CN108433081A - A kind of preparation method of the fermentation vegetable juice rich in natural type nitrite - Google Patents

A kind of preparation method of the fermentation vegetable juice rich in natural type nitrite Download PDF

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Publication number
CN108433081A
CN108433081A CN201810120826.XA CN201810120826A CN108433081A CN 108433081 A CN108433081 A CN 108433081A CN 201810120826 A CN201810120826 A CN 201810120826A CN 108433081 A CN108433081 A CN 108433081A
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vegetables
nitrite
fermentation
preparation
vegetable juice
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刘杨
李秉业
李洪久
张伟伟
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JINING NATURE FOODS CO Ltd
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Shandong Tianbo Food Ingredients Co Ltd
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Priority to CN201810120826.XA priority Critical patent/CN108433081A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants

Abstract

The invention discloses a kind of preparation methods of the fermentation vegetable juice rich in natural type nitrite, and steps are as follows：(1) digest；(2) ferment；(3) filter：Using the filter cloth that mesh number is 200 mesh, to step, (2) vegetable fermentation liquid obtained is filtered, and obtains filtrate；(4) decolourize：The activated carbon of its quality 1~5% is added into the filtrate of step (3), 20~40 DEG C of 10 30min of holding are stirred continuously, destainer is made in the process；(5) concentrate to get the fermentation vegetable juice rich in natural type nitrite.The content of fermentation vegetable juice nitrite made from the method for the present invention reaches 10000mg/kg or more, makes the content standard of nitrite, and chemical nitrite is substituted in meat products and is used, is directly converted according to nitrate additive amount, using simple, conveniently.

