CN101697751A - Method for preparing industrial fermentation pickled vegetable - Google Patents
Method for preparing industrial fermentation pickled vegetable Download PDFInfo
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- CN101697751A CN101697751A CN200910073143A CN200910073143A CN101697751A CN 101697751 A CN101697751 A CN 101697751A CN 200910073143 A CN200910073143 A CN 200910073143A CN 200910073143 A CN200910073143 A CN 200910073143A CN 101697751 A CN101697751 A CN 101697751A
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Abstract
A method for preparing industrial fermentation pickled vegetable relates to a method for preparing fermentation pickled vegetable, solving the problems that pickled vegetable produced by the current large-scale factory is still prepared by traditional technique depending on natural fermentation and the cabbage in the fermentation jar can be easily damaged by other bacteria and be easily rotten and goes bad. The method comprises the following steps: 1, palletizing cabbages; 2, adding pickled vegetable fermentation engineering bacteria; 3, fully injecting brine to the fermentation jar; 4, carrying out fermentation to obtain the product of pickled vegetable. The method uses controllable industrial technique to ferment the pickled vegetable; the added components are known and controllable; thus, the method avoids the pollution of the cabbage by other bacteria, rot and metamorphism.
Description
Technical field
The present invention relates to a kind of method of fermented pickled Chinese cabbage.
Background technology
Utilize lactic acid bacteria to ferment, the mode of processing, storage vegetables has had history in several thousand, and many countries and regions are wide-spread in the whole world.Be not only because of its easy, easy grasp, but also because it can further improve vegetable flavor, improve a poor appetite.Recent studies finds that working as lactic acid concn is 1.5%～2.5%, pH is that 3.6～3.8 o'clock vegetables can play the effect that suppresses varied bacteria growing because of the acidity increase in the short time, but the time has adapted to sour environment gradually once long assorted bacterium, and large-scale breeding causes sauerkraut to rot, go bad.
China's vegetables aboundresources, sauerkraut are as a kind of traditional lactic fermentation vegetable product in China the Northeast, and its clean taste has unique lactic fermentation local flavor, and old children is all suitable.But at present the sauerkraut produced of large-scale plant has still followed traditional handicraft, relies on spontaneous fermentation, basically all " lives at the mercy of the elements ", therefore can't avoid Chinese cabbage in the fermentation tank to be subjected to the pollution of assorted bacterium, finally still rots, rotten.
Summary of the invention
The objective of the invention is still to have followed traditional handicraft for the sauerkraut that solves present large-scale plant production, rely on spontaneous fermentation, Chinese cabbage in the fermentation tank very easily is subjected to the pollution of assorted bacterium, causes rotting, rotten problem, and the method for a kind of industrial fermentation sauerkraut that provides.
The industrial fermentation sauerkraut carries out according to the following steps: one, Chinese cabbage is cleaned that to put into the fermentation tank sign indicating number good; Two, sauerkraut Fermentation Engineering bacterium adds according to per 50 tons of Chinese cabbages adding 1000L ratio; Three, add the fermented bean drink dish juice nutrient solution of sauerkraut Fermentation Engineering bacterium, fill with fermentation tank with the salt solution of mass concentration 1.5% then with volume; Four, fermentation: temperature in the fermentation tank is increased to 20 ℃, and keep 20 ℃ temperature to ferment 3 days, carry out circulation in the one time fermentation liquid then, reduce the interior temperature to 18 of fermentation tank ℃ fermentation 7 days again, carry out circulation in the one time fermentation liquid afterwards again, keep the interior temperature of fermentation tank to be 18 ℃ after interior circulation finishes and continue fermentation 5 days, then temperature in the fermentation tank is reduced to 10 ℃, promptly obtain the sauerkraut finished product; Sauerkraut Fermentation Engineering bacterium is the Mixed Microbes of Lactobacillus plantarum (Lactobacillus plantarum) HDRS1 and lactobacillus paraceasi (Lactobacillusparacasei) HD1.7 in the step 2.
