Compound agent for inhibiting film-forming pollution deterioration of pickled vegetables as well as preparation method and application of compound agent

Abstract

The invention discloses a compounding agent for inhibiting film-forming pollution deterioration of pickled vegetables and a preparation method and application thereof.The compounding agent comprises a component A and a component B which are prepared separately, the component A is cinnamyl aldehyde nano-emulsion, and the component B is a combination of potassium sorbate and sodium dehydroacetate. The compounding agent for inhibiting the film-forming pollution deterioration of the pickled vegetables can effectively reduce the conditions of film uncut formation in the later period of fermentation of the pickled vegetables, bag expansion, deterioration and the like in the storage process, and can prolong the storage period of the pickled vegetables by 3-5 months; moreover, the use of chemical preservatives can be further reduced due to the use of the compound agent, and the compound agent has a wide application prospect.

Description

Technical Field

[0001] The present invention relates to the technical field of fermented pickle quality control, and particularly relates to a compound agent for inhibiting film formation, contamination and deterioration of pickles and its application Background Technique

[0002] With the increasing requirements for healthy diets, fermented vegetables are developing towards low-salt, low-sugar, small-packaged and diversified directions. Fermented pickles are a form of low-salt vegetable fermentation processing. They are a type of traditional fermented vegetables made from fresh vegetables as raw materials in a salt solution of a certain concentration through lactic acid bacteria fermentation. Lactic acid bacteria, as the dominant flora, produce flavor substances during the vegetable fermentation process, endowing the fermented pickles with color, aroma, taste and health factors, and enhancing the functions of fermented vegetables. During the production process of pickles, since the pickle raw materials are not sterilized, they are easily contaminated by spoilage bacteria and pathogenic bacteria. During the storage process of pickles, the spoilage bacteria and pathogenic bacteria will continue to grow, manifested as the formation of a white film on the surface of the pickles, the pickle water becomes turbid, and in severe cases, there is a sour smell, and even becomes soft and rotten and inedible, resulting in the spoilage of pickles, causing waste of raw materials and economic losses.

[0003] The microorganisms that cause pickle spoilage are mainly yeasts and molds. The growth of yeasts will consume lactic acid, increasing the environmental pH. Research results show that most of the isolated spoilage microorganisms are yeasts, including Pichia kluyveri, Pichia membranifaciens, Candida tropicalis, etc. Among them, Pichia membranifaciens and Pityrosporum are one of the main strains that cause the formation of biofilms on the surface of fermented foods.

[0004] In food production, the formation of pellicles is often an indicator of food spoilage. How to control the growth of spoilage microorganisms during the industrial production of pickles, ensure the quality and safety of products, and promote the industrial development of traditional pickles is an urgent problem to be solved.

[0005] Potassium sorbate is a commonly used preservative, which can disrupt the action of the microbial enzyme system, thus effectively inhibiting the activities of molds, yeasts, and aerobic bacteria; however, potassium sorbate has no obvious inhibitory effect on some anaerobic spore-forming bacteria. Sodium dehydroacetate can penetrate into the cell body and inhibit the respiration of microorganisms, having a relatively wide range of antibacterial capabilities, especially against molds and yeasts, with high safety and no toxic side effects. Cinnamic aldehyde (CA) is one of the numerous active substances extracted from the bark of cinnamon trees, with excellent antibacterial, antioxidant, anti-tumor, and neuroprotective effects, and it has been widely used in the food, pharmaceutical, cosmetic, and other industries. CA has been proven to have high antibacterial and antifungal activities against microbial growth. However, due to its high volatility and poor water solubility, its application has been restricted. Therefore, how to safely and effectively utilize cinnamic aldehyde to inhibit the growth of spoilage microorganisms during the industrial production of pickled vegetables, ensure the quality and safety of the products, and promote the industrial development of traditional pickled vegetables is an urgent problem to be solved. Summary of the Invention

[0006] The object of the present invention is to provide a compound agent for inhibiting film-forming pollution and spoilage of pickled vegetables in view of the problem of spoilage of pickled vegetables during the industrial production of pickled vegetables. The cinnamic aldehyde (CA) nanoemulsion in the compound agent of the present invention can improve the water solubility and stability of CA, and the CA nanoemulsion can effectively control the film-forming pollution problem of pickled vegetables. The compound agent of the present invention contains preservatives with different components (cinnamic aldehyde, potassium sorbate, and sodium dehydroacetate), which can not only solve the limitation of antibacterial of a single preservative, thus better solving the technical problem of inhibiting film-forming pollution of fermented pickled vegetables, but also reduce the usage amount of a single preservative and improve the safety of pickled vegetable products.

[0007] In order to achieve the above object, the technical solution provided by the present invention is as follows:

[0008] A compound agent for inhibiting film-forming pollution and spoilage of pickled vegetables, comprising component A and component B prepared separately, wherein the component A is a cinnamic aldehyde nanoemulsion, and the component B is a combination of potassium sorbate and sodium dehydroacetate.

[0009] Wherein, the cinnamic aldehyde nanoemulsion includes cinnamic aldehyde, Tween 80, ethanol, and water; the particle size of the cinnamic aldehyde nanoemulsion is 150 - 330 nm.

