CN115152990A

CN115152990A - Fermentation brine with aroma enhancement function, preparation method and application

Info

Publication number: CN115152990A
Application number: CN202210767967.7A
Authority: CN
Inventors: 赵楠; 赖海梅; 黄玉立; 王雅利; 何艳平; 卢伟; 葛黎红; 梅源; 曾雪晴
Original assignee: Sichuan Laotanzi Food Co ltd; Institute Of Agro Products Processing Science And Technology Sichuan Academy Of Agricultural Sciences
Current assignee: Sichuan Laotanzi Food Co ltd; Institute Of Agro Products Processing Science And Technology Sichuan Academy Of Agricultural Sciences
Priority date: 2022-07-01
Filing date: 2022-07-01
Publication date: 2022-10-11

Abstract

The invention discloses fermentation brine with an aroma enhancement function, a preparation method and application, and relates to the field of production processes of fermented vegetables, wherein the fermentation brine comprises the following components: 20-30% of brine mother liquor, 4.0-5.0% of salt and the balance of water, wherein the content of lactic acid bacteria in the brine mother liquor is 4.0-8.0lg (CFU/mL), the content of yeast is 4.0-7.0lg (CFU/mL), the total amount of bacteria is 4.00-7.5lg (CFU/mL), and the content of salt is 2.0-6.0%; the pH value of the brine mother liquor is 3.2-3.8, the total acid content is 0.4-1.5g/100g, the reducing sugar content is less than 1.5%, the gamma-aminobutyric acid content is 2.0-5.0mg/L, the glutamic acid content is 300-600mg/L, the lactic acid content is 5.0-22.0mg/mL, and the acetic acid content is 0.5-2.0mg/mL.

Description

Fermentation brine with aroma enhancement function, preparation method and application

Technical Field

The invention relates to the field of production processes of fermented vegetables, in particular to fermentation brine with an aroma-enhancing function, a preparation method and application.

Background

Fermented vegetables are a type of conventional fermented vegetable products formed by salting vegetables in a pickle jar at room temperature with a salt solution containing about 2-8% sodium chloride and anaerobically fermenting with the aid of lactic acid bacteria on the vegetable surface. The production of fermented vegetables originates from martin 3100 years ago and is handed over to the present, and the fermented vegetables become one of the important traditional fermented foods in China. During the fermentation process of the vegetables, the nutritional characteristics of the vegetables are maintained, and the special flavor different from that of the fresh vegetables is generated, so that the fermented vegetables are deeply loved by consumers as good products or seasonings for table service. The habit of making fermented vegetables is in many areas of China, especially the best known Sichuan pickle, and is praised as the soul of Sichuan vegetables due to its outstanding flavor contribution. The preparation method of Sichuan pickle is to soak and ferment in sodium chloride salt solution (saline water), and is also a method of soaking in old brine. The flavor quality of Sichuan pickles depends on the old brine which is recycled for a long time, and Sichuan pickles made of the old brine have better sensory quality. The brine is recycled pickle brine, and the pickle brine recycled for more than one month is generally called as brine.

Although the method for making pickles by using the old brine is widely used in Sichuan areas and the pickles made by the method are favored by consumers, the problems of unstable product quality, insufficient flavor, long fermentation period and the like often exist in the products due to the lack of definition of standardization and quality of the old brine at present, and the application of the old brine soaking method in the standardized industrial production of the Sichuan pickles is limited.

Disclosure of Invention

The invention aims to: in order to solve the problems of insufficient flavor and unstable quality of the conventional fermentation brine, the invention provides fermentation brine with an aroma enhancement function, and a preparation method and application thereof. The invention specifically adopts the following technical scheme for realizing the purpose:

the fermentation brine with the fragrance enhancing function comprises the following components in percentage by mass in an aqueous solution: 20-30% of brine mother liquor, 4.0-5.0% of salt and the balance of water, wherein the content of lactic acid bacteria in the brine mother liquor is 4.0-8.0lg (CFU/mL), the content of yeast is 4.0-7.0lg (CFU/mL), the total amount of bacteria is 4.00-7.5lg (CFU/mL), and the content of salt is 2.0-6.0%; the pH value of the brine mother liquor is 3.2-3.8, the total acid content is 0.4-1.5g/100g, the reducing sugar content is less than 1.5%, the gamma-aminobutyric acid content is 2.0-5.0mg/L, the glutamic acid content is 300-600mg/L, the lactic acid content is 5.0-22.0mg/mL, and the acetic acid content is 0.5-2.0mg/mL.

