CN103719788B - Low-salt fermented leaf mustard and preparation method thereof - Google Patents

Abstract

The invention discloses a low-salt fermented mustard. The salt content in the low-salt fermented mustard is lower than 5g/kg, and the nitrite content is lower than 4mg/kg. The low-salt fermented mustard has low salt and nitrite content and is beneficial to human health. Also disclosed is a method for preparing the above-mentioned low-salt fermented mustard greens, which includes the following steps: (1) preparing a fermentation base liquid, first preparing a water extract of ginger and garlic to obtain a natural spice extract, adding salt, Isomalto-oligosaccharide and fructo-oligosaccharide are mixed to obtain the fermentation base material liquid; (2) select mustard greens, put them in the fermentation container after pretreatment, add the fermentation base material liquid, and add the concentrated bacteria liquid of Streptococcus thermophilus and Bulgarian milk Bacillus concentrated bacterial liquid, then sealed fermentation container, and fermented at room temperature; (3) After one day of fermentation, open the fermentation container, inoculate the concentrated bacterial liquid of Bifidobacterium adolescentis, seal the fermentation container, and continue fermentation at room temperature for 4 to 6 days to obtain Low-salt fermented mustard greens.

Description

A kind of low-salt fermented mustard and preparation method thereof

technical field

The invention belongs to the technical field of fermented mustard, in particular to a low-salt fermented mustard and a preparation method thereof.

Background technique

Fermented vegetables are traditional vegetable processing products in my country. After vegetables are fermented, they not only form flavor substances such as lactic acid, diacetyl, and ketone compounds, but also produce a large number of probiotics such as Lactobacillus and Bifidobacterium. Unique health functions of fermented vegetable products.

The traditional fermented vegetable process uses the high osmotic pressure of table salt to form an environment conducive to the growth and metabolism of lactic acid bacteria. However, the traditional high-salt process has disadvantages such as long production cycle, high cost, unstable flavor of the finished product, and excessive nitrite. At the same time, for consumers, long-term consumption of high-salt food will increase the burden on the heart and kidneys, and easily cause cardiovascular and cerebrovascular diseases such as heart disease and high blood pressure, which is not conducive to human health.

Contents of the invention

The object of the present invention is to provide a kind of low-salt fermented mustard, which has low content of salt and nitrite and is beneficial to human health.

The purpose of the present invention is also to provide the preparation method of the above-mentioned low-salt fermented mustard. The preparation method can effectively control the nitrite in the fermented mustard, and can reduce the salt content in the fermented mustard, which can satisfy people's food nutrition and health. demand.

The first object of the present invention is achieved through the following technical scheme: a low-salt fermented mustard, the content of salt in the low-salt fermented mustard is lower than 5g/kg, and the content of nitrite is lower than 4mg/kg.

The second object of the present invention is achieved through the following technical scheme: the preparation method of the above-mentioned low-salt fermented mustard comprises the following steps:

(1) Prepare the fermentation base material liquid, take ginger and garlic, mix well, add pure water, use water bath reflux to extract, combine the extracts to obtain the natural spice extract, add salt, isomaltooligosaccharide and fructooligosaccharides, mixed to obtain the fermentation base material liquid;

(2) Select the mustard, put it in a fermentation container after pretreatment, add the fermentation base material liquid, and add the concentrated bacterial liquid of Streptococcus thermophilus and the concentrated bacterial liquid of Lactobacillus bulgaricus, then seal the fermentation container, and ferment at room temperature;

(3) After one day of fermentation, open the fermentation container, inoculate the concentrated bacterial liquid of Bifidobacterium adolescentis, seal the fermentation container, and continue fermentation at room temperature for 4-6 days to obtain low-salt fermented mustard greens.

The invention uses mustard greens, a common vegetable in South China, as raw materials, adopts a low-salt fermentation process, that is, adopts a combination of artificial inoculation and natural fermentation, promotes the growth of lactic acid bacteria by adding oligosaccharides, and inhibits the growth of miscellaneous bacteria and regulates the growth of bacteria by adding natural spice extracts. Flavor can not only effectively regulate the nitrite in fermented mustard, but also reduce the salt content in fermented mustard.

