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A kind of lactobacillus plantarum and its application in preparing boiled bamboo shoots

A technology of Lactobacillus plantarum and water boiling, applied in the direction of application, microbial-based methods, biochemical equipment and methods, etc., can solve the problems of long acidification process, large wastewater discharge, inconvenient quality control, etc., and achieve fine texture, Effects of reducing wastewater discharge and inhibiting bacterial contamination

Active Publication Date: 2019-09-24
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The present invention provides a new strain of Lactobacillus plantarum, which is suitable for the acidification base liquid of boiled bamboo shoots, and can be used at a lower temperature and less external Under the condition of source nutrients, the acidification and rinsing time is controlled within 30 hours, and the quality of the obtained product is stable and the flavor is pure

Method used

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  • A kind of lactobacillus plantarum and its application in preparing boiled bamboo shoots

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Effect test

Embodiment 1

[0046] (1) Raw material processing: remove harmful raw materials such as insect pests, overnight bamboo shoots, damaged bamboo shoots, choose fresh bamboo shoots of the day, pre-cook at 100°C (120min for large shoots, 90min for small shoots), rinse and cool in running water quickly, and remove the head and shell according to According to the corresponding standards, sorting and shaping, grading and fractal, and then weighing and filling, the bamboo shoots keep about 60% of the tank capacity;

[0047] (2) Preparation of base liquid: fresh bamboo shoots are shelled and cut into small pieces, beaten according to the ratio of bamboo shoots to water at 1:5, heated at 95°C for 35 minutes, cooled to below 45°C, filtered with a 200 mesh filter cloth to obtain the clear liquid. Bamboo shoot nutrient solution: The acidification base liquid is compounded according to the ratio of 5% bamboo shoot nutrient solution, 95% water and 0.5% sucrose;

[0048] (3) Fermentation and acidification: Inject...

Embodiment 2

[0052] In this example, the fresh bamboo shoots in step (1) are selected, pre-cooked, cooled, shaped, graded according to the corresponding standards, and finally weighed and filled; in step (2), the fresh bamboo shoots are shelled and cut into small pieces, and the water ratio is 1 : 15 beating, heating to 95°C for 15 minutes, filtering to prepare bamboo shoot nutrient solution, and preparing acidification base solution according to the ratio of nutrient solution 15%, water 85%, and sucrose 2%; step (3) activate L.Plantarum SZS001 The 5mL / L inoculum is connected to the acidification base solution, acidified for 30 hours at room temperature (15-25°C), and the pH value of the bamboo shoot meat is checked to be 3.9, and the acidification is ended; in step (4), refill the acidified boiled bamboo shoots with water , Sterilize, adjust acid, then seal, cool and store. Others are the same as in Example 1. The obtained boiled bamboo shoots have fine texture, pure aroma and no peculiar...

Embodiment 3

[0054] In this example, the fresh bamboo shoots in step (1) are selected, pre-cooked, cooled, shaped, and graded according to the corresponding standards, and finally weighed and filled; in step (2), the fresh bamboo shoots are beaten according to the shoot water ratio of 1:10, 95 Keep it at ℃ for 25 minutes to prepare bamboo shoot nutrient solution; prepare acidification base solution according to the ratio of nutrient solution 10%, water 90%, and sucrose 1%, standby, standby; in step (3), the activated L.Plantarum SZS001 is inoculated at 10mL / L Add the amount of acidification base liquid, acidify at room temperature (15-25℃) for 16 hours, check the pH of the bamboo shoots to be 4.2, and end the acidification; in step (4), refill, sterilize and adjust the acidification of the bamboo shoots in step (3). , Then seal, cool and store. Others are the same as in Example 1. The obtained boiled bamboo shoots have fine texture, pure aroma and no peculiar smell.

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Abstract

The invention discloses a Lactobacillus plantarum SZS001 (L.Plantarum SZS001), which is preserved by the General Microorganism Center of the China Microbiological Culture Collection Management Committee, with a preservation number of CGMCC No. 11936 and a preservation time of December 25, 2015. The invention also discloses a method for preparing boiled bamboo shoots by acidifying the bacterial strain. The Lactobacillus plantarum SZS001 provided by the present invention can control the acidification and rinsing time within 30 hours at room temperature and only need to add a small amount of exogenous nutrients, and the obtained product has stable quality and pure flavor, and is suitable for industrial production of boiled bamboo shoots has an advantage.

Description

Technical field [0001] The invention relates to a new type of microorganism and its application, in particular to a plant lactobacillus and its application in preparing boiled bamboo shoots. Background technique [0002] Bamboo shoots are the young shoots of the grass family Phyllostachys pubescens. They grow in mountainous areas with little environmental pollution. They are known as "cold soil and mountain treasures". They are important forestry resources and forest vegetables. They have low starch and fat content, amino acids and mineral elements. It has high content of micronutrients such as vitamins and cellulose. It has the functions of promoting digestion, preventing constipation and colon cancer, lowering cholesterol, preventing hypertension, diabetes, and obesity. It is welcomed by consumers. [0003] Jiangsu and Zhejiang regions are big countries in the cultivation and processing of bamboo shoots. Its production and trade are important economic sources of the economic belt...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23B7/155C12R1/25
CPCA23B7/155C12N1/205C12R2001/25
Inventor 杨颖陆胜民邢建荣夏其乐陈剑兵张俊
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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