Probiotic tea soup fermented pickles and preparation method thereof

Abstract

The invention discloses probiotic tea soup fermented pickles and a preparation method thereof, and belongs to the technical field of food processing, after vegetables are pre-pickled, green tea, black tea or oolong tea soup is taken as a substrate, 2-5% of white granulated sugar, 1-3% of table salt, spices and probiotic preparations (lactobacillus plantarum and the like, the viable count is greater than or equal to 1 * 10 < 8 > CFU / g) are added, fermentation is performed at 25-30 DEG C for 3-5 days, and the fermented pickles are prepared. The prepared probiotic tea soup fermented pickles are bright in color and luster, crisp, tender and tasty, the tea soup endows the pickles with unique tea fragrance, probiotics accelerate acid production (total acid is 0.79-0.88 g / 100g, and pH is 3.78-3.90), infectious microbes are inhibited, and the fermentation period is shortened by 30%-50%. The detection shows that the nitrite content of the probiotic tea soup fermented pickles is less than 1.0 mg / kg, the coliform group content is less than 3.0 MPN / g, the salt content can be reduced by 20-30% by the process, the active ingredients such as tea polyphenol are completely reserved, the pickles have nutrition and health-care functions, the vacuum packaging shelf life is more than 30 days, and a new path is provided for the industrial upgrading of the traditional pickles.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a method for preparing pickles by using probiotics combined with tea soup fermentation process, and the probiotic tea soup fermented pickles prepared by this method. Background Art

[0002] As a traditional fermented food, pickles are deeply loved by consumers for their unique flavor and rich taste. Traditional pickle fermentation mainly relies on naturally occurring microbial communities, and it is difficult to precisely control the fermentation process, resulting in problems such as long fermentation cycles and unstable product quality. In addition, traditional fermentation methods are easily contaminated by miscellaneous bacteria, leading to problems such as pickles spoilage and poor flavor.

[0003] In recent years, probiotic fermentation technology has gradually been applied to pickle production, which can improve the fermentation conditions and enhance the product quality to a certain extent. However, there is still room for improvement in the flavor and nutrition of existing probiotic pickles. Tea soup contains various active ingredients such as tea polyphenols, caffeine, and amino acids, with unique flavors and health care functions. However, there is currently no mature technical solution for effectively combining tea soup with probiotic fermentation technology in pickle production. Summary of the Invention

[0004] The present invention aims to provide a probiotic tea soup fermented pickle and its preparation method. By combining probiotic fermentation with tea soup, the fermentation process is precisely controlled, the fermentation cycle is shortened, the quality and stability of pickles are improved, and the pickles are given unique flavors and rich nutrition.

[0005] To solve the above technical problems, the present invention provides a preparation method for probiotic tea soup fermented pickles, including the following steps:

[0006] S1. Raw material preparation:

[0007] Vegetable raw materials: Select fresh vegetables without pests and diseases, wash them clean, and cut them into appropriate sizes of blocks or strips;

[0008] Tea soup preparation: According to the mass ratio of tea to water of 1:(20 - 50), add tea to water at 80 - 100 °C, soak for 10 - 30 minutes, filter to obtain tea soup, and cool it to room temperature for standby;

[0009] Probiotic preparation: Mix at least two probiotics in proportion to make a compound probiotic preparation;

[0010] S2. Pre - pickling treatment:

[0011] Put the cut vegetable raw materials into a brine with a mass concentration of 3 - 5%, pickle at room temperature for 1 - 2 hours to make the vegetables initially dehydrated and have a certain saltiness, and then take them out and drain the water;

[0012] S3. Preparation of fermentation broth:

[0013] Add white granulated sugar accounting for 2 - 5% of the mass of the tea soup, salt accounting for 1 - 3%, and spices accounting for 0.1 - 0.5% to the cooled tea soup. After stirring evenly, add the compound probiotic preparation to the fermentation broth according to the proportion of adding 0.1 - 0.3 g of the compound probiotic preparation per 100 g of the fermentation broth, and stir well to make it evenly dispersed;

