CN108956908A - A kind of detection method of vinegar-pepper flavor pack - Google Patents
A kind of detection method of vinegar-pepper flavor pack Download PDFInfo
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- CN108956908A CN108956908A CN201810746070.XA CN201810746070A CN108956908A CN 108956908 A CN108956908 A CN 108956908A CN 201810746070 A CN201810746070 A CN 201810746070A CN 108956908 A CN108956908 A CN 108956908A
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Abstract
The present invention relates to a kind of detection methods of vinegar-pepper flavor pack, which is characterized in that the flavor pack has following physical and chemical index: the total acid content in terms of lactic acid is 2.5%-2.8%, pH value is less than 3.2, Pb content is lower than 0.4mg/kg, and total arsenic content is lower than 0.4mg/kg, and content of nitrite must not detect；The flavor pack has following micro-biology experiment: total plate count is lower than 3000CFU/g, and Escherichia coli are lower than 30MPN/100g, and mould is lower than 40CFU/g, and pathogenic bacteria (salmonella, Shigella, staphylococcus aureus etc.) must not detect.The detection method of vinegar-pepper flavoring packet of the present invention, for detecting the physical and chemical index and microbiological indicator of flavor pack, to guarantee the stabilization and edible safety of flavor pack quality.
Description
Technical field
The invention belongs to food processing field more particularly to a kind of detection methods of vinegar-pepper flavor pack, can be used for facilitating food
In product production and detection.
Background technique
Sour soup on existing market for making sour soup dish system mainly includes the sour soup of rice acid and red acid acid soup.Rice acid it is main
Ingredient is single white acid, and it is rice acid acid that the ingredients such as green onion, ginger, garlic, yellow bean sprout are added into rice acid when making rice acid acid soup
Soup.It is raw material by a kind of beauty with Guizhou province traditional characteristics made of spontaneous fermentation that red acid soup, which is using glutinous rice flour, capsicum,
Food, general manufacture craft are as follows: using glutinous rice flour as primary raw material, soya bean or sorghum can also be added, be added by a certain percentage
High fire cooking is carried out after water, until raw material it is soft it is rotten after be put into altar and ferment, be eventually adding poor capsicum and tomato.It is making
Need to be diluted with water after suitable tart flavour that add the ingredients such as green onion, ginger, garlic, yellow bean sprout be red acid acid soup when making red acid acid soup.
Red acid rushing color is scarlet, and the sour of mellowness and fermented product with cereal, mouthfeel acid is refreshing, full of nutrition, to people
Body has certain health-care effect.Contain a certain amount of tartaric acid, malic acid, lactic acid, acetic acid, citric acid and a small amount of fourth in sour soup
Diacid.Minerals are mainly calcium, phosphorus, iron, zinc etc., and wherein the content of calcium and phosphorus is higher, and sour soup calcium abundant, phosphorus, iron etc. are to guarantor
The acid-base balance for holding nerve, the excitability of muscle and maintenance human body plays an important role.
Existing acid soup is having the following deficiencies: the raw material for making sour soup and ingredient is according to actual needs from the market
It directly purchases, still, raw material quality and taste in the market is unstable, leads to the not phase of acid soup taste made of different time
Together, quality is unstable, and repeatability is poor.Meanwhile existing sour soup taste freshness itself is poor, needs to be added a large amount of chickens' extract
Etc. mentioning fresh dose, and the taste of sour soup itself is peppery without just, taste is not mellow enough, and fragrance is not strong enough, when making sour soup dish system,
Be difficult to preferably deploy with the major ingredient flesh of fish: needing to be added excessive sour soup could assign the major ingredient flesh of fish suitable flavor, but meeting
Cause saline taste and the tart flavour at soup bottom heavier, will lead to vegetables nigrescence after vegetables are added, it is difficult to prepare the preferably sour soup dish of taste
System.In addition, prepared by traditional sour soup, since beneficial bacterium proliferation and harmful bacteria inhibit to be difficult to control in fermentation process, so as to cause
That there are shelf life is short for the sour soup product prepared, quality is unstable, with the extension of lay-by time be also easy to occur everfermentation, point
Layer, rise bottle peculiar smell the problems such as, the serious commodity value for affecting product causes greatly to lose.Therefore the present invention provides one
The detection method for planting vinegar-pepper flavoring packet, for detecting the physical and chemical index and microbiological indicator of flavor pack, to guarantee flavor pack
The stabilization and edible safety of quality.
