CN103750225A - 一种改善生姜感官品质的方法 - Google Patents
一种改善生姜感官品质的方法 Download PDFInfo
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- CN103750225A CN103750225A CN201310546653.5A CN201310546653A CN103750225A CN 103750225 A CN103750225 A CN 103750225A CN 201310546653 A CN201310546653 A CN 201310546653A CN 103750225 A CN103750225 A CN 103750225A
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- 241000234314 Zingiber Species 0.000 title claims abstract description 43
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 43
- 235000008397 ginger Nutrition 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 5
- 241000238631 Hexapoda Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 210000004243 sweat Anatomy 0.000 claims description 2
- 238000011156 evaluation Methods 0.000 abstract description 5
- 239000006041 probiotic Substances 0.000 abstract 1
- 230000000529 probiotic effect Effects 0.000 abstract 1
- 235000018291 probiotics Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 239000002932 luster Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000012976 tarts Nutrition 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- -1 brittleness Substances 0.000 description 2
- 230000009977 dual effect Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000001841 zingiber officinale Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明具体涉及一种改善生姜感官品质的方法，本发明通过对发酵过的生姜进行小组员品尝打分，以此对其进行感官评价，分析发酵对生姜感官品质的影响。其特征在于原料经益生菌发酵后得到的生姜感官品质有所改善。本发明操作简单、成本较低。
Description
技术领域
本发明是涉及一种改善生姜感官品质的方法。
背景技术
生姜（Zingiber officinale Rosc）为姜科植物姜的鲜嫩茎，属多年生单子叶草本宿根植物，是一种重要的香辛调味料，同时也是亚洲传统的药食两用植物，具有较高的营养保健价值。生姜富含姜精油和姜辣素，具有浓郁的香气和独特的辛辣味，是我国居民烹调各种动物性食物必备的调味品。直接将生姜切片、切末或取姜汁用于动物性食物的烹调，既可消除食物原料特有的腥膻等异味，同时还能增加食物的香气并改善口感。传统医学认为，生姜味辛，性热，具有散寒解表，温中止吐，解毒的功效。但由于生姜的辛辣和刺鼻的气味，使得生姜在食品方面的应用也相应的有所限制，一般不直接作为蔬菜食用。
发明内容
本发明的目的是提供一种利用发酵技术改善生姜感官品质的方法。
该方法是用植物乳杆菌对洗净切好的生姜进行发酵，经研究发现，经过发酵的生姜其感官品质有较好的改善。
为了实现改善生姜感官品质的目的，本发明的操作步骤包括：
原材料选择：选用质地脆嫩、肉质肥厚、硬度好、无虫蛀、无腐坏的生姜，清洗干净；
预腌：将原料与比重3%的盐、3%的糖搅拌均匀，室温预腌24 h备用；
切分：将原材料去皮切分成厚度为0.5 cm的薄片；
发酵：称取预腌后的姜片放入三角瓶，按10%重量加入无菌水；培养至108 CFU/mL以上的植物乳杆菌，离心浓缩5倍，按1％接种量接种于姜片中，封口发酵6-10天，发酵过程中每8 h摇振1次。
为了达到更好的技术效果，步骤（3）封口发酵8天。
本发明的有益效果是：
（1）本发明所选用的原材料其材料成本低、来源广泛，且原材料为传统的药食两用植物，安全性高，涉及范围广。
（2）本发明中提高生姜抗菌活性的方法操作简单，发酵过后的姜片在色泽、脆度、滋味等方面都有很高的品质。
（3）本发明可改善生姜原有感官品质，弱化其本身具有的辛辣刺鼻的味道，将其变为饭桌上的美食，不但具有保健的作用，还能促进生姜的利用率，提高经济效益。
附图说明
