A natural synergistic brewing method for Stachys pilosa

Abstract

A natural synergistic brewing method for Stachys aegypti, belonging to the field of food processing technology; addressing the problems of existing Stachys aegypti pickles relying on chemical preservatives, long fermentation cycles, high nitrite risk, and easily becoming soft and mushy, this invention provides a natural synergistic brewing method, comprising: mixing rosemary, green tea, cloves, and water in a mass ratio of (2~4):(1~3):1:100, and ultrasonically extracting to obtain a natural plant extract; adding a commercially available compound bacterial agent containing Lactobacillus plantarum and Pediococcus pentosaceus to a mixture of 2% glucose water and the extract. In the mixed solution, activate at 35-37℃ for 25-35 minutes; place the pretreated *Spiritobacterium tumefaciens* in 4%-5% saline solution, inoculate with 3%-5% activated bacterial solution by weight of saline solution, soak at 25-28℃ for 2-4 days, and then soak at 8-10℃ for 4-6 days; after testing, the finished product was found to contain no chemical preservatives such as benzoic acid and potassium sorbate, nitrite <1mg / kg, brittleness value reached 13.8N, and it has a unique herbal fragrance, achieving low-salt, rapid, and high-brittleness natural fermentation.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a natural synergistic preparation method of Stachys pilosa. Background Technology

[0002] Stachys sieboldii Miq. is widely loved for its crisp texture and unique flavor. However, existing Stachys sieboldii processing techniques suffer from the following insurmountable drawbacks: 1. Dependence on chemical preservatives: Traditional processing methods commonly add chemical preservatives such as sodium benzoate and potassium sorbate to inhibit bacterial growth and extend shelf life. This not only contradicts the healthy development trend of modern food "clean labeling" but also poses potential food safety hazards.

[0003] 2. Nitrite risk: Natural fermentation has a long cycle and the nitrite "nitrite peak" is difficult to control. If the fermentation process is improper, it is easy to cause nitrite to exceed the standard.

[0004] 3. Unstable quality: Although using commercially available lactic acid bacteria powder and other fermentation agents can shorten the cycle, it often causes the cell walls of the silkworm to soften due to excessive acid production, resulting in the loss of its signature "crisp snail" texture; at the same time, the flavor of fermentation with a single agent is thin and lacks richness.

[0005] Therefore, there is an urgent need for a completely new brewing method that can eliminate chemical preservatives while taking into account the crispness, flavor, and fermentation efficiency of Artemisia annua. Summary of the Invention

[0006] The purpose of this invention is to provide a natural synergistic fermentation method for Stachys aegypti. This method achieves rapid, low-salt, and high-crisp fermentation of Stachys aegypti through the synergistic combination of specific natural plant extracts and commercially available compound microbial agents, without the addition of any chemical preservatives, and imparts a unique complex aroma to the product.

[0007] To solve the above-mentioned technical problems, the technical solution adopted in this invention is a natural synergistic preparation method of Stachys pilosa, comprising the following steps: 1. Preparation of natural plant extract: Rosemary, green tea, cloves and purified water are mixed in a mass ratio of (2-4):(1-3):1:100, and then subjected to ultrasonic-assisted extraction and filtered to obtain natural plant extract.

[0008] 2. Preparation of activated bacterial solution: Take 1 part by weight of the compound bacterial agent containing Lactobacillus plantarum and Pediococcus pentosaceus, add it to 90-110 parts by weight of a mixture containing 2% glucose aqueous solution and 9-11 parts by weight of the natural plant extract, and activate it at 35-37℃ for 25-35 minutes to obtain the activated bacterial solution; the compound bacterial agent is purchased from the market.

[0009] 3. Pretreatment and soaking of *Spiritobacterium tumefaciens*: The *Spiritobacterium tumefaciens* are pretreated by washing, removing insect holes and damaged parts, and draining surface water. Then, they are placed in a saline solution with a salt content of 4% to 5%, and the activated bacterial solution is added at 3% to 5% of the mass of the saline solution. The solution is then sealed.

[0010] 4. Segmented temperature fermentation: Soak the herbs in a sealed container at 25-28℃ for 2-4 days, then transfer them to 8-10℃ and continue soaking for 4-6 days to obtain the pickled herbs.

[0011] Compared with the prior art, the present invention has the following beneficial effects: (1) 100% Natural Preservatives: This invention completely eliminates chemical preservatives such as sodium benzoate and potassium sorbate. The polyphenols in the natural plant extract can destroy the cell membranes of bacteria, complementing the acidic environment created by the rapid acid production of commercially available compound bacterial agents, thus constructing a dual natural antibacterial barrier. Verified by the test report No. XSP202616521 issued by Henan Taiqing Quality Inspection, benzoic acid and its sodium salt, sorbic acid and its potassium salt, and dehydroacetic acid and its sodium salt were all undetectable in the finished product, and the nitrite content was <1mg / kg, far exceeding the national standard.

