CN110106112A - A kind of mixing probiotics of fermented vegetable, fermented vegetable and preparation method thereof - Google Patents
A kind of mixing probiotics of fermented vegetable, fermented vegetable and preparation method thereof Download PDFInfo
- Publication number
- CN110106112A CN110106112A CN201910379386.4A CN201910379386A CN110106112A CN 110106112 A CN110106112 A CN 110106112A CN 201910379386 A CN201910379386 A CN 201910379386A CN 110106112 A CN110106112 A CN 110106112A
- Authority
- CN
- China
- Prior art keywords
- vegetables
- mixing
- fermented vegetable
- lactobacillus plantarum
- fermentation
- 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.)
- Granted
Links
- 235000021121 fermented vegetables Nutrition 0.000 title claims abstract description 42
- 238000002156 mixing Methods 0.000 title claims abstract description 39
- 239000006041 probiotic Substances 0.000 title claims abstract description 35
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 53
- 230000004151 fermentation Effects 0.000 claims abstract description 52
- 235000013311 vegetables Nutrition 0.000 claims abstract description 51
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 22
- 241000790171 Lactobacillus diolivorans Species 0.000 claims abstract description 17
- 241000894006 Bacteria Species 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 235000002566 Capsicum Nutrition 0.000 claims description 20
- 239000006002 Pepper Substances 0.000 claims description 20
- 241000722363 Piper Species 0.000 claims description 20
- 235000016761 Piper aduncum Nutrition 0.000 claims description 20
- 235000017804 Piper guineense Nutrition 0.000 claims description 20
- 235000008184 Piper nigrum Nutrition 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 20
- 235000000318 Bindesalat Nutrition 0.000 claims description 12
- 244000106835 Bindesalat Species 0.000 claims description 12
- 230000001580 bacterial effect Effects 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 9
- 240000009164 Petroselinum crispum Species 0.000 claims description 8
- 235000002770 Petroselinum crispum Nutrition 0.000 claims description 8
- 244000000626 Daucus carota Species 0.000 claims description 7
- 235000002767 Daucus carota Nutrition 0.000 claims description 7
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 7
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 7
- 240000007124 Brassica oleracea Species 0.000 claims description 6
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 6
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 6
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000011259 mixed solution Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 11
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 10
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 5
- 230000000968 intestinal effect Effects 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 20
- 238000011156 evaluation Methods 0.000 description 13
- 239000004310 lactic acid Substances 0.000 description 10
- 235000014655 lactic acid Nutrition 0.000 description 10
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 9
- 239000001963 growth medium Substances 0.000 description 7
- 244000005700 microbiome Species 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 238000010790 dilution Methods 0.000 description 6
- 239000012895 dilution Substances 0.000 description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000012530 fluid Substances 0.000 description 5
- 239000002609 medium Substances 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 239000011780 sodium chloride Substances 0.000 description 5
- 230000002269 spontaneous effect Effects 0.000 description 5
- 241000186660 Lactobacillus Species 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 239000002054 inoculum Substances 0.000 description 4
- 229940039696 lactobacillus Drugs 0.000 description 4
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 238000012546 transfer Methods 0.000 description 3
- 241000186781 Listeria Species 0.000 description 2
- 241000607142 Salmonella Species 0.000 description 2
- 230000004913 activation Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000021107 fermented food Nutrition 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000012549 training Methods 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- HVBSAKJJOYLTQU-UHFFFAOYSA-N 4-aminobenzenesulfonic acid Chemical compound NC1=CC=C(S(O)(=O)=O)C=C1 HVBSAKJJOYLTQU-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000194032 Enterococcus faecalis Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical class ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- DBJUEJCZPKMDPA-UHFFFAOYSA-N acetic acid;zinc Chemical compound [Zn].CC(O)=O DBJUEJCZPKMDPA-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910021538 borax Inorganic materials 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229940032049 enterococcus faecalis Drugs 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000001139 pH measurement Methods 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 239000000276 potassium ferrocyanide Substances 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 102220052684 rs3213976 Human genes 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000004328 sodium tetraborate Substances 0.000 description 1
- 235000010339 sodium tetraborate Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 229950000244 sulfanilic acid Drugs 0.000 description 1
- XOGGUFAVLNCTRS-UHFFFAOYSA-N tetrapotassium;iron(2+);hexacyanide Chemical compound [K+].[K+].[K+].[K+].[Fe+2].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-] XOGGUFAVLNCTRS-UHFFFAOYSA-N 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- 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
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Genetics & Genomics (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Zoology (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Tropical Medicine & Parasitology (AREA)
- Biomedical Technology (AREA)
- Microbiology (AREA)
- Virology (AREA)
- Medicinal Chemistry (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of mixing probiotics of fermented vegetable, fermented vegetable and preparation method thereof, belong to fermented vegetable technical field.The mixing probiotics of fermented vegetable of the present invention is made of Lactobacillus diolivorans V73 and lactobacillus plantarum Lactobacillus plantarum V02.Have the function of adjusting intestinal flora using the fermented vegetable that mixing probiotics fermention of the present invention obtains, prevent cardiovascular disease, be conducive to human health, and manual fermentation vegetables can forced fermentation, reduce content of nitrite, shorten fermentation period, improve product quality, reduces production cost.
