High-activity low-salt probiotic preserved szechuan pickle and preparation method thereof

Abstract

The invention discloses a high-activity low-salt probiotic preserved szechuan pickle and a preparation method thereof, the method comprises the steps of raw material preparation, preliminary pickling, probiotic inoculation, low-salt fermentation, post-treatment and product preservation, and the invention relates to the technical field of food fermentation. Fermentation is carried out in a low-salt environment, the salt content in the preserved szechuan pickle is reduced, meanwhile, high activity of probiotics under the low-salt condition is ensured, and due to the fact that the salt content in traditional preserved szechuan pickle is too high, growth and metabolism of the probiotics are often inhibited, the probiotics are inactivated, and the healthy function of the probiotics cannot be exerted. According to the low-salt probiotic preserved szechuan pickle, the activity of the probiotics can be reserved to the maximum extent in the fermentation process, the activity of the probiotics can reach 107-109 CFU / g, and the high activity can provide more health benefits for consumers, such as improvement of intestinal flora, enhancement of immunity and regulation of intestinal health.

Description

Technical Field

[0001] The present invention relates to the technical field of food fermentation, and specifically relates to a high-activity low-salt probiotic pickled mustard tuber and a preparation method thereof. Background Art

[0002] Pickled mustard tuber is a traditional fermented vegetable food with a long history and is widely used on the dining table. In the traditional production process of pickled mustard tuber, the use of salt is relatively common. The addition of salt not only helps with flavoring but also extends the shelf life of pickled mustard tuber. However, excessive salt may cause health problems such as hypertension and cardiovascular diseases. Especially for groups such as the elderly and children, excessive salt intake may have adverse effects.

[0003] With the improvement of people's concept of healthy diet, low-salt diet has gradually become the mainstream. In order to reduce the negative impact of salt in pickled mustard tuber on health, the development of low-salt products has become an important topic in the food industry. However, in the fermentation process of traditional pickled mustard tuber in a low-salt environment, the growth and activity of probiotics are often inhibited, affecting the health function and flavor of the product.

[0004] Currently, although there are studies on low-salt fermented foods, the low-salt fermentation method for pickled mustard tuber, especially the technology that can simultaneously maintain the high activity of probiotics and traditional flavor, is not yet mature. Therefore, developing a pickled mustard tuber product with low salt and rich in high-activity probiotics, which can not only meet the low-salt requirement but also improve the health benefits, has become a technical problem to be solved urgently. Summary of the Invention

[0005] In view of the deficiencies of the prior art, the present invention provides a high-activity low-salt probiotic pickled mustard tuber and a preparation method thereof, which solve the above problems.

[0006] To achieve the above object, the present invention is realized through the following technical solutions: A preparation method of a high-activity low-salt probiotic pickled mustard tuber, comprising the following steps:

[0007] Step 1: Wash fresh mustard greens clean, remove impurities, and cut them into appropriate-sized pieces or strips. The cut mustard greens maintain their original structure or are slightly compressed to ensure uniformity during fermentation;

[0008] Step 2: Put the cut mustard greens into brine for preliminary pickling. The salt concentration of the brine is 0.5%-3%, and the pickling time is 12-48 hours to achieve an appropriate pickling effect;

[0009] Step 3: Select probiotic species with strong salt tolerance and inoculate them into the pickled mustard greens;

[0010] Step 4: Ferment under low-salt conditions. The fermentation temperature is 15-25°C, and the fermentation time is 48-96 hours;

[0011] Step 5: After fermentation is completed, take out the fermented pickled mustard tuber, conduct post-treatment, remove the excess liquid, wash it, and store it refrigerated to obtain the final high-activity low-salt probiotic pickled mustard tuber product, and the salt content of the pickled mustard tuber product does not exceed 3%.

[0012] Preferably, the salt-tolerant probiotics in step 3 are lactic acid bacteria, bifidobacteria, yeasts or their mixed strains.

