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White radish fresh fermented enzyme and its preparation and fermentation strain

A technology of white radish and enzyme, applied in the direction of biochemical equipment and methods, bacteria, microorganisms, etc., can solve problems such as unsatisfactory taste and flavor, selection of fermentation strains, unclear substrate compound fermentation process, etc.

Active Publication Date: 2020-07-07
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There is no relevant report on white radish enzyme at present, and the selection of its fermentation strain, substrate compounding, and fermentation process are not clear, and the mouthfeel and flavor of the product obtained by the inventor's fermentation using existing commercial strains are all unsatisfactory

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The method for preparing lactic acid type white radish fresh ferment by using Leuconostoc mesenteroides YZ18 comprises the following steps:

[0042] (1) Container treatment: the containers used in the experiment were cleaned, metal utensils and glass containers were autoclaved, plastic containers and filter cloth were soaked in 75% alcohol solution, dried, and sterilized by ultraviolet radiation for 30 minutes.

[0043] (2) Substrate preparation: select fresh white radishes without rot, damage, pests, and hollows, wash, dry, peel, and shred, add 5% sucrose and mix evenly, take it out after standing at 15°C for 6 hours, and pass Squeeze the 200-mesh filter cloth to get the juice.

[0044] (3) Lactic acid fermentation: Put the above-mentioned squeezed juice into a fermentation vessel with a liquid content of 65%, add 0.5% L. mesenteroides YZ18, and ferment for 96 hours at 22°C.

[0045] (4) Filtration and cold storage: Under aseptic conditions, pass the above-mentioned f...

Embodiment 2

[0047] In this example, clean and sterilize the container according to step (1), select fresh white radish according to the corresponding requirements in step (2), clean, dry, peel and shred according to the procedure, add 30% sucrose, and heat at 28°C Stand still for 2h, squeeze the juice through the filter cloth; step (3) fermented liquid loading volume 85%, add 5% L. mesenteroides YZ18, 5% Lactobacillus plantarum, ferment for 38h at 30 DEG C; step (4) add step (3) Filtrate the obtained fermented liquid, put it into a sterile container, seal it well, and place it in the dark and refrigerate at 15°C for drinking. Others are the same as in Example 1.

Embodiment 3

[0049] In this example, clean and sterilize the container according to step (1), select fresh raw materials as required for processing in step (2), add 10% sucrose, let stand at 20°C for 5h, squeeze the juice through filter cloth; step (3) ) fermented liquid volume 70%, add 1% L. mesenteroides YZ18, 1% Lactobacillus plantarum, ferment for 50h at 25°C; in step (4), filter the obtained fermented liquid, sub-package, seal, and place at 5°C to avoid light Serve refrigerated and ready to drink. Others are the same as in Example 1.

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Abstract

The invention discloses a fresh white radish ferment enzyme and its preparation and fermentation strains. The invention starts from the naturally fermented white radish enzyme, takes the fermentation efficiency and product flavor as the main indicators, and screens the special fermentation strain of white radish enzyme——intestinal membrane Leuconostoc mesenteroides YZ18 was preserved by the General Microbiology Center of China Committee for the Collection of Microorganisms, with the preservation number CGMCC No.13332, and the preservation time was November 22, 2016. Using this strain to inoculate and ferment to produce white radish fresh fermented enzyme, the beneficial bacteria can proliferate rapidly and maintain the advantage of fermentation, effectively inhibiting the pollution of bacteria and the production of harmful substances. improve.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a preparation method for producing lactic acid-type fresh ferment by using white radish as a raw material, in particular to a Leuconostoc enterica strain capable of improving product flavor through fermentation. Background technique [0002] White radish, also known as radish and Luofu, is the fresh rhizome of cruciferous radish plants. It is one of the main vegetable varieties planted in my country. It contains carbohydrates, proteins, amino acids, dietary fiber and other nutrients, calcium, sodium, phosphorus, Potassium and other minerals and vitamin A, vitamin C content is also very rich. Traditional Chinese medicine believes that its taste is sweet and pungent, and it belongs to the lung and spleen meridian. Modern medicine has proved that the enzyme system contained in white radish has a decomposing effect on carcinogenic nitrosamines; its interferon-inducing substance...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L33/10A23L33/135C12R1/01
CPCA23V2002/00C12N1/205C12R2001/01A23V2200/16
Inventor 杨颖陆胜民邢建荣郑美瑜曹艳
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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