CN104543891A - Method for producing pickles added with collybia albuminosa - Google Patents

Method for producing pickles added with collybia albuminosa Download PDF

Info

Publication number
CN104543891A
CN104543891A CN201510012890.2A CN201510012890A CN104543891A CN 104543891 A CN104543891 A CN 104543891A CN 201510012890 A CN201510012890 A CN 201510012890A CN 104543891 A CN104543891 A CN 104543891A
Authority
CN
China
Prior art keywords
chicken fir
fructification
fermentation
add
pickle
Prior art date
Application number
CN201510012890.2A
Other languages
Chinese (zh)
Inventor
李政
Original Assignee
天津天绿健科技有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 天津天绿健科技有限公司 filed Critical 天津天绿健科技有限公司
Priority to CN201510012890.2A priority Critical patent/CN104543891A/en
Publication of CN104543891A publication Critical patent/CN104543891A/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00Edible extracts or preparations of fungi; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/67Plantarum

Abstract

The invention discloses a method for producing pickles added with collybia albuminosa. The method comprises the following steps: weighing white radish, fresh ginger and garlic, uniformly mixing, filling the materials into a pickle jar, adding mixed bacterial powder which accounts for 0.05-0.2 percent of the mass of vegetable raw materials, covering the cover, sealing by using water, ensuring an oxygen-free environment in the jar, wherein the fermentation temperature is 20-30 DEG C, fermenting for 5-6 hours, adding collybia albuminosa entity enzymatic hydrolysate, and continuously fermenting for 58-80 hours, wherein the mixed bacterial powder comprises the following components in parts by weight: 7-10 parts of lactobacillus plantarum and 1 part of bacillus aceticus. The product produced by the method is strong in flavor and moderate in crispness, and the comprehensive sensory evaluation is far higher than that of commercially available products.

