CN102488166B - Sichuan pickled vegetable leafy vegetables fermentation compound fungus-agent and preparing method thereof - Google Patents

Abstract

The invention discloses a method for preparing Sichuan pickled vegetable leaf vegetable fermentation composite bacterial agent. The microbial agent includes bacterial powder 2 and bacterial powder 3. 10L of the culture solution of Condococcus CGMCC 1.20 strain was inserted into a 1000L fermenter for cultivation; making bacterial powder 3: the culture solutions of Lactobacillus plantarum CICC 6067, Lactobacillus breve CICC 6042 and Pediococcus lactis CGMCC 1.4 in mid-logarithmic growth 5L is inserted into a 1000L fermenter for co-cultivation; the above-mentioned bacteria powder 2 and bacteria powder 3 are mixed according to 1:1 (by weight), and vacuum-packed to become a Sichuan pickle leaf vegetable fermentation compound bacteria agent. It can shorten the fermentation time, ensure the uniform quality of fermented pickles, eliminate the influence of the natural environment on fermentation, and reproduce the flavor of traditional pickles. Compared with traditional Sichuan pickles, fermented Sichuan pickles have no obvious flavor difference.

Description

A kind of fermented complex microbial agent of Sichuan pickles and leafy vegetables and its preparation method

technical field

The invention relates to a Sichuan pickle leafy vegetables fermentation composite bacterial agent and a preparation method thereof.

Background technique

Kimchi is a kind of vegetable food made from various fresh vegetables and fermented by lactic acid bacteria in a low-salt solution. Sichuan is one of the main producing areas of pickles in my country. Sichuan kimchi is famous for its fresh and pure acidity, crisp and tender aroma, long aftertaste, and appetizing. It can not only be eaten as a side dish, but also an indispensable seasoning dish for Sichuan cuisine, known as "the bone of Sichuan cuisine".

"The world's kimchi looks at China, and the Chinese kimchi looks at Sichuan." Sichuan kimchi is a typical representative of kimchi in my country. Its production history can be traced back to the Shang and Zhou Dynasties 3,000 years ago. ". In recent years, with the improvement of people's understanding of the biological function and health care function of lactic acid bacteria, kimchi has become increasingly popular among consumers all over the world. In China, whether it is in the dry north or the humid south, pickles, a favorite food with a long shelf life and unique taste, regardless of season, region, or group of people, has a huge market space and great potential for exploration. . However, from the point of view of Sichuan kimchi production enterprises: In the past ten years, although pickled kimchi production enterprises mainly based on salting have achieved a certain degree of industrialization, the production enterprises of pickled kimchi mainly based on fermentation have basically achieved a certain degree of industrialization. Also maintained in the natural fermentation stage. Although the Sichuan pickles fermented by this process are well-known at home and abroad, the problems and crises are becoming increasingly prominent with the development of science and technology and the improvement of people's consumption requirements.

In the industrial production of traditional fermented products, the most important production links are inoculation and fermentation. Therefore, for the realization of modernized and standardized production of Sichuan-style pickles, fermented bacteria are the key and the soul of maintaining the characteristic flavor of Sichuan-style pickles. For this reason, scholars at home and abroad have carried out some basic researches on the fermentation process of pickles in order to develop pickles fermentation agents. Pederson and Albury took the lead in applying pure bacteria inoculation fermentation technology to the research of kimchi in 1961. Subsequently, Caldwell Bio-ermentation Canada inc obtained a patented technology for inoculating fermented vegetables with complex strains in 1998. Petaja et al. reported in 2000 that fermented sauerkraut was inoculated with small cocci to produce acid than lactobacillus or natural fermentation, but when the pH value dropped below 3.5, the yeast began to grow, so lactobacillus or mixed bacteria should be used kind of fermentation. In 1996, Lactobacillus casei and Lactobacillus brevis were isolated by Li Youyun from Chengdu Condiment Research Institute and applied for a patent. Jiang Heti believed that the pure inoculum for the production of kimchi should be the best mixture of three species of Lactobacillus plantarum, Lactobacillus fermentum and Leuconostoc enterica in a ratio of 3:1:1. However, Luo Yunbo believed that the mixing ratio of the above three bacteria should be 5:3:2. Sun Lijun and others studied the effect of pure inoculation of Lactobacillus plantarum on the flavor quality of kimchi. Sichuan Gaofuji Food Co., Ltd. has developed a special lactic acid bacteria agent for kimchi, and put it into production, and achieved good results. These studies have laid the foundation for the development of Sichuan pickled cabbage fermentation inoculum. However, because the above fermented bacterial agents are single in bacteria or the vegetable raw materials are not highly targeted, there is a certain difference in the flavor of fermented pickles compared with traditional Sichuan pickles, so they are subject to certain limitations in application.

