CN108272051B

CN108272051B - Preparation method of mulberry leaf pickled vegetables fermented by composite probiotics

Info

Publication number: CN108272051B
Application number: CN201810071848.1A
Authority: CN
Inventors: 黄金枝; 俞燕芳; 曾萍芳; 黎小萍; 胡桂萍; 邓真华
Original assignee: JIANGXI SERICULTURE AND TEA RESEARCH INSTITUTE
Current assignee: JIANGXI SERICULTURE AND TEA RESEARCH INSTITUTE
Priority date: 2018-01-25
Filing date: 2018-01-25
Publication date: 2021-06-29
Anticipated expiration: 2038-01-25
Also published as: CN108272051A

Abstract

The invention provides a method for preparing mulberry leaf pickled vegetables by composite probiotic fermentation, which can effectively shorten the pickling period by adopting composite probiotic fermentation; the temperature-controlled fermentation is utilized to adjust the main structure of the flavor, promote the enrichment of top-note compounds and characteristic flavor substances and promote the effective dissolution of nutrient substances; the obtained mulberry leaf pickled vegetable has pure color, unique flavor, sweet and refreshing taste, is rich in amino acids, fat, carbohydrate, vitamins and mineral substances such as calcium, iron, manganese, zinc and the like, is rich in various bioactive components necessary for human bodies, and has the effects of reducing blood sugar, reducing blood fat, removing oxygen radicals, resisting infection and virus, preventing and treating hypertension, diabetes, atherosclerosis, obesity and the like.

Description

Preparation method of mulberry leaf pickled vegetables fermented by composite probiotics

Technical Field

The invention relates to a method for preparing mulberry leaf pickled vegetables by utilizing composite probiotics fermentation, belonging to the technical field of food processing.

Background

Mulberry leaves (Mulberry Leaf) are leaves of Mulberry trees of Moraceae, are one of traditional Chinese medicines in China, are relatively recorded in documents such as compendium of materia Medica, compendium of silkworm industry in China, New compilation of traditional Chinese medicine, materia medica of Huazi, handbook of Chinese herbal medicines and the like, are sweet in nature and slightly cold, and have the effects of dispelling wind heat, calming liver and improving eyesight. The research on the nutrient components of the mulberry leaves shows that the mulberry leaves not only contain rich amino acids, fat, carbohydrate, vitamins and mineral substances such as calcium, iron, manganese, zinc and the like, but also contain various bioactive components necessary for human bodies. Modern pharmacological research shows that the active ingredients have close relationship with the effects of reducing blood sugar and blood fat, removing oxygen free radicals, resisting infection and virus, and preventing and treating hypertension, diabetes, atherosclerosis, obesity and the like.

The vegetable pickling is an ancient vegetable processing and storing method, and has a long history in China and abroad. After the vegetables are pickled, the storage period of the vegetables is prolonged, the unique flavor of the vegetables can be given, and the nutritive value of the vegetables is improved. At present, the domestic pickled vegetable production process is mainly a natural fermentation process, and the process has more defects: the fermentation period is longer, and the production efficiency is low; the edible safety is poor; the fermentation quality is unstable; is not beneficial to industrialized and large-scale production, etc. Along with the gradual improvement of living standard, the requirements of people on the quality of the pickled vegetables are higher and higher, and particularly the requirements on the product quality and the product safety of the pickled vegetables are higher and higher. Researches show that the manual inoculation fermentation mode not only improves the quality of the pickle and shortens the fermentation period, but also is convenient for industrialized mass production and control.

