CN108902660A - Crisp bamboo shoot of a kind of fresh green pepper fermentation and preparation method thereof - Google Patents

Crisp bamboo shoot of a kind of fresh green pepper fermentation and preparation method thereof Download PDF

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Publication number
CN108902660A
CN108902660A CN201810804006.2A CN201810804006A CN108902660A CN 108902660 A CN108902660 A CN 108902660A CN 201810804006 A CN201810804006 A CN 201810804006A CN 108902660 A CN108902660 A CN 108902660A
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parts
fresh
bamboo shoot
crisp
bamboo
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林琳
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Chengdu Gsd Food Co Ltd
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Chengdu Gsd Food Co Ltd
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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • 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
    • 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
    • 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
    • A23V2400/143—Fermentum
    • 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
    • A23V2400/161—Mesenteroides
    • 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
    • A23V2400/169—Plantarum

Abstract

The present invention relates to bamboo shoot product manufacture fields, and in particular to crisp bamboo shoot of a kind of fresh green pepper fermentation and preparation method thereof.Fresh green pepper in the present invention ferments crisp bamboo shoot by weight, including following raw material：80-85 parts of bamboo shoot piece, fresh qi xing paprika 5-10 parts, it is 5-10 parts of fresh two twigs of the chaste tree, millet starch 0-5 parts fresh, 10-13 parts of thick broad-bean sauce, 2-2.5 parts of Tengjiao oil, 0.3-0.4 parts of beef extract, 0.3-0.4 parts of powdered beef, 0.15-0.2 parts of yeast powder, 0.15-0.2 parts of flavor peptide, 0.3-0.4 parts of I+G, 1-1.5 parts of sodium glutamate, 0.3-0.4 parts of white granulated sugar.The present invention uses said components, by pretreatment of raw material, the processing of first time keeping colour and crisp, the processing of second keeping colour and crisp, sterilization, fermentation and etc. obtained fresh green pepper crisp bamboo shoot of fermenting have the characteristics that unique flavor, mouthfeel color is good, nutritional ingredient is high, security quality is high and fermentation period is short.

Description

Crisp bamboo shoot of a kind of fresh green pepper fermentation and preparation method thereof
Technical field
The invention belongs to bamboo shoot product processing technique fields, specially crisp bamboo shoot of a kind of fresh green pepper fermentation and preparation method thereof.
Background technique
Bamboo shoots, also known as bamboo tire, bamboo meat etc. are a kind of perennial evergreen herbaceous plant, widely distributed, many kinds of.As A kind of traditional " Forest Vegetables ", bamboo shoots are rich in various nutrient elements such as protein, amino acid, vitamin, minerals, polysaccharide Deng also such as with a variety of physiological functions：Promote gastrointestinal peristalsis, it is aid digestion, constipation can be eliminated, prevents the generation of intestinal cancer, to obesity Disease, hyperlipemia disease, hypertension, coronary heart disease, diabetes and artery sclerosis etc. have certain prevention effect etc., therefore bamboo shoots are a kind of The medicated food of beauty and health care.But bamboo shoots harvesting production season is strong, easy to aging, discoloration, goes bad, and in China, bamboo shoots are used on a small quantity Fresh food, and bamboo shoots fermentation is then one of the method for extending the bamboo shoots shelf-life.Traditional zymotic bamboo shoots fermenting speed is slow, the period is longer, There is larger impact to the flavor of bamboo shoots, mouthfeel and nutritional ingredient, meanwhile, prolonged fermentation may cause a large amount of nitrite Production, bring major hidden danger to the safety of food.In addition, traditional less color protection for focusing on product of fermentation bamboo shoot products is protected Crisp, after the fermentation of through a long time, easily there is phenomena such as brown stain, fibrosis, aging in bamboo shoots, are unfavorable for the quality of product.
CN106376862A discloses a kind of preparation method of bamboo shoots of fermenting, and leads to the injection fermentation liquid fermentation of bamboo shoots pulp cavity And the diethyl aminoethyl hexanoate solution that concentration is 2-3ppm is immersed into bamboo shoots root, fermentation time is short and is able to maintain the fresh and crisp degree of bamboo shoots, but to The technological operation that bamboo shoots pulp cavity injects fermentation liquid is relative complex, is unfavorable for industrialized production.Kiering only is carried out to sliced bamboo shoot, not There are other color protections to protect crisp technique, it is easier that losing its original crisp taste in the post-production of product.In addition, CN107343534A discloses a kind of method of probiotics fermention bamboo shoots, after bamboo shoots are pre-processed, it is with auxiliary material and prebiotic Fermented liquid mixed fermentation, zymotechnique is relatively easy, but the time is slightly long, and has only carried out green processing of going out to sliced bamboo shoot, not There are other color protections to protect crisp technique, it is easier that fermentation final products lose its original crisp taste.
In addition, fresh bamboo shoots processing aspect there is a problem in that：(1) the instant food of the leisure processed at present with fresh bamboo shoots Product are less, and type is single.(2) work in-process uses only blanching, precooks, the simple color protection such as salt marsh, the crisp processing of shield mostly, compared with It is difficult to guarantee the qualities such as mouthfeel, the appearance of the bamboo shoot products by post-production.Bamboo shoots are after picking since the effect of its enzyme can go out The problem of existing fibrosis, lignifying, brown stain etc. influence the qualities such as raw material mouthfeel, color, therefore reduce enzymatic activity and bamboo shoots are added Work plays an important role.In traditional bamboo shoot process frequently with precook, the techniques such as high temperature blanching realize destroy the enzyme treatment, to bamboo shoots Mouthfeel, flavor, color quality have larger impact.Its blanching overlong time, temperature be excessively high will cause later period bamboo shoots mouthfeel it is excessively soft, It is not sharp and clear enough, it also results in great amount of soluble nutriment in bamboo shoots and exosmoses, flavor substance is largely lost；And temperature it is too low, when Between it is too short, cause enzyme deactivation effect insufficient, deterioration will occur in raw material in post-production.(3) keeping colour and crisp of traditional bamboo shoots Frequently with stove drying or sulphite additive is used, though bleaching can be played, decoloration, anti-corrosion, inhibit enzyme activity, also band The safety problem of sulphite residual etc., the nutrient of a large amount of sulphite meeting food, such as amino acid, protein, dimension are come Raw element etc., at the same also can the toxic effect of devices such as respiratory system, nervous system, reproductive system to human body, threaten human health.
