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Method for reducing nitrite content of pickled vegetables through inoculating mixed culture

A technology of nitrite and mixed bacterial species, applied in the field of microbial fermentation, can solve the problems of high carcinogenicity and high nitrate content, and achieve the effect of reducing the content

Inactive Publication Date: 2013-10-16
NANJING UNIV OF FINANCE & ECONOMICS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Vegetables, often rooted and green, have been reported to be high in nitrates, which are more carcinogenic than cured meats

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Expanded cultivation of fermentation strains

[0020] Lactobacillus plantarum (Lactobacillus plantarum), Leuconostoc citreum (Leuconostoc citreum), Lactobacillus acidophilus (Lactobacillus acidophilus) and other original strains, transfer tubes to activate twice, expand the culture, count on the hemocytometer, when the number of bacteria reaches 10 8 That's it.

[0021] (2) Raw material processing

[0022] Material selection: select fresh and tender broccoli without rotten or yellow leaves;

[0023] Cleaning: wash dirt and other impurities in running water;

[0024] Mixing material: cut the raw material into 2-3cm long, add 4% edible salt according to the mass percentage;

[0025] (3) Inoculation fermentation

[0026] Inoculate the expanded strains into the raw materials in a certain proportion, inoculate 1ml of Lactobacillus plantarum, 1ml of Leuconostoc citreum, and 1ml of Lactobacillus acidophilus per 100g of raw materials, 25 °C for continuous fermentation....

Embodiment 2

[0030] (1) Expanded cultivation of fermentation strains

[0031] Lactobacillus plantarum (Lactobacillus plantarum), Leuconostoc citreum (Leuconostoc citreum), Lactobacillus acidophilus (Lactobacillus acidophilus) and other original strains, transfer tubes to activate twice, expand the culture, count on the hemocytometer, when the number of bacteria reaches 10 8 That's it.

[0032] (2) Raw material processing

[0033] Material selection: select potherb mustard with fresh tissue and no rotten leaves;

[0034] Cleaning: wash dirt and other impurities in running water;

[0035] Mixing material: cut the raw material into 2-3cm long, add 10% edible salt according to the mass percentage;

[0036] (3) Inoculation fermentation

[0037] Inoculate the expanded strains into the raw materials, inoculate 3ml of Lactobacillus plantarum, 5ml of Leuconostoc citreum, and 3ml of Lactobacillus acidophilus per 100g of raw materials, and continue at 32°C fermentation.

[0038] The uninoculate...

Embodiment 3

[0041] (1) Expanded cultivation of fermentation strains

[0042] Lactobacillus plantarum (Lactobacillus plantarum), Leuconostoc citreum (Leuconostoc citreum), Lactobacillus acidophilus (Lactobacillus acidophilus) and other original strains, transfer tubes to activate twice, expand the culture, count on the hemocytometer, when the number of bacteria reaches 10 8 That's it.

[0043] (2) Raw material processing

[0044] Material selection: select cowpea with fresh and tender tissue, without black spots, rot and insect eyes;

[0045] Cleaning: wash dirt and other impurities in running water;

[0046] Mixing material: cut the raw material into a length of about 3cm, and add 8% edible salt according to the mass percentage;

[0047] (3) Inoculation fermentation

[0048] Inoculate the expanded strains into the raw materials, inoculate 1ml of Lactobacillus plantarum, 3ml of Leuconostoc citreum, and 3ml of Lactobacillus acidophilus per 100g of raw materials, and keep at 28°C fermen...

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Abstract

The invention relates to a method for reducing the nitrite content of pickled vegetables through inoculating mixed culture, and belongs to the field of microbial ferment. Through the enlarge cultivation and the raw material preparation of ferment culture, lactobacillus plantarum, leuconostoc mesenteroides, lactobacillus acidophilus, saccharomyces rouxii, halobacterium halobium and other culture continuously ferment. Through the artificial inoculation ferment, the nitrite content of the pickled vegetables is reduced.

Description

technical field [0001] The invention relates to a method for reducing the nitrite content of pickled vegetables by inoculating mixed strains, and belongs to the field of microbial fermentation. Background technique [0002] The nitrite content in pickled vegetables is related to the health problems of consumers, and the high nitrite content in the process of pickling vegetables has always troubled vegetable pickling manufacturers and has become a hot spot for food researchers. During the pickling of vegetables, nitrate can be converted into nitrite by microbial reducing bacteria. After nitrite enters the animal blood, it will make the hemoglobin in the animal blood into methemoglobin and cause animal poisoning. At the same time, due to the degradation of proteins, polypeptides and amino acids by microorganisms and enzymes, a certain amount of amines, including secondary amines and tertiary amines, are produced. Under certain conditions, these amines and nitrite synthesize ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/015A23L5/20
Inventor 朱恩俊
Owner NANJING UNIV OF FINANCE & ECONOMICS
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