Mustard fermentation method based on complex microbial inoculants
Through the mustard green fermentation method based on the compound bacteria agent, the nitrite content in the fermented mustard green is reduced, the problem of high nitrite content in the prior art is solved, and the fermentation effect with a rich fragrance, a sour and crisp taste and safe taste is achieved.
Patent Information
- Application Number
- CN202510194134.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-02-21
- Publication Date
- 2025-05-06
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
Among the existing mustard green fermentation methods, the nitrite content in fermented mustard greens is high, and long-term intake may cause health problems. It is necessary to develop fermentation methods that can reduce the nitrite content.
The mustard green fermentation method based on the compound bacterial agent is adopted. The mustard green, sugar, compound bacterial agent and the compound spice extract are mixed and anaerobic fermentation is carried out in a constant temperature anaerobic fermentation to prepare fermented mustard green with a low nitrite content.
The fermented mustard greens have a rich aroma, a sour and crisp taste, and the nitrite content is reduced to 6mg·kg-1, which is much smaller than the national standard, and has high sensory evaluation scores and safety.
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, and in particular to a mustard fermentation method based on a composite bacterial agent. Background Art
[0002] Mustard is an annual herb of the genus Brassica in the family Cruciferae. According to the Compendium of Materia Medica, mustard has the effects of clearing the lungs and eliminating phlegm, and promoting digestion and appetite. Fermented mustard, which is made from mustard as raw material and prepared by fermentation, is usually called sauerkraut. It is loved by people everywhere because of its sour and delicious taste, and its ability to stimulate the appetite and relieve greasiness.
[0003] Existing mustard fermentation methods often use salt water pickling, which results in a high nitrite content in the fermented mustard. Long-term intake of excessive nitrite may cause a series of health problems. With people's continuous pursuit of healthy food, developing a mustard fermentation method that can reduce the nitrite content has become a technical problem that needs to be urgently solved by technical personnel in this field. Summary of the invention
[0004] The purpose of the present invention is to provide a mustard fermentation method based on a composite bacterial agent, wherein the fermented mustard obtained by the mustard fermentation method has a lower nitrite content.
[0005] To achieve the above object, the present invention provides the following technical solutions:
[0006] One of the technical solutions of the present invention:
[0007] A mustard fermentation method based on a composite bacterial agent comprises the following steps: mixing mustard, sugar, the composite bacterial agent and a composite spice extract, and performing constant temperature anaerobic fermentation to obtain fermented mustard.
[0008] Furthermore, the preparation method of the composite bacterial agent comprises the following steps: mixing Lactobacillus delbrueckii subsp. bulgaricus, Hansenula anomala, acetic acid bacteria and Aspergillus niger to obtain a composite bacterial strain, then adding the composite bacterial strain into water, and performing constant temperature anaerobic fermentation to obtain the composite bacterial agent.
[0009] Furthermore, the Lactobacillus delbrueckii subspecies bulgaricus was purchased from China General Microbiological Culture Collection Center with a collection number of CGMCC No.1.2902.
[0010] Furthermore, the abnormal Hansenula was purchased from China General Microbiological Culture Collection Center with a collection number of CGMCC No.2.3003.
[0011] Furthermore, the acetic acid bacteria is Zhongke 1.41 purchased from Shanghai Jiamin Brewing Food Co., Ltd.
[0012] Furthermore, the Aspergillus niger was purchased from China General Microbiological Culture Collection Center with a collection number of CGMCC No.3.1858.
[0013] Furthermore, the mass ratio of the Lactobacillus delbrueckii subspecies bulgaricus, Hansenula anomala, acetic acid bacteria and Aspergillus niger is 5:(1-2):(0.5-1):(0.1-0.2).
[0014] Furthermore, the mass volume ratio of the composite bacteria to water is 1g:20mL.
[0015] Furthermore, the constant temperature anaerobic fermentation is: constant temperature anaerobic fermentation at 40° C. for 30 minutes.
[0016] Furthermore, the preparation method of the composite spice extract comprises the following steps: mixing garlic, ginger and cloves to obtain composite spice, then adding the composite spice into water for leaching to obtain composite spice extract.
