CN114831291A - 一种乳酸菌接种发酵麻竹笋及其制备方法 - Google Patents
一种乳酸菌接种发酵麻竹笋及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明涉及乳酸菌接种发酵麻竹笋及其制备方法,以麻竹笋、菌株悬浮液、食盐、冰糖、姜、大蒜、辣椒、花椒为原料,利用优选发酵菌株人工接种发酵麻竹笋泡菜,获得了口感良好、风味独特的泡麻竹笋产品,填补了市场空白,具有良好的应用前景。
Description
技术领域
本发明属于食品初加工技术领域,具体涉及一种乳酸菌接种发酵麻竹笋及制备方法。
背景技术
麻竹笋具有鲜嫩、爽口、笋味香浓的特色,有“蔬中第一珍”的美誉。麻竹笋含有丰富的粗纤维和蛋白质,十八种氨基酸,脂肪、糖类、钙、磷、铁、胡萝卜素、维生素B1,B2,维生素C等多种维生素,铁、锗等矿物质和微量元素也相当丰富,多种维生素和胡萝卜素比大白菜含量高1倍多,其蛋白质比较优越,为天然无污染的优良的保健食品。除了食用的营养价值外,麻竹笋药用价值也十分突出,其味甘、无毒,主消渴,具有清热化痰、益气和胃、利气通水,利膈爽胃等功效,多食有助消化、消滞。
近几年,麻竹笋产量迅速增加,大量的鲜笋原料无法完全靠鲜食来消化,而目前市场上常见的竹笋加工产品种类较少,大部分都是将竹笋烘干制成干笋。即使已有的麻竹笋发酵产品在口感上和口味上也不能让消费者满意,这类麻竹笋在腌渍发酵过程中容易出现生膜发黏、发苦发涩、酸臭味等现象。主要原因是其中酯类风味物含量低造成香味不足,对甲酚含量高导致笋干产生“酸臭味”。本发明将麻竹笋经过脱苦、脱涩预处理,结合筛选到的优良发酵菌株人工接种发酵麻竹笋泡菜,获得了口感良好、风味独特的泡麻竹笋产品,满足了消费者的需求,填补了市场空白,具有良好的应用前景。
发明内容
针对现有技术的不足,本发明提供了一种乳酸菌接种发酵麻竹笋及制备方法:以麻竹笋、菌株悬浮液、食盐、冰糖、姜、大蒜、辣椒、花椒为原料,利用优良发酵菌株人工接种发酵麻竹笋泡菜。
发明人发现,与现有的麻竹笋加工方法相比,利用乳酸菌植物乳杆菌接种发酵麻竹笋制备的泡麻竹笋产品具有如下优点,总酸含量高,具有浓郁的泡菜风味;发酵很充分,还原糖含量低;自由基去除率高,抗氧化性能力强;游离氨基酸含量高,加工的麻笋口感优良;酯类风味物质含量高,赋予水果香、花香和甜香;对甲酚相对含量含量较低,能减少泡麻竹笋不良气味(酸臭味)的产生。
因此,本发明提供的乳酸菌接种发酵麻竹笋及制备方法,拓展了麻竹笋的应用市场,填补了市场空白,满足了人们群众追求美好生活中的食品好口味,具有良好的应用前景。
为实现上述技术目的,本发明的技术方案是这样实现的:
本发明提供的一种乳酸菌接种发酵麻竹笋,使用麻竹笋、乳酸菌、食盐、冰糖、姜、大蒜、辣椒、花椒为原料,其特征在于,使用所述乳酸菌接种发酵所述麻竹笋,所述乳酸菌接种发酵的麻竹笋中苯丙氨酸<1.85g/100ml,且重要风味物质的风味组学相对含量为:酯类风味物>10%,对甲酚<1.5%。
优选地,所述乳酸菌预制为菌株悬浮液,浓度为107~108CFU/mL。
优选地,所述麻竹笋按照麻竹笋:无菌水=0.8~1.2重量比例加入泡菜坛浸泡,所述乳酸菌菌株悬浮液按照菌株悬浮液:无菌水=2.8~3.2ml/L比例加入泡菜坛。
优选地,所述乳酸菌为植物乳杆菌。
本发明还提供了上述乳酸菌接种发酵麻竹笋的制备方法,包括以下步骤:
(1)麻竹笋煮沸25分钟:在开水中加入麻竹笋,待水沸腾时开始计时,煮25分钟;
(2)用冷水浸泡1小时并洗涤,重复3次,沥干切成大小一致的块状;
(3)菌株活化和培养:将﹣20℃冰箱保存的菌株于MRS培养基上活化后,挑取单菌落于MRS肉汤中30℃培养48h,3500r/min离心10min,弃去上清液;加无菌生理盐水离心洗涤2次,弃去上清液;再加入原培养基体积1/2的无菌生理盐水制得菌悬液(浓度:107~108CFU/mL),菌株为植物乳杆菌。
(4)泡制麻竹笋:在泡菜坛里,加入步骤2处理的麻竹笋,按麻竹笋:无菌水=0.8~1.2比例入坛,再按以下比例添加香辛辅料:食盐6%,冰糖3%,姜4%,大蒜5%,辣椒5%,花椒0.5%,按2.8~3.2ml/L无菌水的量加入步骤3的菌悬液进行菌种接种,密封、室温发酵,发酵一段时间,终止发酵;
(5)抽真空包装并巴氏灭菌。
优选地,本发明提供的乳酸菌接种发酵麻竹笋的制备方法,步骤(4)所述发酵时间为85~105小时。
本发明产生了良好效果:
1、制备工艺效率高,制备的发酵麻竹笋,口感较好。接种过程中,乳酸菌数增长速率快,产酸快,能缩短发酵周期;还原糖含量低,合成风味物质更多;自由基去除率高,说明抗氧化性能力强;游离氨基酸含量更高,苯丙氨酸含量较低,所以口感更优。
2、发酵过程增加了一些令人产生愉快感觉的物质,抑制了一些令人不愉快物质的产生,制备的发酵麻竹笋,风味独特。酚类物质常常会产生刺激性气味和一些特殊异味,且阈值较低,发酵后下调了苯酚,2-甲氧基-3-(2-丙烯基)、香芹酚(有麝香草酚气味)、间异丙基苯酚(刺激性气味和一些特殊异味);下调了环己烯(特殊刺激性气味)、月桂烯(刺激眼睛、呼吸***和皮肤)等不愉快风味物;下调了刺激呼吸道的酮类不愉快风味物质,上调了有果实香味的3-辛酮;上调了具有水果香味的2-甲基丙酸乙酯和2-甲基丁酸乙酯;上调了3-甲基戊酸和L-乳酸,让竹笋泡菜赋予一定酸味;下调了有令人不愉快的气味乙酰丙酸和正戊酸;上调了稀释后具有令人愉快的水果香气物质:异丁醛和异戊醛,下调了有尖刺的、令人不愉快气味的4-异丙基苯甲醛和有强烈刺激性臭味2-甲基丙烯醛;下调了对皮肤和呼吸道有刺激的间异丙基甲苯和3-壬炔;酯类,是最重要的食物风味成分,作为香气骨架成分,赋予水果香、花香和甜香,本发明发酵麻竹笋酯类相对含量约为自然发酵的3倍;醛类、芳香烃类含量均高于自然发酵,且阈值较低,能赋予泡麻竹笋更***的香味;上调了具有令人愉快香味和芬芳气味的乙醇;“酸臭”主要是由于呈苦味的芳香族氨基酸部分被催化转化生产对甲酚,对甲酚具有很强穿透力臭味,它协同发酵过程中产生的有机酸、不饱和酸和醇形成了泡竹笋独特酸臭味,本发明降低了对甲酚相对含量,减少了泡麻竹笋不良气味(酸臭味)的产生。
具体实施方式
下面将结合实施例对本发明做进一步详细的描述,但本发明范围不限于这些实施例。
实施例1
(1)麻竹笋煮沸25分钟:在开水中加入麻竹笋,待水沸腾时开始计时,煮25分钟。
(2)用冷水浸泡1小时并洗涤,重复3次。
(3)菌株活化和培养:将﹣20℃冰箱保存的植物乳杆菌菌株于MRS培养基上活化后,挑取单菌落于MRS肉汤中30℃培养48h,3500r/min离心10min,弃去上清液;加无菌生理盐水离心洗涤2次,弃去上清液;再加入原培养基体积1/2的无菌生理盐水制得菌悬液(浓度3×107CFU/mL);