[0012] (2) Excellent biological anti-brittleness effect: The flavonoids in the extract can cross-link with the pectin in the cell wall of Artemisia annua, strengthen the cell wall structure, and counteract the problem of soft and mushy texture caused by the rapid acid production of lactic acid bacteria.

[0013] (3) Unique Flavor Synergy and Health Benefits: During the post-fermentation chilling stage, active substances such as theanine in the natural plant extracts undergo esterification with alcohols produced by the metabolism of microbial agents, generating a unique herbal aroma not found in traditional kimchi. Furthermore, according to the nutritional component test report (XSP202616522) issued by Nan Taiqing Quality Inspection, this product is low in calories (63kJ / 100g) and contains zero saturated fat, meeting modern light food standards. Attached Figure Description

[0014] Figure 1 This is a partial screenshot of the test report XSP202616521. Scan the QR code to view the detailed data.

[0015] Figure 2 This is a partial screenshot of the test report XSP202616522. Scan the QR code to view the detailed data. Detailed Implementation

[0016] The present invention will be further described below with reference to the embodiments. The following embodiments are intended to illustrate the present invention and not to further limit the present invention, and should not be used to limit the scope of protection of the present invention. Example

[0017] 1. Preparation of natural plant extract: Take 20g of rosemary, 10g of green tea and 10g of cloves in a mass ratio of 2:1:1, add 1kg of deionized water, and extract by ultrasonication at 40kHz for 20 minutes. Filter the extract through double-layer filter paper.

[0018] 2. Preparation of activated bacterial solution: Take commercially available Lactobacillus plantarum and Pediococcus pentosaceus, with a viable count of 1×10¹. 0 Dissolve 5g of CFU / g kimchi compound bacteria powder in 450g of 2% glucose water, add 45g of the above-mentioned natural plant extract, and activate in a 35℃ constant temperature water bath for 25 minutes.

[0019] 3. Pickling and fermentation: Take 5 kg of washed and drained *Stachys aegyptium*, put it into a sterile fermentation tank, pour in 5 kg of sterile saline solution with a salt content of 4.0%, add 150 g of activated bacterial solution, seal; ferment in a constant temperature incubator at 25℃ for 4 days, then transfer to an 8℃ refrigerator for 6 more days; take it out to get the finished *Stachys aegyptium* pickled vegetable product. Example

[0020] 1. Preparation of natural plant extract: Take 30g of rosemary, 20g of green tea and 10g of cloves in a mass ratio of 3:2:1, add 1kg of deionized water, and extract by ultrasonic extraction at 40kHz for 20 minutes. Filter the extract through double-layer filter paper.

[0021] 2. Preparation of activated bacterial solution: Take commercially available Lactobacillus plantarum and Pediococcus pentosaceus, with a viable count of 2 × 10¹ 0 Dissolve 5g of CFU / g kimchi compound bacterial powder in 500g of 2% glucose water, add 50g of the above-mentioned natural plant extract, and activate in a 36℃ constant temperature water bath for 30 minutes.

[0022] 3. Pickling and Fermentation: Take 10 kg of washed and drained Artemisia annua, put it into a sterile fermentation tank, pour in 10 kg of sterile saline solution with a salt content of 4.5%, add 400 g of activated bacterial solution, seal; ferment in a constant temperature incubator at 26℃ for 3 days, then transfer to a refrigerator at 9℃ to continue fermentation for 5 days; take it out to get the finished Artemisia annua pickled vegetable product. Example

[0023] 1. Preparation of natural plant extract: Take 40g of rosemary, 30g of green tea and 10g of cloves in a mass ratio of 4:3:1, add 1kg of deionized water, and extract by ultrasonic extraction at 40kHz for 20 minutes. Filter the extract through double-layer filter paper.

[0024] 2. Preparation of activated bacterial solution: Take commercially available Lactobacillus plantarum and Pediococcus pentosaceus, with a viable count of 1.5 × 10¹ 0Dissolve 5g of CFU / g kimchi compound bacterial powder in 550g of 2% glucose water, add 55g of the above-mentioned natural plant extract, and activate in a 37℃ constant temperature water bath for 35 minutes.

[0025] 3. Pickling and fermentation: Take 15kg of washed and drained *Stachys aegyptium*, put it into a sterile fermentation tank, pour in 15kg of sterile saline solution with a salt content of 5.0%, add 750g of activated bacterial solution, seal; ferment in a constant temperature incubator at 28℃ for 2 days, then transfer to a refrigerator at 10℃ to continue fermentation for 4 days; take it out to get the finished *Stachys aegyptium* pickled vegetable product.

[0026] The applicant sent the pickled vegetables made from *Cynanchum paniculatum* produced in Example 2 to Henan Taiqing Quality Inspection Co., Ltd. for testing. The results are as follows: Test report number XSP202616521 shows that benzoic acid and its sodium salt, sorbic acid and its potassium salt, dehydroacetic acid and its sodium salt, sodium saccharin, and other chemical preservatives were all undetectable; nitrite (calculated as NaNO2) was undetectable (<1mg / kg); lead, sulfur dioxide, and other indicators all meet the requirements of GB2762~2022 and GB2760~2024. Therefore, this product is extremely safe.

