Edible fungus and pickled vegetable product fermented by directly adding lactobacillus and preparation method thereof

A technology of edible fungi and lactic acid bacteria, applied to bacteria, lactobacillus, food preservation and other directions used in food preparation, can solve the problems that the literature research on straw mushroom kimchi has not been reported, and achieve the effect of unique flavor, simple process and stable quality

Pending Publication Date: 2017-12-29
江苏江南生物科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, domestic and foreign studies on straw mushrooms are mainly focused on the cultivation of straw mushrooms, preservation of straw mus

Method used

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  • Edible fungus and pickled vegetable product fermented by directly adding lactobacillus and preparation method thereof
  • Edible fungus and pickled vegetable product fermented by directly adding lactobacillus and preparation method thereof
  • Edible fungus and pickled vegetable product fermented by directly adding lactobacillus and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0021] Embodiment 1: Straw mushroom kimchi products of the present invention are made from straw mushrooms, salt, white sugar, water and a leavening agent, wherein, the straw mushrooms, water, salt and white sugar are calculated in parts by weight: Straw mushrooms 2000 parts, 1000 parts of water, 40 parts of salt, 20 parts of white sugar.

[0022] The starter is Lb breve Lactobacillus plantarum, and the amount added reaches 10% according to the thalline content in the solution. 8 -10 9 cfu / ml meter. Specifically, the Lb breve plantarum Lactobacillus purchased in the China Industrial Microbial Culture Collection Center is activated, centrifuged, etc. according to the following steps: Lb breve Lactobacillus plantarum is mixed with a volume ratio of 1:10 (that is, Lb breve Lactobacillus plantarum and liquid The volume ratio of the MRS medium is 1:10) and inoculated in the liquid MRS medium for the first activation, the activation time is 16 hours, and the activation temperature...

Embodiment 2

[0030] Embodiment 2: leavening agent is Lp lactobacillus plantarum, and addition amount reaches 10 by the thalline content in the solution 8 -10 9cfu / ml meter. Specifically, the Lp Lactobacillus plantarum of the Applied Biotechnology Laboratory of Jiangsu University was activated and centrifuged according to the following steps: the Lp Lactobacillus plantarum was inoculated in the liquid MRS medium at a volume ratio of 1:10 for the first activation, and the activated The time is 10 hours, and the activation temperature is 37°C. Then inoculate the first-activated bacterial solution in the liquid MRS medium at a volume ratio of 1:5 for the first activation. The activation time is 14 hours and the activation temperature is 37°C. After secondary activation, the strain was centrifuged in a low-speed centrifuge at a speed of 5000r / min for 15 minutes, the supernatant was discarded, and the white precipitate in the lower layer was washed with sterilized water for 2 to 3 times. The ...

Embodiment 3

[0031] Embodiment 3: leavening agent is L 3 and L 19 Composite Lactobacillus plantarum, the amount added is 10% according to the bacterial content in the solution 8 -10 9 cfu / ml meter. Specifically, L of the Applied Biotechnology Laboratory of Jiangsu University 3 and L 19 Lactobacillus plantarum was activated and centrifuged according to the following steps: inoculated in liquid MRS medium at a volume ratio of 1:10 for the first activation, the activation time was 10 hours, and the activation temperature was 37°C. Then inoculate the first-activated bacterial solution in the liquid MRS medium at a volume ratio of 1:5 for the first activation. The activation time is 14 hours and the activation temperature is 37°C. After secondary activation, the strain was centrifuged in a low-speed centrifuge at a speed of 5000r / min for 15 minutes, the supernatant was discarded, and the white precipitate in the lower layer was washed with sterilized water for 2 to 3 times. starter L 3 a...

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Abstract

The invention discloses an edible fungus and pickled vegetable product fermented by directly adding lactobacillus. The edible fungus and pickled vegetable product is mainly prepared from edible fungi, table salt, white sugar and a leavening agent as raw materials, wherein the adopted starter is one or more of lactobacillus plantarum Lp dy-1 serial strains and commercial lactobacillus plantarum, and the addition level counted by the content of thalli in a solution reaches 108-109cfu/ml. A preparation method of the edible fungus and pickled vegetable product comprises the steps: cleaning and blanching the edible fungi, and cooling and draining the edible fungi; preparing a water solution containing the table salt and the white granulated sugar; charging the drained edible fungi and the water solution into a fermentation tank, then adding the starter, and performing sealed fermenting. The edible fungus and pickled vegetable product disclosed by the invention has the typical flavor of pickled vegetable as well as the original flavor of edible fungi, especially straw mushrooms, so the problems that the straw mushrooms are not easy to store and have a short storage period are solved, and also the straw mushroom products at the market are enriched. The preparation method has a simple and quick technique, the product has stable quality and unique flavor, and the preparation method is suitable for large-scale industrial production as well as household type processing.

Description

technical field [0001] The invention belongs to the field of food processing and production, and relates to an edible fungus kimchi product prepared in a way of directly feeding and fermenting lactic acid bacteria. Background technique [0002] Straw mushrooms not only have delicious taste and delicate meat quality, but also are favored by people because of their rich nutrition and health care. Straw mushrooms are rich in protein and amino acids and low in fat, so they have the reputation of "meat among vegetarians". Every 100g dried straw mushroom contains 28.03g of crude protein, 1.24g of crude fat, 18.9g of crude fiber and 0.50g of soluble polysaccharide. Straw mushrooms are rich in vitamins and high in content, especially vitamin C and vitamin D. In addition, its high cellulose content can prevent the occurrence of gallstones and constipation, and can slow down the body's absorption of carbohydrates, making it an ideal food for diabetics. Moreover, straw mushroom poly...

Claims

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Application Information

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IPC IPC(8): A23L31/00A23B7/155
CPCA23B7/155A23L31/00A23V2400/169
Inventor 姜建新董英肖香王强王琦陈明杰张金霞
Owner 江苏江南生物科技有限公司
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