CN111528275A - Special natural bacteriostatic agent for fermented vegetables and application thereof - Google Patents

Special natural bacteriostatic agent for fermented vegetables and application thereof Download PDF

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CN111528275A
CN111528275A CN202010468532.3A CN202010468532A CN111528275A CN 111528275 A CN111528275 A CN 111528275A CN 202010468532 A CN202010468532 A CN 202010468532A CN 111528275 A CN111528275 A CN 111528275A
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parts
bacteriostatic agent
oil
fermented vegetables
pickled peppers
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王雪雅
陆宽
殷勇
蓬桂华
孙小静
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Guizhou Silkworm Leaf Research Institute (guizhou Institute Of Capsicum)
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Guizhou Silkworm Leaf Research Institute (guizhou Institute Of Capsicum)
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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
    • 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
    • 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

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
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Abstract

The invention discloses a special natural bacteriostatic agent for fermented vegetables, which comprises the following active ingredients in parts by weight: 25-75 parts of litsea cubeba oil, 7-33 parts of garlic oil and 5-50 parts of ginger oil; compared with the existing preservative and bacteriostatic agent, the bacteriostatic agent can obviously reduce the total number of bacterial colonies in the later storage period of fermented vegetables.

Description

Special natural bacteriostatic agent for fermented vegetables and application thereof
Technical Field
The invention relates to the technical field of food safety, in particular to a special natural bacteriostatic agent for fermented vegetables and application thereof.
Background
Fermented vegetables are a characteristic food in Guizhou local areas, and the vinasse chili is the most popular. The pickled pepper is a unique seasoning in the product of pickled pepper in Guizhou province, has bright red color, crisp and tasty mouthfeel, proper sour and hot taste and mellow flavor, and is deeply loved by consumers.
In the later storage and circulation processes of the pickled peppers, certain potential food safety hazards exist, the pickled peppers are easily polluted by spoilage microorganisms, abnormal phenomena such as color change, taste change, softening, stickiness, surface flowering and generation of a large amount of unpleasant gas are caused, the quality of pickled pepper products is difficult to guarantee, and certain negative effects are generated on human health. Therefore, the safety problems of the fermented pepper product in fermentation and shelf life are the common technical problems of the quality safety of the current products.
At present, the quality guarantee technology of the pickled peppers mainly focuses on the use of chemical preservatives, and researches show that the health safety hidden danger exists when the chemical preservatives are used more frequently, and the healthy consumption requirements of consumers are not met.
Therefore, how to provide a natural bacteriostatic agent which is natural, safe, high in quality and high in efficiency is a technical problem which needs to be solved urgently by the technical personnel in the field.
Disclosure of Invention
In view of the above, the invention obtains 3 bacteriostatic materials of litsea cubeba oil, garlic oil and ginger oil by screening plant source bacteriostatic substances matched with the flavor of fermented vegetables such as pickled peppers and the like, and compounds the bacteriostatic materials to obtain the efficient natural special natural bacteriostatic agent for the fermented vegetables.
In order to achieve the purpose, the invention adopts the following technical scheme:
a special natural bacteriostatic agent for fermented vegetables comprises the following components in parts by weight: 25-75 parts of litsea cubeba oil, 7-33 parts of garlic oil and 5-50 parts of ginger oil.
The technical effect achieved by the technical scheme is as follows: litsea cubeba oil, also called litsea cubeba oil and litsea cubeba oil, is essential oil extracted from litsea cubeba fruits by a steam distillation method or a subcritical biotechnology, has strong antioxidant activity and lemon fragrance, and has the effects of removing mutton smell and fishy smell, and improving taste and freshness; the garlic oil is a substance extracted from garlic, the effective components of the garlic oil mainly comprise a plurality of volatile sulfur-containing compounds such as propyl propylene disulfide, propylene trisulfide, propylene sulfide, methyl propylene sulfide and the like, and the compounds have spectral antibacterial performance and have obvious inhibiting effect on the propagation of a plurality of microorganisms; the ginger oil mainly contains sesquiterpene carbohydrate and oxidized sesquiterpene, and has antioxidant and antibacterial effects; therefore, the three components are compounded, so that the synergistic effect is achieved, and the storage time of the fermented vegetables can be obviously prolonged;
the litsea cubeba oil, the garlic oil and the ginger oil are matched with the taste and the flavor of the fermented vegetable and can be eaten, so that the three components are compounded to be used as a bacteriostatic agent, the original taste and the flavor of the fermented vegetable can be kept, and meanwhile, no toxic or side effect exists.
The special natural bacteriostatic agent for the fermented vegetables is applied to preservation and corrosion prevention of the fermented vegetables.
The technical effect achieved by the technical scheme is as follows: the bacteriostatic agent obtained by compounding the litsea cubeba oil, the garlic oil and the ginger oil is applied to the storage and the preservation of fermented vegetables, and compared with the existing preservative and bacteriostatic agent, the bacteriostatic agent can obviously reduce the total number of bacterial colonies in the later storage period.