Optionally, 30% -98% of the total number of the lactic acid bacteria are lactic acid bacteria belonging to the genera Lactobacillus and Pediococcus.

Optionally, 50% -99% of the total number of the yeasts is yeasts of the genus Kazachstania.

A preparation method of fermentation brine with a flavor enhancing function comprises the following steps:

(1) Preparing brine: mixing salt and drinking water at a certain proportion, stirring to dissolve;

(2) Vegetable pretreatment: cutting vegetables into blocks, strips and segments, or taking the whole vegetables as raw materials, cleaning, and draining;

(3) Preparing a vegetable brine mixture: adding the vegetables obtained by the pretreatment in the step (2) into the bittern obtained in the step (1);

(4) Fermentation culture: putting the vegetable bittern mixture prepared in the step (3) into a pickle jar, sealing, and controlling the temperature for fermentation;

(5) And (3) circulating fermentation: taking out the fermented vegetables obtained in the step (4), adding the vegetables pretreated in the step (2) into a pickle jar again, and controlling the temperature for fermentation;

(6) Preparing a fermented vegetable old brine mixture: repeating the step (5) for circulating fermentation to obtain a fermented vegetable old brine mixture;

(7) Preparing brine mother liquor: taking out the fermented vegetable brine mixture, and filtering to obtain filtrate, namely brine mother liquor;

(8) Preparation of brine for fermentation: mixing the brine mother liquor with salt, and finally adding water to ensure that the mass fraction of each component in the aqueous solution reaches: 20 to 30 percent of brine mother liquor and 4.0 to 5.0 percent of salt.

Optionally, in the step (1), the mass-to-volume ratio of the salt to the drinking water is 1.

Optionally, in the fermentation culture in the step (3) and the step (4), the fermentation humidity is 36-72%, the fermentation temperature is 20-25 ℃, and the fermentation time is 7-14 days.

Optionally, the number of times of the cyclic fermentation in the step (6) is 5-8.

Optionally, the mass-to-volume ratio of the vegetables to the bittern in the steps (3) and (5) is 1-1.

Optionally, in the step (7), filtering is performed by using a 100-200 mesh sieve.

The application of fermentation brine with the aroma enhancement function comprises the following steps:

A. vegetable pretreatment: sorting vegetables to remove impurities and inedible parts, cutting the vegetables into blocks, strips, segments or not cutting the whole vegetables as raw materials, cleaning and draining for later use;

B. preparing a vegetable and fermentation brine mixture: mixing the vegetables obtained by pretreatment with brine for fermentation according to the mass-volume ratio of 1-1;

C. fermentation culture: placing the mixture of vegetables and brine for fermentation into a pickle jar, sealing, fermenting at 20-25 deg.C and humidity of 36-72% for 7-14 days.

Compared with the prior art, the invention has the advantages that:

the flavor of the pickled vegetables is formed by the metabolism of vegetable raw materials, auxiliary materials and microorganisms, and the metabolic activity of the microorganisms is the most main way for forming the flavor of the fermented vegetables. The flavor formation of the traditional pickle mainly depends on a unique microbial flora in the old brine, the old brine contains high-content lactic acid bacteria flora and saccharomycetes, and the stable microbial composition is matched with an appropriate physical and chemical environment to ensure the continuous formation of the flavor of the pickle. By analyzing the microbial characteristics and the physicochemical environment of the old brine, the fermentation environment suitable for microbial fermentation to generate aroma components and active substances can be excavated, so that the fermentation brine with the aroma enhancement function is developed, the pickle product with rich and mellow flavor is produced, and the technical guarantee is provided for the production process of fermenting vegetables by putting the stable and standardized fermentation brine with the aroma enhancement function.