The inventive method adopts artificial controlled industrialization process fermented pickled Chinese cabbage, and the composition that is added is known, controlled, has therefore avoided Chinese cabbage to be bacterial contamination, the situation of rotting, going bad.The inventive method adopts two zymophyte---Lactobacillus plantarum (Lactobacillus plantarum) HDRS1 and lactobacillus paraceasi (Lactobacillus paracasei) HD1.7, two zymophytes that the inventive method adopted can increase the beneficiating ingredient in the zymotic fluid, strengthen antimicrobial spectrum and fungistatic effect.
The inventive method fermentation time is short, is 15 days; The time of guaranteeing the quality is long, keeps air-tight state freshness-retained 18 months, is exposed to and can guarantees the quality in the room temperature natural environment 7 days.Do not add any anticorrisive agent or chemicals in the method for fermented pickled Chinese cabbage of the present invention, and Lactobacillus plantarum (Lactobacillus plantarum) HDRS1 and lactobacillus paraceasi (Lactobacillus paracasei) HD1.7 are the lactic acid bacterias to the human body beneficial, what therefore, the inventive method fermentation obtained is pure pollution-free food.
Adopt sauerkraut mouthfeel aquatic foods that fermentation process of the present invention produces, crisp, golden yellow color.
Adopt fermentation process of the present invention can effectively reduce content of nitrite in the sauerkraut (＜1mg/kg), and the lactic acid in the zymotic fluid is L-lactic acid absorbed by the body, reduce D-type lactic acid or the accumulation of DL-type lactic acid in blood of human body, avoided urine acidity to increase and the metabolic disorder that causes; And the not perishable fermentation tank of fermenting acidity low (pH is 3.5 ± 0.2), in the cooking process also repeatedly rinsing just can reach pleasant mouthfeel, keep more water soluble vitamin; Particularly low with the salt amount, so even the sauerkraut that edible for a long time the inventive method is prepared does not influence health yet.
Though fermenting acidity is starkly lower than existing technology in the inventive method, fungistatic effect obviously is better than existing worker, and particularly long-term fungistatic effect is remarkable.
Lactobacillus paraceasi (Lactobacillus paracasei) HD1.7 is preserved in Chinese typical culture collection center (CCTCC), preserving number is CCTCC M 205015, and announces in patent " the peptides natural microbial anticorrisive agent produces the preparation method of bacterium and application and anticorrisive agent " (patent No. is 200510009788.3).
Lactobacillus plantarum HDRS1 (Lactobacillus plantarum HDRS1) belongs to lactobacillus (Lactobacillus Beijerinck, 1901), be preserved in Chinese typical culture collection center (CCTCC), the preservation address is a Wuhan University, preservation date is on April 13rd, 2009, and preserving number is CCTCC M209069.
The specific embodiment
Technical solution of the present invention is not limited to the following cited specific embodiment, also comprises any combination between each specific embodiment.
The specific embodiment one: present embodiment industrial fermentation sauerkraut carries out according to the following steps: one, Chinese cabbage is cleaned that to put into the fermentation tank sign indicating number good; Two, sauerkraut Fermentation Engineering bacterium adds according to per 50 tons of Chinese cabbages adding 1000L ratio; Three, add the fermented bean drink dish juice nutrient solution of sauerkraut Fermentation Engineering bacterium, fill with fermentation tank with the salt solution of mass concentration 1.5% then with volume; Four, fermentation: temperature in the fermentation tank is increased to 20 ℃, and keep 20 ℃ temperature to ferment 3 days, carry out circulation in the one time fermentation liquid then, reduce the interior temperature to 18 of fermentation tank ℃ fermentation 7 days again, carry out circulation in the one time fermentation liquid afterwards again, keep the interior temperature of fermentation tank to be 18 ℃ after interior circulation finishes and continue fermentation 5 days, then temperature in the fermentation tank is reduced to 10 ℃, promptly obtain the sauerkraut finished product; Sauerkraut Fermentation Engineering bacterium is the Mixed Microbes of Lactobacillus plantarum (Lactobacillus plantarum) HDRS1 and lactobacillus paraceasi (Lactobacillus paracasei) HD1.7 in the step 2.
