CN103099162A - Making method of L-lactic acid pickled vegetable - Google Patents
Making method of L-lactic acid pickled vegetable Download PDFInfo
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Abstract
The invention discloses a making method of L-lactic acid pickled vegetable. The method consists of: taking L. plantarum and L. brevis as preparation strains, carrying out activation and rejuvenation, subjecting single strains to liquid fermentation to prepare liquid strains until obtaining lactobacillus production strains, mixing the prepared L. plantarum and L. brevis production strains according to a ratio of 0.8-1:1, inoculating the mixed strains accounting for 0.2-0.5 wt% of an added liquid into a treated vegetable fermentation tank, and conducting fermentation for 15-21 d at 15-25 DEG C, so as to obtain the L-lactic acid pickled vegetable. In the invention, a synergistic composite strain system is selected for liquid fermentation; preparation of the lactobacillus liquid is simple; the preparation time is relatively short; the fermentation temperature is relatively low; and especially, smooth fermentation can be ensured in a low temperature environment. Being rich in L-lactic acid, the product has rich nutrients and good taste, and is more beneficial to human health. The method provided in the invention saves energy, and is suitable for industrial production. The product has extraordinary preservative and fresh-keeping effects, and the method enables unsterilized pickled vegetable to be free from decay and deterioration for 1.5 years at room temperature.
Description
Technical field
The present invention relates to the pure lactic acid bacteria culturers of a kind of use and carry out the method that fermented vegetable is made the Pfansteihl sauerkraut.
Background technology
Modern food can have food preservative, but the chemical preservative that always uses for a long time more or less has certain toxic and side effect to human body, and the exploitation natural antiseptic agent is the needs of health of people, is also the needs of development of food industry.The use that the pollution-free food of China, health food, international organic food stipulate only to allow natural additive for foodstuff invariably, the exploitation natural antiseptic agent has been the study hotspot of the industries such as domestic and international food, biology.Add the development of engineering along with microbiology and vegetables, the research and development of lactic fermentation vegetables are also day by day deep, as the analysis to lactobacillus in sour Chinese cabbage fermentation, the researchs such as generation rule of the influence condition in sweat, spontaneous fermentation Asia During salt made from earth containing a comparatively high percentage of sodium chloride.Be rich in D-ALPHA-Hydroxypropionic acid in the tradition sauerkraut, and there is no D-lactic acid dehydrogenase in human body, energy metabolism, easily do not work the mischief to health.
Disclosed patent related to the present invention, as No. 1182549, title: " fermented pickled Chinese cabbage production method " patent forms leavening by the fermentation of 50-70% high activity dried yeast, 1-5% ascorbic acid, 0.1-0.5% riboflavin and 0.1-0.5% food starch, and this leavening is made actication of culture liquid in 35 ± 2 ℃ of activation 2-4hr, vegetables are immersed again and scalded 3-5min in 70-80 ℃ of hot water, insulation 24-72hr namely goes out product under 35 ± 2 ℃.It is easily corrupt that this high temperature is pickled the method sauerkraut, although salting period is short, consumes energy is high, is unsuitable for suitability for industrialized production.And for example No. 1537455, title: " method of quick producing pickled Chinese cabbage by adding lactic acid strain " patent application is to be made by the Lactobacillus plantarum fermentation, the bacterial classification that first will activate was cultivated 3-4 days under 28 ℃, activated spawn is cultivated under 28 ℃ made liquid spawn in 2-3 days, again this liquid spawn is forwarded in fluid nutrient medium to cultivate under 28 ℃ and got lactobacillus suspension in 1-2 days, add the bacterium liquid of Chinese cabbage weight 5-8% namely to get product in 20-25 ℃ of lower anaerobic fermentation 10-15 days in container; It is loaded down with trivial details that the method adopts single lactic acid bacteria and lactobacillus suspension to prepare, and preparation time is relatively long, and be under anaerobic to ferment, and process conditions are harsh; Fermentation temperature is relatively high, can't ferment smoothly under low temperature environment, and the nutritious degree of product and mouthfeel are also still not ideal enough.It is not yet seen correlative study and the report of L-lactate Chinese sauerkraut.Therefore study a kind of good taste, good for health, long shelf-life, Pfansteihl bacterium sauerkraut that L-type lactic acid content is high is a kind of to the more useful product of human health.
Summary of the invention
The present invention seeks to overcome the defective that prior art exists, provide the pure lactic acid bacteria culturers of a kind of use to carry out the preparation method of fermenting L-lactic acid sauerkraut, the sauerkraut that utilizes this technology production to contain Pfansteihl is nutritious, mouthfeel is excellent, it utilizes human body can only absorb the characteristic of Pfansteihl, the purebred fermentation of lactic acid bacteria that the access energy metabolism produces Pfansteihl, its product has extraordinary corrosion-resistanting fresh-keeping effect.
