CN111728207A - Plant enzyme acid powder and preparation method and application thereof - Google Patents

Plant enzyme acid powder and preparation method and application thereof Download PDF

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CN111728207A
CN111728207A CN202010708367.4A CN202010708367A CN111728207A CN 111728207 A CN111728207 A CN 111728207A CN 202010708367 A CN202010708367 A CN 202010708367A CN 111728207 A CN111728207 A CN 111728207A
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fermentation
acid
plant
acid powder
temperature
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姚丁丹
陈敏静
杨嘉惠
李超能
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Guangzhou Taibo Biotechnology Co ltd
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Guangzhou Taibo Biotechnology 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
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    • 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
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    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A—HUMAN NECESSITIES
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    • 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
    • A23L27/82—Acid flavourants
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    • 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
    • A23L3/34635—Antibiotics
    • 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
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    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • 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
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    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
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    • 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
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    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • 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

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Abstract

The invention discloses plant enzyme acid powder and a preparation method and application thereof, wherein the preparation method of the plant enzyme acid powder comprises the following steps: the method comprises the steps of taking green kumquats, lemons and gingers as main fermentation raw materials, adding acetobacter for primary fermentation, adding lactobacillus for secondary fermentation to obtain a plant enzyme stock solution, and then seasoning, homogenizing and freeze-drying to obtain the plant enzyme acid powder. The plant ferment acid powder adopts secondary fermentation, and the primary fermentation is aerobic fermentation; the second fermentation is anaerobic fermentation, and natamycin is adopted to control the pollution and growth of fungi including saccharomycetes and mycete in the fermentation process, so that the fermentation product is controllable, and the taste level of the plant enzyme is rich.

Description

Plant enzyme acid powder and preparation method and application thereof
Technical Field
The invention belongs to the field of food biological fermentation, and particularly relates to plant enzyme acid powder as well as a preparation method and application thereof.
Background
According to the group standard of enzyme product classification guide issued by 2016 Chinese biofermentation industry Association, plant enzymes are a general name of enzyme products containing specific bioactive components prepared by microbial fermentation with or without auxiliary materials and plants as main raw materials.
Because the ferment product is a fermentation product, the ferment product contains a plurality of microorganisms, and probiotics such as lactobacillus, acetobacter and the like are taken as main probiotics, and the probiotics can play a role in promoting intestinal peristalsis and inhibiting putrefactive harmful bacteria under certain conditions. According to modern medical research, enzymes can provide the following four functions of the human body: promoting digestion and absorption of nutrients; converting nutrients into useful energy; purifying in vivo; participate in all metabolic processes of human bodies. It can be said that plant ferment is a kind of health food.
At present, the existing edible ferment products on the market are oral liquid, semi-solid state and solid state ferment powder.
The ferment solid beverage powder is prepared by drying liquid ferment at high temperature and adding filling starch, sugar and essence with a large proportion, and has low concentration, and the flavor changes due to browning, caramelization and other reactions after high-temperature treatment; meanwhile, probiotics and enzymes in the feed lose activity at high temperature and are difficult to play beneficial physiological effects on human bodies.
At present, the solid beverage is only limited to be taken as granules for consumers and is not applied to food industrial production as an ingredient or used as a substitute food additive.
Disclosure of Invention
The invention aims to provide a preparation method of plant enzyme acid powder.
The invention also aims to provide application of the plant ferment acid powder prepared by the method in food.
The purpose of the invention is realized by the following technical scheme:
a preparation method of plant ferment acid powder comprises the following steps:
(1) the fermentation main raw material comprises the following components in percentage by mass:
green kumquat: 50 to 70 percent
Lemon: 25 to 35 percent
Ginger: 5 to 25 percent;
cleaning and cutting fermentation main raw materials, transferring into a fermentation tank, adding 6-12% brown sugar, adding water, stirring to dissolve sugar, inoculating 0.1-0.15% acetobacter and 0.001-0.01% natamycin, slightly stirring to disperse uniformly to obtain fermentation raw materials; the percentage is the percentage of the mass of the main fermentation raw material;
the fermented fruits adopted by the invention comprise Hainan green kumquat and lemon. The two kinds of fruits are not directly eaten in daily life due to strong sour taste, and are cheap and easily available. The two fruits are rich in vitamin A, B1, B2, C and carotene, and also contain nicotinic acid, quinic acid, malic acid and citric acid. The lemon also contains lemon essential oil, hesperidin, naringin, coumarins, high-content potassium element, low-content sodium element and the like, and is very beneficial to human bodies;
the ginger in the step (1) is preferably Laiwu ginger, and the ginger of the variety has rich juice and is more beneficial to extraction and juice fermentation. The ginger has the effects of resisting bacteria, cancers, oxidation and aging; the product can be used in food for improving and removing odor; the product is matched with green orange and lemon to bring unique flavor.
