A fermentation liquid of Polygonatum rhizome and leaves for pickling vegetables, pickled mustard greens and their preparation method

Abstract

This invention provides a fermentation liquid of Polygonatum stems and leaves for pickling vegetables, pickled mustard greens, and a method for preparing the same, relating to the food industry. The fermentation liquid of Polygonatum stems and leaves for pickling vegetables provided by this invention uses Polygonatum stems and leaves as fermentation raw materials and Bacillus lactis as the fermentation strain. It is obtained through sealed fermentation, pulping, and centrifugation to obtain the supernatant. This invention uses the stems and leaves of Polygonatum plants, often considered waste, as fermentation raw materials to prepare a fermentation liquid of Polygonatum stems and leaves. Research has found that the fermentation liquid of Polygonatum stems and leaves has high antioxidant capacity. Using it in pickled vegetable products can improve the health benefits and nutritional value of the pickled products. Furthermore, when applied to the pickling process of mustard greens, it was accidentally discovered that the fermentation liquid of Polygonatum stems and leaves can also increase the fermentation rate, improve the sensory properties of the pickled products, increase the volatile flavor compounds in the pickled products, and reduce the nitrite content of the pickled products.

Description

Technical Field

[0001] This invention relates to the food industry, specifically to a fermentation liquid of Polygonatum stems and leaves for pickling vegetables, pickled mustard greens, and a method for preparing the same. Background Technology

[0002] Pickling vegetables is a food processing method that extends the shelf life of vegetables and enhances their flavor. Its mechanism mainly utilizes the high osmotic pressure of salt, microbial fermentation, protein hydrolysis, and a series of other biochemical changes to ultimately preserve the pickled products and give them a unique color, aroma, and taste. Common types of pickled vegetables include cabbage, mustard greens, cucumbers, and kimchi.

[0003] The production methods for pickled vegetables generally include salting and rapid fermentation. Salting involves a high-salt, long-term pickling process, followed by a low-salt treatment to create various finished products. However, the fermentation time is long, temperature is difficult to control, and additives are used to varying degrees, making it difficult to maintain the original taste, flavor, and nutritional value. Furthermore, the high salt content limits the consumer base and increases the risk of excessive nitrite levels. Rapid fermentation, on the other hand, involves adding lactic acid bacteria / fermenting agents during the pickling process. Compared to salting, this method shortens the fermentation time and reduces the salt content of the pickled vegetables, offering certain advantages.

[0004] Mustard greens, belonging to the Brassicaceae family and the Brassica genus, have been widely studied for their rich content of protein, carbohydrates, and dietary fiber, while being extremely low in fat. Furthermore, mustard greens contain a large amount of ascorbic acid, which directly participates in the body's redox processes, increasing oxygen levels in the brain and stimulating the brain's utilization of oxygen; regular consumption can effectively relieve fatigue. Mustard greens are not only highly nutritious but also beneficial for digestion and appetite. Pickling, in particular, not only improves the bitterness and astringency of mustard greens but also extends their shelf life.

[0005] However, current pickled mustard green products have a rather monotonous flavor, lack sufficient taste and health benefits, and are high in nitrites, which can cause harm to the body with long-term consumption. They no longer meet consumers' demands for foods with higher nutritional value or health benefits. Therefore, researching a new pickling method or ingredients for mustard greens that can reduce nitrite content while maintaining good taste and health benefits has become an urgent technical problem to be solved in this field.

[0006] Polygonatum is a perennial herb belonging to the genus Codonopsis in the family Campanulaceae. It is a traditional medicinal plant resource in my country. The main medicinal part of Polygonatum is its rhizome, which, after harvesting, drying, and processing, becomes a common Chinese medicinal material. Polygonatum is often used in the form of decoctions, soups, stews, medicinal cuisine, or made into Chinese herbal granules to treat symptoms such as weakness, fatigue, loss of appetite, poor physical strength, and low immune function. However, the utilization rate of the stems and leaves of Polygonatum (usually referring to the above-ground stems and leaves of the plant) is low, and they are often discarded as waste, resulting in resource waste. Currently, there are no reports of its application in the pickling of vegetables. Summary of the Invention

[0007] Therefore, the technical problem to be solved by the present invention is to provide a new method or ingredients for pickling mustard greens, which can reduce the nitrite content while having a good taste and health benefits.

