CN110250464A - 一种富硒发酵凤头姜咸坯的制备方法 - Google Patents
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Abstract
本发明公开了一种富硒发酵凤头姜咸坯的制备方法,本发明以新鲜凤头姜为原料,前添加富硒酵母发酵菌液耗氧发酵,后采用植物乳杆菌微氧发酵,最后加盐复腌得凤头姜咸坯,可直接加工,也便于存储。在腌制过程中酵母菌通过自身产生的酶作用,释放出有机硒,使姜咸坯富含硒元素,硒含量最高可达1000μg/kg,同时酵母菌的加入也可改善姜咸坯的口感,可去降低凤头姜的辛辣味;植物乳杆菌的添加还能减少亚硝酸盐的形成,并保持凤头姜的颜色、脆度和营养价值。
Description
技术领域
本发明属于食品技术领域,具体涉及一种富硒发酵凤头姜咸坯的制备方法。
背景技术
凤头姜富含多种维生素、氨基酸、蛋白质、脂肪、胡萝卜素、姜油酮、酚、醇及人体必需的铁、锌、钙、硒等,具有健脾开胃、祛湿御寒、加速血液循环、延缓衰老、防癌(详见《湖北日报》2003年10月30日第七版B3面)、美容等功效,以其营养丰富以及保健和药用价值,历来受到海内外消费者的喜爱。从国际市场上来看,由于生姜具有清除自由基、抗衰老、降血脂和抗动脉粥样硬化的功能,近年来以生姜为原料的保鲜生姜及生姜加工制品,如脱水姜片、红生姜(片、丝、粒)、酸姜芽、盐渍姜、姜汁、姜油和姜粉等,大量出口日本及东南亚诸国,成为我国出口创汇的重要产品。
硒是人体必需的微量营养素,中国营养学会已将硒列为15种每日膳食营养素之一。目前已知的与缺硒有关的人类疾病有40多种,包括糖尿病、克山病、癌症、肿瘤等。硒在人体中参与多种免疫与生物学功能,人对植物性产品中硒的生物学利用率大于动物性产品。目前文献中关于植物性富硒产品的制备工艺一般采用对土壤施硒肥、对植物叶面喷洒复合硒肥等。
通过检索国内外现有技术发现,目前还没有富硒发酵凤头姜咸坯的制作方法的报道。
发明内容
本发明的目的在于提供了一种富硒发酵凤头姜咸坯的制备方法。本发明以新鲜凤头姜为原料,前添加富硒酵母发酵菌液耗氧发酵,后采用植物乳杆菌微氧发酵,最后加盐复腌得凤头姜咸坯,可直接加工,也便于存储。在腌制过程中酵母菌通过自身产生的酶作用,释放出有机硒,使姜咸坯富含硒元素,姜片中,硒含量最高可达1000μg/kg,同时酵母菌的加入也可改善姜咸坯的口感,可去降低凤头姜的辛辣味;植物乳杆菌的添加还能减少亚硝酸盐的形成,并保持凤头姜的颜色、脆度和营养价值。
为了达到上述目的,本发明采取如下技术措施:
一种富硒发酵凤头姜咸坯的制备方法,包括下述步骤:
⑴新鲜凤头姜的处理:新鲜凤头姜洗净,沥干称重;
(2)富集发酵:一级培养,配制酵母菌发酵固态培养基平板,添加食品级***钠至终浓度为2~3mg/kg,接种量3~4环,28~30℃培养24h~48h;
二级培养,配制酵母菌发酵培养液,向培养液中添加食品级***钠至终浓度为3~4mg/L,接种一级培养物,接种量0.01-0.02%(W/V),28~30℃培养24h~48h;
三级培养,配制酵母菌发酵培养液,向培养液中添加食品级***钠至终浓度为4~5mg/L,接种二级培养物,接种量5-8%(V/V),28~30℃培养24h~48h;
四级培养,配制酵母菌发酵培养液,向培养液中添加食品级***钠至终浓度为10~12mg/L,接种三级培养物,接种量5~8%(V/V),28~30℃培养24h~48h,得到四级富集培养酵母菌液;
