CN102210422B - Preparation technology of pickle composite leaven and application method thereof - Google Patents

Preparation technology of pickle composite leaven and application method thereof Download PDF

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Publication number
CN102210422B
CN102210422B CN2011100763038A CN201110076303A CN102210422B CN 102210422 B CN102210422 B CN 102210422B CN 2011100763038 A CN2011100763038 A CN 2011100763038A CN 201110076303 A CN201110076303 A CN 201110076303A CN 102210422 B CN102210422 B CN 102210422B
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pickle
pickles
fermentation
lactic acid
agent
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CN2011100763038A
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Chinese (zh)
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CN102210422A (en
Inventor
张其圣
陈功
余文华
刘竹
李恒
张颖
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四川省食品发酵工业研究设计院
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    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention relates to a preparation technology of composite leaven for processing pickle and an application method thereof, belonging to the field of food processing technology. The pickle composite leaven provided by the invention consists of a lactic acid bacteria agent bag and a pickle fermentation adjuvant bag. Method for preparing a lactic acid bacteria agent comprises the steps of multiplication culture, centrifugal separation, addition of protective agent, drying and the like; and a pickle fermentation adjuvant is prepared by the following steps: inoculating pickle to be fermented with the lactic acid bacteria agent; mixing the pickle brine after the fermentation and the pickle juice squeezed from the pickle, and filtering; and blending to obtain the pickle fermentation adjuvant. The lactic acid bacteria agent and the pickle fermentation adjuvant are subjected to vacuum packing in a mass ratio of 1:(100-1,000) respectively to obtain the pickle composite leaven (containing a lactic acid bacteria agent bag and a pickle fermentation adjuvant bag); the pickle composite leaven is dissolved with water of which the amount is 3-10 times (m/m) that of the pickle composite leaven; fresh vegetables are added in a vegetable/water ratio of (1:1)-(1:5) (m/m); and the pickle composite leaven, water and vegetable are placed in a pickle jar for fermentation for 1-2 days to obtain edible pickle. The leaven can greatly improve the flavor of the pickle product as well as the fermentation speed, has the advantage of fast pickle fermentation and is very convenient to use.

