CN104207115A - Lactobacillus plantaru fermented shiitake mushroom and preparation method thereof - Google Patents
Lactobacillus plantaru fermented shiitake mushroom and preparation method thereof Download PDFInfo
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- CN104207115A CN104207115A CN201410432095.4A CN201410432095A CN104207115A CN 104207115 A CN104207115 A CN 104207115A CN 201410432095 A CN201410432095 A CN 201410432095A CN 104207115 A CN104207115 A CN 104207115A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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Abstract
The invention discloses a Lactobacillus plantaru fermented shiitake mushroom and a preparation method thereof. The preparation method comprises the following steps: 1, picking Lactobacillus plantaru powder, inoculating a liquid aseptic MRS medium with the Lactobacillus plantaru powder; 2, selecting high-quality fresh shiitake mushroom as the pickled raw materials; cutting off the mushroom stem, washing silt away with clean water, slicing the mushroom into mushroom slices with the thickness of 5 mm, boiling the mushroom slices in boiling water for about 1 min, taking out the slices from the boiling water and cooling the slices, and placing the cool slices into a clean, sterilized and dry fermentation container; 3, sterilizing a pickle liquid containing salt and sucrose, subpackaging the pickle liquid into the fermentation container with the shiitake mushroom; 4, fermenting the shiitake mushroom, and subjecting the fermented shiitake mushroom to pasteurization. By adopting the above scheme, the shiitake mushroom is fermented by probiotics, and the prepared shiitake mushroom is cool in taste and has various functions of lowering cholesterol, reducing blood fat, defensing against tumor, enhancing the body's immune and promoting the absorption of nutrients.
Description
Technical Field
The invention belongs to the technical field of fermented foods, and particularly relates to a preparation method of safe and delicious lactobacillus plantarum fermented shiitake mushrooms.
Background
The traditional Chinese pickles have a long history of more than 2000 years and are fermented foods generally liked by Chinese people. The traditional pickles in China mainly take Chinese cabbage, radish, cabbage, cucumber and other green vegetables as main pickling raw materials, and pickles taking fungi as main raw materials are not common in the market. The mushroom is popular among people because of its rich texture and soft and smooth taste.
The mushroom is a fungus food with high protein, low fat, polysaccharide, various amino acids and various vitamins, and is important edible, medicinal and seasoning for people. Lentinus Edodes contains lentinan, an anti-tumor component with a molecular weight of 100 ten thousand; contains blood lipid reducing components-derivatives of lentinus edodes taisheng, lentinus edodes adenine and adenine; lentinus edodes contains antiviral component-inducer of interferon-double-stranded ribonucleic acid, contains unsaturated fatty acid, contains ergosterol and phytosterol which can be converted into vitamin D, and has good effects in enhancing disease resistance, preventing common cold and treating. The mushroom also contains rich dietary fiber, can reduce cholesterol in blood and prevent atherosclerosis after being frequently eaten, is effective in preventing and treating cerebral hemorrhage, heart disease, obesity and diabetes, and is one of rare health-care foods.
The pickle vegetable raw material has the nutritive value and the nutritive value increased in the fermentation production process, has the functions of reducing cholesterol, resisting cancer, enhancing body immunity and the like, and makes the pickle become a green, natural and high-activity 'micro-ecological preparation', and has high nutritive value. The lactobacillus plantarum in the pickle is used as a probiotic flora in the gastrointestinal tract of a human body, and has multiple functions of maintaining the balance of flora in the intestinal tract, improving the immunity of the organism, promoting the absorption of nutrient substances and the like.