⑶富硒发酵:按照料水比1:1.2~2.0(w/w)在凤头姜中加入浓度为4~8%(w/w)的盐水,同时加入凤头姜重量的8~10%(w/w)四级富集培养酵母菌液,25~28℃下密闭发酵72h~96h;
⑷微氧发酵:加入凤头姜和盐水总质量的5-8%(w/w)的植物乳杆菌发酵液,调整通气比0.02~0.03vvm,28~30℃培养7天~9天;
⑸加盐复腌:将步骤⑷中发酵罐补充盐分至15-18%(w/w),即得富硒发酵凤头姜咸坯;
以上所述的方法中,优选的,所述酵母菌为酿酒酵母CICC1015,四级富集培养酵母菌液效活菌数为2.22×1010~2.40×1010cfu/g。
以上所述的方法中,优选的,所述植物乳杆菌发酵液的有效活菌总数为1.13×1010~1.21×1010cfu/g;所述植物乳杆菌为植物乳杆菌植物亚种CICC20242。
以上所述的方法中,优选的,所述酵母菌发酵固态培养基配方为:蛋白胨5g/L,酵母膏15g/L,氯化钠4g/L,葡萄糖10g/L,K2HPO4 2g/L,琼脂粉15g/L,其余为水,121℃灭菌30min。
所述酵母菌发酵培养液配方为,蛋白胨5g/L,酵母膏15g/L,氯化钠4g/L,葡萄糖10g/L,K2HPO4 2g/L,其余为水,121℃灭菌30min。
与现有技术技术相比,本发明具有以下优点:
1.接种酵母菌、乳酸菌先后进行耗氧和微氧发酵,缩短了发酵周期,降低了凤头姜的辛辣味,还保持了凤头姜的颜色、脆度和营养价值。
2.使用酵母菌富硒培养,产生各类蛋白酶,将培养液中的***钠转化为酵母细胞内的有机硒,并在腌制过程中添加富硒发酵酵母菌液,酵母菌细胞释放出有机硒,使姜咸坯富含硒元素,硒元素含量最高可达1000μg/kg。
3.使用乳酸菌发酵,能够有效的防止有害微生物的繁殖,减少亚硝酸盐的形成,并在中低盐分下延长成品保质期3个月。
具体实施方式:
本发明所述技术方案,如未特别说明,均为本领域常用技术方案,所述原料如未特别说明,市售的均可使用。但是本发明的保护范围并不限于这些实施例。只要是不背离本发明构思的改变或等同替代均包括在本发明的保护范围之内。
实施例1:
一种富硒发酵凤头姜咸坯的制备方法,其具体步骤如下:
⑴将新鲜凤头姜洗净,并去除杂质、霉烂,沥干至无明水后称重1000kg;
⑵一级培养:配制酵母菌发酵固态培养基平板250g,向培养基中添加食品级***钠0.75mg,接种量酵母菌4环,30℃培养24h;
二级培养,配制酵母菌发酵培养液250mL,向培养基中添加食品级***钠1mg,接种0.25g一级培养的菌株,30℃培养24h,此时发酵液中的有效菌含量为5.80×109cfu/g;
三级培养,配制酵母菌发酵培养液1000mL,向培养基中添加食品级***钠5mg,接种50mL二级培养的菌液,30℃培养24h,此时发酵液中的有效菌含量为1.80×1010cfu/g;
四级培养,配制酵母菌发酵培养液50L,向培养基中添加食品级***钠60mg,接种2.5L三级培养的菌液,30℃培养24h,培养完毕后,菌液的有效活菌数为2.40×1010cfu/g;
所述酵母菌发酵固态培养基配方为:蛋白胨5g/L,酵母膏15g/L,氯化钠4g/L,葡萄糖10g/L,K2HPO4 2g/L,琼脂粉15g/L,其余为水,121℃灭菌30min。
所述酵母菌发酵培养液配方为,蛋白胨5g/L,酵母膏15g/L,氯化钠4g/L,葡萄糖10g/L,K2HPO4 2g/L,其余为水,121℃灭菌30min;
