CN106387035A - Preparation method of fermented mushrooms - Google Patents
Preparation method of fermented mushrooms Download PDFInfo
- Publication number
- CN106387035A CN106387035A CN201610801841.1A CN201610801841A CN106387035A CN 106387035 A CN106387035 A CN 106387035A CN 201610801841 A CN201610801841 A CN 201610801841A CN 106387035 A CN106387035 A CN 106387035A
- Authority
- CN
- China
- Prior art keywords
- mushrooms
- mushroom
- fermentation
- fermented
- preparation
- 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
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 28
- 230000004151 fermentation Effects 0.000 claims abstract description 28
- 244000199866 Lactobacillus casei Species 0.000 claims abstract description 13
- 235000013958 Lactobacillus casei Nutrition 0.000 claims abstract description 13
- 229940017800 lactobacillus casei Drugs 0.000 claims abstract description 13
- 239000008267 milk Substances 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 239000012530 fluid Substances 0.000 claims description 11
- 239000002054 inoculum Substances 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000009928 pasteurization Methods 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 24
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 238000003672 processing method Methods 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract 3
- 238000009413 insulation Methods 0.000 abstract 1
- 238000002474 experimental method Methods 0.000 description 20
- 241000186000 Bifidobacterium Species 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
Abstract
The present invention relates to a treating and processing method of vegetables and particularly relates to a preparation method of fermented mushrooms. Newly dug mushrooms are taken, the mushrooms are washed clean, the washed mushrooms are air-dried, lactobacillus casei is inoculated into sterilized fresh milk to obtain a fermented liquid, the mushrooms are soaked into the fermented liquid, the soaked mushrooms are subjected to an insulation fermentation at 36-38 DEG C for 4-6 hours, the fermented mushrooms are vacuum packaged, the vacuum packaged fermented mushrooms are pasteurized at 3-5 DEG C, and the pasteurized mushrooms are cold-stored to obtain the finished products. The fermented liquid is prepared by inoculating the lactobacillus casei into fresh milk and used for the fermentation of the mushrooms. The preparation method can inhibit the increase of nitrite content in the fermentation and storage periods, and the fermented mushrooms are delicate and sweet, and excellent in crispness and freshness degrees.
Description
Technical field
The present invention relates to a kind of vegetables processing method is and in particular to a kind of preparation method of fermentation mushroom.
Background technology
Mushroom, is Chinese tradition delicacies, and taste perfume matter is crisp, eats and cultivation history is extremely long, the traditional Chinese medical science thinks that mushroom is sweet, micro-
Cold, nontoxic, pharmaceutically have clearing heat and eliminating phlegm, beneficial gas and stomach, control quench one's thirst, dredging water passages, sharp diaphragm feel well stomach the effects such as, mushroom makes bacterium
Mushroom also has the characteristics that low fat, low sugar, multifilament, and edible fungus cluster can not only promote intestines peristalsis, helps digest, and goes having indigestion,
Avoid constipation, and have functions that to prevent colorectal cancer, mushroom ferment making is to extend one of processing method of mushroom shelf-life, sends out at present
Ferment is many to be fermented using infusion method, and the fermentation phase is longer, and content of nitrite is also higher.
Content of the invention
Longer for solving the existing mushroom soaking fermentation fermentation phase, larger to the mouthfeel and Nutritive Value ratio of mushroom, and nitrous
The higher problem of phosphate content, the present invention provides a kind of preparation method of fermentation mushroom.
The technical solution used in the present invention is：A kind of preparation method of fermentation mushroom,
Take new fresh mushroom, clean, dry；
Inoculate Lactobacillus casei in the fresh milk after sterilization, the inoculum concentration of Lactobacillus casei is 3x108CFU/g, is sent out
Zymotic fluid；
Mushroom is immersed in zymotic fluid, heat-preservation fermentation 4-6 hour at 36-38 DEG C；
Mushroom after fermentation is vacuumized packaging, refrigerates at 3-5 DEG C after pasteurization.
The present invention has advantages below compared with existing fermentation mushroom preparation method：
The zymotic fluid that inoculation Lactobacillus casei is obtained in fresh milk is used for mushroom of fermenting, mushroom can be suppressed in the fermentation phase and
Storage period content of nitrite raises, and the fermentation mushroom long shelf-life obtaining processed by the invention reaches 3 months, the bacterium obtaining of fermenting
Mushroom delicate fragrance is sweet, brittleness and freshness keep splendid.
Specific embodiment
The embodiment of the invention discloses a kind of can suppress fermentation phase and storage period content of nitrite to rise, after fermentation
Mushroom freshness and brittleness keep splendid, and health-care efficacy is obviously improved the preparation method of fermentation mushroom.All similar replacements
Apparent to those skilled in the art with changing, they are considered as including in the present invention.The product of the present invention
It is described by preferred embodiment with method, related personnel substantially can be without departing from present invention, spirit and model
Enclose interior method described herein is modified or suitably change and combine, to realize and to apply the technology of the present invention.
For realizing the purpose of the present invention, the present invention adopts the following technical scheme that：
Embodiment 1,
Take new fresh mushroom, clean, dry；
Inoculate Lactobacillus casei in the fresh milk after sterilization, the inoculum concentration of Lactobacillus casei is 3x108CFU/g, is sent out
Zymotic fluid；
Mushroom is immersed in zymotic fluid, heat-preservation fermentation 4 hours at 36 DEG C；
Mushroom after fermentation is vacuumized packaging, refrigerates at 3-5 DEG C after pasteurization.
As experiment mushroom A.
Control group 1, new fresh mushroom is cleaned, dry, vacuumize packaging, refrigerate 3 months at 3-5 DEG C after pasteurization.