Description

A kind of preparation method of the fermentation vegetable juice rich in natural type nitrite
Technical field
The invention belongs to food processing technology field, especially a kind of fermentation vegetable juice rich in natural type nitrite Preparation method.
Background technology
Nitrite has multiple action, including the red and unique wind of antibacterial anti-corrosion, formation butcher's meat in meat products processing Taste, Retarding and peculiar smell generation etc..But it seriously threatens people's health with strong carcinogenicity, therefore, finds nitrous Substitute of the hydrochlorate in meat products is Recent study hot spot.
Vegetable Lay is a kind of vegetable food for being easy to be enriched with nitrate, and wherein root vegetables, the nitrate content of leaf vegetables is flat In thousands of a mg/kg, if spinach, celery nitrate content are up to 3000mg/kg or more, by deriving from a wealth of sources as nitrate Applied in meat products, if Yin Luqin, Lu Yibai and Zhao Liqing are just main former with celery powder, spinach powder and nitrate reduction bacterium Material has researched and developed a kind of green composite pickling agent of spiced beef, but the method is complex, needs to fully consider influence The various aspects factor of nitrate transformation, such as nitrate reduction bacterium, temperature, the time, vegetable juice/powder additive amount, it is former realizing It is more difficult in terms of unitized, processing technology the standardization of material supply, easily cause meat products quality discrepancy.And by Vegetable powder/ It reapplies, can solve these problems to a certain extent after juice fermentation, but vegetables contain abundant cellulose and hemicellulose, directly Sending and receiving ferment can influence the quality of fermented product, and since vegetables contain protein, foam can occur in process, solidification is sunk Phenomena such as shallow lake, to influence product quality.In addition, Vegetable powder/juice is applied directly in meat products, deeper color and itself gas Taste can all have an impact the color and luster of meat products, pigment content can only be selected low and the light vegetables of own smell, currently, the most frequently used Be celery, which limits the utilizations of the vegetables of certain high nitrate contents, to limit the alternative of raw material.Cause How simply, easily this, realize, standardized prepare a kind of fermentation vegetable juice rich in natural type nitrite instead of chemistry nitrous Hydrochlorate has great importance applied to meat products.
By retrieval, not yet find and the relevant patent publication us of present patent application.
Invention content
It is an object of the invention in place of overcome the deficiencies in the prior art, provide a kind of hair rich in natural type nitrite The content of the preparation method of ferment vegetable juice, fermentation vegetable juice nitrite made from this method reaches 10000mg/kg or more, The content standard for making nitrite substitutes chemical nitrite in meat products and uses, directly rolled over according to nitrate additive amount Calculation, using simple, conveniently.
The technical solution adopted by the present invention to solve the technical problems is：
A kind of preparation method of the fermentation vegetable juice rich in natural type nitrite, steps are as follows：
(1) digest：Vegetables are cleaned, are rubbed, the water of vegetables weight half is added, vegetables weight is added in homogenate The enzyme preparation B, 45-55 DEG C of holding 0.5-3h of the enzyme preparation A and vegetables weight 0.01-0.1% of 0.01-0.1% obtain vegetables enzymolysis Liquid；
Wherein, the enzyme preparation A is the mixture of cellulase, hemicellulase, pectase；The enzyme preparation B is wood One or more of melon protease, neutral proteinase, compound protease, bromelain are in mass ratio with flavor protease 1:1 mixture；
(2) ferment：Salt, the 0.5- of vegetables enzymolysis liquid weight 1-5% are added into step (1) vegetables enzymolysis liquid obtained 3% glucose, 2-10% liquid seeds, 25-35 DEG C ferments 2-5 days, and obtained vegetable fermentation liquid detects its nitrite Content is 2500mg/kg or more, then fermentation ends；
Wherein, the preparation method of the liquid seeds is：From test tube slant picking strain, seed culture medium, 25-35 are accessed DEG C culture, per 2h measure OD600Value surveys strain density under 600nm wavelength, select OD600Value is the strain conduct in 0.4-2.0 periods Liquid seeds；
The strain is two kinds or two kinds in staphylococcus xylosus, meat glucose coccus, micrococcus varians, variable micrococcus luteus More than；
(3) filter：Using the filter cloth that mesh number is 200 mesh, to step, (2) vegetable fermentation liquid obtained is filtered, and obtains filter Liquid；
(4) decolourize：The activated carbon of its quality 1~5% is added into the filtrate of step (3), 20~40 DEG C keep 10-30min, It is stirred continuously in the process, destainer is made；
(5) concentrate：Using vacuum concentration equipment concentration step, (4) destainer obtained is concentrated, and thickening temperature is 40~ 50 DEG C, 80% water is boiled off, it is 20% originally to make concentrate weight, and the content of detection concentrate nitrite is 10000mg/kg or more is to get the fermentation vegetable juice rich in natural type nitrite.
Moreover, the step (1) in vegetables be Chinese cabbage, spinach, celery, lettuce, ternip, pakchoi, one in rape Kind is several, and the average nitrate content of selected vegetables is in 3000mg/kg or more.
