CN112568406A - 一种利用混合益生乳酸菌发酵生产脆鲜西蓝花茎泡菜的方法 - Google Patents
一种利用混合益生乳酸菌发酵生产脆鲜西蓝花茎泡菜的方法 Download PDFInfo
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Abstract
本发明提供了一种利用混合益生乳酸菌发酵生产脆鲜两蓝花茎泡菜的方法,专用于两蓝花茎的发酵加工,属于农产品深加工领域。以下脚料西蓝花茎为原料,以具有高抗氧化活性的植物乳杆菌FM‑LP‑9(CGMCC NO:16701)和强降解亚硝酸盐活性的植物乳杆菌FM‑LP1‑1(CGMCC No.9488)为复合发酵剂。步骤如下:将洗净去皮的西蓝花茎切分,90℃~95℃热水中漂烫1~2min后置于含黑莓多酚提取物、柠檬酸、乳酸钙和L~半胱氨酸的护色液中浸泡2~4h,加入到含有食盐、青花椒、柠檬、辣椒、冰糖、蔗糖、八角、大蒜、鲜姜、海藻酸钙、乳酸钙的泡菜液中,接种复合发酵剂后于25~30℃发酵2~3天。本发明泡制的西蓝花茎泡菜色泽淡绿、硬度良好、抗氧化性能好、亚硝酸盐含量低,具有广阔应用前景。
Description
一、技术领域
本发明为一种利用混合益生乳酸菌发酵生产脆鲜西蓝花茎泡菜的方法,属于农产品深加工领域。
二、技术背景
西蓝花为十字花科芸苔属,1~2年生宿根草本植物。西蓝花营养丰富,含有蛋白质、脂肪、膳食纤维、糖类、胡萝卜素、维生素A1、维生素C、维生素E、钙等。除此之外,还含有黄酮类化合物,异硫氰酸盐及挥发油等药理成分,据有抗癌、抗菌等的功效,西蓝花中异硫氰酸盐诱导肝癌细胞HepG~2凋亡过程中起作用,另外西蓝花含维生素C较多,比大白菜、番茄、芹菜都高,尤其是在防治胃癌、乳腺癌方面效果尤佳。研究表明,患胃癌时人体血清硒的水平明显下降,胃液中的维C浓度也显著低于正常人,而西蓝花不但能给人补充一定量的硒和维C,同时也能供给丰富的胡萝卜素,起到阻止癌前病变细胞形成的作用,抑制癌肿瘤生长。研究结果还显示,西蓝花对高血压、心脏病有调节和预防的功用。富含高膳食纤维能有效降低肠胃的葡萄糖的吸收,进而降低血糖,有效控制糖尿病的病情。研究表明,西蓝花茎与西蓝花具有相同的营养和功效,西蓝花茎占西蓝花总重量的1/4~1/3,在食用的过程中,由于西蓝花茎具有较厚的外皮,影响口感,所以大部分都被丢弃,造成资源浪费,进而造成环境污染,因此,合理开发利用西蓝花茎使其变废为宝,将会产生巨大的经济效益、社会效益和环境效益。
乳酸菌广泛分布于自然界中,是一类对人体有益的微生物菌群。乳酸菌发酵过程中会产生大量的有机酸、细菌素及氨基酸等代谢产物,具有抗病菌、调整肠道平衡、提高肠道消化率和人体免疫力、降胆固醇、防癌等生理功效。利用乳酸菌发酵也被广泛应用于食品生产过程中。利用乳酸菌发酵食品具有增加养分、提高营养价值、改善风味、提高酸度、防止腐败、延长食品保存期、增强人体免疫力等优点。随着人们生活水平的提高,人们对乳酸菌发酵食品的需求也会更高。目前,对于西蓝花茎开发利用的研究较少,而国内外对乳酸菌发酵西蓝花茎的研究更是处于空白阶段。因此,本发明将填补国内外关于西蓝花茎发酵泡菜的空白,必将在食品发酵和食品保健领域具有广泛的应用前景。
三、发明内容
技术问题
本发明是通过下述技术方案实现的。
1.原料选择:挑选新鲜、无腐烂、无机械损伤、无病虫害、品质正常的西蓝花茎,用流动清水把西蓝花茎外皮附着的泥沙及其它杂质清洗干净。
2.去皮:去除西蓝花茎外表皮,对变质和污染杂质的西蓝花茎应全部丢弃,防止进入下道工序。
3.切分:洗净后,切成0.5~0.8cm宽的条形或者0.5~0.8cm厚的片形,或者根据产品需要切分不同形状。
4.漂烫:将切分好的西蓝花茎投入到90~95℃的热水中漂烫0.5~2min。
5.护色:捞出沥水之后放到含有黑莓多酚提取物0.05~0.15%、柠檬酸3~5%、乳酸钙3~5%和L~半胱氨酸0.2~0.5%的混合物的护色溶液中浸泡2~4h进行护色处理。
