CN108835551A - A kind of method of low temperature lactic fermentation seaweed pickles - Google Patents
A kind of method of low temperature lactic fermentation seaweed pickles Download PDFInfo
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- CN108835551A CN108835551A CN201810573512.5A CN201810573512A CN108835551A CN 108835551 A CN108835551 A CN 108835551A CN 201810573512 A CN201810573512 A CN 201810573512A CN 108835551 A CN108835551 A CN 108835551A
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- seaweed
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- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Edible Seaweed (AREA)
- Seasonings (AREA)
Abstract
The invention belongs to food technology field, a kind of method for specifically disclosing low temperature lactic fermentation seaweed pickles, this method includes salt marsh seaweed blistering desalination, cutting, immersion, lactic fermentation, seasoning, packaging, water-removing processing.It is an advantage of the current invention thatInoculating lactic acid streptococcus carries out cold fermentation to seaweed, not only shortens fermentation time, also reduces the fishy smell of seaweed, increases the brittleness and flavor of seaweed.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of method of low temperature lactic fermentation seaweed.
Background technique
Seaweed (being commonly called as longevity greens/mustard green) is submarine algae, many kinds of, such as kelp, sea lettuce, seaweed, Hai Shi
Flower, asparagus, Hai Rongdengshi plant kingdom cryptogam, and a kind of green natural food full of nutrition.Their general quilts
It is considered simple plant, is mainly characterized by:Without vascular tissue, without real root, stem, leaf differentiating phenomenon；It does not bloom, nothing
Fruit and seed；Protective tissue of the reproductive organs without specialization often directly generates spore or gamete by single cell；And without embryo
Formation.And a variety of human bodies such as collagen actually rich in, calcium, iodine, iron, potassium, cellulosic, seaweed glue are indispensable
Nutriment.
By retrieving the discovery of the domestic and international prior art, have at present the patented technology of seaweed do not use low temperature lactic fermentation this
Item technology, therefore, technique has very big development prospect.
Summary of the invention
The object of the present invention is to provide a kind of methods of low temperature lactic fermentation seaweed pickles, and the present invention is with salt marsh seaweed
For primary raw material, by the desalination, cutting, immersion of blistering, inoculating lactic acid streptococcus carries out cold fermentation to seaweed, when shortening fermentation
Between, seaweed fishy smell is reduced, seaweed brittleness and flavor are increased.After fermentation, ingredient seasons, and packaging, de-enzyming process are fully retained
The nutritive value of seaweed, simple process, tasty mouthfeel, health-nutrition.
In order to achieve the above object, the present invention takes following technical measures：
A kind of method of low temperature lactic fermentation seaweed pickles, includes the following steps：
(1) salt marsh seaweed；
(2) blister desalination：Seaweed is put into frothing device, blister desalination 1h~2h, desalination to 0%~0.2%；
(3) cut：Seaweed is picked up into cutting, length 10cm~15cm, width 0.2cm~0.4cm；
(4) impregnate：By the seaweed strips cut investment fermentation vat by material water (W/W) ratio 1:After 2~3 addition water, it is total that material water is added
0.05%~0.1% (W/W) calcium chloride, 0.05%~0.1% (W/W) citric acid, 0.05%~0.1% (W/W) cream of quality
Acid soak 6h~8h；
(5) inoculating lactic acid ferments：After immersion, the inoculating lactic acid bacterium solution in fermentation vat is issued in 15 DEG C~25 DEG C temperature
Ferment 36h~20h；
The lactobacillus suspension is streptococcus lactis CICC6242 liquid, and effective bacteria concentration is：8.53×109~9.68 ×
109cfu/g；(6) draining：The seaweed fermented is taken out to drain the water.
(7) ingredient seasons：Condiment seasoning is added in the seaweed for completing draining；
(8) packaging, water-removing processing：The seaweed packaging of ingredient seasoning will be completed, is controlled by green-keeping machine at 50 DEG C~60 DEG C,
Finish 30min~60min, and low temperature lactic fermentation seaweed can be obtained.
