Crisp-keeping agent for papaya pickles and application of crisp-keeping agent in preparation of health-care papaya pickles

Abstract

The invention relates to the technical field of microorganisms, in particular to a crispness-keeping agent for pickled papaya and application of the crispness-keeping agent to preparation of health-care pickled papaya, the pickled papaya is prepared by selecting a strain LDVS012 according to an achievement obtained through previous research, and in addition, in order to solve the technical problem that the pickled papaya becomes soft due to lactic acid bacteria fermentation, the crispness-keeping agent for the pickled papaya is added into the pickled papaya. According to the present invention, the brittleness-keeping agent is improved, the chemical reagent is abandoned, the pure natural calcium-containing food is adopted as the brittleness-keeping agent, and the multiple raw material selection and the orthogonal optimization are performed to obtain the composite food brittleness-keeping agent with the effect close to the chemical brittleness-keeping effect; the pickles prepared by optimizing the inoculation amount and the proportion of the composite crisp-keeping agent have the health-care effects of bright yellow appearance, no stickiness, crisp and refreshing taste, strong papaya flavor, strong sauce flavor, strong fermented flavor, low nitrous acid content (reaching below 1mg / kg) and high GABA content (reaching above 3g / kg), and are delicious papaya pickles with health-care functions.

Description

Technical field

[0001] The invention relates to the technical field of microorganisms, in particular to a papaya pickle crispness-preserving agent and application thereof in preparing health-care papaya pickles. [Background Technology]

[0002] Papaya (Caricapapaya L.), a large, woody herb in the genus Carica, family Caricapae, is a tropical and subtropical fruit. It is a renowned tropical fruit, known as the "King of Lingnan Fruits." The ripe papaya fruit is sweet and fragrant, and rich in nutrients. However, papaya is a climacteric fruit, characterized by high metabolic rates and rapid water evaporation. This makes it prone to shrinkage, softening, rotting, and deterioration, causing significant economic losses.

[0003] Therefore, how to expand the processing scope of papaya has been a research topic for those skilled in the art. Guangxi is the origin of papaya, and our research team has conducted diverse research in this field for many years. For example, in our previously published paper, "The Effect of Crispness Preservatives on the Physicochemical Quality and Texture Properties of Papaya Pickles," our research team conducted in-depth research on how chemical crispness preservatives can maintain the crispness of papaya pickles. The results showed that calcium-containing chemical crispness preservatives, such as calcium chloride and calcium lactate, have a good crispness-preserving effect on papaya pickles. Furthermore, the addition of crispness preservatives also reduces the nitrite content in pickles, reducing the carcinogenic risk of pickles. However, our research also found that while crispness preservatives have a certain effect in reducing nitrite content, their reduction function is not as good as that of pickles fermented with lactic acid bacteria that have the ability to degrade nitrite. For example, the research team's prior patent application: 202011243384.1 screened out the strain LDVS012, which has a strong ability to degrade nitrite. For this reason, we considered using this strain to prepare fermented papaya pickles. However, when using it, we found that the taste of the pickles would be destroyed after fermentation with lactic acid bacteria, and the pickles would become soft and have a strong sour taste. The use of chemical reagents as crispiness agents will more or less bring certain additive pollution, and chemical crispiness agents have no special effect on improving the taste.

[0004] Therefore, in order to improve food safety, it is necessary to select a more suitable papaya crispness agent based on the characteristics of lactic acid bacteria and pickles to enhance the taste and flavor of pickles and enhance the health function of pickles. [Summary of the invention]

[0005] In view of the above, in order to improve food safety, it is necessary to select a more suitable papaya crispness agent based on the characteristics of lactic acid bacteria and pickles to enhance the taste and flavor of pickles and enhance the health function of pickles.

[0006] In order to achieve the above object, the technical solution adopted by the present invention is:

[0007] A composite brittle agent consists of black fungus powder, dried shrimp powder and kelp powder.

