CN105077113A - Pickle containing mixed lactic acid bacteria and making method thereof - Google Patents
Pickle containing mixed lactic acid bacteria and making method thereof Download PDFInfo
- Publication number
- CN105077113A CN105077113A CN201510493977.6A CN201510493977A CN105077113A CN 105077113 A CN105077113 A CN 105077113A CN 201510493977 A CN201510493977 A CN 201510493977A CN 105077113 A CN105077113 A CN 105077113A
- Authority
- CN
- China
- Prior art keywords
- lactic acid
- parts
- acid bacteria
- lactobacillus
- vegetables
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 68
- 241000894006 Bacteria Species 0.000 title claims abstract description 44
- 235000021110 pickles Nutrition 0.000 title claims abstract description 36
- 239000004310 lactic acid Substances 0.000 title claims abstract description 34
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 64
- 235000013311 vegetables Nutrition 0.000 claims abstract description 54
- 230000004151 fermentation Effects 0.000 claims description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 28
- 241000186660 Lactobacillus Species 0.000 claims description 25
- 229940039696 lactobacillus Drugs 0.000 claims description 25
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 24
- 239000002609 medium Substances 0.000 claims description 24
- 239000012530 fluid Substances 0.000 claims description 16
- 239000004033 plastic Substances 0.000 claims description 16
- 229920003023 plastic Polymers 0.000 claims description 16
- 230000003068 static effect Effects 0.000 claims description 16
- 239000001963 growth medium Substances 0.000 claims description 15
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 14
- 229930003268 Vitamin C Natural products 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 14
- 235000019154 vitamin C Nutrition 0.000 claims description 14
- 239000011718 vitamin C Substances 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 240000007124 Brassica oleracea Species 0.000 claims description 8
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 8
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 8
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 8
- 239000004698 Polyethylene Substances 0.000 claims description 8
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 8
- 229910052782 aluminium Inorganic materials 0.000 claims description 8
- 239000004411 aluminium Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- -1 polyethylene Polymers 0.000 claims description 8
- 229920000573 polyethylene Polymers 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 244000178993 Brassica juncea Species 0.000 claims description 7
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 claims description 7
- 235000015193 tomato juice Nutrition 0.000 claims description 7
- 241000219198 Brassica Species 0.000 claims description 6
- 235000003351 Brassica cretica Nutrition 0.000 claims description 6
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 6
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 6
- 235000010460 mustard Nutrition 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 235000015190 carrot juice Nutrition 0.000 claims description 5
- 241001475783 Brassica juncea subsp. napiformis Species 0.000 claims description 4
- 235000014700 Brassica juncea var napiformis Nutrition 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 244000026811 Brassica nipposinica Species 0.000 claims description 3
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 3
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 3
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 3
- 240000008067 Cucumis sativus Species 0.000 claims description 3
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 3
- 244000000626 Daucus carota Species 0.000 claims description 3
- 235000002767 Daucus carota Nutrition 0.000 claims description 3
- 240000008415 Lactuca sativa Species 0.000 claims description 3
- 235000003228 Lactuca sativa Nutrition 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 239000001390 capsicum minimum Substances 0.000 claims description 3
- 235000021332 kidney beans Nutrition 0.000 claims description 3
- 244000005700 microbiome Species 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 22
- 235000013305 food Nutrition 0.000 abstract description 9
- 150000003839 salts Chemical class 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 230000001580 bacterial effect Effects 0.000 abstract description 4
- 238000004321 preservation Methods 0.000 abstract description 3
- 101000841301 Homo sapiens Utrophin Proteins 0.000 abstract 1
- 244000199866 Lactobacillus casei Species 0.000 abstract 1
- 235000013958 Lactobacillus casei Nutrition 0.000 abstract 1
- 241000186610 Lactobacillus sp. Species 0.000 abstract 1
- 102100029092 Utrophin Human genes 0.000 abstract 1
- 229940017800 lactobacillus casei Drugs 0.000 abstract 1
- 239000006041 probiotic Substances 0.000 abstract 1
- 235000018291 probiotics Nutrition 0.000 abstract 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 19
- 241000700159 Rattus Species 0.000 description 15
- 208000031226 Hyperlipidaemia Diseases 0.000 description 14
- 239000007789 gas Substances 0.000 description 14
- 230000000694 effects Effects 0.000 description 12
- 238000005070 sampling Methods 0.000 description 9
- 108010028554 LDL Cholesterol Proteins 0.000 description 8
- 238000003304 gavage Methods 0.000 description 8
- 150000003626 triacylglycerols Chemical class 0.000 description 8
- 235000012000 cholesterol Nutrition 0.000 description 7
- 239000012153 distilled water Substances 0.000 description 7
- 239000002932 luster Substances 0.000 description 7
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 6
- 108010023302 HDL Cholesterol Proteins 0.000 description 6
- 239000002253 acid Substances 0.000 description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 6
- 239000001301 oxygen Substances 0.000 description 6
- 229910052760 oxygen Inorganic materials 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 238000009413 insulation Methods 0.000 description 5
- 150000002632 lipids Chemical class 0.000 description 5
- 210000004185 liver Anatomy 0.000 description 5
- 238000002835 absorbance Methods 0.000 description 4
- 235000021121 fermented vegetables Nutrition 0.000 description 4
- 230000002440 hepatic effect Effects 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000012224 working solution Substances 0.000 description 4
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 3
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 210000002966 serum Anatomy 0.000 description 3
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 229910002651 NO3 Inorganic materials 0.000 description 2
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 230000037396 body weight Effects 0.000 description 2
- 238000011088 calibration curve Methods 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000021590 normal diet Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- XUKUURHRXDUEBC-KAYWLYCHSA-N Atorvastatin Chemical compound C=1C=CC=CC=1C1=C(C=2C=CC(F)=CC=2)N(CC[C@@H](O)C[C@@H](O)CC(O)=O)C(C(C)C)=C1C(=O)NC1=CC=CC=C1 XUKUURHRXDUEBC-KAYWLYCHSA-N 0.000 description 1
- XUKUURHRXDUEBC-UHFFFAOYSA-N Atorvastatin Natural products C=1C=CC=CC=1C1=C(C=2C=CC(F)=CC=2)N(CCC(O)CC(O)CC(O)=O)C(C(C)C)=C1C(=O)NC1=CC=CC=C1 XUKUURHRXDUEBC-UHFFFAOYSA-N 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000193403 Clostridium Species 0.000 description 1
