CN101002580A - Technique for preparing direct use agent with high activity for producing picled vegetables - Google Patents
Technique for preparing direct use agent with high activity for producing picled vegetables Download PDFInfo
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- CN101002580A CN101002580A CNA2007100482038A CN200710048203A CN101002580A CN 101002580 A CN101002580 A CN 101002580A CN A2007100482038 A CNA2007100482038 A CN A2007100482038A CN 200710048203 A CN200710048203 A CN 200710048203A CN 101002580 A CN101002580 A CN 101002580A
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Abstract
A process for preparing high-activity bacterial product used directly to prepare the pickled vegetables includes such steps as respectively culturing three bacteria including lactobacillus plantarum, lactobacillus brevis, etc. in vegetable juice, oscillating culture while dripping NaOH solution to control acidity, centrifugal concentrating, adding freeze-drying protectant, vacuum freeze-drying to obtain their bacterial products, and proportionally mixing them with prepared yeast.
Description
Technical field:
The present invention relates to a kind of preparation method of high activity bubble Lay direct putting type microbial inoculum, specifically relate to pickle lactic acid bacteria and saccharomycetic enrichment, concentrated, dry, and will make the suitability for industrialized production that microbial inoculum carries out being applied to after composite pickles. field of vegetable deep-processing belonged to.
Background technology:
Over the past thousands of years, pickles are bright pure with its acid, tender and crisp fragrance, and clearly good to eat, aftertaste is long, separates greasy appetizing, short digestion, the grade and the effect that increase appetite are attracting numerous consumers, make this food of pickles that very big demand and good market prospects be arranged.
But because the production great majority of traditional pickles are to adopt traditional natural fermentating process, the production cycle is long, and unstable product quality, and the edible security of influence have limited the production and consumption of pickles, have restricted further developing of pickles industries.The present invention is through the excellent species that separates, screening obtains, through increase bacterium cultivation, centrifugation, drying, composite in proportion after inoculation a certain amount of in pickle jar, and add a certain amount of sucrose simultaneously, salt can shorten the production cycle, product mouthfeel, color and luster, local flavor obviously are better than the spontaneous fermentation product.
Pickles not only will need further raising qualitatively at present, and need transform traditional manufacture craft by new production technology.And wanting to reach this target, the high activity bubble Lay throw type leaven of development and development of new is crucial.And pickles not only can be applicable to the suitability for industrialized production of pickles with the direct putting type microbial inoculum and satisfy catering industry and household safe, fast make the demand of pickles, and after suitable transformation, can also further be applied in the food service industrys such as Juice fermentation and meat products fermentation.
The key of high activity pickles direct putting type fungicide preparation comprises the preparation of lactic acid bacteria microbial inoculum and saccharomycete microbial inoculum.What be the lactic acid bacteria thalline increases the bacterium condition of culture, the selection of protective agent and vacuum drying condition, because lactic acid bacteria (lactobacillus plantarum, Lactobacillus brevis, Leuconostoc mesenteroides) in growth course, can produce lactic acid, reduce the pH in its environment, lactic acid run up to a certain degree can lactic acid bacteria inhibiting self growth, the present invention increases in the bacterium incubation lactic acid bacteria and adopts in the alkali in shaken cultivation and the lactic acid that is produced, when lactobacter growth during to stationary phase, should be with the highdensity lactic acid bacteria suspension of the centrifugal acquisition of lactic acid bacteria, tween, trehalose gets (the lactobacillus plantarum agent of lactic acid bacteria microbial inoculum as freezing in protective agent after vacuum drying, the Lactobacillus brevis agent, the Leuconostoc mesenteroides agent); Saccharomycete is cultivated by increasing bacterium, centrifugal concentrated back adds wheat bran and get the saccharomycete microbial inoculum after the fluid bed dryer drying.Again lactic acid bacteria microbial inoculum (lactobacillus plantarum agent, Lactobacillus brevis agent, Leuconostoc mesenteroides agent) and yeast microbial inoculum are promptly got high activity pickles direct putting type microbial inoculum after composite by a certain percentage.
High activity pickles direct putting type microbial inoculum among the present invention have vigor height, volume little, portably use characteristics easily, can be directly used in fermented product production, save the complex operations process of cultivating that enlarges, thereby the simplification product processes, the stability and the edible security that help keeping product quality.
Application of the present invention will improve the level of production and the edible safety of China's pickles industry effectively.Simultaneously, can also satisfy the demand that catering industry and family etc. make pickles quickly and safely.
