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Preparation method capable of reducing biogenic amine of conventional pickled vegetables

A biogenic amine and pickle technology is applied in the field of pickle processing to achieve the effects of good fermentation flavor, suitable acidity and strong degradation ability

Active Publication Date: 2018-06-12
SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there is currently a lack of limit standards for biogenic amines in kimchi, the consensus is that efforts should be made to reduce the content of biogenic amines in kimchi, thereby reducing the risk of ingestion of kimchi and preventing it from combining with nitrite to produce carcinogenic nitrosamines

Method used

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  • Preparation method capable of reducing biogenic amine of conventional pickled vegetables
  • Preparation method capable of reducing biogenic amine of conventional pickled vegetables
  • Preparation method capable of reducing biogenic amine of conventional pickled vegetables

Examples

Experimental program
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Effect test

Embodiment 1

[0049] A kind of preparation method that can reduce traditional kimchi biogenic amine, its steps are as follows:

[0050] (1) Activate and enrich the obtained Lactococcus lactis and Lactobacillus pentosus, which have a strong ability to degrade biogenic amines and have a good flavor, and centrifuge at 8000r / min for 10 minutes at low temperature to take the sludge for use;

[0051] (2) Pretreatment of kimchi raw material and kimchi mother water: the kimchi is cleaned, drowned, then sealed and packaged, and irradiated together with auxiliary materials, and the irradiation dose is 2kGy. Take the mature kimchi mother water and filter it under 100 mesh nylon cloth, then centrifuge at 10000r / min for 10 minutes, take the supernatant and filter it with a 0.22um membrane to obtain the kimchi water filtrate;

[0052] (3) Preparation of pickles: add irradiated vegetables and auxiliary materials in proportion to the sterilized pickle jar, then add sterile saline to it, and stir and mix; t...

Embodiment 2

[0056] (1) Activate and enrich the obtained Lactococcus lactis and Lactobacillus pentosus, which have a strong ability to degrade biogenic amines and have a good flavor, and centrifuge at 8000r / min for 10 minutes at low temperature to take the sludge for use;

[0057] (2) Pretreatment of kimchi raw material and kimchi mother water: the kimchi is cleaned, drowned, then sealed and packaged, and then irradiated. The irradiation dose is 5kGy. Take the mature kimchi mother water and filter it under 100 mesh nylon cloth, then centrifuge at 8000r / min for 10 minutes, take the supernatant and filter it with a 0.22um membrane to obtain the kimchi water filtrate;

[0058] (3) Preparation of pickles: add irradiated vegetables and auxiliary materials in proportion to the sterilized pickle jar, then add sterile saline to it, and stir and mix; the auxiliary materials can be ginger, garlic, red Capsicum, Chinese prickly ash and glucose etc. The addition of ginger is 1%, the addition of garli...

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Abstract

The invention relates to the technical field of processing of pickled vegetables, in particular to a preparation method capable of reducing biogenic amine of conventional pickled vegetables. The method comprises the following steps of (1) screening bacterial strains capable of degrading biogenic amine; (2) re-screening bacterial strains good in flavor; (3) preparing obtained lactobacillus pentosusand obtained lactococcus lactis which are high in capacity of degrading the biogenic amine and good in flavor into bacterium paste; (4) performing radiation treatment on raw materials of the pickledvegetables; (5) preparing the pickled vegetables; and (7) adding glucose, aged water for making pickled vegetables, glycine, gluconolactone and the like. The conventional Sichuan pickled vegetables obtained by the method disclosed by the invention are low in the content of the biogenic amine, appropriate in acidity and good in flavor.

Description

technical field [0001] The invention belongs to the technical field of pickle processing, in particular to a preparation method capable of reducing traditional pickle biogenic amines. Background technique [0002] Biogenic amines are a general term for a class of biologically active small-molecular-weight nitrogen-containing compounds mainly formed through the decarboxylation of amino acids or the amination of aldehydes and ketones. Biogenic amines are normal active ingredients in living organisms, which have significant antioxidant effects, regulate blood pressure, regulate norepinephrine levels, increase heart rate, blood pressure and blood sugar concentration, etc. An appropriate amount of biogenic amines is beneficial to the health of the human body, but excessive biogenic amines can poison the human body and cause serious consequences, such as headaches, blood pressure changes, respiratory disorders, heart palpitations, vomiting and other serious reactions. Fruits, veg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L5/20C12N1/20C12N1/02C12P1/04C12R1/225C12R1/01
CPCA23L5/28A23L19/20C12N1/02C12N1/20C12P1/04A23V2002/00C12R2001/225C12N1/205C12R2001/01A23V2400/167A23V2400/157A23V2250/1614A23V2250/61A23V2250/0622Y02A40/90
Inventor 汪冬冬张其圣陈功蔡地烽明建英唐垚
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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