- 241000194033 Enterococcus Species 0.000 description 1
- 208000035150 Hypercholesterolemia Diseases 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 108090000913 Nitrate Reductases Proteins 0.000 description 1
- 208000031320 Teratogenesis Diseases 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 210000000683 abdominal cavity Anatomy 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000003143 atherosclerotic effect Effects 0.000 description 1
- 229960005370 atorvastatin Drugs 0.000 description 1
- FQCKMBLVYCEXJB-MNSAWQCASA-L atorvastatin calcium Chemical compound [Ca+2].C=1C=CC=CC=1C1=C(C=2C=CC(F)=CC=2)N(CC[C@@H](O)C[C@@H](O)CC([O-])=O)C(C(C)C)=C1C(=O)NC1=CC=CC=C1.C=1C=CC=CC=1C1=C(C=2C=CC(F)=CC=2)N(CC[C@@H](O)C[C@@H](O)CC([O-])=O)C(C(C)C)=C1C(=O)NC1=CC=CC=C1 FQCKMBLVYCEXJB-MNSAWQCASA-L 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010241 blood sampling Methods 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 229940099352 cholate Drugs 0.000 description 1
- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 description 1
- 230000009514 concussion Effects 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 229940002661 lipitor Drugs 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 238000003032 molecular docking Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- 239000003223 protective agent Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 125000000467 secondary amino group Chemical class [H]N([*:1])[*:2] 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000012453 sprague-dawley rat model Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 238000003805 vibration mixing Methods 0.000 description 1
Classifications
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
Abstract
The invention discloses pickle containing mixed lactic acid bacteria and a making method thereof. The mixed lactic acid bacteria contain Lactobacillus sp. DMDL 9010 and Lactobacillus casei subsp. Rhamnosus, the lactic acid bacteria are preserved in the Chinese common microbe bacterial preservation administration center on August 19, 2011, and the preservation serial number is CGMCC No.5172. The making method includes the steps that fresh vegetables are added into the mixed lactic acid bacteria to be subjected to anaerobic fermentation at the temperature of 20 DEG C to 40 DEG C 60 hours to 72 hours later, the mixed anaerobic fermentation is placed at the normal temperature for six months, the viable count of the lactic acid bacteria can reach 105 cfu/g to 106 cfu/g, and the salt content is lower than 3.0%. The made pickle is nearly free of nitrite, short in production cycle and stable in product quality, contains active probiotics and is instant food.
Description
Technical field
The invention belongs to food technology field, specifically refer to a kind of pickles containing mixing lactic acid bacteria and preparation method.
Background technology
Probio is the microbial food ingredients of the work being of value to health.Probio is lactic acid bacteria or Bifidobacterium normally, mainly lactobacillus, also comprises some other enterococcus, propionic acid bacteria and clostridium.
On the one hand, owing to containing a lot of nitrate in fresh vegetables, during the fermentation, some harmful bacterias in pickles can be converted into nitrite under the effect of nitrate reductase, meanwhile, the materials such as the aldehydes matter in vegetables and vitamin C also can play certain reduction to nitrate, and the nitrite exceeded standard in pickles is had after in stomach, can react with protein breakdown products secondary amine under hydrochloric acid effect and generate nitrosamine, there is strong carcinogenic teratogenesis.It is reported, human body take in 80% nitrite all derive from vegetables.On the other hand, the animal food taken in due to people's ordinary meal is more, easily causes the cholesterol level in human body to exceed standard, thus causes hypercholesterolemia, causes the cardiovascular and cerebrovascular diseases such as coronary heart disease, atherosclerotic, headstroke.Therefore, the research that the Lactobacillus plantarum DMDL9010 with strong degrading nitrite and cholesterol ability is applied to fermentation pickled vegetable seems particularly important.In recent years, numerous scholar adopts artificial infection lactic acid bacteria technique to shorten the fermentation period of vegetable product, improve the quality of fermented vegetable, the content of remarkable reduction fermented vegetable nitrite, yet there are no the report that the lactic acid bacteria with efficient norcholesterol effect that filters out is applied in fermentation pickled vegetable food.
Number of patent application is that 94111749.9 Chinese invention patents disclose a kind of technique utilizing purebred lactic acid bacteria to produce pickles, brewed about 15 days could be ripe at normal temperature, and add up to 13.5-15.0% salt, this technique growth cycle is grown and is contained high-caliber salt, along with people's living standard improves constantly, require also more and more high to food quality, low salinization and the fermentation pickled vegetable with stronger health care are more conducive to the health of people, so less salt and contributing to is degraded, the fermentation pickled vegetable of body's cholesterol becomes the developing direction of domestic and international fermented vegetable.
Summary of the invention
The object of the invention is the deficiency existed to solve above-mentioned prior art, a kind of pickles containing mixing lactic acid bacteria and preparation method are provided.
Object of the present invention is achieved through the following technical solutions.
Containing a preparation method for the pickles of mixing lactic acid bacteria, wherein mixing lactic acid bacteria comprises lactobacillus (Lactobacillussp.) DMDL9010 and lactobacillus casei subsp.rhamnosus (Lactobacilluscaseisubsp.Rhamnosus).
Containing a preparation method for the pickles of mixing lactic acid bacteria, comprise the steps:
(1) respectively the freeze-dried powder of lactobacillus DMDL9010, lactobacillus casei subsp.rhamnosus is placed in MRS culture medium, after 30 DEG C ~ 40 DEG C static gas wave refrigerator 18h ~ 36h, makes seed liquor, make its viable count reach 10 respectively
8more than CFU/mL;
(2) with 1% ~ 10% percent by volume, the seed liquor of lactobacillus DMDL9010, lactobacillus casei subsp.rhamnosus is placed in fermentation medium respectively, after 30 DEG C ~ 40 DEG C static gas wave refrigerator 18h ~ 36h, make zymotic fluid, make its viable count reach 10 respectively
8more than CFU/mL; Described fermentative medium formula is: 80 ~ 90 parts, fresh vegetables juice, vitamin C 0.5 part ~ 3.0 parts, and NaCl0.5 ~ 3.0 part, are settled to 100 parts with sterilized water, after sterilizing after cooling, is fermentation medium;
(3) by weight, vegetables 20 ~ 40 parts, according to (5 ~ 1): the volume ratio access lactobacillus DMDL9010 of 1 and the zymotic fluid totally 3 parts ~ 10 parts of lactobacillus casei subsp.rhamnosus, add vitamin C 0.1 ~ 2.0 part, each 0.2 ~ 5.0 part of NaCl wherein, be settled to 100 parts with sterilized water, make vegetables submergence in a liquid;
(4) under air-proof condition, anaerobic fermentation is carried out, temperature control 20 ~ 40 DEG C fermentation 24 ~ 72h.
