Technique for preparing direct use agent with high activity for producing picled vegetables

A direct-injection, high-activity technology, used in food preparation, fruit and vegetable preservation, food preservation, etc., can solve the problems of restricting the production and consumption of kimchi, restricting the development of the kimchi industry, and unstable product quality, and shortening the product maturity period. , the effect of maintaining product quality, preventing degradation and contamination

Active Publication Date: 2007-07-25
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, most of the traditional kimchi production adopts traditional natural fermentation process, the production cycle is long, the product quality is

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0024] The preparation of highly active kimchi direct-throwing type bacterial agent is realized by the following steps:

[0025] a. Preparation of vegetable juice culture medium:

[0026] Various vegetables by weight ratio: cabbage 1-2: cucumber 1-2: green pepper 1-2: sweet pepper 1-3: lettuce 6-8: tomato 0.5-1, the above-mentioned vegetables are beaten into a juice, and the residue is filtered out. Sterilize under the condition of 0.05-0.07MPa, 10-15min, to obtain the mixed vegetable juice culture medium.

[0027] b. Strain cultivation of Lactobacillus plantarum:

[0028] Lactobacillus plantarum SICC 1.56 is inserted into the vegetable juice culture solution of 0.5-2% glucose and 0.25-1% peptone according to the inoculum amount of 2%. The culture temperature is 28-32°C. During the culture process, add 10% sodium hydroxide solution dropwise to neutralize the acid so that the acid is controlled below 0.3%, and cultivate until the number of viable bacteria reaches 10. 8 More ...

Embodiment approach 2

[0034] Insert Lactobacillus brevis SICC 1.58 into the medium of vegetable juice, the inoculation amount is 2%, add 0.5-1% glucose and 0.25-0.5% peptone, cultivate for 28-36 hours and then filter, the number of viable bacteria can be obtained as 10 9 Cfu / ml bacterial suspension, centrifugal concentration, Brevibacterium centrifugation speed is 4000 ~ 6000r / min, centrifugation time is 5 ~ 10min, after centrifugation, the parameters of the drying operation steps are the same as the experimental plan 1, the number of live bacteria of Lactobacillus brevis can be up to 10 11 More than cfu / g.

Embodiment approach 3

[0036] The inoculum amount of Leuconostoc enterococcus SICC 1.60 is 0.15-0.3%, and 10% sodium hydroxide solution is added dropwise to neutralize it during the cultivation process, so that the acid content is controlled below 0.3%. Cultivate until the number of viable bacteria reaches 10 8 cfu / ml. Leuconostoc enterolis SICC 1.60 was centrifuged at 7000-8000r / min, and the centrifugation time was 10-15min. After centrifugation, the parameters of the drying procedure were the same as those in Experimental Scheme 1. up to 10 11 More than cfu / g.

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PUM

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Abstract

A process for preparing high-activity bacterial product used directly to prepare the pickled vegetables includes such steps as respectively culturing three bacteria including lactobacillus plantarum, lactobacillus brevis, etc. in vegetable juice, oscillating culture while dripping NaOH solution to control acidity, centrifugal concentrating, adding freeze-drying protectant, vacuum freeze-drying to obtain their bacterial products, and proportionally mixing them with prepared yeast.

Description

Technical field: [0001] The present invention relates to a preparation method of high-activity pickle direct-injection bacterial agent, in particular to the enrichment, concentration and drying of kimchi lactic acid bacteria and yeast, and the preparation of the prepared bacterial agent to be applied to pickles Industrialized production belongs to the field of deep processing of vegetables. Background technique: [0002] For thousands of years, kimchi has attracted many consumers with its taste and efficacy of fresh and sour, crisp, tender and fragrant, refreshing and delicious, long aftertaste, appetizing, promoting digestion, and increasing appetite. demand and good market prospects. [0003] But because most of traditional kimchi production adopts traditional natural fermentation process, the production cycle is long, the product quality is unstable, and affects the safety of eating, which limits the production and consumption of kimchi, and restricts the further develop...

Claims

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Application Information

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IPC IPC(8): A23B7/155A23L1/218A23L3/3571A23L19/20
Inventor 陈功余文华宋萍吴奇谦张颖
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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