CN110367492A - A kind of sour cowpea method for salting that can inhibit mildew tunica albuginea - Google Patents
A kind of sour cowpea method for salting that can inhibit mildew tunica albuginea Download PDFInfo
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- CN110367492A CN110367492A CN201910812902.8A CN201910812902A CN110367492A CN 110367492 A CN110367492 A CN 110367492A CN 201910812902 A CN201910812902 A CN 201910812902A CN 110367492 A CN110367492 A CN 110367492A
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- 241000219977 Vigna Species 0.000 title claims abstract description 56
- 235000010726 Vigna sinensis Nutrition 0.000 title claims abstract description 56
- 238000000034 method Methods 0.000 title claims abstract description 32
- 238000009938 salting Methods 0.000 title claims abstract description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 73
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 56
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 56
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 56
- 239000007788 liquid Substances 0.000 claims abstract description 44
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 34
- 235000019441 ethanol Nutrition 0.000 claims abstract description 26
- 239000001963 growth medium Substances 0.000 claims abstract description 16
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- 238000004321 preservation Methods 0.000 claims description 14
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- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- 238000009461 vacuum packaging Methods 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 239000001888 Peptone Substances 0.000 claims description 6
- 108010080698 Peptones Proteins 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 235000019319 peptone Nutrition 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 238000009630 liquid culture Methods 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 2
- 241000186660 Lactobacillus Species 0.000 claims description 2
- 229940039696 lactobacillus Drugs 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 abstract description 22
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 238000005554 pickling Methods 0.000 abstract description 8
- 230000008569 process Effects 0.000 abstract description 8
- 235000021056 liquid food Nutrition 0.000 abstract description 4
- 230000000813 microbial effect Effects 0.000 abstract description 4
- 238000012856 packing Methods 0.000 abstract description 4
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- 229960004756 ethanol Drugs 0.000 description 20
- 235000013311 vegetables Nutrition 0.000 description 17
- 235000021110 pickles Nutrition 0.000 description 13
- 241000894006 Bacteria Species 0.000 description 12
- 239000000047 product Substances 0.000 description 10
- 239000000706 filtrate Substances 0.000 description 8
- 230000012010 growth Effects 0.000 description 8
- 239000002609 medium Substances 0.000 description 8
- 239000012530 fluid Substances 0.000 description 7
- 230000005764 inhibitory process Effects 0.000 description 7
- 235000015097 nutrients Nutrition 0.000 description 7
- 229960000935 dehydrated alcohol Drugs 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 6
- 238000002386 leaching Methods 0.000 description 6
- 244000153158 Ammi visnaga Species 0.000 description 5
- 235000010585 Ammi visnaga Nutrition 0.000 description 5
- 241000193830 Bacillus <bacterium> Species 0.000 description 5
- 230000004913 activation Effects 0.000 description 5
- 238000001514 detection method Methods 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
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- 238000002360 preparation method Methods 0.000 description 3
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- 241000233866 Fungi Species 0.000 description 2
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- 229930187593 rose bengal Natural products 0.000 description 2
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- AZJPTIGZZTZIDR-UHFFFAOYSA-L rose bengal Chemical compound [K+].[K+].[O-]C(=O)C1=C(Cl)C(Cl)=C(Cl)C(Cl)=C1C1=C2C=C(I)C(=O)C(I)=C2OC2=C(I)C([O-])=C(I)C=C21 AZJPTIGZZTZIDR-UHFFFAOYSA-L 0.000 description 2
- STRXNPAVPKGJQR-UHFFFAOYSA-N rose bengal A Natural products O1C(=O)C(C(=CC=C2Cl)Cl)=C2C21C1=CC(I)=C(O)C(I)=C1OC1=C(I)C(O)=C(I)C=C21 STRXNPAVPKGJQR-UHFFFAOYSA-N 0.000 description 2
- 229940079839 sodium dehydroacetate Drugs 0.000 description 2
- 235000019259 sodium dehydroacetate Nutrition 0.000 description 2
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- 229930195730 Aflatoxin Natural products 0.000 description 1
- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 description 1
- 206010008111 Cerebral haemorrhage Diseases 0.000 description 1
- 239000004287 Dehydroacetic acid Substances 0.000 description 1