Summary of the invention:
The present invention is directed to the phenomenon of the unstable product quality that defective that traditional pickled vegetable making technology exists causes on edible safety, convenience and production cycle property, improved the part technological process, significantly improved the stability of production efficiency and product.
High activity pickles direct putting type microbial inoculum provided by the invention is realized through the following steps:
A, culture medium preparation:
This culture medium is the mixtures of vegetable juices culture medium, various vegetables are by weight: Chinese cabbage 1～2: cucumber 1～2: green pepper 1～2: pimento 1～3: asparagus lettuce 6～8: tomato 0.5～1, above-mentioned each vegetables are pulled an oar into juice, the elimination residue, under 0.05～0.07Mpa condition, sterilizing time is 10～15min, promptly gets the mixtures of vegetable juices culture medium.
B, bacterial classification are cultivated:
Respectively with lactobacillus plantarum SICC 1.56, Lactobacillus brevis SICC 1.58, inoculum concentration is 2% to insert in the above-mentioned vegetable juice culture medium; Leuconostoc mesenteroides SICC 1.60, inoculum concentration is in the above-mentioned vegetable juice culture medium of 0.15～0.3% access, add 0.5～2% carbon source, 0.25～1% nitrogenous source again, cultivation temperature is 28～32 ℃, in the incubation, add in an amount of alkali and the acid that produces, its acid is controlled at below 0.3%, be cultured to the bacterium number and reach 10
9More than the cfu/ml.Saccharomycete SICC 2.693 inserts in the above-mentioned culture medium by 0.1～0.5% amount, adds 0.1～1 ‰ (NH
4)
2SO
4, 0.1～1 ‰ KH
2PO
4, 2～8% glucose, 3～8% yeast extracts, cultivation temperature is 28～30 ℃, cultivates 48h, reaches 10 to viable count
8More than the cfu/ml.
C, concentrated:
Centrifugal concentrating: the lactobacillus plantarum centrifugal rotational speed is 3000～4000r/min, time 10～15min; The Lactobacillus brevis centrifugal rotational speed is 4000～6000r/min, time 5～10min; The Leuconostoc mesenteroides centrifugal rotational speed is 7000～8000r/min, time 5～15min; The saccharomycete centrifugal rotational speed is 2000～3000r/min, time 5～10min.
D, drying:
Freeze drying: highdensity lactic acid bacteria suspension is mixed with maltodextrin, mixed proportion is 12～14: 1, after putting into-18 ℃ of refrigerating chamber 7～8h, freeze drier is put in taking-up, in condenser temperature-45～-35 ℃, the material bin temperature is under 30～35 ℃ of conditions, can obtain high activity pickles direct putting type lactic acid bacteria microbial inoculum behind dry 18～25h.
The fluidized bed drying step is: the saccharomycete suspension is mixed the back by carrying out drying in the fluid bed dryer with wheat bran, baking temperature is 40～60 ℃, can obtain the saccharomycete microbial inoculum after the drying.
The invention provides the purposes of above-mentioned high activity pickles direct putting type microbial inoculum in pickle production.
In pickle jar, add above-mentioned high activity pickles direct putting type microbial inoculum provided by the invention, with Lactobacillus plantarum microbial inoculum, Lactobacillus brevis microbial inoculum, Leuconostoc mesenteroides microbial inoculum, saccharomycete microbial inoculum with 2～3: 1～2: 1～2: 0.5～1 ratio carry out composite after, promptly get high activity pickles direct putting type microbial inoculum.
Added above-mentioned high activity pickles direct putting type microbial inoculum provided by the invention, can shorten the product maturity period, make kimchi products production standardization and safe.Save the complex operations process of cultivating that enlarges, thereby simplified product processes, helped keeping the stable of product quality, prevented the degeneration and the pollution of bacterial classification.
The specific embodiment: (fungicide preparation mode)
Embodiment 1:
The preparation of high activity pickles direct putting type microbial inoculum, realized by following steps:
A. vegetable juice culture medium preparation:
Various vegetables are by weight: Chinese cabbage 1～2: cucumber 1～2: green pepper 1～2: pimento 1～3: asparagus lettuce 6～8: tomato 0.5～1, above-mentioned each vegetables are pulled an oar into juice, and the elimination residue is at 0.05～0.07MPa, sterilization under the condition of 10～15min promptly gets the mixtures of vegetable juices culture medium.
