CN112980726A - Preparation method of compound lactic acid bacteria and application of compound lactic acid bacteria in compound seasoning - Google Patents
Preparation method of compound lactic acid bacteria and application of compound lactic acid bacteria in compound seasoning 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 62
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- 150000001875 compounds Chemical class 0.000 title claims abstract description 38
- 239000004310 lactic acid Substances 0.000 title claims abstract description 31
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 31
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- 238000002360 preparation method Methods 0.000 title claims description 10
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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
- A23V2400/137—Delbrueckii
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- 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
- A23V2400/41—Pediococcus
- A23V2400/413—Acidilactici
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Abstract
The invention discloses a compound lactic acid bacterium, and belongs to the field of biological fermentation. The concentration of the compound lactobacillus bacterial liquid is (1 × 10)7~1×108) CFU/ml Pediococcus acidilactici S3-3 and Lactobacillus delbrueckii QS306 are compounded in equal proportion and added into MRS broth culture medium to be activated for three times to obtain the product. The invention also discloses a method for applying the compound lactobacillus to the production and processing of the dipping sauce of the fermentation hot pot, which comprises 5 to 20 parts of peanut butter, 5 to 20 parts of sesame paste, 2 to 8 parts of salted leek flowers, 2 to 8 parts of sweet fermented flour paste, 5 to 10 parts of soybean oil, 2 to 8 parts of white granulated sugar, 2 to 8 parts of salt and 13 to 30 parts of waterMixing, parching, inoculating 1.8-5.6 parts of compound lactobacillus, culturing at 28 deg.C for 24 hr, and hot filling. The fermented hot pot condiment sauce prepared by the invention has obvious oxidation resistance, fresh and delicious taste and rich nutrition by determining the formula of the product and the optimal processing technology.
Description
Technical Field
The invention belongs to the field of biological fermentation, relates to a preparation method of compound lactic acid bacteria, the compound lactic acid bacteria prepared by the method, and also relates to an application of the compound lactic acid bacteria in improving the quality of fermented compound seasonings.
Background
Chafing dish is a unique Chinese diet, and is favored by more and more consumers. The popularity of the chafing dish encourages the development and research of chafing dish bottom materials and chafing dish dipping materials, more research and development are carried out on the chafing dish bottom materials, and less research on the chafing dish dipping materials is carried out. The hot pot condiment sauce is prepared from seasonings such as sesame paste, sweet fermented flour paste and leek flower according to a certain proportion through a certain processing technology, and is favored by consumers due to the characteristics of delicious taste, convenience and quickness in eating, unique fragrance and the like. The dipping sauce is of various types, is usually eaten together with food such as chafing dish, barbecue, vegetable dish and the like, is an important table food for residents in China, and has wide market space.
Fermentation technology is one of the earliest developed and applied food processing technologies in biotechnology. The food with unique flavor is mainly prepared by fermenting with microorganisms, and comprises yoghourt, wine, seasonings, fermented bean curd sausage and the like. The fermented food can improve the nutritive value of the original unfermented food compared with the unfermented food. Lactic acid bacteria are commonly used fermentation strains, and a large number of researches show that the lactic acid bacteria have the functions of regulating normal flora of gastrointestinal tracts and maintaining microecological balance, thereby improving the gastrointestinal tract function, improving the food digestibility and the biological value, reducing serum cholesterol, controlling endotoxin, inhibiting the growth of putrefying bacteria in intestinal tracts, improving the immunity of organisms and the like.
At present, no report combining fermentation technology with hot pot dipping is found. In addition, the fermented hot pot condiment sauce is short in development, so that the fermented hot pot condiment sauce has great market space to meet the continuously following dietary requirements of modern people. The peanut butter and the leek flower sauce are used as main raw materials, and the lactic acid bacteria are added, so that the nutritional value of the dipping sauce can be increased, and the application range of the leavening agent is widened. Through the determination of the product formula and the optimal processing technology, the fermented hot pot dipping sauce which has obvious oxidation resistance, fresh fragrance and delicious taste and is rich in nutrition is developed and developed. Aims to provide technical support for making the fermented dipping sauce for ordinary consumer families or enterprises, so that vast consumers can eat the dipping sauce with more healthy and more nutritious, and provide reference basis for the deep research of fermented foods, thereby having wide development prospect.
