High-acid low-salt dendrocalamus latiflorus and preparation method thereof

Abstract

The invention belongs to the field of sour bamboo shoots, and discloses a preparation method of high-acid low-salt dendrocalamus latiflorus, which comprises the following steps: step 1, cutting dendrocalamus latiflorus into strips, blanching, sterilizing, adding into a high-salt soaking solution, inoculating with a first compound bacteria solution, and carrying out anaerobic fermentation for 3-6 days; step 2, emptying the liquid in the step 1, supplementing a low-salt soaking solution, inoculating a second compound bacteria solution, and carrying out anaerobic fermentation for 3-10 days; the high-salt soaking solution contains 5-10 wt% of sodium chloride; the low-salt soaking solution contains 1-2wt% of sodium chloride. According to the method, a secondary fermentation technology is adopted, different commercial strains are used for fermentation under high-salt and low-salt conditions, debitterizing is carried out under the high-salt condition, flavor enhancement is carried out under the low-salt condition, and the sour bamboo shoots which are free of bitter taste and odor, high in acidity and good in flavor are obtained. Meanwhile, the invention further provides the sour bamboo shoots obtained based on the method.

Description

Technical Field

[0001] The invention relates to the field of sour bamboo shoots, in particular to high-acid and low-salt bamboo shoots and a preparation method thereof. Background Art

[0002] There are two stubborn problems in the fermentation process of sour bamboo shoots: bitterness and odor. In bamboo shoots, the sources of bitterness are oxalic acid and aromatic amino acids; one of the sources of odor is p-cresol produced by the decomposition of aromatic amino acids by fermentation bacteria.

[0003] In the traditional preparation process of bamboo shoots, the method of debittering is long-term soaking or high-salt soaking to debitter. The sour bamboo shoots obtained by this debittering method have the problems of long debittering time and incomplete debittering.

[0004] Anaerobic fermentation using lactic acid bacteria is a common method for preparing sour bamboo shoots, such as "Analysis of Texture Changes during Fermentation of Bamboo Shoots under Different Treatment Methods", Food and Fermentation Industry Magazine, written by Li Mei et al.; publication number CN117581959A, the subject is a patent application for a method for removing bitterness from bamboo shoots.

[0005] During the production process, we verified that blanching combined with lactic acid fermentation can control bitterness and reduce odor.

[0006] However, its control over the bitter taste has not yet reached the desired level. At the same time, we also hope to further improve the flavor of the sour bamboo shoots.

[0007] Therefore, the technical problem to be solved in this case is: how to further reduce the bitterness of sour bamboo shoots, reduce the odor of sour bamboo shoots and improve the flavor of sour bamboo shoots. Summary of the invention

[0008] The object of the present invention is to provide a method for preparing high-acid and low-salt bamboo shoots. The method adopts secondary fermentation technology, uses different commercial strains to ferment under high-salt and low-salt conditions, removes bitterness under high-salt conditions, and enhances flavor under low-salt conditions, thereby obtaining sour bamboo shoots without bitterness or odor and with high acidity and good flavor.

[0009] Meanwhile, the invention also provides sour bamboo shoots obtained based on the method.

[0010] To achieve the above object, the present invention provides the following technical solutions:

[0011] A method for preparing high-acid and low-salt bamboo shoots comprises the following steps:

[0012] Step 1: Cut the bamboo shoots into strips, blanch and sterilize them, add them into a high-salt soaking solution, inoculate the first composite bacterial solution, and perform anaerobically fermentation for 3 to 6 days;

[0013] Step 2: After draining the liquid in step 1, add low-salt soaking liquid, inoculate the second composite bacterial liquid, and perform anaerobic fermentation for 3 to 10 days;

[0014] The high-salt soaking solution contains 5-10wt% sodium chloride;

[0015] The low-salt soaking solution contains 1-2 wt% sodium chloride;

[0016] The first composite bacterial liquid is obtained by activating Angel yogurt fermentation bacteria type 4 as raw materials;

[0017] The first composite bacterial liquid is obtained by activating Angel yogurt fermentation bacteria type 26 as raw materials.