[0014] S4. Sealed fermentation:

[0015] Put the pre - pickled vegetable raw materials into the fermentation container, pour in the prepared fermentation broth, ensure that the vegetables are completely immersed in the fermentation broth, seal the fermentation container, and ferment at a temperature of 25 - 30°C for 3 - 5 days;

[0016] S5. Packaging:

[0017] After fermentation is completed, take out the pickled vegetables from the fermentation container, drain the fermentation broth, pack them in a sterile bag for vacuum packaging, and thus obtain the probiotic tea - soup - fermented pickled vegetables.

[0018] As a further description of the above - mentioned technical solution, the tea is green tea, black tea or oolong tea.

[0019] As a further description of the above - mentioned technical solution, the probiotics are at least two of Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium.

[0020] As a further description of the above - mentioned technical solution, the viable count of the probiotics is not less than 1×10 8 CFU / g.

[0021] As a further description of the above - mentioned technical solution, the spices at least include ginger slices, garlic cloves and Chinese prickly ash.

[0022] The present invention also provides a probiotic tea - soup - fermented pickled vegetable prepared by the above method, which combines the fragrance of tea with the sour fragrance of fermentation, has a rich taste level; the metabolites of probiotics co - exist with the active ingredients of the tea soup (such as tea polyphenols, amino acids, etc.), and has high health care value; it has strong inhibitory ability against miscellaneous bacteria, low nitrite content (<1.0 mg / kg), meets the food safety standards; it has a crispy and tender texture, bright color, can reduce salt by 20% - 30%, and the shelf life is extended to more than 30 days.

[0023] Compared with the traditional extraction process, the beneficial effects of the present invention are:

[0024] 1. Unique flavor: The addition of the tea soup endows the pickled vegetables with the fragrance and unique flavor of tea, forming an obvious difference from the flavor of traditional pickled vegetables, enriching the taste level of pickled vegetables, and meeting the diverse taste requirements of consumers.

[0025] 2. Rich in nutrients: During the fermentation process, probiotics metabolize to produce various beneficial substances, such as vitamins, short-chain fatty acids, etc. At the same time, active ingredients such as tea polyphenols and amino acids in tea leaves are also retained, making the pickled vegetables have higher nutritional value and health care functions.

[0026] 3. Short fermentation cycle: By adding specific probiotic preparations, the fermentation process can be quickly initiated. Compared with traditional fermentation methods, the fermentation cycle is shortened by 30% - 50%, improving production efficiency.

[0027] 4. Stable quality: Precise control of fermentation conditions and the use of probiotics effectively inhibit the growth of miscellaneous bacteria, ensure the stability of the pickled vegetable quality, reduce the risk of product deterioration, and extend the product shelf life. Specific implementation methods

[0028] The following will describe the implementation plan of the present invention in detail in combination with examples. However, those skilled in the art will understand that the following examples are only used to illustrate the present invention and should not be regarded as limiting the scope of the present invention.

[0029] Example 1

[0030] This example provides a preparation method for probiotic green tea broth fermented Chinese cabbage pickles, including the following steps:

[0031] S1. Raw material preparation:

[0032] Vegetable raw materials: Select 5 kg of fresh Chinese cabbage, remove the outer old leaves, cut it into Chinese cabbage pieces of 3 cm × 3 cm after cleaning;

[0033] Tea broth preparation: Weigh 200 g of green tea, add it to 10 L of water at 90 °C, soak for 20 minutes, filter to obtain green tea broth, and cool it to room temperature for standby;

[0034] Probiotic preparation: Mix Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium in a ratio of 1:1:1 to make a probiotic preparation, and the viable count of each probiotic is 1×10 8 CFU / g;

[0035] S2. Pre-pickling treatment:

[0036] Put the cut Chinese cabbage pieces into a brine with a mass fraction of 4%, pickle at room temperature for 1.5 hours, and then take them out and drain the water.