Description
Technical field
The present invention relates to fermented vegetable technical fields, and in particular to a kind of mixing probiotics of fermented vegetable, fermented vegetable
And preparation method thereof.
Background technique
Fermented vegetable is a kind of traditional fermented food in China, and with a long history, fermented vegetable refers to that fresh vegetables is sealing
The change of final products is made by the variation of microorganism and enzyme through complicated microorganism system (being carried along by raw material) in the altar closed
Vegetable product made of large change fermentation occurs for study point etc..Fermented vegetable can extend the storage period of romaine lettuce, be conducive to
Transport, improves its added value at anniversary stable market supply, can also improve vegetable flavor, it is growing to vegetable food to meet people
Needs.The method of existing fermented vegetable has spontaneous fermentation and female water by fermentation, and the production of most of traditional fermented foods is still
Empirically, this is difficult to control fermentation process, while to will receive fermentation raw material vegetable species, salt dense for the quality of fermented vegetable
The influence of the factors such as degree, production season.The fermented vegetable of traditional fermentation methods production have fermentation period is longer, quality not
The deficiencies of stable and with high salt.
Summary of the invention
The purpose of the present invention is to provide a kind of mixing probiotics of fermented vegetable, fermented vegetable and preparation method thereof.This
Inventing the pickles that the mixing probiotics is pickled out has the function of adjusting intestinal flora, prevents cardiovascular disease, is conducive to people
Body health, and manual fermentation vegetables can forced fermentation, reduce content of nitrite, shorten fermentation period, improve product
Quality reduces production cost.
The present invention provides a kind of mixing probiotics of fermented vegetable, the mixing probiotics is by Lactobacillus
Diolivorans V73 and lactobacillus plantarum Lactobacillus plantarum V02 composition；
The biological deposits number of the Lactobacillus diolivorans V73 is CGMCC No.16728；
The biological deposits number of the lactobacillus plantarum Lactobacillus plantarum V02 is CGMCC
No.16727。
It is including following the present invention also provides the method for the fermented vegetable of the mixing probiotics based on the above-mentioned technical proposal
Step:
Mixing probiotics described in above-mentioned technical proposal is inoculated in the mixed solution of pepper water and salt, obtains fermenting molten
Liquid, at 20~25 DEG C after fermentation liquid is mixed with vegetables, ferment 3~5d.
Preferably, the amount of the inoculation is 0.45~0.5%.
Preferably, in the mixing probiotics, the lactobacillus plantarum Lactobacillus plantarum V02's
Volume fraction is 30~35%, and the volume fraction of the Lactobacillus diolivorans V73 is 65~70%, described
Bacterial concentration before lactobacillus plantarum Lactobacillus plantarum V02 mixing is (1.6~2.5) × 109CFU/mL,
Bacterial concentration before the Lactobacillus diolivorans V73 mixing is (0.8~1.5) × 109CFU/mL。
Preferably, the preparation method of the pepper water includes: that 0.3%~0.5% dried pepper, 0.1%~0.3% is big
Material, 0.2%~0.4% ginger splices and the mixing of 98.8%~99.4% water, heating are boiled twice, are cooled down.
Preferably, the quality of the pepper water accounts for the 80~120% of vegetables quality.
Preferably, the quality of the salt accounts for the 2.5~3.5% of vegetables quality.
Preferably, the vegetables include romaine lettuce, Sheep's-parsley and the combination of carrot；Or romaine lettuce, cabbage, Sheep's-parsley and Hu Luo
The combination of fore-telling.
