Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Making method of L-lactic acid pickled vegetable

A production method and sauerkraut technology, which are applied in food preparation, application, food science, etc., can solve the problems of high fermentation temperature, long preparation time, and high energy consumption, and achieve low fermentation temperature, short preparation time, and energy saving effects

Inactive Publication Date: 2014-08-13
辽宁省微生物科学研究院
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sauerkraut is perishable in this high-temperature pickling method. Although the pickling time is short, it consumes a lot of energy and is not suitable for industrial production.
Another example is No. 1537455, title: "The method for artificially inoculating lactic acid bacteria to quickly ferment sauerkraut" patent application is made by the fermentation of Lactobacillus plantarum, first the activated bacterial classification is cultivated for 3-4 days at 28°C, and the activated bacterial classification is in Cultivate at 28°C for 2-3 days to make a liquid strain, then transfer the liquid strain to a liquid medium and cultivate at 28°C for 1-2 days to obtain a lactic acid bacteria liquid, add 5-8% of the weight of cabbage to the container The product is obtained by anaerobic fermentation at 20-25°C for 10-15 days; this method uses a single lactic acid bacteria and the preparation of the lactic acid bacteria liquid is cumbersome, and the preparation time is relatively long, and it is fermented under anaerobic conditions, and the process conditions are harsh ; The fermentation temperature is relatively high, and it cannot be fermented smoothly in a low temperature environment, and the nutritional richness and taste of the product are still not ideal
So far, no relevant research and reports on L-lactic acid sauerkraut have been seen

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1. Preparation of liquid culture medium and liquid production culture material

[0017] The weight percentage composition of the liquid culture medium is: peptone 1.0, yeast extract 1.0, beef extract 0.8, glucose 1.2, potassium dihydrogen phosphate 0.1, magnesium sulfate 0.01, ammonium acetate 0.5, amine citrate 0.2, pH 6.5-6.8.

[0018] The weight percentage composition of the liquid production culture material is: peptone 1.5, yeast extract 1.2, glucose 0.6, potassium dihydrogen phosphate 0.04, amine citrate 1.6, sucrose 1, table salt 2, pH 6.5-6.8.

[0019] 2. How to make L-lactic acid sauerkraut

[0020] 1) The rejuvenated plant lactococcus will be activated (L.plantarum ), Lactobacillus brevis (L.brevis ) Test tube liquid strains are respectively inoculated into the corresponding liquid strain culture medium, and statically cultured at 37-42℃ for 24-32hr to make a single strain fermentation broth;

[0021] 2) Inoculate the fermentation broth of a single strain into the liqu...

Embodiment 2

[0025] 1. Preparation of liquid culture medium and liquid production culture material

[0026] The weight percentage composition of the liquid culture medium is: peptone 0.8, yeast extract 0.6, beef extract 0.6, glucose 1.0, potassium dihydrogen phosphate 0.1, magnesium sulfate 0.01, ammonium acetate 0.5, amine citrate 0.2, pH 6.5-6.8.

[0027] The weight percentage composition of the liquid production culture material is: peptone 1.2, yeast extract 0.8, glucose 0.3, potassium dihydrogen phosphate 0.04, amine citrate 1.6, sucrose 1, table salt 1, pH 6.5-6.8.

[0028] 2. The preparation method of L-lactic acid sauerkraut is the same as in Example 1.

Embodiment 3

[0030] 1. Preparation of liquid culture medium and liquid production culture material

[0031] The weight percentage composition of the liquid culture medium is: peptone 1.0, yeast extract 0.8, beef extract 0.8, glucose 1.2, potassium dihydrogen phosphate 0.1, magnesium sulfate 0.01, ammonium acetate 0.5, amine citrate 0.2, pH 6.5-6.8.

[0032] The weight percentage composition of the liquid production culture material is: peptone 1.4, yeast extract 1.0, glucose 0.5, potassium dihydrogen phosphate 0.04, amine citrate 1.6, sucrose 1, table salt 1, pH 6.5-6.8.

[0033] 2. The preparation method of L-lactic acid sauerkraut is the same as in Example 1.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for making L-lactic acid sauerkraut, which uses Lactococcus plantarum and Lactobacillus brevis as strains for preparation, after activation and rejuvenation, single strains are made into liquid strains through liquid fermentation until the strains of lactic acid bacteria are produced, The prepared Lactococcus plantarum and Lactobacillus brevis production strains are mixed at 0.8~1:1, and the mixed strains are inserted into the treated vegetable fermenter at 0.2~0.5% of the added liquid weight, and placed at 15-25°C Ferment for 15-21 days to make L-lactic acid sauerkraut. The present invention selects the compound bacterial strain liquid state fermentation that can cooperate with each other, the lactic acid bacteria liquid is easy to prepare, the preparation time is relatively short, and the fermentation temperature is relatively low, especially to ensure smooth fermentation even in low temperature environment; the product is rich in L-lactic acid , which is rich in nutrition and good in taste, is a product that is more beneficial to human health; saves energy and is suitable for industrial production; the product has extraordinary antiseptic and fresh-keeping effects, and can keep unsterilized sauerkraut at room temperature for 1.5 years Not corrupt for a long time.

Description

technical field [0001] The invention relates to a method for preparing L-lactic acid sauerkraut by fermenting vegetables with pure lactic acid bacteria strains. Background technique [0002] Modern food cannot be without food preservatives, but the chemical preservatives that have been used for a long time have more or less toxic and side effects on the human body. The development of natural preservatives is the need of people's health and the development of the food industry. my country's green food, health food, and international organic food all stipulate that only natural food additives are allowed. The development of natural preservatives has become a research hotspot in the food, biology and other industries at home and abroad. With the development of microbiology and vegetable processing, the research and development of lactic acid fermented vegetables is also deepening, such as the analysis of lactic acid bacteria in the fermentation of sour cabbage, the influencing ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 刘晓辉陈顺桓明辉高晓梅李杨熬静邓春海王红旗李莉
Owner 辽宁省微生物科学研究院
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products