CN111925970B - Pickled Chinese cabbage composite leaven and preparation method and application thereof - Google Patents
Pickled Chinese cabbage composite leaven and preparation method and application thereof Download PDFInfo
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Abstract
The invention discloses a pickled vegetable compound leaven and a preparation method and application thereof, wherein the pickled vegetable compound leaven is prepared by compounding lactobacillus plantarum, lactobacillus pentosus, lactobacillus paracasei and hansenula anomala, and the fermentation process of pickled vegetables is cooperatively regulated, so that the fermentation period can be shortened, biological hazards can be quickly reduced, the defects of regulating and controlling the fermentation of pickled vegetables by lactobacillus on flavor and the dependence on color fixative and preservative can be broken through, the finished pickled vegetables are excellent in color and delicious in taste and are not easy to decay, and the pickled vegetable compound leaven conforms to the flavor and health guiding trend of food development. The composite leaven can be directly put into the production of the pickled Chinese cabbage, improves the stability and the use convenience of the product, and solves the key problems of long fermentation period, slow elimination of harmful substances, poor quality stability of the product, unsatisfactory flavor and the like in the processing production of the pickled Chinese cabbage.
Description
Technical Field
The invention relates to the technical field of biological fermentation engineering, in particular to a pickled Chinese cabbage compound leavening agent and a preparation method and application thereof.
Background
The pickled Chinese cabbage is deeply loved by people at home and abroad, the raw materials of the pickled Chinese cabbage are very rich in variety, including Chinese cabbage, cucumber, radish, cabbage and the like, and the pickled Chinese cabbage is traditionally pickled in many areas of China. Due to the large planting and distribution area of the Chinese cabbages, the Chinese cabbages made from the Chinese cabbages are popular widely, and form several types of Chinese sauerkraut represented by regions: such as Chinese northeast sauerkraut (food technology, 43: 34-37, 2018) pickled in light saline. The northeast sauerkraut is a traditional Chinese vegetable fermented product, and has the advantages of unique taste, sour, fresh and pure taste, crisp, tender and aromatic flavor, greasiness relieving, appetite stimulating, digestion promoting and the like. The traditional northeast pickled Chinese cabbage production utilizes the natural fermentation process of pickled Chinese cabbage, namely, the pickled Chinese cabbage and salt water are added into a container, and a pickled Chinese cabbage product is obtained through long fermentation. The pickled Chinese cabbage is fermented by using a lactobacillus microbial inoculum in industrialized northeast pickled Chinese cabbage production, namely, the pickled Chinese cabbage is added with a lactobacillus leaven after being processed.
At present, the northeast Chinese sauerkraut production mainly comprises the following three processing modes:
the traditional household natural fermentation pickled vegetable production has long fermentation period, slow harmful substance elimination, easy spoilage and deterioration, poor color retention and unstable product quality.
Small-sized processing enterprises adopt a natural fermentation pickled vegetable production mode, and although the spoilage of pickled vegetables can be controlled to a certain degree, the small-sized processing enterprises rely on the use of preservatives. Food safety problems caused by overproof preservatives frequently occur. Meanwhile, the method does not get rid of the defects that the traditional natural fermentation pickled Chinese cabbage is easily affected by seasons, the color and flavor stability of the product is poor, the fermentation period is long, and the like.
Large-scale pickled vegetable processing enterprises have adopted the process of artificially inoculating lactobacillus to ferment pickled vegetables, and have the characteristics of short fermentation time, small influence by seasons and easy quality control, but products produced by selecting a lactobacillus leavening agent are not as mellow as natural fermentation in flavor, and still depend on preservatives and color fixative in corrosion prevention and color retention.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a pickled Chinese cabbage compound starter and a preparation method and application thereof, the pickled Chinese cabbage compound starter is prepared by compounding lactobacillus plantarum, lactobacillus pentosus, lactobacillus paracasei and hansenula anomala, and the fermentation process of pickled Chinese cabbage is cooperatively regulated, so that the fermentation period can be shortened, biological hazards can be quickly reduced, the defects of regulation and control of pickled Chinese cabbage fermentation by lactobacillus on flavor and the dependence on color fixative and preservative can be broken through, and the pickled Chinese cabbage compound starter accords with the flavor and health guiding trend of food development.
