CN112625976A - Direct vat set starter for pickled Chinese cabbage - Google Patents
Direct vat set starter for pickled Chinese cabbage Download PDFInfo
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- CN112625976A CN112625976A CN202110014979.8A CN202110014979A CN112625976A CN 112625976 A CN112625976 A CN 112625976A CN 202110014979 A CN202110014979 A CN 202110014979A CN 112625976 A CN112625976 A CN 112625976A
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- leuconostoc mesenteroides
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- 239000007858 starting material Substances 0.000 title claims abstract description 25
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 title claims abstract description 13
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 title claims abstract description 13
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 title claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 96
- 241000186684 Lactobacillus pentosus Species 0.000 claims abstract description 48
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 48
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 48
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims abstract description 48
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 48
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims abstract description 47
- 239000003223 protective agent Substances 0.000 claims description 42
- 238000004108 freeze drying Methods 0.000 claims description 40
- 238000002156 mixing Methods 0.000 claims description 40
- 239000001963 growth medium Substances 0.000 claims description 35
- 238000000034 method Methods 0.000 claims description 28
- 230000001580 bacterial effect Effects 0.000 claims description 24
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 21
- 230000003213 activating effect Effects 0.000 claims description 20
- 238000012258 culturing Methods 0.000 claims description 20
- 230000002062 proliferating effect Effects 0.000 claims description 20
- 235000020183 skimmed milk Nutrition 0.000 claims description 20
- 239000000725 suspension Substances 0.000 claims description 20
- 238000002360 preparation method Methods 0.000 claims description 19
- 235000021108 sauerkraut Nutrition 0.000 claims description 18
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 13
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 10
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 10
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 10
- 238000005119 centrifugation Methods 0.000 claims description 10
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 claims description 10
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 229940073490 sodium glutamate Drugs 0.000 claims description 10
- 239000005913 Maltodextrin Substances 0.000 claims description 5
- 229920002774 Maltodextrin Polymers 0.000 claims description 5
- 235000011187 glycerol Nutrition 0.000 claims description 5
- 229940035034 maltodextrin Drugs 0.000 claims description 5
- 229940099596 manganese sulfate Drugs 0.000 claims description 5
- 235000007079 manganese sulphate Nutrition 0.000 claims description 5
- 239000011702 manganese sulphate Substances 0.000 claims description 5
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 5
- OTYBMLCTZGSZBG-UHFFFAOYSA-L potassium sulfate Chemical compound [K+].[K+].[O-]S([O-])(=O)=O OTYBMLCTZGSZBG-UHFFFAOYSA-L 0.000 claims description 5
- 229910052939 potassium sulfate Inorganic materials 0.000 claims description 5
- 235000011151 potassium sulphates Nutrition 0.000 claims description 5
- 239000010802 sludge Substances 0.000 claims description 5
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 5
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 5
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 5
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 claims description 5
- 229960001763 zinc sulfate Drugs 0.000 claims description 5
- 229910000368 zinc sulfate Inorganic materials 0.000 claims description 5
- 239000002609 medium Substances 0.000 claims 2
- 239000006872 mrs medium Substances 0.000 claims 2
- 239000007222 ypd medium Substances 0.000 claims 1
- 238000000855 fermentation Methods 0.000 abstract description 38
- 230000004151 fermentation Effects 0.000 abstract description 38
- 235000013311 vegetables Nutrition 0.000 abstract description 20
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 239000004310 lactic acid Substances 0.000 abstract description 3
- 235000014655 lactic acid Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 abstract description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 2
- 229930195725 Mannitol Natural products 0.000 abstract description 2
- 229930003268 Vitamin C Natural products 0.000 abstract description 2
- 235000011054 acetic acid Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000594 mannitol Substances 0.000 abstract description 2
- 235000010355 mannitol Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 235000019154 vitamin C Nutrition 0.000 abstract description 2
- 239000011718 vitamin C Substances 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 10
- 238000012545 processing Methods 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 7
- 238000011081 inoculation Methods 0.000 description 6
- 235000010855 food raising agent Nutrition 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 230000007547 defect Effects 0.000 description 3
- 241000186660 Lactobacillus Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000021121 fermented vegetables Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
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- 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Nutrition Science (AREA)
- Genetics & Genomics (AREA)
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- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicinal Chemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Biomedical Technology (AREA)
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- Tropical Medicine & Parasitology (AREA)
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Abstract
The invention discloses a pickled vegetable direct vat set starter, which belongs to the technical field of food fermentation and comprises the following components in parts by weight: 8-10 parts of lactobacillus plantarum powder, 4-6 parts of lactobacillus pentosus powder, 2-5 parts of leuconostoc mesenteroides powder and 1-3 parts of lactobacillus rhamnosus powder. The content of effective beneficial substances such as lactic acid, vitamin C, mannitol, acetic acid and the like in the pickled Chinese cabbage fermented by the leaven prepared by the invention is obviously improved, the content of undesirable components such as nitrite is greatly reduced, the fermentation treatment effect of the pickled Chinese cabbage is greatly improved, and the eating quality and the nutritional quality of the pickled Chinese cabbage are obviously enhanced.