The pickle industry in China mainly depends on natural fermentation production and is influenced by a plurality of factors. The production mode of natural fermentation has long time period, the product quality is difficult to stabilize, the production efficiency is low, the scale degree is low, the product standard is not standard, and certain potential food safety hazards exist. By artificially inoculating lactobacillus plantarum to ferment the shiitake mushroom, the sensory quality and flavor of the shiitake mushroom can be improved, the growth of mixed bacteria is effectively inhibited, the content of nitrite is reduced, the product quality and the nutritional value are improved, the preparation period can be shortened, the production cost is low, the development prospect is good, and the problems of single type, long production period and safety instability of the existing pickle are well solved.
Nowadays, pickles obtained by fermenting shiitake mushrooms with lactobacillus plantarum probiotics are rare.
Disclosure of Invention
The invention aims to solve the technical problem of providing a safe and delicious preparation method of lactobacillus plantarum fermented shiitake mushroom, and aims to solve the problems of single variety, long production period and safety instability of the current commercially available pickled vegetables.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a preparation method of lactobacillus plantarum fermented shiitake mushrooms comprises the following steps:
step one, selecting lactobacillus plantarum powder, inoculating the lactobacillus plantarum powder into a liquid sterile MRS culture medium, culturing for 18-24 hours at the temperature of 37 ℃, continuously carrying out passage for 2 times after activation, wherein the inoculation amount is 3% of the concentration ratio each time, inoculating the lactobacillus plantarum powder into carrot juice according to the inoculation amount of 1: 5 of the volume ratio after the strains are fully activated, fermenting for 18-24 hours at the temperature of 37 ℃ to obtain a working leavening agent, and refrigerating for later use;
selecting fresh mushrooms with fleshy meat as a soaking raw material; cutting off stipe of Lentinus Edodes, cleaning with clear water to remove silt, cutting Lentinus Edodes into 5mm thick pieces, blanching in boiling water for about 1min, taking out, cooling, and placing into fermentation container;
step three, sterilizing the pickle juice containing salt and cane sugar, wherein the sterilization conditions are as follows: cooling to 50 deg.C for 5min at 95 deg.C, inoculating working starter, mixing, subpackaging in fermentation container containing Lentinus Edodes, filling, stirring, fermenting at 30-37 deg.C for 1-5 days;
and step four, after the product fermentation is finished, pasteurizing the fermented shiitake mushrooms at 85 ℃ for 10-30min, cooling to room temperature, packaging, and finishing the preparation of the fermented shiitake mushrooms.
Further, it is preferable that the carrot juice is prepared by the following method:
carrot → selection → washing → trimming → peeling → slicing → blanching → juicing carrot and adding water after washing, wherein the mass ratio of carrot to water is 1: 1.
Further, preferably, in the third step, 1-3% of salt and 1-3% of cane sugar are added into the pickle juice according to the volume ratio of water;
or adding 1-3% of salt and 1-3% of cane sugar into the pickled vegetable juice according to the volume ratio of water; and rhizoma Zingiberis recens 0.4-0.6%, fructus Zanthoxyli 0.1-0.3%, fructus Anisi Stellati 0.1-0.2%, and Capsici fructus 0.4-0.6%.
Further, preferably, in the step one, lactobacillus plantarum powder is selected and inoculated in a liquid sterile MRS culture medium, the culture is carried out for 18h at the temperature of 37 ℃, the subculture is carried out for 2 times after the activation, the inoculation amount is 3% each time, after the strains are fully activated, the inoculation amount is 1-5% and the inoculation amount is inoculated in carrot juice, and the working leavening agent is obtained after the fermentation is carried out for 24h at the temperature of 37 ℃.
Further, preferably, in the step one, lactobacillus plantarum powder is selected and inoculated in a liquid sterile MRS culture medium, the culture is carried out for 20 hours at the temperature of 37 ℃, the subculture is continued for 2 times after the activation, the inoculation amount is 3% each time, after the strains are fully activated, the inoculation amount is 1-5% and the inoculation amount is inoculated in carrot juice, and the working leavening agent is obtained after the fermentation is carried out for 20 hours at the temperature of 37 ℃.
