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CN101002580A - Technique for preparing direct use agent with high activity for producing picled vegetables - Google Patents

Technique for preparing direct use agent with high activity for producing picled vegetables Download PDF

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CN101002580A
CN101002580A CNA2007100482038A CN200710048203A CN101002580A CN 101002580 A CN101002580 A CN 101002580A CN A2007100482038 A CNA2007100482038 A CN A2007100482038A CN 200710048203 A CN200710048203 A CN 200710048203A CN 101002580 A CN101002580 A CN 101002580A
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yeast
kimchi
agent
lactic acid
lactobacillus
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CN101002580B (en
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陈功
余文华
宋萍
吴奇谦
张颖
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Sichuan Food Fermentation Industry Research and Design Institute
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Sichuan Food Fermentation Industry Research and Design Institute
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Abstract

本发明涉及高活性泡菜直投式菌剂的制备技术。本发明属于蔬菜深加工领域。本发明将植物乳杆菌、短乳杆菌、肠膜明串珠菌按0.15～2％的量分别接入蔬菜汁培养液中进行振荡培养，并通过滴加10％NaOH溶液控制培养液中的酸度，培养液经离心浓缩，得离心沉淀物，在其中添加冻干保护剂后进行真空冷冻干燥，得乳酸菌菌剂；酵母菌经增菌培养、离心浓缩，得离心沉淀物，加入麸皮后干燥、粉碎，得酵母菌菌剂。将植物乳杆菌、短乳杆菌、肠膜明串珠菌、酵母菌按2～3∶1～2∶1～2∶0.5～1的比例复配后得到的泡菜直投式菌剂。将此菌剂按0.02～0.1％的量接入泡菜坛中，进行泡菜发酵。本发明有利于泡菜的规模化、标准化生产。The invention relates to the preparation technology of highly active kimchi direct-throwing bacterial agent. The invention belongs to the field of vegetable deep processing. In the present invention, Lactobacillus plantarum, Lactobacillus brevis, and Leuconostoc enterococci are respectively inserted into the vegetable juice culture solution in an amount of 0.15-2% for shaking culture, and the acidity in the culture solution is controlled by dropping 10% NaOH solution, The culture solution is concentrated by centrifugation to obtain a centrifugal precipitate, which is added with a freeze-drying protective agent and then vacuum freeze-dried to obtain a lactic acid bacteria agent; the yeast is cultured by enrichment and concentrated by centrifugal to obtain a centrifugal precipitate, which is dried after adding bran. Pulverize to obtain yeast inoculum agent. The kimchi direct-throwing bacterial agent obtained by compounding Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc enterococci and yeast in a ratio of 2-3:1-2:1-2:0.5-1. Put the bacterium agent into the kimchi jar according to the amount of 0.02-0.1%, and carry out the kimchi fermentation. The invention is beneficial to the large-scale and standardized production of pickles.

Description

The technology of preparing of high activity pickles direct putting type microbial inoculum
Technical field:
The present invention relates to a kind of preparation method of high activity bubble Lay direct putting type microbial inoculum, specifically relate to pickle lactic acid bacteria and saccharomycetic enrichment, concentrated, dry, and will make the suitability for industrialized production that microbial inoculum carries out being applied to after composite pickles. field of vegetable deep-processing belonged to.
Background technology:
Over the past thousands of years, pickles are bright pure with its acid, tender and crisp fragrance, and clearly good to eat, aftertaste is long, separates greasy appetizing, short digestion, the grade and the effect that increase appetite are attracting numerous consumers, make this food of pickles that very big demand and good market prospects be arranged.
But because the production great majority of traditional pickles are to adopt traditional natural fermentating process, the production cycle is long, and unstable product quality, and the edible security of influence have limited the production and consumption of pickles, have restricted further developing of pickles industries.The present invention is through the excellent species that separates, screening obtains, through increase bacterium cultivation, centrifugation, drying, composite in proportion after inoculation a certain amount of in pickle jar, and add a certain amount of sucrose simultaneously, salt can shorten the production cycle, product mouthfeel, color and luster, local flavor obviously are better than the spontaneous fermentation product.