Description
Technical Field
The invention belongs to the technical field of food fermentation, and particularly relates to a pickled Chinese cabbage direct vat set starter.
Background
The foreign research on the direct-vat-set starter originates from the 80 th 20 th century, mainly focuses on the aspects of yoghourt and cheese, and relatively few is applied to the pickling of vegetables. In China, the research and development and application of the leavening agent are also a new field. At present, besides the development and application of dairy leavening agents, most fermented foods continue to be subjected to the traditional natural fermentation process. Therefore, a new type of leavening agent suitable for fermentation of different raw materials is urgently needed to be developed. The traditional vegetable pickling is carried out by natural selection of microbial fermentation, and has the defects of long fermentation period, unstable fermentation quality, inconvenience for industrial, large-scale and standardized production and the like. The pure bacteria inoculation fermentation can not only make up for many defects of natural fermentation, but also can improve the technical level of pickled vegetable production and the product quality grade to the maximum extent.
The vegetable planting area of China accounts for more than 1/3 of the total planting area of the world, the yield accounts for about 40% of the total vegetable yield, and the method is the first major vegetable production country in the world, and the vegetable fermentation processing technology has a long history and is rich in cultural background. The vegetable fermentation processing has wide market prospect in China, and analysis from the production raw material perspective can comprehensively utilize vegetable products, so that the cost is low, and the vegetables which are surplus seasonally or have poor appearance quality can be processed and utilized, so that the value is increased and the efficiency is increased. The vegetable fermentation processing is completed by a series of microbial fermentation activities. The fermentation of vegetables can be divided into natural fermentation and inoculation fermentation according to the source of microorganisms. In the natural fermentation process, the fermentation is inevitably influenced by many factors, such as production season, salt consumption, operation sanitary conditions and the like, and poor fermentation or fermentation failure is easily caused. In addition, natural fermentation also has the disadvantages of long fermentation period, unstable fermentation quality, difficult industrial production, large-scale production, standardized production and the like. The inoculation of lactobacillus for fermentation is a process of artificially inoculating foreign strains or mixed strains on sterilized vegetables for brewing. The fermentation processing of the vegetables by applying the pure bacteria inoculation lactic acid fermentation technology is a revolution of the traditional natural fermentation mode and is also a mark of the modernization of the fermentation technology. The fermentation speed of the constant-temperature control fermentation by adopting pure bacterium inoculation is at least improved by more than 3.26 times compared with the natural fermentation on average, a plurality of defects of the natural fermentation are limited under manual control, and the technical level and the product quality of the vegetable fermentation processing are improved to the maximum extent.
The vegetable processing technology in China starts late, the vegetable processing amount is less than 10% of the total vegetable yield, the number of pickled vegetable processing enterprises is small, and the scale is basically below 1 kiloton. Therefore, the technical personnel in the field need to solve the problems of low yield of naturally fermented vegetable products, poor edible safety, complicated artificial inoculation process, high operation requirement and the like which are not beneficial and restrictive.
Disclosure of Invention
The invention aims to provide a sauerkraut direct vat set starter.
The technical purpose of the invention is realized by the following technical scheme:
a sauerkraut direct vat set starter comprises the following components in parts by weight:
8-10 parts of lactobacillus plantarum powder, 4-6 parts of lactobacillus pentosus powder, 2-5 parts of leuconostoc mesenteroides powder and 1-3 parts of lactobacillus rhamnosus powder.