[0008] To achieve the above objectives, the present invention provides the following technical solution:

[0009] In a first aspect, the present invention provides a fermentation liquid of Polygonatum stems and leaves for pickling vegetables. The fermentation liquid uses Polygonatum stems and leaves as fermentation raw materials and Bacillus lactis as fermentation strain. It is obtained by sealed fermentation, pulping, centrifugation and obtaining the supernatant.

[0010] Furthermore, based on the mass of the Polygonatum stems and leaves, the inoculum quantity of Bacillus lactis is 1 × 10⁻⁶. 9 ~1×10 10 cfu / g.

[0011] Furthermore, during the fermentation process, 3% to 5% of the weight of Polygonatum stems and leaves, along with glucose, is added as a carbon source.

[0012] Furthermore, the fermented liquid of Polygonatum stems and leaves for pickling vegetables comprises, by weight, the following raw material components: 150-300 parts of Polygonatum stems and leaves, 7.5-15 parts of glucose, and 0.15-0.3 parts of Bacillus lactis powder;

[0013] Preferably, the fermented liquid of Polygonatum stems and leaves comprises the following raw material components by weight: 150-300 parts of Polygonatum stems and leaves, 7.5-15 parts of glucose, and 0.15-0.3 parts of Bacillus lactis powder;

[0014] More preferably, by weight, it includes the following raw material components: 250 parts of Polygonatum stems and leaves, 12.5 parts of glucose, and 0.25 parts of Bacillus lactis powder.

[0015] Furthermore, the Solomon's seal stems and leaves are selected from the above-ground stems and leaves of Solomon's seal harvested in June and July.

[0016] Furthermore, the selected Lactobacillus is Lactobacillus DU-106.

[0017] Secondly, the present invention provides a method for preparing the fermented liquid of Polygonatum stems and leaves for pickling vegetables, comprising the following steps:

[0018] (1) Dissolve glucose in pure water and sterilize it to obtain a sterile glucose aqueous solution;

[0019] (2) Activate the Lactobacillus DU-106 bacterial powder to obtain an activated bacterial solution;

[0020] (3) Mix the Solomon's seal stems and leaves, sterile glucose solution, activated bacterial solution and sterile purified water, seal and ferment to obtain fermented Solomon's seal stems and leaves and fermentation liquid;

[0021] (4) Select tender Solomon's seal stems and leaves and fermentation liquid together, grind them into a paste, centrifuge and take the supernatant to obtain the fermentation liquid of Solomon's seal stems and leaves used for pickling vegetables.

[0022] Furthermore, in step (1), the mass-volume ratio of glucose to purified water is 1:1 to 2, expressed in g / mL; the sterilization conditions are 115℃ for 10 min.

[0023] Further, in step (2), the Bacillus DU-106 bacterial powder is activated with sterile physiological saline, and the mass-volume ratio of bacterial powder to sterile physiological saline is 0.1 to 0.3:100, calculated in g / mL.

[0024] Further, in step (3), the mass-to-volume ratio of Polygonatum stems and leaves to sterile purified water is 1-2:2-4, expressed in g / mL; the conditions for sealed fermentation are: temperature 25-37℃, shaking rate 500-1000rpm, time 5-7d, preferably, temperature 35-37℃, shaking rate 800-1000rpm, time 6-7d, more preferably, temperature 37℃, shaking rate 1000rpm, time 6d.

[0025] Thirdly, the present invention provides the application of the fermented extract of Polygonatum stems and leaves for pickling vegetables or the fermented extract of Polygonatum stems and leaves obtained by the preparation method described above in pickling vegetables.

[0026] Fourthly, the present invention provides a pickled mustard product, the raw materials of which include the fermented liquid of Polygonatum stems and leaves used for pickling vegetables or the fermented liquid of Polygonatum stems and leaves obtained by the preparation method.