In schemes described above, it is preferred that the inoculum concentration of lactobacillus suspension is 4%~5% (W/W) in step (5)；
In schemes described above, it is preferred that in step (7), the proportion of seaweed and seasoning is, by weight：Sea
320~350 parts of algae, 10~15 parts of thick chilli sauce, 5~10 parts of soya sauce, 5~10 parts of edible salt, 5~10 parts of vegetable oil, white wine 5~
10 parts, 1~2 part of monosodium glutamate, 0.1~0.2 part of citric acid, 0.005~0.01 part of Sucralose, the sapidity nucleotide disodium 0.005~
0.01 part, 0.08~0.12 part of sodium benzoate, 0.08~0.12 part of dehydroactic acid sodium, 0.08~0.12 part of sodium pyrosulfite, second
0.005~0.01 part of edetate disodium.
Compared with existent technique, the present invention is had the following advantages that：
1. be vaccinated with streptococcus lactis during desalination fermentation of seaweed, can Rapid Fermentation under cryogenic, reduce
Seaweed fishy smell, and nisin and peptides are generated, inhibit the growth of harmful bacteria, reduce the formation of nitrite, extends
Shelf life of products, increases seaweed brittleness and flavor.
2. after fermentation, ingredient seasons, packaging, de-enzyming process processing is reused, the nutriture value of seaweed has been fully retained
Value, simple process, tasty mouthfeel, health-nutrition.
Specific embodiment：
Technical solution of the present invention is if not otherwise specified technical solution commonly used in the art, and the raw material is not such as special
Do not mentionlet alone it is bright, it is commercially available can be used.But protection scope of the present invention is not limited to these examples.As long as without departing substantially from this hair
The change of bright design or equivalent substitute are included within protection scope of the present invention.
Embodiment 1：
A kind of method of low temperature lactic fermentation seaweed pickles, includes the following steps：
(1) the salt marsh seaweed 1000g for removing the impurity such as blackhead, the end of a thread, mildew and rot, dead leaf is chosen；
(2) seaweed is put into frothing device, the water surface is higher by material 10cm (material-water ratio 1:3, mass ratio), blister desalination 1h
(model BH-6000), desalination to 0.2%；
(3) seaweed is picked up into cutting, length 10cm, width 0.2cm.
(4) the seaweed strips 1000g cut is put into fermentation vat, add water 2000g, calcium chloride 3g, citric acid 3g, lactic acid 3g leaching
Steep 8h；
(5) after impregnating, the inoculating lactic acid bacterium solution 150g in fermentation vat, ferment 36h at a temperature of 15 DEG C；
The lactobacillus suspension is streptococcus lactis CICC6242 liquid, and effective bacteria concentration is：8.53×109~9.68 ×
109cfu/g；(6) take out the seaweed fermented to drain the water, the seaweed to drain the water obtained at this time contains：Close glycoprotein 0.5%, seaweed
Polysaccharide 1.6%, food fiber 8%, vitamin total content 1200 μ g/100g, micronutrient levels 18.52mg/100g (iodine 17,
Zinc 0.45, copper 0.32, iron 0.4, selenium 0.35), fatty acid 1%, streptococcus lactis cellulose content 3.7mg/100g, nitrite
3.1mg/1000g, Calcium Pectate 11mg/100g.
(7) seaweed 1000g addition thick chilli sauce 30g, soya sauce 15g, edible salt 15g, vegetable oil 15g, the oil for completing draining are peppery
Green pepper slag 15g, white wine 15g, monosodium glutamate 3g, citric acid 0.3g, Sucralose 0.03g, the sapidity nucleotide disodium 0.03g, sodium benzoate
0.5g, dehydroactic acid sodium 0.5g, sodium pyrosulfite 0.5g, disodium ethylene diamine tetraacetate seasoning 0.03g are stirred evenly.
(8) the seaweed for completing ingredient seasoning is packed, controlled by green-keeping machine at 60 DEG C, finish 30min, can be obtained low
Warm lactic fermentation seaweed (being commonly called as longevity greens/mustard green) pickles.
(9) seaweed (being commonly called as longevity greens/mustard green) pickles product index is detected, wherein salinity 2.0%, algal polysaccharides 1.6%, protein
Measure 8.0g/100g, phosphorus content 4.8mg/100g, iron content 0.4mg/100g.Sense organ judgement：Color, dark green are glossy；Gas
Taste, fragrant and paste flavor taste, without sea fishy smell.Mouthfeel, it is tender and crisp palatable, it is fresh and sweet to have chewy texture.