The quality of ginger and garlic in step (1) of the present invention is preferably the same, and the amount of purified water is preferably 10 to 20 times the total mass of ginger and garlic.

In the present invention, the natural spice extract is added to the fermentation base liquid, mainly because ginger and garlic have the effect of inhibiting the growth of yeast, mold and other miscellaneous bacteria, and the natural spice extract of ginger and garlic is added to the fermentation base liquid, which can enrich The flavor of low-salt fermented mustard greens.

In step (1) of the present invention, the temperature during reflux extraction in a water bath is preferably 50-70°C, the number of extractions is preferably 2-3 times, and each extraction is preferably 3-5 hours.

The addition amount of salt in step (1) of the present invention is preferably to add 10 ~ 15g in 1L natural spice extract, the addition of isomaltooligosaccharide is preferably to add 100 ~ 150g in 1L natural spice extract, the addition of fructooligosaccharide The amount is preferably 100-150 g added to 1L of natural spice extract.

In the present invention, isomaltooligosaccharide, fructooligosaccharide, etc. are added to the fermentation base liquid, and these prebiotics can inhibit the growth and reproduction of three lactic acid bacteria such as Streptococcus thermophilus, Lactobacillus bulgaricus and Bifidobacterium adolescentis added in subsequent steps. Has a promoting effect.

The pretreatment of the mustard greens in the step (2) of the present invention preferably includes the following steps: select fresh mustard greens that are crisp and tender in texture, thick in flesh, free from insects and wounds, cleaned with running water, and placed in a ventilated place to drain the water naturally; Cutting the drained mustard greens into strips with a length of 6-8 cm and a width of 2-3 cm to obtain pretreated mustard greens.

The dosage of the fermentation base material liquid described in step (2) of the present invention is preferably 3 to 4 times the total mass of mustard raw materials.

The added amount of the Streptococcus thermophilus concentrated bacterial liquid and the Lactobacillus bulgaricus concentrated bacterial liquid described in step (2) of the present invention are both preferably 0.1-0.5% of the total mass of mustard raw materials.

The concentrated bacterial liquid of Streptococcus thermophilus and the concentrated bacterial liquid of Lactobacillus bulgaricus described in the present invention are preferably prepared by the following method: respectively culture Streptococcus thermophilus and Lactobacillus bulgaricus with glucose carbon source MRS liquid medium, make the The number of viable bacteria reached above 10 ⁶ CFU/mL, and the bacterial suspension was centrifuged and concentrated 3 to 6 times in a vacuum to obtain the concentrated bacterial liquid of Streptococcus thermophilus and concentrated bacterial liquid of Lactobacillus bulgaricus respectively.

In the step (2) of the present invention, the inoculum amount of the concentrated Bifidobacterium adolescentis solution is preferably 0.1-0.5% of the total mass of mustard raw materials.

The concentrated bacterial liquid of Bifidobacterium adolescentis described in the present invention is preferably prepared by the following method: the Bifidobacterium adolescentis is cultured with a lactose carbon source MRS liquid medium, so that the number of viable Bifidobacterium adolescentis in the culture solution reaches 10 ⁶ CFU /mL or more, the bacterial suspension was centrifuged and concentrated 3 to 6 times in a vacuum to obtain the concentrated bacterial liquid of Bifidobacterium adolescentis.

Before the artificial inoculation of lactic acid bacteria for fermentation, three lactic acid bacteria such as Streptococcus thermophilus, Lactobacillus bulgaricus and Bifidobacterium adolescent are expanded and moderately concentrated respectively, and the process of inoculating in stages is adopted to improve the fermentation efficiency of lactic acid bacteria , speed up the formation of lactic acid bacteria dominant flora, and form multiple growth peaks at different times, and at the same time, the rapid production of lactic acid is also conducive to inhibiting the growth of miscellaneous bacteria, making up for the defects of low-salt fermentation that is easy to breed miscellaneous bacteria and the nitrite content drops slowly.

