A bagged bamboo shoot without hydrochloric acid and its preparation method

Abstract

The present invention belongs to the field of fermented foods and discloses a preparation method of bagged pickled bamboo shoots without hydrochloric acid. After blanching and sterilizing, the bamboo shoots are added to a salt-free soaking solution, and a compound bacterial solution composed of Lactobacillus fermentum and Lactobacillus paracasei is inoculated; the compound bacterial solution is equivalent to 1-10 wt% of the weight of the bamboo shoots; the compound bacterial solution contains viable bacteria of 1×10⁹-4×10⁹ CFU / g. The bagged pickled bamboo shoots without hydrochloric acid are fermented with Lactobacillus fermentum and Lactobacillus paracasei, and can ferment the bamboo shoots into pickled bamboo shoots with a sour and crispy taste within 4 days. The pickled bamboo shoots have no odor and retain the aroma of fresh bamboo shoots. The product quality is stable, the safety is high, and no nitrite is detected.

Description

Technical Field

[0001] The present invention relates to the field of fermented foods, and specifically to a bagged pickled bamboo shoots without hydrochloric acid and a preparation method thereof. Background Art

[0002] Bamboo shoots, the young buds of bamboo, are also called bamboo shoots. Bamboo shoots are known as "mountain delicacies in cold regions" and contain a variety of nutrients such as high protein, low fat, carbohydrates, calcium, phosphorus, iron, carotene, VC, VB, and dietary fiber. However, the harvesting season of bamboo shoots is very concentrated and extremely short. If the harvested bamboo shoots cannot be processed immediately, they are not only prone to aging but also prone to rotting. Lactobacilli play an important role in the fermentation of bamboo shoots, such as improving the nutritional value of bamboo shoot products, enhancing the flavor of bamboo shoot products, preventing spoilage, extending the shelf life, and enhancing the health benefits of bamboo shoot products.

[0003] Currently, the vast majority of fermented pickled bamboo shoots adopt traditional production processes. The production method is to put the harvested bamboo shoots into a large plastic basin and add a large amount of salt for natural fermentation without inoculating lactobacilli. It mainly relies on the natural fermentation of lactobacilli existing in bamboo shoots, water, and air to produce lactic acid to make the bamboo shoots sour, and there is no need to control the temperature. After fermentation is complete, the bamboo shoots are fished out from the large fermentation basin and then packed into food-grade plastic bags, and sold after pasteurization or without pasteurization. This traditional method requires a large number of plastic fermentation basins. Since no lactobacilli are inoculated and the fermentation temperature is not controlled, it is completely natural fermentation. The product production cycle is long (2 - 3 months), the output is low, the product quality is unstable, the contamination of miscellaneous bacteria is serious, there is a strong stench, it is not easy to preserve, and there are many soft bamboo shoot tissues. Moreover, a large number of plastic fermentation basins are required, which cover a large area, require a large equipment investment, and after fermentation, the pickled bamboo shoots need to be repacked into plastic bags again, and the process is cumbersome.

[0004] To solve the above problems, CN113892609B discloses a pickling method for improving the quality of Liuzhou pickled bamboo shoots, and the method includes the following steps:

[0005] (1) Pretreatment of bamboo shoots: Peel and remove the skin of fresh big-head bamboo shoots to obtain bamboo shoot flesh, clean the burrs of the bamboo shoot flesh, wash it, and set aside;

[0006] (2) Treatment of pickling containers: Check the tightness of the containers, after checking, wash them clean, dry them in the sun, and set aside;

[0007] (3) Pickling: Cut the bamboo shoot meat into pieces suitable for the pickling container, blanch it in boiling water for 5 - 8 min, take out the bamboo shoot meat and cool it to room temperature. Then tightly put the bamboo shoot meat into the pickling container, add sterilized water to cover the bamboo shoot meat, do not add salt, inoculate the activated Lactobacillus paracasei MCC1849 bacterial liquid. The inoculation amount of Lactobacillus paracasei MCC1849 is 0.8% - 2%. Seal the container mouth, avoid light, and ferment at 20 - 26 °C for 14 - 21 days to obtain salt - free pickled bamboo shoots.

