Lactobacillus plantarum fermented tender ginger sauce and processing method thereof

Abstract

The invention discloses a lactobacillus plantarum fermented tender ginger sauce and a processing method thereof. The formula comprises the following components: 100g of tender ginger, 45% of rock sugar, 60% of water, 25% of high fructose corn syrup, 0.4% of CMC-NA, 0.6% of guar gum, 0.2% of xanthan gum and 5% of lactobacillus plantarum suspension (the concentration of the suspension is greater than or equal to 1 * 10 < 7 > CFU / mL). According to the present invention, through the acidic environment formed by the lactobacillus plantarum, the dominant flora effect and the tender ginger antibacterial component effect, the long shelf life is obtained, and the safety of the product is ensured. The product can be directly brewed, can also be used as stuffing, seasonings and the like, and has a great market application prospect.

Description

Technical Field

[0001] The invention relates to the field of food processing, and in particular to a lactobacillus plantarum fermented ginger sauce and a processing method thereof. Background Art

[0002] Plant lactobacillus fermented ginger sauce is a modification of the "ginger vinegar" that Guangdong people love the most. There are two secrets to making plant lactobacillus fermented ginger sauce: litchi vinegar and purple sand pot. It has a strong sandalwood flavor, unique flavor, sweet and sour appetizer, and tender meat. Lychee vinegar is fermented from litchi, which has the effect of replenishing energy and increasing nutrition. It has a certain effect on softening blood vessels and can prevent hypertension and cardiovascular and cerebrovascular diseases. Therefore, this dish is not only unique in flavor but also beneficial to health. However, its production process is relatively complicated, and it is not easy to make in daily life. You need to go to a restaurant to taste it to enjoy its deliciousness. Summary of the invention

[0003] The invention aims to provide a lactobacillus plantarum fermented ginger sauce and a processing method thereof, so that people can enjoy delicious food without leaving home, enrich the choices of dining tables, and overcome the shortcomings of the prior art.

[0004] The technical scheme of the present invention is to provide a lactobacillus plantarum fermented young ginger sauce, which comprises the following raw materials in proportion by weight: 100 parts of young ginger, 45 parts of crystal sugar, 60 parts of water, 25 parts of fructose syrup, 0.4 parts of CMC-NA, 0.6 parts of guar gum, 0.2 parts of xanthan gum and 5 parts of lactobacillus plantarum suspension.

[0005] The concentration of Lactobacillus plantarum suspension is ≥ 1×10 7 CFU / mL.

[0006] The processing method of the above-mentioned Lactobacillus plantarum fermented ginger sauce comprises the following steps:

[0007] 1) Wash the young ginger and cut it into thick slices, add 2% salt to kill the water for 15-20 minutes; then wash the ginger slices, drain the water and set aside;

[0008] 2) Wash the bottles, sterilize them by boiling, and dry them in a dryer;

[0009] 3) Grind the rock sugar into powder, add it into water and boil it on low heat until it melts, then blend it with young ginger in a 1:1 ratio into a paste;

[0010] 4) Dissolve CMC-NA, guar gum and xanthan gum in water, stir well and set aside;

[0011] 5) Add fructose syrup to the ginger paste, heat and concentrate the sugar content to 40° Brix, add thickener while hot, stir evenly and then can;

[0012] 6) Sterilize in a water bath at 75°C for 15 minutes, inoculate with Lactobacillus plantarum after cooling, and ferment in a constant temperature box at 37°C for 72 hours;

[0013] 7) After fermentation, the finished product is stored at 4°C.

[0014] The present invention has the following beneficial effects:

[0015] Young ginger has the unique flavor of ginger, and the mouthfeel is crisp and not too spicy. At the same time, it has the spicy taste of ginger, is slightly warm in nature, enters the spleen, stomach, and lung meridians, and has the effects of treating exogenous wind-cold, wind-cold cough, abdominal pain, vomiting and diarrhea, waking up the stomach and spleen, promoting, anti-oxidation, inhibiting tumors, anti-inflammatory, anti-aging and the like. The present invention adopts plant lactobacillus for fermentation, which can significantly enhance the flavor of young ginger sauce. Plant lactobacillus will produce a variety of aromatic substances during the fermentation process, making the aroma of the young ginger sauce more intense, and the lactic acid, acetic acid, etc. produced make the product sweet and sour, and the taste is more delicious. At the same time, the fermentation process can also make the spicy taste of ginger itself soft and more palatable. The acidic environment of plant lactobacillus fermentation can retain the gingerol functional components in the young ginger to the maximum extent, thereby ensuring the efficacy value of the product. As a probiotic, plant lactobacillus has good safety and stability. As a probiotic, plant lactobacillus can not only provide the effects of enhancing human immunity, promoting intestinal health, lowering cholesterol, etc., but also inhibit the growth of harmful microorganisms. Therefore, the present invention obtains a longer shelf life and ensures the safety of the product through the acidic environment formed by plant lactobacillus, the effect of the dominant flora and the antibacterial component of young ginger. The product can be directly prepared, and can also be used as a filling, seasoning, etc., and has a large market application prospect. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 This is a graph showing the changes in pH value of the sauce after fermentation with different bacteria.