[0017] Furthermore, the mass ratio of the garlic, ginger and cloves is 4:(1-3):(0.5-1.5).
[0018] Furthermore, the material-liquid ratio of the composite spice to water is 1 g: 10 mL.
[0019] Furthermore, the leaching is: leaching at 100° C. for 20 minutes.
[0020] Furthermore, the mass volume ratio of the mustard, sugar, composite bacterial agent and composite spice is 50g: (3-5)g: (5-10)mL: (10-20)mL.
[0021] Furthermore, the constant temperature anaerobic fermentation is: constant temperature anaerobic fermentation at room temperature for 15 to 20 days.
[0022] The second technical solution of the present invention:
[0023] The fermented mustard is obtained by fermenting the mustard fermentation method based on the composite bacterial agent.
[0024] Compared with the prior art, the present invention has the following beneficial effects:
[0025] The fermented mustard obtained by the mustard fermentation method based on the composite bacterial agent provided by the present invention has a strong aroma, a sour and crisp taste, and a high sensory evaluation score;
[0026] The present invention provides a method for fermenting mustard based on a composite bacterial agent, wherein the nitrite content of the fermented mustard is 6 mg kg -1 , with lower nitrite content. DETAILED DESCRIPTION
[0027] Now, various exemplary embodiments of the present invention are described in detail, and this detailed description should not be considered as a limitation of the present invention, but should be understood as a more detailed description of certain aspects, characteristics and embodiments of the present invention. It should be understood that the terms described in the present invention are only for describing specific embodiments and are not used to limit the present invention.
[0028] In addition, for the numerical range in the present invention, it is understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Each smaller range between the intermediate value in any stated value or stated range and any other stated value or intermediate value in the range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.
[0029] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.
[0030] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to the skilled artisan. The present invention description and examples are exemplary only.
[0031] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.
[0032] In the following examples and comparative examples, the room temperature is 25±2°C.
[0033] In the following examples and comparative examples, unless otherwise specified, the Lactobacillus delbrueckii subspecies bulgaricus was purchased from the China General Microbiological Culture Collection Administration Center with a collection number of CGMCC No.1.2902; the abnormal Hansenula was purchased from the China General Microbiological Culture Collection Administration Center with a collection number of CGMCC No.2.3003; the acetic acid bacteria was Zhongke 1.41 purchased from Shanghai Jiamin Brewing Food Co., Ltd.; the Aspergillus niger was purchased from the China General Microbiological Culture Collection Administration Center with a collection number of CGMCC No.3.1858.
[0034] In the following embodiment, a mustard fermentation method based on a composite bacterial agent comprises the following steps:
[0035] 1) according to the mass ratio of Lactobacillus delbrueckii subspecies bulgaricus, Hansenula abnormalis, acetic acid bacteria and Aspergillus niger being 5:(1-2):(0.5-1):(0.1-0.2), Lactobacillus delbrueckii subspecies bulgaricus, Hansenula abnormalis, acetic acid bacteria and Aspergillus niger are mixed to obtain a composite strain;
[0036] 2) adding the composite bacteria obtained in step 1) into water at a mass volume ratio of composite bacteria to water of 1 g: 20 mL, and performing constant temperature anaerobic fermentation at 40° C. for 30 min to obtain a composite bacterial agent;
[0037] 3) mixing garlic, ginger and cloves in a mass ratio of 4:(1-3):(0.5-1.5) to obtain a composite spice;
[0038] 4) adding the composite spice obtained in step 3) into water at a material-liquid ratio of composite spice to water of 1 g:10 mL, and extracting at 100° C. for 20 min to obtain a composite spice extract;
[0039] 5) According to the mass volume ratio of mustard, sugar, composite bacterial agent and composite spice of 50g: (3-5)g: (5-10)mL: (10-20)mL, mustard, sugar, the composite bacterial agent obtained in step 2) and the composite spice extract obtained in step 4) are mixed, and the mixture is subjected to constant temperature anaerobic fermentation at room temperature for 15-20d to obtain fermented mustard.
