CN104939004A - Fermentation method of sedum aizoon L. - Google Patents
Fermentation method of sedum aizoon L. Download PDFInfo
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Abstract
The invention discloses a fermentation method of sedum aizoon L.. The fermentation method comprises the following steps: (1) selecting raw materials; (2) carrying out fixation; (3) cooling; (4) putting the raw materials into a pool; (5) adding auxiliary materials; (6) circulating; (7) sealing the pool; and (8) fermenting. According to the method, the sedum aizoon L. obtained by fermentation has a pure sour taste, a rich flavor and a moderate sour degree, has a relatively rich pickled vegetable aroma and good crispiness, is free of peculiar smell, has a complete vegetable shape without damages, and has a short fermentation period and low nitrite content. According to the fermentation method, the raw materials are simple and easily available, the process is simple and the aims of the invention are achieved.
Description
Technical field
The present invention relates to a kind of fermentation process of the dish that nourishes heart, particularly a kind of fresh and crisp, with rich flavor fermentation process not having the garlicky dish that nourishes heart.
Background technology
Nourish heart dish, takes dish, Latin literary fame Sedum.k.F according to " botany " Chinese name; Modern domestic Chinese herbal medicine WHO Drug Information formal name used at school aizoon stonecrop, Sedum uizoon, Latin literary fame Sedum aizoon L. essence also refers to the dish that nourishes heart.Nourish heart dish except delicate fragrance, tender crisp, deliciousness, also has health-preserving function.It can the peaceful flat liver of the heart, and nourishing yin and promoting blood circulation, all has certain curative effect to diseases such as palpitaition, insomnia, dysphoria, hypertension, also make it rescue heart grass so among the people.Property cold-resistant, happiness sunlight and dry ventilation, avoid water and wet, and requires tight to soil property, is ancient preciousness and is on the verge of the plant that disappeares.It also integrate view and admire, medicinal, edible etc. multi-functional, have very high practical value, it eats as vegetables, is the delicious delicacies on 21st century Domestic dining table, and normal food can strengthen body immunity, has good food therapy health effect.
Pickles are traditional lactic fermentation vegetable products, wherein containing a large amount of lactic acid bacterias and metabolite thereof, as lactic acid, bacteriocin lab, vitamins, amino acid etc., often eat, intestinal microecology balance can be maintained, reduce blood middle cholesterol content, antitumor, anti-aging.Pickles made by the dish that nourishes heart, and effect is more notable.But the dish that will nourish heart at present is made in pickles technology, great majority adopt aging process, aging process lactic fermentation is slow, and fermentation period is longer, and acidity is high, brine concentration controls bad, these factors all can make the growth of promotion miscellaneous bacteria, thus add the generation of nitrite, cause nitrite concentration higher, and nitrite is carcinogen, very large to the injury of human body.When making sauerkraut by existing method, for avoiding or alleviate the peculiar smell of sauerkraut, usually can add the additive eliminated the unusual smell, although add the local flavor that additive ensure that sauerkraut, long-term edible unfavorable to human body.In addition, the sauerkraut that existing method is prepared, dish describes easily damaged imperfect.
Summary of the invention
The object of the invention is to, a kind of fermentation process of the dish that nourishes heart is provided.When the inventive method fermentation forms and nourishes heart dish, do not add any additive eliminated the unusual smell, pure with the dish tart flavour that nourishes heart of the inventive method fermentation, flavour is strong, mild acidity, has denseer sauerkraut fragrance, free from extraneous odour, fragility is good, dish shape intact unbroken, and fermentation period is short, content of nitrite is low, raw material is easy to get, and technique is simple.
For solving the problems of the technologies described above, the present invention realizes by the following technical solutions:. a kind of fermentation process of the dish that nourishes heart, comprises the following steps: 1, the selection of raw material; 2, complete; 3, cool; 4, pond is entered; 5, auxiliary material is added; 6, circulate; 7, Feng Chi; 8, ferment.
