Low-oxalic-acid high-lactic-acid and acetic-acid type Laifeng vinasse ginger and preparation method thereof

Abstract

The preparation method comprises the following steps: step 1, raw material pretreatment: selecting Laifeng tender ginger, cleaning, peeling, cutting into ginger blocks, air-drying until no water exists on the surface, and taking 200 parts of ginger blocks, 172 parts of red pepper, 10 parts of high-alcohol-content white spirit, 0.5 part of green prickleyash, 0.5 part of red pepper, 8 parts of old rock sugar, 2.5 parts of monosodium glutamate and 8 parts of minced garlic for later use; step 2, fermentation: mixing the pretreated raw materials and auxiliary materials, adding edible salt accounting for 4.0% (w / w) of the total mass, uniformly mixing, putting into a water-free and oil-free container, and sealing and fermenting at 28 DEG C for 24 hours; 3, after-ripening: after fermentation is completed, standing for 14 days at 4 DEG C to obtain a finished product, oxalic acid content of the final product is reduced, food safety and health properties are improved, lactic acid and acetic acid contents are increased, acid flavor and antibacterial ability are enhanced, a new path is provided for functional fermented vegetables with low antinutritional factors, technological parameters are clear, and the method is suitable for industrial production. The quality control and the large-scale production are easy.

Description

Technical Field

[0001] This invention relates to the field of Laifeng pickled ginger preparation technology, and in particular to a low oxalic acid, high organic acid type of Laifeng pickled ginger and its preparation method. Background Technology

[0002] Traditional pickled ginger is mostly produced through natural fermentation, relying on the microbial community in the raw materials and environment. During this process, microbial metabolism produces organic acids, giving the product its sour taste and acting as a preservative. However, traditional or existing pickled ginger production processes have the following prominent problems and risks: uncontrollable oxalic acid content, posing safety and quality risks. Oxalic acid is a naturally occurring anti-nutritional factor in ginger; excessive intake may affect mineral absorption or increase the risk of kidney stones. During fermentation, various microorganisms (such as certain molds and yeasts) can utilize precursor substances in the raw materials (such as sugars and ascorbic acid) to synthesize oxalic acid, leading to increased oxalic acid content in the final product. This not only poses potential health risks but also produces an unpleasant astringent taste, affecting the flavor.

[0003] Studies have shown that some lactic acid bacteria are not only beneficial dominant fermentation bacteria, but also possess a certain ability to degrade oxalic acid and are closely related to the synthesis of organic acids. Some lactobacilli can achieve a degradation rate of up to 83.6% for oxalic acid. However, traditional fermented ginger processing does not control the salt concentration, failing to precisely control the process to promote lactic acid bacteria as the dominant flora, resulting in their degradation function not being effectively utilized in actual production. Therefore, developing a new method that promotes beneficial lactic acid bacteria fermentation and inhibits oxalic acid production, thereby stably producing fermented ginger products with low oxalic acid, high lactic acid, and high safety, has significant industrial value and health implications. Summary of the Invention

[0004] The purpose of this invention is to overcome the shortcomings of the existing technology and to propose a low-oxalic acid, high-lactic acid and acetic acid type of Laifeng pickled ginger and its preparation method.

[0005] To achieve the above objectives, the present invention adopts the following technical solution: A method for preparing low-oxalic acid, high-lactic acid and acetic acid type Laifeng pickled ginger includes the following steps: Step 1: Raw material pretreatment: Select tender ginger from Laifeng, wash and peel it, cut it into ginger pieces, and air dry it until there is no moisture on the surface. Take 200 parts ginger pieces, 172 parts red chili peppers, 10 parts high-proof liquor, 0.5 parts green Sichuan peppercorns, 0.5 parts red Sichuan peppercorns, 8 parts rock sugar, 2.5 parts MSG, and 8 parts minced garlic for later use. Step 2: Fermentation: Mix the pretreated raw and auxiliary materials, add 4.0% (w / w) of edible salt by weight, mix well, and then place in a dry and oil-free container for sealed fermentation.

[0006] Step 3: Post-fermentation: After fermentation is complete, place the product at 4℃ for 12-18 days to obtain the finished product.