In order to achieve the above purpose, the invention provides the following technical scheme:
the invention firstly provides a pickled vegetable composite leaven which comprises the following components in percentage by weight: lactic acid bacteria powder: 1: 6-7 of yeast powder; wherein the content of the first and second substances,
the lactobacillus powder is prepared by mixing, culturing and freeze-drying lactobacillus plantarum, lactobacillus paracasei and lactobacillus pentosus in a mass ratio of 6:5: 1;
the yeast powder is prepared by culturing and freeze-drying Hansenula anomala.
In the composite sauerkraut starter, the preparation method of the lactic acid bacteria powder comprises the following steps: activating and culturing the refrigerated lactobacillus strain, and then performing propagation culture according to the ratio of lactobacillus plantarum: lactobacillus paracasei: mixing lactobacillus pentosus at a ratio of 6:5:1, centrifuging the enlarged lactobacillus composite bacteria liquid, mixing the centrifuged bacteria mud with 1/10 original fermentation liquid volume lactobacillus freeze-drying protective agent solution by using an oscillator, oscillating the mixture to obtain uniform bacteria suspension, and preparing the bacteria suspension into lactobacillus powder by using a vacuum freeze-drying method.
In the compound sauerkraut starter, the lactobacillus freeze-drying protective agent solution contains 25.08g/100mL of skim milk, 2.87g/100mL of sodium glutamate and 0.06g/100mL of manganese sulfate.
In the composite sauerkraut starter, the preparation method of the yeast powder comprises the following steps: the method comprises the steps of activating, proliferating and culturing Hansenula anomala, centrifuging, mixing and oscillating Hansenula anomala bacterium mud collected after centrifugation and yeast freeze-drying protective agent solution with the volume of 1/10 original fermentation liquid by using an oscillator to obtain uniform bacterium suspension, and preparing yeast powder by using a vacuum freeze-drying method.
In the composite sauerkraut starter, the yeast freeze-drying protective agent solution contains 21.80g/100mL of skim milk, 11.62g/100mL of trehalose and 0.59g/100mL of xylooligosaccharide.
The invention also provides a preparation method of the pickled vegetable composite leaven, which comprises the following steps:
s1, preparing lactic acid bacteria powder: activating and culturing the refrigerated lactobacillus strain, and then performing propagation culture according to the ratio of lactobacillus plantarum: lactobacillus paracasei: mixing lactobacillus pentosus at a ratio of 6:5:1, centrifuging the lactobacillus compound bacterial liquid after the expanded culture, mixing and oscillating the centrifuged bacterial sludge and 1/10 lactic acid bacteria freeze-drying protective agent solution with the volume of original fermentation liquid by using an oscillator to prepare bacterial suspension, and then preparing the lactic acid bacteria powder by using a vacuum freeze-drying method; the lactobacillus freeze-drying protective agent solution contains 25.08g/100mL of skim milk, 2.87g/100mL of sodium glutamate and 0.06g/100mL of manganese sulfate;
s2, preparing yeast powder: activating, proliferating and culturing Hansenula anomala, centrifuging, mixing and oscillating Hansenula anomala bacterium mud collected after centrifugation and yeast freeze-drying protective agent solution with the volume of 1/10 original fermentation liquid by using an oscillator to prepare uniform bacterium suspension, and preparing yeast powder by using a vacuum freeze-drying method; the yeast freeze-drying protective agent solution contains 21.80g/100mL of skim milk, 11.62g/100mL of trehalose and 0.59g/100mL of xylooligosaccharide;
s3, preparing the pickled vegetable composite leaven: mixing lactic acid bacteria powder and yeast powder according to the mass ratio of 6-7: 1.