The mulberry leaves are main products of the mulberry trees, account for about 64 percent of the yield of the overground parts of the mulberry trees, can be picked for 3-6 times every year, and have strong vitality, so the mulberry leaves have great resource advantages in China. In 2014, the mulberry leaves have dietary therapy value because the mulberry leaves have rich nutritive value, and are called mulberry sprouts by modern people. At present, the mulberry leaf dishes on the dining table are rich in variety, such as cold mulberry leaves, mulberry leaf noodles, mulberry leaf steamed bread and the like. The mulberry leaves are pickled to obtain the pickled vegetable, so that the nutritive value of the mulberry leaves can be maintained, the edible value of the mulberry leaves is enriched, and the pickled mulberry leaves are dark green in color, strong in fragrance and unique in taste.

The research on the prior art at home and abroad shows that no literature report on the preparation of the mulberry leaf pickled vegetable by the composite probiotic fermentation technology exists at present.

Disclosure of Invention

The invention aims to provide a method for preparing mulberry leaf pickled vegetables by composite probiotic fermentation, which can effectively shorten the pickling period by adopting composite probiotic fermentation; the temperature-controlled fermentation is utilized to adjust the main structure of the flavor, promote the enrichment of top-note compounds and characteristic flavor substances and promote the effective dissolution of nutrient substances; the obtained mulberry leaf pickled vegetable has pure color, unique flavor, sweet and refreshing taste, is rich in amino acids, fat, carbohydrate, vitamins and mineral substances such as calcium, iron, manganese, zinc and the like, is rich in various bioactive components necessary for human bodies, and has the effects of reducing blood sugar, reducing blood fat, removing oxygen radicals, resisting infection and virus, preventing and treating hypertension, diabetes, atherosclerosis, obesity and the like.

In order to achieve the above purpose, a great deal of experimental research and diligent research are carried out, and the following technical scheme is finally obtained:

a mulberry leaf pickled vegetable product is prepared by fermenting compound probiotics.

A preparation method of mulberry leaf pickled vegetables comprises the following specific steps:

a. picking tender leaves of mulberry, white radish leaves and potherb mustard, removing yellow leaves, rotten leaves and other impurities, spreading in a spreading room with the temperature of 25-30 ℃, the humidity of 60-70% and good ventilation conditions, wherein the thickness is about 1-2 cm, the spreading time is 18-24 hours, and the water content is 50-55%;

b. cleaning, draining, removing stems, cutting into small blocks of 1cm multiplied by 0.5cm, sterilizing by ultraviolet rays with the wavelength of 240-280 nm, and irradiating for 2-4 h;

c. activating Lactobacillus curvatus and Staphylococcus carnosus with MRS culture medium, and anaerobically culturing at 37 deg.C for 24-48 h. The Candida famidii is activated by adopting a wort culture medium, the culture temperature is 25-28 ℃, and the culture time is 48 h. Performing amplification culture of the three strains with activated culture medium, collecting thallus by refrigerated centrifugation, and adjusting the concentration of the three thallus to 10 with sterile water⁷～10⁸cfu/ml, and placing in a refrigerator at 4 ℃ for later use;

d. the mass ratio of mulberry leaves is as follows: white radish leaves: 1-4% of glucose, 2-8% of salt and 0.5-1% of ethanol are added into potherb mustard in a ratio of 4-6: 1-3: 1-2 based on the total weight of the vegetable, and lactobacillus curvatus: staphylococcus carnosus: the adding proportion of Candida prasudana is 2:1:1(v/v/v), the total inoculation amount of the three bacteria is 0.2-4%, the gentle kneading time is controlled to be 30-40 min, and lumps are disintegrated every 3 min;

e. carrying out aerobic fermentation for 24-72 h at the temperature of 30-37 ℃ and the humidity of 70-85%;

f. 1-2% of pepper, 1-2% of fennel, 0.1-0.2% of monosodium glutamate, 0.5-1% of garlic, 0.2-0.8% of ginger, 10-20% of oil consumption, 15-25% of vegetable oil, 0.2-0.5% of clove, 0.1-0.3% of liquorice and 0.05-0.1% of vinegar are added by taking the total mass of vegetables as a base number, the mixture is uniformly stirred and put into a small-caliber jar, the jar is filled and pressed while being filled, the jar is filled and sealed, the fermentation temperature is 18-25 ℃, the relative humidity is 75-85%, and the anaerobic fermentation is 30-45 days.