Summary of the invention
In order to solve the above technical problems, the present invention provides a kind of detection method of vinegar-pepper flavoring packet, for measuring condiment
The physical and chemical index and microbiological indicator of packet, to guarantee the stabilization and edible safety of flavor pack quality.
The present invention is achieved by the following technical programs.
The present invention provides a kind of detection method of vinegar-pepper flavoring packet, which is characterized in that the flavor pack has following reason
Change index: the total acid content in terms of lactic acid is 2.5%-2.8%, and pH value is lower than 0.4mg/kg less than 3.2, Pb content, and total arsenic contains
Amount is lower than 0.4mg/kg, and content of nitrite must not detect；The flavor pack has following micro-biology experiment: total plate count is low
In 3000CFU/g, Escherichia coli are lower than 30MPN/100g, and mould is lower than 40CFU/g, pathogenic bacteria (salmonella, Shigella,
Staphylococcus aureus etc.) it must not detect.
Further, the preparation method of the vinegar-pepper flavor pack is the following steps are included: choose the raw material of following parts by weight: west
Red persimmon 25-35 parts, poor capsicum 55-70 parts, 5-10 parts of starch from sweet potato, 5-10 parts of potato starch, 2-3 parts of rice wine, salt 1-2
Part, 1-2 parts of sesame oil, 0.1-0.2 parts of soft white sugar, 0.1-0.2 parts of zymophyte, 30-50 parts of water；It mixes the above components evenly
Afterwards, it is placed under 25-35 degree celsius temperature and is sealed by fermentation 5-10 days, be fitted into sealed package in pouch after filtering, taken the photograph in 100-130
After sterilizing in family name's degree 5-15 seconds, it is rapidly cooled to 30 degrees Celsius hereinafter, to obtain the final product.
Further, the zymophyte is by lactobacillus plantarum, bafillus natto, aspergillus oryzae according to 3-5:2-3:1-2
Ratio composition.
Further, the zymophyte be by lactobacillus plantarum, bafillus natto, aspergillus oryzae according to 4:3:2 ratio
Composition.
Further, in the zymophyte number of viable of each strain be respectively as follows: lactobacillus plantarum not less than 1 ×
108Cfu/mL, bafillus natto are not less than 1 × 107Cfu/mL, aspergillus oryzae are not less than 1 × 106cfu/mL。
Further, in the zymophyte single culture used from each strain commercially available single active bacteria formulation, or
Pass through routine culture, the microbial inoculum of the numerous preparation of expansion using any known bacterial strain for being accredited as corresponding strain through microbiology.
Compared with prior art, the beneficial effect that the present invention obtains includes:
The present invention provides a kind of detection method of vinegar-pepper flavoring packet, for detecting physical and chemical index and the microorganism of flavor pack
Index, to guarantee the stabilization and edible safety of flavor pack quality.Detection method can ensure stay in grade, wind through the invention
The production for the vinegar-pepper flavoring packet that taste is good, shelf life is long, in the production of instant food.
Specific embodiment
Technical solution of the present invention is described further below by specific embodiment, but following specific embodiments do not have to
In the limitation present invention.It is all within spirit of that invention and principle, any modification, equivalent replacement, improvement and so on should all include
Within protection scope of the present invention.