Embodiment 2：
A kind of method of low temperature lactic fermentation seaweed pickles, includes the following steps：
(1) the salt marsh seaweed 1000g for removing the impurity such as blackhead, the end of a thread, mildew and rot, dead leaf is chosen；
(2) seaweed is put into frothing device, the water surface is higher by material 10cm (material-water ratio 1:3, mass ratio), blister desalination 1h
(model BH-6000)；
(3) seaweed is picked up into cutting, length 10cm, width 0.2cm.
(4) the seaweed strips 1000g cut is put into fermentation vat, add water 2000g, calcium chloride 3g, citric acid 3g, lactic acid 3g leaching
Steep 8h.
(5) after impregnating, the inoculating lactic acid bacterium solution 150gg in fermentation vat, ferment 20h at a temperature of 25 DEG C；
The lactobacillus suspension is streptococcus lactis CICC6242 liquid, and effective bacteria concentration is：8.53×109~9.68 ×
109cfu/g；
(6) take out the seaweed fermented to drain the water, the seaweed to drain the water obtained at this time contains：Close glycoprotein 0.45%, seaweed
Polysaccharide 1.5%, food fiber 8%, vitamin total content 1155 μ g/100g, micronutrient levels 17.44mg/100g (iodine 16,
Zinc 0.43, copper 0.30, iron 0.36, selenium 0.35), fatty acid 1%, streptococcus lactis cellulose content 3.6mg/100g, nitrite
3.0mg/1000g, Calcium Pectate 10mg/100g.
(7) seaweed 1000g addition thick chilli sauce 30g, soya sauce 15g, edible salt 15g, vegetable oil 15g, the oil for completing draining are peppery
Green pepper slag 15g, white wine 15g, monosodium glutamate 3g, citric acid 0.3g, Sucralose 0.03g, the sapidity nucleotide disodium 0.03g, sodium benzoate
0.5g, dehydroactic acid sodium 0.5g, sodium pyrosulfite 0.5g, disodium ethylene diamine tetraacetate seasoning 0.03g are stirred evenly.
(8) the seaweed for completing ingredient seasoning is packed, controlled by green-keeping machine at 60 DEG C, finish 30min, can be obtained low
Warm lactic fermentation seaweed (being commonly called as longevity greens/mustard green) pickles.
(9) seaweed (being commonly called as longevity greens/mustard green) pickles product index is detected, wherein salinity 2.1%, algal polysaccharides 1.5%, protein
Measure 7.8g/100g, phosphorus content 5.0mg/100g, iron content 0.36mg/100g.Sense organ judgement：Color, dark green are glossy；Gas
Taste, fragrant and paste flavor taste, without sea fishy smell.Mouthfeel, it is tender and crisp palatable, it is fresh and sweet to have chewy texture.
Embodiment 3：
A kind of method of low temperature lactic fermentation seaweed pickles, includes the following steps：
(1) the salt marsh seaweed 1000g for removing the impurity such as blackhead, the end of a thread, mildew and rot, dead leaf is chosen；
(2) seaweed is put into frothing device, the water surface is higher by material 10cm (material-water ratio 1:3, mass ratio), (model of blistering
BH-6000) desalination 1h；
(3) seaweed is picked up into cutting, length 10cm, width 0.2cm.
(4) the seaweed strips 1000g cut is put into fermentation vat, add water 2000g, calcium chloride 3g, citric acid 3g, lactic acid 3g leaching
Steep 8h；
(5) after impregnating, the inoculating lactic acid bacterium solution 150g in fermentation vat, ferment 36h at a temperature of 15 DEG C；
The lactobacillus suspension is streptococcus lactis CICC6242 liquid, and effective bacteria concentration is：8.53×109~9.68 ×
109cfu/g；
(6) take out the seaweed fermented to drain the water, obtain seaweed 1000g.Close glycoprotein 0.5%, algal polysaccharides 1.5%, food
Fiber 7%, vitamin total content 1100 μ g/100g, micronutrient levels 16.38mg/100g (iodine 15, zinc 0.4, copper 0.28, iron
0.37, selenium 0.33), fatty acid 1%, streptococcus lactis cellulose content 3.2mg/100g, nitrite 3.3mg/1000g, pectic acid
Calcium 10mg/100g.
(7) seaweed 1000g addition thick chilli sauce 30g, soya sauce 15g, edible salt 15g, vegetable oil 15g, the oil for completing draining are peppery
Green pepper slag 15g, white wine 15g, monosodium glutamate 3g, citric acid 0.3g, Sucralose 0.03g, the sapidity nucleotide disodium 0.03g, sodium benzoate
0.5g, dehydroactic acid sodium 0.5g, sodium pyrosulfite 0.5g, disodium ethylene diamine tetraacetate seasoning 0.03g are stirred evenly.