The brine for fermentation prepared by the invention has the advantages of stabilized microbial quantity, physicochemical indexes and active ingredient content, can provide an optimal fermentation environment for microbial aroma enhancement, overcomes the problems of insufficient flavor and unstable quality of fermented vegetable products prepared by a conventional method, produces pickled vegetable products with rich and mellow flavor by using the old brine with the aroma enhancement function, contributes to the stabilization of the aroma enhancement function, the development of the brine for standardized fermentation and the development of flavor enhanced fermented vegetable products, can improve the quality stability of the products in the processes of production, storage, transportation and sale, provides theoretical support and technical assistance for the development of the fermented vegetable industry, and has wide market prospect.

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are a part of the embodiments of the present invention, but not all of the embodiments.

Thus, the following detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Detailed Description

The fermentation brine with the aroma enhancement function comprises the following components in percentage by mass in an aqueous solution: 20-30% of brine mother liquor, 4.0-5.0% of salt and the balance of water, wherein the content of lactic acid bacteria in the brine mother liquor is 4.0-8.0lg (CFU/mL), the content of yeast is 4.0-7.0lg (CFU/mL), the total amount of bacteria is 4.00-7.5lg (CFU/mL), and the content of salt is 2.0-6.0%; the pH value of the brine mother liquor is 3.2-3.8, the total acid content is 0.4-1.5g/100g, the reducing sugar content is less than 1.5%, the gamma-aminobutyric acid content is 2.0-5.0mg/L, the glutamic acid content is 300-600mg/L, the lactic acid content is 5.0-22.0mg/mL, and the acetic acid content is 0.5-2.0mg/mL.

The brine mother liquor is relatively stable in physical and chemical properties and provides necessary conditions for microbial growth, so that more flavor substances such as organic acids, esters, alcohols and the like can be generated in the process of fermenting pickled vegetables, the flavor of the pickled vegetables is improved, the brine is rich in various flavor substances, and the problems of insufficient flavor and unstable quality of the conventional fermented brine are solved.

The mother liquor of the brine is rich in gamma-aminobutyric acid and glutamic acid, wherein the gamma-aminobutyric acid is an important inhibitory neurotransmitter in a nervous system, reduces blood pressure, regulates cerebral vessels, promotes synthesis of phthalein choline, enables brain cells to move vigorously, promotes metabolism of brain tissues and recovers functions of the brain cells; regulating arrhythmia, treating epilepsy, improving lipid metabolism, preventing arteriosclerosis, preventing skin aging, and regulating hormone secretion; relieving pain from chronic diseases such as arthritis; in addition, it has sweet taste, can enhance food flavor, and plays an important role in central regulation of gastric acid secretion, and has important effects in improving brain function, regulating emotion, resisting anxiety, and lowering blood pressure. Glutamic acid is one of basic amino acids for nitrogen metabolism in organisms, has important significance in metabolism, is a main constituent of protein, and participates in the metabolism of organisms.

30-98% of the total number of the Lactobacillus is Lactobacillus and Pediococcus Lactobacillus.

50-99% of the total number of the yeasts is Kazachstania yeasts.

(2) Vegetable pretreatment: cutting vegetables into blocks, strips and segments, or not cutting the whole vegetables as raw materials, cleaning, and draining;

In the step (1), the mass-to-volume ratio of the edible salt to the drinking water is 1.

In the fermentation culture of the step (3) and the step (4), the fermentation humidity is 36-72%, the fermentation temperature is 20-25 ℃, and the fermentation time is 7-14 days.

And (3) in the step (6), the cycle fermentation is repeated for 5-8 times in the preparation of the fermented vegetable brine mixture.

The mass volume ratio of the vegetables to the bittern in the steps (3) and (5) is 1-1.

In the step (7), filtering is carried out by using a 100-200-mesh sieve.