Preferably, the vegetables carry out chopping before fermentation.
The present invention also provides the fermented vegetables that above-mentioned technical proposal the method is prepared.
The present invention provides a kind of mixing probiotics of fermented vegetable.The present invention is by lactobacillus plantarum Lactobacillus
Plantarum V02 and Lactobacillus diolivorans V73 mixing ferments to vegetables, can not only inhibit miscellaneous
Bacterium breeding, guarantees product quality, has using the fermented vegetable that mixing probiotics of the present invention obtains and adjusts intestinal flora
Function prevents cardiovascular disease, is conducive to human health, and manual fermentation vegetables can forced fermentation, reduce nitrous acid
Salt content shortens fermentation period, improves product quality, reduces production cost.Test result shows to utilize mixing of the present invention
Probiotics ferments to vegetables, and fermentation time only needs 3~5d, 0.20~0.27mg/kg of content of nitrite, and product quality is steady
Fixed, production cost is low.
Biological deposits explanation
Lactobacillus plantarum Lactobacillus plantarum V02.This culture presevation is in Chinese microorganism strain preservation
Administration committee's common micro-organisms center, address are Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, Chinese Academy of Sciences microorganism
Research institute, deposit number are CGMCC No.16727, and the preservation time is on November 12nd, 2018.
Lactobacillus diolivorans V73.This culture presevation is in Chinese microorganism strain preservation conservator
Meeting common micro-organisms center, address are Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, and Institute of Microorganism, Academia Sinica is protected
Hiding number is CGMCC No.16728, and the preservation time is on November 12nd, 2018.
Specific embodiment
The present invention provides a kind of mixing probiotics of fermented vegetable, the mixing probiotics is by Lactobacillus
Diolivorans V73 and lactobacillus plantarum Lactobacillus plantarum V02 composition；
The biological deposits number of the Lactobacillus diolivorans V73 is CGMCC No.16728；
The biological deposits number of the lactobacillus plantarum Lactobacillus plantarum V02 is CGMCC
No.16727。
In the present invention, two kinds of equal separation screenings of lactic acid bacteria are in the local tradition spontaneous fermentation vegetables of Shanxi, and in
It is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, deposit number difference on November 12nd, 2018
Are as follows: CGMCC No.16727 (bacterial strain V02), CGMCC No.16728 (bacterial strain V73).On MRS agar medium, V02 bacterial strain
2~3mm of bacterium colony, bacterium colony surface is smooth, regular edges, and circular protrusions are glossy, milky；Individual morphology is in rod-short, short
Catenation, G+Sporeless bacterium.1~1.5mm of bacterium colony of V73 bacterial strain, bacterium colony surface is slightly smooth, neat in edge, round slightly convex
It rises, matt, shallow white；Individual morphology is in rod-short, G+Sporeless bacterium.The fermented supernatant fluid of two bacterial strains does antimicrobial spectrum,
Wherein V02 has inhibiting effect to salmonella, single listeria spp, staphylococcus aureus, enterococcus faecalis of increasing, and V73 is to sramana
Salmonella and single listeria spp that increases have inhibiting effect.
The present invention is not particularly limited the preparation method of two kinds of lactic acid bacterial liquids, and use is well known to those skilled in the art
Common fermentation processes are cultivated.Specifically, in the present invention, the preparation step of two kinds of lactic acid bacteria activation and fermentation liquid is excellent
It selects as follows:
Lactobacillus plantarum (Lactobacillus plantarum) V02: by the lactobacillus plantarum of glycerol stocks at -80 DEG C
V02 plate coating, take single colonie transfer 50mL MRS fluid nutrient medium 250ml conical flask in, 37 DEG C, 150r/min~
10h~14h is cultivated on the shaking table of 180r/min；With 2%~5% MRS Liquid Culture for connecing bacterium amount and expanding culture V02 to 50ml
In base, incubation time 10h~12h.
Lactobacillus (Lactobacillus diolivorans) V73: by the lactobacillus V73 plate of glycerol stocks at -80 DEG C
Coating, take single colonie transfer 50mL MRS fluid nutrient medium 250ml conical flask in, 37 DEG C, 150r/min~180r/min
Shaking table on cultivate 10h~14h；Expanded in the MRS fluid nutrient medium of culture V73 to 50ml with 2%~5% bacterium amount that connects, training
Feeding time 22h~for 24 hours.
