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Biological fresh-keeping agent for probiotic-edible fungus mixed fermentation fruits and vegetables and preparation method of biological fresh-keeping agent

A biological preservative and mixed fermentation technology, applied in biochemical equipment and methods, fruit and vegetable preservation, methods based on microorganisms, etc., to achieve the effect of environmental protection and food safety

Active Publication Date: 2017-03-22
重庆市涪陵区洪丽食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, direct application of bacteriocins to fresh-cut products has not yielded fully satisfactory results due to adsorption or inactivation of the added compounds

Method used

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  • Biological fresh-keeping agent for probiotic-edible fungus mixed fermentation fruits and vegetables and preparation method of biological fresh-keeping agent
  • Biological fresh-keeping agent for probiotic-edible fungus mixed fermentation fruits and vegetables and preparation method of biological fresh-keeping agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) According to the following formula: brown sugar 5g / L, tryptone 10g / L, beef extract 3g / L, waste brewer’s yeast powder 3g / L, solvent is water, fully stirred and dissolved and sterilized at 121°C for 20 minutes to obtain lactic acid bacteria Medium.

[0028] (2) Lactobacillus plantarum CICC No.20242 was mixed with 1×10 7 plantarum Lactobacillus cells per liter of lactic acid bacteria medium inoculum, inoculate at 30°C with a stirring speed of 80rpm, and close the fermentation step until the pH of the fermented liquid is 4.6.

[0029] (3) according to following formula: brown sugar 280g / L, tryptone 180g / L, waste brewer's yeast powder 220g / L, solvent is water, 121 ℃ of sterilization 15 minutes, make brown sugar, tryptone and waste brewer's yeast mixed solution.

[0030] (4) Add the mixture of brown sugar, tryptone and spent brewer's yeast into the fermentation broth of (2) at a volume ratio of 1:4.

[0031] (5) Inoculate Cordyceps militaris CICC No.14014 on PDA medium,...

Embodiment 2

[0034] (1) According to the following formula: brown sugar 5g / L, tryptone 10g / L, beef extract 3g / L, waste brewer’s yeast powder 3g / L, solvent is water, fully stirred and dissolved and sterilized at 121°C for 20 minutes to obtain lactic acid bacteria Medium.

[0035] (2) Lactobacillus plantarum CICC No.20242 was mixed with 1×10 6 plantarum Lactobacillus cells / liter of lactic acid bacteria medium inoculum, inoculate at 25°C with a stirring speed of 60rpm, and close the fermentation step until the pH of the fermented liquid is 4.2.

[0036] (3) according to following formula: brown sugar 200g / L, tryptone 100g / L, waste brewer's yeast powder 200g / L, solvent is water, 121 ℃ of sterilization 15 minutes, make brown sugar, tryptone and waste brewer's yeast mixed solution.

[0037] (4) Add the mixture of brown sugar, tryptone and spent brewer's yeast into the fermentation broth of (2) at a volume ratio of 1:3.

[0038] (5) Inoculate Cordyceps militaris CICC No.14014 on PDA medium, cul...

Embodiment 3

[0041](1) According to the following formula: brown sugar 5g / L, tryptone 10g / L, beef extract 3g / L, waste brewer’s yeast powder 3g / L, solvent is water, fully stirred and dissolved and sterilized at 121°C for 20 minutes to obtain lactic acid bacteria Medium.

[0042] (2) Lactobacillus plantarum CICC No.20242 was mixed with 1×10 7 plantarum Lactobacillus cells per liter of lactic acid bacteria medium inoculum, inoculate at 35°C with a stirring speed of 100rpm, and close the fermentation step until the pH of the fermentation broth is 5.2.

[0043] (3) according to following formula: brown sugar 300g / L, tryptone 200g / L, waste brewer's yeast powder 300g / L, solvent is water, 121 ℃ of sterilization 15 minutes, make brown sugar, tryptone and waste brewer's yeast mixed solution.

[0044] (4) Add the mixture of brown sugar, tryptone and spent brewer's yeast into the fermentation broth of (2) at a volume ratio of 1:7.

[0045] (5) Inoculate Cordyceps militaris CICC No.14014 on PDA mediu...

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Abstract

The invention discloses a biological fresh-keeping agent for probiotic-edible fungus mixed fermentation fruits and vegetables. The main ingredient of the biological fresh-keeping agent is a mixed fermentation broth containing lactobacillus plantarum and cordyceps militaris, wherein the lactobacillus plantarum is CICC No.20242, and the cordyceps militaris is CICC No.14014. The invention further discloses a preparation method and application of the biological fresh-keeping agent for probiotic-edible fungus mixed fermentation fruits. The biological fresh-keeping agent has the characteristics of safety and high efficiency, is safe, nutritional and free from chemical pollution, has advantages of environmental friendliness, outstanding biocontrol efficacy and the like, is capable of obviously reducing fruit and vegetable decomposition, preventing oxidation stain, retarding softening and flavor reversion and reducing application of chemical fungicides, and has great significance in food safety, environmental protection, improvement of agricultural profits and agricultural efficiency, sustainable development and the like.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a biological preservative for mixed fermented fruits and vegetables with probiotic edible fungi and a preparation method thereof. Background technique [0002] In recent years, biological preservation has become a promising strategy to extend the shelf life of fruits and vegetables and improve the microbiological safety of food, because it fits well and satisfies people's desire to preserve food in a natural way. In foreign countries, biological live bacteria preservatives have been successfully used to preserve fruits and vegetables such as pineapples, strawberries, spinach, and cabbage. [0003] The biological fresh-keeping technology is based on isolating fruits and vegetables from the air to delay oxidation, or based on the good antibacterial effect of the biological preservative itself, so as to achieve the effect of fresh-keeping and anti-corrosion. T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/155C12N1/20C12N1/14C12R1/25C12R1/645
CPCA23B7/155C12N1/14C12N1/20A23V2002/00A23V2400/169A23V2200/10A23V2200/048
Inventor 汤佳鹏葛彦金柳函
Owner 重庆市涪陵区洪丽食品有限责任公司
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