CN111084360A - 一种抗氧化功能泡菜的制作方法 - Google Patents
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Abstract
本发明属于食品领域,尤其是食品领域中泡菜的制作技术,具体为一种抗氧化功能泡菜的制作方法。该方法包括以下步骤:1)原料处理;2)添加食盐水;3)接种乳酸乳球菌PCYTY-13和肠膜明串珠菌PCY-3R18后进行一段发酵;4)接种短乳杆菌PCYTY-7和植物乳杆菌PC-170后进行二段发酵;5)装袋真空浸渍。本申请采用具有抗氧化酶活性的乳酸菌调控泡菜发酵,防止微生物相互抑制代谢,发酵结束后用抗氧化调味液真空浸渍泡菜,不仅能解决由于发酵时间短而造成的风味不足,还能增加产品的抗氧化物质含量。最终的产品质地脆嫩、酸度适中、颜色亮丽,且抗氧化物质含量丰富,活性较强。
Description
技术领域
本发明属于食品领域,尤其是食品领域中泡菜的制作技术,具体为一种抗氧化功能泡菜的制作方法。
背景技术
泡菜是我国传统特色发酵食品的典型代表,历史悠久,文化深厚,是以生鲜蔬菜为原料,添加或不添加辅料,经中低浓度食盐水泡渍发酵而成的蔬菜制品。泡菜常作为烹饪及佐餐食材遍及我国西南地区,深受消费者的喜爱,但由于产品定位低,同质化较为严重,亟需通过提升风味或营养价值来增加泡菜的食用价值,丰富产品。
人体中的新陈代谢类似许多氧化还原反应的组合。氧在代谢过程中,电子的转移会导致活性氧的形成,产生氧自由基。正常情况下,人体内自由基处于不断产生和不断清除的动态平衡中,但随着人的衰老,体内的清除***不能及时清除自由基,过量自由基会产生过氧化细胞膜及核酸、蛋白质等生物大分子,引发脂质过氧化反应,产生的一系列代谢产物会影响DNA的传递表达和酶的活性,从而导致细胞衰老凋亡。因此,抗氧化是预防衰老的关键步骤。
发明内容
本发明的目的是针对现有技术问题,提供一种抗氧化功能泡菜的制作方法。该方法选用含有大量天然抗氧化物质的蔬菜作为原料,分两段接种具有抗氧化酶活性的乳酸菌调控泡菜发酵,防止微生物相互抑制代谢,发酵结束后用抗氧化调味液真空浸渍泡菜,不仅能解决由于发酵时间短而造成的风味不足,还能增加产品的抗氧化物质含量。
为了实现上述目的,本发明的具体技术方案为:
一种抗氧化功能泡菜的制作方法,包括以下步骤:
(1)原料选择及处理:选取新鲜、优质的豇豆、胡萝卜、莴笋、花椰菜和芹菜作为原料,清洗,去皮去叶,切分,晾干水分后装坛。原料总质量占泡菜坛最大容水质量的50%;豇豆、胡萝卜、莴笋、花椰菜、芹菜的质量比为2-4:3-4:1-2:1-2:1。
(2)添加食盐水:将自来水煮沸,以水的质量计,添加4-6%的食盐搅拌均匀,冷却后将食盐水加入坛中;食盐水总体积占泡菜坛容量的50%。
(3)第一段发酵:将活菌数为1.0×109-5.0×109CFU/g的乳酸乳球菌PCYTY-13和活菌数为1.0×109-5.0×109CFU/g的肠膜明串珠菌PCY-3R18的冻干粉按照质量比1:1混合,获得复合发酵剂A。再将复合发酵剂A按泡菜总质量的1-2%进行添加,于20-25℃的条件下密封发酵15-18小时。
4)第二段发酵:将活菌数为1.0×1010-5.0×1010CFU/g的短乳杆菌PCYTY-7和活菌数为1.0×1010-5.0×1010CFU/g的植物乳杆菌PC-170的冻干粉按照质量比1:1 混合,获得复合发酵剂B。在将复合发酵剂A按泡菜总质量的0.1-0.5%进行添加,于20-25℃的条件下密封发酵20-24小时。
(5)装袋真空浸渍:将发酵完成的泡菜与抗氧化调味液按质量比2:1装袋,真空包装,4℃冷藏24小时后即可食用。
抗氧化调味液配方为:称取步骤(4)中的发酵液100mL,添加0.5-2.0g干花椒、0.5-2.0g鲜辣椒末、0.5-2.0g生姜末、0.5-2.0g大蒜末、0.5-2.0g枸杞、0.3-1.0g 丁香、0.3-1.0g八角、0.3-1.0g香叶,50%功率超声提取30分钟,过滤即获得抗氧化调味液。
