CN111849813A - Fermentation microbial inoculum for white sour soup and white sour soup prepared by using same - Google Patents
Fermentation microbial inoculum for white sour soup and white sour soup prepared by using same Download PDFInfo
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- CN111849813A CN111849813A CN202010697663.9A CN202010697663A CN111849813A CN 111849813 A CN111849813 A CN 111849813A CN 202010697663 A CN202010697663 A CN 202010697663A CN 111849813 A CN111849813 A CN 111849813A
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- 238000000855 fermentation Methods 0.000 title claims abstract description 35
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- 239000002068 microbial inoculum Substances 0.000 title abstract description 16
- 230000001580 bacterial effect Effects 0.000 claims abstract description 62
- 244000199866 Lactobacillus casei Species 0.000 claims abstract description 31
- 235000013958 Lactobacillus casei Nutrition 0.000 claims abstract description 31
- 229940017800 lactobacillus casei Drugs 0.000 claims abstract description 31
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- C12N1/18—Baker's yeast; Brewer's yeast
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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
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Abstract
The invention discloses a fermentation microbial inoculum for white sour soup and white sour soup prepared by the same, which are prepared by the following method: respectively carrying out propagation culture on lactobacillus casei and saccharomyces cerevisiae to obtain lactobacillus casei bacterial mud and saccharomyces cerevisiae bacterial mud; mixing, fermenting, adding cryoprotectant, freeze drying, and packaging. The fermentation microbial inoculum can accelerate the maturation of the white sour soup, shorten the fermentation period, stably produce acid, and obtain the white sour soup with stable quality, and does not add citric acid, malic acid, tartaric acid, acetic acid and other organic acids.
Description
Technical Field
The invention relates to a fermentation microbial inoculum for a white sour soup, in particular to a fermentation microbial inoculum for a white sour soup and a white sour soup prepared by the same.
Background
The white sour soup is prepared by adding the fermented white sour soup into rice soup which is usually filtered in the rice preparation process, and naturally fermenting at room temperature for 10-15 days. The white sour soup is welcomed by people due to the characteristics of pure sourness and freshness, rich flavor, refreshing and delicious taste and the like. In recent years, with the constant blending and infiltration of dietary habits, the demand of sour soup at home and abroad is increasing dramatically, and the annual demand can reach billions of tons, and the yield is short of the demand. Fermentation is the key point of the sour soup preparation process, the most traditional natural fermentation process is still adopted for the production of the traditional Miao family white sour soup, mature old pulp and microorganisms in the environment are utilized for fermentation, and the method has the characteristics of uncontrollable fermentation process, complex fermentation microorganism types, substandard sanitary conditions, unstable fermented product quality and the like; although some enterprises can industrially produce the white sour soup, most of the white sour soup is prepared by adding citric acid, malic acid, tartaric acid, acetic acid and other organic acids, and the white sour soup produced by the method is not really fermented to produce acid, and is strong in acidity and lack of fragrance. Therefore, the production of sourdough starter has become one of the important factors restricting the development of sourdough industry.
Disclosure of Invention
The invention aims to provide a fermentation microbial inoculum for white sour soup and white sour soup prepared by using the same. The fermentation microbial inoculum can accelerate the maturation of the white sour soup, shorten the fermentation period, stably produce acid, and obtain the white sour soup with stable quality, and does not add citric acid, malic acid, tartaric acid, acetic acid and other organic acids.
The invention is realized by adopting the following technical scheme: a fermentation bacterial agent for white sour soup is prepared by the following steps: respectively carrying out propagation culture on lactobacillus casei and saccharomyces cerevisiae to obtain lactobacillus casei bacterial mud and saccharomyces cerevisiae bacterial mud; mixing, fermenting, adding cryoprotectant, freeze drying, and packaging.