Disclosure of Invention
Based on the analysis, the invention provides a method for preparing a fermented hot pot condiment sauce by using compound lactic acid bacteria, which is realized by the following means:
a complex lactic acid bacterium comprising:
the concentration of the bacterial liquid is 1 × 107~1×108 CFU/ml Pediococcus acidilactici S3-3, strain isolated from Nemontage Celinylor and Bayankee region camel sour milk wine; and
the concentration of the bacterial liquid is 1 × 107~1×108 CFU/ml Lactobacillus delbrueckii QS306, strain isolated from traditional sauerkraut juice from inner Mongolia.
Further, the strain separation and purification method comprises the following steps: uniformly oscillating the collected sample by using a free vibrator, sucking 0.5 mL of sample into 4.5 mL of sterilized normal saline under the aseptic condition, uniformly mixing the sample to be used as 10-1 diluent, and performing gradient dilution to 10 times by using a 10-fold dilution method-7And (4) gradient. Draw 1mL of the diluted solution of 10-5、10-6、10-7The sample dilution of (2) was placed in a petri dish and shakenUniformly mixing, placing in a constant temperature incubator at 37 ℃ for anaerobic culture for 24h after solidification.
After the culture, the colony morphological characteristics formed by observation are taken out, and according to the differences of the size, the color, the morphology and the like of the colony, all single suspected lactobacillus colonies with different morphological characteristics in each sample coating plate are numbered and recorded. And (3) in an aseptic super clean bench, picking the marked single colony by using an aseptic inoculating loop, carrying out streaking culture on the marked single colony in a corresponding sterilized MRS (methicillin resistant Staphylococcus), carrying out 24h of culture under a constant-temperature anaerobic condition at 37 ℃, and carrying out streaking culture for three times.
Under aseptic condition, selecting appropriate amount of thallus smear, fixing, performing gram staining test, observing staining condition, cell morphology and bacteria arrangement mode under 1000 times microscope, and recording the result. Gram-positive test bacteria which are determined to be a pure culture of the isolate by microscopic examination are streaked and inoculated on an MRS solid culture dish, a single colony is taken to carry out a nitrogen oxidase test after being cultured for 24h, and gram-positive and catalase-negative bacterial strains without gemma robustum and spheres are tentatively set as lactic acid bacteria. Furthermore, if the cell morphology and arrangement of the isolates are not consistent, the isolates are not considered to be pure strains, and the strain culture needs to be subjected to streak separation and purification until pure strains are obtained.
Culturing the provisional lactobacillus pure culture at 37 ℃ for 24h for three generations, centrifuging 3000 Xg of third-generation bacterial suspension for 10min, precipitating the thallus, pouring off the supernatant, adding 5mL of 0.85% physiological saline, uniformly mixing by vortex oscillation, centrifuging 3000 Xg for 10min, repeatedly washing the thallus for 2 times in the way, adding 1mL of 30% glycerol, uniformly mixing, transferring 500 mu L of the mixture into a sterilized ampoule, sealing, and preserving at-80 ℃ by freezing. And finally, identifying the species of the lactobacillus.
Further, the weight ratio of the pediococcus acidilactici S3-3 to the lactobacillus delbrueckii QS306 is 1: 1.
The invention also discloses a method for preparing the compound lactic acid bacteria, which comprises the following steps:
activating strains: unfreezing the frozen strain liquid in a laboratory at room temperature, adding the unfrozen strain liquid into an MRS broth culture medium, culturing for three generations at 37 ℃, and completing strain activation;
preparing MRS broth culture medium: taking out the bacterial liquid stored in a refrigerator at minus 80 ℃, unfreezing at room temperature, then respectively inoculating the two bacterial strains into sterilized and cooled MRS broth culture medium according to the inoculum size of 5 percent in a super clean bench, and culturing for 24 hours at 37 ℃ to obtain first-generation bacterial strains;
inoculating the bacterial liquid cultured by the first generation strain into an MRS broth culture medium according to the inoculation amount of 5%, and culturing at 37 ℃ for 24h to obtain a second generation strain;
inoculating the bacterial liquid cultured by the second generation strain into an MRS broth culture medium according to the inoculation amount of 5%, and culturing at 37 ℃ for 24h to obtain the compound lactic acid bacteria;
preparation of a production starter: the activated bacteria liquid is used as a production leaven of the hot pot dipping sauce, and the two bacteria liquids are mixed according to the concentration of 1 multiplied by 107~1×108 CFU/ml in a ratio of 1: the mixture ratio of 1 is inoculated into the hot pot dipping sauce.