The application of fermentation brine with a flavoring function comprises the following steps:

C. fermentation culture: placing the mixture of vegetables and brine for fermentation into pickle jar, sealing, fermenting at 20-25 deg.C and humidity of 36-72% for 7-14 days.

Example 1

Preparing pickled radish with fermentation brine with an aroma enhancing function:

preparation of brine for pickled radish fermentation with flavoring function:

(1) Preparing brine: weighing 40g of salt, measuring 1000mL of drinking water, mixing the salt and the drinking water, and stirring until the salt and the drinking water are dissolved to obtain brine;

(2) Vegetable pretreatment: sorting radix Raphani, herba Apii Graveolentis, fructus Viticis negundo, bulbus Allii Cepae, and Bulbus Allii to remove impurities and inedible parts, cutting into strips or blocks, cleaning, and draining;

(3) Preparation of vegetable brine mixture: adding the radish obtained in the step (2) into the bittern obtained in the step (1) according to the proportion of 1;

(4) Fermentation culture: putting the vegetable bittern mixture prepared in the step (3) into a pickle jar, sealing, and fermenting for 10 days at 25 ℃;

(5) And (3) circulating fermentation: taking out the fermented pickle obtained in the step (4), adding the vegetables pretreated in the step (2) into a pickle jar again, and fermenting for 10 days at 25 ℃;

(6) Preparing a fermented vegetable old brine mixture: repeating the step (5) for circulating fermentation for 5 times to obtain a fermented vegetable old brine mixture;

(7) Preparing brine mother liquor: taking out the fermented vegetable brine mixture, and filtering with a 200-mesh sieve to obtain a filtrate, namely the brine mother liquor.

(8) Preparing brine for fermentation: mixing the brine mother liquor and the salt, and finally using water to enable the concentration of each component to reach: brine mother liquor 20% and salt 5.0%.

Preparing the aroma enhanced pickled radish:

(1) Vegetable pretreatment: sorting the radishes to remove impurities and inedible parts, then cutting the radishes into strips, cleaning, and draining for later use;

(2) Preparing a radish and brine mixture for fermentation: mixing the radish obtained by pretreatment and brine for fermentation according to the proportion of 1 (W/V) to obtain a mixture of the radish and the brine for fermentation;

(3) Fermentation culture: putting the radish and brine mixture for fermentation into a pickle jar, sealing, controlling the fermentation humidity to be 36%, the fermentation temperature to be 25 ℃ and the fermentation time to be 7 days, and obtaining the radish pickle with enhanced fragrance.

Example 2

Preparation of pickled peppers from fermentation brine with aroma enhancement function

Preparation of brine for pepper soaking fermentation with fragrance enhancing function:

(1) Preparing brine: weighing 50g of salt, measuring 1000mL of drinking water, mixing the salt and the drinking water, and stirring until the salt and the drinking water are dissolved to obtain brine;

(2) Pretreating the peppers: the method comprises the following steps of (1) sorting the peppers to remove impurities and inedible parts, taking the whole vegetables as raw materials without cutting, cleaning, and draining for later use;

(3) Preparing a capsicum brine mixture: adding the hot peppers obtained in the step (2) into the bittern obtained in the step (1) according to the proportion of 1;

(4) Fermentation culture: placing the mixture of the capsicum brine prepared in the step (3) into a pickle jar, sealing, and fermenting for 14 days at the temperature of 20 ℃;

(5) Circulating fermentation: taking out the pickled peppers obtained in the step (4) after fermentation, adding the peppers obtained through pretreatment in the step (2) into a pickled vegetable jar again, and fermenting for 14 days at the temperature of 20 ℃;

(6) Preparing a fermented chili old brine mixture: repeating the step (5) for 5 times of circulating fermentation to obtain a fermented pepper old brine mixture;

(7) Preparing brine mother liquor: taking out the fermented chili brine mixture, and filtering with a 100-mesh sieve to obtain a filtrate, namely brine mother liquor.

(8) Preparing brine for fermentation: mixing the brine mother liquor with salt, and finally adding water to enable the concentration of each component to reach: 30% of brine mother liquor and 4.0% of salt.

