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Method for reducing content of nitrites in pickles and application

A nitrite and pickle technology, which is applied in the application, climate change adaptation, food preparation and other directions, can solve the problems of reducing nitrite content, shortening the fermentation period, affecting the quality of pickles, etc., achieving simple process, shortening fermentation period, fermentation Good product quality and safety

Inactive Publication Date: 2013-03-13
JINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Duan Hanying and others pointed out that high salinity, high fermentation temperature, and adding some antioxidants can reduce nitrite in the problem of nitrite accumulation in pickles (the study on the accumulation of nitrite in pickles, Food Research and Development 2001, 22 (6)). Salt content, but affects the quality of kimchi
The technical method involved in the invention is simple, can effectively reduce the nitrite content and shorten the fermentation period while maintaining the original flavor, but the method for reducing the nitrite content still has the possibility of further improvement

Method used

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  • Method for reducing content of nitrites in pickles and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] To prepare pickles, process such as figure 1 Shown:

[0029] (1) Preparation of GMOS solution: using guar gum as raw material, galactomannan oligosaccharides (GMOS) were prepared by enzymatic method with β-mannanase. The reaction conditions are as follows: the concentration of guar gum is 0.5% by mass, the amount of β-mannanase is 15 IU / g, pH 6.0, temperature 45° C., and reaction for 8 hours. Under these conditions, the enzymatic hydrolysis rate was 23.7%, and the average degree of polymerization of oligosaccharides was 5.47. Put the enzymatic hydrolysis product in a boiling water bath for 30 minutes to obtain a GMOS solution.

[0030] (2) Preparation of Lactobacillus plantarum cells: first prepare MRS liquid medium, formula: peptone 10g, beef extract 10g, yeast extract 5g, K 2 HPO 4 2g, diammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween-801ml, MgSO 4 ·7H 2 O 0.58g, MnSO 4 4H 2 O 0.15g, agar 12g, adjust pH to 6.4, distilled water to 1000ml, autoclave a...

Embodiment 2

[0036] Prepare pickles such as figure 1 Shown:

[0037] (1) Preparation of GMOS solution: using guar gum as raw material, galactomannan oligosaccharides (GMOS) were prepared by enzymatic method with β-mannanase. The reaction conditions are as follows: the concentration of guar gum is 0.5% by mass, the amount of β-mannanase is 15 IU / g, pH 6.0, temperature 45° C., and reaction for 8 hours. Under these conditions, the enzymatic hydrolysis rate was 23.7%, and the average degree of polymerization of oligosaccharides was 5.47. The product after enzymolysis was bathed in boiling water for 30 minutes to obtain a GMOS solution.

[0038](2) Preparation of Lactobacillus plantarum cells: first prepare MRS liquid medium, formula: peptone 10g, beef extract 10g, yeast extract 5g, K 2 HPO 4 2g, diammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween-801ml, MgSO 4 ·7H 2 O 0.58g, MnSO 4 4H 2 O 0.15g, agar 12g, adjust the pH value to 6.4, distilled water to 1000ml, autoclave at 121°...

Embodiment 3

[0044] Prepare pickles such as figure 1 Shown:

[0045] (1) Preparation of GMOS solution: using guar gum as raw material, galactomannan oligosaccharides (GMOS) were prepared by enzymatic method with β-mannanase. The reaction conditions are as follows: the concentration of guar gum is 0.1% by mass, the amount of β-mannanase is 13 IU / g, pH 5.8, temperature 44° C., and reaction for 6 hours. Under these conditions, the enzymatic hydrolysis rate was 19.5%, and the average degree of polymerization of oligosaccharides was 5.1. The product after enzymolysis was bathed in boiling water for 20 minutes to obtain a GMOS solution.

[0046] (2) Preparation of Lactobacillus plantarum cells: first prepare MRS liquid medium, formula: peptone 10g, beef extract 10g, yeast extract 5g, K 2 HPO 4 2g, diammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween-801ml, MgSO 4 ·7H 2 O 0.58g, MnSO 4 4H 2 O 0.15g, agar 12g, adjust pH to 6.4, distilled water to 1000ml, autoclave at 121°C for 20mi...

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Abstract

The invention discloses a method for reducing the content of nitrites in pickles and application. The method comprises the following steps of: preparing galacto-mannan-oligosaccharides (GMOS) solution from guar gum serving as a raw material by a beta-mannase enzyme process, wherein the enzymolysis rate of the guar gum is between 12 and 24 percent, and the average degree of polymerization of the product is between 4 and 6; and cutting vegetable raw materials into blocks, cleaning, disinfecting, draining, adding sterilized saline solution and the GMOS solution, inoculating lactobacillus plantarum thalli, and fermenting to obtain the pickles of which the content of the nitrites is reduced. In the method, oligosaccharides are added, so that lactobacillus plantarum is fermented quickly to produce acid, the total number of mixed bacteria is reduced, the fermentation period is shortened, the nitrites are degraded, and the safety of the pickles is improved. Compared with the conventional pickle fermentation, the method has the advantage that: the GMOS is added into the pickles, so that the conventional excellent flavor of the product is kept, the fermentation period is shortened by over 24 hours, the content of the nitrites in the finished product is 23 percent, and an effect is obvious. The method can be widely applied to the preparation of the pickles.

Description

technical field [0001] The invention particularly relates to a method and application for reducing nitrite content in pickles, belonging to the field of vegetable deep processing. Background technique [0002] Pickles are a traditional fermented food with good color, aroma, taste, shape and nutrition. They are deeply loved by consumers, widely consumed, and have a large sales base. Pickles are easy to form nitrite during the fermentation process and exceed the national standard. Nitrate in vegetables can be converted into nitrite under the action of nitrate reductase produced by vegetables themselves and miscellaneous bacteria, and nitrite can generate N-nitroso compounds from protein decomposition products under appropriate conditions. It has been confirmed to be carcinogenic to animals. When the total amount of nitrite ingested by the human body reaches 0.3-0.5g, it will cause poisoning, and when it reaches 3g, it will cause death. GB / T5009.33 stipulates that the residu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L19/20
CPCY02A40/90
Inventor 傅亮鲍玲玲何紫姣
Owner JINAN UNIVERSITY
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