[0008] The problem with this method is that the fermentation time is too long. Summary of the Invention

[0009] The purpose of the present invention is to provide a bagged salt - free pickled bamboo shoot. This bagged salt - free pickled bamboo shoot is fermented with Lactobacillus fermentum and Lactobacillus paracasei, and can ferment bamboo shoots into pickled bamboo shoots with a sour and crispy taste within 4 days. The pickled bamboo shoots have no bad smell, retain the aroma of fresh bamboo shoots, the product quality is stable, the safety is high, and no nitrite is detected.

[0010] Meanwhile, the present invention also provides a preparation method of this pickled bamboo shoot.

[0011] To achieve the above - mentioned purpose, the present invention provides the following technical solutions:

[0012] A preparation method of a bagged salt - free pickled bamboo shoot, adding blanched and sterilized bamboo shoots into a salt - free soaking solution, and inoculating a composite bacterial liquid composed of Lactobacillus fermentum and Lactobacillus paracasei; the composite bacterial liquid is equivalent to 1 - 10 wt% of the weight of the bamboo shoots;

[0013] The composite bacterial liquid contains 1×10 9 ~4×10 9 CFU / g of viable bacteria;

[0014] The Lactobacillus fermentum is Lactobacillus fermentum LF028 provided by Tianjin Xiaowei Biotechnology Co., Ltd.

[0015] The preservation number of the Lactobacillus paracasei is CGMCC NO.22831, and the preservation unit is: China General Microbiological Culture Collection Center.

[0016] In the above - mentioned preparation method of the bagged salt - free pickled bamboo shoot, the salt - free soaking solution contains 2 - 4 parts by weight of white granulated sugar, 0.03 - 0.5 parts by weight of calcium chloride, and 15 - 30 parts by weight of water.

[0017] In the above preparation method of bagged salt-free pickled bamboo shoots, the salt-free soaking solution further contains one or a combination of bone marrow protein powder, yeast extract, monosodium glutamate, vitamin C, pickled peppers, millet peppers, Chinese prickly ash, citric acid, 6° rice vinegar, disodium 5'-ribonucleotide, calcium chloride, fish sauce, ginger, garlic, and pickled pepper essence.

[0018] The above bone marrow protein powder, yeast extract, monosodium glutamate, vitamin C, pickled peppers, millet peppers, Chinese prickly ash, citric acid, 6° rice vinegar, disodium 5'-ribonucleotide, calcium chloride, fish sauce, ginger, garlic, and pickled pepper essence are flavoring agents. According to customer needs, salt can also be added optionally.

[0019] In the above preparation method of bagged salt-free pickled bamboo shoots, the salt-free soaking solution is 10-50% of the weight of the bamboo shoots.

[0020] In the above preparation method of bagged salt-free pickled bamboo shoots, the preparation method of the compound bacterial liquid is as follows:

[0021] Weigh 1-5 g of granulated sugar, 1-5 g of edible glucose, 1-5 g of yeast powder, 1-5 g of bone marrow protein powder, 0.1-0.5 g of sodium dihydrogen phosphate, and 80-95 g of water respectively to prepare a culture medium;

[0022] Heat the culture medium to boiling, keep it for 5-20 min, and cool it to room temperature;

[0023] Weigh 0.1-2 g of bacterial powder; put the bacterial powder into the culture medium, mix evenly, put it into a high-barrier bag, exhaust the air and seal it, and put it into an incubator at 36°C for 5-48 h; the weight ratio of Lactobacillus fermentum to Lactobacillus paracasei in the bacterial powder is 1:0.5-2.

[0024] In the above preparation method of bagged salt-free pickled bamboo shoots, the composition of the culture medium is: 1.5 g of granulated sugar, 1.5 g of edible glucose, 1.5 g of yeast powder, 1.5 g of bone marrow protein powder, 0.2 g of sodium dihydrogen phosphate, and 93.3 g of water.

