CN110301574A - A kind of method of composite fermentation leek gumbo - Google Patents

A kind of method of composite fermentation leek gumbo Download PDF

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Publication number
CN110301574A
CN110301574A CN201910647429.2A CN201910647429A CN110301574A CN 110301574 A CN110301574 A CN 110301574A CN 201910647429 A CN201910647429 A CN 201910647429A CN 110301574 A CN110301574 A CN 110301574A
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gumbo
leek
fermentation
composite
brine
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CN201910647429.2A
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Chinese (zh)
Inventor
高冰
柳志杰
熊巍
任勰珂
高泽鑫
祁勇刚
余敏娟
何敏
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Hubei Agricultural Development Co Ltd
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Hubei Agricultural Development Co Ltd
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Priority to CN201910647429.2A priority Critical patent/CN110301574A/en
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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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3571—Microorganisms; Enzymes
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • 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
    • 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
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/46—Addition of dyes or pigments, e.g. in combination with optical brighteners using dyes or pigments of microbial or algal origin
    • 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
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/231—Lactis
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention discloses a kind of methods of composite fermentation leek gumbo, this method mainly includes raw and auxiliary material selection and raw material cleaning, just salts down, cuts, rinsing, and inoculation composite bacteria liquid (streptococcus lactis CICC6242, saccharomyces cerevisiae CICC1015) fermentation allotment, is packed, the product of pasteurize preparation.Addition lactic acid bacteria, yeast liquid shorten fermentation period during composite fermentation, reduce the formation of nitrite, maintain the color of gumbo, increase the brittleness and fragrance of gumbo；Allotment brine in joined the obtained lactic fermentation leek gumbo smell faint scent of white wine, light-coloured vinegar, Chinese prickly ash, it is crisp in taste, salty it is comfortable in, nutrient health.

Description

A kind of method of composite fermentation leek gumbo
Technical field
The invention belongs to food technology fields, and in particular to a kind of method of composite fermentation leek gumbo.
Background technique
Contain protein and the multiple nutritional components such as carrotene and carbohydrate in leek, there are also vitamin and These nutrient absorptions are quickly maintained each organ of body after the mankind are edible by the various trace elements such as niacin and calcium and phosphorus Eubolism.
Gumbo also known as okra originate in India, full of nutrition, are known as king's laudatory title of vegetables, and economy and edible value are high, It is excellent health care's good merchantable brand, was liked in recent years by many friends.Gumbo nutriment rich in, there is albumen Some microelements such as matter, carbohydrate, gumbo can enhance the immunity of people, enhance physique.Mainly be conducive to treat Abscess of throat, prevention diabetes prevention intestinal cancer, are replenished the calcium, kidney tonifying, weight-reducing and other effects.Most of all, gumbo is also rich in Vitamin C and Soluble Fiber, it is not only with health role to skin, and skin-whitening, delicacy can be made；Gumbo is rich in class simultaneously Not radish element and beta carotene, can protect skin, reduce radical damage.
By retrieving domestic and international prior art discovery, there is presently no the relevant reports of composite fermentation leek gumbo.
Summary of the invention
The object of the present invention is to provide a kind of method of composite fermentation leek gumbo, this method mainly includes former auxiliary Material selection and raw material cleaning just salt down, cut, rinsing, and are inoculated with composite bacteria liquid (streptococcus lactis CICC6242, saccharomyces cerevisiae CICC1015 it) ferments, deploy, packing, the product of pasteurize preparation.Lactic acid bacteria, saccharomycete are added during composite fermentation Liquid shortens fermentation period, reduces the formation of nitrite, maintains the color of gumbo, increases the brittleness and perfume (or spice) of gumbo Gas；It is crisp to joined the obtained lactic fermentation leek gumbo smell faint scent of white wine, light-coloured vinegar, Chinese prickly ash, mouthfeel in allotment brine It is tender, salty it is comfortable in, nutrient health.
