CN106036720A - Low-salinity fermented black lotus seed and preparation method thereof - Google Patents
Low-salinity fermented black lotus seed and preparation method thereof Download PDFInfo
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- CN106036720A CN106036720A CN201610430198.6A CN201610430198A CN106036720A CN 106036720 A CN106036720 A CN 106036720A CN 201610430198 A CN201610430198 A CN 201610430198A CN 106036720 A CN106036720 A CN 106036720A
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- semen nelumbinis
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- less salt
- salt fermented
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 240000002853 Nelumbo nucifera Species 0.000 title abstract description 13
- 235000006508 Nelumbo nucifera Nutrition 0.000 title abstract description 12
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title abstract description 12
- 238000002791 soaking Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 210000000582 semen Anatomy 0.000 claims description 147
- 150000003839 salts Chemical class 0.000 claims description 37
- 244000063299 Bacillus subtilis Species 0.000 claims description 22
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 22
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 21
- 238000000855 fermentation Methods 0.000 claims description 18
- 230000004151 fermentation Effects 0.000 claims description 18
- 238000010025 steaming Methods 0.000 claims description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 239000003513 alkali Substances 0.000 claims description 10
- 238000012549 training Methods 0.000 claims description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 230000029087 digestion Effects 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims description 2
- 238000002203 pretreatment Methods 0.000 claims description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 2
- 239000001509 sodium citrate Substances 0.000 claims description 2
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 claims description 2
- 229940038773 trisodium citrate Drugs 0.000 claims description 2
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 14
- 238000004519 manufacturing process Methods 0.000 abstract description 10
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 14
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- 150000008442 polyphenolic compounds Chemical class 0.000 description 10
- 235000013824 polyphenols Nutrition 0.000 description 10
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- 235000001014 amino acid Nutrition 0.000 description 8
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- 229930013930 alkaloid Natural products 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
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- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
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- 230000002000 scavenging effect Effects 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
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- OHZCFWMJMWFNFP-ZVGUSBNCSA-L (2r,3r)-2,3-dihydroxybutanedioate;iron(2+) Chemical compound [Fe+2].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O OHZCFWMJMWFNFP-ZVGUSBNCSA-L 0.000 description 1
- 125000000189 2-deoxyribosyl group Chemical group C1(C[C@H](O)[C@H](O1)CO)* 0.000 description 1
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
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- 108010016634 Seed Storage Proteins Proteins 0.000 description 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
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- ONBIUAZBGHXJDM-UHFFFAOYSA-J bismuth;potassium;tetraiodide Chemical compound [K+].[I-].[I-].[I-].[I-].[Bi+3] ONBIUAZBGHXJDM-UHFFFAOYSA-J 0.000 description 1
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- ZWCXYZRRTRDGQE-SORVKSEFSA-N gramicidina Chemical compound C1=CC=C2C(C[C@H](NC(=O)[C@@H](CC(C)C)NC(=O)[C@H](CC=3C4=CC=CC=C4NC=3)NC(=O)[C@@H](CC(C)C)NC(=O)[C@H](CC=3C4=CC=CC=C4NC=3)NC(=O)[C@@H](CC(C)C)NC(=O)[C@H](CC=3C4=CC=CC=C4NC=3)NC(=O)[C@H](C(C)C)NC(=O)[C@H](C(C)C)NC(=O)[C@@H](C(C)C)NC(=O)[C@H](C)NC(=O)[C@H](NC(=O)[C@H](C)NC(=O)CNC(=O)[C@@H](NC=O)C(C)C)CC(C)C)C(=O)NCCO)=CNC2=C1 ZWCXYZRRTRDGQE-SORVKSEFSA-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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses low-salinity fermented black lotus seeds and a preparation method thereof and solves the problems high production cost, long period and low nutritional value in existing deep processing of lotus seeds. The preparation method includes: pre-treating raw materials; soaking; boiling; browning; fermenting; sterilizing at high temperature. The low-salinity fermented black lotus seeds are prepared by the method. The preparation method is simple in process, low in production cost and short in production period, and the low-salinity fermented black lotus seeds are prepared by the method are high in nutritional ingredient content, easy to absorb, good in taste, long in preservation time and wide in applicable population range.
