CN101002580B - 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 PDF

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Publication number
CN101002580B
CN101002580B CN200710048203A CN200710048203A CN101002580B CN 101002580 B CN101002580 B CN 101002580B CN 200710048203 A CN200710048203 A CN 200710048203A CN 200710048203 A CN200710048203 A CN 200710048203A CN 101002580 B CN101002580 B CN 101002580B
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microbial inoculum
yeast
pickles
throwing
reactivity
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CN200710048203A
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Chinese (zh)
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CN101002580A (en
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陈功
余文华
宋萍
吴奇谦
张颖
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四川省食品发酵工业研究设计院
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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

The technology of preparing of high reactivity pickles direct-throwing microbial inoculum

Technical field:

The present invention relates to a kind of preparation method of high reactivity pickles direct-throwing microbial inoculum, specifically relate to pure lactobacillus and saccharomycetic enrichment, concentrated, dry, and will make the suitability for industrialized production that microbial inoculum carries out being applied to after composite pickles, belong to field of vegetable deep-processing.

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, digestion promoting, the grade and the effect that increase appetite are attracting numerous human consumers, make this food of pickles that very big demand and good market outlook 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 pot for pickling, 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 technique.And wanting to reach this target, the high reactivity pickles 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-throwing 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 garden spgarden stuff fermentation and meat product fermentation.

The key of high reactivity pickles direct-throwing fungicide preparation comprises the preparation of milk-acid bacteria microbial inoculum and yeast microbial inoculum.What be the milk-acid bacteria thalline increases the bacterium culture condition, the selection of protective material and vacuum-drying condition, because milk-acid bacteria (lactobacillus plantarum, short lactobacillus, Leuconostoc mesenteroides) in process of growth, 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 culturing process milk-acid bacteria and adopts in the alkali in shaking culture and the lactic acid that is produced, when lactobacter growth during to stationary phase, should be with the highdensity milk-acid bacteria suspension of the centrifugal acquisition of milk-acid bacteria, tween, trehalose gets (the lactobacillus plantarum agent of milk-acid bacteria microbial inoculum as lyophilized vaccine after vacuum-drying, the short lactobacillus agent, the Leuconostoc mesenteroides agent); Yeast is cultivated by increasing bacterium, centrifugal concentrated back adds wheat bran and get the yeast microbial inoculum after the fluid bed dryer drying.Again milk-acid bacteria microbial inoculum (lactobacillus plantarum agent, short lactobacillus agent, Leuconostoc mesenteroides agent) and yeast microbial inoculum are promptly got high reactivity pickles direct-throwing microbial inoculum after composite by a certain percentage.

High reactivity pickles direct-throwing 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 enlarged culturing, thereby the simplification product processes, the stability and the edible security that help keeping quality product.

Application of the present invention will improve the production level 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, accessibility and production cycle property, improved the part technical process, significantly improved the stability of production efficiency and product.

High reactivity pickles direct-throwing microbial inoculum provided by the invention is realized through the following steps:

A, culture medium preparation:

This substratum is the mixtures of vegetable juices substratum, 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 substratum.

B, spawn culture:

Respectively with lactobacillus plantarum SICC 1.56, short lactobacillus SICC 1.58, inoculum size is 2% to insert in the above-mentioned vegetables juice substratum; Leuconostoc mesenteroides SICC 1.60, inoculum size is in the above-mentioned vegetables juice substratum of 0.15~0.3% access, add 0.5~2% carbon source, 0.25~1% nitrogenous source again, culture temperature is 28~32 ℃, in the culturing process, 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.Yeast SICC 2.693 inserts in the above-mentioned substratum 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 extract pastes, culture 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 short lactobacillus centrifugal rotational speed is 4000~6000r/min, time 5~10min; The Leuconostoc mesenteroides centrifugal rotational speed is 7000~8000r/min, time 5~15min; The yeast centrifugal rotational speed is 2000~3000r/min, time 5~10min.

D, drying:

Lyophilize: highdensity milk-acid bacteria suspension is mixed with maltodextrin, blending ratio is 12~14: 1, after putting into-18 ℃ of refrigeration 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 reactivity pickles direct-throwing milk-acid bacteria microbial inoculum behind dry 18~25h.