In order to achieve the above object, the present invention takes following technical measures:
A kind of method of composite fermentation leek gumbo, includes the following steps:
(1) supplementary material selects: fresh gumbo, drains to without bright water leek cleaning；
(2) leek just salts down: dense according to material-water ratio 1:2~3 (W/W) plus 12%~16% after fresh leek flower chopping (W/W) brine seal is spent, spontaneous fermentation 48h~72h drains leek, and filtrate is spare.
(3) gumbo is dry salts down: fresh gumbo being sliced, thickness admixes 5%~8% (W/ of gumbo quality in 0.3-0.7cm W edible salt) is sealed by fermentation 5d~7d, is rinsed later to gumbo salt content with clear water less than 0.05%, drained and standby；
(4) composite fermentation: leek and gumbo weighing are uniformly mixed, according to leek and gumbo according to 1:2~3 (W/W) Leek pickling liquid is added in the 150%~200% of gross mass, and is inoculated with composite bacteria liquid and carries out stepwise fermentation, and inoculum concentration is leek It spends, 10%~15% (W/W) of gumbo and leek pickling liquid gross mass；Oxygen consumption fermentation stage, temperature are controlled 20 DEG C~25 DEG C, ferment 48h~72h, and it is primary every 3-5h stirring, enter anaerobic fermentation stage later, temperature is controlled at 25 DEG C~30 DEG C, close Seal ferment 48h~72h.
(5) it deploys, pack and sterilizes: 80~120 parts and 40~60 parts of leek of the gumbo drained fermented, halogen is added 80~110 parts of water, mixing sterilizes to obtain the final product；
The composite bacteria liquid is that the mass mixings such as streptococcus lactis and saccharomycete form, and effective total viable count is 1.03 ×1010~1.13 × 1010cfu/g；
In the process described above, it is preferred that the streptococcus lactis is Lactococcus lactis cream subspecies CICC6242, ferment Female bacterium is saccharomyces cerevisiae CICC1015；
In the process described above, it is preferred that the proportion of the brine composition by weight are as follows: pure water 80.0, light-coloured vinegar 11.6, Chinese prickly ash 3.4, xylitol 2.0, monosodium glutamate 2.0, white wine 1.0；
The white wine is common market cereals wine, and alcoholic strength is at 35 °~45 °；Chinese prickly ash is common commercially available pericarpium zanthoxyli schinifolii, light-coloured vinegar For commercially available 9 ° of white rice vinegars.
Compared with existent technique, the invention has the following advantages that
1. composite bacteria liquid is added during composite fermentation shortens fermentation period, reduces the formation of nitrite, protect The color for having held gumbo, increases the brittleness and fragrance of gumbo, while inhibiting the growth of harmful bacteria, delay shelf life of products and Improve product quality.
2. allotment brine in joined the obtained composite fermentation leek gumbo smell faint scent of white wine, light-coloured vinegar, Chinese prickly ash, It is crisp in taste, salty it is comfortable in, nutrient health.
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 composite fermentation leek gumbo and preparation method thereof, the specific steps of which are as follows:
(1) it chooses fresh gumbo and removes mildew and rot, impurity and cleaned up with clear water, drain to without bright water and can weigh 1000g. It chooses fresh leek flower and removes mildew and rot, impurity and cleaned up with clear water, drain to without bright water and can weigh 500g, it is spare.
(2) leek being minced, weighing 500g is put into marinated cylinder, (W/W) the salt water 1000g of concentration 16% sealing is added, Spontaneous fermentation 72h drains leek, and filtrate is leek pickling liquid, spare.
