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CN-121970864-A - Composite bacteria fermented fruit and vegetable marinade and preparation method thereof

CN121970864ACN 121970864 ACN121970864 ACN 121970864ACN-121970864-A

Abstract

The invention discloses a composite bacteria fermented fruit and vegetable marinade and a preparation method thereof, and particularly relates to the technical field of fermentation engineering. The method comprises the steps of adding proper amount of water into raw materials of fruits rich in fermentable sugar, vegetables with sulfur-containing flavor and prebiotics, beating into paste to serve as fruit and vegetable substrate paste, inoculating lactobacillus and saccharomycetes after induction culture into the fruit and vegetable substrate paste, performing aerobic fermentation and anaerobic fermentation to obtain a fermentation product, adding common food additives into the fermentation product, performing low-temperature refrigeration and after-ripening, performing heat treatment at 85-95 ℃ for 15-30 seconds to kill living bacteria, stopping fermentation, and cooling to room temperature to obtain the composite bacteria fermented fruit and vegetable curing material. According to the invention, lactic acid bacteria (lactobacillus plantarum and lactobacillus fermentum) and saccharomycetes (Wick ham yeast abnormally) are respectively subjected to induction culture, so that the adaptive pre-domestication based on interaction signals is realized, and the ecological compatibility and the metabolic synergistic efficiency of the lactic acid bacteria in a co-fermentation system are obviously improved.

Inventors

  • SUN GUOQING
  • LIU XING
  • WANG QINGFENG

Assignees

  • 北京奥芙德厨食品科技有限公司

Dates

Publication Date
20260505
Application Date
20260212

Claims (10)

  1. 1. A method for preparing a composite bacterial fermented fruit and vegetable marinade, which is characterized by comprising the following steps: Step one, preparing fruit and vegetable substrate mud Adding a proper amount of water into a fruit rich in fermentable sugar, a sulfur-containing flavored vegetable and a raw material of prebiotic sources, and beating into paste to be used as fruit and vegetable substrate paste; Step two, fermenting the composite strain Inoculating the lactobacillus and saccharomycetes after the induction culture into fruit and vegetable substrate sludge, and performing aerobic fermentation and anaerobic fermentation to obtain a fermentation product; Step three, flavor blending Adding food common additives into the fermentation product, refrigerating at low temperature for after-ripening, sterilizing by heat treatment at 85-95deg.C for 15-30 seconds, terminating fermentation, and cooling to room temperature to obtain the composite bacteria fermented fruit and vegetable marinade.
  2. 2. The method for preparing the composite bacteria fermented fruit and vegetable marinade according to claim 1, wherein in the first step, fruits rich in fermentable sugar are selected from one or more of apples, pears and pineapples, sulfur-containing flavor vegetables are selected from one or more of onions, leeks and garlic, raw materials of prebiotic sources are selected from pretreated jerusalem artichoke and/or chicory roots, and the method for pretreating the jerusalem artichoke comprises heating the jerusalem artichoke in a water bath at 50-55 ℃ for 10-15 minutes before use.
  3. 3. The method for preparing the composite bacteria fermented fruit and vegetable marinade according to claim 1, wherein in the second step, lactobacillus is lactobacillus plantarum and lactobacillus fermentum, and saccharomycete is Wick ham yeast, wherein the lactobacillus and the saccharomycete are used after induced culture.
  4. 4. The method for preparing the composite bacteria fermented fruit and vegetable curing material according to claim 3, which is characterized in that the induction culture of the lactobacillus comprises the steps of mixing lactobacillus plantarum and lactobacillus fermentum proportionally, inoculating the mixture into a lactobacillus induction culture medium, carrying out anaerobic culture for 18-24 hours, taking a culture at the end of logarithm, transferring the culture into a fresh induction culture medium with the pH reduced by 0.1-0.2 units according to the inoculum size of 2%, carrying out continuous passage for 5-7 generations, and finally reducing the initial pH of the culture medium to 5.0 to obtain the induction-cultured lactobacillus.
  5. 5. The method for preparing a composite bacteria fermented fruit and vegetable marinade according to claim 4, wherein the induction medium is MRS liquid medium added with yeast extract and ethanol, the pH of the initial lactobacillus induction medium is 6.0, and a type of medium is prepared every 0.1-0.2 unit of pH drop until the pH drops to 5.0.
  6. 6. The method for preparing the composite bacteria fermented fruit and vegetable marinade according to claim 3, wherein the induction culture of the saccharomycetes comprises inoculating Wick ham's yeast with abnormal conditions into a saccharomycete induction culture medium, culturing for 24-28h under the condition of microaerophilic conditions, and continuously carrying out passage for 5-7 generations under the condition that the acid pressure and the precursor amino acid concentration of the culture medium are always kept, so as to obtain the induced cultured saccharomycetes.
  7. 7. The method for preparing a composite bacteria fermented fruit and vegetable marinade according to claim 6, wherein the yeast induced culture medium is prepared by mixing lactic acid and acetic acid, adding YPD liquid culture medium, adding phenylalanine and leucine, and adjusting pH of the culture medium to be acidic.
  8. 8. The method for preparing a composite bacteria fermented fruit and vegetable marinade according to claim 1, wherein in the second step, the ratio of the number of added live bacteria of lactic acid bacteria to the number of added live bacteria of yeast is 100-10:1.
  9. 9. The method for preparing the composite bacteria fermented fruit and vegetable marinade according to claim 1, wherein in the second step, the aerobic fermentation is carried out firstly and then the anaerobic fermentation is carried out, wherein the aerobic fermentation is carried out at 28-30 ℃ under the condition of not being closed and stirring for 18-24 hours, the temperature is raised to 35-37 ℃ after the fermentation is finished, the sealing and standing are carried out, and the anaerobic fermentation is carried out for 48-72 hours.
  10. 10. A composite bacterial fermented fruit and vegetable marinade, characterized in that the marinade is prepared by the method of any one of claims 1-9.