Based on above-mentioned analysis, a kind of simple process, fermentation period is short, and safety is good, largely retains the battalion of bamboo shoots It forms point, product color and good mouthfeel, the fresh and crisp fermentation bamboo shoot product of mouthfeel is badly in need of in current industry.
Summary of the invention
In view of the above-mentioned problems, the purpose of the present invention is to provide a kind of fresh greens pepper to ferment crisp bamboo shoot to solve current bamboo shoot flake products kind Class is single, poor taste；Another object of the present invention is to provide a kind of fresh green pepper ferment crisp bamboo shoot preparation method to solve current bamboo shoot Piece on preservation and antisepsis due to using chemical reagent caused by security risk and crisp processing is protected using simple color protection can not The problem of guaranteeing the qualities such as mouthfeel, the appearance of bamboo shoot piece.
A kind of crisp bamboo shoot of fresh green pepper fermentation, fresh green pepper ferments crisp bamboo shoot by weight, including following raw material：80-85 parts of bamboo shoot piece, fresh seven It is 5-10 parts of star green pepper, 5-10 parts of fresh two twigs of the chaste tree, millet starch 0-5 parts fresh, 10-13 parts of thick broad-bean sauce, 2-2.5 parts of Tengjiao oil, beef extract 0.3-0.4 parts, 0.3-0.4 parts of powdered beef, 0.15-0.2 parts of yeast powder, 0.15-0.2 parts of flavor peptide, 0.3-0.4 parts of I+G, paddy 1-1.5 parts of propylhomoserin sodium, 0.3-0.4 parts of white granulated sugar.
In the present invention preferably embodiment, fresh green pepper ferments crisp bamboo shoot by weight, including following raw material：85 parts of bamboo shoot piece, 5 parts of fresh qi xing paprika, 5 parts of fresh two twigs of the chaste tree, 5 parts of fresh millet starch, 10-13 parts of thick broad-bean sauce, 2-2.5 parts of Tengjiao oil, beef extract 0.3-0.4 Part, 0.3-0.4 parts of powdered beef, 0.15-0.2 parts of yeast powder, 0.15-0.2 parts of flavor peptide, 0.3-0.4 parts of I+G, sodium glutamate 1- 1.5 parts, 0.3-0.4 parts of white granulated sugar.
Above-mentioned qi xing paprika, fresh two twigs of the chaste tree, fresh millet starch, Tengjiao oil, beef extract, powdered beef, yeast powder, flavor peptide, I+ G, sodium glutamate, white granulated sugar are commercial product.Wherein I+G is disodium 5 '-ribonucleotide, is that two kinds of flavoring agents combinations take away head English The abbreviation of letter.That is 5 ' Sodium Inosinates-IMP (DISODIUMINOSINE5 '-MONOPHOSPHATE) and 5 ' bird sodium nucleinates- What GMP (DISODIUM GUANOSINE5 '-MONOPHOSPHATE) each 50% was combined into.
A kind of fresh green pepper is fermented the preparation methods of crisp bamboo shoot, is included the following steps：
(1) pretreatment of raw material：Select complete fresh, form, no disease and pests harm, fine and tender taste, the second best in quality bamboo shoots are gone forward side by side Bamboo shoots after cleaning are carried out processing of peeling off immediately, and are 5cm × 2cm × 0.5cm bamboo shoot piece by fresh bamboo shoot cutting by row cleaning.
(2) first time keeping colour and crisp is handled：By bamboo shoot piece be immersed in 40-50 DEG C, mass fraction be 0.1%-0.2% calcium chloride Solution in carry out microwave blanching, be subsequently placed in clear water and cool down and rinse 2-3 times, until bamboo shoot piece central temperature is down to room temperature.
(3) second of keeping colour and crisp processing：Sliced bamboo shoot after cooling is immersed in keeping colour and crisp complex liquid and is placed in vacuum Secondary keeping colour and crisp is carried out in environment.
(4) it handles, add auxiliary material and sterilization:Fresh qi xing paprika, fresh two twigs of the chaste tree, fresh millet starch are selected into stalk, clear water punching It washes 2-3 times and is dried at dry and ventilated, then cut using cutting machine to 5-8mm fine particle；Then by bamboo shoot piece and fresh seven Star green pepper, fresh two twigs of the chaste tree, fresh millet starch and other auxiliary materials are uniformly mixed, and are carried out pasteurize.
(5) it ferments：Composite bacteria preparation is inoculated with into the bamboo shoot piece after sterilization, the dosage of composite bacteria preparation is the quality of bamboo shoot piece 2-4% ferments 2-4 days under conditions of 30-35 DEG C.
(6) it packs, store：The bamboo shoot piece that fermentation is completed carries out 50g/ bags of progress vacuum quantitative aseptic packagings, places it in It is refrigerated under the conditions of 4-8 DEG C.
Further, the microwave power during microwave blanching is 400-600W, and the processing time is 60-90s.
Further, the keeping colour and crisp complex liquid in step (3) by weight, is made of the following components：100 parts of water, 0.2-0.4 parts of sodium alginate, 0.1-0.15 parts of ascorbic acid, 0.01-0.015 parts of phytic acid, 0.1-0.15 parts of citric acid.
Further, vacuum degree is 85-100kPa during the secondary shield of step (3) is crisp, and temperature is 20-25 DEG C, when vacuum Between be 4-5h.
Further, the temperature in step (5) pasteurization processes is 85-90 DEG C, time 30-35min.
Further, the composite bacteria preparation of step (5) is lactobacillus plantarum in mass ratio：Goldbeater's skin jewel string bacterium：Acidified milk Bacillus：Lactobacillus casei=1：2：1：1 ratio composition.
Compared with prior art, beneficial effects of the present invention are as follows：
(1) present invention employs with lactobacillus plantarum, goldbeater's skin jewel string bacterium, lactobacillus fermenti, Lactobacillus casei compounding system The standby mode into the artificial infection of lactobacillus-fermented bacteria preparation carries out the fermentation of bamboo shoots, compared with conventional fermentation mode, microorganism It can be proliferated rapidly, fermentation activity can be unfolded faster, so that fermentation period greatly shortens, while reduce living contaminants and its having The generation of evil product.Meanwhile by the way of various lactobacillus compounding, the activity performance of various lactobacillus is gathered, can accelerate Course of fermentation shortens fermentation period, and the active material generated between different lactic acid bacterias is not quite similar, and can enrich fermentation bamboo shoots Nutritional ingredient.In addition, lactobacillus-fermented can inhibit the generation of nitrite to a certain extent, nitrite band can be effectively reduced The security risk come improves the safety of fermentation bamboo shoot products.
