CN106010998B - A kind of lactobacillus plantarum and its preparing the application in boiled bamboo shoots - Google Patents
A kind of lactobacillus plantarum and its preparing the application in boiled bamboo shoots Download PDFInfo
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Abstract
The invention discloses a kind of lactobacillus plantarum SZS001 (L.Plantarum SZS001), and by China Committee for Culture Collection of Microorganisms's common micro-organisms center's preservation, deposit number is CGMCC No.11936, and the preservation time is on December 25th, 2015.The invention also discloses a kind of methods for preparing boiled bamboo shoots with this bacterial strain acidification.Lactobacillus plantarum SZS001 provided by the invention can be in room temperature, under conditions of only needing to add a small amount of exogenous nutrition element, acidification rinsing time is controlled within 30h, and products obtained therefrom quality is stable, pure flavor, has advantage in the industrialized production for being applied to boiled bamboo shoots.
Description
Technical field
The present invention relates to a kind of novel microbial and its application more particularly to a kind of lactobacillus plantarum and its in preparation boiling
Application in bamboo shoot.
Background technique
Bamboo shoots are the young shoot of gramineae plant moso bamboo, are grown in mountain and forest region low in the pollution of the environment, are known as " dry frozen ground mountain delicacy "
Title, be important forest resourceies and forest zone vegetables, starch is low with fat content, amino acid, mineral element and vitamin etc.
Micronutrient content is high, is rich in cellulose, has and promotes digestion, prevent constipation and colon cancer, reduce cholesterol, prevent high blood
Pressure, diabetes, obesity and other effects, the welcome by the majority of consumers.
Jiangsu and Zhejiang Provinces area is bamboo shoots plantation and processing big country, and production comes with the Important Economic that trade is bamboo producing region economy-zone
Source, main fabricated product have boiled bamboo shoots, seasoning bamboo shoot, salt marsh bamboo shoot, dried bamboo shoots etc., and wherein boiled bamboo shoots are the maximum bamboo shoot systems of current production rate
Product mainly export to the countries and regions such as Japan, America and Europe in the form of canning, to Jiangsu and Zhejiang Provinces area development of township enterprises and miserably
It shakes off poverty with positive effect in area.
The technical process of boiled bamboo shoots are as follows: raw material selection ,-bullet clothing-shaping-self-souring-rule of precooking-cool down
Lattice sorting-tinning-sterilization-product.Wherein self-souring also known as rinses, and is to utilize the wild lactic acid for being attached to bamboo shoots surface
Bacterium produces acid, and the pH value for rinsing base fluid is made to drop to 4.2 hereinafter, to forming the unique sour flavor of boiled bamboo shoots, and after capable of reducing
The intensity of continuous sterilisation step, achievees the purpose that sterilize safely under condition of normal pressure.But self-souring has the following problems:
1, after precooking, surface portion lactic acid bacteria is killed raw material bamboo shoot, and fermentation initial stage lactic acid bacteria flora is less, and fermentation is slow
Slowly；
2, ordinary lactic acid bacteria fermentation preference temperature is usually 28-38 DEG C, and fermenting speed slows down with the reduction of temperature, and
The production of fresh bamboo shoot, processing season in 3, April, Jiangsu and Zhejiang Provinces region temperature generally at 10-25 DEG C or so, therefore also cause fermentation time compared with
It is long；
3, because fermentation time is up to 3-5 days, quality deterioration occurs to avoid miscellaneous bacteria excessive proliferation during this period, needs not
Disconnected replacement base fluid, production cycle greatly increase with water consumption, with influencing equipment turnover rate and factory utilization rate；
If 4, control is improper, changes water not in time, Yi Yinfa living contaminants, bamboo shoot meat, which rots to generate, macerates foul smell taste, loses commodity
Property.
To solve the above problems, there is method of the manufacturer once using heat preservation acidification, it is maintained at the temperature for being acidified base fluid
25-30 DEG C or so, can greatly shorten acidificatoin time, but since souring temperature is higher, miscellaneous bacteria easy to pollute and influence to produce
Product flavor and quality, and heat acidification energy consumption and increase, increase production cost.