[0040] Example 1
[0041] Fermented mustard greens
[0042] 1) according to the mass ratio of Lactobacillus delbrueckii subspecies bulgaricus, Hansenula abnormalis, acetic acid bacteria and Aspergillus niger being 5:1:0.5:0.1, Lactobacillus delbrueckii subspecies bulgaricus, Hansenula abnormalis, acetic acid bacteria and Aspergillus niger are mixed to obtain a composite strain;
[0043] 2) adding the composite bacteria obtained in step 1) into water at a mass volume ratio of composite bacteria to water of 1 g: 20 mL, and performing constant temperature anaerobic fermentation at 40° C. for 30 min to obtain a composite bacterial agent;
[0044] 3) mixing garlic, ginger and cloves in a mass ratio of 4:1:0.5 to obtain a composite spice;
[0045] 4) adding the composite spice obtained in step 3) into water at a material-liquid ratio of composite spice to water of 1 g:10 mL, and extracting at 100° C. for 20 min to obtain a composite spice extract;
[0046] 5) According to the mass volume ratio of mustard, sugar, composite bacterial agent and composite spice of 50g:3g:5mL:10mL, mustard, sugar, composite bacterial agent obtained in step 2) and composite spice extract obtained in step 4) are mixed, and constant temperature anaerobic fermentation is carried out at room temperature for 15 days to obtain the fermented mustard.
[0047] Example 2
[0048] Fermented mustard greens
[0049] 1) Lactobacillus delbrueckii subspecies bulgaricus, Hansenula anomala, acetic acid bacteria and Aspergillus niger are mixed in a mass ratio of 5:1.5:0.7:0.15 to obtain a composite strain;
[0050] 2) adding the composite bacteria obtained in step 1) into water at a mass volume ratio of composite bacteria to water of 1 g: 20 mL, and performing constant temperature anaerobic fermentation at 40° C. for 30 min to obtain a composite bacterial agent;
[0051] 3) mixing garlic, ginger and cloves in a mass ratio of 4:2:1 to obtain a composite spice;
[0052] 4) adding the composite spice obtained in step 3) into water at a material-liquid ratio of composite spice to water of 1 g:10 mL, and extracting at 100° C. for 20 min to obtain a composite spice extract;
[0053] 5) According to the mass volume ratio of mustard, sugar, composite bacterial agent and composite spice of 50g:4g:8mL:15mL, mustard, sugar, composite bacterial agent obtained in step 2) and composite spice extract obtained in step 4) are mixed, and the mixture is subjected to constant temperature anaerobic fermentation at room temperature for 18d to obtain the fermented mustard.
[0054] Example 3
[0055] Fermented mustard greens
[0056] 1) according to the mass ratio of Lactobacillus delbrueckii subspecies bulgaricus, Hansenula anomala, acetic acid bacteria and Aspergillus niger being 5:2:1:0.2, Lactobacillus delbrueckii subspecies bulgaricus, Hansenula anomala, acetic acid bacteria and Aspergillus niger are mixed to obtain a composite strain;
[0057] 2) adding the composite bacteria obtained in step 1) into water at a mass volume ratio of composite bacteria to water of 1 g: 20 mL, and performing constant temperature anaerobic fermentation at 40° C. for 30 min to obtain a composite bacterial agent;
[0058] 3) mixing garlic, ginger and cloves in a mass ratio of 4:3:1.5 to obtain a composite spice;
[0059] 4) adding the composite spice obtained in step 3) into water at a material-liquid ratio of composite spice to water of 1 g:10 mL, and extracting at 100° C. for 20 min to obtain a composite spice extract;
[0060] 5) According to the mass volume ratio of mustard, sugar, composite bacterial agent and composite spice of 50g:5g:10mL:20mL, mustard, sugar, composite bacterial agent obtained in step 2) and composite spice extract obtained in step 4) are mixed, and the mixture is subjected to constant temperature anaerobic fermentation at room temperature for 20 days to obtain the fermented mustard.