[0007] The temperature during the fermentation process in step two is 20-28℃, and the fermentation time is 24 hours.

[0008] In step two, the number of lactic acid bacteria during fermentation must be ≥10. 8 CFU / mL fermentation broth

[0009] The oxalic acid content of low-oxalic acid, high-lactic acid and acetic acid type Laifeng pickled ginger products is ≤10.5mg / g, lactic acid content is ≥3mg / g, and acetic acid content is ≥2.5mg / g.

[0010] For Laifeng pickled ginger products with low oxalic acid and high lactic acid and acetic acid content, the oxalic acid / lactic acid mass ratio is ≤3.5, and the number of lactic acid bacteria is ≥10. 8 The fermentation broth contains CFU / mL of lactic acid and acetic acid, and the total content of lactic acid and acetic acid is ≥5.5mg / g.

[0011] The present invention has the following beneficial effects: In this invention, young ginger from Laifeng serves as the base, providing the carbon source required for lactic acid bacteria fermentation. Its oxalic acid precursor relies on the dominant bacterial flora for degradation. A 4.0% salt concentration is crucial, inhibiting oxalic acid-producing bacteria and promoting the proliferation of lactic acid bacteria to ≥102. 8 The fermentation broth yields CFU / / mL of lactic acid bacteria, which can degrade oxalic acid (with a degradation rate of up to 83.6%) and produce lactic acid and acetic acid. High-proof liquor, minced garlic, chili peppers, and Sichuan peppercorns work synergistically to inhibit bacteria and reduce interference from other microorganisms. Rock sugar supplements the carbon source, aiding in the formation of organic acids, significantly reducing the oxalic acid content in the final product, improving food safety and health properties, while simultaneously increasing the content of lactic acid and acetic acid, enhancing the sour and aromatic flavor and antibacterial ability. Attached Figure Description

[0012] Figure 1 The concentration of organic acids in fermented ginger with different salt concentrations after 14 days was determined. Figure 2 The organic acid concentration of fermented ginger with a salt concentration of 4% was measured at different fermentation times. Detailed Implementation

[0013] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0014] Example 1 Step 1: Raw material pretreatment: Select tender ginger from Laifeng, wash and peel it, cut it into ginger pieces, and air dry it until there is no moisture on the surface. Take 200 parts ginger pieces, 172 parts red chili peppers, 10 parts high-proof liquor, 0.5 parts green Sichuan peppercorns, 0.5 parts red Sichuan peppercorns, 8 parts rock sugar, 2.5 parts MSG, and 8 parts minced garlic for later use. Step 2: Fermentation: Mix the pretreated raw and auxiliary materials, add edible salt at a total mass percentage of 4.0% ± 0.2% (w / w), mix evenly, place in a water-free and oil-free container, seal and ferment. The temperature during the fermentation process is 20-28℃, and the fermentation time is 24 hours. Step 3: Post-fermentation: After fermentation is complete, place the product at 4℃ for 14 days to obtain the finished product.

[0015] Example 2 Step 1: Raw material pretreatment: Select tender ginger from Laifeng, wash and peel it, cut it into ginger pieces, and air dry it until there is no moisture on the surface. Take 200 parts ginger pieces, 172 parts red chili peppers, 10 parts high-proof liquor, 0.5 parts green Sichuan peppercorns, 0.5 parts red Sichuan peppercorns, 8 parts rock sugar, 2.5 parts MSG, and 8 parts minced garlic for later use. Step 2: Fermentation: Mix the pretreated raw and auxiliary materials, add edible salt at a total mass percentage of 5.0% ± 0.2% (w / w), mix evenly, place in a water-free and oil-free container, seal and ferment. The temperature during the fermentation process is 20-28℃, and the fermentation time is 24 hours. Step 3: Post-fermentation: After fermentation is complete, place the product at 4℃ for 14 days to obtain the finished product.

