CN106333301B - Synbiotic pickled vegetables and preparation method thereof - Google Patents
Synbiotic pickled vegetables and preparation method thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
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- 238000000855 fermentation Methods 0.000 claims abstract description 56
- 230000004151 fermentation Effects 0.000 claims abstract description 56
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- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 24
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses synbiotic pickle and a preparation method thereof, wherein the synbiotic pickle is prepared from Chinese artichoke, onion, garlic, asparagus and cattleThe burdock is used as a raw material, and is produced by utilizing the compound bacteria of lactobacillus bulgaricus, lactobacillus acidophilus and lactobacillus plantarum to obtain the pickle with the health care function. The oligosaccharide in sauerkraut has good effect in promoting growth of probiotic bacteria, and viable count of lactobacillus is 1.25-1.38 × 108cfu/mL, good sensory quality, short fermentation period to 3-5 days, low nitrite content of 11-16mg/kg, far below the upper limit value of 40mg/kg specified by national standard; thereby the pickle has more outstanding health care function.
Description
Technical Field
The invention belongs to the technical field of pickles, and particularly relates to synbiotic pickles rich in probiotics and a preparation method thereof.
Background
Kimchi is one of the dishes generally enjoyed by most residents in china and even asia, such as korea, japan, etc., and its production and eating are very popular in the above countries because its production process is simple and its production equipment is only made of tile or ceramic jar or pot.
Kimchi belongs to a vegetable product made by fermentation and cold processing. Due to the uniqueness of the processing technology and the preparation method, the method is extremely beneficial to keeping the nutritional ingredients, color, aroma and taste of the vegetables, so that the pickle product not only fully keeps the good sensory quality and nutritional ingredients of the original vegetables, but also has new functional characteristics.
The Chinese traditional fermented pickle mainly uses cabbage, radish, cucumber and the like as main raw materials and adopts a natural fermentation process, and the process has the following disadvantages: (1) the raw materials are relatively single, and the added value of the product is low; (2) the preservation time is relatively short, and the long-distance transportation and sale are difficult; (3) the number of live lactobacillus in the traditional pickle is very small, and the health care effect of benefiting life cannot be achieved; (4) relatively long fermentation period (6-30 days), low productivity; (5) the fermentation quality is unstable, which is not beneficial to industrialized, large-scale and standardized production; (6) the traditional process of soaking salt water in old water is adopted, so that large-scale industrial production is difficult to realize; (7) high contents of nitrite and salt, and poor edible safety.
The Chinese medicinal materials include herba Tagetis Erectae, Jerusalem artichoke, Bulbus Allii Cepae, Bulbus Allii, Germinatus Phragmitis, and Burdock. The oligosaccharide has the effects of preventing tumors, coronary heart diseases, diabetes, colon cancer, constipation and the like, and the non-digestible oligosaccharide has the physiological function of regulating microecological balance in two directions, can be utilized by probiotics in intestinal tracts, promotes the growth and reproduction of the probiotics, simultaneously inhibits the growth of harmful bacteria in the intestinal tracts, promotes the human body to relax bowel, safely expels toxin, enhances the immunity of the organism, reduces blood fat and cholesterol, and promotes the absorption of mineral substances.
The pickle inoculated by lactic acid bacteria has the advantages that: (1) the fermentation speed is high; (2) the product is stable and is suitable for industrial, large-scale and standardized production; (3) the nitrite content is far lower than that of naturally fermented vegetables; (4) the inoculated strain quickly becomes a dominant strain, and a low-salt process can be adopted, so that the salt content of the product is greatly reduced.
Disclosure of Invention
The invention aims to provide synbiotics pickle and a preparation method thereof.