- 238000006424 Flood reaction Methods 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000228153 Penicillium citrinum Species 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000005409 aflatoxin Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
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- 235000019258 dehydroacetic acid Nutrition 0.000 description 1
- JEQRBTDTEKWZBW-UHFFFAOYSA-N dehydroacetic acid Chemical compound CC(=O)C1=C(O)OC(C)=CC1=O JEQRBTDTEKWZBW-UHFFFAOYSA-N 0.000 description 1
- PGRHXDWITVMQBC-UHFFFAOYSA-N dehydroacetic acid Natural products CC(=O)C1C(=O)OC(C)=CC1=O PGRHXDWITVMQBC-UHFFFAOYSA-N 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes ; Antibiotics
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The present invention discloses a kind of sour cowpea method for salting that can inhibit mildew tunica albuginea.Specifically: liquid food grade culture medium culture lactobacillus plantarum is used, obtained lactobacillus plantarum fermentation liquid addition food-grade ethanol makes final concentration of the 6%~8% of ethyl alcohol, is vacuum-packed together with cowpea, 30 DEG C are marinated.The invention has the advantages that: the pollution of mildew tunica albuginea can be significantly reduced using the sour cowpea that this method is pickled；Product less salt；Finished product is not required to dispense, and avoids packing process to the microbial contamination of product；Production is not required to the equipment such as pickling pool, marinated cylinder, small investment.
Description
[technical field]
The present invention relates to food processing fields, and in particular to a kind of sour cowpea method for salting that can inhibit mildew tunica albuginea.
[background technique]
Sour cowpea is loved by consumers because of its unique flavor, full of nutrition.There are many method for salting of sour cowpea, main
If making cowpea souring using the fermentation of lactic acid bacteria.Due to being influenced by factors such as cowpea raw material, processing conditions, sour cow-pea products
Quality is difficult to stablize, and main cause, which is sour cowpea, all remains with micro organism quantity abundant and multiplicity in entire pickled fermented process
Property.Can also there are some putrefactive microorganisms in complicated microbial flora in this way, they can break original under certain condition
Microbial ecological balance and mass propagation destroy vegetable tissue's knot by generating unpleasant flavor substance or secretion ectoenzyme
Structure generates corrupt film mould (being commonly called as " raw flower ").The sense of pickled vegetable in national food safety standard-pickled vegetable (GB2714-2015)
Official requires regulation, wherein just there is " no mildew tunica albuginea ".
A large amount of salt is added in the sour cowpea of traditional handicraft when marinated, and obtained finished acid cowpea salt content is excessively high.It grinds
Study carefully discovery, salinity is excessive, and hypertension, heart disease, kidney trouble and induces cerebral hemorrhage etc. and has direct relation.Sour cowpea
If any the pollution of mould in curing process, there may be the carcinogens such as aflatoxin for the mould of pollution, threaten human health.
The following prior art is obtained by retrieval:
1, Chinese patent, publication number CN101912100B disclose a kind of method of continuously fermenting pickle with low salt, including
Following steps: fresh vegetables to be fermented A, are subjected to cleaning and cutting；B, pickled vegetable liquid is added into ferment at constant temperature device, the pickles
Liquid contains by weight percentage: 1%~7% salt, 0~1% spice, the pickles dedicated functionality bacteria powder of 0%-1%,
0.1~2% carbohydrate, 0.2~2% yeast extract, 0%~0.03% sodium dehydroacetate, the water of surplus, 5 DEG C~
At 43 DEG C, Zengjing Granule 0.5h-48h；C, vegetables cleaned and cutting in step A are sent into ferment at constant temperature device, make to steep
Dish liquid floods vegetables, and at 5 DEG C~43 DEG C, ferment 0.1h-90h, pickles needed for being made.The present invention effectively shortens less salt hair
Fermented pickled vegetable fermentation period, can be continuously produced, quality stability, security.As it can be seen that needing to add food in process of production in this application
Salt is not accomplished to be pickled without using salt component although less salt containing salt component in marinated pickles, because salt can be with
Inhibit some growths for causing rotten bacterium, does not allow pickles perishable；And the production method of this application is after the fermentation has been completed, need at
Product are dispensed, and the probability of pollution is increased.