Preferably, the composition comprises the following components in parts by weight:
9 parts of lactobacillus plantarum powder, 5 parts of lactobacillus pentosus powder, 4 parts of leuconostoc mesenteroides powder and 2 parts of lactobacillus rhamnosus powder.
Further, the preparation method of the lactobacillus plantarum powder comprises the following steps:
activating, proliferating and culturing lactobacillus plantarum, centrifuging, mixing and oscillating lactobacillus plantarum mud collected after centrifugation and lactobacillus plantarum freeze-drying protective agent solution by using an oscillator, uniformly mixing to prepare bacterial suspension, and then preparing lactobacillus plantarum powder by using a vacuum freeze-drying method.
Further, a culture medium used in propagation culture of lactobacillus plantarum is an MRS culture medium; the lactobacillus plantarum freeze-drying protective agent solution contains the following components in corresponding content:
2.8-3.0 g/L of skim milk, 0.9-1.1 g/L of trehalose, 2.5-2.7 g/L of maltodextrin and 0.06-0.08 g/L of zinc sulfate.
Further, the preparation method of the lactobacillus pentosus powder comprises the following steps:
activating, proliferating and culturing lactobacillus pentosus, centrifuging, mixing and oscillating the lactobacillus pentosus sludge collected after centrifugation and lactobacillus pentosus freeze-drying protective agent solution by using an oscillator, uniformly mixing to prepare bacterial suspension, and then preparing lactobacillus pentosus powder by using a vacuum freeze-drying method.
Further, a culture medium used for propagation culture of lactobacillus pentosus is an MRS culture medium; the lactobacillus pentosus freeze-drying protective agent solution contains the following components in corresponding content:
3.3-3.6 g/L of skim milk, 1.3-1.5 g/L of trehalose, 2.0-2.4 g/L of sodium glutamate and 0.03-0.06 g/L of manganese sulfate.
Further, the preparation method of the leuconostoc mesenteroides powder comprises the following steps:
activating, proliferating and culturing leuconostoc mesenteroides, centrifuging, mixing and oscillating leuconostoc mesenteroides mud collected after centrifuging and leuconostoc mesenteroides freeze-drying protective agent solution by using an oscillator, uniformly mixing to prepare bacterial suspension, and then preparing leuconostoc mesenteroides powder by using a vacuum freeze-drying method.
Further, a culture medium used for the leuconostoc mesenteroides proliferation culture is a YPD culture medium; the leuconostoc mesenteroides freeze-drying protective agent solution contains the following components in corresponding content:
3.6-3.9 g/L of skim milk, 0.5-1.0 g/L of glycerin, 2.3-2.6 g/L of sodium glutamate and 0.4-0.6 g/L of chitosan oligosaccharide.
Further, the preparation method of the lactobacillus rhamnosus powder comprises the following steps:
activating, proliferating and culturing lactobacillus rhamnosus, centrifuging, mixing and oscillating lactobacillus rhamnosus mud collected after centrifuging and lactobacillus rhamnosus freeze-drying protective agent solution by using an oscillator, uniformly mixing to prepare bacterial suspension, and then preparing lactobacillus rhamnosus powder by using a vacuum freeze-drying method.
Further, a culture medium used for propagation culture of the lactobacillus rhamnosus is a YPD culture medium; the lactobacillus rhamnosus freeze-drying protective agent solution contains the following components in corresponding content:
3.0-3.6 g/L of skim milk, 0.3-0.8 g/L of potassium sulfate, 1.2-1.6 g/L of sodium hexametaphosphate and 0.3-0.7 g/L of chitosan oligosaccharide.
Compared with the prior art, the invention has the following advantages:
the invention discloses a sauerkraut direct vat set, which is specially optimized and improved for the traditional leaven, wherein the sauerkraut direct vat set is mainly prepared from four bacterial powders of lactobacillus plantarum powder, lactobacillus pentosus powder, leuconostoc mesenteroides powder and lactobacillus rhamnosus powder, the four bacterial powders are prepared by activation, enlarged culture, centrifugal supernatant removal and protective agent addition and vacuum freeze drying, the stability and quality of culture are ensured by the specially prepared protective agent during the treatment, the four bacterial powders are finally mixed, the four bacterial powders have good synergistic cooperation effect with each other, the content of effective beneficial substances such as lactic acid, vitamin C, mannitol and acetic acid of the prepared sauerkraut is obviously improved during the actual use, the content of undesirable components such as nitrite is greatly reduced, the fermentation treatment effect of the sauerkraut is greatly improved, the eating and nutritional quality of the pickled Chinese cabbage is obviously enhanced, and the pickled Chinese cabbage has great market competitiveness and production benefit.
