CN106333301A - Synbiotic pickled vegetable and preparation method thereof - Google Patents
Synbiotic pickled vegetable and preparation method thereof Download PDFInfo
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- CN106333301A CN106333301A CN201610709139.2A CN201610709139A CN106333301A CN 106333301 A CN106333301 A CN 106333301A CN 201610709139 A CN201610709139 A CN 201610709139A CN 106333301 A CN106333301 A CN 106333301A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 22
- 235000019722 synbiotics Nutrition 0.000 title abstract 2
- 241000894006 Bacteria Species 0.000 claims abstract description 46
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 34
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims abstract description 24
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 24
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 24
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 24
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 19
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 19
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 17
- 240000002234 Allium sativum Species 0.000 claims abstract description 17
- 235000003130 Arctium lappa Nutrition 0.000 claims abstract description 17
- 235000008078 Arctium minus Nutrition 0.000 claims abstract description 17
- 240000008892 Helianthus tuberosus Species 0.000 claims abstract description 17
- 235000003230 Helianthus tuberosus Nutrition 0.000 claims abstract description 17
- 235000004611 garlic Nutrition 0.000 claims abstract description 17
- 240000005528 Arctium lappa Species 0.000 claims abstract description 16
- 244000003416 Asparagus officinalis Species 0.000 claims abstract description 16
- 235000005340 Asparagus officinalis Nutrition 0.000 claims abstract description 16
- 239000004310 lactic acid Substances 0.000 claims abstract description 10
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 10
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- 244000057214 Stachys sieboldii Species 0.000 claims abstract description 7
- 235000005116 Stachys sieboldii Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 40
- 239000000243 solution Substances 0.000 claims description 33
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- 229920001202 Inulin Polymers 0.000 claims description 19
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 19
- 229940029339 inulin Drugs 0.000 claims description 19
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- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 5
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- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
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- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 5
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- 239000000203 mixture Substances 0.000 claims description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 claims 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 11
- 150000001875 compounds Chemical class 0.000 abstract description 4
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- YIWGJFPJRAEKMK-UHFFFAOYSA-N 1-(2H-benzotriazol-5-yl)-3-methyl-8-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carbonyl]-1,3,8-triazaspiro[4.5]decane-2,4-dione Chemical compound CN1C(=O)N(c2ccc3n[nH]nc3c2)C2(CCN(CC2)C(=O)c2cnc(NCc3cccc(OC(F)(F)F)c3)nc2)C1=O YIWGJFPJRAEKMK-UHFFFAOYSA-N 0.000 description 3
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- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 3
- VCUFZILGIRCDQQ-KRWDZBQOSA-N N-[[(5S)-2-oxo-3-(2-oxo-3H-1,3-benzoxazol-6-yl)-1,3-oxazolidin-5-yl]methyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C1O[C@H](CN1C1=CC2=C(NC(O2)=O)C=C1)CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F VCUFZILGIRCDQQ-KRWDZBQOSA-N 0.000 description 3
- JAWMENYCRQKKJY-UHFFFAOYSA-N [3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-ylmethyl)-1-oxa-2,8-diazaspiro[4.5]dec-2-en-8-yl]-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]methanone Chemical compound N1N=NC=2CN(CCC=21)CC1=NOC2(C1)CCN(CC2)C(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F JAWMENYCRQKKJY-UHFFFAOYSA-N 0.000 description 3
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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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses synbiotic pickled vegetable and a preparation method thereof. By using Chinese artichoke, jerusalem artichoke, onion, garlic, asparagus and burdock as raw materials and by the utilization of compound bacteria of lactobacillus bulgaricus, lactobacillus acidophilus and lactobacillus plantarum for production, the pickled vegetable with a health-care function is obtained. Oligosaccharide in the pickled vegetable has an excellent effect of promoting growth of probiotics. Viable count of lactic acid bacteria is 1.25-1.38*108cfu/mL. Organoleptic quality is good. Fermentation period is shortened to 3-5 days. Nitrite content is 11-16 mg/kg, which is far below the upper limit value of 40 mg/kg specified by the national standard. Thus, the pickled vegetable has more prominent health-care function.