Further, the preparation method of the MRS medium comprises the following steps: pouring the weighed medicines into a conical flask, adding distilled water, carrying out water bath at 45-50 ℃, and stirring continuously to fully dissolve the medicines. Placing the prepared culture medium into an autoclave, sterilizing at 121 deg.C for 10min, and cooling to room temperature for use.
Further, the medicine is as follows: 10.0 g/L of peptone, 8.0 g/L of beef extract, 4.0 g/L of yeast powder, 20.0 g/L of anhydrous glucose, 2.0 g/L of dipotassium phosphate, 2.0 g/L of diammonium hydrogen citrate, 5.0 g/L of sodium acetate, 0.2 g/L of magnesium sulfate, 0.05 g/L of manganese sulfate, 801.0 g/L of tween and the final pH value of the culture medium is 6.0-6.4.
The invention also discloses the compound lactic acid bacteria prepared by the preparation method.
The invention also discloses an application of any one of the compound lactic acid bacteria in improving the quality of the fermented compound seasoning.
Further, an application method of the compound lactic acid bacteria in improving the quality of the fermented compound seasoning comprises the following steps:
adding compound lactobacillus into the compound seasoning for constant-temperature fermentation;
the compound seasoning is a fermented hot pot dip.
The invention also discloses a fermented hot pot dip sauce, which comprises the following components:
5-20 parts of peanut butter;
5-20 parts of sesame paste;
2-8 parts of salted leek flowers;
2-8 parts of sweet soybean paste;
5-10 parts of soybean oil;
2-8 parts of white granulated sugar;
2-8 parts of salt;
13-30 parts of water; and
1.8-5.6 parts of compound lactobacillus.
The invention also discloses a method for preparing the fermented hot pot condiment sauce, which comprises the following steps:
(1) preparing materials: uniformly mixing peanut butter, sesame paste, salted leek flowers, sweet flour paste and water to obtain a first ingredient;
(2) frying: heating soybean oil to 120-;
(3) inoculation: cooling the second ingredient to 40-43 ℃, and inoculating the compound lactobacillus for constant-temperature fermentation to obtain a third ingredient;
(4) hot filling: decocting the third ingredient at 90-95 deg.C for 30min, and hot filling to obtain the fermented chafing dish dip.
Further, the constant-temperature fermentation condition is fermentation culture at 28 ℃ for 24 hours.
The invention also discloses a fermented hot pot dip prepared according to the preparation method.
The invention has the advantages and effects that:
1. the fat content is reduced by more than 10 percent, and the fat is properly decomposed by lactic acid bacteria, so that the risk of causing hyperlipidemia and obesity is reduced;
2. the content of amino acid nitrogen is increased by more than 3 times, the protein is properly decomposed, and the digestion and utilization rate of the protein are improved;
3. the DPPH clearance rate is improved by more than 1.5 times, the OH free radical clearance rate is improved by more than 2 times, and the antioxidant effect is obvious.
4. The volatile flavor substances are obviously improved, and the flavor of the hot pot dipping sauce is improved.
Drawings
FIG. 1 is an electronic nose chart comparing the volatile flavors of example 2 and comparative example 1.
Detailed Description
The following detailed description of the embodiments of the present invention is provided for the purpose of illustration and not limitation, and should not be construed as limiting the scope of the invention.
