CN103451136A - Method for producing ready-to-use starter for pickling cucumbers - Google Patents
Method for producing ready-to-use starter for pickling cucumbers Download PDFInfo
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- CN103451136A CN103451136A CN2013104158880A CN201310415888A CN103451136A CN 103451136 A CN103451136 A CN 103451136A CN 2013104158880 A CN2013104158880 A CN 2013104158880A CN 201310415888 A CN201310415888 A CN 201310415888A CN 103451136 A CN103451136 A CN 103451136A
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Abstract
The invention relates to a preparation method of a starter, and particularly relates to a method for producing a ready-to-use starter for pickling cucumbers. The method comprises the steps: preparing lactobacillus plantarum freeze-dried powder, lactobacillus brevis freeze-dried powder and pediococcus pentosaceus freeze-dried powder; and vacuum-packaging to obtain the ready-to-use starter after uniformly mixing the lactobacillus plantarum freeze-dried powder, the lactobacillus brevis freeze-dried powder and the pediococcus pentosaceus freeze-dried powder according to a weight ratio of 5:3:2. The pickled cucumbers prepared by using the starter is high in fermentation speed, not easy to rot, crisp and tender in taste, rich in nutrients, stable in quality among batches, and suitable for large-scale industrialized production.
Description
Technical field
That the present invention narrates is a kind of preparation method of starter, specifically produces the making method of pickled cucumber with throw type leaven.
Background technology
Pickled cucumber is to take cucumber as a kind of ambrosia of raw material through soaking or fermenting and make, and it is tasty and refreshing that pickled cucumber is acid embrittlement, and greasy, the digestant effect of solution is arranged, and deeply is subject to liking of the common people, is common cuisines on China resident dining table.The pickled cucumber way mainly contains two kinds, and the first way is infusion method, and the sauce that utilizes light-coloured vinegar to add various condiment preparations soaks cucumber and gets final product in 1-2 days, and this method manufacturing speed is fast, but tart flavour is stronger, soft not; Another kind of way is fermentation method, be about to cucumber and various condiment and be placed in encloses container, add water and do not have cucumber, carry out spontaneous fermentation, at ambient temperature, fermentation time was generally more than 15 days, the pickled cucumber tart flavour that this method makes is pure, not only retained preferably the original nutritive ingredient of cucumber, but also contain abundant living lactic acid bacteria, normal food can suppress the growth of spoilage organism in enteron aisle, weakens the product toxic action of spoilage organism at enteron aisle, and helpful digestion, prevent constipation, prevent cell senescence, reduce cholesterol, the effect such as antitumor.Although the standby pickled cucumber mouthfeel of traditional zymotic legal system is good, nutritious, fermentation time is longer, and the phenomenons such as in addition owing to being spontaneous fermentation, easy appearance is rotted, unstable quality, be difficult to realize large-scale industrial production.
Summary of the invention
The object of the invention is to for the traditional natural fermentation method make the pickled cucumber fermentation period long, perishable, batch between unsettled deficiency and the preparation method of a kind of novel making pickled cucumber use throw type leaven that provides.Make pickled cucumber with this starter, fermenting speed soon, not perishable, mouthfeel is tender and crisp, nutritious, batch between steady quality, be suitable for large-scale industrial production.
The object of the present invention is achieved like this:
1, the preparation of starter bacterial strain nutrient solution
1. the preparation of plant lactobacillus nutrient solution
Take casein peptone 20g, extractum carnis 4g, yeast extract paste 3g, glucose 25g, sodium acetate 4g, citric acid diamines 2g, Tween 80 0.5g, K
2hPO
41.0g, MgSO
40.5g, MnSO
4.H
2o 0.05g, CaCO
320g, be dissolved in water and be settled to 1000ml, regulates PH to 7.0～7.2, obtains plant lactobacillus seed liquor substratum.Get the 100ml seed liquor and cultivate based in the 500ml triangular flask, 121 ℃ of sterilizings 20 minutes, be cooled to 37 ℃, the inoculation plant lactobacillus, be cultured to nutrient solution under anaerobic condition in the anaerobic box of 36～38 ℃ in plant lactobacillus viable count>=10
9during/ml, be considered as the preparation of plant lactobacillus nutrient solution and finish.
2. the preparation of short lactobacillus nutrient solution
Take the 50g skimmed milk powder, 1g Tween 80, the 5g yeast extract, the 5g beef extract, be dissolved in water and be settled to 1000ml, regulates PH to 6.8～7.0, obtains short lactobacillus seed liquor substratum.Get the 100ml seed liquor and cultivate based in the 500ml triangular flask, 115 ℃ of sterilizings 15 minutes, be cooled to 37 ℃, and the inoculation short lactobacillus is cultured to the short-and-medium living preparation of lactobacillus number of nutrient solution>=10 in the anaerobic box of 36～38 ℃ under anaerobic condition
9during/ml, be considered as the preparation of short lactobacillus nutrient solution and finish.