[0010] Wherein, the mass ratio of the cinnamic aldehyde to the Tween 80 is 1:1 - 2; the mass of the ethanol is 10 - 15% of the sum of the masses of the cinnamic aldehyde and the Tween; the mass of the water is 45 - 67% of the mass of component A.

[0011] Wherein, the mass ratio of the potassium sorbate to the sodium dehydroacetate is 1 - 1.5:1.

[0012] The present invention also provides a preparation method of the compound agent for inhibiting film formation, contamination and deterioration of pickles, separately and independently preparing component A and component B;

[0013] The preparation method of the component A is as follows: mix cinnamaldehyde and Tween 80, add ethanol, conduct the first mixing to obtain a first mixed solution, slowly add it to water, conduct the second mixing to obtain a second mixed solution, and conduct homogenization treatment on it to obtain the component A;

[0014] The preparation method of the component B is as follows: mix potassium sorbate and sodium dehydroacetate to obtain the component B.

[0015] Wherein, the mass ratio of the cinnamaldehyde to the Tween 80 is 1:1 to 2; the addition amount of the ethanol is 10 to 15% of the sum of the masses of the cinnamaldehyde and the Tween; the usage amount of the water is 45 to 67% of the mass of the second mixed solution; the mass ratio of the potassium sorbate to the sodium dehydroacetate is 1 to 1.5:1.

[0016] Wherein, the first mixing is stirring and mixing at 500 - 600 r / min for 5 - 8 min; the second mixing is stirring and mixing at 600 - 700 r / min for 5 - 10 min.

[0017] Wherein, the homogenization treatment is to place the second mixed solution in an ultrasonic cell disruptor or a high-pressure homogenizer for homogenization treatment; when using the ultrasonic cell disruptor for the homogenization treatment, the ultrasonic power is 300 - 400 W, and the treatment time is 10 - 15 min; when using the high-pressure homogenizer for the homogenization treatment, the pressure is 800 - 1000 bar, the time is 3 - 5 min, and it is repeatedly treated 4 - 5 times.

[0018] The present invention also provides an application of the compound agent for inhibiting film formation, contamination and deterioration of pickles in the production of pickle products.

[0019] Wherein, in the production process of the pickle products, the component A is added to the fermentation system of pickles after the pickle fermentation is completed, and the component B is added to the fermentation system of pickles before the pickles are packaged.

[0020] Wherein, when adding the component A to the fermentation system of the pickles, control the addition amount of the cinnamaldehyde in the fermentation system of the pickles to be 0.4 - 0.6 g / kg; the addition amount of the component B in the fermentation system of the pickles is 0.8 - 1.1 g / kg.

[0021] Wherein, the raw vegetables of the pickles include but are not limited to radish, cabbage, Chinese toon, Chinese cabbage, Shanghai green, cucumber, onion, celery, turnip, beet, lettuce, ginger, kidney bean, and jack bean.

[0022] Preferably, the production process of the pickled vegetable product and the application method of the compound agent for inhibiting film formation, pollution and deterioration in the pickled vegetable product are as follows:

[0023] (1) Vegetable pretreatment: Wash the vegetables, cut them into appropriate sizes, and dry them for later use.

[0024] (2) Pickled vegetable juice preparation: Add 4 - 5.5% salt, 2.5 - 3.5% rock sugar, 0 - 3% dried chili peppers, 0 - 3% garlic, 0 - 2% ginger slices, 0 - 2% Chinese prickly ash, and 0 - 2% star anise to water. The addition amounts of each substance are calculated as mass percentages of water. Among them, the addition amounts of dried chili peppers, garlic, ginger slices, Chinese prickly ash, and star anise can be changed according to the preferences of consumers in different regions. Boil and keep warm for 20 - 30 minutes, filter out the solids, and let it cool for later use.

[0025] (3) Inoculation and fermentation: Add the freeze-dried powder of the fermentation agent to the pickled vegetable juice prepared in step (2). After mixing evenly, add it to the vegetables pretreated in step (1), and place it in a cool, dry environment at 25 - 30°C for sealed fermentation. When the pH value of the pickled vegetables reaches about 3.3, the main fermentation of the pickled vegetables ends; among them, the addition amount of the freeze-dried powder of the fermentation agent is 0.5‰ - 1.5‰ of the mass of the pickled vegetable juice; among them, the usage amount of the pickled vegetable juice is to submerge the vegetables.

[0026] (4) Add component A of the compound agent for inhibiting film formation, pollution and deterioration in pickled vegetables: Immediately add component A to it when the main fermentation of the pickled vegetables ends, and control the addition amount of cinnamaldehyde in the fermentation system of the pickled vegetables to be 0.4 - 0.6 g / kg.

[0027] (5) Add component B of the compound agent for inhibiting film formation, pollution and deterioration in pickled vegetables: Place the pickled vegetables added with component A in step (4) in a cool, dry condition at 10 - 15°C for sealed storage for 5 - 10 days to enrich its flavor. After the flavor is enriched, package the pickled vegetables. Before packaging, add component B to the pickled vegetables, and control the addition amount of component B in the fermentation system of the pickled vegetables to be 0.8 - 1.1 g / kg.

