CN1285292C - Composite bacterium powder for direct pickle production and its production method - Google Patents
Composite bacterium powder for direct pickle production and its production method Download PDFInfo
- Publication number
- CN1285292C CN1285292C CNB2004100884761A CN200410088476A CN1285292C CN 1285292 C CN1285292 C CN 1285292C CN B2004100884761 A CNB2004100884761 A CN B2004100884761A CN 200410088476 A CN200410088476 A CN 200410088476A CN 1285292 C CN1285292 C CN 1285292C
- Authority
- CN
- China
- Prior art keywords
- bacterium powder
- gram
- composite bacterium
- individual
- acetobacter
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention discloses a directly putting type composite bacterium powder product for producing pickled vegetables, and a production method thereof. The present invention belongs to the field of microbial preparation production, particularly to directly putting type composite bacterium powder product for producing pickled vegetables, and a production method thereof. The present invention has the technical scheme to provide a composite bacterium powder product for producing pickled vegetables, and a production method thereof. The composite bacterium powder is composed of plate lactobacillus, acetobacter aceti, lactobacillus casei and wine brewing saccharomycete; each kind of bacteria obtains the bacterium powder of each bacterium through dilation cultivation, separation, protective agent adjunction and drying process steps, the composite bacterium powder is obtained by mixing the bacterium powder according to certain proportion. The composite bacterium powder can be directly used for producing the pickled vegetable, and the product of the present invention can change the traditional natural fermentation production method of the pickled vegetable. The product of the present invention can obviously simplify the production process of the pickled vegetable and shorten the production period of the pickled vegetable, and has a wide application prospect; the present invention performs the positive driving function for the development of pickled vegetable industries.
Description
Technical field
The invention belongs to the microorganism formulation production field, particularly relate to a kind of microorganism formulation and production method thereof that is used for pickle production of preparation.
Technical background:
Pickles are a kind of uniqueness and fermented vegetables products with long history.Pickles be rich in lactic acid, bright pure, the tender and crisp fragrance of acid, clearly good to eat, aftertaste is long, can improve a poor appetite, have certain medical functions after edible, favored by the people of various countries.
At present, the used microorganism of pickle production mainly has two kinds of methods, a kind of is to utilize aging process to prepare kimchi products, adopt the natural bacterial classification production that exists in the pickle production environment, the fermented pickled vegetable of domestic production nearly all adopts this method, but this type of unstable product quality, product standard be extremely lack of standardization, have serious food security hidden danger; Second method is to adopt the pure lactic acid bacteria of cultivating to produce, wherein bacterial classification has Lactobacillus plantarum, Lactobacillus casei and other lactic acid bacterias, " application study (two) the pure tungus inoculation fermentation technique best fermentation pattern of pure tungus inoculation fermentation technique in pickless processing determine and use " that Guohua SHEN equals that " Chinese flavouring " the 6th phase in 2002 delivers, the technology that adopts the lactic acid bacteria fermenting agent of cultivating respectively to make pickles reported in this piece article.But utilize pure lactic acid bacteria to produce pickles and still be in the laboratory study development phase.Yet the purebred production pickles of lactic acid bacteria also are in the starting stage at present, and the lactic acid bacteria of employing is the proprietary bacterial classification of products such as sour milk, lactic acid, do not develop the special bacteria that is fit to pickle production.This type of flora is bad adaptability in the specific environment of pickled vegetable making matrix, and the growth and breeding difficulty can't brew go out the exclusive grade of fermentation pickled vegetable.
Because microorganism fungus kind, the suitability for industrialized production of pickles has been subjected to bigger restriction; In the face of the raising of people's living standard and the growing market demand, pickle production has important practical significance with the exploitation of the microorganism formulation industrialized developing to pickles.
Summary of the invention:
The technical problem that the present invention solves provides a kind of composite powder microorganism formulation that is used for pickle production; Another technical problem that the present invention solves provides a kind of composite microbial bacteria powder producing method that is used for pickle production.
Technical scheme of the present invention is summarized as follows:
The present invention is at first to Lactobacillus plantarum, and acetobacter, Lactobacillus casei, saccharomyces cerevisiae bacterial classification are cultivated separately, cultivates the scheduled time after thalline is collected in centrifugal back, utilizes the production method of conventional microorganism formulation to prepare the powdery microbial bacteria powder of each bacterium; The bacterial classification pulvis of preparation mix allotment according to the content of each bacteria preparation viable count, allotment afterwards in the composite bacterium powder viable count of each bacterium should reach the certain numerical value scope, this scope is the bacterium powder product that obtains suitable fermentation pickled vegetable through test of many times research.Composite bacterium powder is pickle production direct putting type composite bacterium powder product through the vacuum seal packing.