2, Chinese patent, publication number CN101912099B disclose the pickles preparation side that flower is not given birth in a kind of fermentation process
Method, comprising the following steps: the preparation of A, pickled vegetable liquid: the component of following weight percentage is mixed and made into pickled vegetable liquid: 4%-6%'s
Salt, the carbohydrate of 0.1%-1.5%, 0.3%-0.7% yeast extract, 0.1%-0.5% monosodium glutamate, 0.1%-
0.5% spice, 0.05%-0.5% sweetener, 0.02%-0.03% sodium dehydroacetate or dehydroacetic acid, surplus water；B,
Fresh vegetables to be fermented are subjected to cleaning and cutting；C, pickled vegetable liquid is added in vegetable to be soaked, pickled vegetable liquid is made to salt down vegetable not steeped
Dish, at 5 DEG C~43 DEG C, ferment 0.1h-90h, and ferment pickles needed for being made.The method of the present invention keeps lactic acid during the fermentation
Bacterium normal fermentation, the not raw flower of the pickles of preparation never degenerate, can long-term preservation, there is strong lactobacillus-fermented flavor.This application
The disadvantage is that needing to add salt in process of production, because salt can inhibit some growths for causing rotten bacterium, it is not easy pickles
It rots；And the production method of this application is after the fermentation has been completed, also needs to dispense finished product, increases the probability of pollution.
The fermentation producer of the vegetables such as marinated acid cowpea is usually to build pickling pool, and also some use pickles cylinder or food-grade
Plastic barrel pickled, these Zymolysis Equipment higher costs.And this large-scale pickling process, it is whole if contaminated
The product of pond or whole cylinder, whole bucket gently then reduces quality, influences shelf life；It is heavy then ruin completely, it cannot eat.Furthermore with marinated
Packing is usually required after pond, the vegetable-pickling for pickling cylinder are mature, increases the chance of pollution.
[summary of the invention]
The object of the present invention is to provide a kind of sour cowpea method for salting that can inhibit mildew tunica albuginea.
To achieve the goals above, The technical solution adopted by the invention is as follows:
A kind of sour cowpea method for salting that can inhibit mildew tunica albuginea, the specific steps are as follows:
(1) food-class liquid culture medium culture lactobacillus plantarum is used；
(2) lactobacillus plantarum fermentation liquid obtained in step (1) is added into food-grade ethanol, makes ethyl alcohol final concentration of 6%
~8%；
(3) it is pickled after the lactobacillus plantarum fermentation liquid by step (2) added with food-grade ethanol and cowpea vacuum packaging.
It further illustrates, the food-grade culture medium are as follows: food grade sucrose 0.1%~2%, food-grade albumen peptone
0.1%~2%, food-grade yeast powder 0.1%~2%, water is supplemented to required ratio, 121 DEG C of sterilizing 15min.
It further illustrates, in step (3), the ratio of lactobacillus plantarum fermentation liquid and cowpea is 1:0.5~2.
It further illustrates, in step (3), pickles temperature are as follows: 20~40 DEG C.Preferably marinated temperature is 30 DEG C.
It further illustrates, the vacuum-packed vacuum degree are as follows: -0.085Mpa~-0.095Mpa.
It further illustrating, the lactobacillus plantarum is lactobacillus plantarum (Lactobacillus plantarum) G6A4,
GDMCC NO:60614；Preservation place are as follows: China, Guangdong, Guangzhou；Guangdong Province's Culture Collection, preservation time is
On March 19th, 2019.
