CN114246310B - 一种直投式益生菌发酵小米辣及其制备方法 - Google Patents
一种直投式益生菌发酵小米辣及其制备方法 Download PDFInfo
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Classifications
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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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
-
- 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
- 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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- 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
- A23V2400/175—Rhamnosus
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
本发明属于食品生物技术领域,具体涉及一种直投式益生菌发酵小米辣产品及其制备方法。采用如下原料经鼠李糖乳杆菌NCU2217发酵制备所得:小米辣40‑60份、蔗糖2‑5份、食盐2‑6份、异维C钠0.1‑0.2份、纯净水28.8‑55.9份。上述产品具有发酵周期短、盐含量低、营养丰富、风味宜人、安全卫生、不含香精色素等添加剂且保质期较长的特点,制作过程无废水排放且适合于大规模工业化标准化生产。
Description
技术领域:
本发明属于食品生物技术领域,具体涉及一种直投式益生菌发酵小米辣产品及其制备方法。
背景技术:
小米辣是一种营养丰富的优质蔬菜。在我国,小米辣主要分布在云南地区,其种植历史悠久,品种资源丰富。小米辣富含包括维生素、辣椒碱、多酚、矿物质、糖类、蛋白质、有机酸及氨基酸等在内的多种功能营养成分,其中维生素C含量远超普通蔬菜,其辣椒素含量也远超普通辣椒。传统中医认为小米辣性味辛热,具备温中健胃、美容养颜、开胃祛湿等功能。一些研究表明,小米辣的摄入有助于促进血液循环、预防肿瘤和一些心血管疾病的发生。
传统食品工业上,泡小米辣多为自然发酵,其制作过程中需添加大量的食盐(8%-20%)。但高盐分的摄入会增加消费者罹患心血管疾病的风险。此外,后续的脱盐工艺繁琐,废水排放大,易造成环境污染。自然发酵小米辣的制作周期长达3个月,甚至更久,且高盐环境中小米辣中的膳食纤维等营养成分容易损失,其风味与口感也会受到影响。因此,为了改善产品的风味色泽以及延长货架期,通常会添加一些香精色素及化学防腐剂等添加剂,进而维持产品品质的稳定,但是这些添加剂的长期摄入与积累不利于人体健康。
发明内容:
针对上述问题,本发明的目的在于提供一种发酵周期短、盐含量低、营养丰富、风味宜人、安全卫生、不含香精色素等添加剂且保质期较长的直投式发酵小米辣制备方法,制作过程无废水排放且适合于大规模工业化标准化生产。
本发明提供的技术方案之一,是一种直投式发酵小米辣,采用如下原料:小米辣40-60份、蔗糖2-5份、食盐2-6份、异维C钠0.1-0.2份、纯净水28.8-55.9份,经鼠李糖乳杆菌NCU2217发酵制备所得;
进一步地,发酵过程中,NCU2217接种量为104-106CFU/mL,25-40℃下发酵30d以内;
进一步地,pH在3.5-4.0时达到发酵终点;
进一步地,发酵完成后的小米辣直接真空包装,即获得成品;