[0017] Figure 2 This is a graph showing the changes in the total number of colonies in the sauce after fermentation with different bacteria.

[0018] Figure 3 This is the sensory evaluation result of young ginger sauce inoculated with different strains of bacteria.

[0019] Figure 4 The gingerol content of young ginger paste fermented by different strains.

[0020] Figure 5 Radar image of the electronic nose for single-bacteria fermentation.

[0021] Figure 6 This is the PCA diagram of the electronic nose of young ginger sauce fermented with different single bacteria of the present invention. DETAILED DESCRIPTION

[0022] The technical solution of the present application will be clearly and completely described below in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all of the embodiments.

[0023] The components of the embodiments of the present application generally described and shown in the drawings herein can be arranged and designed in various different configurations. Therefore, the following detailed description of the embodiments of the present application provided in the drawings is not intended to limit the scope of the application claimed, but merely represents the selected embodiments of the present application.

[0024] Based on the embodiments in this application, all other embodiments obtained by ordinary technicians in this field without making any creative work shall fall within the scope of protection of this application.

[0025] See also Figure 1-6 The present invention discloses a Lactobacillus plantarum fermented ginger sauce and a processing method thereof, which are specifically as follows:

[0026] 1. Recipe

[0027] 100g young ginger, 45g crystal sugar, 60g water, 25g fructose syrup, CMC-NA0.4g, guar gum 0.6g, xanthan gum 0.2g, plant lactobacillus suspension (bacterial suspension concentration ≥1×10 7 CFU / mL)5g.

[0028] 2. Production process

[0029] 2.1 Process flow:

[0030] Slice the young ginger → drain → wash and drain → beat → add syrup → heat and concentrate → add thickener → can → sterilize → inoculate → ferment → finished product

[0031] 2.2 Operation points:

[0032] (1) Wash the young ginger, cut it into thick slices, add 2% salt and let it dry for 15-20 minutes;

[0033] (2) Wash the ginger slices, drain and set aside;

[0034] (3) Wash the bottles, sterilize them by boiling, and dry them in a dryer;

[0035] (4) Grind the rock sugar into powder, add it to water and boil over low heat until the rock sugar melts, then blend it with young ginger in a 1:1 ratio to make a paste;

[0036] (5) dissolving CMC-NA, guar gum and xanthan gum in water, stirring evenly and setting aside for use;

[0037] (6) Add fructose syrup to the ginger paste, heat and concentrate the sugar content to 40° Brix, add thickener while hot, stir evenly and then can;

[0038] (7) Sterilize in a water bath at 75°C for 15 minutes, let cool, inoculate with Lactobacillus plantarum, and ferment in a constant temperature box at 37°C for 72 hours.

[0039] (8) After fermentation, the finished product should be stored at 4°C.

[0040] 3. Shelf life: more than 6 months.

[0041] 4. Test analysis:

[0042] 4.1 Effect of strain selection on the quality of young ginger sauce

[0043] Comparison between plant lactobacillus fermentation and the other two probiotic fermentations revealed that lactic acid bacteria showed a better growth trend in young ginger sauce. Figure 1 , Figure 2 As shown in the figure, after fermentation with Lactobacillus plantarum, the pH value of the sauce is the lowest and the number of live bacteria is the highest, indicating that the metabolism of the new city is the most vigorous. According to the sensory evaluation standard in Table 1, the sour taste of Lactobacillus plantarum fermentation is more consistent with young ginger, and the sensory perception is the best.