Description

A kind of pickles composite ferment preparation method
Technical field:
The present invention relates to a kind of pickles composite ferment preparation method, belong to food processing technology field.
Background technology:
Pickles are the traditional biological food of producing with the leading fermentation of microorganism lactic acid bacteria, are rich in take lactic acid bacteria as main functional flora, so pickle flavor is graceful, nutritious, not only can have satisfied different taste, but also can improve a poor appetite, help digest, promotion health.But because traditional pickle production great majority adopt natural fermentating process, the production cycle is long, and unstable product quality, and the edible security of impact have limited the production and consumption of pickles.At present domestic had report to adopt the artificial fermentation to replace the research of spontaneous fermentation, patent of invention " technology of preparing of direct use agent with high activity for producing picled vegetables " (CN101002580) discloses a kind of technology of preparing of direct use agent with high activity for producing picled vegetables, namely adopt 4 strain bacterial strains to be prepared into respectively the bacterium powder, through the composite pickles direct putting type microbial inoculum that obtains, can shorten the pickle fermentation cycle, be convenient to large-scale production; The bacterium powder that the method makes, its activity is high, and after fermentation, flavor components is better, but operation is comparatively loaded down with trivial details, and the batching recipe-imposed that the local flavor of making pickles is subject to pickles is larger.Patent of invention " a kind of leavening of making pickles and preparation method thereof " (CN101218964) discloses a kind of method that adopts spray-drying to prepare the pickle fermentation agent, namely adopt 2 kinds of lactic acid bacterias to adopt spray-drying to make the bacterium powder, through the composite leavening that obtains making pickles, with its with cold dissolved in boiled water after, add salt, white granulated sugar, peptone and spice to make pickles water, add fresh vegetables fermentation 18-24h, can obtain pickles; The method adopts drying process with atomizing, bacterium powder activity relatively low (being that large usage quantity just can reach the purpose of Rapid Fermentation), the pickles water initial flavor material that pickle fermentation is used comparatively single fragrance components such as (need to through just being dissolved in pickles water after a while) spices, initial nutritional labeling is not enough, and the pickle flavor of fermentation 18-24h gained is also just relatively relatively poor.Patent of invention " method for quick prodn. of mother-liquor for pickled vegetables " (CN1947572) breaks into pasty state with radish, after dilution, adds a small amount of mother liquor and salt, rapidly a large amount of high-quality pickles mother liquor of output; The method is simpler and easy, but the pickles mother liquor local flavor that makes is comparatively single, and in mother liquor, outstanding absurd creature is more, is not easy to storing.Patent of invention " a kind of preparation method of local flavor pickled vegetable juice " (CN101077168) has been reported lactic acid bacteria and saccharomycete are cultivated respectively and has been made nutrient solution, with salt, white granulated sugar, ginger, Chinese prickly ash etc. boil, the cooling ingredients solution that makes, fresh vegetables is cleaned cutting, added nutrient solution and ingredients solution wherein, as for the uniform temperature bottom fermentation, make pickles, pickles are squeezed the juice, can be obtained pickle juice after Vacuum Concentration; The pickle juice better flavor that the method makes, but after Vacuum Concentration, because it contains higher salinity, lactic acid bacteria can not long-term surviving, do not reach the purpose of Rapid Fermentation, while the method will only have been taken the juice after the pickles squeezing, and not use pickles bittern, also cause more waste, the method adopts the Vacuum Concentration pickle juice in addition, not only power consumption, and to concentrator require highly, misoperation very easily causes the corrosion of equipment.
This patent is on the early-stage Study basis, overcome the deficiencies in the prior art, Lactobacillus plantarum is prepared into agent of lactic acid bacteria, then use agent of lactic acid bacteria and prepare the pickle fermentation auxiliary agent, with agent of lactic acid bacteria and the vacuum packaging respectively according to a certain percentage of pickle fermentation auxiliary agent, namely prepare the pickles composite ferment.To add fresh vegetables fermentation 1-2d can obtain pickles after pickles composite fermentation dilution agent.The pickles composite ferment that the method makes is rich in the precursor substance that biodiasmin, lactobacillus-fermented precursor substance and pickle flavor form, fermentation capable of fast starting, form distinctive pickle flavor, greatly shorten the cycle of pickle fermentation, the pickle flavor that makes is good, mouthfeel is good.
Summary of the invention:
The present invention relates to a kind of pickles composite ferment preparation method, realize by following steps:
A prepares agent of lactic acid bacteria
Buy Lactobacillus plantarum SICC1.11 from Sichuan Province microbial resources platform DSMZ, after activation, in access MRS culture medium, can obtain agent of lactic acid bacteria after propagation cultivation, centrifugation, interpolation protective agent and freeze drying;
B prepares the pickle fermentation auxiliary agent