In conclusion by adopting the above-described technical solution, the beneficial effects of the present invention are:
(1) pollution of mildew tunica albuginea can be significantly reduced using the sour cowpea that technical method of the invention is pickled；
(2) curing process is not required to addition salt, and product less salt is practically free of salt component；
(3) technical solution of the present invention is used, the sour cowpea finished product pickled is not required to dispense, and avoids packing process to product
Microbial contamination；
(4) production is not required to equipment, small investment, the economic benefits such as pickling pool, marinated cylinder and greatly improves.
[Detailed description of the invention]
Fig. 1 is that the ox leaching cup of different volumes lactobacillus plantarum G6A4 fermentating liquid filtrate is added dropwise in bacillus SJDMB plate
On inhibition zone schematic diagram；Wherein:
A is the inhibition zone that the ox leaching cup of the lactobacillus plantarum G6A4 fermentating liquid filtrate of 50uL is added dropwise and generates；
B is the inhibition zone that the ox leaching cup of the lactobacillus plantarum G6A4 fermentating liquid filtrate of 100uL is added dropwise and generates；
C is the inhibition zone that the ox leaching cup of the lactobacillus plantarum G6A4 fermentating liquid filtrate of 150uL is added dropwise and generates；
D is the inhibition zone that the ox leaching cup of the lactobacillus plantarum G6A4 fermentating liquid filtrate of 200uL is added dropwise and generates.
[specific embodiment]
Below with reference to specific embodiment, description is of the invention in further detail.It should be understood that these embodiments are intended merely to
It illustrates the present invention, rather than limits the scope of the invention in any way.
The lactobacillus plantarum of following embodiment is lactobacillus plantarum (Lactobacillus plantarum) G6A4, GDMCC
NO:60614；Preservation place are as follows: China, Guangdong, Guangzhou；Guangdong Province's Culture Collection, the preservation time is 2019
March 19.
Embodiment 1:
A kind of sour cowpea method for salting that can inhibit mildew tunica albuginea, the specific steps are as follows:
(1) food-class liquid culture medium culture lactobacillus plantarum is used；The food-grade culture medium are as follows: food grade sucrose
1%, food-grade albumen peptone 0.1%, food-grade yeast powder 1%, water is supplemented to required ratio, 121 DEG C of sterilizing 15min；
(2) lactobacillus plantarum fermentation liquid obtained in step (1) is added into food-grade ethanol, makes ethyl alcohol final concentration of 6%；
(3) the lactobacillus plantarum fermentation liquid by step (2) added with food-grade ethanol and cowpea are vacuum-packed, vacuum degree
For -0.085Mpa.The ratio of lactobacillus plantarum fermentation liquid and cowpea is 1:0.5, and 30 DEG C marinated.
It is observed after 45 days, marinated cowpea is without mildew tunica albuginea, cowpea sour.
Embodiment 2:
A kind of sour cowpea method for salting that can inhibit mildew tunica albuginea, the specific steps are as follows:
(1) food-class liquid culture medium culture lactobacillus plantarum is used；The food-grade culture medium are as follows: food grade sucrose
2%, food-grade albumen peptone 1%, food-grade yeast powder 1%, water is supplemented to required ratio, 121 DEG C of sterilizing 15min；
(2) lactobacillus plantarum fermentation liquid obtained in step (1) is added into food-grade ethanol, makes ethyl alcohol final concentration of 7%；
(3) the lactobacillus plantarum fermentation liquid by step (2) added with food-grade ethanol and cowpea are vacuum-packed, vacuum degree
For -0.090Mpa.The ratio of lactobacillus plantarum fermentation liquid and cowpea is 1:2, and 20 DEG C marinated.
It is observed after 45 days, marinated cowpea is without mildew tunica albuginea, cowpea sour.
