Rapid fermentation process of fermented glutinous rice sour bamboo shoots

Abstract

The invention relates to the technical field of food processing, in particular to a rapid fermentation process of fermented glutinous rice sour bamboo shoots. The fermentation process comprises the following steps: mixing the shredded bamboo shoots with a lactic acid bacteria starter, glucose, sodium chloride, calcium chloride, vitamin C and fermented glutinous rice, and fermenting. According to the preparation method, fresh bamboo shoots are taken as raw materials, auxiliary materials such as table salt, glucose, calcium chloride, vitamin C and fermented glutinous rice are added, the fermented glutinous rice sour bamboo shoots are prepared, and the influence of the inoculation amount of a lactic acid bacteria starter, the concentration of table salt, the concentration of calcium chloride, the concentration of glucose and the concentration of vitamin C on the quality of the sour bamboo shoots is researched. The method provides a basis for enriching the flavor of the sour bamboo shoots, and has important practical application significance.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a rapid fermentation process of fermented glutinous rice and sour bamboo shoots. Background Art

[0002] Sour bamboo shoots are bamboo shoot products made from fresh bamboo shoots, which are peeled, washed, cut into pieces or strips, canned, and fermented. Sour bamboo shoots are not only a traditional condiment in Guangdong, Yunnan and other places, but also the most important side dish for Liuzhou snail noodles, Nanning Laoyou noodles, and Guilin rice noodles. As the "soul" of Liuzhou snail noodles, sour bamboo shoots add a unique flavor to Liuzhou snail noodles, and there are strict requirements in the production process. The raw materials of sour bamboo shoots are mainly ma bamboo shoots or big-headed sweet bamboo shoots. The water used for fermentation is mountain spring water or well water, and it is made by natural fermentation. In recent years, the demand for sour bamboo shoots has continued to rise.

[0003] During the fermentation process, a series of chemical reactions will occur in the sour bamboo shoots, and their quality will change, mainly including changes in nutrients, total acid content, nitrite content, pH value, sodium chloride content, texture and total number of lactic acid bacteria. Lactic acid bacteria are the dominant bacteria in the fermentation process of kimchi and are of great significance to the formation of the flavor of sauerkraut. Adding fermented glutinous rice in the production process of sour bamboo shoots can enhance the taste and flavor of sour bamboo shoots.

[0004] The quality of sour bamboo shoots may vary depending on the production method. At present, sour bamboo shoots in most areas are mainly made by natural fermentation, which takes a long fermentation cycle. In addition, the production of sour bamboo shoots is greatly affected by raw materials and the environment, and it is impossible to guarantee that the quality of each batch of sour bamboo shoots is the same. Studies have shown that inoculation fermentation can quickly start fermentation, shorten the production cycle, and ensure stable product quality.

[0005] Therefore, how to provide a rapid fermentation process for fermented glutinous rice sour bamboo shoots with excellent fermentation quality has become a technical problem that urgently needs to be solved in this field. Summary of the invention

[0006] In order to solve the above technical problems, the present invention provides a rapid fermentation process for fermented glutinous rice sour bamboo shoots, comprising: mixing bamboo shoot shreds with a lactic acid bacteria starter, glucose, sodium chloride, calcium chloride, vitamin C and fermented glutinous rice and then fermenting; the lactic acid bacteria starter is composed of Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus rhamnosus.

[0007] In a specific implementation process, the process also includes: after cutting off the roots of fresh bamboo shoots, peeling, washing, and cutting into shredded bamboo shoots.

[0008] In the specific implementation process, the fermentation is natural fermentation.

[0009] In the specific implementation process, based on the weight of the bamboo shoots, the added amount of the lactic acid bacteria starter is 0.05%~0.25%; preferably 0.2%~0.25%.

[0010] In the specific implementation process, based on the weight of the bamboo shoots, the amount of sodium chloride added is 0.5%~5.5%; preferably 1.8%~2.2%.

[0011] In the specific implementation process, based on the weight of the bamboo shoots, the amount of calcium chloride added is 0.05%~0.09%; preferably 0.06%~0.08%.