Description

A kind of pickle production method of adding chicken fir
Technical field:
The present invention utilizes chicken fir fructification to reduce Nitrite in Pickles content and improves the method for pickle flavor, belongs to field of food.
Technical background:
Pickles are a kind of traditional foods of China, have the long history of more than 2000 year.It is mixed fermentation vegetables based on lactic acid bacteria in natural environment and flavoring, because local flavor is good to eat, be easy to store, nutrient health, therefore become a kind of popular food that Chinese generally like.
But the nitrite problem in pickles always is and receives much concern.Nitrite in pickles due in pickled and sweat nitrate reductase be that nitrite causes by the nitrate reduction in vegetables.After human body takes in nitrite, nitrogen-containing compound (secondary amine, tertiary amine, acid amides and amino acid) in nitrous acid and stomach is combined into the health of the direct harmful to human of the nitrosamine with carcinogenicity, people are quite scrupled for the consumption of pickles, and this becomes one of key factor of restriction pickles development.
Clear stipulaties in national standard (GB2762 ?2005), the content of catsup and pickled vegetables nitrite should more than 20mg/kg sample.In order to reduce the content of nitrite in catsup and pickled vegetables, Chinese scholars has carried out in many ways making great efforts.
At present, the method reducing Nitrite in Pickles mainly contains two classes: a class is by biodegradable method, namely the fermentation strain of the artificial method seed selection high degradability be separated is adopted, carry out method that is purebred or fermented by mixed bacterium, get rid of reproducibility as far as possible and to mix the increase of microbial content of nitrite.Another kind of is adopt the method for physics and chemistry, by the negative effect regulating the osmotic pressure of zymotic fluid or regulate the one-tenth of zymotic fluid to assign to suppress reproducibility microorganism to cause, as added material containing sulfydryl, hydroxyl to reduce the content of nitrite.
And under study for action, the discovery of our novelty adds chicken fir fructification can reduce content of nitrite in pickles, and successful.The present invention, by adding chicken fir fructification in the curing process of pickles, provides a kind of new technology and thinking for reducing Nitrite in Pickles content.
Summary of the invention
The invention provides a lactobacillus plantarum, it is strong and effectively can reduce the content of pickle production process nitrite that this bacterial strain produces high, the tolerance of acid amount.
Technical scheme of the present invention:
The invention provides a kind of pickle production method of adding chicken fir; Comprise the steps:
Take ternip, ginger and garlic mixing and load pickle jar, add the Mixed Microbes powder of vegetable raw-material quality 0.05-0.2%, cover lid, use water seal mouth, guarantee the oxygen-free environment in altar, fermentation temperature is 20-30 DEG C, after fermentation 5-6h, add chicken fir fructification enzymolysis liquid, continue fermentation 58-80 hour.
Mixed Microbes powder parts by weight consist of: Lactobacillus plantarum 7-10, acetobacter 1.
Acetobacter is that commercially available microbial inoculum or common commercial bacterial strain obtain through fermented and cultured drying.
Chicken fir fructification enzymolysis liquid: square chicken fir fructification being cut into 1 × 1cm, material-water ratio is 1:10, temperature 55-60 degree, pH6.5, add neutral cellulase (Ningxia jade of the He family Bioisystech Co., Ltd), neutral cellulase addition is the 0.1-1% of chicken fir fructification quality, and speed of agitator 50-60 turns/min, enzymolysis 3-5h.Then regulate temperature 40 degree, pH is 3.0, and add acid protease (Shandong Su Kehan bioengineering limited company), acid protease addition is the 0.1-1% of chicken fir fructification quality, and speed of agitator 50-60 turns/min, enzymolysis 2-4h.
Feedstock treating: picked by all pickles raw materials, peeling, stripping and slicing is for subsequent use.Clean all pickles raw materials with cold water, comprise, ternip, ginger, garlic etc., drain for subsequent use.
Every day, sampling detected ternip nitrite, found that, from second day, in whole sweat, ternip nitrite is all in below 1.9mg/kg, is starkly lower than the content of nitrite of ternip in traditional pickling process process, meets national standard.Fragrance is stronger, and brittleness is moderate.
Wherein, ternip 40-50: ginger 0.5-1: chicken fir fructification 2-4: garlic is: 3-10 (ratio of weight and number)
One lactobacillus plantarum tlj-2014, described Lactobacillus plantarum (Lactobacillus plantarum) tlj-2014 is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center (being called for short CGMCC) on July 2nd, 2014, preserving number is CGMCC NO.9405, preservation address is: No. 3, No. 1, North Star West Road, Chaoyang District, city of BeiJing, China institute, Institute of Microorganism, Academia Sinica, postcode: 100101.
Described Lactobacillus plantarum tlj-2014 adopts following flow process to carry out seed selection:
The original bacterial classification that sets out → test tube activation → dithyl sulfate (DES) mutagenesis → nitrosoguanidine (NTG) mutagenesis → plasma mutagenesis → dull and stereotyped primary dcreening operation → shaking flask sieves → mitotic stability test again.
Described Lactobacillus plantarum tlj-2014 has following character:
(1) production of lactic acid speed can reach 35g/L/d, and this bacterial strain lactic acid concn after 71 hours fermentation reaches 95g/L;
(2) have acid resistance, when pH 1.80, survival is good;
(3) degrading nitrite speed is fast, and capacity of decomposition reaches 9.8mg/h/kg (speed of spontaneous fermentation process nitrite accumulation is approximately 1.1mg/h/kg), can resistance to 1% cholate.
Beneficial effect:
Through experiment, Lactobacillus plantarum tlj-2014 provided by the present invention finds that genetic stability is comparatively strong, inclined-plane can go down to posterity for continuous ten times, and proterties does not have significant change, property indices is all normal; Production of lactic acid speed can reach 35g/L/d, and this bacterial strain lactic acid concn after 71 hours fermentation reaches 95g/L; Can survive under pH is the condition of 1.80, can resistance to 1% cholate; Degrading nitrite speed is fast, and capacity of decomposition reaches 9.8mg/h/kg, this bacterial classification when producing pickles, whole sweat nitrite concentration at below 5mg/kg, far below the content specified in standard GB/T 2714-2003 (20mg/kg).
We find that unexpectedly adding chicken fir fructification enzymolysis liquid after 5 hours in fermentation can reduce content of nitrite in pickles, and successful.
Specific embodiment 1:
Feedstock treating: picked by all pickles raw materials, peeling, stripping and slicing is for subsequent use.Clean all pickles raw materials with cold water, comprise, ternip, ginger, garlic etc., drain for subsequent use.
Chicken fir fructification enzymolysis liquid: square chicken fir fructification being cut into 1 × 1cm, material-water ratio is 1:10, temperature 55 degree, pH6.5, add neutral cellulase (Ningxia jade of the He family Bioisystech Co., Ltd) 1000u/g chicken fir fructification, speed of agitator 300 turns/min, enzymolysis 5h.Then regulate temperature 40 degree, pH is 3.0, adds acid protease (Shandong Su Kehan bioengineering limited company) 500u/g chicken fir fructification, speed of agitator 300 turns/min, enzymolysis 3.5h.
The configuration of Mixed Microbes powder: Lactobacillus plantarum: acetobacter is 8:1 (weight ratio), bacterium powder addition is 0.05-0.2% (bacterium grain weight amount: vegetables weight)
Pickle: take ternip 5kg, to scale (ternip 50: ginger 0.5: fructification 3: garlic 3, weight fraction ratio) and add ginger and garlic mixing loading pickle jar, add Mixed Microbes powder; Cover lid, water seal mouth, guarantees the oxygen-free environment in altar, and fermentation temperature is 25 DEG C, after fermentation 5h, adds chicken fir fructification enzymolysis liquid, continues fermentation to 60 hours.
Every day, sampling detected ternip nitrite, found that, from second day, in whole sweat, ternip nitrite is all in below 1.9mg/kg, is starkly lower than the content of nitrite of ternip in traditional pickling process process, meets national standard.
In Tianjin according to Different age group (15-25 year, 26-35 year, 36-45 year and more than 46 years old) choose 50 people respectively and taste, and formulate grade form, statistics, be averaged a point statistics, as shown in the table.The product fragrance that the method is produced is stronger, and brittleness is moderate, and integrated sensory evaluates far above commercially available prod.
Grade form