(8) the seaweed for completing ingredient seasoning is packed, controlled by green-keeping machine at 60 DEG C, finish 60min, can be obtained low
Warm lactic fermentation seaweed (being commonly called as longevity greens/mustard green) pickles.
(9) seaweed (being commonly called as longevity greens/mustard green) pickles product index is detected, wherein salinity 1.9%, algal polysaccharides 1.5%, protein
Measure 7.7g/100g, phosphorus content 5.0mg/100g, iron content 0.37mg/100g.Sense organ judgement：Color, dark green are glossy；Gas
Taste, fragrant and paste flavor taste, without sea fishy smell.Mouthfeel, it is tender and crisp palatable, it is fresh and sweet to have chewy texture.
Claims (3)
1. a kind of method of low temperature lactic fermentation seaweed pickles, includes the following steps：
Salt marsh seaweed；
Blistering desalination：Seaweed is put into frothing device, blister desalination 1h~2h, desalination to 0%~0.2%；
Cutting：Seaweed is picked up into cutting, length 10cm~15cm, width 0.2cm~0.4cm；
It impregnates：By the seaweed strips cut investment fermentation vat by material water（W/W）Than 1:After 2 ~ 3 addition water, material water gross mass is added
0.05%~0.1%（W/W）Calcium chloride, 0.05%~0.1%（W/W）Citric acid, 0.05%~0.1%（W/W）Lactic acid immersion 6h~
8h；
Inoculating lactic acid fermentation：After immersion, the inoculating lactic acid bacterium solution in fermentation vat is fermented at a temperature of 15 DEG C~25 DEG C
36h~20h；
The lactobacillus suspension is streptococcus lactis CICC6242 liquid, and effective bacteria concentration is：8.53×109~9.68 × 109cfu/g；
Draining：The seaweed fermented is taken out to drain the water；
Ingredient seasoning：Condiment seasoning is added in the seaweed for completing draining；
Packaging, water-removing processing：The seaweed packaging of ingredient seasoning will be completed, the water-removing at 50 DEG C~60 DEG C is controlled by green-keeping machine
Low temperature lactic fermentation seaweed can be obtained in 30min~60min.
2. according to the method described in claim 1, it is characterized in that：Step（5）The inoculum concentration of middle lactobacillus suspension is 4%~5%,
Mass fraction.
3. according to the method described in claim 1, it is characterized in that：Step（7）In, the proportion of seaweed and seasoning is, by weight
Measure part meter：320~350 parts of seaweed, 10~15 parts of thick chilli sauce, 5~10 parts of soya sauce, 5~10 parts of edible salt, vegetable oil 5~10
Part, 5~10 parts of white wine, 1~2 part of monosodium glutamate, 0.1~0.2 part of citric acid, 0.005~0.01 part of Sucralose, flavour nucleotide two
0.005~0.01 part of sodium, 0.08~0.12 part of sodium benzoate, 0.08~0.12 part of dehydroactic acid sodium, sodium pyrosulfite 0.08~
0.12 part, 0.005~0.01 part of disodium ethylene diamine tetraacetate.
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Cited By (3)
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| CN110250462A (en) * | 2019-07-17 | 2019-09-20 | 湖北聚汇农业开发有限公司 | A kind of production method of spices bubble green pepper cucumber |
| CN117678727A (en) * | 2023-12-14 | 2024-03-12 | 山东海之宝海洋科技有限公司 | Use of lactobacillus fermentation in the preparation of a flavoring |
| CN117678727B (en) * | 2023-12-14 | 2024-07-16 | 山东海之宝海洋科技有限公司 | Use of lactobacillus fermentation in the preparation of a flavoring |
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Cited By (3)
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| CN110250462A (en) * | 2019-07-17 | 2019-09-20 | 湖北聚汇农业开发有限公司 | A kind of production method of spices bubble green pepper cucumber |
| CN117678727A (en) * | 2023-12-14 | 2024-03-12 | 山东海之宝海洋科技有限公司 | Use of lactobacillus fermentation in the preparation of a flavoring |
| CN117678727B (en) * | 2023-12-14 | 2024-07-16 | 山东海之宝海洋科技有限公司 | Use of lactobacillus fermentation in the preparation of a flavoring |
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