In the preparation method of the composite sauerkraut starter, the culture medium of the lactobacillus strain in step S1 adopts MRS culture medium.
In the above method for preparing the composite sauerkraut starter, the culture medium of Hansenula anomala in step S2 is YPD culture medium.
The invention also provides application of the pickled vegetable compound leavening agent in preparation of pickled vegetables.
Specifically, the application method comprises the following steps: blanching Chinese cabbages which are fresh and compact in quality and have no rottenness and bad smell, putting the blanched Chinese cabbages into a pickling container, inoculating a pickled Chinese cabbage compound starter according to the inoculation amount of 0.10%, and carrying out sealed fermentation, wherein the salt concentration is 3%, the fermentation temperature is 18-20 ℃, and the fermentation time is 40-42 days.
Compared with the prior art, the invention has the beneficial effects that:
according to the composite pickled Chinese cabbage leaven provided by the invention, the pickled Chinese cabbage composite leaven is prepared by compounding the lactobacillus plantarum, the lactobacillus pentosus, the lactobacillus paracasei and the abnormal hansenula, and the fermentation process of pickled Chinese cabbage is cooperatively regulated, so that the fermentation period can be shortened, biological hazards can be quickly reduced, the defects of lactobacillus regulation of the fermentation of pickled Chinese cabbage in flavor and the dependence on a color fixative and a preservative can be broken through, the composite pickled Chinese cabbage leaven has the effects of quickly degrading harmful substances in the fermentation process, preventing corrosion, protecting color and improving flavor, and accords with the flavor and health guiding trend of food development. Test results show that the pickled Chinese cabbage nitrite degradation rate is high by applying the compound leaven, and the nitrite peak can be effectively reduced and the nitrite content can be rapidly reduced in the pickled Chinese cabbage fermentation process by participating in the fermentation; the color protection effect on the pickled Chinese cabbage is remarkable, and the pickled Chinese cabbage can keep good color in the fermentation process by participating in the fermentation; the preservative effect on the pickled Chinese cabbage is remarkable, and the pickled Chinese cabbage can effectively inhibit the growth of mixed bacteria by participating in the fermentation of the pickled Chinese cabbage, so that the pickled Chinese cabbage is prevented from being rotten and deteriorated; can effectively regulate and control the flavor of the pickled Chinese cabbage, and the pickled Chinese cabbage has richer mouthfeel and flavor.
Meanwhile, the invention improves the survival rate of the strains and ensures the effectiveness of the function of the microbial inoculum by developing an effective strain protective agent. The test result shows that the protective agent of the invention ensures that the average survival rate of the thalli of the freeze-dried yeast is 82.20 percent, the average survival rate of the lactobacillus is 81.86 percent, the retention period is 12 months, and the property is stable, and the good strain survival rate can be kept.
The direct vat set starter prepared by the research of the invention can be directly put into the production of the pickled Chinese cabbage, improves the stability and the use convenience of the product, and solves the key problems of long fermentation period, slow elimination of harmful substances, poor product quality stability, unsatisfactory flavor and the like in the processing production of the pickled Chinese cabbage. The method is applied to the production of the pickled Chinese cabbage, can shorten the fermentation period, effectively degrade nitrite, get rid of the dependence of enterprises on preservatives and color retention agents in the production of pickled Chinese cabbage products, and enable the pickled Chinese cabbage finished products to have excellent color and delicious taste and to be difficult to decay.
In conclusion, the pickled vegetable leavening agent has the following advantages:
1. simple and efficient, and can be directly put into pickled Chinese cabbage production;
2. the color of the pickled Chinese cabbage is kept good;
3. the pickled Chinese cabbage has obvious preservative effect and cannot produce uncut jade;
4. the pickled Chinese cabbage has mellow flavor and good taste and flavor;
5. the production period of the pickled Chinese cabbage is shortened, and the pickled Chinese cabbage is quick to mature;
6. effectively reduces the 'nitrite peak' in the production process of the pickled Chinese cabbage and quickly reduces the nitrite and other harmful substances.