In the present invention, the vegetables that the combined fermentation of two kinds of bacterial strains obtains can maintain human body intestinal canal flora Tiny ecosystem flat
Weighing apparatus improves immunity of organisms, reduces harmful bacteria quantity, pre- anti-diarrhea, prevention cardiovascular disease and enterogastric diseases etc..
It is including following the present invention also provides the method for the fermented vegetable of the mixing probiotics based on the above-mentioned technical proposal
Step:
Mixing probiotics described in above-mentioned technical proposal is inoculated in the mixed solution of pepper water and salt, obtains fermenting molten
Liquid, preferably at 20~25 DEG C after fermentation liquid is mixed with vegetables, ferment 3~5d, more preferably 22 DEG C fermentation 4d.
In the present invention, the amount of the inoculation is preferably 0.45~0.5%.
In the present invention, in the mixing probiotics, the lactobacillus plantarum Lactobacillus plantarum V02
Volume fraction be 30~35%, the volume fraction of the Lactobacillus diolivorans V73 is 65~70%, excellent
Choosing, lactobacillus plantarum Lactobacillus plantarum V02 and Lactobacillus of the present invention
The mixed volume ratio of diolivorans V73 is preferably 1:2；The lactobacillus plantarum Lactobacillus plantarum
Bacterial concentration before V02 mixing is (1.6~2.5) × 109CFU/mL, the Lactobacillus diolivorans V73
Bacterial concentration before mixing is (0.8~1.5) × 109CFU/mL。
In the present invention, the preparation method of the pepper water preferably includes: by 0.3%~0.5% dried pepper, 0.1%~
0.3% aniseed, 0.2%~0.4% ginger splices and the mixing of 98.8%~99.4% water, heating are boiled twice, are cooled down.The present invention is to institute
The source for stating dried pepper, aniseed and ginger splices is not particularly limited, using conventional dried pepper, aniseed well known to those skilled in the art
With the conventional commercial product of ginger splices.In the present invention, the water is preferably pure water.In the present invention, it is described cool down it is excellent
It is selected as cooling down to 30~40 DEG C or less.
In the present invention, the quality of the pepper water accounts for the 80~120% of vegetables quality, it is furthermore preferred that the pepper water
Mixing mass ratio with vegetables is 1:1.In the present invention, the quality of the salt accounts for the 2.5~3.5% of vegetables quality, more excellent
It is selected as 3.0%.
The present invention is not particularly limited the type of the vegetables, using vegetables well known to those skilled in the art.
In the present invention, the vegetables preferably include romaine lettuce, Sheep's-parsley and carrot；Or romaine lettuce, cabbage, Sheep's-parsley and carrot.At this
In invention, the vegetables carry out chopping preferably before fermentation.The present invention is not particularly limited the fermentation with device, preferably adopts
With conventional vessel well known to those skilled in the art, such as pickle jar.In the present invention, fermentation method is anaerobic fermentation,
The installation for fermenting is preferably positioned at shady and cool ventilation.
The present invention also provides the fermented vegetables that above-mentioned technical proposal the method is prepared.The fermentation that the present invention obtains
Vegetables have the function of adjusting intestinal flora, prevent cardiovascular disease, be conducive to human health, product quality is high.
Combined with specific embodiments below to a kind of mixing probiotics of fermented vegetable of the present invention, fermented vegetable and its
Preparation method is further described in detail, and technical solution of the present invention includes but is not limited to following embodiment.
Embodiment 1
Fermented vegetable production method
(1) fermentation vegetable will be respectively used to from 6 strains of lactic acid bacteria V02, V22, V53, V66, V71 and V73 of fermented vegetable
In dish experiment, according to the flavor of fermented vegetable, fermented vegetable effect preferable three strains of lactic acid bacteria V71, V73 and V02 are filtered out, and
It is carried out to single culture and the experiment of different lactic bacteria strain equal proportion combined fermentation vegetables respectively.
Sensory evaluation and pH measurement are carried out according to the color of fermented vegetable, fragrance, flavour and mouthfeel, evaluation group is profession
Evaluation personnel constitute (composition of personnel i.e. by having received professional sensory evaluation training), 10 people are shared, using descriptive inspection
Survey method carries out careful description to the color of sample, fragrance, flavour and mouthfeel respectively, using the result of sensory evaluation as prebiotic
The evaluation criteria of bacterium fermented vegetable.The subjective appreciation standard and evaluation index of probiotics fermention vegetables are shown in Table 1.