The fermentation process of the aforesaid dish that nourishes heart, comprises the steps:
1, raw material is selected: select fresh, tender and crisp, and without insect, without rotting, length nourishes heart dish uniformly, clean;
2, complete: to nourish heart dish boiling water boiling 2-5min after cleaning;
3, cool: the dish that nourishes heart after completing is used tap water at once, after carrying out continuous coo1ing 20-30min, excessive moisture is drained;
4, pond is entered: select pond along the fermentation vat scribbling epoxy resin, in fermentation vat, put into a plastic tube for food processing; The cooled dish that nourishes heart is put into fermentation vat, nourish heart on one side dish, the salt of berley on one side, the amount of the salt added is the 6-10% of dish amount of nourishing heart, and then in fermentation vat, add cold water, the water yield is flooded the dish that nourishes heart and is as the criterion, after fermentation vat is filled, leave standstill 8-12h, when the dish that nourishes heart sinks down into pond along following 2-5cm, the saline solution in fermentation vat is extracted out; Exist side by side and be engraved in surface, pond tiling one deck six rhombus plastic grid, then on grid at interval of the parallel placement wooden stick of 45-55cm, wooden stick is stuck in Chi Yanchu, then by saline solution pumpback in fermentation vat, until the dish that nourishes heart is submerged 10-15cm;
5, auxiliary material is added: with salt and glucose in fermentation vat, make brine concentration in fermentation vat be 1%-3%, continue in fermentation vat, add lactic acid bacteria activating solution, until lactic acid bacteria concentration is 0.1%-0.3% in fermentation vat;
6, circulate: when the depth of water in fermentation vat reach pond dark 1/4 can start circulation, circulation 5-7 days, every day 2 times, every minor tick 5 hours, each circulation 1-2 hour;
7, Feng Chi: with a complete thickness be 0.18-0.25mm covered rearing with plastic film on fermentation vat, plastic sheeting exceedes fermentation vat 50cm-80cm, re-uses a dark plastic sheeting and rides on fermentation vat with lucifuge dust-separation;
8, ferment: Feng Chihou, at 35-45 DEG C, standing for fermentation is to sugar content lower than 0.2%, to obtain final product.
Aforesaidly nourish heart in the fermentation process of dish, the salt added in described step 5 and the weight ratio of glucose are 10:3.
Aforesaidly nourish heart in the fermentation process of dish, described in step 5, lactic acid bacteria activating solution is prepared like this: in the warm water of 25-35 DEG C, add lactic acid bacteria bacterium powder, stir, make the solution that concentration is 20%, leaves standstill 30 minutes, to obtain final product.
Applicant has carried out large quantity research for a long time to the zymotechnique of the dish that nourishes heart.In the present invention, brine concentration in fermentation vat is controlled at 1%-3%, mainly because salt solution has comparatively hyperosmosis, though higher some harmful microbes that can suppress of the concentration of salt are movable in fermentation vat, but also can the growth of lactic acid bacteria inhibiting, and brine concentration is higher in fermentation vat, inhibitory action is larger, make sauerkraut fermenting speed slow, applicant draws through great many of experiments, only have when brine concentration in fermentation vat is 1-3%, can ensure to reach fermentation termination within the shorter time (4-6d), the PH now fermented is also best, and the generation of nitrous acid Asia is also suppressed.At 35-45 DEG C of bottom fermentation, less demanding to fermentation condition, easily realize, and at the dish that nourishes heart of 35-45 DEG C of bottom fermentation, in local flavor, nutrition and degrading nitrite etc., be optimum condition.
In addition, inventor also finds in the technical study process of noodles, in fermentation process of the present invention, does not need to add any additive, and the produced dish tart flavour that nourishes heart is pure, and flavour is strong, mild acidity, has denseer sauerkraut fragrance, free from extraneous odour.
Compared with prior art, it is pure that the inventive method fermentation forms the dish tart flavour that nourishes heart, and flavour is strong, mild acidity, and have denseer sauerkraut fragrance, free from extraneous odour, fragility is good, dish shape intact unbroken, and fermentation period is short, and content of nitrite is low.And raw material is simple and easy to get, technique is simple, reaches the object of invention.
experimental example 1.Sensory evaluation
1. taste project
Sauerkraut 1: the dish that nourishes heart of the present invention's fermentation, makes by embodiment 1;
Sauerkraut 2: commercially available heart-nourishing pickled Chinese cabbage.