[0027] Furthermore, the pickled mustard greens are obtained by fermenting mustard greens as the fermentation raw material, using Bacillus lactis as the fermentation strain, and using the fermentation liquid of Polygonatum sibiricum stems and leaves as the culture medium, through sealed fermentation.

[0028] Furthermore, based on the mass of the mustard greens, the inoculum amount of *Bacillus lactis* is 1 × 10⁻⁶. 8 ~5×10 8 cfu / g; the mass ratio of the mustard greens to the fermented liquid of Polygonatum stems and leaves is 7-10:8-9; wherein the mustard greens are obtained by washing fresh mustard greens and drying off excess water, or by washing fresh mustard greens, blanching them in boiling water, and then drying off excess water.

[0029] Furthermore, based on the mass of the mustard greens, the inoculum amount of *Bacillus lactis* is 1–5 × 10⁻⁶. -4 cfu / g; the mass ratio of the fermented broth of mustard greens to that of Polygonatum stems and leaves is 7-10:8-9, preferably 8.3:8.6-8.7.

[0030] Furthermore, 3% to 5% of glucose by weight of the mustard greens is added as a carbon source during the fermentation process.

[0031] Further, by weight, the pickled mustard greens product comprises the following raw material components: 700-1000 parts mustard greens, 21-50 parts glucose, 0.35-0.5 parts Bacillus lactis DU-106 bacterial powder, and 800-900 parts Polygonatum sibiricum stem and leaf fermentation liquid;

[0032] Preferably, the pickled mustard greens product comprises the following raw material components by weight: 800-900 parts mustard greens, 40-50 parts glucose, 0.4-0.5 parts Bacillus lactis powder, and 850-870 parts Polygonatum sibiricum stem and leaf fermentation liquid;

[0033] More preferably, by weight, the pickled mustard greens product comprises the following raw material components: 830 parts mustard greens, 41-42 parts glucose, 0.4-0.5 parts Bacillus lactis DU-106 bacterial powder, and 862-863 parts Polygonatum sibiricum stem and leaf fermentation liquid.

[0034] Furthermore, the selected Lactobacillus is Lactobacillus DU-106.

[0035] Fifthly, the present invention provides a method for preparing the pickled mustard product, comprising the following steps:

[0036] (1) Dissolve glucose in pure water and sterilize it to obtain a sterile glucose aqueous solution;

[0037] (2) Activate the Bacillus lactis powder to obtain an activated bacterial solution;

[0038] (3) Mix mustard greens, sterile glucose solution, activated bacterial solution, fermentation liquid of Polygonatum stems and leaves and sterile purified water, seal and ferment to obtain the pickled mustard greens.

[0039] Furthermore, in step (1), the mass-volume ratio of glucose to purified water is 1:1 to 2, expressed in g / mL; the sterilization conditions are 115℃ for 10 min.

[0040] Further, in step (2), the Bacillus lactis powder is activated with sterile physiological saline, and the mass-volume ratio of the powder to the sterile physiological saline is 0.1 to 0.3:100, calculated in g / mL.

[0041] Further, in step (3), the mass-to-volume ratio of mustard greens to sterile purified water is 8-10:1 (g / mL); the conditions for sealed fermentation are: temperature 25-37℃, shaking rate 500-1000 rpm, time 5-7 days, preferably, temperature 35-37℃, shaking rate 800-1000 rpm, time 6-7 days, more preferably, temperature 37℃, shaking rate 1000 rpm, time 6 days.

[0042] The technical solution of this invention has the following advantages:

[0043] This invention provides a fermentation liquid of Polygonatum stems and leaves for pickling vegetables. It uses Polygonatum stems and leaves as fermentation raw materials and Bacillus lactis as the fermentation strain. The liquid is obtained through sealed fermentation, pulping, and centrifugation to obtain the supernatant. This invention uses the stems and leaves of Polygonatum plants, often considered waste, as fermentation raw materials to prepare a fermentation liquid. Research has found that this fermentation liquid has high antioxidant capacity. Using it in pickled vegetables can improve the health benefits and nutritional value of the pickled products. Furthermore, its application in the pickling process of mustard greens has unexpectedly revealed that it can also increase the fermentation rate, improve the sensory properties of the pickled products, increase the volatile flavor compounds, and reduce the nitrite content. In other words, using Polygonatum stem and leaf fermentation liquid as a pickling ingredient has produced unexpected effects. This application significantly improves the resource utilization rate of Polygonatum stems and leaves, fills a market gap, and can bring certain economic benefits.

