CN1494834A - Process for producing pickled vegetable by using lactobacillus - Google Patents
Process for producing pickled vegetable by using lactobacillus Download PDFInfo
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- CN1494834A CN1494834A CNA200310114081XA CN200310114081A CN1494834A CN 1494834 A CN1494834 A CN 1494834A CN A200310114081X A CNA200310114081X A CN A200310114081XA CN 200310114081 A CN200310114081 A CN 200310114081A CN 1494834 A CN1494834 A CN 1494834A
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- lactobacillus
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- sporolactobacillus
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Abstract
The present invention relates to a production process of pickled vegetables by utilizing sporolactobacillus, and said production process includes the following steps: mixing the bacterial solution of sporolactobacillus sp. L.B.P.C-5 CCTCC No:M200024 and bacterial solution of sporolactobacillus sp.L.B.P.C-6 CCTCC NO:20023 according to the ratio of 20-70%:70-30% firstly, then adding the mixed bacterial solution into the pickling liquor, and its added quantity is 5%-10% of pickling liquor volume, and said pickling liquor is an aqueous solution formed from 8%-15% of edible salt, 1%-3% of cane sugar and 0.5%-1.5% of white liquor.
Description
The application is that application number is dividing an application of 01107098.6 patent application, and the applying date of original application is February 8 calendar year 2001, and its invention and created name is " lactobacillus, cultural method and application thereof ".
Technical field
The present invention relates to a kind of technology of producing pickles, particularly utilize lactobacillus to produce the technology of pickles.
Background technology
In the prior art, application number is that 94111749.9 Chinese invention patent discloses a kind of technology of utilizing purebred lactic acid bacteria to produce pickles, the bacterial classification that uses in this technology is known Lactobacillus casei (Lactobacillus casei) and Lactobacillus brevis (Lactobacillus brevis), its growth is slow, tolerance to unfavorable conditions in the production is lower, and the pickles kind of production is more single.
Publication number is that Korea S's application for a patent for invention of KR230527B1 also discloses a kind of technology for preparing the lactobacillus and the preparation pickles of pickles.The disclosed lactobacillus K9 of this technology bacterial strain separates from Pickles and obtains, can not produce acid from arabinose, ribose, wood sugar, fermentation temperature is 30-35 ℃, and the purpose when it is used to ferment is the acidifying that stops Pickles, and the tolerance to unfavorable conditions in the production is lower.
Summary of the invention
Technical problem solved by the invention provides a kind of technology of utilizing the lactobacillus bacterial strain to produce pickles, and its production technology is simple, and cost is low, and the pickles kind of production is many, quality good.
The technical solution adopted for the present invention to solve the technical problems is: a kind of technology of utilizing lactobacillus to produce pickles is provided, be lactobacillus L.B.P.C-5 (sporolactobacillussp.L.B.P.C-5) the bacterium liquid of CCTCC NO:M200024 and lactobacillus L.B.P.C-6 (sporolactobacillus sp.L.B.P.C-6) bacterium liquid mixing that preserving number is CCTCC NO:M200023 with preserving number earlier by the ratio of 30-70%: 70-30%, 5%-10% by bubble stain liquid volume adds mixed bacteria liquid again, wherein bubble stain liquid is: salt 8%-15%, sucrose 1%-3%, the aqueous solution that liquor 0.5%-1.5% is formed.
Above-mentioned lactobacillus L.B.P.C-5 (Sporolactobacillussp.L.B.P.C-5) CCTCC NO:M200024, be deposited in Chinese typical culture collection center (being abbreviated as CCTCC) on July 6th, 2000, preserving number is CCTCC No:M200024.This bacterial strain is that separation screening obtains from the pickled vegetable liquid of maturation, and its feature is as follows:
(1) colony characteristics
Bacterium colony is circular on flat board, projection, and full edge, smooth surface, moistening, not see significantly thickly, the lawn surface color is dark cheese look, and matrix is not seen the pigment of secretion.
(2) morphological features
Gram-positive, straight stock bacterium exists with the individual cells form, cultivates 24 hours visible gemma and forms, and can observe indivedual bacillus exfoliations in 36 hours, and 48 hours gemma form quantity to be increased, a large amount of bacillus exfoliations after 3-4 days, cell does not move, and does not see flagellum.
(3) physio-biochemical characteristics
The catalase experiment: the catalase experiment is negative;
NaCl growth that can anti-5%, amphimicrobian, growth has tangible caramel odour in the liquid medium within, can utilize arabinose, ribose, rhamnose, wood sugar, cellobiose, salicoside to produce acid.
Above-mentioned feature shows, this bacterial strain belongs to Sporolactobacillus, and its physio-biochemical characteristics and part morphological feature and the existing kind of Sporolactobacillus have tangible difference, and wherein the main difference point is that existing kind can not be utilized above-mentioned six kinds of sugar to produce acid, cell movement has the long peritrichous of minority.