PCYTY-13,分类命名为乳酸乳球菌Lactococcus lactis,保藏号为CGMCC No.14932。该菌株已于2017年11月20日在中国微生物菌种保藏管理委员会普通微生物中心进行保藏,保藏地址:北京市朝阳区北辰西路1号院3号,中国科学院微生物研究所,邮编100101。
PCY-3R18,分类命名为肠膜明串珠菌Leuconostoc mesenteroides,保藏号为GDMCC NO.60197。该菌株已于2017年6月5日在广东省微生物菌种保藏中心进行保藏,保藏地址:广州市先烈中路100号大院59号楼5楼,广东省微生物研究所,邮编510075。
PCYTY-7,分类命名为短乳杆菌Lactobacillus brevis,保藏号为CGMCC No.12792。该菌株已于2016年7月15日在中国微生物菌种保藏管理委员会普通微生物中心进行保藏,保藏地址:北京市朝阳区北辰西路1号院3号,中国科学院微生物研究所,邮编100101。
PC-170,分类命名为植物乳杆菌Lactobacillus plantarum,保藏号为CGMCCNo.14931。该菌株已于2017年11月20日在中国微生物菌种保藏管理委员会普通微生物中心进行保藏,保藏地址:北京市朝阳区北辰西路1号院3号,中国科学院微生物研究所,邮编100101。
本发明的积极效果体现在:
(一)、本方法中分两段采用复合菌剂调控发酵,缩短发酵时间,抑制危害物质的形成。同时,特性研究发现,乳酸乳球菌PCYTY-13具有超氧化物歧化酶、谷胱甘肽过氧化物酶的活性,肠膜明串珠菌PCY-3R18具有谷胱甘肽过氧化物酶的活性,短乳杆菌PCYTY-7和植物乳杆菌PC-170具有谷胱甘肽还原酶和葡萄糖-6-磷酸脱氢酶活性,这些微生物的酶活性能够有效抑制机体氧化作用,延缓衰老。
(二)、由于微生物间存在相互作用,PCYTY-7和PC-170会抑制PCYTY-13 和PCY-3R18的生长代谢,因此本发明采用两段发酵,待PCYTY-13和PCY-3R18 代谢形成抗氧化物质后,再接种PCYTY-7和PC-170的复合菌剂。
(三)、本发明采用抗氧化调味液真空浸渍泡菜,不仅能解决由于发酵时间短而造成的风味不足,还能增加产品的抗氧化物质含量。同时,真空包装能使泡菜中的乳酸菌处于休眠状态,防止继续发酵而导致产品过酸。
附图说明:
图1为本发明所述抗氧化功能泡菜的制备工艺流程图。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,下面结合具体实施方式对本发明作进一步的详细描述,但不应将此理解为本发明上述主题的范围仅限于下述实施例。在不脱离本发明上述技术思想情况下,根据本领域普通技术知识和惯用手段,做出各种替换和变更,均应包括在本发明的范围内。
本申请文件中,%如无特殊说明,均表示wt%;所采用的原料,如无特殊说明外,均为市售产品。
以下实施例中所使用的菌种为:
PCYTY-13,分类命名为乳酸乳球菌Lactococcus lactis,保藏号为CGMCCNo.14932。该菌株已于2017年11月20日在中国微生物菌种保藏管理委员会普通微生物中心进行保藏,保藏地址:北京市朝阳区北辰西路1号院3号,中国科学院微生物研究所,邮编100101。
PCY-3R18,分类命名为肠膜明串珠菌Leuconostoc mesenteroides,保藏号为GDMCC No.60197。该菌株已于2017年6月5日在广东省微生物菌种保藏中心进行保藏,保藏地址:广州市先烈中路100号大院59号楼5楼,广东省微生物研究所,邮编510075。
PCYTY-7,分类命名为短乳杆菌Lactobacillus brevis,保藏号为CGMCCNo.12792。该菌株已于2016年7月15日在中国微生物菌种保藏管理委员会普通微生物中心进行保藏,保藏地址:北京市朝阳区北辰西路1号院3号,中国科学院微生物研究所,邮编100101。