The brown sugar contains a carbon source, vitamin B group and trace elements, which is more beneficial to the growth of the acetobacter;
the acetobacter is preferably glucose oxidase;
(2) performing primary fermentation on the fermentation raw materials at the fermentation temperature of 30-35 ℃ for 3-5 days, and controlling the concentration of acetic acid in the fermentation liquor to be 3.2-3.5g/100mL after the fermentation is finished;
in the fermentation process, the fermentation tank can be opened at intervals, so that the strains can obtain sufficient oxygen.
(3) Performing secondary fermentation on the fermentation liquor obtained in the step (2), adding 0.1-0.12% of lactic acid bacteria, 0.001-0.01% of natamycin and 5-8% of glucose, slightly stirring uniformly, closing the fermentation tank, vacuumizing, fermenting at the fermentation temperature of 37-40 ℃ for 12-15h, then opening the fermentation tank, and discharging gas; closing the fermentation tank again, vacuumizing, fermenting at 37-40 deg.C for 24-28 h; the percentage is the mass percentage of the fermentation liquor in the step (2);
or, adding fermentation raw materials into the fermentation liquor obtained in the step (2), vacuumizing, fermenting at 37-40 ℃ for 24-36h, and not opening the fermentation tank midway;
after fermentation is completed, opening the fermentation tank, and keeping for at least 48 hours after the temperature is reduced to room temperature to obtain a plant enzyme stock solution;
the lactobacillus is more than 2 of lactobacillus plantarum, streptococcus thermophilus, lactobacillus bulgaricus or lactobacillus rhamnosus;
after the second fermentation, the indexes of the plant ferment stock solution are controlled to be that the pH value is less than or equal to 4.5, the organic acid (counted by lactic acid) is more than or equal to 660mg/kg, and the quantity of lactic acid bacteria is more than or equal to 1.0 × 105CFU/g, SOD enzyme activity is more than or equal to 15U/L;
(4) adding 7.0-11.5% of edible organic acid and 0.6-1.2% of sodium citrate into the plant enzyme stock solution by mass percent for seasoning; adding 5-8% of carrier, mixing and homogenizing, and performing vacuum freeze drying on the obtained homogenized liquid to obtain plant enzyme acid powder;
the edible organic acid is more than one of lactic acid, glacial acetic acid, citric acid, malic acid, ascorbic acid, tartaric acid or citric acid;
the carrier is preferably beta-maltodextrin and/or modified starch;
after the edible organic acid is added, the pH values of the ferment stock solution and the acid powder are lower, so that the growth of microorganisms can be inhibited, and an antiseptic effect is achieved; meanwhile, the sodium citrate plays a role in buffering and modifying the flavor, and avoids the too acid taste.
The vacuum freeze drying in the step (4) comprises two processes of freezing and vacuum sublimation; the freezing temperature is-50 to-30 ℃, and the freezing time is 1.0 to 1.5 hours; the temperature of the vacuum sublimation drying chamber is 45-55 ℃, and the drying time is 11-13 h.
The method adopts a secondary fermentation method, sets different fermentation temperatures according to different growth habits of the acetobacter and the lactobacillus, better controls the generation of fermentation substrates, enriches the base taste of fermentation liquor and enriches the mouthfeel. Inoculating acetobacter for the first fermentation, and performing aerobic fermentation for producing acetic acid; inoculating lactobacillus for anaerobic fermentation to produce lactic acid, butyric acid, etc. The fermentation base liquid is made into powder through acid adjustment and low-temperature spray drying, and the nutritive value and the flavor of the fermentation liquid are reserved, so that the product is convenient to transport and use.