As experiment mushroom B.
Control group 2, the Lactobacillus casei in embodiment 1 is substituted for Bifidobacterium, the inoculum concentration of Bifidobacterium is 3x108CFU/
G, obtains zymotic fluid.As experiment mushroom C.
A certain amount of experiment mushroom detection content of nitrite change is taken daily during refrigeration.
Content of nitrite assay method：
Experiment mushroom A, experiment mushroom B, experiment mushroom C take 5g as sample daily respectively, shred, add water and be settled to 50ml, mix
Even, carry out colorimetric estimation with nitrite and nitrite quick detecting reagent strip, obtained experimental data is measurement result twice
Mean value, gained content of nitrite unit is mg/kg, and daily sampling carries out content of nitrite detection.
Testing result is as follows：
Experiment mushroom A content of nitrite during fermentation and storage is almost unchanged, will not form nitrite peak value, storage
Period total plate count is less than 10cfu/g.
Experiment mushroom B detected content of nitrite highest at the 6th day, and up to 157mg/kg, now total plate count is
107cfu/g.
Experiment mushroom C detected content of nitrite highest at the 10th day, up to 103mg/kg, total plate count during storage
Less than 360cfu/g.
Embodiment 2,
Take new fresh mushroom, clean, dry；
Inoculate Lactobacillus casei in the fresh milk after sterilization, the inoculum concentration of Lactobacillus casei is 3x108CFU/g, is sent out
Zymotic fluid；
Mushroom is immersed in zymotic fluid, heat-preservation fermentation 4-6 hour at 36-38 DEG C；
Mushroom after fermentation is vacuumized packaging, refrigerates at 3-5 DEG C after pasteurization.
As experiment mushroom A.
Control group 1, new fresh mushroom is cleaned, dry, vacuumize packaging, refrigerate 3 months at 3-5 DEG C after pasteurization.As
Experiment mushroom B.
Control group 2, the Lactobacillus casei in embodiment 1 is substituted for Bifidobacterium, the inoculum concentration of Bifidobacterium is 3x108CFU/
G, obtains zymotic fluid.As experiment mushroom C.
A certain amount of experiment mushroom detection content of nitrite change is taken daily during refrigeration.
Content of nitrite assay method：
Experiment mushroom A, experiment mushroom B, experiment mushroom C take 5g as sample daily respectively, shred, add water and be settled to 50ml, mix
Even, carry out colorimetric estimation with nitrite and nitrite quick detecting reagent strip, obtained experimental data is measurement result twice
Mean value, gained content of nitrite unit is mg/kg, and daily sampling carries out content of nitrite detection.
Testing result is as follows：
Experiment mushroom A content of nitrite during fermentation and storage is almost unchanged, will not form nitrite peak value, storage
Period total plate count is less than 10cfu/g.
Experiment mushroom B detected content of nitrite highest at the 6th day, and up to 157mg/kg, now total plate count is
107cfu/g.
Experiment mushroom C detected content of nitrite highest at the 10th day, up to 103mg/kg, total plate count during storage
Less than 360cfu/g.
Claims (2)
1. a kind of fermentation mushroom preparation method it is characterised in that
A, take and newly dig mushroom, clean, dry；
B, in the fresh milk after sterilization inoculate Lactobacillus casei, obtain zymotic fluid；
C, by mushroom immerse zymotic fluid in, heat-preservation fermentation 4-6 hour at 36-38 DEG C；
D, the mushroom after fermentation is vacuumized packaging, refrigerates at 3-5 DEG C after pasteurization.
2. according to claim 1 a kind of fermentation mushroom preparation method it is characterised in that
The inoculum concentration of Lactobacillus casei is 3x108CFU/g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610801841.1A CN106387035A (en) | 2016-09-05 | 2016-09-05 | Preparation method of fermented mushrooms |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610801841.1A CN106387035A (en) | 2016-09-05 | 2016-09-05 | Preparation method of fermented mushrooms |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106387035A true CN106387035A (en) | 2017-02-15 |
Family
ID=57998686
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610801841.1A Pending CN106387035A (en) | 2016-09-05 | 2016-09-05 | Preparation method of fermented mushrooms |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106387035A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202448A (en) * | 2013-05-08 | 2013-07-17 | 统一企业(中国)投资有限公司昆山研究开发中心 | Convenient preparation method of fermented pickled Chinese cabbage |
| CN103202386A (en) * | 2013-05-06 | 2013-07-17 | 四川大学 | Application of Lactobacillus casei fermentation liquor to feeds |
| CN104207115A (en) * | 2014-08-26 | 2014-12-17 | 吉林农业大学 | Lactobacillus plantaru fermented shiitake mushroom and preparation method thereof |
| CN105011067A (en) * | 2015-06-29 | 2015-11-04 | 瓮安县金阳农业发展有限公司 | Sedum aizoon lactic acid bacterium fermentation method |
-
2016
- 2016-09-05 CN CN201610801841.1A patent/CN106387035A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202386A (en) * | 2013-05-06 | 2013-07-17 | 四川大学 | Application of Lactobacillus casei fermentation liquor to feeds |
| CN103202448A (en) * | 2013-05-08 | 2013-07-17 | 统一企业(中国)投资有限公司昆山研究开发中心 | Convenient preparation method of fermented pickled Chinese cabbage |
| CN104207115A (en) * | 2014-08-26 | 2014-12-17 | 吉林农业大学 | Lactobacillus plantaru fermented shiitake mushroom and preparation method thereof |
| CN105011067A (en) * | 2015-06-29 | 2015-11-04 | 瓮安县金阳农业发展有限公司 | Sedum aizoon lactic acid bacterium fermentation method |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| 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: 20170215 |