[0028] In the compound agent for inhibiting film formation, pollution and deterioration in pickled vegetables of the present invention, cinnamaldehyde in component A exists in the form of nanoemulsion, which can improve the solubility, stability of cinnamaldehyde, and enhance the permeability of cinnamaldehyde, thereby improving the antibacterial properties of cinnamaldehyde; potassium sorbate and sodium dehydroacetate in component B mainly play the roles of antibacterial and preventing the pickled vegetables from deteriorating.

[0029] Beneficial effects:

[0030] The compound agent for inhibiting film formation, pollution and deterioration of pickles in the present invention adopts a compound form of cinnamaldehyde, potassium sorbate and sodium dehydroacetate. Different components are added at different stages in the production process of pickle products according to different purposes, which can effectively reduce the formation of film dregs in the late stage of pickle fermentation, the swelling of bags and deterioration during storage, solve the industrial problems of film formation pollution and deterioration in the production process of pickle fermentation, and can extend the storage period of pickles by 3 to 5 months; moreover, the compound agent of the present invention can further reduce the use of chemical preservatives, can be extended to the production of other fermented vegetables, and has a wide application prospect. Description of the Drawings

[0031] The present invention will be further specifically described below in conjunction with the drawings and specific embodiments, and the above and / or other advantages of the present invention will become clearer.

[0032] Figure 1 Photograph of the cinnamaldehyde nanoemulsion prepared in Example 1 with a mass ratio of cinnamaldehyde to Tween 80 of 1:1 and an ethanol addition amount of 10% of the sum of the masses of cinnamaldehyde and Tween 80.

[0033] Figure 2 Comparison chart of the inhibitory effects of different concentrations of cinnamaldehyde ethanol solution and cinnamaldehyde nanoemulsion on film-forming yeast in pickles within 24 hours in Example 2.

[0034] Figure 3 Comparison chart of the inhibitory effects of cinnamaldehyde ethanol solution and cinnamaldehyde nanoemulsion on film-forming contaminated yeast in pickles within a long time range in Example 2.

[0035] Figure 4 Photographs of Shanghai green pickles stored at room temperature for 14 days with different addition amounts of cinnamaldehyde nanoemulsion in Example 3. Detailed Description of the Invention

[0036] The present invention will be further described according to the following embodiments. It should be understood that the following embodiments are only used to illustrate the present invention and do not limit the present invention.

[0037] For those specific technologies or conditions not specified in the examples, they shall be in accordance with the technologies or conditions described in the literature in this field or in accordance with the product instructions. For reagents or instruments without indicating the manufacturer, they are all conventional products that can be obtained through regular channels.

[0038] Preparation of Cinnamaldehyde Nanoemulsion in Example 1

[0039] Cinnamaldehyde and surfactant Tween 80 were mixed at mass ratios of 1:9, 2:8, 3:7, 4:6, 5:5, 6:4, 7:3, 8:2, and 9:1 respectively. After stirring and mixing evenly for 5 min, ethanol was added thereto (the addition amount was 10% of the sum of the masses of cinnamaldehyde and Tween 80). After stirring and mixing at 600 r / min for 5 min, it was slowly poured into water such that water accounted for 50% of the total mass of the mixed system, and it was stirred at 700 r / min using a magnetic stirrer for 5 min to perform spontaneous emulsification. The emulsion was transferred to an ultrasonic cell disruptor and ultrasonically treated at 300 W for 10 min to obtain a cinnamaldehyde nanoemulsion. The particle size and polydispersity index (PDI) of the cinnamaldehyde nanoemulsion were measured using a Zetasizer nano ZS90 laser particle size analyzer at 25 °C. The measured results are shown in Table 1. From the results in Table 1, it can be seen that when the ratio of cinnamaldehyde to Tween 80 was 4:6 and 5:5, the average particle size and dispersion index of the emulsion reached the lowest, indicating that the emulsion formed at this ratio had high stability. Therefore, the optimal ratio of cinnamaldehyde to Tween 80 was 1 - 1.5.

[0040] Table 1 Effect of the mass ratio of cinnamaldehyde to Tween 80 on the particle size and dispersion index of the cinnamaldehyde nanoemulsion

[0041]

[0042] Cinnamaldehyde and surfactant Tween 80 were mixed at a mass ratio of 5:5. After stirring and mixing evenly for 5 min, 5%, 10%, 15%, 20%, and 25% of the sum of the masses of cinnamaldehyde and Tween 80 of ethanol were added thereto respectively. After stirring and mixing at 600 r / min for 5 min, it was slowly poured into water such that water accounted for 50% of the total mass of the mixed system, and it was stirred at 600 r / min using a magnetic stirrer for 5 min to perform spontaneous emulsification. The emulsion was transferred to an ultrasonic cell disruptor and ultrasonically treated at 300 W for 10 min to obtain a cinnamaldehyde nanoemulsion. The particle size and polydispersity index of the cinnamaldehyde nanoemulsion were measured using a Zetasizer nano ZS90 laser particle size analyzer at 25 °C. The measured results are shown in Table 2. From the results in Table 2, it can be seen that when the addition amount of the cosolvent ethanol was 10 - 15%, the average particle size and dispersion index of the emulsion reached the lowest, indicating that the emulsion formed at this ratio had high stability. Therefore, the optimal addition amount of the cosolvent ethanol was 10 - 15% of the sum of the masses of cinnamaldehyde and Tween 80.