Preparing the aroma enhanced pickled peppers:

(1) Vegetable pretreatment: removing impurities and inedible parts of the peppers, cleaning the peppers by taking the whole vegetables as raw materials without cutting the peppers, and draining the peppers for later use;

(2) Preparing a mixture of pepper and brine for fermentation: mixing the pepper obtained by pretreatment with old brine according to the proportion of 1 (w/v);

(3) Fermentation culture: placing the mixture of Capsici fructus and brine for fermentation into pickle jar, sealing, controlling fermentation humidity at 72%, fermentation temperature at 25 deg.C, and fermentation time at 14 days to obtain pickled Capsici fructus with enhanced fragrance.

Example 3

Preparation of pickled tender ginger by using fermentation brine with aroma enhancement function

The preparation method of the brine for fermenting the pickled tender ginger with the fragrance enhancing function comprises the following steps:

(1) Preparing brine: weighing 45g of salt, measuring 1000mL of drinking water, mixing the salt and the drinking water, and stirring until the salt and the drinking water are dissolved to obtain brine;

(2) Vegetable pretreatment: sorting rhizoma Zingiberis recens, bulbus Allii, herba Apii Graveolentis, and fructus Capsici to remove impurities and inedible part, cutting into strips or blocks, cleaning, and draining;

(3) Preparing a vegetable brine mixture: adding the vegetables obtained in the step (2) into the bittern obtained in the step (1) according to the proportion of 1;

(4) Fermentation culture: putting the vegetable bittern mixture prepared in the step (3) into a pickle jar, sealing, and fermenting for 7 days at 25 ℃;

(5) And (3) circulating fermentation: taking out the fermented pickle obtained in the step (4), adding the vegetables pretreated in the step (2) into a pickle jar again, and fermenting for 7 days at 25 ℃;

(6) Preparing a fermented vegetable old brine mixture: repeating the step (5) for 8 times of circulating fermentation to obtain a fermented vegetable old brine mixture;

(7) Preparing brine mother liquor: taking out the fermented vegetable brine mixture, and filtering with a 150-mesh sieve to obtain a filtrate, namely brine mother liquor.

(8) Preparing brine for fermentation: mixing the brine mother liquor with salt, and finally adding water to enable the concentration of each component to reach: 25% of brine mother liquor and 4.5% of salt.

Preparing the aroma enhanced tender ginger:

(1) Vegetable pretreatment: sorting the tender ginger to remove impurities and inedible parts, not cutting the tender ginger, taking the whole vegetable as a raw material, cleaning, and draining for later use;

(2) Preparing a ginger larva and brine mixture for fermentation: mixing the tender ginger obtained by pretreatment with brine for fermentation according to the proportion of 1;

(3) Fermentation culture: placing the mixture of the tender ginger and the brine for fermentation into a pickle jar, sealing, controlling the fermentation humidity to be 60%, the fermentation temperature to be 25 ℃ and the fermentation time to be 7 days, and obtaining the pickled tender ginger with enhanced fragrance.

Example 4

Preparation of pickled Chinese onion by using fermentation brine with aroma enhancement function

The preparation of the brine for fermentation of the pickled allium chinense with the fragrance enhancing function comprises the following steps:

(2) Preprocessing allium chinense: sorting out the allium chinense to remove impurities and inedible parts, cutting the allium chinense into blocks, cleaning, and draining for later use;

(3) Preparing an allium chinensis brine mixture: adding the allium chinense obtained in the step (2) into the bittern obtained in the step (1) according to the proportion of 1;

(4) Fermentation culture: putting the allium chinensis brine mixture prepared in the step (3) into a pickle jar, sealing, and fermenting for 10 days at 25 ℃;

(5) And (3) circulating fermentation: taking out the fermented pickled allium chinense obtained in the step (4), adding the allium chinense pretreated in the step (2) into a pickle jar again, and fermenting for 10 days at 25 ℃;

(6) Preparing a fermented allium chinense old brine mixture: repeating the step (5) for circulating fermentation for 5 times to obtain a fermented allium chinense old brine mixture;

(7) Preparing brine mother liquor: taking out the fermented allium chinensis brine mixture, and filtering the mixture by using a 200-mesh sieve to obtain filtrate, namely brine mother liquor.