Drawings
In order to more clearly illustrate the embodiments of the present application or technical solutions in the prior art, the drawings needed to be used in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments described in the present invention, and other drawings can be obtained by those skilled in the art according to the drawings.
FIG. 1 shows the quality of pickled Chinese cabbage fermented by the composite fermentation agent of pickled Chinese cabbage according to the experimental example of the present invention;
FIG. 2 shows the quality of fermented sauerkraut with lactobacillus ferments according to the experimental example of the present invention;
FIG. 3 shows the quality of naturally fermented sauerkraut according to the present invention;
FIG. 4 shows the organic acid detection results of the testing group of the compound fermentation agent for pickled Chinese cabbage according to the experimental example of the present invention;
FIG. 5 shows the organic acid detection results of the lactobacillus sauerkraut starter test group according to the experimental example of the present invention;
FIG. 6 shows the organic acid detection results of the natural fermentation test group according to the experimental example of the present invention;
FIG. 7 shows the detection results of the volatile flavor substances in the sauerkraut composite fermentation test group according to the experimental example of the present invention;
FIG. 8 is a measurement result of volatile flavor components in a lactobacillus sauerkraut starter test group according to an example of the present invention;
FIG. 9 shows the result of detecting volatile flavor substances in the natural fermentation test group according to the experimental example of the present invention;
FIG. 10 shows the pH variation of the pickled Chinese cabbage fermentation process according to the experimental examples of the present invention;
FIG. 11 shows the nitrite content variation during the fermentation of sauerkraut according to the present invention;
FIG. 12 shows the total acid content change during the fermentation of sauerkraut according to the present invention.
Detailed Description
In order to make those skilled in the art better understand the technical solution of the present invention, the present invention will be further described in detail with reference to the following embodiments. The following examples are intended to illustrate the present invention, but are not intended to limit the scope of the present invention. Unless otherwise specified, the technical means used in the practice are conventional means well known to those skilled in the art, and the raw materials used are all commercially available products. The lactobacillus plantarum, the lactobacillus paracasei, the lactobacillus pentosus and the hansenula anomala are purchased from China industrial microorganism culture preservation management center and China general microorganism culture preservation management center.
Example 1 optimization of the compounding ratio of the strains
The method comprises the following steps: the lactobacillus plantarum, the lactobacillus paracasei, the lactobacillus pentosus and the hansenula anomala are divided into 25 groups according to different proportions, the mixture is added into pickled Chinese cabbage for fermentation by the inoculation amount of 4% (v/v), the concentration of the fermentation salt water is 3.5%, the sealed fermentation period is 35d, and the pH value and the total acid content of the fermentation finished product are measured and evaluated in an organoleptic mode. And performing sensory evaluation on the two groups of fermented pickled Chinese cabbage products in 4 aspects of color, shape, smell, taste and flavor. The sensory evaluation personnel are 20 professional food students at Jilin agriculture university, and are familiar with food description phrases and food evaluation standards. The scoring criteria according to the national standard GB2714-2015 food national standard pickled vegetables are shown in Table 1, and the final score is the sum of all scoring values (100 points).