PC-170,分类命名为植物乳杆菌Lactobacillus plantarum,保藏号为CGMCCNo.14931。该菌株已于2017年11月20日在中国微生物菌种保藏管理委员会普通微生物中心进行保藏,保藏地址:北京市朝阳区北辰西路1号院3号,中国科学院微生物研究所,邮编100101。
各菌种的冻干粉均采用现有技术进行制备得到。
实施例1:
一种抗氧化功能泡菜的制作方法,包括以下方法:
(1)原料选择及处理:选取新鲜、优质的豇豆300g、胡萝卜300g、莴笋200g、花椰菜100g、芹菜100g,清洗,去皮去叶,切分,晾干水分,装入容积为2L的泡菜坛内。
(2)添加食盐水:自来水煮沸,量取1L,添加60g的食盐搅拌均匀,冷却后将食盐水加入坛中。
(3)第一段发酵:将活菌数为5.0×109CFU/g的乳酸乳球菌PCYTY-13和活菌数为5.0×1010CFU/g的肠膜明串珠菌PCY-3R18的冻干粉按照质量比1:1混合,获得复合发酵剂A,称取20g复合发酵剂A添加至泡菜坛中,混匀,25℃密封发酵15小时。
(4)第二段发酵:将活菌数为5.0×1010CFU/g的短乳杆菌PCYTY-7和活菌数为 5.0×1010CFU/g的植物乳杆菌PC-170的冻干粉按照质量比1:1混合,获得复合发酵剂B,称取2g复合发酵剂A添加至泡菜坛中,25℃密封发酵24小时。
(5)装袋真空浸渍:称取(4)中的发酵液100mL,添加2.0g干花椒、2.0g鲜辣椒末、2.0g生姜末、2.0g大蒜末、2.0g枸杞、1.0g丁香、1.0g八角、1.0g香叶, 50%功率超声提取30分钟,过滤即获得抗氧化调味液。称取(4)中发酵完成的泡菜200g装袋,添加100mL抗氧化调味液,真空包装,4℃冷藏24小时后得可马上食用的泡菜。
实施例2:
一种抗氧化功能泡菜的制作方法,包括以下步骤:
(1)原料选择及处理:选取新鲜、优质的豇豆200g、胡萝卜400g、莴笋100g、花椰菜200g、芹菜100g,清洗,去皮去叶,切分,晾干水分,装入容积为2L的泡菜坛内。
(2)添加食盐水:自来水煮沸,量取1L,并向其中添加100g的食盐搅拌均匀,冷却后将食盐水加入坛中。
(3)第一段发酵:将活菌数为5.0×109CFU/g的乳酸乳球菌PCYTY-13和活菌数为5.0×1010CFU/g的肠膜明串珠菌PCY-3R18的冻干粉按照质量比1:1混合,获得复合发酵剂A,称取40g复合发酵剂A添加至泡菜坛中,混匀,25℃密封发酵18小时。
(4)第二段发酵:将活菌数为5.0×1010CFU/g的短乳杆菌PCYTY-7和活菌数为 5.0×1010CFU/g的植物乳杆菌PC-170的冻干粉按照质量比1:1混合,获得复合发酵剂B,称取2g复合发酵剂A添加至泡菜坛中,25℃密封发酵20小时。
(5)装袋真空浸渍:称取(4)中的发酵液100mL,添加2.0g干花椒、2.0g鲜辣椒末、2.0g生姜末、2.0g大蒜末、2.0g枸杞、1.0g丁香、1.0g八角、1.0g香叶, 50%功率超声提取30分钟,过滤即获得抗氧化调味液。称取(4)中发酵完成的泡菜200g装袋,添加100mL抗氧化调味液,真空包装,4℃冷藏24小时后得可马上食用的泡菜。
实施例3:
一种抗氧化功能泡菜的制作方法,包括以下方法:
(1)原料选择及处理:选取新鲜、优质的豇豆400g、胡萝卜300g、莴笋100g、花椰菜100g、芹菜100g,清洗,去皮去叶,切分,晾干水分,装入容积为2L的泡菜坛内。
(2)添加食盐水:自来水煮沸,量取1L,添加80g的食盐搅拌均匀,冷却后将食盐水加入坛中。
(3)第一段发酵:将活菌数为5.0×109CFU/g的乳酸乳球菌PCYTY-13和活菌数为5.0×1010CFU/g的肠膜明串珠菌PCY-3R18的冻干粉按照质量比1:1混合,获得复合发酵剂A,称取30g复合发酵剂A添加至泡菜坛中,混匀,25℃密封发酵17小时。
(4)第二段发酵:将活菌数为5.0×1010CFU/g的短乳杆菌PCYTY-7和活菌数为 5.0×1010CFU/g的植物乳杆菌PC-170的冻干粉按照质量比1:1混合,获得复合发酵剂B,称取10g复合发酵剂A添加至泡菜坛中,25℃密封发酵20小时。