Detailed Description
Example 1
A sauerkraut direct vat set starter comprises the following components in parts by weight:
8 parts of lactobacillus plantarum powder, 4 parts of lactobacillus pentosus powder, 2 parts of leuconostoc mesenteroides powder and 1 part of lactobacillus rhamnosus powder.
The preparation method of the lactobacillus plantarum powder comprises the following steps:
activating, proliferating and culturing lactobacillus plantarum, centrifuging, mixing and oscillating lactobacillus plantarum mud collected after centrifugation and lactobacillus plantarum freeze-drying protective agent solution by using an oscillator, uniformly mixing to prepare bacterial suspension, and then preparing lactobacillus plantarum powder by using a vacuum freeze-drying method.
The culture medium used in the propagation culture of the lactobacillus plantarum is an MRS culture medium; the lactobacillus plantarum freeze-drying protective agent solution contains the following components in corresponding content:
2.8g/L of skim milk, 0.9g/L of trehalose, 2.5g/L of maltodextrin and 0.06g/L of zinc sulfate.
The preparation method of the lactobacillus pentosus powder comprises the following steps:
activating, proliferating and culturing lactobacillus pentosus, centrifuging, mixing and oscillating the lactobacillus pentosus sludge collected after centrifugation and lactobacillus pentosus freeze-drying protective agent solution by using an oscillator, uniformly mixing to prepare bacterial suspension, and then preparing lactobacillus pentosus powder by using a vacuum freeze-drying method.
The culture medium used in the propagation culture of the lactobacillus pentosus is an MRS culture medium; the lactobacillus pentosus freeze-drying protective agent solution contains the following components in corresponding content:
3.3g/L of skim milk, 1.3g/L of trehalose, 2.0g/L of sodium glutamate and 0.03g/L of manganese sulfate.
The preparation method of the leuconostoc mesenteroides powder comprises the following steps:
activating, proliferating and culturing leuconostoc mesenteroides, centrifuging, mixing and oscillating leuconostoc mesenteroides mud collected after centrifuging and leuconostoc mesenteroides freeze-drying protective agent solution by using an oscillator, uniformly mixing to prepare bacterial suspension, and then preparing leuconostoc mesenteroides powder by using a vacuum freeze-drying method.
The culture medium used in the enrichment culture of leuconostoc mesenteroides is YPD culture medium; the leuconostoc mesenteroides freeze-drying protective agent solution contains the following components in corresponding content:
3.6g/L of skim milk, 0.5g/L of glycerol, 2.3g/L of sodium glutamate and 0.4g/L of chitosan oligosaccharide.
The preparation method of the lactobacillus rhamnosus powder comprises the following steps:
activating, proliferating and culturing lactobacillus rhamnosus, centrifuging, mixing and oscillating lactobacillus rhamnosus mud collected after centrifuging and lactobacillus rhamnosus freeze-drying protective agent solution by using an oscillator, uniformly mixing to prepare bacterial suspension, and then preparing lactobacillus rhamnosus powder by using a vacuum freeze-drying method.
The culture medium used for the propagation culture of the lactobacillus rhamnosus is a YPD culture medium; the lactobacillus rhamnosus freeze-drying protective agent solution contains the following components in corresponding content:
3.0g/L of skim milk, 0.3g/L of potassium sulfate, 1.2g/L of sodium hexametaphosphate and 0.3g/L of chitosan oligosaccharide.
Example 2
A sauerkraut direct vat set starter comprises the following components in parts by weight:
9 parts of lactobacillus plantarum powder, 5 parts of lactobacillus pentosus powder, 4 parts of leuconostoc mesenteroides powder and 2 parts of lactobacillus rhamnosus powder.
The preparation method of the lactobacillus plantarum powder comprises the following steps:
activating, proliferating and culturing lactobacillus plantarum, centrifuging, mixing and oscillating lactobacillus plantarum mud collected after centrifugation and lactobacillus plantarum freeze-drying protective agent solution by using an oscillator, uniformly mixing to prepare bacterial suspension, and then preparing lactobacillus plantarum powder by using a vacuum freeze-drying method.