Pickles not only will need further raising qualitatively at present, and need transform traditional manufacture craft by new production technology.And wanting to reach this target, the high activity bubble Lay throw type leaven of development and development of new is crucial.And pickles not only can be applicable to the suitability for industrialized production of pickles with the direct putting type microbial inoculum and satisfy catering industry and household safe, fast make the demand of pickles, and after suitable transformation, can also further be applied in the food service industrys such as Juice fermentation and meat products fermentation.
The key of high activity pickles direct putting type fungicide preparation comprises the preparation of lactic acid bacteria microbial inoculum and saccharomycete microbial inoculum.What be the lactic acid bacteria thalline increases the bacterium condition of culture, the selection of protective agent and vacuum drying condition, because lactic acid bacteria (lactobacillus plantarum, Lactobacillus brevis, Leuconostoc mesenteroides) in growth course, can produce lactic acid, reduce the pH in its environment, lactic acid run up to a certain degree can lactic acid bacteria inhibiting self growth, the present invention increases in the bacterium incubation lactic acid bacteria and adopts in the alkali in shaken cultivation and the lactic acid that is produced, when lactobacter growth during to stationary phase, should be with the highdensity lactic acid bacteria suspension of the centrifugal acquisition of lactic acid bacteria, tween, trehalose gets (the lactobacillus plantarum agent of lactic acid bacteria microbial inoculum as freezing in protective agent after vacuum drying, the Lactobacillus brevis agent, the Leuconostoc mesenteroides agent); Saccharomycete is cultivated by increasing bacterium, centrifugal concentrated back adds wheat bran and get the saccharomycete microbial inoculum after the fluid bed dryer drying.Again lactic acid bacteria microbial inoculum (lactobacillus plantarum agent, Lactobacillus brevis agent, Leuconostoc mesenteroides agent) and yeast microbial inoculum are promptly got high activity pickles direct putting type microbial inoculum after composite by a certain percentage.
High activity pickles direct putting type microbial inoculum among the present invention have vigor height, volume little, portably use characteristics easily, can be directly used in fermented product production, save the complex operations process of cultivating that enlarges, thereby the simplification product processes, the stability and the edible security that help keeping product quality.
Application of the present invention will improve the level of production and the edible safety of China's pickles industry effectively.Simultaneously, can also satisfy the demand that catering industry and family etc. make pickles quickly and safely.
Summary of the invention:
The present invention is directed to the phenomenon of the unstable product quality that defective that traditional pickled vegetable making technology exists causes on edible safety, convenience and production cycle property, improved the part technological process, significantly improved the stability of production efficiency and product.
High activity pickles direct putting type microbial inoculum provided by the invention is realized through the following steps:
A, culture medium preparation:
This culture medium is the mixtures of vegetable juices culture medium, various vegetables are by weight: Chinese cabbage 1～2: cucumber 1～2: green pepper 1～2: pimento 1～3: asparagus lettuce 6～8: tomato 0.5～1, above-mentioned each vegetables are pulled an oar into juice, the elimination residue, under 0.05～0.07Mpa condition, sterilizing time is 10～15min, promptly gets the mixtures of vegetable juices culture medium.
B, bacterial classification are cultivated:
Respectively with lactobacillus plantarum SICC 1.56, Lactobacillus brevis SICC 1.58, inoculum concentration is 2% to insert in the above-mentioned vegetable juice culture medium; Leuconostoc mesenteroides SICC 1.60, inoculum concentration is in the above-mentioned vegetable juice culture medium of 0.15～0.3% access, add 0.5～2% carbon source, 0.25～1% nitrogenous source again, cultivation temperature is 28～32 ℃, in the incubation, add in an amount of alkali and the acid that produces, its acid is controlled at below 0.3%, be cultured to the bacterium number and reach 10 9More than the cfu/ml.Saccharomycete SICC 2.693 inserts in the above-mentioned culture medium by 0.1～0.5% amount, adds 0.1～1 ‰ (NH 4) 2SO 4, 0.1～1 ‰ KH 2PO 4, 2～8% glucose, 3～8% yeast extracts, cultivation temperature is 28～30 ℃, cultivates 48h, reaches 10 to viable count 8More than the cfu/ml.
C, concentrated:
Centrifugal concentrating: the lactobacillus plantarum centrifugal rotational speed is 3000～4000r/min, time 10～15min; The Lactobacillus brevis centrifugal rotational speed is 4000～6000r/min, time 5～10min; The Leuconostoc mesenteroides centrifugal rotational speed is 7000～8000r/min, time 5～15min; The saccharomycete centrifugal rotational speed is 2000～3000r/min, time 5～10min.
D, drying:
Freeze drying: highdensity lactic acid bacteria suspension is mixed with maltodextrin, mixed proportion is 12～14: 1, after putting into-18 ℃ of refrigerating chamber 7～8h, freeze drier is put in taking-up, in condenser temperature-45～-35 ℃, the material bin temperature is under 30～35 ℃ of conditions, can obtain high activity pickles direct putting type lactic acid bacteria microbial inoculum behind dry 18～25h.
The fluidized bed drying step is: the saccharomycete suspension is mixed the back by carrying out drying in the fluid bed dryer with wheat bran, baking temperature is 40～60 ℃, can obtain the saccharomycete microbial inoculum after the drying.
The invention provides the purposes of above-mentioned high activity pickles direct putting type microbial inoculum in pickle production.
In pickle jar, add above-mentioned high activity pickles direct putting type microbial inoculum provided by the invention, with Lactobacillus plantarum microbial inoculum, Lactobacillus brevis microbial inoculum, Leuconostoc mesenteroides microbial inoculum, saccharomycete microbial inoculum with 2～3: 1～2: 1～2: 0.5～1 ratio carry out composite after, promptly get high activity pickles direct putting type microbial inoculum.
Added above-mentioned high activity pickles direct putting type microbial inoculum provided by the invention, can shorten the product maturity period, make kimchi products production standardization and safe.Save the complex operations process of cultivating that enlarges, thereby simplified product processes, helped keeping the stable of product quality, prevented the degeneration and the pollution of bacterial classification.
The specific embodiment: (fungicide preparation mode)
Embodiment 1:
The preparation of high activity pickles direct putting type microbial inoculum, realized by following steps:
A. vegetable juice culture medium preparation:
Various vegetables are by weight: Chinese cabbage 1～2: cucumber 1～2: green pepper 1～2: pimento 1～3: asparagus lettuce 6～8: tomato 0.5～1, above-mentioned each vegetables are pulled an oar into juice, and the elimination residue is at 0.05～0.07MPa, sterilization under the condition of 10～15min promptly gets the mixtures of vegetable juices culture medium.
B. the bacterial classification of lactobacillus plantarum is cultivated:
Lactobacillus plantarum SICC 1.56 inserts in the vegetable juice nutrient solution of 0.5～2% glucose, 0.25～1% peptone by 2% inoculum concentration.Cultivation temperature is 28～32 ℃, in the incubation, drips 10% sodium hydroxide solution neutralizing acid, and its acid is controlled at below 0.3%, is cultured to viable count and reaches 10 8More than the cfu/ml.
C. concentrate:
Centrifugal concentrate: lactobacillus plantarum is under 3000～4000r/min condition behind centrifugal 10～15min at rotating speed, goes after the supernatant that the lactobacillus plantarum number can reach 10 in the centrifugal sediment 9More than the cfu/ml.
D. dry:
Vacuum freeze drying: the lactic acid bacteria suspension after centrifugal and 93～98% maltodextrins, 1.0～1.5% tweens, 0.5～1% trehalose, 1～4% sucrose are mixed, after putting into freezer precooling 8h, put into vacuum freeze drier, transferring condenser temperature is-45～-35 ℃, 30～35 ℃ of material bin temperature, behind dry 18～25h, can obtain the Lactobacillus plantarum microbial inoculum, Lactobacillus plantarum microbial inoculum viable count can reach 10 11More than the cfu/g.
Embodiment 2:
With the culture medium of Lactobacillus brevis SICC 1.58 access vegetable juice, inoculum concentration is 2%, and the glucose of adding 0.5～1% and 0.25～0.5% peptone filter behind cultivation 28～36h, can obtain viable count 10 9The bacteria suspension of cfu/ml, centrifugal concentrate, the brevibacterium centrifugal rotational speed is 4000～6000r/min, centrifugation time is 5～10min, centrifugal after, the drying process step parameter is with experimental program 1, Lactobacillus brevis microbial inoculum viable count can reach 10 11More than the cfu/g.
Embodiment 3:
The inoculum concentration of Leuconostoc mesenteroides SICC 1.60 is 0.15～0.3%, drips 10% sodium hydroxide solution neutralization in the incubation, and the acid amount is controlled at below 0.3%.Be cultured to viable count and reach 10 8Cfu/ml.Leuconostoc mesenteroides SICC 1.60 is under the condition of 7000～8000r/min at centrifugal rotational speed, and centrifugation time is 10～15min, centrifugal after, the drying process step parameter is with experimental program 1, Leuconostoc mesenteroides microbial inoculum viable count can reach 10 11More than the cfu/g.
Embodiment 4:
Saccharomycete SICC 2.693 inserts in the vegetable juice culture medium by 0.1～0.5% amount, adds 0.1～1 ‰ (NH again 4) 2SO 4, 0.1～1 ‰ KH 2PO 4, 2～8% glucose, 3～8% yeast extracts.Cultivation temperature is 28～30 ℃, cultivates 48h.At centrifugal rotational speed is 2000～3000r/min, and time 5～20min goes supernatant.The bacterium number can reach 10 9More than the cfu/ml.
Dry:
The saccharomycete suspension is mixed the back by carrying out drying in the fluid bed dryer with wheat bran, baking temperature is 40～60 ℃, can obtain the saccharomycete microbial inoculum after the drying.
(microbial inoculum application mode)
With Lactobacillus plantarum microbial inoculum, Lactobacillus brevis microbial inoculum, Leuconostoc mesenteroides microbial inoculum, saccharomycete microbial inoculum with 2～3: 1～2: 1～2: 0.5～1 ratio is carried out composite high activity pickles direct putting type microbial inoculum and is applied to pickle production, and is as follows.
Scheme one:
Chinese cabbage 2kg, asparagus lettuce 1kg, carrot 1kg, bubble green pepper 1kg are cleaned and cut in the pickle jar of packing into, add the water of 25kg, add 2～5% white granulated sugar, 3～5% salt, 0.3～0.6% calcium lactate again.Add 0.02～0.05% high activity pickles at last and deliver directly microbial inoculum.Under 30～32 ℃ temperature, ferment.Ferment after 2 days, promptly edible or packing are sold.
Scheme two:
Chinese cabbage 2kg, asparagus lettuce 1kg, carrot 1kg, bubble green pepper 1kg are cleaned and cut in the pickle jar of packing into, add the water of 25kg, add 2～5% white granulated sugar, 5～10% salt, 0.3～0.6% calcium lactate again.Add 0.05～0.1% high activity pickles at last and deliver directly microbial inoculum.Under 30～32 ℃ temperature, ferment.Ferment after 2 days, promptly edible or packing are sold.

Claims (6)

1、高活性泡菜直投式菌剂的制备方法，其特征是它由以下步骤来实现的：a.将白菜、黄瓜、甜椒、青椒、蕃茄、莴笋等蔬菜按一定比例打浆成汁，过滤去渣，得到混合蔬菜汁，将混合蔬菜汁在0.05～0.07Mpa条件下，杀菌时间为10～15min，即可得到无菌的蔬菜汁培养基。b.将乳酸菌中的植物乳酸杆菌、短乳杆菌、肠膜明串珠菌分别接入无菌的蔬菜汁培养基之后，在培养基中添加已经灭菌处理好的0.5～1％的葡萄糖和0.25～0.5％的蛋白胨，28～32℃条件下培养，在增菌过程中，加入适量的碱中和增菌培养液产生的酸；接入酵母菌后，加入0.1～1‰的(NH4)2SO4、0.1～1‰的KH2PO4、2～8％的葡萄糖、3～8％酵母膏，28～30℃条件下培养。c.36～45h增菌培养后过滤、离心浓缩后得到离心沉淀物。D.分别将各高密度植物乳酸杆菌、短乳杆菌、肠膜明串珠菌菌悬液与已灭菌的麦芽糊精、吐温、海藻糖等混合后进行预冷冻处理7～8hr，最后进行真空冷冻干燥；酵母菌菌悬液与麸皮混合后干燥。将乳酸菌粉(植物乳酸杆菌粉、短乳杆菌粉、肠膜明串珠菌粉)、酵母菌粉以一定比例混合，得到泡菜直投式复合菌剂。1. The preparation method of high-activity kimchi direct-throwing type microbial agent is characterized in that it is realized by the following steps: a. vegetables such as cabbage, cucumber, sweet pepper, green pepper, tomato, lettuce are beaten into juice according to a certain ratio, filtered Slag is removed to obtain mixed vegetable juice, and the mixed vegetable juice is sterilized under the condition of 0.05-0.07Mpa for 10-15 minutes to obtain a sterile vegetable juice culture medium. b. After inserting Lactobacillus plantarum, Lactobacillus brevis, and Leuconostoc enterococci among the lactic acid bacteria into the sterile vegetable juice medium, add 0.5-1% glucose and 0.25% glucose that have been sterilized to the medium. ～0.5% peptone, cultivated at 28～32℃, during the enrichment process, add an appropriate amount of alkali to neutralize the acid produced by the enrichment culture solution; after adding yeast, add 0.1～1‰ of (NH 4 ) 2 SO 4 , 0.1-1‰ KH 2 PO 4 , 2-8% glucose, 3-8% yeast extract, cultured at 28-30°C. c. After 36-45 hours of enrichment culture, filter and centrifuge to concentrate to obtain the centrifugal precipitate. D. Mix the high-density Lactobacillus plantarum, Lactobacillus brevis, and Leuconostoc enterococci bacteria suspensions with sterilized maltodextrin, Tween, trehalose, etc., then pre-freeze for 7 to 8 hours, and finally Vacuum freeze-drying; the yeast suspension is mixed with bran and dried. The lactic acid bacteria powder (Lactobacillus plantarum powder, Lactobacillus breve powder, Leuconostoc enterococcus powder) and yeast powder are mixed in a certain proportion to obtain a kimchi direct injection compound bacterial agent. 2、根据权利要求1所述菌株为乳酸菌和酵母菌，其中乳酸菌株包括2株乳酸杆菌和1株肠膜明串珠菌，乳酸杆菌分别为植物乳酸杆菌SICC 1.56，短杆菌为SICC 1.58，肠膜明串珠菌为SICC1.60；酵母菌为SICC 2.693。2. According to claim 1, the strains are lactic acid bacteria and yeast, wherein the lactic acid bacteria strains include 2 strains of Lactobacillus and 1 strain of Leuconostoc enterococci, the lactobacilli are respectively Lactobacillus plantarum SICC 1.56, Brevibacterium SICC 1.58, enteric bacteria Leuconostoc is SICC1.60; yeast is SICC 2.693. 3、根据权利要求1、2所述的高活性泡菜直投式菌剂的制备方法，其特征为中和乳酸菌增菌培养过程中产生的酸时，滴加的碱为无菌的10％氢氧化钠溶液。3. According to claim 1 and claim 2, the preparation method of high-activity kimchi direct injection bacterial agent is characterized in that when neutralizing the acid produced during the enrichment of lactic acid bacteria, the base added dropwise is sterile 10% hydrogen sodium oxide solution. 4、根据权利要求1、2、3所述的高活性泡菜直投式菌剂的制备方法，其特征为浓缩技术为离心浓缩。离心浓缩技术适用于乳酸菌和酵母菌。植物乳酸杆菌离心转速为3000～4000r/min，时间10～15min；短乳杆菌离心转速为4000～6000r/min，时间5～10min；肠膜明串珠菌离心转速为7000～8000r/min，时间5～15min；酵母菌离心转速为2000～3000r/min，时间5～10min。4. According to claim 1, 2, 3, the preparation method of high-activity kimchi direct injection bacterial agent is characterized in that the concentration technology is centrifugal concentration. Centrifugal concentration technology is suitable for lactic acid bacteria and yeast. The centrifugation speed of Lactobacillus plantarum is 3000-4000r/min, and the time is 10-15min; the centrifugation speed of Lactobacillus brevis is 4000-6000r/min, and the time is 5-10min; ~15min; the centrifugation speed of yeast is 2000~3000r/min, and the time is 5~10min. 5、根据权利要求1、2、3、4所述的高活性泡菜直投式菌剂的制备方法，其特征是所述的乳酸菌(植物乳酸杆菌、短杆菌、肠膜明串珠菌)采用真空冷冻干燥，酵母菌采用流化床干燥。真空冷冻干燥其步骤为：在乳酸菌菌悬液中加入93～98％麦芽糊精、1.0～1.5％吐温、0.5～1％海藻糖、1～4％蔗糖，混合均匀后，置于-18℃以下冷库中进行预冷冻7～8h后，放入冷冻干燥机中，在冷阱温度-45～-35℃、物料仓温度为30～35℃的条件下，经18～25h后得干燥的菌剂。流化床干燥步骤为：将酵母菌菌悬液加入麸皮通过流化床干燥机干燥，干燥空气温度为40～60℃，再经粉碎后得酵母菌菌剂。5. According to claim 1, 2, 3, 4, the preparation method of high-activity kimchi direct injection bacterial agent is characterized in that said lactic acid bacteria (plant Lactobacillus, Brevibacterium, Leuconostoc enterococci) adopt vacuum Freeze-drying, yeast using fluidized bed drying. The steps of vacuum freeze-drying are as follows: add 93-98% maltodextrin, 1.0-1.5% Tween, 0.5-1% trehalose, 1-4% sucrose to the lactic acid bacteria suspension, mix well, and place in -18 After pre-freezing for 7-8 hours in a cold storage below ℃, put it into a freeze dryer, and dry it after 18-25 hours at the temperature of the cold trap at -45-35 ℃ and the temperature of the material bin at 30-35 ℃. Bacteria. The fluidized bed drying step is as follows: adding the yeast suspension into the bran and drying by a fluidized bed dryer, the temperature of the drying air is 40-60 DEG C, and then pulverizing to obtain the yeast inoculant. 6、根据权利要求1、2、3、4、5所述制备的高活性泡菜直投式菌剂，将直投式植物乳酸杆菌剂、短杆菌剂、肠膜明串珠菌剂、酵母菌剂以2～3∶1～2∶1～2∶0.5～1的比例进行复配后按0.02～0.1％接种量接入泡菜坛中，再加入2～5％蔗糖、2～10％食盐，在26～30℃条件下发酵48hr后即可制得优质泡菜。6. According to claim 1, 2, 3, 4, and 5, the high-activity kimchi direct-injection bacterial agent is prepared, and the direct-injection plant Lactobacillus agent, Brevibacterium agent, Leuconostoc enteric membrane agent, yeast agent After compounding with the ratio of 2～3:1～2:1～2:0.5～1, insert it into the kimchi jar according to the inoculation amount of 0.02～0.1%, then add 2～5% sucrose and 2～10% salt, High-quality kimchi can be prepared after 48 hours of fermentation at 26-30°C.
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CN102488166A (en) * 2011-11-24 2012-06-13 西华大学 Sichuan pickled vegetable leafy vegetables fermentation compound fungus-agent and its preparing method
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