CN105558956A - Vegetable fermented product - Google Patents
Vegetable fermented product Download PDFInfo
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- CN105558956A CN105558956A CN201511034317.8A CN201511034317A CN105558956A CN 105558956 A CN105558956 A CN 105558956A CN 201511034317 A CN201511034317 A CN 201511034317A CN 105558956 A CN105558956 A CN 105558956A
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- capsicum
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- fermented
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- 235000013311 vegetables Nutrition 0.000 title abstract description 15
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 102
- 238000000855 fermentation Methods 0.000 claims abstract description 71
- 230000004151 fermentation Effects 0.000 claims abstract description 71
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 34
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 32
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 32
- 239000000843 powder Substances 0.000 claims abstract description 28
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 27
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 21
- 229930006000 Sucrose Natural products 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims abstract description 16
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- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 11
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- 238000000354 decomposition reaction Methods 0.000 description 2
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- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
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- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 102000016938 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- 244000045195 Cicer arietinum Species 0.000 description 1
- 235000010523 Cicer arietinum Nutrition 0.000 description 1
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- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 241000726221 Gemma Species 0.000 description 1
- 241000186684 Lactobacillus pentosus Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 108090000913 Nitrate Reductases Proteins 0.000 description 1
- 244000170916 Paeonia officinalis Species 0.000 description 1
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
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- 240000003768 Solanum lycopersicum Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
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- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid Substances OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
-
- 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
- A23V2400/175—Rhamnosus
Abstract
The invention discloses a vegetable fermented product. The vegetable fermented product is prepared through the following steps of removing stems of hot peppers, cleaning the hot peppers without the stems, cutting the cleaned hot peppers into hot pepper dices, adding salt which is 1-3% of the weight of the hot peppers and cane sugar which is 2-4% of the weight of the hot peppers, then adding lactobacillus rhamnosus powder which is 0.1-0.5% of the weight of the hot pepper raw materials and lactobacillus plantarum powder which is 0.5-1% of the weight of the hot pepper raw materials, putting the mixture of the hot pepper dices, the salt, the cane sugar, the lactobacillus rhamnosus powder and the lactobacillus plantarum powder into a fermented hot pepper production container, adding water until the hot peppers are immersed, and sealing the container; performing fermentation for 15-25 hours under the condition of controlling the temperature to be 22-28 DEG C, controlling the temperature to be 15-20 DEG C, maintaining the temperature to be 15-20 DEG C for 5-8 hours, continuously adjusting the temperature to be 8-15 DEG C, and maintaining the temperature to be 8-15 DEG C for 3-6 hours, wherein in the whole fermentation period, the controller is sealed; after the fermentation, draining the hot peppers, adding seasoning including garlic, cane sugar, gourment powder and the like for mixing, and then performing vacuum packing and refrigerating for sale, or performing packing and sterilization.
Description
Technical field:
The invention belongs to field of vegetable deep-processing.
Technical background:
Pickling pepper is rich in lactic acid, is generally 0.4--0.8%, and salty acid appropriateness, delicious and tender crisp, pungent is moderate, can improve a poor appetite, help digest, and has certain dietotherapy effect.The capsicum product that fermentation method is produced has the feature of vinegar-pepper agreeable to the taste, long shelf-life; And can processing fresh capsicum in a large number, be a kind ofly effectively promote capsicum product class, increase the effective means of pepper planting income.
The nutritional labeling of fermented capsicum is very abundant, except containing except the nutritional labelings such as protein, dietary fiber, calcium, phosphorus, iron, carrotene, capsicim, also containing vitamin A, B
1, B
2, the nutritional labeling such as C.Meanwhile, due to the fermentation of beneficial bacterium, the metabolite of generation gives again fermented capsicum certain functional.For this reason, fermented capsicum becomes unfailing product for thousands of years among the people.
Domestic enterprise and fermented capsicum among the people are produced and are adopted natural fermentating process more, and the drawback of this technique has: (1) fermentation period relatively grows (8-30 days), and productivity is low; (2) affect by sanitary condition, production season and salt dosage, easy microbiological contamination causes fermenting unsuccessfully; (3) fermented quality is unstable, is unfavorable for batch production, scale and standardized production; (4) continue to use the traditional handicraft of old bubble stain salt solution, be difficult to realize large-scale industrial production; (5) strange land produces, and is difficult to the uniformity ensureing product; (6) nitrite, salt content are high, and edible safety is poor.
Chinese invention patent application; name is called the preparation method of a kind of pickle fermentation microbial inoculum and zymophyte powder; application number is 201310574525.1; invention provides the preparation method of a kind of pickle fermentation microbial inoculum and zymophyte powder, and this preparation method comprises Lactobacillus plantarum, Lactobacillus brevis, the bacterial strain activation of Lactobacillus pentosus and lactobacillus paraceasi, enriched medium preparation, centrifugal concentrating to the Zengjing Granule of bacterial strain after activation, pickle fermentation microbial inoculum, protective agent preparation and the technique such as pickle fermentation microbial inoculum and protectant spraying dry.Pickle fermentation microbial inoculum prepared by the method and zymophyte powder effectively can reduce Nitrite in Pickles; Enriched medium selects pickles Common Vegetables, can not only Effective multiplication lactic acid bacteria, and has natural green, do not add the feature of other chemical reagent; The drying mode preparing zymophyte powder adopts spray drying process, and it effectively can reduce production cost.
The technology of preparing number of patent application of direct use agent with high activity for producing picled vegetables is 200710048203.8.Invention relates to the technology of preparing of direct use agent with high activity for producing picled vegetables.The invention belongs to field of vegetable deep-processing.Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc mesenteroides access in vegetable juice nutrient solution carry out shaken cultivation by the amounts of 0.15 ~ 2% by the present invention respectively, and by dripping the acidity in 10%NAOH solution control nutrient solution, nutrient solution is through centrifugal concentrating, obtain centrifugal sediment, carry out vacuum freeze drying after adding freeze drying protectant wherein, obtain lactic acid bacteria microbial inoculum; Saccharomycete, through Zengjing Granule, centrifugal concentrating, obtains centrifugal sediment, and dry after adding wheat bran, pulverizing, obtains saccharomycete microbial inoculum.By Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc mesenteroides, saccharomycete in 2 ~ 3: 1 ~ 2: 1 ~ 2: 0.5 ~ 1 ratio composite after the pickles direct putting type microbial inoculum that obtains.By this microbial inoculum by the amount access pickle jar of 0.02 ~ 0.1%, carry out pickle fermentation.The present invention is conducive to scale, the standardized production of pickles.
A kind of ferment-fermented pickles and preparation method thereof, application number: 200810172333.7; The present invention relates to a kind of food fermentation agent fermentation pickled vegetable containing profitable probliotics and preparation method thereof, particularly several pure lactic acid bacteria fermenting agent fermentation pickled vegetable and preparation method thereof.Belong to food technology field.Step prepared by product of the present invention is as follows: the process of (1) raw material vegetables: cleaning, pouring are done; (2) preparation of salt solution; (3) preparation of leavening solution; (4) vegetables are bottled and add salt solution and leavening solution; (5) ferment; The present invention not only provides a kind of a kind of new further technological processing way of the food fermentation agent containing probio, and obtains a kind of pickles of new traditional health.
Preparation method's patent No. of bioanalysis Rapid Fermentation pickles is 201110421967.3, and the disclosure of the invention preparation method of bioanalysis Rapid Fermentation pickles, the invention belongs to field of vegetable deep-processing, particularly utilizes composite bacterium powder to produce the method for pickles.The invention solves the technical problem of quick production high-quality fermentation pickled vegetable.Key step of the present invention has: (1) reinforced sealing: put into container after vegetable raw-material cutting, adds the composite bacterium powder containing acetobacter, S. cervisiae and the auxiliary material containing salt, airtight container; (2) ferment: control temperature carries out prior fermentation at 23-36 DEG C, temperature is controlled subsequently to carry out after fermentation at 15-25 DEG C, and whole fermentation time is at 20-40 hour; (3) dehydration allotment: ferment and completely slough pickles moisture, add flavoring for mixture evenly.The present invention is applicable to the pickle production of different scales, obviously can shorten the production time, and kimchi products is nutritious, pure taste, and this product has broad application prospects in pickle production field.
A kind of fermentation pepper sauce, application number: 201310692866.9, discloses a kind of fermentation pepper sauce, belongs to capsicum deep process technology field.Described fermentation pepper sauce, prepare by following method: get the raw materials ready, pickle, ferment, check, sterilization, packaging.The present invention is by adding mixed bacteria liquid fermentation pepper sauce, the Lactobacillus plantarum adopted and Lactobacillus rhamnosus have produce acid amount high, stablize strong feature, therefore can shorten the fermentation period of thick chilli sauce in process of production, stablize fermented quality, and fermented under field conditions (factors) by bacterial classification, remain the nutriment in capsicum completely, especially the reservation of some heat-sensitive nutrition; Simultaneously, Lactobacillus plantarum and Lactobacillus rhamnosus can also produce the main body flavor components such as a large amount of biacetyls, ethyl lactate during the fermentation, add thick chilli sauce fermentation fragrance, avoid the use of essence and flavoring agent, improve the nutritive value of product and unique local flavor.
Application number CN201410047317, the invention discloses the preparation method of a kind of fermented type instant chilli oil capsicum thick broad-bean sauce, belongs to non-staple food manufacture field.The preparation method of fermented type instant chilli oil capsicum thick broad-bean sauce, adopts high-quality saline taste thick broad-bean sauce, the scarlet four tack capsicums of Northern Slope of Tianshan Mountains real estate, chick-pea dregs of beans to do main material.The operations such as processing and fabricating method comprises temperature controlled fermentation, lactobacillus inoculum, adds aspergillus oryzae, secondary inoculation, finished product processing.The thick broad-bean sauce sauce made is aromatic strongly fragrant, and mouthfeel perfume (or spice) is peppery, micro-sweet and with fragrance of a flower gas, directly edible very agreeable to the taste and nutritious.Be rich in the compositions such as vitamin, trace element, amino acid.Sauce body color is natural peony, except seasoning, also has extraordinary toning function.
Application number CN201310546421, the invention discloses a kind of adopt compound lactic acid bacteria deep pool ferment deposit pimiento method, its adopt build fermentation vat (1), cultivate compound lactobacillus (2), pimiento process (3), immerse pimiento (4), compression process (5) five processing steps complete its fermentation preservation method; The method can be laid on a large scale to pimiento, industrialization continuous production thick chilli sauce, decreases the waste to resource, improves the quality of product, and this invention production life cycle is more than 30 days.
Denomination of invention is a kind of production and processing technology of the pickling pepper that ferments, application number CN201310215788; The present invention relates to a kind of production and processing technology of the pickling pepper that ferments, its procedure of processing is: prepared by (1) composite bacteria; (2) bacteria culture media preparation; (3) compound agglomeration preparation; (4) fresh raw material of hot pepper prepares; (5) pickle jar prepares; (6) auxiliary material prepares; (7) spices preparation; Last procedure carries out the making of pickling pepper: the pickle jar after cleaning being drained just is put, bag spices for subsequent use is respectively put into middle part bottom it, to load in altar after the fresh raw material of hot pepper cleaned and the auxiliary materials and mixing prepared, add compound agglomeration 20ml, the distilled water distance adding 30 DEG C again, to altar mouth 5cm place, is finally sealed, is fermented, ripe.Adopt the pickling pepper that processing technology of the present invention is produced, bright in colour, give off a strong fragrance, pungent is long, tart flavour is good to eat, direct-edible, also can be used for seasoning matter.This product fermentation period is 2-3 days.
Application number CN201210067528, with the thick chilli sauce of compound lactobacillus pure-blood ferment and production method thereof, raw material of hot pepper is pulled an oar after selecting, cleaning, then purebred lactobacillus-fermented is inoculated, described purebred lactic acid bacteria is lactobacillus plantarum and Leuconostoc mesenteroides, the two ratio is 2: 1, and the thick chilli sauce after fermentation carries out allocating, sterilization, cooling and storage obtain purebred lactobacillus-fermented thick chilli sauce.Take capsicum as raw material, adopt pure culture zymotechnique, sweat is stablized and is easy to accurate control, can produce fast, the tart flavour of obtained fermented capsicum jam products is suitable, and local flavor is suitable for, good product quality and stable, nutrition retains complete, pungent is soft, be rich in fermenting aroma, is applicable to industrialization large-scale production.Fermentation time 2 days, temperature 35 degree.
The bottling fermentation process of a kind of chopped hot pepper of denomination of invention, application number CN2011103432003. the invention discloses a kind of bottling fermentation process of chopped hot pepper, it mainly gets the desalination of raw material salt base chopped chilli, draining, add flavoring, anticorrisive agent, tasty agents mix rear formation chopped chilli head product thoroughly, in chopped chilli head product, inoculate the Lactobacillus plantarum bacterium liquid that viable count reaches 108cfu/mL, mix rear bottling, fermentation thoroughly; Finally the chopped chilli head product after fermentation is carried out sterilization processing, namely form finished product.According to the chopped hot pepper product that the inventive method is produced, not only fermentation time is short, also there is dense fermentation fragrance, local flavor and quality are all good, and pure culture fermentation is conducive to the growth suppressing miscellaneous bacteria, obviously can reduce the accumulation of sweat nitrite, the edible safety of pure culture fermented product is significantly better than spontaneous fermentation product.Fermentation time 48-56 hour.
A kind of fermentation pepper sauce of denomination of invention and preparation method thereof, application number CN200710201007, the invention discloses a kind of fermentation pepper sauce and preparation method thereof, its production process comprises: fresh chilli cleaning stripping and slicing, blanching, pull an oar, add that the batching such as ginger, garlic, tomato, carrot, carbon source, salt carries out allocating, sterilization, then the compound bacteria inoculating mould or saccharomycete or yeast and mold carries out alcoholic fermentation, alcoholic fermentation terminates rear sterilization, again inoculates acetic acid bacteria and carries out acetic fermentation; Finally add sweetener and the homogeneous rear canned finished product of thickener.Can not also pull an oar after the blanching of raw material capsicum and in allocation process subsequently, add calcium salt and obtain product of the present invention.Soft, salty sour-sweet peppery agreeable to the taste, the whole mouthfeel of fermented capsicum product pungent of the present invention is soft long, is rich in fermenting aroma.The present invention can produce fermented capsicum product fast, good product quality and stable, local flavor is good, not high containing anticorrisive agent security, be applicable to industrialization large-scale production, have good market application foreground.
In order to solve the problems referred to above that traditional zymotic capsicum product exists and the commercial production level advancing fermented capsicum product, we adopt the fermented capsicum special bacteria of screening, carry out the research of fermented capsicum production technology, establish experimental basis to the suitability for industrialized production for capsicum.
Summary of the invention:
The technical problem that the present invention solves is to provide a kind of fermented vegetable product and preparation method thereof.
Technical scheme is as follows:
In the present invention, fermented vegetable product processes comprises the steps, specific as follows: capsicum removes handle, cleaning, stripping and slicing, add the salt of capsicum weight 1 ~ 3%, the sucrose of 2-4%, subsequently interpolation raw material of hot pepper weight 0.1-0.5% Lactobacillus rhamnosus bacterium powder, 0.5-1% Lactobacillus plantarum CGMCC11763 bacterium powder is put into fermented capsicum and is produced container, add water and capsicum is submerged, airtight container; Control temperature carries out the fermentation of 15 ~ 25 hours at 22 ~ 28 DEG C, and control temperature keeps 5-8 hour at 15 ~ 20 DEG C, continues adjustment temperature and keeps 3-6 hour at 8 ~ 15 DEG C; Seal of vessel between whole yeast phase; Ferment complete by capsicum drain well, add the flavorings such as garlic, sucrose, monosodium glutamate and allocate, then sell or packaging sterilizing through vacuum packaging refrigeration.
In the present invention, Lactobacillus rhamnosus is commercially available commercialization bacterial classification.
The present invention is first to Lactobacillus plantarum, and Lactobacillus rhamnosus is cultivated separately, to cultivate after the scheduled time through collected after centrifugation thalline, utilizes the production method of conventional microbiological preparation to prepare the powdery microbial germ powder of each bacterium; The bacterial classification pulvis of preparation is carried out mixed allotment according to proportioning.
The concrete production method of bacterium powder has more report, report article has the master thesis of Huang Liangchang " vacuum freeze-drying method produces the research of dry ferment agent for sour milk technique " (2002), and " development of direct use type ferment agent for sour milk " that Liu Yufeng etc. deliver at China Dairy Industry magazine is published in phase nineteen ninety-five the 5th.The production method of saccharomycete bacterium powder is see Xiao Dongguang work " production of Active Dry Yeast and application technology ", and the Inner Mongol People's Press publishes for 1994.
In the present invention, raw material of hot pepper is the capsicum of common various kind on market.
Final fermented capsicum takes out and drains the allotment of rear interpolation flavoring, also product after allotment can be pulverized and make fermentation pepper sauce.The addition of flavoring is garlic 3-10%, sucrose 2-5%, monosodium glutamate 1-3%.
The present invention is fermented by the symplastic growth of bacterial classification, makes fermented vegetable product have good local flavor, is rich in probio and multiple nutritional components in product.Product pungent of the present invention is soft, good mouthfeel; Make product taste harmonious coordination of the present invention through later stage cold fermentation process, it is suitable that entrance is vinegar-pepper.
Produce container in the present invention and can adopt pickle jar or the similar container that can seal.
Adopt the inventive method can prepare fermented product fast, production cycle more natural fermented and pure culture fermentation period obviously shortens, good product quality, local flavor is good, security is high, and product standard is consistent, both can be applicable to industrialization large-scale production, can be used for again handicraft workshop formula to produce, have larger application market.
Detailed description of the invention:
Invent described Lactobacillus plantarum CGMCCNO.11763, that Lactobacillus plantarum (Lactobacillusplantarum) XH is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center (being called for short CGMCC) on November 30th, 2015, preserving number is CGMCCNO.11763, 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.
Lactobacillus plantarum CGMCCNO.11763 provided by the present invention finds to survive under pH is the condition of 1.50 through experiment, after 1% cholate cultivates 4 hours, be still in existing state; Lactobacillus plantarum CGMCCNO.11763 degrading nitrite speed is fast, and capacity of decomposition reaches 10.9mg/h/kg, and this bacterial classification is when producing pickles, and whole sweat nitrite concentration is at below 4.8mg/kg; CGMCCNO.11763, after fermentation 60h hour, can reach 64.76% to degrading rate of cholesterol.CGMCCNO.11763 Adhering capacity measure from aggegation rate be 95.71%.
CGMCCNO.11763 is to cholesterol degradation capability study and mensuration:
Get MRS cholesterol fluid nutrient medium (the cholesterol level 0.1mg/ml that 1mlCGMCCNO.11763 mother liquor is inoculated in 10mL, pH6.2) in, the constant temperature of 37 DEG C leaves standstill cultivates 20h respectively, 40h, 60h is for subsequent use, to access the MRS cholesterol culture medium of 1mL sterilized water for contrast, get bacterium liquid sample and each 1ml of contrast liquid of above cultivation different time, 9000r/min, centrifugal 10min at 4 DEG C, obtain fermented supernatant fluid, o-phthalaldehyde method measures cholesterol level in supernatant and (is specially: get each supernatant 0.1ml in corresponding test tube, add glacial acetic acid 0.3ml, the OPA 0.15ml of 1mg/ml, slowly add concentrated sulfuric acid 1.0ml, mix.Room temperature leaves standstill 10min, under 550nm, survey light absorption value).Each processes 3 repetitions, in kind makes cholesterol calibration curve, calculates cholesterol level and degradation rate in supernatant, the results are shown in Table 1.Known, CGMCCNO.11763 has good degradation to cholesterol, and after fermentation 60h hour, degradation rate can reach 64.76%.
The degraded situation of table 1 pair cholesterol.
| Degradation time (h) | 0 | 20h | 40h | 60h |
| Cholesterol level (mg/ml) | 0.2273±0.0058 | 0.1356±0.0018 | 0.1011±0.0094 | 0.801±0.0231 |
| Degrading rate of cholesterol % | 40.34％ | 55.52％ | 64.76％ |
The bile tolerance test of bacterium CGMCCNO.11763 bacterial strain:
Get CGMCCNO.11763 bacterium liquid 1mL and inoculate bacterial classification in the 10mLMRS fluid nutrient medium (PH=6.4) containing different cholate (concentration gradients is 0.0%, 0.2%, 0.4%, 0.6%, 0.8%, 1%), cultivate 0 at being placed in 37 DEG C respectively, 2,4h, each process 3 repetition.Respectively get 1ml sample bacterium liquid to mix in 9ml physiological saline, prepare dilution factor solution, get 0.1ml dilution to be coated with in MRS, (each dilution factor do 3 parallel) record of being inverted cultivation 48 hours in 37 DEG C of biochemical cultivation cases calculates the several number of bacterium on flat board.The results are shown in Table 2.The increment of this bacterium known bacterium after gallbladder salinity is 1% process 4h still reaches 0.59 ± 0.92 × 10
7(cfu/ml), good bile tolerance ability is had.
Table 2 bile tolerance ability detects [(± s) × 10
7cfu/ml]
The acid resistance test of bacterium CGMCCNO.11763 bacterial strain
Get HLX37 mother liquor and inoculate bacterial classification in the 10mLMRS fluid nutrient medium of different pH value (pH gradient is 1.5,2.0,2.5,3.0,3.5,4.0) by 1ml, at being placed in 37 DEG C, cultivate 0 respectively, 2,4h, each processes 3 repetitions.Respectively get 1ml sample bacterium liquid to mix in 9ml physiological saline, prepare dilute solution, get 0.1ml dilution and be coated with in MRS, the bacterium colony number on (each dilution factor do 3 parallel) record flat board of being inverted cultivation 48 hours in 37 DEG C of biochemical cultivation cases.The results are shown in Table 3.Illustrate that this bacterium has very strong acid-fast ability.
Table 3 acid-fast ability detects [(± s) × 10
7cfu/ml]
The Adhering capacity of bacterium CGMCCNO.11763 measures
Cultivation CGMCCNO.11763 (MRS fluid nutrient medium), bacillus coli DH 5 alpha (LB fluid nutrient medium) 24h obtain zymotic fluid, be placed in 3000r/min respectively, centrifugal 10min at 4 DEG C, collect bacterium mud, use the sterile phosphate buffer of pH=7.0 (PBS) to wash bacterium mud respectively and (namely in bacterium colony, add PBS 2 times, after concussion mixes, be placed in 3000r/min, centrifugal 10min at 4 DEG C, collect thalline).From aggegation rate (%): the suspension bacteria liquid and the bacteria suspension that with the light absorption value that bacterium mud CGMCCNO.11763 to be formed in wavelength 600nm place by aseptic PBS are 0.4 ± 0.1 (A0), measuring light absorption value A24 after leaving standstill 24h, is (A0-A24)/A0 from aggegation rate (%) formula.; His aggegation rate (%): being adjusted to the outstanding bacterium liquid of CGMCCNO.11763 and bacillus coli DH 5 alpha at the light absorption value at wavelength 600nm place is the mix suspending bacterium liquid of 0.6 ± 0.1 (A0).Measure light absorption value A24 after leaving standstill 24H, his aggegation rate (%) formula is (A0-A24)/A0.Measurement result is in table 5, and known CGMCCNO.11763's is 95.71% from aggegation rate, has very strong Adhering capacity.
Table 4 Adhering capacity table
Bacterial strain physiological property
Described Lactobacillus plantarum (Lactobacillusplantarum) XH is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center (being called for short CGMCC) on November 30th, 2015, preserving number is CGMCCNO.11763, 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.
This bacterial strain feature is as follows: examine under a microscope, and this bacterial strain is rod-short, and Gram's staining is positive, and atrichia does not produce gemma; On solid medium, this bacterium bacterium colony is white, and smooth surface is fine and close, and form is circular, and edge is more neat.
Physicochemical characteristics is: catalase (-), gelatin liquefaction (-), indoles experiment (+), motility (-), fermentation gas (-), nitrate reductase (-), fermentation gas (-), produce hydrogen sulfide gas (-), in pH4.0MRS culture medium, grow (+).Be accredited as Lactobacillus plantarum (Lactobacillusplantarum) through Physiology and biochemistry, called after Lactobacillus plantarum (Lactobacillusplantarum) XH.
Bacterial strain can at 57 DEG C well-grown, glucose tolerance is 275g/L.
Lactobacillus plantarum of the present invention, by gathering people Li Jianshu, is separated in Yoghourt and obtains, acquisition time on June 2nd, 2015 from Xinjiang Uygur fellow-villager family.
5L fermentation tank is tested
(1) Lactobacillus plantarum CGMCCNO.11763 mono-ring on inclined-plane is got, access is equipped with in the 250mL triangular flask of 50mL culture medium MRS (without agar) (concentration of glucose is 150g/L) culture medium, 200rpm, cultivate about 12h, make thalline be in mid log phase for 37 DEG C.
(2) access of the bacterial classification of logarithmic phase is equipped with in the 5L fermentation tank of 3LMRS fluid nutrient medium (initial glucose is 150g/L).Inoculum concentration is that at 10%, 37 DEG C, 100rpm cultivates 8 hours, and logarithm dissolved oxygen in early stage controls 10% (ventilation 0.5L/min), later stage Anaerobic culturel 63 hours.After fermentation ends, the lactic acid production of Lactobacillus plantarum CGMCCNO.11763 reaches 110g/L.Such lactic acid producing speed is beneficial to the Rapid Fermentation of pickles.
(4) access of the bacterial classification of logarithmic phase is equipped with in the 5L fermentation tank of 3L natrium nitrosum liquid screening medium (single nitrogenous source is the modification MRS screening and culturing base of 2g/L natrium nitrosum).Inoculum concentration is that at 10%, 37 DEG C, 100rpm cultivates 8 hours, and logarithm dissolved oxygen in early stage controls 10% (ventilation 0.5L/min), and later stage anaerobism, sweat adds the sodium nitrite solution of 20g/L according to the wear rate stream of nitrite, cultivates 2-3 days.After fermentation ends, calculate sweat Lactobacillus plantarum CGMCCNO.11763 to the degradation rate of natrium nitrosum.Found that: under this condition, XH can reach 653mg/h/L to the degradation rate of natrium nitrosum.
(5) the bacterial classification 10mL of logarithmic phase access be equipped with in the pretreated Chinese cabbage of 2kg, traditionally pickles method is processed, and within every 12 hours, measures the content of nitrite in pickles.Found that, in whole sweat, XH bacterium is 10.9mg/h/kg Chinese cabbage to the decomposition rate of natrium nitrosum.Content of sodium nitrite in pickles all the time lower than 4.8mg/kg, far below the content specified in standard GB/T 2714-2003 (20mg/kg).
The following examples can make the present invention of those skilled in the art's comprehend, but do not limit the present invention in any way.
Embodiment 1
In the present invention, fermented vegetable product processes comprises the steps, specific as follows: capsicum removes handle, cleaning, stripping and slicing, add the salt of capsicum weight 2%, the sucrose of 3%, subsequently interpolation raw material of hot pepper weight 0.3% Lactobacillus rhamnosus bacterium powder, 0.7% Lactobacillus plantarum CGMCC11763 bacterium powder is put into fermented capsicum and is produced container, add water and capsicum is submerged, airtight container; Control temperature carries out the fermentation of 18 hours at 25 DEG C, and control temperature keeps 6 hours at 18 DEG C, continues adjustment temperature and keeps 5 hours at 10 DEG C; Seal of vessel between whole yeast phase; Ferment complete by capsicum drain well, add the flavorings such as garlic, sucrose, monosodium glutamate and allocate, then sell or packaging sterilizing through vacuum packaging refrigeration.
In the present invention, Lactobacillus rhamnosus is commercially available commercialization bacterial classification.
In the present invention, raw material of hot pepper is the capsicum of common various kind on market.
Final fermented capsicum takes out and drains the allotment of rear interpolation flavoring, also product after allotment can be pulverized and make fermentation pepper sauce.The addition of flavoring is garlic 4%, sucrose 3%, monosodium glutamate 2%.
Embodiment 2
Technical scheme is as follows:
In the present invention, fermented vegetable product processes comprises the steps, specific as follows: capsicum removes handle, cleaning, stripping and slicing, add the salt of capsicum weight 3%, the sucrose of 2%, subsequently interpolation raw material of hot pepper weight 0.5% Lactobacillus rhamnosus bacterium powder, 0.5% Lactobacillus plantarum CGMCC11763 bacterium powder is put into fermented capsicum and is produced container, add water and capsicum is submerged, airtight container; Control temperature carries out the fermentation of 25 hours at 22 DEG C, and control temperature keeps 8 hours at 15 DEG C, continues adjustment temperature and keeps 6 hours at 8 DEG C; Seal of vessel between whole yeast phase; Ferment complete by capsicum drain well, add the flavorings such as garlic, sucrose, monosodium glutamate and allocate, then sell or packaging sterilizing through vacuum packaging refrigeration.
In the present invention, Lactobacillus rhamnosus is commercially available commercialization bacterial classification.
The addition of flavoring is garlic 3-10%, sucrose 2-5%, monosodium glutamate 1-3%.
The present invention ferment start time add 0.1% calcium chloride.
Embodiment 3
Technical scheme is as follows:
In the present invention, fermented vegetable product processes comprises the steps, specific as follows: capsicum removes handle, cleaning, stripping and slicing, add the salt of capsicum weight 1%, the sucrose of 4%, subsequently interpolation raw material of hot pepper weight 0.1% Lactobacillus rhamnosus bacterium powder, 1% Lactobacillus plantarum CGMCC11763 bacterium powder is put into fermented capsicum and is produced container, add water and capsicum is submerged, airtight container; Control temperature carries out the fermentation of 25 hours at 22 DEG C, and control temperature keeps 5 hours at 20 DEG C, continues adjustment temperature and keeps 3 hours at 15 DEG C; Seal of vessel between whole yeast phase; Ferment complete by capsicum drain well, add the flavorings such as garlic, sucrose, monosodium glutamate and allocate, then sell or packaging sterilizing through vacuum packaging refrigeration.
In the present invention, Lactobacillus rhamnosus is bacterial classification used in 201310692866.9.Final fermented capsicum takes out and drains the allotment of rear interpolation flavoring, also product after allotment can be pulverized and make fermentation pepper sauce.The addition of flavoring is garlic 3-10%, sucrose 2-5%, monosodium glutamate 1-3%.
Sensory evaluation result of the test:
Example 1 product of the present invention manually tastes experiment: from tart flavour, fragrance, smell, agreeable to the taste degree, quality and the marking of comprehensive 7 aspects, every 10 points, panelist 10 people.From appraisal result, the score value of fermented product of the present invention is apparently higher than A group.
A set product is market products.
Product quality grade form
Product result of use is tested.Relief of constipation effect test: adopt example 1 product testing.
This product selected Beijing area 100 ages to suffer from the women population edible February continuously of constipation symptom at 35 ~ 50 years old, edible 50 grams of every day, with edible front and edible rear effectiveness comparison, personnel's constipation of result table 78% is significantly improved, and 82% edible crowd generally feels that enteron aisle abilities of digestive and absorption has clear improvement simultaneously.
Claims (5)
1. a fermented vegetable product, prepared by following methods, capsicum removes handle, cleaning, stripping and slicing, adds the salt of capsicum weight 1 ~ 3%, the sucrose of 2-4%, subsequently interpolation raw material of hot pepper weight 0.1-0.5% Lactobacillus rhamnosus bacterium powder, 0.5-1% Lactobacillus plantarum bacterium powder is put into fermented capsicum and is produced container, adds water and capsicum is submerged, airtight container; Control temperature carries out the fermentation of 15 ~ 25 hours at 22 ~ 28 DEG C, and control temperature keeps 5-8 hour at 15 ~ 20 DEG C, continues adjustment temperature and keeps 3-6 hour at 8 ~ 15 DEG C; Seal of vessel between whole yeast phase; Ferment complete by capsicum drain well, add the flavorings such as garlic, sucrose, monosodium glutamate and allocate, then sell or packaging sterilizing through vacuum packaging refrigeration.
2. a kind of fermented vegetable product according to claim 1, described Lactobacillus plantarum is CGMCCNO.11763.
3. a kind of fermented vegetable product according to claim 1 and 2, described Lactobacillus plantarum CGMCCNO.11763 bacterial strain can at 57 DEG C well-grown, glucose tolerance is 275g/L.
4. a kind of fermented vegetable product according to claim 1, following preparation method is had to obtain: capsicum removes handle, cleaning, stripping and slicing, add the salt of capsicum weight 2%, the sucrose of 3%, subsequently interpolation raw material of hot pepper weight 0.3% Lactobacillus rhamnosus bacterium powder, 0.7% Lactobacillus plantarum CGMCC11763 bacterium powder is put into fermented capsicum and is produced container, add water and capsicum is submerged, airtight container; Control temperature carries out the fermentation of 18 hours at 25 DEG C, and control temperature keeps 6 hours at 18 DEG C, continues adjustment temperature and keeps 5 hours at 10 DEG C; Seal of vessel between whole yeast phase; Ferment complete by capsicum drain well, add the flavorings such as garlic, sucrose, monosodium glutamate and allocate, then sell or packaging sterilizing through vacuum packaging refrigeration.
5. a kind of fermented vegetable product according to claim 1-4, prepared by following methods, comprise the steps, specific as follows: capsicum removes handle, cleaning, stripping and slicing, add the salt of capsicum weight 3%, the sucrose of 2%, subsequently interpolation raw material of hot pepper weight 0.5% Lactobacillus rhamnosus bacterium powder, 0.5% Lactobacillus plantarum CGMCC11763 bacterium powder is put into fermented capsicum and is produced container, add water and capsicum is submerged, airtight container; Control temperature carries out the fermentation of 25 hours at 22 DEG C, and control temperature keeps 8 hours at 15 DEG C, continues adjustment temperature and keeps 6 hours at 8 DEG C; Seal of vessel between whole yeast phase; Ferment complete by capsicum drain well, add the flavorings such as garlic, sucrose, monosodium glutamate and allocate, then sell or packaging sterilizing through vacuum packaging refrigeration.
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| CN106262591A (en) * | 2016-08-11 | 2017-01-04 | 宁夏红山河食品股份有限公司 | A kind of Islamic Fried Shrimps in Hot Spicy Sauce flavouring agent and preparation method thereof |
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| CN101904478A (en) * | 2010-08-08 | 2010-12-08 | 邵素英 | Vegetable bioprocessing production method |
| CN104397632A (en) * | 2014-09-28 | 2015-03-11 | 天津天绿健科技有限公司 | Fermented capsicum product and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101904478A (en) * | 2010-08-08 | 2010-12-08 | 邵素英 | Vegetable bioprocessing production method |
| CN104397632A (en) * | 2014-09-28 | 2015-03-11 | 天津天绿健科技有限公司 | Fermented capsicum product and preparation method thereof |
Cited By (1)
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| CN106262591A (en) * | 2016-08-11 | 2017-01-04 | 宁夏红山河食品股份有限公司 | A kind of Islamic Fried Shrimps in Hot Spicy Sauce flavouring agent and preparation method thereof |
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Application publication date: 20160511 |