2
.standards of grading: being undertaken carrying out a series of investigation evaluation to the sauerkraut that estovers is tasted by taste panel (10 veteran personnel), is below investigation project (total 3) and standards of grading (total score 10 points), in table 1.
3. result, in table 2.
As shown in Table 2, excellent in the organoleptic quality of the dish that nourishes heart of the present invention's fermentation, from color and luster, taste, smell, structural state aspect is all subject to the favor of tester, and overall merit exceeds on market especially sells 2.9 points, sauerkraut, therefore the quality each side of the dish that nourishes heart of the present invention's fermentation is better.
experimental example 2.Content of nitrite is investigated
1, experiment material
The dish that nourishes heart of 1.1 the present invention's fermentations, is prepared by embodiment 1;
1.2 commercially available sauerkrauts: prepare as follows: dish removal of impurities of nourishing heart cleaning drains, put into fermentation vat, in fermentation vat, add clear water again after adding salt until brine concentration is 5%, Feng Chi in fermentation vat, temperature control 20 DEG C of sealing and fermenting are to sugar content lower than 0.2% and get final product.
2, experimental technique
2.1 chromatographic condition DionexIonpacAS11A chromatographic columns; Mobile phase is 15mmol/LKOH solution; Flow velocity 1.0mL/min; Column temperature 30 DEG C; Sample size 20 μ L.
The activation of 2.2 Pretreatment Method solid phase extraction columns: Cleanert IC-Ag and Cleanert IC-RP pillar are activated with 5mL methyl alcohol respectively, driving velocity is no more than 3mL/min, use 10mL ultrapure water pillar again, driving velocity is no more than 3mL/min, for subsequent use after activation process.Accurately take nourish heart dish and commercially available sauerkraut 5.0g of the present invention's fermentation respectively to rub, add 35mL ultra-pure water, ultrasonic wave extracts 15min, 50mL is settled to ultra-pure water, through 0.45 μm of membrane filtration, and successively by Cleanert IC-RP and Cleanert IC-Ag solid phase extraction column, control driving velocity and be no more than 3mL/min, discard front 5mL, get subsequent filtrate and measure content of nitrite with ion chromatograph.
2.3 calibration curves and detection limit adopt quantified by external standard method, the nitrite standard liquid of 0.5mg/mL is diluted to the standard solution containing 0.5mg/L, 1mg/L, 5mg/L, 10mg/L, 20mg/L, injection ion chromatograph is analyzed, with peak area (A) for abscissa, concentration (mg/L) is ordinate, drawing standard curvilinear equation, with nitrite concentration during 3 times of noises for method detection limit.
2.4 precision and reappearance get the nitrite standard solution of 1mg/L, by 2.1 chromatographic condition analyses, repeat sample introduction 6 times, measure peak area, calculate precision, represent with RSD%.Get same batch sample, by the parallel preparation of pre-treating method 6 parts, inject ion chromatograph analysis, calculate repeatability, result represents with RSD%.
3 parts of same batch samples are got in 2.5 rate of recovery experiments, add the standard items of 0.05mg, 0.10mg and 0.15mg respectively, by 2.2 pre-treating method process, carry out recovery testu, calculate average recovery rate.
3, result
3.1 system suitabilities get test liquid by 2.1 chromatographic condition analyses, and between nitrite chromatographic peak and adjacent peak, separating degree is greater than 1.5.
3.2 linear relationships are investigated precision successively and are measured each concentration standards liquor analysis, with nitrite standard items peak area and mass concentration C(mg/L) for ordinate carries out linear regression, calibration curve equation is A=1.1029C-0.1213, at 0.49mg/L-
The scope internal linear relation of 19.6mg/L is good, and coefficient correlation is 0.9997, detects and is limited to 0.05mg/L.