[0044] Table 1 Comparison of sensory evaluation of fermentation with different strains Unit of measurement:

[0045]

[0046] 4.2 Determination of fermentation time

[0047] The inoculation amount was fixed at 5%, and the ginger sauce was inoculated to carry out a constant temperature fermentation experiment at 37°C. After fermentation for 4h, 8h, 24h, 48h, 72h, and 96h, the sensory evaluation results showed that the ginger sauce fermented by Lactobacillus plantarum for 72h had the best taste. Figure 3 .

[0048] 4.3 Analysis of Effective Components

[0049] 6-Gingerol, 8-Gingerol, and 10-Gingerol are polyphenols in ginger and are one of the functional ingredients. Studies have found that polyphenols have antioxidant activity, inhibit LDL cholesterol oxidation, and reduce the incidence of diseases such as atherosclerosis and coronary heart disease. In addition, they also have anti-tumor, anti-inflammatory and analgesic effects, and have a protective effect on alcoholic liver damage.

[0050] By using lactic acid bacteria, JYZ4, and Lactobacillus plantarum to ferment young ginger paste, the fermentation time was 48h, 72h, and 96h respectively. The content changes of 6-gingerol, 8-gingerol, and 10-gingerol in different lactic acid bacteria and different fermentation time were found as follows: Figure 4 As shown. Figure 4It can be concluded that the content and changes of gingerols in young ginger sauce fermented with different fermentation times and different lactic acid bacteria are not much different. This also shows that fermentation with different lactic acid bacteria has little effect on the effective components in young ginger sauce, and its effective effects will not be weakened in young ginger sauce.

[0051] 4.4 Evaluation of the flavor of young ginger sauce after fermentation

[0052] The sensor types of the electronic nose are shown in Table 2. Figure 5 The radar chart shows that the response intensity of the five sensors 1, 9, 15, 2, and 6 for the young ginger sauce fermented by a single bacteria is relatively large. These sensors are sensitive to volatile substances such as aromatic compounds, alcohols, aldehydes, and alkanes. The responsiveness of the three single bacteria samples is higher than that of the blank group, indicating that there are certain changes in the volatile substances such as aromatic compounds, alcohols, and aldehydes in the fermented young ginger sauce and the unfermented young ginger sauce.

[0053] According to the response values ​​of the electronic nose sensor, principal component analysis was performed on three groups of single-bacteria fermentation samples and a blank group of unfermented samples. Figure 6 The results show that the contribution rates of PC1 and PC2 of the single-bacteria fermentation sample are 65.1% and 29.2% respectively, and the cumulative contribution rate is 94.3%, indicating that the data transformation can well represent most of the original sample data. Figure 6 It can be seen that there is no overlap among the samples, and there is a certain distance between them and the blank group. The groups are clearly distinguished, indicating that there are certain differences in the volatile components between the samples. Figure 6 It can be seen that the spatial distance between Lactobacillus plantarum and lactic acid bacteria and the blank group is obvious, indicating that the two groups of single bacteria samples have great differences in volatile components from the blank group. Combined with the above sensory and main component analysis, it is shown that among the single bacteria fermentations, Lactobacillus plantarum has the best fermentation effect.

[0054] Table 2 Electronic nose sensor types

[0055]

[0056]

[0057] Table 3 Comparison of sensory evaluation of fermentation with different strains Unit of measurement:

[0058]

[0059] 4.5 Qualitative and quantitative analysis of volatile flavor compounds in ginger sauce fermented by Lactobacillus plantarum

[0060] Table 4 shows the qualitative and quantitative analysis of volatile substances in samples before and after fermentation (before FO fermentation, after F1 fermentation) by GC-IMS database. 68 volatile substances were qualitatively identified from the samples, including 19 aldehydes, 15 alcohols, 13 ketones, 8 esters, 8 olefins, 2 acids, and 3 other compounds. As can be seen from the table, the composition of volatile components in the samples has changed significantly. The relative contents of alcohols, ketones, acids, and 5 aldehyde substances, including (E, E)-2,4-hexadienal, furfural, 2-methyl-2-propenal-D, 2-methyl-2-propenal-M, and 2-methylpropanal, in the fermented ginger sauce F1 were significantly increased (P < 0.05); the contents of most aldehyde substances were significantly reduced (P < 0.05); after fermentation, the relative contents of ester substances, except for ethyl acetate-M, ethyl acetate-D, and methyl benzoate, were significantly reduced. (P<0.05), the relative contents of the other ester substances in the three samples were slightly different; among the terpenes, except for β-pinene-M and β-pinene-D, the relative contents were significantly reduced after fermentation (P<0.05), and the relative contents of the other terpenes in the three samples were slightly different; the relative content of furanol linalool oxide in the fermented young ginger sauce was significantly increased (P<0.05), giving the fermented young ginger sauce floral and woody aromas; the relative content of 1,8-cineole-M in the fermented young ginger sauce was significantly reduced (P<0.05).