With fresh vegetables clean, after cutting, by dish water than 1: 1-1: 5 (m/m) join in 6% salt solution, by the inoculum concentration inoculating lactic acid microbial inoculum of 0.1 ‰-1 ‰ (m/m), bubble stain fermentation 3d-10d takes out pickles, remaining pickled vegetable fermentation liquor is pickles bittern, after the pickles squeezing of taking out, obtain pickle juice, after being mixed with pickle juice, filters in pickles bittern, add the salt of 10%-30% (m/m) and the glucose of 0-2% (m/m), get final product to get the pickle fermentation auxiliary agent;
C prepares the pickles composite ferment
The pickles composite ferment is made of vacuum-packed agent of lactic acid bacteria and pickle fermentation auxiliary agent, the mass ratio 1: 100~1: 10000 of material in agent of lactic acid bacteria bag and pickle fermentation auxiliary agent bag;
D pickles composite ferment application process
With the 3-10 water-soluble solution pickles composite ferment of (m/m) doubly, by dish water than 1: 1-1: 5 (m/m) add fresh vegetables, are placed in the pickle jar 1-2d that ferments and get final product to get pickles.
Product of the present invention is easy to preparation, and preparation technology is easier than traditional zymotic agent product;
The present invention is easy to use, after pickles composite fermentation dilution agent, directly adds the vegetables after cutting is cleaned to get final product, and uses more aspect;
Pickles composite ferment product of the present invention, its agent of lactic acid bacteria bag is rich in biodiasmin, pickle fermentation auxiliary agent bag is rich in the required precursor substance of lactobacillus-fermented and the pickle flavor composition forms required precursor substance, this product can not only shorten fermentation period, and form fast all kinds of flavor components of pickles, greatly shorten the pickle fermentation later stage, promote pickle flavor.
The specific embodiment:
Example 1:
With Lactobacillus plantarum SICC1.11, after activation, in access MRS culture medium, can obtain agent of lactic acid bacteria after propagation cultivation, centrifugation, interpolation protective agent and freeze drying, extracting lactic acid microbial inoculum 1g, vacuum packaging namely obtains the agent of lactic acid bacteria bag; Take fresh vegetables 500g, the salt solution that adds 1500mL 6% (m/m) adds agent of lactic acid bacteria 1g simultaneously, mixing after fermentation 5d, take out pickles, obtain pickles bittern 1500mL, the pickles squeezing of taking out is obtained pickle juice 350mL, pickles bittern is obtained 1800g liquid with filtering after pickle juice mixes, namely obtain the pickle fermentation auxiliary agent add 300g salt, 18g glucose mixing in liquid after, take 500g pickle fermentation auxiliary agent, carry out vacuum packaging, namely obtain pickle fermentation auxiliary agent bag; Vacuum-packed agent of lactic acid bacteria and pickle fermentation auxiliary agent are the pickles composite ferment, water dilution pickles composite ferment with 10 times adds the vegetables after 1.5kg cleans cutting, and mixing is placed on room temperature bottom fermentation 2d, can obtain pickles, this pickle flavor is graceful, nutritious.
Example 2:
With Lactobacillus plantarum SICC1.11, after activation, in access MRS culture medium, can obtain agent of lactic acid bacteria after propagation cultivation, centrifugation, interpolation protective agent and freeze drying, extracting lactic acid microbial inoculum 2g, vacuum packaging namely obtains the agent of lactic acid bacteria bag; Take fresh vegetables 300g, the salt solution that adds 1000mL 6% (m/m), add simultaneously agent of lactic acid bacteria 0.2g, mixing after fermentation 7d, take out pickles, obtain pickles bittern 1000mL, the pickles squeezing of taking out is obtained pickle juice 260mL, pickles bittern is obtained 1200g liquid with filtering after pickle juice mixes, namely obtain the pickle fermentation auxiliary agent add 350g salt, 20g glucose mixing in liquid after, take 200g pickle fermentation auxiliary agent, carry out vacuum packaging, namely obtain pickle fermentation auxiliary agent bag; Vacuum-packed agent of lactic acid bacteria and pickle fermentation auxiliary agent are pickles composite ferment (namely containing agent of lactic acid bacteria bag and pickle fermentation auxiliary agent bag), water dilution pickles composite ferment with 10 times, add the vegetables after 600g cleans cutting, mixing is placed on room temperature bottom fermentation 1d, can obtain pickles.
Example 3:
With Lactobacillus plantarum SICC1.11, after activation, in access MRS culture medium, can obtain agent of lactic acid bacteria after propagation cultivation, centrifugation, interpolation protective agent and freeze drying, extracting lactic acid microbial inoculum 0.1g, vacuum packaging namely obtains the agent of lactic acid bacteria bag; Take fresh vegetables 1000g, the salt solution that adds 4000mL 6% (m/m), add simultaneously agent of lactic acid bacteria 0.5g, mixing after fermentation 3d, take out pickles, obtain pickles bittern 4000mL, the pickles squeezing of taking out is obtained pickle juice 860mL, pickles bittern is obtained 4800g liquid with filtering after pickle juice mixes, namely obtain the pickle fermentation auxiliary agent add 640g salt, 10g glucose mixing in liquid after, take 1000g pickle fermentation auxiliary agent, carry out vacuum packaging, namely obtain pickle fermentation auxiliary agent bag; Vacuum-packed agent of lactic acid bacteria and pickle fermentation auxiliary agent are pickles composite ferment (namely containing agent of lactic acid bacteria bag and pickle fermentation auxiliary agent bag), water dilution pickles composite ferment with 5 times, add the vegetables after 2kg cleans cutting, mixing is placed on room temperature bottom fermentation 1d, can obtain pickles.