优选地,原料组成为:小米辣40份、蔗糖2份、食盐4份、异维C钠0.1份、纯净水53.9份。
本发明提供的技术方案之二,是上述直投式发酵小米辣的制备方法,具体包括如下步骤:
(1)选取新鲜、成熟、无腐烂的小米辣经洗净、剪把后备用;
(2)原料按如下重量份数组成搅拌均匀,并压实:小米辣40-60份、蔗糖2-5份、食盐2-6份、异维C钠0.1-0.2份、纯净水28.8-55.9份;
(3)采用鼠李糖乳杆菌NCU2217益生菌发酵剂对原料进行接种发酵,接种量为104-106CFU/mL,25-40℃下发酵30d以内;
进一步地,pH在3.5-4.0时达到发酵终点;
(4)发酵完成后的小米辣直接真空包装、杀菌,即获得成品;
优选地,发酵条件为:接种量为104CFU/mL,37℃下发酵15d。
所述鼠李糖乳杆菌NCU2217,已于2018年4月10日保藏在中国微生物菌种保藏管理委员会普通微生物中心,地址:北京市朝阳区北辰西路1号院3号,中国科学院微生物研究所,保藏编号为CGMCC NO.15573。该菌株已公布在中国发明专利申请201810978527.X(CN109136130A)中,由南昌大学赠予红河宏斌食品有限公司。
有益效果:
本发明所制备的发酵小米辣产品有益效果在于:
(1)采用鼠李糖乳杆菌NCU2217益生菌发酵剂进行直投式发酵,使发酵时间从90天缩短至30天以内,大大提高了生产效率;
(2)通过乳酸菌发酵最大限度地保留了小米辣本身的多种营养成分,同时赋予了小米辣独特的酸味和香气;
(3)低盐分的添加降低了生产成本,同时避免了高盐分所带来的健康风险以及脱盐工艺所造成的环境问题;
(4)通过乳酸菌的发酵,能在短时间内产生大量乳酸,同时对大肠杆菌和金黄色葡萄球菌有较好的抑制效果,保质期可达18个月;
(5)本发明制备的小米辣产品具有远低于国家限量标准的亚硝酸盐含量和生物胺含量,是一款绿色安全卫生的发酵制品;
(6)本发明制备的小米辣产品具有优异的抗氧化能力,特别是具有较高的总酚和总黄酮含量。
(7)本发明制备的小米辣产品具有较好的降血糖效果,其α-葡萄糖苷酶抑制IC50较低。
(8)本发明制作工艺简单、易于控制,标准化程度高,产品品质稳定,易于实现大规模工业化生产。
具体实施方式
为了使本专利的目的、技术方案及优点更加清楚明白,以下结合具体实施例,对本专利进行进一步详细说明。应当理解,此处所描述的具体实施例仅仅用以解释本专利,并不用于限定本发明。
除非另有说明,本文中所用的专业与科学术语与本领域熟练人员所熟悉的意义相同。此外,任何与所记载内容相似或均等的方法或材料也可应用于本发明中。
本发明所采用的部分实验或测定方法如下(其余未明确记载的方法均为本领域的常规测定或检测方法):
(1)挥发性风味物质检测方法如下:
采用顶空固相微萃取结合气相色谱质谱法,使用安捷伦三重串联四级杆气质色谱串联飞行时间质谱仪测定发酵小米辣的风味物质组成。具体条件为,
色谱柱:HP-5MS石英毛细管色谱柱(30m×0.25mm,0.25μm)
升温程序:初始温度50℃,维持3min,随后以2℃/min升至100℃并维持2min,然后以4℃/min升至210℃维持5min;载气流速1.0mL/min,压力7.6522psi;分流比1:50;EI电离源,电离能量70eV,温度200℃;进样口温度250℃;传输线230℃;质谱扫描范围m/z35~450,2scans/s。
(2)游离氨基酸检测方法如下:
游离氨基酸检测方法是根据GB 5009.124-2016《食品中氨基酸的测定》,利用氨基酸分析仪测定样品的氨基酸种类及含量。
(3)抑菌活性检测方法如下:
将小米辣样品匀浆后离心(4℃,10000g,10min),取上清液备用。利用打孔法测定小米辣样品对大肠杆菌和金黄色葡萄球菌的抑菌活性。分别吸取0.1mL事先制备好的各种指示菌菌悬液(108CFU/mL)均匀涂布在LB平板上,随后用打孔器(直径6mm)LB平板上进行打孔操作,每个平板三个孔。向各孔中加入200μL小米辣样品液,37℃下孵育12h,使用游标卡尺测定抑菌圈直径。指示菌分别为大肠杆菌CMCC44350和金黄色葡萄球菌CMCC26003。