[0037] S3. Fermentation broth preparation:

[0038] Add 3% by mass of granulated sugar, 2% by mass of salt, 0.3% by mass of ginger slices, 0.2% by mass of garlic cloves, and 0.1% by mass of Chinese prickly ash to the cooled green tea broth, stir evenly, and then add the probiotic preparation in a ratio of 0.2%, and stir well to prepare the fermentation broth.

[0039] S4. Sealed fermentation:

[0040] Put the pre - pickled Chinese cabbage pieces into the fermentation tank, pour in the prepared fermentation liquid, seal the fermentation tank, and ferment at a temperature of 28 °C for 4 days.

[0041] S5. Packaging:

[0042] After fermentation is completed, take out the pickled vegetables from the fermentation tank, drain the fermentation liquid, and pack them in a sterile bag under vacuum, then the probiotic green tea broth fermented Chinese cabbage pickles are obtained.

[0043] The Chinese cabbage is bright light green. Due to the penetration of the green tea broth, the surface of the vegetable leaves has luster and the color is uniform and natural; the block shape remains intact, the texture is firm, without soft or loose phenomena; the green tea fragrance is strong, perfectly coordinated with the sour fragrance produced by fermentation, the aroma is pleasant and rich in layers; the taste is crispy and tender, the acidity is moderate and accompanied by the aftertaste of green tea, and the taste is complex and unique.

[0044] Example 2:

[0045] This example provides a preparation method of probiotic black tea broth fermented radish pickles, including the following steps:

[0046] S1. Raw material preparation:

[0047] Vegetable raw materials: Select 3 kg of fresh radishes, wash them clean and cut them into radish strips about the thickness of a thumb;

[0048] Tea broth preparation: Weigh 150 g of black tea, add it to 7.5 L of water at 100 °C, soak for 15 minutes, filter to obtain black tea broth, and cool it to room temperature for standby;

[0049] Probiotic preparation: Mix Lactobacillus plantarum and Lactobacillus acidophilus in a ratio of 2:1 to make a probiotic preparation, and the viable count of each probiotic is 1×10 8 CFU / g.

[0050] S2. Pre - pickling treatment:

[0051] Put the cut radish strips into a brine with a mass concentration of 3%, pickle at room temperature for 1 hour, then take them out and drain the water.

[0052] S3. Fermentation liquid preparation:

[0053] Add 2% white granulated sugar, 1.5% salt, 0.2% ginger slices, 0.1% garlic cloves and 0.1% Chinese prickly ash to the cooled black tea broth, stir evenly, and then add the probiotic preparation to the fermentation liquid according to the ratio of adding 0.15 g of probiotic preparation per 100 g of fermentation liquid, and stir well.

[0054] S4. Sealed fermentation:

[0055] Put the pre-marinated radish strips into a fermentation barrel, pour in the prepared fermentation liquid, seal the fermentation barrel, and ferment at a temperature of 25 °C for 5 days.

[0056] S5, Packaging:

[0057] After fermentation is completed, take out the pickled vegetables from the fermentation barrel, drain the fermentation liquid, and pack them in a sterile bag under vacuum to obtain the fermented radish pickles with probiotic black tea broth.

[0058] The radish strips show an amber color formed by the infiltration of black tea, with bright and uniform color; the texture is crispy and refreshing, the structure is compact, and there is no breakage or softening; the mellow aroma of black tea is prominent, blending with the fermentation aroma of pickled vegetables, without any bad smell; it is sweet and sour to taste, with the sweetness of radish, the flavor of black tea and the fermentation sourness skillfully matched, and the taste is rich.

[0059] Example 3:

[0060] This example provides a preparation method for fermented cucumber pickles with probiotic oolong tea broth, including the following steps:

[0061] S1, Raw material preparation:

[0062] Vegetable raw materials: Select 2 kg of fresh cucumbers, wash them clean and cut them into cucumber sections of finger length;

[0063] Tea broth preparation: Weigh 100 g of oolong tea, add it to 5 L of water at 85 °C, soak for 30 minutes, filter to obtain oolong tea broth, and cool it to room temperature for standby;

[0064] Probiotic preparation: Mix Lactobacillus acidophilus and Bifidobacterium in a ratio of 1:2 to make a probiotic preparation, and the viable counts of each probiotic are 1×10 8 CFU / g.

