CN105410166A - Method for storing prunussalicina by lactic acid bacteria fermentation method and prunussalicina fruit semifinished products - Google Patents

Method for storing prunussalicina by lactic acid bacteria fermentation method and prunussalicina fruit semifinished products Download PDF

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Publication number
CN105410166A
CN105410166A CN201510697876.0A CN201510697876A CN105410166A CN 105410166 A CN105410166 A CN 105410166A CN 201510697876 A CN201510697876 A CN 201510697876A CN 105410166 A CN105410166 A CN 105410166A
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lactic acid
acid bacteria
gentiana triflora
fruit
preservation
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黄苇
黄月
宋贤良
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South China Agricultural University
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South China Agricultural University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups 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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups 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
    • 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
    • A23V2400/125—Casei
    • 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)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

The invention relates to the technical field of food processing, and discloses a method for storing prunussalicina by a lactic acid bacteria fermentation method and prunussalicina fruit semifinished products. The method disclosed by the invention comprises the following steps of uniformly mixing fruits and water in a scientific ratio to obtain a mixture, adding sorbic acid, pimaricin, glucose and table salt, then inoculating lactobacillus plantarum and/or lactobacillus caseia, and performing fermentative storage. The fruit semifinished products stored by the method disclosed by the invention are dark red in color and intact in fruits, the hardness meets requirements, the safety of the fruit semifinished products can be improved, the consumption of the table salt is reduced, the production cost is reduced, and besides, environmental pollution caused by drainage of pickling liquid with high salinity is reduced.