Description
Technical field
The present invention relates to a kind of food processing field, a kind of less salt fermented black Semen Nelumbinis and preparation method thereof.
Background technology
Semen Nelumbinis have another name called Shui Zhidan, belong to Nymphaeceae Nelumbo (Nympheaceae nelumbo Adans), being dried for plant lotus
Mature seed.Semen Nelumbinis are distributed in north and south each province of China, and spontaneous or cultivation, in pond or paddy field, has that " invigorating middle warmer is reposed, quenched the thirst
Heat, dysentery relieving of feeling at ease " etc. effect, containing abundant nutritional labeling and some biological active substances, such as phospholipid, alkaloid and polyphenol etc.
Nutritive and health protection components.Fresh lotus seed storage life is short, during a large amount of concentration listing, in order to improve the economic well-being of workers and staff of Semen Nelumbinis, needs lotus
Son carries out deep processing.
In prior art, Semen Nelumbinis are processed further method a lot, common are and directly will prepare dry lotus after Semen Nelumbinis drying and dehydrating
Son, but this simple dehydration does the loss that baking process can cause the nutrition of Semen Nelumbinis；Or prepare Semen Nelumbinis with Semen Nelumbinis for raw material
Wine, as the patent application of Application No. 201410186289.0 discloses one " production method of lotus seed wine ", uses vintager
Skill produces a kind of lotus seed wine, and complex process, production cycle are long；Or Semen Nelumbinis make powdery add other raw material prepare cookies or
The deep processed products such as bread (such as number of patent application 201110232645.4), make the flavor taste of Semen Nelumbinis be greatly reduced.How to enter
The deep working method of one step extension Semen Nelumbinis, improves nutritive value and mouthfeel, the minimizing processing cost of Semen Nelumbinis, shortens the production cycle,
The prolongation holding time is the direction that technical staff needs research.
Summary of the invention
The invention aims to solve above-mentioned technical problem, it is provided that a kind of process is simple, production cost is low, life
Less salt fermented black Semen Nelumbinis that the product cycle is short and preparation method thereof.
The present invention also provides for a kind of product nutrient composition content prepared by said method height, easily absorbs, in good taste, preservation
Phase length, applicable crowd's less salt fermented black Semen Nelumbinis widely.
The inventive method comprises the following steps:
(1) raw material pre-treatment: select ripe sufficiently Semen Nelumbinis to shell, clean；
(2) soak: the Semen Nelumbinis that will shell soak in alkali liquor；
(3) steaming and decocting: the Semen Nelumbinis after immersion carry out steaming and decocting；
(4) brown stain: the Semen Nelumbinis after steaming and decocting add liquor ferri trichloridi, at 90-100 DEG C, temperature control control under the humidity of 80-90%
Wet cultivation 4-8d；Then it is cooled to 50-60 DEG C, continues temperature and humidity control under the humidity of 25-40% and cultivate 1-3d；
(5) fermentation: the Semen Nelumbinis after brown stain are inoculated bacillus subtilis, and adds Sal, middle high temperature under the conditions of 40-50 DEG C
Fermentation 12-18h, yeasting humidity is 85-95%；
(6) to sending out the Semen Nelumbinis high temperature sterilize after alcohol and get final product.
In described step (2), the alkali liquor of pH=7.8-9.2 is used to carry out soaking 12-24h in the Semen Nelumbinis that shell.
Described alkali liquor is the aqueous solution of any one or more alkali following: 0.4mol/L sodium carbonate, 0.5mol/L bicarbonate
Sodium, 0.2mol/L sodium hydroxide, 0.5mol/L disodium hydrogen phosphate, 0.2mol/L tertiary sodium phosphate, 0.6mol/L trisodium citrate.