Description
Technical field
The invention belongs to pickles technical field, refer in particular to a kind of symphysis unit pickles rich in probio and probiotic and its preparation
Method.
Background technology
Pickles be China so that the Asia such as universal eating of most residents of Korea S, Korea, Japan and other countries dish it
One, because its manufacture craft is simple, production equipment only uses watt system or the ceramic cylinder made, tank, so the life in above-mentioned country
Produce and eat and popularize very much.
Pickles belong to the victual that fermentation " cold working " makes.Due to the uniqueness of processing technology and preparation method, to guarantor
Nutrient content and the color, smell and taste of holding vegetables are extremely advantageous, make kimchi products not only be sufficiently reserved the good sense organ product of original vegetables
Matter and nutrient content, and give its new functional characteristic.
Chinese tradition fermentation pickled vegetable mainly adopts spontaneous fermentation work with cabbage, radish, cucumber etc. for main raw material(s)
Skill, has the drawbacks of this technique: (1) raw material is relatively single, and product surcharge is low；(2) the preservation time relatively short it is more difficult to long away from
From transportation and sale；(3) the viable lactic acid bacteria quantity in conventional Kimchi is seldom it is impossible to reach prebiotic health-care efficacy；(4) fermentation period
Relatively long (6-30 days), productivity is low；(5) fermented quality is unstable, is unfavorable for batch production, scale and standard metaplasia
Produce；(6) continue to use the traditional handicraft of old bubble stain salt solution it is difficult to realize large-scale industrial production；(7) nitrite, salt contain
Amount is high, and edible safety is poor.
Abundant compound sugar is contained in Chinese artichoke, jerusalem artichoke, onion, garlic, asparagus, burdock.Compound sugar have prevention of tumor,
Coronary heart disease, diabetes, colon cancer, constipation etc. act on, and Non-digestible oligosaccharide has the " whole of bidirectional modulation microecological balance
Intestines " physiological function, it can be utilized by probio in enteron aisle, promotes the growth and breeding of probio, suppress harmful intestinal tract bacteria simultaneously
Growth, promote human body to relax bowel, safe toxin expelling, strengthen immunity of organisms, reduction blood fat and cholesterol, promote mineral matter to inhale
Receive.
The advantage of lactobacillus inoculum pickles is: (1) fermenting speed is fast；(2) product is stable, is suitable for batch production, scale
Change, standardized production；(3) content of nitrite is well below spontaneous fermentation vegetables；(4) connect bacterial classification quickly becomes dominant bacteria
Kind, less salt technique can be adopted, thus the salt content of product is greatly reduced.
Content of the invention
It is an object of the invention to provide a kind of symphysis unit pickles and preparation method thereof, with Chinese artichoke, jerusalem artichoke, onion, big
Garlic, asparagus, burdock are raw material, and the compound bacteria using lactobacillus bulgaricus, lactobacillus acidophilus, Lactobacillus plantarum produces, and obtains
To the pickles with health care.
To achieve these goals, the technical solution used in the present invention is: a kind of symphysis unit pickles, by 40～50 weight portions
Tower dish, the jerusalem artichoke of 30～40 weight portions, the asparagus of 15～20 weight portions, the burdock of 5～15 weight portions, 5～10 weight portions
Onion, the garlic composition of 5～10 weight portions；The ph of pickles is 3.32-3.45, total acid 0.71wt%-0.76wt%, and lactic acid bacteria lives
Bacterium number is 1.25-1.38 × 108cfu/ml, and the content of nitrite is 11-16mg/kg.The content of stachyose of described Chinese artichoke
For 8-12wt%, the inulin concentration of jerusalem artichoke is 10-15wt%, and the inulin concentration of asparagus is 6-12wt%, the inulin concentration of burdock
For 3-4wt%, the inulin concentration of onion is 2-4wt%, and the inulin concentration of garlic is 5-12wt%.
