CN112931824A - Low-salt and low-nitrite mustard fermentation technology - Google Patents
Low-salt and low-nitrite mustard fermentation technology Download PDFInfo
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- CN112931824A CN112931824A CN202110311800.5A CN202110311800A CN112931824A CN 112931824 A CN112931824 A CN 112931824A CN 202110311800 A CN202110311800 A CN 202110311800A CN 112931824 A CN112931824 A CN 112931824A
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- 241000219198 Brassica Species 0.000 title claims abstract description 88
- 235000003351 Brassica cretica Nutrition 0.000 title claims abstract description 87
- 235000003343 Brassica rupestris Nutrition 0.000 title claims abstract description 87
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 title claims abstract description 87
- 235000010460 mustard Nutrition 0.000 title claims abstract description 87
- 238000000855 fermentation Methods 0.000 title claims abstract description 86
- 230000004151 fermentation Effects 0.000 title claims abstract description 85
- 238000005516 engineering process Methods 0.000 title claims abstract description 25
- 235000015090 marinades Nutrition 0.000 claims abstract description 29
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 22
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 238000005554 pickling Methods 0.000 claims abstract description 12
- 150000001875 compounds Chemical class 0.000 claims abstract description 10
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 9
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 9
- 241000191996 Pediococcus pentosaceus Species 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000011780 sodium chloride Substances 0.000 claims abstract description 9
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 6
- 239000002131 composite material Substances 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000001963 growth medium Substances 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Inorganic materials [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 6
- 230000001580 bacterial effect Effects 0.000 claims description 6
- 238000011033 desalting Methods 0.000 claims description 6
- 244000178993 Brassica juncea Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 235000015278 beef Nutrition 0.000 claims description 4
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 4
- 239000001527 calcium lactate Substances 0.000 claims description 4
- 229960002401 calcium lactate Drugs 0.000 claims description 4
- 235000011086 calcium lactate Nutrition 0.000 claims description 4
- 238000013329 compounding Methods 0.000 claims description 4
- 238000012258 culturing Methods 0.000 claims description 4
- 230000001877 deodorizing effect Effects 0.000 claims description 4
- 239000012153 distilled water Substances 0.000 claims description 4
- 239000000284 extract Substances 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 238000000746 purification Methods 0.000 claims description 4
- 238000007865 diluting Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000005526 G1 to G0 transition Effects 0.000 claims description 2
- 239000001888 Peptone Substances 0.000 claims description 2
- 108010080698 Peptones Proteins 0.000 claims description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 2
- 241001052560 Thallis Species 0.000 claims description 2
- 230000003213 activating effect Effects 0.000 claims description 2
- 230000004913 activation Effects 0.000 claims description 2
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 claims description 2
- 229910052921 ammonium sulfate Inorganic materials 0.000 claims description 2
- 235000011130 ammonium sulphate Nutrition 0.000 claims description 2
- 229940041514 candida albicans extract Drugs 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims description 2
- 238000010612 desalination reaction Methods 0.000 claims description 2
- YXVFQADLFFNVDS-UHFFFAOYSA-N diammonium citrate Chemical compound [NH4+].[NH4+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O YXVFQADLFFNVDS-UHFFFAOYSA-N 0.000 claims description 2
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L magnesium sulphate Substances [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 2
- 229910000357 manganese(II) sulfate Inorganic materials 0.000 claims description 2
- 238000009928 pasteurization Methods 0.000 claims description 2
- 235000019319 peptone Nutrition 0.000 claims description 2
- 229920000136 polysorbate Polymers 0.000 claims description 2
- 239000002244 precipitate Substances 0.000 claims description 2
- 230000001376 precipitating effect Effects 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 239000001632 sodium acetate Substances 0.000 claims description 2
- 235000017281 sodium acetate Nutrition 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 238000012360 testing method Methods 0.000 claims description 2
- 239000012137 tryptone Substances 0.000 claims description 2