(4)DPPH自由基清除能力检测方法如下:
小米辣样品匀浆后取2.0g加入80%的乙醇30mL,超声提取20min后离心取上清液并用80%的乙醇定容至50mL,备用(小米辣样品液)。将1.0mL小米辣样品加入到1mL的乙醇DPPH自由基溶液(0.1mM)中,混匀后在室温下黑暗环境中温育30min。8000g离心10min后,以1mL 80%的乙醇和1mL DPPH溶液的混合液作为对照,1mL乙醇和1mL小米辣样品液的混合液作为空白,在517nm下测量所得溶液的吸光度。清除能力用下式表示:
其中As、Ab和Ac分别为样品、空白及对照溶液在517nm下的吸光度。
(5)总黄酮含量检测方法如下:
采用比色法测定小米辣样品中的总黄酮含量。具体方法如下:将小米辣样品匀浆后取2.0g加入80%的乙醇30mL,超声提取20min后离心取上清液并用80%的乙醇定容至50mL,备用。取0.5mL的提取物或儿茶素标准溶液,加入2.8mL的去离子水和0.2mL的5%(w/v)亚硝酸钠,反应5min后,加入10%(w/v)的AlCl3·6H2O溶液0.5mL室温孵育6min,随后向反应体系中加入1M NaOH溶液1mL。510nm处测定相对于空白溶液的吸光值,根据儿茶素标准曲线计算总黄酮含量,结果表为mg CE/100g。
(6)总酚含量检测方法如下:
采用福林酚比色法测定小米辣样品中的总酚含量。具体方法如下:将小米辣样品匀浆后取2.0g加入80%的乙醇30mL,超声提取20min后离心取上清液并用80%的乙醇定容至50mL,备用。取0.5mL样品加入10%的福林酚试剂2.5mL,混匀反应5min,随后加入7.5%(w/v)Na2CO3溶液2.0mL,混匀后室温避光孵育1h,于765nm处测定吸光值,根据没食子酸标准曲线计算小米辣样品总酚含量,结果表示为mg GAE/g。
(7)α葡萄糖苷酶抑制能力检测方法如下:
小米辣样品匀浆后取2.0g加入80%的乙醇30mL,超声提取20min后离心取上清液并用80%的乙醇定容至50mL,备用。将100μL样品液与100μL1.0 U/mLα-葡萄糖苷酶溶液混合后加入200μL对硝基苯基吡喃葡萄糖苷(5mM),混匀后37℃反应20min,随后加入1MNa2CO3溶液100μL以停止反应,于405nm处检测反应物的吸光度,α葡萄糖苷酶抑制率按下式计算
α葡萄糖苷酶抑制率(%)=(1-A/A0)×100
其中A0为无样品有酶存在的吸光值,A为样品和酶同时存在下的吸光值。IC50值通过不同浓度小米辣样品的α葡萄糖苷酶抑制率计算得到。
以下通过具体实施例对本发明作进一步地解释说明。
实施例1一种直投式益生菌发酵小米辣
选取新鲜、成熟、无腐烂的小米辣经洗净、剪把后置于新鲜容器中备用;按小米辣40份、蔗糖2份、食盐4份、异维C钠0.1份、纯净水53.90份的比例搅拌均匀,并用器械将物料压实,随后采用鼠李糖乳杆菌NCU2217益生菌发酵剂进行接种发酵,接种量为104CFU/mL,37℃下发酵15d。发酵完成后的小米辣真空包装后进行90℃,30分钟的杀菌处理,即可获得成品。
实施例2一种直投式益生菌发酵小米辣
选取新鲜、成熟、无腐烂的小米辣经洗净、剪把后置于新鲜容器中备用;按小米辣50份、蔗糖3.5份、食盐6份、异维C钠0.15份、纯净水40.35份的比例搅拌均匀,并用器械将物料压实,随后采用鼠李糖乳杆菌NCU2217益生菌发酵剂进行接种发酵,接种量为105CFU/mL,37℃下发酵10d。发酵完成后的小米辣真空包装后进行90℃,30分钟的杀菌处理,即可获得成品。
实施例3一种直投式益生菌发酵小米辣
