CN108030028A

CN108030028A - A kind of pickle production method for adding clitocybe maxima

Info

Publication number: CN108030028A
Application number: CN201711446439.7A
Authority: CN
Inventors: 李政
Original assignee: Ningxia Risingmark Intellectual Property Consulting Co ltd
Current assignee: Ningxia Risingmark Intellectual Property Consulting Co ltd
Priority date: 2015-01-09
Filing date: 2015-01-09
Publication date: 2018-05-15
Also published as: CN104585682A

Abstract

The invention discloses a kind of pickle production method for adding clitocybe maxima；Include the following steps:Weigh ternip, ginger and garlic and mix and load pickle jar, add the mixing bacterium powder of vegetable raw-material quality 0.05 0.2%, close the lid, with water seal mouth, it is ensured that the oxygen-free environment in altar, fermentation temperature are 25 DEG C, ferment 5h after, add pork tripe massee fruiting bodies enzymolysis liquid, continue fermentation 60 it is small when；Mixing bacterium powder parts by weight, which form, is：Lactobacillus plantarum 10, acetobacter 1.The product fragrance that this method is produced is stronger, and brittleness is moderate, and integrated sensory's evaluation is far above commercial product.

Description

A kind of pickle production method for adding clitocybe maxima

The application is divisional application, original application application number：2015100130673, the applying date：2015-01-09, invention name Claim：A kind of pickle production method for adding clitocybe maxima.

Technical field：

The present invention is to reduce Nitrite in Pickles content and the method for improving pickle flavor using pork tripe massee fruiting bodies, Belong to field of food.

Technical background：

Pickles are a kind of traditional foods of China, there is the long history of more than 2000 years.It is through in natural environment with breast What mixed fermentation vegetables and flavoring based on sour bacterium formed, since flavor is tasty, easily stored, nutrient health, into A kind of popular food generally liked for Chinese.

But the nitrite problem in pickles, which always is, to receive much concern.Nitrite in pickles be due to pickling and The nitrate reduction in vegetables is caused by nitrite by nitrate reductase in fermentation process.When human body takes in nitrite Afterwards, it is straight with the nitrogenous compound (secondary amine, tertiary amine, acid amides and amino acid) in stomach to be combined into the nitrosamine with carcinogenicity for nitrous acid Connect the health of harmful to human, consumption of the people for pickles is quite scrupled, this become restrict pickles development an important factor for it One.

Clearly stipulate that 20mg/ is not to be exceeded in the content of catsup and pickled vegetables nitrite in national standard (GB2762-2005) Kg samples.In order to reduce the content of nitrite in catsup and pickled vegetables, domestic and foreign scholars have carried out multi-party effort.

At present, the method for reducing Nitrite in Pickles mainly has two classes：One kind is by biodegradable method, that is, is adopted The manually fermentation strain of separated method selection and breeding high degradability, carries out purebred or fermented by mixed bacterium method, excludes as far as possible The increase of content of nitrite caused by reproducibility miscellaneous bacteria.Another kind of is the method using physics and chemistry, is fermented by adjusting The osmotic pressure of liquid adjusts the component of zymotic fluid to suppress negative effect caused by reproducibility microorganism, and such as addition is containing sulfydryl, hydroxyl Material to reduce the content of nitrite.

And under study for action, the nitrite that our innovative discoveries add pork tripe massee fruiting bodies and can reduce in pickles contains Amount, and positive effect.The present invention in the curing process of pickles by adding pork tripe massee fruiting bodies, to reduce nitrous in pickles Phosphate content provides a kind of new technology and thinking.

The content of the invention

The present invention provides a lactobacillus plantarum, bacterial strain production acid amount is high, tolerance is strong and can effectively reduce pickles The content of production process nitrite.

Technical scheme：

The present invention provides a kind of pickle production method for adding clitocybe maxima；Include the following steps:

Weigh ternip, ginger and garlic and mix and load pickle jar, add the mixed of vegetable raw-material quality 0.05-0.2% Bacterium powder is closed, is closed the lid, with water seal mouth, it is ensured that the oxygen-free environment in altar, fermentation temperature are 20-30 DEG C, after the 5-6h that ferments, are added Pork tripe massee fruiting bodies enzymolysis liquid, continue ferment 58-80 it is small when.

Mixing bacterium powder parts by weight, which form, is：Lactobacillus plantarum 7-10, acetobacter 1.

Acetobacter is common commercially available microbial inoculum or the dry acquisition of the fermented culture of commercialization strain.

Pork tripe massee fruiting bodies enzymolysis liquid：Pork tripe massee fruiting bodies are cut into the square of 1 × 1cm, material-water ratio 1:10, temperature 55-60 degree, pH6.5, adds neutral cellulase (Ningxia jade of the He family Bioisystech Co., Ltd), neutral cellulase additive amount Turn/min for the 0.1-1% of pork tripe massee fruiting bodies quality, speed of agitator 50-60, digest 3-5h.Then 40 degree of temperature, pH are adjusted For 3.0, acid protease (Shandong Su Kehan bioengineering limited company) is added, acid protease additive amount is clitocybe maxima The 0.1-1% of fructification quality, speed of agitator 50-60 turn/min, digest 2-4h.

Feedstock treating：All pickles are picked with raw material, are removed the peel, stripping and slicing is spare.It is former that all pickles are cleaned with cold water Material, including, ternip, ginger, garlic etc., it is drained and standby.

The ternip nitrite of sampling detection daily, it turns out that, since second day, in whole fermentation process, Ternip nitrite is in below 2.9mg/kg, hence it is evident that the nitrite less than ternip during traditional pickling process contains Amount, meets national standard.Fragrance is stronger, and brittleness is moderate.