Example 1
A method for preparing compound lactobacillus comprises:
composite lactic acid bacteria with bacterial liquid concentration of 1 × 107~1×108CFU/ml Pediococcus acidilactici S3-3 and bacterial liquid concentration of 1 × 107~1×108Mixing CFU/ml Lactobacillus delbrueckii QS306 according to the weight ratio of 1: 1;
preparing MRS broth culture medium, taking out the bacterial liquid stored in a refrigerator at minus 80 ℃, unfreezing at room temperature, then inoculating the compound lactic acid bacteria into the sterilized and cooled MRS broth culture medium according to the inoculation amount of 5 percent in a super clean bench, and culturing for 24 hours at 37 ℃ to obtain a first generation strain;
thirdly, inoculating the bacterial liquid cultured by the first generation strain into an MRS broth culture medium according to the inoculation amount of 5 percent, and culturing for 24 hours at 37 ℃ to obtain a second generation strain;
and fourthly, inoculating the bacterial liquid cultured by the second generation strain into an MRS broth culture medium according to the inoculation amount of 5 percent, and culturing for 24 hours at 37 ℃ to obtain the compound lactic acid bacteria.
The preparation method of the MRS culture medium comprises the following steps: pouring the weighed medicines into a conical flask, adding distilled water, carrying out water bath at 45-50 ℃, and stirring continuously to fully dissolve the medicines. Placing the prepared culture medium into an autoclave, sterilizing at 121 deg.C for 10min, and cooling to room temperature for use.
The medicine is as follows: 10.0 g/L of peptone, 8.0 g/L of beef extract, 4.0 g/L of yeast powder, 20.0 g/L of anhydrous glucose, 2.0 g/L of dipotassium phosphate, 2.0 g/L of diammonium hydrogen citrate, 5.0 g/L of sodium acetate, 0.2 g/L of magnesium sulfate, 0.05 g/L of manganese sulfate, 801.0 g/L of tween and the final pH value of the culture medium is 6.0-6.4.
Example 2
Method for preparing fermented hot pot dip sauce by using compound lactic acid bacteria prepared in example 1
(1) Configuration: mixing 5-20 parts by weight of peanut butter, 5-20 parts by weight of sesame paste, 2-8 parts by weight of salted leek flowers, 2-8 parts by weight of sweet flour paste and 13-30 parts by weight of water to obtain uniform sesame paste;
(2) frying: heating 5-10 parts by weight of soybean oil to 120-130 ℃, adding the sesame paste prepared in the step (1), heating to boil, keeping for 15-20 minutes, adding 2-8 parts by weight of white granulated sugar and 2-8 parts by weight of salt, and uniformly stirring;
(3) and (3) cooling: cooling the hot pot dip in the frying step (2) to 40-43 ℃;
(4) inoculation: inoculating 5% of the hot pot dip sauce cooled in the step (3) with compound lactobacillus, and culturing at 28 ℃ for 24 h;
(5) hot filling: boiling at 90-95 ℃, continuously boiling the hot pot dipping sauce inoculated in the step (4) for 30 minutes, filling the hot pot dipping sauce, sterilizing the hot pot dipping sauce, and storing the hot pot dipping sauce for a long time after filling.
Comparative example 1
In comparison with example 2, the use of Lactobacillus fermentum was eliminated
(1) Configuration: mixing 5-20 parts by weight of peanut butter, 5-20 parts by weight of sesame paste, 2-8 parts by weight of salted leek flowers, 2-8 parts by weight of sweet flour paste and 13-30 parts by weight of water to obtain uniform sesame paste;
(2) frying: heating 5-10 parts by weight of soybean oil to 120-130 ℃, adding the sesame paste prepared in the step (1), heating to boil, keeping for 15-20 minutes, adding 2-8 parts by weight of white granulated sugar and 2-8 parts by weight of salt, and uniformly stirring; decocting at 90-95 deg.C for 30min, hot filling, sterilizing, and storing for a long time.
Test example 1
Measurement of fat content in fermented Dip according to the invention
The fat content was measured according to the method in GB 5009.6-2016, national food safety Standard for fat determination, for example 2 and comparative example 1. The results are shown in Table 1 below:
TABLE 1 results of fat content measurement
The results of the fat content test and analysis of the fermented hot pot dip revealed that the hot pot dip of example 2 contained 16g of fat, the hot pot dip of comparative example 1 contained 18g of fat, and the fat content of the fermented hot pot dip was reduced by 10% or more from [ (18-16)/16X 100.0% =11.1% ] compared with the unfermented hot pot dip.