Present embodiment stops to ferment after testing, and content of nitrite＜1mg/kg (adopts the content of nitrite in the Griess reagent colorimetric method for determining sauerkraut zymotic fluid in the after fermentation liquid, batch testing result is not for detecting), the content of L-lactic acid is 23.8g/L, zymotic fluid pH is 3.5 ± 0.2, and microorganism concn is 10 except that Lactobacillus plantarum HDRS1 and lactobacillus paraceasi HD1.7
3Cfu/L.
(Lactobacillus paracasei HD1.7 concentration is 10 to the independent bacteriostatic test of lactobacillus paraceasi HD1.7
7Cfu/L), and with pH is that 3.6～3.8 lactic acid is organized in contrast.The bacteriostatic test result is as shown in table 1.
Table 1 Lactobacillus paracasei HD1.7 antimicrobial spectrum
| The bacterium name | Lactic acid (mm) with the identical pH of Paracin1.7 | Anti-Paracin1.7 product antibacterial circle diameter (mm) | Paracin1.7 minimal inhibitory concentration (AU/mL) |
| Proteus vulgaris | ??14.48 | ??29.00 | ??52.4552 |
| Bacillus laterosporus | ??- | ??22.82 | ??62.9463 |
| The bacterium name | Lactic acid (mm) with the identical pH of Paracin1.7 | Anti-Paracin1.7 product antibacterial circle diameter (mm) | Paracin1.7 minimal inhibitory concentration (AU/mL) |
| Bacillus megaterium | ??- | ??22.58 | ??31.4731 |
| Bacillus cereus | ??16.16 | ??36.40 | ??31.4731 |
| Micrococcus luteus | ??- | ??25.96 | ??52.4552 |
| Pseudomonas aeruginosa | ??21.12 | ??41.92 | ??41.9642 |
| Salmonella typhimurium | ??15.00 | ??33.52 | ??31.4731 |
| Bacillus pumilus | ??- | ??26.80 | ??52.4552 |
| The aerogenesis bacillus | ??14.16 | ??29.16 | ??52.4552 |
| Staphylococcus aureus | ??- | ??25.28 | ??41.9642 |
| Bacillus licheniformis | ??14.26 | ??30.44 | ??41.9642 |
| Bacillus thuringiensis | ??- | ??30.78 | ??41.9642 |
| Bacillus subtilis | ??- | ??32.96 | ??62.9463 |
| Escherichia coli | ??16.68 | ??36.44 | ??52.4552 |
| Saccharomycete | ??23.54 | ??41.52 | ??62.9463 |
| Lactobacillus plantarum | ??- | ??30.40 | ??31.4731 |
| Lactobacillus acidophilus | ??- | ??26.86 | ??62.9463 |
| Lactobacillus brevis | ??- | ??28.96 | ??54.4542 |
| Lactococcus lactis | ??- | ??- | ??- |
Annotate: the no fungistatic effect of "-" expression
Lactobacillus paracasei HD1.7 is positioned over 4 ℃, placed 4 months,, the results are shown in Table 2 one month to be the variation of tiring of each sample of cycle detection.
Table 2 shelf-life is to the Lactobacillus paracasei HD1.7 influence of tiring
| Holding time (moon) | (AU/mL) tires | The decline percentage (%) of tiring |
| ??0 | ??123.3162 | |
| ??1 | ??122.3038 | ??0.82 |
| ??2 | ??120.4759 | ??2.30 |
| ??3 | ??119.2697 | ??3.28 |
| ??4 | ??118.1517 | ??4.19 |
Lactobacillus paracasei HD1.7 was through 4 months preservation, and its valence value be slow downward trend, but decline scope is little along with the prolongation of holding time.Tire and only be 76.1563AU/mL but preserve after 12 months Lactobacillus paracasei HD1.7, the decline percentage of tiring reaches 38.24%.
