CN102488166A - Sichuan pickled vegetable leafy vegetables fermentation compound fungus-agent and its preparing method - Google Patents
Sichuan pickled vegetable leafy vegetables fermentation compound fungus-agent and its preparing method Download PDFInfo
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Abstract
The invention discloses a Sichuan pickled vegetable leafy vegetables fermentation compound fungus-agent and its preparing method, the microbe fungus-agent comprises bacterium powder 2 and bacterium powder 3. The preparation method comprises the following steps: 1) bacterium powder 2 preparation, 10L of Leuconostoc mesenteroide CGMCC 1.20 bacterial strain nutrient solution with logarithm proliferation is introduced in a fermentation tank with volume of 1000 L for culture; 2) bacterium powder 3 preparation, 5L of logarithm proliferation Lactobacillus plantarum CICC 6067 nutrient solution, 5L of lactobacillus brevis CICC 6042 nutrient solution and Pediococcus acidilactici CGMCC 1.4 nutrient solution are respectively introduced in the fermentation tank with volume of 1000 L for co-culture; mixing the bacterium powder 2 and the bacterium powder 3 according to ratio of 1:1(weight), vacuum packaging to obtain the Sichuan pickled vegetable stem tuber vegetable fermentation compound fungus-agent. The fermentation time can be shortened, the uniform quality of the fermented pickled vegetable can be ensured, the influence of natural environment on fermentation can be eliminated, and traditional pickled vegetable local flavor can be reproduced, compared with the traditional Sichuan pickled vegetable, the fermented Sichuan pickled vegetable has no obvious difference on local flavor.
Description
Technical field
The present invention relates to compoiste fermented microbial inoculum of a kind of Pickles, Sichuan Style leaf vegetables and preparation method thereof.
Background technology
It is raw material with various fresh vegetables that pickles are one type, in low salting liquid, and a kind of vegetable food that forms through lactobacillus-fermented.Sichuan is one of main product ground of China's pickles.Pickles, Sichuan Style is long with bright pure, the tender and crisp fragrance of acid, aftertaste, separate greasy appetizing and be celebrated.It not only can be used as goes with rice or bread ediblely, and make must indispensable seasoning dish for Sichuan cuisine especially, is described as " bone of Sichuan cuisine ".
" world's pickles are seen China, and Chinese pickle is seen Sichuan ".Pickles, Sichuan Style is the typical case representative of China's pickles, and its manufacturing history can be traced back to the merchant's period in week before 3000 the earliest, have the pickled vegetable making history of literature record can trace back to more than 1500 year before in the Important Arts for the People's Welfare " Pickles, Sichuan Style is made and specially stated ".In recent years, Along with people's improves the understanding of lactic acid bacteria biological function and health care, and pickles receive whole world consumer's welcome day by day.At home, no matter be the dry partially north or moist south, for this long shelf-life of pickles, special taste, be regardless of season, non-region-by-region, be regardless of crowd's the food of doting on, the market space is very big, has very big excavation potential.Yet; From Pickles, Sichuan Style manufacturing enterprise: over past ten years; Although, basically also maintain the spontaneous fermentation stage for the infusion class pickle production enterprise that with the fermentation is the master being that main bubble has steeped type pickle production enterprises implement outside the industrialization to a certain degree with salted.Though the Pickles, Sichuan Style of this technology fermentation is enjoyed great prestige at home and abroad,, the problem of existence and coming crisis in Western sociology require to improve along with development of science and technology and people consume and highlight day by day.