Compared with the prior art, the present invention has the following advantages:

(1) Salt concentration is as low as 10 ~ 15g/L in the basic fermented material liquid that the present invention adopts, and the salt concentration that traditional high-salt fermentation process adopts is usually 50 ~ 80g/L (Han Qiuxia, Zou Yuhong. The microbiological research of traditional kimchi , China Brewing, 2008 (7), 47~49; Guan Qianqian. Research on the structure of traditional fermented pickles and their growth and decline laws in China, dissertation, Nanchang University, Microbiology, 2012, 15.), helps to reduce the production of fermented mustard greens The salt content in the low-salt fermented mustard finished product obtained by the present invention is lower than 5g/kg (measured by the method of national standard GB 12457-2008), and the salt content in the traditional high-salt fermentation process product under the same conditions is higher than At the same time, the nitrite content of low-salt fermented mustard is much lower than 4 mg/kg (measured by the national standard GB/T 5009.33-2010 (method of ethylenediamine hydrochloride)), reaching the national green food standard;

(2) In the preparation method of the present invention, before the artificial inoculation of lactic acid bacteria for fermentation, the three lactic acid bacteria such as Streptococcus thermophilus, Lactobacillus bulgaricus and Bifidobacterium adolescentis were respectively expanded and concentrated, and inoculated in stages The process can improve the fermentation efficiency of lactic acid bacteria, speed up the formation of dominant lactic acid bacteria, and form multiple growth peaks at different times. At the same time, the rapid production of lactic acid is also conducive to inhibiting the growth of miscellaneous bacteria, making up for the low-salt fermentation that is easy to breed miscellaneous bacteria and nitrous acid The defect that the salt content decreases slowly;

(3) In order to facilitate the growth and reproduction of three kinds of lactic acid bacteria such as Streptococcus thermophilus, Lactobacillus bulgaricus and Bifidobacterium adolescentis, the present invention adds isomalto-oligosaccharide, fructo-oligosaccharide, etc. to the above-mentioned lactic acid bacteria. Growth-promoting prebiotics can effectively promote the growth of inoculated lactic acid bacteria;

(4) The present invention uses ginger and garlic extracts to prepare fermentation base material liquid, which plays the role of ginger and garlic in inhibiting the growth of yeast, mold and other miscellaneous bacteria, and also enriches the flavor of low-salt fermented mustard;

(5) The mustard raw material used in the present invention has been cleaned and not sterilized, and partly retains the natural lactic acid bacteria brought by the mustard itself. Therefore, the present invention not only has the above-mentioned advantages of artificial inoculation and fermentation, but also retains part of the natural fermented natural lactic acid bacteria. It makes up for the defect of weak flavor of purebred inoculated artificially fermented mustard.

Detailed ways

The preparation method of the low-salt fermented mustard in the present invention mainly includes the following steps: extract the ginger and garlic mixture with water to obtain the natural spice extract, add salt, isomalto-oligosaccharide and fructo-oligosaccharide in a certain proportion, dissolve and disperse evenly to obtain the fermented Basic material liquid: put the pretreated mustard greens in a clean pickle jar, add the fermentation base material liquid in a certain proportion, inoculate the concentrated bacteria liquid of Streptococcus thermophilus and Lactobacillus bulgaricus in a certain proportion, and then cover the pickle jar tightly, Seal the mouth of the kimchi jar with clean water. After one day of fermentation, open the mouth of the kimchi jar, inoculate the concentrated bacterial liquid of Bifidobacterium adolescentis at a certain ratio, then close the lid of the kimchi jar, seal the mouth of the kimchi jar with clean water, and continue fermentation for 4-6 days to obtain low-salt fermented mustard finished product. The specific process is described in detail through the following examples.

