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Application of boletus edulis in reducing nitrite content in fermented food or pickled food

A delicious boletus, low nitrite technology, applied in food preparation, application, food science and other directions, can solve the problems of complex acquisition process of oligosaccharides and Bacillus megaterium, low removal efficiency, affecting application, etc., to achieve quality And the effect of good safety, sustainable development and low cost

Active Publication Date: 2013-04-10
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the complicated process and high cost of obtaining the raw material oligosaccharides and Bacillus megaterium, its application has been affected.
[0006] The substances that have been reported to remove nitrite include plant extracts, such as green tea extract, star anise and clove extract, V C , sodium erythorbate and V E etc., but one of the biggest disadvantages of these nitrite scavengers is their low removal efficiency

Method used

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  • Application of boletus edulis in reducing nitrite content in fermented food or pickled food
  • Application of boletus edulis in reducing nitrite content in fermented food or pickled food
  • Application of boletus edulis in reducing nitrite content in fermented food or pickled food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Example 1. Effects of co-fermentation of ordinary kimchi raw materials and delicious boletus edulis (Boletus edulis) at different times on the content of nitrous acid in kimchi

[0044] 1. Preparation of brine:

[0045] Boil 60 parts by mass of table salt, 30 parts by mass of white sugar, 2 parts by mass of pepper, 2 parts by mass of Zanthoxylum bungeanum, 1 part by mass of cinnamon bark, and 1 part by mass of aniseed ingredients in 1200 parts by mass of water for 5 minutes, then cool thoroughly for later use. Among them, chili, pepper, cinnamon and aniseed are all in dry state.

[0046] 2. Preparation of raw materials:

[0047] Cut the fresh and delicious porcini mushrooms and white radish into cubes, wash and drain for later use. Slice the ginger and peel the garlic for later use.

[0048] The composition of low nitrite content kimchi raw materials is: 500g of white radish, 500g of delicious boletus, 100g of ginger, and 100g of garlic.

[0049] The composition of ...

Embodiment 2

[0057] Example 2. The effect of mixed fermentation of ordinary kimchi raw materials and delicious boletus edulis (Boletus edulis) in different proportions for 4 days on the content of nitrous acid in kimchi

[0058] 1. Preparation of brine:

[0059] Boil 60 parts by mass of table salt, 30 parts by mass of white sugar, 2 parts by mass of pepper, 2 parts by mass of Zanthoxylum bungeanum, 1 part by mass of cinnamon bark, and 1 part by mass of aniseed ingredients in 1200 parts by mass of water for 5 minutes, then cool thoroughly for later use. Among them, chili, pepper, cinnamon and aniseed are all in dry state.

[0060] 2. Preparation of raw materials:

[0061] Cut the frozen delicious boletus and white radish into cubes, wash and drain for later use. Slice the ginger and peel the garlic for later use. The following five low-nitrite kimchi ingredients and five normal kimchi ingredients were prepared.

[0062] The low nitrite content kimchi raw material A consists of: 950g of ...

Embodiment 3

[0076] Embodiment 3, prepare kimchi with the dry fruiting bodies of delicious boletus

[0077] 1. Preparation of brine:

[0078] Boil 60 parts by mass of table salt, 30 parts by mass of white sugar, 2 parts by mass of pepper, 2 parts by mass of Zanthoxylum bungeanum, 1 part by mass of cinnamon bark, and 1 part by mass of aniseed ingredients in 1200 parts by mass of water for 5 minutes, then cool thoroughly for later use. Among them, chili, pepper, cinnamon and aniseed are all in dry state.

[0079] 2. Preparation of raw materials:

[0080] Soak the dried delicious porcini mushrooms in cold water, wash, cut into pieces, and drain for later use. Cut the white radish into cubes, wash and drain. Slice the ginger and peel the garlic for later use.

[0081] The raw material of kimchi with low nitrite content is: 500g white radish, 50g dried delicious boletus (50g dried delicious boletus is obtained by drying 500g fresh delicious boletus at natural temperature), 100g ginger, 100g...

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Abstract

The invention discloses an application of boletus edulis in reducing the nitrite content in fermented food or pickled food. Experiments testify that if boletus edulis is fermented together with common pickle ingredients, the nitrite content in the pickle ingredients can be reduced remarkably, wherein the boletus edulis and the common pickle ingredients are fermented for 4 days with the mass ratio of 1.4 to 1, and compared with the common pickle ingredients which are fermented individually, the nitrite content can be reduced by 97 percent. According to the invention, fermenting food or pickling food with the boletus edulis is low in cost, simple in process, and the quality and safety of fermented products are excellent. If putting the boletus edulis into the pickle processing and other food processing industries is carried out, the boletus edulis can play a positive role both in the continuous development of the industry and the improvement of market competitiveness of the product.

Description

technical field [0001] The invention relates to a new application of the delicious boletus, in particular to the application of the delicious boletus in reducing the nitrite content in fermented food or pickled food. Background technique [0002] Nitrite is a class containing nitrite ion (NO 2 - ) is an inorganic compound, white or light yellow crystalline salt substance, bitter in taste, and looks very similar to table salt. Nitrite widely exists in pickled and fermented foods, such as homemade pickles, sauerkraut, kimchi, kippers, bacon, bacon, bacon and so on. From the perspective of food hygiene, nitrite, as a food additive, can be combined with myoglobin in meat products to make it bright red in color to maintain a good appearance. It also has the effect of inhibiting bacteria and enhancing flavor, but its scope of use and usage should be strictly controlled. Because when the human body takes in too much nitrite, it will cause nitrite poisoning. [0003] Nitrite fo...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/015A23L1/218A23L5/20A23L19/20
Inventor 王贺祥陈晓朱孟娟杜芳张瑞刘庆洪刘芹张薇薇冯杉杉袁翔鹤耿雪冉马增强王丽特日根曹明慧杨冬雪胡玉静
Owner CHINA AGRI UNIV
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