A kind of preparation method of symphysis unit pickles, comprises the following steps:
(1) drain after vegetables (tower dish, jerusalem artichoke, asparagus, burdock, onion, garlic) cleaning；
(2) take the water of 100 weight portions, add the salt of 4-6 weight portion, the white sugar stirring and dissolving of 1-4 weight portion；Heating boiling
Rise sterilizing 15-20min, aseptic pickled fermented water is obtained；
(4) inject the aseptic pickled fermented water of 100 weight portions toward in round, add the lactic acid bacteria of 1～5 weight portion
Seed liquor, add the vegetables that step 1 is handled well, including the tower dish of 40～50 weight portions, the jerusalem artichoke of 30～40 weight portions, 15
The asparagus of～20 weight portions, the burdock of 5～15 weight portions, the onion of 5～10 weight portions, the garlic of 5～10 weight portions；Add
The dry green pepper of 10-20 weight portion, the ginger of 5-10 weight portion, the anise of 5-10 weight portion；With aseptic apparatus compacting, send out until whole
Zymotic fluid, away from fermentation top opening 5cm, covers altar lid, the altar of injection cleaning is along water；
(5) ferment: under aseptic condition, container is strictly sealed, be placed in 20 DEG C～30 DEG C condition bottom fermentations 3～10 days
?；
(6) allotment packaging: after fermentation ends, taking-up drains, by the pickles after the draining of 100 weight portions, 1 weight portion
Salt, the sugared mixing preparation of 1.5 weight portions, obtain symphysis unit pickles.
Further, the preparation process of seed liquor is as follows:
(a) actication of culture: prepare mrs culture medium, respectively seeded with pure kind Lactobacillus plantarum, lactobacillus bulgaricus, acidophilus
Lactobacillus, 37 DEG C of 48h activate 3 times；
The preparation of (b) seed liquor: carrot is shredded, is mixed with volume ratio 1:1 ratio with distilled water, boil in boiling water bath
30min, filtered through gauze after cooling, take filtrate；Add the peptone of 1 volume in the filtrate of 100 volumes, 0.5 volume anhydrous
Sodium acetate, 0.2 volume dipotassium hydrogen phosphate, adjust ph to 6.2～6.4,121 DEG C sterilizing 15min.
C the bacterial classification having activated is inoculated into respectively in aseptic carrot juice by () with identical inoculum density, 37 DEG C of culture 48h,
Respectively obtain Lactobacillus plantarum bacterium solution, lactobacillus bulgaricus bacterium solution, lactobacillus acidophilus bacterium solution, by three kinds of bacterium solution according to volume ratio
1:1:1 mixes, and obtains seed liquor, viable count is about 109cfu/ml.
The beneficial effects of the present invention is:
(1) after fermenting in the present invention, the content of stachyose of Chinese artichoke is 8-12%, and the inulin concentration of jerusalem artichoke is 10-15%,
The inulin concentration of asparagus is 6-12%, and the inulin concentration of burdock is 3-4%, and the inulin concentration of onion is 2-4%, the synanthrin of garlic
Content is 5-12%, has promotion bifidobacterium growth, improves the functions such as human body micro-ecological environment.Using high performance liquid chromatography
Come to measure content of stachyose and using total sugar content deduct content of reducing sugar method measure inulin concentration.
(2) in the present invention fermentation pickled vegetable finished product ph 3.32-3.45, total acid 0.71%-0.76%, oligomeric in pickles
Sugar has the effect of excellent promotion growth of probiotics, and viable count of lactobacillus is 1.25-1.38 × 108Cfu/ml, organoleptic quality
Preferably, fermentation period shortens to 3-5 days, the content of nitrite relatively low for 11-16mg/kg, far below national Specification
40mg/kg higher limit；So that pickles have more prominent health care.
Specific embodiment
Below by embodiment, the present invention is described in further detail.It should be understood that these embodiments are merely to illustrate
The present invention rather than restriction the scope of the present invention.
Embodiment 1
1. preparation seed liquor:
(a) actication of culture: prepare mrs culture medium, respectively seeded with pure kind Lactobacillus plantarum, lactobacillus bulgaricus, acidophilus
Lactobacillus, 37 DEG C of 48h activate 3 times；
The preparation of (b) seed liquor: carrot is shredded, is mixed with volume ratio 1:1 ratio with distilled water, boil in boiling water bath
30min, filtered through gauze after cooling, take filtrate；Add the peptone of 1 volume in the filtrate of 100 volumes, 0.5 volume anhydrous
Sodium acetate, 0.2 volume dipotassium hydrogen phosphate, adjust ph to 6.2～6.4,121 DEG C sterilizing 15min.
