CN101695360A - Preparation method of pickle fermentation flavoring agent - Google Patents
Preparation method of pickle fermentation flavoring agent Download PDFInfo
- Publication number
- CN101695360A CN101695360A CN200910167982A CN200910167982A CN101695360A CN 101695360 A CN101695360 A CN 101695360A CN 200910167982 A CN200910167982 A CN 200910167982A CN 200910167982 A CN200910167982 A CN 200910167982A CN 101695360 A CN101695360 A CN 101695360A
- Authority
- CN
- China
- Prior art keywords
- pickle
- lactobacillus plantarum
- cicc
- flavoring agent
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention relates to a preparation process of a pickle fermentation flavoring agent, belonging to the field of biotechnology. The preparation method of the pickle fermentation flavoring agent comprises the following steps of uniformly mixing liquid seeds of lactobacillus plantarum CICC 22218 and lactobacillus plantarum CICC 23138 according to the proportion of 1:1 to 2, inoculating the lactobacillus plantarum CICC 22218 and the lactobacillus plantarum CICC 23138 into a pickle jar containing proper amount of water, ginger, hot pepper, salt and sugar with the inoculum size of 5-10%, mixing uniformly, fermenting at 32-35 DEG C till the acidity reaches more than 0.5% (based on lactic acid ), filtering off all vegetables in the pickle jar, and collecting the pickle water; adding lactic acid with weight percentage of 2-10% and maltodextrin with weight percentage of 5-20% to the collected pickle water, and mixing uniformly; drying by spray drying method under the conditions that the temperature of an air inlet is 110-130 DEG C and the temperature of an air outlet is 75-85 DEG C to obtain the dried powders which is just the pickle fermentation flavoring agent. By adopting the prepared pickle fermentation flavoring agent to prepare pickle, the pickle fermentation period can be greatly shortened, and the pickle flavor can be improved.
Description
Technical field:
The present invention relates to lactobacillus-fermented pickles, separation and fermentation liquid, spray-drying, make flavouring agent, pickle fermentation flavoring agent is used for pickle production, belong to biological technical field.
Background technology:
Pickles are typical case's representatives of China's traditional characteristics fermented food, the food of producing with the leading fermentation of lactic acid bacteria, be rich in functional flora based on lactic acid bacteria, not only can satisfy different taste, but also can improve a poor appetite, help digest, promote healthy, with hot pickled mustard tube, bud dish, preserved vegetable and be called China's four big famous dishes in area, Chongqing of Sichuan, lasting, it is domestic to be in great demand.
At present, the pickle production zymotechnique mainly contains two kinds, and first kind is to use old pickled vegetable brine fermentation; Second method is to separate pure lactobacillus inoculation to carry out the fermenting and producing pickles from pickled vegetable brine.The fermented pickled vegetable of domestic production nearly all adopts first method, but this method fermentation time is longer, and unstable product quality has certain influence to the security of kimchi products; Second method adopts the lactobacillus inoculation fermentation to mention in a lot of documents; as " lactic acid bacteria fermenting agent prepares the research of ternip pickles " in " the Chinese flavouring " 2007.3; " utilize purebred lactic acid bacteria to make the technical research of pickled radish " in " China brewages " 2006.11; in " the Chinese flavouring " 2002.3 " application study of pure tungus inoculation fermentation technique in pickless processing "; in " food industry " 2007.1 " research of pickle lactic acid bacteria freeze drying protectant " etc. the pure culture fermentation pickled vegetable has been carried out the research of each side, but the pure culture fermentation pickled vegetable also is in the laboratory research stage basically.The technology of preparing that in publication document CN184436, CN101218964A etc., has all related to agent of lactic acid bacteria in addition; these technology all can shorten the pickle fermentation time; realize pickles scale safety in production; but exist fermentation time short; the defective that pickle flavor is relatively poor; the present invention is directed to these defectives, prepare the pickle fermentation flavoring agent that to realize short-term fermentation pickled vegetable local flavor.This flavouring agent can strengthen pickle flavor, also can cooperate the lactic acid bacteria quick Fabrication to go out the kimchi products of steady quality, local flavor maturation.
