CN110250463A - 一种具有降尿酸作用的富硒黄花菜的制备方法 - Google Patents
一种具有降尿酸作用的富硒黄花菜的制备方法 Download PDFInfo
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Abstract
本发明公开了一种具有降尿酸作用的富硒黄花菜的制备方法,本发明以新鲜黄花菜为原料,前添加富硒酵母发酵菌液耗氧发酵,后采用植物乳杆菌厌氧发酵,即得具有降尿酸作用的富硒黄花菜。在腌制过程中酵母菌通过自身细胞产生的酶作用,释放出有机硒,使黄花菜富含硒元素,硒含量最高可达600μg/kg,植物乳杆菌的添加还能减少亚硝酸盐的形成。同时在双重发酵作用下降低了黄花菜的秋水碱含量,使其含量保持在0.3mg/100g,能够具有降尿酸的作用,并保持黄花菜的颜色、增加其脆度和营养价值。
Description
技术领域
本发明属于食品技术领域,具体涉及一种具有降尿酸作用的富硒黄花菜的制备方法。
背景技术
黄花菜性味甘凉,除丰富的花粉外,还含有糖、蛋白质、维生素C、钙、脂肪、胡萝卜素、氨基酸等人体所必须的营养成分。根据《本草图说》记载,黄花菜“安五脏,补心志,明目”,可推迟老年人的老花眼的出现。黄花菜还有美容功效,常吃皮肤会细嫩润滑,皮肤的韧性和弹力也会增大不少,除此之外,还有抗菌、消炎、解毒等功能。日本学者把黄花菜称“健脑菜”,它能显著地降低动物血清胆固醇,抗衰老。
食用黄花菜好处多多,但需要注意,新鲜的黄花菜中含“秋水仙碱”,这种物质虽然本身无毒,但进入人体再经过肠胃道的吸收后会被氧化为“二秋水仙碱”,就具有毒性了,会强烈刺激胃肠黏膜和呼吸器官黏膜,引起头痛、口渴、呕吐、腹泻等问题,严重时还可能伴随血便、血尿等症状,若摄入过多,还可能导致死亡。
本发明通过酵母菌、植物乳杆菌双菌和耗氧、厌氧双发酵处理后,就能降低其秋水仙碱含量,使其维持在安全可食用的前提下,又可以缓解痛风。通过检索国内外现有技术发现,目前还没有具有降尿酸作用的富硒黄花菜的制作方法的报道。
发明内容
本发明的目的在于提供了一种具有降尿酸作用的富硒黄花菜的制备方法。本发明以新鲜黄花菜为原料,前添加富硒酵母发酵菌液耗氧发酵,后采用植物乳杆菌厌氧发酵,即得具有降尿酸作用的富硒黄花菜。
为了达到上述目的,本发明采取如下技术措施:
一种具有降尿酸作用的富硒黄花菜的制备方法,包括下述步骤:
(1)新鲜黄花菜的处理:将新鲜黄花菜洗净沥干至无明水后称重;
(2)富集发酵:一级培养,配制酵母菌发酵固态培养基平板,添加食品级亚硒酸钠至终浓度为2~3mg/kg,接种量3~4环,28~30℃培养24h~48h;
二级培养,配制酵母菌发酵培养液,向培养液中添加食品级亚硒酸钠至终浓度为3~4mg/L,接种一级培养物,接种量0.01-0.02%(W/V),28~30℃培养24h~48h;
三级培养,配制酵母菌发酵培养液,向培养液中添加食品级亚硒酸钠至终浓度为4~5mg/L,接种二级培养物,接种量5-8%(V/V),28~30℃培养24h~48h;
四级培养,配制酵母菌发酵培养液,向培养液中添加食品级亚硒酸钠至终浓度为10~12mg/L,接种三级培养物,接种量5~8%(V/V),28~30℃培养24h~48h,得到四级富集培养酵母菌液;
(3)富硒发酵:按照料水比1:1.2~1.8(w/w)向步骤(1)的黄花菜中加入加入浓度为5-6%(w/w)的盐水,并按照黄花菜总重的8~10%(w/w)加入四级富集培养酵母菌液,28~32℃下密闭发酵72h~96h。
(4)厌氧发酵:加入黄花菜和盐水总质量的5~8%(w/w)植物乳杆菌发酵液,28~30℃密封培养7天~9天,即得。
以上所述的方法中,优选的,所述酵母菌为酿酒酵母CICC1015,四级富集培养酵母菌液效活菌数为2.22×1010~2.40×1010cfu/g。
以上所述的方法中,优选的,所述酵母菌发酵培养液配方为:蛋白胨5g/L,酵母膏15g/L,氯化钠4g/L,葡萄糖10g/L,K2HPO4 2g/L,其余为水;所述酵母菌发酵固态培养基配方为:蛋白胨5g/L,酵母膏15g/L,氯化钠4g/L,葡萄糖10g/L,K2HPO4 2g/L,琼脂粉15g/L,其余为水。
