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CN115428925B - Preparation method of dried turnips - Google Patents

Preparation method of dried turnips Download PDF

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Publication number
CN115428925B
CN115428925B CN202211389086.2A CN202211389086A CN115428925B CN 115428925 B CN115428925 B CN 115428925B CN 202211389086 A CN202211389086 A CN 202211389086A CN 115428925 B CN115428925 B CN 115428925B
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dried
radish
turnips
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fermentation
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CN115428925A (en
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钟凯
周茜
郑子萌
吴艳萍
高鸿
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Sichuan University
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Sichuan University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A23B7/155—Microorganisms; Enzymes; Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • General Chemical & Material Sciences (AREA)
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  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a preparation method of dried turnips, which belongs to the technical field of food processing and comprises the following steps: selecting fresh radish with strong meat quality, proper maturity and good quality, cutting the radish into strips, salting, desalting, dehydrating and drying to obtain a dried radish primary product; culturing bacillus safensis to obtain a single colony, and preparing a bacterial liquid from the single colony; sterilizing a glass tank and a spray can for fermentation, putting the dried radish primary product into the glass tank under an aseptic environment, uniformly spraying the prepared bacterial liquid onto the dried radish primary product, sealing the tank, and fermenting in a dark and cool place to obtain the fermented dried radish. The preparation method applies the bacillus safensis to the fermentation of the dried turnips, so that the fermentation time is greatly shortened, the hardness and the chewiness of the dried turnips are obviously improved, and the texture of the dried turnips is improved; and the content of volatile compounds is more abundant, particularly the content of the erucic acid glyceride and the L-lactic acid is obviously improved, wherein the generation of the L-lactic acid provides a new flavor for the dried turnips.

Description

Preparation method of dried turnips
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of dried turnips.
Background
Dried turnip food is a common appetizer in life, is convenient to process, has low requirement on pickling conditions, is easy to operate, tastes delicious, crisp, tender and tasty and has unique flavor, and gradually becomes a main product for processing turnips by people.
At present, the dried turnips are fermented by a natural fermentation method in China, and the dried turnips are prepared by dehydrating treated fresh turnips, mixing the dried turnips with salt and spices according to a certain proportion, putting the mixture into a container, sealing the container by isolating oxygen, fermenting the mixture and ripening the mixture. The ripening time of the dried turnips is more than 90 days, the quality is unstable, the taste is mainly blended manually, and the natural flavor is lacked. Although the natural fermentation method is simple, is beneficial to operation and has low cost. However, the naturally fermented dried turnips have long maturation period, and the quality is unstable due to uncontrollable microbial community structure, and because the dried turnips mature slowly, some gram-negative bacteria such as coliform groups, pseudomonas and the like exist in the dried turnips for a long time, researches prove that the bacteria are related to the formation of nitrite and biogenic amine, so that the naturally fermented dried turnips have potential safety hazards.
Disclosure of Invention
Based on the method, the bacillus safensis is applied to fermentation of the dried turnips, compared with naturally fermented dried turnips, the fermentation time is greatly shortened, the hardness and the chewiness of the dried turnips are remarkably improved, the texture of the dried turnips is improved, the content of volatile compounds is richer, and L-lactic acid which is not obtained by natural fermentation is generated and provides a new flavor for the dried turnips.
The latin name of bacillus saffron of the present application isBacillus SafensisPurchased from Biotechnology Limited, baiopabo Wei, beijing, website www.biobw.org, product number Bio-59384.
The preparation method of the dried turnips comprises the following steps:
s1, selecting radishes meeting requirements, cutting the radishes into strips, salting, desalting, dehydrating and drying to obtain dried radish primary products;
s2, culturing the bacillus safensis to obtain a single colony, and preparing a bacterial liquid from the single colony;
s3, soaking a glass tank for fermentation in boiling water for sterilization, airing, and then irradiating with ultraviolet light for sterilization for 10 to 15h; soaking a spray can required by inoculation in a 70% ethanol solution for 10 to 15h, then sterilizing by ultraviolet irradiation for 10 to 15h, and then rinsing the inner wall of the spray can for 2 to 3 times by using sterile physiological saline for later use;
s4, placing the dried radish primary product in a glass tank in a sterile environment, uniformly spraying the prepared bacterial liquid onto the dried radish primary product, stirring the dried radish primary product while spraying, and sealing the tank after spraying is finished; and placing the glass tank in a dark and cool place, and performing anaerobic fermentation to obtain the fermented dried turnips.