Each bacterial classification viable count weight range is as follows in the composite bacterium powder: Lactobacillus plantarum quantity is (0.01～90.0) * 10
9Individual/gram, Lactobacillus casei quantity is (0.01～9.0) * 10
9Individual/gram, acetobacter quantity is (0.01～9.0) * 10
9Individual/gram, the saccharomycete number of viable is (0.01～9.0) * 10
8Individual/gram.
Various bacterial classifications are the excellent species that are suitable for pickle production that filter out from some bacterial classifications through long term test among the present invention.The proportion of composing of each bacterial classification also is to obtain through meticulous experimental study, and the selection of above-mentioned bacterial classification and proportioning have ensured the good quality of speed of production, kimchi products excellent flavor and the kimchi products of kimchi products.
The production of composite bacterium powder is as follows among the present invention: at first produce acetobacter, Lactobacillus casei, Lactobacillus plantarum powdery bacterium powder, production stage is as follows: slant strains is transferred to the volume that fluid nutrient medium also spreads cultivation step by step and requires; The bacterium liquid that obtains spreading cultivation carries out centrifugation, the collecting precipitation thalline; In the precipitation thalline, add protective agent and dilute; Utilize drying equipment to prepare the powdery microbial inoculum, said method makes that viable count is (0.1～9.0) * (10 in the Lactobacillus plantarum bacterium powder
10) individual/gram, Lactobacillus casei (0.1～9.0) * 10
10Individual/gram, viable count is (0.1～9.0) 10 in the acetobacter bacterium powder
9Individual/gram, other adopts the manufacture method of active dry yeast to make the active yeast powder, and wherein active yeast quantity is at (0.05～9.0) * 10
9Individual/gram.Can add starch and dextrin during the composite bacterium powder mixing and realize the proper ratio of each bacterium viable count.Each bacterial classification viable count weight range is as follows in the final bacterium powder product: Lactobacillus plantarum quantity is (0.1～90.0) * 10
9Individual/gram, Lactobacillus casei quantity is (0.1～9.0) * 10
9Individual/gram, acetobacter quantity is (0.1～9.0) * 10
9Individual/gram, the saccharomycete number of viable is (0.01～9.0) * 10
8Individual/gram.
The better scope of each bacterial classification living cells quantity is as follows in the composite bacterium powder: Lactobacillus plantarum quantity is (3～20) * 10
9Individual/gram, Lactobacillus casei quantity is (37.5～1.0) * 10
9Individual/gram, acetobacter quantity is (1.6～6) * 10
9Individual/gram, the saccharomycete number of viable is (0.3～2) * 10
8Individual/gram.
The concrete production method of Lactobacillus plantarum, Lactobacillus casei, Lactobacillus plantarum powdery bacterium powder has more report, the report article has the master thesis " vacuum freeze-drying method is produced the research of dry acid milk leavening technology " (2002) of Huang Liangchang, and " development of directly use type ferment agent for sour milk " that Liu Yufeng etc. deliver at Chinese dairy industry magazine is published in the 5th phase of nineteen ninety-five.The production method of saccharomycete bacterium powder is referring to Xiao Dongguang work " production and the application technology of wine brewing active dry yeast ", and the Inner Mongol People's Press published in 1994.
Lactobacillus plantarum can be selected cicc6001 among the present invention, cicc6003, cicc6067, cicc6087, cicc6088, with cicc6003 and cicc6088 is preferred bacterial classification, acetobacter cicc7006, cicc7008, cicc7016, cicc7012, preferred bacterial classification is cicc7012 and cicc7016, and Lactobacillus casei can be selected cicc6028, cicc6012 and cicc6033, S. cervisiae is selected cicc1526, cicc1413, cicc1559, cicc1570, preferred bacterial classification is cicc1526 and cicc1413, and above-mentioned bacterial classification is all purchased in Chinese industrial microorganism fungus kind preservation center.
The using method of pickles direct putting type bacterium powder product is as follows: the ratio according to 10～1000 gram/tons in pickle production adds, and produces according to pickle production technology.
Drying equipment preferably adopts vacuum freeze among the present invention, and vacuum freeze can make in the microbial inoculum number of viable many than other equipment.