6.泡菜液的制备:自来水中含有3~4.5%(w/v)的食用盐、0~1.5%(w/v)的青花椒,0~2%(w/v)的朝天红辣椒,2~3%(w/v)的冰糖,1~2%(w/v)的蔗糖,0~1%(w/v)的八角,0~1%(w/v)大蒜,乳酸钙0.1~0.5%(w/v),0.3~0.5%(w/v)海藻酸钠,煮沸后保温0.5~1h后自然冷却至30~40℃,加入2~3%(w/v)的鲜柠檬片。
7.接种:接种植物乳杆菌(Lactobacillus plantarum)FM-LP-9和植物乳杆菌(Lactobacillus plantarum)FM-LP1-1的发酵剂,其中FM-LP-9和FM-LP1-1的菌密度比例为1~2∶1,接种的乳酸菌的菌体的最终密度为1.01~5.01×107CFU/ml,所述发酵剂为植物乳杆菌(Lactobacillus plantarum)FM-LP-9和植物乳杆菌(Lactobacillus plantarum)FM-LP1-1,其中(Lactobacillus paracasei)FM-LP-9于2018年11月5日保藏与中国微生物菌种保藏管理委员会普通微生物中心,保藏编号为CGMCCNo.16701;植物乳杆菌(Lactobacillusplantarum)FM-LP1-1于2014年8月4日保藏与中国微生物菌种保藏管理委员会普通微生物中心,保藏编号为CGMCCNo.9488。FM-LP-9和FM-LP1-1经过高密度培养后经浓缩冻干后制备成高密度发酵剂,菌体密度可高达1011CFU/ml。
8.发酵:西蓝花茎要完全浸没于发酵液中,盖上盖,加水密封,25~30℃下发酵2~3天,发酵终点pH为3.5~4.2,即可得到鲜脆西蓝花茎泡菜产品。
有益效果
本发明针对西蓝花茎利用率低、造成环境污染、深加工比较薄弱等问题,利用现代生物工程技术,通过乳酸菌发酵,生产得到鲜脆西蓝花茎发酵产品,改善了西蓝花茎口味,增加了西蓝花茎的营养物质,提高了西蓝花茎的利用率,延长了西蓝花茎种植产业链,填补了国内外没有发酵西蓝花茎的空白,丰富了发酵蔬菜市场。
本发明的主要优点和积极效果如下:
1.以西蓝花茎为发酵蔬菜原料,避免了环境污染的同时,实现了变废为宝,延长了西蓝花茎种植业的产业链,增加了就业机会。
2.本发明以天然产物黑莓多酚提取物和柠檬酸为护色剂,减少化学合成护色剂的使用。
3.以具有抗氧化功能的和具有强降解亚硝酸盐功能的植物乳杆菌作为发酵剂生产西蓝花茎发酵蔬菜,提高了西蓝花茎泡菜的抗氧化功能,并降低西蓝花茎泡菜的亚硝酸盐含量。
4.本发明得到的西蓝花茎泡菜产品具有鲜、香、脆、嫩等良好口味,同时具有良好的抗氧化功能,完全符合人们的饮食习惯,具有广阔的应用前景。
四、附图说明
图1一种利用混合益生乳酸菌发酵生产脆鲜西蓝花茎泡菜的方法的工艺流程
五、具体实施方式
挑选新鲜、无腐烂、无机械损伤、无病虫害、品质正常的西蓝花茎,用流动清水把附着在西蓝花茎外皮的泥沙及其它杂质清洗干净。去除西蓝花茎外表皮,对变质和污染杂质的应全部丢弃,防止进入下道工序。将挑选洗净去外皮的西蓝花茎0.5~0.8cm宽的条形或者0.5~0.8cm厚的片形,90℃~95℃热水中漂烫1~2min,然后加入含有黑莓多酚提取物0.05~0.15%、柠檬酸3~5%、乳酸钙3~5%和L~半胱氨酸0.2~0.5%的混合物的护色溶液中浸泡2~4h进行护色处理。
护色处理后的西蓝花茎片或条放入事先灭菌泡菜液中,其中发酵液的配方为:自来水中含有3~4.5%(w/v)的食用盐、0~1.5%(w/v)的青花椒,0~2%(w/v)的朝天红辣椒,2~3%(w/v)的冰糖,1-2%(w/v)的蔗糖,0~1%(w/v)的八角,0~1%(w/v)大蒜,乳酸钙0.1~0.5%(w/v),0.3~0.5%(w/v)海藻酸钠,煮沸后保温0.5~1h后自然冷却至30~40℃后加入2~3%(w/v)的新鲜柠檬片。
接种植物乳杆菌(Lactobacillus plantarum)FM-LP-9和植物乳杆菌(Lactobacillus plantarum)FM-LP1-1的发酵剂,其中FM-LP-9和FM-LP1-1的菌密度比例为1~2∶1,接种菌体的最终密度为1.01~5.01×107CFU/ml,然后盖上盖,加水密封。
25~30℃下发酵3~5天,发酵终点为pH 3.5~4.2,即可得到所述鲜脆西蓝花茎发酵泡菜。
实施例1.
