CN112760272B - Lactic acid bacteria composition, lactic acid bacteria combined starter and method for producing pickled dried turnips by using lactic acid bacteria combined starter - Google Patents
Lactic acid bacteria composition, lactic acid bacteria combined starter and method for producing pickled dried turnips by using lactic acid bacteria combined starter Download PDFInfo
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 50
- 239000007858 starting material Substances 0.000 title claims abstract description 32
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 25
- 239000004310 lactic acid Substances 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 24
- 241000894006 Bacteria Species 0.000 title claims abstract description 23
- 235000011293 Brassica napus Nutrition 0.000 title claims abstract description 23
- 240000008100 Brassica rapa Species 0.000 title claims abstract description 23
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 title claims abstract description 23
- 239000000203 mixture Substances 0.000 title claims abstract description 9
- 241000220259 Raphanus Species 0.000 claims abstract description 68
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 68
- 241000186660 Lactobacillus Species 0.000 claims abstract description 56
- 238000000855 fermentation Methods 0.000 claims abstract description 56
- 230000004151 fermentation Effects 0.000 claims abstract description 56
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 56
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 5
- 239000003755 preservative agent Substances 0.000 claims abstract description 5
- 230000002335 preservative effect Effects 0.000 claims abstract description 5
- 239000005720 sucrose Substances 0.000 claims abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 235000013599 spices Nutrition 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 13
- 241000831652 Salinivibrio sharmensis Species 0.000 claims description 12
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 10
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 10
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 7
- 238000005554 pickling Methods 0.000 claims description 6
- 238000013329 compounding Methods 0.000 claims description 5
- 239000001963 growth medium Substances 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000011033 desalting Methods 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 238000009966 trimming Methods 0.000 claims description 3
- 244000000626 Daucus carota Species 0.000 claims description 2
- 235000002767 Daucus carota Nutrition 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 230000003321 amplification Effects 0.000 claims 1
- 239000003086 colorant Substances 0.000 claims 1
- 238000003199 nucleic acid amplification method Methods 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 8
- 235000010675 chips/crisps Nutrition 0.000 abstract description 6
- 238000012545 processing Methods 0.000 abstract description 5
- 150000001875 compounds Chemical class 0.000 abstract description 4
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 239000000049 pigment Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 238000012216 screening Methods 0.000 description 5
- 239000000654 additive Substances 0.000 description 3
- 239000002054 inoculum Substances 0.000 description 3
- 239000002609 medium Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 235000019643 salty taste Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000008223 sterile water Substances 0.000 description 2
- 240000001606 Adenanthera pavonina Species 0.000 description 1
- 235000011470 Adenanthera pavonina Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 210000004209 hair Anatomy 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000001040 synthetic pigment Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention provides a lactic acid bacteria composition, a lactic acid bacteria combined starter and a method for producing pickled dried turnips by using the lactic acid bacteria combined starter. The invention adopts the living compound lactobacillus to carry out secondary fermentation on the radish, and softens the fibrous tissue of the radish on the premise of not damaging the dietary fiber structure of the radish, thereby enabling the radish to achieve a smooth and crisp taste; deep processing is carried out on the secondary fermentation radish, sucrose, preservative and artificial pigment are not added, and natural spice is adopted for seasoning, so that the healthy and nutritional tender and crisp diced radish product is prepared.
Description
Technical Field
The invention relates to the technical field of foods, in particular to a lactobacillus composition, a lactobacillus combined starter and a method for producing pickled dried turnips by using the lactobacillus combined starter.