Claims (2)

1. pickles composite ferment preparation method is characterized in that by step realizes to foretell:
A prepares agent of lactic acid bacteria
Lactobacillus plantarum is accessed in the MRS culture medium, can obtain agent of lactic acid bacteria after propagation cultivation, centrifugation, interpolation protective agent and freeze drying;
B prepares the pickle fermentation auxiliary agent
With fresh vegetables clean, after cutting, by dish water than 1: 1-1: 5 (m/m) join in the salt solution of 6% (m/m), inoculum concentration inoculating lactic acid microbial inoculum by 0.1 ‰-1 ‰ (m/m), bubble stain fermentation 3d-10d, take out pickles, remaining pickled vegetable fermentation liquor is pickles bittern, after the pickles squeezing of taking out, obtain pickle juice, after being mixed with pickle juice, filters in pickles bittern, add the salt of 10%-30% (m/m) and the glucose of 0-2% (m/m), get final product to get the pickle fermentation auxiliary agent;
C prepares the pickles composite ferment
The pickles composite ferment is made of vacuum-packed agent of lactic acid bacteria and pickle fermentation auxiliary agent, the agent of lactic acid bacteria bag and and pickle fermentation auxiliary agent bag in the mass ratio of material be 1: 100-1: 10000.
2. pickles composite ferment preparation method according to claim 1, it is characterized in that: Lactobacillus plantarum is SICC1.11.
CN2011100763038A 2011-03-29 2011-03-29 Preparation technology of pickle composite leaven and application method thereof CN102210422B (en)

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CN102823832B (en) * 2011-06-15 2014-02-05 天津市利民调料有限公司 Method for producing pickled vegetable by inoculated fermentation of Tianjin preserved vegetable soup
CN102389094B (en) * 2011-11-23 2013-08-07 四川高福记生物科技有限公司 Seasoning of instant pickled vegetable
CN102860481A (en) * 2012-09-04 2013-01-09 陈其钢 Technological process for industrialized production of Xinjiang-style lactobacillus fermented pickles
CN103892225B (en) * 2014-03-19 2015-07-29 焦云鹏 Local flavor pickled vegetable fast method for preparing
CN104187518B (en) * 2014-09-05 2016-03-30 四川东坡中国泡菜产业技术研究院 The female water dry powder of a kind of pickles
CN104498414A (en) * 2015-01-19 2015-04-08 四川农业大学 Lactobacillus propagation solution preparation method and inoculant preparation method in industrial salted vegetable production
CN104664300A (en) * 2015-03-27 2015-06-03 四川东坡中国泡菜产业技术研究院 Pickle fermentation promoter and preparation method thereof
CN104921036A (en) * 2015-06-30 2015-09-23 浙江工商大学 Method for curing pickles with live lactic acid bacteria
CN105285815B (en) * 2015-08-21 2019-02-19 四川省食品发酵工业研究设计院 The stage fermentation controlling method of pickles
CN105558892A (en) * 2015-12-23 2016-05-11 黄山市屯溪区徽记水产品加工厂 Fermented flavor fish processing method
CN105767938A (en) * 2016-03-09 2016-07-20 大连工业大学 Continuous rapid stinky mandarin fish fermentation method based on lactic acid bacteria
CN107259453A (en) * 2017-07-14 2017-10-20 安吉梁山宝菜食品有限公司 A kind of pickles and preparation method

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