Tao Yugui et al. (learn by " research of lactobacillus plantarum fermentative acidification boiled bamboo shoots rinsing liquid ", Anhui University of Engineering Science & Technology
Report, 2004,19 (2): 24-27) inoculation acidification once was carried out using 1 lactobacillus plantarum separated from boiled bamboo shoots rinsing liquid,
But have no the relevant report about the bacterial strain details at present, needed in acidization addition high level sucrose with
0.1% plant protein hydrolysate, wherein plant protein hydrolysate generally has the special odor for being clearly distinguishable from boiled bamboo shoots, to finished product
Mouthfeel have certain influence；In addition the fermentation temperature of the bacterial strain is 20 DEG C or so, and in night, early morning and the dusk, there is still a need for added
Heat heat preservation.Its further follow-up study report is had no about inoculation acidification research at present.
Summary of the invention
The situation that the present invention is long for current boiled bamboo shoots acidization, wastewater discharge is big, quality control is inconvenient, provides one
Kind lactobacillus plantarum new strains, the bacterial strain are suitable for that boiled bamboo shoots are acidified base fluid, can be in lower temperature, the item of less exogenous nutrition element
Under part, by acidification rinsing time control within 30h, and products obtained therefrom quality is stable, pure flavor.
Another object of the present invention is to establish that the boiled bamboo shoots that match with the new strains are quick, water-saving acidification technique, really
Determine the method for boiled bamboo shoots inoculation acidification.
Content of material according to the present invention and ratio, but specified otherwise, in mass.
To achieve the above object, present invention employs technical solutions below:
Breeding, identification and its research of biological characteristics of lactic bacteria strain for quick, water-saving acidification:
1, primary dcreening operation:
Prepare: triangular flask is pre-sterilized, the sterile saline for being 0.85% equipped with 25g bead and 225mL concentration.
Step: selecting that not damaged, color is milky white, the self-souring boiled bamboo shoots of good mouthfeel, smelling faint scent, under aseptic condition
Stripping and slicing weighs 25g sample and triangular flask is added.Shaking table shakes 2h, then carries out 10 times of gradient dilutions with sterile saline, takes respectively
10-3、10-5、10-7Dilution is coated on (MRS+CaCO3) on culture medium, 20 DEG C of Anaerobic culturel 48h take Colony Forming Unit to exist
Culture dish between 30-100 carries out scribing line separation in the bacterium colony around 50% ratio picking colony with obvious transparent circle.
2, secondary screening:
Secondary screening: the pure bacterium colony of scribing line gained carries out colony morphological observation, Gram's staining, thalli morphology microscopy, is had
Typical lactic acid bacteria colonial morphology, Gram-positive, 169 plants of rod-shaped and rod-short bacterial strain are accessed it by 1% inoculum concentration
20 DEG C of culture 48h of MRS fluid nutrient medium, choose 87 plants of bacterial strain below of pH value 3.8, and multiple connection enters 20 DEG C of bamboo shoot juice culture medium cultures
48h, obtains that 3.1 or less bamboo shoot juice body Medium's PH Value, fermentation liquid flavor faint scent, character is good, the clear bacterium of base fluid for thallus flocculation
5 plants of strain, is respectively labeled as SZS 001, SZS 003, SZS 054, SZS122.Above-mentioned 5 bacterium is inoculated in acidification base-material natural epidemic disaster in booth
Degree fermentation, discovery SZS001 bacterial strain grows more vigorous, 0.5-2% sucrose within the scope of 15-25 DEG C of difference variation can be quick
It is higher to produce acid, fermenting property stabilization, product quality, selects its acidifying strain quick for boiled bamboo shoots, water-saving；
(MRS+CaCO3) culture medium: 0.5% CaCO is added in MRS solid medium moisturizing heating3It mixes and melts, 121 DEG C
Sterilize 15min, cools to 55 DEG C hereinafter, jiggling makes CaCO3Uniformly, it is spare to topple over culture dish for diffusion in the medium,.
Bamboo shoots nutrient solution: taking new fresh bamboo shoots cutting head decladding, and by bamboo shoot water ratio 1:5 crushing and beating, heating is boiled, 95 DEG C of holdings
30min is cooled down to 45 DEG C hereinafter, taking clear liquid to get bamboo shoots nutrient solution with 200 mesh filter-cloth filterings.