[0044] The pickled mustard greens provided by this invention use fermentation broth from Polygonatum sibiricum stems and leaves as a culture medium and Bacillus lactis as a fermentation strain, obtained through sealed fermentation. This method significantly shortens the fermentation time, improves the taste and flavor of the pickled mustard greens, enhances the product's nutritional value, and ultimately yields a pickled vegetable product with a unique flavor, excellent taste, low nitrite content, and health benefits. Attached Figure Description

[0045] To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0046] Figure 1 This is a statistical chart of the DPPH scavenging rate of the fermentation broth of Polygonatum stems and leaves at different concentrations in Experiment Example 1 of this invention;

[0047] Figure 2 This is a statistical chart of sensory scores for pickled mustard greens in Experimental Example 2 of this invention;

[0048] Figure 3 This is a graph showing the pH changes during the fermentation process of mustard greens in Experiment Example 3 of this invention;

[0049] Figure 4 This is a statistical chart of the nitrite content of pickled mustard greens in Experimental Example 5 of this invention. Detailed Implementation

[0050] The following embodiments are provided to better understand the present invention and are not limited to the preferred embodiments described. They do not constitute a limitation on the content and scope of protection of the present invention. Any product that is the same as or similar to the present invention, derived by any person under the guidance of the present invention or by combining the features of the present invention with other prior art, falls within the protection scope of the present invention.

[0051] Raw material source:

[0052] Solomon's seal stems and leaves: The above-ground stems and leaves of Solomon's seal plant were harvested in July from Luanchuan County, Luoyang City, Henan Province.

[0053] Mustard greens: purchased from the farmers' market;

[0054] Lactobacillus DU-106: Deposited at the Guangdong Provincial Microbial Culture Collection Center on March 22, 2019, with accession number GDMCC 60621. This strain has been disclosed in patent document CN109943510A. The viable count of the bacterial powder added in the example was 10. 12 cfu / g.

[0055] Where specific experimental steps or conditions are not specified in the embodiments, they can be performed according to the conventional experimental steps or conditions described in the literature in this field. All raw materials or instruments used are commercially available conventional products, including but not limited to those used in the embodiments of this application.

[0056] Example 1

[0057] This embodiment provides a method for preparing fermentation broth from Polygonatum stems and leaves, the specific steps of which are as follows:

[0058] (1) Weigh 12.5g of glucose and dissolve it in 25mL of purified water. Sterilize at 115℃ for 10min to obtain sterile glucose aqueous solution.

[0059] (2) Weigh 0.25g of Bacillus lactis DU-106 bacterial powder and add it to 250mL of sterile physiological saline (sterilized at 121℃ for 15min) to activate it for 10min to obtain activated bacterial solution;

[0060] (3) Add 250g of Polygonatum stems and leaves, the sterile glucose solution prepared in step (1), the activated bacterial solution prepared in step (2) and 500mL of sterile purified water (sterilized at 121℃ for 15min) to a fermenter, seal it, and ferment it on a shaker at a temperature of 37℃, a shaking rate of 1000rpm and a fermentation time of 6d to obtain fermented Polygonatum stems and leaves and fermentation liquid.

[0061] (4) Select the fermented Solomon's seal stems and leaves, remove the old Solomon's seal stems, select the tender Solomon's seal stems and leaves and mix them with the fermentation liquid, centrifuge and take the supernatant to obtain the Solomon's seal stem and leaf fermentation liquid, put it into a food-grade container and store it at -20℃ for later use.

[0062] This embodiment also provides a method for preparing pickled mustard greens using the aforementioned fermentation liquid of Polygonatum stems and leaves, the specific steps of which are as follows:

[0063] (1) Wash the fresh mustard greens thoroughly and let them dry.