[0043] Table 2 Effect of the addition amount of the cosolvent ethanol on the particle size and dispersion index of the emulsion

[0044]

[0045] Example 2 Comparison of the antibacterial effects of the cinnamaldehyde nanoemulsion and the cinnamaldehyde ethanol solution

[0046] In this example, cinnamaldehyde nanoemulsion and cinnamaldehyde ethanol solution were used to conduct antibacterial experiments on contaminated yeast from film-forming contaminated pickles, respectively, to compare the inhibitory effects of the two forms of cinnamaldehyde on film-forming contamination.

[0047] Take 10 mL of film-contaminated pickle juice and add it to a 250 mL sterile conical flask containing 90 mL of sterile saline. After thorough mixing, dilute it to 10 -7 , 10 -4 , 10 -5 , 10 -6 and 10 -7 1 mL of each of the four gradient dilutions was spread on potato dextrose agar (PDA) containing 100 mg / L chloramphenicol and cultured at 28°C for 48 h. Single colonies were picked according to the characteristics of yeast morphology, size and proportion, inoculated into test tubes containing PAD liquid medium, and cultured statically for 24 to 48 h. The film-forming ability was observed, and strains with strong film-forming ability and a large proportion of isolated bacteria were picked. Finally, two contaminated yeasts that caused kimchi film formation were obtained, numbered QY1 and QY2. Yeast DNA was extracted using a yeast genome extraction kit, and 18S rRNA was amplified using yeast DNA, yeast amplification universal primers upstream primer NS1 (5′-GTAGTCATATGCTTGTCTC-3′) and downstream primer NS6: (5′-GCATCACAGACCTGTTATTGCCTC-3′). The amplified product was entrusted to Nanjing Qingke Biotechnology Co., Ltd. for sequencing. The sequencing products were compared using the NCBI database, and the comparison results showed that QY1 was Pichia manshurica and QY2 was Pichia fermentans.

[0048] QY1 and QY2 were mixed and inoculated into PDA liquid culture medium in a ratio of 1:1, and cinnamaldehyde ethanol solution (a 100 mg / L high concentration solution prepared by dissolving cinnamaldehyde in ethanol) and cinnamaldehyde nanoemulsion were added thereto respectively, so that the initial concentrations of cinnamaldehyde in the bacterial solution were 50, 100, 200, 400 and 600 mg / L, respectively. The culture was carried out at 28°C and 200 rpm for 24 h, and the growth status of yeast in different treatment groups was detected. By comparing the differences in bacterial cell density, the antibacterial effects of cinnamaldehyde ethanol solution and cinnamaldehyde nanoemulsion on film-forming yeast were analyzed. The results are shown in Table 2. Figure 2 As can be seen from the figure, under the same concentration conditions, the cinnamaldehyde nanoemulsion has a better inhibitory effect on film-forming contaminated yeast. When the cinnamaldehyde concentration reaches 400 mg / L, both can completely inhibit the growth of bacteria. QY1 and QY2 were mixed and inoculated into PDA liquid culture medium at a ratio of 1:1 to make the initial bacterial density OD600 is 0.63. Cinnamaldehyde ethanol solution and cinnamaldehyde nanoemulsion were added respectively thereto, so that the initial concentration of cinnamaldehyde in the bacterial solution was 400 mg / L. It was left standing at 28 °C, and the cell density of different treatment groups was measured at regular intervals. The results are shown in Figure 3 . It can be seen from the figure that after standing for 32 days, the yeast cell density in the cinnamaldehyde ethanol solution treatment group began to increase, while the yeast density in the cinnamaldehyde nanoemulsion treatment group was almost equal to the initial cell density after standing for 48 days. It can be seen that the antibacterial effect of cinnamaldehyde nanoemulsion is more long-lasting.

[0049] Example 3 Inhibitory effect of cinnamaldehyde nanoemulsion addition amount on film-forming pollution of pickled vegetables

[0050] In this example, Shanghaiqing was used to prepare pickled vegetables:

[0051] (1) Raw material treatment: Select fresh, crispy and tender Shanghaiqing, wash and drain, and set aside.

[0052] (2) Pickled vegetable juice preparation: Add 5.5% salt, 3.0% rock sugar, 1% dried chili peppers, 3% garlic, 1.5% ginger slices, 1.5% Chinese prickly ash, and 1% star anise to water. The addition amount of each substance is calculated as the mass percentage of water. Boil and keep warm for 25 min, filter out the solids, and let it cool for later use.