Bamboo shoot juice culture medium: glucose 10g, yeast powder 2g, bamboo shoots nutrient solution 500mL supply 1000mL with deionized water.
It is acidified base fluid: 5-15% bamboo shoots nutrient solution, 85-95% water, 0.5-2% sucrose compounding.
Acidification base-material: completing the bamboo shoot 1000g precook, arrange, being classified, and is acidified base fluid 800g.
3, the biological property identification of SZS001 bacterial strain:
Morphological feature and part physicochemical property: bacterial strain SZS001 MRS cultured on solid medium in order, 20 DEG C
Anaerobic culturel 48h can form obvious bacterium colony, and colony diameter is between 1-3.0mm, regular circle shapes, neat in edge, milky, and half
Transparent, surface is relatively wet, not chromogenesis；Microscopy is in rod-short, and single or pairs of or chaining exists；Gram's staining sun
Property, negative catalase, fermentation sucrose and glucose lactic acid producing.
Gene sequencing: the 16S rDNA sequence length of bacterial strain SZS001 is 1021bp, with Lactobacillus
Plantarum strain MGA8-1,Lactobacillus Plantarum strain IMAU10070；The bacterium such as WZ38-2-1
The 16S rDNA sequence homology of strain reaches 99% or more.
Qualification result: the morphological feature of bacterial strain SZS001 is compareed into primary Jie Shi Bacteria Identification and learns to do volume, in conjunction with the bacterial strain
Physicochemical characteristics and its 16S rDNA the sequencing results, determine bacterial strain SZS001 be lactobacillus plantarum (Lactobacillus
Plantarum), it is named as L.Plantarum SZS001.
Bacterial strain SZS001 is preserved in Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, the micro- life of China on December 25th, 2015
Object culture presevation administration committee common micro-organisms center, deposit number are CGMCC No.11936.
The invention discloses the bacterial strains that deposit number is CGMCC No.11936 to prepare the application in boiled bamboo shoots.
The present invention also provides the methods that the bacterial strain that a kind of deposit number is CGMCC No.11936 prepares boiled bamboo shoots, have fast
Fast, water-saving feature.It is inoculation acidification strain with the bacterial strain that deposit number is CGMCC No.11936, by feedstock processing, base fluid
The processing steps such as preparation, fermentative acidification, sterilization sealing, without additionally keeping warm, not adding external nutrients in addition to a small amount of sucrose
In the case where, existing boiled bamboo shoots long-time self-souring technique can be improved, acidization, intermediate nothing are completed within 30h
Water need to be changed, significantly shortening acidificatoin time, reduce wastewater displacement and production cost, guarantee product quality.
The method for preparing boiled bamboo shoots using the bacterial strain that deposit number is CGMCC No.11936, comprising the following steps:
(1) feedstock processing: rejecting insect pest, overnight bamboo shoot, the bad raw material such as hurt bamboo shoot, select the same day new fresh bamboo shoots, 100 DEG C (big
Bamboo shoot 120min, small bamboo shoot 90min) water-removing of precooking, circulating water short rinse is cooling, whole according to respective standard arrangement after decaptitating decladding
Shape divides shape, and then weighing dress fills, and bamboo shoot body keeps 60% or so of tank body capacity；
(2) base fluid is prepared: fritter is cut in new fresh bamboo shoots decladding, is beaten by bamboo shoot water ratio 1:5-1:15, is heated to 95 DEG C of holding 15-
35min is cooled to 45 DEG C hereinafter, taking clear liquid, acquisition bamboo shoots nutrient solution with 200 mesh filter-cloth filterings；According to 5-15% bamboo shoots nutrition
Liquid, 85-95% water, 0.5-2% sucrose ratio compounding be acidification base fluid；
(3) fermentative acidification: above-mentioned acidification base fluid is injected into bamboo shoot tank, base fluid did not had bamboo shoot body；L.Plantarum SZS001 is pressed
10mL/L is inoculated in bamboo shoot juice culture medium, after 20 DEG C of activation culture 48h, according in the inoculum concentration access acidification base fluid of 5~20mL/L,
(15-25 DEG C) 16~30h of acidification at room temperature, until bamboo shoot meat pH value terminates to be acidified when being down to 4.2 or less；
(4) it sterilizes, infuse soup, sealing: fermentation liquid in above-mentioned boiled bamboo shoots tank is discharged, clear water is added and did not had bamboo shoot body (distance envelope
5cm or so at mouthful), the moisture that boiling water supplies evaporation is added every 30min, with lemon after sterilization in 100 DEG C of sterilization 120min
Acid or lactic acid adjust liquid pH value between 4.2-4.5, and (cover shifts to an earlier date blanching and kills fast sealing at 85-90 DEG C of pot temperature
Bacterium), cooling be placed at shady and cool ventilation saves.