In described step (3), described boiling temperature is 110-120 DEG C, and pressure is 0.1-0.2MPa, and digestion time is 25-
40min。
In described step (4), described liquor ferri trichloridi concentration is 0.1%-0.6% (w/v), and addition is the Semen Nelumbinis that shell
0.1-0.3 times of weight.
The inoculum concentration of described bacillus subtilis is the 0.15-0.35% of Semen Nelumbinis weight of shelling.
In described step (5), the addition of described Sal is the 2-4% of Semen Nelumbinis weight of shelling.
In described step (5), described bacillus subtilis is bacillus subtilis CCTCC M 2015464.
Less salt fermented black Semen Nelumbinis of the present invention, are prepared by above-mentioned preparation method.
The processing method of Semen Nelumbinis is conducted in-depth research by inventor, develops a kind of new processing method, lotus of shelling
Son is placed in alkali liquor immersion, its purpose is to promote Maillaid braun reaction, and accelerating reaction process, soak time is best here
Control at 12-24h, too much can soften, infiltration deficiency that I haven't seen you for ages excessively；Then the Semen Nelumbinis after soaking are carried out steaming and decocting, make utilization steaming person
Making high temperature promote browning reaction, sterilization ripening Semen Nelumbinis, prepared product is direct-edible, in good taste, controls digestion time, pressure
Power and temperature are to ensure brown stain and ripening effect；Then have employed special browning step, the Semen Nelumbinis after manual control steaming and decocting enter
Row brown stain, makes Semen Nelumbinis color burn by brown stain, thus improves local flavor and the active component of processing Semen Nelumbinis, and, inventor
Controlling the process conditions of brown stain, i.e. at 90-100 DEG C, under the humidity of 80-90%, temperature and humidity control cultivates 4-8d, makes color and luster and wind
Taste more preferably, is then cooled to 50-60 DEG C, continues temperature and humidity control and cultivates 1-3d, make color and luster and flavor-stable under the humidity of 25-40%
And solidify further, thus obtain black Semen Nelumbinis.Now, bacillus subtilis is inoculated for the black Semen Nelumbinis after brown stain and ferments,
Inventor finds, a large amount of synthetase series in bacillus subtilis growth course, such as α-amylase, protease, lipase, cellulose
The enzymes such as enzyme, these enzymes are applied in sweat to be little point by protein and the starch degradation of macromole in black Semen Nelumbinis
Aminoacid, polypeptide and the glucide of son.And subtilin that its thalline produces in growth course, polymyxin, system are mould
Rhzomorph, Gramicidin isoreactivity material have obvious inhibitory action to the conditioned pathogen of pathogenic bacterium or autogenous infection, thus
Realize to reach to be effectively improved the purpose of product shelf phase while improving the nutritive value of Semen Nelumbinis.The most described hay bud
The inoculum concentration of spore bacillus is the 0.15-0.35% of Semen Nelumbinis weight of shelling, and Semen Nelumbinis local flavor too much can be made to deteriorate, and crosses that I haven't seen you for ages and do not reach excellent
The effect of gesture flora fermentation；Described bacillus subtilis can use the bacillus subtilis that fermentation is conventional, preferably hay spore
Bacillus CCTCC M 2015464 (purchased from China typical culture collection center), this kind of bacillus subtilis just has local flavor alcohol,
High temperature resistant, salt tolerant, the feature that fermentation is fast, be particularly well-suited to the present invention.Further, add Sal when fermentation, described
The purpose adding Sal during ferment is to improve local flavor, and the preferably addition of Sal controls at the 2-4% of Semen Nelumbinis weight that shells, sternly
The salt amount that lattice control to add can reduce the salt amount taken in when human body eats less, so that product is the most healthy, improve the battalion of product
Support and be worth, expand edible crowd.
Beneficial effect:
(1) the black Semen Nelumbinis after the present invention utilizes fermentation of bacillus subtilis brown stain, promote egg under various enzyme systems act on
The hydrolysis of white matter, amino acid nitrogen content significantly improves, beneficially absorption of human body.In every gram of black Semen Nelumbinis, amino acid nitrogen content can be high
Reach 0.8-1.25wt%.