Moreover, the step (1) cellulase, hemicellulase, pectase mass ratio be 1:1:0.5.
Moreover, (2) middle seed culture medium is the step：Glucose 0.5g, soy peptone 0.5g, dipotassium hydrogen phosphate 0.5g, water 100ml, pH are natural.
The advantages of present invention obtains and good effect are：
1, the content of fermentation vegetable juice nitrite made from the method for the present invention reaches 10000mg/kg or more, makes nitrous The content standard of hydrochlorate replaces chemical nitrite to use in meat products, is directly converted according to nitrate additive amount, Using simple, conveniently.
2, the method for the present invention is digested using compound enzyme system (containing cellulase, hemicellulase, pectase and protease) The macromolecular substances such as cellulose, hemicellulose, protein in vegetable juice degradation vegetable juice, in order to avoid occur in process Phenomena such as foam, solidification precipitation, have an adverse effect to fermentation process, to influence product quality.
3, the method for the present invention selection restriction endonuclease and excision enzyme cooperation digest, and degree of hydrolysis, circumscribed digestion are improved using restriction endonuclease The hydrophobic amino acid of disconnected bitter peptides end, reduces bitter taste, and discharge more free amino acids, especially sulfur-containing amino acid, Such as methionine, cysteine, sulfur-containing amino acid have cold cuts fragrant more, and the reduced sugar generated with enzymolysis occurs in concentration process Slight Maillard reaction, to mitigate the green taste and the distinctive smell of itself of vegetables, being applied to meat products can be to avoid vegetables certainly Harmful effect of the body smell to meat products, and the meat for promoting meat products is fragrant.
4, fermentation vegetable juice has been carried out decolorization by the method for the present invention, eliminates vegetable juice color to the bad of meat products It influences, to expand the range of choice of vegetable species, is no longer only confined to the relatively low vegetables of pigment content, but can The vegetables that nitrate content is high are made full use of, the alternative of raw material is increased.
Specific implementation mode
The embodiment of the present invention is described in detail below, it should be noted that the present embodiment is narrative, is not limited , protection scope of the present invention cannot be limited with this.
Raw material used in the present invention is unless otherwise specified conventional commercial product；Used in the present invention Method is unless otherwise specified the conventional method of this field.
Embodiment 1：
A kind of preparation method of the fermentation vegetable juice rich in natural type nitrite, steps are as follows：
(1) it digests：Vegetables are cleaned, are rubbed, the water of vegetables weight half is added, vegetables weight is added in homogenate The enzyme preparation B, 45 DEG C of holding 2h of 0.05% enzyme preparation A and 0.04% obtains vegetables enzymolysis liquid.
Wherein, the vegetables are Chinese cabbage, spinach, celery, and the average nitrate content of selected vegetables is in 3200mg/ kg。
Wherein, the enzyme preparation A is the mixture of cellulase, hemicellulase, pectase, and preferred mass ratio is 1: 1:0.5.Enzyme preparation B is that papain, neutral proteinase and flavor protease mass ratio are 1:1 mixture.
(2) it ferments：Into vegetables enzymolysis liquid made from step (1), 2% salt, 1% glucose, 8% liquid strain is added Sub (in terms of vegetables enzymolysis liquid weight), 30 DEG C ferment 2 days, and vegetable fermentation liquid is made, and the content for detecting its nitrite is 2520mg/kg, then fermentation ends.
Wherein, the preparation method of the liquid seeds is to access seed culture medium (grape from test tube slant picking strain Sugared 0.5g, soy peptone 0.5g, dipotassium hydrogen phosphate 0.5g, water 100ml, pH are natural), 30 DEG C of cultures measure OD per 2h600Value (surveying strain density under 600nm wavelength) selects OD600Value is the strain in 1.235 periods as liquid seeds, culture 8h.
Wherein, the strain is staphylococcus xylosus, meat glucose coccus.
(3) it filters：Vegetables liquid made from step (2) is filtered using the filter cloth that mesh number is 200 mesh, obtains filtrate.
(4) it decolourizes：The activated carbon of its quality 3% is added into the filtrate of step (3), 25 DEG C keep 20min, in the process not Disconnected stirring, is made destainer.
(5) it concentrates：It is concentrated using destainer made from vacuum concentration equipment concentration step (4), thickening temperature is 45 DEG C, is steamed The water for going 80% makes 20% that concentrate weight is original, and the content of detection concentrate nitrite is 12000mg/kg, i.e., Obtain the fermentation vegetable juice rich in natural type nitrite.
Embodiment 2：
A kind of preparation method of the fermentation vegetable juice rich in natural type nitrite, steps are as follows：
(1) digest：Vegetables are cleaned, are rubbed, the water of vegetables weight half is added, vegetables weight is added in homogenate 0.01% enzyme preparation A and the enzyme preparation B, 50 DEG C of holding 0.5h of vegetables weight 0.01% obtain vegetables enzymolysis liquid；
Wherein, the enzyme preparation A is the mixture of cellulase, hemicellulase, pectase；The enzyme preparation B is wood One or more of melon protease, neutral proteinase, compound protease, bromelain are in mass ratio with flavor protease 1:1 mixture；
