Unlock instant, AI-driven research and patent intelligence for your innovation.

Process for producing pickled vegetable by using lactobacillus

A technology for Bacillus sp. and kimchi, which is applied in the directions of application, food preservation, food preparation, etc., can solve problems such as low tolerance to adverse conditions, and achieve the effects of low cost, unique flavor and many varieties.

Inactive Publication Date: 2004-05-12
CHENGDU GUONIANG FOOD
View PDF2 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Lactobacillus sporogenes K9 strain disclosed in this process is isolated from Korean kimchi, cannot produce acid from arabinose, ribose, and xylose, and the fermentation temperature is 30-35°C. Its purpose when used for fermentation is to prevent Korean kimchi acidification, less tolerance to adverse conditions in production

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The cultivation of embodiment one thalline

[0032] After culturing Lactobacillus sporogenes L.B.P.C-5 at 28°C-30°C for 3 days, inoculate it from the slant of the lactic acid bacteria culture medium into the lactic acid bacteria culture solution and cultivate it at the same temperature for 3 days, and then expand it in the lactic acid bacteria culture solution according to a ten-fold gradient. 2 times, the strain culture fluid that can be used for production is obtained.

[0033] After culturing Lactobacillus bacillus L.B.P.C-6 at 28°C-30°C for 3 days, inoculate it from the slant of the lactic acid bacteria culture medium into the lactic acid bacteria culture solution and cultivate it at the same temperature for 3 days, and then re-expand in the lactic acid bacteria culture solution according to a ten-fold gradient. Cultivate twice to obtain the strain culture fluid that can be used for production.

[0034] Incline medium: yeast extract 7.5g peptone 7.5g glucose 10.0g ...

Embodiment 2

[0038] The production of embodiment two table pickles

[0039] Preparation of soaking solution: 50Kg water, 4Kg salt, 1kg sucrose, 0.5Kg white wine, 0.25Kg pepper, 0.25kg star anise

[0040] Mix the prepared L.B.P.C-5 and L.B.P.C-6 bacterial cell culture solutions in a ratio of 6:4, and then add them to the soaking solution according to 6% of the soaking solution volume, then wash the fresh vegetables, dry them, and place Put into the pickling solution and soak at room temperature for 1-7 days, sterilize, pack, inspect, and finish the product to obtain table pickles.

Embodiment

[0041] The production of embodiment three cooking type kimchi

[0042] Preparation of soaking solution: 50kg of water, 7kg of salt, 0.6Kg of sucrose, 0.25Kg of white wine, 0.1Kg of dried chili, 0.2Kg of fragrant mushroom

[0043] Mix the prepared L.B.P.C-5 and L.B.P.C-6 cell culture solutions at a ratio of 5:5, then add them to the soaking solution according to the volume of 9% of the soaking solution, then wash the fresh vegetables, dry them, and put them in The soaking solution is soaked at room temperature for more than 30 days, packed, inspected, and finished to obtain cooking pickles.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention relates to a production process of pickled vegetables by utilizing sporolactobacillus, and said production process includes the following steps: mixing the bacterial solution of sporolactobacillus sp. L.B.P.C-5 CCTCC No:M200024 and bacterial solution of sporolactobacillus sp.L.B.P.C-6 CCTCC NO:20023 according to the ratio of 20-70%:70-30% firstly, then adding the mixed bacterial solution into the pickling liquor, and its added quantity is 5%-10% of pickling liquor volume, and said pickling liquor is an aqueous solution formed from 8%-15% of edible salt, 1%-3% of cane sugar and 0.5%-1.5% of white liquor.

Description

[0001] This application is a divisional application of the application number 01107098.6. The filing date of the original application is February 8, 2001, and its invention name is "Lactobacillus sporogenes, culture method and application thereof". technical field [0002] The invention relates to a process for producing pickles, in particular to a process for producing pickles by using Lactobacillus sporogenes. Background technique [0003] In the prior art, the application number is 94111749.9 Chinese invention patent discloses a kind of technology that utilizes purebred lactic acid bacteria to produce pickled vegetables, and the bacterial classification used in this technology is known Lactobacillus casei (Lactobacillus casei) and Lactobacillus brevis (Lactobacillus brevis), its growth is slow, the tolerance to unfavorable conditions is low in production, and the kimchi variety produced is relatively single. [0004] The Korean invention patent application with publicatio...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3571A23L19/20
Inventor 李幼筠
Owner CHENGDU GUONIANG FOOD