- 238000009461 vacuum packaging Methods 0.000 claims description 2
- 239000012138 yeast extract Substances 0.000 claims description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 238000011161 development Methods 0.000 abstract description 3
- 238000004904 shortening Methods 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 7
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- 230000009286 beneficial effect Effects 0.000 description 4
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- 230000000052 comparative effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- HVBSAKJJOYLTQU-UHFFFAOYSA-N 4-aminobenzenesulfonic acid Chemical compound NC1=CC=C(S(O)(=O)=O)C=C1 HVBSAKJJOYLTQU-UHFFFAOYSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- ZCUQOPGIJRGJDA-UHFFFAOYSA-N 1-naphthalen-1-ylethane-1,2-diamine Chemical compound C1=CC=C2C(C(N)CN)=CC=CC2=C1 ZCUQOPGIJRGJDA-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 235000011331 Brassica Nutrition 0.000 description 1
- 235000011332 Brassica juncea Nutrition 0.000 description 1
- 235000014700 Brassica juncea var napiformis Nutrition 0.000 description 1
- 241000219193 Brassicaceae Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000005056 compaction Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000006872 mrs medium Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000001139 pH measurement Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 229950000244 sulfanilic acid Drugs 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 description 1
- 229910000368 zinc sulfate Inorganic materials 0.000 description 1
- 229960001763 zinc sulfate Drugs 0.000 description 1
Classifications
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/41—Pediococcus
- A23V2400/427—Pentosaceus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a fermentation technology, in particular to a low-salt and low-nitrite mustard fermentation technology. The invention relates to a low-salt and low-nitrite mustard fermentation technology, which takes fresh mustard as a raw material, takes table salt, white vinegar, white sugar and natural mustard fermentation refined marinade as auxiliary materials, and utilizes a lactobacillus plantarum and pediococcus pentosaceus composite strain fermentation technology to perform low-salt pickling fermentation on the fresh mustard. The invention adopts a low-salt pickling fermentation process, simultaneously adds a proper amount of desalted natural fermentation marinade of the mustard, and utilizes a compound strain to strengthen fermentation, so as to achieve the aims of reducing the use amount of salt, reducing the content of nitrite, shortening the fermentation period and improving the fermentation process on the basis of basically maintaining or slightly improving the flavor of the traditional mustard, and realize the promotion of continuous innovation of the deep processing technology of the mustard and the development of the industry.
Description
Technical Field
The invention relates to a fermentation technology, in particular to a low-salt and low-nitrite mustard fermentation technology.
Technical Field
Mustard (Brassica juncea) is an annual herbaceous plant in Brassica of Brassicaceae, not only can be eaten as fresh vegetable, but also can be eaten after pickling and fermentation, and the pickled mustard is rich in nutrition and unique in flavor, and especially the unique spicy taste of the pickled mustard is deeply loved by the public, so that the mustard is basically a necessary dish for households.
At present, domestic mustard production enterprises mostly adopt a traditional natural fermentation process and utilize beneficial bacteria which are naturally attached to the surface of the mustard and mainly comprise lactic acid bacteria for fermentation. The strain in the method is possibly dominant only by controlling conditions such as temperature, pH and the like and competing for a long time, so that the strain cannot fully utilize nutrient substances in the mustard for fermentation, the formation of mustard flavor substances is hindered, and the fermentation time and the fermentation speed of the mustard are influenced. Secondly, a large amount of salt is added in the fermentation process to inhibit the growth and reproduction of harmful microorganisms in order to prolong the shelf life of the pickled mustard, but the excessive intake of the salt can harm the health of human bodies. In addition, in the fermentation process of the mustard, some mixed bacteria can be metabolized to generate harmful excess substances of nitrite, and a series of diseases such as cancer and the like can be induced by excessive intake of nitrite by human bodies. In addition, most enterprises discharge the marinade obtained after the traditional mustard pickling fermentation as waste, and the high-salinity marinade is discharged, so that the environment is polluted and resources are wasted.
