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A kind of preparation method of fermented kimchi with low biogenic amine

A production method and biogenic amine technology, applied in food science, bacteria, Streptococcus/Lactococcus, etc. used in food preparation, can solve problems such as shortening the ripening time of kimchi

Active Publication Date: 2021-04-23
SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this method, the screened fermentation strain PCYTY-13 is used, which does not produce biogenic amines, and can inhibit the growth of other lactic acid bacteria that can produce biogenic amines, and block the formation of biogenic amines, thereby solving the problem of biogenic amine accumulation in pickles, and Strong acid production ability shortens the ripening time of kimchi

Method used

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  • A kind of preparation method of fermented kimchi with low biogenic amine
  • A kind of preparation method of fermented kimchi with low biogenic amine
  • A kind of preparation method of fermented kimchi with low biogenic amine

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Embodiment 1

[0039] A method for making fermented pickles with low biogenic amines, comprising the following steps:

[0040] (1) Pretreatment of raw and auxiliary materials: Screen the vegetables and auxiliary materials used for fermentation, remove the rotten parts, select fresh, moderately mature, and free of impurities, and clean, trim and cut them.

[0041] (2) Disinfection treatment of the kimchi jar: clean the kimchi jar, then add boiling water for blanching and sterilization for 20 minutes, and repeat this step 3 times.

[0042] (3) Kimchi production: add vegetables and cold boiled water in a ratio of 1:1 by mass, then add (accounting for the total mass of vegetables and cold boiled water) 4% salt, 0.5% ginger, 0.5% garlic, 0.02 % star anise, 0.02% cinnamon, 0.05% prickly ash, 0.01% fennel, 2% red pepper.

[0043](4) Preparation and addition of Lactococcus lactis PCYTY-13 bacterial suspension: Add Lactococcus lactis PCYTY-13 to MRS medium for activation, culture at 30°C for 24 hour...

Embodiment 2

[0046] A method for making fermented pickles with low biogenic amines, comprising the following steps:

[0047] (1) Pretreatment of raw and auxiliary materials: Screen the vegetables and auxiliary materials used for fermentation, remove the rotten parts, select fresh, moderately mature, and free of impurities, and clean, trim and cut them.

[0048] (2) Disinfection treatment of the kimchi jar: clean the kimchi jar, then add boiling water for blanching and sterilization for 20 minutes, repeat 3 times.

[0049] (3) Kimchi production: add vegetables and cold boiled water in a ratio of 1:1 by mass, then add (accounting for the total mass of vegetables and cold boiled water) 3% salt, 0.1% ginger, 0.5% garlic, 0.02 % star anise, 0.02% cinnamon, 0.05% prickly ash, 0.01% fennel, 2% red pepper.

[0050] (4) Preparation and addition of Lactococcus lactis PCYTY-13 bacterial suspension: Add Lactococcus lactis PCYTY-13 to MRS medium for activation, culture at 30°C for 24 hours, and pour t...

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PUM

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Abstract

The invention belongs to the field of food, especially the technical field of kimchi preparation in the food industry, and specifically relates to a method for making fermented kimchi with low biogenic amine. In this method, a strain named Lactococcus lactis PCYTY‑13 was used, and the preservation date was November 20, 2017. The name of the depository unit: General Microorganism Center of China Committee for the Preservation of Microorganisms, lactic acid with the preservation number CGMCCNo.14932 Lactococcus. The screened fermentation strain PCYTY‑13 does not produce biogenic amines, and can inhibit the growth of other lactic acid bacteria that can produce biogenic amines, blocking the formation of biogenic amines, thereby solving the problem of biogenic amine accumulation in kimchi, and has strong acid production capacity , shortened the ripening time of kimchi.

Description

technical field [0001] The invention belongs to the field of food, especially the technical field of kimchi preparation in the food industry, and specifically relates to a method for making fermented kimchi with low biogenic amine. Background technique [0002] Biogenic amines are a class of low molecular weight compounds with biological activity and amino groups. Biogenic amines are ubiquitous in foods, especially fermented foods, and biogenic amines have been reported in fermented foods such as fermented meat products, fermented seafood, fermented dairy products, and fermented vegetables. Appropriate intake of biogenic amines can promote growth, enhance metabolic activity, enhance immunity and scavenge free radicals, etc., but excessive intake of biogenic amines can poison the human body, causing headaches, blood pressure changes, respiratory disorders, palpitations, vomiting and other serious reactions. [0003] In my country, kimchi is usually fermented with old brine a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L19/20
CPCA23L19/20A23V2400/231Y02A40/90
Inventor 唐垚张其圣迟原龙陈功李恒汪冬冬
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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