The culture medium used in the propagation culture of the lactobacillus plantarum is an MRS culture medium; the lactobacillus plantarum freeze-drying protective agent solution contains the following components in corresponding content:
2.9g/L of skim milk, 1g/L of trehalose, 2.6g/L of maltodextrin and 0.07g/L of zinc sulfate.
The preparation method of the lactobacillus pentosus powder comprises the following steps:
activating, proliferating and culturing lactobacillus pentosus, centrifuging, mixing and oscillating the lactobacillus pentosus sludge collected after centrifugation and lactobacillus pentosus freeze-drying protective agent solution by using an oscillator, uniformly mixing to prepare bacterial suspension, and then preparing lactobacillus pentosus powder by using a vacuum freeze-drying method.
The culture medium used in the propagation culture of the lactobacillus pentosus is an MRS culture medium; the lactobacillus pentosus freeze-drying protective agent solution contains the following components in corresponding content:
3.5g/L of skim milk, 1.4g/L of trehalose, 2.2g/L of sodium glutamate and 0.05g/L of manganese sulfate.
The preparation method of the leuconostoc mesenteroides powder comprises the following steps:
activating, proliferating and culturing leuconostoc mesenteroides, centrifuging, mixing and oscillating leuconostoc mesenteroides mud collected after centrifuging and leuconostoc mesenteroides freeze-drying protective agent solution by using an oscillator, uniformly mixing to prepare bacterial suspension, and then preparing leuconostoc mesenteroides powder by using a vacuum freeze-drying method.
The culture medium used in the enrichment culture of leuconostoc mesenteroides is YPD culture medium; the leuconostoc mesenteroides freeze-drying protective agent solution contains the following components in corresponding content:
3.8g/L of skim milk, 0.8g/L of glycerol, 2.5g/L of sodium glutamate and 0.5g/L of chitosan oligosaccharide.
The preparation method of the lactobacillus rhamnosus powder comprises the following steps:
activating, proliferating and culturing lactobacillus rhamnosus, centrifuging, mixing and oscillating lactobacillus rhamnosus mud collected after centrifuging and lactobacillus rhamnosus freeze-drying protective agent solution by using an oscillator, uniformly mixing to prepare bacterial suspension, and then preparing lactobacillus rhamnosus powder by using a vacuum freeze-drying method.
The culture medium used for the propagation culture of the lactobacillus rhamnosus is a YPD culture medium; the lactobacillus rhamnosus freeze-drying protective agent solution contains the following components in corresponding content:
3.3g/L of skim milk, 0.5g/L of potassium sulfate, 1.4g/L of sodium hexametaphosphate and 0.6g/L of chitosan oligosaccharide.
Example 3
A sauerkraut direct vat set starter comprises the following components in parts by weight:
10 parts of lactobacillus plantarum powder, 6 parts of lactobacillus pentosus powder, 5 parts of leuconostoc mesenteroides powder and 3 parts of lactobacillus rhamnosus powder.
The preparation method of the lactobacillus plantarum powder comprises the following steps:
activating, proliferating and culturing lactobacillus plantarum, centrifuging, mixing and oscillating lactobacillus plantarum mud collected after centrifugation and lactobacillus plantarum freeze-drying protective agent solution by using an oscillator, uniformly mixing to prepare bacterial suspension, and then preparing lactobacillus plantarum powder by using a vacuum freeze-drying method.
The culture medium used in the propagation culture of the lactobacillus plantarum is an MRS culture medium; the lactobacillus plantarum freeze-drying protective agent solution contains the following components in corresponding content:
3.0g/L of skim milk, 1.1g/L of trehalose, 2.7g/L of maltodextrin and 0.08g/L of zinc sulfate.
The preparation method of the lactobacillus pentosus powder comprises the following steps:
activating, proliferating and culturing lactobacillus pentosus, centrifuging, mixing and oscillating the lactobacillus pentosus sludge collected after centrifugation and lactobacillus pentosus freeze-drying protective agent solution by using an oscillator, uniformly mixing to prepare bacterial suspension, and then preparing lactobacillus pentosus powder by using a vacuum freeze-drying method.