Disclosure of Invention
The invention adopts a low-salt pickling fermentation process, simultaneously adds a proper amount of desalted natural fermentation marinade of the mustard, and utilizes a compound strain to strengthen fermentation, so as to achieve the aims of reducing the use amount of salt, reducing the content of nitrite, shortening the fermentation period and improving the fermentation process on the basis of basically maintaining or slightly improving the flavor of the traditional mustard, and realize the promotion of continuous innovation of the deep processing technology of the mustard and the development of the industry.
The invention relates to a low-salt and low-nitrite mustard fermentation technology, which takes fresh mustard as a raw material, takes table salt, white vinegar, white sugar and natural mustard fermentation refined marinade as auxiliary materials, and utilizes a lactobacillus plantarum and pediococcus pentosaceus composite strain fermentation technology to perform low-salt pickling fermentation on the fresh mustard.
The method specifically comprises the following steps:
1) treatment of raw materials: carefully cleaning fresh leaf mustard, cutting, and compacting in a fermentation jar;
2) mixing raw materials and auxiliary materials: sequentially adding white vinegar, white sugar and NaCl solution into a fermentation jar, and fully mixing and stirring;
3) adding marinade: adding the desalted naturally fermented mustard refined marinade into the fermentation jar in the step 2), and uniformly mixing the marinade with the naturally fermented mustard refined marinade;
4) inoculating a compound strain: measuring OD value of mixed strain, and diluting to 10-5cfu/m3Inoculating the mixed strain cultured in high density in a fermentation jar;
5) fermentation: sealing the fermentation jar for fermentation, and continuously fermenting for 15-30 d at the ambient temperature of 33 ℃;
6) desalting: cutting fermented caulis et folium Brassicae Junceae into 1cm × 1cm × 1cm shape, and desalting by intermittent water exchange desalting method until salt content is 3.5%;
7) adding a calcium lactate solution: soaking the desalted fermented mustard in 0.25% calcium lactate solution for 3h to improve brittleness.
8) Squeezing: squeezing the soaked mustard to 80% by squeezing technology.
9) Bagging and vacuum packaging: selecting a high-temperature-resistant PA/PE composite cooking bag with the thickness of 16 mu m, bagging according to the specification of 80 g/bag, and carrying out vacuum sealing, wherein the vacuum degree in the bag is less than or equal to 0.09 MPa;
10) and (3) sterilization: and (4) sterilizing the vacuum-packaged mustard by adopting a pasteurization method.
Preferably, the weight ratio of the addition amount of the white vinegar in the step 2) to the mustard in the step 1) is 1: 40-1: 20; the weight ratio of the adding amount of the white sugar in the step 2) to the mustard in the step 1) is 1: 100-1: 50.
Preferably, the mass concentration of the NaCl solution in the step 2) is 3%, and the weight-to-volume ratio (g/100ml) of the mustard in the step 1) to the NaCl solution in the step 2) is 10: 1-20: 3.
Preferably, the weight-to-volume ratio (g/100ml) of the mustard in the step 1) to the natural fermented mustard refined marinade desalted in the step 3) is 4: 1.
Preferably, the inoculation amount of the mixed strain cultured at high density in the step 4) is 1:4 to the volume-to-mass ratio (ml/g) of the mustard in the step 1).
Preferably, the natural fermentation mustard refined marinade is prepared by the following method:
1) selecting local mustard of Zhou 18 of Ningbo of Zhejiang, cleaning, chopping, adding 8% of salt for pickling, and performing pit-filling type fermentation for 25 days;
2) carrying out cyclone purification on the fermentation liquor obtained in the step 1) in a liquid cyclone purifier, and carrying out interval water changing desalination by adopting feed water in a ratio of 1:3 to obtain crude marinade and precipitate;
3) and (3) putting the crude marinade obtained in the step 2) into a preheating type cyclone deodorizer for deodorizing, and obtaining refined marinade through filtering, rinsing and precipitating, and performing cyclone purification and deodorizing for 2 times.
