Chinese sauerkraut compound leavening agent as well as preparation method and application thereof
A compound starter and sauerkraut technology, applied in biochemical equipment and methods, bacteria used in food preparation, applications, etc., can solve the problems of poor color and flavor stability of products, dependence on anti-corrosion and color maintenance, natural fermentation and mellowness, etc., to achieve The effect of quickly reducing biological hazards, protecting color and flavor, and preventing spoilage
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Embodiment 1
[0049] The optimization of the composite ratio of embodiment 1 bacterial strain
[0050] Method: Divide Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus pentosus and Hansenula anomalies into 25 groups according to different proportions, put the inoculation amount 4% (v / v) into sauerkraut for fermentation, the concentration of fermentation brine is 3.5%, and seal the fermentation The period is 35 days, and the pH value and total acid content of the fermented products are measured and sensory evaluation is carried out. The two groups of fermented sauerkraut products were sensory evaluated in terms of color, shape, smell, mouthfeel and taste. The sensory assessors are 20 food major students from Jilin Agricultural University, who are familiar with food description attributives and food evaluation standards. According to the national standard GB2714-2015 "National Food Standard Sauces and Pickled Vegetables", the scoring criteria are formulated as shown in Table 1,...
Embodiment 2
[0054] The preparation of embodiment 2 sauerkraut compound starter
[0055] Preparation of lactic acid bacteria powder: inoculate refrigerated lactic acid bacteria strains into MRS slant medium, culture at 37°C for 48 hours, and pass three times in succession to obtain activated strains. The activated strains were inoculated into the MRS proliferation medium at 37°C and pH 6.0 for proliferation culture, and mixed according to the ratio of Lactobacillus plantarum: Lactobacillus paracasei: Lactobacillus pentosus = 6:5:1. Then the composite bacteria solution was centrifuged at 6000r / min for 15min. Fully mix the obtained lactic acid bacteria slime with the freeze-drying protective agent solution to make a bacterial suspension and transfer it to a freeze-dried bottle. The thickness of the bacterial suspension is 0.5 cm. The lactic acid bacteria suspension was pre-frozen at -80°C for 12 hours, and then freeze-dried for 12 hours.
[0056] The formula of the lactic acid bacteria fre...
Embodiment 3
[0060] Application of embodiment 3 sauerkraut compound starter
[0061] The Chinese cabbage that is fresh and firm, without rot and bad smell is blanched, and put into a pickling container after blanching. The sauerkraut compound starter was inoculated according to the inoculation amount of 0.10%, and sealed fermentation was carried out. The salt concentration is 3%, the fermentation temperature is 20°C, and the fermentation time is 40 days.
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