C the bacterial classification having activated is inoculated into respectively in aseptic carrot juice by () with identical inoculum density, 37 DEG C of culture 48h,
Respectively obtain Lactobacillus plantarum bacterium solution, lactobacillus bulgaricus bacterium solution, lactobacillus acidophilus bacterium solution, by three kinds of bacterium solution according to volume ratio
1:1:1 mixes, and obtains seed liquor, viable count is about 109cfu/ml.
2. clean: vegetables (tower dish, jerusalem artichoke, asparagus, burdock, onion, garlic) are cleaned with clear water, rejects and be not suitable for processing
Part, such as tertia, old muscle, fibrous root and rotten spot；
3. cutting: excessive to block shape, should suitable cutting.Open fire is drained after process；
4. pickled fermented water preparation: add the water of 100 weight portions in material-compound tank, add the salt of 5 weight portions, 2 weight
The white sugar stirring and dissolving of part；Ebuillition of heated sterilizing 15-20min, is obtained aseptic pickled fermented water；
5. inject the aseptic pickled fermented water of 100 weight portions toward in round, add the kind of the lactic acid bacteria of 2 weight portions
Sub- liquid, adds the vegetables that step 1 is handled well, including the tower dish of 40 weight portions, the jerusalem artichoke of 30 weight portions, the reed of 15 weight portions
Bamboo shoot, the burdock of 5 weight portions, the onion of 5 weight portions, the garlic of 5 weight portions；Add the dry green pepper of 20 weight portions, 10 weight portions
Ginger, the anise of 10 weight portions；With aseptic apparatus compacting, until whole zymotic fluid is away from fermentation top opening 5cm, cover altar lid,
The altar of injection cleaning is along water；
6. ferment: under aseptic condition, container is strictly sealed, be placed in 20 DEG C～30 DEG C condition bottom fermentations 3 days；
7. allotment packaging: after fermentation ends, taking-up drains, by the pickles after the draining of 100 weight portions, the salt of 1 weight portion,
The sugared mixing preparation of 1.5 weight portions, obtains symphysis unit pickles.
Comparative example 1-1:
By in embodiment 1 " the bacterium solution addition ratio having activated be Lactobacillus plantarum: lactobacillus bulgaricus: acidophilus
Lactobacillus=1:1:1 " make into " the bacterium solution addition ratio having activated be Lactobacillus plantarum: lactobacillus bulgaricus: acidophilus breast bar
Bacterium=3:0:0 ", remaining is with embodiment 1.
Comparative example 1-2:
By in embodiment 1 " the bacterium solution addition ratio having activated be Lactobacillus plantarum: lactobacillus bulgaricus: acidophilus
Lactobacillus=1:1:1 " make into " the bacterium solution addition ratio having activated be Lactobacillus plantarum: lactobacillus bulgaricus: acidophilus breast bar
Bacterium=0:3:0 ", remaining is with embodiment 1.
Comparative example 1-3:
By in embodiment 1 " the bacterium solution addition ratio having activated be Lactobacillus plantarum: lactobacillus bulgaricus: acidophilus
Lactobacillus=1:1:1 " make into " the bacterium solution addition ratio having activated be Lactobacillus plantarum: lactobacillus bulgaricus: acidophilus breast bar
Bacterium=0:0:3 ", remaining is with embodiment 1.
Comparative example 1-4:
By in embodiment 1 " the bacterium solution addition ratio having activated be Lactobacillus plantarum: lactobacillus bulgaricus: acidophilus
Lactobacillus=1:1:1 " make into " the bacterium solution addition ratio having activated be Lactobacillus plantarum: lactobacillus bulgaricus: acidophilus breast bar
Bacterium=1:1:0 ", remaining is with embodiment 1.
Comparative example 1-5:
By in embodiment 1 " the bacterium solution addition ratio having activated be Lactobacillus plantarum: lactobacillus bulgaricus: acidophilus
Lactobacillus=1:1:1 " make into " the bacterium solution addition ratio having activated be Lactobacillus plantarum: lactobacillus bulgaricus: acidophilus breast bar
Bacterium=1:0:1 ", remaining is with embodiment 1.