Contents of the invention

The technical problem to be solved by the present invention is to provide a Sichuan pickle fermentation direct injection compound microbial bacterial agent and a preparation method thereof in view of the deficiencies in the prior art.

A method for preparing Sichuan pickled vegetable leaf vegetable fermentation composite bacterial agent, the microbial agent includes bacterial powder 2 and bacterial powder 3, and the preparation method is as follows:

Production of bacteria powder 2: Put 10L of culture medium of Leuconostoc enterococcus CGMCC1.20 strain in the mid-logarithmic growth phase into a 1000L fermenter for cultivation, culture conditions: 1% whey powder, 1.83% corn steep liquor, 2.35% corn Powdered saccharification solution, 1% peptone, 0.058% magnesium sulfate, 0.025% manganese sulfate, 0.20% sodium acetate, 0.20% dipotassium hydrogen phosphate, initial pH 5.8, fermentation temperature 27°C, 48 hours after fermentation, the density of bacteria in the culture solution reached 1.73～2.15×10 ⁹ CFU/mL; the fermentation broth was filtered through a 100-mesh filter, and 15% of the filtrate weight of porous starch, 10% of the filtrate weight of maltodextrin and 0.1% of the filtrate weight of polyvinylpyrrolidone were added to the filtrate. After spray-drying, add 4% tricalcium phosphate by weight of the filtrate as a filler, and detect the number of bacteria by plate counting method to obtain Leuconostoc enteritidis XF03 bacterial powder with a viable count of 10 ¹⁰ to 10 ¹¹ CFU/g;

Production of bacterial powder 3: respectively insert 5 L of culture fluids of Lactobacillus plantarum CICC6067, Lactobacillus brevis CICC6042 and Pediococcus lactis CGMCC1.4 in the mid-logarithmic growth phase into a 1000L fermenter for co-cultivation, culture conditions: 1% (w /v) whey powder, 1.83% corn steep liquor, 2.35% saccharification solution of corn flour, 1% peptone, 0.058% magnesium sulfate, 0.025% manganese sulfate, 0.20% sodium acetate, 0.20% dipotassium hydrogen phosphate, initial pH5 .8 After the fermentation temperature is 27°C and the fermentation time is 48 hours, the cell density in the culture medium is maintained at 1.85-2.33×10 ¹⁰ CFU/mL; among them, Lactobacillus plantarum CICC6067 is at 7.21-8.53×10 ⁹ CFU/mL, Lactobacillus brevis CICC6042 at 6.35-8.56×10 ⁹ CFU/mL and Pediococcus lactis CGMCC1.4 at 4.94-6.87×10 ⁹ CFU/mL; the fermentation broth was filtered through a 100-mesh filter, and 15% of the weight of the filtrate was added to the filtrate with porous starch, Maltodextrin with 10% weight of filtrate and 0.1% polyvinylpyrrolidone with weight of filtrate, after spray drying, add tricalcium phosphate with 4% weight of filtrate as filler, plate count method to detect the number of bacteria, Lactobacillus plantarum CICC6067 in the bacteria powder 6.31～7.83×10 ¹⁰ CFU/g, Lactobacillus brevis CICC6042 at 6.24～7.62×10 ¹⁰ CFU/g and Pediococcus lactis CGMCC1.4 at 5.27～6.48×10 ¹⁰ CFU/g;

The bacteria powder 2 and the bacteria powder 3 are mixed at a ratio of 1:1 (by weight), and vacuum-packed to become a Sichuan pickle leaf vegetable fermentation composite bacteria agent.

It can not only shorten the fermentation time, ensure the uniform quality of fermented pickles, eliminate the influence of the natural environment on fermentation, but also reproduce the flavor of traditional pickles. Compared with traditional Sichuan pickles, fermented Sichuan pickles have no obvious flavor difference. Therefore, it can be used as a leavening agent of Sichuan pickles leafy vegetables to solve the lack of bacterial agents in the current production of Sichuan pickles and realize the controllable and standardized operation of industrial production of Sichuan pickles.

Detailed ways

The present invention will be described in detail below in conjunction with specific embodiments.