Further, preferably, in the step one, lactobacillus plantarum powder is selected and inoculated in a liquid sterile MRS culture medium, the culture is carried out for 24 hours at the temperature of 37 ℃, the subculture is continued for 2 times after the activation, the inoculation amount is 3% each time, after the strains are fully activated, the inoculation amount is 1-5% and the inoculation amount is inoculated in carrot juice, and the working leavening agent is obtained after the fermentation is carried out for 24 hours at the temperature of 37 ℃.
Further, preferably, in the third step, the pickle juice containing salt and sucrose is sterilized under the following conditions: cooling to 50 deg.C for 5min at 95 deg.C, inoculating working starter, mixing, packaging into fermentation container containing Lentinus Edodes, filling, stirring, and fermenting at 30 deg.C for 5 days.
Further, preferably, in the third step, the pickle juice containing salt and sucrose is sterilized under the following conditions: cooling to 50 deg.C for 5min at 95 deg.C, inoculating working starter, mixing, packaging into fermentation container containing Lentinus Edodes, filling, stirring, fermenting at 37 deg.C for 1 d.
Further, preferably, in the third step, the pickle juice containing salt and sucrose is sterilized under the following conditions: cooling to 50 deg.C for 5min at 95 deg.C, inoculating working starter, mixing, packaging into fermentation container filled with Lentinus Edodes, adding, stirring, and fermenting at 35 deg.C for 4 days.
A Lactobacillus plantarum fermented Lentinus edodes prepared by the above method is provided.
After the scheme is adopted, the probiotics are adopted to ferment the shiitake mushrooms, and the prepared shiitake mushrooms are cool and low in taste, and have multiple functions of reducing cholesterol, reducing blood fat, resisting tumors, enhancing organism immunity, promoting nutrient absorption and the like. In addition, the preparation method of the lactobacillus plantarum fermented shiitake mushroom provided by the invention is low in cost, simple to operate, short in production period and good in development prospect, and the problems of single type, different batches, safety and instability of the existing pickle are well solved.
Additional features and advantages of the invention will be set forth in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. The objectives and other advantages of the invention will be realized and attained by the structure particularly pointed out in the written description and claims hereof as well as the appended drawings.
Drawings
The present invention will be described in detail below with reference to the accompanying drawings so that the above advantages of the present invention will be more apparent. Wherein,
FIG. 1 is a flow chart of a method for preparing Lactobacillus plantarum fermented Lentinus edodes according to an embodiment of the present invention;
FIG. 2 is a schematic diagram showing the change of pH of Lentinus edodes during fermentation process;
FIG. 3 is a schematic diagram showing the change of total acidity of Lentinus edodes during fermentation process;
fig. 4 is a schematic diagram of the change of the viable count of the shiitake mushrooms in the fermentation process according to the embodiment of the invention.
Detailed Description
The following detailed description of the embodiments of the present invention will be provided with reference to the drawings and examples, so that how to apply the technical means to solve the technical problems and achieve the technical effects can be fully understood and implemented. It should be noted that, as long as there is no conflict, the embodiments and the features of the embodiments of the present invention may be combined with each other, and the technical solutions formed are within the scope of the present invention.
Additionally, the steps illustrated in the flow charts of the figures may be performed in a computer system such as a set of computer-executable instructions and, although a logical order is illustrated in the flow charts, in some cases, the steps illustrated or described may be performed in an order different than here.
Specifically, the embodiment of the invention aims to provide a safe and delicious preparation method of lactobacillus plantarum fermented shiitake mushrooms, and aims to solve the problems of single variety, long production period and safety instability of the current commercially available pickled vegetables.