Acetic acid and lactic acid have been shown to inhibit spoilage and pathogenic bacteria commonly found in food products since ancient times. The plant ferment acid powder prepared by the invention can be used as a food ingredient, is applied to the food industrial production, and can replace an acidity regulator in a food additive by utilizing the synergistic effect of inhibiting putrefying bacteria between weak acidic substances in the processes of seasoning and improving the food flavor.
The plant ferment acid powder can be applied to food, such as pickled vegetables, fruit sauces, baking fillings, cakes, bread, raw and wet flour products, starch products and the like, and has the functions of an acidity regulator and the improvement of the preservative effect.
Compared with the prior art, the invention has the following advantages and effects:
1. the fermentation raw materials of the plant enzyme acid powder comprise green kumquats and lemons, are low in price and easy to obtain, and have advantages in raw material cost; the Laiwu ginger is matched, the ginger flavor and the green kumquat lemon flavor are mutually fused, and the taste is fresh and unique.
2. The plant ferment acid powder adopts secondary fermentation, and the primary fermentation is aerobic fermentation; the second fermentation is anaerobic fermentation, and natamycin is adopted to control the pollution and growth of fungi including saccharomycetes and mycete in the fermentation process, so that the fermentation product is controllable, and the taste level of the plant enzyme is rich.
3. The plant ferment acid powder disclosed by the invention is prepared by adjusting and seasoning the acid with edible organic acid and sodium citrate, so that the acidity is further strengthened, and the use cost is reduced; the liquid is frozen and dried at low temperature to prepare powder by adopting a vacuum low-temperature drying method, so that the transportation and the use are convenient, and the nutritional ingredients and the taste of the ferment are preserved.
4. The plant ferment acid powder can replace an acidity regulator in a food additive, can be popularized and used in the food industry, regulates acidity, enriches mouthfeel, assists in inhibiting growth of putrefying bacteria and reduces the using amount of a chemical preservative.
Drawings
Fig. 1 is a graph comparing shelf lives of noodles under different pH values of different bacteriostats.
Detailed Description
The present invention will be described in further detail with reference to examples and drawings, but the embodiments of the present invention are not limited thereto.
Example 1
A preparation method of plant ferment acid powder comprises the following steps:
(1) cleaning and cutting 4.8kg of fermentation main raw materials including green kumquats, 2kg of lemons and 0.4kg of gingers, putting the green kumquats, the lemons and the gingers into a 100L fermentation tank, adding 12% of brown sugar and water, stirring to dissolve sugar, inoculating 0.15% of glucose oxidizing bacillus and 0.005% of natamycin, slightly stirring for 2min to uniformly disperse strains and natamycin in the tank; the percentage is the percentage of the mass of the main fermentation raw material;
(2) and (3) first fermentation: the fermentation temperature is 30 ℃, and the fermentation is stirred slightly in the middle of the fermentation, so that the strains can obtain sufficient oxygen. The pot was opened halfway, and the liquid was withdrawn to measure the acidity. After the fermentation is completed, slightly stirring again to discharge the gas in the tank. After the first fermentation is completed, the acidity should be controlled to 3.4-3.5g/100mL (in terms of acetic acid).
(3) And (3) secondary fermentation: adding lactobacillus (Lactobacillus plantarum and Lactobacillus bulgaricus) 0.1%, natamycin 0.005%, and glucose 6%, stirring slightly to disperse lactobacillus uniformly, closing the fermentation tank, starting vacuum, and pumping away air in the tank. The fermentation temperature is 38-39 ℃, the fermentation time is 12h, the fermentation tank is opened, the liquid is slowly stirred, and the gas generated in the tank is discharged; closing the fermentation tank again, pumping out air in the fermentation tank, controlling the fermentation temperature to be 38-39 ℃, and fermenting for 24 hours; cooling to room temperature, and keeping for 48h to obtain a plant enzyme stock solution; the percentage is the mass percentage of the fermentation liquor obtained by the first fermentation;
after the second fermentation, the pH value is less than or equal to 4.5, the organic acid (counted by lactic acid) is more than or equal to 660mg/kg, and the number of lactic acid bacteria is more than or equal to 1.0 × 105CFU/g, SOD enzyme Activitya≥15U/L。
(4) Adding 4% of lactic acid, 3% of glacial acetic acid, 1% of citric acid and 0.6% of sodium citrate by mass percent of the plant enzyme stock solution for seasoning, adding 8% of beta-maltodextrin, mixing and homogenizing.
