Composite bacterium powder for direct pickle production and its production method

A compound bacteria powder, direct-injection technology, applied in application, food preservation, food preparation, etc., can solve problems such as the lack of development of special strains of kimchi, the inability to brew fermented kimchi quality, and difficulty in growth and reproduction, etc., to achieve unity Kimchi product quality, easy process management and quality control, simple effect of preservation and management

Inactive Publication Date: 2005-04-06
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production of kimchi by pure lactic acid bacteria is still in its infancy. The lactic acid bacteria used are all proprietary strains of yogurt, lactic acid and other products, and no special strains suitable for kimchi prod

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The product and technical solutions in this example are outlined below:

[0024] The number of living cells of each strain in the compound bacterial powder product is as follows: the number of Lactobacillus plantarum is 3.0*10 9 pc / g, the number of Lactobacillus casei is 1.0*10 9 per gram, the number of Acetobacter is 1.6*10 8 pc / g, the number of viable yeast is 4.0*10 7 pcs / g.

[0025] In this example, the production method of the composite bacterial powder is as follows: prepare Acetobacterium, Lactobacillus casei, Lactobacillus plantarum powder and yeast bacterial powder respectively, and the number of live bacteria in each bacterial powder is as follows: Lactobacillus plantarum powder 0.5* 10 10 pcs / g, Lactobacillus casei 0.5*10 10 pcs / g, Acetobacter bacteria powder 0.5*10 9 pcs / g, yeast powder 4.0*10 8 pcs / g. Get respectively 50 grams of Lactobacillus plantarum, 20 grams of Lactobacillus casei bacterial powder, 20 grams of Acetobacter bacterial powder, and ...

Embodiment 2

[0028] The product and technical solutions in this example are outlined below:

[0029] The number of living cells of each strain in the compound bacterial powder product is as follows: the number of Lactobacillus plantarum is 1.2*10 10 per gram, the number of Lactobacillus casei is 3.75*10 8 pcs / g, the number of Acetobacter is 6.0*10 8 pc / g, the number of viable yeast is 3.0*10 7 pcs / g.

[0030]In this example, the production method of the composite bacterial powder is as follows: respectively prepare Acetobacterium, Lactobacillus casei, Lactobacillus plantarum powdery bacterial powder and yeast bacterial powder through bacterial classification step-by-step expansion cultivation, separation, adding protective agent and freeze-drying process, The number of viable bacteria in each bacterial powder is as follows: Lactobacillus plantarum powder 2*10 10 pcs / g, Lactobacillus casei 2.5*10 10 pcs / g, Acetobacter bacteria powder 6*10 9 pcs / g, yeast powder 6*10 8 pcs / g. Take res...

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PUM

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Abstract

Disclosed are a compound germ power product and its method of production, which belongs to microorganism preparation producing field, especially relates to a compound power product for producing kimchi and its method of production, has solved the technical problem of supplying a compound of lactobacillus,lactobacillus casei and brew microzyme which are separately cultured, separated, added with protective agent and drying process, then each germ power acquired are mixed with a certain ratio, generating the compound germ power to be directly used in kimchi production. The invention can change the traditional method of production of natural fermentation for kimchi, remarkably simplify the manufacturing technique, shorten its producing period, has wide application, and is benefit for the development of kimchi industry.

Description

technical field [0001] The invention belongs to the field of microbial preparation production, and in particular relates to preparing a microbial preparation for kimchi production and a production method thereof. technical background: [0002] Kimchi is a unique fermented vegetable product with a long history. Kimchi is rich in lactic acid, fresh and pure, crisp and fragrant, refreshing and delicious, and has a long aftertaste. After eating, it can increase appetite and has certain medical effects. It is widely favored by people from all over the world. [0003] At present, there are mainly two methods for the microorganisms used in kimchi production. One is to use the natural fermentation method to prepare kimchi products, which is produced by natural strains existing in the kimchi production environment. Almost all fermented kimchi produced in China adopts this method, but this The quality of such products is unstable, the product standards are extremely irregular, and th...

Claims

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Application Information

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IPC IPC(8): A23L3/3463A23L19/20
Inventor 蔡永峰熊涛岳国海李绩程池黄宇彤
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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