[0025] In the above preparation method of bagged salt-free pickled bamboo shoots, after the air is removed from the bagged salt-free pickled bamboo shoots and bagged, under the condition of 20-33°C, the fermentation time of 96-120 hours can reach the edible standard.

[0026] Meanwhile, the present invention also discloses a bagged salt-free pickled bamboo shoot, which is prepared by using any one of the above methods.

[0027] Compared with the prior art, the beneficial effects of the present invention are:

[0028] The pickled bamboo shoots have no stench and retain the aroma of fresh bamboo shoots. The product quality is stable and the safety is high; the nitrite detection result is 0;

[0029] Inoculate pure compound strains, change from the original high-salt fermentation of 6-8% to salt-free or low-salt fermentation, shorten the fermentation cycle, and it can be eaten after 4 days of fermentation;

[0030] Add calcium chloride or calcium carbonate to the nutritional fermentation broth formula to keep the bamboo shoots crispy, prevent the bamboo shoot tissue from becoming soft during fermentation and long-term storage, and affect the appearance and taste;

[0031] Add flavor substances to the flavoring liquid formula. These substances can not only be used as nutritional components for lactic acid bacteria fermentation, but also increase the salty / sweet / fresh / sour flavors, making the product taste better;

[0032] Adopt bagged fermentation, which can enable the product to be stored for a long time at room temperature, and the product has a long shelf life, up to more than one year.

[0033] Adopt bagged packaging and fermentation. The product can ferment during transportation after packaging and reach the sales standard when it arrives at the mall. There is no need for the factory fermentation process, which can improve the delivery speed of goods. Description of the drawings

[0034] Figure 1 It is a product photo of the present invention. Detailed implementation manners

[0035] Next, in combination with the embodiments of the present invention, the technical solutions of the present invention will be clearly and completely described. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0036] Description of raw material sources:

[0037] The Lactobacillus fermentum is Lactobacillus fermentum LF028; the corresponding patent number is CN202210216462.1, a Lactobacillus fermentum LF028 with hypoglycemic effect and its application;

[0038] The preservation number of Lactobacillus paracasei is CGMCC NO.22831, and the preservation unit is: China General Microbiological Culture Collection Center.

[0039] The above two strains of bacteria are both provided by the supplier Tianjin Xiaowei Biotechnology Co., Ltd.

[0040] The first part: Preparation of bacterial liquid

[0041] Example 1

[0042] Weigh 1 g of white granulated sugar, 5 g of edible glucose, 1 g of yeast powder, 5 g of bone marrow protein powder, 0.1 g of sodium dihydrogen phosphate, and 87.9 g of water respectively to prepare a culture medium;

[0043] Heat the culture medium to boiling, maintain for 10 min, and cool to room temperature;

[0044] Weigh 0.5 g of bacterial powder (the weight ratio of Lactobacillus fermentum to Lactobacillus paracasei is 1:0.5); put the bacterial powder into the culture medium, mix evenly, put it into a high-barrier bag, exhaust the air and seal it, and place it in an incubator at 36 °C for 36 h. It is measured that the bacterial liquid contains about 2×10 9 CFU / g.

[0045] The bacterial liquid obtained by culturing in Example 1 is bacterial liquid 1.

[0046] Example 2

[0047] Weigh 1.5 g of granulated sugar, 1.5 g of edible glucose, 1.5 g of yeast powder, 1.5 g of bone marrow protein powder, 0.2 g of sodium dihydrogen phosphate, and 93.3 g of water respectively to prepare the culture medium;

[0048] Heat the culture medium to boiling, maintain for 10 min, and cool to room temperature;

[0049] Weigh 1 g of bacterial powder (the weight ratio of Lactobacillus fermentum to Lactobacillus paracasei is 1:1); put the bacterial powder into the culture medium, mix evenly, put it into a high-barrier bag, exhaust the air and seal it, and place it in an incubator at 36 °C for 24 h. It is measured that the bacterial liquid contains about 3.1×10 9 CFU / g.