(5) And (2) carrying out low-temperature freeze drying on the homogeneous liquid, wherein the vacuum freeze drying comprises two processes of freezing and vacuum sublimation, the freezing temperature is-30 to-40 ℃, and the freezing time is as follows: 1.5h, the temperature of a vacuum sublimation drying bin is 45-55 ℃, and the drying time is as follows: and (4) 12 h. Obtaining the plant ferment acid powder.
Example 2
A preparation method of plant ferment acid powder comprises the following steps:
(1) cleaning and cutting 3.2kg of fermentation main raw materials of green kumquats, 2kg of lemons and 1.2kg of gingers, putting the materials into a 100L fermentation tank, adding 10% of brown sugar and water, stirring to dissolve sugar, inoculating 0.13% of glucose oxidizing bacillus and 0.005% of natamycin, slightly stirring for 2min to uniformly disperse strains and natamycin in the tank. The percentage is the percentage of the mass of the main fermentation raw material;
(2) and (3) first fermentation: fermenting at 30 deg.C for 4-5 days while stirring slightly to make the strain obtain sufficient oxygen. The pot was opened halfway, and the liquid was withdrawn to measure the acidity. After the fermentation is completed, slightly stirring again to discharge the gas in the tank. After the first fermentation is completed, the acidity should be controlled to 3.3-3.5g/100mL (in terms of acetic acid).
(3) And (3) secondary fermentation: adding 0.12% of lactobacillus (Lactobacillus plantarum and Lactobacillus bulgaricus), 0.005% of natamycin and 5% of glucose, slightly stirring to uniformly disperse the lactobacillus, closing the fermentation tank, starting vacuum, pumping away air in the tank, controlling the fermentation temperature at 39-40 ℃, and fermenting for 24 h; cooling to room temperature, and keeping for 48h to obtain a plant enzyme stock solution; the percentage is the mass percentage of the fermentation liquor obtained by the first fermentation;
after the second fermentation, the pH value is less than or equal to 4.5, the organic acid (counted by lactic acid) is more than or equal to 660mg/kg, and the number of lactic acid bacteria is more than or equal to 1.0 × 105CFU/g, SOD enzyme Activitya≥15U/L。
(4) Adding 4% of lactic acid, 3% of glacial acetic acid, 1.5% of citric acid and 1% of sodium citrate in percentage by mass of the plant ferment stock solution for seasoning. Then 5 percent of beta-maltodextrin is added for mixing and homogenizing, and the beta-maltodextrin plays a role of a carrier in the mixture.
(5) And (2) carrying out low-temperature freeze drying on the homogeneous liquid, wherein the vacuum freeze drying comprises two processes of freezing and vacuum sublimation, the freezing temperature is-50 ℃, and the freezing time is as follows: 1h, the temperature of a vacuum sublimation drying bin is 50 ℃, and the drying time is as follows: and 11 h. Obtaining the plant ferment acid powder.
Example 3
A preparation method of plant ferment acid powder comprises the following steps:
(1) cleaning and cutting 4kg of fermentation main raw materials including green kumquats, 2kg of lemons and 2kg of gingers, putting the materials into a 100L fermentation tank, adding 6% of brown sugar and water, stirring to dissolve sugar, inoculating 0.1% of glucose oxidizing bacillus and 0.005% of natamycin, slightly stirring for 2min to uniformly disperse strains and natamycin in the tank. The percentage is the percentage of the mass of the main fermentation raw material;
(2) and (3) first fermentation: the fermentation temperature is 30 ℃, the fermentation time is 3-5 days, and the fermentation is carried out with slight stirring in the middle, so that the strains can obtain sufficient oxygen. The pot was opened halfway, and the liquid was withdrawn to measure the acidity. After the fermentation is completed, slightly stirring again to discharge the gas in the tank. After the first fermentation is completed, the acidity should be controlled to 3.2-3.3g/100mL (in terms of acetic acid).