B. the bacterial classification of lactobacillus plantarum is cultivated:
Lactobacillus plantarum SICC 1.56 inserts in the vegetable juice nutrient solution of 0.5～2% glucose, 0.25～1% peptone by 2% inoculum concentration.Cultivation temperature is 28～32 ℃, in the incubation, drips 10% sodium hydroxide solution neutralizing acid, and its acid is controlled at below 0.3%, is cultured to viable count and reaches 10
8More than the cfu/ml.
C. concentrate:
Centrifugal concentrate: lactobacillus plantarum is under 3000～4000r/min condition behind centrifugal 10～15min at rotating speed, goes after the supernatant that the lactobacillus plantarum number can reach 10 in the centrifugal sediment
9More than the cfu/ml.
D. dry:
Vacuum freeze drying: the lactic acid bacteria suspension after centrifugal and 93～98% maltodextrins, 1.0～1.5% tweens, 0.5～1% trehalose, 1～4% sucrose are mixed, after putting into freezer precooling 8h, put into vacuum freeze drier, transferring condenser temperature is-45～-35 ℃, 30～35 ℃ of material bin temperature, behind dry 18～25h, can obtain the Lactobacillus plantarum microbial inoculum, Lactobacillus plantarum microbial inoculum viable count can reach 10
11More than the cfu/g.
Embodiment 2:
With the culture medium of Lactobacillus brevis SICC 1.58 access vegetable juice, inoculum concentration is 2%, and the glucose of adding 0.5～1% and 0.25～0.5% peptone filter behind cultivation 28～36h, can obtain viable count 10
9The bacteria suspension of cfu/ml, centrifugal concentrate, the brevibacterium centrifugal rotational speed is 4000～6000r/min, centrifugation time is 5～10min, centrifugal after, the drying process step parameter is with experimental program 1, Lactobacillus brevis microbial inoculum viable count can reach 10
11More than the cfu/g.
Embodiment 3:
The inoculum concentration of Leuconostoc mesenteroides SICC 1.60 is 0.15～0.3%, drips 10% sodium hydroxide solution neutralization in the incubation, and the acid amount is controlled at below 0.3%.Be cultured to viable count and reach 10
8Cfu/ml.Leuconostoc mesenteroides SICC 1.60 is under the condition of 7000～8000r/min at centrifugal rotational speed, and centrifugation time is 10～15min, centrifugal after, the drying process step parameter is with experimental program 1, Leuconostoc mesenteroides microbial inoculum viable count can reach 10
11More than the cfu/g.
Embodiment 4:
Saccharomycete SICC 2.693 inserts in the vegetable juice culture medium by 0.1～0.5% amount, adds 0.1～1 ‰ (NH again
4)
2SO
4, 0.1～1 ‰ KH
2PO
4, 2～8% glucose, 3～8% yeast extracts.Cultivation temperature is 28～30 ℃, cultivates 48h.At centrifugal rotational speed is 2000～3000r/min, and time 5～20min goes supernatant.The bacterium number can reach 10
9More than the cfu/ml.
Dry:
The saccharomycete suspension is mixed the back by carrying out drying in the fluid bed dryer with wheat bran, baking temperature is 40～60 ℃, can obtain the saccharomycete microbial inoculum after the drying.
(microbial inoculum application mode)
With Lactobacillus plantarum microbial inoculum, Lactobacillus brevis microbial inoculum, Leuconostoc mesenteroides microbial inoculum, saccharomycete microbial inoculum with 2～3: 1～2: 1～2: 0.5～1 ratio is carried out composite high activity pickles direct putting type microbial inoculum and is applied to pickle production, and is as follows.
Scheme one:
Chinese cabbage 2kg, asparagus lettuce 1kg, carrot 1kg, bubble green pepper 1kg are cleaned and cut in the pickle jar of packing into, add the water of 25kg, add 2～5% white granulated sugar, 3～5% salt, 0.3～0.6% calcium lactate again.Add 0.02～0.05% high activity pickles at last and deliver directly microbial inoculum.Under 30～32 ℃ temperature, ferment.Ferment after 2 days, promptly edible or packing are sold.
Scheme two:
Chinese cabbage 2kg, asparagus lettuce 1kg, carrot 1kg, bubble green pepper 1kg are cleaned and cut in the pickle jar of packing into, add the water of 25kg, add 2～5% white granulated sugar, 5～10% salt, 0.3～0.6% calcium lactate again.Add 0.05～0.1% high activity pickles at last and deliver directly microbial inoculum.Under 30～32 ℃ temperature, ferment.Ferment after 2 days, promptly edible or packing are sold.