Test index according to 1 subjective appreciation standard of table as evaluation probiotics fermention vegetables organoleptic quality, passes through sense organ
Evaluation result and pH (acidity endpoint pH < 3.6), the Analyses Methods for Sensory Evaluation Results of combined fermentation V02 and V73 are best, reach fermentation acid
Degree terminal time is very fast, and finishing screen selects it and is used for subsequent fermentation.
1 probiotics fermention vegetables sensory evaluation evaluation criteria of table
(2) culture of lactic acid bacteria strains and count plate
After the V02 of glycerol stocks at -80 DEG C and V73 switching activation, sterilized MRS fluid nutrient medium expands culture, respectively
It takes 1mL bacterium solution in 9mL sterile saline pipe, is made 10-1Uniform dilution, do 10 times be incremented by be diluted to 10-8；Take 10-6~
10-8Each 1mL of dilution be placed in sterilized petri dishes, pour into and dissolve and be cooled to 44 DEG C of sterilizing MRS culture medium about 15mL, rapidly
Gently turn plate mixes well culture medium with bacterium solution, 3 repetitions of each dilution.It simultaneously will sterilizing MRS culture medium injection
Make blank control in sterilizing plates added with 1mL sterile saline.After culture medium solidification, it is inverted plate, sets (36 ± 1) DEG C
(48 ± 2) h is cultivated in incubator, it is i.e. countable after bacterium colony is grown.According to MRS plate count as a result, lactobacillus plantarum V02
Lactobacillus plantarum number of viable is (1.7~2.3) × 109CFU/ml, V73 Lactobacillus
Diolivorans number of viable is (1~1.4) × 109CFU/ml。
(3) determination of lactobacillus inoculum amount
The fermentation of two kinds of lactic bacteria strain isoconcentrations, select using vegetables total weight as the inoculum concentration gradient 0.35% of percentage,
0.4%, it 0.45%, 0.5% and 0.55% is respectively used in fermented vegetable experiment, according to the color, fragrance, flavour of fermented vegetable
With mouthfeel evaluation result, with the probiotics fermention victual that more excellent inoculum concentration makes, color is uniform, and vegetables are glossy, nothing
Mildew has strong fragrance, and taste is tasty and refreshing, sourness is moderate, crispy, subjective appreciation score highest, final choice inoculum concentration
It is 0.45%~0.5%.
(4) probiotics fermention vegetables manufacture craft
1) probiotics fermention vegetables manufacture craft: fresh romaine lettuce, Sheep's-parsley and carrot (mass ratio 8:1:1) are cleaned and cut
Silk is put into spare in jar；Pepper water (vegetables gross mass: pepper water=1:1) is prepared, by 0.3%~0.5% dried pepper,
0.1%~0.3% aniseed and 0.2%~0.4% ginger splices etc. are put in 98.8%~99.4% pure water, and heating is boiled twice,
Cool down to 40 DEG C or less it is spare.2.8%~3.2% (below using vegetables gross mass as percentage) edible salt is melted into pepper water
In, and two kinds of lactic acid bacteria mixed fermentation liquids (volume ratio V02:V73=1:2) of addition 0.45%~0.5%, by vegetables gross mass
It with mixing pepper water equal proportion, mixes in altar, covers with being placed in 25 DEG C of shady and cool ventilations, ferment 3d~5d.
2) 1) raw material vegetables in are changed to fresh romaine lettuce, cabbage, Sheep's-parsley and carrot (quality by the production method of formula 2
Than for 4:4:1:1), remaining method is consistent.
(5) lactic acid bacteria sum and pH value in probiotics fermention vegetables
Weigh 25g fermented vegetable be put into containing in 225mL sterile saline, use slap type homogenizer with 8000~
The speed of 10000r/min handles 10s and is made 10 sufficiently after oscillation-1Uniform dilution.It is done again with 9mL sterile saline
10 times be incremented by be diluted to 10-11, take 10-6~10-9Each 1mL of dilution be placed in sterilized petri dishes, pour into and dissolve and be cooled to 46
DEG C modified MRS culture medium about 15mL, gently turn plate, mixes well culture medium with bacterium solution, each dilution 3 times rapidly
It repeats.Modified MRS culture medium is injected in the sterilizing plates added with 1mL sterile saline simultaneously and makees blank control.Wait cultivate
After base solidification, it is inverted plate, sets culture (48 ± 2) h in (36 ± 1) DEG C incubator, it is i.e. countable after bacterium colony is grown.Take 50mL mixed
Even fermentation liquid measures pH value with pH meter and records.Its plate count and pH value are the results show that fermentation primary raw material is made a living
Dish, lactic acid bacteria number are (3.5~4.5) × 108PH is 3.2~3.4 when CFU/ml, fermentation 5d；Ferment primary raw material be romaine lettuce and
Cabbage, lactic acid bacteria number are (5.5~6.6) × 108PH is 3.2~3.4 when CFU/ml, fermentation 5d.