The present invention adopts pure lactic acid bacteria culturers to carry out fermented vegetable and makes the Pfansteihl sauerkraut, and selecting can mutual synergistic composite bacteria: select Lactococcus plantarum
(L.plantarum) and Lactobacillus brevis
(L.brevis) as producing bacterial classification, after activated, rejuvenation, single bacterial classification makes liquid spawn by liquid fermentation until lactic acid bacteria produces bacterial classification, after the production bacterial classification of making is mixed in proportion, be linked in the fermented vegetable tank of handling well, made the sauerkraut that contains Pfansteihl of high-quality at the constant temperature bottom fermentation in 15-21 days.The technical scheme that the present invention proposes is:
A kind of preparation method of Pfansteihl sauerkraut is characterized in that: the method comprises the following steps:
1) with Lactococcus plantarum
(L.plantarum), Lactobacillus brevis
(L.brevis) for the preparation bacterial classification, the single bacterial classification after overactivation, rejuvenation is inoculated into respectively in liquid spawn culture medium, static cultivation 24-32hr under 37-42 ℃ makes single strain fermentating liquid by liquid fermentation; The percentage by weight of liquid spawn culture medium consists of: peptone 0.8-1.2, yeast extract 0.6-1.0, beef extract 0.6-1.0, glucose 1.0-1.4, potassium dihydrogen phosphate 0.1, magnesium sulfate 0.01, ammonium acetate 0.5, lemon acid amide 0.2, PH6.5-6.8;
2) with single strain fermentating liquid by weight the ratio of 1-2% be inoculated into respectively in the liquid production compost, static cultivation 24-32hr makes lactic acid bacteria and produces bacterial classification under 37-42 ℃; The percentage by weight of liquid production compost consists of: peptone 1.2-1.6, yeast extract 0.8-1.2, glucose 0.3-0.7, potassium dihydrogen phosphate 0.04, lemon acid amide 1.6, sucrose 1, salt 1-2, PH6.5-6.8;
3) the single lactic acid bacteria that will make produces bacterial classification and mixes in proportion, and the mixed weight ratio that Lactococcus plantarum and Lactobacillus brevis produce bacterial classification is: 0.8 ~ 1:1;
4) with vegetable cleaning, cut, enter tank, Jia Shui, cultured lactic acid bacteria is produced bacterial classification adds in 0.2 ~ 0.5% access fermentation tank of liquid weight by fermented vegetable, made the Pfansteihl sauerkraut in 15-21 days in 15-25 ℃ of fermentation.
The main feature that product of the present invention and preparation method compared with prior art have:
1, selecting can mutual synergistic composite microbial system liquid state fermentation, and lactobacillus suspension prepares easy, and preparation time is relatively short, and fermentation temperature is relatively low, particularly guarantees also can ferment smoothly under low temperature environment; Because growing environment changes the thalline mortality caused, cause in fermentation the initial pH can not fast reducing after the bacterium number falls sharply when having solved spontaneous fermentation, various microorganism amount reproductions cause the putrid and deteriorated problem of sauerkraut;
2, be rich in Pfansteihl in product, it is nutritious, mouthfeel is excellent, the present invention utilizes human body can only absorb Pfansteihl and the too much harmful characteristic of D-lactic acid, the purebred fermentation of lactic acid bacteria that the access energy metabolism produces Pfansteihl, so product Pfansteihl bacterium sauerkraut of the present invention is a kind of to the more useful product of human health;
3, the present invention saves the energy, is suitable for suitability for industrialized production, and product has extraordinary corrosion-resistanting fresh-keeping effect, can make the sauerkraut of sterilized at room temperature keep 1.5 years not putrid and deteriorated.
The specific embodiment
Embodiment 1
1, the preparation of liquid spawn culture medium and liquid production compost
The percentage by weight of liquid spawn culture medium consists of: peptone 1.0, yeast extract 1.0, beef extract 0.8, glucose 1.2, potassium dihydrogen phosphate 0.1, magnesium sulfate 0.01, ammonium acetate 0.5, lemon acid amide 0.2, PH6.5-6.8.
The percentage by weight of liquid production compost consists of: peptone 1.5, yeast extract 1.2, glucose 0.6, potassium dihydrogen phosphate 0.04, lemon acid amide 1.6, sucrose 1, salt 2, PH6.5-6.8.
2, the preparation method of Pfansteihl sauerkraut
1) will activate the good Lactococcus plantarum of rejuvenation
(L.plantarum), Lactobacillus brevis
(L.brevis) the test tube liquid spawn is inoculated into respectively in it corresponding liquid spawn culture medium, static cultivation 24-32hr, make single strain fermentating liquid under 37-42 ℃;
2) with single strain fermentating liquid by weight the ratio of 1-2% be inoculated into respectively in the liquid production compost, static cultivation 24-32hr makes lactic acid bacteria and produces bacterial classification under 37-42 ℃;
3) the single lactic acid bacteria that will make produces bacterial classification and mixes in proportion, and the mixed weight ratio that Lactococcus plantarum and Lactobacillus brevis produce bacterial classification is: 1:1;
4) with vegetable cleaning, cut, enter tank, Jia Shui, cultured lactic acid bacteria is produced bacterial classification by in the 0.2% access fermentation tank that adds liquid weight in fermented vegetable, made the Pfansteihl sauerkraut in 15-25 ℃ of bottom fermentation 15-21 days.