[0053] (3) Inoculation and fermentation: Add the freeze-dried powder of the compound fermenting agent (Lactobacillus plantarum and Lactobacillus fermentum) to the pickled vegetable juice prepared in step (3). After mixing evenly, add it to the Shanghaiqing prepared in step (1), seal it, and ferment it under the condition of 28 °C in a cool and dry place. Monitor the pH value of Shanghaiqing pickled vegetables. When the pH value reaches about 3.3, the main fermentation of pickled cabbage ends; among them, the addition amount of the freeze-dried powder of the compound fermenting agent is 1.5‰ of the mass of the pickled vegetable juice, and the mass ratio of the pickled vegetable juice to Shanghaiqing is 1:1.

[0054] Add cinnamaldehyde nanoemulsion (the ratio of cinnamaldehyde to Tween 80 prepared in Example 1 is 1:1, and the addition amount of ethanol is 10% of the sum of the masses of cinnamaldehyde and Tween 80) to the Shanghaiqing pickled vegetables at the end of the main fermentation, so that the addition amounts of cinnamaldehyde in the Shanghaiqing pickled vegetable fermentation system are 0, 400, 600, and 800 mg / kg respectively. Seal and leave it standing at 30 °C in a cool and dry place for 14 days, and observe and record the degree of film-forming mold pollution on the surface of the pickled vegetable liquid with different cinnamaldehyde addition amounts. The experimental results are as Figure 4 shown. The results show that there are foamy substances formed on the surface of the Shanghaiqing pickled vegetables in the treatment group without adding cinnamaldehyde nanoemulsion, and there is film pollution phenomenon. When the added cinnamaldehyde concentration is 400, 600, and 800 mg / kg, it can effectively prevent the film-forming pollution of Shanghaiqing pickled vegetables.

[0055] Example 4 Optimization of cinnamaldehyde nanoemulsion addition amount

[0056] In this embodiment, radishes are used to prepare pickled vegetables:

[0057] (1) Vegetable slicing: After removing the roots and leaves of the radishes, washing them, and drying them to remove surface moisture, slice them with a knife to a thickness of 0.3 - 0.6 cm, and then dry the surface moisture.

[0058] (2) Preparation of pickled vegetable juice: Add 4% salt, 2.5% rock sugar, 2% dried chili peppers, 2% garlic, 1% ginger slices, 1% Chinese prickly ash, and 1% star anise to water. The addition amount of each substance is calculated as the mass percentage of water. Boil and keep warm for 30 minutes, filter out the solids, and let it cool for later use.

[0059] (3) Inoculation and fermentation: Add the freeze-dried powder of the compound fermenting agent (Lactobacillus plantarum and Lactobacillus fermentum) to the pickled vegetable juice. After mixing evenly, add it to the radish slices, and place them in a sealed environment at 25 - 30°C in a cool and dry place for fermentation. Monitor the pH value of the pickled vegetables. When the pH value reaches about 3.3, the main fermentation of the pickled vegetables ends; among them, the addition amount of the freeze-dried powder of the compound fermenting agent is 1‰ of the mass of the pickled vegetable juice, and the mass ratio of the pickled vegetable juice to the radish slices is 1:1.

[0060] Optimization of the addition amount of cinnamaldehyde nanoemulsion:

[0061] Add cinnamaldehyde nanoemulsion (the ratio of cinnamaldehyde to Tween 80 prepared in Example 1 is 1:1, and the addition amount of ethanol is 10% of the sum of the masses of cinnamaldehyde and Tween 80) to the radish pickled vegetables after the main fermentation is completed, so that the addition amount of cinnamaldehyde in the radish pickled vegetable fermentation system is 0, 100, 200, 300, 400, 500, 600, 700 mg / kg respectively. Seal and let it stand still at 25 - 28°C in a cool and dry place for 60 days, and record the time when the phenomenon of "blooming" (membrane scum) appears on the surface of the pickled vegetable liquid with different cinnamaldehyde addition amounts. The experimental results are shown in Table 3. It can be seen from Table 3 that as the addition amount of cinnamaldehyde increases, the time for "blooming" is extended. When the addition amount of cinnamaldehyde is not less than 400 mg / kg, no membrane scum is found within the recorded observation time (60 days). Since cinnamaldehyde belongs to aldehyde substances and has a certain smell, when its addition amount exceeds 600 mg / kg, it will affect the flavor of the pickled vegetables. Therefore, the optimal addition amount of cinnamaldehyde is 400 - 600 mg / kg.

[0062] Table 3 Time for the appearance of membrane scum on the surface of pickled vegetables with different cinnamaldehyde addition amounts

[0063] Cinnamaldehyde addition amount (mg / kg) 0 100 200 300 400 500 600 700 800 Appearance time of film (d) 5 9 13 25 - - - - -

[0064] Note: "-" in the table indicates that no membrane scum is found during the experimental observation period

[0065] Optimization of the addition amount of component B of the compound agent in Example 5

[0066] Potassium sorbate is a commonly used preservative that can disrupt the action of the microbial enzyme system, thus effectively inhibiting the activities of molds, yeasts, and aerobic bacteria; however, potassium sorbate has no obvious inhibitory effect on some anaerobic spore-forming bacteria. Sodium dehydroacetate can penetrate into the cell body and inhibit the respiration of microorganisms, having a relatively broad antibacterial ability, especially against molds and yeasts, with high safety and no toxic side effects. Therefore, to ensure that problems such as swelling and deterioration occur after the pickled vegetables are bagged, before packaging, a compound agent component B composed of potassium sorbate and sodium dehydroacetate is added to control the quality of the pickled vegetables.