Described fresh vegetables juice is one or more in mustard, cabbage juice, Tomato juice and carrot juice.
Step (3) described vegetables are also through following pretreatment: described vegetables clear water wash clean, and drain the moisture on surface, are cut into suitable size and use scalding.
Described vegetables are one in leaf mustard, root-mustard, Chinese cabbage, cabbage, potherb mustard, cucumber, fresh kidney beans, carrot, ternip, lettuce and capsicum or two or more.
Vegetables after step (4) described fermentation load in polyethylene plastic bag or aluminium plastic bag, after vacuumizing, and heat sealing.
That is prepared by said method contains the mixing lactic acid bacteria fermentation pickled vegetable of living, through vacuum packaging, preserve 6 months at normal temperatures, fermentation pickled vegetable contains LactobacillusplantarumDMDL9010 and Lactobacilluscaseisubsp.rhamnosus6013 total viable count and reaches 10
5~ 10
6cfu/g.
The present invention is compared with current art, and tool has the following advantages and beneficial effect:
1. the present invention is the fermentation pickled vegetable of a kind of less salt containing the mixing lactic acid bacteria of living, convenient, healthy, nutrition.
2. pickles of the present invention contain probio alive, LactobacillusplantarumDMDL9010 and Lactobacilluscaseisubsp.rhamnosus6013 total viable count reaches 10
5~ 10
6cfu/g; Organic acid, antibacterial material that probio utilizes the nutritional labeling fermentation in vegetables to produce, be conducive to the anticorrosion of fermenting pickle with low salt and guarantee the quality.
3. the present invention is clear and definite with probio, and its quality and concentration can manual controls, fermentation pickled vegetable raciness, and production technology is simple, can suitability for industrialized production be realized, ensure the uniformity often criticizing product quality, with short production cycle, constant product quality, containing the probio lived, can be instant.
4. the pickles after the technology of the present invention fermentation, wherein hardly containing nitrite, well below the content of 10mg/Kg.
5. in fermented vegetables products, salt content is very low is 0.2% ~ 3.0%; This technology, without the need to carrying out numerous and diverse desalination work, simplifies production technology, can realize the operation of mechanization.
6. owing to have passed through the fermentation of two kinds of lactic acid bacterias, the nitrite in vegetables is degraded completely, and the pickles fermented can not carry out the phenomenon of follow-up fermentation and the swollen bag of aerogenesis, in the shelf life of kimchi products, steady quality provides condition.
Described lactobacillus (Lactobacillussp.) DMDL9010, on August 19th, 2011, be preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, be called for short CGMCC, address: Datun Road, Chaoyang District, Beijing City, Institute of Microorganism, Academia Sinica, deposit number is CGMCCNo.5172.This bacterial classification is open in publication number CN102978134A patent, and has submitted to preservation to prove.
Accompanying drawing explanation
Fig. 1 is the pickles after embodiment 1 adds two kinds of lactobacillus-fermenteds.
Fig. 2 is the pickles after not adding lactobacillus-fermented.
Detailed description of the invention
For better understanding the present invention, below in conjunction with embodiment the present invention done and describe in detail further, but the scope of protection of present invention being not limited to the scope that embodiment represents.
Embodiment 1
(1) respectively by having the lactobacillus DMDL9010 of norcholesterol effect, the freeze-dried powder of lactobacillus casei subsp.rhamnosus is placed in MRS culture medium, after 30 DEG C of static gas wave refrigerator 24h, makes seed liquor, makes its viable count reach 2.0 × 10 respectively
8cFU/mL; Described lactobacillus casei subsp.rhamnosus, purchased from Chinese industrial Microbiological Culture Collection administrative center, is numbered CICC6013, called after Lactobacilluscaseisubsp.rhamnosus6013 (referred to as LCR6013).
(2) with 5% percent by volume, the seed liquor of lactobacillus DMDL9010, lactobacillus casei subsp.rhamnosus is inoculated in respectively in work fermentation medium, after 37 DEG C of static gas wave refrigerator 36h, make work zymotic fluid, make its viable count reach 8.2 × 10 respectively
8cFU/mL, 7.9 × 10
8cFU/mL; Described work fermentative medium formula is: fresh mustard 85 parts, Tomato juice 5 parts, vitamin C 0.5 part, NaCl1.5 part, and distilled water is settled to 100 parts, for subsequent use after cooling after sterilizing, is work fermentation medium.
(3) select fresh, ripe appropriateness, there is no moth, without rotten, the thick solid root-mustard of meat, Chinese cabbage, carrot and leaf mustard.
(4) old, rotten and unedible position is removed, and with the silt on clear water wash clean surface, and drain the moisture on surface, be cut into suitable size and use scalding.
(5) according to vegetables weight 20 parts, access two kinds of lactic acid bacteria work zymotic fluids totally 10 parts according to the ratio of 1:1, add vitamin C 0.1 part, NaCl0.5 part wherein, be settled to 100 parts with sterilized water, make vegetables submergence in a liquid.
(6) inject aqua sterilisa in the surrounding of the seal cover of fermentation altar, with the good altar lid of water seal, the oxygen in isolated air enters, fermenting cellar temperature control 37 DEG C of anaerobic fermentation 48h, measure the content of nitrite in fermentation pickled vegetable, reference literature { Liu Dongmei, Deng the impact of .LactobacillusCaseisubsp.rhamnosus719 on Nitrite in Pickles, South China Science & Engineering University's journal (natural science edition), 2008, method in 36 (7): 140 ~ 144} is carried out, nitrite do not detected, obtained pickles acid is refreshing suitable, there is the due local flavor of pickles and color and luster, as Fig. 1, 2, with do not add compared with the pickles after lactobacillus-fermented, lactobacillus DMDL9010 is added according to 1:1, pickles color and luster after lactobacillus casei subsp.rhamnosus fermentation is good, raciness, without nitrite, a kind of pickles of edible safety.
