CN103445124B - Method for producing sour bamboo shoots by virtue of multi-strain mixed fermentation - Google Patents
Method for producing sour bamboo shoots by virtue of multi-strain mixed fermentation Download PDFInfo
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- CN103445124B CN103445124B CN201310402458.5A CN201310402458A CN103445124B CN 103445124 B CN103445124 B CN 103445124B CN 201310402458 A CN201310402458 A CN 201310402458A CN 103445124 B CN103445124 B CN 103445124B
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- Y—GENERAL 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
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a method for producing sour bamboo shoots by virtue of multi-strain mixed fermentation, which relates to a production method of foods. The method comprises the following steps of preparing a saline solution with the concentration of 9%-11%, boiling the water, adding seed solutions of lactobacillus delbrueckii and lactobacillus pentosus after the water is cooled, and uniformly mixing so as to obtain a sour bamboo shoot fermentation bacteria solution; selecting bamboo shoots with moderate tenderness, cutting off the roots of the bamboo shoots, removing shells of the bamboo shoots, cleaning, draining away water, cutting the bamboo shoots into two half parts from the middle of the bamboo shoots, adding the bamboo shoots into a pickle jar, and pouring the sour bamboo shoot fermentation bacteria solution into the pickle jar to flood the bamboo shoots; and covering a bamboo skin cover, putting four bamboo chips, which are crossed to form a # shape, on the bamboo skin cover, putting a cleaned and aired rock on the center of the #-shaped bamboo chips to seal the pickle jar, and carrying out fermentation for 5-7 days at 23-25 DEG C so as to obtain the sour bamboo shoots.
Description
Technical field
What the present invention relates to is a kind of production method of food, and specifically multiple bacteria compound fermentation is made the method for sour bamboo shoot.
Background technology
Bamboo shoots are a kind of nutritious food, have the features such as high protein, low fat, low starch, multifilament, and bamboo shoots are also containing carrotene, Cobastab in addition
1, B
2, the composition that needs of the human body such as C and calcium, phosphorus, iron, magnesium, the amino acid that has 16-18 kind heterogeneity at least, especially the lysine of needed by human, tryptophan, serine, alanine etc., and the glutamic acid and the cystine that has Protein requirement configuration interaction that in protein metabolism, occupy critical role, normal food bamboo shoots can Appetizing spleen-tonifying, logical intestines defecation, open diaphragm dissolving phlegm, strengthen immunity of organisms, and bamboo shoots can also prevent and treat the symptoms such as hypertension, high fat of blood and hyperglycaemia in addition.
Acid bamboo shoot are to take a kind of ambrosia that bamboo shoots make by fermentation as raw material, acid bamboo shoot have not only retained the nutritional labeling of bamboo shoots preferably, and be rich in afterwards by fermentation abundant biodiasmin, it can suppress the growth of spoilage organisms in enteron aisle, weaken spoilage organisms at the product toxic action of enteron aisle, and helpful digestion, prevent constipation, prevent cell senescence, reduce cholesterol, the effect such as antitumor.Classical acid bamboo shoot way is that bamboo shoots are placed in to closed container, add salt solution and do not have bamboo shoots, carry out spontaneous fermentation, at ambient temperature, fermentation time is generally more than 20 days, and this method fermentation time is longer, in addition owing to being spontaneous fermentation, the phenomenon that easily occurs microbiological contamination or unstable quality, is not suitable for large-scale industrial production.
Summary of the invention
The object of the invention is for the deficiency of classical acid bamboo shoot way and the preparation method of the sour bamboo shoot that a kind of fermentation period is short, mouthfeel is crisp and refreshing, tart flavour is soft that provide.
The object of the present invention is achieved like this:
1, the preparation of fermentation seed liquid
A: the preparation of Lactobacillus delbrueckii seed liquor
Skimmed milk power 100g, is dissolved in water and is settled to 100ml, natural pH, and 113 ℃ of sterilizing 20min, are cooled to 37 ℃, obtain Lactobacillus delbrueckii seed liquor culture medium, and inoculation Lactobacillus delbrueckii is cultivated under anaerobic condition 30～36 hours in the anaerobic box of 36～38 ℃.
B: the preparation of Lactobacillus pentosus seed liquor
Take casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, Tween 80 1.0g, K
2hPO
42.0g, epsom salt 0.2g, manganese sulfate monohydrate 0.05g, CaCO
320.0g, adds water and is settled to 1000ml, regulates PH 6.2～6.6, obtains Lactobacillus pentosus seed liquor culture medium.Get 100ml seed liquor and cultivate based in 500ml triangular flask, 121 ℃ of sterilizings 20 minutes, are cooled to 37 ℃, and inoculation Lactobacillus pentosus is cultivated under anaerobic condition 30～36 hours in the anaerobic box of 36～38 ℃.
2, the making of sour bamboo shoot
Preparation 9～11% saline solution, water is boiled, after water cooling, then add the seed liquor of Lactobacillus delbrueckii and Lactobacillus pentosus, each seed liquid addition is all 0.5% of brine quality, stirs and makes sour bamboo shoot zymocyte liquid.Choose old tender moderate bamboo shoots, cut the base portion of bamboo shoot, peel bamboo shoot shell off, clean, drain away the water, from centre, be cut into two halves, add in pickle jar, sour bamboo shoot zymocyte liquid is poured in pickle jar, flood bamboo shoots.Cover thin bamboo strips used for weaving lid, with four bamboo chips, be crossed as " well " font, be placed on thin bamboo strips used for weaving and cover, at " well " word bamboo chip center, press and clean the stone drying, prevent that bamboo shoots from floating, pickle jar is sealed, 23～25 ℃ of condition bottom fermentations 5～7 days, get product.