Example 1

The preparation method of the low-salt fermented mustard provided by the present embodiment is as follows:

(1) Pretreatment of mustard raw materials

(1) Select fresh mustard greens with crisp texture, thick flesh, no insects and no trauma, wash them with running water, and place them in a ventilated place to drain the water naturally;

(2) Cut the above-mentioned drained mustard into strips about 6cm long and 2cm wide to complete the pretreatment of mustard raw materials;

(2) Preparation of fermentation base liquid

(1) Wash the fresh ginger and garlic, cut them into even thin slices, and mix them in an equal weight ratio to obtain a ginger and garlic mixture;

(2) Put the ginger and garlic mixture in a container and add purified water, wherein the weight ratio of the ginger and garlic mixture to the purified water is 1:10, and extract twice in a water bath at 70°C for 5 hours each time. The liquid is combined to obtain the natural spice extract;

(3) Add salt, isomalto-oligosaccharide and fructo-oligosaccharide to the above-mentioned natural spice extract at the addition amount of 10g/L, 150g/L and 150g/L respectively, dissolve and disperse evenly to obtain the fermentation base material liquid;

(3) Preparation of concentrated bacterial solutions of Streptococcus thermophilus, Lactobacillus bulgaricus and Bifidobacterium adolescentis

(1) Streptococcus thermophilus and Lactobacillus bulgaricus were respectively cultured in glucose carbon source MRS liquid medium, so that the number of viable bacteria in the culture medium reached about 10 ⁷ CFU/mL, and the bacterial suspension was centrifuged and concentrated 6 times in vacuum to obtain Streptococcus thermophilus concentrated bacterial liquid and Lactobacillus bulgaricus concentrated bacterial liquid;

(2) Bifidobacterium adolescentis was cultured with lactose carbon source MRS liquid medium, so that the number of viable bacteria in the culture medium reached about 10 ⁷ CFU/mL, and the bacterial suspension was centrifuged and concentrated 6 times in vacuum to obtain concentrated bacteria of Bifidobacterium adolescentis liquid;

(4) Preparation of low-salt fermented mustard:

(1) Put the pretreated mustard greens in a clean kimchi jar, add the fermentation basic material liquid according to 3 times the weight of mustard greens, and inoculate the concentrated bacterial liquid of Streptococcus thermophilus and Lactobacillus bulgaricus with 0.2% of the weight of mustard respectively , then cover the kimchi jar tightly, seal the mouth of the kimchi jar with clean water, and ferment at a room temperature of 20-25°C;

(2) After one day of fermentation, open the mouth of the kimchi jar, inoculate the concentrated bacterial solution of Bifidobacterium adolescent with 0.3% of the mustard weight, then close the lid of the kimchi jar tightly, seal the mouth of the kimchi jar with clean water, and continue fermentation at room temperature 20~25°C After 6 days, the finished product of low-salt fermented mustard greens can be obtained, in which the salt content is less than 5g/kg (measured by the method of national standard GB 12457-2008), and the content of nitrite is less than 4 mg/kg (measured by the national standard GB/T 5009.33 -2010 (determination of ethylenediamine hydrochloride method).

Get the fermented mustard finished product that above-mentioned embodiment 1 obtains, sodium chloride content wherein, nitrite content are detected by the described analysis and determination method, and compare with the mustard finished product prepared by traditional high-salt natural fermentation under the same conditions, The results are shown in Table 1.

Table 1 Contents of sodium chloride and nitrous acid in low-salt fermented mustard products and traditional high-salt naturally fermented mustard products

In Table 1, the traditional high-salt fermented mustard 1 refers to the salt concentration of the natural fermentation base liquid 50 g/L, and the traditional high-salt fermented mustard 2 refers to the salt concentration of the natural fermentation base liquid 80 g/L.

Among them, the difference between the production of traditional high-salt naturally fermented mustard (finished product) and low-salt fermented mustard (finished product) is that the salt concentration of the fermentation base material liquid is higher, and the fermentation base material liquid does not contain isomalto-oligosaccharides and fructo-oligosaccharides. In addition, exogenous lactic acid bacteria are not inoculated during the production process, and other fermentation conditions are the same as low-salt fermented mustard.

It can be seen from Table 1 that the sodium chloride content in the low-salt fermented mustard greens obtained by the present invention is significantly lower than that of the traditional high-salt fermented mustard greens; in addition, the nitrous acid content is significantly lower than that of the traditional high-salt fermented mustard greens.

