CN115316629B - Method for producing pickle by adopting pure fermentation - Google Patents
Method for producing pickle by adopting pure fermentation Download PDFInfo
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- CN115316629B CN115316629B CN202210413702.7A CN202210413702A CN115316629B CN 115316629 B CN115316629 B CN 115316629B CN 202210413702 A CN202210413702 A CN 202210413702A CN 115316629 B CN115316629 B CN 115316629B
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Classifications
-
- 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
-
- 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
-
- 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
- A23V2400/121—Brevis
-
- 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
- A23V2400/125—Casei
-
- 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
- A23V2400/167—Pentosus
-
- 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
-
- 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
- A23V2400/31—Leuconostoc
- A23V2400/321—Mesenteroides
-
- 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
-
- 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
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method for producing pickle by adopting pure-breed fermentation, which specifically adopts a two-time pure-breed fermentation method: cleaning and cutting fresh vegetables, putting the vegetables into a pickle jar, compacting, adding flavoring salt water containing a fermenting agent until the vegetables are submerged, and adding a compound fermenting agent for fermentation; opening the pickle jar, adding the compound ferment II for continuous fermentation, and packaging for sale. Wherein the first composite microbial inoculum contains heterofermentation bacteria of leuconostoc mesenteroides, saccharomycetes and Brevibacterium lactofermentum, and the second composite microbial inoculum contains homofermentation bacteria of lactobacillus plantarum, lactobacillus pentosus and lactobacillus casei. The invention has controllable microbial flora, acidity and flavor substances in the pickle fermentation, and can realize standardized production of pickle. The invention adopts multiple strains to inoculate the pickle, simulates the diversity of microbial colonies in the fermentation process of natural pickle, and ensures that the pickle product has rich flavor and unique taste as the pickle product of natural fermentation.
Description
Technical Field
The invention belongs to the technical field of microbial fermentation, and particularly relates to a method for producing pickle by pure fermentation.
Background
The pickle is a traditional biological food produced and processed by microbial lactobacillus leading fermentation, which is produced and processed by taking fresh vegetables (or vegetable salty blanks) as raw materials, adding auxiliary materials, and carrying out the production and processing by the production processes of medium-low concentration salt water soaking fermentation, seasoning and the like. The pickle has unique flavor and is rich in lactobacillus, not only can meet different consumption tastes, but also can promote appetite and help digestion, and is a vegetable food which is liked by vast consumers. Kimchi has appeared as early as 3000 years ago, and ancient books have been recorded in poems. A detailed preparation method of pickle is available in the "Ji Min Yao Shu" of North Wei period.
Traditional pickle mainly comprises natural fermentation, and dominant microorganisms mainly comprising lactobacillus grow in the pickle to produce acid, so that the unique flavor and taste of the pickle are formed. According to the activity rule of microorganisms in the kimchi and the accumulation condition of lactic acid, the fermentation process of the kimchi can be divided into 3 stages: at the initial stage of fermentation, various microorganisms on the surface of vegetables are greatly propagated, at the moment, partial air is still in the pickle, and the leuconostoc mesenteroides, the Weissella, the saccharomycetes and the like are mainly used for carrying out abnormal lactic acid fermentation to produce products such as lactic acid, acetic acid, ethanol and the like, and a large amount of flavor substances are produced. The leuconostoc can not only reduce the environmental acidity by rapidly generating carbon dioxide and organic acid, inhibit the growth and propagation of harmful microorganisms and prevent the hydrolysis of pectase and ensure the hardness and brittleness of vegetables, but also generate flavor substances such as alcohol, acid, ester and the like, which plays an important role in forming the unique flavor of the pickle, and mannitol has fresh mouthfeel and great influence on the flavor quality of the pickle. The yeast is used for alcohol fermentation to generate ethanol, which can form esters with organic acid, and the fragrance of the pickle is increased. The growth speed of the starter bacteria and the inhibition speed of harmful microorganisms in the initial fermentation stage are key to the formation of good flavor of the pickle, and have a determining effect on the quality of the finished pickle. After about 48 hours, the fermentation of the abnormal lactic acid fermentation bacteria is finished along with the reduction of the acidity of the pickle, and the acid-fast bacteria such as lactobacillus brevis, lactobacillus plantarum and the like begin to actively proliferate, when the fermentation is about 72 hours, the lactic acid is rapidly accumulated, the lactic acid reaches the maximum amount, the accumulation of the lactic acid can reach 0.6%, and most of the acid-fast bacteria die. At this time, the pickle has reached the mature state, the original raw vegetable taste is basically disappeared, and the pickle is suitable for eating. If fermentation is carried out to enter the later fermentation period, the lactic acid content exceeds 1.0%, the growth of lactobacillus plantarum and the like is also inhibited, and the continuous fermentation can cause the acidity of the pickle to be too high and the flavor to be inconsistent. In kimchi fermentation, the initial fermentation stage and the middle fermentation stage are the main fermentation stages.