[0050] The bacterial liquid obtained by culturing in Example 2 is bacterial liquid 2.

[0051] Example 3

[0052] Weigh 5 g of granulated sugar, 1 g of edible glucose, 5 g of yeast powder, 1 g of bone marrow protein powder, 0.5 of sodium dihydrogen phosphate, and 87.5 g of water respectively to prepare the culture medium;

[0053] Heat the culture medium to boiling, maintain for 10 min, and cool to room temperature;

[0054] Weigh 0.25 g of bacterial powder (the weight ratio of Lactobacillus fermentum to Lactobacillus paracasei is 1:0.5); put the bacterial powder into the culture medium, mix evenly, put it into a high-barrier bag, exhaust the air and seal it, and place it in an incubator at 36 °C for 48 h. It is measured that the bacterial liquid contains about 2.2×10 9 CFU / g.

[0055] The bacterial liquid obtained by culturing in Example 3 is bacterial liquid 3.

[0056] Example 4

[0057] Basically the same as Example 2, except that the bacterial powder is Lactobacillus fermentum, and the bacterial liquid obtained in Example 4 is Bacterial Liquid 4.

[0058] Example 5

[0059] Basically the same as Example 2, except that the bacterial powder is Lactobacillus paracasei, and the bacterial liquid obtained in Example 5 is Bacterial Liquid 5.

[0060] Preparation of the second part of the salt-free soaking solution

[0061] Example 6

[0062] Take 2 parts by weight of granulated sugar, 0.5 part by weight of calcium chloride, and 27.5 parts by weight of water, mix them evenly to obtain the salt-free soaking solution 1.

[0063] Example 7

[0064] Take 4 parts by weight of granulated sugar, 0.05 part by weight of calcium chloride, and 25.95 parts by weight of water, mix them evenly to obtain the salt-free soaking solution 2.

[0065] Example 8

[0066] Take 3 parts by weight of granulated sugar, 0.2 part by weight of calcium chloride, and 26.8 parts by weight of water, mix them evenly to obtain the salt-free soaking solution 3.

[0067] Example 9

[0068] Take 3 parts by weight of granulated sugar and 27 parts by weight of water, mix them evenly to obtain the salt-free soaking solution 4.

[0069] Preparation of the third part of the bagged pickled bamboo shoots

[0070] 3.1 Preparation of bamboo shoots

[0071] Washing and shaping: Remove the bamboo shoot shells from the fresh bamboo shoots, wash them clean, and cut the bamboo shoots into filaments, slices, dices or blocks using a vegetable cutter according to the requirements of the end products to be processed;

[0072] Blanching, enzyme inactivation and sterilization: Put the cut bamboo shoots into a cleaning machine for deep cleaning, and then put them into boiling water at 95°C for 2 minutes;

[0073] Cooling: Immediately put the cooked bamboo shoots into a pure water tank and cool them to room temperature for standby.

[0074] 3.2 Bagging

[0075] Add 100 g of bamboo shoots to the packaging bag, then inject the salt-free soaking solution, and finally add the bacterial liquid, exhaust the air and seal the bag.

[0076] The specific formula is as follows in Table 1:

[0077] Table 1 Formula Table

[0078]

[0079] Place the above product under the condition of 25±3°C for 4 days of fermentation, and open it for detection after the fermentation ends;

[0080] The test results are shown in Table 2 below;

[0081] Table 2 Test Results

[0082]

[0083]

[0084] Result analysis:

[0085] 1. It can be seen from Examples 1-3 that the fermentation method and product packaging method of the present invention, together with anaerobic fermentation of complex bacteria, can prepare pickled bamboo shoots with strong flavor, short fermentation time, low pH, and rich in amino acids and organic acids.

[0086] 2. It can be seen from Example 4 that after the lack of calcium chloride, the taste of pickled bamboo shoots is greatly reduced, and calcium chloride has a certain impact on the content of total acid and organic acids.