In the traditional zymotic Product industrialization was produced, most important production link was inoculated exactly and is fermented.Therefore, concerning Sichuan brewed-type pickles will be realized modernization, standardized production, fermenting agent was crucial, was the soul place of keeping Sichuan brewed-type pickles characteristic local flavor.For this reason, Chinese scholars has been carried out some basic research in order to develop the pickle fermentation microbial inoculum to the pickle fermentation process.Pederson and Albury took the lead in the pure tungus inoculation fermentation technique is applied in 1961 research of pickles.Subsequently, Caldwell Bio-ermentation Canada inc obtained the patented technology of composite bacteria inoculation fermentation vegetables in 1998.Petaja etc. have reported that in 2000 fermented pickled Chinese cabbage is stronger than the ability of producing acid with lactobacillus or spontaneous fermentation with the micrococcus inoculation, but drop to 3.5 when following when pH value, and saccharomycete just begins to grow, so should adopt lactobacillus or fermented by mixed bacterium.Children Lee of Chengdu Inst of Flavourings skin of bamboos etc. were isolated Lactobacillus casei and Lactobacillus brevis in 1996, and had applied for patent.Jiang should be that these 3 kinds of bacterium of Lactobacillus plantarum, lactobacillus fermenti and Leuconostoc mesenteroides are best with 3: 1: 1 mixed with the pure inoculation of realizing to the production pickles.And Luo Yunbo thinks that the mixed proportion of above 3 kinds of bacterium should be 5: 3: 2 the bests.Sun Lijun etc. have studied the influence of pure inoculation Lactobacillus plantarum to the pickle flavor quality.SICHUAN GAOFUJI FOOD Co., LTD. has developed the agent of a pickles special lactobacillus, and has dropped into production, has obtained effect preferably.These researchs are laid a good foundation for exploitation Sichuan brewed-type pickle fermentation microbial inoculum.But because thalline is single or the vegetable raw-material specific aim is not strong, the pickles of fermentation are compared with traditional Pickles, Sichuan Style local flavor and are had certain difference, thereby in application, receive certain limitation owing to above fermenting agent.
Summary of the invention
Technical problem to be solved by this invention is that the deficiency that is directed against prior art provides a kind of Pickles, Sichuan Style fermentation direct putting type complex micro organism fungicide and preparation method thereof.
The preparation method of the compoiste fermented microbial inoculum of Pickles, Sichuan Style leaf vegetables, this microbial bacterial agent comprise bacterium powder 2 and bacterium powder 3, and its preparation method is:
Make bacterium powder 2: the Leuconostoc mesenteroides CGMCC 1.20 strain cultured solution 10L in logarithmic growth mid-term are linked in the 1000L fermentation tank cultivate; Condition of culture: 1% whey powder, 1.83% corn steep liquor; 2.35% corn flour saccharification liquid, 1% peptone, 0.058% magnesium sulfate, 0.025% manganese sulfate, 0.20% sodium acetate, 0.20% dipotassium hydrogen phosphate, behind 27 ℃ of initial pH5.8 fermentation temperatures, the fermentation 48h in the nutrient solution cell density can reach 1.73～2.15 * 10
9CFU/mL; Zymotic fluid filters through 100 order filters; In filtrating, add the porous-starch of filtrating weight 15%, the maltodextrin and heavy 0.1% polyvinyl pyrrolidone of filtrating of filtrating weight 10%; After spray-dried; Add filtrating weight 4% tricalcium phosphate and do filler, colony counting method detects the bacterium number, obtains viable count and is about 10
10～10
11The Leuconostoc mesenteroides XF03 bacteria powder of CFU/g;
Make bacterium powder 3: each 5L of nutrient solution of the logarithmic growth Lactobacillus plantarum CICC 6067 in mid-term, Lactobacillus brevis CICC 6042 and Pediococcus acidilactici CGMCC 1.4 is linked in the fermentation tank of 1000L cultivates altogether respectively; Condition of culture: the whey powder of 1% (w/v), 1.83% corn steep liquor; The saccharification liquid of corn flour 2.35%, 1% peptone, 0.058% magnesium sulfate, 0.025% manganese sulfate, 0.20% sodium acetate, 0.20% dipotassium hydrogen phosphate; Behind 27 ℃ of initial pH5.8 fermentation temperatures, the fermentation time 48h, cell density maintains 1.85～2.33 * 10 in the nutrient solution
10CFU/mL.Wherein, Lactobacillus plantarum CICC 6067 is 7.21～8.53 * 10
9CFU/mL, Lactobacillus brevis CICC 6042 is 6.35～8.56 * 10
9CFU/mL and Pediococcus acidilactici CGMCC 1.4 are 4.94～6.87 * 10
9CFU/mL; Zymotic fluid filters through 100 order filters; In filtrating, add the porous-starch of filtrating weight 15%, the maltodextrin and heavy 0.1% polyvinyl pyrrolidone of filtrating of filtrating weight 10%; After spray-dried; Add filtrating weight 4% tricalcium phosphate and do filler, colony counting method detects the bacterium number, and Lactobacillus plantarum CICC 6067 is 6.31～7.83 * 10 in the bacterium powder
10CFU/g, Lactobacillus brevis CICC 6042 is 6.24～7.62 * 10
10CFU/g and Pediococcus acidilactici CGMCC 1.4 are 5.27～6.48 * 10
10CFU/g;
Above-mentioned bacterium powder 2 is mixed according to 1: 1 (weight) with bacterium powder 3, and promptly become the compoiste fermented microbial inoculum of Pickles, Sichuan Style tuberous vegetable through vacuum packaging.