However, the production of the pickle in China has a plurality of defects, such as small scale of most production enterprises, low production automation degree, low production efficiency, unstable quality, serious product homogenization and insufficient development of new products. These have severely restricted the development of the kimchi industry in China. The market potential of kimchi is huge, but the industrialization problem of kimchi is not solved. When trying to change domestic workshop type pickle into industrialized products by using traditional fermentation technology, the influence of factors such as poor quality of fermentation strain is found, and the pickle is faced with a series of problems such as long fermentation period, great influence by climate and season, low standardization and standardization degree in the manufacturing process, unstable quality of the pickle, difficult production in different places and the like.
Bacteria are the main microorganisms in kimchi fermentation, and lactic acid bacteria are dominant flora in the whole kimchi fermentation process, including leuconostoc, lactobacillus, weissella, pediococcus, lactococcus, streptococcus, enterococcus. Among them, lactobacillus plantarum, lactobacillus pentosus and lactobacillus casei are the most common homofermentative lactic acid bacteria, leuconostoc mesenteroides and lactobacillus brevis are the most common heterofermentative lactic acid bacteria. The lactobacillus mainly utilizes soluble substances in vegetables to carry out lactic acid fermentation, and the lactobacillus does not have an enzyme system for hydrolyzing protein and an enzyme system for decomposing cellulose, so that plant cell tissues can not be damaged, protein and amino acid can not be decomposed in the pickle fermentation process, and the complete structure of the vegetables is maintained.
The Chinese patent of invention (patent application No. 201110076303.8) discloses a preparation method of lactobacillus, which comprises the steps of mixing the lactobacillus with a pickle fermentation auxiliary agent at a time, adding fresh vegetables, and fermenting in a pickle jar for 1-2 days. Chinese patent application No. 201310724574.9 discloses a preparation method of a pickle starter bacterial agent and application thereof in preparing cabbage pickle. Both patent documents disclose fermentation by adding a microbial inoculum at a time.
The primary input of the microbial inoculum is simple to operate, but in the pickle fermentation process, different microorganisms can evolve in the bacterial population along with the change of air content and acidity in the fermentation process. The dominant microorganism strains are different in the initial stage, the middle stage and the later stage of fermentation, and the effects on the flavor, the taste and the quality of the pickle are different. The existing method for once adding the microbial inoculum depends on natural selection in the pickle fermentation process. In the pickle production process, the air content, the salinity of the pickle and the acidity in the fermentation process at the initial stage also have larger changes in different fermentation batches, so that the flavor and taste of the pickle are different, and the quality of the pickle is also greatly different. Standardization of kimchi production is difficult to achieve.
Disclosure of Invention
In order to overcome the problems in the prior art, the method for adding the microbial inoculum for two times is adopted, and the microbial inoculum is respectively added in the initial fermentation stage and the middle fermentation stage of two key stages of pickle production. Wherein, the first compound microbial inoculum containing leuconostoc mesenteroides, saccharomycetes and lactobacillus is added in the initial fermentation process, and flavor substances such as alcohol, acid and ester are generated while lactic acid is produced, so that the pickle is helped to generate fresh taste and pleasant flavor, for example, mannitol has fresh taste and has great influence on the flavor quality of the pickle; the yeast is used for alcohol fermentation to generate ethanol, which can form esters with organic acid, and the fragrance of the pickle is increased. Then, homolactic bacteria containing lactobacillus plantarum, lactobacillus pentosus and lactobacillus casei are added after fermentation for a period of time, the acidity at the moment is suitable for homolactic bacteria proliferation, the homolactic bacteria reach the maximum number after fermentation for a period of time again, the lactic acid accumulation can reach 0.6% -1.0%, and the homolactic bacteria have strong acid production capacity and can accelerate the ripening of pickle.