Comparative example 1-6:
By in embodiment 1 " the bacterium solution addition ratio having activated be Lactobacillus plantarum: lactobacillus bulgaricus: acidophilus
Lactobacillus=1:1:1 " make into " the bacterium solution addition ratio having activated be Lactobacillus plantarum: lactobacillus bulgaricus: acidophilus breast bar
Bacterium=0:1:1 ", remaining is with embodiment 1.
Comparative example 1-7:
" seed liquor total amount is the 2% of the water yield " in embodiment 1 is changed to " seed liquor total amount is the 1% of the water yield ", remaining is same
Embodiment 1.
Comparative example 1-8:
" seed liquor total amount is the 2% of the water yield " in embodiment 1 is changed to " seed liquor total amount is the 3% of the water yield ", remaining is same
Embodiment 1.
Comparative example 1-9:
" seed liquor total amount is the 2% of the water yield " in embodiment 1 is changed to " seed liquor total amount is the 4% of the water yield ", remaining is same
Embodiment 1.
Comparative example 1-10:
" seed liquor total amount is the 2% of the water yield " in embodiment 1 is changed to " seed liquor total amount is the 5% of the water yield ", remaining is same
Embodiment 1.
Comparative example 1-11:
Inoculation fermentation is changed to spontaneous fermentation, remaining is with embodiment 1.
Evaluation and test 1: the mensure of ph, total acid after fermentation ends
With phs-25 type ph measurement amount ph, with 0.1mol/l naoh standard liquid titration total acid (in terms of lactic acid).
Result is as shown in table 1:
Table 1ph and total acid number
| ph | Total acid % | |
| Embodiment 1 | 3.34±0.02 | 0.72±0.01 |
| Comparative example 1-1 | 3.49±0.02 | 0.64±0.02 |
| Comparative example 1-2 | 3.47±0.07 | 0.65±0.01 |
| Comparative example 1-3 | 3.46±0.06 | 0.66±0.02 |
| Comparative example 1-4 | 3.51±0.12 | 0.62±0.03 |
| Comparative example 1-5 | 3.35±0.16 | 0.68±0.04 |
| Comparative example 1-6 | 3.36±0.13 | 0.67±0.03 |
| Comparative example 1-7 | 3.49±0.01 | 0.63±0.03 |
| Comparative example 1-8 | 3.40±0.03 | 0.65±0.06 |
| Comparative example 1-9 | 3.47±0.05 | 0.64±0.02 |
| Comparative example 1-10 | 3.56±0.06 | 0.63±0.03 |
| Comparative example 1-11 | 3.92±0.01 | 0.58±0.03 |
Evaluation and test 2: the mensure of viable count of lactobacillus after fermentation ends
Take 1ml juice, dilute suitable multiple, be inoculated in mrs agar medium respectively, cultivate at 38 DEG C, to lactic acid after 48h
Bacterium count plate.
Result is as shown in table 2:
Table 2 viable count of lactobacillus
Evaluation and test 3: the mensure of content of nitrite after fermentation ends
Using naphthyl ethylene diamine hydrochloride colorimetric method for determining content of nitrite.
Result is as shown in table 3:
The content of table 3 nitrite
| Content of nitrite (mg/kg) | |
| Embodiment 1 | 11.5 |
| Comparative example 1-1 | 34.5 |
| Comparative example 1-2 | 16.5 |
| Comparative example 1-3 | 16.7 |
| Comparative example 1-4 | 15.6 |
| Comparative example 1-5 | 12.3 |
| Comparative example 1-6 | 14.7 |
| Comparative example 1-7 | 16.4 |
| Comparative example 1-8 | 12.4 |
| Comparative example 1-9 | 14.7 |
| Comparative example 1-10 | 15.3 |
| Comparative example 1-11 | 37.5 |
Embodiment 2
A kind of concrete preparation method of symphysis unit pickles, successively according to the following steps:
1. preparation seed liquor:
(a) actication of culture: prepare mrs culture medium, respectively seeded with pure kind Lactobacillus plantarum, lactobacillus bulgaricus, acidophilus
Lactobacillus, 37 DEG C of 48h activate 3 times；
The preparation of (b) seed liquor: carrot is shredded, is mixed with volume ratio 1:1 ratio with distilled water, boil in boiling water bath
30min, filtered through gauze after cooling, take filtrate；Add the peptone of 1 volume in the filtrate of 100 volumes, 0.5 volume anhydrous
Sodium acetate, 0.2 volume dipotassium hydrogen phosphate, adjust ph to 6.2～6.4,121 DEG C sterilizing 15min.