(2) being increased by the black nutritious lotus seed material obtained by the preparation method of the present invention, polyphenol content is 4-8mg/g,
Adding 50% before relatively processing, oxidation resistance strengthens；Alkaloid is 110-130mg/g.
(3) bacillus subtilis fast growth, the time of less salt fermented black Semen Nelumbinis fermentation is short, and condition of culture is simple, bright
The aobvious production cost that reduces, quickening speed of production, improve production efficiency.
(4) utilize brown stain to add fermentation technology and produce a kind of less salt fermented black Semen Nelumbinis, save original form of Semen Nelumbinis, improve
Mouthfeel and nutritive value, extend the shelf life (storage life was up to 2 years) of product simultaneously, before having wide market application
Scape.
Detailed description of the invention
Embodiment 1
(1) selecting maturation fully, free from insect pests, nothing are gone mouldy, seed size is uniform, long 1600-1800mm, wide 1100-
The Semen Nelumbinis 200g of 1200mm；Shell, clean three times, remove the silt on Semen Nelumbinis surface, dust and microorganism；
(2) Semen Nelumbinis use the Na of 0.4mol/L2CO3Drain after aqueous solution soaks 24h；
(3) by Semen Nelumbinis in 120 DEG C, 0.2MPa steaming and decocting 40min；
(4) (concentration is 0.1%-0.6% (w/ to add the liquor ferri trichloridi of 0.1 times of Semen Nelumbinis weight Semen Nelumbinis of shelling in Semen Nelumbinis
V)), at 100 DEG C, under the humidity of 90%, temperature and humidity control cultivates 8d；Then 60 DEG C it are cooled to, temperature and humidity control under the humidity of 40%
Cultivate 3d；
(5) inoculation bacillus subtilis CCTCC M 2015464 (purchased from China typical culture collection center), wherein bacterium
Amount of planting is for shelling the 0.35% of Semen Nelumbinis weight, and adds Sal, and wherein the content of salt is the 4% of Semen Nelumbinis amount of shelling, 40 DEG C of fermentations
18h, yeasting humidity is 95%；
(6) by the Semen Nelumbinis that ferment after 121 DEG C of sterilizing 20min, use vacuum packing machine packaging, sealing, obtain less salt
Fermented black Semen Nelumbinis product.
Embodiment 2
(1) selecting maturation fully, free from insect pests, nothing are gone mouldy, even particle size, long 1600-1800mm, wide 1100-
The Semen Nelumbinis 200g of 1200mm；Shell, clean three times, remove the silt on Semen Nelumbinis surface, dust and microorganism；
(2) Semen Nelumbinis use the NaHCO of 0.5mol/L3Solution soaking 18h；
(3) by Semen Nelumbinis in 115 DEG C, 0.15MPa steaming and decocting 35min；
(4) (concentration is 0.1%-0.6% (w/ to add the liquor ferri trichloridi of 0.3 times of Semen Nelumbinis weight Semen Nelumbinis of shelling in Semen Nelumbinis
V)) 90 DEG C, temperature and humidity control cultivates 6d under the humidity of 90%；Then 55 DEG C it are cooled to, temperature and humidity control training under the humidity of 30%
Support 2d；
(5) inoculation bacillus subtilis CCTCC M 2015464, wherein strain amount is the 0.25% of Semen Nelumbinis weight of shelling,
And add Sal, wherein the content of salt is the 3% of Semen Nelumbinis weight of shelling, and 50 DEG C of fermentation 14h, yeasting humidity is 85%；
(6) by the Semen Nelumbinis that ferment after 121 DEG C of sterilizing 20min, use vacuum packing machine packaging, sealing, obtain less salt
Fermented black Semen Nelumbinis product.
