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Instant-adding type low-salt low-acid curing agent for Brassica juncea Czern.et Coss .and preparing method of instant-adding type low-salt low-acid curing agent

A technology of pickling preparations and high vegetables, applied in the direction of bacteria used in food preparation, climate change adaptation, food science, etc., can solve the problems of inability to pickle low-acid high vegetables, etc., to inhibit the growth of miscellaneous bacteria, easy to use, control production acid effect

Pending Publication Date: 2016-08-03
ANHUI AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In order to solve the technical problem that low-salt and high-acid vegetables cannot be pickled with low salt, the present invention provides a ready-to-use low-salt, low-acid and high-vegetable pickle preparation, wherein the low-salt in the present invention refers to the high-chlorine The amount of sodium chloride added is less than or equal to 8%. The low acid in the present invention refers to the total acid in the pickled products of high vegetables is less than or equal to 5g / kg

Method used

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  • Instant-adding type low-salt low-acid curing agent for Brassica juncea Czern.et Coss .and preparing method of instant-adding type low-salt low-acid curing agent
  • Instant-adding type low-salt low-acid curing agent for Brassica juncea Czern.et Coss .and preparing method of instant-adding type low-salt low-acid curing agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] An instant low-salt, low-acid, high-vegetable pickle preparation, the instant low-salt, low-acid high-vegetable pickle preparation is composed of Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc enterica, trehalose, peptone, skim milk, Maltodextrin, glycine, polyethylene glycol and sodium bicarbonate are prepared, and its formula by mass ratio is as follows:

[0031]Lactobacillus plantarum: 10%, Lactobacillus brevis: 10%, Leuconostoc enterococci: 10%, trehalose: 9.67%, peptone: 14%, skimmed milk: 10.78%, maltodextrin: 20%, glycine: 10%, polyethylene glycol: 3%, sodium bicarbonate: 1.5%, and the balance is sodium chloride.

[0032] Wherein, the strains were all purchased from China General Microorganism Collection Center, the CGMCC number of Lactobacillus plantarum was 1.3919, the CGMCC number of Lactobacillus breve was 1.214, and the CGMCC number of Leuconostoc enterocoliticus was 1.2138.

[0033] The specific preparation steps of the instant low-salt, low-ac...

Embodiment 2

[0054] An instant low-salt, low-acid, high-vegetable pickle preparation, the instant low-salt, low-acid high-vegetable pickle preparation is composed of Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc enterica, trehalose, peptone, skim milk, Maltodextrin, glycine, polyethylene glycol and sodium bicarbonate are prepared, and its formula by mass ratio is as follows:

[0055] Lactobacillus plantarum: 8%, Lactobacillus brevis: 8%, Leuconostoc enterococci: 12%, Trehalose: 8.5%, Peptone: 16%, Skimmed milk: 12%, Maltodextrin: 18%, glycine: 11.5%, polyethylene glycol: 4.2%, sodium bicarbonate: 1%, and the balance is sodium chloride.

[0056] Wherein, the strains were all purchased from China General Microorganism Collection Center, the CGMCC number of Lactobacillus plantarum was 1.3919, the CGMCC number of Lactobacillus breve was 1.214, and the CGMCC number of Leuconostoc enterocoliticus was 1.2138.

[0057] The specific preparation steps of the instant low-salt, low-acid ...

Embodiment 3

[0069] An instant low-salt, low-acid, high-vegetable pickle preparation, the instant low-salt, low-acid high-vegetable pickle preparation is composed of Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc enterica, trehalose, peptone, skim milk, Maltodextrin, glycine, polyethylene glycol and sodium bicarbonate are prepared, and its formula by mass ratio is as follows:

[0070]Lactobacillus plantarum: 12%, Lactobacillus brevis: 12%, Leuconostoc enterococci: 8%, trehalose: 11.5%, peptone: 12%, skimmed milk: 8%, maltodextrin: 23%, glycine: 7.5%, polyethylene glycol: 2.6%, sodium bicarbonate: 2.8%, and the balance is sodium chloride.

[0071] Wherein, the strains were all purchased from China General Microorganism Collection Center, the CGMCC number of Lactobacillus plantarum was 1.3919, the CGMCC number of Lactobacillus breve was 1.214, and the CGMCC number of Leuconostoc enterocoliticus was 1.2138.

[0072] The specific preparation steps of the instant low-salt, low-acid...

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Abstract

The invention belongs to the technical field of instant-adding type curing agents and provides an instant-adding type low-salt low-acid curing agent for Brassica juncea Czern.et Coss .and a preparing method of the instant-adding type low-salt low-acid curing agent .The instant-adding type low-salt low-acid curing agent for Brassica juncea Czern.et Coss .is prepared by mixing and carrying out freezing drying on 8-12% of lactobacillus plantarum bacterium thalli, 8-12% of lactobacillus brevis thalli, 8-12% of leuconostoc mesenteroides thalli, 8.5-11.5% of trehalose, 12-16% of peptone, 8-12% of skim milk, 18-23% of maltodextrin, 7.5-11.5% of glycine, 2.6-4.2% of polyethylene glycol, 1-2.8% of sodium bicarbonate and the balance sodium chloride .The preparing method of the instant-adding type low-salt low-acid curing agent comprises the steps that lactobacillus plantarum bacterium thalli, lactobacillus brevis thalli and leuconostoc mesenteroides thalli are prepared, all the raw materials are fully dissolved into normal saline according to the formula, and freezing centrifuging, freezing drying and the like are carried out .The problem that Brassica juncea Czern.et Coss .cannot be cured in a low-salt and low-acid mode is solved, and the curing agent for Brassica juncea Czern.et Coss .has the advantages that the survival rate of cells is high, the nature is stable, the storage time is long, and the preparing method is easy to implement .

Description

technical field [0001] The invention relates to the technical field of a ready-to-use high-vegetable pickle preparation, in particular to an instant low-salt, low-acid high-vegetable pickle preparation and a preparation method thereof. Background technique [0002] High cabbage (BrassicajunceaCzern.etCoss.), Brassica (Cruciferae) Brassica (Brassica), mustard (BrassicajunceaCoss.) variant. my country's traditional high vegetable processing generally adopts a natural pickling process. The method is generally a long-term high-salt pickling, and it is packaged for consumption after successful development. [0003] At present, due to the particularity of vegetable varieties and the regional differences in the supply of raw materials, most of the vegetable pickled products processing enterprises in my country generally use high-salt pickled vegetables in order to ensure that the semi-finished products have a sufficient shelf life, and many production and processing enterprises eve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L19/20A23L29/00
CPCA23V2400/121A23V2400/161A23V2400/169Y02A40/90
Inventor 李梅青李芬李静
Owner ANHUI AGRICULTURAL UNIVERSITY
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