[0012] In the specific implementation process, based on the weight of the bamboo shoots, the amount of glucose added is 2.5%~4.5%; preferably 3%~4%.

[0013] In the specific implementation process, based on the weight of the bamboo shoots, the amount of vitamin C added is 0.15%~0.25%; preferably 0.20%~0.25%.

[0014] In the specific implementation process, based on the weight of the bamboo shoots, the amount of fermented glutinous rice added is 12%~20%; preferably 14%~17%.

[0015] In the specific implementation process, based on the weight of bamboo shoots, the addition amount of lactic acid bacteria starter is 0.18%~0.22%, the addition amount of sodium chloride is 4.8%~5.5%, the addition amount of calcium chloride is 0.06%~0.08%, the addition amount of glucose is 3%~4%, the addition amount of vitamin C is 0.20%~0.25%, and the addition amount of fermented glutinous rice is 15%~17%.

[0016] In a specific implementation process, in the lactic acid bacteria starter, the weight ratio of Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus rhamnosus is (0.8~1.2):(0.8~1.2):1.

[0017] In the specific implementation process, the nitrite content in the fermented glutinous rice sour bamboo shoots after the fermentation is less than 0.70 mg / kg; and / or the total acid content calculated as lactic acid is 40-45 g / kg; and / or the total bacterial count is 3-4×10 3 CFU / g; and / or, does not contain total arsenic, inorganic arsenic, sodium saccharin, lead, preservatives, synthetic colorants and pathogenic bacteria.

[0018] Compared with the prior art, the present invention has the following beneficial effects: The invention uses fresh bamboo shoots as raw materials, adds salt, glucose, calcium chloride, vitamin C, fermented glutinous rice and other auxiliary materials, and prepares inoculated fermented glutinous rice sour bamboo shoots, and explores the effects of the inoculation amount of lactic acid bacteria starter, salt concentration, calcium chloride concentration, glucose concentration, and vitamin C concentration on the quality of the sour bamboo shoots. The invention can provide a basis for improving the production process and quality of the sour bamboo shoots and enriching the flavor of the sour bamboo shoots, and has important practical application significance. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 It is a process flow chart of an embodiment of the present invention.

[0020] Figure 2 The effect of different lactic acid bacteria starter inoculation amounts on the sensory score of sour bamboo shoots.

[0021] Figure 3 The effect of different salt concentrations on the sensory scores of sour bamboo shoots.

[0022] Figure 4 The effect of different calcium chloride concentrations on the sensory scores of sour bamboo shoots.

[0023] Figure 5 The effect of different glucose concentrations on the sensory score of sour bamboo shoots.

[0024] Figure 6 The effect of different vitamin C concentrations on the sensory scores of sour bamboo shoots.

[0025] Figure 7 The effect of different fermented glutinous rice concentrations on the sensory scores of sour bamboo shoots.

[0026] Figure 8 : It is a response surface diagram of the influence of different conditions on the sensory score of fermented glutinous rice and sour bamboo shoots; among them, A is the response surface diagram of the influence of lactic acid bacteria addition and salt addition on the sensory score of fermented glutinous rice and sour bamboo shoots, B is the response surface diagram of the influence of lactic acid bacteria addition and calcium chloride addition on the sensory score of fermented glutinous rice and sour bamboo shoots, C is the response surface diagram of the influence of lactic acid bacteria addition and fermented glutinous rice addition on the sensory score of fermented glutinous rice and sour bamboo shoots, D is the response surface diagram of the influence of salt addition and calcium chloride addition on the sensory score of fermented glutinous rice and sour bamboo shoots, E is the response surface diagram of the influence of salt addition and fermented glutinous rice addition on the sensory score of fermented glutinous rice and sour bamboo shoots, and F is the response surface diagram of the influence of calcium chloride addition and fermented glutinous rice addition on the sensory score of fermented glutinous rice and sour bamboo shoots. DETAILED DESCRIPTION

[0027] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be described clearly and completely below. Obviously, the described embodiments are 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.

