CN104799217A - Probiotics fermented Chinese yam and preparation method thereof - Google Patents
Probiotics fermented Chinese yam and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a probiotics fermented Chinese yam and a preparation method thereof. The product is prepared from Chinese yam, a probiotics combination and ingredients; the pH value is smaller than 3.6; the coli group MPN of each gram of the product is less than or equal to 3, the nitrate content is less than or equal to 0.5 mg/kg, and the viable count of lactic acid bacteria is up to 108 CFU/g; the probiotics combination comprises lactobacillus plantarum and leuconostoc mesenteroides; the ingredients comprise table salt and sugar. The preparation method comprises the following steps: activating and cultivating lactic acid bacteria, removing peels of Chinese yam, cutting and segmenting, blanching, cooling and airing, preparing fermenting brine, and inoculating. The probiotics fermented Chinese yam disclosed by the invention has the advantages of promoting nutritional value and peculiar flavor of the Chinese yam and prolonging the shelf life of the Chinese yam.
Description
Technical field
The present invention relates to technical field of food science, be specifically related to a kind ofly be rich in probio and fermentation Chinese yam with good color and luster, local flavor, acidity and brittleness and preparation method thereof.
Background technology
Chinese yam is one of typical plant of China's integration of drinking and medicinal herbs, one of Ye Shi China health food important raw and processed materials, nutritious, delicious flavour.Along with the development of modern science and technology, enhancing that its main function composition has immunity, promote gastrointestinal disturbances, reduce blood sugar, regulation mechanism and anti-ageing, regulate and reduce blood fat, antitumor, promote kidney Regeneration and Repair, regulate the effects such as acid-base balance also gradually be familiar with by people and understand and be used.But at present Chinese yam is sold and edible still based on raw material with eat raw, and converted products is few, and intensive processing product proportion is less, and ubiquity process scale is little, the problem that economic benefit is low.Brewed vegetables are more and more subject to liking of people with fresh pure, the tender and crisp fragrance of its acid, unique flavor in recent years, and a large amount of organic acids generated in sweat can suppress the growth of putrefactive microorganisms, can reach the object of long-term storage.In addition, the active probiotic in brewed vegetables has maintenance intestinal health environment, pre-anti-diarrhea constipation, suppresses cholesterol and the health care such as vivotoxin, recovery intestinal microecology function.Although China's pickles are wide in variety, also there is no brewed Chinese yam product and relevant fermentation technique thereof.Utilize lactobacillus-fermented Chinese yam, both nutrition and the local flavor of Chinese yam can have been increased, open date can be extended again, but Chinese yam is rich in starch and polysaccharide, its matter structure and composition are different from other vegetables, the selection of its bacterial classification, accessory formula and fermentation condition all have unique requirement, and current probiotics fermention Chinese yam and preparation method thereof has no correlative study and report both at home and abroad.
Probio has maintenance intestinal microecology balance, suppresses harmful bacterial growth, prevents enteric infection, eliminate the physiological functions such as irritated.Traditional fermented food is the good source of supplementary human body probio and carrier.Lactobacillus plantarum (Lactobacillus plantarum) is one of now widely used probio, be typical facultative anaerobe, only produce lactic acid during the fermentation, have the ability of stronger fermentable carbohydrates, comparatively salt tolerant, has synergy with other lactic acid bacteria.Lactobacillus plantarum metabolism can produce the multiple natural bacteriostatic materials such as organic acid, bacteriocin, hydrogen peroxide, biacetyl, have and maintain intestinal flora balance, promote absorption of nutrient ingredients function, strengthen the immunity of body, reduce cholesterol levels, alleviate the several functions such as lactose intolerance.Lactobacillus plantarum is that many acid fermentation vegetable food products are as the main advantage bacterium in pickles, cucumber and Korea's piccalilli.But also Lactobacillus plantarum is not applied to the relevant report of Chinese yam fermentation both at home and abroad.