Background
In the preparation and processing process of dried turnip food, in order to enhance the taste of dried turnip food and preserve freshness and preserve the freshness, the prior art generally adopts a preparation process of high-salt treatment. Particularly, after the dried turnips are salted and dehydrated for natural fermentation, the salted and dehydrated dried turnips are salted and fermented for the second time (the salinity is 20 ℃ or more), and then are trimmed, cut, desalted and squeezed to prepare the pickled vegetable food. Then, the salty taste of the dried turnips processed with high salt is relieved and improved by adding high-sweetness seasonings and using various additives such as monosodium glutamate in a large amount, so that the ideal flavor is achieved. However, the radish has the characteristics of coarse fiber and strong bitter taste in the salt catalytic fermentation process, and the traditional process cannot soften the tissue of the dried radish to achieve an ideal product with unique taste and flavor. In addition, the pickled dried turnips with high salinity and high additives have the salinity of 5-7 ℃ or even higher, and are unfavorable for the health of human bodies after long-term eating; in addition, the moisture content of the pickled food is higher than 85%, and the pickled food is inconvenient for long-term storage and maintains consistent and stable flavor.
In terms of the preparation process, most manufacturers adopt purely manual and partial open-air production processes at present, only a few production enterprises have complete production rules and product formulas, and the problem that the additive exceeds standard is common in the products. In addition, due to the limitations of traditional manual operation, fermentation failure is often caused by the influence of sanitary conditions and salt consumption, the quality of the product is unstable, and the content of nitrite is difficult to control.
In view of this, the present invention has been proposed.
Disclosure of Invention
The invention aims to provide a lactobacillus composition, a lactobacillus combined starter and a method for producing pickled dried turnips by using the lactobacillus combined starter. The invention adopts the living compound lactobacillus to carry out secondary fermentation on the radish, and softens the fibrous tissue of the radish on the premise of not damaging the dietary fiber structure of the radish, thereby enabling the radish to achieve a smooth and crisp taste; deep processing is carried out on the secondary fermentation radish, sucrose, preservative and artificial pigment are not added, and natural spice is adopted for seasoning, so that the healthy and nutritional tender and crisp diced radish product is prepared.
The technical scheme provided by the invention is as follows:
a lactic acid bacteria composition comprising a lactic acid bacteria strain a and a lactic acid bacteria strain B;
the lactobacillus strain a (namely lactobacillus strain L1, lactobacillus plantarum L1) is deposited with the chinese collection of typical cultures with accession numbers: cctccc No: m2021115; the preservation time is as follows: 2021, 1-20;
the lactobacillus strain B was purchased from the guangzhou double lattice biotechnology limited company under the product name: lactobacillus plantarum (Bioprox p 83).
A lactic acid bacteria combined starter comprising said lactobacillus strain a and lactobacillus strain B; wherein the ratio of the viable count of the lactobacillus strain A to the viable count of the lactobacillus strain B is 1:1 to 3; preferably 1:1.
a method for producing pickled dried turnips using a lactic acid bacteria combination starter, the method comprising the steps of:
(a) Preparing a lactobacillus combined starter;
(b) Washing the radishes, naturally pickling the radishes in an environment with the salinity of 15-25 ℃, and fermenting the radishes at normal temperature for 3-3.5 months;
(c) Trimming and cutting the naturally cured and fermented radish in the step (b), and then soaking and desalting the radish in clear water, wherein the salinity is 2-3 ℃;
(d) Taking the desalted radish and water in the step (c) according to the following ratio of 1: placing the materials in a sealed fermentation jar according to the mass ratio of 0.2-0.5, inoculating the lactobacillus combined starter for constant-temperature fermentation for 2d, wherein the inoculation amount is 0.3-0.5% of the total weight of the raw materials;
(e) After fermentation, the radish is dehydrated, seasoned, packaged and sterilized.
In this application, salinity refers to the percent concentration of a saline (sodium chloride) solution. 15-25 degrees refers to 15-25% salt concentration. The percent concentration of the salt-containing (sodium chloride) solution can be measured using equipment such as a salinity meter, a salt quantity meter, etc., which are conventional in the art. For example, using an LS28T salinity meter, measuring range: 0% -28% of salinity, and the minimum scale is 0.2%.