[0065] S2, Pre-marinating treatment:

[0066] Put the cut cucumber sections into a brine with a mass concentration of 5%, marinate at room temperature for 2 hours, and then take them out and drain the water.

[0067] S3, Fermentation liquid preparation:

[0068] Add 5% white granulated sugar, 3% salt, 0.5% ginger slices, 0.3% garlic cloves and 0.2% Chinese prickly ash to the cooled oolong tea broth, stir well, and then add the probiotic preparation to the fermentation liquid according to the ratio of adding 0.3 g of probiotic preparation per 100 g of fermentation liquid, and stir well.

[0069] S4, Sealed fermentation:

[0070] Put the pre-marinated cucumber segments into a fermentation vat, pour in the prepared fermentation liquid, seal the fermentation vat, and ferment at a temperature of 30 °C for 3 days.

[0071] S5, Packaging:

[0072] After fermentation is completed, take out the pickled vegetables from the fermentation vat, drain the fermentation liquid, and perform aseptic packaging to obtain the probiotic oolong tea broth fermented cucumber pickles.

[0073] The cucumber segments are bright green and translucent. Due to the effect of the oolong tea broth, the appearance is extremely attractive; the texture is crispy and tender with elasticity, without soft rot or hollow phenomenon; it emits a fresh oolong tea fragrance, supplemented by a fermented sour fragrance, and the smell is fresh; the taste is crispy and refreshing, slightly spicy and stimulating, and has the unique flavor of oolong tea.

[0074] Comparative Example 1

[0075] This comparative example provides a method for preparing Chinese cabbage pickles by traditional natural fermentation, including the following steps:

[0076] S1, Raw material preparation:

[0077] Select 5 kg of fresh Chinese cabbage, remove the outer old leaves, cut it into Chinese cabbage pieces of 3 cm × 3 cm after cleaning;

[0078] S2, Pre-marinating treatment:

[0079] Put the cut Chinese cabbage pieces into a brine with a mass concentration of 5%, marinate at room temperature for 2 hours, and take them out and drain the water.

[0080] S3, Fermentation liquid preparation:

[0081] Add 3% granulated sugar, 5% salt, 0.3% ginger slices, 0.2% garlic cloves and 0.1% Chinese prickly ash to the cooled boiled water, and stir evenly.

[0082] S4, Sealed fermentation:

[0083] Put the pre-marinated Chinese cabbage pieces into a fermentation container, pour in the prepared fermentation liquid, seal and ferment naturally at room temperature for 7 days.

[0084] The prepared pickles are yellowish-white with a low gloss; the blocks are basically intact, with a slight soft collapse; they have a natural fermented sour fragrance, no peculiar smell but a single one; the sourness and saltiness are moderate, and the crispness is average.

[0085] Comparative Example 2

[0086] This comparative example provides a method for preparing radish pickles by traditional natural fermentation, including the following steps:

[0087] S1, Raw material preparation:

[0088] Select 3 kg of fresh radishes, wash them clean and cut them into radish strips as thick as a thumb;

[0089] S2. Pre-salting treatment:

[0090] Put the cut radish strips into brine with a mass concentration of 6%, pickle them at room temperature for 2.5 hours, then take them out and drain the water.

[0091] S3. Preparation of fermentation liquid:

[0092] Add 3% granulated sugar, 6% salt, 0.3% ginger slices, 0.2% garlic cloves and 0.1% Chinese prickly ash to cooled boiled water, and stir evenly.

[0093] S4. Sealed fermentation:

[0094] Put the pre-salted cabbage pieces into a fermentation container, pour in the prepared fermentation liquid, seal it and ferment naturally at room temperature for 8 days.