[0028] The sources of raw materials in the following embodiments are as follows: fresh bamboo shoots, fermented glutinous rice: Liuzhou Tianyi Breeding and Farming Professional Cooperative; drinking purified water: Hangzhou Wahaha Group Co., Ltd.; refined iodized salt: Guangxi Salt Industry Group Co., Ltd.; lactic acid bacteria starter (Lactobacillus plantarum: Lactobacillus acidophilus: Lactobacillus rhamnosus = 1:1:1): Beijing Chuanxiu International Trade Co., Ltd.; glucose, calcium chloride, vitamin C (food grade): Shijiazhuang Pharmaceutical Group Weisheng Pharmaceutical (Shijiazhuang) Co., Ltd.

[0029] The sources of reagents in the following examples are as follows: phenolphthalein, acetic acid, nitric acid, hydrochloric acid, zinc acetate, potassium chromate, silver nitrate, sodium nitrite, sodium hydroxide, sodium tetraborate, anhydrous ethanol, potassium ferrocyanide, anhydrous p-aminobenzenesulfonic acid, N-(1-naphthyl)ethylenediamine hydrochloride (all analytically pure): Sichuan Xilong Science Co., Ltd.; sodium chloride, potassium hydrogen phthalate (both working standard reagents): Tianjin Komiou Chemical Reagent Co., Ltd.

[0030] The main instruments and equipment in the following embodiments are as follows: the pH meter is pHs-3C, Shanghai Shengci Instrument Co., Ltd.; the electronic balance is TD5002C, Tianjin Tianma Hengji Instrument Co., Ltd.; the ultrasonic cleaning machine is YM-020PLUS, Shenzhen Fangao Microelectronics Co., Ltd.; the electric blast drying oven is BGZ-240, Shanghai Boxun Medical Biological Instrument Co., Ltd.; the UV-visible spectrophotometer is TU-1810, Beijing Puxi General Instrument Co., Ltd.

[0031] Example This embodiment provides a rapid fermentation process of fermented glutinous rice and sour bamboo shoots, the steps are as follows: Remove the roots of fresh bamboo shoots, peel them, clean them, cut them into large pieces of roughly the same size, and then cut them into thin strips (about 4cm×0.5cm×0.5cm). Each fermentation jar is filled with 80g of fresh bamboo shoots, and then lactic acid bacteria fermentation agent, glucose, sodium chloride, calcium chloride, vitamin C and fermented glutinous rice are added and mixed for natural fermentation. The process flow chart is shown below: Figure 1 shown.

[0032] 1. Single factor experiment for fermentation process optimization 1. The effects of six factors, including the addition amount of lactic acid bacteria starter (0.00%, 0.05%, 0.10%, 0.15%, 0.20%, 0.25%), the addition amount of salt (sodium chloride) (0%, 2%, 4%, 6%, 8%, 10%), the addition amount of glucose (0%, 1%, 2%, 3%, 4%, 5%), the addition amount of calcium chloride (0.00%, 0.02%, 0.04%, 0.06%, 0.08%, 0.10%), the addition amount of vitamin C (0.00%, 0.05%, 0.10%, 0.15%, 0.20%, 0.25%) and the addition amount of fermented glutinous rice (0%, 5%, 10%, 15%, 20%, 25%), on the sensory score, nitrite content, pH value and total acid content of fermented glutinous rice shoots were investigated.

[0033] The sensory scoring steps for sour bamboo shoots are as follows: put the sour bamboo shoot samples in a disposable transparent cup, and a panel of 8 food science and engineering professionals will evaluate the color (3 points), smell and taste (4 points), and mouthfeel (3 points) of the sour bamboo shoots according to the scoring criteria. The average of the scores given by the 8 students is the final score. The sensory scoring criteria for sour bamboo shoots are shown in Table 1.

[0034] Table 1 Sensory scoring criteria for sour bamboo shoots

[0035] The pH value determination steps are as follows: Take out an appropriate amount of sour bamboo shoot sample from the fermentation jar, chop it with a knife, and then grind it into a uniform sample with a mortar for later use. Put an appropriate amount of ground sour bamboo shoot sample into a beaker, add water of the same volume as the sour bamboo shoot, mix well, and then use a pH meter to measure three times, and take the average value as the final result.