(5)装袋真空浸渍:称取(4)中的发酵液100mL,添加2.0g干花椒、2.0g鲜辣椒末、2.0g生姜末、2.0g大蒜末、2.0g枸杞、1.0g丁香、1.0g八角、1.0g香叶,50%功率超声提取30分钟,过滤即获得抗氧化调味液。称取(4)中发酵完成的泡菜200g装袋,添加100mL抗氧化调味液,真空包装,4℃冷藏24小时后得可马上食用的泡菜。
对实施例1中制备得到的泡菜进行产品的理化和微生物指标检测:
依据《食品中氯化钠的测定》(GB/T 12457-2008)中滴定法测定泡菜的食盐浓度;依据《食品安全国家标准食品微生物学检验菌落总数测定》(GB 4789.2-2016)测定泡菜的菌落总数;依据《水果和蔬菜产品pH值的测定方法》 (GB/T 10468-1989)测定产品的pH;依据《食品中总酸的测定》(GB/T 12456-2008)中pH电位法测定产品的总酸浓度;依据《食品安全国家标准食品微生物学检验乳酸菌检验》(GB 4789.35-2016)测定泡菜的乳酸菌数量。测定结果见表1,结果表明,产品氯化物含量低,亚硝酸盐含量低,无大肠菌群,产品安全性较高,属于活性乳酸菌低盐泡菜,有益于人体健康。
表1产品理化和微生物含量
氯化物(g/100g) | 1.8 |
总酸(g/100g) | 0.6 |
pH | 3.4 |
亚硝酸盐(mg/kg) | 1.2 |
乳酸菌(cfu/g) | 7.4*107 |
大肠菌群(cfu/g) | 0 |
实验1:
对实施例1中制备得到的泡菜产品进行抗氧化物质含量测定
按照传统工艺制备的泡菜作为空白组,制作工艺为:选取新鲜、优质的豇豆300g、胡萝卜300g、莴笋200g、花椰菜100g、芹菜100g,清洗,去皮去叶,切分,晾干水分,装入容积为2L的泡菜坛内。自来水煮沸,量取1L,添加60g 的食盐搅拌均匀,冷却后将食盐水加入坛中,混匀,25℃密封发酵35小时。取发酵结束后的样品,采用国家标准和已有研究报道测定抗氧化物质含量。测定结果见表1,结果表明,本发明制作的泡菜,抗氧化物质含量明显高于传统工艺制作的泡菜。类胡萝卜素、原花青素、维生素C等都是天然、高效的抗氧化剂,可以被人体直接吸收利用,阻止细胞退化、衰老和癌症的发生。
表2产品抗氧化物质的含量
对比例1:
一种抗氧化功能泡菜的制作方法,包括以下方法:
(1)原料选择及处理:选取新鲜、优质的豇豆300g、胡萝卜300g、莴笋200g、花椰菜100g、芹菜100g,清洗,去皮去叶,切分,晾干水分,装入容积为2L的泡菜坛内。
(2)添加食盐水:自来水煮沸,量取1L,添加60g的食盐搅拌均匀,冷却后将食盐水加入坛中。
(3)一段发酵:将活菌数为5.0×109CFU/g的乳酸乳球菌PCYTY-13、活菌数为5.0×1010CFU/g的肠膜明串珠菌PCY-3R18的冻干粉、活菌数为5.0×1010CFU/g 的短乳杆菌PCYTY-7和活菌数为5.0×1010CFU/g的植物乳杆菌PC-170的冻干粉按质量比1:1:1:1混合,称取22g混合后的发酵剂添加至泡菜坛中,混匀,25℃密封发酵20-35小时,监控该时间内抗氧化酶的活性最好的时间,使之与实施例1 中制备得到的泡菜产品进行抗氧化酶活性对比测试:
采用试剂盒法测定泡菜超氧化物歧化酶、谷胱甘肽过氧化物酶、谷胱甘肽还原酶、葡萄糖-6-磷酸脱氢酶的活性,结果见表3.,其中按照传统工艺制备泡菜作为空白组。
表3产品抗氧化酶的活性
结果表明,本发明制备泡菜的超氧化物歧化酶、谷胱甘肽过氧化物酶活性强于一段发酵组,因此分段发酵有利于产品抗氧化酶活性提升,本发明产品抗氧化酶活性强于传统工艺制作的泡菜。
实验2:
对实施例1中制备得到的泡菜产品进行自由基清除能力测试:
参照已有文献报道的方法,对产品的自由基清除能力进行测试,结果见表4,其中按照传统工艺制备泡菜作为空白组。
表4产品自由基清除能力测试结果
空白组 | 实施例1 | |
ABTS自由基清除能力(%) | 60.3 | 95.3 |
DPPH自由基清除能力(%) | 20.7 | 61.2 |
羟自由基清除能力(%) | 10.6 | 75.6 |