Embodiment 3
(1) selecting maturation fully, free from insect pests, nothing are gone mouldy, even particle size, long 1600-1800mm, wide 1100-
The Semen Nelumbinis 200g of 1200mm；Clean three times, shell, remove the silt on Semen Nelumbinis surface, dust and microorganism；
(2) Semen Nelumbinis use the Na of 0.2mol/L3PO4Solution soaking 12h；
(3) by Semen Nelumbinis in 110 DEG C, 0.1MPa steaming and decocting 25min；
(4) (concentration is 0.1%-0.6% (w/ to add the liquor ferri trichloridi of 0.2 times of Semen Nelumbinis weight Semen Nelumbinis of shelling in Semen Nelumbinis
V)) at 90 DEG C, under the humidity of 80%, temperature and humidity control cultivates 4d；Then 50 DEG C it are cooled to, temperature and humidity control training under the humidity of 25%
Support 1d；
(5) inoculation bacillus subtilis, wherein strain amount is the 0.15% of Semen Nelumbinis weight of shelling, and adds Sal, wherein
The content of salt is the 2% of Semen Nelumbinis weight of shelling, 47 DEG C of fermentation 12h, yeasting humidity is 90%；
(6) by the Semen Nelumbinis that ferment after 121 DEG C of sterilizing 20min, use vacuum packing machine packaging, sealing, obtain less salt
Fermented black Semen Nelumbinis product.
Embodiment 4
(1) selecting maturation fully, free from insect pests, nothing are gone mouldy, even particle size, long 1600-1800mm, wide 1100-
The Semen Nelumbinis 200g of 1200mm；Clean three times, shell, remove the silt on Semen Nelumbinis surface, dust and microorganism；
(2) Semen Nelumbinis use 0.6mol/L citric acid three sodium solution to soak 12h；
(3) by Semen Nelumbinis in 120 DEG C, 0.1MPa steaming and decocting 33min；
(4) (concentration is 0.1%-0.6% (w/ to add the liquor ferri trichloridi of 0.2 times of Semen Nelumbinis weight Semen Nelumbinis of shelling in Semen Nelumbinis
V)) at 95 DEG C, under the humidity of 85%, temperature and humidity control cultivates 5d；Then 55 DEG C it are cooled to, temperature and humidity control training under the humidity of 33%
Support 2d；
(5) inoculation bacillus subtilis, wherein strain amount is the 0.2% of Semen Nelumbinis weight of shelling, and adds Sal, wherein salt
Content be the 2% of Semen Nelumbinis weight of shelling, 42 DEG C fermentation 12h, yeasting humidity is 88%；
(6) by the Semen Nelumbinis that ferment after 121 DEG C of sterilizing 20min, use vacuum packing machine packaging, sealing, obtain less salt
Fermented black Semen Nelumbinis product.
Embodiment 5
(1) selecting maturation fully, free from insect pests, nothing are gone mouldy, even particle size, long 1600-1800mm, wide 1100-
The Semen Nelumbinis 200g of 1200mm；Clean three times, shell, remove the silt on Semen Nelumbinis surface, dust and microorganism；
(2) Semen Nelumbinis use 0.6mol/L citric acid three sodium solution to soak 12h；
(3) by Semen Nelumbinis in 120 DEG C, 0.1MPa steaming and decocting 33min；
(4) (concentration is 0.1%-0.6% (w/ to add the liquor ferri trichloridi of 0.2 times of Semen Nelumbinis weight Semen Nelumbinis of shelling in Semen Nelumbinis
V)) at 95 DEG C, under the humidity of 85%, temperature and humidity control cultivates 5d；Then 55 DEG C it are cooled to, temperature and humidity control training under the humidity of 33%
Support 2d；
(5) inoculation bacillus subtilis, wherein strain amount is the 0.3% of Semen Nelumbinis weight of shelling, and adds Sal, wherein salt
Content be the 2% of Semen Nelumbinis weight of shelling, 47 DEG C fermentation 12h, yeasting humidity is 88%；
(6) by the Semen Nelumbinis that ferment after 121 DEG C of sterilizing 20min, use vacuum packing machine packaging, sealing, obtain less salt
Fermented black Semen Nelumbinis product.