C the bacterial classification having activated is inoculated into respectively in aseptic carrot juice by () with identical inoculum density, 37 DEG C of culture 48h,
Respectively obtain Lactobacillus plantarum bacterium solution, lactobacillus bulgaricus bacterium solution, lactobacillus acidophilus bacterium solution, by three kinds of bacterium solution according to volume ratio
1:1:1 mixes, and obtains seed liquor, viable count is about 109cfu/ml.
2. drain after vegetables (tower dish) cleaning；
3. take the water of 100 weight portions, add the salt of 4 weight portions, the white sugar stirring and dissolving of 1 weight portion；Ebuillition of heated goes out
Bacterium 15-20min, is obtained aseptic pickled fermented water；
4. inject the aseptic pickled fermented water of 100 weight portions toward in round, add the kind of the lactic acid bacteria of 2 weight portions
Sub- liquid, adds the vegetables that step 2 is handled well, including the tower dish of 100 weight portions, adds dry green pepper, 5 weight portions of 10 weight portions
Ginger, the anise of 5 weight portions；With aseptic apparatus compacting, until whole zymotic fluid is away from fermentation top opening 5cm, cover altar lid,
The altar of injection cleaning is along water；
5. ferment: under aseptic condition, container is strictly sealed, be placed in 20 DEG C～30 DEG C condition bottom fermentations 10 days i.e.
Can；
6. allotment packaging: after fermentation ends, taking-up drains, by the pickles after the draining of 100 weight portions, the salt of 1 weight portion,
The sugared mixing preparation of 1.5 weight portions, obtains symphysis unit pickles.
The ph 3.50 of fermentation pickled vegetable finished product, total acid 0.61%, viable count of lactobacillus is 9.21 × 107cfu/ml, fermentation week
Phase is 4 days, the content of nitrite relatively low for 16.4mg/kg, after fermentation, the content of stachyose of Chinese artichoke is 8%.
Embodiment 3
A kind of concrete preparation method of symphysis unit pickles, successively according to the following steps:
1. seed liquor preparation:
(a) actication of culture: prepare mrs culture medium, respectively seeded with pure kind Lactobacillus plantarum, lactobacillus bulgaricus, acidophilus
Lactobacillus, 37 DEG C of 48h activate 3 times；
The preparation of (b) seed liquor: carrot is shredded, is mixed with volume ratio 1:1 ratio with distilled water, boil in boiling water bath
30min, filtered through gauze after cooling, take filtrate；Add the peptone of 1 volume in the filtrate of 100 volumes, 0.5 volume anhydrous
Sodium acetate, 0.2 volume dipotassium hydrogen phosphate, adjust ph to 6.2～6.4,121 DEG C sterilizing 15min.
C the bacterial classification having activated is inoculated into respectively in aseptic carrot juice by () with identical inoculum density, 37 DEG C of culture 48h,
Respectively obtain Lactobacillus plantarum bacterium solution, lactobacillus bulgaricus bacterium solution, lactobacillus acidophilus bacterium solution, by three kinds of bacterium solution according to volume ratio
1:1:1 mixes, and obtains seed liquor, viable count is about 109cfu/ml.