所述酵母菌为酿酒酵母CICC1015。
⑶将凤头姜1000kg放置于发酵罐,加入浓度为6%(w/w)的盐水1200kg,并加入四级富集培养酵母菌液100kg,用水封罐口28℃下密闭发酵72h。
⑷继续加入植物乳杆菌发酵液110kg(有效活菌总数为1.21×1010cfu/g),调整通气比0.03vvm,30℃培养7天;所述植物乳杆菌为植物乳杆菌植物亚种CICC20242。
⑸发酵结束后,向发酵罐补充食盐108kg,即得富硒发酵凤头姜咸坯制品。
步骤(5)制得的制品可直接加工,如无需使用可继续保存于罐内90天。
⑹检测富硒发酵凤头姜咸坯产品指标,姜片中含有盐分8.1%,还原糖0.75%,有机硒含量为1000μg/kg,以上百分比均以沥干水的姜片的质量为基础计,以下同)
表1实施例1凤头姜咸坯的感官特性
项目 | 特性 |
色泽 | 黄色,有光泽 |
气味 | 有姜香,无不良气味 |
滋味 | 脆嫩鲜咸,辣味适口 |
表2实施例1凤头姜咸坯的特殊成分指标(以沥干水的姜片的质量为基础计,以下同)
项目 | 指标 |
姜酮,mg/100g | 2.10 |
姜醇,mg/100g | 1.10 |
果胶酸钙,mg/100g | 9.10 |
⑺发酵过程中亚硝酸盐的变化情况。
表3实施例1凤头姜咸坯的亚硝酸盐变化
⑻保存90天时,检测富硒发酵凤头姜咸坯产品指标,其中盐分8.5%,还原糖0.79%,有机硒含量为1000μg/kg。
表4实施例1凤头姜咸坯的成分变化(以沥干水的姜片计,以下同)
实施例2:
一种富硒发酵凤头姜咸坯的制备方法,其具体步骤如下:
⑴将新鲜凤头姜洗净,并去除杂质、霉烂,沥干至无明水后称重1000kg;
⑵一级培养:配制酵母菌发酵固态培养基平板250g,向培养基中添加食品级***钠0.75mg,接种酵母菌4环,28℃培养48h;
二级培养:配制酵母菌发酵培养液250mL,向培养基中添加食品级***钠1mg,接种0.25g一级培养的菌株,28℃培养48h,此时发酵液中的有效菌含量为5.55×109cfu/g;
三级培养,配制酵母菌发酵培养液1000mL,向培养基中添加食品级***钠5mg,接种50mL二级培养的菌液,28℃培养48h,此时发酵液中的有效菌含量为1.03×1010cfu/g;
四级培养,配制酵母菌发酵培养液50L,向培养基中添加食品级***钠60mg,接种2.5L三级培养的菌液,28℃培养48h,,培养完毕后,菌液的有效活菌数为2.22×1010cfu/g;
所述酵母菌发酵固态培养基配方为:蛋白胨5g/L,酵母膏15g/L,氯化钠4g/L,葡萄糖10g/L,K2HPO4 2g/L,琼脂粉15g/L,水1000mL,121℃灭菌30min。
所述酵母菌发酵培养液配方为,蛋白胨5g/L,酵母膏15g/L,氯化钠4g/L,葡萄糖10g/L,K2HPO4 2g/L,水1000mL,121℃灭菌30min;
所述酵母菌为酿酒酵母CICC1015。
⑶将凤头姜1000kg放置于发酵罐,加入浓度为6%(w/w)的盐水1200kg,并加入四级富集培养酵母菌液100kg,用水封罐口25℃下密闭发酵96h。
⑷向发酵罐中,继续加入植物乳杆菌发酵液110kg(有效活菌总数为1.13×1010cfu/g),调整通气比0.03vvm,28℃培养9天;所述植物乳杆菌为植物乳杆菌植物亚种CICC20242。。
⑸发酵结束后,向发酵罐补充食盐108kg,即得富硒发酵凤头姜咸坯制品,可直接加工,如无需使用可继续保存于罐内90天。