Bacteriocin bacteriostatic activity under slightly acidic condition that Lactobacillus plantarum HDRS1 produces is higher, is that 5.0 o'clock activity are the highest at pH, shows that active pH scope is 5.0～6.0, and at high temperature stable, and 121 ℃ of heating 15min still have bacteriostatic activity.The bacteriocin antimicrobial spectrum that Lactobacillus plantarum HDRS1 bacterial strain produces is wider, Escherichia coli, bacillus subtilis, bacillus cereus, staphylococcus aureus, clostridium perfringen and salmonella typhimurium all there is in various degree bacteriostasis, but, be a kind of bacteriocin of wide spectrum to saccharomycete unrestraint effect.
The bacteriocin that Lactobacillus plantarum HDRS1 produces is insensitive to papain (1mg/mL), but all to trypsase (1mg/mL) and Proteinase K (1mg/mL) sensitivity.
The sauerkraut of present embodiment preparation was exposed to the room temperature natural environment 7 days, removed surface moisture and lost in a large number, caused curling outer no smelly, the corrupt generation of dish leaf exsiccation, and did not have bacterial plaque or colony growth.
The specific embodiment two: the difference of the present embodiment and the specific embodiment one is: the sauerkraut Fermentation Engineering bacterium in the step 2 prepares according to the following steps:
(1) (Lactobacillus plantarum) HDRS1 of the Lactobacillus plantarum on the slant medium and lactobacillus paraceasi (Lactobacillus paracasei) HD1.7 are connect the bacterium fermented bean drink dish juice nutrient solution that to go into 10 volumes be 500mL respectively, under 30 ℃ of conditions, leave standstill and cultivate 24h, make first class inoculum respectively;
(2) with the first class inoculum of Lactobacillus plantarum (Lactobacillus plantarum) HDRS1 and lactobacillus paraceasi (Lactobacillus paracasei) HD1.7, the fermented bean drink dish juice culture medium that all adds 100L in the lump leaves standstill under 30 ℃ of conditions cultivates 24h, makes Fermentation Engineering bacterium second class inoculum;
(3) the fermented bean drink dish juice culture medium that Fermentation Engineering bacterium second class inoculum is joined 1000L leaves standstill under 30 ℃ of conditions and cultivates 48h, makes sauerkraut Fermentation Engineering bacterium.Other step and parameter are identical with embodiment one.
The specific embodiment three: the difference of the present embodiment and the specific embodiment two is: the middle slant medium of sauerkraut Fermentation Engineering bacterium preparation process (1) is the MRS culture medium in the step 2.Other step and parameter are identical with embodiment two.
The specific embodiment four: the difference of the present embodiment and the specific embodiment three is: every 500mL fermented bean drink dish juice nutrient solution access 5～10 ring bacterium in the sauerkraut Fermentation Engineering bacterium preparation process (1) in the step 2.Other step and parameter are identical with embodiment three.
The specific embodiment five: present embodiment and the specific embodiment one, two, three or fours' difference is: the material of the fermentation tank in the step 1 is a stainless steel.Other step and parameter are identical with embodiment one, two, three or four.
The specific embodiment six: present embodiment and the specific embodiment one, two, three or fours' difference is: select the Chinese cabbage of no frostbite, insect pest and non agricultural chemical residuum in the step 1 for use, and remove Chinese cabbage dish root and outer 3 layers of dish leaf.Other step and parameter are identical with embodiment one, two, three or four.
Because the dish leaf of outer surface all is removed, and through cleaning, so the entrained assorted bacterium of Chinese cabbage is very limited.
The specific embodiment seven: the difference of the present embodiment and the specific embodiment six is: can adopt the internal circulation gas-lift type fermentation tank in the step 4 or adopt mechanical agitation to carry out circulation in the zymotic fluid.Other step and parameter are identical with embodiment six.
