CN108740848A - A kind of method of lactobacillus-fermented undaria pinnitafida - Google Patents
A kind of method of lactobacillus-fermented undaria pinnitafida Download PDFInfo
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- CN108740848A CN108740848A CN201810528715.2A CN201810528715A CN108740848A CN 108740848 A CN108740848 A CN 108740848A CN 201810528715 A CN201810528715 A CN 201810528715A CN 108740848 A CN108740848 A CN 108740848A
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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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
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
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- Life Sciences & Earth Sciences (AREA)
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- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
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- Marine Sciences & Fisheries (AREA)
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Abstract
The invention discloses a kind of method of lactobacillus-fermented undaria pinnitafida, this method includes that salt marsh undaria pinnitafida impregnates desalination, cutting, lactic fermentation, seasoning, packaging, high temperature sterilization.The advantage of the invention is that, inoculating lactic acid milk-globule bacterium solution carries out fast low temperature lactic fermentation to undaria pinnitafida, not only shorten fermentation time, also reduce the fishy smell of undaria pinnitafida, increase the brittleness and flavor of undaria pinnitafida, the nutritive value of undaria pinnitafida is improved, and simple for process, tasty mouthfeel, health-nutrition.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of preparation of lactobacillus-fermented undaria pinnitafida (being commonly called as sea lettuce)
Method.
Background technology
Undaria pinnitafida (Undaria pinnatifida) is also known as " extra large leaf mustard ", " opotism ".Phaeophyceae, Alariaceae.Frond breen
Color, leaf high 1-2m, wide 50-100cm.Leaflet piece, shank, holdfast are a kind of large ocean brown algas, are distributed in China more wide
It is general.Undaria pinnitafida it is full of nutrition, containing a large amount of vitamin, protein, mannitol and abundant minerals, but also containing big
The bioactive substance of amount, such as fucoxanthin, alginic acid, fucoidin, alcohol compound is stayed, contain simultaneously needed by human
The ingredients such as high unsaturated fatty acid, organic iodine, dietary fiber.Its nutrition of selected undaria pinnitafida can match in excellence or beauty with spirulina, by day
Originally it is called " natural spiral seaweed ".Have studies have shown that undaria pinnitafida has reducing blood lipid, blood pressure lowering, anti-fat, antitumor, disease-resistant
The extensive physiological and pharmacological effect such as poison and anticoagulation.Existing undaria pinnitafida processing, seasoning are simple, and mouthfeel is single, shade deviation, and this
Invention has not only filled up the technological gap of fermentation undaria pinnitafida by lactobacillus-fermented undaria pinnitafida, also reduces undaria pinnitafida bilgy odour, increases
Add undaria pinnitafida brittleness and flavor.
Invention content
The object of the present invention is to provide a kind of lactobacillus-fermented undaria pinnitafidas (being commonly called as sea lettuce) and preparation method thereof.This
Invention is using salt marsh seaweed as primary raw material, and by impregnating desalination, cutting, inoculating lactic acid galactococcus carries out fast low temperature to undaria pinnitafida
Fermentation period is shortened in lactic fermentation, reduces undaria pinnitafida bilgy odour, increases undaria pinnitafida brittleness and flavor.After fermentation, dispensing tune
Taste, packaging, pasteurize, improves the nutritive value of undaria pinnitafida, and simple for process, tasty mouthfeel, health-nutrition.
In order to achieve the above object, the present invention takes following technical measures：
A kind of method of lactobacillus-fermented undaria pinnitafida, includes the following steps：
(1) supplementary material selects：Salt marsh undaria pinnitafida；
(2) desalination is impregnated：Undaria pinnitafida is put into fermentation vat, the water surface is higher by material 10-15cm, material-water ratio 1:3-4；It is added
0.05%~0.1% (W/V) calcium chloride, 0.05%~0.1% (W/V) citric acid, 0.05%~0.1% (W/V) lactic acid impregnate
6h~8h；Desalination is to 0~0.2%；
(3) cut：Undaria pinnitafida is picked up into cutting, length 6cm~8cm, width 2cm~3cm.