[0061] Comparative Example 1
[0062] Fermented mustard greens
[0063] 1) according to the mass ratio of Lactobacillus delbrueckii subspecies bulgaricus (replaced with Lactobacillus delbrueckii subspecies bulgaricus with a deposit number of CGMCC No.1.1482), Hansenula anomala, acetic acid bacteria and Aspergillus niger being 5:1.5:0.7:0.15, Lactobacillus delbrueckii subspecies bulgaricus, Hansenula anomala, acetic acid bacteria and Aspergillus niger are mixed to obtain a composite strain;
[0064] 2) adding the composite bacteria obtained in step 1) into water at a mass volume ratio of composite bacteria to water of 1 g: 20 mL, and performing constant temperature anaerobic fermentation at 40° C. for 30 min to obtain a composite bacterial agent;
[0065] 3) mixing garlic, ginger and cloves in a mass ratio of 4:2:1 to obtain a composite spice;
[0066] 4) adding the composite spice obtained in step 3) into water at a material-liquid ratio of composite spice to water of 1 g:10 mL, and extracting at 100° C. for 20 min to obtain a composite spice extract;
[0067] 5) According to the mass volume ratio of mustard, sugar, composite bacterial agent and composite spice of 50g:4g:8mL:15mL, mustard, sugar, composite bacterial agent obtained in step 2) and composite spice extract obtained in step 4) are mixed, and the mixture is subjected to constant temperature anaerobic fermentation at room temperature for 18d to obtain the fermented mustard.
[0068] Comparative Example 2
[0069] Fermented mustard greens
[0070] 1) according to the mass ratio of Lactobacillus delbrueckii subspecies bulgaricus, Hansenula anomala (replaced with Hansenula anomala with a deposit number of CGMCC No. 2.2930), acetic acid bacteria and Aspergillus niger being 5:1.5:0.7:0.15, Lactobacillus delbrueckii subspecies bulgaricus, Hansenula anomala, acetic acid bacteria and Aspergillus niger are mixed to obtain a composite strain;
[0071] 2) adding the composite bacteria obtained in step 1) into water at a mass volume ratio of composite bacteria to water of 1 g: 20 mL, and performing constant temperature anaerobic fermentation at 40° C. for 30 min to obtain a composite bacterial agent;
[0072] 3) mixing garlic, ginger and cloves in a mass ratio of 4:2:1 to obtain a composite spice;
[0073] 4) adding the composite spice obtained in step 3) into water at a material-liquid ratio of composite spice to water of 1 g:10 mL, and extracting at 100° C. for 20 min to obtain a composite spice extract;
[0074] 5) According to the mass volume ratio of mustard, sugar, composite bacterial agent and composite spice of 50g:4g:8mL:15mL, mustard, sugar, composite bacterial agent obtained in step 2) and composite spice extract obtained in step 4) are mixed, and the mixture is subjected to constant temperature anaerobic fermentation at room temperature for 18d to obtain the fermented mustard.
[0075] Comparative Example 3
[0076] Fermented mustard greens
[0077] 1) Lactobacillus delbrueckii subspecies bulgaricus, Hansenula anomala, acetic acid bacteria (replaced with Acetobacter xu purchased from Shanghai Xuanke Biotechnology Co., Ltd.) and Aspergillus niger were mixed in a mass ratio of 5:1.5:0.7:0.15 to obtain a composite strain;
[0078] 2) adding the composite bacteria obtained in step 1) into water at a mass volume ratio of composite bacteria to water of 1 g: 20 mL, and performing constant temperature anaerobic fermentation at 40° C. for 30 min to obtain a composite bacterial agent;
[0079] 3) mixing garlic, ginger and cloves in a mass ratio of 4:2:1 to obtain a composite spice;
[0080] 4) adding the composite spice obtained in step 3) into water at a material-liquid ratio of composite spice to water of 1 g:10 mL, and extracting at 100° C. for 20 min to obtain a composite spice extract;
[0081] 5) According to the mass volume ratio of mustard, sugar, composite bacterial agent and composite spice of 50g:4g:8mL:15mL, mustard, sugar, composite bacterial agent obtained in step 2) and composite spice extract obtained in step 4) are mixed, and the mixture is subjected to constant temperature anaerobic fermentation at room temperature for 18d to obtain the fermented mustard.