[0067] Cinnamaldehyde nanoemulsion (the ratio of cinnamaldehyde to Tween 80 prepared in Example 1 is 1:1, and the ethanol content is 10% cinnamaldehyde nanoemulsion) was added to the radish pickled vegetables after the main fermentation in Example 2, so that the addition amount of cinnamaldehyde in the fermentation system of the radish pickled vegetables was 400 mg / kg, and it was sealed and stored in a cool and dry environment at 15 °C for 10 d to enrich its flavor. Then, component B (the ratio of potassium sorbate to sodium dehydroacetate is 1:1) was added to the radish pickled vegetables, so that the addition amounts of component B in the fermentation system of the radish pickled vegetables were 0, 300, 500, 700, 900, 1100, and 1300 mg / kg respectively. After sealing and bagging, it was placed in a cool and dry condition at 25 - 28 °C for 6 months, and the time when the pickled vegetables showed the "swelling bag" phenomenon was recorded. The experimental results are shown in Table 4. It can be seen from Table 4 that as the addition amount of component B increases, the time of "swelling bag" deterioration extends. When the addition amount of component B is not less than 700 mg / kg, no swelling bag deterioration phenomenon was found during the experimental recording observation period (6 months); considering the control standard of the preservative addition amount, the optimal addition amount of component B is 700 - 1100 mg / kg.

[0068] Table 4 Time of pickled vegetables showing swelling bag deterioration phenomenon under different addition amounts of component B

[0069] Component B addition amount (mg / kg) 0 300 500 700 900 1100 1300 Time of swelling and deterioration (d) 60 85 185 - - - -

[0070] Note: "-" in the table indicates that no swelling bag phenomenon was found during the experimental observation period

[0071] Fermentation of cowpea pickled vegetables and control of film-forming contamination and deterioration in Example 6

[0072] (1) Raw material treatment: Select fresh, crispy, tender, tightly organized, and pest-free cowpeas. After washing, cut them into sections (1.5 - 3 cm), drain, and set aside.

[0073] (2) Blanching: Put the drained fresh cowpea sections into hot brine (45 g / L) at 93 °C and blanch for 1.5 min, then take them out, drain, and quickly cool down.

[0074] (3) Making pickled vegetable juice: Add 5.0% salt, 2.5% rock sugar, 3% dried chili peppers, 3% garlic, 2% ginger slices, 2% Chinese prickly ash, and 2% star anises to water. The addition amounts of each substance are calculated as mass percentages of water. Boil and keep warm for 30 min, filter out the solids, and let it cool for later use.

[0075] (4) Inoculation and fermentation: Add the freeze-dried powder of the compound starter (Lactobacillus plantarum and Lactobacillus fermentum) to the pickled vegetable juice prepared in step (3). After mixing evenly, add it to the cowpea segments prepared in step (2), place it in a cool and dry environment at 30°C, seal and ferment. Monitor the pH value of the pickled cowpeas. When the pH value reaches about 3.3, the main fermentation of the pickled cowpeas ends; among them, the addition amount of the freeze-dried powder of the compound starter is 1.5‰ of the mass of the pickled vegetable juice, and the mass ratio of the pickled vegetable juice to the cowpea segments is 1:1.

[0076] (5) Adding compound agent component A for inhibiting film formation, pollution, and deterioration of pickles: Immediately add component A at the end of the main fermentation of the pickled cowpeas, and control the final concentration of cinnamaldehyde in the fermentation system of the pickles to be 0.6 g / kg; among them, component A is a cinnamaldehyde nanoemulsion in which the ratio of cinnamaldehyde to Tween 80 prepared in Example 1 is 1:1, and the addition amount of ethanol is 10% of the sum of the masses of cinnamaldehyde and Tween 80.

[0077] (6) Adding compound agent component B for inhibiting film formation, pollution, and deterioration of pickles: Seal the pickled cowpeas added with component A in step (5), place them in a cool and dry environment at 15°C for 10 d to enrich their flavor. Before packaging after ripening, add component B in which the ratio of potassium sorbate to sodium dehydroacetate is 1.5:1, and control the addition amount of component B in the fermentation system of the pickles to be 1.1 g / kg.

[0078] The shelf life of the pickled cowpeas prepared in this example can reach more than 1 year, and the quality and sensory score reach more than 90 points.

[0079] Fermentation of pickled cabbage in Example 7 and control of film formation, pollution, and deterioration

[0080] (1) Raw material treatment: Select fresh, crispy and tender cabbages, slice them (3 cm × 3 cm), wash them, drain, and set aside.

[0081] (2) Making pickled vegetable juice: Add 4.5% salt, 3.0% rock sugar, 2% dried chili peppers, 2% garlic, 2% ginger slices, 2% Chinese prickly ash, and 2% star anises to water. The addition amounts of each substance are calculated as mass percentages of water. Boil and keep warm for 30 min, filter out the solids, and let it cool for later use.