In one embodiment, the step (a) comprises the steps of: the method comprises the steps of amplifying culture of lactobacillus and compounding of lactobacillus strains. Preferably, lactobacillus strain a is subjected to an expansion culture in the following medium: MRS culture medium, culture condition is 37 ℃; more preferably, the lactobacillus strain a and lactobacillus strain B after the expansion culture are mixed in a ratio of 1:1 to 3; preferably 1:1, preparing the lactobacillus starter by compounding.
In one embodiment, in step (b), the radish is naturally fermented in a pit environment with a salinity of 20 degrees.
In one embodiment, in step (c), the radish is trimmed, root hairs and plaque removed, and then cut into a specific shape according to specific requirements.
In one embodiment, step (c) further comprises the step of screening, by which the subsequent secondary fermentation process is performed, with the unwanted parts removed and the irregularly shaped product removed. The operation can make the prepared radish fermentation products consistent and have good integrity.
In one embodiment, the clear water in the step (c) is soaked and desalted until the salinity reaches 2-3 ℃; preferably, the soaking is performed 2 to 3 times.
In one embodiment, the time of constant temperature fermentation in step (d) is 2d, the inoculum size is 0.3% of the total weight of the feedstock; the temperature of the constant-temperature fermentation is 30 ℃.
In one embodiment, in step (e), the dewatering is dewatering by pressing.
In one embodiment, in step (e), the flavoring is the addition of natural spices and food additives.
Preferably, a healthy flavoring method without adding preservative, monosodium glutamate, synthetic pigment and sucrose is adopted in the flavoring process.
In one embodiment, the radish is selected from the group consisting of carrot, white radish, green radish and waterradish, preferably the radish is of the species "one-knife" radish from Xiaoshan.
The Xiaoshan 'one-knife type' radish is a famous farm household variety in Xiaoshan, and has delicious meat quality, high yield, strong stress resistance and easy planting and processing. The 'one-blade' is called because the length of the fleshy root of the variety is similar to that of a kitchen knife of a farmer, and the fleshy root is just vertically cut into two halves during processing.
In one embodiment, after the fermentation of step (e) is completed, the radish is dehydrated, seasoned, packaged and pasteurized in a hundred thousand grade clean shop. After sterilization, the product can be preserved at normal temperature.
The invention relates to 2 lactobacillus strains A and B, wherein the lactobacillus strain A (namely the lactobacillus strain L1) is preserved in China center for type culture collection (address: eight paths of Lopa nationality in Wuchang district of Wuhan, hubei province), and is classified and named as lactobacillus plantarum (Lactobacillus plantarum), and the preservation number: CCTCC NO: m2021115. Viable strains were detected by the collection at 20/2021 and deposited. Lactobacillus strain B was purchased from guangzhou double lattice biotechnology limited under the product name: lactobacillus plantarum (Bioprox p 83). The classification was designated lactobacillus plantarum (Lactobacillus plantarum).
The beneficial effects are that:
the lactobacillus strain suitable for radish fermentation and pickling is obtained through screening, and is reasonably compounded into the lactobacillus composition or prepared into the lactobacillus combined starter, so that the dietary fiber structure of the radish can not be damaged in radish fermentation and pickling, the taste and flavor of pickled radish are effectively improved, astringency is avoided, the fibrous tissue of the radish is softened, and the prepared shredded radish is smooth and crisp and has good flavor.
In the fermentation process of the radishes, sucrose, preservative and artificial pigment are not added, so that the nitrite content of the pickled radishes is reduced, and the fermented food is high in quality, healthy, safe and low in calorie.
The radish fermentation and pickling method adopts the compound lactobacillus to perform constant-temperature secondary inoculation fermentation, the adopted strains have excellent fermentation performance under proper fermentation conditions, the collocation among the strains is reasonable, and after the secondary fermentation, a large amount of substances such as lactic acid, nucleotide, alcohol, aldehyde, ketone, alkene, ester and the like are formed in the fermentation process besides the original nutrient components, so that the unique flavor of the radish is endowed, and meanwhile, the generation of bad products can be reduced.
