CN105982046A - Production method of hypsizygus marmoreus pickled vegetables - Google Patents
Production method of hypsizygus marmoreus pickled vegetables Download PDFInfo
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- CN105982046A CN105982046A CN201510063419.6A CN201510063419A CN105982046A CN 105982046 A CN105982046 A CN 105982046A CN 201510063419 A CN201510063419 A CN 201510063419A CN 105982046 A CN105982046 A CN 105982046A
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- crab flavour
- flavour mushroom
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Abstract
The present invention discloses a production method of hypsizygus marmoreus pickled vegetables. In the method, hypsizygus marmoreus sporocarps are used to reduce the content of nitrite in the pickled vegetables and improve the flavor of the pickled vegetables. The present invention belongs to the field of foods. White radishes, fresh gingers and garlics are weighed, the weighed materials are mixed evenly, the mixture is loaded into a pickle jar, mixed bacterium powder with amount being 0.05-0.2% of the mass of the vegetable raw materials is added, a lid covers the jar, water is used to seal the mouth of the jar to ensure an anaerobic environment of the jar, the fermentation temperature is 20-30 DEG C, the mixture is fermented for 5-8 h, a hypsizygus marmoreus sporocarp enzymatic hydrolysate is added, and the mixture is continuously fermented for 58-80 hours; and the mixed bacterium powder comprises the following components in parts by weight: 7-10 parts of lactobacillus plantarum and 1 part of bacillus aceticus. In the whole fermentation process, the nitrite concentration is 5 mg/kg or below and far below the specified content in the national standard GB2714-2003.
Description
Technical field:
The present invention is to utilize crab flavour mushroom sporophore to reduce Nitrite in Pickles content and the method improving pickle flavor, belongs to food
Product field.
Technical background:
Pickles are a kind of traditional foods of China, have the long history of more than 2000 year.It is to be with lactic acid bacteria in natural environment
Main mixed fermentation vegetable and flavouring agent, owing to local flavor is good to eat, easily stored, nutrient health, therefore become China
A kind of popular food that people generally likes.
But the nitrite problem in Pickles always is and receives much concern.Nitrite in Pickles is due to pickled and fermented
In journey, the nitrate reduction in vegetable is nitrite and causes by nitrate reductase.After human body takes in nitrite, nitrous
Acid is combined into the nitrogen-containing compound (secondary amine, tertiary amine, amide and aminoacid) in stomach to be had the nitrosamine of carcinogenecity and directly endangers
The health of human body, makes people quite scruple for the consumption of Pickles, one of this key factor becoming restriction Pickles development.
Clear stipulaties in national standard (GB2762-2005), the content of catsup and pickled vegetables nitrite is not to be exceeded 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 has two classes: a class is by biodegradable method, i.e. uses people
Work point from the fermentation strain of method selection-breeding high degradability, carry out the purebred or method of fermented by mixed bacterium, get rid of reproducibility as far as possible
The increase of miscellaneous microbial content of nitrite.Another kind of is to use physics and the method for chemistry, by regulating the infiltration of fermentation liquid
The composition of pressure or regulation fermentation liquid suppresses the negative effect that reproducibility microorganism causes, as add containing sulfydryl, hydroxyl material to subtract
The content of few nitrite.
And under study for action, we can reduce the content of nitrite in Pickles by the addition crab flavour mushroom sporophore that finds of novelty, and
Effect is obvious.The present invention is by adding crab flavour mushroom sporophore in the curing process of Pickles, for reducing Nitrite in Pickles content
A kind of new technology and thinking are provided.
Summary of the invention
The invention provides a lactobacillus plantarum, this bacterial strain produces acid amount height, toleration is strong and can effectively reduce pickle production mistake
The content of journey nitrite.
Technical scheme:
The present invention provides a kind of pickle production method adding crab flavour mushroom；Comprise the steps:
Weigh white turnip, Rhizoma Zingiberis Recens and Bulbus Allii mixing and load pickle jar, add the mixing mycopowder of vegetable raw-material quality 0.05-0.2%,
Closeing the lid, use water seal mouth, it is ensured that the oxygen-free environment in altar, fermentation temperature is 20-30 DEG C, after fermentation 5-8h, adds crab flavour mushroom
Sporophore enzymolysis solution, continues fermentation 58-80 hour.
Mixed vaccine powder parts by weight consist of: Lactobacillus plantarum 7-10, acetobacter 1.Acetobacter is that the mycopowder of market sale produces
Product or prepared by common acetobacter fermentation culture lyophilization.