(4) inoculating lactic acid ferments：By the undaria pinnitafida cut input fermentation vat by material water (W/W) ratio 1:2-3 adds water, and connects
Kind lactobacillus suspension, ferment 16h~8h at a temperature of 20 DEG C~30 DEG C；
(5) draining：The undaria pinnitafida fermented is taken out to drain the water；
(6) dispensing seasons：Condiment seasoning is added in the undaria pinnitafida for completing draining；
Will complete dispensing seasoning undaria pinnitafida packaging, by high temperature sterilization 15min~10min to get.
In the process described above, it is preferred that the lactobacillus suspension is Lactococcus lactis CICC23610 liquid, effective bacterium
It is a concentration of：9.57×109~9.88 × 109Cfu/g, inoculum concentration are 4%~6% (W/W)；
In the process described above, it is preferred that in step (6), the proportioning of undaria pinnitafida and other condiment is, by weight
Meter：320~350 parts of undaria pinnitafida, 10~15 parts of thick chilli sauce, 5~10 parts of soya sauce, 5~10 parts of edible salt, 5~10 parts of vegetable oil,
5~10 parts of white wine, 1~2 part of monosodium glutamate, 0.1~0.2 part of citric acid, 0.005~0.01 part of Sucralose, the sapidity nucleotide disodium
0.005~0.01 part, 0.08~0.12 part of sodium benzoate, 0.08~0.12 part of dehydroactic acid sodium, sodium pyrosulfite 0.08~
0.12 part, 0.005~0.01 part of disodium ethylene diamine tetraacetate.
Compared with prior art, the present invention has the following advantages：
It is vaccinated with Lactococcus lactis in desalination undaria pinnitafida fermentation process, rapid lactic acid can be sent out under the conditions of compared with low temperature
Ferment reduces undaria pinnitafida bilgy odour, and generates flavor peptide matters, inhibits the antibacterial factor of harmful bacteria growth, hinders nitrous acid
The formation of salt extends shelf life of products, delicious, nutrient health.
Specific implementation mode：
Technical solution of the present invention is if not otherwise specified technical solution commonly used in the art, and the raw material is not such as special
Do not mentionlet alone it is bright, it is commercially available can be used.But protection scope of the present invention is not limited to these examples.As long as without departing substantially from this hair
The change of bright design or equivalent substitute are included within protection scope of the present invention.
Embodiment 1：
A kind of method of lactobacillus-fermented undaria pinnitafida, includes the following steps：
(1) the salt marsh undaria pinnitafida 1000g for removing the impurity such as blackhead, the end of a thread, mildew and rot, dead leaf is chosen；
(2) undaria pinnitafida is put into fermentation vat, the water surface is higher by material 15cm (material-water ratios 1：3), add calcium chloride 3g, citric acid
3g, lactic acid 3g impregnate desalination 8h.
(3) undaria pinnitafida is picked up into cutting, length 8cm, width 2cm.
(4) the undaria pinnitafida cut is put into fermentation vat, add water 2000g, inoculating lactic acid bacterium solution 180g, at a temperature of 20 DEG C
Ferment 16h；
The lactobacillus suspension is Lactococcus lactis (CICC23610) liquid, effective bacteria concentration 9.57 × 109~9.88 ×
109cfu/g；
(5) take out and ferment undaria pinnitafida and drain the water, the undaria pinnitafida after draining contains：Calcium 110mg/100g, zinc 0.1mg/
100g, organic iodine 28mg/100g, aliphatic acid 1.2g/100g, algae glycan 0.7mg/100g, algin 3mg/100g, Lactococcus lactis
Bacterium viable count 1.38 × 107cfu/g。
(6) thick chilli sauce 30g, soya sauce 15g, edible salt 15g, vegetable oil 15g, white is added in the undaria pinnitafida 1000g for completing draining
Wine 15g, monosodium glutamate 3g, citric acid 0.3g, Sucralose 0.03g, the sapidity nucleotide disodium 0.03g, sodium benzoate 0.5g, dehydrogenation second
Sour sodium 0.5g, sodium pyrosulfite 0.5g, disodium ethylene diamine tetraacetate seasoning 0.03 stir evenly；
(7) the undaria pinnitafida for completing dispensing seasoning is packed, pass through high temperature sterilization 10min, you can obtain lactobacillus-fermented opotism
Dish (being commonly called as sea lettuce) product.