选取新鲜、成熟、无腐烂的小米辣经洗净、剪把后置于新鲜容器中备用;按小米辣60份、蔗糖5份、食盐2份、异维C钠0.2份、纯净水32.8份的比例搅拌均匀,并用器械将物料压实,随后采用鼠李糖乳杆菌NCU2217益生菌发酵剂进行接种发酵,接种量为106CFU/mL,37℃下发酵20d。发酵完成后的小米辣真空包装后进行90℃,30分钟的杀菌处理,即可获得成品。
对比例1一种发酵小米辣
选取新鲜、成熟、无腐烂的小米辣经洗净、剪把后置于新鲜容器中备用;按小米辣60份、食盐15份、异维C钠0.2份、纯净水34.8份的比例搅拌均匀,并用器械将物料压实,随后在20-30℃下自然发酵90天。发酵完成后的小米辣真空包装后进行90℃,30分钟的杀菌处理,即可获得成品。
对比例2一种发酵小米辣
选取新鲜、成熟、无腐烂的小米辣经洗净、剪把后置于新鲜容器中备用;按小米辣40份、蔗糖2份、食盐4份、异维C钠0.1份、纯净水53.90份的比例搅拌均匀,并用器械将物料压实,随后采用鼠李糖乳杆菌ATCC 53103益生菌发酵剂进行接种发酵,接种量为104CFU/mL,37℃下发酵15d。发酵完成后的小米辣真空包装后进行90℃,30分钟的杀菌处理,即可获得成品。
对比例3一种发酵小米辣
选取新鲜、成熟、无腐烂的小米辣经洗净、剪把后置于新鲜容器中备用;按小米辣40份、蔗糖2份、食盐4份、异维C钠0.1份、纯净水53.90份的比例搅拌均匀,并用器械将物料压实,随后采用鼠李糖乳杆菌CGMCC 1.576益生菌发酵剂进行接种发酵,接种量为104CFU/mL,37℃下发酵15d。发酵完成后的小米辣真空包装后进行90℃,30分钟的杀菌处理,即可获得成品。
对比例4一种发酵小米辣
选取新鲜、成熟、无腐烂的小米辣经洗净、剪把后置于新鲜容器中备用;按小米辣40份、蔗糖2份、食盐4份、异维C钠0.1份、纯净水53.90份的比例搅拌均匀,并用器械将物料压实,随后采用鼠李糖乳杆菌CICC 20061益生菌发酵剂进行接种发酵,接种量为104CFU/mL,37℃下发酵15d。发酵完成后的小米辣真空包装后进行90℃,30分钟的杀菌处理,即可获得成品。
为验证本发明的有益效果,特对实施例1-3及对比例1-4最终发酵产品的以下指标进行检测,见表1-6:
表1直投式发酵小米辣与自然发酵小米辣挥发性风味物质含量
注:“-”表示样品中未检出;以测定出的所有的风味物质的峰面积和为100%。
如表1所示,采用鼠李糖乳杆菌NCU2217进行直投式发酵的小米辣与自然发酵小米辣和三种对照菌株发酵的小米辣相比,醇类、酯类、酸类及酚类物质含量均有所上升,其中酯类和酸类物质含量增加最多。酯类是水果香气的物质来源,如乙酸乙酯可赋予产品甜味和果香味。直投式发酵小米辣具有更丰富的酸类物质,能带给产品更多更柔和的酸味。醇类物质中橙花醇具有有令人愉快的玫瑰和橙花的香气,香气较平和,微带柠檬味的果香。总之,利用鼠李糖乳杆菌NCU2217直投式发酵的小米辣具有更丰富更愉悦的香气成分。
表2直投式发酵小米辣与自然发酵小米辣呈味氨基酸含量
注:“-”表示样品中未检出。
如表2所示,与自然发酵小米辣及对照菌株直投式发酵小米辣相比,实施例1-3,即鼠李糖乳杆菌NCU2217直投式发酵小米辣总氨基酸、鲜味氨基酸和甜味氨基酸含量更高,而苦味氨基酸水平则较低。因此,鼠李糖乳杆菌NCU2217直投式发酵小米辣能赋予产品更多的鲜味和甜味,降低其苦味。
表3产酸及抑菌活性
注:每列数据右上标不同字母代表具有显著差异,P<0.05。
如表3所示,实施例1-3制备的鼠李糖乳杆菌NCU2217发酵小米辣酸度较高,乳酸含量更高,能带给产品柔和的酸味,赋予产品特殊的风味。此外,由于产生了大量的有机酸等抑菌物质,实施例1-3对常见的食源性致病菌大肠杆菌和金黄色葡萄球菌的抑制活性较强,具有较好的防止腐败菌滋生的能力。
表4亚硝酸盐与生物胺含量
