CN103380887A - Vegetable leavening agent and preparation method thereof - Google Patents
Vegetable leavening agent and preparation method thereof Download PDFInfo
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- CN103380887A CN103380887A CN2012101365615A CN201210136561A CN103380887A CN 103380887 A CN103380887 A CN 103380887A CN 2012101365615 A CN2012101365615 A CN 2012101365615A CN 201210136561 A CN201210136561 A CN 201210136561A CN 103380887 A CN103380887 A CN 103380887A
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Abstract
The invention provides a vegetable leavening agent and a preparation method thereof. The preparation method comprises the following steps: firstly preparing four strains, i.e., Leuconostoc mesenteroides, lactobacillus plantarum, lactococcus lactis and Rhodosporidium diobovatum, to produce leavening agents, wherein the viable count of the leavening agent produced from each of the strains is no less than 10<9>/ml; subjecting the leavening agents produced from the four strains to freeze-drying; and then weighing, on the basis of the weight of freeze-dried strain powder, 3 to 5 parts of the component A Leuconostoc mesenteroides powder, 2 to 3 parts of the component B lactobacillus plantarum powder, 2 to 3 parts of the component C lactococcus lactis powder and 1 to 2 parts of the component D Rhodosporidium diobovatum powder and carrying out complete mixing and vacuum packaging so as to obtain the vegetable leavening agent which can be used for production of fermented vegetable, wherein the addition amount of the freeze-dried powder of the vegetable leavening agent accounts for 0.02% of the weight of fresh vegetable.
Description
(1) technical field
The present invention relates to a kind of fermented vegetable agent and preparation method thereof, belong to biological technical field.
(2) background technology
Fermented vegetable is a kind of nutritious, common people's dining table delicious flavour vegetable commonly used.Clear in GB2760-2011 food security national standard food additives Application standard: fermented vegetables products and pickless are that two in the vegetables classification are different classes of, and on the south China the Changjiang river, fermented vegetables products and pickless are referred to as " pickles ".The pickles of China are mainly take Common Vegetables such as Chinese cabbage, wild cabbage, cucumber, radish, capsicums as main, and in these pickles, majority forms so that the edible organic acids such as lactic acid or acetic acid are pickled, and traditional sauerkraut in northeast is with spontaneous fermentation production.contain some anticorrisive agents in the acid pickling vegetables, flavor enhancements etc. allow the food additives of use, make product be convenient to transportation and preserve, but fermented vegetable does not allow to add above-mentioned food additives, the spontaneous fermentation goods are because fermented bacterium is numerous and diverse in addition, the sanitary condition of yeasting is poor, product quality is difficult to guarantee, large-scale production is restricted, these reasons cause fermented vegetable only to account for seldom a part of number in whole pickled vegetable product, seek thus a kind of preparation method of suitable fermented vegetable, produce truly, colory fermented vegetable, it is the good approach that enlarges China's fermented vegetable process scale.
The present invention develops a kind of fermented vegetable agent easy to use, to adapt to the suitability for industrialized production of fermented vegetable according to the fermented vegetable processing characteristic.
(3) summary of the invention
The object of the invention is to provide a kind of fermented vegetable agent and preparation method thereof.
The present invention seeks to realize like this: in the present invention, related percentage is mass ratio except separately having indicating, and the such method of product employing of the present invention prepares:
1. the preparation of the selection of fermentation strain and culture medium
A bacterium---Leuconostoc mesenteroides CICC21858
Leuconostoc mesenteroides, culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween 80 1.0g, K
2HPO
42.0g, MgSO
4.7H
2O 0.2g, MnSO
4.H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8.
B bacterium---Lactobacillus plantarum CICC20765
Lactobacillus plantarum, culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween 80 1.0g, K
2HPO
42.0g, MgSO
4.7H
2O 0.2g, MnSO
4.H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8.
C bacterium---Lactococcus lactis CICC23609
Lactococcus lactis, culture medium is: peptone 5.0g, beef extract 10g, yeast extract 5.0g, glucose 5.0g, NaCl 5.0g, distilled water 1.0L, pH7.2.