[0082] Comparative Example 4
[0083] Fermented mustard greens
[0084] 1) Lactobacillus delbrueckii subspecies bulgaricus, Hansenula anomala, acetic acid bacteria and Aspergillus niger (replaced with Aspergillus niger with a deposit number of CGMCC No. 3.4309) are mixed according to a mass ratio of 5:1.5:0.7:0.15 to obtain a composite strain;
[0085] 2) adding the composite bacteria obtained in step 1) into water at a mass volume ratio of composite bacteria to water of 1 g: 20 mL, and performing constant temperature anaerobic fermentation at 40° C. for 30 min to obtain a composite bacterial agent;
[0086] 3) mixing garlic, ginger and cloves in a mass ratio of 4:2:1 to obtain a composite spice;
[0087] 4) adding the composite spice obtained in step 3) into water at a material-liquid ratio of composite spice to water of 1 g:10 mL, and extracting at 100° C. for 20 min to obtain a composite spice extract;
[0088] 5) According to the mass volume ratio of mustard, sugar, composite bacterial agent and composite spice of 50g:4g:8mL:15mL, mustard, sugar, composite bacterial agent obtained in step 2) and composite spice extract obtained in step 4) are mixed, and the mixture is subjected to constant temperature anaerobic fermentation at room temperature for 18d to obtain the fermented mustard.
[0089] Comparative Example 5
[0090] Fermented mustard greens
[0091] 1) mixing Lactobacillus delbrueckii subspecies bulgaricus, Hansenula anomala and Aspergillus niger in a mass ratio of 5:1.5:0.15 to obtain a composite strain;
[0092] 2) adding the composite bacteria obtained in step 1) into water at a mass volume ratio of composite bacteria to water of 1 g: 20 mL, and performing constant temperature anaerobic fermentation at 40° C. for 30 min to obtain a composite bacterial agent;
[0093] 3) mixing garlic, ginger and cloves in a mass ratio of 4:2:1 to obtain a composite spice;
[0094] 4) adding the composite spice obtained in step 3) into water at a material-liquid ratio of composite spice to water of 1 g:10 mL, and extracting at 100° C. for 20 min to obtain a composite spice extract;
[0095] 5) According to the mass volume ratio of mustard, sugar, composite bacterial agent and composite spice of 50g:4g:8mL:15mL, mustard, sugar, composite bacterial agent obtained in step 2) and composite spice extract obtained in step 4) are mixed, and the mixture is subjected to constant temperature anaerobic fermentation at room temperature for 18d to obtain the fermented mustard.
[0096] Comparative Example 6
[0097] Fermented mustard greens
[0098] 1) mixing Lactobacillus delbrueckii subspecies bulgaricus, Hansenula anomala and acetic acid bacteria in a mass ratio of 5:1.5:0.7 to obtain a composite strain;
[0099] 2) adding the composite bacteria obtained in step 1) into water at a mass volume ratio of composite bacteria to water of 1 g: 20 mL, and performing constant temperature anaerobic fermentation at 40° C. for 30 min to obtain a composite bacterial agent;
[0100] 3) mixing garlic, ginger and cloves in a mass ratio of 4:2:1 to obtain a composite spice;
[0101] 4) adding the composite spice obtained in step 3) into water at a material-liquid ratio of composite spice to water of 1 g:10 mL, and extracting at 100° C. for 20 min to obtain a composite spice extract;
[0102] 5) According to the mass volume ratio of mustard, sugar, composite bacterial agent and composite spice of 50g:4g:8mL:15mL, mustard, sugar, composite bacterial agent obtained in step 2) and composite spice extract obtained in step 4) are mixed, and the mixture is subjected to constant temperature anaerobic fermentation at room temperature for 18d to obtain the fermented mustard.