Embodiment 3:
A kind of sour cowpea method for salting that can inhibit mildew tunica albuginea, the specific steps are as follows:
(1) food-class liquid culture medium culture lactobacillus plantarum is used；The food-grade culture medium are as follows: food grade sucrose
2%, food-grade albumen peptone 2%, food-grade yeast powder 2%, water is supplemented to required ratio, 121 DEG C of sterilizing 15min；
(2) lactobacillus plantarum fermentation liquid obtained in step (1) is added into food-grade ethanol, makes ethyl alcohol final concentration of 8%；
(3) the lactobacillus plantarum fermentation liquid by step (2) added with food-grade ethanol and cowpea are vacuum-packed, vacuum degree
For -0.095Mpa.The ratio of lactobacillus plantarum fermentation liquid and cowpea is 1:1, and 40 DEG C marinated.
It is observed after 45 days, marinated cowpea is without mildew tunica albuginea, cowpea sour.
Experiments have shown that:
Experiment 1: the influence that addition different concentration ethanol grows lactobacillus plantarum
The strain lactobacillus plantarum G6A4 of this laboratory preservation is inoculated in the activation of MRS plate, chooses single colonie with sterile toothpick
It is inoculated in 10mL MRS fluid nutrient medium, is incubated overnight, as seed liquor.100mL MRS fluid nutrient medium according to the form below ratio adds
Add dehydrated alcohol, shake up, 100uL lactobacillus plantarum G6A4 seed liquor is added, is incubated overnight.By national food safety standard-food
Product microbiological Test-lactic acid bacteria examines (GB4789.35-2016) detection, the result is as follows:
As can be known from the above table, compared with MRS culture medium, the lactobacillus plantarum for adding the MRS culture medium culture of dehydrated alcohol is raw
Length is suppressed, wherein addition dehydrated alcohol 8% and inhibiting effect below are unobvious, since the fermentation of vegetables is mainly cream
Sour bacterium is worked, and therefore, the additive amount selection of ethyl alcohol is to lactobacillus plantarum inhibition unconspicuous 8% and below.
Experiment 2: influence of the different concentration ethanol to fungus growth influences
This laboratory preservation, the mould (Penicillium that is isolated and purified from the mildew of the salted sour cowpea of tradition
Citrinum) BDHH3 is inoculated in rose-bengal plate, and 28 DEG C of culture about 5d are to spore is covered with, with the sterilized physiological saline of 5mL
Lower media surface is gently washed, shaking table 100r/min in the triangular flask for fill bead is fitted into and vibrates 30min, dissipate spore sufficiently
It opens, sterile gauze filters off mycelia, and spore suspension is made.100mL mould fluid nutrient medium according to the form below ratio adds dehydrated alcohol, shakes
It is even, 100uL mould BDHH3 spore liquid is added, 28 DEG C are incubated overnight.By national food safety standard-Food Microbiology inspection
Test-mould and yeast counts (GB4789.15-2016) detection, the result is as follows:
As can be known from the above table, compared with mould fluid nutrient medium, the mould fluid nutrient medium culture of dehydrated alcohol is added
The growth of mould (Penicillium citrinum) BDHH3 is suppressed, wherein the suppression of 6% or more dehydrated alcohol of addition
Production is with obviously.
Due to ethyl alcohol additive amount 8% and below to lactobacillus plantarum G6A4 inhibit unobvious, the addition of ethyl alcohol
Amount selection its final concentration of 6%~8%.
Experiment 3: influence of the vacuum packaging to fungus growth
This laboratory preservation, the mould (Penicillium that is isolated and purified from the mildew of the salted sour cowpea of tradition
Citrinum) BDHH3 is inoculated in rose-bengal plate, and 28 DEG C of culture about 5d are to spore is covered with, with the sterilized physiological saline of 5mL
Lower media surface is gently washed, shaking table 100r/min in the triangular flask for fill bead is fitted into and vibrates 30min, dissipate spore sufficiently
It opens, sterile gauze filters off mycelia, and spore suspension is made.Sterilized mould fluid nutrient medium 100mL is respectively charged into two nothings
In bacterium sampling bag, spore suspension 1mL is accessed, wherein one bag of vacuum packaging, another bag of normal pressure packaging, 28 DEG C are cultivated 2 days.By food
Safe national standard-food microbiological examination-mould and yeast counts (GB4789.15-2016) detection, it is as a result as follows
Table:
| Manner of packing | Viable count |
| Vacuum packaging | 1.3×103CFU/mL |
| Normal pressure packaging | 4.0×103CFU/mL |
As can be known from the above table, the viable count that vacuum-packed mould is packed than normal pressure significantly reduces.Therefore, vacuum-packed nothing
Oxygen environment can effectively inhibit the growth of aerobic mould BDHH3.