Above-mentioned lactobacillus L.B.P.C-6 (Sporolactobacillussp.L.B.P.C-6) CCTCC NO:M200023, be deposited in Chinese typical culture collection center (being abbreviated as CCTCC) on July 6th, 2000, preserving number is CCTCC NO:M200023.This bacterial strain is that separation screening obtains from the pickled vegetable liquid of maturation, and its feature is as follows:
(1) colony characteristics
Bacterium colony is circular on flat board, projection, and full edge, smooth surface, moistening, tangible thick material is arranged, the lawn surface color is the cheese look, and matrix is not seen the pigment of secretion.
(2) morphological features
Gram-positive, the stock bacterium, sturdy, together with a plurality of cell aggregations, to cultivate 12 hours, thalli growth is vigorous, visible gemma forms and a little bacillus exfoliation in 24 hours, can observe the part bacillus exfoliation in 36 hours, gemma quantity increased in 48 hours, a large amount of bacillus exfoliations after 3-4 days, cell does not move, and does not see flagellum.
(3) physio-biochemical characteristics
The catalase experiment: the catalase experiment is negative:
NaCl growth that can anti-10%, amphimicrobian can utilize arabinose, ribose, rhamnose, wood sugar, cellobiose, salicoside to produce acid.
Above-mentioned feature shows, this bacterial strain belongs to Sporolactobacillus, its physio-biochemical characteristics and part morphological feature and the existing kind of Sporolactobacillus have tangible difference, wherein the main difference point is that existing kind can not be utilized above-mentioned six kinds of sugar to produce acid, on the culture medium that contains NaCl 7%, several are not grown mostly, make all kinds of culture medium of NaCl 10% all not grow, cell movement has the long peritrichous of minority.
Lactobacillus L.B.P.C-5, L.B..P.C-6 grow on the lactic acid bacteria culture medium, and described culture medium is a yeast extract 0.75%, peptone 0.75%, glucose 1%, the 28%-32% of Tomato juice, KH
2PO
40.2%, Twean 0.05%, the aqueous solution of agar 2%-2.5%, PH 6.5-7.0.
The present invention utilizes lactobacillus to produce also can to add in the bubble stain liquid of pickles technology the natural plant spice that is no more than bubble stain liquid weight 1% to adapt to the needs of taste, this natural flavor is: how Chinese prickly ash, chilli, anise, three can be list-composition or composition.
Beneficial effect of the present invention is: production technology of the present invention is simple, cost is low, and product special flavour uniqueness, quality are good, wide in variety.
The specific embodiment
To cultivate 2-3 days lactobacillus L.B.P.C-5 (Sporolactobacillussp.L.B.P.C-5) CCTCC NO:M200024 and L.B.P.C-6 (Sporolactobacillussp.L.B.P.C-6) CCTCC NO:M200023 lawn earlier spreads cultivation by ten times gradient and makes nutrient solution for two to three times (nutrient solution is a yeast extract 0.75%, peptone 0.75%, glucose 1%, the 28%-32% of Tomato juice, KH
2PO
40.2%, the aqueous solution of Twean 0.05%, PH 6.5-7.0), all cultivated 2-3 days at every turn, 5%-10% by bubble stain liquid volume joins in the bubble stain liquid, wherein bacterium liquid is: L.B.P.C-5, the mixed bacteria liquid of L.B.P.C-6, mixed proportion is: 30-70%: 70-30%, bubble stain liquid is by following ingredients (weight ratio), salt 8%-15%, sucrose 1%-3%, the aqueous solution that liquor 0.5%-1.5% forms also can be no more than 1% natural plant spice according to the adding of taste needs: Chinese prickly ash, chilli, anistree, three how, can add one or more compositions arbitrarily, again vegetables are cleaned, dry under the normal temperature infusion 1-7 days or more than 30 days, type or cooking type pickles promptly obtain going with rice or bread.
Production technology of the present invention is simple, cost is low, and product special flavour uniqueness, quality are good, wide in variety.
By the following examples, foregoing of the present invention is described in further detail again.But this should be interpreted as that the scope of the above-mentioned theme of the present invention only limits to following example.All technology that realizes based on foregoing of the present invention all belong to scope of the present invention.
The cultivation of embodiment one thalline
After 28 ℃-30 ℃ of lactobacillus L.B.P.C-5 are cultivated 3 days, it is inoculated into the lactic acid bacteria culture solution under the same temperature from the lactic acid bacteria medium slant cultivated 3 days, in lactic acid bacteria culture solution, spread cultivation again 2 times by ten times gradient then, promptly obtain the strain cultured solution that can be used for producing.