The preparation method of the fermentation bacterial agent for the sourdough comprises the following steps:
(1) and (3) carrying out propagation culture on lactobacillus casei: inoculating activated and purified lactobacillus casei into a nutrient broth culture medium at 35-37 ℃, culturing for 48h at an initial pH of 7.0, and counting the bacterial colonies to 106～109centrifuging the bacterial liquid at 5000-7000 r/min for 8-12 minutes at 4 ℃ when cfu/mL, discarding the supernatant, and collecting precipitates to obtain lactobacillus casei bacterial mud which is marked as product A;
(2) and (3) saccharomyces cerevisiae propagation culture: taking the saccharomyces cerevisiae obtained after the activation and the pure detection, inoculating the saccharomyces cerevisiae to a PDA culture medium, culturing for 48 hours at the temperature of 28-30 ℃ and the pH value of 4.5-5.0, and counting the bacterial colonies to 10 6～109centrifuging the bacterial liquid at 5000-7000 r/min for 8-12 minutes at 4 ℃ when cfu/mL, discarding the supernatant, and collecting the precipitate to obtain saccharomyces cerevisiae bacterial sludge which is recorded as product B;
(3) mixing and fermenting: the weight ratio of the product A to the product B is (20-30): (20-30), mixing the 2 bacterial sludge to obtain a mixed bacterial agent, inoculating the mixed bacterial agent on a compound multiplication culture medium according to the proportion of 3% -8%, culturing for 48h at 37 ℃, and counting the bacterial colonies to 108～1010cfu/mL to obtain product C;
(4) preparing the fungus powder: adding the product C into a cryoprotectant to form a bacterial suspension, firstly pre-freezing for 2 hours at-65 to-60 ℃, fully freezing and drying for 15 to 17 hours at a vacuum degree of 1Pa and a freeze-drying thickness of 0.5cm to 1cm to prepare concentrated ripening acid-producing starter bacteria powder, and packaging to obtain the product;
the usage amount of the protecting agent is as follows: 80mL of the protective agent is used for every 5-8 gC products.
In the step (3), the complex multiplication medium is prepared by: adding 10-15% of glutinous rice flour water, 3-6% of protein powder, 4-8% of glucose and the like into a culture medium based on 5-10% of MRS broth, and sterilizing at a pH of 6.5-7.5.
In the step (4), the cryoprotectant is an aqueous solution containing 10% -15% of milk powder, 9% -14% of inulin, 12% -16% of sucrose and 3% -6% of D-trehalose.
A method for preparing sourdough, which comprises using the active ingredient or one of the active ingredients of the fermentation inoculum according to claim 1.
Weighing tap water, adding 10-15% of glutinous rice flour, boiling, cooling to room temperature, weighing 0.8-2% of the zymophyte agent according to claim 1, fully and uniformly mixing, sealing the mouth of the jar, sealing the periphery of the mouth of the jar with water to isolate oxygen, and fermenting for 3-5 days at 20-30 ℃.
The invention has the following beneficial effects: the technical scheme shows that: the selected strains are screened, extracted and purified from fermented and mature white sour soup, and are subjected to conventional classical microbial morphology, physiobiochemical, ecological identification and molecular biological identification, so that the purity of the strains is guaranteed. The invention adopts the microorganism which plays a main role in the fermentation process of the sour soup obtained from the fermented white sour soup, and the special flavor of the naturally fermented sour soup is reserved to the greatest extent. In the preparation process of the starter, a method of composite culture of lactobacillus casei and saccharomyces cerevisiae is adopted, and the synergistic fermentation acid and aroma producing effects of the two strains in the fermentation process of the white sour soup are utilized. The preparation method of the ripening-promoting acid-producing soup leavening agent has the advantages of simple process, high product stability, low requirement on equipment, easily-controlled conditions, high production efficiency and low production cost. The invention adopts the composite protective agent and the vacuum freeze drying process, and can ensure the survival rate of the microorganisms in the drying process to the maximum extent.
The invention is further illustrated by the following examples, which are not to be construed as limiting the invention
Detailed Description
Example 1.