[0036] The nitrite content is determined by the second method spectrophotometric method in GB 5009.33-2016 "National Food Safety Standard Determination of Nitrite and Nitrate in Food".

[0037] The total acid content is determined according to the first method acid-base indicator titration method in GB 12456-2016 "National Food Safety Standard Determination of Total Acid in Food".

[0038] All experiments were repeated three times to obtain the average value, and charts were made using Excel 2010. The experimental data were statistically processed using Origin 2018 software. Design-Expert 13 statistical software was used for experimental design and data analysis and statistics.

[0039] Effects of different lactic acid bacteria starter inoculation amounts on sensory scores of sour bamboo shoots Figure 2As shown. During the fermentation period, the sensory scores of sour bamboo shoots fermented with different lactic acid bacteria inoculation amounts all showed an upward trend, and there were certain differences in the sensory scores of sour bamboo shoots fermented with different inoculation amounts. The sensory scores of sour bamboo shoots fermented with 0.25% and 0.20% inoculation amounts were slightly higher than those fermented with other inoculation amounts. The sensory scores of sour bamboo shoots fermented without lactic acid bacteria inoculation and with an inoculation amount of 0.05% were lower, indicating that high inoculation amount has a certain promoting effect on the fermentation of sour bamboo shoots. As lactic acid bacteria grow and produce acid, sour bamboo shoots are slightly acidic, which can not only inhibit the growth of other acid-intolerant bacteria to ensure the quality of sour bamboo shoots, but also inhibit the decomposition of pectinase to ensure the crisp taste of sour bamboo shoots.

[0040] Effects of different salt concentrations on sensory scores of sour bamboo shoots Figure 3 As shown. During the fermentation process, the sensory scores of sour bamboo shoots with different salt concentrations showed an upward trend, but the scores varied greatly. The overall sensory score of sour bamboo shoots with a salt concentration of 2% was the highest. Although the sour bamboo shoots with a salt concentration of 0% had a good taste and smell, their color was gray, indicating that salt had a certain promoting effect on maintaining the color of sour bamboo shoots. This may be because salt can inhibit the growth of enzymes, thereby reducing the occurrence of enzymatic browning. The sour taste is more obvious and the taste is better when the salt concentration is low; although the high salt concentration can better inhibit the growth of miscellaneous bacteria and maintain the quality of sour bamboo shoots, the saltiness is heavy, the sourness is very little, the taste is not good, and it does not meet the low-salt diet standard. Therefore, the quality of sour bamboo shoots with low salt concentration is better. The lactic acid produced by lactic acid bacteria can inhibit the growth of acid-intolerant bacteria, ensure the quality of sour bamboo shoots, and inhibit the decomposition of pectinase, ensuring the crisp taste of sour bamboo shoots. During the fermentation process, the microorganisms carried by bamboo shoots will also undergo acetic acid fermentation and alcohol fermentation. The products of these fermentation processes not only affect the flavor of sour bamboo shoots but also have a certain preservative effect.

[0041] Effects of different calcium chloride concentrations on sensory scores of sour bamboo shoots Figure 4As shown. During the fermentation period, the sensory score showed an upward trend. Among them, the sensory scores of sour bamboo shoots with calcium chloride concentrations of 0.06% and 0.08% were the highest, while the sensory score of sour bamboo shoots with calcium chloride concentration of 0.00% was the lowest. The main reasons are speculated to be as follows: (1) Texture improvement: Calcium chloride can enhance the texture of sour bamboo shoots, making them more crisp. The appropriate calcium chloride concentration helps to maintain the taste of sour bamboo shoots and improve their sensory scores. When the calcium chloride concentration is 0.06% and 0.08%, the best texture effect may be achieved, so the sensory score is higher. At a calcium chloride concentration of 0.00%, due to the lack of texture improvement, the sensory score of sour bamboo shoots is relatively low. (2) Acidity regulation: Calcium chloride can neutralize acidity to a certain extent, making the taste of sour bamboo shoots softer. The appropriate calcium chloride concentration can balance the acidity, making the taste of sour bamboo shoots more comfortable, thereby improving the sensory score. However, too low a calcium chloride concentration may not achieve the ideal acidity regulation effect. (3) Antiseptic effect: Calcium chloride has a certain antiseptic effect and can extend the shelf life of sour bamboo shoots. Appropriate calcium chloride concentration can reduce microbial contamination and improve the sensory score of sour bamboo shoots. However, too high a calcium chloride concentration may cause the sour bamboo shoots to have a too hard taste and reduce the sensory score. In summary, the effect of calcium chloride concentration on the sensory score of sour bamboo shoots may be related to multiple factors such as texture improvement, acidity regulation, and antiseptic effect.