The culture medium used in the propagation culture of the lactobacillus pentosus is an MRS culture medium; the lactobacillus pentosus freeze-drying protective agent solution contains the following components in corresponding content:
3.6g/L of skim milk, 1.5g/L of trehalose, 2.4g/L of sodium glutamate and 0.06g/L of manganese sulfate.
The preparation method of the leuconostoc mesenteroides powder comprises the following steps:
activating, proliferating and culturing leuconostoc mesenteroides, centrifuging, mixing and oscillating leuconostoc mesenteroides mud collected after centrifuging and leuconostoc mesenteroides freeze-drying protective agent solution by using an oscillator, uniformly mixing to prepare bacterial suspension, and then preparing leuconostoc mesenteroides powder by using a vacuum freeze-drying method.
The culture medium used in the enrichment culture of leuconostoc mesenteroides is YPD culture medium; the leuconostoc mesenteroides freeze-drying protective agent solution contains the following components in corresponding content:
3.9g/L of skim milk, 1.0g/L of glycerol, 2.6g/L of sodium glutamate and 0.6g/L of chitosan oligosaccharide.
The preparation method of the lactobacillus rhamnosus powder comprises the following steps:
activating, proliferating and culturing lactobacillus rhamnosus, centrifuging, mixing and oscillating lactobacillus rhamnosus mud collected after centrifuging and lactobacillus rhamnosus freeze-drying protective agent solution by using an oscillator, uniformly mixing to prepare bacterial suspension, and then preparing lactobacillus rhamnosus powder by using a vacuum freeze-drying method.
The culture medium used for the propagation culture of the lactobacillus rhamnosus is a YPD culture medium; the lactobacillus rhamnosus freeze-drying protective agent solution contains the following components in corresponding content:
3.6g/L of skim milk, 0.8g/L of potassium sulfate, 1.6g/L of sodium hexametaphosphate and 0.7g/L of chitosan oligosaccharide.
Comparative example 1
A sauerkraut direct vat set starter comprises the following components in parts by weight:
9 parts of lactobacillus plantarum powder, 4 parts of leuconostoc mesenteroides powder and 2 parts of lactobacillus rhamnosus powder.
This comparative example 1 is different from example 2 only in that the lactobacillus pentosus powder component is omitted, and the process steps are the same except for this.
Comparative example 2
A sauerkraut direct vat set starter comprises the following components in parts by weight:
9 parts of lactobacillus plantarum powder, 5 parts of lactobacillus pentosus powder and 2 parts of lactobacillus rhamnosus powder.
This comparative example 2 is different from example 2 only in that the leuconostoc mesenteroides powder component is omitted, except that the process steps are the same.
Comparative example 3
A sauerkraut direct vat set starter comprises the following components in parts by weight:
9 parts of lactobacillus plantarum powder, 5 parts of lactobacillus pentosus powder and 4 parts of leuconostoc mesenteroides powder.
This comparative example 3 is compared with example 2 with the only difference that the rhamnose lactobacillus powder component is omitted, except that the process steps are otherwise identical.
Comparative example 4
A sauerkraut direct vat set starter comprises the following components in parts by weight:
9 parts of lactobacillus plantarum powder and 5 parts of lactobacillus pentosus powder.
This comparative example 4 is different from example 2 only in that the leuconostoc mesenteroides powder and lactobacillus rhamnosus powder components are omitted except that the process steps are the same.
In order to compare the effects of the invention, the performance test of the leavening agents corresponding to the embodiment 2 and the comparative embodiments 1 to 4 is specifically carried out, namely, the direct vat set leavening agent is directly mixed with the Chinese cabbage, the management fermentation treatment is carried out according to the conventional fermentation process, the mixture is taken out after 20 days, the quality test of the fermented Chinese cabbage is carried out, in addition, a blank control group is also arranged, the blank control group is a conventional natural fermentation Chinese cabbage sample, and the specific comparative data are shown in the following table 1:
TABLE 1
As can be seen from the above table 1, the direct vat set starter of the invention can significantly improve the nutritional quality of pickled Chinese cabbage, can significantly remove the content of nitrite, ensures the edible safety and value, and has great popularization and application value and market competitiveness.