Not only can shorten fermentation time, guarantee fermentation pickled vegetable quality homogeneous, eliminate the influence of natural environment to fermentation, and can reproduce traditional pickle flavor, the Pickles, Sichuan Style of fermentation is compared with traditional Pickles, Sichuan Style does not have tangible local flavor difference.Therefore can be used as the leavening of Pickles, Sichuan Style leaf vegetables, solve Pickles, Sichuan Style and produce the microbial inoculum shortage at present, realize the controlled and standardized work of production of commercial production Pickles, Sichuan Style.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is elaborated.
Embodiment 1
The invention provides compoiste fermented microbial inoculum of a kind of Pickles, Sichuan Style leaf vegetables and preparation method thereof.This microbial bacterial agent comprises bacterium powder 2 and bacterium powder 3, and its preparation method is:
Make bacterium powder 2: with logarithmic growth Leuconostoc mesenteroides CGMCC 1.20 bacterial strains (the Leuconostoc mesenteroides CGMCC 1.20 in mid-term; Purchase is from Chinese common micro-organisms culture presevation administrative center) nutrient solution 10L is linked in the 1000L fermentation tank and cultivates; Condition of culture: 1% whey powder, 1.83% corn steep liquor; 2.35% corn flour saccharification liquid, 1% peptone, 0.058% magnesium sulfate, 0.025% manganese sulfate, 0.20% sodium acetate, 0.20% dipotassium hydrogen phosphate, behind 27 ℃ of initial pH5.8 fermentation temperatures, the fermentation 48h in the nutrient solution cell density can reach 1.73～2.15 * 10
9CFU/mL.Zymotic fluid filters through 100 order filters; In filtrating, add the porous-starch of filtrating weight 15%, the maltodextrin and heavy 0.1% polyvinyl pyrrolidone (PVP) of filtrating of filtrating weight 10%; After spray-dried; Add filtrating weight 4% tricalcium phosphate and do filler, colony counting method detects the bacterium number, obtains viable count and is about 10
10～10
11The Leuconostoc mesenteroides XF03 bacteria powder of CFU/g.
Make bacterium powder 3: respectively with logarithmic growth Lactobacillus plantarum CICC 6067 (the Lactobacillus plantarumCICC 6067 in mid-term; Purchase is from Chinese industrial microorganism fungus kind preservation administrative center), Lactobacillus brevis CICC 6042 (Lactobacillus brevis CICC 6042; Purchase is from Chinese industrial microorganism fungus kind preservation administrative center) and Pediococcus acidilactici CGMCC 1.4 (Pediococcus acidilactici CGMCC 1.4; Purchase is from Chinese common micro-organisms culture presevation administrative center) each 5L of nutrient solution be linked in the fermentation tank of 1000L and cultivate altogether; Condition of culture: the whey powder of 1% (w/v), 1.83% corn steep liquor; The saccharification liquid of corn flour 2.35%, 1% peptone, 0.058% magnesium sulfate, 0.025% manganese sulfate, 0.20% sodium acetate, 0.20% dipotassium hydrogen phosphate; Behind 27 ℃ of initial pH5.8 fermentation temperatures, the fermentation time 48h, cell density maintains 1.85～2.33 * 10 in the nutrient solution
10CFU/mL.Wherein, Lactobacillus plantarum CICC 6067 is 7.21～8.53 * 10
9CFU/mL, Lactobacillus brevis CICC 6042 is 6.35～8.56 * 10
9CFU/mL and Pediococcus acidilactici CGMCC 1.4 are 4.94～6.87 * 10
9CFU/mL.Zymotic fluid filters through 100 order filters; In filtrating, add the porous-starch of filtrating weight 15%, the maltodextrin and heavy 0.1% polyvinyl pyrrolidone (PVP) of filtrating of filtrating weight 10%; After spray-dried; Add filtrating weight 4% tricalcium phosphate and do filler, colony counting method detects the bacterium number, and Lactobacillus plantarum CICC 6067 is 6.31～7.83 * 10 in the bacterium powder
10CFU/g, Lactobacillus brevis CICC 6042 is 6.24～7.62 * 10
10CFU/g and Pediococcus acidilactici CGMCC 1.4 are 5.27～6.48 * 10
10CFU/g.