A method for preparing a fermentation microbial inoculum of a sourdough fermentation microbial inoculum comprises the following steps:
(1) propagation culture:
after the Lactobacillus casei (Lactobacillus casei) is activated, purified and qualified, the Lactobacillus casei is inoculated into a nutrient broth culture medium at the temperature of 35-37 ℃, the initial pH value is 7.0, the Lactobacillus casei is cultured for 48 hours, and the colony count reaches 106～109centrifuging the bacterial liquid at the temperature of 4 ℃ for 10 minutes at the speed of 5000r/min when cfu/mL, discarding the supernatant, and collecting the precipitate to obtain lactobacillus casei bacterial sludge;
after being activated and purified, the saccharomyces cerevisiae (Saccharomyces) is inoculated to a PDA culture medium at the temperature of 28-30 ℃ and the pH value of 4.5-5.0 for 48 hours, and the colony count reaches 106～109centrifuging the bacterial liquid at the temperature of 4 ℃ for 10 minutes at the speed of 5000r/min when cfu/mL, removing supernatant, and collecting precipitate to obtain saccharomyces cerevisiae bacterial sludge;
(2) mixing and fermenting:
according to the weight parts, 20kg of lactobacillus casei bacterial mud prepared in the step (1) and 15kg of saccharomyces cerevisiae are inoculated on a compound enrichment culture medium according to the proportion of 3 percent, the mixed bacterial agent is cultured for 48 hours under the condition of 37 ℃, and the colony count reaches 108～1010cfu/mL；
The formula of the compound multiplication medium is as follows: adding 12% glutinous rice flour water, 3% protein powder and 4% glucose into 6% MRS broth-based culture medium, adjusting pH to 7, and sterilizing.
(3) Preparation of the cryoprotectant:
the cryoprotectant is an aqueous solution containing 10-15% of milk powder, 9-14% of inulin, 12-16% of sucrose and 3-6% of D-trehalose;
(4) adding the bacterial sludge prepared in the step (2) into a protective agent to form bacterial suspension, pre-freezing for 2 hours at-65 ℃, fully freezing and drying for 17 hours, and freeze-drying to a thickness of 0.5cm to prepare concentrated ripening-promoting acid-producing starter bacterial powder;
the dosage of the cryoprotectant is 80mL of cryoprotectant used for 6g of bacterial sludge;
(5) vacuum packaging the obtained bacterial powder to obtain the fermentation agent for promoting maturation and producing sour soup, 10g per bag.
Example 2.
A method for preparing a fermentation microbial inoculum of a sourdough fermentation microbial inoculum comprises the following steps:
(1) propagation culture:
after the Lactobacillus casei (Lactobacillus casei) is activated and purified and qualified, the Lactobacillus casei is inoculated into a nutrient broth culture medium at the temperature of 35-37 ℃, the initial pH value is 7.0, the Lactobacillus casei is cultured for 48 hours, and the colony count reaches 106-109centrifuging the bacterial liquid at 6000r/min for 9 minutes at 4 ℃ when cfu/mL is detected, discarding the supernatant, and collecting the precipitate to obtain lactobacillus casei to bacterial sludge;
after activation and purity inspection, the saccharomyces cerevisiae (Saccharomyces) is inoculated to a PDA culture medium at the temperature of 28-30 ℃ and the pH value of 4.5-5.0 for culture for 48h, and the colony count reaches 10 6-109centrifuging the bacterial liquid at 6000r/min for 9 minutes at 4 ℃ when cfu/mL is reached, removing supernatant, and collecting precipitate to obtain saccharomyces cerevisiae bacterial mud;
(2) mixing and fermenting:
according to the weight parts, 25kg of lactobacillus casei bacterial mud prepared in the step (1) and 17kg of saccharomyces cerevisiae bacterial mud are inoculated on a compound multiplication culture medium according to the proportion of 4%, the culture is carried out for 48 hours under the condition of 37 ℃, and the colony count reaches 108-1010cfu/mL；
Wherein: the formula of the compound multiplication medium is as follows: adding 12% glutinous rice flour water, 3% protein powder, 4% glucose, etc. into 6% MRS broth-based culture medium, adjusting pH to 7, and sterilizing;
(3) preparation of the cryoprotectant:
the cryoprotectant is an aqueous solution containing 10-15% of milk powder, 9-14% of inulin, 12-16% of sucrose and 3-6% of D-trehalose;
(4) adding the bacterial sludge prepared in the step (2) into a protective agent to form bacterial suspension, pre-freezing for 2 hours at-60 ℃, fully freezing and drying for 15 hours, and freeze-drying to a thickness of 0.6cm to prepare concentrated ripening-promoting acid-producing starter bacterial powder;
the dosage of the cryoprotectant is 80mL of cryoprotectant used for 6g of bacterial sludge;
(5) vacuum packaging the obtained bacterial powder to obtain the fermentation agent for promoting maturation and producing sour soup, 10g per bag.
