Leaven for producing sour and sweet cabbage and method for producing the same

A starter and kimchi technology, applied in food preparation, bacteria, food science, etc., can solve the problems of poor food safety, low production efficiency, and failure to reach the shelf life, etc., to reduce the formation, carrying and use of nitrite Convenient, easy-to-storage effect

Active Publication Date: 2008-07-16
SICHUAN GAOFUJI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages of natural fermentation are: ①Long fermentation cycle and low production efficiency; ②Unstable fermentation quality, which is not conducive to industrialization, large-scale and standardized production
The disadvantages of the traditional method of using old kimchi brine are: 1. it is difficult to realize large-scale industrial production; 2. it is difficult to ensure the consistency of products in different places;
[0004] 1. Using freeze-drying method, the equipment investment is large, the operating cost is high, and the practicability is small
[0005] 2. The preparation of strains adopts the method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0033] Implementation of the preparation of Lee 1 Lactobacillus plantarum 550 bacteria powder

[0034] Weigh 10Kg corn flour with a fineness of 60 mesh, add 50Kg water and heat to 60°C, first add 1200000uα-amylase, keep it for 10 minutes, then heat the liquefied corn steep liquor to boiling, then cool to 60°C Then add 12000000u glucoamylase to keep warm and saccharify for 20 hours. After filtering, add water to the filtrate to make it into a saccharification solution with a weight ratio of 5% solid content, and then add 0.3g K 2 HPO 4 After boiling and sterilizing for 5 to 10 minutes, cool to 30°C, inoculate 5% seed Lactobacillus plantaerun 550 (Lactobacillus plantaerun 550) according to the volume ratio, and ferment for 20 to 24 hours to obtain a finished fermentation liquid; then ferment Place the solution in a centrifuge, and immediately add β-cyclodextrin 1.0 times the weight of the sludge and 0.5 times the weight of the sludge to the sludge collected by centrifugation un...

Embodiment 3

[0037] Example 3 Preparation of Lactobacillus Brucella 225 bacterial powder

[0038] Weigh 10Kg corn flour with a fineness of 60 mesh, add 50Kg water and heat to 60°C, first add 1200000uα-amylase, keep it for 8 minutes, then heat the liquefied corn steep liquor to boiling, and then cool it to 60°C Then add 12000000u glucoamylase to keep warm and saccharify for 20 hours. After filtering, add water to the filtrate to prepare a saccharification solution with a weight ratio of 6% solids concentration, and then add 0.15gK per liter of the saccharification solution.2 HPO 4 After boiling and sterilizing for 5-10 minutes, cool to 30°C, inoculate 8% seed Lactobacillus plantarum 225 (Lactobacillus buchneri 225) according to the volume ratio, and ferment for 20-24 hours to obtain a finished fermentation liquid; then ferment Place the solution in a centrifuge, and immediately add β-cyclodextrin 1.5 times the weight of the sludge and 0.5 times the weight of the sludge to the sludge collect...

Embodiment 4

[0039] The preparation of embodiment 4 leavening agent

[0040] The Lactobacillus plantarum 550 bacterium powder obtained in Example 1 and the Lactobacillus Brucella 225 bacterium powder obtained in Example 3 are formulated into composite lactic acid bacteria powder in a weight ratio of 65:35, and then bagged according to 2.0g / bag and vacuum-sealed into bacteria bags; salt, white granulated sugar and peptone were sealed and packaged into nutrition bags respectively after drying; the following spices were dried and crushed respectively, according to star anise: fennel: pepper: cinnamon: kaempferon: white kao = 20: The weight ratio of 20:20:15:15:10 is hermetically packaged into spice packets.

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PUM

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Abstract

The invention relates to a dry powder ready-to-use starter and a preparation method for the starter. The dry powder ready-to-use starter consists of the compound lactic acid powder made from lactobacillus plantarum 550 and lactobacillus buchneri 225, the nutritional agents promoting the lactobasillus to grow or perfume selectively added. The lactobacillus plantarum powder and the lactobacillus buchneri powder are prepared by liquefying, saccharifying, inoculating, fermenting, centrifugating, spraying and drying the corn powder. The compound lactobacillus powder is prepared by mixing the lactobacillus plantarum powder with the lactobacillus buchneri powder by a weight ratio of the lactobacillus plantarum powder to the lactobacillus buchneri powder ranging from 65 to 30: 70 to 35. When the infusing is carried out, the compound lactobacillus powder is dissolved into the fermentation broth by the cold boiling water and the salt, the sugar, the peptone and the perfume are added to the fermentation broth to make the pickle. The pickle products can be obtained by infusing the fresh vegetables in the pickle for 18 to 24 hours. With easy storage, convenient carrier and use, quick and simple preparation, the starter mannufactures the pickle which not only reaches the flavor and quality of the traditional products, but also effectively lowers the formation of the nitrites.

Description

technical field [0001] The invention relates to a starter for making kimchi, in particular to a dry powder direct-injection starter and a preparation method thereof, belonging to the field of biotechnology. Background technique [0002] The fermentation process of making kimchi mainly adopts traditional natural fermentation or the method of using old kimchi brine at present. The disadvantages of natural fermentation are: ① long fermentation cycle and low production efficiency; ② unstable fermentation quality, which is not conducive to industrialization, large-scale and standardized production. And the shortcoming of using the traditional method of old sauerkraut brine is: 1. be difficult to realize large-scale industrialized production; Obviously, in order to change the traditional kimchi fermentation process and provide a fast, stable and high-quality fermentation method, the key lies in the bacterial classification in the starter. [0003] As can be known from the existi...

Claims

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Application Information

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IPC IPC(8): A23L1/03A23L1/218C12N1/20A23L29/00A23L19/20
Inventor 曾根生谢健将彭志才
Owner SICHUAN GAOFUJI BIOLOGICAL TECH
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