In the preparation method of the dried radish strips disclosed by the application, in the step S1, the specific steps of preparing the primary dried radish strip product are as follows: cutting the radish into strips of 6cm multiplied by 1cm, salting, washing with clear water for 3 to 5 times, soaking in clear water for 10 to 20min for desalination, dehydrating with a dehydrator for 1 to 25min, and drying to obtain a dried radish primary product.
In the preparation method of the dried turnips disclosed by the application, the specific steps of salting the turnips are as follows: uniformly coating salt with the mass fraction of 5% -20% on the radish, stirring and kneading to dehydrate the radish until the salt is dissolved, and filling into a jar for salting.
In the preparation method of the dried turnips, the salting time of the turnips is 36h to 60h, and the turnips are turned over once in the 18h to 30h.
In the preparation method of the dried turnips disclosed by the application, the drying of the turnips comprises the following specific steps: and (3) drying the dehydrated radish in an oven at the temperature of 35-45 ℃ for 8-15 h to ensure that the water loss rate is 80-95%.
In the preparation method of the dried turnips disclosed by the application, in the step S2, the specific steps of preparing the bacterial liquid are as follows:
s21, inoculating the bacillus safensis on a nutrient agar solid culture medium by adopting a scribing method, and culturing in a constant-temperature incubator at the temperature of 30-40 ℃ for 18to 36h to obtain a single colony;
s22, inoculating the single colony in a nutrient broth liquid culture medium, and performing shake culture at 30-40 ℃ for 15h-24 h under the condition of 80-150 r/min to obtain a bacterial suspension;
s23, centrifuging the bacterial suspension at 3000rpm to 5000rpm for 5min to 15min, and discarding the supernatant to obtain bottom-layer thalli; and dissolving the bacteria with sterile distilled water or sterile normal saline to obtain the bacterial liquid of the bacillus safensis.
In the method for preparing dried radish strips disclosed in the present application, in the step S22, the concentration of the bacterial suspension is 2 × 10 8 CFU/mL ~4×10 8 CFU/mL。
In the preparation method of dried turnips disclosed by the present application, in the step S23, the concentration of the bacterial liquid is greater than 10 8 CFU/mL。
In the preparation method of the dried turnips, disclosed by the application, in the step S4, the inoculation amount of the bacterial liquid is 5% -15% of the mass of the initial dried turnips.
In the preparation method of the dried turnips disclosed by the application, in the step S4, the fermentation time is 6-12 days.
The invention has the beneficial effects that:
according to the preparation method, the bacillus saffron is applied to fermentation of the dried turnips, compared with naturally fermented dried turnips, the fermentation time is greatly shortened, the hardness and the chewiness of the dried turnips are remarkably improved, the texture of the dried turnips are improved, the content of volatile compounds is richer, particularly, the content of triglyceride trisaponate and the content of L-lactic acid are remarkably improved, the naturally fermented dried turnips do not contain the L-lactic acid, the dried turnips inoculated with the bacillus saffron generate a large amount of L-lactic acid in the fermentation process, the L-lactic acid has an antimicrobial effect, the stability of microorganisms can be kept, the growth of infectious microbes is avoided, the fermentation efficiency is ensured, the texture of the dried turnips is also improved, the maturation of the dried turnips is accelerated, the quality guarantee period of the dried turnips is prolonged, and a new flavor is provided for the dried turnips.
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In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present application, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a diagram showing a hemolysis experiment of Bacillus safensis;
FIG. 2 is a texture comparison of natural fermentation and inoculated fermentation of dried radish;
FIG. 3 is a comparison graph of physicochemical indexes of natural fermentation and inoculation fermentation of dried turnips.
Detailed Description
In the following, only certain exemplary embodiments are briefly described. As those skilled in the art will recognize, the described embodiments may be modified in various different ways, all without departing from the spirit or scope of the present invention.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
Reference in the specification to "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment can be included in at least one embodiment of the specification. The appearances of the phrase in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments. It is explicitly and implicitly understood by one skilled in the art that the embodiments described herein can be combined with other embodiments.
Referring to fig. 1 to 3, an embodiment of the application provides a preparation method of dried turnips, and mainly aims to solve the problems of long maturation period, unstable quality, potential safety hazards and the like of natural fermentation of the dried turnips.
The raw materials used for preparing the dried turnips are all food grade products sold on the market. The Latin name of the bacillus safensis isBacillus SafensisThe product is purchased from Beijing Baiohbowei Biotechnology Co., ltd, and the product number is Bio-59384.