Example 3.
A method for preparing a fermentation microbial inoculum of a sourdough fermentation microbial inoculum comprises the following steps:
(1) Propagation culture:
after the Lactobacillus casei (Lactobacillus casei) is activated and purified and qualified, the Lactobacillus casei is inoculated into a nutrient broth culture medium at the temperature of 35-37 ℃, the initial pH value is 7.0, the Lactobacillus casei is cultured for 48 hours, and the colony count reaches 106-109And (5) centrifuging the bacterial liquid at 7000r/min at 4 ℃ for 8 minutes at cfu/mL, discarding the supernatant, and collecting the precipitate to obtain the lactobacillus casei bacterial paste.
After activation and purity inspection, the saccharomyces cerevisiae (Saccharomyces) is inoculated to a PDA culture medium at the temperature of 28-30 ℃ and the pH value of 4.5-5.0 for culture for 48h, and the colony count reaches 106-109And (5) centrifuging the bacterial liquid at 7000r/min at 4 ℃ for 8 minutes at cfu/mL, removing the supernatant, and collecting the precipitate to obtain the saccharomyces cerevisiae bacterial sludge.
(2) Mixing and fermenting:
mixing 20kg of lactobacillus casei prepared in the step (1) and 18kg of saccharomyces cerevisiae according to the weight part to obtain a mixed microbial inoculum, inoculating the mixed microbial inoculum on a composite multiplication culture medium according to the proportion of 5%, culturing for 48h under the condition of 37 ℃, and counting the bacterial colonies to 108-1010cfu/mL；
Wherein: the formula of the compound multiplication medium is as follows: adding 13% glutinous rice flour water, 5% protein powder, 6% glucose, etc. into 8% MRS broth-based culture medium, adjusting pH to 7, and sterilizing.
(3) Preparation of the cryoprotectant:
the cryoprotectant is an aqueous solution containing 10-15% of milk powder, 9-14% of inulin, 12-16% of sucrose and 3-6% of D-trehalose;
(4) Adding the bacterial sludge prepared in the step (2) into a protective agent to form bacterial suspension, pre-freezing for 2 hours at the temperature of minus 63 ℃, fully freezing and drying for 17 hours, and freeze-drying to the thickness of 0.7cm to prepare the concentrated accelerated ripening acid-producing starter bacterial powder.
(5) Vacuum packaging the obtained bacterial powder to obtain the fermentation agent for promoting maturation and producing sour soup, 10g per bag.
Claims (6)
1. A fermentation bacterial agent for white sour soup is characterized in that: the preparation method comprises the following steps: respectively carrying out propagation culture on lactobacillus casei and saccharomyces cerevisiae to obtain lactobacillus casei bacterial mud and saccharomyces cerevisiae bacterial mud; mixing, fermenting, adding cryoprotectant, freeze drying, and packaging.