[0064] (2) Weigh 41.5g of glucose and dissolve it in 83mL of purified water. Sterilize at 115℃ for 10min to obtain sterile glucose aqueous solution.

[0065] (3) Weigh 0.415g of Bacillus lactis DU-106 bacterial powder and add it to 415mL of sterile physiological saline (sterilized at 121℃ for 15min) to activate it for 10min to obtain activated bacterial solution;

[0066] (4) Add 830g of mustard greens treated in step (1), 862.3g of fermentation liquid of Polygonatum stems and leaves, sterile glucose solution obtained in step (2), activated bacterial solution obtained in step (3) and 100mL of sterile purified water (sterilized at 121℃ for 15min) to a fermentation tank, seal it, ferment on a shaker at a temperature of 37℃, a shaking rate of 1000rpm, and a fermentation time of 6d to obtain pickled mustard greens.

[0067] Example 2

[0068] This embodiment provides a pickled mustard green product, the preparation method of which is the same as that in embodiment 1. The only difference is that in step (1), the fresh mustard greens are washed clean, blanched in boiling water for 5 seconds, and then taken out and dried to remove excess water.

[0069] Comparative Example 1

[0070] This embodiment provides a pickled mustard product, the preparation method of which is the same as in embodiment 1, except that the fermentation liquid of Polygonatum stems and leaves is omitted in step (4).

[0071] Comparative Example 2

[0072] This embodiment provides a pickled mustard product, the preparation method of which is the same as in embodiment 2, except that the fermentation liquid of Polygonatum stems and leaves is omitted in step (4).

[0073] Experimental Example 1: Determination of the in vitro antioxidant capacity of Polygonatum stem and leaf fermentation broth

[0074] Fermentation broth of Polygonatum stems and leaves was prepared according to Example 1, and then freeze-dried to obtain freeze-dried powder. 0.2, 0.4, 0.6, 0.8, and 1.0 mg of freeze-dried powder were weighed and dissolved in 1 mL of purified water to obtain sample solutions of different concentrations. The sample solutions were mixed with equal volumes of DPPH solution (0.2 mmol / L) (1 mL each) as the experimental group; the 95% ethanol solution was mixed with equal volumes of DPPH solution (0.2 mmol / L) (1 mL each) as the blank group; and the sample solution was mixed with equal volumes of 95% ethanol (1 mL each) as the control group. After mixing, the solutions were thoroughly shaken, centrifuged at 4000 rpm for 6 min, allowed to stand for 30 min, and the supernatant was collected. The reaction was carried out in the dark for 30 min. After the reaction, the absorbance was measured at 517 nm, and the DPPH scavenging rate was calculated using the following formula:

[0075] DPPH clearance rate (%) = [1-(A s -A c ) / A0]×100%

[0076] In the formula, A s A represents the absorbance of the experimental group. c A0 represents the absorbance of the control group; A0 represents the absorbance of the blank group.

[0077] The results are as follows Figure 1 As shown, the fermented liquid of Polygonatum sibiricum stems and leaves has a certain antioxidant capacity, which is concentration-dependent. Adding the fermented liquid of Polygonatum sibiricum stems and leaves during the vegetable pickling process is beneficial to enhancing the health benefits and nutritional value of pickled products.

[0078] Sensory evaluation of pickled mustard greens in Experiment Example 2

[0079] Ten trained students (5 males and 5 females) were selected to conduct sensory evaluations of the pickled mustard products prepared in Examples 1-2 and Comparative Examples 1-2. The scoring criteria are shown in Table 1.

[0080] Table 1 Sensory evaluation criteria for pickled mustard greens

[0081]

[0082]

[0083] Table 2 Sensory evaluation results of pickled mustard greens

[0084] project Example 1 Example 2 Comparative Example 1 Comparative Example 2 Color 27 26 24 24 crispness 22 20 20 19 aroma 18 18 16 16 taste 23 21 19 19 Total Score 90 85 79 78

[0085] Sensory evaluation results such as Figure 2 As shown in Table 2, the sensory scores of pickled mustard greens obtained by fermentation with Polygonatum stem and leaf fermentation broth as culture medium (Examples 1 and 2) were better than those of pickled mustard greens obtained by conventional fermentation (Comparative Examples 1 and 2), indicating that Polygonatum stem and leaf fermentation broth can improve the sensory quality of pickled mustard greens.