[0027] Test report number XSP202616522 shows that: no butyric acid bacteria were detected, and the amount was less than 0.0033g / 100g. The product's energy is only 63kJ / 100g, fat is 0.42g / 100g, and saturated fat is 0, making it a typical healthy low-fat food. In terms of sensory experience, the product has no off-odor and has a unique herbal aroma and a fresh, sweet aftertaste. It is evident that this product has excellent nutrition and flavor.

[0028] The applicant also conducted a comparative experiment.

[0029] Comparative Example 1, using traditional methods for natural fermentation, is as follows: Take 10 kg of *Stachys aegyptium* and place it in 10 kg of 4.5% salt water. Without adding any plant extracts or external bacterial agents, it ferments naturally using only wild fungi in the environment at a room temperature of around 25°C for 20 days. This yields the finished *Stachys aegyptium* pickled vegetable product.

[0030] Comparative Example 2, using only commercially available microbial agents for fermentation, without using natural plant extracts as follows: Take 5g of commercially available kimchi compound bacteria powder, dissolve it in 500g of 2% glucose water, and activate it in a 36℃ constant temperature water bath for 30 minutes; then take 10kg of washed and drained Artemisia annua, put it into a sterile fermentation tank, pour in 10kg of sterile saline solution with a salt content of 4.5%, add 400g of activated bacterial solution, seal it; ferment it in a 20℃ constant temperature incubator for 8 days, and then take it out to obtain the finished Artemisia annua kimchi kimchi.

[0031] The product of this embodiment was compared with the products of Comparative Example 1 and Comparative Example 2. The performance testing methods are as follows: Brittleness determination: A texture analyzer (TPA mode, P / 5 probe) was used at a puncture speed of 1 mm / s to record the maximum force (unit: N) required for puncture and fracture. The higher the value, the more brittle the material.

[0032] Total bacterial count and pathogenic bacteria: tested according to GB4789 series standards.

[0033] Nitrite determination: Tested according to GB5009.33~2016.

[0034] Sensory evaluation: Ten professional sensory evaluators conducted a blind test, with a maximum score of 100.

[0035] The brittleness (13N) of the product in this embodiment is much higher than that of the two comparative examples. This proves that the flavonoids in the natural plant extract have undergone a cross-linking reaction with the cell wall of Artemisia annua (bio-protective brittleness), effectively counteracting the softening caused by acid production by lactic acid bacteria. The table shows that comparative example 2 has the lowest brittleness, only 7.9N, indicating that the brittleness of this product is significantly improved.

[0036] Comparative Example 1, due to the presence of numerous contaminating bacteria and uncontrollable fermentation, had a nitrite level as high as 12.5 mg / kg. In contrast, this example utilizes a dual mechanism of extract inhibition and rapid acid production by the bacterial agent to control nitrite levels to undetectable levels, with no pathogenic bacteria present. Therefore, this product demonstrates extremely high safety.

[0037] Comparative Example 2 only had a simple sour taste; while in the various examples of this product, the theanine in the extract underwent an esterification reaction with the metabolic products of the microbial agent, producing a unique "herbal fragrance," which resulted in the highest sensory score. This shows that the natural plant extract produced a good flavor synergy effect.

Claims

1. A natural synergistic preparation method for Stachys pilosa, characterized in that, Includes the following steps: Add saline solution containing activated bacteria to the pretreated Stachys pilosa for soaking; The activated bacterial solution is obtained by mixing compound bacterial agent, sugar water, and natural plant extract in a mass ratio of 1:(90-110):(9-11) and then activating the mixture. The natural plant extract was obtained by mixing rosemary, green tea and clove in a mass ratio of (2-4):(1-3):1 and extracting it in 100 parts of purified water. The soaking process employs a segmented temperature-controlled treatment, initially at 25–28℃ for 2–4 days, and later at 8–10℃ for 4–6 days.

2. The natural synergistic preparation method of Stachys pilosa according to claim 1, characterized in that: In the natural plant extract, the mass ratio of rosemary, green tea, and cloves is 3:2:

1.

3. The natural synergistic preparation method of Stachys pilosa according to claim 1, characterized in that: The activation treatment is performed at a temperature of 35–37°C for 25–35 minutes; the sugar solution is a 2% glucose solution by mass.

4. The natural synergistic preparation method of Stachys pilosa according to claim 1, characterized in that: The commercially available compound microbial agent contains *Lactobacillus plantarum* and *Pediococcus pentosaceus*, and the viable count of both is greater than 1 × 10⁻⁶. 9 CFU / g.

5. The natural synergistic preparation method of Stachys pilosa according to claim 1, characterized in that: The salinity of the brine is controlled at 4% to 5%.

6. The natural synergistic preparation method of Stachys pilosa according to claim 1, characterized in that: The amount of activated bacterial solution added to the saline solution is 3% to 5% of the mass of the saline solution.

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