2. The sourdough fermentation inoculant according to claim 1, wherein: the preparation method specifically comprises the following steps:
(1) and (3) carrying out propagation culture on lactobacillus casei: inoculating activated and purified lactobacillus casei into a nutrient broth culture medium at 35-37 ℃, culturing for 48h at an initial pH of 7.0, and counting the bacterial colonies to 106～109centrifuging the bacterial liquid at 5000-7000 r/min for 8-12 minutes at 4 ℃ when cfu/mL, discarding the supernatant, and collecting precipitates to obtain lactobacillus casei bacterial mud which is marked as product A;
(2) and (3) saccharomyces cerevisiae propagation culture: taking the saccharomyces cerevisiae obtained after the activation and the pure detection, inoculating the saccharomyces cerevisiae to a PDA culture medium, culturing for 48 hours at the temperature of 28-30 ℃ and the pH value of 4.5-5.0, and counting the bacterial colonies to 10 6～109centrifuging the bacterial liquid at 5000-7000 r/min for 8-12 minutes at 4 ℃ when cfu/mL, discarding the supernatant, and collecting the precipitate to obtain saccharomyces cerevisiae bacterial sludge which is recorded as product B;
(3) mixing and fermenting: the weight ratio of the product A to the product B is (20-30): (20-30), mixing the 2 bacterial sludge to obtain a mixed bacterial agent, inoculating the mixed bacterial agent on a compound multiplication culture medium according to the proportion of 3% -8%, culturing for 48h at 37 ℃, and counting the bacterial colonies to 108～1010cfu/mL to obtain product C;
(4) preparing the fungus powder: adding the product C into a cryoprotectant to form a bacterial suspension, firstly pre-freezing for 2 hours at-65 to-60 ℃, fully freezing and drying for 15 to 17 hours at a vacuum degree of 1Pa and a freeze-drying thickness of 0.5cm to 1cm to prepare concentrated ripening acid-producing starter bacteria powder, and packaging to obtain the product;
the usage amount of the protecting agent is as follows: 80mL of the protective agent is used for every 5-8 gC products.
3. The sourdough fermentation inoculant according to claim 2, wherein: in the step (3), the composite multiplication medium is prepared by: adding 10-15% of glutinous rice flour water, 3-6% of protein powder, 4-8% of glucose and the like into a culture medium based on 5-10% of MRS broth, and sterilizing at a pH of 6.5-7.5.
4. The sourdough fermentation inoculant according to claim 2, wherein: in the step (4), the cryoprotectant is an aqueous solution containing 10% -15% of milk powder, 9% -14% of inulin, 12% -16% of sucrose and 3% -6% of D-trehalose.
5. A preparation method of a white sour soup is characterized by comprising the following steps: the use of the fermentation broth of claim 1 as active ingredient or one of the active ingredients.
6. The method for preparing the white sour soup according to claim 5: the method is characterized in that: weighing tap water, adding 10-15% of glutinous rice flour, boiling, cooling to room temperature, weighing 0.8-2% of the zymophyte agent according to claim 1, fully mixing, sealing the mouth of the jar, sealing the periphery of the jar mouth with water to isolate oxygen, and fermenting for 3-5 days at 20-30 ℃.
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| CN110495594A (en) * | 2019-08-27 | 2019-11-26 | 麻江县明洋食品有限公司 | A kind of Lemon fruit white acid soup preparation method |
| CN111011675A (en) * | 2019-12-05 | 2020-04-17 | 福泉市老黔辈酸汤产业研发生产中心 | Selenium-rich fruit and vegetable enzyme sour soup beverage and preparation method thereof |
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| CN105639563A (en) * | 2015-12-15 | 2016-06-08 | 凯里经济开发区明洋食品厂 | Preparation process of white sour soup |
| CN110122812A (en) * | 2019-06-27 | 2019-08-16 | 贵州大学 | A kind of the compound lactobacillus agent and its application of Rapid Fermentation food |
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| CN105639563A (en) * | 2015-12-15 | 2016-06-08 | 凯里经济开发区明洋食品厂 | Preparation process of white sour soup |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110495594A (en) * | 2019-08-27 | 2019-11-26 | 麻江县明洋食品有限公司 | A kind of Lemon fruit white acid soup preparation method |
| CN111011675A (en) * | 2019-12-05 | 2020-04-17 | 福泉市老黔辈酸汤产业研发生产中心 | Selenium-rich fruit and vegetable enzyme sour soup beverage and preparation method thereof |
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