Method for preparing dried turnip by using composite bacterial agent

A technology of composite bacterial agent and dried radish, applied in the direction of microorganism-based methods, biochemical equipment and methods, bacteria used in food preparation, etc., can solve the problems of poor strengthening effect and achieve the purpose of maintaining a stable bacterial group structure, Effect of shortening ripening period and improving food safety

Active Publication Date: 2019-01-25
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

Traditional fortification of a certain type of bacteria may b

Method used

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  • Method for preparing dried turnip by using composite bacterial agent
  • Method for preparing dried turnip by using composite bacterial agent
  • Method for preparing dried turnip by using composite bacterial agent

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Embodiment 1

[0036] A method for preparing dried radish by using composite bacteria agent, comprising the following steps:

[0037] (1) Cultivate the strains of the four strains in high density respectively, then centrifuge at 3-5°C to take the sludge, add a protective agent, and vacuum freeze-dry to obtain the bacterial powder. The drying temperature is -60 to -50°C, and the vacuum degree is 1Pa. , time 30h, centrifugal speed is 10000rpm, freeze-dried to make powder respectively, bacterial strain Leuconostoc mesenteroides is bacterial agent A, bacterial strain Weissella hellenica is bacterial agent B, bacterial strain Debaryomyces hansenii is bacterial agent C, Rhodotorulaglutinis is microbial agent D, The number of viable bacteria in each bacterial agent is about 8×10 10 -1×10 11 cfu / g; then mix bacteria powder A, bacteria powder B, bacteria powder C and bacteria powder D at a mass ratio of 5:2:1:1 to form a composite bacterial agent. On a mass basis, the ratio of the protective agent ...

Embodiment 2

[0042] A method for preparing dried radish by using composite bacteria agent, comprising the following steps:

[0043] (1) Cultivate the strains of the four strains in high density respectively, then centrifuge at 3-5°C to take the sludge, add a protective agent, and vacuum freeze-dry to obtain the bacterial powder. The drying temperature is -60 to -50°C, and the vacuum degree is 1Pa. , time 30h, centrifugal speed is 10000rpm, freeze-dried to make powder respectively, bacterial strain Leuconostoc mesenteroides is bacterial agent A, bacterial strain Weissella hellenica is bacterial agent B, bacterial strain Debaryomyces hansenii is bacterial agent C, Rhodotorulaglutinis is microbial agent D, The number of viable bacteria in each bacterial agent is about 8×10 10 -1×10 11 cfu / g; then mix bacteria powder A, bacteria powder B, bacteria powder C and bacteria powder D according to the mass ratio of 5.1:2.3:0.8:0.8, which is the composite bacterial agent. On a mass basis, the ratio ...

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Abstract

The invention belongs to the field of food, and particularly relates to a method for preparing dried turnip by using a composite bacterial agent. The method comprises the following steps: (1) respectively performing high-density culture on strains of leuconostoc mesenteroides, weissella hellenica, declubhouseyomyces hansenii and rhodotorula glutinis; then, preparing bacterium powder according to the proportion of (4.8 to 5.2):(1.8 to 2.4):(0.8 to 1.2):(0.8 to 1.2), thus obtaining the composite bacterial agent. A vacuum soaking mode is used for injecting the composite bacterial agent into turnip; the fermentation is fast started to form precusor substances; drying and dewatering and post aging storage are performed; the influence on the fermentation by environment factors is avoided. The aging period of the dried turnip is shortened; the growth of gram-negative bacteria such as coliform bacteria and pseudomonas attached onto the surfaces of the dried turnip can be inhibited; the contents of nitrite and biogenic amine are reduced; the stability and the safety of the product are improved; the prepared dried turnip is sour, cool and delicious; the natural flavor is good; the dried turnip can be eaten without manual material mixing and seasoning.

Description

technical field [0001] The invention belongs to the field of food, and specifically relates to a method for preparing dried radish by using a compound bacterial agent. Background technique [0002] Radish is an important vegetable with a large planting area in my country. Because of its strong adaptability, easy cultivation, high yield, and low price, it is widely used by people to make various delicacies. It is a very ideal ingredient. Radish has high nutritional value and health care function. White radish contains enzyme amylase, crude fiber, protein, lignin, sugar, vitamins and a large number of vitamins, as well as iron, phosphorus, fiber, mustard oil, etc. These trace elements and functional substances make white radish promote digestion, Increase appetite, accelerate gastrointestinal peristalsis and relieve cough and reduce phlegm. In particular, the lignin in white radish can increase the vitality of macrophages and swallow cancer cells; and the various enzymes con...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L29/00C12N1/20C12R1/01C12R1/125C12R1/225
CPCA23L19/20A23L29/065C12N1/20A23V2002/00A23V2400/121A23V2400/167A23V2400/321A23V2400/169A23V2250/76
Inventor 唐垚张其圣陈功李恒汪冬冬明建英蔡地烽
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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