CN115568568A - 一种用于腌制酸菜的物质及腌制酸菜的方法 - Google Patents
一种用于腌制酸菜的物质及腌制酸菜的方法 Download PDFInfo
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Abstract
本发明公开了一种用于腌制酸菜的物质，包括以下重量份数的成分：老母水8‑12份、清水79‑83份、白酒1‑3份、植物乳杆菌0.8‑1.2份、肠膜明串珠菌亚种0.3‑0.7份、戊糖片球菌0.4‑0.6份、银杏黄酮0.4‑0.6份、天然防腐剂4.2‑4.8份、麦芽糊精0.1‑0.3份。本发明还提供了上述物质用于腌制酸菜的方法。本发明物质对酸菜的腌制具有较好的腌制效果，可广泛应用于酸菜腌制技术领域。
Description
技术领域
本发明涉及酸菜腌制技术领域，具体是指一种用于腌制酸菜的物质及腌制酸菜的方法。
背景技术
酸菜是发酵食品之一，它是借助于老坛水(无盐)天然附着在荠菜表面上的微生物、添加益生乳杆菌复合配方以及淘米水的表面生物触霉反应进行乳酸发酵而形成的一种特色发酵制品。无盐酸菜以其丰富的营养价值、独特的风味和良好的质地深受人们的喜爱。
但是，现有技术中用于腌制无盐酸菜的物质存在的缺点是使得酸菜亚硝酸盐含量高，保质期短暂，还存在的缺点是大肠杆菌等超标，对人体具有一定的危害。
发明内容
针对以上问题，本发明提出了一种能够降低亚硝酸盐含量、且能够延长酸菜保质期的物质。
本发明提供的技术方案为：
一种用于腌制酸菜的物质，其特征在于，包括以下重量份数的成分：老母水8-12份、清水79-83份、白酒1-3份、植物乳杆菌0.8-1.2份、肠膜明串珠菌亚种0.3-0.7份、戊糖片球菌0.4-0.6份、银杏黄酮0.4-0.6份、天然防腐剂4.2-4.8份、麦芽糊精0.1-0.3份。
优选地，包括以下重量份数的成分：老母水8份、清水79份、白酒1份、植物乳杆菌0.8份、肠膜明串珠菌亚种0.3份、戊糖片球菌0.4份、银杏黄酮0.4份、天然防腐剂4.2份、麦芽糊精0.1份。
优选地，包括以下重量份数的成分：老母水12份、清水83份、白酒3份、植物乳杆菌1.2份、肠膜明串珠菌亚种0.7份、戊糖片球菌0.6份、银杏黄酮0.6份、天然防腐剂4.8份、麦芽糊精0.3份。
优选地，包括以下重量份数的成分：老母水10份、清水81份、白酒2份、植物乳杆菌1份、肠膜明串珠菌亚种0.5份、戊糖片球菌0.5份、银杏黄酮0.5份、天然防腐剂4.5份、麦芽糊精0.2份。
本发明还提供了一种技术方案：
一种利用上述所述的物质来腌制酸菜的方法，将老母水、清水、白酒、植物乳杆菌、肠膜明串珠菌亚种、戊糖片球菌、银杏黄酮、天然防腐剂、麦芽糊精加入到酸菜腌制用容器中来腌制无盐酸菜。
本发明与现有技术相比的优点在于：
通过采用本发明提出的物质来腌制酸菜，缩短了酸菜的腌制时间；
结果检测可知：在整个发酵过程中pH值和可溶性蛋白质含量均呈现先下降后趋于稳定的规律；亚硝酸盐含量在发酵第3天时出现“亚硝峰”，峰值约为0.023mg/kg；当酸菜发酵成熟后，亚硝酸盐含量保持在较低的水平即0.03-0051mg/kg，远远低于国家卫生标准20mg/kg；整个发酵过程中细菌总数、乳酸菌数量和酵母菌数量均呈现显依次逐步增加规律，且未检测到霉菌，发酵初期检测到了微量的大肠菌群，但发酵5天后，再次添加本发明物质，复方防腐剂下去，并未再检测到大肠菌群；发酵后期乳酸菌数量始终保持在105～106数量级的范围内，这对保持酸菜发酵制品的风味以及提高酸菜的贮藏性能提供了有利的条件。且本发明腌制出的酸菜在常温下可以保证18个月不会变质。
具体实施方式
下面结合实施例对本发明做进一步的详细说明。
实施例一
一种用于腌制酸菜的物质，包括以下重量份数的成分：老母水8份、清水79份、白酒1份、植物乳杆菌0.8份、肠膜明串珠菌亚种0.3份、戊糖片球菌0.4份、银杏黄酮0.4份、天然防腐剂4.2份、麦芽糊精0.1份。在利用本发明来腌制酸菜的过程中，将本发明中提出的物质与酸菜进行混合，实现无盐酸菜的腌制功能。
实施例二
一种用于腌制酸菜的物质，包括以下重量份数的成分：老母水12份、清水83份、白酒3份、植物乳杆菌1.2份、肠膜明串珠菌亚种0.7份、戊糖片球菌0.6份、银杏黄酮0.6份、天然防腐剂4.8份、麦芽糊精0.3份。
其用于腌制酸菜的方法与实施例一相同。
实施例三