以上所述的方法中,优选的,所述植物乳杆菌为植物乳杆菌植物亚种CICC20242,植物乳杆菌菌液的有效活菌总数为1.13×1010~1.21×1010cfu/g。
与现有技术技术相比,本发明具有以下优点:
1.本发明以新鲜黄花菜为原料,前添加富硒酵母发酵菌液耗氧发酵,后采用植物乳杆菌厌氧发酵,通过酵母菌、植物乳杆菌双菌和耗氧、厌氧双发酵处理后,不仅降低了其秋水仙碱含量,使其安全可食用,还使其具有降低尿酸的作用。
2.使用酵母菌富硒培养,产生各类蛋白酶,将培养液中的亚硒酸钠转化为酵母细胞内的有机硒,并在腌制过程中添加富硒发酵酵母菌液,酵母菌细胞释放出有机硒,使黄花菜富含硒元素,硒元素含量最高可达600μg/kg。植物乳杆菌的添加还能减少亚硝酸盐的形成。同时在双重发酵作用下降低了黄花菜的秋水碱含量,使其含量保持在0.3mg/100g,能够具有降尿酸的作用,并保持黄花菜的颜色、增加其脆度和营养价值。
3.使用乳酸菌发酵,能够有效的防止有害微生物的繁殖,减少亚硝酸盐的形成,并保持黄花菜的颜色、增加其脆度和营养价值,在同等保藏条件下延长保质期1个月。
具体实施方式:
本发明所述技术方案,如未特别说明,均为本领域常用技术方案,所述原料如未特别说明,市售的均可使用。但是本发明的保护范围并不限于这些实施例。只要是不背离本发明构思的改变或等同替代均包括在本发明的保护范围之内。
实施例1:
一种具有降尿酸作用的富硒黄花菜的制备方法,包括下述步骤:
(1)将新鲜黄花菜洗净,并去除杂质、霉烂,沥干至无明水后称重1000kg;
(2)一级培养:配制酵母菌发酵固态培养基平板250g,平板内添加食品级亚硒酸钠0.75mg,酵母菌接种量4环,30℃培养24h;
二级培养:配制酵母菌发酵培养液250mL,培养液中添加食品级亚硒酸钠1mg,接种一级培养物0.25g,30℃培养24h后所得菌液的有效菌含量为5.80×109cfu/g;
三级培养:配制酵母菌发酵培养液1000mL,培养液中添加食品级亚硒酸钠5mg,接种二级培养物50mL,30℃培养24h后所得菌液的有效菌含量为1.80×1010cfu/g;
四级培养:配制酵母菌发酵培养液50L,培养液中添加食品级亚硒酸钠60mg,接种三级培养物2.5L,30℃培养24h后所得菌液的有效菌含量为2.40×1010cfu/g,即四级富集培养酵母菌液;
所述的酵母菌为酿酒酵母CICC1015;
所述酵母菌发酵培养液配方为,蛋白胨5g/L,酵母膏15g/L,氯化钠4g/L,葡萄糖10g/L,K2HPO4 2g/L,其余为水,121℃灭菌30min;
所述酵母菌发酵固态培养基配方为,蛋白胨5g/L,酵母膏15g/L,氯化钠4g/L,葡萄糖10g/L,K2HPO4 2g/L,琼脂粉15g/L,其余为水,121℃灭菌30min。
(3)黄花菜1000kg放置于发酵罐,加入浓度为6%(w/w)的盐水1200kg,并加入四级富集培养酵母菌液100kg,用水封罐口28℃下密闭发酵72h。
(4)向发酵罐中,继续加入植物乳杆菌发酵液110kg,32℃密封培养7天,沥干即得具有降尿酸作用的富硒黄花菜制品;
所述植物乳杆菌为植物乳杆菌植物亚种CICC20242,发酵液的有效菌含量为1.21×1010cfu/g;
(5)检测具有降尿酸作用的富硒黄花菜产品指标,其中盐分2.9%,还原糖0.13%,氨基酸态氮0.23%,植物乳杆菌活菌数1.50×107cfu/g(步骤5和表2表3,表5和表6中的浓度指标,都是基于沥干后的黄花菜中的有效成分指标)。
表1.实施例1黄花菜咸坯的感官特性
项目 | 特性 |
色泽 | 黄色,有光泽 |
气味 | 有泡菜香气,无不良气味 |
滋味 | 脆嫩有嚼劲,鲜咸适口 |
表2.实施例1黄花菜咸坯的特殊成分指标
项目 | 指标 |
秋水仙碱,mg/100g | 0.26 |
乳酸乙脂,mg/100g | 19.80 |
有机硒含量,μg/1000g | 580.0 |
发酵过程中亚硝酸盐的变化情况。
表3.实施例1黄花菜咸坯的亚硝酸盐变化标
实施例2:
一种具有降尿酸作用的富硒黄花菜的制备方法,包括下述步骤:
(1)将新鲜黄花菜洗净,并去除杂质、霉烂,沥干至无明水后称重1000kg;
(2)一级培养:配制酵母菌发酵固态培养基平板250g,平板内添加食品级亚硒酸钠0.75mg,接种量4环,28℃培养48h;
