CN105982058A - Production method of pickled vegetables adding armillaria mellea - Google Patents
Production method of pickled vegetables adding armillaria mellea Download PDFInfo
- Publication number
- CN105982058A CN105982058A CN201510063649.2A CN201510063649A CN105982058A CN 105982058 A CN105982058 A CN 105982058A CN 201510063649 A CN201510063649 A CN 201510063649A CN 105982058 A CN105982058 A CN 105982058A
- Authority
- CN
- China
- Prior art keywords
- armillaria mellea
- sporophore
- fermentation
- production method
- speed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The present invention discloses a production method of pickled vegetables adding armillaria mellea. The production method 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 armillaria mellea 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.
Description
Technical field:
The present invention is to utilize Armillaria mellea 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 Armillaria mellea sporophore that finds of novelty, and
Effect is obvious.The present invention is by adding Armillaria mellea 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 Armillaria mellea；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 Armillaria mellea
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.
Armillaria mellea (Armillaria mellea ACCC50063) sporophore enzymolysis solution: Armillaria mellea sporophore is cut into 1 × 1cm
Square, material-water ratio is 1: 10, temperature 55-60 degree, pH6.5, add neutral cellulase (Ningxia jade of the He family biotechnology has
Limit company), neutral cellulase addition is the 0.1-1% of Armillaria mellea 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),
Acid protease addition is the 0.1-1% of Armillaria mellea 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 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 2.9mg/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: Armillaria mellea 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 Armillaria mellea sporophore enzymolysis solution after fermentation 5h effectively reduces nitrite and contain
Amount, in whole sweat, white turnip nitrite is in below 2.9mg/kg；Honey is not added after fermentation 5-8h
The Pickles content of nitrite of ring bacterium 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.
Armillaria mellea (Armillaria mellea ACCC50063) sporophore enzymolysis solution: Armillaria mellea sporophore is cut into 1 × 1cm
Square, material-water ratio is 1: 10, temperature 55 degree, pH6.5, add neutral cellulase (Ningxia jade of the He family biotechnology is limited
Company) 1000u/g Armillaria mellea sporophore, 300 turns/min of speed of agitator, enzymolysis 3.5h.Then regulation temperature 40 degree, pH
It is 3.0, adds acid protease (Shandong Su Kehan biological engineering limited company) 500u/g Armillaria mellea sporophore, stirring
300 turns/min of rotating speed, 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, acetobacter (Gluconacetobacter
Hansenii) it is CGMCC1.1811.
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 Armillaria mellea 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 2.9mg/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.
Armillaria mellea (Armillaria mellea ACCC50063) sporophore enzymolysis solution: Armillaria mellea sporophore is cut into 1 × 1cm
Square, material-water ratio is 1: 10, temperature 55 degree, pH6.5, add neutral cellulase (Ningxia jade of the He family biotechnology is limited
Company) 1000u/g Armillaria mellea sporophore, 300 turns/min of speed of agitator, enzymolysis 5h.Then regulation temperature 40 degree, pH is
3.0, add acid protease (Shandong Su Kehan biological engineering limited company) 500u/g Armillaria mellea sporophore, stirring turns
Speed 300 turns/min, 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, acetobacter (Gluconacetobacter hansenii)
For CGMCC1.1811.
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 Armillaria mellea 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 2.9mg/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.
Armillaria mellea (Armillaria mellea ACCC50063) sporophore enzymolysis solution: Armillaria mellea sporophore is cut into 1 × 1cm
Square, material-water ratio is 1: 10, temperature 55 degree, pH6.5, add neutral cellulase (Ningxia jade of the He family biotechnology is limited
Company) 1000u/g Armillaria mellea sporophore, 300 turns/min of speed of agitator, enzymolysis 5h.Then regulation temperature 40 degree, pH is
3.0, add acid protease (Shandong Su Kehan biological engineering limited company) 500u/g Armillaria mellea sporophore, stirring turns
Speed 300 turns/min, 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, acetobacter (Gluconacetobacter hansenii)
For CGMCC1.1811.
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 Armillaria mellea 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 2.9mg/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. add a pickle production method for Armillaria mellea, comprise the steps: that weighing white turnip, Rhizoma Zingiberis Recens and Bulbus Allii mixing loads Pickles
Jar, adds the mixing mycopowder of vegetable raw-material quality 0.05-0.2%, closes 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 Armillaria mellea sporophore enzymolysis solution, continues fermentation 58-80 hour；Mixed vaccine
Powder parts by weight consist of: Lactobacillus plantarum 7-10, acetobacter 1.
A kind of pickle production method adding Armillaria mellea, described Armillaria mellea sporophore enzymolysis solution: by Armillaria mellea
Sporophore 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 Armillaria mellea sporophore quality, and 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 Armillaria mellea sporophore quality, stirs
Mix rotating speed 50-60 and turn/min, enzymolysis 2-4h.
A kind of pickle production method adding Armillaria mellea, wherein, white turnip 40-50: Rhizoma Zingiberis Recens: 0.5-1:
Armillaria mellea sporophore: 5-8: Bulbus Allii is: 3-10.
A kind of pickle production method adding Armillaria mellea, described Lactobacillus plantarum preserving number is CGMCC
NO.9405, described Lactobacillus plantarum CGMCC NO.9405 have 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.