(8) Preparing brine for fermentation: mixing the brine mother liquor with salt, and finally adding water to enable the concentration of each component to reach: brine mother liquor 23% and salt 5.0%.

Preparing the aroma enhanced pickled allium chinense:

(1) Vegetable pretreatment: sorting out the allium chinense to remove impurities and inedible parts, cutting the allium chinense into blocks, cleaning, and draining for later use;

(2) Preparing a allium chinense and brine mixture for fermentation: mixing the pretreated allium chinensis and old brine according to the proportion of 1 (W/V) to obtain an allium chinensis and brine mixture for fermentation;

(3) Fermentation culture: putting the mixture of the allium chinense and brine for fermentation into a pickle jar, sealing, controlling the fermentation humidity to be 50%, the fermentation temperature to be 25 ℃ and the fermentation time to be 7 days, thus obtaining the pickled allium chinense with enhanced fragrance.

Example 5

Preparation of assorted pickle by using fermentation brine with aroma enhancing function

The preparation method of the brine for the fermentation of the pickled Chinese cabbage with the aroma enhancement function comprises the following steps:

(2) Vegetable pretreatment: sorting mustard, pepper, garlic, celery, onion and radish to remove impurities and inedible parts, detaching leaf blades of the mustard, cutting the rest vegetables into strips or blocks, cleaning, and draining for later use;

(4) Fermentation culture: putting the vegetable bittern mixture prepared in the step (3) into a pickle jar, sealing, and fermenting for 14 days at 20 ℃;

(5) Circulating fermentation: taking out the fermented pickle obtained in the step (4), adding the vegetables pretreated in the step (2) into a pickle jar again, and fermenting for 14 days at 25 ℃;

(6) Preparing a fermented mustard old brine mixture: repeating the step (5) for 5 times of circulating fermentation to obtain a fermented vegetable old brine mixture;

(7) Preparing brine mother liquor: taking out the fermented vegetable brine mixture, and filtering with a 100-mesh sieve to obtain a filtrate, namely brine mother liquor.

Preparing the aroma-enhanced assorted pickled vegetables:

(1) Vegetable pretreatment: impurity and inedible part are got rid of in the arrangement of vegetables, pull down the vegetables blade, wash, and it is reserve to drip to do, and the vegetables kind includes: capsicum frutescens, ginger, radish with red peel, celery and allium chinense.

(2) Preparing a mixed old brine mixture: mixing the pretreated assorted vegetables and the brine in a ratio of 1.

(3) Fermentation culture: placing the mixed vegetable bittern mixture into pickle jar, sealing, controlling fermentation humidity at 45%, fermentation temperature at 25 deg.C, and fermenting for 7 days to obtain aromatic-enhanced mixed pickled vegetable.

Test example 1

1.1 parameter index and detection method

The determination method comprises the following steps: the types and amounts of flavors of kimchi produced in example 1 were measured as experimental groups, and the types and amounts of flavors of brine water obtained by primary fermentation were measured as control groups.

The measuring instrument: GC-MS gas chromatography/mass spectrometer.

The measurement results are shown in Table 1.

1.2 test results

TABLE 1 measurement results of volatile flavor components of pickled red-skin radish

1.3 analysis of results

Referring to table 1, in terms of flavor substances of products, 3 types of acids, alcohols and esters in an experimental group of vegetables fermented by brine for fermentation greatly contribute to the flavor of pickled vegetables, namely 4, 13 and 16 types of the acids, alcohols and esters, respectively, while 3,8 and 3 types of the acids, alcohols and esters in a control group are less than those in brine for fermentation, so that the types of the flavor substances in brine in the experimental group are obviously more than those in the control group; the types of the sulfur-containing compounds in the control group reach 10, the types of the sulfur-containing compounds in the experimental group are 8, and more substances with pungent odor in the control group can be seen, so that the irritation is higher, and the flavor is not good enough.