[0086] Experiment Example 3: pH changes during the fermentation of pickled mustard greens

[0087] During the mustard fermentation process in Examples 1-2 and Comparative Examples 1-2 (4), pH values ​​were measured daily to observe changes in pH during the fermentation process. Measurement method: 3 mL of fermentation liquid was drawn into a 10 mL centrifuge tube in a clean bench, and the pH value was measured and recorded using a handheld pH meter.

[0088] The results are as follows Figure 3 As shown, the pH value of Examples 1 and 2 decreased significantly faster than that of Comparative Examples 1 and 2, proving that adding Polygonatum stem and leaf fermentation liquid during mustard fermentation can promote microbial growth and increase the fermentation rate.

[0089] Experiment Example 4: Determination of Volatile Matter in Pickled Mustard Greens

[0090] The volatile substances in the pickled mustard greens prepared in Example 1 and Comparative Example 1 were determined by gas chromatography-mass spectrometry (GC-MS), respectively. The determination methods are as follows:

[0091] Weigh 2g of sample into a 10mL headspace vial, cap the headspace vial, equilibrate in a water bath at 50℃ for 10min, then insert a 50 / 30μm DVB / CAR / PDMS extraction head into the headspace vial for adsorption for 30min, and then insert the fiber head into the gas chromatography system for desorption for 5min at a desorption temperature of 250℃.

[0092] GC conditions: capillary column: HP-5MS (30m×0.25mm, 0.25um); injection volume: 2μL; injection port temperature: 250℃; temperature program: initial column temperature 40℃, hold for 3 min, then increase to 100℃ at 3℃ / min, then increase to 240℃ at 5℃ / min, hold for 5 min; carrier gas (He) flow rate: 1.88mL / min.

[0093] MS conditions: ion source temperature 230℃, quadrupole temperature 150℃; electron impact (EI) ion source: mass spectrometry interface temperature 250℃; electron energy 70 eV; ionization mode EI: mass scan range (m / z 30~550). The measurement results are shown in Table 3.

[0094] Table 3. Main volatile substances in pickled mustard greens

[0095]

[0096] Note: "-" indicates not detected.

[0097] As shown in Table 3, the volatile components with the highest relative content in pickled mustard greens are esters, followed by acids and alcohols. Furthermore, the amount of volatile substances in pickled mustard greens with added Polygonatum stem and leaf fermentation liquid (Example 1) is significantly higher than that in Comparative Example 1, proving that adding Polygonatum stem and leaf fermentation liquid during the pickling process of mustard greens is beneficial to improving the flavor of the pickled products.

[0098] Experimental Example 5: Determination of Nitrite Content in Pickled Mustard Greens

[0099] The determination of nitrite residue shall be performed according to the spectrophotometric method in GB 5009.33-2016:

[0100] Weigh approximately 5g of the minced homogenized sample, add saturated borax solution, and heat in a boiling water bath at 95℃ for 15 minutes. After cooling to room temperature, precipitate the protein with potassium ferrocyanide and zinc acetate solution. Under weakly acidic conditions, nitrite in the test solution is diazotized with p-aminobenzenesulfonic acid and then coupled with naphthylethylenediamine hydrochloride to form a purple-red azo dye. Measure the absorbance at a wavelength of 538nm, plot a standard curve, and compare the results. Distilled water is used as a blank control.

[0101] The results are as follows Figure 4 As shown, compared with commercially available pickled mustard greens, the nitrite content of the pickled mustard greens prepared in Examples 1-2 and Comparative Examples 1-2 was lower, and the nitrite content of Examples 1-2 was even lower than that of Comparative Examples 1-2, proving that adding Polygonatum sibiricum stem and leaf fermentation liquid during the pickling process of mustard greens is beneficial to reducing the nitrite content of the pickled products.