The bacterial classification that adopts is to obtain through long term test research among the present invention, and the gained bacterial classification is particularly suitable for pickle fermentation production, makes direct putting type, adopt direct putting type pickle fermentation special bacterium powder, can prepare kimchi products fast, with short production cycle, good product quality, local flavor is good, safe, the product standard unanimity both can be fit to large-scale industrialization production, can be used for the handicraft workshop formula again and produce, product has bigger application market.
Adopt direct putting type pickles special bacterium powder to produce pickles, manufacturer need not to cultivate specially the pickle fermentation microbial inoculum; Producer need not to set up relevant culture device and facility; Personnel and equipment investment have been saved.
The application of direct putting type pickle fermentation special bacterium powder can solve the problem of subculture leavening effectively, except the advantage with purebred inoculation fermentation technology, also has the advantage of himself: (1) preserves and manages simple; (2) be easy to carry out process management and quality control; (3) inoculation is convenient, can be directly used in production, has reduced pollution section; (4) guaranteed the local flavor of pickles.
Using to the taste of kimchi products and the guarantee of nutritive value of direct putting type pickles special bacterium powder provides advantageous conditions.
The exploitation of direct putting type composite bacterium powder and application will drive the technological innovation of China's pickles industry, will be technological changes of pickles conventional machining process.Direct putting type bioanalysis rapid accelerating ripening pickles technology will fundamentally solve China's tradition pickles food safety question, unified kimchi products quality, and can shorten fermentation period (36～50 hours) greatly, improve the industrialization level of pickles, meet the developing direction of modern pickles industrial-scale production.
The specific embodiment:
The following examples can make those skilled in the art more fully understand the present invention, but do not limit the present invention in any way.
Embodiment 1
Product and technical scheme in this example are summarized as follows:
Each bacterial classification living cells quantity is as follows in the composite bacterium powder product: Lactobacillus plantarum quantity is 3.0*10
9Individual/gram, Lactobacillus casei quantity is 1.0*10
9Individual/gram, acetobacter quantity is 1.6*10
8Individual/gram, the saccharomycete number of viable is 4.0*10
7Individual/gram.
The production method of composite bacterium powder is as follows in this example: prepare acetobacter, Lactobacillus casei, Lactobacillus plantarum powdery bacterium powder and saccharomycete bacterium powder respectively, number of viable is as follows in each bacterium bacterium powder: Lactobacillus plantarum bacterium powder 0.5*10
10Individual/gram, Lactobacillus casei 0.5*10
10Individual/gram, acetobacter bacterium powder 0.5*10
9Individual/gram, saccharomycete bacterium powder 4.0*10
8Individual/gram.Get Lactobacillus plantarum 50 grams respectively, Lactobacillus casei bacterium powder 20 grams, acetobacter bacterium powder 20 grams, the composite bacterium powder that saccharomycete bacterium powder 10 grams obtain having following characteristics: the Lactobacillus plantarum number of viable is 3.0*10 in the composite bacterium powder
9Individual/gram, the Lactobacillus casei number of viable is 1.0*10
9Individual/gram, the acetobacter number of viable is 1.6*10
8Individual/gram, the saccharomycete number of viable is 4.0*10
7Individual/gram.
Bacterial classification is selected as follows in this example: Lactobacillus plantarum cicc6003, the preferred bacterial classification of acetobacter is cicc7012, Lactobacillus casei cicc6033, S. cervisiae cicc1526.
Embodiment 2
Product and technical scheme in this example are summarized as follows:
Each bacterial classification living cells quantity is as follows in the composite bacterium powder product: Lactobacillus plantarum quantity is 1.2*10
10Individual/gram, Lactobacillus casei quantity is 3.75*10
8Individual/gram, acetobacter quantity is 6.0*10
8Individual/gram, the saccharomycete number of viable is 3.0*10
7Individual/gram.
The production method of composite bacterium powder is as follows in this example: spread cultivation step by step, separate, prepare acetobacter, Lactobacillus casei, Lactobacillus plantarum powdery bacterium powder and saccharomycete bacterium powder with protective agent and freeze drying operation through bacterial classification respectively, number of viable is as follows in each bacterium bacterium powder: Lactobacillus plantarum bacterium powder 2*10
10Individual/gram, Lactobacillus casei 2.5*10
10Individual/gram, acetobacter bacterium powder 6*10
9Individual/gram, saccharomycete bacterium powder 6*10
8Individual/gram.Get Lactobacillus plantarum 60 grams respectively, Lactobacillus casei bacterium powder 15 grams, acetobacter bacterium powder 10 grams, saccharomycete bacterium powder 5 grams and the mixed composite bacterium powder that evenly obtains having following characteristics of 10 gram starch: plant Lactobacillus plantarum quantity is 1.2*10 in the composite bacterium powder
10Individual/gram, Lactobacillus casei quantity is 3.75*10
8Individual/gram, acetobacter quantity is 6.0*10
8Individual/gram, the saccharomycete number of viable is 3.0*10
7Individual/gram.