[0061] From the data in Table 4, it can be judged that the content of alcohols, ketones, acids and some aldehydes in the fermented ginger sauce is significantly increased compared with the unfermented ginger sauce F0 sample. Among them, alcohols can give the sample fruity, floral and malt flavors; ketones give the sample fruity and mushroom flavors, and aldehydes give the fermented ginger sauce malt flavors, fruity and grassy flavors. The increase of these four types of substances makes the flavor of the fermented ginger sauce richer. At the same time, it can be seen from the total relative content at the end of Table 8 that the total relative contents of F0, F1 and F2 are 100%, 127.84% and 136.29% respectively. It can be concluded that the total content of volatile substances is significantly increased in the fermented ginger sauce (P < 0.05), and the content is the highest in the mixed bacteria fermentation F2, which shows that the flavor of the mixed bacteria fermented ginger sauce is better than the unfermented F0 and single bacteria fermentation F1 samples. It also shows that the content and composition of volatile flavor substances in young ginger sauce before and after fermentation change greatly.

[0062] From the above results and the information in Table 4, it can be concluded that the main flavor substances of the fermented ginger sauce F1 and F2 samples are alcohols and aldehydes. Alcohols have obvious floral characteristics, which not only give food a pleasant taste, but also a small amount of alcohol can serve as a good solvent for other aromas. 22] is an important flavor substance in fermented ginger sauce.

[0063] Table 4 Results of qualitative and quantitative analysis of volatile substances

[0064]

[0065]

[0066]

[0067] Note: Different letters in the same row indicate significant differences (P<0.05)

[0068] According to the proportion of the 68 volatile flavor substances in the total peak volume, some major volatile substances are determined. In this project, the volatile substances with a peak volume greater than 1% of the total peak volume are defined as the main flavor substances. The main flavor substances and aroma descriptions are detailed in Table 5.

[0069] It can be seen from Table 5 that n-octanol accounts for 45.76% and 33.73% of the total peak volume in F0 and F1, respectively. It can be seen that n-octanol is the main volatile flavor substance in the three samples, giving the samples the flavor characteristics of oil and citrus. As shown in Table 4, the proportion of aldehyde in the F0 sample is less than 1%, while in the fermented sample F1 it accounts for 22.28% and 33.38%, indicating that the content of aldehyde in the fermented samples is significantly increased, giving the fermented condiments the flavor characteristics of bread, almond and sweetness.

[0070] Table 5 Description of odor of volatile substances

[0071]

[0072] Note: For the description of the odor of volatile substances, see http: / / www.flavornet.org / index.htm1; - indicates that no result was found; \ indicates that the peak volume is less than 1%.

[0073] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A Lactobacillus plantarum fermented ginger sauce, characterized in that: The invention comprises the following raw materials in proportion by weight: 100 parts of young ginger, 45 parts of crystal sugar, 60 parts of water, 25 parts of fructose syrup, 0.4 parts of CMC-NA, 0.6 parts of guar gum, 0.2 parts of xanthan gum and 5 parts of plant lactobacillus suspension.

2. The Lactobacillus plantarum fermented ginger sauce according to claim 1, characterized in that: The concentration of Lactobacillus plantarum suspension is ≥ 1×10 7 CFU / mL.

3. The method for processing the plant lactobacillus fermented ginger sauce according to claim 1 or 2, characterized in that The following steps are involved: 1) Wash the young ginger and cut it into thick slices, add 2% salt to kill the water for 15-20 minutes; Then wash the ginger slices, drain and set aside; 2) Wash the bottles, sterilize them by boiling, and dry them in a dryer; 3) Grind the rock sugar into powder, add it into water and boil it on low heat until it melts, then blend it with young ginger in a 1:1 ratio into a paste; 4) Dissolve CMC-NA, guar gum and xanthan gum in water, stir well and set aside; 5) Add fructose syrup to the ginger paste, heat and concentrate the sugar content to 40° Brix, add thickener while hot, stir evenly and then can; 6) Sterilize in a water bath at 75°C for 15 minutes, inoculate with Lactobacillus plantarum after cooling, and ferment in a constant temperature box at 37°C for 72 hours; 7) After fermentation, the finished product is stored at 4°C.

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