The non-brown stain of comparative example 1
(1) selecting maturation fully, free from insect pests, nothing are gone mouldy, seed size is uniform, long 1600-1800mm, wide 1100-
The Semen Nelumbinis 200g of 1200mm；Shell, clean three times, remove the silt on Semen Nelumbinis surface, dust and microorganism；
(2) Semen Nelumbinis use the Na of 0.4mol/L2CO3Solution soaking 24h；
(3) by Semen Nelumbinis in 120 DEG C, 0.2MPa steaming and decocting 40min；
(4) inoculation bacillus subtilis CCTCC M 2015464, wherein strain amount is the 0.35% of Semen Nelumbinis weight of shelling,
And add Sal, wherein the content of salt is the 4% of Semen Nelumbinis weight of shelling, 37 DEG C of fermentation 18h；
(5) by the Semen Nelumbinis that ferment after 121 DEG C of sterilizing 20min, use vacuum packing machine packaging, sealing, obtain less salt
Fermented black Semen Nelumbinis product.
The non-less salt of comparative example 2
1) selecting maturation fully, free from insect pests, nothing are gone mouldy, even particle size, long 1600-1800mm, wide 1100-1200mm
Semen Nelumbinis 200g；Shell, clean three times, remove the silt on Semen Nelumbinis surface, dust and microorganism；
(2) Semen Nelumbinis use the NaHCO of 0.5mol/L3Solution soaking 18h；
(3) by Semen Nelumbinis in 115 DEG C, 0.15MPa steaming and decocting 35min；
(4) Semen Nelumbinis are at 90 DEG C, and under the humidity of 90%, temperature and humidity control cultivates 6d；Then 55 DEG C it are cooled to, in the humidity of 30%
Lower temperature and humidity control cultivates 2d；
(5) inoculation bacillus subtilis CCTCC M 2015464, wherein strain amount is the 0.25% of Semen Nelumbinis weight of shelling,
And add Sal, wherein the content of salt is the 10% of Semen Nelumbinis amount of shelling, 37 DEG C of fermentation 14h；
(6) by the Semen Nelumbinis that ferment after 121 DEG C of sterilizing 20min, use vacuum packing machine packaging, sealing, obtain less salt
Fermented black Semen Nelumbinis product.
Contrast experiment:
To the product sampling Detection amino acid nitrogen content of embodiment 1-3 and comparative example 1,2, polyphenol content, biology
Alkali content and antioxidant activity ability measure, and assay method is as follows, the results are shown in Table 1:
Amino acid nitrogen content assay method: smashed to pieces by less salt fermented black Semen Nelumbinis, adds 30mL distilled water, shakes 1h,
4000r/min is centrifuged 15min, takes supernatant, adds 10.0mL40% formalin, mixing, then continues with sodium hydroxide titer
Continue and be titrated to pH9.2, write down the amount (mL) consuming sodium hydroxide titer；Take 100mL water first to adjust with sodium hydroxide solution simultaneously
Joint pH to 8.2, adds 10.0mL40% formalin, is titrated to pH 9.2 with sodium hydroxide titer, as blank experiment.
According to the amount of consumption sodium hydroxide titer, calculate the content of amino-acid nitrogen.
The mensuration of Semen Nelumbinis polyphenol content: weigh 2.00g Semen Nelumbinis dry product granule in 250mL conical flask, by the feed liquid of 1:10
Than the ethanol solution of addition 90%, with preservative film sealing to prevent ethanol volatilization in microwave process, carry out at microwave under 400W
Reason 35s, stands 30min, filters, centrifugal (4000r/min) 20min, is settled to after taking the rotated evaporation and concentration of its supernatant
25mL, can obtain Semen Nelumbinis polyphenol liquid to be measured.Draw in the brown volumetric flask that 1mL liquid to be measured puts into 25mL, add 4mL distilled water,
The ferrous tartrate solution of 5.0mL, shakes up.It is diluted to scale with pH7.5 phosphate buffer, shakes up standing 15min.At 540nm
Measure absorbance at wavelength, calculate the content of polyphenol with standard curve.