Test example 2
Content determination of amino acid nitrogen in the fermented dip according to the invention
The content of amino acid nitrogen was measured according to the method in GB 5009.235-2016 (national food safety Standard) for determination of amino acid nitrogen in food) for example 2 and comparative example 1. The results are shown in Table 2 below:
TABLE 2 measurement results of amino acid nitrogen content
From the test results, it was found that the amino acid nitrogen-containing hotpot dip of example 2 contained 0.67g of amino acid nitrogen, and the amino acid nitrogen-containing hotpot dip of comparative example 1 contained 0.21g of amino acid nitrogen, and the amino acid nitrogen-containing fermented hotpot dip of the present invention contained 3 times as much as the unfermented dip (0.67/0.21 × 100.0% = 319%).
Test example 3
Measurement of DHHP clearance and OH radical clearance of the fermented Dip of the invention
The measurement of DHHP clearance was carried out spectrophotometrically for example 2 of the invention and for comparative example 1, using the following specific test methods: putting 1g of hotpot condiment sauce into a test tube, adding distilled water to 5mL, adding 2 mL of 0.04 mg/mL DPPH solution, uniformly mixing, reacting for 20min, putting the solution into the test tube, adding 2 mL of absolute ethyl alcohol, reacting for 20min, and measuring the absorbance at the wavelength of 517 nm; 2 mL of 0.04 mg/mL DPPH and 2 mL of anhydrous ethanol reactant were used as references. The experimental group was designed with three parallel experiments.
E（DPPH）（%）=[1-（Ai-Aj）/A0] ×100
Ai: the absorbance of the supernatant of the sample at a wavelength of 517 nm was measured
Aj: adding 2 mL of absolute ethyl alcohol, reacting for 20min, and measuring the absorbance at the wavelength of 517 nm
A0: 2 mL of 0.04 mg/mL DPPH and 2 mL of Absorbate alcohol reactant Absorbate at wavelength 517 nm
The OH free radical clearance rate of the invention in example 2 and comparative example 1 was determined by the following specific test methods: adding 1g chafing dish dip in a test tube, adding distilled water to 5mL, sequentially adding 6 mmol/L FeSO4 solution 2 mL, diluted chafing dish dip 2 mL, 6 mmol/L H2O2Shaking 2 mL of the solution for 10min, adding 2 mL of 6 mmol/L salicylic acid solution, shaking for 30min, and measuring the absorbance A of the sample at 510 nmi. Using distilled water instead of H2O2When the absorbance is measured, the absorbance is Aj. The blank control group uses distilled water instead of chafing dish condiment sauce, and the absorbance is A0. The experimental group was designed with three parallel experiments.
E（OH）（%）=（Ai-Aj）/A0×100
Ai: the above-mentioned treated sample was measured for absorbance at 510 nm
Aj: in the above process, distilled water is substituted for H2O2Absorbance at 510 nm was measured
A0: in the above process, distilled water is used to replace chafing dish dip, and absorbance at 510 nm is measured
The results are given in Table 3 below:
TABLE 3 measurement of DHHP clearance
Comparing the results of the oxidation resistance measurements of the two samples, the DPPH clearance of example 2 was 50% and the DPPH clearance of comparative example 1 was 31%. The clearance rate of OH free radicals of the fermented hot pot condiment sauce is 30 percent, the clearance rate of OH free radicals of the unfermented hot pot condiment sauce is 13 percent, and the result shows that the inoxidizability of the fermented hot pot condiment sauce is higher than that of the unfermented hot pot condiment sauce.