Preferably, the strain of the mixed strain cultured at high density is prepared by the following method:
1) activation of strains: respectively taking lactobacillus plantarum powder and pediococcus pentosaceus powder, preparing into bacteria liquid in a 100ml test tube, and activating;
2) compounding strains and inoculating: compounding and mixing lactobacillus plantarum and pediococcus pentosaceus according to the ratio of 1:1, inoculating the bacterial liquid in an MRS culture medium, and culturing at 37 ℃ until the stable period; then inoculating the strains in the stationary phase into a high-density culture medium, and culturing for 21h at the temperature of 33 ℃ for enrichment;
3) and (3) collecting thalli: collecting thallus by centrifugation to obtain compound bacterial liquid, and storing the thallus at-20 deg.C.
As a further preferred, the configuration of the MRS medium is as follows: adding peptone 10g, beef extract 10g, yeast extract 5g, and KHPO into conical flask42g, 2g of diammonium citrate, 5g of sodium acetate, 20g of glucose, 80mL of Tween and MgSO47H2O 0.58g、MnSO44H20.25g of O and 1L of distilled water, adjusting the pH value to 6.2-6.4 by using Na0H, and sterilizing at 121 ℃ for 20min to obtain the MRS culture medium.
More preferably, the high-density medium is prepared as follows: adding glucose 30g, beef extract 15g, ammonium sulfate 5g, tryptone 10g, and distilled water 1L into a conical flask, adjusting pH to 6.0 with Na0H, and sterilizing at 121 deg.C for 20min to obtain high density culture medium.
The invention has the beneficial effects that:
(1) reducing the salt content
The low-salt food is not only beneficial to the health of people, but also can reduce the risk of the people suffering from diseases such as hypertension, heart disease and the like. Because the high-salt system and the low-salt system are different, in order to ensure that the mustard can be normally fermented in the low-salt environment, the composite bacterial strain is added into the fermentation liquor to strengthen the fermentation.
(2) Reduction of nitrite content
The lactobacillus plantarum and the pediococcus pentosaceus can effectively reduce the content of nitrite in the mustard fermentation process, thereby improving the safety of the mustard food and meeting the requirements of consumers on safe and healthy food.
(3) Flavor enhancement of food products
The mustard fermentation is formed by the combined action of various microorganisms, and is only performed by single strain or compound strain for inoculation and fermentation, so that the original flavor is difficult to restore. Therefore, the marinade of the naturally fermented mustard is desalted to a certain concentration and then added into a low-salt system, and the fermentation is carried out by combining with the compound bacterial strain, so that the utilization of related microorganisms to nutrient components is improved, the variety and the content of volatile substances in fermentation liquor are increased, and the aim of basically maintaining or slightly improving the flavor of the traditional mustard is fulfilled. Meanwhile, the brine is recycled, so that the pollution to the environment and the waste of resources can be reduced.
(4) Shortening fermentation period
The inoculation of the lactobacillus plantarum and the pediococcus pentosaceus can inhibit the growth and development of harmful microorganisms, so that beneficial bacteria are more dominant, the fermentation rate is increased, the fermentation period is shortened, and the product quality is improved.
Detailed Description
The following examples are intended to further illustrate the present invention, but they are not intended to limit or restrict the scope of the invention.
Determination of nitrite content: nitrite content was determined colorimetrically. Weighing 10g of mustard homogenate, adding 6mL of 2% sodium hydroxide solution by mass, mixing uniformly, adding 5mL of 0.42mol L zinc sulfate, heating in a water bath at 60 ℃ for 30min, taking out, cooling to room temperature, quantitatively transferring to a 100mL volumetric flask, mixing uniformly, standing for 30min, and filtering. Adding 5mL of filtrate into a 25mL colorimetric tube, adding 2mL of sulfanilic acid, adding 1mL of naphthyl ethylenediamine hydrochloride after 5min, adding water to scale, uniformly mixing, standing for 15min, measuring absorbance at a wavelength of 538m by using a spectrophotometer under the condition of making a nitrite standard curve, and calculating the content of the sodium nitrite by using the following formula.
Measurement of pH: the measurement was carried out at room temperature using pHS-25 digital display pH meter of Shanghai sperm family, and each sample was measured in parallel 3 times.
And (3) measuring the total salinity: the measurement was performed at room temperature using a salinity meter, and each sample was measured in 3 replicates.