The embodiment of the invention is realized in such a way that the preparation method of the safe and delicious lactobacillus plantarum fermented mushroom comprises the following steps:
step one, inoculating lactobacillus plantarum powder into a sterile MRS liquid culture medium, culturing for 18-24 hours at the temperature of 37 ℃, continuously passaging for 2 times after activation, wherein the inoculum size is 3% each time, and inoculating into carrot juice according to the inoculum size of 1-5 after the strains are fully activated, wherein carrots → selecting → cleaning → trimming → peeling → slicing → blanching → adding water after juicing carrots are cleaned, the ratio of the carrots to the water is 1: 1, fermenting for 18-24 hours at the temperature of 37 ℃ is a working leavening agent, and refrigerating for later use.
Selecting fresh mushrooms with fleshy meat as a soaking raw material; cutting off Lentinus Edodes stipe, cleaning with clear water to remove silt, cutting Lentinus Edodes into 5mm thick pieces, blanching in boiling water for about 1min, taking out, cooling, and placing into fermentation bottle with cleaning, sterilizing and water-removing effects.
And step three, sterilizing the pickle juice containing 1-3% of salt and 1-3% of cane sugar (or adding 0.4-0.6% of ginger, 0.1-0.3% of pepper, 0.1-0.2% of anise, 0.4-0.6% of pepper and the like) (sterilizing at 95 ℃ for 5min), cooling to 50 ℃, inoculating a working starter, uniformly mixing, subpackaging in the fermentation bottle filled with the mushrooms in the step two, filling, uniformly stirring, fermenting at the constant temperature of 30-37 ℃ for 1-5 days.
Step four, after the fermentation of the product in the step three is finished, pasteurizing the fermented shiitake mushroom at 85 ℃ for 10-30min, cooling to room temperature, packaging, and finishing the preparation of the fermented shiitake mushroom.
The application effect of the present invention will be further described with reference to the following two specific examples:
the first embodiment is as follows:
inoculating lactobacillus plantarum powder into a sterile MRS liquid culture medium, culturing for 18h at 37 ℃, continuously passaging for 2 times after activation, wherein the inoculation amount is 3% each time, inoculating the lactobacillus plantarum powder into carrot juice (carrot → selecting → cleaning → trimming → peeling → slicing → blanching → adding water after cleaning the squeezed carrot, and the ratio of carrot to water is 1: 1) according to the inoculation amount of 1-5 after the strain is fully activated, fermenting for 24h at 37 ℃ to obtain the working leavening agent, and refrigerating for later use.
Selecting Lentinus Edodes, cleaning with clear water, slicing, blanching in boiling water, taking out, cooling, and placing into a fermentation bottle.
Sterilizing pickle juice (containing 1-3% salt and 1-3% sucrose) at 95 deg.C for 5min, cooling to 50 deg.C, packaging into fermentation bottle, filling, inoculating 3% working starter, fermenting at 30 deg.C for 5d, sterilizing at 85 deg.C for 20min, cooling, packaging, and refrigerating at low temperature.
Example two:
inoculating lactobacillus plantarum powder into a sterile MRS liquid culture medium, culturing for 24h at 37 ℃, continuously passaging for 2 times after activation, wherein the inoculation amount is 3% each time, inoculating the lactobacillus plantarum powder into carrot juice (carrot → selecting → cleaning → trimming → peeling → slicing → blanching → adding water after cleaning the squeezed carrot, and the ratio of carrot to water is 1: 1) according to 1-5 inoculation amounts after the strains are fully activated, fermenting for 18-24h at 37 ℃ to obtain the working leavening agent, and refrigerating for later use.
Selecting Lentinus Edodes, cleaning with clear water, slicing, blanching in boiling water, taking out, cooling, and placing into a fermentation bottle.
Sterilizing pickle juice (containing 1-3% salt and 1-3% sucrose) at 95 deg.C for 5min, cooling to 50 deg.C, packaging into fermentation bottle, filling, inoculating 3% working starter, fermenting at 30 deg.C for 5d, sterilizing at 85 deg.C for 20min, cooling, packaging, and refrigerating at low temperature.
