Study On Fermenting Technics Of Ginger By Lactic Acid Bacteria

The ginger(Zingiber officinal Roscoe) is the ginger branch plant's rhizome,is our country's economic specialty crop,is one medicine food dual purpose plant,it is the most important in the international trade rhizome class spice,widely used in Asian food in the cooking.Our country is in the world one of biggest ginger export state,the ginger may be processed many kinds of food export obtaining foreign exchange.Therefore,the ginger is a condiment,food processing raw material,for medicinal purposes is body's multipurpose vegetables.For the study of ginger are more concentrated in the pharmacological study of ginger and ginger on the depth of development.In the development of ginger on the food,in addition to the traditional ginger products:Sugar ginger,candied ginger,ginger buds,dehydrated ginger and so on, In recent years has been developed many kinds of ginger foods,such as soft drinks containing ginger: ginger tea;Ginger vinegar drink;dairy products containing ginger:Ginger juice milk curd;small food ginger flavor:Licorice dark plum ginger,onion crunchy candy ginger and so on.At present,the ginger still took the seasoning in the life by the fresh food primarily,along with rhythm of life's day-by-day quickening,as well as food to the industrialization production's urgent need,in the market oneself presents such as ginger Fen,the ginger oil,and the other product,these products after high temperature,dry,isotropic and so on processing,creates in the ginger the flavor material volatility,simultaneously causes the nutrients to lose massively,causes its edible quality to drop, therefore has the necessity to develop the new product.But the pickle belongs to one kind of cold finishing craft,therefore applies its craft in the ginger food development is necessary.Pickle is a traditional vegetable production with lactic fermentation,Which has two thousands of history.Pickle has unique and delicious flavor and many healthy flavor,So consumers enjoy it very much for all over the time.Most of Chinese sauerkraut industrial product by hand,and mainly rely on natural fermentation.The lack of reliability in production and controllable.It has disadvantages of low efficiency,small scale,difficult in favor controlling,For example:Now,more and more people pay attention to the health of food.Presence of nitrite makes people keep away from pickles.Now people adopt microbial fermentation in modern processing technology to achieve the effective control and ensure the security and the stability and quality of products.Compared with traditional spontaneous fermentation,inoculating pure LAB to pickle fermentation is an innovation, and also a symbol of fermentation technology's modernization.At present the focus of the study is selected pure strains for the fermentation of the traditions of Chinese Sichuan sauerkraut and studied the fermentation conditions for industrial production parameters.This article takes the object of study by the Leuconostoc mesenteroides,Lactobacillus plantarum,Lactobacillus casei,Streptococcus lactis,Lactobacillus brevis,through to various strains' fermentation physiology characteristic's appraisal,the strain salt endurance,the heat resistance and the strain oppresses the anti-experiment,selected suitable strains fermented the young ginger.Then through mixes the allocated proportion experiment between the mold mushroom spawn again,take produces the sour quantity as initially to sieve the standard,again take the sensory evaluation and chemical target analysis as the affination standard determined that suits mix mold mushroom spawn's proportion which the young ginger ferments,prepares suits the hametz which the young ginger ferments,carries on the secure examination to its fermentation's product.Applies again the fine hametz in the young ginger fermentation process,determines the best technique of production condition.Finally also used the GC-MS method to carry on the preliminary analysis to the product flavor material.The conclusion is as follows:1.5 strains will be inoculated in the young ginger basic culture medium,through to various strains fermentation physiology characteristic(growth curve,the pH value and produces sour quantity),various strains salt endurance,various strains heat resistance and the strain oppresses the anti-response.Chooses the growth speed to be quick,metabolism exuberant,produces the sour ability to be strong,the salt endurance and the heat resistance being suitable 3 kinds of strains take the young ginger hametz the fermentation strain,respectively is Leuconostoc mesenteroides, Lactobacillus plantarum,Lactobacillus easei.2.From both can enhance the strain the growth quantity and can the rapid adaptation inoculate to environment in growth angle embarking,choice culture medium ginger juice+glucose+protein peptone is three strains inexpensive expanded growth culture medium.3.Inoculated fermentation acid production was significantly higher than that of natural fermentation acid production,greatly reduced pickle mature period.And three kinds of strains combinations ferment produce the sour quantity to be higher than two kinds of strains combinations to ferment produce the sour quantity;Two kinds of strains combinations ferment produce the sour quantity to be higher than single strain to ferment produce the sour quantity.Have Leuconostoc mesenteroides involved in the combination of its two days before fermentation faster decline in pH, the total acid quantity was big,containing Lactobacillus plantarum or Lactobacillus casei in the latter half of the combination of a large quantity of acid,sour thick.4.Inoculated lactobacillus ferments the flavor surpasses the nature fermentation obviously, from luster,fragrance,taste and quality of material aspect big enhancement pickle's quality.After and the inoculate ferments the fragrance and the taste obviously surpasses the nature fermentation, The inoculate ferments can also very good maintain in raw material the nutrient content.Therefore the inoculate ferments may replace the nature fermentation.Through sensory evaluation and chemical composition analysis choice Leuconostoc mesenteroides:Lactobacillus plantarum: Lactobacillus casei=2:1:1 is the young ginger fine hametz.5.The nature fermentation Central Asia niter peak appears in the 3rd day,the nitrite highest content is 43.2mg/kg;The inoculate fermentation Central Asia niter peak to appear in the 2nd day, the nitrite highest content is 4.32 mg/kg,ferments the 7th day,the nitrite content is only 1.17mg/Kg. Is lower than the national stipulation obviously the sauce pickles nitrous acid salt content standard.6.The best technological conditions which ferments through the orthogonal test definite young ginger are:The fermentation temperature for 25℃,the salinity is 4%,vaccination quantity is 6%, sugar density is 2%,fermentation time 3d.After fermenting 3d,the acidity may achieve at 0.72%. This time's product luster yellow,glossiness is good,the fragrance rich pure,has the fermented goods unique fermentation fragrance,and ginger's fragrance and the feeling in the mouth also became gentle.7.Protects the color orthogonal test through three factor three levels,the determination compound color fixative best allocated proportion is:0.2%citric acid,0.02%EDTA-Na₂,0.1% CaCl₂.The fermentation obtains the product assumes the yellow,the superficial color is consistent, glossiness is good.8.Used the GC-MS method to carry on the preliminary analysis to the fermentation young ginger's flavor material,examined 51 materials,altogether confirmed 45 kinds of components, including 18 kinds of alcohol types,13 kinds of alkene,6 kinds of aldehyde,3 kinds of acid,3 kinds of esters,1 kind of ketone,1 kind of benzene compound,also to have 6 unknown things.These materials have the very big contribution to the fermentation young ginger's flavor.