Summary of the invention:
The present invention is by making pickle fermentation flavoring agent with processes such as lactobacillus-fermented pickles, separation and fermentation liquid, spray-dryings, and drying mode adopts spray-drying, can effectively keep the pickle flavor material.The pickle fermentation flavoring agent of the present invention's preparation can improve pickle flavor in the pickle fermentation process, this flavouring agent is convenient to storage, and is easy to use, is fit to plant layout production.
The present invention realizes through the following steps:
1, culture medium preparation
Culture medium: by in every liter of distilled water, adding 15 gram yeast extracts, 2.0 gram citric acid hydrogen diamines, 10.0 gram sodium acetate, 0.15 the gram manganese sulfate, 20.0 gram glucose, 6.0 gram potassium dihydrogen phosphates, 0.03 gram green vitriol, 0.58 the gram bitter salt, the proportional arrangement culture medium of 1.0 gram Tween 80s, and the accent pH value is 6.2～6.4, mixing, standby
2, with an amount of above-mentioned culture medium that has configured, at 115 ℃ of 15min that sterilize down, the culture medium with sterilization is cooled to 35～37 ℃ again, and is standby.
The slant strains of Lactobacillus plantarum CICC 22218 is pressed 1.0 * 10
7～1.0 * 10
8The cfu/ml inoculum concentration insert above-mentioned sterilized and cooled off in the standby culture medium ferment.Fermentation temperature is 35～37 ℃, and fermentation time is 40～48h, when viable count reaches 10
9More than the cfu/ml, take out, promptly obtain the liquid seeds of Lactobacillus plantarum CICC 22218.
3, the seed liquor with the Lactobacillus plantarum CICC 22218 in the above-mentioned steps 2 replaces with Lactobacillus plantarum CICC23138 seed liquor, and the step by 1～2 can make the liquid seeds of Lactobacillus plantarum CICC 23138.
4, make pickles, in pickle jar, add suitable quantity of water, ginger, capsicum, salt, sugar, ginger wherein, capsicum, salt, the addition of sugar is pressed watermeter in the pickle jar, every premium on currency is respectively 50～120 grams, 50～120 grams, 60～80 grams and 10～30 grams, add above-mentioned 2 at last, the liquid plant lactobacillus CICC 22218 that makes in 3 steps, Lactobacillus plantarum CICC 23138 liquid seeds, these two kinds of seed liquor are in 1: 1～2 ratio mixing, inoculum concentration is 5～10%, 32～35 ℃ of bottom fermentations, reach more than 0.5% (in the lactic acid) up to acidity, dish in the pickle jar is all leached, collect pickles water.
5, adding mass fraction in the pickles water that step 4 obtains is 2～10% lactic acid, 5～20% maltodextrin, mixing.Carry out spray-drying, intake air temperature is 110～130 ℃, and the air outlet temperature is 75～85 ℃, and obtaining water content is that 10～12% dry powder doses are flavouring agent.
3, be that 35～45% flavouring agent, mass fraction are that 40～45% salt, mass fraction are that 15～20% glucose, mass fraction are 0.5～1% calcium lactate mixing with mass fraction.
The specific embodiment:
The preparation of embodiment 1 pickle fermentation flavoring agent
1, culture medium preparation
In 2L distilled water, add the 30g yeast extract, 4.0g citric acid hydrogen diamine, 20.0 gram sodium acetates, 0.3 gram manganese sulfate, 40.0 gram glucose, 12.0 the gram potassium dihydrogen phosphate, 0.06 gram green vitriol, 1.16 gram bitter salts, 2.0 the proportional arrangement culture medium of gram Tween 80, and to transfer pH value be 6.2～6.4, and mixing is standby.
2, get above-mentioned culture medium 1L,, when being cooled to 37 ℃, the slant strains of Lactobacillus plantarum CICC 22218 is pressed 1.0 * 10 at 115 ℃ of 15min that sterilize down
7～1.0 * 10
8The cfu/ml inoculum concentration insert above-mentioned sterilized and cooled off in the standby culture medium ferment, fermentation temperature is 35～37 ℃, fermentation time is 40～48h, viable count reaches 10 in culture medium
9More than the cfu/ml, take out, promptly obtain the liquid seeds of Lactobacillus plantarum CICC 22218.