Example 1

The invention provides a Sichuan pickle leafy vegetable fermentation composite bacterial agent and a preparation method thereof. This microbial inoculum agent comprises bacterium powder 2 and bacterium powder 3, and its preparation method is:

Production of bacterial powder 2: Insert 10L of the culture medium of Leuconostocmesenteroides CGMCC1.20 strain (Leuconostocmesenteroides CGMCC1.20, purchased from China General Microorganism Culture Collection Management Center) in the mid-logarithmic growth phase into a 1000L fermenter for cultivation, and cultivate Conditions: 1% whey powder, 1.83% corn steep liquor, 2.35% corn flour saccharification solution, 1% peptone, 0.058% magnesium sulfate, 0.025% manganese sulfate, 0.20% sodium heptanoate, 0.20% dipotassium hydrogen phosphate, initial pH 5.8 Fermentation temperature 27 ℃, after 48 hours of fermentation, the cell density in the culture solution can reach 1.73～2.15×10 ⁹ CFU/mL. The fermented liquid is filtered through a 100-mesh filter, and the porous starch of 15% of the weight of the filtrate, the maltodextrin of the weight of the filtrate of 10% and the weight of the filtrate of 0.1% polyvinylpyrrolidone (PVP) are added in the filtrate, and after spray drying, the weight of the filtrate is added. 4% tricalcium phosphate was used as filler, and the number of bacteria was detected by plate counting method, and the number of viable bacteria was about 10 ¹⁰ to 10 ¹¹ CFU/g Leuconostoc enterica XF03 bacterial powder.

Production of bacteria powder 3: Lactobacillus plantarum CICC6067 (Lactobacillus plantarum CICC6067, purchased from China Industrial Microbial Culture Collection Management Center), Lactobacillus brevis CICC6042 (Lactobacillus brevis CICC6042, purchased from China Industrial Microorganism Culture Collection Management Center) in mid-logarithmic growth phase respectively center) and Pediococcus acidilactici CGMCC1.4 (Pediococcus acidilactici CGMCC1.4, purchased from China Common Microorganism Culture Collection Management Center) each 5L access to 1000L fermenter co-cultivation, culture conditions: 1% (w/ v) whey powder, 1.83% corn steep liquor, 2.35% saccharification solution of corn flour, 1% peptone, 0.058% magnesium sulfate, 0.025% manganese sulfate, 0.20% sodium acetate, 0.20% dipotassium hydrogen phosphate, initial pH5. 8 After the fermentation temperature is 27°C and the fermentation time is 48 hours, the cell density in the culture medium is maintained at 1.85-2.33×10 ¹⁰ CFU/mL. Among them, Lactobacillus plantarum CICC6067 is 7.21～8.53×10 ⁹ CFU/mL, Lactobacillus brevis CICC6042 is 6.35～8.56×10 ⁹ CFU/mL and Pediococcus lactis CGMCC1.4 is 4.94～6.87×10 ⁹ CFU/mL. The fermented liquid is filtered through a 100-mesh filter, and the porous starch of 15% of the weight of the filtrate, the maltodextrin of the weight of the filtrate of 10% and the weight of the filtrate of 0.1% polyvinylpyrrolidone (PVP) are added in the filtrate, and after spray drying, the weight of the filtrate is added. 4% tricalcium phosphate was used as filler, and the number of bacteria was detected by plate counting method. In the bacterial powder, Lactobacillus plantarum CICC6067 was 6.31～7.83×10 ¹⁰ CFU/g, Lactobacillus breve CICC6042 was 6.24～7.62×10 ¹⁰ CFU/g and lactic acid Pediococcus CGMCC1.4 is 5.27～6.48×10 ¹⁰ CFU/g.

The bacteria powder 2 and the bacteria powder 3 are mixed according to 1:1 (weight ratio), and vacuum-packed to become Sichuan pickled vegetable leaf vegetable fermentation composite bacteria agent.

When in use, when Sichuan pickle leaf vegetable fermentation compound bacterial agent is added to the fermentation starting liquid, Leuconostoc enterococcus CGMCC1.20, Lactobacillus plantarum CICC6067, Lactobacillus breve CICC6042 and Pediococcus lactis CGMCC1.4 respectively reach 10 ⁶ CFU/mL, making Sichuan pickles according to the traditional fermentation process of leafy vegetables can not only shorten the fermentation time, ensure the uniform quality of fermented pickles, eliminate the influence of natural environment on fermentation, but also reproduce the flavor of traditional pickles, fermented Sichuan pickles and traditional Compared with Sichuan kimchi, there is no obvious difference in flavor. Therefore, it can be used as a leavening agent of Sichuan pickles leafy vegetables to solve the lack of bacterial agents in the current production of Sichuan pickles and realize the controllable and standardized operation of industrial production of Sichuan pickles.