The invention provides a standardized production method of pickle, which comprises the steps of respectively adding special microbial agents for pickle in the initial fermentation period and the middle fermentation period of the pickle, adding a composite microbial agent I containing abnormal lactic acid fermentation lactobacillus, leuconostoc mesenteroides, saccharomycetes and lactobacillus in the initial fermentation period, adding a composite microbial agent II containing homotype fermentation lactobacillus, lactobacillus plantarum, lactobacillus pentosus and lactobacillus casei in the middle fermentation period, and promoting the dominant microbial community to be controllable in the initial fermentation period and the middle fermentation period of the pickle, so that microbial community, acidity and flavor substances in the fermentation period of the pickle are controllable; further, the flavor, taste and quality of the pickle can be controlled. Standardization of kimchi can be achieved. The invention adopts the composite microbial inoculum I and the composite microbial inoculum II of multiple strains to inoculate the pickle, simulates the diversity of microbial colonies in the fermentation process of natural pickle, and ensures that the pickle product of the invention has rich flavor and unique taste as the pickle product of natural fermentation.
The leuconostoc mesenteroides is used as heterofermentative lactobacillus, and in the sugar metabolism process, besides lactic acid, organic acids such as acetic acid, citric acid, malic acid and the like are also produced, and mannitol dehydrogenase is contained, so that fructose can be converted into mannitol, and the formation of the unique flavor of pickled vegetables can be promoted. The bacteria are dominant bacteria for starting the fermentation of the pickle.
Wherein, the saccharomycete is subjected to alcohol fermentation under the anoxic condition to generate ethanol, which can form esters with organic acid, and the aroma of the pickle is increased.
Wherein, the lactobacillus is abnormal fermentation lactobacillus, and has high acid-producing ability. Can give pickle unique flavor, texture and taste.
The lactobacillus plantarum is homotype fermentation lactobacillus, has the strongest production capacity and rapid growth and propagation, plays a leading role in pickle, and appears in the later fermentation stage of the pickle, so that the formation of the flavor of the pickle in the later stage is promoted, and the feedback inhibition on the lactobacillus is caused by the accumulation of a large amount of lactic acid, so that the fermentation is ended. Degrading nitrite.
Wherein, the lactobacillus pentosus and the lactobacillus casei are homotype fermentation lactobacillus, and are main accumulation bacteria of lactic acid. Degrading nitrite.
The technical scheme of the invention is summarized as follows:
the invention respectively carries out independent culture on leuconostoc mesenteroides, lactobacillus brevis and saccharomycetes, after reaching the end of the logarithmic growth phase, the leuconostoc mesenteroides, lactobacillus brevis and saccharomycetes freeze-dried powder is respectively prepared by a conventional method through centrifugally collecting thalli. Respectively counting, and mixing the materials according to a certain proportion to obtain the composite microbial inoculum freeze-dried powder. The quantity of the leuconostoc mesenteroides serving as the composite microbial agent is 1 to 99 multiplied by 10 9 CFU/g, brevibacterium lactobacilli number of 1-99×10 9 CFU/g and yeast quantity of 1-9X 10 8 CFU/g。
The invention respectively and independently cultures lactobacillus plantarum, lactobacillus pentosus and lactobacillus casei, and after the lactobacillus plantarum, lactobacillus pentosus and lactobacillus casei are grown to the end of the logarithmic phase, the lactobacillus plantarum, lactobacillus pentosus and lactobacillus casei freeze-dried powder is respectively prepared by a conventional method through centrifugation and collection of thalli. Respectively counting, and mixing the two components according to a certain proportion to obtain the composite microbial inoculum two freeze-dried powder. The number of the lactobacillus plantarum in the composite microbial inoculum II is 1 to 99 multiplied by 10 9 CFU/g, the quantity of the lactobacillus pentosus is 1 to 99 multiplied by 10 9 CFU/g and lactobacillus casei number of 1-99 x 10 9 CFU/g。
The culture method of leuconostoc mesenteroides, lactobacillus brevis, lactobacillus plantarum, lactobacillus pentosus and lactobacillus casei in the invention comprises the following steps: culturing for 20h at 30deg.C with MRS liquid culture medium, centrifuging to collect thallus, and lyophilizing to obtain lyophilized powder.