(4)泡制麻竹笋。在泡菜坛里,加入步骤2处理的麻竹笋,再按麻竹笋:无菌水=1的比例加入凉开水,按以下比例添加香辛辅料:食盐6%,冰糖3%,姜4%,大蒜5%,辣椒5%,花椒0.5%,接种步骤3的发酵剂菌悬液,密封、室温发酵,发酵96小时,终止发酵。
(5)抽真空包装并巴氏灭菌。
比较例1
(1)麻竹笋煮沸25分钟:在开水中加入麻竹笋,待水沸腾时开始计时,煮25分钟。
(2)用冷水浸泡1小时并洗涤,重复3次。
(3)泡制麻竹笋。在泡菜坛里,加入步骤2处理的麻竹笋,再按麻竹笋:无菌水=1的比例加入凉开水,按以下比例添加香辛辅料:食盐6%,冰糖3%,姜4%,大蒜5%,辣椒5%,花椒0.5%,密封、室温自然发酵,发酵96小时,终止发酵。
(4)抽真空包装并巴氏灭菌。
实施例及比较例的实验数据及分析
以下内容中,Z为实施例1中植物乳杆菌发酵剂样品;ck为自然发酵样品。
表1、pH
表1说明,从发酵1~5天,接种Z组发酵泡菜pH值较低,因此产品自带泡菜的酸味
表2、总酸
表2说明,整个发酵期内,接种Z组发酵泡菜可滴定酸都较高,产酸速度较快,能加速泡麻竹笋发酵,缩短发酵周期。
表3、还原糖
表3可知,在发酵0~2天,还原糖含量升高,接种Z组较高,说明微生物代谢活跃;后期还原糖含量降低,可以更多地合成其它风味物质,在发酵第4~5天,接种Z还原糖含量较低,合成风味物质更多。
表4、自由基去除率
表4可见,接种Z自由基祛除率相对更高。说明其抗氧化性能力略强,色泽会更好。
表5、乳酸菌数
表5,发酵第0~4天,接种Z的泡麻竹笋,乳酸菌数增长速率高于自然发酵,在发酵第4天数达到最大值,然后下降,而自然发酵组乳酸菌数在第5天时仍在上升。说明Z可以促进乳酸菌迅速生长繁殖生长,有利于加速发酵。
表6、酵母菌数
表6,在发酵第2天,接种Z的泡麻竹笋酵母菌含量较高,说明添加乳酸菌能促进酵母菌的生长。
表7、游离氨基酸总量
表7,发酵第4天时,接种Z泡麻竹笋游离氨基酸含量较高,所以其产品风味更好。
表8、苯丙氨酸含量(g/100ml)
苯丙氨酸为麻竹笋主要苦味氨基酸。从表8中可以看出,在整个发酵过程中,接种Z的泡麻竹笋苯丙氨酸含量较低,口感较好。
表9、感官评分表
从表9数据可见,总的说来,第4天发酵口感最优,接种Z的泡麻竹笋在色泽、香气、滋味、脆度和总分各方面得分均高于自然发酵,口感较好。接种Z,乳酸菌数增长速率快,产酸快,能缩短发酵周期;还原糖含量低,合成风味物质更多;自由基去除率高,说明抗氧化性能力强;游离氨基酸含量最高,所以口感最优。
表10、风味组学分析
通过变化倍数分析风味物质变化,即Z(标记A):ck(标记C)
可见,上调的风味物质有17种。
表11Z(标记A):ck(标记C)
下调的风味物质有64种。
酚类物质常常会产生刺激性气味和一些特殊异味,且阈值较低。Z较自然发酵下调了苯酚,2-甲氧基-3-(2-丙烯基)、香芹酚(有麝香草酚气味)、间异丙基苯酚(刺激性气味和一些特殊异味)。醇类具有令人愉快的香味和芬芳的气味,但因其阈值较高,对酸笋的整体气味影响不明显。Z较自然发酵下调了6种烯烃类,其中环己烯(特殊刺激性气味)、月桂烯(刺激眼睛、呼吸***和皮肤),上调了苯并环庚三烯。Z较自然发酵下调的酮类中大部分刺激呼吸道,上调了3-辛酮(有果实香味)。Z上调了具有水果香味的2-甲基丙酸乙酯和2-甲基丁酸乙酯。Z上调了3-甲基戊酸和L-乳酸,让竹笋泡菜赋予一定酸味,下调了乙酰丙酸和正戊酸(有令人不愉快的气味)。Z上调了异丁醛和异戊醛(稀释后具有令人愉快的水果香气),下调了4-异丙基苯甲醛(有尖刺的、令人不愉快气味)和2-甲基丙烯醛(有强烈刺激性臭味),下调了对皮肤和呼吸道有刺激的间异丙基甲苯和3-壬炔。