Moreover, after the bacteriostatic agent is added into the fermented vegetables, the quality of the fermented vegetables can be improved, the flavor is more hierarchical, and the fermented vegetables have fresh and pleasant flavor due to the lemon fragrance of the litsea cubeba oil; the garlic and the ginger are auxiliary materials used in the preparation of the fermented vegetables, and the flavor of the fermented vegetables is more prominent after the essential oil is added, so that the shelf life of the fermented vegetables can be prolonged by adding the composite bacteriostatic agent, the positive effect on the improvement of the taste and flavor can be achieved, the garlic and the ginger can be well blended with the flavor, and the flavor and the taste of the fermented vegetables are layered.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the provided drawings without creative efforts.
FIG. 1 is a graph showing the change of the total number of colonies in the S1-S5 group of pickled peppers during storage;
FIG. 2 is a graph showing the color difference of pickled peppers of the group S1-S5 during storage;
FIG. 3-1 is a drawing showing the appearance of CK group stored for 26 days;
FIGS. 3-2 are schematic views showing the appearance of CK group when stored for 50 days;
FIGS. 3-3 are schematic views showing the appearance of CK group stored for 37 days;
FIG. 4 is a drawing showing the appearance of the group S1-S4 after storage for 50 days.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The bacteriostatic agent of the present invention is discussed below by taking pickled peppers as an example.
Example 1
The special natural bacteriostatic agent for the pickled peppers comprises the following components in parts by weight: 75 parts of litsea cubeba oil, 7 parts of garlic oil and 18 parts of ginger oil.
Example 2
The special natural bacteriostatic agent for the pickled peppers comprises the following components in parts by weight: 40 parts of litsea cubeba oil, 20 parts of garlic oil and 40 parts of ginger oil.
Example 3
The special natural bacteriostatic agent for the pickled peppers comprises the following components in parts by weight: 50 parts of litsea cubeba oil, 33 parts of garlic oil and 17 parts of ginger oil.
Example 4
The special natural bacteriostatic agent for the pickled peppers comprises the following components in parts by weight: 25 parts of litsea cubeba oil, 25 parts of garlic oil and 50 parts of ginger oil.
Example 5
The special natural bacteriostatic agent for the pickled peppers comprises the following components in parts by weight: 70 parts of litsea cubeba oil, 25 parts of garlic oil and 5 parts of ginger oil.
Comparative example 1
The special natural bacteriostatic agent for the pickled peppers comprises the following components in parts by weight: 50 parts of litsea cubeba oil, 0 part of garlic oil and 50 parts of ginger oil.
Comparative example 2
The special natural bacteriostatic agent for the pickled peppers comprises the following components in parts by weight: 61 parts of litsea cubeba oil, 3 parts of garlic oil and 36 parts of ginger oil.
Comparative example 3
The special natural bacteriostatic agent for the pickled peppers comprises the following components in parts by weight: 14 parts of litsea cubeba oil, 43 parts of garlic oil and 43 parts of ginger oil.
The components are purchased from the market and are simply mixed; the bacteriostatic agents in the above examples 1-5 and comparative examples 1-3 were subjected to in vitro bacteriostatic tests, and the results are shown in table 1;
TABLE 1
Figure BDA0002513461740000041
Note: the different lower case letters in the same column indicate significant difference, p < 0.05.
Meanwhile, kojic acid and Nisin were used to perform in vitro bacteriostatic tests, and the results are shown in table 2:
TABLE 2
Figure BDA0002513461740000051
Note: the different lower case letters in the same column indicate significant difference, p < 0.05.
As can be seen from the diameters of the inhibition zones in the tables 1 and 2 (the judgment standard is that the diameter of the inhibition zone is more than 20mm, the inhibition zone is extremely sensitive, the diameter of the inhibition zone is 16-20mm, the inhibition zone is highly sensitive, the diameter of the inhibition zone is 11-15mm, the inhibition zone is medium sensitive, the diameter of the inhibition zone is 8-10mm, the inhibition zone is low sensitive, the inhibition zone is less than 8mm, and the inhibition zone is not sensitive).
Example 6 sensory evaluation
Sensory evaluation criteria
TABLE 3
Figure BDA0002513461740000052
Figure BDA0002513461740000061
Selecting compound essential oil with different proportions to add into the pickled peppers, wherein the mass of the bacteriostatic agent is 0.25 percent of that of the pickled peppers, setting a blank control (without any bacteriostatic substance) to perform sensory evaluation on each group, and obtaining the result shown in table 4;
TABLE 4
Figure BDA0002513461740000062
As can be seen from table 4, the sensory scores of the pickled peppers are different, and it can be seen that the pickled peppers have an influence on the sensory of the pickled peppers after the compound bacteriostatic agent is added. The CK group is 81.7 in score, the sensory score of the group 1 is higher than that of the CK group and is 82.88 in score, and the result shows that after the compound bacteriostatic agent is added, the pickled pepper is good in quality, harmonious in flavor and layered in flavor, and the litsea cubeba oil has lemon fragrance, so that fresh and pleasant flavor is brought to the flavor of the pickled pepper. The garlic and the ginger are auxiliary materials used in the preparation of the pickled peppers, and the flavor of the pickled peppers is more prominent after the essential oil is added, so that the shelf life of the pickled peppers can be prolonged by adding the composite bacteriostatic agent, the positive effect on improving the taste and flavor is achieved, the garlic and the ginger can be well fused with the flavor of the pickled peppers, and the flavor and the taste of the pickled peppers are layered.