Above-mentioned bacterium powder 2 is mixed according to 1: 1 (weight ratio) with bacterium powder 3, and promptly become the compoiste fermented microbial inoculum of Pickles, Sichuan Style leaf vegetables through vacuum packaging.
During use, Leuconostoc mesenteroides CGMCC 1.20, Lactobacillus plantarum CICC 6067, Lactobacillus brevis CICC 6042 and Pediococcus acidilactici CGMCC 1.4 reach 10 respectively in the initial liquid of fermentation when the compoiste fermented microbial inoculum of Pickles, Sichuan Style leaf vegetables is added into
6During CFU/mL; Make Pickles, Sichuan Style by traditional leaf vegetables fermented vegetable technology; Not only can shorten fermentation time, guarantee fermentation pickled vegetable quality homogeneous, eliminate the influence of natural environment fermentation; And can reproduce traditional pickle flavor, the Pickles, Sichuan Style of fermentation is compared with traditional Pickles, Sichuan Style does not have tangible local flavor difference.Therefore can be used as the leavening of Pickles, Sichuan Style leaf vegetables, solve Pickles, Sichuan Style and produce the microbial inoculum shortage at present, realize the controlled and standardized work of production of commercial production Pickles, Sichuan Style.
Embodiment 2
20-40 is restrained Pickles, Sichuan Style leaf vegetables class fermented vegetable composite bacteria agent capable to be dissolved in the 100ml running water; Dissolve to add after 20 minutes and fill in the pickles pond of 2000kg running water; Stir; Add 1000 kilograms of clean bright green vegetables, 2 kilograms of clean garlics, 2 kilograms of clean gingers and 0.5 kilogram of Chinese prickly ash behind the adjustment brine concentration 5-7.00%, the quality that fermentation bubble green vegetables are detected in the pond is opened in envelope pond natural temperature fermentation 25-45 days.Production shows: the bubble green vegetables bright yellow color of employing Pickles, Sichuan Style leaf vegetables class fermented vegetable compound bacteria fermentation, glossy, and acid is aromatic strongly fragrant, the pure nature of fermentation fragrance; Fermentation green vegetables residual sugar is less than 0.15%, and total acidity (with the lactic acid note) is 0.8-1.2%, and amino-acid nitrogen is greater than 0.30%; Product yield 65-70%; Content of nitrite is less than 5.50mg/kg, and lactic acid bacteria content is higher than traditional mode of production 50%-60% in the fermented product, is about 10
8CFU/mL.Fermentation bubble green vegetables each item index is superior to traditional mode of production, satisfies the following process demand, reaches the requirement of national kimchi products quality standard.
Should be understood that, concerning those of ordinary skills, can improve or conversion, and all these improvement and conversion all should belong to the protection domain of accompanying claims of the present invention according to above-mentioned explanation.