D bacterium---spore saccharomycete CICC31994 of red winter of two obovate
Rhodosporidium diobovatum, culture medium is: 12 Brix. brewer's wort 1.0L, pH nature.
The preparation of [notes] brewer's wort: fructus hordei germinatus is some, after pulverizing, adds 4 times to the water of malt weight, stirs, saccharification 4h in 55～60 ℃ of incubators takes out and filters, and gets brewer's wort, after measuring the volume and concentration of this brewer's wort, be sub-packed in sterilized triangular flask 0.6kg/cm
240min is standby in sterilization, and the used time is diluted to required pol with filtrate.
2. the preparation process of leavening freeze-dried powder
2.1 the activation of former bacterial classification
Measure respectively 0.9% physiological saline 10ml in 4 in vitro, be cooled to 30 ℃ in 20 minutes through 121 ℃ of sterilizations, the freeze-dried vaccine powder in 4 strain bacterium ampullas all poured under germ-free condition in 0.9% physiological saline, concussion makes its dissolving, static activation is 30 minutes in 30 ℃ of insulating boxs, and is standby.
Cultivate 2.2 enlarge
2.2.1 the preparation of mother culture
Measure respectively 4 each 100ml of strain bacterium culture medium in 4 250ml triangular flasks, 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes, pressed 5% of culture volume and inoculated activated bacterial classification in 2.1 steps, cultivated 24 hours at 30 ℃ of shaking tables, shaking speed is 85 rev/mins, as mother culture.
2.2.2 produce the preparation of leavening
At first configure 10% defatted milk emulsion, add 2% liquid glycerin, 2% xylo-oligosaccharide, 2% glucose in the skimmed milk,
121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes, and by 5% volume ratio inoculation mother culture, 30 ℃ of shaking tables were cultivated 24 hours respectively, and shaking speed is 85 rev/mins, detects 4 strain bacterium and produces the leavening viable count, and each produces leavening viable count 〉=10
9Individual/ml treats as and is fermenting-ripening, if viable count＜10
9Individual/ml continues to cultivate, until reach 10
9Individual/ml.
2.3 the preparation of powder freeze-drying lactobacillus
The production leavening of maturation is imported under aseptic condition in glass ampoule, and liquid level 0.8-1cm puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing, glass ampoule is used the pallet splendid attire, puts into freeze dryer and carries out freeze drying.
2.4 the preparation of leavening freeze-dried powder
Press the freeze-dried vaccine powder weight, get A bacterium powder 3-5 part, B bacterium powder 2-3 part, C bacterium powder 2-3 part, D bacterium powder 1-2, fully mixing final vacuum packing namely can be used for the production of fermented vegetable, and leavening freeze-dried powder addition is pressed 0.02% of fresh vegetables weight.
What need to further illustrate is: the bacterial classification of selecting in the present invention is purchased from Chinese industrial microorganism fungus kind preservation administrative center, the activation of these bacterium, freeze drying process are not limited only to concrete grammar of the present invention, the composition of culture medium also is not limited to this, other routine techniques and method all are fine, as long as can improve the vigor of bacterial classification and it is prepared into that then lyophilized powder mixes in proportion and convenient the use.
(4) specific embodiment
For a more detailed description to the present invention below in conjunction with specific embodiment:
Embodiment one:
The 4 strain zymophytes that the present invention adopts are all purchased in Chinese industrial microorganism fungus kind preservation center, be respectively: Leuconostoc mesenteroides CICC21858, Lactobacillus plantarum CICC20765, Lactococcus lactis CICC23609, spore saccharomycete CICC31994 of red winter of two obovate, in the present invention with above-mentioned bacterial strains referred to as A bacterium, B bacterium, C bacterium, D bacterium.
1. the preparation of the selection of fermentation strain and culture medium
A bacterium---Leuconostoc mesenteroides CICC21858
Leuconostoc mesenteroides, culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween 80 1.0g, K
2HPO
42.0g, MgSO
4.7H
2O 0.2g, MnSO
4.H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8.
B bacterium---Lactobacillus plantarum CICC20765
Lactobacillus plantarum, culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween 80 1.0g, K
2HPO
42.0g, MgSO
4.7H
2O 0.2g, MnSO
4.H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8.