After measured, the precision RSD of nitrite is 0.50%, and repeated experiment RSD is 0.64% for 3.3 precision, repeatability and recovery of standard addition.Average recovery of standard addition is 99.01%(RSD is 0.26%), the rate of recovery is 97.78%.Therefore precision, repeatability and recovery of standard addition are all good.
3.4 assays, get respectively with batch nourish heart dish and the commercially available sauerkraut of the present invention's fermentation, prepare 6 parts of sample liquid, by the operation of said determination method, according to regression equation calculation content of nitrite, results averaged, in table 3.
As seen from the above table, the sauerkraut nitrite of the present invention's fermentation is lower than the content of nitrite in commercially available sauerkraut.
Compared with prior art, when the inventive method fermentation forms and nourishes heart dish, any additive eliminated the unusual smell is not added, pure with the dish tart flavour that nourishes heart of the inventive method fermentation, flavour is strong, mild acidity, have denseer sauerkraut fragrance, free from extraneous odour, fragility is good, dish shape intact unbroken, and fermentation period is short, content of nitrite is low, and raw material is easy to get, technique is simple, reaches the object of invention.
Below in conjunction with embodiment, invention is further described, but not as the foundation limited the present invention.
detailed description of the invention:
Embodiment 1.
Nourish heart the fermentation process of dish, comprises the steps:
1, raw material is selected: select fresh, tender and crisp, and without insect, without rotting, length nourishes heart dish uniformly, clean;
2, complete: to nourish heart dish boiling water boiling 3min after cleaning;
3, cool: the dish that nourishes heart after completing is used tap water at once, after carrying out continuous coo1ing 25min, excessive moisture is drained;
4, pond is entered: select pond along the fermentation vat scribbling epoxy resin, in fermentation vat, put into a plastic tube for food processing; The cooled dish that nourishes heart is put into fermentation vat, nourish heart on one side dish, the salt of berley on one side, the amount of the salt added is 8% of the dish amount that nourishes heart, in fermentation vat, add cold water, and the water yield is flooded the dish that nourishes heart and is as the criterion, after fermentation vat is filled, leave standstill 10h, when the dish that nourishes heart sinks down into pond along following 3cm, the saline solution in fermentation vat is extracted out; Exist side by side and be engraved in surface, pond tiling one deck six rhombus plastic grid, then on grid at interval of the parallel placement wooden stick of 48cm, wooden stick is stuck in Chi Yanchu, then by saline solution pumpback in fermentation vat, until the dish that nourishes heart is submerged 13cm;
5, auxiliary material is added: with salt and glucose in fermentation vat, make brine concentration in fermentation vat be 2%, continue in fermentation vat, add lactic acid bacteria activating solution, until lactic acid bacteria concentration is 0.2% in fermentation vat; The weight ratio of described salt and glucose is 10:3; Described lactic acid bacteria activating solution is prepared like this: in the warm water of 25-35 DEG C, add lactic acid bacteria bacterium powder, stir, make the solution that concentration is 20%, leaves standstill 30 minutes, to obtain final product.
6, circulate: when the depth of water in fermentation vat reach pond dark 1/4 can start circulation, circulate 3 days, every day 2 times, every minor tick 5 hours, circulates 1.5 hours at every turn;
7, Feng Chi: with a complete thickness be 0.20mm covered rearing with plastic film on fermentation vat, plastic sheeting exceedes fermentation vat 65cm, re-uses a dark plastic sheeting and rides on fermentation vat with lucifuge dust-separation;
8, ferment: Feng Chihou, at 35-45 DEG C, standing for fermentation is to sugar content lower than 0.2%, to obtain final product.
Embodiment 2.