Claims (2)
1. the preparation method of the compoiste fermented microbial inoculum of Pickles, Sichuan Style leaf vegetables is characterized in that, this microbial bacterial agent comprises bacterium powder 2 and bacterium powder 3, and its preparation method is:
Make bacterium powder 2: the Leuconostoc mesenteroides CGMCC 1.20 strain cultured solution 10L in logarithmic growth mid-term are linked in the 1000L fermentation tank cultivate; Condition of culture: 1% whey powder, 1.83% corn steep liquor; 2.35% corn flour saccharification liquid, 1% peptone, 0.058% magnesium sulfate, 0.025% manganese sulfate, 0.20% sodium acetate, 0.20% dipotassium hydrogen phosphate, behind 27 ℃ of initial pH5.8 fermentation temperatures, the fermentation 48h in the nutrient solution cell density can reach 1.73～2.15 * 10
9CFU/mL; Zymotic fluid filters through 100 order filters; In filtrating, add the porous-starch of filtrating weight 15%, the maltodextrin and heavy 0.1% polyvinyl pyrrolidone of filtrating of filtrating weight 10%; After spray-dried; Add filtrating weight 4% tricalcium phosphate and do filler, colony counting method detects the bacterium number, obtains viable count and is about 10
10～10
11The Leuconostoc mesenteroides XF03 bacteria powder of CFU/g;
Make bacterium powder 3: each 5L of nutrient solution of the logarithmic growth Lactobacillus plantarum CICC 6067 in mid-term, Lactobacillus brevis CICC 6042 and Pediococcus acidilactici CGMCC 1.4 is linked in the fermentation tank of 1000L cultivates altogether respectively; Condition of culture: the whey powder of 1% (w/v), 1.83% corn steep liquor; The saccharification liquid of corn flour 2.35%, 1% peptone, 0.058% magnesium sulfate, 0.025% manganese sulfate, 0.20% sodium acetate, 0.20% dipotassium hydrogen phosphate; Behind 27 ℃ of initial pH5.8 fermentation temperatures, the fermentation time 48h, cell density maintains 1.85～2.33 * 10 in the nutrient solution
10CFU/mL.Wherein, Lactobacillus plantarum CICC 6067 is 7.21～8.53 * 10
9CFU/mL, Lactobacillus brevis CICC 6042 is 6.35～8.56 * 10
9CFU/mL and Pediococcus acidilactici CGMCC 1.4 are 4.94～6.87 * 10
9CFU/mL; Zymotic fluid filters through 100 order filters; In filtrating, add the porous-starch of filtrating weight 15%, the maltodextrin and heavy 0.1% polyvinyl pyrrolidone of filtrating of filtrating weight 10%; After spray-dried; Add filtrating weight 4% tricalcium phosphate and do filler, colony counting method detects the bacterium number, and Lactobacillus plantarum CICC 6067 is 6.31～7.83 * 10 in the bacterium powder
10CFU/g, Lactobacillus brevis CICC 6042 is 6.24～7.62 * 10
10CFU/g and Pediococcus acidilactici CGMCC 1.4 are 5.27～6.48 * 10
10CFU/g;
Above-mentioned bacterium powder 2 is mixed according to 1: 1 (weight) with bacterium powder 3, and promptly become the compoiste fermented microbial inoculum of Pickles, Sichuan Style tuberous vegetable through vacuum packaging.
2. the compoiste fermented microbial inoculum of Pickles, Sichuan Style leaf vegetables for preparing according to the said method of claim 1.
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| CN104522596A (en) * | 2015-01-30 | 2015-04-22 | 莆田市涵兴食品有限公司 | Low-salt preservative-free lactic acid pickled vegetables containing compound lactic acid bacteria and production process of pickled vegetables |
| CN105567585A (en) * | 2015-12-16 | 2016-05-11 | 天津市畜牧兽医研究所 | Compound microbial agent for silage and application thereof in whole-plant corn silage |
| CN105995787A (en) * | 2016-07-06 | 2016-10-12 | 四川江中源食品有限公司 | Pickled vegetables without artificial preservative and preparation method of pickled vegetables |
| CN106136152A (en) * | 2016-07-06 | 2016-11-23 | 四川江中源食品有限公司 | A kind of Pickles of prosthetic pigment and preparation method thereof |
| CN106174258A (en) * | 2016-07-06 | 2016-12-07 | 四川江中源食品有限公司 | A kind of river taste health Pickles 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 |
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| CN104522596A (en) * | 2015-01-30 | 2015-04-22 | 莆田市涵兴食品有限公司 | Low-salt preservative-free lactic acid pickled vegetables containing compound lactic acid bacteria and production process of pickled vegetables |
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| 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 |
| CN113416668A (en) * | 2021-06-08 | 2021-09-21 | 大连工业大学 | Lactobacillus brevis for reducing nitrite content and method and application thereof |
| CN113416668B (en) * | 2021-06-08 | 2023-06-06 | 大连工业大学 | Lactobacillus brevis for reducing nitrite content, and method and application thereof |
| CN114246311A (en) * | 2021-12-28 | 2022-03-29 | 四川省川南酿造有限公司 | Preparation method of low-nitrite pickle-flavor dried ballonflower pickle |
| CN115109716A (en) * | 2022-05-20 | 2022-09-27 | 华东师范大学 | Pickle starter culture and preparation method and application thereof |
| CN115109716B (en) * | 2022-05-20 | 2023-11-10 | 华东师范大学 | Pickle starter and preparation method and application thereof |
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