Description

A kind of method of fermented by lactic acid bacteria preservation Gentiana triflora and Gentiana triflora fruit base
Technical field
The present invention relates to food processing technology field, more specifically, relate to a kind of method and Gentiana triflora fruit base of fermented by lactic acid bacteria preservation Gentiana triflora.
Background technology
Gentiana triflora meat production is high, and pulp is aubergine, is the first-class fruit of processing fruit jelly.By disposable for Gentiana triflora making fruit base on producing, as semi-finished product storage, for the preserved fruit process anniversary.Easily there is brown stain in fruits and vegetables, not only affect organoleptic quality, and cause nutritive loss in storage and processing.The color of red plum fruit, mainly determined by the content of anthocyanin, the degraded of anthocyanin is very large to Gentiana triflora Color influences.Current production adopts sulphite preservation fruit base, but the method misapplication can cause the sulfur dioxide residue in product to exceed standard, this is the underproof main cause of current fruit jelly product quality.A large amount of uses of sulphite also can destroy anthocyanin, reduce the nutritive value of fruit base.The salt of more than 20% to be added to strengthen preservation effect while sulphite preservation fruit base, cause salt content in pickling liquid high, increase cost, during discharge, severe contamination is produced to environment simultaneously.
Lactic acid bacteria is that a class can be fermented and utilized glucide and produce the bacterium of a large amount of lactic acid, and it is the flora that a class is useful to human body.Lactobacillus-fermented can produce the metabolins such as a large amount of organic acids, alcohols and each seed amino acid, and research shows to have suppression spoilage organisms, improve the physiological function such as digestibility, anti-cancer.Nowadays, it has been recognized that the physiological function of lactic acid bacteria, lactobacillus-fermented is widely used in food processing, the aspects such as such as dairy products, cream, vegetable deep-processing.
Food boils by the lactic acid bacteria application in fruits and vegetables usually, shred or carry out lactobacillus-fermented after fragmentation again pickles or squeezes the juice.Practical application effect and concrete application, application conditions and yeasting closely related, under different application, application conditions and yeasting, the fermentation of acquisition is significantly different.
Application publication number be CN104543965A patent discloses a kind of method utilizing lactobacillus-fermented and tea oil preservation thick chilli sauce, mix after capsicum fragmentation with other auxiliary materials and streptococcus acidi lactici fermented solution, sealing, ferment and add tea oil after 1 ~ 2 month thick chilli sauce is covered, added a tea oil every 3 months, the thick chilli sauce color obtained is good, quality is crisp, long shelf-life.Technical scheme disclosed in this patent based on the synergy of tea oil and lactic acid bacteria, and needs capsicum broken, and covers with tea oil, regularly adds tea oil.Because the preservation of fruit base requires that fruit is complete, can not be broken, its inside and outside all has preservation requirement, and in hardness, have strict requirement, and fruit base is not suitable for adopting tea oil, is not suitable for the fermentative preservation carrying out fruit base in this way.
Summary of the invention
The technical problem to be solved in the present invention overcomes the deficiency that preservation technology produced by existing Gentiana triflora fruit base, a kind of method of fermented by lactic acid bacteria preservation Gentiana triflora is provided, the traditional sulphur adopting this method to substitute fruit base hides method, the security of fruit base can be improved well, reduce salt consumption, reduce costs, reduce the pollution of discharging of waste liquid.
Another technical problem that the present invention will solve is to provide the Gentiana triflora fruit base that described method prepares.
Object of the present invention is achieved through the following technical solutions:
A kind of method of fermented by lactic acid bacteria preservation Gentiana triflora is provided, specifically comprises the following steps:
S1. Gentiana triflora is cleaned, drain the water after mix with water, add sorbic acid and natamycin;
S2. in step S1 mixture, add glucose and salt, the addition of described salt is 2.5% ~ 5.0% of Gentiana triflora weight;
S3. in step S2 mixture, access lactic acid bacteria, by the weight of Gentiana triflora, total inoculum concentration is mixing after 2 ~ 6% inoculations, sealing, 37 DEG C of fermentative preservations.
Preferably, mixing with water described in step S1 be mass ratio according to Gentiana triflora and water is 1:1 ~ 1:2, described ratio more preferably 1:1.8.