[0095] The prepared pickles are light yellowish-white in color, with uniform color; the strips are complete, the texture is slightly loose; they have a natural sour aroma, no obvious bitter or astringent taste; the sourness is obvious and the crispness is acceptable.

[0096] Comparative Example 3

[0097] This comparative example provides a method for preparing cucumber pickles by traditional natural fermentation, including the following steps:

[0098] S1. Raw material preparation:

[0099] Select 2 kg of fresh cucumbers, wash them clean and cut them into cucumber sections of finger length;

[0100] S2. Pre-salting treatment:

[0101] Put the cut cucumber sections into brine with a mass concentration of 4%, pickle them at room temperature for 1.5 hours, then take them out and drain the water.

[0102] S3. Preparation of fermentation liquid:

[0103] Add 3% granulated sugar, 4% salt, 0.3% ginger slices, 0.2% garlic cloves and 0.1% Chinese prickly ash to cooled boiled water, and stir evenly.

[0104] S4. Sealed fermentation:

[0105] Put the pre-salted cabbage pieces into a fermentation container, pour in the prepared fermentation liquid, seal it and ferment naturally at room temperature for 6 days.

[0106] The pickles obtained are greenish-yellow in color, with average gloss; the sections are complete, without mucus but with relatively low crispness; they have a natural sour aroma, without putrefaction smell; slightly sour, crispy and tender, with a single flavor.

[0107] The probiotic-fermented pickles of the examples present a bright color related to the tea soup due to the unique infiltration effect of the tea soup. The aroma and taste are a combination of tea fragrance and fermentation fragrance due to the synergy of probiotic fermentation and tea soup components, and the taste richness is high. In the comparative examples, due to the difficulty in accurately controlling natural fermentation, although the sensory indicators meet the standards (no acidification, no peculiar smell, and complete form), they lack characteristics, with a dull color, a single flavor, and insufficient crispness, and the sensory quality is much lower than that of the examples. This fully demonstrates that the probiotic tea soup fermentation process of the present invention can significantly improve the sensory quality of pickles.

[0108] Physical and chemical index test:

[0109] Test items and methods: pH value: glass electrode method (GB 5009.237-2016); total acid (calculated as lactic acid): acid-base titration method (GB 5009.239-2016); viable probiotic count: plate counting method (GB 4789.35-2016); miscellaneous bacteria (Escherichia coli): MPN counting method (GB 4789.3-2016); nitrite: ion chromatography / spectrophotometry (naphthylethylenediamine hydrochloride method) (GB 5009.33-2016); tea polyphenol content: ferrous tartrate colorimetry (GB / T 8313-2018); vitamin C content: 2,6-dichlorophenol indophenol titration method (GB 5009.86-2016). The test results are shown in Table 1.

[0110] Table 1 Test results of physical and chemical indexes

[0111]

[0112]

[0113] Result analysis: The pH values (3.78 - 3.90) of the three examples of the present invention are lower than those of the comparative examples, and the total acid (0.79 - 0.88 g / 100 g) is higher than that of the comparative examples, indicating that the probiotic fermentation has a high acid production efficiency and can quickly create an acidic environment to inhibit miscellaneous bacteria, while the comparative examples (natural fermentation) have a low acid production efficiency and miscellaneous bacteria (such as Escherichia coli) are prone to reproduce. The viable probiotic count in the examples is ≥1.9×10 8CFU / g, meeting national standards, with an extremely low coliform count (<3 MPN / 100 g), indicating that the acidic environment and metabolites produced by probiotic fermentation effectively inhibit the growth of harmful microorganisms; the comparative example only contains a small amount of natural lactic acid bacteria, and the Escherichia coli exceeds the standard (≥15 MPN / 100 g), indicating that it is difficult to control the contamination of miscellaneous bacteria in natural fermentation. The nitrite content in the example is much lower than that in the comparative example and meets the national standard (≤20 mg / kg). The reason is that the rapid acid production by probiotics inhibits the activities of nitrite-producing bacteria, while nitrite is likely to accumulate during the natural fermentation process in the comparative example, posing a food safety hazard. The tea polyphenol content in the example is significantly higher than that in the comparative example (green tea > black tea > oolong tea), indicating that the tea soup components are not damaged during fermentation; the vitamin C content is 40% - 90% higher than that of the traditional process, thanks to the metabolic protection of probiotics. In summary, through the synergistic effect of tea soup and probiotics, the present invention endows pickles with a unique tea fragrance and a crispy and tender texture, solving the problems of single flavor and soft texture in traditional pickles. The rapid acid production by probiotics reduces the pH value, inhibits miscellaneous bacteria, improves safety (Escherichia coli not detected), retains the active components of the tea soup (tea polyphenols, vitamin C), and significantly improves the nutritional value. Compared with traditional natural fermentation, the process of the present invention shortens the fermentation period by 30% - 50%, and at the same time realizes the comprehensive optimization of flavor, nutrition, and stability, having the feasibility of industrial production and market competitiveness.

