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Method for preparing pickled guncus via fermentation of direct vat composite lactic acid bacteria

A compound lactic acid bacteria and direct-injection technology, which is applied in the field of direct-injection compound lactic acid bacteria fermentation to prepare seedlings kimchi, can solve the problems of inability to meet the needs of the public, single flavor of kimchi, etc., and achieves overcoming uneven flora, shortened fermentation time, and high nutrition. The effect of health value

Inactive Publication Date: 2015-03-11
ZHENJIANG GAOGUAN FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] And if adopting single bacterial strain inoculation but make the kimchi local flavor single, can not satisfy popular demand

Method used

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Examples

Experimental program
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Effect test

example 1

[0028] A kind of preparation method of purebred lactic acid bacteria fermenting seedling grass kimchi, taking 10 L fermentation scale as example, concrete steps are as follows:

[0029] Step 1: Cultivate pure Lactobacillus plantarum, Leuconostoc enterococci, and Lactobacillus breve, and vacuum dry at low temperature (2-6°C) or vacuum freeze-dry (-40 ~ -65°C) to obtain dry bacteria powder, pure lactic acid bacteria Dry bacteria powder mass ratio Lactobacillus plantarum: Leuconostoc enterococcus: Lactobacillus brevis = 1:1:1 ratio of compound strains, prepared purebred direct injection compound lactic acid bacteria starter, aseptically packaged into 10 ~ 1000g Packaged and refrigerated at 0-4°C for later use;

[0030] Step 2: raw material pretreatment, fresh seedlings from Jiangsu, Zhejiang and Shanghai areas, cut off old roots, remove diseased, old, and yellow roots, stems and leaves, and wash, fresh garlic cloves, young ginger, and small red peppers, wash;

[0031] Step 3: Me...

example 2

[0039] A kind of preparation method of purebred lactic acid bacteria fermenting seedling grass kimchi, taking 10 L fermentation scale as example, concrete steps are as follows:

[0040] Step 1: Cultivate pure Lactobacillus plantarum, Leuconostoc enterococci, Lactobacillus breve, and vacuum dry at low temperature (2-6°C) or vacuum freeze-dry (-40 ~ -65°C) to obtain dry bacteria powder, pure lactic acid bacteria Dry bacteria powder mass ratio Lactobacillus plantarum: Leuconostoc enterococci: Lactobacillus brevis = 1:2:1 The ratio of compound strains is prepared to prepare a purebred direct-injection compound lactic acid bacteria starter, which is aseptically packaged into 10-1000g Packaged and refrigerated at 0-4°C for later use;

[0041] Step 2: raw material pretreatment, fresh seedlings from Jiangsu, Zhejiang and Shanghai regions, cut off old roots, remove diseased, old, and yellow roots, stems and leaves, and wash, fresh garlic cloves, young ginger, and small red peppers, was...

example 3

[0050] A kind of preparation method of purebred lactic acid bacteria fermenting seedling grass kimchi, taking 20 L fermentation scale as example, concrete steps are as follows:

[0051] Step 1: Cultivate pure Lactobacillus plantarum, Leuconostoc enterococci, Lactobacillus breve, and vacuum dry at low temperature (2-6°C) or vacuum freeze-dry (-40 ~ -65°C) to obtain dry bacteria powder, pure lactic acid bacteria The weight ratio of dry bacteria powder Lactobacillus plantarum: Leuconostoc enterococci: Lactobacillus brevis = 1:3:1 The ratio of compound strains is prepared to prepare a pure-bred direct-injection compound lactic acid bacteria starter, which is aseptically packaged into 10-1000g Packaged and refrigerated at 0-4°C for later use;

[0052] Step 2: raw material pretreatment, fresh seedlings from Jiangsu, Zhejiang and Shanghai regions, cut off old roots, remove diseased, old, and yellow roots, stems and leaves, and wash, fresh garlic cloves, young ginger, and small red pe...

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Abstract

The invention discloses a method for preparing pickled guncus through fermentation of direct vat composite lactic acid bacteria. The method comprises the steps of taking guncus as a principal raw material, cleaning, cutting, drying and mixing guncus, garlic flakes, tender ginger and chile in mass proportion, adding aseptic cured fermentation water containing table salt and sucrose, and adding a pure direct vat composite lactic acid bacterium fermentation agent for fermentation for 5-15 days at 15-30 DEG C to form the pickled guncus which is good in color, stable in tissue state, sour, tender and crisp in taste and nutrient-rich. The method employs a direct vat composite lactic acid bacterium fermentation technology; a fermentation culture is a pure lactic acid bacterium composite culture and is definite; enlarged cultivation of the culture is not required; culture degradation and other bacterium contamination are avoided; a production technology is simplified; the fermentation time is shortened; the cost is lowered; standard production of pickles is facilitated; stable product quality is kept; and a nitrite content is much lower than that of old water fermentation and natural fermentation.

Description

technical field [0001] The invention relates to the field of food microbial fermentation, and relates to a method for preparing seedling kimchi by direct-throwing compound lactic acid bacteria fermentation. Background technique [0002] Seedling grass, also known as grass head, southern alfalfa, golden cauliflower, etc., is one of the ancient vegetables in my country. It is mainly distributed in Jiangsu, Zhejiang and Shanghai, and has a planting history of 2,000 years. Seedling grass is rich in nutrition, and is also rich in dietary fiber, amino acids, mineral elements and multivitamins such as vitamins A, C, B, K, etc., among which the content of vitamin K is the highest among vegetables. As an edible dish, seedling grass has unique taste, delicious taste and endless aftertaste. In addition, Yangcao also has high health care and medical value, which can lower blood fat, anticoagulant, prevent bleeding, and clear internal heat. It contains plant saponin, which can combine w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20
Inventor 付桂明刘成梅高斌袁小强
Owner ZHENJIANG GAOGUAN FOOD
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