结果表明,本发明产品具有较强的自由基清除能力,抗氧化功能强。
通过以上实验可知,泡菜常作为烹饪及佐餐食材,定位低,产品同质化严重,通过本发明中的方法通过提升风味及抗氧化功能,增加了泡菜的食用价值,丰富了产品。
另外,由于本发明分段接种无相互作用的复合菌剂,不仅能调控泡菜发酵,减少危害物质形成,还能使抗氧化酶活性最大化,增加产品抗氧化功能。
以上所述实例仅是本专利的优选实施方式,但本专利的保护范围并不局限于此。应当指出,对于本技术领域的普通技术人员来说,在不脱离本专利原理的前提下,根据本专利的技术方案及其专利构思,还可以做出若干改进和润饰,这些改进和润饰也应视为本专利的保护范围之内。
Claims (9)
1.一种抗氧化功能泡菜的制作方法,其特征在于包括以下步骤:
1)原料处理:将待泡制的蔬菜进行清洗,切分,晾干水分后进行装坛;
2)添加食盐水:将自来水煮沸,添加适量的食盐搅拌均匀,冷却后将食盐水加入坛中;
3)第一段发酵:将活菌数为1.0×109-5.0×109CFU/g的乳酸乳球菌PCYTY-13和活菌数为1.0×109-5.0×109CFU/g的肠膜明串珠菌PCY-3R18的冻干粉按照质量比1:1混合,得复合发酵剂A;然后将复合发酵剂A按泡菜总质量的1-2%添加到泡菜坛内,于20-25℃的条件下密封发酵15-18小时;
4)第二段发酵:将活菌数为1.0×1010-5.0×1010CFU/g的短乳杆菌PCYTY-7和活菌数为1.0×1010-5.0×1010CFU/g的植物乳杆菌PC-170的冻干粉按照质量比1:1混合,得复合发酵剂B,然后将复合发酵剂B按泡菜总质量的0.1-0.5%添加到泡菜坛内,于20-25℃的条件下密封发酵20-24小时;
5)装袋真空浸渍:将发酵完成的泡菜与抗氧化调味液按质量比2:1装袋,真空包装,4℃冷藏24小时后即得。
2.如权利要求1所述抗氧化功能泡菜的制作方法,其特征在于所述抗氧化调味液的制备方法为:称取步骤4)中密封发酵后的发酵液100mL,添加0.5-2.0g干花椒、0.5-2.0g鲜辣椒末、0.5-2.0g生姜末、0.5-2.0g大蒜末、0.5-2.0g枸杞、0.3-1.0g丁香、0.3-1.0g八角、0.3-1.0g香叶,以50%功率超声提取30分钟,过滤获得抗氧化调味液。
3.如权利要求1所述抗氧化功能泡菜的制作方法,其特征在于:所述待泡制的蔬菜为豇豆、胡萝卜、莴笋、花椰菜和芹菜,其质量比为2-4:3-4:1-2:1-2:1。
4.如权利要求1所述抗氧化功能泡菜的制作方法,其特征在于:晾干后待泡制蔬菜原料的总质量占泡菜坛最大容水质量的50%。
5.如权利要求1所述抗氧化功能泡菜的制作方法,其特征在于:食盐水总体积占泡菜坛容量的50%。
6.如权利要求1所述抗氧化功能泡菜的制作方法,其特征在于:PCYTY-13,分类命名为乳酸乳球菌Lactococcus lactis,该菌株已于2017年11月20日在中国微生物菌种保藏管理委员会普通微生物中心进行保藏,保藏号为CGMCC No.14932。
7.如权利要求1所述抗氧化功能泡菜的制作方法,其特征在于:PCY-3R18,分类命名为肠膜明串珠菌Leuconostoc mesenteroides,该菌株已于2017年6月5日在广东省微生物菌种保藏中心进行保藏,保藏号为GDMCC No.60197。
8.如权利要求1所述抗氧化功能泡菜的制作方法,其特征在于:PCYTY-7,分类命名为短乳杆菌Lactobacillus brevis,该菌株已于2016年7月15日在中国微生物菌种保藏管理委员会普通微生物中心进行保藏,保藏号为CGMCC No.12792。
9.如权利要求1所述抗氧化功能泡菜的制作方法,其特征在于:PC-170,分类命名为植物乳杆菌Lactobacillus plantarum,该菌株已于2017年11月20日在中国微生物菌种保藏管理委员会普通微生物中心进行保藏,保藏号为CGMCC No.14931。
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