Compared with the prior art, the mulberry leaf pickled vegetable and the preparation method thereof have the following advantages and remarkable progress:

(1) the mulberry leaves not only contain rich amino acids, fat, carbohydrate, vitamins and mineral substances such as calcium, iron, manganese, zinc and the like, but also contain various bioactive components necessary for human bodies, have the functions of dispelling wind and heat, clearing lung-heat and moistening dryness, clearing liver and improving eyesight and the like, and are used for treating wind and heat type common cold, lung heat and dry cough, dizziness and headache, conjunctival congestion and dim sight; the content of vitamin C in radish leaves is more than 2 times higher than that of roots, the content of calcium, magnesium, iron, zinc, riboflavin, folic acid and the like in mineral elements is 3-10 times higher than that of the roots, especially the content of vitamin K is far higher than that of other foods, and the radish leaf tea has the effects of helping digestion, regulating qi, reducing phlegm, relieving cough, clearing lung, relieving sore throat, dissipating blood stasis and diminishing swelling. Can be used for treating dyspepsia, abdominal distention and fullness, acid regurgitation, singultus, diarrhea, dysentery, sore throat, expectoration, hoarseness, female breast swelling and pain, galactostasis, and topical pain and swelling; every 100 g of potherb mustard contains 91.5 g of water, 2.8 g of protein, 0.6 g of fat, 1.6 g of vitamin, 3.6 g of carbohydrate, 23.9 mg of calcium, 64 mg of phosphorus, 3.4 mg of iron, 10.07 mg of vitamin B, 0.06 mg of riboflavin, 0.7 mg of nicotinic acid and 83 mg of ascorbic acid, and has the effects of detoxifying, reducing swelling, stimulating appetite, helping digestion and warming middle-jiao and qi. Improving eyesight and benefiting diaphragm. It can be used for treating sore, carbuncle, swelling and pain, fullness and oppression in chest, cough, excessive phlegm, deafness, gingival swelling, and constipation. According to the invention, the mulberry leaves, the white radish leaves and potherb mustard are prepared into the pickled vegetable for the first time, the mulberry leaves, the radish leaves and the potherb mustard are compounded, the original effect of the mulberry leaves is enhanced, and the effect of the pickled vegetable is more obvious; not only prolongs the storage period of the mulberry leaves, but also enriches the edible value of the mulberry leaves;

(2) lactobacillus curvatus is one of probiotics considered to be safe in the United states, staphylococcus carnosus is a key bacterium for forming flavor, and Candida famei mainly has the effects of consuming oxygen, reducing rancidity and endowing pickled vegetables with special yeast flavor;

(3) the main flavor structure is adjusted by using composite probiotics temperature control fermentation, enrichment of top-note compounds and characteristic flavor substances is promoted, and effective dissolution of nutrient substances is promoted; the artificial inoculation of the compound leaven can obviously reduce the pH value and the nitrite residual quantity of the fermented pickled vegetables, and improve the edible safety of the product;

(4) the adoption of ultraviolet sterilization is economic and convenient, does not affect the nutrient content of the pickled vegetables, and simultaneously can kill various microorganisms including bacteria, fungi, viruses, rickettsia and the like;

(5) the obtained pickled vegetable has pure color, unique flavor, and good taste. Is rich in amino acids, fat, carbohydrate, vitamins, minerals such as calcium, iron, manganese, zinc, etc., and various bioactive components essential to human body. Has effects in lowering blood sugar, reducing blood lipid, scavenging oxygen free radicals, resisting infection and virus, and preventing and treating hypertension, diabetes, atherosclerosis, and obesity.