(2) ferment：Be added into step (1) vegetables enzymolysis liquid obtained vegetables enzymolysis liquid weight 1% salt, 0.5% Glucose, 2% liquid seeds, 25-35 DEG C ferments 2 days, and vegetable fermentation liquid is made, and the content for detecting its nitrite is 2500mg/kg or more, then fermentation ends；
Wherein, the preparation method of the liquid seeds is：From test tube slant picking strain, seed culture medium, 25-35 are accessed DEG C culture, per 2h measure OD600Value surveys strain density under 600nm wavelength, select OD600Value is the strain in 0.4 period as liquid Seed；
The strain is two kinds or two kinds in staphylococcus xylosus, meat glucose coccus, micrococcus varians, variable micrococcus luteus More than；
(3) filter：Using the filter cloth that mesh number is 200 mesh, to step, (2) vegetable fermentation liquid obtained is filtered, and obtains filter Liquid；
(4) decolourize：The activated carbon of its quality 1% is added into the filtrate of step (3), 20 DEG C keep 10min, in the process constantly Destainer is made in stirring；
(5) concentrate：Using vacuum concentration equipment concentration step, (4) destainer obtained is concentrated, and thickening temperature is 40 DEG C, The water for boiling off 80% makes 20% that concentrate weight is original, and the content of detection concentrate nitrite is 10000mg/kg Above to get the fermentation vegetable juice rich in natural type nitrite.
More preferably, (1) middle vegetables are in Chinese cabbage, spinach, celery, lettuce, ternip, pakchoi, rape to the step One or more, and the average nitrate content of selected vegetables is in 3000mg/kg or more.
More preferably, the step (1) cellulase, hemicellulase, pectase mass ratio be 1:1:0.5.
More preferably, (2) middle seed culture medium is the step：Glucose 0.5g, soy peptone 0.5g, dipotassium hydrogen phosphate 0.5g, water 100ml, pH are natural.
Embodiment 3：
A kind of preparation method of the fermentation vegetable juice rich in natural type nitrite, steps are as follows：
(1) digest：Vegetables are cleaned, are rubbed, the water of vegetables weight half is added, vegetables weight is added in homogenate 0.1% enzyme preparation A and the enzyme preparation B, 55 DEG C of holding 3h of vegetables weight 0.1% obtain vegetables enzymolysis liquid；
Wherein, the enzyme preparation A is the mixture of cellulase, hemicellulase, pectase；The enzyme preparation B is wood One or more of melon protease, neutral proteinase, compound protease, bromelain are in mass ratio with flavor protease 1:1 mixture；
(2) ferment：5% salt of vegetables enzymolysis liquid weight, 3% Portugal is added into step (1) vegetables enzymolysis liquid obtained Grape sugar, 10% liquid seeds, 25-35 DEG C ferments 5 days, and vegetable fermentation liquid is made, and the content for detecting its nitrite is 2500mg/kg or more, then fermentation ends；
Wherein, the preparation method of the liquid seeds is：From test tube slant picking strain, seed culture medium, 25-35 are accessed DEG C culture, per 2h measure OD600Value surveys strain density under 600nm wavelength, select OD600Value is the strain in 2.0 periods as liquid Seed；
The strain is two kinds or two kinds in staphylococcus xylosus, meat glucose coccus, micrococcus varians, variable micrococcus luteus More than；
(3) filter：Using the filter cloth that mesh number is 200 mesh, to step, (2) vegetable fermentation liquid obtained is filtered, and obtains filter Liquid；
(4) decolourize：The activated carbon of its quality 5% is added into the filtrate of step (3), 40 DEG C keep 30min, in the process constantly Destainer is made in stirring；
(5) concentrate：Using vacuum concentration equipment concentration step, (4) destainer obtained is concentrated, and thickening temperature is 50 DEG C, The water for boiling off 80% makes 20% that concentrate weight is original, and the content of detection concentrate nitrite is 10000mg/kg Above to get the fermentation vegetable juice rich in natural type nitrite.
The application effect appraisal of the method for the present invention fermentation vegetable juice obtained rich in natural type nitrite：
Comparative example 1
It is divided into wide 2cm, the cutlet that length 10cm, thickness are 2cm to be put into Stainless steel basin lean pork, addition salts down Preparation is mixed thoroughly, and 4 DEG C 4 days marinated, is respectively turned over sooner or later primary.Marinated agent prescription see the table below 1：
Table 1 pickles agent prescription (per 100g meat)
The sensory evaluation personnel being skilled in technique by 15 carry out sensory testing's experiment to above-mentioned three groups of butcher's meats, from butcher's meat color Three pool, structural state and smell aspects carry out evaluation marking, and full marks are 6 points.Standards of grading are shown in Table 2：
2 sensory evaluation standards of grading of table
3 are see the table below through statistical result：
3 butcher's meat experimental result of table
It can be seen from Table 3 that：The sense organ for adding the butcher's meat of fermentation vegetable juice made from the method for the present invention is preferable, in pink Color, uniform color is glossy, and surface has the distinctive fragrance of butcher's meat, the bad gas such as green taste of no vegetables without mucus without going mouldy Taste, comprehensive score 5.05 is not notable with the butcher's meat difference of addition sodium nitrite, illustrates fermentation vegetable juice made from the method for the present invention The application effect of chemical nitrite can be reached, and greatly reduce nitrate residue.