TABLE 1 sauerkraut sensory Scoring standards
As a result: and analyzing the effect of the fermented pickled Chinese cabbage with different strain ratios by combining the pH value, the total acid content and the sensory evaluation score. Test results show that the pH value is kept low in the pickled vegetable fermentation process, the growth of other spoilage microorganisms can be inhibited, and when the ratio of the strains to lactobacillus plantarum, lactobacillus paracasei, lactobacillus pentosus and hansenula anomala is 9:3:2:1, the pH value of a pickled vegetable finished product is the lowest, and the total acid content is the highest. But at the moment, the pickled Chinese cabbage is too sour in taste, darker in color, softer in texture and poorer in taste and flavor. The optimal compounding ratio of lactobacillus plantarum, lactobacillus paracasei, lactobacillus pentosus and hansenula anomala is comprehensively evaluated to be 6:5:1:2, the sensory evaluation score of pickled Chinese cabbage is up to 86 minutes, the pH value of the pickled Chinese cabbage is 3.29, the total acid content is 11.33g/kg, the leaf of the pickled Chinese cabbage is bright yellow, the side of the pickled Chinese cabbage is transparent white, the color is uniform, the acidity is moderate, the taste is good, and the industrial standard is met.
Example 2 preparation of sauerkraut composite leaven
Preparing lactobacillus powder: inoculating the refrigerated lactobacillus strain to an MRS slant culture medium, culturing at 37 ℃ for 48h, and continuously carrying out passage for three times to obtain the activated strain. Inoculating the activated strain into MRS proliferation culture medium, performing proliferation culture at 37 deg.C and pH6.0, and culturing according to Lactobacillus plantarum: lactobacillus paracasei: mixing the lactobacillus pentosus in a ratio of 6:5: 1. And then centrifuging the compound bacterial liquid under the centrifugation condition of 6000r/min for 15 min. And fully mixing the obtained lactobacillus mud with a freeze-drying protective agent solution to prepare a bacterial suspension, and transferring the bacterial suspension into a freeze-drying bottle, wherein the sub-packaging thickness of the bacterial suspension is 0.5 cm. The lactobacillus suspension is pre-frozen at-80 ℃ for 12h, and then freeze-dried for 12 h.
The formula of the lactobacillus freeze-drying protective agent is 25.08g/100mL of skim milk, 2.87g/100mL of sodium glutamate and 0.06g/100mL of manganese sulfate.
Preparing yeast powder: the Hansenula anomala is placed in a YPD culture medium for activation, inoculated to a YPD proliferation culture medium, subjected to shake cultivation for 24 hours at the temperature of 30 ℃ at the speed of 180r/min, inoculated to the YPD proliferation culture medium for activation twice, and inoculated to the YPD proliferation culture medium for 24 hours. Centrifuging at 5000r/min for 10min, collecting abnormal Hansenula polymorpha bacterial sludge, and mixing with 1/10 lyophilized protectant solution to obtain bacterial suspension. The prepared bacterial suspension is poured into a sterile culture dish, and the freeze-drying thickness is 0.5 cm. Freezing for 12 hours before freezing and drying at minus 20 ℃, and then freezing and drying for 24 hours under the condition of vacuum degree of 10-20 Pa to ensure that the moisture content of the freeze-dried bacterial powder is 3 percent.
The formula of the yeast freeze-drying protective agent comprises: skim milk 21.80g/100mL, trehalose 11.62g/100mL, xylooligosaccharide 0.59g/100 mL.
Preparing a pickled Chinese cabbage composite leaven: mixing the lactic acid bacteria powder and the yeast bacteria powder according to the mass ratio of 7:1 to obtain the lactic acid bacteria powder.
Example 3 application of composite leaven of pickled Chinese cabbage
Blanching Chinese cabbage with fresh and compact vegetable quality and no rot and unpleasant odor, and placing into a pickling container after blanching. Inoculating 0.10% of compound starter of pickled Chinese cabbage, and sealing for fermentation. The salt concentration is 3%, the fermentation temperature is 20 ℃, and the fermentation time is 40 days.
Experimental example comparison of fermentation of pickled Chinese cabbage by different fermentation modes
Test group of sauerkraut composite leaven: the inoculation amount of the direct vat set starter is 0.10 percent, the fermentation temperature is 20 ℃, the salt concentration is 3 percent, the mass ratio of the lactic acid bacteria powder to the yeast powder is 7:1, and the lactic acid bacteria powder is lactobacillus plantarum: lactobacillus paracasei: lactobacillus pentosus 6:5: 1. After 40 days of fermentation, as shown in fig. 1, the pickled Chinese cabbage is bright in color and uniform and bright yellow in appearance, and the fermentation broth is clear and has no uncut jade and mould.