Preferably, the addition of sorbic acid described in step S1, for press Gentiana triflora weighing scale, adds 0.05% sorbic acid; The addition of described natamycin, according to Gentiana triflora weighing scale, adds the natamycin of 0.02%.Under the scientific and reasonable interpolation sorbic acid of the present invention and natamycin condition, both can suppress varied bacteria growing well, the remarkable result of fermentative preservation can be ensured again.
Preferably, the addition of glucose described in step S2 is 3% ~ 5% of Gentiana triflora weight.The addition of described glucose more preferably 3.34%, the addition of described salt more preferably 4.97%.The glucose sugar adding reasonable amount provides fermentation substrate for the fermentation of follow-up lactic acid bacteria; Add the salt of reasonable amount, both can suppress varied bacteria growing, fruit base hardness can be maintained again well.The present invention, by the optimization of overall technical architecture, reduces the consumption of salt significantly.
Preferably, lactic acid bacteria described in step S3 is Lactobacillus plantarum and/or Lactobacillus casei, and according to the two mixture, the ratio of Lactobacillus plantarum and Lactobacillus casei is 3:1.The cultural method of described lactic acid bacteria is that lactic acid bacteria is accessed MRS culture medium, 37 DEG C of quiescent culture 24h; Inoculum concentration is 2%.
Preferably, total inoculum concentration of step S3 is 3.54%.
The invention provides one preferably embodiment: according to fruit: water=1:1.8(mass ratio) ratio mixing, according to Gentiana triflora weighing scale, add 0.05% sorbic acid, 0.02% natamycin, 3.34% glucose, 4.97% salt, then be 3:1 and total inoculum concentration according to the ratio of Lactobacillus plantarum and Lactobacillus casei be 3.54% inoculating lactic acid bacterium, fermentative preservation.
Preferably, the method for the invention adopts PA/PE packaging bag to carry out preservation, in 37 DEG C of storage fermentative preservations after sealing.
The invention provides the Gentiana triflora fruit base that described method prepares.
The present invention has following beneficial effect:
Current production adopts sulphite preservation fruit base, but the method misapplication, the sulfur dioxide residue in product can be caused to exceed standard, and this is the underproof main cause of current fruit jelly product quality.The excessive use of sulphite also causes the natural colouring matter heavy damage in fruit, reduces the nutritive value of fruit.And in current method for preserving, the use amount of salt is very large, both affects mouthfeel, causes again waste and pollutes, also bringing hidden danger to the health of eater.
The present invention selects suitable material combination, builds the yeasting optimized, and inoculates suitable lactic acid bacteria and ferments, play the effect extending fruit base preservation term in Lee fruit base.In the process of lactobacillus-fermented fruits and vegetables, produce multiple organic acid, vitamin, amino acid and enzyme material, come soft tart flavour and unique fragrance to fruit blank strip, the growth of spoilage organisms and pathogen can be suppressed, extend the shelf-life of vegetable product.
The present invention is especially for Gentiana triflora, sum up and obtain scientific and reasonable technology and condition, achieve and adopt fermented by lactic acid bacteria to carry out preservation Gentiana triflora, add without sulphur in method, the fruit base color of preservation is dark red, fruit is intact, hardness meets the requirements, and improves the security of fruit base, reduces salt consumption, reduce production cost, reduce high salinity pickling liquid simultaneously and discharge the environmental pollution caused.Concrete beneficial effect is summarized as follows:
(1) the present invention adds without sulphur, the security of significant increase fruit jelly fruit base.And the use amount of salt is only 9.94% of traditional sulphur preserving process, avoids waste and pollute, meanwhile, avoiding excessive use salt brings healthy aspect hidden danger to eater.
(2) adopt the Gentiana triflora color of the inventive method preservation dark red, fruit is intact, obtains desirable hardness and keeps effect, meet related request.The inventive method is applied to the preservation of fruit jelly fruit base, safe and reliable, simple.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited thereto.Unless stated otherwise, the raw material that adopts of the present invention and equipment are raw material and the equipment of this area usual sources and use.
The lactic acid bacteria that the present embodiment adopts is conventional commercial, and can be Lactobacillus plantarum and/or Lactobacillus casei, the cultural method of described lactic acid bacteria be that lactic acid bacteria is accessed MRS culture medium, 37 DEG C of quiescent culture 24h; Inoculum concentration is 2%.Described MRS culture medium is the MRS culture medium that this area routine uses.