C bacterium---Lactococcus lactis CICC23609
Lactococcus lactis, culture medium is: peptone 5.0g, beef extract 10g, yeast extract 5.0g, glucose 5.0g, NaCl 5.0g, distilled water 1.0L, pH7.2.
D bacterium---spore saccharomycete CICC31994 of red winter of two obovate
Rhodosporidium diobovatum, culture medium is: 12 Brix. brewer's wort 1.0L, pH nature.
The preparation of [notes] brewer's wort: fructus hordei germinatus is some, after pulverizing, adds 4 times to the water of malt weight, stirs, saccharification 4h in 55～60 ℃ of incubators takes out and filters, and gets brewer's wort, after measuring the volume and concentration of this brewer's wort, be sub-packed in sterilized triangular flask 0.6kg/cm
240min is standby in sterilization, and the used time is diluted to required pol with filtrate.
2. the preparation process of leavening freeze-dried powder
2.1 the activation of former bacterial classification
Measure respectively 0.9% physiological saline 10ml in 4 in vitro, be cooled to 30 ℃ in 20 minutes through 121 ℃ of sterilizations, the freeze-dried vaccine powder in 4 strain bacterium ampullas all poured under germ-free condition in 0.9% physiological saline, concussion makes its dissolving, static activation is 30 minutes in 30 ℃ of insulating boxs, and is standby.
Cultivate 2.2 enlarge
2.2.1 the preparation of mother culture
Measure respectively 4 each 100ml of strain bacterium culture medium in 4 250ml triangular flasks, 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes, pressed 5% of culture volume and inoculated activated bacterial classification in 2.1 steps, cultivated 24 hours at 30 ℃ of shaking tables, shaking speed is 85 rev/mins, as mother culture.
2.2.2 produce the preparation of leavening
At first configure 10% defatted milk emulsion, add 2% liquid glycerin, 2% xylo-oligosaccharide, 2% glucose in the skimmed milk,
121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes, and by 5% volume ratio inoculation mother culture, 30 ℃ of shaking tables were cultivated 24 hours respectively, and shaking speed is 85 rev/mins, detects 4 strain bacterium and produces the leavening viable count, and each produces leavening viable count 〉=10
9Individual/ml treats as and is fermenting-ripening, if viable count＜10
9Individual/ml continues to cultivate, until reach 10
9Individual/ml.
2.3 the preparation of powder freeze-drying lactobacillus
The production leavening of maturation is imported under aseptic condition in glass ampoule, and liquid level 0.8-1cm puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing, glass ampoule is used the pallet splendid attire, puts into freeze dryer and carries out freeze drying.
2.4 the preparation of leavening freeze-dried powder
Press the freeze-dried vaccine powder weight, get 3 parts, A bacterium powder, 2 parts, B bacterium powder, 2 parts, C bacterium powder, D bacterium powder 1, fully mixing final vacuum packing namely can be used for the production of fermented vegetable, and leavening freeze-dried powder addition is pressed 0.02% of fresh vegetables weight.
Embodiment two:
1. the preparation of the selection of fermentation strain and culture medium
A bacterium---Leuconostoc mesenteroides CICC21858
Leuconostoc mesenteroides, culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween 80 1.0g, K
2HPO
42.0g, MgSO
4.7H
2O 0.2g, MnSO
4.H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8.
B bacterium---Lactobacillus plantarum CICC20765
Lactobacillus plantarum, culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween 80 1.0g, K
2HPO
42.0g, MgSO
4.7H
2O 0.2g, MnSO
4.H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8.
C bacterium---Lactococcus lactis CICC23609
Lactococcus lactis, culture medium is: peptone 5.0g, beef extract 10g, yeast extract 5.0g, glucose 5.0g, NaCl 5.0g, distilled water 1.0L, pH7.2.
D bacterium---spore saccharomycete CICC31994 of red winter of two obovate
Rhodosporidium diobovatum, culture medium is: 12 Brix. brewer's wort 1.0L, pH nature.