Wherein, ternip 40-50：Ginger:0.5-1：Pork tripe massee fruiting bodies 2-4：Garlic is:3-10 (ratio of weight and number).

One lactobacillus plantarum tlj-2014, lactobacillus plantarum (Lactobacillus plantarum) tlj- 2014 are preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center on July 2nd, 2014 (referred to as CGMCC), preserving number is CGMCC NO.9405, and preservation address is：City of BeiJing, China Chaoyang District North Star West Road 1 institute 3, China Institute of microbiology of the academy of sciences, postcode：100101.

The lactobacillus plantarum tlj-2014 carries out selection and breeding using following flows：

The original strain that sets out → test tube activation → dithyl sulfate (DES) mutagenesis → nitrosoguanidine (NTG) mutagenesis → wait from Daughter mutagenesis → tablet primary dcreening operation → shaking flask secondary screening → mitotic stability experiment.

The lactobacillus plantarum tlj-2014 has following properties：

(1) production of lactic acid speed can reach 35g/L/d, and lactic acid concn reaches 95g/ after which ferments when 71 is small L；

(2) there is acid resistance, survive in pH 1.80 good；

(3) degrading nitrite speed is fast, and capacity of decomposition reaches 9.8mg/h/kg (natural fermentation process nitrite accumulations Speed be about 1.1mg/h/kg), can be resistant to 1% cholate.

Beneficial effect：

Lactobacillus plantarum tlj-2014 provided by the present invention has found that genetic stability is stronger through experiment, can connect on inclined-plane Continuous ten passages, and character does not have significant change, property indices are all normal；Production of lactic acid speed can reach 35g/L/d, Lactic acid concn reaches 95g/L after the bacterial strain ferments when 71 is small；Survive under conditions of being 1.80 in pH, can be resistant to 1% Cholate；Degrading nitrite speed is fast, and capacity of decomposition reaches 9.8mg/h/kg, which entirely fermented when producing pickles Journey nitrite concentration is in below 5mg/kg, far below content (20mg/kg) specified in standard GB/T 2714-2003.

Specific embodiment 1：

Pork tripe massee fruiting bodies enzymolysis liquid：Pork tripe massee fruiting bodies are cut into the square of 1 × 1cm, material-water ratio 1:10, temperature 55 Degree, pH6.5, adds neutral cellulase (Ningxia jade of the He family Bioisystech Co., Ltd) 1000u/g pork tripe massee fruiting bodies, stirring 300 turns/min of rotating speed, digests 4h.Then 40 degree, pH 3.0 of temperature is adjusted, adds acid protease (Shandong Su Kehan biology works Journey limited company) 500u/g pork tripe massee fruiting bodies, 300 turns/min of speed of agitator, digests 3h.

Mix the configuration of bacterium powder：Lactobacillus plantarum：Acetobacter is 10:1 (weight ratio), bacterium powder additive amount are 0.05- 0.2% (bacterium powder weight：Vegetables weight)

It is marinated：Weigh ternip 5kg, to scale (ternip 50：Ginger 0.5：Fructification 3：Garlic 3, ratio of weight and number) plus Enter ginger and garlic mixes and loads pickle jar, add mixing bacterium powder；Close the lid, water seal mouth, it is ensured that the anaerobic ring in altar Border, fermentation temperature be 25 DEG C, ferment 5h after, add pork tripe massee fruiting bodies enzymolysis liquid, continue fermentation to 60 it is small when.

The ternip nitrite of sampling detection daily, it turns out that, since second day, in whole fermentation process, Ternip nitrite is in below 2.9mg/kg, hence it is evident that the nitrite less than ternip during traditional pickling process contains Amount, meets national standard.

Tianjin according to different age group (15-25 Sui, 26-35 Sui, 36-45 Sui and more than 46 years old) choose respectively 50 people into Row is tasted, and formulates grade form, statistical result, carries out average mark statistics, as shown in the table.The product that this method is produced is fragrant Taste is stronger, and brittleness is moderate, and integrated sensory's evaluation is far above commercial product.

Grade form

Claims

A kind of 1. pickle production method for adding clitocybe maxima；Include the following steps:

Feedstock treating：Pick, remove the peel, stripping and slicing is spare；It is drained and standby after being cleaned afterwards with cold water；

Pork tripe massee fruiting bodies enzymolysis liquid：Pork tripe massee fruiting bodies are cut into the square of 1 × 1cm, material-water ratio 1:10,55 degree of temperature, PH6.5, adds neutral cellulase 1000u/g pork tripe massee fruiting bodies, 300 turns/min of speed of agitator, digests 4h；Then temperature is adjusted 40 degree, pH 3.0 of degree, adds acid protease 500u/g pork tripe massee fruiting bodies, 300 turns/min of speed of agitator, digests 3h；

Mix the configuration of bacterium powder：By lactobacillus plantarum, acetobacter according to weight ratio 10:1 configuration mixing bacterium powder, bacterium powder additive amount For the 0.05-0.2% of vegetables weight；

It is marinated：Ternip 5kg is weighed, ginger is added and garlic mixes and loads pickle jar, add mixing bacterium powder；Close the lid, Water seal mouth, it is ensured that the oxygen-free environment in altar, fermentation temperature are 25 DEG C, after the 5h that ferments, add pork tripe massee fruiting bodies enzymolysis liquid, continue Fermentation to 60 it is small when；

The ternip：Ginger：Fructification：Ratio of weight and number=50 of garlic：0.5：3：3.