(7) dish cut is loaded in polyethylene plastic bag or aluminium plastic bag, after vacuumizing, heat sealing.Packaged fermentation pickled vegetable is placed normal temperature lower 6 months, sampling constant volume, the viable count utilizing MRS culture medium sample analysis wherein lactic acid bacteria is 8.6 × 10
6cfu/g.
The effect of lactobacillus DMDL9010 degradation in vivo cholesterol:
(1) by DMDL9010 by volume percentage be 5% be inoculated in 200mL liquid MRS culture medium and activate, place in 37 DEG C of incubators and cultivate 24h, by volume percentage is 5% be inoculated in fermentation tank and carry out high density Anaerobic culturel again, at 37 DEG C, cultivate under the condition of pH6.8 after 18h at 8000r/min, centrifugal 15min under 4 DEG C of conditions, abandoning supernatant, collect bacterium mud, the ratio being 1.5:1 in trehalose (protective agent) and the volume ratio of bacterium mud adds, pre-freeze 5h under-40 DEG C of conditions, it is made evenly to be frozen on container inner wall, then vacuum freeze drying is carried out, after dry 18-20h, rehydration measures its viable count respectively, in DMDL9010 bacterium powder, viable count is 9.30 × 10
9cFU/g.
(2) 8 week age SPF level SD (SpragueDawley) rat 50, body weight 160 ~ 200g, is divided into 5 groups at random according to the body weight of rat, blood fat.All SD rats are raised by professional, 5/cage.Under the condition of temperature 22 ~ 24 DEG C, humidity 50% ~ 60%, illumination every day 12h, dark 12h.Experimental session, rat freely drinks water and takes food, normal group feeding normal diet, and other organize equal feeding high lipid food (adding lard 10% on normal diet basis, cholesterol 1%, cholate 0.2%).Every morning carries out gavage to each experimental group rat, normal group and the equal gavage sterilized water of hyperlipidemia model group, and positive group gavage 1mg/mL atorvastatin (being also the Lipitor) aqueous solution, the dosage of 9010 high dose group gavages is 10
9the DMDL9010 bacteria suspension of CFU/ml, the dosage of 9010 low dose group gavages is 10
7cFU/mlDMDL9010 bacteria suspension, gavage amount is 0.1mL/10gbw.d.
At the 8th week by whole Rat Fast one night, carry out docking blood sampling, centrifugal (3000r/min, 10min), separation of serum.At the 10th week by whole Rat Fast one night, take a blood sample in abdominal cavity, centrifugal (3000r/min, 10min) obtains serum.T-CHOL (TC) in serum is measured with automatic clinical chemistry analyzer, triglycerides (TG), HDL-C (HDL-C) and LDL-C (LDL-C) content, result is as table 1, table 2.
As shown in table 1, when the 8th week, though compare TC, TG there was no significant difference between finding each group, all comparatively hyperlipidemia model group is low for TC, TG level of 9010 groups, illustrates that 9010 groups have certain mitigation to hyperlipidemia.Relatively LDL-C finds, though there was no significant difference between each group, but the LDL-C of all hyperlipidemia model groups is all higher than normal group, illustrate that Long-term Feeding high lipid food result in the increase of the LDL-C in rat body, increase the risk that rat suffers from angiocardiopathy.And the experimental group LDL-C of gavage DMDL9010 bacterium liquid comparatively hyperlipidemia model group is low, this illustrates that DMDL9010 bacterial strain may have certain prevention effect to angiocardiopathy.
Table 1 respectively organizes lipids detection results contrast (mmol/L) (M ± SD, n=10) on the 8th week
※variant relative to normal group (p < 0.05)
▲variant relative to hyperlipidemia model group (p < 0.05).
As shown in table 2, when the 10th week, TC, LDL-C of relatively finding between each group there are no significant difference, but the TG level of 9010 high dose group has remarkable reduction than hyperlipidemia model group, and its TC, LDL-C level is all between normal group and hyperlipidemia model group, 9010 groups of hyperlipidemias alleviating rat are described, reduce serum cholesterol level.Relatively HDL-C finds, the HDL-C of all hyperlipidemia model groups is all lower than normal group, and and between normal group, have significant difference (p < 0.05), this illustrates that Long-term Feeding high lipid food result in the minimizing of the HDL-C in rat body, increases rat and suffers from arteriosclerotic risk.Wherein the rising of the experimental group HDL-C of gavage DMDL9010 bacterium liquid is comparatively obvious, and this illustrates that DMDL9010 bacterial strain may have the arteriosclerotic effect of certain adjustment.
Table 2 respectively organizes lipids detection results contrast (mmol/L) (M ± SD, n=10) on the 10th week
※variant relative to normal group (p < 0.05)
▲variant relative to hyperlipidemia model group (p < 0.05).
(3) experiment the 10th week by whole Rat Fast one night, after putting to death rat, be separated liver, accurately take a certain amount of hepatic tissue, add 10mL chloroform by the tissue of every 0.5g: methyl alcohol (2:1, V/V) mixed liquor, vibration mixing, 37 DEG C of insulations 30min, centrifugal (80000r/min, 10min, 4 DEG C), careful collection chloroform layer liquid is in new EP pipe, add 6mL physiological saline, centrifugal (80000r/min, 10min, 4 DEG C).After repeating an above-mentioned steps again, collect bottom chloroform layer liquid, dry up with Nitrogen evaporator, add isopropyl alcohol: Triton-100 (9:1, V/V) mixed liquor 0.8mL redissolves, whirlpool shakes 2 minutes, add 1.2mL distilled water, then whirlpool concussion 2min, make it abundant dissolving, gained solution is the extract of the total fat of hepatic tissue, leave and take two parts for subsequent use.
Accurate absorption cholesterol titer (192.000mg/dL) is diluted to 1.920mg/mL, 1.536mg/mL, 0.768mg/mL, 0.384mg/mL, 0.192mg/mL, 0.000mg/mL respectively.Respectively get 0.01mL to add in 1mL working solution, mix rear 37 DEG C of insulation 6min, measure absorbance with ELIASA at 490nm place, each hole arranges two multiple holes, draws the calibration curve of cholesterol level.Sample determination carries out according to T-CHOL kit, and the extract getting the total fat of 0.01mL hepatic tissue joins in 1mL working solution, and mix rear 37 DEG C of insulation 6min, measure absorbance with ELIASA at 490nm place, two multiple holes are established in each hole.