(8) undaria pinnitafida (being commonly called as sea lettuce) product index, wherein salinity 2.0%, reduced sugar 0.8%, albumen quality are detected
18.0g/100g, content of fatty acid 1.1g/100g, crude fiber content 24.0g/100g, algin 2.8mg/100g, algae glycan
0.6mg/100g.Sense organ judges：Color and luster, bottle green are simultaneously glossy；Smell, paste flavor taste and fragrant, without sea fishy smell.Mouthfeel,
It is fresh and sweet tender and crisp, there is chewy texture.
Embodiment 2：
A kind of method of lactobacillus-fermented undaria pinnitafida, includes the following steps：
(1) the salt marsh undaria pinnitafida 1000g for removing the impurity such as blackhead, the end of a thread, mildew and rot, dead leaf is chosen；
(2) undaria pinnitafida is put into fermentation vat, the water surface is higher by material 15cm (material-water ratios 1：3), add calcium chloride 3g, citric acid
3g, lactic acid 3g impregnate desalination 8h.
(3) undaria pinnitafida is picked up into cutting, length 8cm, width 2cm.
(4) the undaria pinnitafida cut is put into fermentation vat, add water 2000g, inoculating lactic acid bacterium solution 180g, at a temperature of 25 DEG C
Ferment 12h.
(5) take out the seaweed fermented to drain the water, obtain undaria pinnitafida 1000g, undaria pinnitafida at this time, which measures, to be contained：Calcium 100mg/
100g, zinc 0.1mg/100g, organic iodine 27mg/100g, aliphatic acid 1.4g/100g, algae glycan 0.6mg/100g, algin
2.8mg/100g Lactococcus lactis viable count 1.18 × 107cfu/g；
(6) thick chilli sauce 30g, soya sauce 15g, edible salt 15g, vegetable oil 15g, white is added in the undaria pinnitafida 1000g for completing draining
Wine 15g, monosodium glutamate 3g, citric acid 0.3g, Sucralose 0.03g, the sapidity nucleotide disodium 0.03g, sodium benzoate 0.5g, dehydrogenation second
Sour sodium 0.5g, sodium pyrosulfite 0.5g, disodium ethylene diamine tetraacetate seasoning 0.03 stir evenly.
(7) the undaria pinnitafida for completing dispensing seasoning is packed, pass through high temperature sterilization 10min, you can obtain lactobacillus-fermented opotism
Dish (being commonly called as sea lettuce) product.
(8) undaria pinnitafida (being commonly called as sea lettuce) product index, wherein salinity 1.8%, total reducing sugar 0.7%, albumen quality are detected
17.7g/100g, fat content 1.3g/100g, crude fiber content 28g/100g, algin 2.5mg/100g, algae glycan 0.5mg/
100g.Sense organ judges：Color and luster, bottle green are simultaneously glossy；Smell, paste flavor taste and fragrant, without sea fishy smell.Mouthfeel, it is fresh and sweet crisp
It is tender, there is chewy texture.
Embodiment 3：
A kind of method of lactobacillus-fermented undaria pinnitafida, includes the following steps：
(1) the salt marsh undaria pinnitafida 1000g for removing the impurity such as blackhead, the end of a thread, mildew and rot, dead leaf is chosen；
(2) undaria pinnitafida is put into fermentation vat, the water surface is higher by material 15cm (material-water ratios 1：3), add calcium chloride 3g, citric acid
3g, lactic acid 3g impregnate desalination 8h.
(3) undaria pinnitafida is picked up into cutting, length 8cm, width 2cm.
(4) the undaria pinnitafida cut is put into fermentation vat, add water 2000g, inoculating lactic acid bacterium solution 180g, at a temperature of 30 DEG C
Ferment 8h.