The specific embodiment eight: present embodiment with the specific embodiment one, two, three, four or seven difference is: fermented bean drink dish juice nutrient solution prepares according to the following steps: 1. 30 kilograms of soya beans are boiled into 500 liters of fermented bean drink; 2. boil into 500 liters of dish juice with 50 kilograms of Chinese cabbages; 3. fermented bean drink is mixed the back with dish juice and add fermented bean drink and the sugar of dish juice gross mass 1% and 0.5% salt, promptly obtain fermented bean drink dish juice nutrient solution.Other step and parameter are identical with embodiment one, two, three, four or seven.
The specific embodiment nine: the difference of the present embodiment and the specific embodiment four is: add proteus vulgaris in fermentation tank, bacillus laterosporus, bacillus megaterium, bacillus cereus, micrococcus luteus, pseudomonas aeruginosa, salmonella typhimurium, bacillus pumilus, the aerogenesis bacillus, staphylococcus aureus, bacillus licheniformis, bacillus thuringiensis, bacillus subtilis, Escherichia coli, saccharomycete, Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus brevis, Lactococcus lactis and clostridium perfringen are together fermented, and connect the bacterium amount and are 10
6Cfu/L.Other step and parameter are identical with embodiment four.
The airtight preservation of sauerkraut that the present embodiment fermentation obtains detected after 18 months:
Sauerkraut mouthfeel aquatic foods, crisp, golden yellow color, surface sterile spot or colony growth.
Lactobacillus paracasei HD1.7 tires and is 118.3625AU/mL in the present embodiment zymotic fluid, and the decline percentage of tiring only is 4.01%, preserves 4 months the also height of tiring than independent use Lactobacillus paracasei HD1.7.
Proteus vulgaris, bacillus laterosporus, bacillus megaterium, bacillus cereus, micrococcus luteus, pseudomonas aeruginosa, salmonella typhimurium, bacillus pumilus, aerogenesis bacillus, staphylococcus aureus, bacillus licheniformis, bacillus thuringiensis, bacillus subtilis, Escherichia coli, saccharomycete, Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus brevis, Lactococcus lactis and clostridium perfringen do not have and detect.
Less salt, green sauerkraut that the present embodiment preparation is described have the freshness date longer than traditional handicraft.
Claims (8)
1. the method for an industrial fermentation sauerkraut is characterized in that the industrial fermentation sauerkraut carries out according to the following steps: one, Chinese cabbage is cleaned that to put into the fermentation tank sign indicating number good; Two, sauerkraut Fermentation Engineering bacterium adds according to per 50 tons of Chinese cabbages adding 1000L ratio; Three, add the fermented bean drink dish juice nutrient solution of sauerkraut Fermentation Engineering bacterium, fill with fermentation tank with the salt solution of mass concentration 1.5% then with volume; Four, fermentation: temperature in the fermentation tank is increased to 20 ℃, and keep 20 ℃ temperature to ferment 3 days, carry out circulation in the one time fermentation liquid then, reduce the interior temperature to 18 of fermentation tank ℃ fermentation 7 days again, carry out circulation in the one time fermentation liquid afterwards again, keep the interior temperature of fermentation tank to be 18 ℃ after interior circulation finishes and continue fermentation 5 days, then temperature in the fermentation tank is reduced to 10 ℃, promptly obtain the sauerkraut finished product; Sauerkraut Fermentation Engineering bacterium is the Mixed Microbes of Lactobacillus plantarum (Lactobacillus plantarum) HDRS1 and lactobacillus paraceasi (Lactobacillus paracasei) HD1.7 in the step 2.