Accurate absorption triglycerides titer (200.0mg/dL) is diluted to 2.0mg/mL, 1.6mg/mL, 0.8mg/mL, 0.4mg/mL, 0.2mg/mL, 0.0mg/mL respectively.Respectively get 0.01mL to add in 1mL working solution, mix rear 37 DEG C of insulation 10min, measure absorbance with ELIASA at 490nm place, each hole arranges two multiple holes, draws the calibration curve of content of triglyceride.Sample determination carries out according to Triglyceride Reagent box, and the extract getting the total fat of 0.01mL hepatic tissue joins in 1mL working solution, and mix rear 37 DEG C of insulation 10min, measure absorbance with ELIASA at 490nm place, two multiple holes are established in each hole.
Each experimental group Hepaticlipid testing result is as shown in table 3, in each hyperlipidemia model group rat liver, TC and TG level is all higher than normal group, there is significant difference (p < 0.05), illustrate that cholesterol too much in dietary sources can be accumulated in liver.The TC of 9010 groups comparatively hyperlipidemia model group decreases, wherein TC and TG of 9010 high dose group comparatively hyperlipidemia model group reduce by 33.2% and 40.8% respectively, there is significant difference (p < 0.05), illustrate that DMDL9010 bacterium liquid effectively can suppress the accumulation of cholesterol in liver when high dose, reduce the content of triglyceride in liver.
Table 3 each experimental group Hepaticlipid testing result (M ± SD, n=10)
Embodiment 2
(1) respectively by having the lactobacillus DMDL9010 of norcholesterol effect, the freeze-dried powder of lactobacillus casei subsp.rhamnosus is placed in MRS culture medium, after 37 DEG C of static gas wave refrigerator 18h, makes seed liquor, makes its viable count reach 5.0 × 10 respectively
8cFU/mL;
(2) with 10% percent by volume, the seed liquor of lactobacillus DMDL9010, lactobacillus casei subsp.rhamnosus is inoculated in respectively in work fermentation medium, after 37 DEG C of static gas wave refrigerator 18h, make work zymotic fluid, make its viable count reach 2.5 × 10 respectively
8cFU/mL, 5.5 × 10
8cFU/mL; Described work fermentative medium formula is: fresh cabbage juice 85 parts, Tomato juice 5 parts, vitamin C 3.0 parts, NaCl1.5 part, and distilled water is settled to 100 parts, for subsequent use after cooling after sterilizing, is work fermentation medium.
(3) select fresh, ripe appropriateness, there is no moth, without rotten, the thick solid cabbage of meat, cucumber, lettuce;
(4) remove old, rotten and unedible position, and with the silt on clear water wash clean surface, and drain the moisture on surface, be cut into suitable size and with scalding;
(5) according to vegetables weight 30 parts, access two kinds of lactic acid bacteria work zymotic fluids totally 5 parts according to the ratio of 3:1, add vitamin C 1.5 parts, NaCl3.0 part wherein, be settled to 100 parts with sterilized water, make vegetables submergence in a liquid as far as possible;
(6) inject aqua sterilisa in the surrounding of the seal cover of fermentation altar, with the good altar lid of water seal, the oxygen in isolated air enters, fermenting cellar temperature control 30 DEG C of anaerobic fermentation 24h; Measure the content of nitrite in the rear pickles of fermentation, nitrite do not detected, obtained pickles acid is refreshing suitable, has the due local flavor of pickles and color and luster.
(7) dish cut is loaded in polyethylene plastic bag or aluminium plastic bag, after vacuumizing, heat sealing.Packaged fermentation pickled vegetable is placed normal temperature lower 6 months, sampling constant volume, the viable count utilizing MRS culture medium sample analysis wherein lactic acid bacteria is 6.7 × 10
6cfu/g.
Embodiment 3
(1) respectively by having the lactobacillus DMDL9010 of norcholesterol effect, the freeze-dried powder of lactobacillus casei subsp.rhamnosus is placed in MRS culture medium, after 40 DEG C of static gas wave refrigerator 36h, makes seed liquor, makes its viable count reach 4.5 × 10 respectively
8cFU/mL;
(2) with 1% percent by volume, the seed liquor of lactobacillus DMDL9010, lactobacillus casei subsp.rhamnosus is inoculated in respectively in work fermentation medium, after 37 DEG C of static gas wave refrigerator 36h, make work zymotic fluid, make its viable count reach 5.0 × 10 respectively
8cFU/mL, 4.2 × 10
8cFU/mL; Described work fermentative medium formula is: fresh mustard 70 parts, Tomato juice 5 parts, carrot juice 5 parts, vitamin C 1.5 parts, NaCl3.0 part, and distilled water is settled to 100 parts, for subsequent use after cooling after sterilizing, is work fermentation medium.
(3) select fresh, ripe appropriateness, there is no moth, without rotten, the thick solid potherb mustard of meat, capsicum and leaf mustard;
(4) remove old, rotten and unedible position, and with the silt on clear water wash clean surface, and drain the moisture on surface, be cut into suitable size and with scalding;
(5) according to vegetables weight 40 parts, access two kinds of lactic acid bacteria work zymotic fluids totally 5 parts according to the ratio of 1:1, add vitamin C 1.0 parts, NaCl3.5 part wherein, be settled to 100 parts with sterilized water, make vegetables submergence in a liquid as far as possible;
(6) inject aqua sterilisa in the surrounding of the seal cover of fermentation altar, with the good altar lid of water seal, the oxygen in isolated air enters, fermenting cellar temperature control 30 DEG C of anaerobic fermentation 72h; Measure the content of nitrite in fermentation pickled vegetable, nitrite do not detected, obtained pickles acid is refreshing suitable, has the due local flavor of pickles and color and luster.
(7) dish cut is loaded in polyethylene plastic bag or aluminium plastic bag, after vacuumizing, heat sealing.Packaged fermentation pickled vegetable is placed normal temperature lower 6 months, and sampling constant volume, sampling the viable count analyzing wherein lactic acid bacteria in MRS culture medium is 8.6 × 10
6cfu/g.