[0008] Furthermore, the composite crispness-preserving agent is prepared by mixing black fungus powder, dried shrimp powder and kelp powder in a mass ratio of 3-9:18-20:1-2.

[0009] Furthermore, the composite crispness-preserving agent is prepared by mixing black fungus powder, dried small shrimp powder and kelp powder in a mass ratio of 9:18:1.

[0010] The invention also includes papaya pickles prepared by applying the composite crispness-preserving agent. The papaya pickles are prepared by inoculating lactic acid bacteria into papaya cubes added with the crispness-preserving agent and then pickling and soaking the papaya cubes for 30 hours. The lactic acid bacteria is Lactobacillus plantarum strain LDVS012, and its preservation number is CGMCC NO: 20030.

[0011] The present invention also includes a method for preparing the composite crispness-preserving agent to prepare health-care papaya pickles. The method comprises the following steps: washing and peeling fresh papaya, and then dicing; sun-drying or oven-drying the diced papaya; rehydrating and washing the sun-dried or oven-dryed papaya, and then squeezing and draining it; adding 5g / kg of sodium glutamate and the composite crispness-preserving agent, mixing the mixture, inoculating with lactic acid bacteria, and marinating for 30 hours; and filling the mixture to obtain the health-care papaya pickles.

[0012] Furthermore, the composite crispness-preserving agent is added in an amount of 5% of the mass of the base material, and is prepared by mixing black fungus powder, dried shrimp powder and kelp powder in a mass ratio of 3-9:18-20:1-2.

[0013] Furthermore, the lactic acid bacteria is Lactobacillus plantarum strain LDVS012, and its preservation number is CGMCC NO: 20030.

[0014] Furthermore, the inoculation amount of the Lactobacillus plantarum strain LDVS012 is 7% of the mass percentage of the substrate.

[0015] Furthermore, the GABA content of the health-care papaya pickles is at least 3.0 g / kg.

[0016] The present invention also includes the use of the composite crispness-preserving agent in improving the crispness and / or chewiness of papaya pickles.

[0017] The present invention has the following beneficial effects:

[0018] 1. The present invention utilizes the results obtained in previous research and selects strain LDVS012 to prepare papaya pickles. During the preparation process, we found that the strain has an enhanced ability to produce GABA when papaya is used as the base material, indicating that papaya may have a growth-promoting effect on strain LDVS012. In addition, in order to improve the technical problem of softening pickles caused by lactic acid bacteria fermentation, we chose to improve the crisping agent, abandon chemical reagents, and select pure natural calcium-containing foods as crisping agents. After multiple raw material selections and orthogonal optimization, we obtained a complex crisping agent with a similar effect to that of chemical crisping. A food crispness enhancer is prepared by mixing black fungus powder, dried shrimp powder and kelp powder in a mass ratio of 3-9:18-20:1-2. Under this condition, we have developed a pickle preparation method for papaya raw materials by optimizing the inoculation ratio of the crispness enhancer component. The prepared pickles have the following health benefits: the pickles are bright yellow in appearance and non-sticky, and have a crisp texture, rich papaya flavor, strong sauce flavor, and strong fermentation flavor. They also have low nitrite content (reaching less than 1 mg / kg) and high GABA content (reaching more than 3 g / kg). The pickles are delicious papaya pickles with health benefits. [Specific implementation method]

[0019] All features disclosed in this specification, or all steps in the disclosed methods or processes, except mutually exclusive features and / or steps, can be combined in any manner.

[0020] Any feature disclosed in this specification (including any accompanying claims and abstract), unless otherwise stated, is merely one example of a series of equivalent or similar features.