(6) nitrous nitrification of probiotics fermention vegetables
5g (being accurate to 0.001g) homogenate sample is weighed, is placed in 250mL stuffed conical flask, 12.5mL50g/L is added to be saturated
70 DEG C or so of water about 150mL is added in borax soln, mixes, and 15min is heated in boiling water bath, and cooling in cold bath is set in taking-up,
And it places to room temperature.Quantitatively transfer said extracted liquid is added 5mL106g/L potassium ferrocyanide solution, shakes into 200mL volumetric flask
It is even, 5mL220g/L acetic acid zinc solution is added, with precipitating proteins.Scale is added water to, is shaken up, 30min is placed, removes upper layer
Fat, supernatant are filtered with filter paper, discard primary filtrate 30mL, and filtrate is spare.
The above-mentioned filtrate of 40.0mL is drawn in 50mL band plug colorimetric cylinder, is separately added into 2mL4g/ in standard pipe and coupon
L p-aminobenzene sulfonic acid solution mixes, and 1mL2g/L hydrochloride naphthodiamide solution is respectively added after standing 3min~5min, adds water to quarter
Degree mixes, and stands 15min, with 1cm cuvette, adjusts zero point with zero pipe, surveys absorbance at Yu Bochang 538nm, it is bent to draw standard
Line compares.Reagent blank is done simultaneously.Nitrite standard curve regression equation: y=0.0477x, R2=0.9986, fermentation is main
Raw material is romaine lettuce, ferment 5d when content of nitrite be 0.20~0.27mg/kg；Ferment primary raw material be romaine lettuce and cabbage,
Content of nitrite is 0.20~0.27mg/kg when fermentation 5d.Nitrous in inoculation fermentation vegetables 0d~5d fermentation process of the present invention
Phosphate content does not occur " nitrous peak ", content of nitrite is lower and flat within the scope of 0.10~0.27mg/kg in fermentation process
Surely；Content of nitrite is within the scope of 0.10~2.18mg/kg in spontaneous fermentation vegetables 0d~5d fermentation process, spontaneous fermentation vegetable
The content of nitrite of dish is higher than inoculation fermentation vegetables, and when spontaneous fermentation vegetables 1d has " nitrous peak " to reach 2.18mg/kg, but its
Content is in rationally limitation range (standard GB/T 2762-2017 pickless content of nitrite is lower than 20mg/kg).
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of mixing probiotics of fermented vegetable, which is characterized in that the mixing probiotics is by Lactobacillus
Diolivorans V73 and lactobacillus plantarum Lactobacillusplantarum V02 composition；
The biological deposits number of the Lactobacillus diolivorans V73 is CGMCC No.16728；
The biological deposits number of the lactobacillus plantarum Lactobacillus plantarum V02 is CGMCC No.16727.
2. the method based on the fermented vegetable for mixing probiotics described in claim 1, comprising the following steps:
Mixing probiotics described in claim 1 is inoculated in the mixed solution of pepper water and salt, fermentation liquid is obtained, will send out
Ferment solution mixed with vegetables after at 20~25 DEG C, ferment 3d~5d.
3. according to the method described in claim 2, it is characterized in that, the amount of the inoculation is 0.45~0.5%.
4. according to the method described in claim 2, it is characterized in that, in the mixing probiotics, the lactobacillus plantarum
The volume fraction of Lactobacillus plantarum V02 is 30~35%, the Lactobacillus diolivorans
The volume fraction of V73 is 65~70%, the bacterium solution before the lactobacillus plantarum Lactobacillusplantarum V02 mixing
Concentration is (1.6~2.5) × 109CFU/mL, the bacterial concentration before the Lactobacillus diolivorans V73 mixing
For (0.8~1.5) × 109CFU/mL。
5. according to the method described in claim 2, it is characterized in that, the preparation method of the pepper water include: by 0.3%~
0.5% dried pepper, 0.1%~0.3% aniseed, 0.2%~0.4% ginger splices and the mixing of 98.8%~99.4% water, heating are boiled
Twice, it cools down.