注:每列数据右上标不同字母代表具有显著差异,P<0.05;“-”表示未检测到。
如表4所示,实施例1-3制备的鼠李糖乳杆菌NCU2217发酵小米辣亚硝酸盐含量较低,均小于0.5mg/kg,远低于国家标准GB2762中的限量标准20mg/kg。与对比例1-4相比,实施例1-3制备的小米辣组胺和酪胺含量较低,分别低于7.5mg/kg和2.5mg/kg。此外,实施例1-3均未检测到腐胺和尸胺。上述检测结果说明利用鼠李糖乳杆菌NCU2217制备的发酵小米辣的各项安全指标符合相关标准,是绿色安全卫生的发酵制品。
表5抗氧化活性与α葡萄糖苷酶抑制活性
注:每列数据右上标不同字母代表具有显著差异,P<0.05;“-”表示未检测到;GAE为没食子酸标准物当量;CE为儿茶素标准物当量。
如表5所示,实施例1-3制备的鼠李糖乳杆菌NCU2217发酵小米辣在DPPH自由基清除率、总酚含量及总黄酮含量上均高于自然发酵及对照菌株直投式发酵制备的小米辣,尤其实施例1的总酚及总黄酮含量分别高达208.34mg GAE/g和121.54mg CE/100g。此外,实施例1-3制备的鼠李糖乳杆菌NCU2217发酵小米辣的α葡萄糖苷酶抑制IC50值均低于对比例(α葡萄糖苷酶抑制IC50值是用于衡量降血糖效果的重要指标之一,其值越低说明降血糖效果越好)。综上结果说明鼠李糖乳杆菌NCU2217发酵小米辣具有优异的抗氧化活性与降血糖效果。
表6保质期评价
本发明制备的鼠李糖乳杆菌NCU2217直投式发酵小米辣产品,即实施例1-3的保质期通过以下感官质量和微生物指标确定:
如表6所示,本发明制备的鼠李糖乳杆菌NCU2217直投式发酵小米辣产品在18个月的贮藏期间色泽、脆度、滋味、气味及组织状态等感官指标均未发生变化,微生物菌落总数均为0,未检测到大肠菌群。
以上所述实施例仅表达了本发明的几种实施方式,其描述较为具体和详细,但并不能因此而理解为对专利范围的限制。应当指出的是,对于本领域的普通技术人员来说,在不脱离本专利构思的前提下,上述各实施方式还可以做出若干变形、组合和改进,这些都属于本专利的保护范围。因此,本专利的保护范围应以权利要求为准。
Claims (6)
1.一种直投式发酵小米辣,其特征在于,采用如下原料经鼠李糖乳杆菌(Lactobacillus rhamnosus)NCU2217发酵制备所得:小米辣40-60份、蔗糖2-5份、食盐2-6份、异维C钠0.1-0.2份、纯净水28.8-55.9份;
所述鼠李糖乳杆菌(Lactobacillus rhamnosus)NCU2217,保藏编号为CGMCCNO.15573。
2.如权利要求1所述的一种直投式发酵小米辣,其特征在于,NCU2217接种量为104-106CFU/mL,25-40℃下发酵30d以内制备小米辣。
3.如权利要求2所述的一种直投式发酵小米辣,其特征在于,pH在3.5-4.0时达到发酵终点。
4.权利要求1-3任意一项所述的一种直投式发酵小米辣的制备方法,其特征在于,步骤如下:
(1)选取新鲜、成熟、无腐烂的小米辣经洗净、剪把后备用;
(2)原料按如下重量份数组成搅拌均匀,并压实:小米辣40-60份、蔗糖2-5份、食盐2-6份、异维C钠0.1-0.2份、纯净水28.8-55.9份;
(3)采用鼠李糖乳杆菌NCU2217益生菌发酵剂对原料进行接种发酵,接种量为104-106CFU/mL,25-40℃下发酵30d以内;
(4)发酵完成后的小米辣直接真空包装、杀菌,即获得成品。
5.如权利要求4所述的小米辣的制备方法,其特征在于,发酵条件为:接种量为104CFU/mL,37℃下发酵15d。
6.如权利要求4所述的小米辣的制备方法,其特征在于,原料组成为:小米辣40份、蔗糖2份、食盐4份、异维C钠0.1份、纯净水53.9份。
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