2. drain after vegetables (jerusalem artichoke, asparagus, burdock, onion, garlic) cleaning；
3. take the water of 100 weight portions, add the salt of 6 weight portions, the white sugar stirring and dissolving of 4 weight portions；Ebuillition of heated goes out
Bacterium 15-20min, is obtained aseptic pickled fermented water；
4. inject the aseptic pickled fermented water of 100 weight portions toward in round, add the kind of the lactic acid bacteria of 2 weight portions
Sub- liquid, adds the vegetables that step 2 is handled well, including, the jerusalem artichoke of 50 weight portions, the asparagus of 25 weight portions, the ox of 9 weight portions
Burdock, the onion of 8 weight portions, the garlic of 8 weight portions；Add the dry green pepper of 20 weight portions, the ginger of 10 weight portions, 10 weight portions
Anistree；With aseptic apparatus compacting, until whole zymotic fluid is away from fermentation top opening 5cm, cover altar lid, the altar edge of injection cleaning
Water；
5. ferment: under aseptic condition, container is strictly sealed, be placed in 20 DEG C～30 DEG C condition bottom fermentations 3 days；
6. allotment packaging: after fermentation ends, taking-up drains, by the pickles after the draining of 100 weight portions, the salt of 1 weight portion,
The sugared mixing preparation of 1.5 weight portions, obtains symphysis unit pickles.
The ph 3.48 of fermentation pickled vegetable finished product, total acid 0.66%, viable count of lactobacillus is 10.12 × 107cfu/ml, fermentation
Cycle is 4 days, the content of nitrite relatively low for 14.9mg/kg.After fermentation, the inulin concentration of jerusalem artichoke is 10%, the synanthrin of asparagus
Content is 6%, and the inulin concentration of burdock is 3%, and the inulin concentration of onion is 2%, and the inulin concentration of garlic is 5%.
Claims (3)
1. a kind of symphysis unit pickles, is characterized in that: by the tower dish of 40～50 weight portions, the jerusalem artichoke of 30～40 weight portions, and 15～20
The asparagus of weight portion, the burdock of 5～15 weight portions, the onion of 5～10 weight portions, the garlic composition of 5～10 weight portions；Pickles
Ph is 3.32-3.45, total acid 0.71wt%-0.76wt%, and viable count of lactobacillus is 1.25-1.38 × 108cfu/ml, nitrous acid
The content of salt is 11-16mg/kg.The content of stachyose of described Chinese artichoke is 8-12wt%, and the inulin concentration of jerusalem artichoke is 10-
15wt%, the inulin concentration of asparagus is 6-12wt%, and the inulin concentration of burdock is 3-4wt%, and the inulin concentration of onion is 2-
4wt%, the inulin concentration of garlic is 5-12wt%.
2. the preparation method of symphysis unit pickles as claimed in claim 1, is characterized in that: comprise the following steps:
(1) drain after vegetables (tower dish, jerusalem artichoke, asparagus, burdock, onion, garlic) cleaning；
(2) take the water of 100 weight portions, add the salt of 4-6 weight portion, the white sugar stirring and dissolving of 1-4 weight portion；Ebuillition of heated goes out
Bacterium 15-20min, is obtained aseptic pickled fermented water；
(4) inject the aseptic pickled fermented water of 100 weight portions toward in round, add the kind of the lactic acid bacteria of 1～5 weight portion
Sub- liquid, add vegetables that step 1 handles well (include the tower dish of 40～50 weight portions, the jerusalem artichoke of 30～40 weight portions, 15～20
The asparagus of weight portion, the burdock of 5～15 weight portions, the onion of 5～10 weight portions, the garlic of 5～10 weight portions)；Add 10-
The dry green pepper of 20 weight portions, the ginger of 5-10 weight portion, the anise of 5-10 weight portion；With aseptic apparatus compacting, ferment until whole
Liquid, away from fermentation top opening 5cm, covers altar lid, the altar of injection cleaning is along water；
(5) ferment: under aseptic condition, container is strictly sealed, be placed in 20 DEG C～30 DEG C condition bottom fermentations 3～10 days i.e.
Can；
(6) allotment packaging: after fermentation ends, taking-up drains, by the pickles after the draining of 100 weight portions, the salt of 1 weight portion, 1.5
The sugared mixing preparation of weight portion, obtains symphysis unit pickles.