3. the preparation of Pediococcus pentosaceus nutrient solution
Take peptone 10 grams, extractum carnis 10 grams, yeast extract 5 grams, glucose 20 grams, dipotassium hydrogen phosphate 2 grams, sodium-acetate 5 grams, ammonium citrate 2 grams, sal epsom 0.2 gram, manganous sulfate 0.2 gram, 1 gram Tween 80, be dissolved in water and be settled to 1000ml, regulate PH to 6.2～6.6, obtain Pediococcus pentosaceus seed liquor substratum.Get the 100ml seed liquor and cultivate based in the 500ml triangular flask, 121 ℃ of sterilizings 20 minutes, be cooled to 37 ℃, the inoculation Pediococcus pentosaceus, be cultured to nutrient solution under anaerobic condition in the anaerobic box of 36～38 ℃ in plant lactobacillus viable count>=10
9during/ml, be considered as the preparation of Pediococcus pentosaceus nutrient solution and finish.
2, the preparation of throw type leaven
The nutrient solution of above-mentioned three kinds of bacterial classifications is adopted respectively to refrigerated centrifuge under 4 ℃, rotating speed 6000r/min condition centrifugal 20 minutes, obtain three kinds of bacterium mud.Preparation 10% skimming milk solution, add 2% Sodium Glutamate, 2% trehalose, 4% sucrose, and the sterilizing 15 minutes under 116 ℃ of conditions of 2% glycerine, as protective material.The ratio that is 8:1 with bacterium mud volume ratio according to protective material mixes three kinds of bacterium mud respectively with protective material, by above-mentioned mixed solution pre-freeze 3 hours under the condition of-40 ℃ respectively, put into the vacuum freeze drier freeze-drying, respectively three kinds of bacterial classification lyophilized powders.
The ratio that is 5:3:2 according to plant lactobacillus lyophilized powder, short lactobacillus lyophilized powder, Pediococcus pentosaceus lyophilized powder mass ratio mixes the final vacuum packing and gets product.During the fermentation pickled cucumber, this starter consumption is 0.015% of cucumber quality.
3, effect
Prove the effect of patent of the present invention below by concrete experiment
Experimental group: put into 2% sweet fennel in clear water, 4.5% salt, 2.5% white sugar, then boiled water, after water cooling, add 50 degree white wine of the water yield 2～3%, stir and obtain the pickled cucumber fermention medium.Choose the little dry land cucumber of 10～15 centimetres of sizes, after cleaning, draining away the water, add in pot for pickling, the onion silk that simultaneously adds cucumber quality 6%, take cucumber quality 0.015% starter of the present invention, after dissolving with appropriate cold water, pour in pot for pickling, the pickled cucumber fermention medium is also poured in pot for pickling, flooded cucumber.By the pot for pickling sealing, at 25 ℃ of condition bottom fermentations, within 10 days, get product.
Control group: control group is with starter, fermentation period 20 days, and all the other steps are identical with experimental group.
Experimental result is as follows:
As can be seen from the above table: utilize this patent product fermentative production pickled cucumber, mouthfeel and smell are slightly more better than spontaneous fermentation, and fermentation period shortens greatly, relatively are suitable for large-scale industrial production.
Specific embodiments
Plant lactobacillus, short lactobacillus, Pediococcus pentosaceus that the present invention adopts are purchased in Chinese industrial microbial strains preservation administrative center, are respectively plant lactobacillus CICC23138, short lactobacillus CICC6239, Pediococcus pentosaceus CICC22227.
1, the preparation of starter bacterial strain nutrient solution
1. the preparation of plant lactobacillus nutrient solution
Take casein peptone 20g, extractum carnis 4g, yeast extract paste 3g, glucose 25g, sodium acetate 4g, citric acid diamines 2g, Tween 80 0.5g, K
2hPO
41.0g, MgSO
40.5g, MnSO
4.H
2o 0.05g, CaCO
320g, be dissolved in water and be settled to 1000ml, regulates PH to 7.0～7.2, obtains plant lactobacillus seed liquor substratum.Get the 100ml seed liquor and cultivate based in the 500ml triangular flask, 121 ℃ of sterilizings 20 minutes, be cooled to 37 ℃, the inoculation plant lactobacillus, be cultured to nutrient solution under anaerobic condition in the anaerobic box of 36～38 ℃ in plant lactobacillus viable count>=10
9during/ml, be considered as the preparation of plant lactobacillus nutrient solution and finish.