[0021] The Lactobacillus plantarum strain LDVS005 used in this example is deposited under the number CGMCC NO: 20027; the Lactobacillus plantarum strain LDVS007 is deposited under the number CGMCC NO: 20028; the Lactobacillus plantarum strain LDVS008 is deposited under the number CGMCC NO: 20029; the Lactobacillus plantarum strain LDVS012 is deposited under the number CGMCC NO: 20030; the deposit dates of the above four strains of Lactobacillus plantarum are all June 8, 2020, and they are all deposited in the General Microbiology Center of the China Culture Collection Administration.

[0022] Example 1:

[0023] This embodiment is a method for preparing papaya pickles, and the details of the experimental group are as follows:

[0024] (1) Wash and peel the fresh papaya, then dice it;

[0025] (2) sun-drying or oven-drying the diced papaya;

[0026] (3) rehydrating the papaya dried in step (2), washing it, and squeezing and draining it;

[0027] (4) Add 5 g / kg of sodium glutamate, inoculate lactic acid bacteria, soak for 30 hours, and then fill the papaya pickles to obtain the pickled papaya. The lactic acid bacteria inoculation amount is 3% of the substrate mass percentage, and the selected strains are LDVS005, LDVS007, LDVS012, or LDVS008.

[0028] The preparation method of papaya pickles in the control experiment (CK1) is as follows:

[0029] (1) Wash and peel the fresh papaya, then dice it;

[0030] (2) sun-drying or oven-drying the diced papaya;

[0031] (3) rehydrating the papaya dried in step (2), washing it, and squeezing and draining it;

[0032] (4) adding 5 g / kg of sodium glutamate, soaking in pickles for 30 hours, and then filling to obtain papaya pickles.

[0033] With reference to the applicant's previously published paper "Effects of Crispness Preservatives on the Physicochemical Quality and Textural Properties of Papaya Pickles", the textural data of the experimental group's papaya pickles, such as crispness, elasticity, cohesiveness, and chewiness, and the nitrite content were measured. The GABA content of the experimental and control groups was measured with reference to the method described in Patent No. 202011243347.0. The results are as follows:

[0034] Table 1 Quality of papaya pickles after lactic acid bacteria fermentation

[0035]

[0036] Note: Data in the same column with the same lowercase letters or no letters indicate no significant difference (P>0.05); data with different lowercase letters indicate significant difference (P<0.05).

[0037] In patent 202011243347.0, our preliminary research showed that LDVS005 produced the highest GABA, followed by LDVS007, and then LDVS012, while LDVS008 did not produce GABA. However, as shown in Table 1, when we fermented papaya pickles, we found that under the condition of papaya as the substrate, LDVS007 had the highest GABA production, followed by LDVS012, but the difference between the two groups was not significant; the strain LDVS008, like the CK group, did not produce GABA. The GABA production of the LDVS005 strain was significantly lower than that of LDVS007 and LDVS012, and significantly higher than that of LDVS008.

[0038] In addition, in terms of brittleness, the brittleness, elasticity, cohesion and chewiness of pickles decreased significantly after inoculation with lactic acid bacteria, while the nitrite content decreased significantly. Therefore, we believe that after inoculation with lactic acid bacteria, the taste of pickles decreased, the texture quality decreased significantly, and the nitrite content decreased significantly.

[0039] Example 2:

[0040] From the results of Example 1, we know that after inoculation with lactic acid bacteria, papaya pickles can contain GABA, and the nitrite content is significantly reduced, and the health function is enhanced. However, from the perspective of texture, the brittleness is reduced, the elasticity is reduced, the chewiness is reduced, and the taste is not as good as papaya pickles that are not inoculated with lactic acid bacteria. Therefore, we consider adding some crispness agents to increase the brittleness of papaya. In the preliminary research of the research group, we used: calcium lactate, calcium chloride, calcium carbonate, sodium alginate and calcium chloride (composite package crispness agent) to carry out crispness experiments. We found that these crispness ingredients can all improve the brittleness of pickles, but these ingredients are all chemical reagents. As a food, the less chemical reagents in the additives, the safer the product. Therefore, we consider adding some food ingredients to increase the brittleness. In existing studies, some edible fungi are reported to contain a certain amount of calcium, such as shiitake mushrooms, black fungus, etc. In addition, there are seafood and nut products such as dried shrimp, kelp, almonds, sesame, etc. For this reason, we consider adding these foods to replace chemical calcium ingredients to study their possibility in improving the texture of papaya pickles, as follows:

[0041] Experimental Group 1: Dried shiitake mushrooms were ground into powder to obtain shiitake mushroom powder. Papaya pickles were then prepared using the same method as in Example 1: fresh papaya was washed, peeled, and then diced. The diced papaya was sun-dried or oven-dried. The sun-dried papaya was rehydrated, washed, squeezed, and drained. 5g / kg of monosodium glutamate, dried shiitake mushroom powder, and lactic acid bacteria inoculated into the sauce were added and marinated for 30 hours. The papaya pickles were then packaged. The dried shiitake mushroom powder was added at a rate of 5% by weight of the base, and the lactic acid bacteria inoculated with LDVS012 was added at a rate of 3% by weight of the base.

[0042] Experimental Group 2: Powder the dried black fungus to obtain black fungus powder, and then replace the black fungus powder with dried shiitake mushroom powder according to the method of Experimental Group 1 to prepare papaya pickles.

[0043] Experimental group 3: Dried dried shrimps were ground into powder to obtain dried shrimp powder, and then the dried shrimp powder was replaced with dried mushroom powder according to the method of experimental group 1 to prepare papaya pickles.

[0044] Experimental Group 4: Dried kelp was ground into powder to obtain kelp powder. Then, referring to the method of Experimental Group 1, the dried kelp powder was replaced with dried mushroom powder to prepare papaya pickles.

[0045] Experimental group 5: Pulverize dried almonds to obtain almond powder, and then refer to the method of experimental group 1 to replace the dried almond powder with dried mushroom powder to prepare papaya pickles.

[0046] Experimental Group 6: Grind dry sesame seeds to obtain sesame powder, and then refer to the method of Experimental Group 1 to replace the dry sesame powder with dried mushroom powder to prepare papaya pickles.

[0047] Chemical reagent group: Calcium lactate was used instead of dried mushroom powder and papaya pickles were prepared according to the method of experimental group 1, wherein the calcium lactate content was 0.1%, and no lactic acid bacteria were added to this experimental group.

[0048] Control group (CK): Fresh papaya was washed, peeled, and then diced; the diced papaya was sun-dried or oven-dried; the sun-dried papaya was rehydrated, washed, squeezed, and drained; 5g / kg of sodium glutamate and lactic acid bacteria were added to the sauce and marinated for 30 hours, and then filled to obtain papaya pickles.

[0049] The experimental data were measured using the method of Reference Example 1, as shown in Table 2:

[0050] Table 2 Quality of papaya pickles with different crispness agents

[0051]

[0052]

[0053] Note: Data in the same column with the same lowercase letters or no letters indicate no significant difference (P>0.05); data with different lowercase letters indicate significant difference (P<0.05).

[0054] As can be seen from Table 2, in terms of brittleness, the chemical reagent group > experimental group 3 > experimental group 2 > CK ≈ experimental group 4 > experimental group 1 > experimental group 6 ≈ experimental group 5; overall, the pickles in the chemical reagent group (calcium lactate) were the most brittle, the pickles in the dried shrimp powder were significantly brittler than those in the CK but still did not reach the brittleness of the chemical reagent group, the brittleness of the fungus powder and kelp powder was not much different from that of the CK, while the brittleness of the mushrooms, sesame seeds and almonds was significantly lower than that of the CK group; this shows that not all foods reported to contain calcium have the effect of improving the brittleness of pickles, and black fungus powder, dried shrimp powder and kelp powder all have the effect of improving the brittleness of pickles under the condition of lactic acid bacteria fermentation.