[0042] Effects of different glucose concentrations on sensory scores of sour bamboo shoots Figure 5 As shown. During the fermentation process, the sensory score showed an upward trend, among which the sensory score of sour bamboo shoots with a glucose concentration of 4% was the highest. Glucose, as the main carbon source for lactic acid bacteria, plays an important role in the fermentation process. At an appropriate glucose concentration, lactic acid bacteria can effectively use glucose for fermentation to produce substances such as lactic acid and carbon dioxide. These substances help to improve the flavor, taste and aroma of sour bamboo shoots, thereby improving the sensory score. At a glucose concentration of 4%, lactic acid bacteria may have achieved the best fermentation effect, so the sensory score was the highest. An appropriate amount of glucose can increase the sweetness of sour bamboo shoots, form a good balance with sourness, and improve the sensory score of sour bamboo shoots. Too low a glucose concentration may result in excessive sourness and a poor taste; while too high a glucose concentration may make the sour bamboo shoots too sweet and lose their unique flavor. At a glucose concentration of 4%, sweetness and sourness may have reached the best balance, resulting in the highest sensory score.

[0043] Effects of different vitamin C concentrations on sensory scores of sour bamboo shoots Figure 6As shown. During the fermentation period, the sensory score of sour bamboo shoots showed an upward trend. Among them, the sensory score of sour bamboo shoots with a vitamin C concentration of 0.25% was the highest. Vitamin C (ascorbic acid) is a water-soluble vitamin that has a certain promoting effect on the growth and metabolism of lactic acid bacteria. An appropriate amount of vitamin C can increase the activity of lactic acid bacteria, thereby accelerating the fermentation process, producing more lactic acid, improving the flavor, taste and aroma of sour bamboo shoots, and improving the sensory score. In addition, vitamin C has a strong antioxidant effect, which can prevent the oxidation of fatty acids in sour bamboo shoots and extend the shelf life of sour bamboo shoots. At the same time, the antioxidant effect can also maintain the color and taste of sour bamboo shoots and improve the sensory score. At the same time, vitamin C has a slightly sour taste. An appropriate amount of vitamin C can make the sour bamboo shoots taste better, increase appetite, and can also help maintain the crisp taste of sour bamboo shoots.

[0044] Effects of different fermented glutinous rice concentrations on sensory scores of sour bamboo shoots Figure 7 As shown. With the increase of fermentation time, the sensory score of sour bamboo shoots showed an overall upward trend, and the differences in sensory scores among the groups gradually emerged. Under different concentrations of Laozao treatment, the sensory score of sour bamboo shoots with a Laozao concentration of 15% was the highest, especially reaching a peak on the 8th day of fermentation. This shows that an appropriate Laozao concentration can significantly improve the flavor and taste of sour bamboo shoots. In contrast, the sensory scores of 0% and 5% Laozao concentrations were relatively low, indicating that when the Laozao concentration was insufficient, it may not provide enough fermentation active substances, thereby limiting the improvement of flavor. With the further increase of Laozao concentration (such as 20% and 25%), the sensory score of sour bamboo shoots began to decrease, which may be due to the excessive Laozao concentration causing byproducts that are not conducive to the development of flavor during the fermentation process, or excessive sugar causing poor taste. In summary, an appropriate Laozao concentration can significantly improve the sensory score of sour bamboo shoots, while too high or too low Laozao concentrations are not conducive to the sensory quality of sour bamboo shoots, and 15% Laozao concentration is the best choice.