3, get culture medium 1L in the specific embodiment 1, at 115 ℃ of sterilization 15min down, when being cooled to 35 ℃, with Lactobacillus plantarum CICC 23138 slant strains by 1.0 * 10
7～1.0 * 10
8The cfu/ml inoculum concentration insert above-mentioned sterilized and cooled off in the standby culture medium ferment, fermentation temperature is 35～37 ℃, fermentation time is 40～48h, viable count reaches 10 in culture medium
9More than the cfu/ml, take out, promptly obtain the liquid seeds of Lactobacillus plantarum CICC 23138.
4, the water that in the pickle jar of 50L, adds 35L, and add 3.5Kg ginger, 3.5Kg capsicum, 2.1Kg salt, 0.7Kg glucose, add Lactobacillus plantarum CICC 23138 liquid seeds that Lactobacillus plantarum CICC 22218 liquid seeds that step 2 makes and step 3 make at last, by 1: 1 mixing, inoculum concentration was 5%, 32～35 ℃ of bottom fermentations, reach more than 0.5% (in the lactic acid) up to acidity, dish in the pickle jar is all leached, collect pickles water, can get the about 35L of pickles water.
5, the maltodextrin that in the 35L pickles water that step 4 obtains, adds 0.7Kg lactic acid, 7Kg, mixing.At intake air temperature is 115 ℃, carries out drying under 80 ℃ of the air outlet temperature, and dry pulvis is flavouring agent.
6, the flavouring agent 60g that makes is mixed with salt, 27g glucose, the 1g calcium lactate of 72g, be packaged into the local flavor bag of 160g.
The application of embodiment 2 flavouring agents
Chinese cabbage 0.5kg, asparagus lettuce 0.25kg, carrot 0.25kg are cleaned and cut in the pickle jar of packing into, add the water of 2.5kg, 160g local flavor bag ferments under 32～35 ℃ temperature.Ferment after 1～2 day, promptly edible or packing are sold.
Claims (3)
1. the preparation method of pickle fermentation flavoring agent, it is characterized in that: lactobacillus plantarum CICC 22218 and lactobacillus plantarum CICC 23138 liquid seeds are inserted in the pickle jar that suitable quantity of water and ginger, capsicum, salt, sugar are housed the fermentation preparation and get, the addition of ginger, capsicum, salt, sugar is pressed watermeter in the pickle jar in its pickle jar, and every premium on currency is respectively 50～120 grams, 50～120 grams, 60～80 grams and 10～30 grams.
2. used bacterial classification is lactobacillus plantarum in the claim 1, buys in Chinese industrial microorganism fungus kind preservation administrative center.Bacterium numbering is CICC 22218 and CICC 23138.
3. the preparation method of claim 1,2 described pickle fermentation flavoring agents, it is characterized in that: the preparation of pickle fermentation flavoring agent realizes by following steps: with lactobacillus plantarum CICC 22218 and lactobacillus plantarum CICC 23138 liquid seeds in 1: 1～2 ratio mixing, inoculum concentration is 5～10%, access is equipped with in the pickle jar of suitable quantity of water and ginger, capsicum, salt, sugar, 32～35 ℃ of bottom fermentations, reach more than 0.5% (in the lactic acid) up to acidity, dish in the pickle jar is all leached, collect pickles water.Adding mass fraction again in the pickles water of collecting is 2～10% lactic acid, 5～20% maltodextrin, mixing.Is 110～130 ℃ with spray drying process in intake air temperature, and the air outlet temperature is to carry out drying under 75～85 ℃ the condition, and dry pulvis promptly gets flavouring agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910167982A CN101695360A (en) | 2009-10-23 | 2009-10-23 | Preparation method of pickle fermentation flavoring agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910167982A CN101695360A (en) | 2009-10-23 | 2009-10-23 | Preparation method of pickle fermentation flavoring agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101695360A true CN101695360A (en) | 2010-04-21 |
Family
ID=42140519
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910167982A Pending CN101695360A (en) | 2009-10-23 | 2009-10-23 | Preparation method of pickle fermentation flavoring agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101695360A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912100A (en) * | 2010-08-18 | 2010-12-15 | 四川省吉香居食品有限公司 | Method for continuously fermenting pickle with low salt |
