Lactobacillus propagation solution preparation method and inoculant preparation method in industrial salted vegetable production

Abstract

The invention discloses a lactobacillus propagation solution preparation method and an inoculant preparation method in industrial salted vegetable production. The propagation solution preparation method comprises the steps that one litre of salting liquid (the amount of salting liquid is amplified in proportion according to production needs) is collected from a vegetable salting and fermenting vat (the vegetable salting time ranges from two days to five days), the salting liquid is in appropriate standing so that large-particle sediment can be removed, a liquid matrix with the volume ranging from 800 mL to 900 mL is obtained, 1% to 4% (w / v) of any one of glucose, lactose and sucrose is added and dissolved, and the mixture is boiled for 10 min to 40 min, and cooled to 30 DEG C to serve as the lactobacillus propagation solution. The inoculant preparation method comprises the steps that cultures are activated, the inoculated propagation solution is subjected to first-level culture propagation in level-by-level culture propagation, the inoculated propagation solution is subjected to second-level culture propagation in level-by-level culture propagation and the inoculated propagation solution is subjected to third-level culture propagation in level-by-level culture propagation. By the adoption of the methods, the four cultures of lactobacillus are propagated into liquid inoculants, the viable counts of the liquid inoculants are all larger than 108 cfu / mL, the inoculants are mixed in proportion and added into the vegetable salting vat for collaborative fermentation, compared with natural fermentation, the acid production speed is higher, fermented vegetable products are more crisp and tender in quality and lower in nitrate content, and the viable count of lactobacillus is larger. The methods are low in production cost, easy to operate and high in practicability.

Description

technical field [0001] The invention relates to a preparation method of a lactic acid bacteria expansion culture solution and a bacterial agent, and belongs to the technical field of food processing. Background technique [0002] Kimchi is a vegetable product made from fresh vegetables as the main raw material, with or without auxiliary materials, soaked and fermented in salt or brine, seasoned or not. The kimchi industry is a major industry of vegetable processing in my country, and the kimchi fermentation technology is also constantly developing. In order to improve the defects of the natural fermentation kimchi fermentation cycle, low production efficiency and unstable fermentation quality, the development and utilization of artificial inoculation of lactic acid bacteria fermentation kimchi technology It has great potential advantages and application prospects, and has become a hot spot in current research. With the rapid development of the kimchi industry, in order to ad...

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Problems solved by technology

At present, although domestic research on artificially inoculated lactic acid bacteria fermented kimchi has provided a theoretical basis and technical support for large-scale industrial production, its application in the kimchi industry has not formed a scale, and most kimchi companies still use natural fermentation. craft

[0004] In recent years, the direct-injection lactic acid bacteria agent developed in the production of widely used dairy products has begun to be gradually used in kimchi fermentation production. Although the direct-injection lactic acid bacteria agent avoids the activation of the bacteria in the use of traditional starters, Expansion of culture, easy to be contaminated with bacteria, etc., but because of strict preparation conditions, cumbersome process, and high cost, professional manufacturers are generally required for production, and the market price of kimchi is relatively low, making kimchi enterprises use direct injection lactic acid bacteria The high cost of bacterial agents has resulted in little promotion and application in the production of kimchi enterprises, which has hindered the further development of the current kimchi industry

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