The sour bamboo shoot that utilize method of the present invention to produce, fermenting speed is fast, tart flavour is soft, mouthfeel is crisp and refreshing, nutritious, batch between steady quality, be suitable for large-scale industrial production.
(4), specific embodiments
Bacterial strain Lactobacillus delbrueckii CICC20707, Lactobacillus pentosus CICC21810 that the present invention adopts purchase in Chinese industrial microorganism fungus kind preservation administrative center.
1, the preparation of Lactobacillus delbrueckii seed liquor
Skimmed milk power 100g, is dissolved in water and is settled to 100ml, natural pH, and 113 ℃ of sterilizing 20min, are cooled to 37 ℃, obtain Lactobacillus delbrueckii seed liquor culture medium, and inoculation Lactobacillus delbrueckii is cultivated under anaerobic condition 36 hours in the anaerobic box of 37 ℃.
2, the preparation of Lactobacillus pentosus seed liquor
Take casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, Tween 80 1.0g, K
2hPO
42.0g, epsom salt 0.2g, manganese sulfate monohydrate 0.05g, CaCO
320.0g, distilled water is settled to 1000ml, regulates PH 6.2～6.6, obtains Lactobacillus pentosus seed liquor culture medium.Get 100ml seed liquor and cultivate based in 500ml triangular flask, 121 ℃ of sterilizings 20 minutes, are cooled to 37 ℃, and inoculation Lactobacillus pentosus is cultivated under anaerobic condition 36 hours in the anaerobic box of 37 ℃.
3, the making of sour bamboo shoot
Preparation 10% saline solution, water is boiled, after water cooling, then add the seed liquor of Lactobacillus delbrueckii and Lactobacillus pentosus, each seed liquid addition is all 0.5% of brine quality, stirs and makes sour bamboo shoot zymocyte liquid.Choose old tender moderate bamboo shoots, cut the base portion of bamboo shoot, peel bamboo shoot shell off, clean, drain away the water, from centre, be cut into two halves, add in pickle jar, sour bamboo shoot zymocyte liquid is poured in pickle jar, flood bamboo shoots, cover thin bamboo strips used for weaving lid, with four bamboo chips, be crossed as " well " font, be placed on thin bamboo strips used for weaving and cover, at " well " word bamboo chip center, press and clean the stone dry, prevent that bamboo shoots from floating, pickle jar is sealed, 24 ℃ of condition bottom fermentations 6 days, get product.
Claims (1)
1. multiple bacteria compound fermentation is made the method for sour bamboo shoot, it is characterized in that: the saline solution of preparation 9～11%, water is boiled, after water cooling, the seed liquor that adds again Lactobacillus delbrueckii and Lactobacillus pentosus, each seed liquid addition is all 0.5% of brine quality, stir and make sour bamboo shoot zymocyte liquid, choose old tender moderate bamboo shoots, cut the base portion of bamboo shoot, peel bamboo shoot shell off, clean, drain away the water, from centre, be cut into two halves, add in pickle jar, sour bamboo shoot zymocyte liquid is poured in pickle jar, flood bamboo shoots, cover thin bamboo strips used for weaving lid, with four bamboo chips, be crossed as " well " font, being placed on thin bamboo strips used for weaving covers, at " well " word bamboo chip center, press and clean the stone drying, prevent that bamboo shoots from floating, pickle jar is sealed, 23～25 ℃ of condition bottom fermentations 5～7 days, get product.
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| CN201310402458.5A CN103445124B (en) | 2013-09-07 | 2013-09-07 | Method for producing sour bamboo shoots by virtue of multi-strain mixed fermentation |
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| CN201310402458.5A CN103445124B (en) | 2013-09-07 | 2013-09-07 | Method for producing sour bamboo shoots by virtue of multi-strain mixed fermentation |
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| CN103445124B true CN103445124B (en) | 2014-10-22 |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103719789A (en) * | 2013-12-19 | 2014-04-16 | 何芳 | Sour bamboo shoot and preparation method thereof |
| CN104522592A (en) * | 2014-12-26 | 2015-04-22 | 王伟 | Pickle product taking bamboo shoots as main raw material and processing method of pickle product |
| CN104431909A (en) * | 2015-01-04 | 2015-03-25 | 湖北工业大学 | Method for making fermented crystal crisp sweet bamboo shoot |
| CN104783097A (en) * | 2015-02-04 | 2015-07-22 | 安吉老奶奶食品有限公司 | Instant pot-stewed bamboo shoot processing technology |
| CN104982873A (en) * | 2015-06-16 | 2015-10-21 | 黄达龙 | Sour bamboo shoot manufacturing method |
| CN112205596A (en) * | 2020-09-22 | 2021-01-12 | 柳州市美申园食品科技有限公司 | Processing method of pickled bamboo shoots with special flavor |
| CN113892609B (en) * | 2021-09-30 | 2023-07-21 | 华中农业大学 | Pickling method for improving quality of Liuzhou sour bamboo shoots |
| CN114736836B (en) * | 2022-05-25 | 2023-04-18 | 华中农业大学 | Lactic acid bacteria screened from sour bamboo shoot fermentation liquor and application thereof |
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| CN1070034C (en) * | 1996-09-04 | 2001-08-29 | 李振卿 | Process for commerial scale production of fermented vegetable by combined inoculation |
| KR101179448B1 (en) * | 2005-11-22 | 2012-09-07 | 한국식품연구원 | Multi-starter set of lactic acid bacteria for increasing S-adenosylmethionine in fermented food |
| CN102492638A (en) * | 2011-11-24 | 2012-06-13 | 西华大学 | Preparation method of microecological zymophyte agent for Szechuan pickled bamboo shoots |
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