Embodiment 4
(1) respectively by having the lactobacillus DMDL9010 of norcholesterol effect, the freeze-dried powder of lactobacillus casei subsp.rhamnosus is placed in MRS culture medium, after 35 DEG C of static gas wave refrigerator 32h, makes seed liquor, makes its viable count reach 2.7 × 10 respectively
8cFU/mL;
(2) with 5% percent by volume, the seed liquor of lactobacillus DMDL9010, lactobacillus casei subsp.rhamnosus is inoculated in respectively in work fermentation medium, after 30 DEG C of static gas wave refrigerator 36h, make work zymotic fluid, make its viable count reach 3.3 × 10 respectively
8cFU/mL, 2.9 × 10
8cFU/mL; Described work fermentative medium formula is: fresh mustard 90 parts, vitamin C 1.5 parts, NaCl1.5 part, and distilled water is settled to 100 parts, for subsequent use after cooling after sterilizing, is work fermentation medium.
(3) select fresh, ripe appropriateness, there is no moth, without rotten, the thick solid leaf mustard of meat;
(4) remove old, rotten and unedible position, and with the silt on clear water wash clean surface, and drain the moisture on surface, be cut into suitable size and with scalding;
(5) according to vegetables weight 50 parts, access two kinds of lactic acid bacteria work zymotic fluids totally 1 part according to the ratio of 2:1, add vitamin C 0.5 part, NaCl1.5 part wherein, be settled to 100 parts with sterilized water, make vegetables submergence in a liquid as far as possible;
(6) inject aqua sterilisa in the surrounding of the seal cover of fermentation altar, with the good altar lid of water seal, the oxygen in isolated air enters, fermenting cellar temperature control 30 DEG C of anaerobic fermentation 60h; Measure the content of nitrite in fermentation pickled vegetable, nitrite do not detected, obtained pickles acid is refreshing suitable, has the due local flavor of pickles and color and luster.
(7) dish cut is loaded in polyethylene plastic bag or aluminium plastic bag, after vacuumizing, heat sealing.Packaged fermentation pickled vegetable is placed normal temperature lower 6 months, sampling constant volume, the viable count utilizing MRS culture medium sample analysis wherein lactic acid bacteria is 9.0 × 10
5cfu/g.
Embodiment 5
(1) respectively by having the lactobacillus DMDL9010 of norcholesterol effect, the freeze-dried powder of lactobacillus casei subsp.rhamnosus is placed in MRS culture medium, after 30 DEG C of static gas wave refrigerator 24h, makes seed liquor, makes its viable count reach 2.0 × 10 respectively
8cFU/mL;
(2) with 7% percent by volume, the seed liquor of lactobacillus DMDL9010, lactobacillus casei subsp.rhamnosus is inoculated in respectively in work fermentation medium, after 40 DEG C of static gas wave refrigerator 20h, make work zymotic fluid, make its viable count reach 4.7 × 10 respectively
8cFU/mL, 7.9 × 10
8cFU/mL; Described work fermentative medium formula is: fresh mustard 50 parts, cabbage juice 25 parts, Tomato juice 10 parts, 5 parts, carrot juice, Catergen .5 part, NaCl2.0 part, and distilled water is settled to 100 parts, for subsequent use after cooling after sterilizing, is work fermentation medium.
(3) select fresh, ripe appropriateness, there is no moth, without rotting, the thick solid root-mustard of meat and leaf mustard;
(4) remove old, rotten and unedible position, and with the silt on clear water wash clean surface, and drain the moisture on surface, be cut into suitable size and with scalding;
(5) according to vegetables weight 45 parts, access two kinds of lactic acid bacteria work zymotic fluids totally 5 parts according to the ratio of 2:1, add Catergen .0 part, NaCl0.2 part wherein, be settled to 100 parts with sterilized water, make vegetables submergence in a liquid as far as possible;
(6) inject aqua sterilisa in the surrounding of the seal cover of fermentation altar, with the good altar lid of water seal, the oxygen in isolated air enters, fermenting cellar temperature control 25 DEG C of anaerobic fermentation 72h; Measure the content of nitrite in fermentation pickled vegetable, nitrite do not detected, obtained pickles acid is refreshing suitable, has the due local flavor of pickles and color and luster.
(7) dish cut is loaded in polyethylene plastic bag or aluminium plastic bag, after vacuumizing, heat sealing.Packaged fermentation pickled vegetable is placed normal temperature lower 6 months, and sampling constant volume, the viable count utilizing sampling to analyze wherein lactic acid bacteria in MRS culture medium is 2.5 × 10
6cfu/g.
Embodiment 6
(1) respectively by having the lactobacillus DMDL9010 of norcholesterol effect, the freeze-dried powder of lactobacillus casei subsp.rhamnosus is placed in MRS culture medium, after 40 DEG C of static gas wave refrigerator 36h, makes seed liquor, makes its viable count reach 2.0 × 10 respectively
8cFU/mL;
(2) with 8% percent by volume, the seed liquor of lactobacillus DMDL9010, lactobacillus casei subsp.rhamnosus is inoculated in respectively in work fermentation medium, after 37 DEG C of static gas wave refrigerator 36h, make work zymotic fluid, make its viable count reach 2.3 × 10 respectively
8cFU/mL, 6.2 × 10
8cFU/mL; Described work fermentative medium formula is: fresh cabbage juice 75 parts, Tomato juice 5 parts, carrot juice 5.0 parts, vitamin C 0.5 part, NaCl1.5 part, and distilled water is settled to 100 parts, for subsequent use after cooling after sterilizing, is work fermentation medium.
(3) select fresh, ripe appropriateness, there is no moth, without rotten, the thick solid leaf mustard of meat, ternip, fresh kidney beans;
(4) remove old, rotten and unedible position, and with the silt on clear water wash clean surface, and drain the moisture on surface, be cut into suitable size and with scalding;
(5) according to vegetables weight 30 parts, access two kinds of lactic acid bacteria work zymotic fluids totally 8 parts according to the ratio of 5:1, add Catergen .0 part, NaCl5.0 part wherein, be settled to 100 parts with sterilized water, make vegetables submergence in a liquid as far as possible;
(6) inject aqua sterilisa in the surrounding of the seal cover of fermentation altar, with the good altar lid of water seal, the oxygen in isolated air enters, fermenting cellar temperature control 20 DEG C of anaerobic fermentation 68h; Measure the content of nitrite in fermentation pickled vegetable, nitrite do not detected, obtained pickles acid is refreshing suitable, has the due local flavor of pickles and color and luster.
(7) dish cut is loaded in polyethylene plastic bag or aluminium plastic bag, after vacuumizing, heat sealing.Packaged fermentation pickled vegetable is placed normal temperature lower 6 months, and sampling constant volume, sampling the viable count analyzing wherein lactic acid bacteria in MRS culture medium is 3.7 × 10
5cfu/g.