Example 1
1) Treatment of raw materials: carefully cleaning 1000g of fresh leaf mustard, cutting, and putting into a fermentation jar for compaction;
2) mixing raw materials and auxiliary materials: adding 35g of white sugar, 15g of white sugar and 120ml of NaCl solution with the mass concentration of 3% into a fermentation jar in sequence, and fully mixing and stirring;
3) adding marinade: adding 250ml of desalted naturally fermented mustard refined marinade into a fermentation jar, and mixing with the natural fermented mustard refined marinade uniformly;
4) inoculating a compound strain: measuring OD value of mixed strain, and diluting to 10-5cfu/m3Inoculating 250ml of mixed strain cultured in high density in a fermentation jar;
5) fermentation: sealing the fermentation jar for fermentation, and continuously fermenting at 33 deg.C for 25 days;
6) and (3) detection: and measuring and analyzing the physical and chemical indexes of nitrite, total acidity and total salinity after sampling every 5 days.
Comparative example 1 traditional method for pickling mustard
1kg of local mustard of Zhejiang Ningbo, , 16, is cleaned, cut, 80g of edible salt without iodine is respectively added for primary pickling, a method for pickling layer vegetable and layer salt is adopted, the mixture is put into a jar for anaerobic fermentation, a little salt is covered, the temperature is controlled at 33 ℃, and pit-filling type fermentation is carried out for 25 days; and measuring and analyzing the physical and chemical indexes of nitrite, total acidity and total salinity after sampling every 5 days.
TABLE 1
In production, when the pH value of the mustard is between 3.6 and 3.4, the mustard is considered to be the best edible period, the acidity of the mustard is moderate, crisp, tender and fresh, and the table 1 shows that the inoculated and fermented mustard is mature quickly, and the amino acid shows that the production cycle of the inoculated and fermented mustard is short.
The mustard fermented in example 1 and comparative example 1 were scored by 10 professionals according to the sensory evaluation criteria of table 2, the maximum and minimum values were discarded, and the average value was calculated, the results are shown in table 3:
TABLE 2
TABLE 3
| Color/minute | Flavor/score | Taste/score | Texture/score | Total score/minute | |
| Example 1 | 20 | 25 | 18 | 23 | 86 |
| Comparative example 1 | 18 | 26 | 19 | 21 | 84 |
Claims (10)
1. A low-salt and low-nitrite mustard fermentation technology is characterized in that fresh mustard is used as a raw material, salt, white vinegar, white sugar and natural mustard fermentation refined marinade are used as auxiliary materials, and the fresh mustard is subjected to low-salt pickling fermentation by utilizing a lactobacillus plantarum and pediococcus pentosaceus compound strain fermentation technology.
2. The low-salt low-nitrite mustard fermentation technology of claim 1, characterized by comprising the following steps:
1) treatment of raw materials: carefully cleaning fresh leaf mustard, cutting, and compacting in a fermentation jar;
2) mixing raw materials and auxiliary materials: sequentially adding white vinegar, white sugar and NaCl solution into a fermentation jar, and fully mixing and stirring;
3) adding marinade: adding the desalted naturally fermented mustard refined marinade into the fermentation jar in the step 2), and uniformly mixing the marinade with the naturally fermented mustard refined marinade;
4) inoculating a compound strain: measuring OD value of mixed strain, and diluting to 10-5cfu/m3Inoculating the high-density cultured mixed strain in a fermentation jar according to the inoculation amount of 25% of the pickled mustard in volume-mass ratio (25 ml is inoculated to 100g of mustard);
5) fermentation: sealing the fermentation jar for fermentation, and continuously fermenting for 15-30 d at the ambient temperature of 33 ℃;
6) desalting: cutting fermented caulis et folium Brassicae Junceae into 1cm × 1cm × 1cm shape, and desalting by intermittent water exchange desalting method until salt content is 3.5%;
7) adding a calcium lactate solution: soaking the desalted fermented mustard in 0.25% calcium lactate solution for 3h to improve brittleness.