(2) lactobacillus preparation that product of the invention uses is beneficial microbe, i.e. its active constituent energy generated Significantly improve the trophism of product.Simultaneously because after fermentation, the non-sterilized processing of product also retains a degree of The effects of biodiasmin ingredient, lactic acid bacteria and its product have balance intestinal, promote intestines peristalsis, can significantly assign product one Fixed functionality, added value with higher.
(3) present invention employs microwave blanching technique, microwave is able to achieve bamboo shoot piece inside and outside while heating, hot inside raw material During steam escapes, internal dissolved oxygen and other gases are also taken away together, reduce the oxidation of bamboo shoots, play the work of color protection With, at the same its work efficiency is high, penetrability is good, and action time is short, can substantially reduce the degree of non-enzymatic browning and enzymatic browning, simultaneously Retain pigment, vitamin, minerals, the flavor substance etc. in raw material so that its keep good color, mouthfeel and nutrition at Point.In addition, microwave can be such that enzyme system inactivates in a short time compared with blanching, bacterium is lethal, can preferably guarantee health, the peace of raw material Full quality.
(4) present invention protects crisp means using no sulfur to protecting color, by using other non bell top combination microwaves, is vacuum-treated The good color of bamboo shoot piece, texture and mouthfeel can be assigned, while used keeping colour and crisp agent belongs to safe and non-toxic natural class Additive, more traditional sulfur-bearing technique is higher in safety, more meets the demand of modern safety food.
(5) present invention uses secondary keeping colour and crisp means, and the effect crisp with color protection, shield is strengthened is superimposed from multi-angle.First Secondary is calcium chloride-microwave blanching joint keeping colour and crisp, the integrality of bamboo shoots cell membrane and cell wall is maintained using calcium salt, enhancing is thin The connection of intercellular, the mouthfeel for keeping bamboo shoots sharp and clear inhibit the activity of enzyme in bamboo shoots, delay its brown stain in combination with microwave treatment Process, while realizing and protecting crisp color protection, the time, short formation efficiency was high；Second is compound keeping colour and crisp-vacuum processing joint means, Used sodium alginate has certain gelatification, can enhance its quality in the brittleness for maintaining bamboo shoots to a certain degree；It uses Ascorbic acid has preferable antioxidation, and phytic acid can chelate catalysis and generate the metal ion of brown stain while inhibit peroxide Generation, and citric acid then can inhibit the enzyme system inside bamboo shoots by adjusting pH, and three kinds of color protection substances are right from different perspectives Its effect of color protection of bamboo shoots, effect is stronger, and the quality of final finished is more preferable.In addition, compounding keeping colour and crisp agent using vacuum aided It is acted on, oxidation reaction, browning reaction weaken under vacuum condition, while the mechanical effect of vacuum and cavitation effect can be reinforced protecting Color protects the infiltration of crisp substance, so that it plays effect to the greatest extent.
Detailed description of the invention
Fig. 1 is the colorimetric parameter result of each embodiment provided by the invention and part comparative example.
Specific embodiment
In order to further appreciate that the present invention, the method for the present invention and effect are done further in detail combined with specific embodiments below Explanation.
Embodiment 1
A kind of crisp bamboo shoot of fresh green pepper fermentation, are made of the supplementary material of following weight：It is 85 parts of bamboo shoot piece, 8 parts of fresh qi xing paprika, fresh Two 8 parts of the twigs of the chaste tree, 3 parts of fresh millet starch, 12 parts of thick broad-bean sauce, 2.3 parts of Tengjiao oil, 0.3 part of beef extract, 0.4 part of powdered beef, yeast powder 0.18 part, 0.18 part of flavor peptide, 0.35 part of I+G, 1.2 parts of sodium glutamate, 0.35 part of white granulated sugar.
Preparation method includes the following steps：
(1) complete fresh, form, no disease and pests harm, fine and tender taste, the second best in quality bamboo shoots are selected and are cleaned, it will be clear Bamboo shoots after washing carry out processing of peeling off immediately, and are 5cm × 2cm × 0.5cm bamboo shoot piece by fresh bamboo shoot cutting.
(2) bamboo shoot piece is immersed in 45 DEG C, in the solution containing 0.15% calcium chloride, be placed in microwave dryer, carry out microwave Blanching, herein in first time keeping colour and crisp, microwave power 500W, the processing time is 80s, is subsequently placed in clear water and cools down and rinse 2-3 times, until bamboo shoot piece central temperature is down to room temperature.
(3) bamboo shoot piece after cooling is immersed in by 100 parts of water, 0.3 part of sodium alginate, 0.12 part of ascorbic acid, 0.012 part It is placed in vacuum oven in the keeping colour and crisp complex liquid that phytic acid, 0.12 part of citric acid are prepared into, second is carried out in vacuum environment Secondary keeping colour and crisp, wherein the vacuum degree of vacuum oven is 90kPa, temperature is 25 DEG C, vacuum processing time 4.5h.
(4) fresh qi xing paprika, fresh two twigs of the chaste tree, fresh millet starch are selected into stalk, clear water is rinsed 2-3 times and dried in the air at dry and ventilated It is dry, then cut using cutting machine to 5-8mm fine particle；Then by bamboo shoot piece and fresh qi xing paprika, fresh two twigs of the chaste tree, fresh millet starch with And other auxiliary materials are uniformly mixed, it is sterilized to 30min at 90 DEG C and carries out pasteurize.
(5) it is inoculated with composite bacteria preparation into the bamboo shoot piece after sterilization, lactobacillus plantarum in composite bacteria preparation herein：Goldbeater's skin is bright Bead string bacterium：Lactobacillus fermenti：Lactobacillus casei=1：2：1：1, the dosage of composite bacteria preparation is 2.55 parts, under conditions of 32 DEG C Fermentation 3 days.
(6) the bamboo shoot piece for completing fermentation carries out 50g/ bags of progress vacuum quantitative aseptic packagings, places it under the conditions of 4-8 DEG C Refrigerate
Embodiment 2
A kind of crisp bamboo shoot of fresh green pepper fermentation, are made of the supplementary material of following weight：It is 80 parts of bamboo shoot piece, 5 parts of fresh qi xing paprika, fresh Two 5 parts of the twigs of the chaste tree, 2 parts of fresh millet starch, 10 parts of thick broad-bean sauce, 2 parts of Tengjiao oil, 0.3 part of beef extract, 0.3 part of powdered beef, yeast powder 0.15 Part, 0.15 part of flavor peptide, 0.3 part of I+G, 1 part of sodium glutamate, 0.3 part of white granulated sugar.