The present invention due to the technical solution more than using, have it is following the utility model has the advantages that
(1) from the fishscale bamboo bamboo shoot surface separation screening of self-souring to lactobacillus plantarum L.Plantarum SZS001 adapt to
The acidification base fluid that the present invention designs, being capable of (concentrating based on 15-25 DEG C of room temperature of listing period by bamboo shoots), only addition at room temperature
In the case where bamboo shoot liquid and a small amount of sucrose, bamboo shoot meat nutrient solution is acidified to pH value 4.2 hereinafter, rinsing is acidified cycle time extremely in 30h
Originally 1/3 to 1/5, gained boiled bamboo shoots texture exquisiteness, aroma of pure free from extraneous odour；
(2) it is acidified using inoculation technique, lactobacillus plantarum SZS001 being capable of fast breeding, the effectively dirt of inhibition miscellaneous bacteria
It contaminates, without changing water in entire acidization, estimates that the stage water-saving amount reaches 80% or more, effectively reduce wastewater discharge；
(3) self-souring process is that control is improper easily to cause bamboo shoot by being attached to bamboo shoot body surface recombination wild mushroom collective effect
Body corruption, causes waste and security risk；Using the technology of the present invention, acidization keep on top bacterium fermentation, miscellaneous bacteria metabolite
Control is in reduced levels, and products obtained therefrom pure taste, smell sour, high-class product ratio is high and keeps stablizing.
Specific embodiment
Following example is not intended to limit the present invention in any form to further explanation of the invention, all
Any simple modification, equivalent change and modification to the above embodiments according to the technical essence of the invention still fall within this
In the range of inventive technique scheme.
Related content of material and ratio, but specified otherwise, in mass.
To the explanation of involved material: used raw material may be selected the shoot of mao bamboo, thunder bamboo shoot or feed chicken bamboo shoot etc., it is desirable that no disease and pests harm, nothing
Rot damage, after adopting for 24 hours within must complete water-removing of precooking, The faster the better；The ingredients such as used sucrose, citric acid are food
Grade.
Embodiment 1:
(1) feedstock processing: rejecting insect pest, overnight bamboo shoot, the bad raw material such as hurt bamboo shoot, select the same day new fresh bamboo shoots, 100 DEG C (big
Bamboo shoot 120min, small bamboo shoot 90min) water-removing of precooking, circulating water short rinse is cooling, whole according to respective standard arrangement after decaptitating decladding
Shape divides shape, and then weighing dress fills, and bamboo shoot body keeps 60% or so of tank body capacity；
(2) base fluid is prepared: fritter is cut in new fresh bamboo shoots decladding, is beaten by bamboo shoot water ratio 1:5, is heated 95 DEG C of holding 35min, cool
DEG C hereinafter, taking clear liquid to get bamboo shoots nutrient solution with 200 mesh filter-cloth filterings after to 45；According to 5% bamboo shoots nutrient solution, 95% water,
The ratio compounding of 0.5% sucrose is acidification base fluid；
(3) fermentative acidification: above-mentioned acidification base fluid is injected into bamboo shoot tank, base fluid did not had bamboo shoot body；L.Plantarum SZS001 is pressed
10mL/L is inoculated in bamboo shoot juice culture medium, after 20 DEG C of activation culture 48h, according in the inoculum concentration access acidification base fluid of 20mL/L, and room
(15-25 DEG C) acidification for 24 hours, checks that bamboo shoot meat pH value is 4.1, terminates acidification under temperature；
(4) it sterilizes, infuse soup, sealing: fermentation liquid in above-mentioned boiled bamboo shoots tank is poured out, injected clear water did not had bamboo shoot body (distance envelope
5cm or so at mouthful), 100 DEG C of sterilization 120min supply the moisture of evaporation every 30min injection boiling water, with lemon after sterilization
Acid or lactic acid adjust liquid pH value to 4.2-4.5, fast sealing (cover shifts to an earlier date blanching sterilization) at 85-90 DEG C of pot temperature,
Cooling be placed at shady and cool ventilation saves.