Fermentation test group of lactobacillus sauerkraut starter: the inoculation amount of the direct vat set starter is 0.10 percent, the fermentation temperature is 20 ℃, and the salt concentration is 3 percent. The lactobacillus powder is lactobacillus plantarum: lactobacillus paracasei: after fermenting for 40 days, lactobacillus pentosus (6: 5: 1) has bright sauerkraut color, uniform yellow color, and clear fermentation liquid without uncut jade and mold, as shown in fig. 2.
The pickled vegetable natural fermentation test group: the natural fermentation test of the pickled Chinese cabbage is carried out at the salt concentration of 3% and the fermentation temperature of 20 ℃. After 40 days of fermentation, as shown in FIG. 3, the color was reddish with mold and uncut jade covering the surface.
And monitoring physical and chemical indexes. The basic physicochemical indexes of the test group of the compound fermentation agent of the pickled Chinese cabbage and the test group of the lactobacillus fermentation agent of the pickled Chinese cabbage are obviously superior to those of the pickled Chinese cabbage of a natural fermentation group, the total acid content of the pickled Chinese cabbage and the lactic acid bacteria is high, the acid production is quick, the pH value is low, the growth of harmful microorganisms can be inhibited, and the 'nitrite peak' can be obviously reduced. As shown in figure 12, the 14 th day of the total acid content of the pickled Chinese cabbage fermented by the composite pickled Chinese cabbage starter and the lactic acid bacteria starter is more than 4.00g/kg, the total acid content is respectively 11.46g/kg and 10.68g/kg after the fermentation is finished, the total acid content of the naturally fermented pickled Chinese cabbage is 7.01g/kg, the acid production speed of the inoculated fermentation is high, and the total acid content is higher than that of the natural fermentation. As shown in FIG. 11, the nitrite peak of the pickled Chinese cabbage fermented by the composite Chinese cabbage leaven and the lactic acid bacteria leaven is respectively 18.35mg/kg and 19.98mg/kg which are far lower than 29.65mg/kg of natural fermentation, and the decline speed is high. As shown in FIG. 10, their pH values were 3.23 and 3.36, respectively, which are lower than 3.56 of the natural fermentation. The inoculation of the leaven can keep the pH value of the fermentation process to be lower, and has the effects of preventing corrosion, protecting color, shortening the fermentation period and quickly reducing harmful substances.
And (4) detecting organic acid and volatile flavor substances of the fermented finished product. As shown in FIGS. 4-6, the total amount of organic acid in the pickled Chinese cabbage fermented by the composite fermentation agent is the highest, and reaches 222.44 g/L. The lactic acid content of the finished product of the pickled Chinese cabbage fermented by the composite pickled Chinese cabbage leaven and the lactic acid bacteria leaven is 183.96g/L and 206.47g/L respectively, and the difference is obvious compared with 96.71g/L of naturally fermented pickled Chinese cabbage. The lactic acid content of the pickled Chinese cabbage fermented by the pickled Chinese cabbage compound starter is slightly lower than that of the pickled Chinese cabbage fermented by the lactic acid bacteria starter, the malic acid and the acetic acid content of the pickled Chinese cabbage fermented by the lactic acid bacteria starter are higher than those of the pickled Chinese cabbage fermented by the lactic acid bacteria starter, and the pickled Chinese cabbage fermented by the composite starter has higher delicate flavor and rich and pleasant sour taste. The inoculation of the compound leaven is beneficial to improving the content of organic acid in the pickled Chinese cabbage, and the specific saccharomycetes in the compound leaven regulates the variety and the number of acid-producing bacteria, so that the sour taste is more delicious.