Crab flavour mushroom (ACCC51948) sporophore enzymolysis solution: crab flavour mushroom sporophore is cut into the square of 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 adds
Dosage is the 0.1-1% of crab flavour mushroom sporophore quality, and speed of agitator 50-60 turns/min, enzymolysis 3-5h.Then regulation temperature 40 degree,
PH is 3.0, adds acid protease (Shandong Su Kehan biological engineering limited company), and acid protease addition is Eriocheir sinensis taste
The 0.1-1% of massee fruiting bodies quality, speed of agitator 50-60 turn/min, enzymolysis 2-4h.
Feedstock treating: picked by all Pickles raw materials, peeling, stripping and slicing is standby.All Pickles raw materials are cleaned with cold water,
Including, white turnip, Rhizoma Zingiberis Recens, Bulbus Allii etc., drain standby.
Sampling detection every day white turnip nitrite, it was found that from the beginning of second day, in whole sweat, in vain
Radix Raphani nitrite is in below 3.6mg/kg, hence it is evident that less than the content of nitrite of white turnip during traditional pickling process,
Meet national standard.Fragrance is stronger, and brittleness is moderate.
Wherein, white turnip 40-50: Rhizoma Zingiberis Recens: 0.5-1: crab flavour mushroom sporophore: 5-8: Bulbus Allii is: 3-10 (ratio of weight and number)
Described Lactobacillus plantarum (Lactobacillus plantarum) tlj-2014 is preserved in China on July 2nd, 2014
CGMCC (is called for short) in Microbiological Culture Collection administration committee common micro-organisms center, and preserving number is CGMCC NO.9405, preservation
Address is: North Star West Road 1, Chaoyang District, city of BeiJing, China institute 3, Institute of Microorganism, Academia Sinica, postcode: 100101.
Described Lactobacillus plantarum tlj-2014 uses following flow process to carry out selection-breeding:
The original strain that sets out → test tube activation → dithyl sulfate (DES) mutation → nitrosoguanidine (NTG) mutation → etc.
Gas ions mutation → flat board 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 fermentation in 71 hours reaches 95g/L；
(2) having acid resistance, when pH 1.80, survival is good；
(3) degrading nitrite speed is fast, capacity of decomposition reach 9.8mg/h/kg (natural fermentation process nitrite accumulation
Speed is about 1.1mg/h/kg), it is possible to resistance to 1% cholate.
Beneficial effect:
Through experiment, Lactobacillus plantarum tlj-2014 provided by the present invention finds that hereditary stability is relatively strong, can continuous ten times on inclined-plane
Passing on, and character does not has significant change, property indices is the most normal；Production of lactic acid speed can reach 35g/L/d, this bacterium
Strain lactic acid concn after fermentation in 71 hours reaches 95g/L；Can survive under conditions of pH is 1.80, it is possible to resistance to 1% cholate；
Degrading nitrite speed is fast, and capacity of decomposition reaches 9.8mg/h/kg, this strain when producing Pickles, the whole sweat Central Asia
Nitrate concentration is at below 5mg/kg, far below the content (20mg/kg) of regulation in standard GB/T 2714-2003.
In experimentation, it is found surprisingly that adding crab flavour mushroom sporophore enzymolysis solution after fermentation 5h effectively reduces nitrite and contain
Amount, in whole sweat, white turnip nitrite is in below 3.6mg/kg；Eriocheir sinensis is not added after fermentation 5-8h
The Pickles content of nitrite of taste mushroom is in 4.5-5.0mg/kg.
Specific embodiment 1:
Feedstock treating: picked by all Pickles raw materials, peeling, stripping and slicing is standby.All Pickles raw materials are cleaned with cold water,
Including, white turnip, Rhizoma Zingiberis Recens, Bulbus Allii etc., drain standby.
Crab flavour mushroom (ACCC51948) sporophore enzymolysis solution:: crab flavour mushroom sporophore is cut into the square of 1 × 1cm, and 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 Eriocheir sinensis
Taste massee fruiting bodies, 300 turns/min of speed of agitator, enzymolysis 3.5h.Then regulation temperature 40 degree, pH is 3.0, adds acidity
Protease (Shandong Su Kehan biological engineering limited company) 500u/g crab flavour mushroom sporophore, 300 turns/min of speed of agitator,
Enzymolysis 3.5h.
The configuration of mixing mycopowder: Lactobacillus plantarum: acetobacter is 10: 1 (weight ratios), mycopowder addition is 0.05-0.2%
(mycopowder weight: vegetable weight)；Described Lactobacillus plantarum is CGMCC9405, and acetobacter is CICC21684.
Pickle: weigh white turnip 5kg, to scale (white turnip 50: Rhizoma Zingiberis Recens 0.5: sporophore 5: Bulbus Allii 3, weight fraction ratio)
Add Rhizoma Zingiberis Recens and Bulbus Allii mixing loads pickle jar, add mixing mycopowder；Close the lid, water seal mouth, it is ensured that the anaerobic in altar
Environment, fermentation temperature is 25 DEG C, after fermentation 5h, adds crab flavour mushroom sporophore enzymolysis solution, continues fermentation to 60 hours.
Sampling detection every day white turnip nitrite, it was found that from the beginning of second day, in whole sweat, in vain
Radix Raphani nitrite is in below 3.6mg/kg, hence it is evident that contain less than the nitrite of white turnip during traditional pickling process
Amount, meets national standard.
Embodiment 2 is basic with 1
Feedstock treating: picked by all Pickles raw materials, peeling, stripping and slicing is standby.All Pickles raw materials are cleaned with cold water,
Including, white turnip, Rhizoma Zingiberis Recens, Bulbus Allii etc., drain standby.
Crab flavour mushroom (ACCC51948) sporophore enzymolysis solution:: crab flavour mushroom sporophore is cut into the square of 1 × 1cm, and 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 Eriocheir sinensis
Taste massee fruiting bodies, 300 turns/min of speed of agitator, enzymolysis 5h.Then regulation temperature 40 degree, pH is 3.0, adds acid egg
White enzyme (Shandong Su Kehan biological engineering limited company) 500u/g crab flavour mushroom sporophore, 300 turns/min of speed of agitator, enzyme
Solve 3h.
The configuration of mixing mycopowder: Lactobacillus plantarum: acetobacter is 7: 1 (weight ratios), mycopowder addition is 0.05% (mycopowder
Weight: vegetable weight)；Described Lactobacillus plantarum is CGMCC9405, and acetobacter is CICC21684.
Pickle: weigh white turnip 5kg, to scale (white turnip 50: Rhizoma Zingiberis Recens 0.5: sporophore 5: Bulbus Allii 3, weight fraction ratio)
Add Rhizoma Zingiberis Recens and Bulbus Allii mixing loads pickle jar, add mixing mycopowder；Close the lid, water seal mouth, it is ensured that the anaerobic in altar
Environment, fermentation temperature is 25 DEG C, after fermentation 8h, adds crab flavour mushroom sporophore enzymolysis solution, continues fermentation to 60 hours.
Sampling detection every day white turnip nitrite, it was found that from the beginning of second day, in whole sweat, in vain
Radix Raphani nitrite is in below 3.6mg/kg, hence it is evident that contain less than the nitrite of white turnip during traditional pickling process
Amount, meets national standard.
Embodiment 3
Feedstock treating: picked by all Pickles raw materials, peeling, stripping and slicing is standby.All Pickles raw materials are cleaned with cold water,
Including, white turnip, Rhizoma Zingiberis Recens, Bulbus Allii etc., drain standby.
Crab flavour mushroom (ACCC51948) sporophore enzymolysis solution:: crab flavour mushroom sporophore is cut into the square of 1 × 1cm, and 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 Eriocheir sinensis
Taste massee fruiting bodies, 300 turns/min of speed of agitator, enzymolysis 5h.Then regulation temperature 40 degree, pH is 3.0, adds acid egg
White enzyme (Shandong Su Kehan biological engineering limited company) 500u/g crab flavour mushroom sporophore, 300 turns/min of speed of agitator, enzyme
Solve 3h.
The configuration of mixing mycopowder: Lactobacillus plantarum: acetobacter is 8: 1 (weight ratios), mycopowder addition is 0.2% (mycopowder weight
Amount: vegetable weight)；Described Lactobacillus plantarum is CGMCC9405.
Pickle: weigh white turnip 5kg, to scale (white turnip 50: Rhizoma Zingiberis Recens 0.5: sporophore 5: Bulbus Allii 3, weight fraction ratio)
Add Rhizoma Zingiberis Recens and Bulbus Allii mixing loads pickle jar, add mixing mycopowder；Close the lid, water seal mouth, it is ensured that the anaerobic in altar
Environment, fermentation temperature is 25 DEG C, after fermentation 6h, adds crab flavour mushroom sporophore enzymolysis solution, continues fermentation to 60 hours.
Sampling detection every day white turnip nitrite, it was found that from the beginning of second day, in whole sweat, in vain
Radix Raphani nitrite is in below 3.6mg/kg, hence it is evident that contain less than the nitrite of white turnip during traditional pickling process
Amount, meets national standard.
Choose 50 people in Tianjin respectively according to different age group (15-25 year, 26-35 year, 36-45 year and more than 46 years old) to enter
Row is tasted, and formulates grade form, statistical result, and be averaged a point statistics, as shown in the table.The product that the method is produced
Fragrance is stronger, and brittleness is moderate, and integrated sensory evaluates far above commercially available prod.