[0013] Preferably, the preparation method of the salt-tolerant probiotics in step 3 is as follows:

[0014] Step S1: Select salt-tolerant probiotic strains, and the strains include lactic acid bacteria, bifidobacteria, yeasts or their mixed strains;

[0015] Step S2: Inoculate the selected strains into a conventional medium rich in carbon and nitrogen sources for preliminary proliferation;

[0016] Step S3: Transfer the probiotics from the conventional medium to a medium with a salt concentration of 1%-3%, gradually increase the salt concentration, and enable the probiotics to gradually adapt to the salt;

[0017] Step S4: Promote the enhancement of the salt tolerance of the probiotics by adjusting the culture temperature, pH value, and aeration conditions;

[0018] Step S5: After the probiotics reach the predetermined activity standard, preserve the probiotics by freeze-drying method. Glycerol, lactose or other protectants are used during the freeze-drying process to ensure the long-term stability of the probiotic activity.

[0019] Preferably, the culture temperature of the probiotics in step S4 is 30-37 °C to promote the growth and metabolism of the probiotics, the culture pH value of the probiotics is 4.5-6.5 to simulate the growth conditions of the probiotics in the actual fermentation environment, and the aeration condition of the probiotics is intermittent stirring or providing an air flow of 1-2 L / min to keep the oxygen concentration in the culture environment at 5%-10%.

[0020] Preferably, before and after freeze-drying preservation in step S5, the viable cell count of the probiotics is detected by the plate counting method to ensure that the freeze-dried probiotics still have sufficient biological activity.

[0021] Preferably, the probiotic activity in the fermented pickled mustard tuber in step 5 is 10 7 -10 9 CFU / g, and the probiotics can maintain their activity for at least 30 days in the final product.

[0022] Preferably, the post-treatment steps in step 5 include washing, removing excess liquid, refrigerated storage, and vacuum packaging processes to ensure the stability and food safety of the product during storage.

[0023] Preferably, natural spices or plant extracts can be added to the brine in the second step to enhance the flavor and nutritional value of the pickled mustard tuber.

[0024] A high-activity low-salt probiotic pickled mustard tuber is prepared by the above method for preparing a high-activity low-salt probiotic pickled mustard tuber.

[0025] Beneficial effects

[0026] The present invention provides a high-activity low-salt probiotic pickled mustard tuber and a preparation method thereof. Compared with the prior art, the following beneficial effects are achieved:

[0027] (1) By fermenting in a low-salt environment, the present invention not only reduces the salt content in the pickled mustard tuber, but also ensures the high activity of probiotics under low-salt conditions. In traditional pickled mustard tubers, due to the excessive salt content, the growth and metabolism of probiotics are often inhibited, resulting in the inactivation of probiotics and the inability to exert their health functions. However, the low-salt probiotic pickled mustard tuber of the present invention can retain the activity of probiotics to the greatest extent during the fermentation process, and the probiotic activity can reach 10 7 -10 9 CFU / g. This high activity can provide more health benefits for consumers, such as improving the intestinal flora, enhancing immunity, regulating intestinal health, etc.

[0028] (2) By the method of the present invention, the salt content of the pickled mustard tuber can be controlled below 3%, far lower than that of traditional high-salt pickled mustard tubers, meeting the needs of modern people for a low-salt diet, and is especially suitable for the elderly, children and patients with hypertension.

[0029] (3) By low-salt fermentation and adding natural spices or plant extracts (such as garlic extract, pepper extract, etc.), the present invention not only retains the traditional flavor of the pickled mustard tuber, but also improves the nutritional value of the product. Natural spices and plant extracts can endow the pickled mustard tuber with a unique flavor, enhance the antioxidant effect and improve the health benefits, making the product more competitive in the market. Description of the drawings

[0030] Figure 1 is a flow chart of the method for preparing a high-activity low-salt probiotic pickled mustard tuber of the present invention;

[0031] Figure 2 is a flow chart of the method for preparing a probiotic with strong salt tolerance of the present invention. Detailed implementation manners

[0032] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0033] Embodiment 1:

[0034] Please refer to Figure 1-2 , a high-activity low-salt probiotic pickled mustard tuber and its preparation method. The preparation method includes:

[0035] Step 1: Raw material preparation

[0036] Select fresh mustard, wash it clean, remove impurities, and cut it into strips or blocks. The cut mustard retains its original structure or is appropriately compressed to ensure uniformity during the fermentation process.