And (4) analyzing volatile flavor substances. As shown in FIGS. 7-9, the results show that the lactic acid bacteria starter fermented pickled vegetable products have less types and contents of volatile flavor substances, and only 24 types of flavor substances are detected, wherein 3 types of esters, 7 types of alcohols, 6 types of acids, 1 type of aldehydes, 1 type of olefins, 2 types of ketones, 2 types of nitriles and 2 types of other compounds. The number of the volatile flavor substances of the pickled Chinese cabbage product fermented by the composite fermenting agent is the same as that of the natural fermented product, and 36 volatile flavor substances are detected. The pickled Chinese cabbage compound leaven has 9 esters, 6 acids, 7 alcohols, 2 aldehydes, 2 olefins, 3 ketones, 4 nitriles and 3 other compounds as volatile flavor substances. The natural fermented pickled Chinese cabbage product has volatile flavor substances including 6 esters, 8 acids, 10 alcohols, 4 aldehydes, 3 olefins, 2 ketones, 1 nitrile and 2 other compounds. Compared with the naturally fermented pickled Chinese cabbage, the pickled Chinese cabbage compound fermentation agent has the advantages that the content of isothiocyanate substances (2-ethyl phenyl isothiocyanate) in a fermented pickled Chinese cabbage product is low, the relative peak area is only 0.36%, four nitrile substances are detected, the relative peak area is 4.91%, and the taste is softer. The pickled Chinese cabbage product fermented by the pickled Chinese cabbage compound leaven contains more ester substances and aroma components, is rich in types and contents of volatile flavor substances, and has good taste and flavor.
While certain exemplary embodiments of the present invention have been described above by way of illustration only, it will be apparent to those of ordinary skill in the art that the described embodiments may be modified in various different ways without departing from the spirit and scope of the present invention. Accordingly, the description is illustrative in nature and is not to be construed as limiting the scope of the invention as claimed.
Claims (10)
1. The composite pickled Chinese cabbage leaven is characterized by comprising the following components in parts by weight: lactic acid bacteria powder: 1: 6-7 of yeast powder; wherein the content of the first and second substances,
the lactobacillus powder is prepared from lactobacillus plantarum (Lactobacillus plantarum) (L.) according to a mass ratio of 6:5:1Lactobacillus plantarum) Lactobacillus paracasei: (Lactobacillus paracasei) Lactobacillus pentosus (b.pentosus)Lactobacillus pentosus) Mixing, culturing and freeze-drying;
the yeast powder is prepared from Hansenula anomala (Hansenula polymorpha) ((R))Hansenulaanomala) Culturing and freeze-drying.
2. The composite sauerkraut starter as claimed in claim 1, wherein the preparation method of the lactic acid bacteria powder comprises: activating and culturing the refrigerated lactobacillus strain, and then performing propagation culture according to the ratio of lactobacillus plantarum: lactobacillus paracasei: mixing the lactobacillus pentosus in a ratio of 6:5:1, centrifuging the lactobacillus compound bacterial liquid after the expanded culture, mixing and oscillating the centrifuged bacterial sludge and 1/10 lactic acid bacteria freeze-drying protective agent solution with the volume of the original fermentation liquid by using an oscillator to prepare bacterial suspension, and then preparing the lactic acid bacteria powder by using a vacuum freeze-drying method.
3. The compound sauerkraut starter culture of claim 2, wherein the lactobacillus cryoprotectant solution comprises skim milk 25.08g/100mL, sodium glutamate 2.87g/100mL and manganese sulfate 0.06g/100 mL.
4. The composite sauerkraut starter culture of claim 1, wherein the yeast powder is prepared by the following steps: the method comprises the steps of activating, proliferating and culturing Hansenula anomala, centrifuging, mixing and oscillating Hansenula anomala bacterium mud collected after centrifugation and yeast freeze-drying protective agent solution with the volume of 1/10 original fermentation liquid by using an oscillator to obtain uniform bacterium suspension, and preparing yeast powder by using a vacuum freeze-drying method.