Testing 4 lactobacillus plantarum fermentation liquids influences the influence that bacillus grows
The strain lactobacillus plantarum G6A4 of this laboratory preservation is inoculated in the activation of MRS plate, chooses single colonie with sterile toothpick
It is inoculated in 10mL MRS fluid nutrient medium, is incubated overnight, lactobacillus plantarum fermentation liquid is obtained.Lactobacillus plantarum fermentation liquid is used
The membrane filtration in the aperture 0.22um, filtrate are spare.
This laboratory preservation, production film mould bacterium-gemma for being isolated and purified from the salted sour cowpea bacterium " tunica albuginea " of tradition
Bacillus SJDMB is inoculated in the activation of PCA plate, chooses single colonie with sterile toothpick and is inoculated in 10mL LB liquid medium, trains overnight
It supports, bacterium solution is spare.
It takes the bacterium solution 100ul of bacillus SJDMB to be coated on PCA plate, places ox and soak cup.Lactobacillus plantarum is taken respectively
Filtrate 50uL, 100uL, 150uL, 200uL of G6A4 fermentation liquid are moved into ox leaching cup, are carefully moved on in 37 DEG C of incubators, overnight
Culture, inhibition zone are shown in Fig. 1.There is a transparent circle added with the Oxford cup of the filtrate of lactobacillus plantarum G6A4 fermentation liquid, and transparent circle
Size is directly proportional to additive amount, illustrates that lactobacillus plantarum G6A4 fermentation liquid can effectively inhibit the growth of bacillus SJDMB.
Experiment 5: the influence that different temperatures grows lactobacillus plantarum G6A4
The strain lactobacillus plantarum G6A4 of this laboratory preservation is inoculated in the activation of MRS plate, chooses single colonie with sterile toothpick
It is inoculated in 10mL MRS broth bouillon, is incubated overnight, lactobacillus plantarum G6A4 strain liquid is obtained.1mL strain liquid is taken, is inoculated in
In 100mL MRS broth bouillon, it is incubated overnight respectively in 20 DEG C, 25 DEG C, 30 DEG C, 35 DEG C, 40 DEG C.It is marked by food safety country
Standard-food microbiological examination-lactic acid bacteria examines (GB4789.35-2016) detection viable count, presses fruits and vegetables product PH
Measuring method (GB/T10648-1989) the detection PH (nonvaccinated MRS broth bouillon through detecting, PH 5.64) of value, is tied
Fruit is as follows:
| Temperature (DEG C) | Viable count (CFU/mL) | PH |
| 40 | 2.6×109 | 3.80 |
| 35 | 3.5×109 | 3.72 |
| 30 | 3.6×109 | 3.74 |
| 25 | 2.1×109 | 3.76 |
| 20 | 1.3×109 | 3.76 |
As can be known from the above table, the lactobacillus plantarum G6A4 of different temperatures culture, which can produce acid, declines PH, the decline of 40 DEG C of cultures
Minimum, remaining decline is more, but gap is unobvious.The highest of 30 DEG C of viable count cultures, therefore marinated temperature selects most suitable plant
30 DEG C of object lactobacillus G6A4 growth.
Experiment 6: sour cowpea is pickled after lactobacillus plantarum fermentation liquid and cowpea vacuum packaging containing 6% ethyl alcohol
Liquid food grade culture medium is prepared in following ratios:
Food grade sucrose 2g
Food-grade albumen peptone 1g
Food-grade yeast powder 1g
Water 1000mL, PH are naturally, 121 DEG C of sterilizing 15min.