[0037] Step 2: Preliminary pickling

[0038] Put the cut mustard into salt water for preliminary pickling. The salt concentration of the salt water is controlled at 1% (weight ratio), and the pickling time is 24 hours. The purpose of this step is to remove the moisture in the mustard through preliminary pickling and create a suitable environment for subsequent probiotic fermentation.

[0039] Step 3: Probiotic inoculation

[0040] Select salt-tolerant probiotics suitable for a low-salt environment, such as Lactobacillus plantarum, Bifidobacterium longum, or Saccharomyces cerevisiae. Inoculate the selected probiotics into the pickled mustard. Inoculate through a liquid culture and ensure that the probiotics can be evenly distributed in each piece of mustard.

[0041] Step 4: Low-salt fermentation

[0042] Ferment in a low-salt environment at a controlled temperature of 22°C. The fermentation time is 72 hours, and the pH value during the fermentation process is stable between 4.5 and 5.0 to ensure the optimal growth conditions for the probiotics.

[0043] Step 5: Post-treatment and product preservation

[0044] After fermentation is completed, take out the fermented pickled mustard tuber and perform post-treatment, including removing excess liquid, washing, and storing in the refrigerator. To extend the shelf life, the final product can be packaged in a vacuum packaging method. This step ensures the food safety and stability of the product and retains the activity of the probiotics.

[0045] The fermentation data in Example 1 are shown in Table 1 as follows:

[0046] Table 1 Fermentation process data table in Example 1

[0047]

[0048] Example 2:

[0049] On the basis of Example 1, this example provides a technical solution. During the fermentation process, natural spices and plant extracts (such as garlic extract, pepper extract, etc.) are added to the brine to enhance the flavor and nutritional value of the pickled mustard tuber. After experimental optimization, the pickled mustard tuber with 0.5% garlic extract added is more pungent in flavor than the traditional pickled mustard tuber and has a natural antioxidant effect. The test data are shown in Table 2 as follows:

[0050] Table 2 Flavor enhancement experiment data table in Example 2

[0051]

[0052] Comparative example:

[0053] A comparative experiment between traditional high-salt pickled mustard tuber and the low-salt probiotic pickled mustard tuber prepared by the present invention is carried out. The purpose of the comparison is to verify the advantages of the low-salt probiotic pickled mustard tuber in terms of probiotic activity and product flavor.

[0054] Experimental design:

[0055] Control group: The pickled mustard tuber is fermented using the traditional salt concentration (about 8%) and no probiotics are added.

[0056] Experimental group: The low-salt fermentation process (salt concentration 1%) and probiotics (lactic acid bacteria, bifidobacteria) of the present invention are used.

[0057] The test results are shown in Table 3 as follows:

[0058] Table 3 Test result data table of the comparative test

[0059]

[0060] Comparative analysis:

[0061] Salt content: The salt content of the low-salt probiotic pickled mustard tuber is significantly lower than that of the traditional high-salt pickled mustard tuber, meeting the requirements of modern low-salt diet.

[0062] Probiotic activity: The activity of the probiotics in the low-salt probiotic pickled mustard tuber is 1×10 9 CFU / g, which is much higher than the probiotic activity in the traditional pickled mustard tuber (almost 0).

[0063] Flavor: The low-salt probiotic pickled mustard tuber has a significantly higher flavor score than the traditional high-salt pickled mustard tuber due to the addition of ingredients such as garlic extract and the use of a low-salt fermentation process.

[0064] The high-activity low-salt probiotic pickled mustard tuber provided by the present invention not only successfully reduces the salt content to meet the needs of a low-salt diet, but also ensures the high activity of probiotics in the pickled mustard tuber by carefully selecting probiotic species with strong salt tolerance, enhancing the health function of the product. The final product not only retains the flavor of the traditional pickled mustard tuber but also provides a rich supply of probiotics, which helps to improve intestinal health and enhance immunity.

[0065] Meanwhile, the content not described in detail in this specification belongs to the prior art well-known to those skilled in the art.

[0066] It should be noted that, in this article, relational terms such as first and second are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the term "comprising", "including" or any other variation thereof is intended to cover non-exclusive inclusion, so that a process, method, article or device comprising a series of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article or device.