[0045] 2. Response surface experiment 1. Plackett-Burman Experimental Design Plackett-Burman (PB) design was used to select optimization factors before the central composite test. Based on the single factor test, PB design (N=12) was conducted in combination with the literature. The sensory score was used as the evaluation index to investigate the effects of six factors, namely, the amount of lactic acid bacteria added (A), the amount of salt added (B), the amount of glucose added (C), the amount of fermented glutinous rice (D), the amount of calcium chloride added (E), and the amount of vitamin C added (F) on the sensory score of fermented glutinous rice sour bamboo shoots. The PB experimental design factors and levels are shown in Table 2.

[0046] Table 2 PB test design factors and levels

[0047] The experiment was conducted according to the PB experimental design. The PB experimental design and results are shown in Table 3.

[0048] Table 3 PB test design and results

[0049] Minitab 17 software was used to perform multiple regression analysis on the data in Table 3, and the optimal equation for the response value was obtained: Y=7.575-0.308*A+0.542*B-0.075*C+0.292*D-0.458*E-0.075*F, and the effect evaluation of each factor was obtained. The results are shown in Table 4.

[0050] Table 4 Evaluation of the effects of each factor

[0051] According to the size of the effect value, the key factors affecting the sensory score of sour bamboo shoots are: B (salt addition) > E (calcium chloride addition) > A (lactic acid bacteria addition) > D (fermented glutinous rice) > C (glucose addition) = F (vitamin C addition). Among them, the effect of salt addition on the sensory score of sour bamboo shoots reached an extremely significant level (P < 0.01), while the addition of calcium chloride, lactic acid bacteria, and fermented glutinous rice reached a significant level (P < 0.05), while glucose and vitamin C had no significant effect. Therefore, the four key factors of salt addition, calcium chloride addition, lactic acid bacteria addition, and fermented glutinous rice were selected for further response surface optimization design and analysis. In the optimization process, considering the cost and efficiency, as well as the single factor results, the two factors of glucose addition and vitamin C addition were fixed at 4% and 0.25%, respectively.

[0052] 2. Response surface experiment for optimization of fermentation process of fermented glutinous rice and sour bamboo shoots Taking the sensory score of sour bamboo shoots (Y) as the evaluation index, four significant influencing factors, namely the amount of lactic acid bacteria added (X1), the amount of salt added (X2), the amount of calcium chloride added (X3) and the amount of fermented glutinous rice (X4), were selected, and the Box-Behnken design was used for response surface optimization design. The response surface test factors and levels are shown in Table 5, the experimental design and results are shown in Table 6, and the variance analysis results of the regression model are shown in Table 7.

[0053] Table 5 Factors and levels of response surface experiment

[0054] Table 6 Response surface experimental design and results for optimization of sour bamboo shoot fermentation process

[0055] Table 7 Analysis of variance of regression model

[0056] Using Design-Expert 13 for regression fitting analysis, the quadratic regression fitting equation is: Y= 8.62 + 0.3167 *X1+ 1.09 * X2+ 0.2417 * X3+ 0.6500 * X4- 0.0500 *X1X2+ 0.0000 * 0.0000 * X3X4 - 0.7142 * X1² - 0.8767 * X2² - 0.3017 * X3² - 1.59 * X4².

[0057] As shown in Table 7, the model difference is extremely significant (P < 0.01), and the lack of fit is not significant (P > 0.05), indicating that the obtained model has a good fit. 2 =0.9610, adjusted determination coefficient R 2 adj It is 0.9219, which shows that this model can accurately and realistically simulate and predict the fermentation process conditions of fermented glutinous rice and sour bamboo shoots.

[0058] 3. Response surface analysis and verification The response surface and contour lines of the interaction between lactic acid bacteria addition (X1), salt addition (X2), calcium chloride addition (X3) and fermented glutinous rice addition (X4) on the sensory score of fermented glutinous rice sour bamboo shoots are shown in Figure 2. Figure 8 shown.