The strain lactobacillus plantarum G6A4 of this laboratory preservation is inoculated in the activation of MRS plate, chooses single colonie with sterile toothpick
It is inoculated in 10mL liquid food grade culture medium, 37 DEG C are incubated overnight, and obtain seed liquor.By 1% inoculum concentration by lactobacillus plantarum
G6A4 seed liquor accesses 1L liquid food grade culture medium, and 37 DEG C are incubated overnight, and obtain fermentation liquid.Lactobacillus plantarum G6A4 fermentation liquid
Food-grade ethanol is added, so that ethyl alcohol final concentration of 6%, is made pickling liquid.Cowpea clean, drain well, be packed into polyethylene food
In product packaging bag, pickling liquid, vacuum packaging is added by the amount of 1:1, vacuum degree is -0.085Mpa, and 30 DEG C of standings are marinated, during which
It is inverted repeatedly several times.
The marinated sour cowpea of traditional salt is as control, method are as follows: cowpea cleans, drain well, is fitted into the marinated cylinder of glass.
121 DEG C of sterilizing 15min of salt water containing 10% salt, are cooled to room temperature, and glass is added and pickles in cylinder, it is made not have cowpea, bottleneck
Sealing, 30 DEG C of standings.
It is observed after 5 days, the marinated cowpea of discovery vacuum packaging has one without " mildew tunica albuginea ", the marinated cowpea liquid level of traditional salt
Layer tunica albuginea.
Although the present invention is disclosed as above with preferred embodiment, so it is not intended to limiting the invention, any this field skill
Art personnel, without departing from the spirit and scope of the present invention, when a little modification and perfect therefore of the invention protection model can be made
It encloses to work as and subject to the definition of the claims.
Claims (6)
1. a kind of sour cowpea method for salting that can inhibit mildew tunica albuginea, it is characterised in that: specific step is as follows:
(1) food-class liquid culture medium culture lactobacillus plantarum is used；
(2) lactobacillus plantarum fermentation liquid obtained in step (1) is added into food-grade ethanol, so that ethyl alcohol final concentration of 6%~
8%；
(3) it is pickled after the lactobacillus plantarum fermentation liquid by step (2) added with food-grade ethanol and cowpea vacuum packaging.
2. a kind of sour cowpea method for salting that can inhibit mildew tunica albuginea according to claim 1, it is characterised in that: described
Food-grade culture medium are as follows: food grade sucrose 0.1%~2%, food-grade albumen peptone 0.1%~2%, food-grade yeast powder 0.1%
~2%, water is supplemented to required ratio, 121 DEG C of sterilizing 15min.
3. a kind of sour cowpea method for salting that can inhibit mildew tunica albuginea according to claim 1, it is characterised in that: in step
(3) in, the ratio of the lactobacillus plantarum fermentation liquid and cowpea added with food-grade ethanol is 1:0.5~2.
4. a kind of sour cowpea method for salting that can inhibit mildew tunica albuginea according to claim 1, it is characterised in that: in step
(3) in, the marinated temperature are as follows: 30 DEG C.
5. a kind of sour cowpea method for salting that can inhibit mildew tunica albuginea according to claim 1, it is characterised in that: described
Vacuum-packed vacuum degree are as follows: -0.085Mpa~-0.095Mpa.
6. a kind of sour cowpea method for salting that can inhibit mildew tunica albuginea according to claim 1, it is characterised in that: the plant
Object lactobacillus is lactobacillus plantarum (Lactobacillus plantarum) G6A4, GDMCC NO:60614；Preservation place are as follows:
China, Guangdong, Guangzhou；Guangdong Province's Culture Collection, preservation time are on March 19th, 2019.
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| CN114794426A (en) * | 2022-04-22 | 2022-07-29 | 贵州大学 | A kind of rapid dehydration and fermentation cowpea production line and production and processing technology |
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