[0018] Angel Yogurt Fermented Bacteria 4-Bacteria Product (Specification: 1g / bag) contains Streptococcus salivarius thermophilus subsp., Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis subsp. lactis, and Bifidobacterium animalis subsp. lactis. These four bacteria can quickly ferment bamboo shoots in high salt conditions, dissolving and decomposing bitter substances.

[0019] Angel yogurt fermentation bacteria 26 bacteria type products (specification: 1g / bag) contain Streptococcus salivarius thermophilus subspecies, Lactobacillus delbrueckii subspecies bulgaricus, Bifidobacterium longum long subspecies, Bifidobacterium animalis lactis subspecies, Bifidobacterium breve Bifidobacterium longum infantis subspecies, Bifidobacterium adolescentis, Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus reuteri mucus, Lactobacillus plantarum, Lactobacillus casei bifidum, fermented mucus lactobacillus, Lactobacillus helveticus, Lactobacillus paracasei, Lactobacillus johnsonii, Lactobacillus formatus, Lactobacillus crispatus, Lactobacillus salivarius Lactococcus lactis subspecies lactis, Lactococcus cremoris, Leuconostoc mesenteroides subspecies mesenteroides, Lactobacillus sake, Pediococcus acidilactici, Pediococcus pentosaceus. Above-mentioned 26 bacteria type products further ferment sour bamboo shoots, promote the protein inside the sour bamboo shoots to transform, obtain a variety of different types of flavor amino acids, aldehydes, esters, etc., improve the local flavor of sour bamboo shoots, and at the same time, it can further reduce the acidity of the sour bamboo shoot product.

[0020] In the above-mentioned method for preparing high-acid and low-salt bamboo shoots, the weight ratio of the bamboo shoots to the high-salt soaking solution is 0.8-1.0:1; the weight ratio of the bamboo shoots to the low-salt soaking solution is 0.8-1.0:1.

[0021] In the above-mentioned method for preparing high-acid and low-salt bamboo shoots, the preparation method of the first composite bacterial liquid is:

[0022] The raw materials are placed on MRS culture medium for activation for 24 to 48 hours, centrifuged and the supernatant is discarded, and sterile water or physiological saline is added.

[0023] In the above-mentioned method for preparing high-acid and low-salt bamboo shoots, 0.5-2 g of Angel Yogurt Fermentation Bacteria Type 4 raw materials are used per kilogram of sour bamboo shoots, and 0.5-2 g of Angel Yogurt Fermentation Bacteria Type 26 raw materials are used per kilogram of sour bamboo shoots.

[0024] In the above-mentioned high-acid and low-salt bamboo shoot preparation method, the high-salt soaking liquid contains 6-8wt% sodium chloride;

[0025] The low-salt soaking solution contains 1.2-1.8 wt % of sodium chloride.

[0026] In the above-mentioned high-acid and low-salt bamboo shoot preparation method, the low-salt soaking liquid also contains non-salt seasonings. The seasonings can be materials such as prickly ash and chili peppers, and the present invention does not impose too many restrictions on this.

[0027] In the above-mentioned method for preparing high-acid and low-salt bamboo shoots, the fermentation time of step 1 is 3 to 4 days, and the fermentation time of step 2 is 5 to 10 days.

[0028] In addition, the present invention also provides a high-acid and low-salt bamboo shoot, which is prepared by the method as described above.

