CN1119914A - Technology for production of pickled vegetables using pure strain bacterium acidi lactici - Google Patents
Technology for production of pickled vegetables using pure strain bacterium acidi lactici Download PDFInfo
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- CN1119914A CN1119914A CN94111749A CN94111749A CN1119914A CN 1119914 A CN1119914 A CN 1119914A CN 94111749 A CN94111749 A CN 94111749A CN 94111749 A CN94111749 A CN 94111749A CN 1119914 A CN1119914 A CN 1119914A
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- lactobacillus
- purebred
- technology
- lactic acid
- acid bacteria
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Abstract
The technology for producing pickled vegetables using pure lactobacillus includes such steps as washing and drying fresh vegetables, immersing them in mixture liquid of edible salt, sugar, flavouring wine, natural perfume and water, and adding the culture medium of lactobacillus which may be Lactobacillus casei or Lactobacillus brevis, or their mixture. Obtained pickled vegetable features good taste and low cost.
Description
The present invention relates to the production technology of pickles, particularly utilize purebred lactic acid bacteria to produce the technology of pickles.
The existing pickle production technology that utilizes the lactic acid bacteria pure culture, mainly contain two kinds, a kind of is " China brewages " 1992 the 6th phase P22 page or leaf disclosed " research of Pickles, Sichuan Style suitability for industrialized production ", and a kind of is ZL87104273 disclosed " preparation method of in-pouch pickled vegetables ".Preceding a kind of method is to add the purebred nutrient solution 3-5% that is mixed by proper proportion by a few strain homotype lactic acid fermenting bacterias and special-shaped lactic acid bacteria, fermenting and producing pickles at normal temperatures in the salt solution of being made by salt, sugar, cooking wine, spices.The back is a kind of to be to make container with polyethylene plastic bag, and the fresh vegetables that processes is packed in the bag together with nutrient solution, connects purebred streptococcus lactis, and finished product is made in the forward and backward fermentation when temperature control, control respectively.The major defect of preceding a kind of technology is that the main body bacterium of its purebred lactic acid bacteria mixed liquor is indeterminate, is not suitable for suitability for industrialized production; It is single that a kind of method in back exists local flavor, complex manufacturing, and when needing temperature control, control, the shortcoming that production cost is high.
The objective of the invention is for fear of the existing main body bacterium that utilizes pure culture to produce the pickles existence indeterminate, local flavor is single, complex manufacturing, the shortcoming that cost is high, and provide that a kind of main body bacterium is clear and definite, raciness, production technology is simple, cost the is low purebred lactic acid bacteria that utilizes produce the technology of pickles.
The object of the present invention is achieved like this: the purebred lactic acid bacteria Lactobacillus casei of utilization separation and purification from maturation bubble stain liquid or the nutrient solution that the quarter butt lactobacillus is made add in the salt solution that is mixed with by salt, sugar, cooking wine, natural perfume material by the 10-40% of salt water capacity, vegetables are cleaned, dry, and infusion is ripe about 15 days under the normal temperature.
The present invention also can be made by purebred lactic acid bacteria Lactobacillus casei and Lactobacillus brevis and mix in the 10-40% adding salt solution of purebred nutrient solution by the salt water capacity, and the volumetric ratio between Lactobacillus casei and the Lactobacillus brevis is 7: 3.
Advantages such as the present invention has that the main body bacterium of bacterial classification is clear and definite, and its quality and bacterial concentration are controlled easily, and pickle flavor is good, and production technology is simple, good product quality, production cost are low.
Lactic acid bacteria strains of the present invention is the bacterial strain of separation and purification from maturation bubble stain liquid, and through multiple sieve, the particularly screening of production performance optimizes the bacterial strain that is suitable for pickle production, through being accredited as lactobacillus Lactobacillus casei (Lactobacillus casei); Lactobacillus Lactobacillus brevis (Lactobacillus brevis).Bacterial strain all is preserved in Chinese typical culture collection center, and its bacterium number is that Lactobacillus casei is CCTCCM94011, and Lactobacillus brevis is CCTCCM94010.
Be illustrated below in conjunction with embodiments of the invention.
Embodiment:
One, bacteria culture fluid preparation:
1, culture medium:
Yeast extract 7.5g
Peptone 7.5g
Glucose 10.0g
The 100ml of Tomato juice
KH
2PO
42.0g
Twean80?0.5ml
Distilled water 900ml
Agar 20.0g
PH 7.0
2, bacterial classification:
Lactobacillus casei CCTCCM94011
Lactobacillus brevis CCTCCM94010
3, cultivated 72 hours down for condition of culture: 28-30 ℃.
4, bacteria culture fluid: not adding agar in the culture medium is fluid nutrient medium, and the bacterial classification transferred species on the solid medium was cultivated 72 hours in Liquid Culture.
Two, the preparation of bubble stain liquid:
Water 50kg
Salt 10kg
Sugar 1kg
Cooking wine 5kg
Natural flavor 1kg
Purebred nutrient solution 10% (with the salt solution volumeter)
Purebred nutrient solution can be respectively:
(1) Lactobacillus casei 10%
(2) Lactobacillus brevis 10%
(3) Lactobacillus casei 7%+ Lactobacillus brevis 3%
Three, infusion
Fresh vegetables is cleaned, dries, inserted in the bubble stain liquid for preparing in advance, and infusion at normal temperatures is ripe about 15 days, packing, check, finished product.