5. The composite sauerkraut starter culture of claim 4 wherein the yeast lyoprotectant solution comprises skim milk 21.80g/100mL, trehalose 11.62g/100mL, and xylooligosaccharides 0.59g/100 mL.
6. The method for preparing the composite sauerkraut starter as claimed in claim 1, which comprises the following steps:
s1, preparing lactic acid bacteria powder: activating and culturing the refrigerated lactobacillus strain, and then performing propagation culture according to the ratio of lactobacillus plantarum: lactobacillus paracasei: mixing lactobacillus pentosus at a ratio of 6:5:1, centrifuging the lactobacillus compound bacterial liquid after the expanded culture, mixing and oscillating the centrifuged bacterial sludge and 1/10 lactobacillus freeze-drying protective agent solution with the original volume of fermentation liquid by using an oscillator to prepare bacterial suspension, and then preparing the lactic acid bacteria powder by using a vacuum freeze-drying method; the lactobacillus freeze-drying protective agent solution contains 25.08g/100mL of skim milk, 2.87g/100mL of sodium glutamate and 0.06g/100mL of manganese sulfate;
s2, preparing yeast powder: activating, proliferating and culturing Hansenula anomala, centrifuging, mixing and oscillating Hansenula anomala bacterium mud collected after centrifugation and yeast freeze-drying protective agent solution with the volume of 1/10 original fermentation liquid by using an oscillator to prepare uniform bacterium suspension, and preparing yeast powder by using a vacuum freeze-drying method; the yeast freeze-drying protective agent solution contains 21.80g/100mL of skim milk, 11.62g/100mL of trehalose and 0.59g/100mL of xylooligosaccharide;
s3, preparing the pickled vegetable composite leaven: mixing lactic acid bacteria powder and yeast powder according to the mass ratio of 6-7: 1.
7. The method for preparing the composite sauerkraut starter of claim 1, wherein the culture medium of the lactobacillus in step S1 is MRS medium.
8. The method of producing a composite sauerkraut starter culture of claim 1, wherein the culture medium of Hansenula anomala in step S2 is YPD medium.
9. The use of the composite starter of pickled Chinese cabbage as claimed in claim 1 for preparing pickled Chinese cabbage.
10. The application of the composite sauerkraut starter culture of claim 9 in the preparation of sauerkraut, which is characterized in that the application method comprises the following steps: blanching Chinese cabbages which are fresh and compact in vegetable quality and have no rottenness and unpleasant odor, putting the blanched Chinese cabbages into a pickling container, inoculating a pickled vegetable compound starter according to the inoculation amount of 0.10%, and carrying out sealed fermentation at the salt concentration of 3% and the fermentation temperature of 18-20 ℃ for 40-42 days.
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| CN112625976A (en) * | 2021-01-06 | 2021-04-09 | 吉林农业科技学院 | Direct vat set starter for pickled Chinese cabbage |
| CN113337446A (en) * | 2021-07-09 | 2021-09-03 | 毕节市家乡美农业综合开发有限公司 | Preparation method and application of composite leavening agent |
| CN114480178A (en) * | 2021-12-31 | 2022-05-13 | 王兆新 | Special activating microbial inoculum for microecology of pickled Chinese cabbage and method for preparing pickled Chinese cabbage product by using special activating microbial inoculum |
| CN115316629B (en) * | 2022-04-15 | 2023-10-31 | 华东师范大学 | Method for producing pickle by adopting pure fermentation |
| CN115216432A (en) * | 2022-08-20 | 2022-10-21 | 红河宏斌食品有限公司 | Special production leaven for old jar pickled Chinese cabbage and preparation method thereof |
| CN116731920A (en) * | 2023-06-09 | 2023-09-12 | 内蒙古农业大学 | Compound microbial agent for degrading nitrite as well as preparation method and application thereof |
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