The method for culturing the saccharomycetes comprises the following steps: and (3) culturing for 20 hours at 30 ℃ by adopting YPD liquid culture medium, centrifuging to collect thalli, and freeze-drying to prepare freeze-dried powder.
The invention provides a method for producing pickle by pure fermentation, which comprises the steps of cleaning fresh vegetables, cutting the fresh vegetables, filling the vegetables into pickle jar, compacting, adding flavoring salt water containing a leaven until the vegetables are submerged, adding a liquid compound leaven for fermentation, opening the pickle jar after a period of time, adding a liquid compound leaven for continuous fermentation for a period of time, and packaging for sale.
In the invention, single cells are cultured and then grow into single colonies, which are called as pure breeds of microorganisms.
In the present invention, the fresh vegetables include, but are not limited to, lettuce, cabbage, pickled peppers, cabbages, carrots, cucumbers, vegetables, cherry radishes, beans, celery, and the like; preferably lettuce, cabbage and pickled peppers.
In the invention, the seasoning salt water comprises the following components in proportion: 3-8% of salt, 1-5% of white spirit, 1-3% of white granulated sugar, 1-5% of dried chilli, 1-3% of ginger slices, 1-3% of garlic slices, 0.01-0.1% of pepper and adding purified water to 100%; preferably, the salt is 5%, the white spirit is 2.5%, the white granulated sugar is 2%, the dry pepper is 3%, the ginger slices are 2%, the garlic slices are 2%, the pepper is 0.05%, and the purified water is added to 100%.
In the invention, the liquid composite ferment I comprises composite ferment I freeze-dried powder and 5% flavoring brine.
In the invention, the preparation process of the liquid composite starter is as follows: the composite ferment first freeze-dried powder is dissolved in 5% flavoring brine according to the addition amount of 5%.
Wherein the composite microbial inoculum-freeze-dried powder contains leuconostoc mesenteroides with the quantity of 1-99 multiplied by 10 9 CFU/g, brevibacterium lactobacilli number of 1-99×10 9 CFU/g and yeast quantity of 1-9X 10 8 CFU/g; preferably, the number of Leuconostoc mesenteroides is 90×10 9 CFU/g, brevibacterium lactobions number 90×10 9 CFU/g and yeast number of 9×10 8 CFU/g。
In the invention, the liquid composite leavening agent comprises composite leavening agent two freeze-dried powder and 5% saline.
In the invention, the preparation process of the liquid composite starter II comprises the following steps: the composite leavening agent II freeze-dried powder is dissolved in 5 percent of salt water according to the addition amount of 5 percent.
Wherein the composite microbial inoculum two freeze-dried powder comprises plantsThe number of the lactobacillus is 1 to 99 multiplied by 10 9 CFU/g, the quantity of the lactobacillus pentosus is 1 to 99 multiplied by 10 9 CFU/g and lactobacillus casei number of 1-99 x 10 9 CFU/g; preferably, the lactobacillus plantarum is 90×10 in number 9 CFU/g, lactobacillus pentosus number 90×10 9 CFU/g and Lactobacillus casei number 90X 10 9 CFU/g。
In the invention, the temperature of the primary fermentation carried out by adding the liquid composite starter is 25-35 ℃; preferably 30 ℃.
In the invention, the time for adding the liquid composite starter to perform the primary fermentation is 24-48 hours; preferably 24h.
In the invention, the temperature of the post-fermentation by adding the liquid compound starter II is 25-35 ℃; preferably 30 ℃.
In the invention, the second liquid compound fermenting agent is added for the post-fermentation for 24 to 48 hours; preferably 24h.
