Pickle starter culture and preparation method of pickle starter culture and application method in pickle starter culture in vegetable pickling
A starter and pickle technology, applied in the field of fermentation, can solve the problems of unstable quality, high salt content, poor food safety, etc., and achieve the effects of shortening fermentation time, good fermentation performance and stable quality
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Embodiment 1
[0031] Example 1: It is an embodiment of a pickle starter of the present invention. A kind of kimchi starter, its raw material includes two kinds of plantarum lactobacillus acidogenic Lactobacillus plantarum and health-type Lactobacillus plantarum; these two kinds of plantaractobacillus are respectively inoculated in the liquid culture medium, and carry out liquid seed expansion culture respectively, Then the bacterial suspensions of the two kinds of Lactobacillus plantarum obtained by the expanded culture are mixed to form a mixed bacterial suspension, which is a liquid kimchi starter. When the mixed bacterial suspension is mixed with a freeze-drying protective agent and freeze-dried, It is the kimchi starter in solid powder form. The acid-producing Lactobacillus plantarum is mainly selected from Lactobacillus plantarum LP115, or Lactobacillus plantarum with preservation number CCTCC NO: M2013036, which is isolated from Lactobacillus plantarum produced by Danisco; the healt...
Embodiment 2
[0032] Example 2: It is another embodiment of a pickle starter of the present invention. The difference from Example 1 is that the above-mentioned mixed bacterial suspension is mixed with a freeze-drying protective agent and freeze-dried, which is a solid powdered kimchi starter. The freeze-drying protective agent is composed of skimmed milk powder and trehalose, by weight Servings: 15-25 parts of skimmed milk powder, 5-15 parts of trehalose.
Embodiment 3
[0033] Example 3: It is a basic embodiment of a method for preparing a pickle starter of the present invention. A method for preparing a pickle starter, its raw materials include two kinds of plantaractobacillus acidogenic Lactobacillus plantarum and health-type Lactobacillus plantarum, the two kinds of plantaractobacillus are respectively inoculated in liquid culture medium, and respectively expanded culture, and then Mix the bacterial suspensions of the two kinds of Lactobacillus plantarum obtained from the expanded culture to form a mixed bacterial suspension, which is a liquid kimchi starter, or continue to mix the mixed bacterial suspension with a freeze-drying protectant and freeze-dry it, namely Obtain solid powdery kimchi starter; the preparation steps include: the first step, the expanded cultivation of liquid seeds: two kinds of lactobacillus plantarum are inoculated into the liquid culture respectively according to the inoculation amount of a certain percentage of ...
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