CN106616682A - 一种提升泡菜风味和品质的控制发酵方法 - Google Patents
一种提升泡菜风味和品质的控制发酵方法 Download PDFInfo
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- CN106616682A CN106616682A CN201611237429.8A CN201611237429A CN106616682A CN 106616682 A CN106616682 A CN 106616682A CN 201611237429 A CN201611237429 A CN 201611237429A CN 106616682 A CN106616682 A CN 106616682A
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- vegetables
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- 230000001717 pathogenic Effects 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N phosphorus Chemical compound 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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23Y—INDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本发明公开了一种提升泡菜风味和品质的控制发酵方法，属于泡菜风味控制领域。所述提升泡菜风味和品质的控制发酵方法包括泡菜坛杀菌、原料选择、接种发酵等步骤，当温度为15~25℃，盐度为2~4%时可得到感官评价最佳，风味最佳的泡菜。本发明所述的提升泡菜风味和品质的控制发酵方法具有步骤简单、工艺时间短的优点，该方法同时能够提升泡菜风味和品质且可有效的评估泡菜产品的微生物安全性，防止蔬菜发酵过程中变质。
Description
一种提升泡菜风味和品质的控制发酵方法
[0001]
技术领域
[0002] 本发明涉及泡菜风味控制领域，具体涉及一种提升泡菜风味和品质的控制发酵方法。
背景技术
[0003] 泡菜古称菹，是指为了利于长时间存放而经过发酵的蔬菜。一般来说，只要是纤维丰富的蔬菜或水果，都可以被制成泡菜;像是卷心菜、大白菜、红萝卜、白萝卜、大蒜、青葱、小黄瓜、洋葱、高丽菜等。泡菜含有丰富的维生素和钙、磷等无机物，既能为人体提供充足的营养，又能预防动脉硬化等疾病。蔬菜在经过腌渍及调味之后，有种特殊的风味，很多人会当作是一种常见的配菜食用。目前世界各地都有泡菜的影子，风味也因各地做法不同而有异，大致分为中国泡菜和韩国泡菜。
[0004] 泡菜是一种独特而具有悠久历史的大众乳酸发酵蔬菜制品，并以其酸鲜纯正、脆嫩芳香、清爽可口、回味悠久、解腻开胃等功效越来越为各国人民喜好。泡菜生产工艺和新技术研究也得到了很好的发展与应用，但是传统泡菜多采用自然发酵方式，利用蔬菜表面自带的乳酸菌进行发酵;而蔬菜表面携带的除了乳酸菌还有很多腐败菌、致病菌等，极易造成泡菜生化、腐败变质。自然发酵方式也易受到地域、季节、水质条件等多方面因素影响，泡菜风味和品质很难控制，不易保存和运输，甚至无法异地制备，严重制约了泡菜产业的规模化、标准化进程。
[0005] 泡菜发酵风味和品质受多方面条件因素的影响，除了蔬菜品种、原辅料(根据个人喜好口味添加)之外，发酵温度、盐浓度、菜水比、微生物等都会影响泡菜发酵品质。因此，提升泡菜风味和品质的控制发酵方法显得更为重要。
发明内容
[0006] 本发明的目的在于克服现有技术的缺点，提供一种提升泡菜风味和品质的控制发酵方法，该泡菜风味和品质的控制发酵方法步骤简单，大大缩短工艺时间，不仅能提升泡菜风味和品质还可有效的评估泡菜产品的微生物安全性，防止蔬菜在发酵过程中变质。