Description

Composite bacteria fermented fruit and vegetable marinade and preparation method thereof Technical Field The invention relates to the technical field of fermentation engineering, in particular to a composite bacteria fermented fruit and vegetable marinade and a preparation method thereof. Background With the increasing consumer demand for healthy, natural foods, the use of chemical additives (e.g., phosphates, sodium glutamate, nitrites, etc.) in large quantities in the processing of traditional meat products is challenging. The improvement of quality, flavor and safety of meat products by using microbial fermentation technology has become an important research direction in the field of meat processing. Lactic acid bacteria are widely used for developing fermented meat products as recognized safe strains due to the characteristics of acid production, bacteriostasis and texture improvement. Chinese patent CN113397120A discloses a low-temperature conditioned meat product of lactobacillus fermentation broth and a preparation method thereof, which is prepared by culturing lactobacillus such as lactobacillus plantarum, lactobacillus rhamnosus and the like in vitro, taking the fermentation broth (containing organic acid, micromolecular peptide and other metabolites) of the lactobacillus plantarum, lactobacillus rhamnosus and other lactobacillus, adding the fermentation broth into pickling solution according to the proportion of 5-15%, and pickling the meat at the temperature of 4-10 ℃ for a short time (6-10 hours). The method improves texture of meat product to a certain extent, and has slight fishy smell removing effect. However, the method only adopts non-living bacterial fermentation liquor of single type lactic acid bacteria, lacks the synergistic effect of other functional microorganisms such as yeast and the like, so that the types of flavor substances are single, rich and pleasant compound aroma (such as aroma, ester aroma, mellow aroma and the like) is difficult to form, the fermentation liquor is used as a passive additive type auxiliary agent, the dynamic response to the micro-environmental change of food materials in the curing process cannot be realized, the regulating and controlling capability is limited, meanwhile, the curing system still needs to rely on auxiliary materials containing additives such as light soy sauce, commercial compound curing materials and the like, the real zero addition or full natural formula is difficult to realize, and finally, the directional regulation and control of flora are not carried out, the consistency of the flavor among batches is poor, and the popular flavors such as honeydew, black pepper, baking and the like cannot be flexibly customized according to market demands. Therefore, development of a novel preparation method of a fermentation marinade based on multi-bacteria composite synergy, taking natural fruits and vegetables as a matrix and having flavor designability and function integration is needed, so that microorganism metabolism potential can be fully exerted, and multiple consumption requirements of clean labels, healthy nutrition and diversified tastes can be met. Disclosure of Invention Therefore, the invention provides a composite bacteria fermented fruit and vegetable marinade and a preparation method thereof, which aim to solve the problems in the prior art. In order to achieve the above object, the present invention provides the following technical solutions: According to the preparation method of the composite bacteria fermented fruit and vegetable marinade provided by the invention, the method comprises the following steps: Step one, preparing fruit and vegetable substrate mud Adding a proper amount of water into a fruit rich in fermentable sugar, a sulfur-containing flavored vegetable and a raw material of prebiotic sources, and beating into paste to be used as fruit and vegetable substrate paste; Step two, fermenting the composite strain Inoculating the lactobacillus and saccharomycetes after the induction culture into fruit and vegetable substrate sludge, and performing aerobic fermentation and anaerobic fermentation to obtain a fermentation product; Step three, flavor blending Adding food common additives into the fermentation product, refrigerating at low temperature for after-ripening, sterilizing by heat treatment at 85-95deg.C for 15-30 seconds, terminating fermentation, and cooling to room temperature to obtain the composite bacteria fermented fruit and vegetable marinade. Further, in the first step, the fruit rich in fermentable sugar is selected from one or more of apples, pears and pineapples, the sulfur-containing flavor vegetable is selected from one or more of onions, leeks and garlic, the raw materials of prebiotic sources are selected from pretreated Jerusalem artichoke and/or chicory root, and the method for pretreating Jerusalem artichoke comprises heating the Jerusalem artichoke in a water bath at 50-55 ℃ for 10-15 minutes be