Detailed Description

The technical solution and the technical effects of the present invention will be clearly and completely described below with reference to specific embodiments. In each of the examples and comparative examples, Lactobacillus curvatus, Staphylococcus carnosus and Candida famidii were collected from the culture Collection of microorganisms of Guangdong province, and the total number of effective viable bacteria of lactic acid bacteria in the culture was 10⁷～10⁸CFU/mL。

Example 1

A preparation method of a compound probiotic fermented mulberry leaf pickled vegetable comprises the following steps;

(1) picking fresh leaves: picking time is good in the morning on sunny days; picking up a mulberry leaf variety Guisang you 12; the picking standard is 2-6 leaves, the color is light green, the completeness is best, and no pest leaves, old leaves and sepals are picked. Picking up white radish leaves and potherb mustards, and removing yellow leaves, rotted leaves and other impurities.

(2) Spreading and airing: spreading on thin bamboo strip pad or plaque with thickness of about 1cm, temperature of 25 deg.C, humidity of 60% and ventilation condition, spreading for 18 hr until the leaf edge is shrunk and the leaf color turns into yellow green, the hand feeling is soft, the green smell gradually emits, the fragrance appears, and the water content is reduced to 50%.

(3) And (3) sterilization: cleaning, draining, removing stems, cutting into small blocks of 1cm multiplied by 0.5cm, and the mass ratio of the mulberry leaves is as follows: white radish leaves: caulis et folium Brassicae Junceae 4:1:1, sterilizing with ultraviolet rays, and irradiating with wavelength of 240nm for 2 hr.

(4) Activating strains: activating lactobacillus curvatus and staphylococcus carnosus with MRS culture medium, and anaerobically culturing at 37 deg.C for 24 hr; the Candida phamalis is activated by adopting a malt extract culture medium, the culture temperature is 25 ℃, and the culture time is 48 hours. Performing amplification culture of the three strains with activated culture medium, collecting thallus by refrigerated centrifugation, and adjusting the concentration of the three thallus to 10 with sterile water⁷cfu/ml, 4 ℃ refrigerator standing for use.

(5) Kneading: placing the sterilized pickled vegetables into a large basin, adding 1% of glucose, 2% of salt and 0.5% of ethanol based on the total mass of the vegetables, and adding lactobacillus curvatus: staphylococcus carnosus: the adding proportion of Candida Famatataensis is 2:1:1(v/v/v), the total inoculation amount of the three bacteria is 0.2%, the kneading time is controlled to be 30min, and the lumps are disintegrated every 3 min.

(6) Aerobic fermentation: the temperature is 30 ℃, the humidity is 70 percent, and the aerobic fermentation is carried out for 24 hours.

(7) Mixing materials: adding 1% of pepper, 1% of fennel, 0.1% of monosodium glutamate, 0.5% of garlic, 0.2% of ginger, 10% of oil consumption, 15% of vegetable oil, 0.2% of clove, 0.1% of liquorice and 0.05% of vinegar based on the total mass of the vegetables, and uniformly stirring.

(8) Anaerobic fermentation: taking a small-caliber porcelain jar, loading while pressing when loading the jar, filling and sealing, fermenting at 18 ℃, relative humidity of 75%, and anaerobic fermenting for 30 d.

Example 2

A preparation method of mulberry leaf pickled vegetables fermented by composite probiotics comprises the following steps:

(2) Spreading and airing: spreading on thin bamboo strip pad or plaque with thickness of 2cm, temperature of 30 deg.C, humidity of 70% and ventilation condition, spreading for 24 hr until the leaf edge is shrunk and the leaf color turns into yellow green, the hand feeling is soft, the green smell gradually emits, the fragrance appears, and the water content is reduced to 55%.

(3) And (3) sterilization: cleaning, draining, removing stems, cutting into small blocks of 1cm multiplied by 0.5cm, and the mass ratio of the mulberry leaves is as follows: white radish leaves: caulis et folium Brassicae Junceae 6:3:2, sterilizing with ultraviolet rays, and irradiating with 280nm wavelength for 4 hr.