Gained boiled bamboo shoots texture exquisiteness, aroma of pure free from extraneous odour.
Embodiment 2:
This example, new fresh bamboo shoots is selected in step (1), precooks water-removing, cooling, shaping, classification by respective standard, finally claims
Refitting fills；Fritter is cut in new fresh bamboo shoots decladding in step (2), is beaten by bamboo shoot water ratio 1:15, is heated to 95 DEG C of holding 15min, is filtered
Bamboo shoots nutrient solution is prepared, is acidified base fluid by nutrient solution 15%, water 85%, 2% proportional arrangement of sucrose, it is spare；Step (3) will activate
Good L.Plantarum SZS001 is by the inoculum concentration access acidification base fluid of 5mL/L, and (15-25 DEG C) acidification 30h, checks bamboo shoot at room temperature
Meat pH value is 3.9, terminates acidification；Step (3) acidification boiled bamboo shoots are filled the water again in step (4), sterilize, adjust acid, then seal,
Cooling preservation.Other are same as Example 1.Gained boiled bamboo shoots texture exquisiteness, aroma of pure free from extraneous odour.
Embodiment 3:
This example, new fresh bamboo shoots is selected in step (1), precooks water-removing, cooling, shaping, classification by respective standard, finally claims
Refitting fills；New fresh bamboo shoots goes to be beaten by bamboo shoot water ratio 1:10 in step (2), and 95 DEG C of holding 25min prepare bamboo shoots nutrient solution；By battalion
Nutrient solution 10%, water 90%, 1% proportional arrangement of sucrose are acidified base fluid, spare, spare；Step will activate in (3)
L.Plantarum SZS001 is by the inoculum concentration access acidification base fluid of 10mL/L, and (15-25 DEG C) acidification 16h, checks bamboo shoot at room temperature
Meat pH value is 4.2, terminates acidification；Step (3) acidification boiled bamboo shoots are filled the water again in step (4), sterilize, adjust acid, then seal,
Cooling preservation.Other are same as Example 1.Gained boiled bamboo shoots texture exquisiteness, aroma of pure free from extraneous odour.
Embodiment 4:
This example, new fresh bamboo shoots is selected in step (1), precooks water-removing, cooling, shaping, classification by respective standard, finally claims
Refitting fills；New fresh bamboo shoots goes to be beaten by bamboo shoot water ratio 1:12 in step (2), and 95 DEG C of holding 20min prepare bamboo shoots nutrient solution；By battalion
Nutrient solution 12%, water 88%, 0.8% proportional arrangement of sucrose are acidified base fluid, spare, spare；Step will activate in (3)
L.Plantarum SZS001 is by the inoculum concentration access acidification base fluid of 15mL/L, and (15-25 DEG C) acidification 20h, checks bamboo shoot at room temperature
Meat pH value is 4.0, terminates acidification；Step (3) acidification boiled bamboo shoots are filled the water again in step (4), sterilize, adjust acid, then seal,
Cooling preservation.Other are same as Example 1.Gained boiled bamboo shoots texture exquisiteness, aroma of pure free from extraneous odour.
Embodiment 5:
This example, new fresh bamboo shoots is selected in step (1), precooks water-removing, cooling, shaping, classification by respective standard, finally claims
Refitting fills；New fresh bamboo shoots goes to be beaten by bamboo shoot water ratio 1:8 in step (2), and 95 DEG C of holding 18min prepare bamboo shoots nutrient solution；By nutrition
Liquid 9%, water 91%, 1.2% proportional arrangement of sucrose are acidified base fluid, spare, spare；Step will activate L.Plantarum in (3)
SZS001 is by the inoculum concentration access acidification base fluid of 12mL/L, and (15-25 DEG C) acidification 18h, checks that bamboo shoot meat pH value is 4.0 at room temperature,
Terminate acidification；Step (3) acidification boiled bamboo shoots are filled the water again in step (4), sterilize, adjust acid, then sealing, cooling preservation.Its
He is same as Example 1.Gained boiled bamboo shoots texture exquisiteness, aroma of pure free from extraneous odour.