In order to achieve the purpose, the invention adopts the technical scheme that: a synbiotic pickle is composed of 40-50 parts by weight of tara, 30-40 parts by weight of jerusalem artichoke, 15-20 parts by weight of asparagus, 5-15 parts by weight of burdock, 5-10 parts by weight of onion and 5-10 parts by weight of garlic; the pH value of the pickle is 3.32-3.45, the total acid is 0.71 wt% -0.76 wt%, the viable count of the lactic acid bacteria is 1.25-1.38 multiplied by 108cfu/mL, and the content of the nitrite is 11-16 mg/kg. The stachyose content of the pagoda vegetable is 8-12 wt%, the inulin content of the jerusalem artichoke is 10-15 wt%, the inulin content of the asparagus is 6-12 wt%, the inulin content of the burdock is 3-4 wt%, the inulin content of the onion is 2-4 wt%, and the inulin content of the garlic is 5-12 wt%.
A preparation method of synbiotic pickle comprises the following steps:
(1) cleaning vegetables (tara, Jerusalem artichoke, Germinatus Phragmitis, Burdock, Bulbus Allii Cepae, and Bulbus Allii), and draining;
(2) taking 100 parts by weight of water, adding 4-6 parts by weight of salt and 1-4 parts by weight of white sugar, and stirring to dissolve; heating, boiling and sterilizing for 15-20min to obtain sterile pickling fermentation water;
(4) injecting 100 parts by weight of sterile pickling fermentation water into a fermentation container, adding 1-5 parts by weight of seed liquid of lactic acid bacteria, and adding the vegetables processed in the step 1, wherein the vegetables comprise 40-50 parts by weight of tara, 30-40 parts by weight of jerusalem artichoke, 15-20 parts by weight of asparagus, 5-15 parts by weight of burdock, 5-10 parts by weight of onion and 5-10 parts by weight of garlic; then adding 10-20 parts by weight of dry pepper, 5-10 parts by weight of ginger and 5-10 parts by weight of anise; compacting with sterile equipment until the distance between the whole fermentation broth and the fermentation top opening is about 5cm, covering the jar cover, and injecting clean jar edge water;
(5) fermentation: under the aseptic condition, the container is strictly sealed and is placed at the temperature of 20-30 ℃ for fermentation for 3-10 days;
(6) blending and packaging: and after the fermentation is finished, taking out and draining, and mixing and blending 100 parts by weight of drained pickle, 1 part by weight of salt and 1.5 parts by weight of sugar to obtain the synbiotic pickle.
Further, the preparation process of the seed liquid is as follows:
(a) activating strains: preparing MRS culture medium, respectively inoculating pure Lactobacillus plantarum, Lactobacillus bulgaricus and Lactobacillus acidophilus, and activating at 37 deg.C for 3 times for 48 hr;
(b) preparing a seed solution: cutting carrot, and mixing with distilled water in a volume ratio of 1: mixing at a ratio of 1, boiling in boiling water bath for 30min, cooling, filtering with gauze, and collecting filtrate; adding 1 volume of peptone, 0.5 volume of anhydrous sodium acetate and 0.2 volume of dipotassium hydrogen phosphate into 100 volumes of filtrate, adjusting the pH to 6.2-6.4, and sterilizing at 121 ℃ for 15 min.
(c) Respectively inoculating the activated strains into sterile carrot juice at the same inoculation density, culturing at 37 ℃ for 48h to respectively obtain lactobacillus plantarum bacterial liquid, lactobacillus bulgaricus bacterial liquid and lactobacillus acidophilus bacterial liquid, mixing the three bacterial liquids according to the volume ratio of 1:1:1 to obtain seed liquid, wherein the viable count is about 109cfu/mL。
The invention has the beneficial effects that:
(1) the stachyose content of the fermented Chinese artichoke is 8-12%, the inulin content of the jerusalem artichoke is 10-15%, the inulin content of the asparagus is 6-12%, the inulin content of the burdock is 3-4%, the inulin content of the onion is 2-4%, and the inulin content of the garlic is 5-12%, so that the Chinese artichoke and Chinese artichoke tea has the functions of promoting the growth of bifidobacteria, improving the micro-ecological environment of a human body and the like. High performance liquid chromatography is adopted to determine stachyose content, and a method of subtracting reducing sugar content from total sugar content is adopted to determine inulin content.