(3) And (3) secondary fermentation: adding 0.12% of lactobacillus (consisting of lactobacillus plantarum, lactobacillus bulgaricus and lactobacillus rhamnosus), 0.005% of natamycin and 8% of glucose, slightly stirring to uniformly disperse the lactobacillus, closing the fermentation tank, starting vacuum, pumping away air in the tank, controlling the fermentation temperature to be 37-39 ℃, and fermenting for 36 h; cooling to room temperature, and keeping for 48h to obtain a plant enzyme stock solution; the percentage is the mass percentage of the fermentation liquor obtained by the first fermentation;
after the second fermentation, the pH value is less than or equal to 4.5, the organic acid (counted by lactic acid) is more than or equal to 660mg/kg, and the number of lactic acid bacteria is more than or equal to 1.0 × 105CFU/g, SOD enzyme Activitya≥15U/L。
(4) Adding 4% of lactic acid, 4% of glacial acetic acid, 1.5% of citric acid and 1.2% of sodium citrate in percentage by mass of the plant ferment stock solution for seasoning. Then 5 percent of beta-maltodextrin is added for mixing and homogenizing, and the beta-maltodextrin plays a role of a carrier in the mixture.
(5) And (2) carrying out low-temperature freeze drying on the homogeneous liquid, wherein the vacuum freeze drying comprises two processes of freezing and vacuum sublimation, the freezing temperature is-30 ℃, and the freezing time is as follows: 1.5h, the temperature of a vacuum sublimation drying bin is 45 ℃, and the drying time is as follows: and 13 h. Obtaining the plant ferment acid powder.
The bacteriostatic test of the plant ferment acid powder comprises the following steps:
suspending food pathogenic bacteria (Mucor, Aspergillus glaucus, Escherichia coli, Salmonella, and Staphylococcus aureus) at concentration of 106cfu/mL) was coated on an NA plate, and punched with a punch, and 20 μ l of the plant enzyme acid powder concentrate of the present invention (concentration: 3g/kg), culturing Mucor and Aspergillus glaucus for 72 hours in an incubator at 27 ℃, culturing Escherichia coli, salmonella and staphylococcus aureus for 16-24 hours in an incubator at 30 ℃, and observing whether a bacteriostatic zone and a bacteriostatic zone existSize.
Table 1: contrast of antibacterial circle (unit: mm)
Figure BDA0002595607650000071
As can be seen from table 1, the inhibition zones of the plant enzyme acid powder of the present invention against various common food pathogens are much larger than those of the control group, which indicates that the plant enzyme acid powder of the present invention has an ideal inhibition effect.
The application of the plant ferment acid powder in the corrosion prevention and preservation test of the noodles comprises the following steps:
under the conditions of high temperature and humidity, the microorganisms in the flour can be greatly propagated to form a large number of bacterial colonies. The effect of various bacteriostats is tested by testing the growth of microorganisms and molds in the unheated flour.
Experimental materials:
150g of flour, 57g of water, 1.5g of salt, and various preservatives (blank No. 1, 0.25% of calcium propionate No. 2, 0.1% of potassium sorbate No. 3, 0.2% of plant enzyme acid powder No. 4 (inventive example 1), 0.3% of plant enzyme acid powder No. 5 (inventive example 1), and 0.4% of plant enzyme acid powder No. 6 (inventive example 1)).
The experimental method comprises the following steps:
various raw materials in the formula are accurately weighed, and 6 experimental groups are used in total. Respectively placing the salt and the preserved and fresh-keeping products into 6 different containers, and marking. Pouring water into corresponding containers respectively, dispersing and dissolving salt and antiseptic and fresh-keeping products, adding flour, stirring uniformly, kneading dough, covering with a fresh-keeping film, standing for 20 minutes, rolling into sheets with a flour roller, and cutting into strips according to a certain proportion by using a knife. The finished products are respectively put into simple sealed transparent bags, air is discharged, the bags are sealed well and marked, and the bags are placed in an indoor environment at the temperature of 28-32 ℃ for observing the deterioration time. During operation, both hands and the used tools were cleaned with 75% ethanol. Each set of the headspace materials was measured for pH, moisture content (35% -36%) and water activity (aw ═ 0.72-0.73) for each experimental set and recorded.
As can be seen from figure 1, the plant ferment acid powder can keep 6-14 days without deterioration when being applied to noodles, and the comparison group only has 4 days, so that the preservative effect of the plant ferment acid powder on the noodles is obviously superior to 2 preservatives of potassium sorbate and calcium propionate, and the larger the addition amount of the plant ferment acid powder is, the lower the pH value is, and the better the preservation effect on the noodles is.