(3) fresh gumbo is sliced, in 0.5cm, weigh thickness 1000g, admixes the edible salt of 80g, enters altar sealing and fermenting 7d is rinsed to gumbo salt content with clear water less than 0.05%, drained and standby；
(4) above-mentioned leek and gumbo are uniformly mixed and are fitted into altar, leek pickling liquid 3000g is added, and be inoculated with multiple Combined bacteria liquid 450g；Oxygen consumption fermentation stage, it is primary every 4h stirring in 25 DEG C of fermentation 72h；Anaerobic fermentation stage is sealed at 30 DEG C Ferment 72h；
The composite bacteria liquid is that the mass mixings such as streptococcus lactis and saccharomycete form, and effective total viable count is 1.03 ×1010~1.13 × 1010cfu/g；The streptococcus lactis is CICC6242, saccharomycete is saccharomyces cerevisiae CICC1015； (5) it takes the gumbo fermented, leek to drain, brine 800g is added, composite fermentation leek gumbo can be obtained in packaging sterilizing Product；
The proportion of the brine composition by weight are as follows: pure water 80.0, light-coloured vinegar 11.6, Chinese prickly ash 3.4, xylitol 2.0, taste Essence 2.0, white wine 1.0.
(6) composite fermentation leek gumbo product index is detected, wherein salinity 4.75%, reduced sugar 1.37%, total acid (with Lactic acid meter) 0.65%, nitrite 3.53mg/kg, the index detected below is draining state-detection.
The organoleptic attribute of 1. embodiment of table, 1 lactic fermentation leek gumbo
Project Characteristic
Color It is yellowish green alternate
Smell The peculiar fragrance of leek, gumbo, no bad smell
Flavour It is tender and crisp delicious, it is salty peppery agreeable to the taste
The special composition index of 2. embodiment of table, 1 lactic fermentation leek gumbo
Project Index
Total protein, g/100g 2.14
Vitamin A, μ g/100g 28.6
Calcium Pectate, mg/100g 8.7
Viscous polysaccharide (cow's milk glycan and my glycan etc.), mg/100g 11.2
Embodiment 2:
A kind of composite fermentation leek gumbo and preparation method thereof, the specific steps of which are as follows:
(1) it chooses fresh gumbo and removes mildew and rot, impurity and cleaned up with clear water, drain to without bright water and can weigh 1000g. It chooses fresh leek flower and removes mildew and rot, impurity and cleaned up with clear water, drain to without bright water and can weigh 500g, it is spare.
(2) leek being minced, weighing 500g is put into marinated cylinder, (W/W) the salt water 1000g of concentration 12% sealing is added, Spontaneous fermentation 48h drains leek, and filtrate is leek pickling liquid, spare.
(3) fresh gumbo is sliced, in 0.5cm or so, weigh thickness 1000g, admixes the edible salt of 50g, enters altar sealing Ferment 5d, is rinsed to gumbo salt content with clear water less than 0.05%, drained and standby；
(4) above-mentioned leek 500g and gumbo 1000g is uniformly mixed and is fitted into altar, leek pickling liquid 3000g is added, And it is inoculated with composite bacteria liquid 675g.Oxygen consumption fermentation stage, it is primary every 4h stirring in 20 DEG C of fermentation 48h.Anaerobic fermentation stage, 25 DEG C of sealing and fermenting 48h；
The composite bacteria liquid is that the mass mixings such as streptococcus lactis and saccharomycete form, and effective total viable count is 1.03 ×1010~1.13 × 1010cfu/g；The streptococcus lactis is CICC6242, saccharomycete is saccharomyces cerevisiae CICC1015；
(5) it takes the gumbo fermented, leek to drain, brine 800g is added, composite fermentation fragrant-flowered garlic can be obtained in packaging sterilizing Cauliflower gumbo product.
(6) composite fermentation leek gumbo product index is detected, wherein salinity 4.22%, reduced sugar 1.54%, total acid (with Lactic acid meter) 0.58%, nitrite 3.22mg/kg, the index detected below is draining state-detection.