Embodiment 2
1, the preparation of liquid spawn culture medium and liquid production compost
The percentage by weight of liquid spawn culture medium consists of: peptone 0.8, yeast extract 0.6, beef extract 0.6, glucose 1.0, potassium dihydrogen phosphate 0.1, magnesium sulfate 0.01, ammonium acetate 0.5, lemon acid amide 0.2, PH6.5-6.8.
The percentage by weight of liquid production compost consists of: peptone 1.2, yeast extract 0.8, glucose 0.3, potassium dihydrogen phosphate 0.04, lemon acid amide 1.6, sucrose 1, salt 1, PH6.5-6.8.
2, the preparation method of Pfansteihl sauerkraut is with embodiment 1.
Embodiment 3
1, the preparation of liquid spawn culture medium and liquid production compost
The percentage by weight of liquid spawn culture medium consists of: peptone 1.0, yeast extract 0.8, beef extract 0.8, glucose 1.2, potassium dihydrogen phosphate 0.1, magnesium sulfate 0.01, ammonium acetate 0.5, lemon acid amide 0.2, PH6.5-6.8.
The percentage by weight of liquid production compost consists of: peptone 1.4, yeast extract 1.0, glucose 0.5, potassium dihydrogen phosphate 0.04, lemon acid amide 1.6, sucrose 1, salt 1, PH6.5-6.8.
2, the preparation method of Pfansteihl sauerkraut is with embodiment 1.
Embodiment 4
1, the preparation of liquid spawn culture medium and liquid production compost
The percentage by weight of liquid spawn culture medium consists of: peptone 1.2, yeast extract 1.0, beef extract 1.0, glucose 1.4, potassium dihydrogen phosphate 0.1, magnesium sulfate 0.01, ammonium acetate 0.5, lemon acid amide 0.2, PH6.5-6.8.
The percentage by weight of liquid production compost consists of: peptone 1.6, yeast extract 1.2, glucose 0.5, potassium dihydrogen phosphate 0.04, lemon acid amide 1.6, sucrose 1, salt 2, PH6.5-6.8.
2, the preparation method of Pfansteihl sauerkraut is with embodiment 1.
Claims (1)
1. the preparation method of a Pfansteihl sauerkraut, it is characterized in that: the method comprises the following steps:
1) with Lactococcus plantarum
(L.plantarum), Lactobacillus brevis
(L.brevis) for the preparation bacterial classification, the single bacterial classification after overactivation, rejuvenation is inoculated into respectively in liquid spawn culture medium, static cultivation 24-32hr under 37-42 ℃ makes single strain fermentating liquid by liquid fermentation; The percentage by weight of liquid spawn culture medium consists of: peptone 0.8-1.2, yeast extract 0.6-1.0, beef extract 0.6-1.0, glucose 1.0-1.4, potassium dihydrogen phosphate 0.1, magnesium sulfate 0.01, ammonium acetate 0.5, lemon acid amide 0.2, PH6.5-6.8;
2) with single strain fermentating liquid by weight the ratio of 1-2% be inoculated into respectively in the liquid production compost, static cultivation 24-32hr makes lactic acid bacteria and produces bacterial classification under 37-42 ℃; The percentage by weight of liquid production compost consists of: peptone 1.2-1.6, yeast extract 0.8-1.2, glucose 0.3-0.7, potassium dihydrogen phosphate 0.04, lemon acid amide 1.6, sucrose 1, salt 1-2, PH6.5-6.8;
3) the single lactic acid bacteria that will make produces bacterial classification and mixes in proportion, and the mixed weight ratio that Lactococcus plantarum and Lactobacillus brevis produce bacterial classification is: 0.8 ~ 1:1;
4) with vegetable cleaning, cut, enter tank, Jia Shui, cultured lactic acid bacteria is produced bacterial classification adds in 0.2 ~ 0.5% access fermentation tank of liquid weight by fermented vegetable, made the Pfansteihl sauerkraut in 15-21 days in 15-25 ℃ of fermentation.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN107637806A (en) * | 2017-10-27 | 2018-01-30 | 华南农业大学 | A kind of preparation method of Morinda officinalis fermentation pickled vegetable |
| CN111011469A (en) * | 2019-12-30 | 2020-04-17 | 辽宁省农业科学院 | Preparation method of northeast sauerkraut |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN107637806A (en) * | 2017-10-27 | 2018-01-30 | 华南农业大学 | A kind of preparation method of Morinda officinalis fermentation pickled vegetable |
| CN111011469A (en) * | 2019-12-30 | 2020-04-17 | 辽宁省农业科学院 | Preparation method of northeast sauerkraut |
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