Detailed Description
The technical solutions of the present invention will be clearly and completely described in connection with the embodiments, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
Separation, identification and screening of lactobacillus strains
And separating and screening lactobacillus strains with excellent fermentation characteristics from microorganisms living in a mixed manner after naturally fermenting the dried turnips. According to the morphological structure and metabolism type of various microorganisms, the identification and screening are carried out by utilizing proper separation medium and identification medium and combining microscopic examination, colony characteristics and related biochemical characteristics.
Expansion culture of lactic acid bacteria strains
The culture medium is as follows: MRS culture medium, culture condition is 37 ℃; more preferably, the lactobacillus strain a and lactobacillus strain B after the expansion culture are mixed in a ratio of 1:1 to 3; preferably 1:1, preparing the lactobacillus starter by compounding.
Example 2
Compound combination of lactobacillus strains
The lactobacillus strain A and the lactobacillus strain B are mixed according to the following different proportions to prepare the lactobacillus combined starter.
Group A: strain a: strain b=1: 1, a step of;
group B: strain a: strain b=1: 2;
group C: strain a: strain b=1: 3, a step of;
group D (control group 1): strain a: strain b=2: 1, a step of;
group E (control group 2): strain a: strain b=3: 1, a step of;
group F (control group 3): strain a: strain b=3: 2.
example 3 method for producing dried radish by fermentation
The Xiaoshan 'one-knife' radish is used as a raw material.
(a) Preparing a lactic acid bacteria combined starter of the group A of the example 2;
(b) Washing radix Raphani, naturally pickling and fermenting in environment of 20deg.C salinity for 3 months;
(c) And (b) trimming and cutting the naturally cured and fermented radish in the step (b), and then soaking and desalting for 3 times by using clear water until the salinity is 2 ℃.
(d) Taking the desalted radish obtained in the step (c) and tap water according to the following ratio of 1: placing the mixture in a fermentation jar according to the mass ratio of 0.2, and inoculating the lactobacillus starter to perform constant-temperature fermentation; the constant temperature fermentation time is 2d, and the inoculation amount is 0.3% of the total weight of the raw materials; the temperature of the constant-temperature fermentation is 30 ℃.
(e) After fermentation, the radish is dehydrated, seasoned, packaged and sterilized.
Example 4 method for producing dried radish by fermentation
Similar to example 3, except that step (a) prepared the lactic acid bacteria combination starter of group B of example 2;
example 5 method for producing dried radish by fermentation
Similar to example 3, except that step (a) prepared the lactic acid bacteria combination starter of group C of example 2;
example 6 method for producing dried radish by fermentation
Similar to example 3, except that step (b) naturally pickle and ferment the radish in an environment of 25 degrees salinity after washing.
Example 7 method for producing dried radish by fermentation
Similar to example 3, except that in step (d), desalted radish was mixed with sterile water according to 1: and placing the materials in a fermentation jar according to the mass ratio of 0.4.
Example 8 method for producing dried radish by fermentation
Similar to example 3, except that in step (d), the time of the constant temperature fermentation was 3d, and the temperature of the constant temperature fermentation was 30 ℃.
Example 9 method for producing dried radish by fermentation
Similar to example 3, except that in step (d), the inoculum size was 0.5% of the total weight of the raw material.
Comparative example 1 method for producing dried turnips by fermentation
Similar to example 3, except that step (a) prepared the lactic acid bacteria combination starter of group D of example 2.
Comparative example 2 fermentation production method of dried turnips
Similar to example 3, except that step (a) prepared the lactic acid bacteria combination starter of group E of example 2.
Comparative example 3 method for producing dried turnips by fermentation
Similar to example 3, except that step (a) prepared the group F lactic acid bacteria combination starter of example 2.
Comparative example 4 method for producing dried turnips by fermentation
Similar to example 3, except that step (b) naturally pickle and ferment the radish in an environment of 22 degrees salinity for 1 month after washing.
Comparative example 5 fermentation production method of dried turnips
Similar to example 3, except that in step (e), desalted radish was mixed with sterile water according to 1:2 mass ratio is placed in a fermentation jar.