Embodiment 6: practical situations
Self-souring is carried out at room temperature and inoculation uses deposit number for acid obtained by the strain fermentation of CGMCC No.11936
Change bacterium solution acid test, result the following table 1.
1. self-souring of table and inoculation acidification comparison
Conclusion: fermentation liquid pH can be reduced in 18h or so 4.2 hereinafter, and nothing in entire acidization by inoculation acidification
Water need to be changed, substantially increases the utilization rate of equipment and installations of processing enterprise, water-saving amount is up to 80% or more.
Claims (7)
1. a kind of lactobacillus plantarum SZS001 (L.Plantarum SZS001), by China Committee for Culture Collection of Microorganisms
Common micro-organisms center preservation, deposit number are CGMCC No.11936, and the preservation time is on December 25th, 2015.
2. a kind of lactobacillus plantarum SZS001 (L.Plantarum SZS001) as described in claim 1 is in preparing boiled bamboo shoots
It is acidified the application of bamboo shoots.
3. a kind of lactobacillus plantarum SZS001 (L.Plantarum SZS001) prepares boiled bamboo shoots as described in claim 1 for application
Method, it is characterised in that the following steps are included:
A, feedstock processing is packed into bamboo shoot tank；
B, base fluid is prepared, and obtains acidification base fluid；
C, using deposit number is the strain inoculated of CGMCC No.11936 in bamboo shoot juice culture medium, cultivates 48h, obtains acidification bacterium solution；
D, by the bamboo shoot tank of acidification base fluid injection step a obtained by step b, inoculation step c gained is acidified bacterium solution, and acidification must be acidified bamboo shoot；
E, sterilization, note soup, sealing；
Wherein, the bamboo shoot juice culture medium includes: glucose 10g, yeast powder 2g in terms of 1000mL, bamboo shoots nutrient solution 500mL, remaining
For deionized water；The step b includes: bamboo shoots decladding stripping and slicing, is beaten by bamboo shoot water ratio 1:5-1:15, is heated to 95 DEG C of holding 15-
35min cools to 45 DEG C hereinafter, then take clear liquid with 200 mesh filter-cloth filterings, obtains bamboo shoots nutrient solution；In mass, according to 5-
15% bamboo shoots nutrient solution, 85-95% water, 0.5-2% sucrose ratio compound to obtain acidification base fluid.
4. method as claimed in claim 3, it is characterised in that the step a includes: that bamboo shoots are pre- through 100 DEG C of boiling 90-120min
Water-removing is boiled, circulating water short rinse is cooling, and decaptitating decladding final finishing shaping divides shape, and weighing dress fills, and bamboo shoot body keeps tank body to hold
60% or so of amount.
5. method as claimed in claim 3, it is characterised in that the step c includes: to use deposit number for CGMCC No.11936
Bacterial strain be inoculated in bamboo shoot juice culture medium by 10mL/L, 20 DEG C of activation culture 48h obtain acidification bacterium solution.
6. method as claimed in claim 3, it is characterised in that the step d includes: that will be acidified base fluid injection step obtained by step b
The bamboo shoot tank of a, 16 in acidification bacterium solution access acidification base fluid obtained by step c, will be acidified at room temperature according to the inoculum concentration of 5~20mL/L~
30h terminates to be acidified, must be acidified bamboo shoot when checking bamboo shoot meat pH value less than 4.2.
7. method as claimed in claim 3, it is characterised in that the step e includes: that fermentation liquid in bamboo shoot tank is discharged, and clear water is added
Do not cross bamboo shoot body, during which the moisture that boiling water supplies evaporation is added every 30min in 100 DEG C of heating 120min sterilizations, after sterilization with
Citric acid or lactic acid adjust liquid pH value to 4.2-4.5, and pot temperature seals when being 85-90 DEG C, cooling, both.
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| CN103125588A (en) * | 2013-02-01 | 2013-06-05 | 富阳市杭富罐头食品有限公司 | Boiled bamboo shoot can processing technology |
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