Example three:
inoculating lactobacillus plantarum powder into a sterile MRS liquid culture medium, culturing for 18-24h at 37 ℃, continuously passaging for 2 times after activation, wherein the inoculum size is 3% each time, inoculating the lactobacillus plantarum powder into carrot juice (carrot → selecting → cleaning → trimming → peeling → slicing → blanching → adding water after cleaning the squeezed carrot, the ratio of carrot to water is 1: 1) according to the inoculum size of 1-5 after the strain is fully activated, fermenting for 18-24h at 37 ℃ to obtain the working leavening agent, and refrigerating for later use.
Selecting Lentinus Edodes, cleaning with clear water, slicing, blanching in boiling water, taking out, cooling, and placing into a fermentation bottle.
Sterilizing pickle juice containing salt and sucrose under the following sterilization conditions: cooling to 50 deg.C for 5min at 95 deg.C, inoculating working starter, mixing, packaging into fermentation container containing Lentinus Edodes, filling, stirring, fermenting at 30 deg.C for 5 days, sterilizing at 85 deg.C for 20min, cooling, packaging, and refrigerating at low temperature.
Example four:
inoculating lactobacillus plantarum powder into a sterile MRS liquid culture medium, culturing for 18-24h at 37 ℃, continuously passaging for 2 times after activation, wherein the inoculum size is 3% each time, inoculating the lactobacillus plantarum powder into carrot juice (carrot → selecting → cleaning → trimming → peeling → slicing → blanching → adding water after cleaning the squeezed carrot, the ratio of carrot to water is 1: 1) according to the inoculum size of 1-5 after the strain is fully activated, fermenting for 18-24h at 37 ℃ to obtain the working leavening agent, and refrigerating for later use.
Selecting Lentinus Edodes, cleaning with clear water, slicing, blanching in boiling water, taking out, cooling, and placing into a fermentation bottle.
Sterilizing pickle juice containing salt and sucrose under the following sterilization conditions: cooling to 50 deg.C for 5min at 95 deg.C, inoculating working starter, mixing, packaging into fermentation container filled with Lentinus Edodes, adding, stirring, fermenting at 37 deg.C for 1d, sterilizing at 85 deg.C for 20min, cooling, packaging, and refrigerating at low temperature.
Example five:
inoculating lactobacillus plantarum powder into a sterile MRS liquid culture medium, culturing for 18-24h at 37 ℃, continuously passaging for 2 times after activation, wherein the inoculum size is 3% each time, inoculating the lactobacillus plantarum powder into carrot juice (carrot → selecting → cleaning → trimming → peeling → slicing → blanching → adding water after cleaning the squeezed carrot, the ratio of carrot to water is 1: 1) according to the inoculum size of 1-5 after the strain is fully activated, fermenting for 18-24h at 37 ℃ to obtain the working leavening agent, and refrigerating for later use.
Selecting Lentinus Edodes, cleaning with clear water, slicing, blanching in boiling water, taking out, cooling, and placing into a fermentation bottle.
Sterilizing pickle juice containing salt, cane sugar, ginger, pepper, anise, pepper and the like under the following sterilization conditions: cooling to 50 deg.C for 5min at 95 deg.C, inoculating working starter, mixing, packaging into fermentation container filled with Lentinus Edodes, adding, stirring, fermenting at 37 deg.C for 1d, sterilizing at 85 deg.C for 20min, cooling, packaging, and refrigerating at low temperature.
In addition, as shown in fig. 2, 3 and 4, the index analysis of the fermented shiitake mushroom product is as follows:
1. index analysis method for fermented mushroom product
1.1pH value: directly measured by a pH meter.
1.2 Total acidity: and (3) measuring by adopting an acid-base titration method.
1.3 Total colony count: the plate colony counting method is adopted for determination.
1.4 sensory evaluation: and (3) performing sensory evaluation on the mushrooms in the fermentation process by taking color, smell and taste as indexes.