Embodiment 1
A kind of vinegar-pepper flavor pack for instant food, preparation method includes the following steps: choosing following parts by weight
Raw material: 30 parts of tomato, 60 parts of poor capsicum, 7.5 parts of starch from sweet potato, 7.5 parts of potato starch, 2.5 parts of rice wine, 1.5 parts of salt,
1.5 parts of sesame oil, 0.15 part of soft white sugar, 0.15 part of zymophyte, 40 parts of water；After mixing the above components evenly, it is Celsius to be placed in 30
It is sealed by fermentation 7 days at a temperature of degree, is fitted into sealed package in pouch after filtering, it is cooling rapidly after 115 degrees Celsius of sterilizings in 10 seconds
To 30 degrees Celsius hereinafter, to obtain the final product.
The zymophyte is made of lactobacillus plantarum, bafillus natto, aspergillus oryzae according to the ratio of 4:3:2；It is described
The number of viable of each strain is respectively as follows: lactobacillus plantarum not less than 1 × 10 in zymophyte8Cfu/mL, bafillus natto be not small
In 1 × 107Cfu/mL, aspergillus oryzae are not less than 1 × 106cfu/mL.Single culture used is from each strain in the zymophyte
Commercially available single active bacteria formulation.
Embodiment 2
A kind of vinegar-pepper flavor pack for instant food, in addition to zymophyte used only includes plant cream bar in preparation method
Except bacterium, other steps and parameter are same as Example 1.
Embodiment 3
A kind of vinegar-pepper flavor pack for instant food, in addition to zymophyte used only includes natto gemma in preparation method
Except bacillus, other steps and parameter are same as Example 1.
Embodiment 4
A kind of vinegar-pepper flavor pack for instant food, in preparation method in addition to zymophyte used only include aspergillus oryzae it
Outside, other steps and parameter are same as Example 1.
Embodiment 5
A kind of vinegar-pepper flavor pack for instant food, in addition to zymophyte used is by plant cream bar in preparation method
Except bacterium, bafillus natto are according to the ratio composition of 4:3, other steps and parameter are same as Example 1.
Embodiment 6
A kind of vinegar-pepper flavor pack for instant food, in addition to zymophyte used is by plant cream bar in preparation method
Except bacterium, aspergillus oryzae are according to the ratio composition of 4:2, other steps and parameter are same as Example 1.
Embodiment 7
A kind of vinegar-pepper flavor pack for instant food, in addition to zymophyte used is by natto gemma bar in preparation method
Except bacterium, aspergillus oryzae are according to the ratio composition of 3:2, other steps and parameter are same as Example 1.
Embodiment 8
The addition distilled water of vinegar-pepper seasoning obtained by embodiment 1-7 is diluted to 15 times, measures total acid content therein,
Total acid content in the red acid soup of traditional handicraft preparation is compared with it as a control group.Wherein, prepared by traditional handicraft
The specific preparation method of red acid soup is as follows: by weight the ratio for being 1:40, taking glutinous rice flour and water, is cooked using high fire, until glutinous rice flour
After cooked, thin rice gruel is cooled to room temperature, is put into round and ferments 7-8 days, filtered, sour soup after must filtering；Then in terms of sour soup,
The red acid soup that the tomato of poor capsicum and mass fraction 2% that mass fraction is 8% prepares to get traditional handicraft is added.
The comparison of total acid content in product made from 1 different fermentations bacterium of table
| Project | Total acid (lactic acid) content % |
| Embodiment 1 | 0.35 |
| Embodiment 2 | 0.24 |
| Embodiment 3 | 0.22 |
| Embodiment 4 | 0.21 |
| Embodiment 5 | 0.29 |
| Embodiment 6 | 0.27 |
| Embodiment 7 | 0.25 |
| Control group | 0.31 |
As shown in Table 1, vinegar-pepper seasoning made from embodiment 1 still is able to reach the red of traditional handicraft preparation after diluting 15 times
The total acid content of sour soup.Also, it to be significantly better than by total acid content in red acid soup obtained by three kinds of strain combination fermentations single
Strain or two kinds of strain combinations fermentation red acid soup obtained, show that there may be between strain when three kinds of strain combinations ferment
Cooperate Symbiotic effectiveness.