[0114] Generally speaking, the pickles fermented with probiotic tea soup of the present invention perform excellently in sensory quality, physicochemical properties, and microbial safety. It not only meets the regulations of the "National Food Safety Standard - Pickled Products" (GB 2714-2015), but also significantly exceeds traditional natural fermented pickles in multiple key indicators, having outstanding market application value and promotion potential.

[0115] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it; those of ordinary skill in the art should understand that they can still modify the technical solutions recorded in the foregoing embodiments, or perform equivalent replacements for some of the technical features; and these modifications or replacements will not make the essence of the corresponding technical solutions deviate from the protection scope of the present invention.

Claims

1. A preparation method of probiotic tea soup fermented pickles, characterized in that, It includes the following steps: S1. Raw material preparation: Vegetable raw materials: Select fresh vegetables without pests and diseases, wash them clean, and cut them into slices, blocks, strips or segments; Tea soup preparation: According to the mass ratio of tea to water of 1:(20 - 50), add tea leaves to hot water at 80 - 100 °C, soak for 10 - 30 minutes, filter to obtain tea soup, and cool it to room temperature for standby; Probiotic preparation: Mix at least two kinds of probiotics in proportion to make a compound probiotic preparation; S2. Pre - pickling treatment: Put the cut vegetable raw materials into brine with a mass concentration of 3 - 5%, pickle at room temperature for 1 - 2 hours to make the vegetables preliminarily dehydrated and have a certain saltiness, then take them out and drain the water; S3. Fermentation liquid preparation: Add 2 - 5% by mass of granulated sugar, 1 - 3% by mass of salt, and 0.1 - 0.5% by mass of spices to the cooled tea soup, stir evenly, and then add the compound probiotic preparation to the fermentation liquid according to the proportion of adding 0.1 - 0.3 g of the compound probiotic preparation per 100 g of the fermentation liquid, and stir well to make it evenly dispersed; S4. Sealed fermentation: Put the pre - pickled vegetable raw materials into a fermentation container, pour in the prepared fermentation liquid, ensure that the vegetables are completely immersed in the fermentation liquid, seal the fermentation container, and ferment at a temperature of 25 - 30 °C for 3 - 5 days; S5. Packaging: After fermentation is completed, take out the pickled vegetables from the fermentation container, drain the fermentation liquid, and pack them in a sterile bag by vacuum packaging to obtain the probiotic tea - soup - fermented pickled vegetables.

2. The method according to claim 1, wherein: The tea leaves are green tea, black tea or oolong tea.

3. The method according to claim 1, characterized in that: The probiotics are at least two of Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium.

4. The method according to claim 3, wherein: The viable count of the probiotics is not less than 1×108 CFU / g.

5. The method according to claim 1, wherein: The spices at least include ginger slices, garlic cloves and Chinese prickly ash.

6. A probiotic tea - soup - fermented pickled vegetable prepared by the method according to any one of claims 1 - 5.

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