2. Results and analysis
2.1 analysis of the change of pH during the fermentation of Lentinus Edodes (FIG. 2) shows that pH rapidly decreases at the initial stage of fermentation of Lentinus Edodes, and the pH is maintained at about 3.8 after 4 days.
2.2 analysis of the change of the total acid content in the fermentation process of the mushrooms (figure 3) shows that the total acid content in the fermented mushrooms is gradually increased, the fermentation speed three days before fermentation is obviously higher than that in the later stage of fermentation, and the total acidity reaches 0.462% after 5 days of fermentation.
2.3 analysis results of the change of the total number of the bacterial colonies in the mushroom fermentation process (figure 4) show that the number of the live bacteria is in an increasing trend and reaches 7 orders of magnitude at most after inoculation and fermentation for 1-4d, and after 4d, the acid production amount of the lactic acid bacteria is continuously increased, so that the growth of other microorganisms is inhibited, and the number of the live bacteria is gradually reduced.
Table 1 sensory evaluation during fermentation of lentinus edodes provided in the examples of the present invention.
TABLE 1
2.4 the results of the sensory evaluation of the fermented mushrooms (Table 1) show that the fermented mushrooms are kept good in color and luster, have pure fermented fragrance and are palatable in sour and sweet taste, and all indexes of the fermented mushrooms reach the best state in the fourth day of fermentation.
According to the preparation method of the lactobacillus plantarum fermented mushroom, the probiotics are adopted to ferment the mushroom, and the prepared mushroom is cool and low in taste, and has multiple functions of reducing cholesterol, reducing blood fat, resisting tumors, enhancing organism immunity, promoting nutrient absorption and the like. In addition, the preparation method of the lactobacillus plantarum fermented shiitake mushroom provided by the invention is low in cost, simple to operate, short in production period and good in development prospect, and the problems of single type, different batches, safety and instability of the existing pickle are well solved.
It should be noted that for simplicity of description, the above method embodiments are described as a series of acts or combination of acts, but those skilled in the art will recognize that the present application is not limited by the order of acts described, as some steps may occur in other orders or concurrently depending on the application.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The preparation method of the lactobacillus plantarum fermented shiitake mushroom is characterized by comprising the following steps of:
step one, selecting lactobacillus plantarum powder, inoculating the lactobacillus plantarum powder into a liquid sterile MRS culture medium, culturing for 18-24 hours at the temperature of 37 ℃, continuously carrying out passage for 2 times after activation, wherein the inoculation amount is 3% of the concentration ratio each time, inoculating the lactobacillus plantarum powder into carrot juice according to the inoculation amount of 1: 5 of the volume ratio after the strains are fully activated, fermenting for 18-24 hours at the temperature of 37 ℃ to obtain a working leavening agent, and refrigerating for later use;
selecting fresh mushrooms with fleshy meat as a soaking raw material; cutting off stipe of Lentinus Edodes, cleaning with clear water to remove silt, cutting Lentinus Edodes into 5mm thick pieces, blanching in boiling water for about 1min, taking out, cooling, and placing into fermentation container;
step three, sterilizing the pickle juice containing salt and cane sugar, wherein the sterilization conditions are as follows: cooling to 50 deg.C for 5min at 95 deg.C, inoculating working starter, mixing, subpackaging in fermentation container containing Lentinus Edodes, filling, stirring, fermenting at 30-37 deg.C for 1-5 days;
and step four, after the product fermentation is finished, pasteurizing the fermented shiitake mushrooms at 85 ℃ for 10-30min, cooling to room temperature, packaging, and finishing the preparation of the fermented shiitake mushrooms.
2. The method for preparing lactobacillus plantarum fermented shiitake mushroom according to claim 1, wherein the carrot juice is prepared by the following method:
carrot → selection → washing → trimming → peeling → slicing → blanching → juicing carrot and adding water after washing, wherein the mass ratio of carrot to water is 1: 1.