A kind of pickle production method adding Armillaria mellea, Armillaria mellea (Armillaria mellea
ACCC50063) sporophore enzymolysis solution is prepared as: Armillaria mellea sporophore is cut into the square of 1 × 1cm, and material-water ratio is 1: 10, temperature
Spend 55 degree, pH6.5, add neutral cellulase 1000u/g Armillaria mellea sporophore, 300 turns/min of speed of agitator, enzymolysis 3.5h.
Then regulation temperature 40 degree, pH is 3.0, addition acid protease 500u/g Armillaria mellea sporophore, 300 turns/min of speed of agitator,
Enzymolysis 3.5h.
A kind of pickle production method adding Armillaria mellea, the configuration of mixing mycopowder: Lactobacillus plantarum: vinegar
Acidfast bacilli is 10: 1, and described Lactobacillus plantarum is CGMCC9405, acetobacter (Gluconacetobacter hansenii)
For CGMCC1.1811.
A kind of pickle production method adding Armillaria mellea, pickles: weigh white turnip 5kg, (white to scale
Radix Raphani 50: Rhizoma Zingiberis Recens 0.5: sporophore 5: Bulbus Allii 3, weight fraction ratio) add Rhizoma Zingiberis Recens and Bulbus Allii mixing loading pickle jar,
Add 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 5h,
Add Armillaria mellea sporophore enzymolysis solution, continue fermentation to 60 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510063649.2A CN105982058A (en) | 2015-02-04 | 2015-02-04 | Production method of pickled vegetables adding armillaria mellea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510063649.2A CN105982058A (en) | 2015-02-04 | 2015-02-04 | Production method of pickled vegetables adding armillaria mellea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105982058A true CN105982058A (en) | 2016-10-05 |
Family
ID=57037446
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510063649.2A Pending CN105982058A (en) | 2015-02-04 | 2015-02-04 | Production method of pickled vegetables adding armillaria mellea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105982058A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904478A (en) * | 2010-08-08 | 2010-12-08 | 邵素英 | Vegetable bioprocessing production method |
| CN102138666A (en) * | 2010-01-28 | 2011-08-03 | 中国林业科学研究院林产化学工业研究所 | Preparation method of forest edible plant pickle and biomass detergent of forest edible plant pickle |
| 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 CN201510063649.2A patent/CN105982058A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102138666A (en) * | 2010-01-28 | 2011-08-03 | 中国林业科学研究院林产化学工业研究所 | Preparation method of forest edible plant pickle and biomass detergent of forest edible plant pickle |
| CN101904478A (en) * | 2010-08-08 | 2010-12-08 | 邵素英 | Vegetable bioprocessing production method |
| 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 (2)
| 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》 * |
| 余华等: "天然植物成分体外模拟胃液清除亚硝酸钠及阻断亚硝胺合成的研究", 《四川食品与发酵》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101878888B (en) | Pickled vegetable salt and preparation method thereof | |
| CN104397632A (en) | Fermented capsicum product and preparation method thereof | |
| CN102907641A (en) | Method for fermenting and pickling crispy and fresh pepper | |
| CN106906168B (en) | A kind of spirit stillage decomposing agent and its preparation method and application | |
| CN113215051A (en) | Method for preparing feed probiotics by using lactobacillus through rice flour wastewater and passion fruit peel | |
| CN106434400A (en) | Saccharomyces cerevisiae culture as well as preparation method and application of saccharomyces cerevisiae culture | |
| CN105661415A (en) | Vegetable biological fermentation production method | |
| CN103989020A (en) | Production method of liquid-solid fermented feed for trepang | |
| CN104664298B (en) | A kind of processing method of crisp four treasured that ferment | |
| CN104585681A (en) | Preparation method of pickle containing cordyceps sinensis | |
| CN105982050A (en) | Production method of pickled vegetables adding pleurotus eryngii | |
| CN103396210B (en) | Stichopus japonicus fertilizer, and preparation and application methods thereof | |
| CN104543980B (en) | Method for producing pickled vegetables by adding pleurotus salmoneostramineus | |
| CN105982058A (en) | Production method of pickled vegetables adding armillaria mellea | |
| CN112715890B (en) | Immobilized pickle starter and application thereof | |
| CN114766596A (en) | Degradation method of coix seed bran and Chinese gall residue, application of degradation method and biological fermentation feed | |
| CN105982051A (en) | Production method of pickled vegetables adding inonotus obliquus | |
| CN105982049A (en) | Production method of pickled vegetables adding hericium erinaceus | |
| CN108497416A (en) | A kind of flower sauce and its production method keeping Pigment of Chrysanthemum and flavor | |
| Pandey et al. | Preparation of spiced sauerkraut by using lactic acid bacteria and by natural fermentation | |
| CN105982048A (en) | Production method of pickled vegetables adding agaricus brunnescens | |
| CN104585684A (en) | Production method of pickles added with cordyceps sobolifera fungus | |
| CN105982046A (en) | Production method of hypsizygus marmoreus pickled vegetables | |
| CN104543892A (en) | Method for producing pickles added with antrodia camphorata | |
| CN103693751A (en) | Water restoration agent for holothurian culture by employing attapulgite powder and rice husk as carriers, and preparation method and application of water restoration agent |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161005 |