Example 2

The preparation method of the low-salt fermented mustard provided by the present embodiment is as follows:

(1) Pretreatment of mustard raw materials

(1) Select fresh mustard greens with crisp texture, thick flesh, no insects and no trauma, wash them with running water, and place them in a ventilated place to drain the water naturally;

(2) Cut the above-mentioned drained mustard into strips about 7cm long and 2cm wide to complete the pretreatment of mustard raw materials;

(2) Preparation of fermentation base liquid

(1) Wash the fresh ginger and garlic, cut them into even thin slices, and mix them in an equal weight ratio to obtain a ginger and garlic mixture;

(2) Put the ginger and garlic mixture in a container and add purified water, wherein the weight ratio of the ginger and garlic mixture to the purified water is 1:15, and extract twice in a reflux water bath at 60°C for 5 hours each time, and extract The liquid is combined to obtain the natural spice extract;

(3) Add salt, isomalto-oligosaccharide and fructo-oligosaccharide to the above-mentioned natural spice extract in the addition amounts of 12g/L, 130g/L and 140g/L respectively, dissolve and disperse evenly to obtain the fermentation base material liquid;

(3) Preparation of concentrated bacterial solutions of Streptococcus thermophilus, Lactobacillus bulgaricus and Bifidobacterium adolescentis

(1) Streptococcus thermophilus and Lactobacillus bulgaricus were respectively cultured in glucose carbon source MRS liquid medium, so that the number of viable bacteria in the culture medium reached about 10 ⁸ CFU/mL, and the bacterial suspension was centrifuged and concentrated 5 times in vacuum to obtain Streptococcus thermophilus concentrated bacterial liquid and Lactobacillus bulgaricus concentrated bacterial liquid;

(2) Bifidobacterium adolescentis was cultured with lactose carbon source MRS liquid medium, so that the number of viable bacteria in the culture medium reached about 10 ⁸ CFU/mL, and the bacterial suspension was centrifuged and concentrated 5 times in vacuum to obtain concentrated bacteria of Bifidobacterium adolescentis liquid;

(4) Preparation of low-salt fermented mustard:

(1) Put the pretreated mustard in a clean kimchi jar, add the fermentation base liquid according to 3.5 times the weight of the mustard, and inoculate the concentrated bacterial liquid of Streptococcus thermophilus and Lactobacillus bulgaricus with 0.3% of the weight of the mustard respectively , then cover the kimchi jar tightly, seal the mouth of the kimchi jar with clean water, and ferment at a room temperature of 25-30°C;

(2) After one day of fermentation, open the mouth of the kimchi jar, inoculate the concentrated bacterial solution of Bifidobacterium adolescent with 0.4% of mustard weight, then close the lid of the kimchi jar tightly, seal the mouth of the kimchi jar with clean water, and continue fermentation at room temperature 25~30°C After 5 days, the finished product of low-salt fermented mustard greens can be obtained, in which the salt content is less than 5g/kg (measured by the method of national standard GB 12457-2008), and the content of nitrite is less than 4 mg/kg (measured by the national standard GB/T 5009.33 -2010 (determination of ethylenediamine hydrochloride method).

Get the fermented mustard finished product that above-mentioned embodiment 2 obtains, sodium chloride content, nitrite content wherein are detected by described analysis and determination method, and compare with the mustard finished product prepared by traditional high-salt natural fermentation under the same conditions, The results are shown in Table 2.

Table 2 Contents of sodium chloride and nitrous acid in low-salt fermented mustard products and traditional high-salt natural fermented mustard products

In Table 2, the traditional high-salt fermented mustard 1 refers to the salt concentration of the natural fermentation base liquid of 50 g/L, and the traditional high-salt fermented mustard 2 refers to the salt concentration of the natural fermentation base liquid of 80 g/L.

The difference between the production of traditional high-salt naturally fermented mustard (finished product) and low-salt fermented mustard (finished product) is that the salt concentration of the fermentation base material liquid is higher, and the fermentation base material liquid does not contain isomalto-oligosaccharide and fructo-oligosaccharide, and No exogenous lactic acid bacteria are inoculated during the production process, and other fermentation conditions are the same as low-salt fermented mustard.

It can be seen from Table 2 that the sodium chloride content in the low-salt fermented mustard greens obtained by the present invention is significantly lower than that of the traditional high-salt fermented mustard greens; in addition, the nitrous acid content is significantly lower than that of the traditional high-salt fermented mustard greens.