| CN102229904A (en) * | 2011-06-08 | 2011-11-02 | 东北农业大学 | Microbe starter culture for producing conjugated linoleic acid and preparation method thereof |
| CN106135843A (en) * | 2015-03-26 | 2016-11-23 | 江兵 | A kind of sour and hot pickles water and preparation method thereof |
| CN109222056A (en) * | 2018-07-12 | 2019-01-18 | 南宁市邕宝阳食品有限公司 | A kind of pickled vegetable special lactobacillus leavening |
-
2009
- 2009-10-23 CN CN200910167982A patent/CN101695360A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912100A (en) * | 2010-08-18 | 2010-12-15 | 四川省吉香居食品有限公司 | Method for continuously fermenting pickle with low salt |
| CN101912100B (en) * | 2010-08-18 | 2012-07-25 | 四川省吉香居食品有限公司 | Method for continuously fermenting pickle with low salt |
| CN102229904A (en) * | 2011-06-08 | 2011-11-02 | 东北农业大学 | Microbe starter culture for producing conjugated linoleic acid and preparation method thereof |
| CN106135843A (en) * | 2015-03-26 | 2016-11-23 | 江兵 | A kind of sour and hot pickles water and preparation method thereof |
| CN109222056A (en) * | 2018-07-12 | 2019-01-18 | 南宁市邕宝阳食品有限公司 | A kind of pickled vegetable special lactobacillus leavening |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101218964B (en) | Leaven for producing sour and sweet cabbage and method for producing the same | |
| CN102613518B (en) | Jerusalem artichoke pickle produced by direct-vat-set lactobacillus brevis leavening agent, and process of same | |
| CN106754472B (en) | One plant of fruits and vegetables fermentation lactobacillus plantarum grx15 and its application | |
| CN105995785B (en) | A method of dish is wiped using compound bacteria quick fermentation production Pingxiang | |
| CN106190893B (en) | The preparation method and application of one plant of lactobacillus fermenti for being suitable for vinegar brewing and its bacterium powder | |
| CN110301565B (en) | Fermented fruit and vegetable juice and preparation method thereof | |
| CN111979146B (en) | Saccharopolyspora and application thereof in food | |
| CN106434264A (en) | Method for strengthening traditional solid fermentation of vinegar by mixed agent and application of mixed agent | |
| CN104593290A (en) | Pickled vegetable composite ferment with antioxidation function and application thereof | |
| CN103849585A (en) | Preparation method of composite microbial starter culture and application thereof | |
| CN106604647A (en) | Method of fermenting cocoa beans | |
| CN105767984A (en) | Fermented chili-pepper product and preparation method thereof | |
| CN105029322A (en) | Zinc-rich okra pickle and preparing method | |
| CN104223271A (en) | Okra lactobacillus fermented beverage | |
| CN109234204A (en) | A kind of pickle starter and its methods for making and using same | |
| CN104770695A (en) | Mixedly-boiling rapid fermentation production method of low-salt pickled cucumber | |
| CN107788517B (en) | Method for enhancing enzyme efficacy by using lactobacillus bulgaricus | |
| CN101695360A (en) | Preparation method of pickle fermentation flavoring agent | |
| CN114304335A (en) | Method for enriching active ingredients of dendrobium leaves through fermentation and application of method | |
| CN104560517B (en) | A kind of method of application compound lactobacillus yellow rice wine brewage | |
| Zheng et al. | Preservation of King Oyster Mushroom by the use of different fermentation processes | |
| CN104799217A (en) | Probiotics fermented Chinese yam and preparation method thereof | |
| CN104664298B (en) | A kind of processing method of crisp four treasured that ferment | |
| CN105361047A (en) | Making method of flavored pickles | |
| CN113439830B (en) | Preparation method of compound leavening agent and application of compound leavening agent in pepper fermentation and flavor enhancement |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100421 |