Example 7 Effect of bacteriostatic Agents on the Total number of colonies during storage of pickled Capsicum annuum
Selecting the group with better sensory score in example 6 (examples 1-4) and the group treated with potassium sorbate with equal concentration as S1-S5, setting a blank control as CK group, wherein the change of the total number of colonies in the storage period is shown in figure 1, the total number of colonies in the pickled peppers of different treatment groups continuously increases along with the extension of the storage time, wherein the CK growth rate is fastest, the difference with other treatment groups is obvious (P is less than 0.05), the change of the total number of the CK colonies in the storage period of the pickled peppers is obvious (P is less than 0.05), and after 10d, the total number of the colonies in each treatment group is 1.5-4.6 × 102Between cfu/g and CK group is 1.2 × 104cfu/g(P＜0.05)。The total number of CK colonies in storage of 20 days is 2.1 × 104cfu/g, increase by 2 culture compared with 10 days, and total number of colonies reaching 6.5 × 10 when reaching 50 days5The appearance observation of the cfu/g CK group shows that the food is decayed in the storage period, which shows that the pickled peppers are easy to be polluted by microorganisms under the condition of not adding any bacteriostatic substances, and the microorganisms are fast to multiply and grow, which is also the main reason for the decay and the deterioration of the pickled peppers, the microorganisms in the S5 group multiply faster than the natural composite bacteriostatic agent group, and the total number of the colonies reaches 3.6 × 10 at 50 days5cfu/g、3.7×105The difference between the obvious increase of cfu/g and the total number of the colonies of other groups is obvious (p is less than 0.05), so that the situation that the potassium sorbate has insufficient bacteriostatic ability and causes the microorganisms to grow and reproduce in a large quantity can be preliminarily judged, the total number of the colonies of S1-S4 is always kept at a low level, the total number of the colonies of S1 is increased at the later stage, and the total number of the colonies is 3.3 × 10 at 50d4The total number of colonies of S2, S3 and S4 is relatively low in the whole storage period when cfu/g is increased by 6 days compared with 0d, and the total number of the colonies of three groups is respectively 9.1 × 10 when the total number of the colonies reaches 50d3cfu/g、4.5×103cfu/g、2.5×103cfu/g. Therefore, the compounded natural bacteriostatic agent has a good effect of inhibiting the growth of microorganisms in the pickled peppers, and has important significance for prolonging the shelf life of the pickled peppers and maintaining the overall good quality.
Example 8 test for appearance Change
Selecting the groups with better sensory scores in example 6 (examples 1-4) and the groups treated with potassium sorbate with equal concentration as S1-S5, setting blank control as CK group, and observing the appearance change of the pickled peppers in each group, as shown in Table 5;
TABLE 5
Figure BDA0002513461740000071
As can be seen from table 5, the total color difference of the CK group was significantly different (P < 0.05) from the treatment groups (fig. 2); at 0d storage, there was no significant difference in Δ E values between groups (P >0.05), and Δ E began to show a different trend of decline between groups as the storage time varied, as shown in detail: the CK group has obvious difference of delta E in the storage period (p is less than 0.05), the change range is the largest relative to other treatment groups, the difference value from 0d to 50d is 8.01, delta E is obviously reduced relative to other groups when 30d, when the CK is combined with appearance change, the surface is in 'bloom' (figure 3-1) at 26d, and the surface is in severe bloom (figure 3-2) at 50d, which shows that as time goes on, because no bacteriostatic substance is added, microorganisms in the pickled peppers are rapidly propagated and grown, the morphology of the pickled peppers is destroyed, and the oxidation-reduction potential in the environment is higher, so that polyphenols in the peppers are browned and the color is deepened. The S5 groups have obvious difference of delta E values during storage (p is less than 0.05), the change trend is relatively gentle between 0 and 30d, the drop speed of the delta E values is accelerated between 30 and 50d, and the delta E difference value during the whole storage period is 6.88, because the potassium sorbate has certain bacteriostatic ability at 0 to 30d, but the bacteriostatic ability is insufficient at the later period of storage, the potassium sorbate is decayed and grows flowers at 37d (fig. 3-3), and the final delta E value is 42.39. The change range of delta E of the groups S1-S4 is relatively minimum in the whole storage period, but the change is obviously different from that of each treatment group (P is less than 0.05), and the tissue form is better without browning phenomenon except that the color is slightly darkened in the whole storage period, and the delta E is relatively stable and is consistent with the appearance change condition, so that relatively stable color and form are shown. 50d, the color is slightly darkened, and the rest of the color is not obviously changed, which shows that the natural composite bacteriostatic agent has stronger bacteriostatic effect on main putrefying bacteria in the pickled peppers and can better stabilize the color of the pickled peppers.
The change in appearance after storage for 50d for each group S1-S4 is shown in FIG. 4.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims (2)

