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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

Active Publication Date: 2014-12-17
湖北蓝茵生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing traditional kimchi processing has shortcomings such as long production cycle, high cost, unstable quality, poor sensory perception, and the content of toxic substances such as nitrite easily exceeds the standard, making it difficult for kimchi production to achieve industrialization, scale and standardization.
[0003] The disadvantages of the existing natural fermentation methods are: 1. The fermentation cycle is relatively long and the productivity is low; 2. Due to the influence of sanitary conditions, production seasons and salt consumption, the fermentation is prone to failure; 3. The fermentation quality is unstable, which is not conducive to industrialization. Large-scale and standardized production; 4. It is difficult to achieve large-scale industrial production by following the traditional process of soaking in salt water; 5. It is difficult to ensure the consistency of product quality in remote production; 6. High nitrite and salt content, food safety poor sex

Method used

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  • Pickle starter culture and preparation method of pickle starter culture and application method in pickle starter culture in vegetable pickling
  • Pickle starter culture and preparation method of pickle starter culture and application method in pickle starter culture in vegetable pickling
  • Pickle starter culture and preparation method of pickle starter culture and application method in pickle starter culture in vegetable pickling

Examples

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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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Abstract

The invention relates to a pickle starter culture and a preparation method of the pickle starter culture and an application method in the pickle starter culture in vegetable pickling. The raw materials of the pickle starter culture are acid-producing lactobacillus plantarum and healthcare lactobacillus plantarum which are prepared into the liquid-state pickle starter culture or freeze-dried into the solid powdery pickle starter culture. The preparation method of the pickle starter culture comprises the following steps of: performing enlarge culturing on the liquid seed, preparing the bacterium suspension, and mixing two bacterium suspensions into the liquid-state pickle starter culture, or further freeze-drying the mixed bacterium suspensions into the solid powdery pickle starter culture. The application step of the pickle starter culture comprises inoculating the starter culture, adding Ca<2+> ions with a certain concentration and fermenting for a certain time. The fermentation time is shortened, the fermented pickle finished product is stable in quality, good in color, acid crisp and tasty, the toxic harmful substances such as nitrite are far lower than the standard limit range, and the pickle product is environment-friendly.

Description

technical field [0001] The invention relates to a pickle starter, a preparation method thereof and an application method in vegetable brewing. The starter is an active lactic acid bacteria active starter for producing green and safe pickles, and belongs to the technical field of fermentation. Background technique [0002] Kimchi is a common lactic acid bacteria fermented product with a long history. However, the existing traditional kimchi processing has shortcomings such as long production cycle, high cost, unstable quality, poor sensory perception and easy excess of toxic substances such as nitrite, making kimchi production more difficult to achieve industrialization, scale and standardization. [0003] The disadvantages of the existing natural fermentation methods are: 1. The fermentation cycle is relatively long and the productivity is low; 2. Due to the influence of sanitary conditions, production seasons and salt consumption, the fermentation is prone to failure; 3. Th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/03A23L1/218C12N1/20A23L19/20A23L29/00
CPCY02A40/90
Inventor 陈正军胡青娥马成杰林金钟赵述淼梅余霞梁运祥
Owner 湖北蓝茵生物科技有限公司
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