Preparation method includes the following steps：
(1) complete fresh, form, no disease and pests harm, fine and tender taste, the second best in quality bamboo shoots are selected and are cleaned, it will be clear Bamboo shoots after washing carry out processing of peeling off immediately, and are 5cm × 2cm × 0.5cm bamboo shoot piece by fresh bamboo shoot cutting.
(2) bamboo shoot piece is immersed in 40 DEG C, in the solution containing 0.1% calcium chloride, is placed in progress microwave drift in microwave dryer It scalds, herein during first time keeping colour and crisp, microwave power 500W, the processing time is 90s, is subsequently placed in clear water and cools down and float It washes 2-3 times, until bamboo shoot piece central temperature is down to room temperature.
(3) bamboo shoot piece after cooling is immersed in by 100 parts of water, 0.2 part of sodium alginate, 0.1 part of ascorbic acid, 0.01 part of plant It is placed in vacuum oven in the keeping colour and crisp complex liquid that acid, 0.1 part of citric acid are prepared into, second is carried out in vacuum environment and is protected Color guarantor is crisp, and wherein the vacuum degree of vacuum oven is 85kPa, temperature is 20 DEG C, vacuum processing time 5h.
(4) fresh qi xing paprika, fresh two twigs of the chaste tree, fresh millet starch are selected into stalk, clear water is rinsed 2-3 times and dried in the air at dry and ventilated It is dry, then cut using cutting machine to 5-8mm fine particle；Then by bamboo shoot piece and fresh qi xing paprika, fresh two twigs of the chaste tree, fresh millet starch with And other auxiliary materials are uniformly mixed, it is sterilized to 35min at 85 DEG C and carries out pasteurize.
(5) it is inoculated with composite bacteria preparation into the bamboo shoot piece after sterilization, lactobacillus plantarum in composite bacteria preparation herein：Goldbeater's skin is bright Bead string bacterium：Lactobacillus fermenti：Lactobacillus casei=1：2：1：1, the dosage of composite bacteria preparation is 3.4 parts, under conditions of 32 DEG C Fermentation 3 days.
Embodiment 3
A kind of crisp bamboo shoot of fresh green pepper fermentation, are made of the supplementary material of following weight：85 parts of bamboo shoot piece, 10 parts of fresh qi xing paprika, 10 parts of fresh two twigs of the chaste tree, 5 parts of fresh millet starch, 13 parts of thick broad-bean sauce, 2.5 parts of Tengjiao oil, 0.4 part of beef extract, 0.4 part of powdered beef, yeast 0.2 part of powder, 0.2 part of flavor peptide, 0.4 part of I+G, 1.5 parts of sodium glutamate, 0.4 part of white granulated sugar.
Preparation method includes the following steps：
(1) complete fresh, form, no disease and pests harm, fine and tender taste, the second best in quality bamboo shoots are selected and are cleaned, it will be clear Bamboo shoots after washing carry out processing of peeling off immediately, and are 5cm × 2cm × 0.5cm bamboo shoot piece by fresh bamboo shoot cutting.
(2) bamboo shoot piece is immersed in 50 DEG C, in the solution containing 0.2% calcium chloride, is placed in progress microwave drift in microwave dryer It scalds, herein during first time keeping colour and crisp, wherein the microwave power of microwave dryer is 600W, and the processing time is 60s, then It is placed in clear water and cools down and rinse 2-3 times, until bamboo shoot piece central temperature is down to room temperature.
(3) bamboo shoot piece after cooling is immersed in by 100 parts of water, 0.4 part of sodium alginate, 0.15 part of ascorbic acid, 0.015 part It is placed in vacuum oven in the keeping colour and crisp complex liquid that phytic acid, 0.15 part of citric acid are prepared into, second is carried out in vacuum environment Secondary keeping colour and crisp, wherein the vacuum degree of vacuum oven is 100kPa, temperature is 25 DEG C, vacuum processing time 4h.
(4) fresh qi xing paprika, fresh two twigs of the chaste tree, fresh millet starch are selected into stalk, clear water is rinsed 2-3 times and dried in the air at dry and ventilated It is dry, then cut using cutting machine to 5-8mm fine particle；Then by bamboo shoot piece and fresh qi xing paprika, fresh two twigs of the chaste tree, fresh millet starch with And other auxiliary materials are uniformly mixed, it is sterilized to 35min at 85 DEG C and carries out pasteurize.
(5) it is inoculated with composite bacteria preparation into the bamboo shoot piece after sterilization, lactobacillus plantarum in composite bacteria preparation herein：Goldbeater's skin is bright Bead string bacterium：Lactobacillus fermenti：Lactobacillus casei=1：2：1：1, the dosage of composite bacteria preparation is 1.7 parts, under conditions of 32 DEG C Fermentation 4 days.
(6) the bamboo shoot piece for completing fermentation carries out 50g/ bags of progress vacuum quantitative aseptic packagings, places it under the conditions of 4-8 DEG C Refrigeration.
Comparative example 1
Supplementary material is matched with embodiment 1, and preparation method is as follows：
(1) complete fresh, form, no disease and pests harm, fine and tender taste, the second best in quality bamboo shoots are selected and are cleaned, it will be clear Bamboo shoots after washing carry out processing of peeling off immediately, and are 5cm × 2cm × 0.5cm bamboo shoot piece by fresh bamboo shoot cutting.
(2) bamboo shoot piece is immersed in 100 DEG C, blanching 4-5min is subsequently placed at cold in clear water in the solution containing 0.15% calcium chloride But it and rinses 2-3 times, until bamboo shoot piece central temperature is down to room temperature.
(3) bamboo shoot piece after cooling is immersed in by 100 parts of water, 0.3 part of sodium alginate, 0.12 part of ascorbic acid, 0.012 part It is placed in vacuum oven in the keeping colour and crisp complex liquid that phytic acid, 0.12 part of citric acid are prepared into, second is carried out in vacuum environment Secondary keeping colour and crisp, wherein the vacuum degree of vacuum oven is 90kPa, temperature is 25 DEG C, vacuum processing time 4.5h.