挑选新鲜、无腐烂、无机械损伤、无病虫害、品质正常的西蓝花茎,用流动清水把西蓝花茎外皮附着的泥沙及其他杂质清洗干净。对变质和污染杂质的西蓝花茎应全部丢弃,防止进入下道工序。经过细心挑选洗净后的西蓝花茎切成0.5~0.8cm宽的条形,95℃热水中漂烫1.5min,然后加入到含有黑莓多酚提取物0.15%、柠檬酸3%、乳酸钙4%和L~半胱氨酸0.5%的混合物的护色保脆溶液中浸泡2h进行护色处理。
护色处理后的西蓝花茎条放入事先灭菌泡菜液中,其中发酵液的配方为:自来水中含有4%(w/v)的食用盐、1.5%(w/v)的青花椒,2%(w/v)的朝天红辣椒,3%(w/v)的冰糖,1.5%(w/v)的蔗糖,1%(w/v)的八角,1%(w/v)大蒜,乳酸钙0.5%(w/v),0.5%(w/v)海藻酸钠,煮沸后保温1h后自然冷却至40℃后加入3%(w/v)的新鲜柠檬片。
接种植物乳杆菌(Lactobacillus plantarum)FM-LP-9和植物乳杆菌(Lactobacillus plantarum)FM-LP1-1的发酵剂,其中FM-LP-9和FM-LP1-1的菌密度比例为2∶1,接种菌体的最终密度为5.01×107CFU/ml,然后盖上盖,加水密封。
25℃下发酵3天,发酵终点为pH 3.5~4.0,即可得到所述鲜脆西蓝花茎发酵泡菜。其产品色泽明亮,脆度适中,香味浓郁。发酵后的西蓝花茎泡菜产品于4℃短期储存。
实施例2.
挑选新鲜、无腐烂、无机械损伤、无病虫害、品质正常的西蓝花茎,用流动清水把西蓝花茎外皮附着的泥沙及其他杂质清洗干净。对变质和污染杂质的西蓝花茎应全部丢弃,防止进入下道工序。经过细心挑选洗净后的西蓝花茎切0.5~0.8cm宽的条形,90℃热水中漂烫2min,然后加入到含有黑莓多酚提取物0.15%、柠檬酸4%、乳酸钙4%和L~半胱氨酸0.4%的混合物的护色溶液中浸泡2h进行护色处理。
护色处理后的西蓝花茎条放入事先灭菌泡菜液中,其中发酵液的配方为:自来水中含有4.5%(w/v)的食用盐、1.5%(w/v)的青花椒,1%(w/v)的朝天红辣椒,2%(w/v)的冰糖,2%(w/v)的蔗糖,1%(w/v)的八角,1%(w/v)大蒜,乳酸钙0.3%(w/v),0.5%(w/v)海藻酸钠,煮沸后保温1h后自然冷却至40℃左右后加入3%(w/v)的新鲜柠檬片。
接种植物乳杆菌(Lactobacillus plantarum)FM-LP-9和植物乳杆菌(Lactobacillus plantarum)FM-LP1-1的发酵剂,其中FM-LP-9和FM-LP1-1的菌密度比例为1∶1,接种菌体最终密度为2.01×107CFU/ml,然后盖上盖,加水密封。
30℃下发酵2天,发酵终点为pH 3.5~4.2,即可得到所述鲜脆西蓝花茎发酵泡菜。其产品色泽明亮,脆度适中,香味浓郁。发酵后的西蓝花茎泡菜产品于4℃短期储存。
实例3
挑选新鲜、无腐烂、无机械损伤、无病虫害、品质正常的西蓝花茎,用流动清水把西蓝花茎外皮附着的泥沙及其他杂质清洗干净。对变质和污染杂质的西蓝花茎应全部丢弃,防止进入下道工序。经过细心挑选洗净后的西蓝花茎切成0.5~0.8cm厚的片形,90℃水中漂烫2min后加入到含有黑莓多酚提取物0.1%、柠檬酸5%、乳酸钙5%和L~半胱氨酸0.3%的混合物的护色溶液中浸泡3h进行护色处理。
护色处理后的西蓝花茎片放入事先灭菌泡菜液中,其中发酵液的配方为:自来水中含有3%(w/v)的食用盐、1.5%(w/v)的青花椒,2%(w/v)的朝天红辣椒,3%(w/v)的冰糖,1.5%的蔗糖,0.5%(w/v)的八角,0.5%大蒜,乳酸钙0.5%(w/v),0.5%(w/v)海藻酸钠,煮沸后保温1h后自然冷却至35~40℃后加入2%(w/v)的新鲜柠檬片。