Test example 2

2.1 parameter index and detection method

The determination method comprises the following steps: the types and amounts of flavors of pickled peppers prepared in example 2 were measured as an experimental group, and the types and amounts of flavors of brine solution fermented once were measured as a control group.

The measuring instrument: GC-MS gas chromatography/mass spectrometer.

The measurement results are shown in Table 2.

2.2 test results

Table 2 kimchi volatile flavor measurement results

2.3 analysis of results

Referring to table 2, in terms of flavor substances of the product, the types of the substances with large contribution to the flavor of pickled Chinese cabbage in the experimental group, namely 3 types of acids, alcohols and esters, are respectively 12, 20 and 42, while the types of the substances with large contribution to the flavor of pickled Chinese cabbage in the control group, namely 4, 17 and 27, respectively, so that the types of the brine flavor substances in the experimental group are obviously more than those in the control group, and the sulfur-containing compounds in the control group are obviously higher than those in the experimental group, which indicates that the pickled Chinese cabbage in the control group has stronger pungent smell and poor flavor.

Test example 3

3.1 parameter index and detection method

The measuring method comprises the following steps: the types and amounts of flavor substances of the paozi ginger prepared in example 3 were measured as an experimental group, and the types and amounts of flavor substances of the brine solution fermented once were measured as a control group.

The measuring instrument: GC-MS gas chromatography/mass spectrometer.

The measurement results are shown in Table 3.

3.2 test results

TABLE 3 measurement results of volatile flavor components of kimchi with ginger

3.3 analysis of results

Referring to table 3, in terms of product flavor substances, the types of volatile flavor substances in the experimental group are obviously more than those in the control group, and the types of substances with large contribution to the flavor of pickled Chinese cabbage of 3 types of acids, alcohols and esters in the experimental group are respectively 3, 40 and 15, while the types of substances with acids, alcohols and esters in the control group fermented by saline water are respectively 4, 28 and 13; the control group had more sulfur-containing compounds and was seen to have a significantly higher pungent odor than the experimental group.

Test example 4

4.1 parameter index and detection method

The determination method comprises the following steps: the types and the amounts of the flavor substances of the prepared allium macrostemon in example 4 were measured as an experimental group, and the types and the amounts of the flavor substances of the brine of brine fermented at one time were measured as a control group.

The measuring instrument: GC-MS gas chromatography/mass spectrometer.

The measurement results are shown in Table 4.

4.2 test results

TABLE 4 measurement results of volatile flavor substances of allium chinense pickle

4.3 analysis of results

Referring to table 4, in terms of product flavor substances, the types of substances with larger contribution to the flavor of pickled Chinese cabbage in the acid, alcohol and ester 3 groups of the experimental group are respectively 7, 16 and 15, while the types of substances with the acid, alcohol and ester in the control group fermented by saline are respectively 6, 12 and 8, and the experimental group is significantly higher than the control group; while the control group fermented with brine had various sulfur compounds, it was found that the pungent odor substances of the experimental group were significantly lower than those of the control group.

Test example 5

5.1 parameter index and detection method

The measuring method comprises the following steps: the flavor types and amounts of the assorted pickle prepared in example 5 were measured as experimental groups, and the flavor types and amounts of the brine solution obtained in the first fermentation were measured as control groups.

The measuring instrument: GC-MS gas chromatography/mass spectrometer.

The measurement results are shown in Table 5.

5.2 test results

TABLE 5 measurement results of volatile flavor of kimchi

5.3 analysis of results

Referring to table 5, in terms of product flavor substances, the types of substances with large contribution to the flavor of pickled Chinese cabbage of 3 types of acids, alcohols and esters in the experimental group are respectively 6, 12 and 14, while the types of substances with large contribution to the flavor of pickled Chinese cabbage of 1, 10 and 6 in the control group fermented by saline water are respectively, so that the types of flavor substances in the experimental group are obviously higher than those in the control group; the control group fermented by the saline water contains 34 sulfur-containing compounds which are obviously higher than those in the experimental group, so that the pickle of the control group has strong pungent smell and poor flavor.