[0029] Compared with the prior art, the present invention has the following beneficial effects:

[0030] The invention adopts secondary fermentation technology, uses different commercial strains to ferment under high-salt and low-salt conditions, removes bitterness under high-salt conditions, and enhances flavor under low-salt conditions, thereby obtaining sour bamboo shoots without bitterness and odor and with high acidity and good flavor. DETAILED DESCRIPTION

[0031] The technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0032] Example 1

[0033] Step 1: Cut the bamboo shoots into strips, blanch and sterilize them, add them into a high-salt soaking solution, inoculate the first composite bacterial solution, and perform anaerobically fermentation for 4 days;

[0034] The blanching is performed in boiling water for 8 minutes, and in conventional operation, the blanching time can be selected to be 5 to 10 minutes; the anaerobic fermentation is performed at room temperature; the weight ratio of the high-salt soaking liquid to the bamboo shoots is 1:1; one pack of Angel yogurt fermentation bacteria 4-type product is used per kilogram of bamboo shoots, and the content is 1g; the high-salt soaking liquid contains 8wt% of sodium chloride;

[0035] The production method of the first composite bacterial liquid is as follows: the raw material is placed on an MRS medium for activation at room temperature for 48 hours, centrifuged and the supernatant is discarded, and sterile water or physiological saline is added. After testing, the concentration of viable bacteria is about 10 6 CFU / ml.

[0036] Step 2: After draining the liquid in step 1, add low-salt soaking liquid, inoculate the second composite bacterial liquid, and perform anaerobic fermentation for 8 days;

[0037] The weight ratio of the low-salt soaking liquid and the bamboo shoots is 1:1; the preparation method of the second composite bacterial liquid is the same as the first composite bacterial liquid, except that Angel yogurt fermentation bacteria 26 type product (1g / kg bamboo shoots) is used; the sodium chloride concentration of the low-salt soaking liquid is 1wt%; and the fermentation temperature is room temperature.

[0038] The above products can be directly packaged in a solid-liquid mixed form without sterilization, so that the products can continue to ferment anaerobicly in the package to improve the flavor; they can also be sold to consumers for ready-to-eat after sterilization.

[0039] Example 2

[0040] Step 1: Cut the bamboo shoots into strips, blanch and sterilize them, add them into a high-salt soaking solution, inoculate the first composite bacterial solution, and perform anaerobically fermentation for 3 days;

[0041] The blanching process is performed by boiling water for 8 minutes, and in conventional operation, the blanching time can be selected to be 5 to 10 minutes; the anaerobic fermentation is performed at room temperature; the weight ratio of the high-salt soaking liquid to the bamboo shoots is 0.9:1; one pack of Angel yogurt fermentation bacteria 4-type product is used per kilogram of bamboo shoots, and the content is 1g; the high-salt soaking liquid contains 8wt% of sodium chloride;

[0042] The production method of the first composite bacterial liquid is as follows: the raw materials are placed on MRS culture medium for activation at room temperature for 48 hours, centrifuged and the supernatant is discarded, and sterile water or physiological saline is added. After testing, the concentration of viable bacteria is approximately 10 6 CFU / ml.

[0043] Step 2: After draining the liquid in step 1, add low-salt soaking liquid, inoculate the second composite bacterial liquid, and perform anaerobic fermentation for 3 days;

[0044] The weight ratio of the low-salt soaking liquid to the bamboo shoots is 0.9:1; the preparation method of the second composite bacterial liquid is the same as the first composite bacterial liquid, except that Angel yogurt fermentation bacteria 26 type product (1g / kg bamboo shoots) is used; the sodium chloride concentration of the low-salt soaking liquid is 1wt%; and the fermentation temperature is room temperature.

[0045] Example 3

[0046] Step 1: Cut the bamboo shoots into strips, blanch and sterilize them, add them into a high-salt soaking solution, inoculate the first composite bacterial solution, and perform anaerobically fermentation for 6 days;

[0047] The blanching is performed in boiling water for 8 minutes, and in conventional operation, the blanching time can be selected to be 5 to 10 minutes; the anaerobic fermentation is performed at room temperature; the weight ratio of the high-salt soaking liquid to the bamboo shoots is 0.8:1; one pack of Angel yogurt fermentation bacteria 4-type product is used per kilogram of bamboo shoots, and the content is 1g; the high-salt soaking liquid contains 8wt% of sodium chloride;

[0048] The production method of the first composite bacterial liquid is as follows: the raw materials are placed on MRS culture medium for activation at room temperature for 48 hours, centrifuged and the supernatant is discarded, and sterile water or physiological saline is added. After testing, the concentration of viable bacteria is approximately 10 6 CFU / ml.