Bacterial classification is selected as follows in this example: Lactobacillus plantarum cicc6088, the preferred bacterial classification of acetobacter is cicc7016, Lactobacillus casei cicc6012, S. cervisiae cicc1413.
Claims (5)
1, a kind of direct putting type composite bacterium powder product that is used to produce pickles, contain Lactobacillus plantarum, it is characterized in that described composite bacterium powder is made up of Lactobacillus plantarum, Lactobacillus casei, acetobacter and S. cervisiae, each bacterial classification viable count weight range is as follows in the described composite bacterium powder: Lactobacillus plantarum quantity is 0.01 * 10
9～90.0 * 10
9Individual/gram, Lactobacillus casei quantity is 0.01 * 10
9～9.0 * 10
9Individual/gram, acetobacter quantity is 0.01 * 10
9～9.0 * 10
9Individual/gram, the saccharomycete number of viable is 0.01 * 10
8～9.0 * 10
8Individual/gram.
2, a kind of direct putting type composite bacterium powder product that is used to produce pickles according to claim 1, bacterial classification in the described composite bacterium powder is respectively Lactobacillus plantarum cicc6001, cicc6003, cicc6067, cicc6087 or cicc6088, acetobacter cicc7006, cicc7016, cicc7008 or cicc7012, Lactobacillus casei cicc6028, cicc6012 or cicc6033, S. cervisiae cicc1526, cicc1413, cicc1559 or cicc1570.
3, a kind of direct putting type composite bacterium powder product that is used to produce pickles according to claim 1, bacterial classification in the described composite bacterium powder is respectively Lactobacillus plantarum cicc6003 or cicc6088, acetobacter cicc7016 or cicc7012, Lactobacillus casei cicc6028, cicc6012 or cicc6033, S. cervisiae is cicc1526 or cicc1413.
4, a kind of direct putting type composite bacterium powder product that is used to produce pickles according to claim 1, each bacterial classification viable count weight range is as follows in the described composite bacterium powder: Lactobacillus plantarum quantity is 3 * 10
9～20 * 10
9Individual/gram, Lactobacillus casei quantity is 1.0 * 10
9Individual/gram, acetobacter quantity is 1.6 * 10
9～6 * 10
9Individual/gram, the saccharomycete number of viable is 0.3 * 10
8～2 * 10
8Individual/gram.
5, a kind ofly produce the production method that is used to produce the direct putting type composite bacterium powder product of pickles as claimed in claim 1; comprise the steps: Lactobacillus plantarum; after acetobacter, Lactobacillus casei and saccharomyces cerevisiae bacterial classification enlarge cultivation separately; through separate, with bacterial classification and protective agent mixed after drying obtain the powdery microorganism formulation, above-mentioned microbial inoculum obtains composite bacterium powder through mixing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100884761A CN1285292C (en) | 2004-11-03 | 2004-11-03 | Composite bacterium powder for direct pickle production and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100884761A CN1285292C (en) | 2004-11-03 | 2004-11-03 | Composite bacterium powder for direct pickle production and its production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1602764A CN1602764A (en) | 2005-04-06 |
| CN1285292C true CN1285292C (en) | 2006-11-22 |
Family
ID=34667148
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100884761A Expired - Fee Related CN1285292C (en) | 2004-11-03 | 2004-11-03 | Composite bacterium powder for direct pickle production and its production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1285292C (en) |
Families Citing this family (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101002580B (en) * | 2007-01-04 | 2010-05-19 | 四川省食品发酵工业研究设计院 | Preparation technology of high activity kimchi direct injection bacterial agent |
| CN101326972B (en) * | 2008-07-28 | 2011-09-07 | 东北农业大学 | Directly thrown leaven for effectively degrading nitrite in pickled vegetables and preparation thereof |
| CN101912100B (en) * | 2010-08-18 | 2012-07-25 | 四川省吉香居食品有限公司 | Method for continuously fermenting pickle with low salt |
| CN102210422B (en) * | 2011-03-29 | 2013-05-22 | 四川省食品发酵工业研究设计院 | A kind of preparation method of kimchi compound starter |
| CN102965295B (en) * | 2011-12-15 | 2015-04-22 | 李绩 | Composite fungus powder product for fermented pickle production and its production method |