⑹检测富硒发酵凤头姜咸坯产品指标,姜片中,含有盐分8.2%,还原糖0.74%,有机硒含量为980μg/kg。
表5实施例2凤头姜咸坯的感官特性
项目 | 特性 |
色泽 | 黄色,有光泽 |
气味 | 有姜香,无不良气味 |
滋味 | 脆嫩鲜咸,辣味适口 |
表6实施例2凤头姜咸坯的特殊成分指标
项目 | 指标 |
姜酮,mg/100g | 1.90 |
姜醇,mg/100g | 0.96 |
果胶酸钙,mg/100g | 8.84 |
⑺发酵过程中亚硝酸盐的变化情况。
表7实施例2凤头姜咸坯的亚硝酸盐变化标
⑻保存90天时,检测富硒发酵凤头姜咸坯产品指标,其中盐分8.7%,还原糖0.82%,有机硒含量为980μg/kg。
表8实施例2凤头姜咸坯的成分变化
项目 | 指标 |
色泽、气味、滋味 | 无明显变化 |
姜酮,mg/100g | 1.88 |
姜醇,mg/100g | 0.87 |
果胶酸钙,mg/100g | 8.67 |
亚硝酸盐,mg/100g | 3.3 |
Claims (4)
1.一种富硒发酵凤头姜咸坯的制备方法,包括下述步骤:
新鲜凤头姜的处理:新鲜凤头姜洗净,沥干称重;
(2)富集发酵:一级培养,配制酵母菌发酵固态培养基平板,添加食品级***钠至终浓度为2~3mg/kg,接种量3~4环,28~30℃培养24h~48h;
二级培养,配制酵母菌发酵培养液,向培养液中添加食品级***钠至终浓度为3~4mg/L,接种一级培养物,接种量0.01-0.02%(W/V),28~30℃培养24h~48h;
三级培养,配制酵母菌发酵培养液,向培养液中添加食品级***钠至终浓度为4~5mg/L,接种二级培养物,接种量5-8%(V/V),28~30℃培养24h~48h;
四级培养,配制酵母菌发酵培养液,向培养液中添加食品级***钠至终浓度为10~12mg/L,接种三级培养物,接种量5~8%(V/V),28~30℃培养24h~48h,得到四级富集培养酵母菌液;
富硒发酵:按照料水比1:1.2~2.0(w/w)在凤头姜中加入浓度为4~8%(w/w)的盐水,同时加入凤头姜重量的8~10%(w/w) 四级富集培养酵母菌液, 25~28℃下密闭发酵72h~96h;
微氧发酵:加入凤头姜和盐水总质量的5-8%(w/w)的植物乳杆菌发酵液,调整通气比0.02~0.03vvm,28~30℃培养7天~9天;
加盐复腌:将步骤中发酵罐补充盐分至15-18%(w/w),即得富硒发酵凤头姜咸坯。
2.根据权利要求1所述的方法,所述酵母菌为酿酒酵母CICC1015,四级富集培养酵母菌液效活菌数为2.22×1010~2.40×1010cfu/g。
3.根据权利要求1所述的方法,所述植物乳杆菌发酵液的有效活菌总数为1.13×1010~1.21×1010cfu/g;所述植物乳杆菌为植物乳杆菌植物亚种CICC20242。
4.根据权利要求1所述的方法,所述酵母菌发酵固态培养基配方为:蛋白胨5g/L,酵母膏15g/L,氯化钠4g/L,葡萄糖10g/L,K2HPO4 2g/L,琼脂粉15g/L,其余为水,121℃灭菌30min;
所述酵母菌发酵培养液配方为,蛋白胨5g/L,酵母膏15g/L,氯化钠4g/L,葡萄糖10g/L,K2HPO4 2g/L,其余为水,121℃灭菌30 min。
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