[0049] Step 2: After draining the liquid in step 1, add low-salt soaking liquid, inoculate the second composite bacterial liquid, and perform anaerobic fermentation for 10 days;

[0050] The weight ratio of the low-salt soaking liquid to the bamboo shoots is 0.8:1; the preparation method of the second composite bacterial liquid is the same as the first composite bacterial liquid, except that Angel yogurt fermentation bacteria 26 type product (1g / kg bamboo shoots) is used; the sodium chloride concentration of the low-salt soaking liquid is 1wt%; and the fermentation temperature is room temperature.

[0051] Example 4

[0052] The method is substantially the same as Example 1, except that in step 1, the dosage of the product of Angel yogurt fermentation bacteria type 4 is 0.5 g / kg of bamboo shoots; in step 2, the dosage of the product of Angel yogurt fermentation bacteria type 26 is 0.5 g / kg of bamboo shoots.

[0053] Example 5

[0054] The method is substantially the same as Example 1, except that in step 1, the dosage of the product of Angel yogurt fermentation bacteria type 4 is 2 g / kg of bamboo shoots; in step 2, the dosage of the product of Angel yogurt fermentation bacteria type 26 is 2 g / kg of bamboo shoots.

[0055] Example 6

[0056] The method is substantially the same as Example 1, except that the high-salt soaking solution in step 1 contains 5 wt% sodium chloride; and the low-salt soaking solution in step 2 contains 1 wt% sodium chloride.

[0057] Example 7

[0058] The method is substantially the same as Example 1, except that the high-salt soaking solution in step 1 contains 10 wt % of sodium chloride; and the low-salt soaking solution in step 2 contains 2 wt % of sodium chloride.

[0059] Comparative Example 1

[0060] The method is substantially the same as Example 1, except that in step 2, anaerobic fermentation is performed using Angel yogurt fermentation bacteria type 4, and the dosage is 1 g / kg of bamboo shoots.

[0061] Comparative Example 2

[0062] The method is substantially the same as Example 1, except that in step 1, Angel yogurt fermentation bacteria type 26 is used for anaerobic fermentation, and the dosage is 1 g / kg of bamboo shoots.

[0063] Comparative Example 3

[0064] The method is substantially the same as Example 1, except that in step 1, a low-salt soaking solution having a sodium chloride content of 1 wt % is used.

[0065] Comparative Example 4

[0066] The method is substantially the same as Example 1, except that in step 2, a high-salt soaking solution having a sodium chloride content of 8 wt % is used.

[0067] Performance Testing

[0068] 1. Sensory testing

[0069] 10 volunteers were recruited to taste the sour bamboo shoots of each embodiment and comparative example by blind tasting, and the bitterness, odor, acidity and fragrance were scored, and the average score was calculated;

[0070] The scoring index is 1 to 5 points. The higher the score, the better the quality. For example, if the bitterness is 5 points, it means that the product has basically no bitterness; if the acidity is 5 points, it means that the product has the highest acidity.

[0071] 2. pH value detection;

[0072] The test results are shown in Table 1 below;

[0073] Table 1 Test results

[0074] bitterness Bad smell acidity fragrance pH Example 1 4.6 4.9 4.5 4.2 4.05 Example 2 4.2 4.8 4.0 3.8 4.21 Example 3 4.8 4.9 4.7 4.7 3.87 Example 4 4.5 4.8 3.7 3.9 4.18 Example 5 4.7 4.9 4.7 4.4 3.59 Example 6 4.3 4.7 4.3 4.2 4.2 Example 7 4.9 5.0 4.6 4.3 3.88 Comparative Example 1 4.7 4.9 4.3 3.5 4.24 Comparative Example 2 4.3 4.7 4.5 3.7 4.05 Comparative Example 3 4.1 4.6 4.4 3.8 4.32 Comparative Example 4 4.6 5.0 4.6 4.5 3.76

[0075] Result analysis:

[0076] By comparing Example 1, Example 2, and Example 3, it can be seen that when the fermentation time is prolonged, the acidity increases, the pH value decreases, and the odor and bitterness almost completely disappear.