6. according to the method described in claim 2, it is characterized in that, the quality of the pepper water account for vegetables quality 80~
120%.
7. according to the method described in claim 2, it is characterized in that, the quality of the salt account for vegetables quality 2.5~
3.5%.
8. according to the method described in claim 2, it is characterized in that, the vegetables include romaine lettuce, Sheep's-parsley and the combination of carrot；
Or romaine lettuce, cabbage, Sheep's-parsley and the combination of carrot.
9. according to the method described in claim 8, it is characterized in that, the vegetables carry out chopping before fermentation.
10. the fermented vegetable that any one of claim 2~9 method is prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910379386.4A CN110106112B (en) | 2019-05-08 | 2019-05-08 | Mixed probiotics for fermented vegetables, fermented vegetables and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910379386.4A CN110106112B (en) | 2019-05-08 | 2019-05-08 | Mixed probiotics for fermented vegetables, fermented vegetables and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110106112A true CN110106112A (en) | 2019-08-09 |
| CN110106112B CN110106112B (en) | 2021-06-15 |
Family
ID=67488713
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910379386.4A Active CN110106112B (en) | 2019-05-08 | 2019-05-08 | Mixed probiotics for fermented vegetables, fermented vegetables and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110106112B (en) |
Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2243375A1 (en) * | 2009-04-24 | 2010-10-27 | Ernst Böcker GmbH & Co. KG | Durability extension of baked sourdough goods |
| CN104738484A (en) * | 2015-03-31 | 2015-07-01 | 贵州大学 | Anhydrous rapid preparation method of low-nitrite lactic acid-fermented vegetable |
| CN104928219A (en) * | 2015-06-30 | 2015-09-23 | 河北工程大学 | Lactobacillus plantarum TH103 and application thereof |
| CN105661393A (en) * | 2015-12-31 | 2016-06-15 | 天津天绿健科技有限公司 | Production method of fast-fermented vegetable by biological method |
| CN106174258A (en) * | 2016-07-06 | 2016-12-07 | 四川江中源食品有限公司 | A kind of river taste health Pickles and preparation method thereof |
| CN106213095A (en) * | 2016-06-30 | 2016-12-14 | 恒枫食品科技有限公司 | The preparation method of a kind of fermented fruits and vegetables juice and obtain the application of product |
| CN106722544A (en) * | 2016-11-23 | 2017-05-31 | 扬州大学 | A kind of preparation method of new type natural fermentation lotus rhizome |
| US9701986B2 (en) * | 2009-07-29 | 2017-07-11 | Barry Callebaut Ag | Microbial composition for the fermentation of cocoa material |
| TW201738371A (en) * | 2016-03-15 | 2017-11-01 | 雪印種苗股份有限公司 | Lactic acid bacterium for silage preparation and additive for silage preparation |
| CN107455706A (en) * | 2017-08-30 | 2017-12-12 | 武汉工控工业技术研究院有限公司 | A kind of fermented vegetable agent and fermentation process |
| CN108030029A (en) * | 2017-12-29 | 2018-05-15 | 四川福欣食品有限公司 | A kind of production technology that bubble cowpea is prepared with pickles water by fermentation |
| CN109619502A (en) * | 2019-01-17 | 2019-04-16 | 青州市菌之味食品有限公司 | A kind of microbial fermentation pickled vegetable making technique |
-
2019
- 2019-05-08 CN CN201910379386.4A patent/CN110106112B/en active Active
Patent Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2243375A1 (en) * | 2009-04-24 | 2010-10-27 | Ernst Böcker GmbH & Co. KG | Durability extension of baked sourdough goods |
| US9701986B2 (en) * | 2009-07-29 | 2017-07-11 | Barry Callebaut Ag | Microbial composition for the fermentation of cocoa material |
| CN104738484A (en) * | 2015-03-31 | 2015-07-01 | 贵州大学 | Anhydrous rapid preparation method of low-nitrite lactic acid-fermented vegetable |
| CN104928219A (en) * | 2015-06-30 | 2015-09-23 | 河北工程大学 | Lactobacillus plantarum TH103 and application thereof |
| CN105661393A (en) * | 2015-12-31 | 2016-06-15 | 天津天绿健科技有限公司 | Production method of fast-fermented vegetable by biological method |