Grade form
Claims (7)
1. a production method for crab flavour mushroom Pickles, comprises the steps:
Weigh white turnip, Rhizoma Zingiberis Recens and Bulbus Allii mixing and load pickle jar, add the mixing mycopowder of vegetable raw-material quality 0.05-0.2%,
Closeing the lid, use water seal mouth, it is ensured that the oxygen-free environment in altar, fermentation temperature is 20-30 DEG C, after fermentation 5-8h, adds crab flavour mushroom
Sporophore enzymolysis solution, continues fermentation 58-80 hour；Mixed vaccine powder parts by weight consist of: Lactobacillus plantarum 7-10, acetobacter 1.
The most according to claim 1, add the pickle production method of crab flavour mushroom, the preparation of described crab flavour mushroom sporophore enzymolysis solution is as follows: by Eriocheir sinensis
Taste massee fruiting bodies is cut into the square of 1 × 1cm, and material-water ratio is 1: 10, temperature 55-60 degree, pH6.5, adds neutral cellulase,
Neutral cellulase addition is the 0.1-1% of crab flavour mushroom sporophore quality, and speed of agitator 50-60 turns/min, enzymolysis 3-5h.Then
Regulation temperature 40 degree, pH is 3.0, addition acid protease (, acid protease addition is the 0.1-1% of crab flavour mushroom sporophore quality,
Speed of agitator 50-60 turns/min, enzymolysis 2-4h.
Add the pickle production method of crab flavour mushroom the most according to claim 1, it is characterised in that wherein, white turnip 40-50: raw
Rhizoma Zingiberis Recens: 0.5-1: crab flavour mushroom sporophore: 5-8: Bulbus Allii is: 3-10.
Add the pickle production method of crab flavour mushroom the most according to claim 1, it is characterised in that described Lactobacillus plantarum
(Lactobacillus plantarum) tlj-2014 preserving number is CGMCC NO.9405；Described Lactobacillus plantarum tlj-2014
There is following character:
(1) production of lactic acid speed can reach 35g/L/d, and this bacterial strain lactic acid concn after fermentation in 71 hours reaches 95g/L；
(2) having acid resistance, when pH 1.80, survival is good；
(3) degrading nitrite speed is fast, capacity of decomposition reach 9.8mg/h/kg (natural fermentation process nitrite accumulation
Speed is about 1.1mg/h/kg), it is possible to resistance to 1% cholate.
Add the pickle production method of crab flavour mushroom the most according to claim 1, it is characterised in that prepared by crab flavour mushroom sporophore enzymolysis solution
As follows: crab flavour mushroom ACCC51948 sporophore enzymolysis solution: crab flavour mushroom sporophore is cut into the square of 1 × 1cm, material-water ratio is 1: 10,
Temperature 55 degree, pH6.5, add neutral cellulase 1000u/g crab flavour mushroom sporophore, 300 turns/min of speed of agitator, enzymolysis
3.5h.Then regulation temperature 40 degree, pH is 3.0, adds acid protease 500u/g crab flavour mushroom sporophore, speed of agitator 300
Turn/min, enzymolysis 3.5h.
Add the pickle production method of crab flavour mushroom the most according to claim 1, it is characterised in that the configuration of mixing mycopowder: plant breast
Bacillus: acetobacter is 10: 1, mycopowder addition be 0.05-0.2% (；Described Lactobacillus plantarum is CGMCC9405, acetic acid
Bacillus is CICC21684.
Add the pickle production method of crab flavour mushroom the most according to claim 1, it is characterised in that pickle: weigh white turnip 5kg,
(white turnip 50: Rhizoma Zingiberis Recens 0.5: sporophore 5: Bulbus Allii 3, weight fraction ratio) adds Rhizoma Zingiberis Recens and Bulbus Allii mixing loading to scale
Pickle jar, adds mixing mycopowder；Closeing the lid, water seal mouth, it is ensured that the oxygen-free environment in altar, fermentation temperature is 25 DEG C, sends out
After ferment 5h, add crab flavour mushroom sporophore enzymolysis solution, continue fermentation to 60 hours.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104293706A (en) * | 2014-09-23 | 2015-01-21 | 宁波北仑锐晟明杰生物科技发展有限公司 | Microbial agent for producing pickles |
-
2015
- 2015-02-04 CN CN201510063419.6A patent/CN105982046A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104293706A (en) * | 2014-09-23 | 2015-01-21 | 宁波北仑锐晟明杰生物科技发展有限公司 | Microbial agent for producing pickles |
Non-Patent Citations (1)
| 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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