embodiment 1
S1. Gentiana triflora is cleaned and drain the water, to mix with mass ratio 1:1.8 with water and pack.Heavy by fruit, add 0.05% sorbic acid and 0.02% natamycin respectively.
S2. heavy by fruit, add 3% glucose and 5.0% salt.
S3. then access Lactobacillus plantarum, heavy by fruit, inoculum concentration is 2%.After mixing, bag is sealed, 37 DEG C of fermentative preservations.
Fruit base a value initial value is 29.87, and hardness is 3.21N.Adopt the fruit base after the present embodiment method preservation 30d, a value is 16.39, and hardness is 1.86N.Fruit base color is redder, and fruit is intact, and hardness meets the requirements.In zymotic fluid, saccharomycete quantity is 4.5 × 10 4cFU/mL.
embodiment 2
(1) Gentiana triflora is cleaned drain the water, to mix with mass ratio 1:1.8 with water and pack.Heavy by fruit, add 0.05% sorbic acid and 0.02% natamycin respectively.
(2) heavy by fruit, add 3% glucose and 5.0% salt.
(3) then access Lactobacillus plantarum, heavy by fruit, total inoculum concentration is 4%.
(4), after mixing, bag is sealed, 37 DEG C of fermentative preservations.
Fruit base a value initial value is 29.87, and hardness is 3.21N.Fruit base after this method preservation 30d, a value is 17.05, and hardness is 1.36N.Fruit base color is redder, and fruit is intact, and hardness meets the requirements.In zymotic fluid, saccharomycete quantity is 2.5 × 10 4cFU/mL.
embodiment 3
(1) Gentiana triflora is cleaned drain the water, to mix with mass ratio 1:1.8 with water and pack.Heavy by fruit, add 0.05% sorbic acid and 0.02% natamycin respectively.
(2) heavy by fruit, add 3% glucose and 5.0% salt.
(3) then access Lactobacillus plantarum, heavy by fruit, total inoculum concentration is 6%.
(4), after mixing, bag is sealed, 37 DEG C of fermentative preservations.
Fruit base a value initial value is 29.87, and hardness is 3.21N.Fruit base after this method preservation 30d, a value is 19.35, and hardness is 1.25N.Fruit base color is redder, and fruit is intact, and hardness meets the requirements.In zymotic fluid, saccharomycete quantity is 2.2 × 10 3cFU/mL.
embodiment 4
(1) Gentiana triflora is cleaned drain the water, to mix with mass ratio 1:1.8 with water and pack.Heavy by fruit, add 0.05% sorbic acid and 0.02% natamycin respectively.
(2) heavy by fruit, add 3% glucose and 2.5% salt.
(3) then access Lactobacillus plantarum, heavy by fruit, total inoculum concentration is 4%.
(4), after mixing, bag is sealed, 37 DEG C of fermentative preservations.
Fruit base a value initial value is 29.87, and hardness is 3.21N.Fruit base after this method preservation 30d, a value is 18.01, and hardness is 1.32N.Fruit base color is redder, and fruit is intact, and hardness meets the requirements.In zymotic fluid, saccharomycete quantity is 5.0 × 10 4cFU/mL.
embodiment 5
(1) Gentiana triflora is cleaned drain the water, to mix with mass ratio 1:1.8 with water and pack.Heavy by fruit, add 0.05% sorbic acid and 0.02% natamycin respectively.
(2) heavy by fruit, add 5% glucose and 5% salt.
(3) then access Lactobacillus plantarum, heavy by fruit, total inoculum concentration is 4%.
(4), after mixing, bag is sealed, 37 DEG C of fermentative preservations.
Fruit base a value initial value is 29.87, and hardness is 3.21N.Fruit base after this method preservation 30d, a value is 18.56, and hardness is 1.25.Fruit base color is redder, and fruit is intact, and hardness meets the requirements.In zymotic fluid, saccharomycete quantity is 3.5 × 10 4cFU/mL.
embodiment 6
(1) Gentiana triflora is cleaned drain the water, to mix with mass ratio 1:1.8 with water and pack.Heavy by fruit, add 0.05% sorbic acid and 0.02% natamycin respectively.
(2) heavy by fruit, add 3% glucose and 5% salt.
(3) then access Lactobacillus casei, heavy by fruit, total inoculum concentration is 4%.
(4), after mixing, bag is sealed, 37 DEG C of fermentative preservations.
Fruit base a value initial value is 29.87, and hardness is 3.21N.Fruit base after this method preservation 30d, a value is 13.21, and hardness is 2.13.Fruit base color is redder, and fruit is intact, and hardness meets the requirements.In zymotic fluid, saccharomycete quantity is 7.5 × 10 5cFU/mL.
embodiment 7
(1) Gentiana triflora is cleaned drain the water, to mix with mass ratio 1:1.8 with water and pack.Heavy by fruit, add 0.05% sorbic acid and 0.02% natamycin respectively.
(2) heavy by fruit, add 3.34% glucose and 4.97% salt.
(3) then access Lactobacillus plantarum and Lactobacillus casei, the two ratio is 3:1, and heavy by fruit, total inoculum concentration is 3.54%.
(4), after mixing, bag is sealed, 37 DEG C of fermentative preservations.
Fruit base a value initial value is 29.87, and hardness is 3.21N.Fruit base after this method preservation 90d, a value is 17.00, and hardness is 1.51N.Fruit base color is dark red, and fruit is intact, and hardness meets the requirements, and fruit blank strip comes soft tart flavour and unique fragrance.In zymotic fluid, saccharomycete quantity is 6.0 × 10 4cFU/mL.