| CN109072175A (en) * | 2016-03-15 | 2018-12-21 | 雪印种苗株式会社 | Ensilage is prepared with lactic acid bacteria and ensilage preparation additive |
| TW201738371A (en) * | 2016-03-15 | 2017-11-01 | 雪印種苗股份有限公司 | Lactic acid bacterium for silage preparation and additive for silage preparation |
| CN106213095A (en) * | 2016-06-30 | 2016-12-14 | 恒枫食品科技有限公司 | The preparation method of a kind of fermented fruits and vegetables juice and obtain the application of product |
| CN106174258A (en) * | 2016-07-06 | 2016-12-07 | 四川江中源食品有限公司 | A kind of river taste health Pickles and preparation method thereof |
| CN106722544A (en) * | 2016-11-23 | 2017-05-31 | 扬州大学 | A kind of preparation method of new type natural fermentation lotus rhizome |
| CN107455706A (en) * | 2017-08-30 | 2017-12-12 | 武汉工控工业技术研究院有限公司 | A kind of fermented vegetable agent and fermentation process |
| CN108030029A (en) * | 2017-12-29 | 2018-05-15 | 四川福欣食品有限公司 | A kind of production technology that bubble cowpea is prepared with pickles water by fermentation |
| CN109619502A (en) * | 2019-01-17 | 2019-04-16 | 青州市菌之味食品有限公司 | A kind of microbial fermentation pickled vegetable making technique |
Non-Patent Citations (2)
| Title |
|---|
| 孙力军等: "《4 种香辛料对泡菜发酵过程中乳酸菌生长的影响》", 《食品与发酵工业》 * |
| 福杰桑著: "《葡萄酒酿造微生物学 实验技术与规程》", 30 June 2010, 中国轻工业出版社 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110106112B (en) | 2021-06-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5044769B2 (en) | Lactic acid bacteria Lactobacillus sakei strain, beverage manufacturing method, food manufacturing method, pickled bed manufacturing method, bread making raw material manufacturing method | |
| CN101869338B (en) | Tea fungus-healthy fungus and culture method thereof | |
| CN104651268B (en) | A kind of Lactobacillus plantarum and its application | |
| CN107446841A (en) | A kind of direct putting type Lactobacillus plantarum high-density cultivation method and obtained freeze-dried powder and application | |
| CN105695348B (en) | A kind of Crewe not method of Pichia pastoris and its preparation without alcohol red bayberry fermented juice | |
| Ogbulie et al. | Comparative study on the microbiology and shelf life stability of palm wine from Elaeis guineensis and Raphia hookeri obtained from Okigwe, Nigeria | |
| CN104694332B (en) | A kind of yellow wine production technology of low yield biogenic amine | |
| CN110257285A (en) | One plant with effectively degrading nitrite and the strong lactobacillus plantarum for producing acid function and its application | |
| CN105349443B (en) | One Accharomyces cerevisiae bacterial strain and its method for preparing waxberry wine | |
| CN103750230A (en) | Chinese sauerkraut pickling method | |
| CN105231369A (en) | Method for quickly reducing nitrate and nitrite in pickled vegetables | |
| CN109349479A (en) | A kind of fermentation Chinese date drink and preparation method thereof | |
| CN104705611B (en) | A kind of fermentation foretells the processing method of lotus root point | |
| CN102697010B (en) | Fermented vegetable and preparation method thereof | |
| CN108004177A (en) | A kind of lactobacillus paracasei and its characteristic research of degradable nitrite | |
| CN110353201A (en) | A kind of method of mixed fermentation less salt acid fish | |
| CN110236052A (en) | A kind of passion fruit fermented juice and preparation method | |
| CN106722776A (en) | A kind of preparation method of tart flavour fish sauce | |
| CN104783102B (en) | A kind of pickle production method | |
| CN109349480A (en) | A kind of fermentative tuckahoe beverage and preparation method thereof | |
| CN105670959A (en) | Probiotic strain and application thereof | |
| CN105533577A (en) | Method for preparing vegetable-fermented product | |
| CN106036574B (en) | Add the Larimichthys crocea method for salting of leavening | |
| CN105661415A (en) | Vegetable biological fermentation production method | |
| CN116855424A (en) | Lactobacillus pentosus for inhibiting yarrowia lipolytica and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |