Multi-purpose bacterial powder capable of being used as yoghourt, pickles and serofluid pickled Chinese cabbages

Abstract

The invention provides a group of multipurpose bacterial powder capable of being used as yoghurt, pickle and serofluid pickled Chinese cabbage, and relates to the field of food fermentation, the multipurpose bacterial powder is characterized by comprising the following materials: 10 ml of self-made cabbage serofluid, 0.1 g of commercially available yoghurt bacterial powder, 0.1 g of commercially available pickle bacterial powder, 100 g of flour, 100 ml of water, 7% (w / w) of soybean meal, 0.3% (w / w) of vitamin B complex, 3% (w / w) of glycerin, 10% (w / w) of sucrose, and 1% (w / w) of potassium dihydrogen phosphate. The method has the advantages that three fermentation strains are integrated according to a scientific ratio, multiple purposes are achieved, the process is simplified, the cost is reduced, the multi-strain formula is rich in probiotics, health benefits are improved, idle waste of traditional bacterial powder is avoided, the fermentation stability and safety are guaranteed through a standardized process, the risk of operation failure is reduced, and the method is suitable for large-scale popularization and application. The innovative design enables household fermentation to be more convenient and efficient, and the requirements of modern people for diversified and convenient healthy diet are met.

Description

Technical Field

[0001] The invention relates to the field of food fermentation, in particular to a group of multi-purpose bacterial powders which can be used as yogurt, pickles and sauerkraut. Background Art

[0002] Yogurt, kimchi and Jiangshui sauerkraut are traditional fermented foods and are widely popular among the people for their unique flavor and nutritional value. Yogurt: made from milk through fermentation by lactic acid bacteria, it is rich in probiotics and nutrients; kimchi: made from vegetables as the main raw material through fermentation by lactic acid bacteria, it has a unique flavor and rich nutrition; Jiangshui sauerkraut: mainly popular in northwestern my country's Shaanxi, Gansu and other regions, it is made from batter and vegetables as raw materials, and fermented with "starter", and has a unique sour taste and regional characteristics.

[0003] At present, although there are various types of yogurt starter cultures and kimchi-specific bacteria strains on the market, there has not yet been a composite bacteria powder product that can simultaneously adapt to the fermentation needs of yogurt, kimchi and jiangshui sauerkraut. In the traditional production process, consumers need to purchase different starter cultures separately. For example, yogurt requires Lactobacillus bulgaricus and Streptococcus thermophilus, kimchi relies on a symbiotic system of Lactobacillus plantarum and yeast, and jiangshui sauerkraut requires a specific combination of microorganisms. This separation operation is not only cumbersome and costly, but also has problems such as differences in the preservation conditions of the bacteria strains and easy loss of activity. Especially for home users, switching between multiple bacteria strains not only takes up storage space, but also makes it difficult to control the risk of cross-contamination. Summary of the Invention

[0004] The purpose of the present invention is to provide a group of multi-purpose bacterial powders that can be used as yogurt, kimchi and jiangshui sauerkraut, solving the problem that there is no bacterial powder in the prior art that can simultaneously meet the production requirements of these three fermented foods.

[0005] In order to achieve the above-mentioned object of the invention, the technical solution adopted by the present invention is:

[0006] A multi-purpose bacterial powder that can be used as yogurt, kimchi and pickled cabbage is characterized by comprising the following materials: 10 ml of homemade cabbage pickle, 0.1 g of commercially available yogurt bacterial powder, 0.1 g of commercially available kimchi bacterial powder, 100 g of flour, 100 ml of water, 7% (w / w) soy flour, 0.3% (w / w) vitamin B complex, 3% (w / w) glycerol, 10% (w / w) sucrose and 1% (w / w) potassium dihydrogen phosphate.

[0007] As an improvement, a multi-purpose bacterial powder that can be used as yogurt, kimchi and sauerkraut is provided, which is characterized by comprising the following steps: Step 1, selecting 10 ml of homemade cabbage slurry and fermenting it for 4 days;

[0008] Step 2: 0.1 g of commercially available yogurt bacteria powder, 0.1 g of commercially available kimchi bacteria powder, and 10 g of flour were mixed and stirred into a uniform paste, and then fermented in a greenhouse environment at 12-25°C for 72 hours to obtain a preliminary bacterial strain;

[0009] Step 3: Mix 10g of the above-mentioned bacterial paste, 100g of flour and 100ml of water into a uniform paste, and ferment the mixture in a greenhouse at 15-25°C for 72 hours;

[0010] Step 4: During the fermentation process of step 3, 7% soybean flour, 0.3% vitamin B complex, 3% glycerol, 10% sucrose and 1% potassium dihydrogen phosphate were added to the culture paste;

[0011] Step 5: Dry the fully fermented mixed paste into powder to obtain finished fungus powder.

[0012] As an improvement, the homemade cabbage pulp water in step 1 should be fully fermented, fresh, clear, have a pure sour smell, no bubbles or floating leaves, and a specific gravity of 1.060.

[0013] As an improvement, the initial fermentation pH value measured in step 2 is 4.12, and the fermentation is stopped when the pH value measured after 72 hours of fermentation in step 2 is 3.80.

[0014] As an improvement, the initial fermentation pH value measured in step three is 5.40, and the fermentation is stopped when the pH value is measured 72 hours after fermentation in step three and 3.87.

[0015] As an improvement, the finished bacterial powder can be used to prepare the following fermented foods: for yogurt, 1 g bacterial powder is added to every 500 ml of milk, the fermentation temperature is 40-45° C., and the fermentation time is 6-12 hours; for kimchi, 2 g bacterial powder is added to every 1000 g of batter, the fermentation temperature is 15-25° C., and the fermentation time is 1-3 days; for jiangshui sauerkraut, 2 g bacterial powder is added to every 1000 ml of batter, the fermentation temperature is 15-25° C., and the fermentation time is 1-3 days.

[0016] As an improvement, the final pH values ​​of the fermented foods are as follows: the pH value of yogurt is 4.22, the pH value of kimchi is 3.46, and the pH value of jiangshui sauerkraut is 3.84.

[0017] As an improvement, by selecting only two bacterial strains, yogurt and kimchi, a mixed bacterial powder that can be used to make yogurt or kimchi can be produced. By selecting only two bacterial strains, yogurt and jiangshui sauerkraut, a mixed bacterial powder that can be used to make yogurt or jiangshui sauerkraut can be produced. By selecting only two bacterial strains, kimchi and jiangshui sauerkraut, a mixed bacterial powder that can be used to make kimchi or jiangshui sauerkraut can be produced.

[0018] As an improvement, the three strains of bacteria for yogurt, kimchi and sauerkraut are cultured independently according to the aforementioned method to produce bacterial powders, and then the three bacterial powders are mixed or mixed in pairs to obtain the multi-purpose bacterial powder described in this patent that can be used to make yogurt, kimchi and sauerkraut, or yogurt and kimchi, or yogurt and sauerkraut, or kimchi and sauerkraut.

[0019] The beneficial effects of the present invention are: by integrating three fermentation strains in a scientific ratio, "one thing for multiple uses" is achieved, the process is simplified and costs are reduced; its multi-strain formula is rich in probiotics, which improves health benefits and avoids the idle waste of traditional bacterial powder; the standardized process ensures fermentation stability and safety, reduces the risk of operational failure, and the innovative design makes home fermentation more convenient and efficient, meeting the modern people's demand for diversified, convenient and healthy diet. DETAILED DESCRIPTION

[0020] The present invention is described below with specific examples, which are not intended to limit the present invention.

[0021] A multi-purpose bacterial powder that can be used as yogurt, kimchi and pickled cabbage is characterized by comprising the following materials: 10 ml of homemade cabbage pickle, 0.1 g of commercially available yogurt bacterial powder, 0.1 g of commercially available kimchi bacterial powder, 100 g of flour, 100 ml of water, 7% (w / w) soy flour, 0.3% (w / w) vitamin B complex, 3% (w / w) glycerol, 10% (w / w) sucrose and 1% (w / w) potassium dihydrogen phosphate.

[0022] Among them, a group of multi-purpose bacterial powders that can be used as yogurt, kimchi and sauerkraut is characterized by comprising the following steps: Step 1, selecting 10 ml of homemade cabbage slurry and fermenting it for 4 days;

[0023] Step 2: 0.1 g of commercially available yogurt bacteria powder, 0.1 g of commercially available kimchi bacteria powder, and 10 g of flour were mixed and stirred into a uniform paste, and then fermented in a greenhouse environment at 12-25°C for 72 hours to obtain a preliminary bacterial strain;

[0024] Step 3: Mix 10g of the above-mentioned bacterial paste, 100g of flour and 100ml of water into a uniform paste, and ferment the mixture in a greenhouse environment at 15-25°C for 72 hours;

[0025] Step 4: During the fermentation process of step 3, 7% soybean flour, 0.3% vitamin B complex, 3% glycerol, 10% sucrose and 1% potassium dihydrogen phosphate were added to the culture paste;

[0026] Step 5: Dry the fully fermented mixed paste into powder to obtain finished fungus powder.