[0102] The reasons for the decrease in nitrite content may include the following:

[0103] (1) Microbial action: The fermentation broth of Polygonatum stems and leaves may contain microorganisms that can degrade nitrates. These microorganisms consume nitrates during fermentation and convert them into other substances, thereby reducing the content of nitrites.

[0104] (2) Antioxidant effect: The fermentation broth of Polygonatum stems and leaves has the ability to scavenge free radicals, thereby inhibiting the formation of nitrite;

[0105] (3) Inhibition of enzyme activity: Nitrate reductase is the key enzyme that leads to the formation of nitrite. The metabolites produced after the fermentation of Polygonatum stems and leaves may inhibit nitrate reductase in mustard, thereby reducing the formation of nitrite.

[0106] Obviously, the above embodiments are merely illustrative examples for clear explanation and are not intended to limit the implementation. Those skilled in the art will recognize that other variations or modifications can be made based on the above description. It is neither necessary nor possible to exhaustively list all possible implementations here. However, obvious variations or modifications derived therefrom are still within the scope of protection of this invention.

Claims

1. A polygonum sibiricum stem and leaf fermentation liquor for pickling vegetables, characterized by, The fermentation liquor is prepared by using stem and leaf of Polygonatum sibiricum as fermentation raw material, and Bacillus lactic as fermentation strain, and is obtained by sealed fermentation, beating, centrifugation and taking supernatant, The raw materials for preparing the fermented liquid of the stem and leaf of Polygonatum sibiricum include, in parts by weight, 150-300 parts of stem and leaf of Polygonatum sibiricum, 7.5-15 parts of glucose, and 0.15-0.3 parts of Bacillus lactic bacteria powder; the viable bacterial count in the Bacillus lactic bacteria powder is 10 12 cfu / g.

2. The stem and leaf of Polygonatum sibiricum fermentation liquor for pickling vegetables according to claim 1, characterized in that, The stem and leaf of Polygonatum sibiricum is the aerial stem and leaf of Polygonatum sibiricum collected in June and July; The Bacillus lactic is Bacillus lactic DU-106; The raw materials for preparing the stem and leaf of Polygonatum sibiricum fermentation liquor include stem and leaf of Polygonatum sibiricum 230-280 parts, glucose 10-13 parts, and Bacillus lactic bacterial powder 0.2-0.3 parts by weight.

3. The polygonum sibiricum reed leaf fermentation liquid for pickling vegetables according to claim 1, characterized in that, The raw materials for preparing the stem and leaf of Polygonatum sibiricum fermentation liquor include stem and leaf of Polygonatum sibiricum 250 parts, glucose 12.5 parts, and Bacillus lactic bacterial powder 0.25 parts by weight.

4. The preparation method of the fermented liquid of the stems and leaves of Polygonatum sibiricum used for pickling vegetables according to any one of claims 1-3, characterized in that, The method comprises the following steps: (1) Dissolve glucose in purified water, sterilize to obtain sterile glucose aqueous solution; (2) Activate Bacillus lactic bacterial powder to obtain activated bacterial solution; (3) Mix stem and leaf of Polygonatum sibiricum, sterile glucose aqueous solution, activated bacterial solution and sterile purified water, seal and ferment to obtain fermented stem and leaf of Polygonatum sibiricum and fermentation liquor; (4) Select fresh and tender fermented stem and leaf of Polygonatum sibiricum, beat the stem and leaf and fermentation liquor together, centrifuge to take supernatant, and the stem and leaf of Polygonatum sibiricum fermentation liquor for pickling vegetables is obtained.

5. The preparation method of the stem and leaf of Polygonatum sibiricum fermentation liquor for pickling vegetables according to claim 4, characterized in that, In step (1), the mass-volume ratio of glucose to purified water is 1:1-2 g / mL, and the sterilization condition is 115 ℃ for 10 min; In step (2), the Bacillus lactic bacterial powder is activated with sterile normal saline, and the mass-volume ratio of bacterial powder to sterile normal saline is 0.1-0.3:100 g / mL; In step (3), the mass-volume ratio of stem and leaf of Polygonatum sibiricum to sterile purified water is 1-2:2-4 g / mL, and the sealed fermentation condition is temperature 25-37 ℃, shaking speed 500-1000 rpm, and time 5-7 d.