(2) The pH value of the fermented pickle finished product of the invention is 3.32-3.45, the total acid is 0.71% -0.76%, the oligosaccharide in the pickle has excellent function of promoting the growth of probiotics, and the viable count of the lactobacillus is 1.25-1.38 multiplied by 108cfu/mL, good sensory quality, short fermentation period to 3-5 days, low nitrite content of 11-16mg/kg, far below the upper limit value of 40mg/kg specified by national standard; thereby the pickle has more outstanding health care function.
Detailed Description
The present invention will be described in further detail with reference to examples. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention.
Example 1
1. Preparing a seed solution:
(a) activating strains: preparing MRS culture medium, respectively inoculating pure Lactobacillus plantarum, Lactobacillus bulgaricus and Lactobacillus acidophilus, and activating at 37 deg.C for 3 times for 48 hr;
(b) preparing a seed solution: cutting carrot, and mixing with distilled water in a volume ratio of 1: mixing at a ratio of 1, boiling in boiling water bath for 30min, cooling, filtering with gauze, and collecting filtrate; adding 1 volume of peptone, 0.5 volume of anhydrous sodium acetate and 0.2 volume of dipotassium hydrogen phosphate into 100 volumes of filtrate, adjusting the pH to 6.2-6.4, and sterilizing at 121 ℃ for 15 min.
(c) Respectively inoculating the activated strains into sterile carrot juice at the same inoculation density, culturing at 37 ℃ for 48h to respectively obtain lactobacillus plantarum bacterial liquid, lactobacillus bulgaricus bacterial liquid and lactobacillus acidophilus bacterial liquid, mixing the three bacterial liquids according to the volume ratio of 1:1:1 to obtain seed liquid, wherein the viable count is about 109cfu/mL。
2. Cleaning: cleaning vegetables (tara, Jerusalem artichoke, Germinatus Phragmitis, Burdock, Bulbus Allii Cepae, and Bulbus Allii) with clear water, and removing parts unsuitable for processing, such as crude skin, old tendon, fibrous root, and rotten spot;
3. cutting: the block shape is too large, and the block shape is properly divided. Draining off clear water after treatment;
4. preparing pickling fermentation water: adding 100 parts by weight of water, 5 parts by weight of salt and 2 parts by weight of white sugar into a mixing tank, and stirring and dissolving; heating, boiling and sterilizing for 15-20min to obtain sterile pickling fermentation water;
5. adding 100 parts by weight of sterile pickling fermentation water into a fermentation container, adding 2 parts by weight of seed liquid of lactic acid bacteria, and adding the vegetables processed in the step 1, wherein the vegetables comprise 40 parts by weight of tara, 30 parts by weight of jerusalem artichoke, 15 parts by weight of asparagus, 5 parts by weight of burdock, 5 parts by weight of onion and 5 parts by weight of garlic; then adding 20 parts by weight of dry pepper, 10 parts by weight of ginger and 10 parts by weight of anise; compacting with sterile equipment until the distance between the whole fermentation broth and the fermentation top opening is about 5cm, covering the jar cover, and injecting clean jar edge water;
6. fermentation: under the aseptic condition, the container is strictly sealed and is placed at the temperature of 20-30 ℃ for fermentation for 3 days;
7. blending and packaging: and after the fermentation is finished, taking out and draining, and mixing and blending 100 parts by weight of drained pickle, 1 part by weight of salt and 1.5 parts by weight of sugar to obtain the synbiotic pickle.