Leuconostoc mesenteroides (Leuconostoc mesenteroides) is classified as one of 42 kinds of safe microorganisms directly can eating (raising) by U.S. FDA and AAFCO.Leuconostoc mesenteroides subsp mesenteroides has also been listed in " can be used for the bacterial classification list of food " by the Ministry of Public Health of China in 2012.Leuconostoc mesenteroides, except having the characteristic of the high acid ability of ordinary lactic acid bacteria, oxidation resistance and antagonism pathogenic bacteria, also has the ability that can produce abundant species, a fairly large number of exocellular polysaccharide in fermentation.Leuconostoc mesenteroides is also found extensively to be distributed in fermented food, particularly fermented milk products, pickle in pickles and making fruit wine, it can form fermented product excellent flavor, and be thus otherwise known as aroma former.In addition, Leuconostoc mesenteroides can synthesize functional oligose outside born of the same parents, has the proliferation of probiotics in promotion gastrointestinal system, suppresses the Growth and reproduction of enteropahtogenic microganism, promotes gastrointestinal motility, eliminates constipation, alleviation is suffered from diarrhoea, reduces food hypersenstivity rate, promotes the absorption of mineral matter, reduces serum cholesterol, prevents the functions such as colon cancer.But also Leuconostoc mesenteroides is not applied to the relevant report of Chinese yam fermentation both at home and abroad.
Summary of the invention
The object of the present invention is to provide a kind of probiotics fermention Chinese yam and preparation method thereof, the fermentation Chinese yam product prepared has good color and luster, local flavor, acidity and brittleness and contains high concentration number of live bacteria of probiotics, effectively improve the mouthfeel of Chinese yam and nutritive value and storage life, and it makes simple, be easy to promote.
Technical problem solved by the invention realizes by the following technical solutions:
A kind of probiotics fermention Chinese yam product, by Chinese yam, probiotic combinations and composition, pH value is for being less than 3.6, and every gram of product MPN value of the coliform group is less than or equal to 3, and content of nitrite is less than or equal to 0.5mg/kg, and viable count of lactobacillus reaches 10
8cFU/g; Described probiotic combinations is Lactobacillus plantarum (L.plantarum Y5) and Leuconostoc mesenteroides (Chinese industrial Microbiological Culture Collection administrative center preserving number CICC20418); Described batching comprises salt and sugar.
The preparation method of probiotics fermention Chinese yam product of the present invention, comprises the following steps:
(1) lactic acid bacteria activation and cultivation;
(2) process is dried in Chinese yam peeling, cutting, blanching, cooling;
(3) making from brine is standby;
(4) inoculation fermentation.
Wherein, the activation of step (1) lactic acid bacteria with cultivate specifically: Lactobacillus plantarum and Leuconostoc mesenteroides are preserved after strain liquid is connected to respectively and activates in MRS fluid nutrient medium, transfer Anaerobic culturel h again in new MRS broth bouillon, then the MRS broth bouillon of bacterial classification strain there is is to pour the centrifuge tube of sterilizing respectively into cultivation, centrifugal, pour out supernatant, the physiological saline adding sterilizing is resuspended, repeat above-mentioned steps centrifugal twice, obtaining OD value is 1.0 bacteria suspensions.
(2) process is dried in the peeling of Chinese yam, cutting, blanching, cooling.Chinese yam is cleaned, peeling, and Chinese yam being cut into length is the rectangular of 3 ~ 4cm; The Chinese yam cut is poured in boiling water, again keeps micro-3 ~ 5min that boils in time after boiling; The cold boiling water of the Chinese yam of blanching is cooled; The place being placed on ventilation is dried.
(3) making from brine is standby.Bittern presses salt 3%, sugared 4% proportions, first required salt and sugar is weighed up to be placed on and cleans without in greasy container, then get certain water in proportion, boil and inject container and dissolve, cooling.
(4) inoculation fermentation.The 1:3 mixing by volume of Lactobacillus plantarum and leuconostoc mesenteroides subsp mesenteroides bacteria suspension, mixed bacteria liquid is in 3% (volume ratio) ratio and bittern mixing; Chinese yam raw material: the ratio of bittern loads closed container, sealing after 1:1 mixing in mass ratio, keeps environment temperature 26 DEG C to carry out anaerobic fermentation 3-5 days, obtains probiotics fermention Chinese yam finished product.