[0082] (3) Inoculation and fermentation: Add the freeze-dried powder of the compound starter (Lactobacillus plantarum and Lactobacillus fermentum) to step

[0083] (3) After the prepared pickle juice is evenly mixed, add it to the kale prepared in step (1), seal it, and ferment it under the conditions of 28°C in a cool and dry place. Monitor the pH value of the pickled kale. When the pH value reaches about 3.3, the main fermentation of the pickled kale ends; among them, the addition amount of the compound starter freeze-dried powder is 1.0‰ of the mass of the pickle juice, and the mass ratio of the pickle juice to the kale is 1:0.8.

[0084] (4) Add compound agent component A for inhibiting film formation, contamination and deterioration of pickles: Immediately add component A at the end of the main fermentation of pickled kale, and control the addition amount of cinnamaldehyde in the fermentation system of pickles to be 0.5 g / kg; among them, component A is a cinnamaldehyde nanoemulsion in which the ratio of cinnamaldehyde prepared in Example 1 to Tween 80 is 1:1, and the addition amount of ethanol is 10% of the sum of the masses of cinnamaldehyde and Tween 80.

[0085] (5) Add compound agent component B for inhibiting film formation, contamination and deterioration of pickles: Seal the pickled kale added with component A in step (5) and place it under the conditions of 15°C in a cool and dry place for 8 days to enrich its flavor. Before packaging after ripening, add component B in which the ratio of potassium sorbate to sodium dehydroacetate is 1:1, and control the addition amount of component B in the fermentation system of the pickles to be 0.9 g / kg.

[0086] The shelf life of the pickled kale in this example can reach more than 1 year, and the quality and sensory score reach more than 92 points.

[0087] Example 8 Fermentation of Shanghaiqing Pickles and Control of Film Formation, Contamination and Deterioration

[0088] (1) Raw material treatment: Select fresh, crispy and tender Shanghaiqing, wash and drain it, and set aside.

[0089] (2) Preparation of pickle juice: Add 5.5% salt, 3.0% rock sugar, 1% dried chili peppers, 3% garlic, 1.5% ginger slices, 1.5% Chinese prickly ash, and 1% star anise to water. The addition amount of each substance is calculated as the mass percentage of water. Boil and keep warm for 25 minutes, filter out the solids, and let it cool for later use.

[0090] (3) Inoculation and fermentation: Add the freeze-dried powder of the compound starter (Lactobacillus plantarum and Lactobacillus fermentum) to the pickle juice prepared in step

[0091] (3) After the prepared pickle juice is evenly mixed, add it to the Shanghaiqing prepared in step (1), seal it, and ferment it under the conditions of 28°C in a cool and dry place. Monitor the pH value of the Shanghaiqing pickles. When the pH value reaches about 3.3, the main fermentation of the pickled Shanghaiqing ends; among them, the addition amount of the compound starter freeze-dried powder is 1.5‰ of the mass of the pickle juice, and the mass ratio of the pickle juice to the Shanghaiqing is 1:1.

[0092] (4) Add compound agent component A for inhibiting film formation, contamination and deterioration of pickled vegetables: Immediately add component A at the end of the main fermentation of Shanghaiqing pickled vegetables, and control the addition amount of cinnamaldehyde in the fermentation system of pickled vegetables to be 0.6 g / kg; among them, component A is a cinnamaldehyde nanoemulsion with a ratio of cinnamaldehyde to Tween 80 of 1:1 prepared in Example 1, and the addition amount of ethanol is 10% of the sum of the masses of cinnamaldehyde and Tween 80.

[0093] (5) Add compound agent component B for inhibiting film formation, contamination and deterioration of pickled vegetables: Seal the Shanghaiqing pickled vegetables added with component A in step (5) and place them in a cool and dry condition at 15 °C for 10 d to enrich their flavor. Before packaging after ripening, add component B with a ratio of potassium sorbate to sodium dehydroacetate of 1:1, and control the addition amount of component B in the fermentation system of the pickled vegetables to be 1.0 g / kg.

[0094] The shelf life of the pickled Shanghaiqing in this example can reach more than 1 year, and the quality and sensory score reach more than 93 points.

[0095] Fermentation of pickled Brassica gemmifera cv. caulorapa and control of film formation, contamination and deterioration in Example 9

[0096] (1) Raw material treatment: Select fresh and pest-free Brassica gemmifera cv. caulorapa, wash it clean, and drain it for later use.

[0097] (2) Preparation of pickled vegetable juice: Add 5.5% salt, 3.5% rock sugar, 3% dried chili peppers, 3% garlic, 2% ginger slices, 2% Chinese prickly ash, and 1% star anise to water. The addition amount of each substance is calculated as the mass percentage of water. Boil and keep warm for 25 min, filter out the solids, and let it cool for later use.