| CN102823833A (en) * | 2011-12-15 | 2012-12-19 | 李绩 | Method for preparing quickly-fermented probiotic pickle by biological method |
| CN103284028B (en) * | 2013-05-13 | 2014-12-17 | 陈正军 | Pickle starter culture and preparation method of pickle starter culture and application method in pickle starter culture in vegetable pickling |
| CN104673692A (en) * | 2013-11-29 | 2015-06-03 | 田岗 | Composite microbial preparation for pickle production and preparation method thereof |
| CN104293706B (en) * | 2014-09-23 | 2016-09-21 | 天津市鑫海蔬菜加工有限公司 | Pickle production microbial bacterial agent |
| CN108157871A (en) * | 2015-01-09 | 2018-06-15 | 天津天绿健科技有限公司 | A kind of pickle preparation method for adding mushroom |
| CN104543891A (en) * | 2015-01-09 | 2015-04-29 | 天津天绿健科技有限公司 | Method for producing pickles added with collybia albuminosa |
| CN104543889A (en) * | 2015-01-09 | 2015-04-29 | 天津天绿健科技有限公司 | Method for producing pickled vegetable added with glossy ganoderma |
| CN108030028A (en) * | 2015-01-09 | 2018-05-15 | 天津天绿健科技有限公司 | A kind of pickle production method for adding clitocybe maxima |
| CN104543896B (en) * | 2015-01-29 | 2017-07-28 | 统一企业(中国)投资有限公司昆山研究开发中心 | A kind of method of local flavor pickled tuber mustard fermentation |
| CN105982049A (en) * | 2015-02-04 | 2016-10-05 | 天津工业大学 | Production method of pickled vegetables adding hericium erinaceus |
| CN105670960A (en) * | 2015-12-31 | 2016-06-15 | 天津天绿健科技有限公司 | Microbial agent product for vegetable fermentation, and preparation method thereof |
-
2004
- 2004-11-03 CN CNB2004100884761A patent/CN1285292C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1602764A (en) | 2005-04-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1285292C (en) | Composite bacterium powder for direct pickle production and its production method | |
| CN103609985B (en) | Fermentation method for production of nutritionally balanced natural fruit enzyme | |
| CN104293706B (en) | Pickle production microbial bacterial agent | |
| CN102551005B (en) | The preparation method of quick-fermented kimchi by biological method | |
| JP2021512620A (en) | Bread fermentation production method using complex natural yeast | |
| CN102965295B (en) | Composite fungus powder product for fermented pickle production and its production method | |
| CN1840677A (en) | Method for preparing bacteria cellulose | |
| CN1615740A (en) | Method for producing directly putting type fermented pickled vegetables | |
| CN103602590A (en) | Method of preparing functional monascus mycelia and fermentation liquor by liquid fermentation, and products of the monascus mycelia and the fermentation liquor | |
| CN110923171B (en) | A strain of lactic acid bacteria for removing the earthy smell of black fungus and preparation method of its enzyme | |
| CN107805617B (en) | Staphylococcus equinus ZH810 and application thereof | |
| CN112006066A (en) | Mixed fermentation liquor with improved antibacterial activity and preparation method and application thereof | |
| CN104673692A (en) | Composite microbial preparation for pickle production and preparation method thereof | |
| CN104388332A (en) | Composite bacterial agent product for fermentation of pickled vegetable and preparation method thereof | |
| CN106635925B (en) | Composite microbial pickle starter culture screened based on microbial interaction and application thereof | |
| CN103099162B (en) | Making method of L-lactic acid pickled vegetable | |
| CN102533570A (en) | Aspergillus niger, application of Aspergillus niger and method for preparing citric acid by fermentation | |
| CN102337225A (en) | Preparation method of high-nitrogen fresh yeast and extract | |
| CN113679035A (en) | Noni enzyme powder and preparation method thereof | |
| CN102443611B (en) | Production method of citric acid | |
| CN109439600B (en) | Composite microbial steamed bun leavening agent and preparation method thereof | |
| CN105647837A (en) | Complex microbial inoculant for pickled vegetable fermentation and application of complex microbial inoculant | |
| CN117965256A (en) | Method for strengthening esterification capability of high-temperature Daqu by mixed bacteria activated yeast | |
| CN112715890B (en) | Immobilized pickle starter and application thereof | |
| CN102823833A (en) | Method for preparing quickly-fermented probiotic pickle by biological method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20061122 Termination date: 20091203 |