The fluidised bed drying step is: the yeast suspension is mixed the back by carrying out drying in the fluid bed dryer with wheat bran, drying temperature is 40~60 ℃, can obtain the yeast microbial inoculum after the drying.

The invention provides the purposes of above-mentioned high reactivity pickles direct-throwing microbial inoculum in pickle production.

In pot for pickling, add above-mentioned high reactivity pickles direct-throwing microbial inoculum provided by the invention, with plant lactobacillus microbial inoculum, short lactobacillus microbial inoculum, Leuconostoc mesenteroides microbial inoculum, yeast microbial inoculum with 2~3: 1~2: 1~2: 0.5~1 ratio carry out composite after, promptly get high reactivity pickles direct-throwing microbial inoculum.

Added above-mentioned high reactivity pickles direct-throwing microbial inoculum provided by the invention, can shorten the product ripening stage, make kimchi products production standardization and safe.Save the complex operations process of enlarged culturing, thereby simplified product processes, helped keeping the stable of quality product, prevented the degeneration and the pollution of bacterial classification.

Embodiment: (fungicide preparation mode)

Embodiment 1:

The preparation of high reactivity pickles direct-throwing microbial inoculum, realized by following steps:

A. vegetables 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 substratum.

B. the spawn culture of lactobacillus plantarum:

Lactobacillus plantarum SICC 1.56 inserts in the vegetables juice nutrient solution of 0.5~2% glucose, 0.25~1% peptone by 2% inoculum size.Culture temperature is 28~32 ℃, in the culturing process, 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 liquor that the lactobacillus plantarum number can reach 10 in the centrifugal sediment 9More than the cfu/ml.

D. dry:

Vacuum lyophilization: the milk-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 plant lactobacillus microbial inoculum, plant lactobacillus microbial inoculum viable count can reach 10 11More than the cfu/g.

Embodiment 2:

With the substratum of short lactobacillus SICC 1.58 access vegetables juice, inoculum size is 2%, and the glucose of adding 0.5~1% and 0.25~0.5% peptone are cultivated 28~36h after-filtration, can obtain viable count 10 9The bacteria suspension of cfu/ml, centrifugal concentrate, the tyrothricin centrifugal rotational speed is 4000~6000r/min, centrifugation time is 5~10min, centrifugal after, the drying operation step parameter is with experimental program 1, short lactobacillus microbial inoculum viable count can reach 10 11More than the cfu/g.

Embodiment 3:

The inoculum size of Leuconostoc mesenteroides SICC 1.60 is 0.15~0.3%, drips 10% sodium hydroxide solution neutralization in the culturing process, 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 operation step parameter is with experimental program 1, Leuconostoc mesenteroides microbial inoculum viable count can reach 10 11More than the cfu/g.

Embodiment 4:

Yeast SICC 2.693 inserts in the vegetables juice substratum 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 extract pastes.Culture 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 yeast suspension is mixed the back by carrying out drying in the fluid bed dryer with wheat bran, drying temperature is 40~60 ℃, can obtain the yeast microbial inoculum after the drying.

(microbial inoculum application mode)

With plant lactobacillus microbial inoculum, short lactobacillus microbial inoculum, Leuconostoc mesenteroides microbial inoculum, yeast microbial inoculum with 2~3: 1~2: 1~2: 0.5~1 ratio is carried out composite high reactivity pickles direct-throwing microbial inoculum and is applied to pickle production, and is as follows.

Scheme one:

Chinese cabbage 2kg, asparagus lettuce 1kg, Radix Dauci Sativae 1kg, bubble green pepper 1kg are cleaned and cut in the pot for pickling of packing into, add the water of 25kg, add 2~5% white sugar, 3~5% salt, 0.3~0.6% calcium lactate again.Add 0.02~0.05% high reactivity 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, Radix Dauci Sativae 1kg, bubble green pepper 1kg are cleaned and cut in the pot for pickling of packing into, add the water of 25kg, add 2~5% white sugar, 5~10% salt, 0.3~0.6% calcium lactate again.Add 0.05~0.1% high reactivity pickles at last and deliver directly microbial inoculum.Under 30~32 ℃ temperature, ferment.Ferment after 2 days, promptly edible or packing are sold.