The above-mentioned embodiment is a preferred embodiment of the present invention, but the embodiment of the present invention is not limited by the above-mentioned embodiment, and any other changes, modifications, substitutions, combinations, Simplification should be equivalent replacement methods, and all are included in the protection scope of the present invention.

Claims (9)

1. a preparation method for less salt fermentation leaf mustard, is characterized in that containing following steps:

(1) the basic feed liquid of preparation fermentation, gets ginger and garlic, mixing, add pure water, adopt water-bath refluxing extraction, merge extract, obtain natural flavor extract, add salt, oligoisomaltose and FOS in natural flavor extract, mixing obtains basic feed liquid of fermenting;

(2) choose leaf mustard, pretreatment is placed in round, adds the basic feed liquid of fermentation, and adds streptococcus thermophilus and concentrate bacterium liquid and lactobacillus bulgaricus concentrates bacterium liquid, then sealing and fermenting container, room temperature bottom fermentation;

(3) ferment after one day, open round, inoculate bifidobacterium adolescentis and concentrate sealing and fermenting container after bacterium liquid, continue fermentation under room temperature 4 ~ 6 days, namely obtain less salt fermentation leaf mustard; In described less salt fermentation leaf mustard salt content lower than 5g/kg, content of nitrite lower than 4mg/kg.

2. the preparation method of less salt according to claim 1 fermentation leaf mustard, is characterized in that: in step (1), ginger and garlic is identical in quality, and the consumption of pure water is 10 ~ 20 times of ginger and garlic gross mass.

3. the preparation method of less salt fermentation leaf mustard according to claim 1, is characterized in that: the temperature in step (1) during water-bath refluxing extraction is 50 ~ 70 DEG C, and extraction time is 2 ~ 3 times, extracts 3 ~ 5 hours at every turn.

4. the preparation method of less salt fermentation leaf mustard according to claim 1, it is characterized in that: in step (1), the addition of salt is add 10 ~ 15g in 1L natural flavor extract, the addition of oligoisomaltose is add 100 ~ 150g in 1L natural flavor extract, and the addition of FOS is add 100 ~ 150g/L in 1L natural flavor extract.

5. the preparation method of less salt fermentation leaf mustard according to claim 1, is characterized in that: the consumption of the fermentation basis feed liquid described in step (2) is 3 ~ 4 times of leaf mustard raw material gross mass.

6. the preparation method of less salt according to claim 1 fermentation leaf mustard, is characterized in that: the streptococcus thermophilus described in step (2) concentrates the addition that bacterium liquid and lactobacillus bulgaricus concentrate bacterium liquid and is 0.1 ~ 0.5% of leaf mustard raw material gross mass.

7. the preparation method of less salt fermentation leaf mustard according to claim 6, it is characterized in that: described streptococcus thermophilus concentrates bacterium liquid and lactobacillus bulgaricus and concentrates bacterium liquid and prepare by the following method: streptococcus thermophilus and lactobacillus bulgaricus are cultivated with glucose carbon source MRS fluid nutrient medium respectively, make viable count in nutrient solution all reach 10 ⁶more than CFU/mL, centrifuging and taking bacteria suspension Vacuum Concentration 3 ~ 6 times, obtains streptococcus thermophilus respectively and concentrates bacterium liquid and lactobacillus bulgaricus concentrates bacterium liquid.

8. the preparation method of less salt fermentation leaf mustard according to claim 1, is characterized in that: in step (2), bifidobacterium adolescentis concentrates the inoculum concentration of bacterium liquid is 0.1 ~ 0.5% of leaf mustard raw material gross mass.

9. the preparation method of less salt fermentation leaf mustard according to claim 1, it is characterized in that: described bifidobacterium adolescentis concentrates bacterium liquid and prepares by the following method: bifidobacterium adolescentis is cultivated with lactose carbon source MRS fluid nutrient medium, makes bifidobacterium adolescentis viable count in nutrient solution reach 10 ⁶more than CFU/mL, centrifuging and taking bacteria suspension Vacuum Concentration 3 ~ 6 times, obtains bifidobacterium adolescentis and concentrates bacterium liquid.