二级培养:配制酵母菌发酵培养液250mL,培养液中添加食品级亚硒酸钠1mg,接种一级培养物0.25g,28℃培养48h后所得菌液的有效菌含量为5.55×109cfu/g;
三级培养,配制酵母菌发酵培养液1000mL,培养液中添加食品级亚硒酸钠5mg,接种二级培养物50mL,28℃培养48h后所得菌液的有效菌含量为1.03×1010cfu/g;
四级培养,配制酵母菌发酵培养液50L,添加食品级亚硒酸钠60mg,接种三级培养物2.5L,28℃培养48h后所得菌液的有效菌含量为2.22×1010cfu/g,即四级富集培养酵母菌液;
所述的酵母菌为酿酒酵母CICC1015;
所述酵母菌发酵培养液配方为,蛋白胨5g/L,酵母膏15g/L,氯化钠4g/L,葡萄糖10g/L,K2HPO4 2g/L,其余为水,121℃灭菌30min;
所述酵母菌发酵固态培养基配方为,蛋白胨5g/L,酵母膏15g/L,氯化钠4g/L,葡萄糖10g/L,K2HPO4 2g/L,琼脂粉15g/L,其余为水,121℃灭菌30min。
(3)黄花菜1000kg放置于发酵罐,加入浓度为6%(w/w)的盐水1200kg至黄花菜完全被淹没,并加入四级富集培养酵母菌液100kg,用水封罐口28℃下密闭发酵96h。
(4)向发酵罐中,继续加入植物乳杆菌发酵液110kg,28℃密封培养9天,即得具有降尿酸作用的富硒黄花菜制品;
所述植物乳杆菌为植物乳杆菌植物亚种CICC20242,发酵液的有效菌含量为1.13×1010cfu/g;
(5)检测具有降尿酸作用的富硒黄花菜产品指标,其中盐分2.8%,还原糖0.15%,氨基酸态氮0.28%,植物乳杆菌活菌数1.80×107cfu/g。
表4.实施例2黄花菜咸坯的感官特性
项目 | 特性 |
色泽 | 黄色,有光泽 |
气味 | 有泡菜香气,无不良气味 |
滋味 | 脆嫩有嚼劲,鲜咸适口 |
表5.实施例2黄花菜咸坯的特殊成分指标
发酵过程中亚硝酸盐的变化情况。
表6.实施例2黄花菜咸坯的亚硝酸盐变化标
Claims (4)
1.一种具有降尿酸作用的富硒黄花菜的制备方法,包括下述步骤:
(1)新鲜黄花菜的处理:将新鲜黄花菜洗净沥干至无明水后称重;
(2)富集发酵:一级培养,配制酵母菌发酵固态培养基平板,添加食品级亚硒酸钠至终浓度为2~3mg/kg,接种量3~4环,28~30℃培养24h~48h;
二级培养,配制酵母菌发酵培养液,向培养液中添加食品级亚硒酸钠至终浓度为3~4mg/L,接种一级培养物,接种量0.01-0.02%(W/V),28~30℃培养24h~48h;
三级培养,配制酵母菌发酵培养液,向培养液中添加食品级亚硒酸钠至终浓度为4~5mg/L,接种二级培养物,接种量5-8%(V/V),28~30℃培养24h~48h;
四级培养,配制酵母菌发酵培养液,向培养液中添加食品级亚硒酸钠至终浓度为10~12mg/L,接种三级培养物,接种量5~8%(V/V),28~30℃培养24h~48h,得到四级富集培养酵母菌液;
(3)富硒发酵:按照料水比1:1.2~1.8(w/w)向步骤(1)的黄花菜中加入加入浓度为5-6%(w/w)的盐水,并按照黄花菜总重的8~10%(w/w)加入四级富集培养酵母菌液, 28~32℃下密闭发酵72h~96h;
(4)厌氧发酵:加入黄花菜和盐水总质量的5~8%(w/w)植物乳杆菌发酵液,28~30℃密封培养7天~9天,即得。
2.根据权利要求1所述的方法,所述酵母菌为酿酒酵母CICC1015,四级富集培养酵母菌液效活菌数为2.22×1010~2.40×1010cfu/g。
3.根据权利要求1所述的方法,所述酵母菌发酵培养液配方为:蛋白胨5g/L,酵母膏15g/L,氯化钠4g/L,葡萄糖10g/L,K2HPO4 2g/L,其余为水;所述酵母菌发酵固态培养基配方为:蛋白胨5g/L,酵母膏15g/L,氯化钠4g/L,葡萄糖10g/L,K2HPO4 2g/L,琼脂粉15g/L,其余为水。
4.根据权利要求1所述的方法,所述植物乳杆菌为植物乳杆菌植物亚种CICC20242,植物乳杆菌菌液的有效活菌总数为1.13×1010~1.21×1010cfu/g。
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