Claims (5)

1. the preparation method of high reactivity pickles direct-throwing microbial inoculum, it is characterized in that what it was realized by following steps: a. with various vegetables by Chinese cabbage 1-2: cucumber 1-2: green pepper 1-2: pimento 1-3: asparagus lettuce 6-8: the part by weight of tomato 0.5-1 is pulled an oar into juice, 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 vegetables juice substratum; B. the lactobacillus plantarum SICC 1.56 in the milk-acid bacteria, short lactobacillus SICC 1.58, Leuconostoc mesenteroides SICC 1.60 are inserted after the aseptic vegetables juice substratum respectively, in substratum, add 0.5~1% good glucose of sterilising 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; Yeast SICC 2.693 is inserted aseptic vegetables juice substratum, add 0.1~1 ‰ (NH 4) 2SO 4, 0.1~1 ‰ KH 2PO 4, 2~8% glucose, 3~8% yeast extract pastes, cultivate under 28~30 ℃ of conditions; C.36~45h increases and obtains centrifugal sediment after bacterium is cultivated after-filtration, centrifugal concentrating; D. carry out precooling respectively with each high-density lactobacillus plantarum, short lactobacillus, Leuconostoc mesenteroides bacteria suspension and after sterilized maltodextrin, tween, trehalose and sucrose mix and handle 7~8hr, carry out vacuum lyophilization at last, yeast bacteria suspension and wheat bran mixing after drying; With lactobacillus plantarum powder, short lactobacillus powder, Leuconostoc mesenteroides powder, yeast powder with 2~3: 1~2: 1~2: 0.5~1 mixed obtains pickles direct-throwing composite fungus agent.
2. the preparation method of high reactivity pickles direct-throwing microbial inoculum according to claim 1, in it is characterized by and milk-acid bacteria when increasing produce in the bacterium culturing process sour, the alkali of dropping is 10% aseptic sodium hydroxide solution.
3. the preparation method of high reactivity pickles direct-throwing microbial inoculum according to claim 2 is characterized by described centrifugal simmer down to: the lactobacillus plantarum centrifugal rotational speed is 3000~4000r/min, time 10~15min; The short lactobacillus centrifugal rotational speed is 4000~6000r/min, time 5~10min; The Leuconostoc mesenteroides centrifugal rotational speed is 7000~8000r/min, time 5~15min; The yeast centrifugal rotational speed is 2000~3000r/min, time 5~10min.
4. the preparation method of high reactivity pickles direct-throwing microbial inoculum according to claim 3, it is characterized in that its step of described vacuum lyophilization is for respectively with the high-density lactobacillus plantarum, short lactobacillus, Leuconostoc mesenteroides bacteria suspension and 93~98% maltodextrins, 1.0~1.5% tween, 0.5~1% trehalose, 1~4% sucrose, maltodextrin, tween, the total amount of trehalose and sucrose is 100%, after mixing, place respectively after freezer carries out precooling 7~8h below-18 ℃, put into freeze drier, in condenser temperature-45~-35 ℃, the material bin temperature is under 30~35 ℃ the condition, behind 18~25h the exsiccant microbial inoculum; The yeast bacteria suspension is added wheat bran by the fluid bed dryer drying, and drying air temperature is 40~60 ℃, gets the yeast microbial inoculum more after crushed.
5. according to the high reactivity pickles direct-throwing microbial inoculum of the described preparation of claim 4, with the agent of direct-throwing 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 pot for pickling by 0.02~0.1% inoculum size, add 2~5% sucrose, 2~10% salt again, behind 26~30 ℃ of condition bottom fermentation 48hr, can make the high-quality pickles.
CN200710048203A 2007-01-04 2007-01-04 Technique for preparing direct use agent with high activity for producing picled vegetables CN101002580B (en)

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CN105815742A (en) * 2016-05-24 2016-08-03 安徽农业大学 Instant-adding type low-salt low-acid curing agent for Brassica juncea Czern.et Coss .and preparing method of instant-adding type low-salt low-acid curing agent
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CN106119172A (en) * 2016-08-20 2016-11-16 陈爱梅 A kind of preparation method of ready-to-use tea fungus starter
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