Method for culturing high-fidelity lactobacillus of pickles and preparing preparation thereof

Abstract

The invention provides a high-fidelity lactobacillus preparation used for fermenting Sichuan pickles and a method for preparing the high-fidelity lactobacillus preparation. The method comprises following steps: (1) amplification culture of pickle lactobacillus is conducted, wherein a formula of a co-culture medium of the pickle lactobacillus is that 8g to 14g of whey powder, 8g to 14g of peptone, 8g to 14g of beef extract, 5g to 12g of corn steep liquor, 4g to 8g of glucose, 2g to 3g of dipotassium hydrogen phosphate, 0.5g to 1.0g of magnesium sulfate, 0.1g to 0.5g of manganese sulfate and 0.5g to 2.5g of sodium acetate are added to every 1000mL of water, and multiple lactobacilli in traditional pickle fermentation water are co-cultured in the co-culture medium by adopting a strain co-culture technology; (2) a high-fidelity lactobacillus cell solution is eccentrically concentrated and separated; and (3) the high-fidelity lactobacillus cell solution is sprayed and dried at low temperature. By using the high-fidelity lactobacillus preparation provided by the invention during fermentation production of the Sichuan pickles, the flavor of the traditional Sichuan pickles is retained; and compared with a traditional process, the high-fidelity lactobacillus preparation has the advantages that the production period is shortened by 25 percent to 25 percent, the use amount of salt is reduced by 25 percent to 40 percent than the original process, the total acidity of a product is increased by 20 percent to 40 percent and the nitrite content is reduced by 15 percent to 30 percent, so that the high-fidelity lactobacillus preparation has obvious social benefits and economic benefits.

Description

Technical field: [0001] The application belongs to the technical field of food processing, and relates to an improved kimchi high-fidelity lactic acid bacteria preparation and a preparation method of the kimchi high-fidelity lactic acid bacteria preparation. Background technique: [0002] "The world's kimchi looks at China, and the Chinese kimchi looks at Sichuan." Kimchi is a traditional fermented vegetable processing product with a long history in my country, and it is also one of the most characteristic and advantageous industries in Sichuan Province. At present, most of the starters used in the production of traditional fermented kimchi stay on the original material starters for self-propagation and self-use. In a series of complicated processes such as strain propagation and propagation, due to backward technology and equipment, strains are easy to degrade and mutate. , in actual production, only rely on simple inoculation of raw materials and finished products and nat...

AI Technical Summary

Problems solved by technology

But, the shortcoming of this technology also is that the fermented lactic acid bacteria species is single, can not fully reproduce the local flavor of traditional kimchi