In one specific embodiment, the method for producing kimchi by pure fermentation comprises the following steps: cleaning fresh vegetables, cutting, loading into pickle jar, compacting, adding flavoring salt water containing ferment until the vegetables are submerged, adding liquid compound ferment I, stirring, and fermenting at 30deg.C for 24 hr. Opening the pickle jar, adding the liquid compound starter II, stirring up and down, and fermenting at 30deg.C for 24 hr. Can be packaged and sold.
The invention also provides the pickle obtained by the method.
The invention also provides a composite microbial inoculum I, which comprises heterolactic fermentation bacteria leuconostoc mesenteroides, saccharomycetes and lactobacillus. Wherein, the leuconostoc mesenteroides strain is SICC 1.656, the lactobacillus brevis strain is SICC 1.1185, and the saccharomycete strain is SICC 2.894, which are all preserved in the microbial resource platform strain preservation management center of Sichuan province. Three strains are commercially available by conventional methods. See the website: http:// www.sc-sicc.org.cn
Specifically, the compound bacteria agent I comprises leuconostoc mesenteroides with the quantity of 1 to 99 multiplied by 10 9 CFU/g, brevibacterium lactobacilli number of 1-99×10 9 CFU/g and yeast quantity of 1-9X10 8 CFU/g; preferably, the number of Leuconostoc mesenteroides is 90×10 9 CFU/g, brevibacterium lactobions number 90×10 9 CFU/g and yeast number of 9×10 8 CFU/g。
The invention also provides a compound microbial inoculum II, which comprises homolactic fermentation bacteria lactobacillus plantarum, lactobacillus pentosus and lactobacillus casei. The lactobacillus plantarum strain is SICC 1.437, the lactobacillus pentosus strain is SICC 1.440, and the lactobacillus casei strain is SICC 1.1119, which are all preserved in the Sichuan province microorganism resource platform strain preservation management center. Three strains are commercially available by conventional methods. See the website: http:// www.sc-sicc.org.cn
Specifically, the two composite bacterial agents comprise lactobacillus plantarum with the quantity of 1-99 multiplied by 10 9 CFU/g, the quantity of the lactobacillus pentosus is 1 to 99 multiplied by 10 9 CFU/g and lactobacillus casei number of 1-99 x 10 9 CFU/g; preferably, the lactobacillus plantarum is 90×10 in number 9 CFU/g, lactobacillus pentosus number 90×10 9 CFU/g and Lactobacillus casei number 90X 10 9 CFU/g。
The invention also provides application of the composite microbial inoculum in producing pickle by adopting pure fermentation.
The invention also provides application of the composite microbial inoculum II in producing pickle by adopting pure fermentation.
The invention has the beneficial effects that: the invention provides a standardized production method of pickle, which comprises the steps of respectively adding special microbial agents for pickle in the initial fermentation period and the middle fermentation period of the pickle, adding a composite microbial agent I containing abnormal lactic acid fermentation lactobacillus, leuconostoc mesenteroides, saccharomycetes and lactobacillus in the initial fermentation period, adding a composite microbial agent II containing homotype fermentation lactobacillus, lactobacillus plantarum, lactobacillus pentosus and lactobacillus casei in the middle fermentation period, and promoting the dominant microbial community to be controllable in the initial fermentation period and the middle fermentation period of the pickle, so that microbial community, acidity and flavor substances in the fermentation period of the pickle are controllable; further, the flavor, taste and quality of the pickle can be controlled. Standardization of kimchi can be achieved. The invention adopts the composite microbial inoculum I and the composite microbial inoculum II of multiple strains to inoculate the pickle, simulates the diversity of microbial colonies in the fermentation process of natural pickle, and ensures that the pickle product of the invention has rich flavor and unique taste as the pickle product of natural fermentation.
Drawings
FIG. 1 shows pH values at different fermentation times in examples 2-4 of the present invention;
FIG. 2 shows the acidity of the different fermentation times in examples 2-4 of the present invention.