The application provides a preparation method of dried turnips, which comprises the following steps:
s1, selecting radishes meeting requirements, cutting the radishes into strips, salting, desalting, dehydrating and drying to obtain dried radish primary products; wherein, the radish meeting the requirements is fresh, fleshy and fruity, has proper maturity and good quality;
s2, culturing the bacillus safensis to obtain a single colony, and preparing a bacterial liquid from the single colony;
s3, soaking a glass tank for fermentation in boiling water for sterilization, airing, and irradiating with ultraviolet light for sterilization for 10h to 15h; soaking a spray can required by inoculation in a 70% ethanol solution for 20h to 30h, then irradiating and sterilizing for 10h to 15h by ultraviolet light, and then rinsing the inner wall of the spray can for 2 to 3 times by using sterile physiological saline for standby; wherein the time for sterilizing the glass pot and the sprinkling can by adopting ultraviolet light irradiation can be 10h, 12h, 15h and the like, and the preferred time is 12h; the time of soaking the spray can in ethanol can be 20h, 24h, 28h, 30h, etc., preferably 24h.
S4, placing the dried radish primary product in a glass tank in a sterile environment, uniformly spraying the prepared bacterial liquid onto the dried radish primary product, stirring the dried radish primary product while spraying, and sealing the tank after spraying is finished; and placing the glass tank in a dark and cool place, and performing anaerobic fermentation to obtain the fermented dried turnips.
In a specific embodiment, in step S1, the preparation of the primary dried radish product comprises the following specific steps: cutting the radish into strips of 6cm multiplied by 1cm, salting, washing with clear water for 3 to 5 times, soaking in clear water for 10 to 20min for desalination, dehydrating with a dehydrator for 1 to 25min, and drying to obtain a dried radish primary product.
Specifically, after salting, the salt can be washed with clear water for 3 times, 4 times, 5 times, etc., and then soaked in clear water for 10min, 15min, 20min, etc. Preferably, the water is washed for 3 times and then soaked for 15min to realize desalination. The dewatering time of the dewatering machine can be 15min, 20min, 30min, etc., preferably 20min.
In a specific embodiment, the radish salting comprises the following specific steps: uniformly coating salt with the mass fraction of 5% -20% on the radish, stirring and kneading to dehydrate the radish until the salt is dissolved, and filling into a jar for salting.
Wherein the salting time of the radish is 36h to 60h, and the radish is turned over for one time in the 18h to 30h.
Specifically, the mass fraction of the common salt may be 5%, 10%, 15%, 20%, etc., preferably 10%.
Specifically, the radish salting time can be 36h, 40h, 48h, 60h and the like; the time for turning the jar can be 18h, 20h, 24h, 30h and the like; preferably, the salting time is 48h, and the jar is turned over at the 24h.
In a specific embodiment, the radish drying method specifically comprises the following steps: and (3) drying the dehydrated radish in an oven at the temperature of 35-45 ℃ for 8-15 h to ensure that the water loss rate is 80-95%.
Specifically, the drying temperature may be 35 ℃, 37 ℃, 40 ℃, 45 ℃ or the like, and the drying time may be 8 hours, 10 hours, 11 hours, 15 hours or the like, preferably 11 hours at 40 ℃.
In a specific embodiment, in step S2, the specific steps of preparing the bacterial liquid are as follows:
s21, inoculating the bacillus safensis on a nutrient agar solid culture medium by adopting a scribing method, and culturing in a constant-temperature incubator at 30-40 ℃ for 18h-36 h to obtain single colonies;
s22, inoculating the single colony in a nutrient broth liquid culture medium, and performing shake culture at 30-40 ℃ for 15h-24 h under the condition of 80-150 r/min to obtain a bacterial suspension;
s23, centrifuging the bacterial suspension at 3000rpm to 5000rpm for 5min to 15min, and discarding the supernatant to obtain bottom-layer thalli; and dissolving the bacteria with sterile distilled water or sterile normal saline to obtain the bacterial liquid of the bacillus safensis.
