CN104585680A - Production method of pickles added with grifola frondosa - Google Patents

Production method of pickles added with grifola frondosa Download PDF

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Publication number
CN104585680A
CN104585680A CN201510011849.3A CN201510011849A CN104585680A CN 104585680 A CN104585680 A CN 104585680A CN 201510011849 A CN201510011849 A CN 201510011849A CN 104585680 A CN104585680 A CN 104585680A
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CN
China
Prior art keywords
grifola
add
fermentation
pickle
production
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CN201510011849.3A
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Chinese (zh)
Inventor
李政
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天津天绿健科技有限公司
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Priority to CN201510011849.3A priority Critical patent/CN104585680A/en
Publication of CN104585680A publication Critical patent/CN104585680A/en

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    • 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 production method of pickles added with grifola frondosa. The method comprises the following steps: weighing white radish, fresh ginger and garlic, mixing evenly, and packing into a pickle jar; adding mixed bacteria powder which is 0.05%-0.2% of mass of vegetable materials, covering by a lid, and sealing with water to ensure an oxygen-free environment in the jar; fermenting at 20-30 DEG C for 5-6 hours; and adding grifola frondosa fruiting body enzymatic hydrolysate, and further fermenting for 58-80 hours, wherein the mixed bacteria powder comprises the following components in parts by weight: 7-10 parts of lactobacillus plantarum and 1 part of acetobacter aceti. The produced pickles are relatively rich in aroma, and moderate in crispness; and the general sensory evaluation is much higher than that of a commercially available product.

Description

A kind of pickle production method of adding grifola frondosus
Technical field:
The present invention utilizes Grifola Frondosa sporophore 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 Grifola Frondosa sporophore can reduce content of nitrite in pickles, and successful.The present invention, by adding Grifola Frondosa sporophore 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 grifola frondosus; 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 4-6h, add Grifola gigantea (Pers.) Piat.Fructification zymolysis liquid, continue fermentation 58-80 hour.
Mixed Microbes powder parts by weight consist of: Lactobacillus plantarum 7-10, acetobacter 1.
Acetobacter selects commercially available microbial inoculum or the drying of business bacteria fermentation to obtain.
Grifola gigantea (Pers.) Piat.Fructification zymolysis liquid: square Grifola Frondosa sporophore 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 Grifola Frondosa sporophore 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 Grifola Frondosa sporophore 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 3.8mg/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: Grifola Frondosa sporophore 5-8: 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).
In experimentation, unexpected discovery is added Grifola gigantea (Pers.) Piat.Fructification zymolysis liquid and is effectively reduced content of nitrite after fermentation 5h, and in whole sweat, ternip nitrite is all in below 3.8mg/kg; The pickles content of nitrite not adding Grifola gigantea (Pers.) Piat.Fructification zymolysis liquid after fermentation 5h is in 4.5-5.0mg/kg.
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.
Grifola gigantea (Pers.) Piat.Fructification zymolysis liquid: square Grifola Frondosa sporophore 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 Grifola Frondosa sporophore, speed of agitator 300 turns/min, enzymolysis 3.5h.Then regulate temperature 40 degree, pH is 3.0, adds acid protease (Shandong Su Kehan bioengineering limited company) 500u/g Grifola Frondosa sporophore, speed of agitator 300 turns/min, enzymolysis 3.5h.
The configuration of Mixed Microbes powder: Lactobacillus plantarum: acetobacter is 10:1 (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 5: 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 Grifola gigantea (Pers.) Piat.Fructification zymolysis 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 3.8mg/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 grifola frondosus; Comprise the steps: that taking ternip, ginger and garlic mixing loads 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 4-6h, add Grifola gigantea (Pers.) Piat.Fructification zymolysis liquid, continue fermentation 58-80 hour; Mixed Microbes powder parts by weight consist of: Lactobacillus plantarum 7-10, acetobacter 1.
2. add the pickle production method of grifola frondosus according to claim 1, Grifola gigantea (Pers.) Piat.Fructification zymolysis liquid: square Grifola Frondosa sporophore 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 Grifola Frondosa sporophore 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 Grifola Frondosa sporophore quality, and speed of agitator 50-60 turns/min, enzymolysis 2-4h.
3. add the pickle production method of grifola frondosus according to claim 1, wherein, ternip 40-50: ginger 0.5-1: Grifola Frondosa sporophore 5-8: garlic is: 3-10.
4. add the pickle production method of grifola frondosus according to claim 1, described Lactobacillus plantarum (Lactobacillusplantarum) preserving number is CGMCC NO.9405.
5. add the pickle production method of grifola frondosus according to claim 1, 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.
6. add the pickle production method of grifola frondosus according to claim 1, pickle: take ternip 5kg, to scale ternip 50: ginger 0.5: fructification 5: 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 Grifola gigantea (Pers.) Piat.Fructification zymolysis liquid, continues fermentation to 60 hours.
CN201510011849.3A 2015-01-09 2015-01-09 Production method of pickles added with grifola frondosa CN104585680A (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN103027290A (en) * 2012-12-21 2013-04-10 中国农业大学 Application of boletus edulis in reducing nitrite content in fermented food or pickled food

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN103027290A (en) * 2012-12-21 2013-04-10 中国农业大学 Application of boletus edulis in reducing nitrite content in fermented food or pickled food

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
何飞等: ""酸性蛋白酶和纤维素酶联合水解蘑菇柄蛋白的研究"", 《中国调味品》 *

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Application publication date: 20150506