1. The special natural bacteriostatic agent for the fermented vegetables is characterized by comprising the following components in parts by weight: 25-75 parts of litsea cubeba oil, 7-33 parts of garlic oil and 5-50 parts of ginger oil.
2. The use of the natural bacteriostatic agent special for fermented vegetables according to claim 1 for preservation of capsicum annuum.
CN202010468532.3A 2020-05-28 2020-05-28 Special natural bacteriostatic agent for fermented vegetables and application thereof Pending CN111528275A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101584444A (en) * 2008-05-20 2009-11-25 文跃辉 Process for producing and processing mixed chilies
CN104664295A (en) * 2015-02-13 2015-06-03 四川东坡中国泡菜产业技术研究院 Method for inhibiting formation of white float on interface of pickled vegetable
CN104872586A (en) * 2015-05-18 2015-09-02 贵州布依姑娘食品有限公司 Minced meat mixed chopped pepper having buxqyaix flavor and preparation method of minced meat mixed chopped pepper
CN107981212A (en) * 2017-12-14 2018-05-04 四川大学 A kind of preparation method of special leaven production capsicum bean cotyledon

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101584444A (en) * 2008-05-20 2009-11-25 文跃辉 Process for producing and processing mixed chilies
CN104664295A (en) * 2015-02-13 2015-06-03 四川东坡中国泡菜产业技术研究院 Method for inhibiting formation of white float on interface of pickled vegetable
CN104872586A (en) * 2015-05-18 2015-09-02 贵州布依姑娘食品有限公司 Minced meat mixed chopped pepper having buxqyaix flavor and preparation method of minced meat mixed chopped pepper
CN107981212A (en) * 2017-12-14 2018-05-04 四川大学 A kind of preparation method of special leaven production capsicum bean cotyledon

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
唐春红: "《天然防腐剂与抗氧化剂》", vol. 1, 31 May 2010, 中国轻工业出版社, pages: 68 - 69 *

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Application publication date: 20200814