Specifically, the culture temperature of Bacillus safensis may be 30 ℃, 35 ℃, 37 ℃, 40 ℃ or the like, preferably 37 ℃; the culture time of the single colony can be 18h, 24h, 30h, 36h and the like, and is preferably 24h; the rotating speed of the bacterial suspension culture can be 80r/min, 100r/min, 120r/min, 150r/min and the like, and is preferably 120r/min; the time of the shaking culture of the bacterial suspension can be 15h, 18h, 20h, 24h and the like, and is preferably 18h; the centrifugal rotating speed of the bacterial suspension can be 3000rpm, 4000rpm, 5000rpm and the like, and preferably 3000rpm; the centrifugation time may be 5min, 10min, 12min, 15min, etc., preferably 10min.
Specifically, in step S22, the concentration of the bacterial suspension is 2X 10 8 CFU/mL ~4×10 8 CFU/mL。
Specifically, in step S23, the concentration of the bacterial liquid is greater than 10 8 CFU/mL。
In a specific embodiment, in the step S4, the inoculation amount of the bacterial liquid is 5% to 15% of the mass of the primary dried radish product. Specifically, the inoculation amount of the bacterial liquid may be 5%, 10%, 15%, or the like, and preferably 10%.
In a specific embodiment, in step S4, the fermentation time is 6 days to 12 days. Specifically, the fermentation time may be 6 days, 8 days, 9 days, 10 days, 12 days, etc., preferably 9 days.
Example 1
The preparation method of the dried turnips comprises the following steps:
s1, selecting fresh radishes with strong meat quality, proper maturity and good quality, cutting the radishes into strip-shaped radishes of 6cm multiplied by 1cm, uniformly coating salt accounting for 10% of the mass of the radishes on the strip-shaped radishes, stirring and rubbing the strip-shaped radishes to dehydrate the radishes until the salt is basically dissolved, filling the radish into a jar for salting for 48 hours, and turning the jar in 24 hours; after salting, washing with clear water for 3 times, soaking with clear water for 15min, and dewatering with dehydrator for 20min; and (3) drying the dehydrated radish in an oven at 40 ℃ for 11 hours to ensure that the water loss rate is 85-90%, and preparing a dried radish primary product.
S2, inoculating the bacillus safensis on a nutrient agar solid culture medium by adopting a scribing method, and culturing for 24 hours in a constant-temperature incubator at 37 ℃ to obtain a single colony; inoculating the single colony in a nutrient broth liquid culture medium, and performing shake culture at 37 ℃ for 18h at 120r/min to obtain a bacterial suspension; by measuring the OD600 of the bacterial suspension, the corresponding concentration of the bacterial suspension at OD600 of 0.281 was found to be 3X 10 8 CFU/mL; centrifuging the bacterial suspension at 3000rpm for 10min, and discarding the supernatant to obtain bottom layer thallus; dissolving thallus with sterile distilled water or sterile normal saline to make the concentration of bacteria liquid greater than 10 8 CFU/mL。
Step S3, scalding and sterilizing a glass tank used for fermentation by using boiling water, airing, and irradiating and sterilizing for 12 hours by using ultraviolet light; soaking a spray can required by inoculation in 70% ethanol solution for 24h, then sterilizing by ultraviolet irradiation for 12h, and then rinsing the inner wall of the spray can with sterile normal saline for 2-3 times for later use.
S4, under the aseptic environment, taking 100 g of the dried radish primary product into a glass tank, uniformly spraying 10mL of prepared bacterial liquid onto the dried radish primary product, stirring the dried radish primary product while spraying, and sealing the tank after the spraying is finished; and placing the glass tank in a dark and cool place, and performing anaerobic fermentation for 9 days to obtain the fermented dried turnips.
Comparative example 1
A method for preparing conventional dried turnips by using natural fermentation, which is different from example 1 in that a bacterial solution is replaced with sterile distilled water or sterile physiological saline.
Experimental example 1
Drug sensitivity test (paper diffusion method) of Bacillus safensis.
Counting: the bacterial suspension of the bacillus safensis is coated after being diluted by gradient, and counted after being cultured for 18h, wherein the OD600 is 0.281, and the concentration is 3 multiplied by 10 8 CFU/mL. Coating 100 μ L of 10-fold diluted bacterial suspension, sticking the drug sensitive paper sheet on the coated culture medium in equilateral triangle form, culturing in 37 deg.C incubator for 24 hr, and determining the zone of inhibition.
TABLE 1 drug sensitivity test results of Bacillus saffron
Figure 61169DEST_PATH_IMAGE001
Note: r represents drug resistance; s represents sensitivity; i denotes an intermediary.
