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
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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.
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