Claims (7)
1. the preparation method containing the pickles of mixing lactic acid bacteria, it is characterized in that, wherein mixing lactic acid bacteria comprises lactobacillus (Lactobacillussp.) DMDL9010 and lactobacillus casei subsp.rhamnosus (Lactobacilluscaseisubsp.Rhamnosus), described lactobacillus (Lactobacillussp.) DMDL9010, on August 19th, 2011, be preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, be called for short CGMCC, deposit number is CGMCCNo.5172.
2. method according to claim 1, is characterized in that, comprises the steps:
(1) respectively the freeze-dried powder of lactobacillus DMDL9010, lactobacillus casei subsp.rhamnosus is placed in MRS culture medium, after 30 DEG C ~ 40 DEG C static gas wave refrigerator 18h ~ 36h, makes seed liquor, make its viable count reach 10 respectively
8more than CFU/mL;
(2) with 1% ~ 10% percent by volume, the seed liquor of lactobacillus DMDL9010, lactobacillus casei subsp.rhamnosus is placed in fermentation medium respectively, after 30 DEG C ~ 40 DEG C static gas wave refrigerator 18h ~ 36h, make zymotic fluid, make its viable count reach 10 respectively
8more than CFU/mL; Described fermentative medium formula is: 80 ~ 90 parts, fresh vegetables juice, vitamin C 0.5 part ~ 3.0 parts, and NaCl0.5 ~ 3.0 part, are settled to 100 parts with sterilized water, after sterilizing after cooling, is fermentation medium;
(3) by weight, vegetables 20 ~ 40 parts, according to (5 ~ 1): the volume ratio access lactobacillus DMDL9010 of 1 and the zymotic fluid totally 3 parts ~ 10 parts of lactobacillus casei subsp.rhamnosus, add vitamin C 0.1 ~ 2.0 part, each 0.2 ~ 5.0 part of NaCl wherein, be settled to 100 parts with sterilized water, make vegetables submergence in a liquid;
(4) under air-proof condition, anaerobic fermentation is carried out, temperature control 20 ~ 40 DEG C fermentation 24 ~ 72h.
3. method according to claim 2, is characterized in that, described fresh vegetables juice is one or more in mustard, cabbage juice, Tomato juice and carrot juice.
4. according to the method in claim 2 or 3, it is characterized in that, step (3) described vegetables are also through following pretreatment: described vegetables clear water wash clean, and drain the moisture on surface, are cut into suitable size and use scalding.
5. method according to claim 4, is characterized in that, described vegetables are one in leaf mustard, root-mustard, Chinese cabbage, cabbage, potherb mustard, cucumber, fresh kidney beans, carrot, ternip, lettuce and capsicum or two or more.
6. method according to claim 5, is characterized in that, the vegetables after step (4) described fermentation load in polyethylene plastic bag or aluminium plastic bag, after vacuumizing, and heat sealing.
7. method described in any one of claim 1 ~ 6 obtain containing the pickles of mixing lactic acid bacteria.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510493977.6A CN105077113A (en) | 2015-08-12 | 2015-08-12 | Pickle containing mixed lactic acid bacteria and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510493977.6A CN105077113A (en) | 2015-08-12 | 2015-08-12 | Pickle containing mixed lactic acid bacteria and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105077113A true CN105077113A (en) | 2015-11-25 |
Family
ID=54559167
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510493977.6A Pending CN105077113A (en) | 2015-08-12 | 2015-08-12 | Pickle containing mixed lactic acid bacteria and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105077113A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851979A (en) * | 2016-04-13 | 2016-08-17 | 湖南佳宴食品有限公司 | Making method of probiotic fermented vegetables |
| CN106235147A (en) * | 2016-07-25 | 2016-12-21 | 四川省内江市农业科学院 | A kind of instant pickled vegetable, acid juice and preparation method thereof |
| CN107259454A (en) * | 2017-07-17 | 2017-10-20 | 大连大学 | A kind of vegetables quick fermentation technology |
| CN107446841A (en) * | 2017-07-13 | 2017-12-08 | 华南理工大学 | A kind of direct putting type Lactobacillus plantarum high-density cultivation method and obtained freeze-dried powder and application |
| CN107455650A (en) * | 2017-08-22 | 2017-12-12 | 华南理工大学 | A kind of method for nitrite in food of degrading |
| CN109007702A (en) * | 2018-07-28 | 2018-12-18 | 普定县祝春农产品有限公司 | A kind of method of high-efficiency fermenting pickles |
| CN109601908A (en) * | 2018-11-29 | 2019-04-12 | 沈阳农业大学 | A kind of probiotics fermention puree and preparation method thereof rich in Victoria C |
| CN110250461A (en) * | 2019-05-08 | 2019-09-20 | 新派(上海)餐饮管理有限公司 | A kind of fermentation fruits and vegetables kimchi products and preparation method thereof |
| CN110367491A (en) * | 2019-08-21 | 2019-10-25 | 徐州工程学院 | A kind of production method of more wheel fermentation pickled vegetables |
| CN113068783A (en) * | 2021-04-21 | 2021-07-06 | 胡求智 | Preparation method of vegetable and fruit fermented product |
| CN113317491A (en) * | 2021-06-17 | 2021-08-31 | 南京财经大学 | Edible fungus pickle with low content of nitrite, preparation method and processed product thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1961737A (en) * | 2006-11-30 | 2007-05-16 | 华南理工大学 | An instant pickled vegetables containing live probiotics and preparation method thereof |
| CN101518320A (en) * | 2009-03-26 | 2009-09-02 | 浙江省农业科学院 | Long shelf life fermented pickled vegetable and preparation method thereof |
| CN101580809A (en) * | 2009-06-16 | 2009-11-18 | 华南理工大学 | Method for preparing direct vat set Lactobacillus casei subsp. rhamnosus freeze-dried powder |
| CN101669609A (en) * | 2009-09-25 | 2010-03-17 | 重庆市涪陵辣妹子集团有限公司 | Process for producing pickled mustard tuber by low-salt fermentation |
| CN102978134A (en) * | 2012-11-21 | 2013-03-20 | 华南理工大学 | Lactobacillus and method for producing D-lactic acid by fermenting using lactobacillus |
| CN104430851A (en) * | 2013-12-25 | 2015-03-25 | 广东燕塘乳业股份有限公司 | Fermented milk capable of reducing cholesterol and preparation method of fermented milk |