(4) fresh qi xing paprika, fresh two twigs of the chaste tree, fresh millet starch are selected into stalk, clear water is rinsed 2-3 times and dried in the air at dry and ventilated It is dry, then cut using cutting machine to 5-8mm fine particle；Then by bamboo shoot piece and fresh qi xing paprika, fresh two twigs of the chaste tree, fresh millet starch with And other auxiliary materials are uniformly mixed, it is sterilized to 30min at 90 DEG C and carries out pasteurize.
(5) composite bacteria preparation is inoculated with into the bamboo shoot piece after sterilization, the dosage of composite bacteria preparation is 2.55 parts, in 32 DEG C of item It ferments 3 days under part.
Comparative example 2
Supplementary material is matched with embodiment 1, and preparation method is as follows：
(1) complete fresh, form, no disease and pests harm, fine and tender taste, the second best in quality bamboo shoots are selected and are cleaned, it will be clear Bamboo shoots after washing carry out processing of peeling off immediately, and are 5cm × 2cm × 0.5cm bamboo shoot piece by fresh bamboo shoot cutting.
(2) bamboo shoot piece is immersed in 45 DEG C, in the solution containing 0.15% calcium chloride, be placed in microwave dryer, carry out microwave Scalding treatment, microwave power 500W, processing time are 80s, are subsequently placed in clear water and cool down and rinse 2-3 times, until in bamboo shoot piece Heart temperature is down to room temperature.
(3) bamboo shoot piece after cooling is immersed in by 100 parts of water, 0.3 part of sodium alginate, 0.12 part of ascorbic acid, 0.012 part 4.5h in the keeping colour and crisp complex liquid that phytic acid, 0.12 part of citric acid are prepared into.
(4) fresh qi xing paprika, fresh two twigs of the chaste tree, fresh millet starch are selected into stalk, clear water is rinsed 2-3 times and dried in the air at dry and ventilated It is dry, then cut using cutting machine to 5-8mm fine particle；Then by bamboo shoot piece and fresh qi xing paprika, fresh two twigs of the chaste tree, fresh millet starch with And other auxiliary materials are uniformly mixed, it is sterilized to 30min at 90 DEG C and carries out pasteurize.
(5) composite bacteria preparation is inoculated with into the bamboo shoot piece after sterilization, the dosage of composite bacteria preparation is 2.55 parts, in 32 DEG C of item It ferments 3 days under part.
Comparative example 3
Supplementary material is matched with embodiment 1, and preparation method is as follows：
(1) complete fresh, form, no disease and pests harm, fine and tender taste, the second best in quality bamboo shoots are selected and are cleaned, it will be clear Bamboo shoots after washing carry out processing of peeling off immediately, and are 5cm × 2cm × 0.5cm bamboo shoot piece by fresh bamboo shoot cutting.
(2) bamboo shoot piece is immersed in 45 DEG C, in the solution containing 0.15% calcium chloride, carries out protecting crisp processing.
(3) bamboo shoot piece after cooling is immersed in by 100 parts of water, 0.3 part of sodium alginate, 0.12 part of ascorbic acid, 0.012 part It is placed in vacuum oven in the keeping colour and crisp complex liquid that phytic acid, 0.12 part of citric acid are prepared into, color protection is carried out in vacuum environment Crisp processing is protected, wherein the vacuum degree of vacuum oven is 90kPa, temperature is 25 DEG C, vacuum processing time 4.5h.
(4) fresh qi xing paprika, fresh two twigs of the chaste tree, fresh millet starch are selected into stalk, clear water is rinsed 2-3 times and dried in the air at dry and ventilated It is dry, then cut using cutting machine to 5-8mm fine particle；Then by bamboo shoot piece and fresh qi xing paprika, fresh two twigs of the chaste tree, fresh millet starch with And other auxiliary materials are uniformly mixed, it is sterilized to 30min at 90 DEG C and carries out pasteurize.
(5) composite bacteria preparation is inoculated with into the bamboo shoot piece after sterilization, the dosage of composite bacteria preparation is 2.55 parts, in 32 DEG C of item It ferments 3 days under part.
Comparative example 4
Supplementary material is matched with embodiment 1, and preparation method is as follows：
(1) complete fresh, form, no disease and pests harm, fine and tender taste, the second best in quality bamboo shoots are selected and are cleaned, it will be clear Bamboo shoots after washing carry out processing of peeling off immediately, and are 5cm × 2cm × 0.5cm bamboo shoot piece by fresh bamboo shoot cutting.
(2) bamboo shoot piece is immersed in 60 DEG C, in the solution containing 0.06% calcium chloride, is placed in progress microwave drift in microwave dryer It scalds, herein during first time keeping colour and crisp, microwave power 100W, the processing time is 90s, is subsequently placed in clear water and cools down and float It washes 2-3 times, until bamboo shoot piece central temperature is down to room temperature.
(3) bamboo shoot piece after cooling is immersed in by 100 parts of water, 0.3 part of sodium alginate, 0.12 part of ascorbic acid, 0.012 part It is placed in vacuum oven in the keeping colour and crisp complex liquid that phytic acid, 0.12 part of citric acid are prepared into, second is carried out in vacuum environment Secondary keeping colour and crisp, wherein the vacuum degree of vacuum oven is 90kPa, temperature is 25 DEG C, vacuum processing time 4.5h.
(4) fresh qi xing paprika, fresh two twigs of the chaste tree, fresh millet starch are selected into stalk, clear water is rinsed 2-3 times and dried in the air at dry and ventilated It is dry, then cut using cutting machine to 5-8mm fine particle；Then by bamboo shoot piece and fresh qi xing paprika, fresh two twigs of the chaste tree, fresh millet starch with And other auxiliary materials are uniformly mixed, it is sterilized to 30min at 90 DEG C and carries out pasteurize.
(5) composite bacteria preparation is inoculated with into the bamboo shoot piece after sterilization, the dosage of composite bacteria preparation is 2.55 parts, in 32 DEG C of item It ferments 5-6 days under part.
Comparative example 5
Supplementary material is matched with embodiment 1, and preparation method is as follows：
(1) complete fresh, form, no disease and pests harm, fine and tender taste, the second best in quality bamboo shoots are selected and are cleaned, it will be clear Bamboo shoots after washing carry out processing of peeling off immediately, and are 5cm × 2cm × 0.5cm bamboo shoot piece by fresh bamboo shoot cutting.