The invention has the beneficial effects as follows:
1. the present invention is under the strict environment controlled, and by Chinese yam through probiotics fermention, has good color and luster, local flavor, acidity and brittleness and containing high concentration number of live bacteria of probiotics, can reach 10 in final fermented product
8cFU/g, contains other metabolite of profitable probliotics as lactic acid and functional exocellular polysaccharide etc. simultaneously, significantly improves mouthfeel and the nutritive value of Chinese yam.
2. the present invention is by the normalizing operation of Feedstock treating and inoculation fermentation technique, allows probio metabolism and growth under stable environment, and guarantee that fermented product color and luster and acidity are stablized, final ph reaches less than 3.6, significantly improves the storage life of Chinese yam.
Accompanying drawing explanation
Fig. 1: the pH value dynamic change in probio Chinese yam sweat.
Fig. 2: the total acid content dynamic change in probio Chinese yam sweat.
Fig. 3: the content of nitrite dynamic change in probio Chinese yam sweat.
Detailed description of the invention
Further illustrate the present invention below in conjunction with Figure of description and specific embodiment, but embodiment does not limit in any form to the present invention.Unless stated otherwise, the present invention adopts reagent, method and apparatus are the art conventional reagent, method and apparatus.
1. the process of Chinese yam raw material.
1. raw material is selected.Select without disease and pest, free from insect pests, few blackspot, undamaged even thickness, straight Chinese yam, and require that bar stem surface is without silt, without other impurity, store and transport on the way and handle with care, reduce injured and brown stain.
2. remove the peel.First rinse with circulating water the earth going to Chinese yam stem surface before peeling, peeling adopts manual peeling.
3. cutting, arrangement.Supplementary material is cut by length as far as possible and grows into the rectangular of 3 ~ 4cm.
4. blanching.First boiled by blanching liquid, then pour yam slice into, again in time keep micro-3 ~ 5min that boils after boiling, yam slice blanching, to translucent and keep certain brittleness to be good, its objective is inactive enzyme, the air etc. got rid of in rhizome meat tissue.To be stirred during blanching, in order to avoid be burned, be affected outward appearance and the local flavor of product.
5. cool.The raw material of blanching is soaked cooling in cold boiling water.
6. dry.Rear loading round is dried in the place that the raw material of spontaneous fermentation is placed on totally, ventilate, can with the pickle jar through cleaning and sterilizing as round.
2. bacterial classification preparation.
By Lactobacillus plantarum (L.plantarum Y5, existing paper is open, Zhu little Hong, Yang Zhenquan, Gu Ruixia, Zhang Yifeng, Wang Huijing, Zhang Jin. the screening of Lactic Acid Bacteria and the research of many strain fermentations agent in the traditional dairy products of Xinjiang. " food and fermentation industries " the 12nd phase in 2008 .) and Leuconostoc mesenteroides (preserving number CICC20418) preserve after strain liquid to be connected in MRS fluid nutrient medium activation respectively, transfer Anaerobic culturel 18 ~ 24h again in new MRS broth bouillon, then the MRS broth bouillon of bacterial classification strain there is is to pour the 10mL centrifuge tube of sterilizing respectively into cultivation, arrange 16 DEG C, 4000rpm, centrifugal 5min, pour out supernatant, the physiological saline adding sterilizing is resuspended, repeat centrifugal twice of above-mentioned steps, obtaining OD value is 1.0 bacteria suspensions.
3. making from brine is standby.Bittern is by following proportions: first required salt and sugar are weighed up to put into and clean without greasy container, then get certain water in proportion, boils and inject container salt is dissolved, cooling, ultimate density salt 3%, sugar 4%.