[0007] 本发明的目的通过以下技术方案来实现:一种提升泡菜风味和品质的控制发酵方法，它包括以下步骤:
51.泡菜坛杀菌:将泡菜坛进行清洗消毒；
52.原料选择:选取新鲜的蔬菜进行去杂处理，得到洗净的蔬菜；
53.接种发酵:按洗净蔬菜与冷却的白开水的质量比为1:1〜1:1.5取，然后混合均匀，再向其中加入食盐2%〜6%、老姜1%〜5%、大蒜头1%和红辣椒5%〜10%制成泡液，再放入杀菌后的泡菜坛;后向泡菜坛中添加混合菌粉，所述混合菌粉由戊糖乳杆菌和瘦小酿酒酵母组成，混合菌粉的添加量为菜水所有质量的0.005%〜0.02%； S4.发酵:将接种发酵后的泡菜坛置于常温下进行发酵，发酵泡菜温度为15°C〜25°C，泡菜液盐度为2%〜4%时停止发酵
优选地，步骤SI中所述泡菜坛杀菌的操作为将泡菜坛清洗干净，先用质量浓度为75%酒精擦拭，然后用沸水进行二次消毒处理。
[0008] 优选地，步骤S2中所述原料选择的操作为:挑选新鲜、无病态、无腐烂的蔬菜进行清洗、修整和切分，沥干水分后放入紫外线下杀菌20〜40min，备用。
[0009] 进一步地，步骤SI中所述的蔬菜为萝卜、大白菜、莴笋、花菜、黄瓜。
[0010] 进一步地，步骤S3中所述的混合菌粉中戊糖乳杆菌和瘦小酿酒酵母的重量比为
0.5:1〜1:0.5ο
[0011] 更进一步地，步骤S3中所述的混合菌粉的添加量为泡液质量的万分之一。
[0012] 本发明具有以下优点:
1、采用紫外条件杀死蔬菜表层的微生物，添加纯种的瘦小酿酒酵母和戊糖乳杆菌混菌，接种发酵控制泡菜的品质，防止蔬菜发酵过程中变质。
[0013] 2、本发明可以得出盐度在2~4%和温度在15〜25 °C感官评价为最佳。本方法能步骤简单，大大缩短工艺时间，不仅能提升泡菜风味和品质还可有效评估泡菜产品的微生物安全性。
附图说明
[0014]图1为本发明的泡菜在中不同温度和盐度条件下总酸曲线图；
图2为本发明的泡菜在不同温度和盐度发酵条件下感官图。
具体实施方式
[0015]下面结合附图及实施例对本发明做进一步的描述，本发明的保护范围不局限于以下所述:
实施例1: 一种提升泡菜风味和品质的控制发酵方法，它包括以下步骤:
51.泡菜坛杀菌:将泡菜坛进行清洗消毒；
52.原料选择:选取新鲜的蔬菜进行去杂处理，得到洗净的蔬菜；
53.接种发酵:按洗净蔬菜与冷却的白开水的质量比为1:1取，然后混合均匀，再向其中加入食盐2%、老姜1%、大蒜头1%和红辣椒5%制成泡液，再放入杀菌后的泡菜坛；后向泡菜坛中添加混合菌粉，所述混合菌粉由戊糖乳杆菌和瘦小酿酒酵母组成，混合菌粉的添加量为菜水所有质量的0.005%;
54.发酵:将接种发酵后的泡菜坛置于常温下进行发酵，发酵泡菜的温度为15°C，泡菜液盐度为4%时停止发酵。
[0016] 实施例2: —种提升泡菜风味和品质的控制发酵方法，它包括以下步骤:
51.泡菜坛杀菌:将泡菜坛进行清洗消毒；
52.原料选择:选取新鲜的蔬菜进行去杂处理，得到洗净的蔬菜；
53.接种发酵:按洗净蔬菜与冷却的白开水的质量比为1:1.25取，然后混合均匀，再向其中加入食盐4%、老姜3%、大蒜头1%和红辣椒7%制成泡液，再放入杀菌后的泡菜坛；后向泡菜坛中添加混合菌粉，所述混合菌粉由戊糖乳杆菌和瘦小酿酒酵母组成，混合菌粉的添加量为菜水所有质量的0.01%;
S4.发酵:将接种发酵后的泡菜坛置于常温下进行发酵，发酵至泡菜的温度为20°C，泡菜液盐度为3%时停止发酵。
[0017] 实施例3: —种提升泡菜风味和品质的控制发酵方法，它包括以下步骤:
51.泡菜坛杀菌:将泡菜坛进行清洗消毒；
52.原料选择:选取新鲜的蔬菜进行去杂处理，得到洗净的蔬菜；
53.接种发酵:按洗净蔬菜与冷却的白开水的质量比为1:1.5取，然后混合均匀，再向其中加入食盐6%、老姜5%、大蒜头1%和红辣椒10%制成泡液，再放入杀菌后的泡菜坛;后向泡菜坛中添加混合菌粉，所述混合菌粉由戊糖乳杆菌和瘦小酿酒酵母组成，混合菌粉的添加量为菜水所有质量的0.02%;
54.发酵:将接种发酵后的泡菜坛置于常温下进行发酵，发酵至泡菜的温度为25°C，泡菜液盐度为2%时停止发酵。