Example 2

Dissolve 20-40 grams of fermented complex bacterial agent of Sichuan pickles and leafy vegetables in 100ml of tap water, dissolve for 20 minutes, add to a pickle pond filled with 2000kg of tap water, stir evenly, adjust the salt concentration to 5-7.00%, and then add 1000kg Wash fresh green vegetables, 2 kg of washed garlic, 2 kg of washed ginger and 0.5 kg of Zanthoxylum bungeanum, ferment for 25-45 days at natural temperature in closed ponds, open the ponds to test the quality of fermented pickled vegetables. The production shows that the pickled green vegetables fermented by Sichuan pickled vegetable leaf vegetable fermentation compound bacteria have bright yellow color, luster, strong sour aroma, and pure and natural fermentation aroma; the residual sugar of fermented green vegetables is less than 0.15%, and the total acidity (in terms of lactic acid) is 0.8-1.2%, amino acid nitrogen is greater than 0.30%, the product yield is 65-70%, the nitrite content is less than 5.50mg/kg, and the content of lactic acid bacteria in fermented products is 50%-60% higher than traditional production, about 10 ⁸ CFU /mL. The indicators of fermented pickled vegetables are superior to traditional production, meet the needs of subsequent processing, and meet the national quality standards for pickled vegetables.

It should be understood that those skilled in the art can make improvements or changes based on the above description, and all these improvements and changes should belong to the protection scope of the appended claims of the present invention.

Claims (2)

1. a preparation method of Sichuan pickled vegetable leaf vegetable fermentation composite bacterial agent, is characterized in that, this microbial bacterial agent comprises bacterial powder 2 and bacterial powder 3, and its preparation method is: Production of bacteria powder 2: Put 10L of culture medium of Leuconostoc enterococcus CGMCC1.20 strain in the mid-logarithmic growth phase into a 1000L fermenter for cultivation, culture conditions: 1% whey powder, 1.83% corn steep liquor, 2.35% corn Powdered saccharification solution, 1% peptone, 0.058% magnesium sulfate, 0.025% manganese sulfate, 0.20% sodium acetate, 0.20% dipotassium hydrogen phosphate, initial pH 5.8, fermentation temperature 27°C, 48 hours after fermentation, the density of bacteria in the culture solution reached 1.73～2.15×10 ⁹ CFU/mL; the fermentation broth was filtered through a 100-mesh filter, and 15% of the filtrate weight of porous starch, 10% of the filtrate weight of maltodextrin and 0.1% of the filtrate weight of polyvinylpyrrolidone were added to the filtrate. After spray-drying, add 4% tricalcium phosphate by weight of the filtrate as a filler, and detect the number of bacteria by plate counting method to obtain Leuconostoc enteritidis XF03 bacterial powder with a viable count of 10 ¹⁰ to 10 ¹¹ CFU/g; Production of bacterial powder 3: respectively insert 5 L of culture fluids of Lactobacillus plantarum CICC6067, Lactobacillus brevis CICC6042 and Pediococcus lactis CGMCC1.4 in the mid-logarithmic growth phase into a 1000L fermenter for co-cultivation, culture conditions: 1% (w /v) whey powder, 1.83% corn steep liquor, 2.35% saccharification solution of corn flour, 1% peptone, 0.058% magnesium sulfate, 0.025% manganese sulfate, 0.20% sodium acetate, 0.20% dipotassium hydrogen phosphate, initial pH5 .8 After the fermentation temperature is 27°C and the fermentation time is 48 hours, the cell density in the culture medium is maintained at 1.85-2.33×10 ¹⁰ CFU/mL; among them, Lactobacillus plantarum CICC6067 is at 7.21-8.53×10 ⁹ CFU/mL, Lactobacillus brevis CICC6042 at 6.35-8.56×10 ⁹ CFU/mL and Pediococcus lactis CGMCC1.4 at 4.94-6.87×10 ⁹ CFU/mL; the fermentation broth was filtered through a 100-mesh filter, and 15% of the weight of the filtrate was added to the filtrate with porous starch, Maltodextrin with 10% weight of filtrate and 0.1% polyvinylpyrrolidone with weight of filtrate, after spray drying, add tricalcium phosphate with 4% weight of filtrate as filler, plate count method to detect the number of bacteria, Lactobacillus plantarum CICC6067 in the bacteria powder 6.31～7.83×10 ¹⁰ CFU/g, Lactobacillus brevis CICC6042 at 6.24～7.62×10 ¹⁰ CFU/g and Pediococcus lactis CGMCC1.4 at 5.27～6.48×10 ¹⁰ CFU/g; The bacteria powder 2 and the bacteria powder 3 are mixed at a ratio of 1:1 (by weight), and vacuum-packed to become a Sichuan pickle leaf vegetable fermentation composite bacteria agent. 2. the Sichuan pickles leafy vegetable fermentation composite bacterial agent prepared according to the method of claim 1.