(2) bamboo shoot piece is immersed in 45 DEG C, in the solution containing 0.15% calcium chloride, is placed in progress microwave drift in microwave dryer It scalds, herein during first time keeping colour and crisp, microwave power 500W, the processing time is 80s, is subsequently placed in clear water and cools down and float It washes 2-3 times, until bamboo shoot piece central temperature is down to room temperature.
(3) bamboo shoot piece after cooling is immersed in by 100 parts of water, 0.3 part of sodium alginate, 0.12 part of ascorbic acid, 0.012 part It is placed in vacuum oven in the keeping colour and crisp complex liquid that phytic acid, 0.12 part of citric acid are prepared into, second is carried out in vacuum environment Secondary keeping colour and crisp, wherein the vacuum degree of vacuum oven is 90kPa, temperature is 25 DEG C, vacuum processing time 4.5h.
(4) fresh qi xing paprika, fresh two twigs of the chaste tree, fresh millet starch are selected into stalk, clear water is rinsed 2-3 times and dried in the air at dry and ventilated It is dry, then cut using cutting machine to 5-8mm fine particle；Then by bamboo shoot piece and fresh qi xing paprika, fresh two twigs of the chaste tree, fresh millet starch with And other auxiliary materials are uniformly mixed, it is sterilized to 30min at 90 DEG C and carries out pasteurize.
(5) compound lactobacillus preparation, lactobacillus plantarum herein are inoculated with into the bamboo shoot piece after sterilization：Goldbeater's skin jewel string bacterium： Mass ratio between lactobacillus fermenti is 1：2：1, the dosage of compound lactobacillus preparation is 2.55 parts, is fermented under conditions of 32 DEG C 3 days.
Comparative example 6
Supplementary material is matched with embodiment 1, and preparation method is as follows：
(1) complete fresh, form, no disease and pests harm, fine and tender taste, the second best in quality bamboo shoots are selected and are cleaned, it will be clear Bamboo shoots after washing carry out processing of peeling off immediately, and are 5cm × 2cm × 0.5cm bamboo shoot piece by fresh bamboo shoot cutting.
(2) bamboo shoot piece is immersed in 45 DEG C, in the solution containing 0.15% calcium chloride, is placed in progress microwave drift in microwave dryer It scalds, herein during first time keeping colour and crisp, microwave power 500W, the processing time is 80s, is subsequently placed in clear water and cools down and float It washes 2-3 times, until bamboo shoot piece central temperature is down to room temperature.
(3) bamboo shoot piece after cooling is immersed in by 100 parts of water, 0.3 part of sodium alginate, 0.12 part of ascorbic acid, 0.012 part It is placed in vacuum oven in the keeping colour and crisp complex liquid that phytic acid, 0.12 part of citric acid are prepared into, second is carried out in vacuum environment Secondary keeping colour and crisp, wherein the vacuum degree of vacuum oven is 90kPa, temperature is 25 DEG C, vacuum processing time 4.5h.
(4) fresh qi xing paprika, fresh two twigs of the chaste tree, fresh millet starch are selected into stalk, clear water is rinsed 2-3 times and dried in the air at dry and ventilated It is dry, then cut using cutting machine to 5-8mm fine particle；Then by bamboo shoot piece and fresh qi xing paprika, fresh two twigs of the chaste tree, fresh millet starch with And other auxiliary materials are uniformly mixed, it is sterilized to 30min at 90 DEG C and carries out pasteurize.
(5) compound lactobacillus preparation is inoculated with into the bamboo shoot piece after sterilization, the plant cream in compound lactobacillus preparation herein Bacillus：The mass ratio of lactobacillus fermenti is 1：1, the dosage of compound lactobacillus preparation is 2.55 parts, is fermented under conditions of 32 DEG C 6-9 days.
Comparative example 7
Supplementary material is matched with embodiment 1, and preparation method is as follows：
(1) complete fresh, form, no disease and pests harm, fine and tender taste, the second best in quality bamboo shoots are selected and are cleaned, it will be clear Bamboo shoots after washing carry out processing of peeling off immediately, and are 5cm × 2cm × 0.5cm bamboo shoot piece by fresh bamboo shoot cutting.
(2) bamboo shoot piece is immersed in 45 DEG C, in the solution containing 0.15% calcium chloride, is placed in progress microwave drift in microwave dryer It scalds, herein during first time keeping colour and crisp, microwave power 500W, the processing time is 80s, is subsequently placed in clear water and cools down and float It washes 2-3 times, until bamboo shoot piece central temperature is down to room temperature.
(3) bamboo shoot piece after cooling is immersed in by 100 parts of water, 0.3 part of sodium alginate, 0.12 part of ascorbic acid, 0.012 part It is placed in vacuum oven in the keeping colour and crisp complex liquid that phytic acid, 0.12 part of citric acid are prepared into, second is carried out in vacuum environment Secondary keeping colour and crisp, wherein the vacuum degree of vacuum oven is 90kPa, temperature is 25 DEG C, vacuum processing time 4.5h.
(4) fresh qi xing paprika, fresh two twigs of the chaste tree, fresh millet starch are selected into stalk, clear water is rinsed 2-3 times and dried in the air at dry and ventilated It is dry, then cut using cutting machine to 5-8mm fine particle；Then by bamboo shoot piece and fresh qi xing paprika, fresh two twigs of the chaste tree, fresh millet starch with And other auxiliary materials are uniformly mixed, it is sterilized to 30min at 90 DEG C and carries out pasteurize.
(5) it is inoculated with bacteria preparation into the bamboo shoot piece after sterilization, the lactobacillus plantarum in bacteria preparation herein：The matter of Bifidobacterium Amount is than being 1：1, the additive amount of microbial inoculum is 2.55 parts, is fermented 6-9 days under conditions of 32 DEG C.
Comparative example 8
(1) complete fresh, form, no disease and pests harm, fine and tender taste, the second best in quality bamboo shoots are selected and are cleaned, it will be clear Bamboo shoots after washing carry out processing of peeling off immediately, and are 5cm × 2cm × 0.5cm bamboo shoot piece by fresh bamboo shoot cutting.
(2) bamboo shoot piece is immersed in 45 DEG C, in the solution containing 0.15% calcium chloride, is placed in progress microwave drift in microwave dryer It scalds, herein during first time keeping colour and crisp, microwave power 500W, the processing time is 80s, is subsequently placed in clear water and cools down and float It washes 2-3 times, until bamboo shoot piece central temperature is down to room temperature.