[0055] In terms of elasticity and cohesion, the elasticity and cohesion of crisp agents and calcium-containing foods were lower than those of the CK group, indicating that neither crisp agents nor calcium-containing foods had the effect of improving the elasticity and cohesion of pickles.

[0056] In terms of chewiness, the chemical reagent group > experimental group 3 > experimental group 2 > experimental group 4 > CK > experimental group 1 > experimental group 5 > experimental group 6; overall, the pickles in the chemical reagent group (calcium lactate) have the strongest chewiness, the pickles with dried shrimp powder have a crispiness significantly higher than that of CK but still cannot reach the chewiness of the chemical reagent group, the chewiness of fungus powder and kelp powder is not much different from that of CK, while the crispiness of shiitake mushrooms, sesame seeds and almonds is significantly lower than that of the CK group; this shows that not all foods reported to contain calcium have the effect of improving the chewiness of pickles, black fungus powder, dried shrimp powder and kelp powder all have the effect of improving the chewiness of pickles under the condition of lactic acid bacteria fermentation.

[0057] In terms of nitrite content, the CK group had significantly higher nitrite content than the chemical reagent group (calcium lactate), and the chemical experimental group had significantly higher nitrite content than experimental groups 1-6. Therefore, the chemical reagent calcium lactate can reduce nitrite content, but the reduction ability is significantly lower than the experimental group fermented with strain LDVS012. In experimental groups 1-6, nitrite content was reduced to a certain extent, but after adding a calcium-containing food crispening agent, the reduction effect was not as good as that of the experimental group without the calcium-containing food crispening agent (Table 1 of Example 1).

[0058] From the perspective of GABA content: the CK group and the chemical reagent group (calcium lactate) had no GABA content, while experimental groups 1 to 6 were able to produce GABA, with different contents. This indicates that after adding the calcium-containing food crispening agent, the strain's GABA production effect was not as good as that of the experimental group without the addition of the calcium-containing food crispening agent (Table 1 of Example 1).

[0059] Therefore, in general, adding calcium-containing food crisping agents to pickles can improve the taste of pickles to a certain extent, but the health function of pickles is not as good as that of the lactic acid bacteria pure fermentation experimental group without adding calcium-containing food crisping agents.

[0060] Based on the above experimental results, we selected black fungus powder, dried shrimp powder and kelp powder for the next experiment to further study their possibility of improving the taste of lactic acid bacteria fermented pickles and enhancing their health functions.

[0061] Example 3:

[0062] On the basis of Example 1 and Example 2, black fungus powder, dried small shrimp powder, kelp powder and LDVS012 were selected to prepare pickles, and the pickles were optimized by orthogonal experiment. The specific preparation method is as follows:

[0063] Wash and peel fresh papaya, then dice it; sun-dry or oven-dry the diced papaya; rehydrate the sun-dried or oven-dry papaya, wash it, squeeze it, and drain it; add 5g / kg of sodium glutamate and a compound crispness-preserving agent, mix it, inoculate it with lactic acid bacteria, and marinate it for 30 hours. After filling, the papaya pickles are obtained. The compound crispness-preserving agent is added in an amount of 5% of the base material weight, the raw material ratio of each component of the crispness-preserving agent is selected according to an orthogonal experiment, and the inoculum amount of lactic acid bacteria is selected according to an orthogonal experiment. Then, an orthogonal experiment is performed to select the evaluation indicators of nitrite content, GABA content, and brittleness, as shown in Tables 3 and 4:

[0064] Table 3 Factor levels of orthogonal experiments with different factor addition amounts

[0065]

[0066] The experimental results obtained according to the above factor levels are shown in Table 4:

[0067] Table 4 Orthogonal test results

[0068]

[0069]