Comparative example 1-1:
the ratio of the addition amount of the activated bacterial liquid in example 1 was set as lactobacillus plantarum: lactobacillus bulgaricus: the lactobacillus acidophilus is changed into lactobacillus plantarum with the addition ratio of activated bacterium liquid of 1:1: 1: lactobacillus bulgaricus: lactobacillus acidophilus 3:0:0 ", as in example 1.
Comparative examples 1 to 2:
the ratio of the addition amount of the activated bacterial liquid in example 1 was set as lactobacillus plantarum: lactobacillus bulgaricus: the lactobacillus acidophilus is changed into lactobacillus plantarum with the addition ratio of activated bacterium liquid of 1:1: 1: lactobacillus bulgaricus: lactobacillus acidophilus, 0:3:0 ", as in example 1.
Comparative examples 1 to 3:
the ratio of the addition amount of the activated bacterial liquid in example 1 was set as lactobacillus plantarum: lactobacillus bulgaricus: the lactobacillus acidophilus is changed into lactobacillus plantarum with the addition ratio of activated bacterium liquid of 1:1: 1: lactobacillus bulgaricus: lactobacillus acidophilus, 0:0:3 ", as in example 1.
Comparative examples 1 to 4:
the ratio of the addition amount of the activated bacterial liquid in example 1 was set as lactobacillus plantarum: lactobacillus bulgaricus: the lactobacillus acidophilus is changed into lactobacillus plantarum with the addition ratio of activated bacterium liquid of 1:1: 1: lactobacillus bulgaricus: lactobacillus acidophilus 1:1:0 ", the rest of the same procedure as in example 1.
Comparative examples 1 to 5:
the ratio of the addition amount of the activated bacterial liquid in example 1 was set as lactobacillus plantarum: lactobacillus bulgaricus: the lactobacillus acidophilus is changed into lactobacillus plantarum with the addition ratio of activated bacterium liquid of 1:1: 1: lactobacillus bulgaricus: lactobacillus acidophilus 1:0:1 ", the rest of the same procedure as in example 1.
Comparative examples 1 to 6:
the ratio of the addition amount of the activated bacterial liquid in example 1 was set as lactobacillus plantarum: lactobacillus bulgaricus: the lactobacillus acidophilus is changed into lactobacillus plantarum with the addition ratio of activated bacterium liquid of 1:1: 1: lactobacillus bulgaricus: lactobacillus acidophilus, 0:1:1 ", as in example 1.
Comparative examples 1 to 7:
the procedure of example 1 was repeated except that "the total amount of the seed solution was 2% of the water amount" in example 1 was changed to "the total amount of the seed solution was 1% of the water amount".
Comparative examples 1 to 8:
the procedure of example 1 was repeated except that "the total amount of the seed solution was 2% of the water amount" in example 1 was changed to "the total amount of the seed solution was 3% of the water amount".
Comparative examples 1 to 9:
the procedure of example 1 was repeated except that "the total amount of the seed solution was 2% of the water amount" in example 1 was changed to "the total amount of the seed solution was 4% of the water amount".
Comparative examples 1 to 10:
the procedure of example 1 was repeated except that "the total amount of the seed solution was 2% of the water amount" in example 1 was changed to "the total amount of the seed solution was 5% of the water amount".
Comparative examples 1 to 11:
the inoculation fermentation was changed to natural fermentation, as in example 1.
Evaluation 1: measurement of pH and Total acid after fermentation
The pH was measured with a pHS-25 type pH meter, and the total acid (in terms of lactic acid) was titrated with 0.1mol/L NaOH standard solution.