(4) Activating strains: activating lactobacillus curvatus and staphylococcus carnosus with MRS culture medium, and anaerobically culturing at 37 deg.C for 48 hr; the Candida famidii is activated by adopting a malt extract culture medium, the culture temperature is 28 ℃, and the culture time is 48 hours. Performing amplification culture of the three strains with activated culture medium, collecting thallus by refrigerated centrifugation, and adjusting the concentration of the three thallus to 10 with sterile water⁸cfu/ml, 4 ℃ refrigerator standing for use.

(5) Kneading: putting the sterilized pickled vegetables into a large basin, adding 4% of glucose, 8% of salt and 1% of ethanol based on the total mass of the vegetables, and adding lactobacillus curvatus: staphylococcus carnosus: the adding proportion of Candida famidii is 2:1:1(v/v/v), the total inoculation amount of the three bacteria is 4%, the kneading time is controlled at 40min, and the lumps are disintegrated every 3 min.

(6) Aerobic fermentation: aerobic fermentation is carried out for 72h at the temperature of 37 ℃ and the humidity of 85 percent.

(7) Mixing materials: adding 1-2% of pepper, 2% of fennel, 0.2% of monosodium glutamate, 1% of garlic, 0.8% of ginger, 20% of oil consumption, 25% of vegetable oil, 0.5% of clove, 0.3% of liquorice and 0.1% of vinegar by taking the total mass of the vegetables as a base number, and uniformly stirring.

(8) Anaerobic fermentation: taking a small-caliber porcelain jar, loading while pressing when loading the jar, filling and sealing, wherein the fermentation temperature is 25 ℃, the relative humidity is 85%, and the anaerobic fermentation is carried out for 45 d.

Example 3

(2) Spreading and airing: spreading on thin bamboo strip pad or plaque with thickness of about 1.5cm, temperature of 27 deg.C, humidity of 65% and ventilation condition, spreading for 20 hr until the leaf edge is shrunk and the leaf color turns into yellow green, the hand feeling is soft, the green smell gradually emits, the fragrance is displayed, and the water content is reduced to 53%.

(3) And (3) sterilization: cleaning, draining, removing stems, cutting into small blocks of 1cm multiplied by 0.5cm, and the mass ratio of the mulberry leaves is as follows: white radish leaves: caulis et folium Brassicae Junceae 5:2:1, sterilizing with ultraviolet rays, and irradiating with wavelength of 260nm for 3 hr.

(4) Activating strains: activating lactobacillus curvatus and staphylococcus carnosus with MRS culture medium, and anaerobically culturing at 37 deg.C for 36 hr; the Candida famidii is activated by adopting a wort culture medium, the culture temperature is 26 ℃, and the culture time is 48 hours. Performing amplification culture of the three strains with activated culture medium, collecting thallus by refrigerated centrifugation, and adjusting the concentration of the three thallus to 10 with sterile water⁸cfu/ml, 4 ℃ refrigerator standing for use.

(5) Kneading: placing the sterilized pickled vegetables into a large basin, adding 2% of glucose, 4% of salt and 0.8% of ethanol based on the total mass of the vegetables, and adding lactobacillus curvatus: staphylococcus carnosus: the adding proportion of Candida famidii is 2:1:1(v/v/v), the total inoculation amount of the three bacteria is 1%, the kneading time is controlled to be 35min, and the lumps are disintegrated every 3 min.

(6) Aerobic fermentation: the temperature is 35 ℃, the humidity is 80 percent, and the aerobic fermentation is carried out for 48 hours.

(7) Mixing materials: adding 1.5% of Capsici fructus, 1.2% of fructus Foeniculi, 0.15% of monosodium glutamate, 0.8% of Bulbus Allii, 0.5% of rhizoma Zingiberis recens, 15% of oleum Olivarum, 20% of vegetable oil, 0.3% of flos Caryophylli, 0.2% of Glycyrrhrizae radix, and 0.08% of vinegar based on the total weight of vegetables, and stirring.