[0070] As can be seen from Table 4, the inoculum amount of LDVS012 strain, the addition amount of black fungus powder, dried shrimp powder and kelp powder have a great influence on the nitrite content, GABA content and brittleness of fermented papaya pickles. From the results, the larger the inoculum amount of LDVS012 strain, the lower the nitrite content will be, and the higher the GABA content will be. From the perspective of brittleness, dried shrimp powder has the greatest effect on the brittleness of pickles. When the mass ratio of dried shrimp powder in the food crispening agent reaches 18-20, the brittleness of pickles can reach more than 380g, which is higher than using dried shrimp powder alone. This shows that the gelatinous substances in black fungus and kelp in the crispening agent can cross-link with metal ions to form cross-links, thereby enhancing the crisping function of using dried shrimp alone, so that the crisping effect basically reaches the crisping effect of pickles prepared directly with calcium lactate (without adding lactic acid bacteria).

[0071] Based on the above experiments, we selected the experimental group with high GABA content, low nitrite content and high brittleness as the best result of our orthogonal optimization. Therefore, the range of experiments 7 and 9 was selected as the optimal optimization conditions, namely: the inoculation amount of LDVS012 strain was 7%, and the mass ratio of black fungus powder, dried shrimp powder and kelp powder in the food crispness agent was 3-9:18-20:1-2; based on the experimental results, the health care and taste of the pickles in experiment 9 reached the best, at this time: the inoculation amount of LDVS012 strain was 7%, and the mass ratio of black fungus powder, dried shrimp powder and kelp powder in the food crispness agent was 9:18:1.

[0072] From the perspective of the extreme difference in nitrite content, LDVS012>shrimp powder>kelp powder>black fungus powder, which shows that the inoculation amount of strain LDVS012 has the greatest impact on the nitrite content of fermented papaya pickles, followed by the shrimp powder content, and then the kelp powder content, while the black fungus powder content has the least impact; from the perspective of the extreme difference in GABA content and salt content, LDVS012>kelp powder>black fungus powder>shrimp powder, which shows that the inoculation amount of strain LDVS012 has the greatest impact on the GABA content of fermented papaya pickles, followed by the kelp powder content, and then the black fungus powder content, while the shrimp powder content has the least impact; from the perspective of brittleness, shrimp powder>kelp powder>black fungus powder>LDVS012, which shows that the shrimp powder content has the greatest impact on the brittleness of fermented papaya pickles, followed by the kelp powder content, and then the black fungus powder content, while the inoculation amount of strain LDVS012 has the least impact.

[0073] Therefore, the optimal processing method for papaya pickles is as follows: wash and peel fresh papaya, then dice; sun-dry or oven-dry the diced papaya; rehydrate the sun-dried or oven-dry papaya, wash it, squeeze it, and drain it; add 5g / kg of sodium glutamate and a compound crisping agent, mix it, inoculate it with lactic acid bacteria, and marinate it for 30 hours before filling it into a container. The compound crisping agent is added at 5% of the base weight, and the crisping agent is made from a mixture of black fungus powder, dried shrimp powder, and kelp powder in a mass ratio of 9:18:1. The lactic acid bacteria strain LDVS012 is inoculated at 7%.

[0074] Example 4:

[0075] The wood ear and kelp in the crispness-preserving agent we used contain polysaccharides and other ingredients, which may cause the pickles to have a sticky feeling, which does not meet our general requirements for pickles. Therefore, we conducted a sensory evaluation on the 9 groups of pickles prepared in the orthogonal table of Example 3 and the chemical reagent group and control group prepared in Example 2, mainly recording the appearance and taste of the pickles. The specific sensory evaluation results are shown in Table 5:

[0076] Table 5 Sensory evaluation of pickles

[0077]

[0078] As shown in Table 5, the color and aroma of papaya pickles improved after lactic acid bacteria fermentation, resulting in a bright yellow color and a rich, fermented flavor. When too little dried shrimp powder was added to the compound crispness-preserving agent, the pickles contained too much gelatin, resulting in a sticky texture. When the inoculum level was too low, the papaya was not fully fermented, and the papaya and fermented flavors were less pronounced. Based on the taste test and orthogonal experiment, we selected Experiment 9 as the optimal experimental group for fermented papaya pickles.