表12、Z与ck样品的风味物质分类和相对含量
由此可知醇类、酸类和酯类物质为主要挥发性成分。醇类物质本身具有香味,但因其阈值较高,对酸笋的整体气味影响不明显。酯类,是最重要的一类成分,作为香气骨架成分,赋予水果香、花香和甜香,Z组的酯类相对含量约为ck自然发酵的3倍。酸类化合物具有维持酯类香气、协调香气的作用,Z组酸类含量高于自然发酵。Z组的醛类、芳香烃类含量均高于自然发酵,且阈值较低,对麻竹笋风味影响较大。说明Z组合能赋予泡麻竹笋更***的香味。
表13、Z与ck组中含量前14种风味物质
在竹笋发酵过程中,酒精发酵可以产生乙醇,醋酸发酵可以产生乙酸。乙醇其具有令人愉快的香味和芬芳的气味,对发酵竹笋样品风味有一定作用。Z组的乙醇相对含量较自然发酵ck组高。“酸臭”主要是由于呈苦味的芳香族氨基酸部分被催化转化生产对甲酚,对甲酚具有很强穿透力臭味,它协同发酵过程中产生的有机酸、不饱和酸和醇形成了泡竹笋独特酸臭味。Z组对甲酚相对含量含量较低,说明Z组合能减少泡麻竹笋不良气味(酸臭味)的产生。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围内。
Claims (6)
1.一种乳酸菌接种发酵麻竹笋,使用麻竹笋、乳酸菌、食盐、冰糖、姜、大蒜、辣椒、花椒为原料,其特征在于,使用所述乳酸菌接种发酵所述麻竹笋,所述乳酸菌接种发酵的麻竹笋中苯丙氨酸<1.85g/100ml,且重要风味物质的风味组学相对含量为:酯类风味物>10%,对甲酚<1.5%。
2.根据权利要求1所述的一种乳酸菌接种发酵麻竹笋,其特征在于所述乳酸菌预制为菌株悬浮液,浓度为107~108CFU/mL。
3.根据权利要求2所述的一种乳酸菌接种发酵麻竹笋,其特征在于,所述麻竹笋按照麻竹笋:无菌水=0.8~1.2重量比例加入泡菜坛浸泡,所述乳酸菌菌株悬浮液按照菌株悬浮液:无菌水=2.8~3.2ml/L比例加入泡菜坛。
4.根据权利要求2或3所述的一种乳酸菌接种发酵麻竹笋,其特征在于所述乳酸菌为植物乳杆菌。
5.权利要求1~4任一项所述的乳酸菌接种发酵麻竹笋的制备方法,其特征在于,包括以下步骤:
(1)麻竹笋煮沸25分钟:在开水中加入麻竹笋,待水沸腾时开始计时,煮25分钟;
(2)用冷水浸泡1小时并洗涤,重复3次,沥干切成大小一致的块状;
(3)菌株活化和培养:将﹣20℃冰箱保存的菌株于MRS培养基上活化后,挑取单菌落于MRS肉汤中30℃培养48h,3500r/min离心10min,弃去上清液;加无菌生理盐水离心洗涤2次,弃去上清液;再加入原培养基体积1/2的无菌生理盐水制得菌悬液(浓度:107~108CFU/mL),植物乳杆菌得到发酵剂;
(4)泡制麻竹笋:在泡菜坛里,加入步骤2处理的麻竹笋,按麻竹笋:无菌水=0.8~1.2比例入坛,再按以下比例添加香辛辅料:食盐6%,冰糖3%,姜4%,大蒜5%,辣椒5%,花椒0.5%,按2.8~3.2ml/L无菌水的量加入步骤3的菌悬液进行菌株接种,密封、室温发酵,发酵一段时间,终止发酵;
(5)抽真空包装并巴氏灭菌。
6.根据权利要求5所述的乳酸菌接种发酵麻竹笋的制备方法,其特征在于:步骤(4)所述发酵时间为85~105小时。
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