接种植物乳杆菌(Lactobacillus plantarum)FM-LP-9和植物乳杆菌(Lactobacillus plantarum)FM-LP1-1的发酵剂,其中FM-LP-9和FM-LP1-1的菌密度比例为2∶1,接种乳酸菌的最终密度为4.01×107CFU/ml,然后盖上盖,加水密封。
28℃下发酵2天,发酵终点为pH 3.5~4.2,即可得到所述鲜脆西蓝花茎发酵泡菜。其产品色泽明亮,脆度适中,香味浓郁。发酵后的西蓝花茎泡菜产品于4℃短期储存。
实例4
挑选新鲜、无腐烂、无机械损伤、无病虫害、品质正常的西蓝花茎,用流动清水把西蓝花茎外皮附着的泥沙及其他杂质清洗干净。对变质和污染杂质的西蓝花茎应全部丢弃,防止进入下道工序。经过细心挑选洗净后的西蓝花茎切成0.5~0.8cm厚的片形,92℃热水中漂烫2min后加入到含有黑莓多酚提取物0.15%、柠檬酸4%、乳酸钙5%和L~半胱氨酸0.15%的混合物的护色溶液中浸泡2h进行护色处理
护色处理后的西蓝花茎片放入事先制备的泡菜液中,其中发酵液的配方为:自来水中含有4%(w/v)的食用盐、1.5%(w/v)的青花椒,2%(w/v)的朝天红辣椒,3%(w/v)的冰糖,2%的蔗糖,0.5%(w/v)的八角,0.5%大蒜,乳酸钙0.5%(w/v),0.5%(w/v)海藻酸钠,煮沸后保温1h后自然冷却至30~40℃后加入3%(w/v)的新鲜柠檬片。
接种植物乳杆菌(Lactobacillus plantarum)FM-LP-9和植物乳杆菌(Lactobacillus plantarum)FM-LP1-1的发酵剂,其中FM-LP-9和FM-LP1~1的菌密度比例为2∶1,接种菌体的最终密度为5.01×107CFU/ml,然后盖上盖,加水密封。
25℃下发酵3天,发酵终点为pH 3.5~4.2,即可得到所述鲜脆西蓝花茎发酵泡菜。其产品色泽明亮,脆度适中,香味浓郁。发酵后的西蓝花茎泡菜产品于4℃短期储存。
实例5
挑选新鲜、无腐烂、无机械损伤、无病虫害、品质正常的西蓝花茎,用流动清水把西蓝花茎外皮附着的泥沙及其他杂质清洗干净。对变质和污染杂质的西蓝花茎应全部丢弃,防止进入下道工序。经过细心挑选洗净后的西蓝花茎切成0.5~0.8cm厚的片形,94℃热水中漂烫1.5min后加入到含有黑莓多酚提取物0.05~0.15%、柠檬酸3~5%、乳酸钙3~5%和L~半胱氨酸0.2~0.5%的混合物的护色溶液中浸泡3h进行护色处理。
护色处理后的西蓝花茎片放入事先灭菌泡菜液中,其中发酵液的配方为:自来水中含有4%(w/v)的食用盐、0.5%(w/v)的青花椒,4%(w/v)的冰糖,1%(w/v)的蔗糖,0.5%(w/v)的八角,乳酸钙0.5%(w/v),0.5%(w/v)海藻酸钠,煮沸后保温1h后自然冷却至30~40℃后加入3%(w/v)的新鲜柠檬片。
接种植物乳杆菌(Lactobacillus plantarum)FM-LP-9和植物乳杆菌(Lactobacillus plantarum)FM-LP1-1的发酵剂,其中FM-LP-9和FM-LP1-1的菌密度比例为1∶1,接种菌体的最终密度为5.01×107CFU/ml,然后盖上盖,加水密封。
25℃下发酵3天,发酵终点为pH 3.5~4.2,即可得到所述鲜脆西蓝花茎发酵泡菜。其产品色泽明亮,脆度适中,香味浓郁,酸甜爽口。发酵后的西蓝花茎泡菜产品于4℃短期储存。
虽然本发明已以较佳实施例公开如上,但其并非用以限定本发明,任何熟悉此技术的入,在不脱离本发明的精神和范围内,都可做各种的改动与修饰,因此本发明的保护范围应该以权利要求书所界定的为准。