(3) bamboo shoot piece after cooling is immersed in by 100 parts of water, 0.3 part of sodium alginate, 0.12 part of ascorbic acid, 0.012 part It is placed in vacuum oven in the keeping colour and crisp complex liquid that phytic acid, 0.12 part of citric acid are prepared into, second is carried out in vacuum environment Secondary keeping colour and crisp, wherein the vacuum degree of vacuum oven is 90kPa, temperature is 25 DEG C, vacuum processing time 4.5h.
(4) fresh qi xing paprika, fresh two twigs of the chaste tree, fresh millet starch are selected into stalk, clear water is rinsed 2-3 times and dried in the air at dry and ventilated It is dry, then cut using cutting machine to 5-8mm fine particle；Then by bamboo shoot piece and fresh qi xing paprika, fresh two twigs of the chaste tree, fresh millet starch with And other auxiliary materials are uniformly mixed, it is sterilized to 30min at 90 DEG C and carries out pasteurize.
(5) spontaneous fermentation mode is used, is fermented 6-9 days under conditions of 32 DEG C.
In order to which the effect to raw material proportioning of the present invention and preparation method thereof is verified, with the production in above-mentioned 3 embodiments Portioned product in product and 8 comparative examples carries out the measurement of relevant parameter.
One, the texture testing of bamboo shoot piece
Observe test material：Bamboo shoots obtained by embodiment 1-3；Sliced bamboo shoot obtained by comparative example 1-4.
Test method：Using the TA-XT2i texture analyser of SMS company of Britain, using TPA multi-panel analytical model to bamboo shoots Sample carries out 2 second compressions and carrys out the sensory evaluation of simulated foods quality, and sample is cut into 1cm × 2cm × 0.5cm in test process Then sample is placed under Texture instrument P36R probe and tests by sheet, test parameter is as follows:Rate 2.0mm/s before surveying, test Rate 1.0mm/s, rate 1.0mm/s after survey；Decrement 40%；Intermediate hold time 5.0s；Data acquisition rate 400pps；Touching Hair value 10.0g；Each sample replication 3 times, is averaged.
The product brittleness test result of each embodiment of table 1 and comparative example
TPA texture analysis is otherwise known as chews test twice, shows detected sample by simulating the masticatory movement of human mouth The quality of product.Bamboo shoot piece prepared by embodiment 1-3 all has preferable hardness, brittleness and chewiness as shown in Table 1, and is above Comparative example 1-4.From the experimental result of embodiment 1-3 and comparative example 1 it is found that the method only with traditional blanching cannot be preferable Keep the texture of bamboo shoots.It is from the experimental result of embodiment 1-3 and comparative example 2-3 it is found that crisp only with microwave shield crisp or vacuum shield Though technique its texture relative scale 1 increase, its hardness, brittleness and chewiness are below embodiment 1-3, illustrate to use Secondary-combination keeping colour and crisp means, which are more advantageous to, keeps the tender and crisp of bamboo shoot piece.And it can by the experimental result of embodiment 1-3 and comparative example 4 Know and the crisp dose of texture that can effectively keep bamboo shoot piece is protected using the color protection of suitable proportion and type.
Two, bamboo shoot piece colour measurement
Observe test material：The sliced bamboo shoot prepared before the non-spice of embodiment 1-3；The bamboo prepared before the non-spice of comparative example 1-4 Bamboo shoot piece.
Test method：The CM-5 spectrophotometric color measurement instrument of KONICA MINOLTA company of Chinese Japan is tested, and sample is cut It at 1cm × 2cm × 0.5cm sheet, is placed on color difference meter, selects culture dish mode to measure its color difference, result is such as Shown in Fig. 1, what the histogram of test acquired results respectively indicated from left to right in each experimental example is L value, a value, b value.
It is evaluated using color protection degree of the spectrophotometric color measurement instrument to bamboo shoots, can objectively reflect the difference of color, and just In counting and compare.The a value and b value that colour photometer is surveyed indicate that color and color purity, L value indicate shading value.When L value is 100 Indicate complete white, 0 when indicates completely black；It indicates red when a value is positive value, green is indicated when being negative value；B value is that positive value indicates yellow, For negative values blueness.Every kind of processing is repeated 3 times, and is averaged.L, b value is bigger, and the smaller i.e. L value of a value is bigger, and product whiteness is got over Greatly, color is brighter, and b value is bigger, and yellow chromaticity is stronger；A value is smaller, and red degree is weaker, and product effect of color protection is good, browning degree is got over It is small.
As seen from Figure 1, the brightness value of embodiment 1-3, yellow value degree are apparently higher than comparative example 1-4, and red scale value is obvious Lower than comparative example 1-4, illustrate that the secondary color protection impregnated using microwave blanching combined vacuum auxiliary protects crisp technique ratio only with blanching Processing goods will be got well only with the effect of a color protection treatment, while also can significantly be protected using the crisp agent prescription of color protection shield in the present invention Hold the color of bamboo shoots.
Three, the measurement of bamboo shoot piece pH
Observe test material：The sliced bamboo shoot of embodiment 1-3 preparation；The sliced bamboo shoot of comparative example 5-8 preparation.
Test method：Sample after taking suitable fermentation 2 days, measures its pH using pH S-3C type digital ph.It is tied Fruit is as shown in table 2.Table 2 is the pH test result of each embodiment and part comparative example.
Its main microorganism is exactly lactic acid bacteria to vegetables during the fermentation, and activity breeding meeting is so that environmental pH declines It finally tends towards stability, at this time along with carrying out a series of fermentation activity, therefore can be seen that from the transformation degree of environment pH whole The carry out degree of a fermentation process.As known from Table 2, when fermenting two days, the environment pH that embodiment 1-3 reaches is below comparative example 5- 8, it can be seen that the course of fermentation of embodiment 1-3 uses a variety of lactic acid in the present invention compared with comparative example 5-8 block known to preceding The embodiment 1-3 of bacterium compounding, the fermentation time of comparative example 5-6 are smaller than using lactic acid bacteria and Bifidobacterium compounding, and nature The comparative example 7,8 of fermentation illustrates to can be shortened fermentation period using lactobacillus inoculum.The fermentation time of embodiment 1-3 wants short simultaneously In comparative example 5,6, illustrate that fermentation efficiency can be effectively improved using four kinds of lactic acid bacterias compounding in the present invention.