Test example 4
Measurement of flavor substance of fermented Dip according to the invention
Volatile flavors were measured based on the electronic nose technique for example 2 of the present invention and comparative example 1. Taking 5 g of sample in a headspace bottle, carrying out water bath at 70 ℃ for 30min in a water bath kettle, cooling to room temperature, and carrying out determination on the sample. The electronic nose test conditions are as follows: setting the detection time to be 120 s, the cleaning time to be 80 s, the pre-sampling time to be 5 s, the sampling flow rate to be 400 mL/min and the carrier gas flow rate to be 400 mL/min. The measurement starting data fluctuation is obvious, and when the value tends to be stable, the data at the 108 th and 110 th seconds are averaged for analysis. Each set of samples was assayed in duplicate 2 times. The results are shown in table 4 below and fig. 1:
TABLE 4 measurement of volatile flavors
Comparing the data of the two samples of the electronic nose results in that: the volatile flavor of example 2 was significantly improved over comparative example 1.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (10)
1. A complex lactic acid bacterium comprising:
the concentration of the bacterial liquid is 1 × 107~1×108CFU/ml Pediococcus acidilactici S3-3; and
the concentration of the bacterial liquid is 1 × 107~1×108CFU/ml Lactobacillus delbrueckii QS 306.
2. The complex lactic acid bacterium according to claim 1, wherein:
the weight ratio of the pediococcus acidilactici S3-3 to the lactobacillus delbrueckii QS306 is 1: 1.
3. A method for preparing the complex lactic acid bacterium of claim 1 or 2, comprising:
activating strains: unfreezing the frozen strain liquid in a laboratory at room temperature, adding the unfrozen strain liquid into an MRS broth culture medium, culturing for three generations at 37 ℃, and completing strain activation;
preparing MRS broth culture medium, taking out the bacterial liquid stored in a refrigerator at-80 ℃, thawing at room temperature, inoculating the two strains into the sterilized and cooled MRS broth culture medium according to the inoculation amount of 5 percent respectively in a clean bench, and culturing at 37 ℃ for 24h to obtain first-generation strains;
inoculating the bacterial liquid cultured by the first generation strain into an MRS broth culture medium according to the inoculation amount of 5%, and culturing at 37 ℃ for 24h to obtain a second generation strain;
inoculating the bacterial liquid cultured by the second generation strain into an MRS broth culture medium according to the inoculation amount of 5%, and culturing at 37 ℃ for 24h to obtain the compound lactic acid bacteria;
preparation of a production starter: the activated bacteria liquid is used as a production leaven of the hot pot dipping sauce, and the two bacteria liquids are mixed according to the concentration of 1 multiplied by 107~1×108 CFU/ml in a ratio of 1: the mixture ratio of 1 is inoculated into the hot pot dipping sauce.
4. A complex lactic acid bacterium obtained by the production method according to claim 3.
5. Use of the complex lactic acid bacteria according to any one of claims 1, 2 or 4 for improving the quality of fermented complex seasonings.
6. The use of the complex lactic acid bacteria of claim 5 for improving the quality of fermented complex seasoning, comprising:
adding compound lactobacillus into the compound seasoning for constant-temperature fermentation;
the compound seasoning is a fermented hot pot dip.
7. A fermented chafing dish dip sauce, comprising:
5-20 parts of peanut butter;
5-20 parts of sesame paste;
2-8 parts of salted leek flowers;
2-8 parts of sweet soybean paste;
5-10 parts of soybean oil;
2-8 parts of white granulated sugar;
2-8 parts of salt;
13-30 parts of water; and
1.8-5.6 parts of compound lactobacillus.
8. A method of making the fermented chafing dish dip sauce of claim 7, comprising:
(1) preparing materials: uniformly mixing peanut butter, sesame paste, salted leek flowers, sweet flour paste and water to obtain a first ingredient;
(2) frying: heating soybean oil to 120-;
(3) inoculation: cooling the second ingredient to 40-43 ℃, and inoculating the compound lactobacillus for constant-temperature fermentation to obtain a third ingredient;
(4) hot filling: decocting the third ingredient at 90-95 deg.C for 30min, and hot filling to obtain the fermented chafing dish dip.
9. The production method according to claim 7, wherein:
the constant-temperature fermentation condition is fermentation culture at 28 ℃ for 24 hours.
10. A fermented chafing dish dip sauce prepared according to the preparation method of claims 8-9.
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