The mensuration of alkaloid: accurately weigh 1.00g Plumula Nelumbinis powder in tool plug conical flask in, 30mL petroleum ether take off
Fat, removes petroleum ether, adds quantitative ethanol, after soaking a period of time, conical flask is fixed on ultrasonic in ultrasonic cleaner carrying
Take.Extracting solution, with after sand core funnel sucking filtration, draws 5mL filtrate water bath method, adds volume fraction 5% hydrochloric acid solution in residue
Dissolving, filter, filtrate adds equal amounts of chloroform and extracts 3 times, separates chloroform layer, and water intaking layer ammonia is adjusted pH to 9-10, then extracted with chloroform
Take to alkaloid reaction to feminine gender (employing bismuth potassium iodide).Combined chloroform liquid, water bath method, residue dehydrated alcohol is molten
Solve, filter, be surely dissolved in 50mL volumetric flask, obtain total alkaloids.
The mensuration of oxidation resistance: the mensuration of (1) hydroxyl radicals.Use the hydroxy radical that Fenton system produces,
Research hydroxy radical to the oxidation of 2-deoxyribosyl molecule and the situation of destruction, with detect the existence of sample extraction thing whether to hydroxyl from
Scavenging action is had by base.Take 0.2mL10mmol/LFeSO4-EDTA mixed liquor, in 10mL test tube, adds 0.5mL's
10mmol/L2-deoxyribose solution, is subsequently adding the many phenol solutions of Semen Nelumbinis, is settled to pH7.4,0.1mol/L phosphate buffer
1.8mL, adds 0.2mL10mmol/LH2O2It is positioned in 37 DEG C of waters bath with thermostatic control reaction 1h after mixing, is then sequentially added into quality
Percentage ratio is 2.8% solution of trichloroacetic acid 1.0mL, and mass percent is 1.0% thiobarbituricacidα-(TBA) solution 1.0mL, shakes
The even reaction 15min that is placed in boiling water bath, cooling, at wavelength 532nm, measure light absorption value As.If the many phenol solutions of Semen Nelumbinis have removing
Hydroxy radical effect, then can generate by inhibited oxidation product, light absorption value ASThen than ACReduce, therefore Semen Nelumbinis polyphenol scavenging hydroxyl
Ability SA(%) it is represented by: SA(%)=(Ac-As)/(Ac-Ao) × 100
(2) mensuration of ultra-oxygen anion free radical ability.Using assay NBT photoreduction, concrete operations are as follows: take
4.50mL 0.1mol/LTris-HCl (containing 2mmol/LEDTA) buffer solution (pH 8.2), is respectively provided with the Semen Nelumbinis of variable concentrations
Many phenol solutions, in like manner arrange the polyphenol of variable concentrations and Vc solution as comparison, are settled to 8mL with distilled water, shake up, at 25 DEG C
Lower insulation 10min, adds 0.1mL6mmol/L pyrogallol, timing, mixing, accurate response 3min, adds 0.1mL10mol/L
HCl solution terminates reaction, measures light absorption value As at 325 nm.Clearance rate S (%)=(Ac-As)/Ac × 100.
Table 1 embodiment analytical table
Knowable to data above, using less salt fermented black Semen Nelumbinis prepared by the present invention, amino acid nitrogen content, polyphenol contain
Amount, alkaloid and antioxidant activity ability and content are above comparative example, therefore, by less salt fermented black Semen Nelumbinis
The product prepared is nutritious, amino-acid nitrogen, Semen Nelumbinis polyphenol content high, has good taste and nutritional health function simultaneously.