The preparation of [notes] brewer's wort: fructus hordei germinatus is some, after pulverizing, adds 4 times to the water of malt weight, stirs, saccharification 4h in 55～60 ℃ of incubators takes out and filters, and gets brewer's wort, after measuring the volume and concentration of this brewer's wort, be sub-packed in sterilized triangular flask 0.6kg/cm
240min is standby in sterilization, and the used time is diluted to required pol with filtrate.
2. the preparation process of leavening freeze-dried powder
2.1 the activation of former bacterial classification
Measure respectively 0.9% physiological saline 10ml in 4 in vitro, be cooled to 30 ℃ in 20 minutes through 121 ℃ of sterilizations, the freeze-dried vaccine powder in 4 strain bacterium ampullas all poured under germ-free condition in 0.9% physiological saline, concussion makes its dissolving, static activation is 30 minutes in 30 ℃ of insulating boxs, and is standby.
Cultivate 2.2 enlarge
2.2.1 the preparation of mother culture
Measure respectively 4 each 100ml of strain bacterium culture medium in 4 250ml triangular flasks, 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes, pressed 5% of culture volume and inoculated activated bacterial classification in 2.1 steps, cultivated 24 hours at 30 ℃ of shaking tables, shaking speed is 85 rev/mins, as mother culture.
2.2.2 produce the preparation of leavening
At first configure 10% defatted milk emulsion, add 2% liquid glycerin, 2% xylo-oligosaccharide, 2% glucose in the skimmed milk,
121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes, and by 5% volume ratio inoculation mother culture, 30 ℃ of shaking tables were cultivated 24 hours respectively, and shaking speed is 85 rev/mins, detects 4 strain bacterium and produces the leavening viable count, and each produces leavening viable count 〉=10
9Individual/ml treats as and is fermenting-ripening, if viable count＜10
9Individual/ml continues to cultivate, until reach 10
9Individual/ml.
2.3 the preparation of powder freeze-drying lactobacillus
The production leavening of maturation is imported under aseptic condition in glass ampoule, and liquid level 0.8-1cm puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing, glass ampoule is used the pallet splendid attire, puts into freeze dryer and carries out freeze drying.
2.4 the preparation of leavening freeze-dried powder
Press the freeze-dried vaccine powder weight, get 5 parts, A bacterium powder, 3 parts, B bacterium powder, 3 parts, C bacterium powder, D bacterium powder 2, fully mixing final vacuum packing namely can be used for the production of fermented vegetable, and leavening freeze-dried powder addition is pressed 0.02% of fresh vegetables weight.
Claims (2)
1. fermented vegetable agent is characterized in that: preparation Leuconostoc mesenteroides, Lactobacillus plantarum, and Lactococcus lactis, spore saccharomycete of red winter of two obovate are produced leavening, and each produces leavening viable count 〉=10
9Then individual/ml produces leavening to 4 strain bacterium and carries out freeze-drying, presses the freeze-dried vaccine powder weight, get Leuconostoc mesenteroides powder 3-5 part, Lactobacillus plantarum powder 2-3 part, Lactococcus lactis powder 2-3 part, spore saccharomycete powder 1-2 of red winter of two obovate, fully mixing final vacuum packing.
2. the preparation method of a fermented vegetable agent, is characterized in that: preparation as follows
2.1) activation of former bacterial classification
Measure respectively 0.9% physiological saline 10ml in 4 in vitro, be cooled to 30 ℃ in 20 minutes through 121 ℃ of sterilizations, with Leuconostoc mesenteroides, Lactobacillus plantarum, freeze-dried vaccine powder in Lactococcus lactis, spore saccharomycete ampulla of red winter of two obovate is all poured under germ-free condition in 0.9% physiological saline, concussion makes its dissolving, static activation is 30 minutes in 30 ℃ of insulating boxs, and is standby.
2.2) preparation of mother culture
Measure respectively 4 each 100ml of strain bacterium culture medium in 4 250ml triangular flasks, 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes, press 5% inoculation 2.1 of culture volume) activated bacterial classification in step, 30 ℃ of shaking tables cultivations 24 hours, shaking speed is 85 rev/mins, as mother culture.