[0018] 以下通过试验说明本发明的有益效果:
1、酸度试验:
A试验方法:
51.泡菜坛杀菌:将泡菜坛进行清洗消毒；
52.原料选择:选取新鲜的蔬菜进行去杂处理，得到洗净的蔬菜；
53.接种发酵:按洗净蔬菜与冷却的白开水的质量比为1:1〜1:1.5取，然后混合均匀，再向其中加入食盐2%〜6%、老姜1%〜5%、大蒜头1%和红辣椒5%〜10%制成泡液，再放入杀菌后的泡菜坛;后向泡菜坛中添加混合菌粉，所述混合菌粉由戊糖乳杆菌和瘦小酿酒酵母组成，混合菌粉的添加量为菜水所有质量的0.005%〜0.02%；
54.发酵:将接种发酵后的泡菜坛置于常温下进行发酵，发酵至泡菜的温度为15°C〜25°C，泡菜液盐度为2%〜4%时停止发酵。
[0019] B实验结论:对上述检测结果进行分析可知，将泡菜酸度积累达到0.4%〜0.8%时，即认为泡菜成熟，风味最佳，可食用。蔬菜发酵7天过程中，总酸逐渐升高，在温度和盐度双重作用下，温度(15〜35Ό条件和低盐(2〜4%)条件下发酵后总酸较高，泡菜发酵成熟。
[0020] 2、感官试验:
A试验方法:
51.泡菜坛杀菌:将泡菜坛进行清洗消毒；
52.原料选择:选取新鲜的蔬菜进行去杂处理，得到洗净的蔬菜；
53.接种发酵:按洗净蔬菜与冷却的白开水的质量比为1:1〜1:1.5取，然后混合均匀，再向其中加入食盐2%〜6%、老姜1%〜5%、大蒜头1%和红辣椒5%〜10%制成泡液，再放入杀菌后的泡菜坛;后向泡菜坛中添加混合菌粉，所述混合菌粉由戊糖乳杆菌和瘦小酿酒酵母组成，混合菌粉的添加量为菜水所有质量的0.005%〜0.02%；
54.发酵:将接种发酵后的泡菜坛置于常温下进行发酵，发酵至泡菜的温度为15°C〜25°C，泡菜液盐度为2〜4%时停止发酵。
[0021] B实验结论:对上述检测结果进行分析可知，盐度在2~4%和温度在15〜25°C感官评价为最佳，温度为35 °C时，蔬菜容易变软。
[0022]以上所述仅是本发明的优选实施方式，应当理解本发明并非局限于本文所披露的形式，不应看作是对其他实施例的排除，而可用于各种其他组合、修改和环境，并能够在本文所述构想范围内，通过上述教导或相关领域的技术或知识进行改动。而本领域人员所进行的改动和变化不脱离本发明的精神和范围，则都应在本发明所附权利要求的保护范围内。
Claims (6)
1.一种提升泡菜风味和品质的控制发酵方法，其特征在于:该方法包括以下步骤: 51.泡菜坛杀菌:将泡菜坛进行清洗消毒； 52.原料选择:选取新鲜的蔬菜进行去杂处理，得到洗净的蔬菜； 53.接种发酵:按洗净蔬菜与冷却的白开水的质量比为1:1〜1:1.5取，然后混合均匀，再向其中加入食盐2%〜6%、老姜1%〜5%、大蒜头1%和红辣椒5%〜10%制成泡液，再放入杀菌后的泡菜坛;后向泡菜坛中添加混合菌粉，所述混合菌粉由戊糖乳杆菌和瘦小酿酒酵母组成，混合菌粉的添加量为菜水所有质量的0.005%〜0.02%； 54.发酵:将接种发酵后的泡菜坛置于常温下进行发酵，发酵泡菜温度为15°C〜25°C，泡菜液盐度为2%〜4%时停止发酵。
2.根据权利要求1所述的提升泡菜风味和品质的控制发酵方法，其特征在于:步骤SI中所述泡菜坛杀菌操作为:将泡菜坛清洗干净后用质量浓度为75%酒精擦拭，再用沸水进行二次消毒处理。
3.根据权利要求1所述的提升泡菜风味和品质的控制发酵方法，其特征在于:步骤S2中所述原料选择的操作为:挑选新鲜、无病态、无腐烂的蔬菜清洗干净、修整和切分，沥干水分后放入紫外线下杀菌20〜40min，备用。
4.根据权利要求1所述的提升泡菜风味和品质的控制发酵方法，其特征在于:步骤SI中所述的蔬菜为萝卜、大白菜、莴笋、花菜、黄瓜。
5.根据权利要求1所述的提升泡菜风味和品质的控制发酵方法，其特征在于:步骤S3中所述的混合菌粉中戊糖乳杆菌和瘦小酿酒酵母的重量比为0.5:1〜1:0.5。
6.根据权利要求1所述的提升泡菜风味和品质的控制发酵方法，其特征在于:步骤S3中所述的混合菌粉的添加量为泡液质量的万分之一。
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