(5) take out the seaweed fermented to drain the water, obtain undaria pinnitafida 1000g, undaria pinnitafida at this time, which measures, to be contained：Calcium 105mg/
100g, zinc 0.1mg/100g, organic iodine 26mg/100g, aliphatic acid 1.5g/100g, algae glycan 0.6mg/100g, algin
2.7mg/100g Lactococcus lactis viable count 1.27 × 107cfu/g；
(6) thick chilli sauce 30g, soya sauce 15g, edible salt 15g, vegetable oil 15g, white is added in the undaria pinnitafida 1000g for completing draining
Wine 15g, monosodium glutamate 3g, citric acid 0.3g, Sucralose 0.03g, the sapidity nucleotide disodium 0.03g, sodium benzoate 0.5g, dehydrogenation second
Sour sodium 0.5g, sodium pyrosulfite 0.5g, disodium ethylene diamine tetraacetate seasoning 0.03 stir evenly.
(7) the undaria pinnitafida for completing dispensing seasoning is packed, pass through high temperature sterilization 10min, you can obtain lactobacillus-fermented opotism
Dish (being commonly called as sea lettuce) product.
(8) undaria pinnitafida (being commonly called as sea lettuce) product index, wherein salinity 2.1%, total reducing sugar 0.3%, albumen quality are detected
17.8g/100g, content of fatty acid 1.4g/100g, crude fiber content 29g/100g, algin 2.4mg/100g, algae glycan
0.5mg/100g.Sense organ judges：Color and luster, bottle green are simultaneously glossy；Smell, paste flavor taste and fragrant, without sea fishy smell.Mouthfeel,
It is fresh and sweet tender and crisp, there is chewy texture.
Claims (3)
1. a kind of method of lactobacillus-fermented undaria pinnitafida, includes the following steps：
Supplementary material selects：Salt marsh undaria pinnitafida；
Impregnate desalination：Undaria pinnitafida is put into fermentation vat, the water surface is higher by material 10-15cm, material-water ratio 1:3-4；Addition 0.05%~
0.1%（W/V）Calcium chloride, 0.05%~0.1%（W/V）Citric acid, 0.05%~0.1%（W/V）Lactic acid impregnates 6h~8h；Desalination is to 0
~0.2%；
Cutting：Undaria pinnitafida is picked up into cutting, length 6cm~8cm, width 2cm~3cm；
Inoculating lactic acid ferments：The undaria pinnitafida cut is put into fermentation vat by material-water ratio（W/W）1:2-3 adds water, and inoculating lactic acid
Bacterium solution, ferment 16h~8h at a temperature of 20 DEG C~30 DEG C；
Draining：The undaria pinnitafida fermented is taken out to drain the water；
Dispensing seasons：Condiment seasoning is added in the undaria pinnitafida for completing draining；
Will complete dispensing seasoning undaria pinnitafida packaging, by high temperature sterilization 15min~10min to get.
2. according to the method described in claim 1, it is characterized in that：The lactobacillus suspension is Lactococcus lactis CICC23610
Liquid, effective bacteria concentration are：9.57×109~9.88 × 109Cfu/g, inoculum concentration are 4%~6%, W/W.
3. according to the method described in claim 1, it is characterized in that：Step（6）In, the proportioning of undaria pinnitafida and other condiment is,
By weight：320~350 parts of undaria pinnitafida, 10~15 parts of thick chilli sauce, 5~10 parts of soya sauce, 5~10 parts of edible salt, vegetable oil
5~10 parts, 5~10 parts of white wine, 1~2 part of monosodium glutamate, 0.1~0.2 part of citric acid, 0.005~0.01 part of Sucralose, flavor core
0.005~0.01 part of thuja acid disodium, 0.08~0.12 part of sodium benzoate, 0.08~0.12 part of dehydroactic acid sodium, sodium pyrosulfite
0.08~0.12 part, 0.005~0.01 part of disodium ethylene diamine tetraacetate.
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2018
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Application publication date: 20181106 |