2. the preparation of short lactobacillus nutrient solution
Take the 50g skimmed milk powder, 1g Tween 80, the 5g yeast extract, the 5g beef extract, be dissolved in water and be settled to 1000ml, regulates PH to 6.8～7.0, obtains short lactobacillus seed liquor substratum.Get the 100ml seed liquor and cultivate based in the 500ml triangular flask, 115 ℃ of sterilizings 15 minutes, be cooled to 37 ℃, and the inoculation short lactobacillus is cultured to the short-and-medium living preparation of lactobacillus number of nutrient solution>=10 in the anaerobic box of 36～38 ℃ under anaerobic condition
9during/ml, be considered as the preparation of short lactobacillus nutrient solution and finish.
3. the preparation of Pediococcus pentosaceus nutrient solution
Take peptone 10 grams, extractum carnis 10 grams, yeast extract 5 grams, glucose 20 grams, dipotassium hydrogen phosphate 2 grams, sodium-acetate 5 grams, ammonium citrate 2 grams, sal epsom 0.2 gram, manganous sulfate 0.2 gram, 80 1 milliliters of Tween, be dissolved in water and be settled to 1000ml, regulate PH to 6.2～6.6, obtain Pediococcus pentosaceus seed liquor substratum.Get the 100ml seed liquor and cultivate based in the 500ml triangular flask, 121 ℃ of sterilizings 20 minutes, be cooled to 37 ℃, the inoculation Pediococcus pentosaceus, be cultured to nutrient solution under anaerobic condition in the anaerobic box of 36～38 ℃ in plant lactobacillus viable count>=10
9during/ml, be considered as the preparation of Pediococcus pentosaceus nutrient solution and finish.
2, the preparation of throw type leaven
The nutrient solution of above-mentioned three kinds of bacterial classifications is adopted respectively to refrigerated centrifuge under 4 ℃, rotating speed 6000r/min condition centrifugal 20 minutes, obtain three kinds of bacterium mud.Preparation 10% skimming milk solution, add 2% Sodium Glutamate, 2% trehalose, 4% sucrose, and the sterilizing 15 minutes under 116 ℃ of conditions of 2% glycerine, as protective material.The ratio that is 8:1 with bacterium mud volume ratio according to protective material mixes three kinds of bacterium mud respectively with protective material, by above-mentioned mixed solution pre-freeze 3 hours under the condition of-40 ℃ respectively, put into the vacuum freeze drier freeze-drying, respectively three kinds of bacterial classification lyophilized powders.
The ratio that is 5:3:2 according to plant lactobacillus lyophilized powder, short lactobacillus lyophilized powder, Pediococcus pentosaceus lyophilized powder mass ratio mixes the final vacuum packing and gets product.
Claims (2)
1. produce the making method of pickled cucumber with throw type leaven, it is characterized in that: prepare plant lactobacillus, short lactobacillus, Pediococcus pentosaceus nutrient solution, each nutrient solution viable count>=10
9individual/ml, then carry out freeze-drying to 3 strains of lactic acid bacteria nutrient solutions respectively, makes 3 kinds of freeze-dried vaccine powder, and the ratio that is 5:3:2 according to plant lactobacillus lyophilized powder, short lactobacillus lyophilized powder, Pediococcus pentosaceus lyophilized powder mass ratio mixes the final vacuum packing and gets product.
2. the making method of throw type leaven for production pickled cucumber according to claim 1, it is characterized in that: during the fermentation pickled cucumber, the consumption of this starter is 0.015% of cucumber weight.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102894320A (en) * | 2012-11-09 | 2013-01-30 | 黑龙江省轻工科学研究院 | Preparation method of compound lactobacillus-fermented sauerkraut |
| CN103070378A (en) * | 2013-02-17 | 2013-05-01 | 哈尔滨伟平科技开发有限公司 | Method for preparing pickled cucumbers by fermenting with mixed cultures |
| CN103222604A (en) * | 2013-04-14 | 2013-07-31 | 哈尔滨伟平科技开发有限公司 | Method for producing daylily pickle through mixing fermentation of multiple bacterial |
-
2013
- 2013-09-13 CN CN2013104158880A patent/CN103451136A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102894320A (en) * | 2012-11-09 | 2013-01-30 | 黑龙江省轻工科学研究院 | Preparation method of compound lactobacillus-fermented sauerkraut |
| CN103070378A (en) * | 2013-02-17 | 2013-05-01 | 哈尔滨伟平科技开发有限公司 | Method for preparing pickled cucumbers by fermenting with mixed cultures |
| CN103222604A (en) * | 2013-04-14 | 2013-07-31 | 哈尔滨伟平科技开发有限公司 | Method for producing daylily pickle through mixing fermentation of multiple bacterial |
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Application publication date: 20131218 |