-
2015
- 2015-08-12 CN CN201510493977.6A patent/CN105077113A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1961737A (en) * | 2006-11-30 | 2007-05-16 | 华南理工大学 | An instant pickled vegetables containing live probiotics and preparation method thereof |
| CN101518320A (en) * | 2009-03-26 | 2009-09-02 | 浙江省农业科学院 | Long shelf life fermented pickled vegetable and preparation method thereof |
| CN101580809A (en) * | 2009-06-16 | 2009-11-18 | 华南理工大学 | Method for preparing direct vat set Lactobacillus casei subsp. rhamnosus freeze-dried powder |
| CN101669609A (en) * | 2009-09-25 | 2010-03-17 | 重庆市涪陵辣妹子集团有限公司 | Process for producing pickled mustard tuber by low-salt fermentation |
| CN102978134A (en) * | 2012-11-21 | 2013-03-20 | 华南理工大学 | Lactobacillus and method for producing D-lactic acid by fermenting using lactobacillus |
| CN104430851A (en) * | 2013-12-25 | 2015-03-25 | 广东燕塘乳业股份有限公司 | Fermented milk capable of reducing cholesterol and preparation method of fermented milk |
Non-Patent Citations (2)
| Title |
|---|
| 刘冬梅，等: "通过L-乳酸脱氢酶1的上下游DNA序列鉴定Lactobacillus sp.DMDL 9010", 《华南理工大学学报（自然科学版）》 * |
| 吴晖，等: "泡菜中亚硝酸盐的研究进展", 《现代食品科技》 * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851979A (en) * | 2016-04-13 | 2016-08-17 | 湖南佳宴食品有限公司 | Making method of probiotic fermented vegetables |
| CN106235147A (en) * | 2016-07-25 | 2016-12-21 | 四川省内江市农业科学院 | A kind of instant pickled vegetable, acid juice and preparation method thereof |
| CN107446841A (en) * | 2017-07-13 | 2017-12-08 | 华南理工大学 | A kind of direct putting type Lactobacillus plantarum high-density cultivation method and obtained freeze-dried powder and application |
| CN107259454A (en) * | 2017-07-17 | 2017-10-20 | 大连大学 | A kind of vegetables quick fermentation technology |
| CN107455650A (en) * | 2017-08-22 | 2017-12-12 | 华南理工大学 | A kind of method for nitrite in food of degrading |
| CN109007702A (en) * | 2018-07-28 | 2018-12-18 | 普定县祝春农产品有限公司 | A kind of method of high-efficiency fermenting pickles |
| CN109601908A (en) * | 2018-11-29 | 2019-04-12 | 沈阳农业大学 | A kind of probiotics fermention puree and preparation method thereof rich in Victoria C |
| CN110250461A (en) * | 2019-05-08 | 2019-09-20 | 新派(上海)餐饮管理有限公司 | A kind of fermentation fruits and vegetables kimchi products and preparation method thereof |
| CN110250461B (en) * | 2019-05-08 | 2023-04-07 | 新派(上海)餐饮管理有限公司 | Fermented fruit and vegetable pickle product and preparation method thereof |
| CN110367491A (en) * | 2019-08-21 | 2019-10-25 | 徐州工程学院 | A kind of production method of more wheel fermentation pickled vegetables |
| CN113068783A (en) * | 2021-04-21 | 2021-07-06 | 胡求智 | Preparation method of vegetable and fruit fermented product |
| CN113317491A (en) * | 2021-06-17 | 2021-08-31 | 南京财经大学 | Edible fungus pickle with low content of nitrite, preparation method and processed product thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105077113A (en) | Pickle containing mixed lactic acid bacteria and making method thereof | |
| CN101580809B (en) | Method for preparing direct vat set Lactobacillus casei subsp. rhamnosus freeze-dried powder | |
| CN104430851B (en) | A kind of norcholesterol acidified milk and preparation method thereof | |
| CN103468615B (en) | Production method of microbial preparation by symbiotic fermentation of lactic acid bacteria and saccharomycetes | |
| CN102212477B (en) | Lactic acid bacteria starter for pickling vegetables | |
| CN101792726B (en) | Enterococcus faecalis capable of absorbing mycotoxin and application thereof in absorbing mycotoxin | |
| CN104152354A (en) | Compound probiotics as well as production process and application thereof to leavening agent | |
| CN105533544A (en) | Natural fruit and vegetable enzyme product | |
| CN107446841A (en) | A kind of direct putting type Lactobacillus plantarum high-density cultivation method and obtained freeze-dried powder and application | |
| CN100589710C (en) | An instant pickled vegetables containing live probiotics and preparation method thereof | |
| CN102356913A (en) | Preparation method of probiotics fermented blueberry pulp powder | |
| CN103725633A (en) | Pickle zymocyte microbial inoculum, and preparation method and application thereof | |
| CN108102959A (en) | Humanized norcholesterol lactobacillus plantarum ZY08 and its application | |
| CN108384735A (en) | Lactobacillus plantarum CCFM1019, its fermented food and its application in medicine preparation | |
| CN101974427A (en) | Phytosterol containing active lactobacilIus plantarum viable bacterium preparation and preparation method thereof | |
| CN104026521A (en) | Pickles fermented in bamboo tube and preparation method thereof | |
| CN109593684A (en) | One lactobacillus plantarum Yc-5 and its application in reduction fish tea Content of Biogenic Amines | |
| CA3030832C (en) | Leuconostoc mesenteroides cjlm119 strain producing reduced amount of gas, and kimchi production method using same | |
| CN115927117A (en) | Lactobacillus plantarum and application thereof | |
| CN108018248B (en) | Lactobacillus casei capable of regulating flora structural disorder caused by antibiotics | |
| CN109402005A (en) | A kind of probiotics leaven and its has the function of the application in ethanol degradation acidified milk in fermentation preparation | |
| CN109938309A (en) | A kind of jerusalem artichoke pickles of composite bacteria fermentation and preparation method thereof | |
| CN105670959A (en) | Probiotic strain and application thereof | |
| CN108570428A (en) | Lactococcus lactis subsp. lactis CCFM1018, its fermented food and its application in medicine preparation | |
| KR101833043B1 (en) | Method for producing feed additive comprising fermented sea mustard and feed additive produced by the same method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151125 |
|
| RJ01 | Rejection of invention patent application after publication |