CN105982048A - Production method of pickled vegetables adding agaricus brunnescens - Google Patents
Production method of pickled vegetables adding agaricus brunnescens Download PDFInfo
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- CN105982048A CN105982048A CN201510063610.0A CN201510063610A CN105982048A CN 105982048 A CN105982048 A CN 105982048A CN 201510063610 A CN201510063610 A CN 201510063610A CN 105982048 A CN105982048 A CN 105982048A
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- brown mushroom
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Abstract
The present invention relates to a method of using agaricus brunnescens sporocarps to reduce the nitrite content in pickled vegetables and improve the flavor of the pickled vegetables, and belongs to the field of food. The production method of the pickled vegetables adding the agaricus brunnescens comprises the following steps: 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 at 0.05-0.2% in mass of the vegetable raw materials is added, a lid covers the jar, water is used to seal the mouth to ensure an anaerobic environment in the jar, the fermentation temperature is 20-30 DEG C, the mixture is fermented for 5-8 h, an agaricus brunnescens sporocarp enzymolysis solution 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. When the agaricus brunnescens is used to produce the pickled vegetables, 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 brown mushroom sporophore to reduce Nitrite in Pickles content and the method improving 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 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, this become restriction Pickles development key factor it.
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 brown mushroom sporophore that finds of novelty, and
And effect is obvious.The present invention is by adding brown mushroom sporophore in the curing process of Pickles, for reducing Nitrite in Pickles
Content provides a kind of new technology and thinking.
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 brown 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 brown mushroom
Massee fruiting bodies 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.
Brown mushroom sporophore enzymolysis solution: brown 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 addition is palm fibre
The 0.1-1% of color mushroom fruitbody quality, speed of agitator 50-60 turn/min, enzymolysis 3-5h.Then regulation temperature 40 degree, pH is 3.0,
Adding acid protease (Shandong Su Kehan biological engineering limited company), acid protease addition is brown mushroom sporophore
The 0.1-1% of 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 2.1mg/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: brown 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 brown mushroom sporophore enzymolysis solution after fermentation 5h effectively reduces nitrite
Content, in whole sweat, white turnip nitrite is in below 2.1mg/kg；Do not add after fermentation 5-8h
The Pickles content of nitrite of brown mushroom sporophore enzymolysis solution 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.
Brown mushroom (Agaricus bisporus ACCC51579) sporophore enzymolysis solution: brown mushroom sporophore is cut into 1 ×
The square of 1cm, material-water ratio is 1: 10, temperature 55 degree, pH6.5, adds neutral cellulase (Ningxia jade of the He family biotechnology
Company limited) 1000u/g brown mushroom sporophore, 300 turns/min of speed of agitator, enzymolysis 3.5h.Then regulation temperature 40 degree,
PH is 3.0, adds acid protease (Shandong Su Kehan biological engineering limited company) 500u/g brown 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 brown 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 2.1mg/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.
Brown mushroom (Agaricus bisporus ACCC51579) sporophore enzymolysis solution: brown mushroom sporophore is cut into 1 ×
The square of 1cm, material-water ratio is 1: 10, temperature 55 degree, pH6.5, adds neutral cellulase (Ningxia jade of the He family biotechnology
Company limited) 1000u/g brown mushroom sporophore, 300 turns/min of speed of agitator, enzymolysis 5h.Then regulation temperature 40 degree,
PH is 3.0, adds acid protease (Shandong Su Kehan biological engineering limited company) 500u/g brown mushroom sporophore,
300 turns/min of speed of agitator, enzymolysis 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 brown 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 2.1mg/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.
Brown mushroom (Agaricus bisporus ACCC51579) sporophore enzymolysis solution: brown mushroom sporophore is cut into 1 ×
The square of 1cm, material-water ratio is 1: 10, temperature 55 degree, pH6.5, adds neutral cellulase (Ningxia jade of the He family biotechnology
Company limited) 1000u/g brown mushroom sporophore, 300 turns/min of speed of agitator, enzymolysis 5h.Then regulation temperature 40 degree,
PH is 3.0, adds acid protease (Shandong Su Kehan biological engineering limited company) 500u/g brown mushroom sporophore,
300 turns/min of speed of agitator, enzymolysis 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, 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 6h, adds brown 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 2.1mg/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 (8)
1. the pickle production method adding brown 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 brown mushroom
Massee fruiting bodies enzymolysis solution, continues fermentation 58-80 hour；Mixed vaccine powder parts by weight consist of: Lactobacillus plantarum 7-10, acetic acid bar
Bacterium 1.
The pickle production method of interpolation brown mushroom the most according to claim 1, it is characterised in that brown mushroom sporophore enzymolysis solution
Preparing as follows: brown mushroom sporophore is cut into the square of 1 × 1cm, material-water ratio is 1: 10, temperature 55-60 degree, and pH6.5 adds
Entering neutral cellulase, neutral cellulase addition is the 0.1-1% of brown 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, and acid protease addition is brown
The 0.1-1% of mushroom fruitbody quality, speed of agitator 50-60 turn/min, enzymolysis 2-4h.
The pickle production method of interpolation brown mushroom the most according to claim 1, it is characterised in that wherein, white turnip 40-50:
Rhizoma Zingiberis Recens: 0.5-1: brown mushroom sporophore: 5-8: Bulbus Allii is: 3-10.
The pickle production method of interpolation brown 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.
The pickle production method of interpolation brown mushroom the most according to claim 1, it is characterised in that 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.
The pickle production method of interpolation brown mushroom the most according to claim 1, it is characterised in that brown mushroom is (Agaricus
bisporus ACCC51579)。
The pickle production method of interpolation brown mushroom the most according to claim 1, it is characterised in that mixing mycopowder be configured to plant
Thing lactobacillus: acetobacter is 10: 1, mycopowder addition is 0.05-0.2%, and described Lactobacillus plantarum is CGMCC9405, vinegar
Acidfast bacilli is CICC21684.
The pickle production method of interpolation brown mushroom the most according to claim 1, it is characterised in that 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 mixes
Even loading pickle jar, adds mixing mycopowder；Close the lid, water seal mouth, it is ensured that the oxygen-free environment in altar, fermentation temperature is 25 DEG C,
After fermentation 8h, add brown mushroom sporophore enzymolysis solution, continue fermentation to 60 hours.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101709320A (en) * | 2009-11-27 | 2010-05-19 | 广州市味研生物工程科技有限公司 | Method for preparing champignon polypeptide powder |
| CN103960736A (en) * | 2014-05-21 | 2014-08-06 | 湖北绿特欣生物科技股份有限公司 | Lentinan beverage and preparation method thereof |
| 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 CN201510063610.0A patent/CN105982048A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101709320A (en) * | 2009-11-27 | 2010-05-19 | 广州市味研生物工程科技有限公司 | Method for preparing champignon polypeptide powder |
| CN103960736A (en) * | 2014-05-21 | 2014-08-06 | 湖北绿特欣生物科技股份有限公司 | Lentinan beverage and preparation method thereof |
| 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 |
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Application publication date: 20161005 |