Claims (4)

1. a kind of preparation method of the fermentation vegetable juice rich in natural type nitrite, it is characterised in that：Steps are as follows：
(1) digest：Vegetables are cleaned, are rubbed, the water of vegetables weight half is added, vegetables weight 0.01- is added in homogenate The enzyme preparation B, 45-55 DEG C of holding 0.5-3h of 0.1% enzyme preparation A and vegetables weight 0.01-0.1% obtain vegetables enzymolysis liquid；
Wherein, the enzyme preparation A is the mixture of cellulase, hemicellulase, pectase；The enzyme preparation B is pawpaw egg One or more of white enzyme, neutral proteinase, compound protease, bromelain are 1 in mass ratio with flavor protease:1 Mixture；
(2) ferment：The salt of vegetables enzymolysis liquid weight 1-5%, 0.5-3% are added into step (1) vegetables enzymolysis liquid obtained Glucose, 2-10% liquid seeds, 25-35 DEG C ferments 2-5 days, and vegetable fermentation liquid is made, detects the content of its nitrite For 2500mg/kg or more, then fermentation ends；
Wherein, the preparation method of the liquid seeds is：From test tube slant picking strain, seed culture medium, 25-35 DEG C of training are accessed It supports, OD is measured per 2h600Value surveys strain density under 600nm wavelength, select OD600Value is the strain in 0.4-2.0 periods as liquid Seed；
The strain be in staphylococcus xylosus, meat glucose coccus, micrococcus varians, variable micrococcus luteus two kinds or two kinds with On；
(3) filter：Using the filter cloth that mesh number is 200 mesh, to step, (2) vegetable fermentation liquid obtained is filtered, and obtains filtrate；
(4) decolourize：The activated carbon of its quality 1~5%, 20~40 DEG C of holding 10-30min, process are added into the filtrate of step (3) In be stirred continuously, be made destainer；
(5) concentrate：Using vacuum concentration equipment concentration step, (4) destainer obtained is concentrated, and thickening temperature is 40~50 DEG C, The water for boiling off 80% makes 20% that concentrate weight is original, and the content of detection concentrate nitrite is 10000mg/kg Above to get the fermentation vegetable juice rich in natural type nitrite.
2. the preparation method of the fermentation vegetable juice according to claim 1 rich in natural type nitrite, it is characterised in that： The step (1) in vegetables be Chinese cabbage, spinach, celery, lettuce, ternip, pakchoi, one or more of rape, and institute Select the average nitrate content of vegetables in 3000mg/kg or more.
3. the preparation method of the fermentation vegetable juice according to claim 1 rich in natural type nitrite, it is characterised in that： The step (1) cellulase, hemicellulase, pectase mass ratio be 1:1:0.5.
4. the preparation method of the fermentation vegetable juice according to any one of claims 1 to 3 rich in natural type nitrite, It is characterized in that：(2) middle seed culture medium is the step：Glucose 0.5g, soy peptone 0.5g, dipotassium hydrogen phosphate 0.5g, water 100ml, pH are natural.
CN201810120826.XA 2018-02-07 2018-02-07 A kind of preparation method of the fermentation vegetable juice rich in natural type nitrite Pending CN108433081A (en)

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