6. The method of claim 4, wherein the preparation of the fermented juice of the stems and leaves of Polygonatum odoratum used for pickling vegetables is characterized by, In step (3), the sealed fermentation condition is temperature 35-37 ℃, shaking speed 800-1000 rpm, and time 6-7 d.

7. The stem and leaf of Polygonatum sibiricum fermentation liquor for pickling vegetables according to any one of claims 1-3 or the stem and leaf of Polygonatum sibiricum fermentation liquor obtained by the preparation method according to any one of claims 4-6 is applied to pickling vegetables.

8. A mustard pickle, characterized by, The raw materials include the stem and leaf of Polygonatum sibiricum fermentation liquor for pickling vegetables according to any one of claims 1-3 or the stem and leaf of Polygonatum sibiricum fermentation liquor obtained by the preparation method according to any one of claims 4-6, The mustard pickle is prepared by using mustard as fermentation raw material, using Bacillus lactic as fermentation strain, using the stem and leaf of Polygonatum sibiricum fermentation liquor as culture medium, and through sealed fermentation, The raw materials for preparing the mustard pickle include 700-1000 parts of mustard, 21-50 parts of glucose, 0.35-0.5 parts of Bacillus lactic bacteria powder, and 800-900 parts of rhizoma polygonati stem and leaf fermentation liquor, wherein the viable bacterial count in the Bacillus lactic bacteria powder is 10 12 cfu / g.

9. The mustard pickle according to claim 8, characterized in that, The mass ratio of the mustard to the stem and leaf of Polygonatum sibiricum fermentation liquor is 8.3:8.6-8.7; The mustard is obtained by cleaning fresh mustard and drying the excess water, or is obtained by cleaning fresh mustard, blanching in boiling water for 5 s, and then drying the excess water.

10. The mustard pickle product of claim 8, wherein, The raw materials for preparing the mustard pickle include 800-900 parts of mustard, 40-50 parts of glucose, 0.4-0.5 parts of Bacillus lactic bacteria powder and 850-870 parts of fermented liquid of rhizoma polygonati stem and leaf, by weight.

11. The mustard pickle according to claim 8, characterized in that, The raw materials for preparing the mustard pickle include 830 parts of mustard, 41-42 parts of glucose, 0.4-0.5 parts of Bacillus lactic bacteria powder and 862-863 parts of fermented liquid of rhizoma polygonati stem and leaf, by weight. The Bacillus lactic bacteria is Bacillus lactic DU-106.

12. A process for the preparation of a mustard pickle product as claimed in any one of claims 8 to 11 characterised in that, The method comprises the following steps: (1) dissolving glucose in purified water, sterilizing to obtain a sterile glucose aqueous solution; (2) activating Bacillus lactic bacteria powder to obtain an activated bacteria solution; (3) mixing mustard, the sterile glucose aqueous solution, the activated bacteria solution, fermented liquid of rhizoma polygonati stem and leaf and sterile purified water, and sealing for fermentation to obtain the mustard pickle.

13. The method for preparing the mustard pickle according to claim 12, characterized in that, In step (1), the mass-volume ratio of glucose to purified water is 1:1-2 g / mL, and the sterilization condition is 115 ℃ for 10 min; In step (2), the Bacillus lactic bacteria powder is activated with sterile normal saline, and the mass-volume ratio of the bacteria powder to sterile normal saline is 0.1-0.3:100 g / mL; In step (3), the mass-volume ratio of mustard to sterile purified water is 8-10:1 g / mL, and the sealing fermentation condition is 25-37 ℃, a shaking rate of 500-1000 rpm and a time of 5-7 d.

14. The method of claim 12, wherein the mustard pickle is prepared by the steps of: In step (3), the sealing fermentation condition is 35-37 ℃, a shaking rate of 800-1000 rpm and a time of 6-7 d. ​

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