In conclusion, the fermentation brine with the aroma enhancement function, the preparation method and the application can generate organic acid, ethanol, mannitol and the like, the acid substances and the alcohol substances are subjected to esterification reaction to generate aromatic esters, the aromatic esters enable the brine to have rich aroma and taste, compared with a control group in a test example, the brine has more acid, alcohol, ester and other flavor substances, and the aroma and the flavor of the fermentation brine are sufficient; in addition, the brine prepared in the examples 1 to 5 has rich flavor substances, and the quality of the fermentation brine is stable; therefore, the invention solves the problems of insufficient flavor and unstable quality of the existing fermented brine.

Claims

1. The fermentation brine with the fragrance enhancing function is characterized by comprising the following components in percentage by mass in an aqueous solution: 20-30% of brine mother liquor, 4.0-5.0% of salt and the balance of water, wherein the content of lactic acid bacteria in the brine mother liquor is 4.0-8.0lg (CFU/mL), the content of yeast is 4.0-7.0lg (CFU/mL), the total amount of bacteria is 4.00-7.5lg (CFU/mL), and the content of salt is 2.0-6.0%; the pH value of the brine mother liquor is 3.2-3.8, the total acid content is 0.4-1.5g/100g, the reducing sugar content is less than 1.5%, the gamma-aminobutyric acid content is 2.0-5.0mg/L, the glutamic acid content is 300-600mg/L, the lactic acid content is 5.0-22.0mg/mL, and the acetic acid content is 0.5-2.0mg/mL.

2. A fermentation brine with flavoring function according to claim 1, wherein 30% -98% of the total number of lactic acid bacteria are lactic acid bacteria of the genera Lactobacillus and Pediococcus.

3. The fermentation brine with flavoring function as claimed in claim 2, wherein 50-99% of the total yeast is yeast belonging to genus Kazachstania.

4. A process for preparing a fermentation brine with flavoring properties according to any one of claims 1 to 3, comprising the steps of:

(1) Preparing brine: mixing salt and drinking water in proportion, and stirring to dissolve;

(3) Preparation of vegetable brine mixture: adding the vegetables obtained by the pretreatment in the step (2) into the bittern obtained in the step (1);

(5) And (3) circulating fermentation: taking out the fermented vegetables obtained in the step (4), adding the vegetables pretreated in the step (2) into the pickle jar again, and controlling the temperature for fermentation;

(8) Preparation of brine for fermentation: mixing the brine mother liquor and the salt, and finally adding water to ensure that the mass fraction of each component in the water solution is as follows: brine mother liquor 20-30 wt% and salt 4.0-5.0 wt%.

5. The preparation method of fermentation brine with flavoring function according to claim 4, wherein the mass volume ratio of the salt to the drinking water in the step (1) is 1.

6. The method for preparing fermentation brine with flavor enhancement function according to claim 4, wherein in the fermentation culture in the step (3) and the step (4), the fermentation humidity is 36-72%, the fermentation temperature is 20-25 ℃, and the fermentation time is 7-14 days.

7. The method for preparing fermentation brine with flavoring function as claimed in claim 4, wherein the number of times of the cyclic fermentation in step (6) is 5-8.

8. The preparation method of fermentation brine with flavoring function according to claim 4, wherein the mass volume ratio of the vegetable to the brine in the step (3) to the step (5) is 1 to 1.

9. The method for preparing fermentation brine with flavoring function according to claim 4, wherein the step (7) is carried out by filtering with 100-200 mesh sieve.

10. Use of a fermentation brine with flavoring properties according to claims 1 to 9, characterized in that it comprises the following steps:

A. vegetable pretreatment: sorting vegetables to remove impurities and inedible parts, cutting the vegetables into blocks, strips, segments or not cutting the whole vegetables as raw materials, cleaning, draining for later use;

B. preparing a vegetable and fermentation brine mixture: mixing the vegetables obtained by pretreatment with brine for fermentation according to the mass volume ratio of 1;