Detailed Description
The invention will be further illustrated by the following examples which are not intended to limit the invention so that those skilled in the art may better understand the invention and practice it
Example 1 preparation of Complex microbial inoculant
Firstly, preparing seasoning brine, adding 5% of salt, 2.5% of white spirit, 2% of white granulated sugar, 3% of dry chilli, 2% of ginger slices, 2% of garlic slices and 0.05% of pepper into the seasoning brine, and adding purified water to 100% for standby.
Preparation of a composite microbial inoculum I:
the leuconostoc mesenteroides SICC 1.656 and Brevibacterium lactobacilli SICC 1.1185 are respectively inoculated into MRS liquid culture medium, cultured for 20 hours at 30 ℃, after reaching the end of the logarithmic phase, centrifuged for 15 minutes at 6000r/min, and then the bacterial cells are collected and put into a freeze dryer for freeze drying to prepare the leuconostoc mesenteroides and Brevibacterium lactobacilli freeze-dried powder.
Inoculating yeast SICC 2.894 into YPD liquid culture medium, culturing at 30deg.C for 20 hr, centrifuging at 6000r/min for 15 min after the end of logarithmic phase, collecting thallus, and freeze drying in freeze dryer to obtain yeast lyophilized powder.
Respectively counting, and mixing the materials according to a certain proportion to obtain the composite microbial inoculum freeze-dried powder. The quantity of the leuconostoc mesenteroides serving as the composite microbial agent is 90 multiplied by 10 9 CFU/g, brevibacterium lactobions number 90×10 9 CFU/g and yeast number of 9×10 8 CFU/g。
Preparing a composite microbial inoculum II:
lactobacillus plantarum SICC 1.437, lactobacillus pentosus SICC 1.440 and lactobacillus casei SICC 1.11 are respectively inoculated into MRS liquid culture medium, cultured for 20 hours at 30 ℃, centrifugated for 15 minutes at 6000r/min after reaching the end of the logarithmic phase, and then the thalli are collected, and are put into a freeze dryer for freeze drying to prepare the lactobacillus plantarum, lactobacillus pentosus and lactobacillus casei freeze-dried powder of the leuconostoc mesenteroides and lactobacillus casei.
Respectively counting, and mixing the two components according to a certain proportion to obtain the composite microbial inoculum two freeze-dried powder. The number of lactobacillus plantarum in the composite microbial inoculum II is 90 multiplied by 10 9 CFU/g, lactobacillus pentosus number 90×10 9 CFU/g and Lactobacillus casei number 90X 10 9 CFU/g。
The first composite microbial inoculum is prepared by adding the freeze-dried powder of the first composite microbial inoculum into flavoring saline according to the amount of 5% (W/V).
The second freeze-dried powder of the composite microbial inoculum is added into seasoning brine according to the amount of 5% (W/V) to obtain the second liquid composite microbial inoculum.
Example 2 control (Natural fermentation)
2 kg of lettuce, 2 kg of pickled peppers and 2 kg of cabbage are washed, cut, put into a pickle jar, compacted and then added with 6 kg of batching water, and the components of the batching water are as follows: salt 5%, white spirit 2.5%, white granulated sugar 2%, dried chilli 3%, ginger slices 2%, garlic slices 2%, pricklyash peel 0.05% and purified water to 100%. Ensure that the water of the ingredients completely floods the fresh vegetables. Fermenting at 30 deg.c for 48 hr.
Example 3 comparative example composite starter two starter cultures were added simultaneously at the initial stage of fermentation
2 kg of lettuce, 2 kg of pickled peppers and 2 kg of cabbage are washed, cut, put into a pickle jar, compacted and then 6 kg of seasoning salt water is added, and the ingredients of the seasoning salt water are the same as in the embodiment 1 of the invention. Ensure that the ingredient seasoning brine completely floods the fresh vegetables. Then, 1% of the liquid composite starter culture prepared in the example 1 of the present invention and 1% of the liquid composite starter culture prepared in the example 1 of the present invention were added, and stirred up and down. Fermenting at 30 deg.c for 48 hr.