Nourish heart the fermentation process of dish, comprises the steps:
1, raw material is selected: select fresh, tender and crisp, and without insect, without rotting, length nourishes heart dish uniformly, clean;
2, complete: to nourish heart dish boiling water boiling 5min after cleaning;
3, cool: the dish that nourishes heart after completing is used tap water at once, after carrying out continuous coo1ing 30min, excessive moisture is drained;
4, pond is entered: select pond along the fermentation vat scribbling epoxy resin, in fermentation vat, put into a plastic tube for food processing; The cooled dish that nourishes heart is put into fermentation vat, nourish heart on one side dish, the salt of berley on one side, the amount of the salt added is 10% of the dish amount that nourishes heart, and then in fermentation vat, adds cold water, and the water yield is flooded the dish that nourishes heart and is as the criterion, after fermentation vat is filled, leave standstill 12h, when the dish that nourishes heart sinks down into pond along following 5cm, the saline solution in fermentation vat is extracted out; Exist side by side and be engraved in surface, pond tiling one deck six rhombus plastic grid, then on grid at interval of the parallel placement wooden stick of 45-55cm, wooden stick is stuck in Chi Yanchu, then by saline solution pumpback in fermentation vat, until the dish that nourishes heart is submerged 15cm;
5, auxiliary material is added: with salt and glucose in fermentation vat, make brine concentration in fermentation vat be 3%, continue in fermentation vat, add lactic acid bacteria activating solution, until lactic acid bacteria concentration is 0.3% in fermentation vat; The weight ratio of described salt and glucose is 10:3; Described lactic acid bacteria activating solution is prepared like this: in the warm water of 25-35 DEG C, add lactic acid bacteria bacterium powder, stir, make the solution that concentration is 20%, leaves standstill 30 minutes, to obtain final product.
6, circulate: when the depth of water in fermentation vat reach pond dark 1/4 can start circulation, circulate 7 days, every day 2 times, every minor tick 5 hours, circulates 2 hours at every turn;
7, Feng Chi: with a complete thickness be 0.25mm covered rearing with plastic film on fermentation vat, plastic sheeting exceedes fermentation vat 80cm, re-uses a dark plastic sheeting and rides on fermentation vat with lucifuge dust-separation;
8, ferment: Feng Chihou, at 35-45 DEG C, standing for fermentation is to sugar content lower than 0.2%, to obtain final product.
Embodiment 3.
Nourish heart the fermentation process of dish, comprises the steps:
1, raw material is selected: select fresh, tender and crisp, and without insect, without rotting, length nourishes heart dish uniformly, clean;
2, complete: to nourish heart dish boiling water boiling 2min after cleaning;
3, cool: the dish that nourishes heart after completing is used tap water at once, after carrying out continuous coo1ing 20min, excessive moisture is drained;
4, pond is entered: select pond along the fermentation vat scribbling epoxy resin, in fermentation vat, put into a plastic tube for food processing; The cooled dish that nourishes heart is put into fermentation vat, nourish heart on one side dish, the salt of berley on one side, the amount of the salt added is 6% of the dish amount that nourishes heart, and then adds clear water and makes the dense of salt spend 1% of Chinese cabbage quality, cold water is added in fermentation vat, the water yield is flooded the dish that nourishes heart and is as the criterion, and after fermentation vat is filled, leaves standstill 8h, when the dish that nourishes heart sinks down into pond along following 2cm, the saline solution in fermentation vat is extracted out; Exist side by side and be engraved in surface, pond tiling one deck six rhombus plastic grid, then on grid at interval of the parallel placement wooden stick of 45cm, wooden stick is stuck in Chi Yanchu, then by saline solution pumpback in fermentation vat, until the dish that nourishes heart is submerged 10cm;
5, auxiliary material is added: with salt and glucose in fermentation vat, make brine concentration in fermentation vat be 1%, continue in fermentation vat, add lactic acid bacteria activating solution, until lactic acid bacteria concentration is 0.1% in fermentation vat; The weight ratio of described salt and glucose is 10:3; Described lactic acid bacteria activating solution is prepared like this: in the warm water of 25-35 DEG C, add lactic acid bacteria bacterium powder, stir, make the solution that concentration is 20%, leaves standstill 30 minutes, to obtain final product.