一种用于腌制酸菜的物质，包括以下重量份数的成分：老母水10份、清水81份、白酒2份、植物乳杆菌1份、肠膜明串珠菌亚种0.5份、戊糖片球菌0.5份、银杏黄酮0.5份、天然防腐剂4.5份、麦芽糊精0.2份。
其用于腌制酸菜的方法与实施例一相同。
实施例四
在本实施例中，对本发明提出的技术方案进行具体的说明。
风味和质地是评价酸菜品质的重要指标，本实验以大荠菜为原料，对酸菜自然发酵过程中的风味形成及质地变化进行了系统研究。通过酸菜工艺的改变，比传统的发酵时间大大缩短。对无盐酸菜自然发酵过程中主要理化指标和微生物指标进行了测定，结果表明：在整个发酵过程中，pH值和可溶性蛋白质含量均呈现先下降后趋于稳定的规律；亚硝酸盐含量在发酵第3天时出现“亚硝峰”，峰值约为0.023mg/kg；当酸菜发酵成熟后，亚硝酸盐含量保持在较低的水平0.03mg/kg-0051mg/kg，远远低于国家卫生标准20mg/kg。
在整个发酵过程中，细菌总数、乳酸菌数量和酵母菌数量均呈现显依次逐步增加规律，且未检测到霉菌，发酵初期检测到了微量的大肠菌群，但发酵5天后，由于随后又添加了本发明物质，纯天然复方防腐剂下去，并未再检测到大肠菌群；发酵后期乳酸菌数量始终保持在105～106数量级的范围内，这对保持酸菜发酵制品的风味以及提高酸菜的贮藏性能提供了有利的条件。且本发明提供的腌制成的酸菜常温下可以保证18个月不会变质。
对酸菜自然发酵过程中非挥发性风味成分变化进行了分析。利用氨基酸自动分析仪鉴定了酸菜自然发酵过程中游离氨基酸的种类,，并采用外标法计算其含量的变化。结果表明：酸菜发酵过程中共检测出17种游离氨基酸，除了组氨酸外，其他16种游离氨基酸的含量都有不同程度的增加；游离氨基酸总量在发酵中期时最高达568.7mg/L；由于谷氨酸和天门冬氨酸的味道强度值(TAV)大于1，对酸菜发酵过程中风味的形成贡献较大，是酸菜鲜味主要的来源，而其他游离氨基酸TAV值均小于1，对酸菜风味的形成贡献不显著；发酵中后期，必需氨基酸与非必需氨基酸的比值分别达0.85和0.83，表明酸菜成熟后，食用营养价值较全面：发酵过程中可滴定酸含量持续增加，可溶性糖含量持续减少，发酵中后期，糖酸比较小，酸菜酸香浓郁，风味较佳。
因此，通过采用本发明提供的物质来用于腌制酸菜，从而不但实现了缩短酸菜腌制时间的功能，而且还延长了腌制成酸菜的保质期，且还保证了酸菜的口感以及安全性。
实施例五
在本实施例中，对本发明提出的物质进行无毒性验证。
分别取一定量的本物质分为三组，并将其与大鼠喜食的食物进行混合，利用其连续给大鼠饲喂三个月，并每隔一个星期观察大鼠的生理特征。
其中，三组分为实验组、对照组以及空白组，实验组食用掺混有本发明物质的食物，对照组食用掺混有现有市面上的酸菜的食物，空白组食用单一的喜食食物。
经过观察可知，实验组用户实现了提高大鼠食用食物的兴趣感，从而得到了更快的生长发育速度，且生理状态良好。
因此可知，本发明提供的物质没有毒性，安全可食用。
Claims (5)
1.一种用于腌制酸菜的物质，其特征在于，包括以下重量份数的成分：老母水8-12份、清水79-83份、白酒1-3份、植物乳杆菌0.8-1.2份、肠膜明串珠菌亚种0.3-0.7份、戊糖片球菌0.4-0.6份、银杏黄酮0.4-0.6份、天然防腐剂4.2-4.8份、麦芽糊精0.1-0.3份。
2.根据权利要求1所述的一种用于腌制酸菜的物质，其特征在于，包括以下重量份数的成分：老母水8份、清水79份、白酒1份、植物乳杆菌0.8份、肠膜明串珠菌亚种0.3份、戊糖片球菌0.4份、银杏黄酮0.4份、天然防腐剂4.2份、麦芽糊精0.1份。
3.根据权利要求1所述的一种用于腌制酸菜的物质，其特征在于，包括以下重量份数的成分：老母水12份、清水83份、白酒3份、植物乳杆菌1.2份、肠膜明串珠菌亚种0.7份、戊糖片球菌0.6份、银杏黄酮0.6份、天然防腐剂4.8份、麦芽糊精0.3份。
4.根据权利要求1所述的一种用于腌制酸菜的物质，其特征在于，包括以下重量份数的成分：老母水10份、清水81份、白酒2份、植物乳杆菌1份、肠膜明串珠菌亚种0.5份、戊糖片球菌0.5份、银杏黄酮0.5份、天然防腐剂4.5份、麦芽糊精0.2份。
5.一种利用权利要求1-4任一项所述的物质来腌制酸菜的方法，其特征在于，将老母水、清水、白酒、植物乳杆菌、肠膜明串珠菌亚种、戊糖片球菌、银杏黄酮、天然防腐剂、麦芽糊精加入到酸菜腌制用容器中来腌制无盐酸菜。
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