Comparative example 6 method for producing dried turnips by fermentation
Similar to example 3, except that in step (d), the time of the constant temperature fermentation was 1d, and the temperature of the constant temperature fermentation was 30 ℃.
Comparative example 7 method for producing dried turnip by fermentation
Similar to example 3, except that in step (d), the inoculum size was 3% of the total weight of the raw material.
Effect example 1: mouthfeel and flavor
The evaluation and scoring of the taste and flavor of the pickled dried turnips prepared in examples 3 to 9 and comparative examples 1 to 7 were carried out by the collection volunteers, and they were classified into 10 points (no astringency, taste, salty taste, crisp taste, and toughness).
Effect example 2: detection of performance parameters of dried turnip products obtained by fermentation
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention, and not for limiting the same; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some or all of the technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit of the invention.
Claims (7)
1. A lactic acid bacteria combined starter culture, characterized in that the lactic acid bacteria combined starter culture consists of a lactobacillus (Lactobacillus plantarum) strain a and a lactobacillus (Lactobacillus plantarum) strain B;
lactobacillus strain a was deposited with the chinese collection of typical cultures with accession number: cctcc no: m2021115; the preservation time is as follows: 2021, 1-20;
lactobacillus strain B was purchased from guangzhou double lattice biotechnology limited under the product name: lactobacillus plantarum bioprrox p83;
wherein the ratio of the viable count of the lactobacillus strain A to the viable count of the lactobacillus strain B is 1:1.
2. a method for producing pickled dried turnips using the lactic acid bacteria combined starter according to claim 1, characterized in that the method comprises the steps of:
(a) Preparing a lactobacillus combined starter;
(b) Washing the radishes, naturally pickling the radishes in an environment with the salinity of 20 ℃, and fermenting the radishes at room temperature for 3 to 3.5 months;
(c) Trimming and cutting the naturally cured and fermented radish in the step (b), and then soaking and desalting the radish in clear water;
(d) Taking the desalted radish and water in the step (c) according to the following ratio of 1: placing the mixture in a sealed fermentation tank according to the mass ratio of 0.2-0.5, and inoculating the lactobacillus combined starter to perform constant-temperature fermentation at 30 ℃ for 2d; the inoculation amount is 0.3-0.5% of the total weight of the raw materials;
(e) After fermentation, dehydrating, seasoning, packaging and sterilizing the radishes;
the step (a) comprises the amplification culture of lactobacillus strain A and the compounding of lactobacillus strain:
performing expansion culture on the lactobacillus strain A, wherein the culture medium is MRS culture medium, and the culture condition is that the culture is carried out at 35 ℃ for 1-2 d; the lactobacillus strain A and the lactobacillus strain B after the expansion culture are mixed according to the proportion of 1:1, preparing the lactobacillus starter by compounding.
3. The method according to claim 2, wherein the clear water in step (c) is soaked 2-3 times and desalted until the salinity reaches 2-3 degrees.
4. The method according to claim 2, wherein the time of constant temperature fermentation in the step (d) is 2d, and the amount of the lactobacillus combined starter is 0.3% of the total weight of the raw materials; the constant temperature fermentation temperature is 25-35 ℃.
5. The method of claim 2, wherein in step (e), the flavoring is added with natural spices, and no sucrose, preservative, and artificial colors are added during the flavoring.
6. The method of any one of claims 2-5, wherein the radish is selected from the group consisting of carrot, white radish, green radish, and waterradish.
7. The method of claim 2, wherein the radish is a "one-knife" radish from xiaoshan.
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| CN102994386B (en) * | 2012-12-20 | 2014-02-26 | 重庆市涪陵瑞星食品有限公司 | Leavening agent and method for pickling carrot |
| CN104522591A (en) * | 2014-12-26 | 2015-04-22 | 四川高福记生物科技有限公司 | Lactobacillus fermentation pickled radish and preparation method thereof |
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