Embodiment 9
The sealing pouch of vinegar-pepper seasoning obtained by embodiment 1-7 is placed under room temperature after saving 12 months, opens bag sampling,
Sensory evaluation marking is carried out after adding distilled water to be diluted to 10 times.
Sensory evaluation preparation of samples: the sealing pouch of vinegar-pepper seasoning obtained by embodiment 1-7 is placed under room temperature and is saved
After 12 months, bag sampling is opened, the vinegar-pepper seasoning of sensory evaluation is obtained after adding distilled water to be diluted to 10 times；Traditional handicraft preparation
Red acid soup uses the method such as embodiment 1 to prepare.
Sensory evaluation person's screening: it is random to recruit 50 people of sensory evaluation person, wherein 50 more than one full year of life 10 people；40-49 one full year of life 10
People；10 people of 30-39 one full year of life；10 people of 20-29 one full year of life；10 people of 10-19 one full year of life.It is screened through sensory evaluation ability, determines wherein 10 people
Personnel are judged as this sensory evaluation, and it is giveed training.
By the acid to be evaluated after 10 times of vinegar-pepper seasoning dilutions made from the red acid soup of traditional handicraft preparation, embodiment 1-7
Totally 8 kinds of sample arbitrary numbers are 8 groups (3 repetitions of every group of setting) to peppery seasoning, and each panelist is allowed to taste 24 samples
It gives a mark afterwards according to same standard, Analyses Methods for Sensory Evaluation Results is as shown in table 2 after counting.
Standards of grading: it is scarlet with color, have strong fermentation tart flavour, be visible by naked eyes impurity, mouthfeel reaches traditional handicraft
The red acid soup flavor standard of preparation is 10 points.Comparing result is as follows.
Table 2 be stored at room temperature 12 months after taste flavor evaluation comparison
| Project | Taste flavor scoring |
| Embodiment 1 | 9.5 |
| Embodiment 2 | 5.5 |
| Embodiment 3 | 5.0 |
| Embodiment 4 | 4.5 |
| Embodiment 5 | 7.5 |
| Embodiment 6 | 7.0 |
| Embodiment 7 | 6.5 |
By the result in table 2 it is found that red acid soup of the present invention after saving and diluting 10 times again with distilled water for 12 months,
Its edible flavor is still close with the red acid soup of traditional handicraft production, shows longer shelf life and good flavor taste.
Also, single culture or other groups to be significantly better than by the taste flavor scoring of red acid soup obtained by three kinds of strain combination fermentations
Red acid soup made from strain fermentation is closed, can be generated when showing the fermentation of these three strain combinations close to traditional zymotic
When the flavor substance that generates, there is the significant advantage to ferment better than single culture or two kinds of strain combinations.In addition, passing through control bacterium hair
Ferment can preferably guarantee that product standard is unified, avoid the problem that unstable product quality when traditional zymotic.
Embodiment 10
By vinegar-pepper flavoring packet made from embodiment 1 by finding after detection, the flavor pack has following physical and chemical index:
Total acid content in terms of lactic acid is 2.5%-2.8%, and pH value is lower than 0.4mg/kg less than 3.2, Pb content, and total arsenic content is lower than
0.4mg/kg, content of nitrite must not detect；The flavor pack has following micro-biology experiment: total plate count is lower than
3000CFU/g, Escherichia coli are lower than 30MPN/100g, and mould is lower than 40CFU/g, pathogenic bacteria (salmonella, Shigella, gold
Staphylococcus aureus etc.) it must not detect.
