CN104543891A - Method for producing pickles added with collybia albuminosa - Google Patents
Method for producing pickles added with collybia albuminosa Download PDFInfo
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- 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
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- chicken fir
- fructification
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- fermentation
- pickle
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- 235000021110 pickles Nutrition 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 241000222680 Collybia Species 0.000 title abstract 3
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 14
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 14
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 230000001580 bacterial effect Effects 0.000 claims abstract description 9
- 235000013311 vegetables Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 241000287828 Gallus gallus Species 0.000 claims description 31
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims description 26
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 14
- 241000234314 Zingiber Species 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 8
- 235000014655 lactic acid Nutrition 0.000 claims description 7
- 239000004310 lactic acid Substances 0.000 claims description 7
- 108091005508 Acid proteases Proteins 0.000 claims description 5
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 230000007935 neutral effect Effects 0.000 claims description 5
- 241000589220 Acetobacter Species 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 3
- 229940099352 cholate Drugs 0.000 claims description 3
- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 claims description 3
- 238000000354 decomposition reaction Methods 0.000 claims description 3
- 230000000593 degrading effect Effects 0.000 claims description 3
- 238000009825 accumulation Methods 0.000 claims description 2
- 238000011068 loading method Methods 0.000 claims description 2
- 230000002269 spontaneous effect Effects 0.000 claims description 2
- 230000004083 survival effect Effects 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 15
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 2
- 230000001953 sensory effect Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 abstract 2
- 244000283763 Acetobacter aceti Species 0.000 abstract 1
- 235000007847 Acetobacter aceti Nutrition 0.000 abstract 1
- 108010009736 Protein Hydrolysates Proteins 0.000 abstract 1
- 244000088415 Raphanus sativus Species 0.000 abstract 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 230000002255 enzymatic effect Effects 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 230000008569 process Effects 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 4
- 210000004243 sweat Anatomy 0.000 description 4
- 244000005700 microbiome Species 0.000 description 3
- 238000002703 mutagenesis Methods 0.000 description 3
- 231100000350 mutagenesis Toxicity 0.000 description 3
- WTLKTXIHIHFSGU-UHFFFAOYSA-N 2-nitrosoguanidine Chemical compound NC(N)=NN=O WTLKTXIHIHFSGU-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000010977 jade Substances 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 108090000913 Nitrate Reductases Proteins 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 150000001408 amides Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007670 carcinogenicity Effects 0.000 description 1
- 231100000260 carcinogenicity Toxicity 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002068 genetic effect Effects 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000002068 microbial inoculum Substances 0.000 description 1
- 230000000394 mitotic effect Effects 0.000 description 1
- -1 nitrogen-containing compound Chemical class 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 150000003335 secondary amines Chemical class 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 150000003512 tertiary amines Chemical class 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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
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.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510012890.2A CN104543891A (en) | 2015-01-09 | 2015-01-09 | Method for producing pickles added with collybia albuminosa |
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| CN201510012890.2A CN104543891A (en) | 2015-01-09 | 2015-01-09 | Method for producing pickles added with collybia albuminosa |
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| 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 |
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| 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 |
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2015
- 2015-01-09 CN CN201510012890.2A patent/CN104543891A/en active Pending
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| 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 |
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