[0059] Depend on Figure 8 It can be seen that the response surfaces of the interactions between the factors are all parabolic, with openings pointing downward and maximum points. Through response surface optimization design analysis, the most suitable fermentation process for fermented glutinous rice sour bamboo shoots was determined to be 0.21% lactic acid bacteria addition (X1), 5.37% salt addition (X2), 0.07% calcium chloride addition (X3) and 16.03% fermented glutinous rice addition (X4), and the sensory score prediction value was 9.16 points.

[0060] For the convenience of operation, the optimized test conditions were appropriately adjusted to 0.20% lactic acid bacteria addition (X1), 5.00% salt addition (X2), 0.07% calcium chloride addition (X3) and 16.00% fermented glutinous rice (X4). Under these conditions, the sensory score was 9.10 points, which was close to the predicted results. It was fragrant and delicious, relieved greasiness and appetizing, with stable quality, more convenient for industrial production, and had reference value. Under these conditions, the quality of fermented glutinous rice sour bamboo shoots was evaluated. After testing, the nitrite content in fermented glutinous rice sour bamboo shoots was 0.70 mg / kg, the total acid content (calculated as lactic acid) was 42.35 g / kg, and total arsenic and inorganic arsenic, saccharin sodium, lead, preservatives, and synthetic colorants were not detected. The total bacterial count was 3.5×10 3 CFU / g, coliform group was 0 MPN / g, and pathogenic bacteria were not detected. The physical, chemical and hygiene indicators all met the relevant national standards.

[0061] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A rapid fermentation process for fermented glutinous rice and sour bamboo shoots, characterized in that: include: The bamboo shoots are mixed with a lactic acid bacteria starter, glucose, sodium chloride, calcium chloride, vitamin C and fermented glutinous rice; The lactic acid bacteria fermentation agent consists of plant lactobacillus, acidophilus lactobacillus and rhamnosus lactobacillus.

2. The fermentation process according to claim 1, characterized in that: Based on the weight of bamboo shoots, the amount of lactic acid bacteria starter added is 0.05% to 0.25%, preferably 0.2% to 0.25%.

3. The fermentation process according to claim 1, characterized in that: Based on the weight of the bamboo shoots, the amount of sodium chloride added is 0.5% to 5.5%, preferably 1.8% to 2.2%.

4. The fermentation process according to claim 1, characterized in that: Based on the weight of the bamboo shoots, the amount of calcium chloride added is 0.05% to 0.09%; preferably 0.06% to 0.08%.

5. The fermentation process according to claim 1, characterized in that: Based on the weight of bamboo shoots, the amount of glucose added is 2.5% to 4.5%, preferably 3% to 4%.

6. The fermentation process according to claim 1, characterized in that: Based on the weight of the bamboo shoots, the amount of vitamin C added is 0.15% to 0.25%, preferably 0.20% to 0.25%.

7. The fermentation process according to claim 1, characterized in that: Based on the weight of bamboo shoots, the amount of fermented glutinous rice added is 12% to 20%, preferably 14% to 17%.

8. The fermentation process according to claim 1, characterized in that: Based on the weight of bamboo shoots, the amount of lactic acid bacteria starter added is 0.18%~0.22%, the amount of sodium chloride added is 4.8%~5.5%, the amount of calcium chloride added is 0.06%~0.08%, the amount of glucose added is 3%~4%, the amount of vitamin C added is 0.20%~0.25%, and the amount of fermented glutinous rice is 15%~17%.

9. The fermentation process according to claim 1, characterized in that: In the lactic acid bacteria starter, the weight ratio of Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus rhamnosus is (0.8~1.2):(0.8~1.2):

1.

10. The fermentation process according to any one of claims 1 to 9, characterized in that: The content of nitrite in the fermented glutinous rice sour bamboo shoots after the fermentation is completed is less than 0.70 mg / kg; and / or the total acid content calculated as lactic acid is 40-45 g / kg; and / or the total bacterial count is 3-4×10 3 CFU / g; and / or, does not contain total arsenic, inorganic arsenic, sodium saccharin, lead, preservatives, synthetic colorants and pathogenic bacteria.

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