[0077] By comparing Example 1, Example 4 and Example 5, it can be seen that when the amount of fermentation bacteria is increased, the acidity increases, the pH value decreases, and the odor and bitterness almost completely disappear.

[0078] By comparing Example 1, Example 6 and Example 7, it can be seen that the higher the salt concentration in step 1, the more completely the bitterness and odor disappear; the amount of sodium chloride used in step 2 has no obvious effect on the flavor (aroma);

[0079] By comparing Example 1, Comparative Example 1 and Comparative Example 2, it can be seen that if the product of Angel yogurt fermentation bacteria type 4 is used for fermentation throughout the process, the flavor of the sour bamboo shoots is reduced, the sour taste is significantly reduced, and the bitterness and odor have no obvious changes; if the product of Angel yogurt fermentation bacteria type 26 is used for fermentation throughout the process, the odor of the sour bamboo shoots will increase slightly and the fragrance will weaken, which shows that the fermentation in the first stage has a certain influence on the fragrance production in the second stage.

[0080] By comparing Example 1, Comparative Example 3 and Comparative Example 4, it can be seen that the use of high salt in step 1 is very critical, and the effects of high salt use in step 2 and low salt use in step 2 are more obvious. However, from the perspective of product health, the use of low salt for fermentation in step 2 is necessary.

Claims

1. A method for preparing high-acid and low-salt bamboo shoots, characterized in that: The steps include: Step 1: Cut the bamboo shoots into strips, blanch and sterilize them, add them into a high-salt soaking solution, inoculate the first composite bacterial solution, and perform anaerobically fermentation for 3 to 6 days; Step 2: After draining the liquid in step 1, add low-salt soaking liquid, inoculate the second composite bacterial liquid, and perform anaerobic fermentation for 3 to 10 days; The high-salt soaking solution contains 5-10wt% sodium chloride; The low-salt soaking solution contains 1-2 wt% sodium chloride; The first composite bacterial liquid is obtained by activating Angel yogurt fermentation bacteria type 4 as raw materials; The first composite bacterial liquid is obtained by activating Angel yogurt fermentation bacteria type 26 as raw materials.

2. The method for preparing high-acid and low-salt bamboo shoots according to claim 1, characterized in that: The weight ratio of the bamboo shoots to the high-salt soaking solution is 0.8 to 1.0:1; the weight ratio of the bamboo shoots to the low-salt soaking solution is 0.8 to 1.0:

1.

3. The method for preparing high-acid and low-salt bamboo shoots according to claim 1, characterized in that: The preparation method of the first composite bacterial liquid is: The raw materials are placed on MRS culture medium for activation for 24 to 48 hours, centrifuged and the supernatant is discarded, and sterile water or physiological saline is added.

4. The method for preparing high-acid and low-salt bamboo shoots according to claim 3, characterized in that: 0.5 to 2 g of Angel yogurt fermented bacteria type 4 raw materials are used per kilogram of sour bamboo shoots, and 0.5 to 2 g of Angel yogurt fermented bacteria type 26 raw materials are used per kilogram of sour bamboo shoots.

5. The method for preparing high-acid and low-salt bamboo shoots according to claim 1, characterized in that: The high-salt soaking solution contains 6-8wt% sodium chloride; The low-salt soaking solution contains 1.2-1.8 wt% of sodium chloride.

6. The method for preparing high-acid and low-salt bamboo shoots according to claim 1 or 5, characterized in that: The low-salt soaking liquid also contains non-salt seasoning.

7. The method for preparing high-acid and low-salt bamboo shoots according to claim 1, characterized in that: The fermentation time of step 1 is 3 to 4 days, and the fermentation time of step 2 is 5 to 10 days.

8. A high-acid and low-salt bamboo shoot, characterized in that: The method is prepared by the method as claimed in claims 1 to 7.