[0098] (3) Inoculation and fermentation: Add the freeze-dried powder of the compound fermenting agent (Lactobacillus plantarum and Lactobacillus fermentum) to the pickled vegetable juice prepared in step

[0099] (3). After mixing evenly, add it to the Brassica gemmifera cv. caulorapa prepared in step (1), seal it, and ferment it in a cool and dry condition at 28 °C. Monitor the pH value of the pickled Brassica gemmifera cv. caulorapa. When the pH value reaches about 3.3, the main fermentation of the pickled Brassica gemmifera cv. caulorapa ends; among them, the addition amount of the freeze-dried powder of the compound fermenting agent is 1.5‰ of the mass of the pickled vegetable juice, and the mass ratio of the pickled vegetable juice to the Brassica gemmifera cv. caulorapa is 1:1.

[0100] (4) Add compound agent component A for inhibiting film formation, contamination and deterioration of pickled vegetables: Immediately add component A at the end of the main fermentation of pickled Brassica oleracea var. capitata. Control the addition amount of cinnamaldehyde in the fermentation system of pickled Brassica gemmifera cv. caulorapa to be 0.4 g / kg; among them, component A is a cinnamaldehyde nanoemulsion with a ratio of cinnamaldehyde to Tween 80 of 1:1 prepared in Example 1, and the addition amount of ethanol is 10% of the sum of the masses of cinnamaldehyde and Tween 80.

[0101] (5) Add compound agent component B for inhibiting film formation, contamination and deterioration of pickles: Seal the pickled cabbage to which component A has been added in step (5), and place it in a cool and dry condition at 10-15°C for 10 days to enrich its flavor. Before packaging after maturity, add component B with a ratio of potassium sorbate to sodium dehydroacetate of 1.5:1, and control the addition amount of component B in the fermentation system of the pickled tower cabbage to be 1 g / kg.

[0102] The shelf life of the tower pickles in this example can reach more than 1 year, and the quality and sensory score reach more than 95 points.

[0103] The present invention provides an idea and method for a compound agent for inhibiting film formation, contamination and deterioration of pickles, its preparation method and application. There are many methods and ways to specifically implement this technical solution. The above is only the preferred implementation manner of the present invention. It should be noted that for those of ordinary skill in the art, without departing from the principle of the present invention, several improvements and retouches can be made, and these improvements and retouches should also be regarded as the protection scope of the present invention. Each component not clearly defined in this example can be realized by existing technologies.

Claims

1. A compound agent for inhibiting film formation, contamination and deterioration of pickles, characterized in that, It includes separately prepared component A and component B, wherein component A is cinnamaldehyde nanoemulsion, and component B is a combination of potassium sorbate and sodium dehydroacetate.

2. The compounding agent for inhibiting film formation, contamination and deterioration of pickles according to claim 1, wherein The cinnamaldehyde nanoemulsion includes cinnamaldehyde, Tween 80, ethanol and water; the particle size of the cinnamaldehyde nanoemulsion is 150 - 330 nm.

3. The compounding agent for inhibiting film formation and spoilage of pickles according to claim 2, wherein The mass ratio of the cinnamaldehyde to the Tween 80 is 1:1 - 2; the mass of the ethanol is 10 - 15% of the sum of the masses of the cinnamaldehyde and the Tween; the mass of the water is 45 - 67% of the mass of component A.

4. The compounding agent for inhibiting film formation and spoilage of pickles according to claim 1, characterized in that, The mass ratio of the potassium sorbate to the sodium dehydroacetate is 1 - 1.5:

1.

5. The preparation method of the compound agent for inhibiting film formation, contamination and deterioration of pickles according to any one of claims 1 to 4, characterized in that, Component A and component B are prepared separately and independently. The preparation method of component A is: mix cinnamaldehyde and Tween 80 evenly, add ethanol, conduct the first mixing to obtain a first mixed solution, add it to water, conduct the second mixing to obtain a second mixed solution, and conduct homogenization treatment on it to obtain component A. The preparation method of component B is: mix potassium sorbate and sodium dehydroacetate to obtain component B.

6. The preparation method according to claim 5, characterized in that, The first mixing is stirring and mixing at 500 - 600 r / min for 5 - 8 min; the second mixing is stirring and mixing at 600 - 700 r / min for 5 - 10 min.

7. The preparation method according to claim 5, characterized in that, The homogenization treatment is to place the second mixed solution in an ultrasonic cell disrupter or a high-pressure homogenizer for homogenization treatment; when using the ultrasonic cell disrupter for the homogenization treatment, the ultrasonic power is 300 - 400 W and the treatment time is 10 - 15 min; when using the high-pressure homogenizer for the homogenization treatment, the pressure is 800 - 1000 bar, the time is 3 - 5 min, and it is repeatedly treated 4 - 5 times.

8. Application of the compound agent for inhibiting film formation, pollution and deterioration of pickles according to any one of claims 1 - 4 in the production of pickle products.

9. The application according to claim 8, wherein During the production process of the pickle products, component A is added to the fermentation system of the pickles after the pickle fermentation is completed, and component B is added to the fermentation system of the pickles before packaging.

10. The application according to claim 9, wherein When adding component A to the fermentation system of the pickles, control the addition amount of cinnamaldehyde in the fermentation system of the pickles to be 0.4 - 0.6 g / kg; the addition amount of component B in the fermentation system of the pickles is 0.8 - 1.1 g / kg.

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