[0067] Although the embodiments of the present invention have been shown and described, it will be understood by those of ordinary skill in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention, and the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A preparation method of high-activity low-salt probiotic pickled mustard tuber, characterized in that, It includes the following steps: Step 1: Wash the fresh mustard greens clean, remove impurities, and cut them into appropriate sizes of chunks or strips. The cut mustard greens maintain their original structure or are slightly compressed to ensure uniformity during fermentation; Step 2: Put the cut mustard greens into salt water for preliminary pickling. The salt concentration of the salt water is 0.5%-3%, and the pickling time is 12-48 hours to achieve an appropriate pickling effect; Step 3: Select probiotic strains with strong salt tolerance and inoculate them into the pickled mustard greens; Step 4: Ferment under low-salt conditions. The fermentation temperature is 15-25°C, and the fermentation time is 48-96 hours; Step 5: After fermentation is completed, take out the fermented pickled mustard tuber, carry out post-treatment, remove the excess liquid, wash it and store it refrigerated to obtain the final high-activity low-salt probiotic pickled mustard tuber product. The salt content of the pickled mustard tuber product does not exceed 3%.

2. The preparation method of a highly active low-salt probiotic pickled mustard tuber according to claim 1, characterized in that, The probiotic strains with strong salt tolerance in Step 3 are lactic acid bacteria, Bifidobacterium, yeast or their mixed strains.

3. The preparation method of a highly active low-salt probiotic pickled mustard tuber according to claim 2, characterized in that, The preparation method of the probiotic strains with strong salt tolerance in Step 3 is as follows: Step S1: Select probiotic strains with strong salt tolerance. The strains include lactic acid bacteria, Bifidobacterium, yeast or their mixed strains; Step S2: Inoculate the selected strains into a conventional medium rich in carbon source and nitrogen source for preliminary proliferation; Step S3: Transfer the probiotics from the conventional medium to a medium with a salt concentration of 1%-3%, and gradually increase the salt concentration to make the probiotics gradually adapt to the salt; Step S4: Promote the enhancement of the salt tolerance of the probiotics by adjusting the culture temperature, pH value, and aeration conditions; Step S5: After the probiotics reach the predetermined activity standard, preserve the probiotics by freeze-drying. Glycerol, lactose or other protectants are used during the freeze-drying process to ensure the long-term stability of the probiotic activity.

4. The preparation method of a highly active low-salt probiotic pickled mustard tuber according to claim 3, characterized in that, In Step S4, the culture temperature of the probiotics is 30-37°C to promote the growth and metabolism of the probiotics. The culture pH value of the probiotics is 4.5-6.5 to simulate the growth conditions of the probiotics in the actual fermentation environment. The aeration condition of the probiotics is intermittent stirring or providing an air flow of 1-2 L / min to keep the oxygen concentration in the culture environment at 5%-10%.

5. The preparation method of a highly active low-salt probiotic pickled mustard tuber according to claim 3, characterized in that, In Step S5, before and after freeze-drying preservation, the viable cell count of the probiotics is detected by the plate counting method to ensure that the freeze-dried probiotics still have sufficient biological activity.

6. The preparation method of a highly active low-salt probiotic pickled mustard tuber according to claim 1, characterized in that, The probiotic activity in the fermented Sichuan pickled mustard in Step Five is 10 7 -10 9 CFU / g, and the probiotics can maintain their activity for at least 30 days in the final product.

7. The preparation method of a highly active low-salt probiotic pickled mustard tuber according to claim 1, characterized in that, The post-treatment steps in Step 5 include washing, removing excess liquid, refrigerated storage, and vacuum packaging process to ensure the stability and food safety of the product during storage.

8. The preparation method of a highly active low-salt probiotic pickled mustard tuber according to claim 1, characterized in that, Natural spices or plant extracts can be added to the salt water in Step 2 to increase the flavor and nutritional value of the pickled mustard tuber.

9. A highly active low-salt probiotic pickled mustard tuber, characterized in that, Prepared by the preparation method of a high-activity low-salt probiotic pickled mustard tuber according to any one of claims 1-8.

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