The application of the plant enzyme acid powder in the mildew rate test of bread comprises the following steps:
under the conditions of high temperature and humidity, the microorganisms in the flour can be greatly propagated to form a large number of bacterial colonies. The effect of various bacteriostats is tested by testing the growth of microorganisms and molds in the heated flour.
Experimental materials:
250g of high gluten flour, 125g of water, 25g of fresh egg liquid, 50g of white granulated sugar, 3g of yeast, 1g of bread improver, 2.5g of salt, 25g of anhydrous ghee and different preservative and fresh-keeping substances (blank No. 1, 0.1% of potassium sorbate No. 2, 0.25% of calcium propionate No. 3 and 0.3% of plant enzyme acid powder No. 4 (embodiment 2 of the invention)).
The experimental method comprises the following steps:
various raw materials in the formula are accurately weighed, and 4 experimental groups are used in total.
Stirring of dough: pouring water, fresh egg liquid, white granulated sugar and antiseptic and fresh-keeping materials into a stirring cylinder, uniformly stirring at low speed to dissolve most of the white granulated sugar, pouring high gluten flour and bread improver, stirring at low speed for 1-2min, adding yeast, stirring at low speed until the dough is agglomerated without dry flour, stirring at medium speed until the gluten degree of the dough reaches 7-8, stopping the stirring machine, taking out the dough, wrapping in butter, continuously stirring at low speed while adding salt, and after the dough absorbs the butter and the surface is smooth, stirring at high speed until the gluten is finished. Gluten finishing stage standard: the dough becomes soft quickly, less sticky to the hand, and has good extensibility and elasticity. The surface is dry and glossy, and the dough can be pulled into thin sheets by hand and the broken edges are neat (not jagged).
Basic proofing: taking out the dough, kneading the dough to smooth surface, covering with preservative film, controlling the environmental temperature at 25-27 deg.C, the relative humidity at 60-70%, and the time at least more than 30 minutes.
Cutting and rounding: the method is characterized in that a large dough is divided into 60g small dough by weighing, and a smooth surface skin is formed on the surface of the dough by rounding.
Intermediate proofing: covering the dough with a preservative film after rounding, standing for 15-20 minutes, specifically, according to the current air temperature and the dough relaxation state, and according to the dough state, whether the dough is suitable for the molding requirement of the bread, wherein the relative humidity of the middle leavening is 70-75%, and the temperature is 27-29 ℃.
Shaping: the dough after middle proofing is directly twisted into a round shape.
And (3) final proofing: and putting the formed dough into a proofing box, wherein the temperature is 35-38 ℃, the relative humidity is 75-80%, and the dough can be prepared for baking after proofing to 80-90% of the volume of a finished product.
Baking: baking at 180-200 deg.C for 13-15 min to obtain the final product.
Cooling and packaging: naturally radiating at normal temperature, cooling to normal temperature, packaging, marking, placing in 28-33 deg.C environment, observing mildew condition, and counting mildew rate.
Note that: during operation, both hands and the used tools were cleaned with 75% ethanol.
Table 2: bread mildew rate test results (Unit:%)
Days of storage Blank space 0.1 percent of potassium sorbate 0.25 percent of calcium propionate 0.3 percent of plant enzyme acid powder
Day 1 0 0 0 0
Day 3 70 0 0 0
Day 6 100 40 50 0
Day 9 100 85 70 20
Day 12 100 100 100 40
Day 15 100 100 100 55
Note: water content 28-31%, aw 0.89-0.91
As can be seen from Table 2, the plant enzyme acid powder of the present invention has a good effect of inhibiting bread mildew, and the mildew appears after 6 days of storage at room temperature, and the mildew rate is only 55% at the end of the test period.
In contrast, in the control two experiments (0.1% potassium sorbate, 0.25% calcium propionate), mildew appeared after day 3 and the rate reached 100% at day 12.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.