[0027] In addition, the homemade cabbage pulp water in step one should be fully fermented, fresh, clear, with a pure sour smell, no bubbles or floating leaves, and a specific gravity of 1.060.

[0028] In addition, the initial fermentation pH value measured in step 2 was 4.12, and the pH value measured after 72 hours of fermentation in step 2 was 3.80, so the fermentation was stopped.

[0029] Secondly, the initial fermentation pH value measured in step 3 was 5.40, and the pH value measured after 72 hours of fermentation in step 3 was 3.87, so the fermentation was stopped.

[0030] In addition, the finished bacterial powder can be used to make the following fermented foods: for yogurt, add 1g bacterial powder to every 500ml of milk, the fermentation temperature is 40-45℃, and the fermentation time is 6-12 hours; for kimchi, add 2g bacterial powder to every 1000g of batter, the fermentation temperature is 15-25℃, and the fermentation time is 1-3 days; for sauerkraut, add 2g bacterial powder to every 1000ml of batter, the fermentation temperature is 15-25℃, and the fermentation time is 1-3 days.

[0031] In addition, the final pH values ​​of fermented foods are as follows: yogurt pH is 4.22, kimchi pH is 3.46, and sauerkraut pH is 3.84.

[0032] Among them, by only selecting the combination of yogurt and kimchi bacteria, a mixed bacteria powder that can be made into yogurt or kimchi can be produced; by only selecting the combination of yogurt and jiangshui sauerkraut bacteria, a mixed bacteria powder that can be made into yogurt or jiangshui sauerkraut can be produced; by only selecting the combination of kimchi and jiangshui sauerkraut bacteria, a mixed bacteria powder that can be made into kimchi or jiangshui sauerkraut can be produced.

[0033] In addition, the three strains of bacteria for yogurt, kimchi and sauerkraut are cultured independently according to the aforementioned method to prepare bacterial powders, and then the three bacterial powders are mixed or mixed in pairs to obtain the multi-purpose bacterial powder described in this patent that can be used to make yogurt, kimchi and sauerkraut, or yogurt and kimchi, or yogurt and sauerkraut, or kimchi and sauerkraut.

[0034] During the preparation, 10 ml of fully fermented, fresh, clear, sour and pure smelling cabbage pulp water with no bubbles and floating leaves and a specific gravity of 1.060 is taken as a source of natural lactic acid bacteria, 0.1 g of commercially available yogurt powder, 0.1 g of commercially available kimchi powder and 10 g of flour are added and mixed into a uniform paste, and placed in a greenhouse environment of 12-25 ° C for 72 hours. The initial pH value is measured to be 4.12. When the pH value is 3.80 after 72 hours of fermentation, the fermentation is stopped to obtain a preliminary strain, and then a secondary expansion culture is carried out. 10 g of the strain paste, 100 g of flour and 100 ml of water are mixed and stirred into a uniform paste. The initial pH value is measured to be 5 .40, and place the mixed paste in a greenhouse environment at 15-25℃ for fermentation for 72 hours. The fermentation can be stopped when the pH value drops to 3.87. During the fermentation process, soybean powder (provides protein and amino acids to promote bacterial growth), vitamin B complex (provides B vitamins to promote bacterial metabolism), glycerol (as a moisturizer to prevent bacterial powder from agglomerating), sucrose (as a carbon source to provide energy for the bacteria) and potassium dihydrogen phosphate (to adjust the pH value, provide potassium ions, and promote bacterial growth) can be added to the culture paste. The fermented mixed paste is then dried into powder to obtain the finished bacterial powder, which can be used to make yogurt, kimchi and sauerkraut.

[0035] By following the above steps and selecting only two bacterial strains, yogurt and kimchi, a mixed bacterial powder that can be used to make yogurt or kimchi can be produced. By selecting only two bacterial strains, yogurt and jiangshui sauerkraut, a mixed bacterial powder that can be used to make yogurt or jiangshui sauerkraut can be produced. By selecting only two bacterial strains, kimchi and jiangshui sauerkraut, a mixed bacterial powder that can be used to make kimchi or jiangshui sauerkraut can be produced.

[0036] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention shall be included in the scope of protection of the present invention.