4. inoculation fermentation.Lactobacillus plantarum and leuconostoc mesenteroides subsp mesenteroides bacteria suspension press 1:3 mixing, and mixed bacteria liquid is in 3% ratio and bittern mixing; Chinese yam raw material: the ratio of bittern loads closed container by after 1:1 mixing, sealing, keeps environment temperature 26 DEG C to carry out anaerobic fermentation.
5. the change detection of pH value in sweat.Get the fermented brine of 10mL with sterile pipette pipe, directly measure pH value with pH meter, do three groups and parallelly to average, describe pH trend over time.As shown in Figure 1, result shows that the bittern Chinese yam fermentation pH of 3% salinity reaches stable at 96h to result of the test, and with 5% compared with the bittern of 7% salinity, pH declines fast, and fermentation period is short.
6. total acid content change detection in sweat.Fermented brine oscillator is fully mixed, sample thief 5g bittern is placed in 50mL triangular flask, adds 20mL distilled water, fully mixes, add 0.2mL 1% phenolphthalein indicator in the sample, be titrated to blush 30s with 0.1mol/L Standard Volumetric Solutions for Sodium Hydroxide colour-fast.Record consumes the milliliter (V1) of 0.1mol/L Standard Volumetric Solutions for Sodium Hydroxide.Test solution is replaced, according to 1. operating with distilled water.Record consumes the milliliter number (V2) of 0.1mol/L Standard Volumetric Solutions for Sodium Hydroxide.Expression of results total acid represents with the grams of acid in per kilogram (or per jin) sample, calculates by formula (a):
In formula: X---the grams of acid in per kilogram (or per jin) sample, g/kg (or g/L);
The concentration of c---Standard Volumetric Solutions for Sodium Hydroxide, mol/L;
V1---consume the volume of Standard Volumetric Solutions for Sodium Hydroxide during titration test solution, mL;
V2---consume the volume of Standard Volumetric Solutions for Sodium Hydroxide during blank test, mL;
The extension rate of F---test solution;
K---the conversion coefficient of acid.The conversion coefficient of dlactic acid is 0.09;
M (V0)---the sampling amount of sample, g or mL.
As shown in Figure 2, result shows that the final total acid content at the end of the bittern fermentation Chinese yam of different salinity is not identical to result of the test, and the salinity of bittern is higher, and total acid content during its fermentation ends is lower.The Chinese yam juice total acid content of 3% salinity is far longer than the total acid content at the end of the Chinese yam juice acidifying fermentation of 7% salinity when 96h, the bittern of 3% salinity is applicable to Chinese yam fermentation.
7. sweat nitrite change detection.Carry out according to the assay method of GB 5009.33-2010. national food safety standard nitrite in food and nitrate, result of the test as shown in Figure 3, result shows that the content of nitrite inoculating probiotics fermention Chinese yam rises to 31.5mg/kg by 0mg/kg in initial 12h, and the content of nitrite of spontaneous fermentation (not inoculating probio) is significantly higher than spontaneous fermentation (55.0mg/kg) at initial 12h rising value, the generation of result display inoculation probiotics fermention Chinese yam sweat nitrite is few, and nitrate reductase speed is faster.
8. the mensuration of fermented product coliform.Carry out according to GB 4789.3-2010. national food safety standard food microbiological examination enumeration of coliforms method, coliform most probable number MPN value is less than or equal to 3/mL.
9. the sensory evaluation of fermented product and probio assay.Fermentation color and luster is pure white translucent, there is no brown stain, sensory evaluation possesses the composition of personnel (men and women half and half) of the rudimentary knowledge of certain sensory evaluation scores by 14, carry out marking evaluation from aspects such as color and luster, smell, flavour, brittleness to fermentation Chinese yam, full marks are 100 points, and the Chinese yam fragrance of result display inoculation probiotics fermention is more strong pure, without bad smell, in flavour, comparatively spontaneous fermentation Chinese yam is better, more agreeable to the taste for inoculation probiotics fermention Chinese yam taste; Sensory evaluation scores in brittleness is higher.Probio content in product carries out according to the GB4789.35-2010. national food safety standard food microbiological examination lactic acid bacteria method of inspection.Result display total viable count of lactic acid bacteria>=10
8cFU/g.