[0079] In summary, the present invention utilizes the results obtained in previous studies and selects strain LDVS012 to prepare papaya pickles. During the preparation process, we found that the strain has an enhanced ability to produce GABA when papaya is used as the base material, indicating that papaya may have a growth-promoting effect on strain LDVS012. In addition, in order to improve the technical problem of softening pickles caused by lactic acid bacteria fermentation, we chose to improve the crispness agent, abandon chemical reagents, and select pure natural calcium-containing foods as crispness agents. After multiple raw material selections and orthogonal optimization, we obtained a composite food crispness agent that is close to the chemical crispness effect. By optimizing the inoculation amount and the ratio of the composite crispness agent, we prepared pickles with: the pickles have a bright yellow appearance, are not sticky, have a crisp taste, have a strong papaya flavor, a strong sauce flavor, a strong fermentation flavor, and a low nitrite content (reaching less than 1 mg / kg) and a high GABA content (reaching more than 3 g / kg). It is a delicious papaya pickle with health care functions.

[0080] The above-described embodiments merely illustrate several embodiments of the present invention, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that a person skilled in the art would be able to make various modifications and improvements without departing from the spirit of the present invention, all of which fall within the scope of protection of the present invention. Therefore, the scope of protection of the present invention shall be determined by the appended claims.

Claims

1. A composite brittle agent, characterized in that: The composite crispness-preserving agent consists of black fungus powder, dried shrimp powder and kelp powder.

2. A composite embrittlement agent according to claim 1, characterized in that: The composite crispness-preserving agent is prepared by mixing black fungus powder, dried small shrimp powder and kelp powder in a mass ratio of 3-9:18-20:1-2.

3. A composite embrittlement agent according to claim 3, characterized in that: The composite crispness-preserving agent is prepared by mixing black fungus powder, dried small shrimp powder and kelp powder in a mass ratio of 9:18:

1.

4. Papaya pickles prepared using the composite crispness-preserving agent according to any one of claims 1 to 3, characterized in that: The papaya pickle is prepared by inoculating lactic acid bacteria into papaya cubes added with the crispness-preserving agent and then pickling and soaking the papaya cubes for 30 hours; the lactic acid bacteria is Lactobacillus plantarum strain LDVS012, and its preservation number is CGMCC NO: 20030.

5. A method for preparing health-care papaya pickles using the composite crispiness-preserving agent according to any one of claims 1 to 3, characterized in that: The method comprises the following steps: washing and peeling fresh papaya, and then dicing the papaya; sun-drying or oven-drying the diced papaya; rehydrating and washing the sun-dried or oven-dryed papaya, and then squeezing and draining the papaya; adding 5g / kg of sodium glutamate and the composite crispness-preserving agent, mixing the mixture, inoculating with lactic acid bacteria sauce, and marinating for 30 hours; and filling the mixture to obtain the health-care papaya pickles.

6. The method according to claim 5, characterized in that The composite crispness-preserving agent is added in an amount of 5% of the mass of the base material and is prepared by mixing black fungus powder, dried shrimp powder and kelp powder in a mass ratio of 3-9:18-20:1-2.

7. The method according to claim 5, characterized in that The lactic acid bacteria is Lactobacillus plantarum strain LDVS012, and its preservation number is CGMCC NO: 20030.

8. The method according to claim 5, characterized in that The inoculation amount of the Lactobacillus plantarum strain LDVS012 is 7% of the mass percentage of the substrate.

9. The method according to claim 5, characterized in that The GABA content of the health-care papaya pickle is at least 3.0 g / kg.

10. Use of the composite crispiness-preserving agent according to claim 1 in improving the crispness and / or chewiness of papaya pickles.

Images