8) Squeezing: squeezing the soaked leaf mustard to 80% by adopting a squeezing technology;
9) bagging and vacuum packaging: selecting a high-temperature-resistant PA/PE composite cooking bag with the thickness of 16 mu m, bagging according to the specification of 80 g/bag, and carrying out vacuum sealing, wherein the vacuum degree in the bag is less than or equal to 0.09 MPa;
10) and (3) sterilization: and (4) sterilizing the vacuum-packaged mustard by adopting a pasteurization method.
3. The low-salt and low-nitrite mustard fermentation technology according to claim 2, characterized in that the weight ratio of the addition amount of the white vinegar in the step 2) to the mustard in the step 1) is 1: 40-1: 20; the weight ratio of the adding amount of the white sugar in the step 2) to the mustard in the step 1) is 1: 100-1: 50.
4. The low-salt and low-nitrite mustard fermentation technology in claim 2, wherein the mass concentration of the NaCl solution in the step 2) is 3%, and the weight-to-volume ratio (g/ml) of the mustard in the step 1) to the NaCl solution in the step 2) is 10: 1-20: 3.
5. The low-salt low-nitrite mustard fermentation technology of claim 2, wherein the weight-to-volume ratio (g/ml) of the mustard in the step 1) to the natural fermentation mustard refined marinade desalted in the step 3) is 4: 1.
6. The low-salt and low-nitrite mustard fermentation technology of claim 2, wherein the inoculation amount of the mixed strain cultured at high density in the step 4) is 1:4 in the volume-to-mass ratio (ml/g) of mustard in the step 1).
7. The low-salt low-nitrite mustard fermentation technology of claim 2, wherein the natural fermentation mustard refined marinade is prepared by the following method:
1) selecting local mustard of Zhejiang Ningbo, , 16, cleaning, chopping, adding 8% of salt for pickling, and performing pit-filling type fermentation for 25 days;
2) carrying out cyclone purification on the fermentation liquor obtained in the step 1) in a liquid cyclone purifier, and carrying out interval water changing desalination by adopting feed water in a ratio of 1:3 to obtain crude marinade and precipitate;
3) and (3) putting the crude marinade obtained in the step 2) into a preheating type cyclone deodorizer for deodorizing, and obtaining refined marinade through filtering, rinsing and precipitating, and performing cyclone purification and deodorizing for 2 times.
8. The low-salt and low-nitrite mustard fermentation technology of claim 2, characterized in that the strain of the high-density cultured mixed strain is prepared by the following method:
1) activation of strains: respectively taking lactobacillus plantarum powder and pediococcus pentosaceus powder, preparing into bacteria liquid in a 100ml test tube, and activating;
2) compounding strains and inoculating: compounding and mixing lactobacillus plantarum and pediococcus pentosaceus according to the ratio of 1:1, inoculating the bacterial liquid in an MRS culture medium, and culturing at 37 ℃ until the stable period; then inoculating the strains in the stationary phase into a high-density culture medium, and culturing for 21h at the temperature of 33 ℃ for enrichment;
3) and (3) collecting thalli: collecting thallus by centrifugation to obtain compound bacterial liquid, and storing the thallus at-20 deg.C.
9. The low-salt and low-nitrite mustard fermentation technology of claim 2,the MRS culture medium is characterized by being prepared as follows: adding peptone 10g, beef extract 10g, yeast extract 5g, and KHPO into conical flask42g, 2g of diammonium citrate, 5g of sodium acetate, 20g of glucose, 80mL of Tween and MgSO47H2O 0.58g、MnSO44H20.25g of O and 1L of distilled water, adjusting the pH value to 6.2-6.4 by using Na0H, and sterilizing at 121 ℃ for 20min to obtain the MRS culture medium.
10. The low-salt low-nitrite mustard fermentation technology of claim 2, wherein the high-density culture medium is configured as follows: adding glucose 30g, beef extract 15g, ammonium sulfate 5g, tryptone 10g, and distilled water 1L into a conical flask, adjusting pH to 6.0 with Na0H, and sterilizing at 121 deg.C for 20min to obtain high density culture medium.
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