Claims (6)
1. a probiotics fermention Chinese yam product, is characterized in that, by Chinese yam, probiotic combinations and composition, pH value is for being less than 3.6, every gram of product MPN value of the coliform group is less than or equal to 3, and content of nitrite is less than or equal to 0.5mg/kg, and viable count of lactobacillus reaches 10
8cFU/g; Described probiotic combinations is Lactobacillus plantarum and Leuconostoc mesenteroides; Described batching comprises salt and sugar.
2. prepare a probiotics fermention Chinese yam method described in claim 1, it is characterized in that, comprise the following steps:
(1) lactic acid bacteria activation and cultivation;
(2) process is dried in Chinese yam peeling, cutting, blanching, cooling;
(3) making from brine is standby;
(4) inoculation fermentation.
3. the preparation method of a kind of probiotics fermention Chinese yam according to claim 2, it is characterized in that, step (1) is: Lactobacillus plantarum and leuconostoc mesenteroides subsp mesenteroides preservation strain liquid are connected to after activating in MRS fluid nutrient medium respectively, to transfer again Anaerobic culturel in new MRS broth bouillon, then the MRS broth bouillon of bacterial classification strain there is is to pour the centrifuge tube of sterilizing respectively into cultivation, centrifugal, pour out supernatant, the physiological saline adding sterilizing is resuspended, repeat above-mentioned steps centrifugal twice, obtain re-suspension liquid.
4. the preparation method of a kind of probiotics fermention Chinese yam according to claim 2, is characterized in that, step (2) is: Chinese yam is cleaned, peeling, and Chinese yam being cut into length is the rectangular of 3 ~ 4cm; The Chinese yam cut is poured in boiling water, again keeps micro-3min that boils after boiling; The cold boiling water of the Chinese yam of blanching is cooled; The place being placed on ventilation is dried.
5. the preparation method of a kind of probiotics fermention Chinese yam according to claim 2, it is characterized in that, step (3) be: bittern is by salt 3%, sugared 4% proportions, first required salt and sugar are weighed up to be placed on and clean without in greasy container, get certain water in proportion again, boil and inject container and dissolve, cooling.
6. the preparation method of a kind of probiotics fermention Chinese yam according to claim 2, it is characterized in that, step (4) is: the 1:3 mixing by volume of Lactobacillus plantarum and Leuconostoc mesenteroides bacteria suspension, and mixed bacteria liquid is by 3% volume ratio and bittern mixing; Chinese yam raw material: the ratio of bittern loads closed container after 1:1 mixing in mass ratio, keeps environment temperature 26 DEG C to carry out anaerobic fermentation 3-5 days, obtains probiotics fermention Chinese yam finished product.
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| CN108013134A (en) * | 2017-12-26 | 2018-05-11 | 光明乳业股份有限公司 | A kind of acidified milk rich in lactobacillus plantarum ST-III and preparation method thereof |
| CN112137026A (en) * | 2020-08-03 | 2020-12-29 | 河北双鸽食品股份有限公司 | Sauce marinated product and processing technology thereof |
| CN115551523A (en) * | 2020-05-27 | 2022-12-30 | 利斯科生物科技有限公司 | Pharmaceutical composition for preventing or treating cancer comprising leuconostoc strain as active ingredient |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107964519A (en) * | 2017-12-26 | 2018-04-27 | 光明乳业股份有限公司 | A kind of method for promoting lactobacillus plantarum ST-III growths |
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| CN115551523A (en) * | 2020-05-27 | 2022-12-30 | 利斯科生物科技有限公司 | Pharmaceutical composition for preventing or treating cancer comprising leuconostoc strain as active ingredient |
| CN112137026A (en) * | 2020-08-03 | 2020-12-29 | 河北双鸽食品股份有限公司 | Sauce marinated product and processing technology thereof |
| CN112137026B (en) * | 2020-08-03 | 2023-07-28 | 河北双鸽食品股份有限公司 | Sauce marinated product and processing technology thereof |
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Application publication date: 20150729 |