Preparation method of kimchi fermenting agent and fermenting bacterium powder

A technology of fermenting bacteria and fermenting bacteria, which is applied in the field of preparation of kimchi fermenting bacteria and fermenting bacteria powder, can solve the problems that the results cannot meet the requirements of industrial production, and achieve good salt tolerance, fast acid production, and reduce production costs Effect

Inactive Publication Date: 2014-03-05
SHAANXI UNIV OF SCI & TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] At present, the starter is still in the research stage, and the...

Method used

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Examples

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Effect test

Embodiment 1

[0027] 1) Strain activation: at 35°C, respectively activate Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus pentosus and Lactobacillus paracasei in MRS medium for 24 hours;

[0028] 2) Preparation of enrichment medium: mix cucumber and water at a mass ratio of 1:2, squeeze the juice, then boil the cucumber juice for 3 minutes, cool it, filter it with 80 mesh, and finally sterilize it at 115°C for 30 minutes to obtain Enrichment medium;

[0029] 3) Bacterial enrichment culture: at 35°C, add Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus pentosus and Lactobacillus paracasei activated in step 1) into the prepared in step 2) at a volume ratio of 1%. In the enrichment medium, cultivate for 24 hours to obtain the pickle fermented bacterial agent;

[0030] 4) Centrifugal concentration: the kimchi fermentation agent prepared in step 3) was centrifuged and concentrated at a speed of 4000r / min for 20 minutes to obtain the concentrated kimchi fermentation agen...

Embodiment 2

[0034] 1) Strain activation: Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus pentosus and Lactobacillus paracasei were activated in MRS medium for 18 hours at 40°C;

[0035] 2) Preparation of enrichment medium: mix carrots and water at a mass ratio of 1:3 and squeeze out the juice, then boil the carrot juice for 5 minutes, cool it down, filter it with 100 mesh, and finally sterilize it at 125°C for 20 minutes to obtain Enrichment medium;

[0036] 3) Bacteria enrichment culture: at 40°C, add Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus pentosus and Lactobacillus paracasei activated in step 1) into the prepared in step 2) at a volume ratio of 2%. In the enrichment medium, cultivate for 18 hours to obtain the kimchi fermentation bacterial agent;

[0037] 4) Centrifugal concentration: the kimchi fermentation agent prepared in step 3) was centrifuged and concentrated at a speed of 6000r / min for 10 minutes to obtain the concentrated kimchi fermentation ...

Embodiment 3

[0041] 1) Strain activation: Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus pentosus and Lactobacillus paracasei were activated in MRS medium for 21 hours at 37°C;

[0042] 2) Preparation of enrichment medium: mix Lianhuabai and water at a mass ratio of 1:2.5 and squeeze the juice, then boil the Lianhuabai juice for 4 minutes, cool it, filter it with 90 mesh, and finally sterilize it at 120°C for 25 minutes , to obtain the enrichment medium;

[0043] 3) Bacterial enrichment culture: at 37°C, add Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus pentosus and Lactobacillus paracasei activated in step 1) into the prepared in step 2) at a volume ratio of 1.5%. In the enrichment medium, cultivate for 21 hours to obtain the kimchi fermentation bacterial agent;

[0044] 4) Centrifugal concentration: the kimchi fermentation agent prepared in step 3) was centrifuged and concentrated at a speed of 5000r / min for 15 minutes to obtain the concentrated kimchi ferme...

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Abstract

The invention provides a preparation method of a kimchi fermenting agent and a fermenting bacterium powder. The preparation method comprises the steps: activating strains of lactobacillus plantarum, lactobacillus brevis, lactobacillus pentosus and lactobacillus paracasei; preparing an enrichment medium; carrying out enrichment culture on the activated strains; centrifugally concentrating the kimchi fermenting agent; preparing a protective agent; and carrying out spray drying on the kimchi fermenting agent and the protective agent. The kimchi fermenting agent and the fermenting bacterium powder prepared by using the method can be used for effectively reducing nitrite in kimchi; a vegetable generally used as kimchi is selected as the enrichment medium, so that not only can lactic acid bacteria be effectively proliferated, but also the enrichment medium has the characteristics of natural green and no addition of other chemical reagents; a spray drying method is used as a drying way for preparing the fermenting bacterium powder, so that the production cost can be effectively reduced.

Description

【Technical field】 [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing a pickle fermenting bacteria agent and fermenting bacteria powder. 【Background technique】 [0002] Kimchi is a famous traditional fermented food in my country. It mainly adopts natural fermentation, and its disadvantages include: (1) long fermentation period and low production efficiency; (2) unstable fermentation quality, high nitrite content, and potential safety hazards. The invention and use of kimchi starter can effectively solve the drawbacks of traditional natural fermentation. [0003] At present, the fermentation agent is still in the research stage, and the existing achievements cannot meet the requirements of industrial production. The potential safety hazard in kimchi is mainly the accumulation of nitrite, which is mainly caused by the action of nitrate reductase in kimchi. In the context of food safety attracting attent...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N1/04C12R1/25C12R1/24C12R1/225
Inventor 吕嘉枥王笋
Owner SHAANXI UNIV OF SCI & TECH
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