Claims (6)

1. one kind is added the pickle production method of chicken fir; Comprise the steps:
Take ternip, ginger and garlic mixing and load pickle jar, add the Mixed Microbes powder of vegetable raw-material quality 0.05-0.2%, cover lid, use water seal mouth, guarantee the oxygen-free environment in altar, fermentation temperature is 20-30 DEG C, after fermentation 5-6h, add chicken fir fructification enzymolysis liquid, continue fermentation 58-80 hour; Mixed Microbes powder parts by weight consist of: Lactobacillus plantarum 7-10, acetobacter 1.
2. a kind of pickle production method of adding chicken fir according to claim 1, described chicken fir fructification enzymolysis liquid: square chicken fir fructification being cut into 1 × 1cm, material-water ratio is 1:10, temperature 55-60 degree, pH6.5, adds neutral cellulase, and neutral cellulase addition is the 0.1-1% of chicken fir fructification quality, speed of agitator 50-60 turns/min, enzymolysis 3-5h.Then regulate temperature 40 degree, pH is 3.0, adds acid protease, and acid protease addition is the 0.1-1% of chicken fir fructification quality, and speed of agitator 50-60 turns/min, enzymolysis 2-4h.
3. add the pickle production method of chicken fir according to claim 1, wherein, ternip 40-50: ginger 0.5-1: chicken fir fructification 2-4: garlic is: 3-10.
4. add the pickle production method of chicken fir according to claim 1, wherein, described Lactobacillus plantarum (Lactobacillus plantarum) preserving number is CGMCC NO.9405.
5. add the pickle production method of chicken fir according to claim 1, wherein,
Described Lactobacillus plantarum tlj-2014 has following character:
(1) production of lactic acid speed can reach 35g/L/d, and this bacterial strain lactic acid concn after 71 hours fermentation reaches 95g/L;
(2) have acid resistance, when pH1.80, survival is good;
(3) degrading nitrite speed is fast, and capacity of decomposition reaches 9.8mg/h/kg (speed of spontaneous fermentation process nitrite accumulation is approximately 1.1mg/h/kg), can resistance to 1% cholate.
6. add the pickle production method of chicken fir according to claim 1, wherein,
Pickle: take ternip 5kg, to scale ternip 50: ginger 0.5: chicken fir fructification 3: garlic 3, add ginger and garlic mixing loading pickle jar, add Mixed Microbes powder; Cover lid, water seal mouth, guarantees the oxygen-free environment in altar, and fermentation temperature is 25 DEG C, after fermentation 5h, adds chicken fir fructification enzymolysis liquid, continues fermentation to 60 hours.
CN201510012890.2A 2015-01-09 2015-01-09 Method for producing pickles added with collybia albuminosa CN104543891A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510012890.2A CN104543891A (en) 2015-01-09 2015-01-09 Method for producing pickles added with collybia albuminosa

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510012890.2A CN104543891A (en) 2015-01-09 2015-01-09 Method for producing pickles added with collybia albuminosa

Publications (1)

Publication Number Publication Date
CN104543891A true CN104543891A (en) 2015-04-29