Claims (10)

1. a method for fermented by lactic acid bacteria preservation Gentiana triflora, is characterized in that, specifically comprises the following steps:
S1. Gentiana triflora is cleaned after draining the water and mix with water, add sorbic acid and natamycin;
S2. in step S1 mixture, add glucose and salt, the addition of described salt is 2.5% ~ 5.0% of Gentiana triflora weight;
S3. in step S2 mixture, access lactic acid bacteria, by the weight of Gentiana triflora, total inoculum concentration is mixing after 2 ~ 6% inoculations, sealing, 37 DEG C of fermentative preservations.
2. according to claim 1, the method for fermented by lactic acid bacteria preservation Gentiana triflora, is characterized in that, mixing with water described in step S1 is be that 1:1 ~ 1:2 mixes according to Gentiana triflora and the mass ratio of water; Be preferably that 1:1.8 mixes according to Gentiana triflora and the mass ratio of water.
3. according to claim 1, the method for fermented by lactic acid bacteria preservation Gentiana triflora, is characterized in that, the addition of sorbic acid described in step S1, for press Gentiana triflora weighing scale, adds 0.05% sorbic acid.
4. according to claim 1, the method for fermented by lactic acid bacteria preservation Gentiana triflora, is characterized in that, the addition of described natamycin, according to Gentiana triflora weighing scale, adds the natamycin of 0.02%.
5. according to claim 1, the method for fermented by lactic acid bacteria preservation Gentiana triflora, is characterized in that, the addition of glucose described in step S2 is 3% ~ 5% of Gentiana triflora weight.
6. according to claim 1, the method for fermented by lactic acid bacteria preservation Gentiana triflora, is characterized in that, lactic acid bacteria described in step S3 is Lactobacillus plantarum and/or Lactobacillus casei.
7. according to claim 6, the method for fermented by lactic acid bacteria preservation Gentiana triflora, is characterized in that, lactic acid bacteria described in step S3 is Lactobacillus plantarum and Lactobacillus casei is proportionally the mixture of 3:1 mixing.
8. according to claim 6 or 7, the method for fermented by lactic acid bacteria preservation Gentiana triflora, is characterized in that, the cultural method of described lactic acid bacteria is that lactic acid bacteria is accessed MRS culture medium, 37 DEG C of quiescent culture 24h; Inoculum concentration is 2%.
9. according to the method for the arbitrary described fermented by lactic acid bacteria preservation Gentiana triflora of claim 1 to 8, it is characterized in that, according to fruit: water=1:1.8(mass ratio) ratio mixing, according to Gentiana triflora weighing scale, add 0.05% sorbic acid, 0.02% natamycin, 3.34% glucose, 4.97% salt, then be 3:1 and total inoculum concentration according to the ratio of Lactobacillus plantarum and Lactobacillus casei be 3.54% inoculating lactic acid bacterium, fermentative preservation.
10. the Gentiana triflora fruit base that described in any one of claim 1 to 9, method prepares.
CN201510697876.0A 2015-10-26 2015-10-26 Method for storing prunussalicina by lactic acid bacteria fermentation method and prunussalicina fruit semifinished products Pending CN105410166A (en)

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CN111296560A (en) * 2020-02-28 2020-06-19 华南农业大学 Fermentation preservation method of Sanhua plum fruit blank
CN111793582A (en) * 2020-07-27 2020-10-20 广东省农业科学院蚕业与农产品加工研究所 Sanhua plum wine deacidification microbial inoculum and application thereof and Sanhua plum wine production method
CN112674161A (en) * 2020-12-23 2021-04-20 广东康辉集团有限公司 Preparation method of fruit blank color protection preservation, high-anthocyanin fruit blank and application

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111296560A (en) * 2020-02-28 2020-06-19 华南农业大学 Fermentation preservation method of Sanhua plum fruit blank
CN111296560B (en) * 2020-02-28 2023-03-14 华南农业大学 Fermentation preservation method of Sanhua plum fruit blank
CN111793582A (en) * 2020-07-27 2020-10-20 广东省农业科学院蚕业与农产品加工研究所 Sanhua plum wine deacidification microbial inoculum and application thereof and Sanhua plum wine production method
CN112674161A (en) * 2020-12-23 2021-04-20 广东康辉集团有限公司 Preparation method of fruit blank color protection preservation, high-anthocyanin fruit blank and application

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Application publication date: 20160323

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