Claims (6)
1, the preparation method of high activity pickles direct putting type microbial inoculum, it is characterized in that what it was realized by following steps: a. pulls an oar into juice by a certain percentage with vegetables such as Chinese cabbage, cucumber, pimento, green pepper, tomato, asparagus lettuces, filter and remove residue, obtain mixtures of vegetable juices, with mixtures of vegetable juices under 0.05～0.07Mpa condition, sterilizing time is 10～15min, can obtain aseptic vegetable juice culture medium.B. the lactobacillus plantarum in the lactic acid bacteria, Lactobacillus brevis, Leuconostoc mesenteroides are inserted after the aseptic vegetable juice culture medium respectively, in culture medium, add 0.5～1% good glucose of sterilization treatment and 0.25～0.5% peptone, cultivate under 28～32 ℃ of conditions, in increasing the bacterium process, add the acid that produces with enrichment culture medium in an amount of alkali; After inserting saccharomycete, add 0.1～1 ‰ (NH
4)
2SO
4, 0.1～1 ‰ KH
2PO
4, 2～8% glucose, 3～8% yeast extracts, cultivate under 28～30 ℃ of conditions.C.36～45h increases that bacterium cultivates that the back is filtered, obtain centrifugal sediment after centrifugal the concentrating.D. carry out precooling respectively with each high density lactobacillus plantarum, Lactobacillus brevis, Leuconostoc mesenteroides bacteria suspension and after sterilized maltodextrin, tween, trehalose etc. mix and handle 7～8hr, carry out vacuum freeze drying at last; The saccharomycete bacteria suspension mixes the back with wheat bran dry.Lactic acid bacteria powder (lactobacillus plantarum powder, Lactobacillus brevis powder, Leuconostoc mesenteroides powder), saccharomycete powder are mixed with certain proportion, obtain pickles direct putting type composite bacteria agent capable.
2, be lactic acid bacteria and saccharomycete according to the described bacterial strain of claim 1, wherein lactic bacteria strain comprises 2 strain Bacillus acidi lacticis and 1 strain Leuconostoc mesenteroides, Bacillus acidi lactici is respectively lactobacillus plantarum SICC 1.56, and brevibacterium is SICC 1.58, and Leuconostoc mesenteroides is SICC1.60; Saccharomycete is SICC 2.693.
3, according to the preparation method of claim 1,2 described high activity pickles direct putting type microbial inoculums, in it is characterized by and lactic acid bacteria when increasing produce in the bacterium incubation sour, the alkali of dropping is 10% aseptic sodium hydroxide solution.
4, according to the preparation method of claim 1,2,3 described high activity pickles direct putting type microbial inoculums, it is characterized by concentration technique is centrifugal concentrating.Centrifugal concentration technique is applicable to lactic acid bacteria and saccharomycete.The lactobacillus plantarum centrifugal rotational speed is 3000～4000r/min, time 10～15min; The Lactobacillus brevis centrifugal rotational speed is 4000～6000r/min, time 5～10min; The Leuconostoc mesenteroides centrifugal rotational speed is 7000～8000r/min, time 5～15min; The saccharomycete centrifugal rotational speed is 2000～3000r/min, time 5～10min.
5, according to the preparation method of claim 1,2,3,4 described high activity pickles direct putting type microbial inoculums, it is characterized in that described lactic acid bacteria (lactobacillus plantarum, brevibacterium, Leuconostoc mesenteroides) employing vacuum freeze drying, saccharomycete adopts fluidized bed drying.Vacuum freeze drying the steps include: to add 93～98% maltodextrins, 1.0～1.5% tweens, 0.5～1% trehalose, 1～4% sucrose in the lactic acid bacteria bacteria suspension, after mixing, place after freezer carries out precooling 7～8h below-18 ℃, put into freeze drier, be under 30～35 ℃ the condition in condenser temperature-45～-35 ℃, material bin temperature, behind 18～25h dry microbial inoculum.The fluidized bed drying step is: the saccharomycete bacteria suspension is added wheat bran by the fluid bed dryer drying, and drying air temperature is 40～60 ℃, gets the saccharomycete microbial inoculum more after crushed.
6, according to the high activity pickles direct putting type microbial inoculum of claim 1,2,3,4,5 described preparations, with the agent of direct putting type lactobacillus plantarum, quarter butt microbial inoculum, Leuconostoc mesenteroides agent, yeast microbial inoculum with 2～3: 1～2: 1～2: 0.5～1 ratio is carried out composite back and is inserted in the pickle jar by 0.02～0.1% inoculum concentration, add 2～5% sucrose, 2～10% salt again, behind 26～30 ℃ of condition bottom fermentation 48hr, can make the high-quality pickles.
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