6, circulate: when the depth of water in fermentation vat reach pond dark 1/4 can start circulation, circulate 5 days, every day 2 times, every minor tick 5 hours, circulates 1 hour at every turn;
7, Feng Chi: with a complete thickness be 0.18mm covered rearing with plastic film on fermentation vat, plastic sheeting exceedes fermentation vat 50cmcm, re-uses a dark plastic sheeting and rides on fermentation vat with lucifuge dust-separation;
8, ferment: Feng Chihou, at 35-45 DEG C, standing for fermentation is to sugar content lower than 0.2%, to obtain final product.
Claims (4)
1. nourish heart the fermentation process of dish, it is characterized in that: comprise the following steps: the selection of (1) raw material; (2) complete; (3) cool; (4) pond is entered; (5) auxiliary material is added; (6) circulate; (7) pond is sealed; (8) ferment.
2. nourish heart the fermentation process of dish as claimed in claim 1, it is characterized in that: comprise the steps:
(1) raw material is selected: select fresh, tender and crisp, and without insect, without rotting, length nourishes heart dish uniformly, clean;
(2) complete: to nourish heart dish boiling water boiling 2-5min after cleaning;
(3) cool: the dish that nourishes heart after completing is used tap water at once, after carrying out continuous coo1ing 20-30min, excessive moisture is drained;
(4) pond is entered: select pond along the fermentation vat scribbling epoxy resin, in fermentation vat, put into a plastic tube for food processing; The cooled dish that nourishes heart is put into fermentation vat, nourish heart on one side dish, the salt of berley on one side, the amount of the salt added is the 6-10% of dish amount of nourishing heart, and then in fermentation vat, add cold water, the water yield is flooded the dish that nourishes heart and is as the criterion, after fermentation vat is filled, leave standstill 8-12h, when the dish that nourishes heart sinks down into pond along following 2-5cm, the saline solution in fermentation vat is extracted out; Exist side by side and be engraved in surface, pond tiling one deck six rhombus plastic grid, then on grid at interval of the parallel placement wooden stick of 45-55cm, wooden stick is stuck in Chi Yanchu, then by saline solution pumpback in fermentation vat, until the dish that nourishes heart is submerged 10-15cm;
(5) auxiliary material is added: with salt and glucose in fermentation vat, make brine concentration in fermentation vat be 1%-3%, continue in fermentation vat, add lactic acid bacteria activating solution, until lactic acid bacteria concentration is 0.1%-0.3% in fermentation vat;
(6) circulate: when the depth of water in fermentation vat reach pond dark 1/4 can start circulation, circulation 5-7 days, every day 2 times, every minor tick 5 hours, each circulation 1-2 hour;
(7) seal pond: with a complete thickness be 0.18-0.25mm covered rearing with plastic film on fermentation vat, plastic sheeting exceedes fermentation vat 50cm-80cm, re-uses a dark plastic sheeting and rides on fermentation vat with lucifuge dust-separation;
(8) ferment: Feng Chihou, at 35-45 DEG C, standing for fermentation is to sugar content lower than 0.2%, to obtain final product.
3. nourish heart the fermentation process of dish as claimed in claim 2, it is characterized in that: the salt added in described step (5) and the weight ratio of glucose are 10:3.
4. nourish heart the fermentation process of dish as claimed in claim 2, it is characterized in that: the described lactic acid bacteria activating solution of step (5) is prepared like this: in the warm water of 25-35 DEG C, add lactic acid bacteria bacterium powder, stir, make the solution that concentration is 20%, leave standstill 30 minutes, to obtain final product.
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| CN112841484A (en) * | 2021-02-02 | 2021-05-28 | 启田生物科技(大连)有限公司 | High-calcium vegetable fermentation liquor and preparation method thereof |
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| CN112841484A (en) * | 2021-02-02 | 2021-05-28 | 启田生物科技(大连)有限公司 | High-calcium vegetable fermentation liquor and preparation method thereof |
| CN115944061A (en) * | 2022-12-23 | 2023-04-11 | 山东劲牛集团股份有限公司 | Preparation method of quick-acting calcium type fermented high-calcium vegetable powder |
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