2.3) preparation of producing leavening
At first configure 10% defatted milk emulsion, add 2% liquid glycerin, 2% xylo-oligosaccharide, 2% glucose in the skimmed milk,
121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes, and by 5% volume ratio inoculation mother culture, 30 ℃ of shaking tables were cultivated 24 hours respectively, and shaking speed is 85 rev/mins, detects 4 strain bacterium and produces the leavening viable count, and each produces leavening viable count 〉=10
9Individual/ml treats as and is fermenting-ripening, if viable count＜10
9Individual/ml continues to cultivate, until reach 10
9Individual/ml.
2.4) preparation of powder freeze-drying lactobacillus
The production leavening of maturation is imported under aseptic condition in glass ampoule, and liquid level 0.8-1cm puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing, glass ampoule is used the pallet splendid attire, puts into freeze dryer and carries out freeze drying.
2.5) preparation of leavening freeze-dried powder
Press the freeze-dried vaccine powder weight, get Leuconostoc mesenteroides powder 3-5 part, Lactobacillus plantarum powder 2-3 part, Lactococcus lactis powder 2-3 part, spore saccharomycete powder 1-2 of red winter of two obovate, fully mixing final vacuum packing.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103626529A (en) * | 2013-12-05 | 2014-03-12 | 中国科学院东北地理与农业生态研究所 | Method for making fermented cow excrement into organic fertilizer |
| CN104522820A (en) * | 2015-01-19 | 2015-04-22 | 中国食品发酵工业研究院 | Mixed fruit and vegetable fermented product and preparation method thereof |
| CN107455706A (en) * | 2017-08-30 | 2017-12-12 | 武汉工控工业技术研究院有限公司 | A kind of fermented vegetable agent and fermentation process |
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| EP1441027A1 (en) * | 2003-01-22 | 2004-07-28 | Chr. Hansen A/S | Storage stable frozen lactic acid bacteria |
| KR100891608B1 (en) * | 2008-08-29 | 2009-04-02 | (주)한국파비스 알엔디 | Method of producing fermentation of esculent plants, the fermentation produced thereby, and food comprising the fermentation |
| CN101560489A (en) * | 2009-05-25 | 2009-10-21 | 重庆大学 | Direct vat set starter of preserved szechuan pickle and preparation method thereof |
| CN101317646B (en) * | 2008-07-21 | 2010-12-08 | 东北农业大学 | Straight throw type leaven of sauerkraut |
| CN102212477A (en) * | 2011-04-06 | 2011-10-12 | 黑龙江省轻工科学研究院 | Lactic acid bacteria starter for pickling vegetables |
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2012
- 2012-05-06 CN CN2012101365615A patent/CN103380887A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1441027A1 (en) * | 2003-01-22 | 2004-07-28 | Chr. Hansen A/S | Storage stable frozen lactic acid bacteria |
| CN101317646B (en) * | 2008-07-21 | 2010-12-08 | 东北农业大学 | Straight throw type leaven of sauerkraut |
| KR100891608B1 (en) * | 2008-08-29 | 2009-04-02 | (주)한국파비스 알엔디 | Method of producing fermentation of esculent plants, the fermentation produced thereby, and food comprising the fermentation |
| CN101560489A (en) * | 2009-05-25 | 2009-10-21 | 重庆大学 | Direct vat set starter of preserved szechuan pickle and preparation method thereof |
| CN102212477A (en) * | 2011-04-06 | 2011-10-12 | 黑龙江省轻工科学研究院 | Lactic acid bacteria starter for pickling vegetables |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103626529A (en) * | 2013-12-05 | 2014-03-12 | 中国科学院东北地理与农业生态研究所 | Method for making fermented cow excrement into organic fertilizer |
| CN104522820A (en) * | 2015-01-19 | 2015-04-22 | 中国食品发酵工业研究院 | Mixed fruit and vegetable fermented product and preparation method thereof |
| CN107455706A (en) * | 2017-08-30 | 2017-12-12 | 武汉工控工业技术研究院有限公司 | A kind of fermented vegetable agent and fermentation process |
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Application publication date: 20131106 |