3. The method for preparing lactobacillus plantarum fermented shiitake mushrooms according to claim 1 or 2, wherein 1-3% of salt and 1-3% of sucrose are added to the pickle juice in the third step in a mass ratio of water;
or adding 1-3% of salt and 1-3% of cane sugar into the pickled vegetable juice according to the volume ratio of water; and rhizoma Zingiberis recens 0.4-0.6%, fructus Zanthoxyli 0.1-0.3%, fructus Anisi Stellati 0.1-0.2%, and Capsici fructus 0.4-0.6%.
4. The method for preparing lactobacillus plantarum fermented shiitake mushrooms according to claim 1, wherein in the first step, lactobacillus plantarum powder is selected and inoculated in a liquid sterile MRS medium, the culture is carried out at 37 ℃ for 18h, the passage is continued for 2 times after activation, the inoculation amount is 3% each time, after the strains are fully activated, the strains are inoculated in carrot juice according to the inoculation amount of 1-5, and the working leavening agent is obtained after fermentation at 37 ℃ for 24 h.
5. The method for preparing lactobacillus plantarum fermented shiitake mushrooms according to claim 1, wherein in the first step, lactobacillus plantarum powder is selected and inoculated in a liquid sterile MRS medium, the culture is carried out at 37 ℃ for 20 hours, the passage is continued for 2 times after activation, the inoculation amount is 3% each time, after the strains are fully activated, the strains are inoculated in carrot juice according to the inoculation amount of 1-5, and the working leavening agent is obtained after the fermentation is carried out at 37 ℃ for 20 hours.
6. The method for preparing lactobacillus plantarum fermented shiitake mushrooms according to claim 1, wherein in the first step, lactobacillus plantarum powder is selected and inoculated in a liquid sterile MRS medium, the culture is carried out at 37 ℃ for 24 hours, the passage is continued for 2 times after activation, the inoculation amount is 3% each time, after the strains are fully activated, the strains are inoculated in carrot juice according to the inoculation amount of 1-5, and the working leavening agent is obtained after fermentation at 37 ℃ for 24 hours.
7. The method for preparing lactobacillus plantarum fermented shiitake mushrooms according to claim 1, wherein in the third step, the pickle juice containing salt and sucrose is sterilized under the following conditions: cooling to 50 deg.C for 5min at 95 deg.C, inoculating working starter, mixing, packaging into fermentation container containing Lentinus Edodes, filling, stirring, and fermenting at 30 deg.C for 5 days.
8. The method for preparing lactobacillus plantarum fermented shiitake mushrooms according to claim 1, wherein in the third step, the pickle juice containing salt and sucrose is sterilized under the following conditions: cooling to 50 deg.C for 5min at 95 deg.C, inoculating working starter, mixing, packaging into fermentation container containing Lentinus Edodes, filling, stirring, fermenting at 37 deg.C for 1 d.
9. The method for preparing lactobacillus plantarum fermented shiitake mushrooms according to claim 1, wherein in the third step, the pickle juice containing salt and sucrose is sterilized under the following conditions: cooling to 50 deg.C for 5min at 95 deg.C, inoculating working starter, mixing, packaging into fermentation container filled with Lentinus Edodes, adding, stirring, and fermenting at 35 deg.C for 4 days.
10. A fermented shiitake mushroom produced by the method according to any one of claims 1 to 9.
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| CN106358757A (en) * | 2016-08-29 | 2017-02-01 | 惠州市嘉程驾校有限公司 | Lentinula edodes planting method |
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| CN106858563A (en) * | 2016-12-26 | 2017-06-20 | 阜阳市春天食品有限公司 | A kind of spicy wine mushroom |
| CN107518379A (en) * | 2017-08-11 | 2017-12-29 | 江苏江南生物科技有限公司 | Edible mushroom pickled vegetable product of fermentation and preparation method thereof is delivered directly using lactic acid bacteria |
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