(8) Anaerobic fermentation: taking a small-caliber porcelain jar, loading while pressing when loading the jar, filling and sealing, fermenting at 20 deg.C and relative humidity of 80%, and anaerobic fermenting for 40 d.

Comparative example 1: naturally fermenting folium Mori

(4) Kneading: placing sterilized pickled vegetables into a large basin, adding glucose 2%, salt 4% and ethanol 0.8% based on the total weight of vegetables, kneading for 35min, and resolving lump every 3 min.

TABLE 1 color and shape, aroma, texture and taste scoring criteria for the products

TABLE 2 comparison of sensory indices of samples obtained in examples and comparative examples

TABLE 3 comparison of physicochemical Properties of samples obtained in examples and comparative examples

Sample (I)	pH value	Total acid (g/kg)	Nitrite (mg/kg)
				Example 1	6.3	32.5	8.18
Example 2	5.8	43.2	2.89
				Example 3	6.0	38.3	1.35
Comparative example 1	6.5	33.8	8.32

Claims

1. A preparation method of mulberry leaf pickled vegetables is characterized by comprising the following steps: the method comprises the following specific steps:

(1) picking fresh leaves: picking time is morning in fine days; picking up a mulberry leaf variety Guisang you 12; picking standard is 2-6 leaves, the color is light green and complete, and no pest leaves, old leaves and sepals are picked; picking up white radish leaves and potherb mustards, and removing yellow leaves, rotten leaves and other impurities;

(2) spreading and airing: spreading on thin bamboo strip pad or plaque with thickness of 1.5cm, temperature of 27 deg.C, humidity of 65% and ventilation condition, and spreading for 20 hr until the leaf edge is shrunk and the leaf color turns into yellow green, the hand feeling is soft, the green smell gradually emits, the fragrance is displayed, and the water content is reduced to 53%;

(3) and (3) sterilization: cleaning, draining, removing stems, cutting into small blocks of 1cm multiplied by 0.5cm, and the mass ratio of the mulberry leaves is as follows: white radish leaves: sterilizing potherb mustard at a ratio of 5:2:1 by ultraviolet rays, wherein the wavelength of the potherb mustard is 260nm, and irradiating for 3 hours;

(4) activating strains: activating lactobacillus curvatus and staphylococcus carnosus with MRS culture medium, and anaerobically culturing at 37 deg.C for 36 hr; activating Candida famidii by adopting a malt extract culture medium, wherein the culture temperature is 26 ℃, and the culture time is 48 h; performing amplification culture of the three strains with activated culture medium, collecting thallus by refrigerated centrifugation, and adjusting the concentration of the three thallus to 10 with sterile water⁸cfu/ml, and placing in a refrigerator at 4 ℃ for later use;

(5) kneading: placing the sterilized pickled vegetables into a large basin, adding 2% of glucose, 4% of salt and 0.8% of ethanol based on the total mass of the vegetables, and adding lactobacillus curvatus: staphylococcus carnosus: the adding proportion of Candida famidii is 2:1:1(v/v/v), the total inoculation amount of the three bacteria is 1%, the kneading time is controlled to be 35min, and the lumps are disintegrated every 3 min;

(6) aerobic fermentation: aerobic fermentation is carried out for 48h at the temperature of 35 ℃ and the humidity of 80 percent;

(7) mixing materials: adding 1.5% of pepper, 1.2% of fennel, 0.15% of monosodium glutamate, 0.8% of garlic, 0.5% of ginger, 15% of oyster sauce, 20% of vegetable oil, 0.3% of clove, 0.2% of liquorice and 0.08% of vinegar by taking the total mass of the vegetables as a base number, and uniformly stirring;