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Direct vat set starter of preserved szechuan pickle and preparation method thereof

A technology of direct input starter and pickled mustard, applied in the biological field, can solve the problems of poor adaptability, difficulty in ensuring the unique flavor and quality of mustard mustard, difficult fermentation, etc., and achieve the effects of fast production, shortened fermentation cycle, and easy storage

Inactive Publication Date: 2009-10-21
CHONGQING UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These starters have poor adaptability in the mustard substrate, difficult fermentation, and it is difficult to guarantee the unique flavor quality of mustard

Method used

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  • Direct vat set starter of preserved szechuan pickle and preparation method thereof

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Embodiment Construction

[0028] The present invention will be further described below in conjunction with the examples.

[0029] 1. Preparation of direct throw starter

[0030] The 3 strains of lactic acid bacteria used were all purchased from China Industrial Microorganism Culture Collection Center, namely: Leuconostoc enterococci, Lactobacillus plantarum and Lactobacillus lactis.

[0031] Composition of MRS solid medium: 10.0g prion peptone, 10.0g beef extract, 5.0g yeast extract, 20.0g glucose, 801.0g polysorbate, 2.0g diammonium citrate, 5.0g sodium acetate, 0.58 magnesium sulfate g, 0.25g manganese sulfate, 2.0g potassium dihydrogen phosphate, 20.0g agar, 1000mL distilled water; adjust the pH of the medium to 6.5±0.2, and sterilize at 121°C for 15min.

[0032] Leuconostoc enterococcus was inoculated in MRS solid medium, cultivated for 18-24 hours, and suspended with 1 mL of 0.9% physiological saline (sterilized at 121° C. for 15 minutes and cooled to 30° C.) to prepare a bacterial suspension. I...

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Abstract

The invention discloses a direct vat set starter of preserved szechuan pickle and preparation method thereof. The direct vat set starter of preserved szechuan pickle is inoculated for MRS cultivation by using leuconostoc mesenteroides, lactobacillus plantarum and lactobacillus lactis from brine of preserved szechuan pickle; amplified cultivation is conducted; leuconostoc mesenteroides powder, lactobacillus plantarum powder and lactobacillus lactis powder are respectively prepared after centrifuging, freezing and drying; and the three types of bacterium powders are proportioned into compound lactobacillus powder at the weight ratio of 60-70: 15-20: 15-20, and then the direct vat set starter of preserved szechuan pickle is obtained. The direct vat set starter of preserved szechuan pickle in the invention is easy to store and preserve, convenient to carry and use, and simple and quick to prepare. When being used for fermenting preserved szechuan pickle, the product of the invention not only can reserve original taste and quality of the preserved szechuan pickle that is fermented by the traditional method, but also can effectively reduce the content of nitrite in the product and obviously shorten the fermentation cycle of the preserved szechuan pickle, thereby improving the use safety of the product and reducing the production cost of the preserved szechuan pickle.

Description

technical field [0001] The invention belongs to the field of biotechnology, and relates to a starter for fermenting pickled mustard, in particular to a dry powder direct-injection starter and a preparation method thereof. Background technique [0002] Pickled mustard is a kind of vegetable pickled product made by pickling and processing the big-leaf mustard variety Stem mustard (also known as green cabbage head) of the Brassica genus Brassica leaf mustard subspecies. Slightly lactic-acid-fermented pickles category. Mustard mustard is well-known in China and the world for its unique quality of freshness, fragrance, tenderness and crispness. Its products are exported to dozens of countries and regions such as Japan, Southeast Asia, Europe, and the Americas. Three famous pickles in the world. [0003] Pickling and ripening of pickled mustard is completed by a series of microbial fermentation activities. At present, the mustard mustard fermentation process mostly adopts the t...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L1/218C12R1/25C12R1/225C12R1/01A23L19/20
CPCY02A40/90
Inventor 李正国付晓红邓伟杨迎伍
Owner CHONGQING UNIV
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