Example 4 composite starter and composite starter two were added after the start of fermentation and 24 hours of fermentation, respectively
2 kg of lettuce, 2 kg of pickled peppers and 2 kg of cabbage are washed, cut, put into a pickle jar, compacted and then 6 kg of seasoning salt water is added, and the ingredients of the seasoning salt water are the same as in the embodiment 1 of the invention. Ensure that the ingredient seasoning brine completely floods the fresh vegetables. Then 1% of the liquid composite starter prepared in example 1 of the present invention was added and stirred up and down. After fermenting for 24 hours at the constant temperature of 30 ℃, adding 1% of the liquid compound starter prepared in the embodiment 1 of the invention, and continuing fermenting for 24 hours, thus completing the fermentation.
As can be seen from FIG. 1, the pH of the fermentation broth of example 4 of the present invention was lowered more rapidly than the pH of the fermentation broth of example 2 of the present invention and the fermentation broth of example 3 of the present invention. As can be seen from FIG. 2, the acidity rise was faster than that of the natural fermentation of the invention of example 2 and the fermentation of the invention of example 3 by one inoculation using two inoculations of the invention of example 4.
Table 1 sensory evaluation table for kimchi quality evaluation
Table 2 sensory evaluation score of kimchi finished product
| Sensory index | Example 2 | Example 3 | Example 4 |
| Color | 21.2 | 19.6 | 20.8 |
| Fragrance of fragrance | 22.5 | 20.5 | 22.1 |
| Taste and flavor | 19.8 | 18.6 | 20.3 |
| Brittleness of the product | 19.1 | 18.0 | 18.9 |
| Total score | 82.6 | 76.7 | 82.1 |
From the sensory evaluation scores of the kimchi products of table 2, the total score of the inventive example 4 was close to the score of the inventive example 2 of the naturally fermented kimchi, indicating that the flavor and mouthfeel of the kimchi using the two inoculations and the naturally fermented kimchi were close.
Claims (3)
1. A method for producing pickle by pure fermentation is characterized in that fresh vegetables are washed, cut and put into pickle jar, compacted, then added with flavoring salt water containing ferment until the vegetables are submerged, then added with liquid compound ferment for fermentation for a period of time; opening the pickle jar, adding the liquid compound starter II, and continuing fermenting for a period of time to obtain the pickle jar for packaging and selling; wherein the liquid composite leaven I consists of composite leaven I freeze-dried powder and 5% flavoring brine; the first composite starter is composed of heterolactic fermentation bacteria leuconostoc mesenteroides, saccharomycetes and Brevibacterium lactobacilli; the complexThe quantity of leuconostoc mesenteroides in the mixed ferment-freeze-dried powder is 90 multiplied by 10 9 CFU/g, brevibacterium lactobions number 90×10 9 CFU/g, yeast number of 9×10 8 CFU/g; the liquid composite leaven II consists of composite leaven II freeze-dried powder and 5% saline; the compound starter II consists of homolactic lactobacillus plantarum, lactobacillus pentosus and lactobacillus casei; the number of lactobacillus plantarum in the composite starter II is 90 multiplied by 10 9 CFU/g, lactobacillus pentosus number 90×10 9 CFU/g, lactobacillus casei number of 90×10 9 CFU/g; the leuconostoc mesenteroides strain is SICC 1.656, the lactobacillus brevis strain is SICC 1.1185, the saccharomycete strain is SICC 2.894, the lactobacillus plantarum strain is SICC 1.437, the lactobacillus pentosus strain is SICC 1.440, and the lactobacillus casei strain is SICC 1.1119, which are all preserved in the Sichuan province microorganism resource platform strain preservation management center.
2. The method for producing kimchi by pure fermentation according to claim 1, wherein the temperature of the primary fermentation of the added liquid compound starter is 25-35 ℃ and the fermentation time is 24-48 hours; the temperature of the added liquid compound starter for the post fermentation is 25-35 ℃ and the fermentation time is 24-48 h.
3. The method for producing kimchi by pure fermentation according to claim 1, wherein the seasoning brine is prepared from the following components: 3-8% of salt, 1-5% of white spirit, 1-3% of white granulated sugar, 1-5% of dried chilli, 1-3% of ginger slices, 1-3% of garlic slices, 0.01-0.1% of pepper and adding purified water to 100%.
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