Claims (10)
1. A sauerkraut direct vat set starter is characterized by comprising the following components in parts by weight:
8-10 parts of lactobacillus plantarum powder, 4-6 parts of lactobacillus pentosus powder, 2-5 parts of leuconostoc mesenteroides powder and 1-3 parts of lactobacillus rhamnosus powder.
2. The direct vat set starter of pickled Chinese cabbage according to claim 1, comprising the following components in parts by weight:
9 parts of lactobacillus plantarum powder, 5 parts of lactobacillus pentosus powder, 4 parts of leuconostoc mesenteroides powder and 2 parts of lactobacillus rhamnosus powder.
3. The sauerkraut direct vat set starter according to claim 1 or 2, wherein the lactobacillus plantarum powder is prepared by the following method:
activating, proliferating and culturing lactobacillus plantarum, centrifuging, mixing and oscillating lactobacillus plantarum mud collected after centrifugation and lactobacillus plantarum freeze-drying protective agent solution by using an oscillator, uniformly mixing to prepare bacterial suspension, and then preparing lactobacillus plantarum powder by using a vacuum freeze-drying method.
4. The direct vat set starter of claim 3, wherein the culture medium used for propagation culture of Lactobacillus plantarum is MRS medium; the lactobacillus plantarum freeze-drying protective agent solution contains the following components in corresponding content:
2.8-3.0 g/L of skim milk, 0.9-1.1 g/L of trehalose, 2.5-2.7 g/L of maltodextrin and 0.06-0.08 g/L of zinc sulfate.
5. The sauerkraut direct vat set starter according to claim 1 or 2, wherein the preparation method of the lactobacillus pentosus powder is as follows:
activating, proliferating and culturing lactobacillus pentosus, centrifuging, mixing and oscillating the lactobacillus pentosus sludge collected after centrifugation and lactobacillus pentosus freeze-drying protective agent solution by using an oscillator, uniformly mixing to prepare bacterial suspension, and then preparing lactobacillus pentosus powder by using a vacuum freeze-drying method.
6. The direct vat set starter according to claim 5, wherein the medium used for propagation culture of Lactobacillus pentosus is MRS medium; the lactobacillus pentosus freeze-drying protective agent solution contains the following components in corresponding content:
3.3-3.6 g/L of skim milk, 1.3-1.5 g/L of trehalose, 2.0-2.4 g/L of sodium glutamate and 0.03-0.06 g/L of manganese sulfate.
7. The sauerkraut direct vat set starter as claimed in claim 1 or 2, wherein the preparation method of Leuconostoc mesenteroides powder is as follows:
activating, proliferating and culturing leuconostoc mesenteroides, centrifuging, mixing and oscillating leuconostoc mesenteroides mud collected after centrifuging and leuconostoc mesenteroides freeze-drying protective agent solution by using an oscillator, uniformly mixing to prepare bacterial suspension, and then preparing leuconostoc mesenteroides powder by using a vacuum freeze-drying method.
8. The direct vat set starter of claim 7, wherein the culture medium for propagation culture of Leuconostoc mesenteroides is YPD culture medium; the leuconostoc mesenteroides freeze-drying protective agent solution contains the following components in corresponding content:
3.6-3.9 g/L of skim milk, 0.5-1.0 g/L of glycerin, 2.3-2.6 g/L of sodium glutamate and 0.4-0.6 g/L of chitosan oligosaccharide.
9. The sauerkraut direct vat set starter of claim 1 or 2, wherein the preparation method of the lactobacillus rhamnosus powder is as follows:
activating, proliferating and culturing lactobacillus rhamnosus, centrifuging, mixing and oscillating lactobacillus rhamnosus mud collected after centrifuging and lactobacillus rhamnosus freeze-drying protective agent solution by using an oscillator, uniformly mixing to prepare bacterial suspension, and then preparing lactobacillus rhamnosus powder by using a vacuum freeze-drying method.
10. The direct vat set starter of claim 7, wherein the medium used for propagation culture of lactobacillus rhamnosus is YPD medium; the lactobacillus rhamnosus freeze-drying protective agent solution contains the following components in corresponding content:
3.0-3.6 g/L of skim milk, 0.3-0.8 g/L of potassium sulfate, 1.2-1.6 g/L of sodium hexametaphosphate and 0.3-0.7 g/L of chitosan oligosaccharide.
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