Claims (5)
1.一种利用混合益生乳酸菌发酵生产脆鲜西蓝花茎泡菜的方法,其特征在于该方法的步骤如下:
1)原料的挑选与处理:挑选新鲜、无腐烂、无机械损伤、无病虫害、品质正常的西蓝花茎,用流动清水把附着在西蓝花茎上的泥沙及其它杂质清洗干净,去除西蓝花茎的外表皮。将西蓝花茎切成0.5~0.8cm宽的条形或者0.5~0.8cm厚的片形。
2)漂烫:将切分好的西蓝花茎投入到90~95℃的热水中漂烫0.5~2min,漂烫液中包含300~500mg/L的葡萄糖酸锌利100~200mg/L的氯化钙。
3)护色:捞出沥水之后放到含有黑莓多酚提取物0.05~0.15%、柠檬酸3~5%、乳酸钙3~5%和L~半胱氨酸0.2~0.5%的混合物的护色溶液中浸泡2~4h进行护色处理。
4)泡菜液的制备:自来水中含有3~4.5%(w/v)的食用盐、0.5~1.5%(w/v)的青花椒,1~2%(w/v)的朝天红辣椒,2~3%(w/v)的冰糖,1~2%(w/v)的蔗糖,0.1~1%(w/v)的八角,0.1~1%(w/v)大蒜,乳酸钙0.1~0.5%(w/v),0.3~0.5%(w/v)海藻酸钠,煮沸后保温0.5~1h后自然冷却至30~40℃,加入2~3%(w/v)的鲜柠檬片。
5)接种:接种植物乳杆菌(Lactobacillus plantarum)FM-LP-9和植物乳杆菌(Lactobacillus plantarum)FM-LP1-1的发酵剂,其中FM-LP-9和FM-LP1-1的菌密度比例为1~2∶1,接种的乳酸菌的菌体的最终密度为1.01~5.01×107CFU/ml。
6)发酵:西蓝花茎要完全浸没于发酵液中,盖上盖,加水密封,25~30℃下发酵2~3天,发酵终点pH为3.5~4.2,即可得到西蓝花茎泡菜产品。
2.根据权利要求1所述的方法,其特征在于所述护色剂为黑莓多酚提取物0.05~0.15%、柠檬酸3~5%、乳酸钙3~5%和L~半胱氨酸0.2~0.5%的混合物,处理时间为2~4h。
3.根据权利要求1所述的方法,其特征在于发酵、护色和保脆一体化,在泡菜液中含有具有保脆作用的乳酸钙和海藻酸钠,同时,发酵体系中的鲜柠檬具有护色的作用。
4.根据权利要求1所述的方法中的泡菜液配方,配方为3~4.5%(w/v)的食用盐、0~1.5%(w/v)的青花椒,0~2%(w/v)的朝天红椒,2~4%(w/v)的冰糖,1~2%(w/v)的蔗糖,0~1%(w/v)的八角,0~1%(w/v)大蒜,乳酸钙0.1~0.5%(w/v),0.3~0.5%(w/v)海藻酸钠,2~3%(w/v) 的鲜柠檬片。
5.根据权利要求1所述发酵剂为植物乳杆菌(Lactobacillus plantarum)FM-LP-9和植物乳杆菌(Lactobacillus plantarum)FM-LP1-1,其中(Lactobacillus plantarum)FM-LP-9于2018年11月5日保藏与中国微生物菌种保藏管理委员会普通微生物中心,保藏编号为CGMCCNo.16701,该具有高抗氧化活性;植物乳杆菌(Lactobacillus plantarum)FM-LP1-1于2014年8月4日保藏与中国微生物菌种保藏管理委员会普通微生物中心,保藏编号为CGMCCNo.9488,该菌株具有良好的降解亚硝酸盐活性。FM-LP-4和FM-LP1-1经过高密度培养后经浓缩冻干后制备成高密度发酵剂,菌体密度可高达1011CFU/ml。
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