As shown in table 1, bacillus safensis is highly sensitive to 16 antibiotics neomycin, tetracycline, gentamicin, kanamycin, erythromycin, doxycycline, cefoperazone, cephalexin, cefazolin, cephradine, amikacin, minocycline, penicillin, carbenicillin, piperacillin, and oxacillin. Since bacillus safensis is highly sensitive to most antibiotics, it is considered safe for dried radish fermentation.
Experimental example 2
Haemolysis test (safety test) of Bacillus safensis.
Bacillus cereus was used as a positive control (beta hemolysis, FIG. 1-left), cultured at 37 ℃ for 24 hours, and the size of the hemolysis ring was observed. The results show that: the hemolytic ring around the bacillus safensis is less than 2 mm, so the bacillus safensis is judged to be insoluble blood and is safe.
Experimental example 3
Texture (hardness and chewiness) measurements.
Texture is one of the important factors that determine the mouthfeel of the fermented dried radish and influence the acceptability of consumers. As shown in FIG. 2, the hardness (525.73. + -. 18.07 g) of the naturally fermented (comparative example 1) dried turnips was significantly lower than that (863.78. + -. 131.24 g) of the inoculated fermented (example 1) dried turnips, and the chewiness (117.36. + -. 4.65) of the naturally fermented dried turnips was also significantly lower than that (147.23. + -. 14.17) of the inoculated fermented dried turnips. The application of the bacillus safensis in the dried radish fermentation is favorable for improving the texture.
Experimental example 4
And (4) detecting physical and chemical indexes (salinity and pH).
The salinity and pH of dried turnips obtained by the natural fermentation (comparative example 1) and the inoculated fermentation (example 1) are slightly increased in the dried turnips inoculated with Bacillus safensis (9.4. + -. 02%) as compared with those obtained by the natural fermentation (8.1. + -. 0.8%) as shown in FIG. 3. The final pH values of the dried turnips formed by the two fermentation modes are not greatly different, and are respectively 5.60 +/-0.03 and 5.58 +/-0.01.
Experimental example 5
And (4) detecting volatile flavor substances.
Volatile flavor substances of the naturally fermented (comparative example 1) and inoculated fermented (example 1) dried turnips are shown in table 2, and 26 kinds of volatile compounds in total are detected in the naturally fermented dried turnips, and the total content is 274.73 mu g/kg, and the volatile flavor substances comprise alcohols (1 kind), aromatic compounds (5 kinds), sulfur-containing compounds (5 kinds), aldehydes (5 kinds), acids (2 kinds), hydrocarbons (5 kinds), heterocycles (1 kind), ketones (1 kind) and esters (1 kind). 19 volatile compounds are detected in the inoculated fermented dried turnips, and the total content is 395.35 mu g/kg, and the volatile compounds comprise alcohols (1 type), aromatic compounds (2 types), sulfur-containing compounds (6 types), aldehydes (3 types), acids (3 types), hydrocarbons (2 types) and esters (2 types). The presence of these volatile compounds contributes significantly to the complex and specific flavor of inoculated fermented dried turnips.
Compared with the naturally fermented dried turnips, the inoculated and fermented dried turnips have less types of volatile compounds, but have richer content, which is mainly shown in that the content of triglyceride and L-lactic acid of the mustard is obviously improved in the naturally fermented dried turnips, and besides, the content of dimethyl trisulfide is also increased to a certain extent. The erucic acid triglyceride can endow the radish with special fragrance and retain the flavor characteristics of the radish; the dimethyl trisulfide has onion flavor and meat flavor, and enriches the flavor of the dried turnips; naturally fermented dried turnips produced no L-lactic acid, whereas those inoculated with Bacillus safensis produced a large amount of L-lactic acid (139.07. Mu.g/kg). The L-lactic acid has an antimicrobial effect, so that the L-lactic acid is generated in the fermentation process, the stability of microorganisms can be kept, the growth of mixed bacteria is avoided, and the fermentation efficiency is ensured; the L-lactic acid also has strong antiseptic and fresh-keeping effects, and can prolong the shelf life of the dried turnips; and the L-lactic acid also has unique sour taste, but does not influence the characteristic fragrance of the dried turnips, and provides a new flavor for the dried turnips.
The dried turnips inoculated with the bacillus safensis have stronger acid production capacity in the fermentation process, promote lactic acid bacteria to generate a large amount of L-lactic acid, quickly reduce the pH value in the initial fermentation stage, accelerate the ripening of pickled vegetables, and effectively inhibit the propagation of other acid-intolerant mixed bacteria by quickly reducing the pH value, thereby reducing the accumulation of harmful metabolites, and simultaneously, quickly reducing the pH value, increasing the activity of pectin methylesterase and improving the texture of the dried turnips.