Family

ID=53061814

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510012890.2A CN104543891A (en) 2015-01-09 2015-01-09 Method for producing pickles added with collybia albuminosa

Country Status (1)

Country Link
CN (1) CN104543891A (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1602764A (en) * 2004-11-03 2005-04-06 中国食品发酵工业研究院 Composite bacterium powder for direct pickle production and its production method
CN102899262A (en) * 2012-05-31 2013-01-30 浙江正味食品有限公司 Lactobacillus plantarum and method for fast degrading nitrite produced in fermentation by the lactobacillus plantarum
CN103284028A (en) * 2013-05-13 2013-09-11 陈正军 Pickle starter culture and preparation method of pickle starter culture and application method in pickle starter culture in vegetable pickling
CN104172141A (en) * 2014-07-18 2014-12-03 宁波北仑锐晟明杰生物科技发展有限公司 Edible mushroom health powder effervescent tablets and preparation method thereof
CN104189019A (en) * 2014-09-02 2014-12-10 中国农业大学 Application of boletus edulis in reduction of nitrite in animal blood

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1602764A (en) * 2004-11-03 2005-04-06 中国食品发酵工业研究院 Composite bacterium powder for direct pickle production and its production method
CN102899262A (en) * 2012-05-31 2013-01-30 浙江正味食品有限公司 Lactobacillus plantarum and method for fast degrading nitrite produced in fermentation by the lactobacillus plantarum
CN103284028A (en) * 2013-05-13 2013-09-11 陈正军 Pickle starter culture and preparation method of pickle starter culture and application method in pickle starter culture in vegetable pickling
CN104172141A (en) * 2014-07-18 2014-12-03 宁波北仑锐晟明杰生物科技发展有限公司 Edible mushroom health powder effervescent tablets and preparation method thereof
CN104189019A (en) * 2014-09-02 2014-12-10 中国农业大学 Application of boletus edulis in reduction of nitrite in animal blood

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
张薇薇等: "美味牛肝菌降低泡菜中亚硝酸盐含量的研究", 《菌物学报》 *

Similar Documents

Publication Publication Date Title
Lee Lactic acid fermented foods and their benefits in Asia
CN103027290B (en) Application of boletus edulis in reducing nitrite content in fermented food or pickled food
CN101401614B (en) Multi-bacterial fermentation production of protein feedstuff with steam exploration of vegetables dregs and cotton dregs and method thereof
CN102318803B (en) Formula of auxiliary materials for preparing dry chili bean sauce by lactobacillus fermentation and preparing method of products
CN102150555B (en) Method for culturing pleurotus geesteranus uniformly rich in selenium by using mixed selenium source
CN102919814B (en) Preparation process for fermented chilli sauce
CN102143691B (en) Method for producing fermented edible plants or edible animal/plants, fermented edible plants or edible animal/plants produced by same, and foods containing same
Shalini et al. Utilization of pomace from apple processing industries: a review
CN104761310A (en) Ecologic organic fertilizer and preparation method thereof
CN101889628B (en) Process for producing biosynthesis feed
CN103243036B (en) Preparation method for purely-natural yeast powder
CN102613533B (en) Fermentation process for natto flavoring paste
CN104293706B (en) Pickle production microbial bacterial agent
CN103907897B (en) Soybean sauce employing multi-strain starter propagation and production technology thereof
CN1285287C (en) Flesh type compound vegetable fermented drink and its preparing method
CN100534326C (en) Method for pickling leaf mustard
CN101597583B (en) Greengage vinegar, preparation method thereof and application method thereof
CN104738480B (en) A kind of jerusalem artichoke less salt composite flavor pickles and preparation method thereof
CN103910547B (en) Culture medium of edible fungus and preparation method thereof and cultivation method for edible mushroom
CN102140427B (en) Method for preparing intensified daqu applied to nongjiang-flavor Chinese spirits
CN101720901A (en) Ferment-fermented pickles and preparation method thereof
Oyedeji et al. Predominant lactic acid bacteria involved in the traditional fermentation of fufu and ogi, two Nigerian fermented food products
CN107095228A (en) A kind of fermented vegetable fruit sauce product preparation method
CN105132308A (en) Lactobacillus plantarum with function of reducing contents of biogenic amines in foods and application of lactobacillus plantarum
CN1615740A (en) Method for producing directly putting type fermented pickled vegetables

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20150429

WD01 Invention patent application deemed withdrawn after publication