Claims (3)
1, a kind of technology of utilizing purebred lactic acid bacteria to produce pickles, be that fresh vegetables is cleaned, dried, bubble is gone in the salt solution of being made by salt, sugar, cooking wine, natural flavor, water, add the purebred nutrient solution of lactic acid bacteria and make bubble stain liquid, it is characterized in that: the lactic acid bacteria culturers that is added is Lactobacillus casei (Lactobacillus casei) or Lactobacillus brevis (Lactobacillus brevis), and purebred nutrient solution addition is 10%-40% of a salt water capacity.
2, the technology of utilizing purebred lactic acid bacteria to produce pickles according to claim 1, it is characterized in that: add the mixed-culture medium of purebred Lactobacillus casei and Lactobacillus brevis, addition is the 10%-40% of salt water capacity.
3, the technology of utilizing purebred lactic acid bacteria to produce pickles according to claim 2, it is characterized in that: the volumetric ratio in the mixed-culture medium between Lactobacillus casei nutrient solution and the Lactobacillus brevis nutrient solution is 7: 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94111749A CN1119914A (en) | 1994-05-13 | 1994-05-13 | Technology for production of pickled vegetables using pure strain bacterium acidi lactici |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94111749A CN1119914A (en) | 1994-05-13 | 1994-05-13 | Technology for production of pickled vegetables using pure strain bacterium acidi lactici |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1119914A true CN1119914A (en) | 1996-04-10 |
Family
ID=5035586
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94111749A Pending CN1119914A (en) | 1994-05-13 | 1994-05-13 | Technology for production of pickled vegetables using pure strain bacterium acidi lactici |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1119914A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1070034C (en) * | 1996-09-04 | 2001-08-29 | 李振卿 | Process for commerial scale production of fermented vegetable by combined inoculation |
| CN1294843C (en) * | 2005-03-08 | 2007-01-17 | 扬州大学 | Making process of pickled cactus food |
| CN1317385C (en) * | 2003-05-30 | 2007-05-23 | 上海光明乳业股份有限公司 | Cheese lactobacillus Bd-II strain and use for decreasing blood fat |
| CN101181044B (en) * | 2007-12-05 | 2010-12-08 | 蒋立文 | Technique for producing acid bean |
| CN102018154A (en) * | 2010-10-26 | 2011-04-20 | 浙江大学 | Method for inoculating lactobacillus to rapidly reduce nitrite content in pickles |
| CN102613518A (en) * | 2012-03-30 | 2012-08-01 | 江苏大学 | Jerusalem artichoke pickle produced by direct-vat-set lactobacillus brevis leavening agent, and process of same |
| CN102771744A (en) * | 2012-02-29 | 2012-11-14 | 福建沈佳有机农业科技发展有限公司 | Chinese herbal medicine low-salt health-care kimchi and preparation method thereof |
| CN103070378A (en) * | 2013-02-17 | 2013-05-01 | 哈尔滨伟平科技开发有限公司 | Method for preparing pickled cucumbers by fermenting with mixed cultures |
| CN103284028A (en) * | 2013-05-13 | 2013-09-11 | 陈正军 | Pickle starter culture and preparation method of pickle starter culture and application method in pickle starter culture in vegetable pickling |
-
1994
- 1994-05-13 CN CN94111749A patent/CN1119914A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1070034C (en) * | 1996-09-04 | 2001-08-29 | 李振卿 | Process for commerial scale production of fermented vegetable by combined inoculation |
| CN1317385C (en) * | 2003-05-30 | 2007-05-23 | 上海光明乳业股份有限公司 | Cheese lactobacillus Bd-II strain and use for decreasing blood fat |
| CN1294843C (en) * | 2005-03-08 | 2007-01-17 | 扬州大学 | Making process of pickled cactus food |
| CN101181044B (en) * | 2007-12-05 | 2010-12-08 | 蒋立文 | Technique for producing acid bean |
| CN102018154A (en) * | 2010-10-26 | 2011-04-20 | 浙江大学 | Method for inoculating lactobacillus to rapidly reduce nitrite content in pickles |
| CN102771744A (en) * | 2012-02-29 | 2012-11-14 | 福建沈佳有机农业科技发展有限公司 | Chinese herbal medicine low-salt health-care kimchi and preparation method thereof |
| CN102613518A (en) * | 2012-03-30 | 2012-08-01 | 江苏大学 | Jerusalem artichoke pickle produced by direct-vat-set lactobacillus brevis leavening agent, and process of same |
| CN102613518B (en) * | 2012-03-30 | 2014-04-09 | 江苏大学 | Jerusalem artichoke pickle produced by direct-vat-set lactobacillus brevis leavening agent, and process of same |
| CN103070378A (en) * | 2013-02-17 | 2013-05-01 | 哈尔滨伟平科技开发有限公司 | Method for preparing pickled cucumbers by fermenting with mixed cultures |
| CN103284028A (en) * | 2013-05-13 | 2013-09-11 | 陈正军 | Pickle starter culture and preparation method of pickle starter culture and application method in pickle starter culture in vegetable pickling |
| CN103284028B (en) * | 2013-05-13 | 2014-12-17 | 陈正军 | Pickle starter culture and preparation method of pickle starter culture and application method in pickle starter culture in vegetable pickling |
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