Claims

1. A multi-purpose fungus powder that can be used as yogurt, kimchi and pickled mustard greens, characterized in that: The invention comprises the following materials: 10 ml of homemade cabbage pulp water, 0.1 g of commercially available yogurt bacteria powder, 0.1 g of commercially available kimchi bacteria powder, 100 g of flour, 100 ml of water, 7% (w / w) soy flour, 0.3% (w / w) of vitamin B complex, 3% (w / w) of glycerol, 10% (w / w) of sucrose, and 1% (w / w) of potassium dihydrogen phosphate.

2. The multi-purpose fungus powder according to claim 1, which can be used as yogurt, kimchi and jiangshui sauerkraut, is characterized in that: The following steps are involved: Step 1: Select 10ml of homemade cabbage pulp and ferment it for 4 days; Step 2: 0.1 g of commercially available yogurt bacteria powder, 0.1 g of commercially available kimchi bacteria powder, and 10 g of flour were mixed and stirred into a uniform paste, and then fermented in a greenhouse environment at 12-25°C for 72 hours to obtain a preliminary bacterial strain; Step 3: Mix 10g of the above-mentioned bacterial paste, 100g of flour and 100ml of water into a uniform paste, and ferment the mixture in a greenhouse environment at 15-25°C for 72 hours; Step 4: During the fermentation process of step 3, 7% soybean flour, 0.3% vitamin B complex, 3% glycerol, 10% sucrose and 1% potassium dihydrogen phosphate were added to the culture paste; Step 5: Dry the fully fermented mixed paste into powder to obtain finished fungus powder.

3. The multi-purpose bacterial powder according to claim 2, which can be used as yogurt, kimchi and jiangshui sauerkraut, is characterized in that: The homemade cabbage pulp water in step 1 should be fully fermented, fresh, clear, have a pure sour smell, be free of bubbles and floating cabbage leaves, and have a specific gravity of 1.

060.

4. The multi-purpose bacterial powder according to claim 2, which can be used as yogurt, kimchi and jiangshui sauerkraut, is characterized in that: The initial fermentation pH value measured in step 2 is 4.12, and the fermentation is stopped when the pH value measured after 72 hours of fermentation in step 2 is 3.

80.

5. The multi-purpose bacterial powder according to claim 2, which can be used as yogurt, kimchi and jiangshui sauerkraut, is characterized in that: The initial fermentation pH value measured in step 3 was 5.40, and the fermentation was stopped when the pH value was measured 3.87 after 72 hours of fermentation in step 3.

6. The multi-purpose bacterial powder according to claim 2, which can be used as yogurt, kimchi and jiangshui sauerkraut, is characterized in that: The finished bacterial powder can be used to prepare the following fermented foods: for yogurt, 1 g bacterial powder is added to every 500 ml of milk, the fermentation temperature is 40-45° C., and the fermentation time is 6-12 hours; for kimchi, 2 g bacterial powder is added to every 1000 g of batter, the fermentation temperature is 15-25° C., and the fermentation time is 1-3 days; for jiangshui sauerkraut, 2 g bacterial powder is added to every 1000 ml of batter, the fermentation temperature is 15-25° C., and the fermentation time is 1-3 days.

7. The multi-purpose bacterial powder according to claim 2, which can be used as yogurt, kimchi and jiangshui sauerkraut, is characterized in that: The final pH values ​​of the fermented foods are as follows: the pH value of yogurt is 4.22, the pH value of kimchi is 3.46, and the pH value of jiangshui sauerkraut is 3.

84.

8. The multi-purpose fungus powder according to claim 1, which can be used as yogurt, kimchi and jiangshui sauerkraut, is characterized in that: By combining only two bacterial strains, yogurt and kimchi, a mixed bacterial powder that can be used to make yogurt or kimchi can be produced. By combining only two bacterial strains, yogurt and jiangshui sauerkraut, a mixed bacterial powder that can be used to make yogurt or jiangshui sauerkraut can be produced. By combining only two bacterial strains, kimchi and jiangshui sauerkraut, a mixed bacterial powder that can be used to make kimchi or jiangshui sauerkraut can be produced.

9. The multi-purpose fungus powder according to claim 1, which can be used as yogurt, kimchi and jiangshui sauerkraut, is characterized in that: The three bacterial strains of yogurt, kimchi and jiangshui sauerkraut are cultured independently according to the aforementioned method to prepare bacterial powders, and then the three bacterial powders are mixed or mixed in pairs to obtain the multi-purpose bacterial powder described in this patent that can be used to prepare yogurt, kimchi and jiangshui sauerkraut, or yogurt and kimchi, or yogurt and jiangshui sauerkraut, or kimchi and jiangshui sauerkraut.