The organoleptic attribute of 3. embodiment of table, 2 lactic fermentation leek gumbo
Project Characteristic
Color It is yellowish green alternate
Smell The peculiar fragrance of leek, gumbo, no bad smell
Flavour It is tender and crisp delicious, it is salty peppery agreeable to the taste
The special composition index of 4. embodiment of table, 2 lactic fermentation leek gumbo
Project Index
Total protein, g/100g 2.23
Vitamin A, μ g/100g 33.2
Calcium Pectate, mg/100g 9.2
Viscous polysaccharide (cow's milk glycan and my glycan etc.), mg/100g 12.3
Above embodiments products obtained therefrom is composite fermentation leek gumbo product.

Claims (3)

1. a kind of method of composite fermentation leek gumbo, includes the following steps:
(1) supplementary material selects: fresh gumbo, drains to without bright water leek cleaning；
(2) leek just salts down: after fresh leek flower chopping, according to material-water ratio 1:2~3(W/W) plus 12%~16% concentration (W/W) Brine seal, spontaneous fermentation 48h~72h drain leek, and filtrate is spare；
(3) gumbo is dry salts down: fresh gumbo being sliced, thickness admixes 5%~8%(W/W of gumbo quality in 0.3-0.7cm) food With salt, it is sealed by fermentation 5d~7d, is rinsed later to gumbo salt content with clear water less than 0.05%, it is drained and standby；
(4) composite fermentation: leek and gumbo weighing, according to 1:2~3(W/W) be uniformly mixed, according to leek and the total matter of gumbo Leek pickling liquid is added in the 150%~200% of amount, and is inoculated with composite bacteria liquid and carries out stepwise fermentation, and inoculum concentration is leek, gumbo With 10%~15% (W/W) of leek pickling liquid gross mass；Oxygen consumption fermentation stage, temperature control the fermentation at 20 DEG C~25 DEG C 48h~72h, it is primary every 3-5h stirring, enter anaerobic fermentation stage later, temperature is controlled at 25 DEG C~30 DEG C, is sealed by fermentation 48h~72h；
(5) it deploys, pack and sterilizes: 80~120 parts and 40~60 parts of leek of the gumbo drained fermented, brine 80 is added ~110 parts, mixing sterilizes to obtain the final product；
The composite bacteria liquid is that the mass mixings such as streptococcus lactis and saccharomycete form, effective total viable count is 1.03 × 1010~1.13 × 1010cfu/g。
2. according to the method described in claim 1, the streptococcus lactis is CICC6242, saccharomycete is saccharomyces cerevisiae CICC1015。
3. according to the method described in claim 1, the proportion of the brine composition by weight are as follows: pure water 80.0, light-coloured vinegar 11.6, Chinese prickly ash 3.4, xylitol 2.0, monosodium glutamate 2.0, white wine 1.0.
CN201910647429.2A 2019-07-17 2019-07-17 A kind of method of composite fermentation leek gumbo Pending CN110301574A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187506A (en) * 2014-07-14 2014-12-10 湖北工业大学 Pickled radish product and low-salt three-section pickling method
CN104366393A (en) * 2014-11-10 2015-02-25 大丰丰华鲜农农业有限公司 Method for pickling tender okra fruits
CN105029322A (en) * 2015-09-02 2015-11-11 湖北吉农沃尔特农业有限公司 Zinc-rich okra pickle and preparing method
CN107410990A (en) * 2017-07-14 2017-12-01 佛山科学技术学院 A kind of okra pickles and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187506A (en) * 2014-07-14 2014-12-10 湖北工业大学 Pickled radish product and low-salt three-section pickling method
CN104366393A (en) * 2014-11-10 2015-02-25 大丰丰华鲜农农业有限公司 Method for pickling tender okra fruits
CN105029322A (en) * 2015-09-02 2015-11-11 湖北吉农沃尔特农业有限公司 Zinc-rich okra pickle and preparing method
CN107410990A (en) * 2017-07-14 2017-12-01 佛山科学技术学院 A kind of okra pickles and preparation method thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
钟先锋，等: "不同发酵方式对黄秋葵泡菜的影响", 《食品工业》 *
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Application publication date: 20191008