[0103] Comparative Example 7
[0104] Fermented mustard greens
[0105] 1) Lactobacillus delbrueckii subspecies bulgaricus, Hansenula anomala, acetic acid bacteria and Aspergillus niger are mixed in a mass ratio of 5:1.5:0.7:0.15 to obtain a composite strain;
[0106] 2) adding the composite bacteria obtained in step 1) into water at a mass volume ratio of composite bacteria to water of 1 g: 20 mL, and performing constant temperature anaerobic fermentation at room temperature for 30 minutes to obtain a composite bacterial agent;
[0107] 3) mixing garlic, ginger and cloves in a mass ratio of 4:2:1 to obtain a composite spice;
[0108] 4) adding the composite spice obtained in step 3) into water at a material-liquid ratio of composite spice to water of 1 g:10 mL, and extracting at 100° C. for 20 min to obtain a composite spice extract;
[0109] 5) According to the mass volume ratio of mustard, sugar, composite bacterial agent and composite spice of 50g:4g:8mL:15mL, mustard, sugar, composite bacterial agent obtained in step 2) and composite spice extract obtained in step 4) are mixed, and the mixture is subjected to constant temperature anaerobic fermentation at room temperature for 18d to obtain the fermented mustard.
[0110] Comparative Example 8
[0111] Fermented mustard greens
[0112] 1) Lactobacillus delbrueckii subspecies bulgaricus, Hansenula anomala, acetic acid bacteria and Aspergillus niger are mixed in a mass ratio of 5:1.5:0.7:0.15 to obtain a composite strain;
[0113] 2) adding the composite bacteria obtained in step 1) into water at a mass volume ratio of composite bacteria to water of 1 g: 20 mL, and performing constant temperature anaerobic fermentation at 50° C. for 30 min to obtain a composite bacterial agent;
[0114] 3) mixing garlic, ginger and cloves in a mass ratio of 4:2:1 to obtain a composite spice;
[0115] 4) adding the composite spice obtained in step 3) into water at a material-liquid ratio of composite spice to water of 1 g:10 mL, and extracting at 100° C. for 20 min to obtain a composite spice extract;
[0116] 5) According to the mass volume ratio of mustard, sugar, composite bacterial agent and composite spice of 50g:4g:8mL:15mL, mustard, sugar, composite bacterial agent obtained in step 2) and composite spice extract obtained in step 4) are mixed, and the mixture is subjected to constant temperature anaerobic fermentation at room temperature for 18d to obtain the fermented mustard.
[0117] Comparative Example 9
[0118] Fermented mustard greens
[0119] 1) Lactobacillus delbrueckii subspecies bulgaricus, Hansenula anomala, acetic acid bacteria and Aspergillus niger are mixed in a mass ratio of 5:1.5:0.7:0.15 to obtain a composite strain;
[0120] 2) adding the composite bacteria obtained in step 1) into water at a mass volume ratio of composite bacteria to water of 1 g: 20 mL, and performing constant temperature anaerobic fermentation at 40° C. for 30 min to obtain a composite bacterial agent;
[0121] 3) mixing garlic, ginger and cloves in a mass ratio of 4:2:1 to obtain a composite spice;
[0122] 4) adding the composite spice obtained in step 3) into water at a material-liquid ratio of composite spice to water of 1 g:10 mL, and extracting at 100° C. for 20 min to obtain a composite spice extract;
[0123] 5) According to the mass volume ratio of mustard, composite bacterial agent and composite spice of 50g:8mL:15mL, mustard, the composite bacterial agent obtained in step 2) and the composite spice extract obtained in step 4) are mixed, and the mixture is subjected to constant temperature anaerobic fermentation at room temperature for 18d to obtain the fermented mustard.
[0124] Effect verification
[0125] The fermented mustard obtained by fermentation in Examples 1 to 3 and Comparative Examples 1 to 9 was subjected to sensory evaluation. The sensory evaluation indexes are shown in Table 1. The sensory evaluation results are shown in Table 2.
[0126] Table 1 Sensory evaluation indexes
[0127]
[0128] Table 2 Sensory evaluation results
[0129]
[0130] It can be seen from the data in Table 2 that the fermented mustard obtained by the mustard fermentation method based on the composite bacterial agent provided by the present invention has a strong aroma, a sour and crisp taste, and a high sensory evaluation score; while changing the type of strains in the composite strains, omitting the strains, changing the fermentation temperature of the composite strains, and omitting the addition of sugar will all reduce the sensory evaluation of the fermented mustard to a certain extent.
