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Pickle fermentation compound bacteria and preparation method thereof

A technology of compound bacteria and kimchi, applied in biochemical equipment and methods, methods based on microorganisms, bacteria used in food preparation, etc., can solve the problems of long cycle, unstable quality, high nitrite content, etc., and meet the requirements of Healthy diet, easy to market, increase the effect of health

Pending Publication Date: 2021-02-12
重庆市渝东南农业科学院 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The current kimchi production process has the following disadvantages: (1) long cycle and low efficiency; (2) unstable quality and high nitrite content; (3) high titratable acid content

Method used

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  • Pickle fermentation compound bacteria and preparation method thereof
  • Pickle fermentation compound bacteria and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation of compound bacteria comprises the following steps:

[0022] S1. Spread Leuconostoc, Lactobacillus brevis, and Weissella which were stored at low temperature (-20°C) in MRS activation medium respectively, and activate them in a constant temperature incubator at 30°C for 48 hours.

[0023] S2. Pick a single colony and reactivate it in MRS medium for 48 hours in a constant temperature incubator at 30°C.

[0024] S3. Single colonies were picked, inoculated into MRS broth medium respectively, and cultured in a constant temperature incubator at 30° C. for 24 hours.

[0025] S4. Place the bacterial solution in a high-speed centrifuge, centrifuge at a speed of 3500rpm for 10 minutes, discard the supernatant, wash twice with sterile normal saline, and mix the finally obtained bacterial cells with 20mL sterile normal saline to obtain bacterial cell suspension liquid.

[0026] S5. Mix Leuconostoc, Lactobacillus brevis and Weissella in a ratio of 1:1:1, and the c...

Embodiment 2

[0030] The compound bacterium in the embodiment of the present invention 1 is applied to pickle fermentation production, compares its pH value, titratable acid, nitrite content, lactic acid, acetic acid, mannitol, amino acid content and Taste. In terms of fermentation speed, food safety, and metabolite content, the compound strain involved in this patent is better.

[0031] S1. Wash and drain the fresh green cabbage heads, and cut them into pieces of the same size.

[0032] S2. Add the ingredients according to the following proportions, green cabbage head: water = 1:2, spice ratio: salt 4%, rock sugar 3%, ginger 4%, garlic 5%, pepper 5%, pepper 0.5%.

[0033] S3. Add the bacterial liquid of the present invention and other bacterial liquids in the market according to the following combinations:

[0034] a. Natural fermentation

[0035] b. Leuconostoc;

[0036] c. Lactobacillus brevis;

[0037] d. Weissella;

[0038] e. Leuconostoc + Lactobacillus brevis + Weissella;

[0...

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Abstract

The invention relates to a pickle fermentation compound bacteria and a preparation method thereof. The preparation method comprises the following steps: firstly, selecting and activating leuconostoc viride, lactobacillus brevis and Weissella bursa-pastoris, carrying out enlarged culture in an MRS broth culture medium, carrying out centrifugal resuspension, measuring the concentration of bacterialliquid, and mixing according to a ratio of 1: 1: 1 to prepare compound bacteria; cleaning, draining and cutting fresh green vegetable heads into blocks with the same size, adding 4% of edible salt, 3%of rock candy, 4% of ginger, 5% of garlic, 5% of chilli, 0.5% of Chinese prickly ash and a mixed bacterial solution, wherein the ratio of the green vegetable heads to water is 1: 2; and finally, adding compound bacteria according to the amount of 3mL / L, sealing, and fermenting at room temperature for 7 days to obtain the fermented mature pickle. The pickle prepared by the preparation method disclosed by the invention is fragrant and crisp in taste, low in nitrite content, low in titratable acid content, good in palatability and high in health degree.

Description

[0001] The invention belongs to the technical field of food processing, and in particular relates to a kimchi fermentation compound bacterium and a preparation method thereof. Background technique: [0002] Kimchi is a fermented food with a long history. There are shadows of kimchi all over the world, because the raw materials and recipes used in different places are different, and the flavors are also different. my country's Chongqing Fuling mustard, German sweet and sour cabbage and French pickles are also known as the world's three major pickles. Kimchi is rich in various vitamins and trace elements. It is a side dish that is always available at home and is very popular. Nitrite is produced during the fermentation of kimchi, so it will be accompanied by some food safety problems. Excessive nitrite content has the risk of inducing cancer. Nitrite is mainly due to the nitrate reductase of some miscellaneous bacteria in the early stage of fermentation, which reduces nitrate ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L19/20C12R1/24C12R1/01
CPCC12N1/20A23L19/20A23V2400/121A23V2400/313
Inventor 罗远莉刘玉凌任亭彭玉梅曾胜李君红
Owner 重庆市渝东南农业科学院
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