3. preparation method according to claim 2, is characterized in that: the preparation process of seed liquor is as follows:
(a) actication of culture: prepare mrs culture medium, respectively seeded with pure kind Lactobacillus plantarum, lactobacillus bulgaricus, acidophilus breast bar
Bacterium, 37 DEG C of 48h activate 3 times；
The preparation of (b) aseptic carrot juice: carrot is shredded, is mixed with volume ratio 1:1 ratio with distilled water, boil in boiling water bath
30min, filtered through gauze after cooling, take filtrate；Add the peptone of 1 volume in the filtrate of 100 volumes, 0.5 volume anhydrous
Sodium acetate, 0.2 volume dipotassium hydrogen phosphate, adjust ph to 6.2～6.4,121 DEG C sterilizing 15min.
C the bacterial classification having activated is inoculated into respectively in aseptic carrot juice by () with identical inoculum density, 37 DEG C of culture 48h, respectively
Obtain Lactobacillus plantarum bacterium solution, lactobacillus bulgaricus bacterium solution, lactobacillus acidophilus bacterium solution, by three kinds of bacterium solution according to volume ratio 1:1:
1 mixing, obtains seed liquor, viable count is about 109cfu/ml.
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| CN107048281A (en) * | 2017-06-14 | 2017-08-18 | 姜书玉 | A kind of low temperature lactic acid vegetables pickled vegetable processing method |
| CN107232558A (en) * | 2017-07-25 | 2017-10-10 | 山东博华高效生态农业科技有限公司 | A kind of instant dish solid preparation method of ferment |
| CN107373526A (en) * | 2017-07-25 | 2017-11-24 | 山东博华高效生态农业科技有限公司 | A kind of liquid preparation method of the instant dish of ferment |
| CN108030029A (en) * | 2017-12-29 | 2018-05-15 | 四川福欣食品有限公司 | A kind of production technology that bubble cowpea is prepared with pickles water by fermentation |
| CN108552507A (en) * | 2018-03-15 | 2018-09-21 | 子长县鸿途食品有限公司 | Jerusalem artichoke pickle and its method for salting |
| CN108685068A (en) * | 2018-05-30 | 2018-10-23 | 宾祖声 | The method for salting of vegetables |
| CN108740897A (en) * | 2018-05-30 | 2018-11-06 | 宾祖声 | The fast method for preparing of local flavor pickled vegetable |
| CN108902828A (en) * | 2018-05-30 | 2018-11-30 | 宾祖声 | The method of more wheel salting zymolysis pickles |
| CN113287732A (en) * | 2021-05-25 | 2021-08-24 | 大连工业大学 | Preparation method of fermented fruit and vegetable containing prebiotics |
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| CN102018154A (en) * | 2010-10-26 | 2011-04-20 | 浙江大学 | Method for inoculating lactobacillus to rapidly reduce nitrite content in pickles |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048281A (en) * | 2017-06-14 | 2017-08-18 | 姜书玉 | A kind of low temperature lactic acid vegetables pickled vegetable processing method |
| CN107232558A (en) * | 2017-07-25 | 2017-10-10 | 山东博华高效生态农业科技有限公司 | A kind of instant dish solid preparation method of ferment |
| CN107373526A (en) * | 2017-07-25 | 2017-11-24 | 山东博华高效生态农业科技有限公司 | A kind of liquid preparation method of the instant dish of ferment |
| CN108030029A (en) * | 2017-12-29 | 2018-05-15 | 四川福欣食品有限公司 | A kind of production technology that bubble cowpea is prepared with pickles water by fermentation |
| CN108552507A (en) * | 2018-03-15 | 2018-09-21 | 子长县鸿途食品有限公司 | Jerusalem artichoke pickle and its method for salting |
| CN108685068A (en) * | 2018-05-30 | 2018-10-23 | 宾祖声 | The method for salting of vegetables |
| CN108740897A (en) * | 2018-05-30 | 2018-11-06 | 宾祖声 | The fast method for preparing of local flavor pickled vegetable |
| CN108902828A (en) * | 2018-05-30 | 2018-11-30 | 宾祖声 | The method of more wheel salting zymolysis pickles |
| CN113287732A (en) * | 2021-05-25 | 2021-08-24 | 大连工业大学 | Preparation method of fermented fruit and vegetable containing prebiotics |
| CN114190527A (en) * | 2021-12-08 | 2022-03-18 | 江苏薇芝泽海洋生物科技有限公司 | Method for preparing jerusalem artichoke dietary fiber health preserving dish capable of improving intestinal flora |
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