[0016] Example 2 Step 1: Raw material pretreatment: Select tender ginger from Laifeng, wash and peel it, cut it into ginger pieces, and air dry it until there is no moisture on the surface. Take 200 parts ginger pieces, 172 parts red chili peppers, 10 parts high-proof liquor, 0.5 parts green Sichuan peppercorns, 0.5 parts red Sichuan peppercorns, 8 parts rock sugar, 2.5 parts MSG, and 8 parts minced garlic for later use. Step 2: Fermentation: Mix the pretreated raw and auxiliary materials, add edible salt at a total mass percentage of 6.0% ± 0.2% (w / w), mix evenly, place in a water-free and oil-free container, seal and ferment. The temperature during the fermentation process is 20-28℃, and the fermentation time is 24 hours. Step 3: Post-fermentation: After fermentation is complete, place the product at 4℃ for 14 days to obtain the finished product.

[0017] The lactic acid bacteria content in the products obtained in Examples 1, 2, and 3 was tested, and the results are shown in the table below: When the initial salt concentration was 6%, the total number of lactic acid bacteria in the fermentation system was low. When the initial salt concentration of fermented ginger was reduced to 4% to 5%, the total number of lactic acid bacteria in the fermentation system increased.

[0018] Under high salt concentration (6%) conditions, the lactic acid content was low and the oxalic acid content was high. However, in pickled ginger with low salt concentration (4%-5%), the lactic acid content was significantly higher than in the high-salt sample. Simultaneously, oxalic acid accumulation was effectively inhibited, and its content remained at a low level. Furthermore, in Example 1, the product contained oxalic acid ≤10.5 mg / g, lactic acid ≥3 mg / g, acetic acid ≥2.5 mg / g, an oxalic acid / lactic acid mass ratio ≤3.5, and a lactic acid bacteria count ≥10. 8 CFU / mL fermentation broth, total lactic acid and acetic acid content ≥5.5mg / g;

[0019] At the unfermented stage (0d), the oxalic acid concentration was 11.6 mg / g, the lactic acid concentration was 0.6 mg / g, and acetic acid was not detected. As fermentation progressed, the oxalic acid concentration in the 4% salt-concentrated pickled ginger decreased, while the concentrations of lactic acid and acetic acid increased. After 18 days of fermentation, the oxalic acid concentration decreased to 6.8 mg / g, the lactic acid concentration increased to 6.3 mg / g, and the acetic acid concentration increased to 5 mg / g.

[0020] Although embodiments of the invention have been shown and described, it will be understood by those skilled 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 invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A type of Laifeng pickled ginger with low oxalic acid and high lactic acid and acetic acid, characterized in that, The ingredients include 190-200 parts ginger, 170-175 parts red chili peppers, 8-12 parts high-proof liquor, 0.5-0.7 parts green Sichuan peppercorns, 0.1-0.6 parts red Sichuan peppercorns, 7-10 parts rock sugar, 1-4 parts MSG, 7-9 parts minced garlic, and 15-17 parts salt.

2. The method for preparing a low-oxalate, high-lactic-acid and acetic-acid type of Laifeng pickled ginger according to claim 1, characterized in that, Includes the following steps: Step 1: Raw material pretreatment: Select tender ginger from Laifeng, wash and peel it, cut it into ginger pieces, and air dry it until there is no moisture on the surface. Take 200 parts ginger pieces, 172 parts red chili peppers, 10 parts high-proof liquor, 0.5 parts green Sichuan peppercorns, 0.5 parts red Sichuan peppercorns, 8 parts rock sugar, 2.5 parts MSG, and 8 parts minced garlic for later use. Step 2: Fermentation: Mix the pretreated raw and auxiliary materials, add 4.0% (w / w) of edible salt by weight, mix well, place in a water-free and oil-free container, seal and ferment at 20-28℃ for 24 hours; Step 3: Post-fermentation: After fermentation is complete, place the product at 4℃ for 12-18 days to obtain the finished product.

3. The method for preparing a low-oxalate, high-lactic-acid and acetic-acid type of Laifeng pickled ginger according to claim 2, characterized in that, In step two, the number of lactic acid bacteria during fermentation must be ≥10. 8 CFU / mL fermentation broth 4. The method for preparing a low-oxalate, high-lactic-acid and acetic-acid type of Laifeng pickled ginger according to claim 2, characterized in that, The temperature during the fermentation process in step two is 20-28℃, and the fermentation time is 24 hours.

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