Claims (9)
1. the preparation method of less salt fermented black Semen Nelumbinis, it is characterised in that comprise the following steps:
(1) raw material pre-treatment: select ripe sufficiently Semen Nelumbinis to shell, clean；
(2) soak: the Semen Nelumbinis that will shell soak in alkali liquor；
(3) steaming and decocting: the Semen Nelumbinis after immersion carry out steaming and decocting；
(4) brown stain: the Semen Nelumbinis after steaming and decocting add liquor ferri trichloridi, at 90-100 DEG C, temperature and humidity control training under the humidity of 80-90%
Support 4-8d；Then it is cooled to 50-60 DEG C, continues temperature and humidity control under the humidity of 25-40% and cultivate 1-3d；
(5) fermentation: the Semen Nelumbinis after brown stain are inoculated bacillus subtilis, and adds Sal, middle hot fermentation under the conditions of 40-50 DEG C
12-18h, yeasting humidity is 85-95%；
(6) to sending out the Semen Nelumbinis high temperature sterilize after alcohol and get final product.
2. the preparation method of less salt fermented black Semen Nelumbinis as claimed in claim 1, it is characterised in that in described step (2), will shell
Semen Nelumbinis use the alkali liquor of pH=7.8-9.2 to carry out soaking 12-24h.
3. the preparation method of less salt fermented black Semen Nelumbinis as claimed in claim 1 or 2, it is characterised in that described alkali liquor be with
The aqueous solution of any one or more alkali lower: 0.4mol/L sodium carbonate, 0.5mol/L sodium bicarbonate, 0.2mol/L sodium hydroxide,
0.5mol/L disodium hydrogen phosphate, 0.2mol/L tertiary sodium phosphate, 0.6mol/L trisodium citrate.
4. the preparation method of less salt fermented black Semen Nelumbinis as claimed in claim 1, it is characterised in that in described step (3), described
Boiling temperature is 110-120 DEG C, and pressure is 0.1-0.2MPa, and digestion time is 25-40min.
5. the preparation method of less salt fermented black Semen Nelumbinis as claimed in claim 1, it is characterised in that in described step (4), described
Liquor ferri trichloridi concentration is 0.1%-0.6% (w/v), and addition is 0.1-0.3 times of Semen Nelumbinis weight of shelling.
6. the preparation method of less salt fermented black Semen Nelumbinis as claimed in claim 1, it is characterised in that in described step (5), described
The inoculum concentration of bacillus subtilis is the 0.15%-0.35% of Semen Nelumbinis weight of shelling.
7. the preparation method of the less salt fermented black Semen Nelumbinis as described in claim 1 or 6, it is characterised in that in described step (5),
The addition of described Sal is the 2-4% of Semen Nelumbinis weight of shelling.
8. according to the preparation method of the less salt fermented black Semen Nelumbinis described in claim 1 or 6, it is characterised in that, it is characterised in that:
In step (5), described bacillus subtilis is bacillus subtilis CCTCC M 2015464.
9. less salt fermented black Semen Nelumbinis, it is characterised in that prepared by claim 1-8 any one preparation method.
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| CN102870875A (en) * | 2012-10-31 | 2013-01-16 | 长沙理工大学 | Preparation method of crispy instant lotus seeds |
| CN104026490A (en) * | 2014-05-15 | 2014-09-10 | 湖北工业大学 | Method for preparing black natto by adopting low-salt fermentation |
| CN104286980A (en) * | 2014-09-29 | 2015-01-21 | 福建农林大学 | Processing method of ready-to-eat lotus seed leisure food |
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2016
- 2016-06-16 CN CN201610430198.6A patent/CN106036720A/en active Pending
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|---|---|---|---|---|
| CN102870875A (en) * | 2012-10-31 | 2013-01-16 | 长沙理工大学 | Preparation method of crispy instant lotus seeds |
| CN104026490A (en) * | 2014-05-15 | 2014-09-10 | 湖北工业大学 | Method for preparing black natto by adopting low-salt fermentation |
| CN104286980A (en) * | 2014-09-29 | 2015-01-21 | 福建农林大学 | Processing method of ready-to-eat lotus seed leisure food |
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