Composite bacterial agent product for fermentation of pickled vegetable and preparation method thereof
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A compound bacterial agent and kimchi technology, which is applied in food preparation, biochemical equipment and methods, and methods based on microorganisms, can solve problems such as poor adaptability, difficult growth and reproduction, and inability to brew fermented kimchi grades.
Inactive Publication Date: 2015-03-04
天津天绿健科技有限公司
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Problems solved by technology
This type of flora has poor adaptability in the specific environment of the kimchi making substrate, and it is difficult to grow and reproduce, and it is impossible to brew the unique taste of fermented kimchi
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Embodiment 1
[0063] A compound bacterial agent product for kimchi fermentation, which is composed of the following bacterial agents: Lactobacillus plantarum CGMCC NO.9405, Leuconostoc enterococci, Lactobacillus rhamnosus, Acetobacter and yeast, the weight parts of the bacterial agents are arrays Become: Lactobacillus plantarum CGMCC NO.940516, Leuconostoc enterococcus 2, Lactobacillus rhamnosus 8, Acetobacter 3, Saccharomyces 0.1;
Embodiment 2
[0065] A compound bacterial agent product for kimchi fermentation, which is composed of the following bacterial agents: Lactobacillus plantarum CGMCC NO.9405, Leuconostoc enterococci, Lactobacillus rhamnosus, Acetobacter and yeast, the weight parts of the bacterial agents are arrays Become: Lactobacillus plantarum CGMCC NO.940520, Leuconostoc enterococcus 4, Lactobacillus rhamnosus 5, Acetobacter 2, Saccharomyces 0.3;
Embodiment 3
[0067] use experiment
[0068] Pick 100 kilograms of Chinese cabbage, wash and cut into strips, add salt and pickle treatment, pickle treatment time is 8 hours, temperature is 20°C, and the concentration of salt pickling solution is 2%; vegetables are taken out and added to the kimchi production container, and added according to the mass ratio of vegetable raw materials of 0.3% to implement the present invention For the fermentation agent of example 1, add the mixture bag of sucrose, salt and spices at the same time, and seal the container; control the temperature at 26°C and carry out 30 hours of fermentation, and then the pH is 3.5; take out the vegetables after fermentation, mix in the seasoning, and then vacuum Packaged and refrigerated for sale.
[0069] When pickling, add star anise, fresh ginger, Chinese prickly ash and isatis root with a mass ratio of 2% of the vegetables, and the star anise, fresh ginger, Chinese prickly ash and isatis root are the same mass parts;
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Abstract
The invention relates to a composite bacterial agent product for fermentation of pickled vegetable and preparation method thereof, and belongs to the field of production of microbe preparations. The composite bacterial agent product for fermentation of pickled vegetable is composed of the following bacteria in parts by weight: 10-20 parts of plant lactobacillus CGMCC NO.9405, 2-4 parts of leuconostoc mesenteroide, 5-8 parts of lactobacillus rhamnosus, 1-5 parts of acetobacter aceti and 0.1-0.4 part of yeast. The employed bacterial strain is obtained through long-term test research, the obtained bacterial strain is especially suitable for fermentation production of pickled vegetable, and is used to prepare a directly-poured type bacterial powder special for fermentation of pickled vegetable. The bacterial powder is capable of rapidly preparing pickled-vegetable products, the production period is short, the product is good in quality, excellent in flavor and high in safety, and the product standards are consistent. The composite bacterial agent product is suitable for industrial large-scale production, also is applicable to manual workshop type production, and the product has relatively large application market.
Description
technical field [0001] The invention belongs to the field of microbial preparation production, and in particular relates to the preparation of a compound microbial preparation product for kimchi fermentation and a preparation method thereof. Background technique [0002] At present, the production of kimchi by pure lactic acid bacteria is still in its infancy. The lactic acid bacteria used are all proprietary strains for yogurt, lactic acid and other products, and no special strains suitable for kimchi production have been developed. This type of flora has poor adaptability in the specific environment of the kimchi making substrate, and it is difficult to grow and reproduce, so it is impossible to brew the unique taste of fermented kimchi. [0003] The invention patent with the application number of 200710048203.8 discloses a preparation technology of high-activity kimchi direct-injection bacterial agent. In this invention, Lactobacillus plantarum, Lactobacillus brevis, and ...
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