After 28 ℃-30 ℃ of lactobacillus L.B.P.C-6 are cultivated 3 days, it is inoculated into the lactic acid bacteria culture solution under the same temperature from the lactic acid bacteria medium slant cultivated 3 days, spread cultivation again 2 times in lactic acid mattress nutrient solution by ten times gradient then, promptly obtain the strain cultured solution that can be used for producing.
Slant medium: yeast extract 7.5g peptone 7.5g glucose 10.0g
The 280ml KH of Tomato juice
2POt 2.0g Twean 0.5ml
Distilled water 720ml agar 20.0g PH 7.0.
Lactic acid bacteria liquid culture medium: do not add agar in the above-mentioned culture medium and get final product.
The go with rice or bread production of type pickles of embodiment two
The preparation of bubble stain liquid: the anistree 0.25kg of water 50Kg salt 4Kg sucrose 1kg liquor 0.5Kg Chinese prickly ash 0.25Kg
Ready L.B.P.C-5 and L.B.P.C-6 bacterial culture fluid are mixed with 6: 4 ratio, insert in the bubble stain liquid by 6% of bubble stain liquid volume again, then fresh vegetables is cleaned, dried, insert bubble stain liquid normal temperature infusion 1-7 days, sterilization, packing, check, finished product, the type pickles obtain going with rice or bread.
The production of embodiment three cooking type pickles
The preparation of bubble stain liquid: the fragrant bacterium 0.2Kg of water 50kg salt 7kg sucrose 0.6Kg liquor 0.25Kg chilli 0.1Kg
Ready L.B.P.C-5 and L.B.P.C-6 bacterial culture fluid are mixed with 5: 5 ratios, insert in the bubble stain liquid by 9% of bubble stain liquid volume again, then fresh vegetables is cleaned, dried, insert the infusion of bubble stain liquid normal temperature more than 30 days, packing, check, finished product obtains cooking type pickles.
Claims (2)
1, a kind of technology of utilizing lactobacillus to produce pickles, it is characterized in that: be that lactobacillus L.B.P.C-5 (sporolactobacillus sp.L.B.P.C-5) the bacterium liquid of CCTCC NO:M200024 and lactobacillus L.B.P.C-6 (sporolactobacillus sp.L.B.P.C-6) bacterium liquid that preserving number is CCTCC NO:M200023 mix with preserving number earlier in the ratio of 30-70%:70-30%, 5%-10% by bubble stain liquid volume adds mixed bacteria liquid again, wherein bubble stain liquid is: salt 8%-15%, sucrose 1%-3%, the aqueous solution that liquor 0.5%-1.5% is formed.
2, the technology of utilizing lactobacillus to produce pickles according to claim 1, it is characterized in that: also can add in the bubble stain liquid be no more than bubble stain liquid weight 1% natural plant spice to adapt to the needs of taste, this natural flavor is: how Chinese prickly ash, chilli, anise, three can be single component or composition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200310114081XA CN1202742C (en) | 2001-02-08 | 2001-02-08 | Process for producing pickled vegetable by using lactobacillus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200310114081XA CN1202742C (en) | 2001-02-08 | 2001-02-08 | Process for producing pickled vegetable by using lactobacillus |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 01107098 Division CN1368547A (en) | 2001-02-08 | 2001-02-08 | Lactobacillus and its culture process and application |
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| Publication Number | Publication Date |
|---|---|
| CN1494834A true CN1494834A (en) | 2004-05-12 |
| CN1202742C CN1202742C (en) | 2005-05-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB200310114081XA Expired - Fee Related CN1202742C (en) | 2001-02-08 | 2001-02-08 | Process for producing pickled vegetable by using lactobacillus |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101690571B (en) * | 2009-09-30 | 2012-05-30 | 华南理工大学 | Cherry tomato preserved product and production method thereof |
| CN103070378A (en) * | 2013-02-17 | 2013-05-01 | 哈尔滨伟平科技开发有限公司 | Method for preparing pickled cucumbers by fermenting with mixed cultures |
| CN116058491A (en) * | 2022-12-30 | 2023-05-05 | 四川川娃子食品有限公司 | Composition and pickle fermentation process |
-
2001
- 2001-02-08 CN CNB200310114081XA patent/CN1202742C/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101690571B (en) * | 2009-09-30 | 2012-05-30 | 华南理工大学 | Cherry tomato preserved product and production method thereof |
| CN103070378A (en) * | 2013-02-17 | 2013-05-01 | 哈尔滨伟平科技开发有限公司 | Method for preparing pickled cucumbers by fermenting with mixed cultures |
| CN116058491A (en) * | 2022-12-30 | 2023-05-05 | 四川川娃子食品有限公司 | Composition and pickle fermentation process |
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| Publication number | Publication date |
|---|---|
| CN1202742C (en) | 2005-05-25 |
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Granted publication date: 20050525 Termination date: 20200208 |