[0131] The fermented mustard obtained by fermentation in Examples 1 to 3 and Comparative Examples 1 to 9 was tested for nitrite content, and the results of nitrite content test are shown in Table 3;
[0132] Table 3 Nitrite content test results
[0133]
[0134] From the data in Table 3, it can be seen that the nitrite content of the fermented mustard obtained by the mustard fermentation method based on the composite bacterial agent provided by the present invention is 6 mg·kg -1 , which is much lower than the 20mg·kg stipulated in the national standard -1 , with a lower nitrite content; changing the type of bacteria in the composite strain, omitting the bacteria, changing the fermentation temperature of the composite strain and omitting the addition of sugar will increase the nitrite content of the fermented mustard to a certain extent.
[0135] 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 above embodiments, ordinary technicians in the relevant field should understand that the specific implementation methods of the present invention can still be modified or replaced by equivalents. Any modification or equivalent replacement that does not depart from the spirit and scope of the present invention should be covered within the scope of protection of the claims of the present invention.
Claims
1. A mustard fermentation method based on a composite bacterial agent, characterized in that: The method comprises the following steps: mixing mustard, sugar, a composite bacterial agent and a composite spice extract, and performing constant temperature anaerobic fermentation to obtain fermented mustard.
2. The mustard fermentation method based on a composite bacterial agent according to claim 1, characterized in that: The preparation method of the composite bacterial agent comprises the following steps: mixing Lactobacillus delbrueckii subspecies bulgaricus, Hansenula anomala, acetic acid bacteria and Aspergillus niger to obtain a composite bacterial strain, then adding the composite bacterial strain into water, and performing constant temperature anaerobic fermentation to obtain the composite bacterial agent.
3. The mustard fermentation method based on a composite bacterial agent according to claim 2, characterized in that: The Lactobacillus delbrueckii subspecies bulgaricus was purchased from the China General Microbiological Culture Collection Administration Center with a collection number of CGMCC No.1.2902; the abnormal Hansenula was purchased from the China General Microbiological Culture Collection Administration Center with a collection number of CGMCC No.2.3003; and the Aspergillus niger was purchased from the China General Microbiological Culture Collection Administration Center with a collection number of CGMCC No.3.1858.
4. The mustard fermentation method based on a composite bacterial agent according to claim 2, characterized in that: The acetic acid bacteria was Zhongke 1.41 purchased from Shanghai Jiamin Brewing Food Co., Ltd.
5. The method for fermenting mustard based on a composite bacterial agent according to claim 2, characterized in that: The mass ratio of the Lactobacillus delbrueckii subspecies bulgaricus, Hansenula abnormalis, acetic acid bacteria and Aspergillus niger is 5:(1-2):(0.5-1):(0.1-0.2); the mass volume ratio of the composite bacteria to water is 1g:20mL; and the constant temperature anaerobic fermentation is: constant temperature anaerobic fermentation at 40°C for 30 minutes.
6. The mustard fermentation method based on a composite bacterial agent according to claim 1, characterized in that: The preparation method of the composite spice extract comprises the following steps: mixing garlic, ginger and cloves to obtain composite spice, then adding the composite spice into water for leaching to obtain the composite spice extract.
7. The mustard fermentation method based on a composite bacterial agent according to claim 6, characterized in that: The mass ratio of the garlic, ginger and cloves is 4:(1-3):(0.5-1.5); the material-liquid ratio of the composite spice and water is 1g:10mL; and the extraction is performed at 100°C for 20 minutes.
8. The mustard fermentation method based on a composite bacterial agent according to claim 1, characterized in that: The mass volume ratio of the mustard, sugar, composite bacterial agent and composite spice is 50g: (3-5)g: (5-10)mL: (10-20)mL.
9. The mustard fermentation method based on a composite bacterial agent according to claim 1, characterized in that: The constant temperature anaerobic fermentation is: constant temperature anaerobic fermentation at room temperature for 15 to 20 days.
10. Fermented mustard obtained by fermenting mustard using the composite bacterial agent-based mustard fermentation method according to any one of claims 1 to 9.