2. the method for a kind of industrial fermentation sauerkraut according to claim 1 is characterized in that the sauerkraut Fermentation Engineering bacterium in the step 2 prepares according to the following steps:
(1) (Lactobacillus plantarum) HDRS1 of the Lactobacillus plantarum on the slant medium and lactobacillus paraceasi (Lactobacillus paracasei) HD1.7 are connect the bacterium fermented bean drink dish juice nutrient solution that to go into 10 volumes be 500mL respectively, under 30 ℃ of conditions, leave standstill and cultivate 24h, make first class inoculum respectively;
(2) with the first class inoculum of Lactobacillus plantarum (Lactobacillus plantarum) HDRS1 and lactobacillus paraceasi (Lactobacillus paracasei) HD1.7, the fermented bean drink dish juice culture medium that all adds 100L in the lump leaves standstill under 30 ℃ of conditions cultivates 24h, makes Fermentation Engineering bacterium second class inoculum;
(3) the fermented bean drink dish juice culture medium that Fermentation Engineering bacterium second class inoculum is joined 1000L leaves standstill under 30 ℃ of conditions and cultivates 48h, makes sauerkraut Fermentation Engineering bacterium.
3. the method for a kind of industrial fermentation sauerkraut according to claim 2 is characterized in that the middle slant medium of sauerkraut Fermentation Engineering bacterium preparation process (1) is the MRS culture medium in the step 2.
4. the method for a kind of industrial fermentation sauerkraut according to claim 3 is characterized in that in the step 2 that every 500mL fermented bean drink dish juice nutrient solution inserts 5～10 ring bacterium in the sauerkraut Fermentation Engineering bacterium preparation process (1).
5. according to the method for claim 1,2,3 or 4 described a kind of industrial fermentation sauerkrauts, the material that it is characterized in that the fermentation tank in the step 1 is a stainless steel.
6. according to the method for claim 1,2,3 or 4 described a kind of industrial fermentation sauerkrauts, it is characterized in that selecting for use in the step 1 Chinese cabbage of no frostbite, insect pest and non agricultural chemical residuum, and remove Chinese cabbage dish root and outer 3 layers of dish leaf.
7. the method for a kind of industrial fermentation sauerkraut according to claim 6 is characterized in that can adopting in the step 4 internal circulation gas-lift type fermentation tank or adopts mechanical agitation to carry out circulation in the zymotic fluid.
8. according to the method for claim 1,2,3,4 or 7 described a kind of industrial fermentation sauerkrauts, it is characterized in that fermented bean drink dish juice nutrient solution prepares according to the following steps: 1. 30 kilograms of soya beans are boiled into 500 liters of fermented bean drink; 2. boil into 500 liters of dish juice with 50 kilograms of Chinese cabbages; 3. fermented bean drink is mixed the back with dish juice and add fermented bean drink and the sugar of dish juice gross mass 1% and 0.5% salt, promptly obtain fermented bean drink dish juice nutrient solution.
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| CN101961048A (en) * | 2010-09-29 | 2011-02-02 | 黑龙江大学 | Compound sauerkraut starter and production method thereof and method for processing sauerkraut |
| CN102835637A (en) * | 2012-09-10 | 2012-12-26 | 黑龙江翠花集团有限公司 | Pickled Chinese cabbage processing production method |
| CN102894320A (en) * | 2012-11-09 | 2013-01-30 | 黑龙江省轻工科学研究院 | Preparation method of compound lactobacillus-fermented sauerkraut |
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| CN103519315B (en) * | 2013-10-23 | 2015-05-20 | 西华大学 | Vegetable fermentation liquid and preparation method and application thereof |
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| CN104694444A (en) * | 2015-04-01 | 2015-06-10 | 黑龙江大学 | Lactobacillus casei for direct vat pickled Chinese cabbage fermentation and fluid nutrient medium thereof |
| CN105907672A (en) * | 2016-06-07 | 2016-08-31 | 广西多得乐生物科技有限公司 | Gamma-aminobutyric acid strain, screening method thereof and method for preparing pickled Chinese cabbage with same |
| CN106520727A (en) * | 2016-11-08 | 2017-03-22 | 蔡河齐 | Method for producing beta-mannase by adopting lactic acid bacteria cultured by taking konjaku flour as carbon source |
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