图1不同发酵时间的生姜感官品质评价结果
具体实施方式
实施例1 发酵后生姜的感官评价
（1）原材料选择及切分：选用质地脆嫩、肉质肥厚、硬度好、无虫蛀、无腐坏的生姜，清洗干净将原材料去皮切分成厚度为0.5 cm的薄片；
（2）发酵：称取姜片放入三角瓶，按10%重量比加入无菌水。培养至108 CFU/mL以上的植物乳杆菌，离心浓缩5倍，按1％接种量接种于预腌的姜片中，封口发酵；
（3）切分：分别将发酵不同天数的姜片且成宽1 cm长3cm的姜条；
（4）感官评价：将切好的姜条给9评委品尝打分。打分标准如表-1所示。
[0012] 表-1 生姜感官品质评分标准
结果所示，通过对发酵不同天数的生姜进行色泽、脆度、酸味和滋味几方面
的评价后得出：随着发酵天数的增加，其感官评价的分数也逐渐增高，其中发酵8天的生姜在色泽、脆度、酸味和滋味以及总的平均评分都为最高，即发酵8天时其酸味和其他方面的指标为最好，色泽、脆度、滋味达到了很高水准。
Claims (2)
1.一种提高生姜感官品质的方法，其步骤如下：
（1）原材料选择：选用质地脆嫩、肉质肥厚、硬度好、无虫蛀、无腐坏的生姜，清洗干净；
（2）预腌：将原料与比重3%的盐、3%的糖搅拌均匀，室温预腌24 h备用；
（3）切分：将原材料去皮切分成厚度为0.5 cm的薄片；
（4）发酵：称取预腌后的姜片放入三角瓶，按10%重量加入无菌水；培养至108 CFU/mL以上的植物乳杆菌，离心浓缩5倍，按1％接种量接种于姜片中，封口发酵6-10天，发酵过程中每8 h摇振1次。
2.根据权利要求1所述的一种改善生姜感官品质方法，其特征是：步骤（3）封口发酵8天。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431908A (zh) * | 2014-12-25 | 2015-03-25 | 重庆市黔江区仙山玉珠食品有限公司 | 一种糟姜的加工方法 |
| CN104431906A (zh) * | 2014-12-16 | 2015-03-25 | 师宗红盈食品有限公司 | 一种泡姜丝的制作工艺 |
| CN108719738A (zh) * | 2018-04-27 | 2018-11-02 | 山东省万兴食品有限公司 | 一种改善寿司姜片色泽风味品质劣变的方法 |
| CN110250464A (zh) * | 2019-07-17 | 2019-09-20 | 武汉市鑫宏食品酿造科研所 | 一种富硒发酵凤头姜咸坯的制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101147563A (zh) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | 一种四川泡菜制品及其制备方法 |
| CN101273783A (zh) * | 2008-05-06 | 2008-10-01 | 清华大学 | 一种发酵生姜及其制作方法和应用 |
| CN102586155A (zh) * | 2012-03-07 | 2012-07-18 | 江南大学 | 一种植物乳杆菌n13及其用途 |
| CN102919814A (zh) * | 2012-11-05 | 2013-02-13 | 湖南省华康食品有限责任公司 | 一种发酵辣椒酱的制备工艺 |
-
2013
- 2013-11-07 CN CN201310546653.5A patent/CN103750225A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101147563A (zh) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | 一种四川泡菜制品及其制备方法 |
| CN101273783A (zh) * | 2008-05-06 | 2008-10-01 | 清华大学 | 一种发酵生姜及其制作方法和应用 |
| CN102586155A (zh) * | 2012-03-07 | 2012-07-18 | 江南大学 | 一种植物乳杆菌n13及其用途 |
| CN102919814A (zh) * | 2012-11-05 | 2013-02-13 | 湖南省华康食品有限责任公司 | 一种发酵辣椒酱的制备工艺 |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431906A (zh) * | 2014-12-16 | 2015-03-25 | 师宗红盈食品有限公司 | 一种泡姜丝的制作工艺 |
| CN104431908A (zh) * | 2014-12-25 | 2015-03-25 | 重庆市黔江区仙山玉珠食品有限公司 | 一种糟姜的加工方法 |
| CN108719738A (zh) * | 2018-04-27 | 2018-11-02 | 山东省万兴食品有限公司 | 一种改善寿司姜片色泽风味品质劣变的方法 |
| CN110250464A (zh) * | 2019-07-17 | 2019-09-20 | 武汉市鑫宏食品酿造科研所 | 一种富硒发酵凤头姜咸坯的制备方法 |
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Application publication date: 20140430 |