Lactobacillus plantaru fermented shiitake mushroom and preparation method thereof
A technology of Lactobacillus plantarum and Lentinus edodes, which is applied in the field of fermented food, can solve the problems of single variety of kimchi, unstable safety, long production cycle, etc., and achieve the effects of short production cycle, low cost and refreshing taste.
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[0035] The embodiment of the present invention is achieved in this way, a method for preparing safe and delicious Lactobacillus plantarum fermented shiitake mushrooms, the method for preparing safe and delicious Lactobacillus plantarum fermented shiitake mushrooms comprises the following steps:
[0036] Step 1: pick Lactobacillus plantarum powder and inoculate it in sterile MRS liquid medium, culture it at 37°C for 18-24 hours, continue to passage twice after activation, each inoculation amount is 3%, until the strain is fully activated Finally, inoculate in carrot juice according to the inoculation amount of 1-5, wherein, carrot → selection → cleaning → trimming → peeling → slicing → blanching → juicing Carrots are cleaned and then added with water, carrot: water ratio is 1:1, fermented at 37°C 18-24h is the working starter, refrigerated for later use.
[0037] Step 2: Select fresh shiitake mushrooms with thick flesh as the raw material for brewing; cut off the stipe of the s...
Embodiment 1
[0042] Pick Lactobacillus plantarum powder and inoculate it in sterile MRS liquid medium, culture it at 37°C for 18 hours, continue to passage twice after activation, each inoculation amount is 3%, after the strain is fully activated, press 1- 5 inoculum amount inoculated in carrot juice (carrot → selection → cleaning → trimming → peeling → slicing → blanching → juicing, add water after carrot cleaning, carrot: water ratio 1:1), ferment at 37°C for 24 hours to be the working starter , refrigerate for later use.
[0043] Select shiitake mushrooms, wash them with clean water, cut them into slices, put them into boiling water for blanching, take them out and cool them down, and put them into fermentation bottles.
[0044] After the pickle juice (which contains 1-3% salt and 1-3% sucrose) is sterilized (heating at 95°C for 5 minutes), cool down to 50°C, pack it into fermentation bottles, fill it up, and inoculate 3% of the work The starter is placed at 30°C, fermented at a consta...
Embodiment 2
[0046] Pick Lactobacillus plantarum powder and inoculate it in sterile MRS liquid medium, culture it at 37°C for 24 hours, continue to passage twice after activation, each inoculation amount is 3%, after the strain is fully activated, press 1- 5 inoculum amount inoculated in carrot juice (carrot → selection → cleaning → trimming → peeling → slicing → blanching → juicing, add water after carrot cleaning, carrot: water ratio 1:1), ferment at 37°C for 18-24h to work Leavening agent, refrigerated until use.
[0047] Select shiitake mushrooms, wash them with clean water, cut them into slices, put them into boiling water for blanching, take them out and cool them down, and put them into fermentation bottles.
[0048] After the pickle juice (which contains 1-3% salt and 1-3% sucrose) is sterilized (heating at 95°C for 5 minutes), cool down to 50°C, pack it into fermentation bottles, fill it up, and inoculate 3% of the work The starter is placed at 30°C, fermented at a constant tempe...
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Description
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Application Information
- IPC
- A23L1/28; A23L31/00
- CPC
- A23L33/00; A23L31/00; A23V2002/00; A23V2200/308; A23V2200/324; A23V2200/3262; A23V2200/3324; A23V2200/30
- Inventors
- 胡耀辉; 王玉华