The measurement of bamboo shoot piece nitrite
Observe test material：The sliced bamboo shoot of embodiment 1-3 preparation；The sliced bamboo shoot of comparative example 5-8 preparation.
Test method：Using GB 5009.33-2016《National food safety standard nitrite in food and nitrate Measurement》In the second method sample is measured, the results are shown in Table 3.Table 3 is nitrous acid in each embodiment and part comparative example The content measuring result of salt.
As shown in Table 3, content of nitrite meets GB 2762-2012 in embodiment 1-3 and comparative example 5-8《Food peace Pollutant is limited the quantity in national family's standard food》The limitation of middle 20mg/kg, but simultaneously it can be seen that using the implementation of lactobacillus-fermented Example 1-3 is lower than the embodiment 7 compounded using lactic acid bacteria and Bifidobacterium with the content of nitrite of comparative example 5,6 and taken certainly The embodiment 8 so fermented, nitrite in fermentation bamboo shoot can be effectively reduced compared with spontaneous fermentation using manual fermentation by, which illustrating, contains Amount, while lactobacillus-fermented is used, it itself is also probiotics since lactic acid bacteria plays the role of that nitrite is inhibited to generate, compared with In using Bifidobacterium, inhibit the better effect of nitrite.In addition, rationally compounded using four kinds of lactic acid bacterias in the present invention, Using staggered synergistic effect therebetween, the safety of product can be more improved.
The above, only presently preferred embodiments of the present invention, are not intended to limit the invention, patent protection model of the invention It encloses and is subject to claims, it is all to change with equivalent structure made by description of the invention, similarly should all include Within the scope of the present invention.

Claims (8)

  1. The crisp bamboo shoot 1. a kind of fresh green pepper is fermented, which is characterized in that the fresh green pepper ferments crisp bamboo shoot by weight, including following raw material：Bamboo shoot 80-85 parts of piece, fresh qi xing paprika 5-10 parts, 5-10 parts of fresh two twigs of the chaste tree, millet starch 0-5 parts fresh, 10-13 parts of thick broad-bean sauce, Tengjiao oil 2- 2.5 parts, 0.3-0.4 parts of beef extract, 0.3-0.4 parts of powdered beef, 0.15-0.2 parts of yeast powder, 0.15-0.2 parts of flavor peptide, I+G 0.3-0.4 parts, 1-1.5 parts of sodium glutamate, 0.3-0.4 parts of white granulated sugar.
  2. The crisp bamboo shoot 2. fresh green pepper according to claim 1 is fermented, which is characterized in that the fresh green pepper ferments crisp bamboo shoot by weight, Including following raw material：85 parts of bamboo shoot piece, 8 parts of fresh qi xing paprika, 8 parts of fresh two twigs of the chaste tree, 3 parts of fresh millet starch, 12 parts of thick broad-bean sauce, Tengjiao oil 2.3 parts, 0.3 part of beef extract, 0.4 part of powdered beef, 0.18 part of yeast powder, 0.18 part of flavor peptide, 0.35 part of I+G, sodium glutamate 1.2 parts, 0.35 part of white granulated sugar.
  3. The preparation method of crisp bamboo shoot 3. a kind of fresh green pepper according to claim 1 or 2 is fermented, which is characterized in that including following step Suddenly：
    (1) pretreatment of raw material：It selects complete fresh, form, no disease and pests harm, fine and tender taste, the second best in quality bamboo shoots and carries out clear It washes, the bamboo shoots after cleaning is subjected to processing of peeling off immediately, and be 5cm × 2cm × 0.5cm bamboo shoot piece by fresh bamboo shoot cutting；
    (2) first time keeping colour and crisp is handled：By bamboo shoot piece be immersed in 40-50 DEG C, mass fraction be 0.1%-0.2% calcium chloride it is molten Microwave blanching is carried out in liquid, is subsequently placed in clear water and is cooled down and rinse 2-3 times, until bamboo shoot piece central temperature is down to room temperature；
    (3) second of keeping colour and crisp processing：Sliced bamboo shoot after cooling is immersed in keeping colour and crisp complex liquid and is placed in vacuum environment It is middle to carry out secondary keeping colour and crisp；
    (4) it handles, add auxiliary material and sterilization:Fresh qi xing paprika, fresh two twigs of the chaste tree, fresh millet starch are selected into stalk, clear water rinses 2-3 It is secondary and dried at dry and ventilated, then cut using cutting machine to 5-8mm fine particle；Then by bamboo shoot piece and fresh qi xing paprika, Fresh two twigs of the chaste tree, fresh millet starch and other auxiliary materials are uniformly mixed, and are carried out pasteurize；
    (5) it ferments：Composite bacteria preparation is inoculated with into the bamboo shoot piece after sterilization, the dosage of the composite bacteria preparation is the quality of bamboo shoot piece 2-4% ferments 2-4 days under conditions of 30-35 DEG C；
    (6) it packs, store：The bamboo shoot piece that fermentation is completed carries out 50g/ bags of progress vacuum quantitative aseptic packagings, places it in 4-8 DEG C Under the conditions of refrigerate.
  4. 4. according to the method described in claim 3, it is characterized in that, microwave function in the step (2) during microwave blanching Rate is 400-600W, and the processing time is 60-90s.
  5. 5. according to the method described in claim 3, it is characterized in that, the keeping colour and crisp complex liquid in the step (3) by weight Part meter, is made of the following components：100 parts of water, 0.2-0.4 parts of sodium alginate, 0.1-0.15 parts of ascorbic acid, phytic acid 0.01- 0.015 part, 0.1-0.15 parts of citric acid.
  6. 6. according to the method described in claim 3, it is characterized in that, during second of keeping colour and crisp of the step (3) Vacuum degree is 85-100kPa, and temperature is 20-25 DEG C, vacuum time 4-5h.
  7. 7. according to the method described in claim 3, it is characterized in that, the temperature in the step (4) pasteurization processes is 85- 90 DEG C, time 30-35min.
  8. 8. according to the method described in claim 3, it is characterized in that, the composite bacteria preparation of the step (5) is plant in mass ratio Object lactobacillus：Goldbeater's skin jewel string bacterium：Lactobacillus fermenti：Lactobacillus casei=1：2：1：1 ratio composition.
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CN115820472B (en) * 2022-08-15 2023-11-14 长沙市一诺生物科技有限责任公司 Lactobacillus fermentum strain derived from bamboo shoots and application thereof

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