It is found after sample after the preservation of vinegar-pepper flavoring packet made from embodiment 1 12 months is detected, the tune
Material packet equally has following physical and chemical index: the total acid content in terms of lactic acid is 2.5%-2.8%, and pH value is low less than 3.2, Pb content
In 0.4mg/kg, total arsenic content is lower than 0.4mg/kg, and content of nitrite must not detect；The flavor pack has following microorganism
Learn index: total plate count is lower than 3000CFU/g, and Escherichia coli are lower than 30MPN/100g, and mould is lower than 40CFU/g, and pathogenic bacteria are (husky
Door Salmonella, Shigella, staphylococcus aureus etc.) it must not detect.
From the above it is found that can determine that the vinegar-pepper flavoring packet of above-mentioned preparation has quality by above-mentioned detection method
The advantages of stabilization, shelf life length, excellent flavor.Above-mentioned detection method has ensured the edible safety of vinegar-pepper flavoring packet, Neng Gouyong
In the processing of instant food and instant noodles production.
Concrete scheme and main feature of the invention has been shown and described above, and to a certain extent by test data
Embody advantages of the present invention.It should be understood by those skilled in the art that the present invention is not limited to the above embodiments, above-mentioned reality
It applies and only illustrates concrete scheme of the invention described in example and specification, in the premise for not departing from spirit and scope of the invention
Under, various changes and improvements may be made to the invention, and these changes and improvements all fall within the protetion scope of the claimed invention.This hair
Bright claimed range is defined by the appending claims and its equivalent thereof.
Claims (6)
1. a kind of detection method of vinegar-pepper flavor pack, which is characterized in that the flavor pack has following physical and chemical index: in terms of lactic acid
Total acid content be 2.5%-2.8%, pH value less than 3.2, Pb content be lower than 0.4mg/kg, total arsenic content be lower than 0.4mg/kg,
Content of nitrite must not detect；The flavor pack has following micro-biology experiment: total plate count is lower than 3000CFU/g, greatly
Enterobacteria is lower than 30MPN/100g, and mould is lower than 40CFU/g, and pathogenic bacteria must not detect.
2. the detection method of vinegar-pepper flavor pack as described in claim 1, which is characterized in that the preparation side of the vinegar-pepper flavor pack
Method is the following steps are included: choose the raw material of following parts by weight: 25-35 parts of tomato, poor capsicum 55-70 parts, and starch from sweet potato 5-10
Part, 5-10 parts of potato starch, 2-3 parts of rice wine, 1-2 parts of salt, 1-2 parts of sesame oil, 0.1-0.2 parts of soft white sugar, zymophyte
0.1-0.2 parts, 30-50 parts of water；After mixing the above components evenly, it is placed under 25-35 degree celsius temperature and is sealed by fermentation 5-10 days,
Be fitted into sealed package in pouch after filtering, in 100-130 degrees Celsius of 5-15 seconds sterilizing after, be rapidly cooled to 30 degrees Celsius with
Under to get.
3. the detection method of vinegar-pepper flavor pack as claimed in claim 2, which is characterized in that the zymophyte is by plant cream bar
Bacterium, bafillus natto, aspergillus oryzae are formed according to the ratio of 3-5:2-3:1-2.
4. the detection method of vinegar-pepper flavor pack as claimed in claim 2, which is characterized in that the zymophyte is by plant cream bar
Bacterium, bafillus natto, aspergillus oryzae are formed according to the ratio of 4:3:2.
5. the detection method of vinegar-pepper flavor pack as claimed in claim 2, which is characterized in that the work of each strain in the zymophyte
Bacterium number amount is respectively as follows: lactobacillus plantarum not less than 1 × 108Cfu/mL, bafillus natto are not less than 1 × 107Cfu/mL, meter Qu
It is mould to be not less than 1 × 106cfu/mL。
6. the detection method of vinegar-pepper flavor pack as claimed in claim 2, which is characterized in that single bacterium used in the zymophyte
The commercially available single active bacteria formulation from each strain is planted, or is accredited as any known of corresponding strain using through microbiology
Bacterial strain passes through routine culture, the microbial inoculum of the numerous preparation of expansion.
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