Claims (10)

1. The preparation method of the plant enzyme acid powder is characterized by comprising the following steps:
(1) the fermentation main raw material comprises the following components in percentage by mass:
green kumquat: 50 to 70 percent
Lemon: 25 to 35 percent
Ginger: 5 to 25 percent;
cleaning and cutting fermentation main raw materials, putting into a fermentation tank, adding 6-12% brown sugar, adding water, stirring to dissolve sugar, inoculating 0.1-0.15% acetobacter and 0.001-0.01% natamycin, stirring to disperse uniformly to obtain fermentation raw materials; the percentage is the percentage of the mass of the main fermentation raw material;
(2) performing primary fermentation on the fermentation raw materials at the fermentation temperature of 30-35 ℃ for 3-5 days, and controlling the concentration of acetic acid in the fermentation liquor to be 3.2-3.5g/100mL after the fermentation is finished;
(3) performing secondary fermentation on the fermentation liquor obtained in the step (2), adding 0.1-0.12% of lactic acid bacteria, 0.001-0.01% of natamycin and 5-8% of glucose, slightly stirring uniformly, closing the fermentation tank, vacuumizing, fermenting at the fermentation temperature of 37-40 ℃ for 12-15h, then opening the fermentation tank, and discharging gas; closing the fermentation tank again, vacuumizing, fermenting at 37-40 deg.C for 24-28 h; the percentage is the mass volume ratio of the fermentation liquor in the step (2);
or, adding fermentation raw materials into the fermentation liquor obtained in the step (2), vacuumizing, fermenting at 37-40 ℃ for 24-36h, and not opening the fermentation tank midway;
after fermentation is completed, opening the fermentation tank, and keeping for at least 48 hours after the temperature is reduced to room temperature to obtain a plant enzyme stock solution;
after the second fermentation, the indexes of the plant ferment stock solution are controlled to be that the pH value is less than or equal to 4.5, the organic acid (counted by lactic acid) is more than or equal to 660mg/kg, and the quantity of lactic acid bacteria is more than or equal to 1.0 × 105CFU/g, SOD enzyme activity is more than or equal to 15U/L;
(4) adding 7.0-11.5% of edible organic acid and 0.6-1.2% of sodium citrate into the plant enzyme stock solution by mass percent for seasoning; and adding 5-8% of carrier, mixing and homogenizing, and carrying out vacuum freeze drying on the obtained homogenized liquid to obtain the plant ferment acid powder.
2. The method of claim 1, wherein: the acetobacter in the step (1) is glucose oxidizing bacillus.
3. The method of claim 1, wherein: and (3) in the fermentation process of the step (2), opening the fermentation tank at intervals to enable the strains to obtain sufficient oxygen.
4. The method of claim 1, wherein: the lactobacillus is more than 2 of lactobacillus plantarum, streptococcus thermophilus, lactobacillus bulgaricus or lactobacillus rhamnosus.
5. The method of claim 1, wherein: the edible organic acid in the step (4) is more than one of lactic acid, glacial acetic acid, citric acid, malic acid, ascorbic acid, tartaric acid or citric acid.
6. The method of claim 1, wherein: the carrier in the step (4) is beta-maltodextrin and/or modified starch.
7. The method of claim 1, wherein: the vacuum freeze drying in the step (4) comprises two processes of freezing and vacuum sublimation; the freezing temperature is-50 to-30 ℃, and the freezing time is 1.0 to 1.5 hours; the temperature of the vacuum sublimation drying chamber is 45-55 ℃, and the drying time is 11-13 h.
8. A plant ferment acid powder is characterized in that: is prepared by the method of any one of claims 1 to 7.
9. The use of the plant ferment acid powder of claim 8 in food.
10. Use according to claim 9, characterized in that: the food comprises pickled vegetables, fruit jam, baking stuffing, cake, bread, raw and wet flour product and starch product.
CN202010708367.4A 2020-07-22 2020-07-22 Plant enzyme acid powder and preparation method and application thereof Withdrawn CN111728207A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114009652A (en) * 2021-12-07 2022-02-08 广州拜晴生物科技有限公司 Acid powder and preparation method and application thereof
CN114041562A (en) * 2021-10-25 2022-02-15 阜阳市恒辕农副产品加工有限责任公司 Curcuma parvum enzyme probiotic noodle and production process thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114041562A (en) * 2021-10-25 2022-02-15 阜阳市恒辕农副产品加工有限责任公司 Curcuma parvum enzyme probiotic noodle and production process thereof
CN114009652A (en) * 2021-12-07 2022-02-08 广州拜晴生物科技有限公司 Acid powder and preparation method and application thereof

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