Figure DEST_PATH_IMAGE002
Note: "-" indicates no detection.
According to the preparation method, the bacillus safensis is applied to fermentation of the dried turnips, compared with naturally fermented dried turnips, the fermentation time is greatly shortened, the hardness and the chewiness of the dried turnips are remarkably improved, the texture of the dried turnips is improved, the content of volatile compounds is richer, a large amount of L-lactic acid which cannot be naturally fermented is generated, and the L-lactic acid provides a new flavor for the dried turnips.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and those skilled in the art can make various modifications and variations. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (10)

1. The preparation method of the dried turnips is characterized by comprising the following steps:
s1, selecting radishes meeting requirements, cutting the radishes into strips, salting, desalting, dehydrating and drying to obtain dried radish primary products;
s2, culturing the bacillus safensis to obtain a single colony, and preparing a bacterial liquid from the single colony;
s3, soaking a glass tank for fermentation in boiling water for sterilization, airing, and irradiating with ultraviolet light for sterilization for 10h to 15h; soaking a spray can required by inoculation in a 70% ethanol solution for 20h to 30h, then irradiating and sterilizing for 10h to 15h by ultraviolet light, and then rinsing the inner wall of the spray can for 2 to 3 times by using sterile physiological saline for standby;
s4, placing the dried radish primary product in a glass tank in a sterile environment, uniformly spraying the prepared bacterial liquid onto the dried radish primary product, stirring the dried radish primary product while spraying, and sealing the tank after spraying is finished; placing the glass tank in a dark and cool place, and performing anaerobic fermentation to obtain fermented dried turnips;
wherein,
the Latin name of the bacillus safensis in the step S2 isBacillus SafensisThe product is purchased from Beijing Baiohbowei Biotechnology Co., ltd, and the product number is Bio-59384.
2. The method for preparing dried turnips according to claim 1, wherein the step S1 comprises the following steps: cutting the radish into strips of 6cm multiplied by 1cm, salting, washing with clear water for 3 to 5 times, soaking in clear water for 10 to 20min for desalination, dehydrating with a dehydrator for 1 to 25min, and drying to obtain a dried radish primary product.
3. The preparation method of the dried turnips according to claim 2, wherein the specific steps of salting the turnips are as follows: uniformly coating salt with the mass fraction of 5% -20% on the radish, stirring and kneading to dehydrate the radish until the salt is dissolved, and filling into a jar for salting.
4. The preparation method of the dried turnips according to claim 3, wherein the salting time of the dried turnips is 36h to 60h, and the jar turning is carried out once in 18h to 30h.
5. The preparation method of the dried turnips according to claim 2, wherein the drying of the turnips comprises the following specific steps: and (3) drying the dehydrated radish in an oven at the temperature of 35-45 ℃ for 8-15 h to ensure that the water loss rate is 80-95%.
6. The method for preparing dried radish strips according to claim 1, wherein in the step S2, the specific steps of preparing the bacterial solution are as follows:
s21, inoculating the bacillus safensis on a nutrient agar solid culture medium by adopting a scribing method, and culturing in a constant-temperature incubator at the temperature of 30-40 ℃ for 18to 36h to obtain a single colony;
s22, inoculating the single colony in a nutrient broth liquid culture medium, and performing shake culture at 30-40 ℃ for 15h-24 h under the condition of 80-150 r/min to obtain a bacterial suspension;
s23, centrifuging the bacterial suspension at 3000rpm to 5000rpm for 5min to 15min, and discarding the supernatant to obtain bottom-layer thalli; and dissolving the bacteria with sterile distilled water or sterile normal saline to obtain the bacterial liquid of the bacillus safensis.
7. The method for preparing dried radish strips according to claim 6, wherein the bacterial suspension is added at a concentration of 2X 10 in step S22 8 CFU/mL ~4×10 8 CFU/mL。
8. The method for preparing dried radish strips according to claim 6, wherein the concentration of the bacterial solution in step S23 is greater than 10 8 CFU/mL。
9. The preparation method of the dried radish strips according to claim 1, wherein in the step S4, the inoculation amount of the bacterial liquid is 5% -15% of the mass of the primary dried radish strip.
10. The method for preparing dried radish strips according to claim 1, wherein the fermentation time in step S4 is 6 to 12 days.
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