[0087] 3. It can be seen from Examples 5 and 6 that if only Lactobacillus paracasei is used, qualified pickled bamboo shoots cannot be fermented within 4 days, the fermentation speed is too slow, the content of total acid, organic acids and amino acids is too low, which is a sign of no repeated fermentation; if only Lactobacillus fermentum is used, the authentic fermented sour taste cannot be formed, the total acid content is low and the taste is soft.

[0088] Appendix Figure 1 It is a photo of the sold product of the present invention.

[0089] For those skilled in the art, it is obvious that the present invention is not limited to the details of the above exemplary embodiments, and can be implemented in other specific forms without departing from the spirit or basic characteristics of the present invention. Therefore, from any point of view, the embodiments should be regarded as exemplary and non-limiting. The scope of the present invention is defined by the appended claims rather than the above description. Therefore, all changes falling within the meaning and scope of the equivalent elements of the claims are intended to be included in the present invention. Any reference signs in the claims should not be regarded as limiting the claimed rights.

Claims

1. A preparation method of bagged bamboo shoots without hydrochloric acid, characterized in that, The blanched and sterilized bamboo shoots are added into a salt-free soaking solution, and a composite bacterial solution consisting of fermented Lactobacillus and paracasei is inoculated; The preparation method of the composite bacterial liquid is as follows: Weigh 1-5 g of white sugar, 1-5 g of edible glucose, 1-5 g of yeast powder, 1-5 g of bone marrow protein powder, 0.1-0.5 g of sodium dihydrogen phosphate, and 80-95 g of water to prepare a culture medium; Heat the culture medium to boiling, keep it for 5 to 20 minutes, and cool it to room temperature; Weigh 0.1-2 g of bacterial powder; add the bacterial powder to the culture medium, mix evenly, put it into a high-barrier bag, exhaust all air and seal it, and place it in a 36°C incubator for 5-48 hours; The composite bacterial liquid is equivalent to 1-10wt% of the weight of the bamboo shoots; the weight ratio of Lactobacillus fermentum and Lactobacillus paracasei in the bacterial powder is 1:0.5-2; The composite bacterial liquid contains 1*10 9 ~4*10 9 CFU / g of viable bacteria; The fermented lactobacillus is Lactobacillus fermented LF028 provided by Tianjin Xiaowei Biotechnology Co., Ltd. The Lactobacillus paracasei ( Lactobacillus paracasei ) has a deposit number of CGMCC NO. 22831, and the depositary institution is: China General Microbiological Culture Collection Center.

2. The preparation method of bagged bamboo shoots without hydrochloric acid according to claim 1, wherein, The salt-free soaking liquid contains 2 to 4 parts by weight of white sugar, 0.03 to 0.5 parts by weight of calcium chloride and 15 to 30 parts by weight of water.

3. The preparation method of the bagged bamboo shoots without hydrochloric acid according to claim 2, characterized in that, The salt-free soaking liquid also contains one or more combinations of bone marrow protein powder, yeast extract, monosodium glutamate, vitamin C, pickled pepper, chili pepper, prickly ash, citric acid, 6° rice vinegar, 5'-flavor nucleotide disodium, calcium chloride, fish sauce, ginger, garlic, and pickled pepper essence.

4. The preparation method of the bagged bamboo shoots without hydrochloric acid according to claim 2, characterized in that, The salt-free soaking liquid is equivalent to 10-50% of the weight of the bamboo shoots.

5. The preparation method of bagged bamboo shoots without hydrochloric acid according to claim 1, characterized in that, The composition of the culture medium is: 1.5 g of white sugar, 1.5 g of edible glucose, 1.5 g of yeast powder, 1.5 g of bone marrow protein powder, 0.2 g of sodium dihydrogen phosphate, and 93.3 g of water.

6. The preparation method of bagged bamboo shoots without hydrochloric acid according to claim 1, characterized in that, The bagged bamboo shoots without hydrochloric acid can reach the edible standard after the air is removed and the bamboo shoots are fermented for 96 to 120 hours at 20 to 33° C.

7. A bagged bamboo shoot without hydrochloric acid, characterized in that, The method is prepared by any one of claims 1 to 6.

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