The results are shown in table 1:
TABLE 1pH and Total acid number
| pH | Total acid% | |
| Example 1 | 3.34±0.02 | 0.72±0.01 |
| Comparative examples 1 to 1 | 3.49±0.02 | 0.64±0.02 |
| Comparative examples 1 to 2 | 3.47±0.07 | 0.65±0.01 |
| Comparative examples 1 to 3 | 3.46±0.06 | 0.66±0.02 |
| Comparative examples 1 to 4 | 3.51±0.12 | 0.62±0.03 |
| Comparative examples 1 to 5 | 3.35±0.16 | 0.68±0.04 |
| Comparative examples 1 to 6 | 3.36±0.13 | 0.67±0.03 |
| Comparative examples 1 to 7 | 3.49±0.01 | 0.63±0.03 |
| Comparative examples 1 to 8 | 3.40±0.03 | 0.65±0.06 |
| Comparative examples 1 to 9 | 3.47±0.05 | 0.64±0.02 |
| Comparative examples 1 to 10 | 3.56±0.06 | 0.63±0.03 |
| Comparative examples 1 to 11 | 3.92±0.01 | 0.58±0.03 |
Evaluation 2: determination of viable count of lactic acid bacteria after completion of fermentation
Diluting 1mL of juice by proper times, respectively inoculating to MRS agar culture medium, culturing at 38 deg.C, and counting viable lactobacillus after 48 hr.
The results are shown in table 2:
TABLE 2 viable count of lactic acid bacteria
Evaluation 3: determination of nitrite content after fermentation
And (3) measuring the nitrite content by adopting a naphthyl diaminoethylene hydrochloride colorimetric method.
The results are shown in Table 3:
TABLE 3 nitrite content
| Nitrite content (mg/kg) | |
| Example 1 | 11.5 |
| Comparative examples 1 to 1 | 34.5 |
| Comparative examples 1 to 2 | 16.5 |
| Comparative examples 1 to 3 | 16.7 |
| Comparative examples 1 to 4 | 15.6 |
| Comparative examples 1 to 5 | 12.3 |
| Comparative examples 1 to 6 | 14.7 |
| Comparative examples 1 to 7 | 16.4 |
| Comparative examples 1 to 8 | 12.4 |
| Comparative examples 1 to 9 | 14.7 |
| Comparative examples 1 to 10 | 15.3 |
| Comparative examples 1 to 11 | 37.5 |
Example 2
A specific preparation method of synbiotic pickle sequentially comprises the following steps:
1. preparing a seed solution:
(a) activating strains: preparing MRS culture medium, respectively inoculating pure Lactobacillus plantarum, Lactobacillus bulgaricus and Lactobacillus acidophilus, and activating at 37 deg.C for 3 times for 48 hr;
(b) preparing a seed solution: cutting carrot, and mixing with distilled water in a volume ratio of 1: mixing at a ratio of 1, boiling in boiling water bath for 30min, cooling, filtering with gauze, and collecting filtrate; adding 1 volume of peptone, 0.5 volume of anhydrous sodium acetate and 0.2 volume of dipotassium hydrogen phosphate into 100 volumes of filtrate, adjusting the pH to 6.2-6.4, and sterilizing at 121 ℃ for 15 min.
(c) Respectively inoculating the activated strains into sterile carrot juice at the same inoculation density, culturing at 37 ℃ for 48h to respectively obtain lactobacillus plantarum bacterial liquid, lactobacillus bulgaricus bacterial liquid and lactobacillus acidophilus bacterial liquid, mixing the three bacterial liquids according to the volume ratio of 1:1:1 to obtain seed liquid, wherein the viable count is about 109cfu/mL。
2. Cleaning vegetables (tara) and draining;
3. taking 100 parts by weight of water, adding 4 parts by weight of salt and 1 part by weight of white sugar, and stirring to dissolve; heating, boiling and sterilizing for 15-20min to obtain sterile pickling fermentation water;
4. injecting 100 parts by weight of sterile pickling fermentation water into a fermentation container, adding 2 parts by weight of seed liquid of lactic acid bacteria, adding the vegetables processed in the step 2, including 100 parts by weight of tara, and then adding 10 parts by weight of dry pepper, 5 parts by weight of ginger and 5 parts by weight of anise; compacting with sterile equipment until the distance between the whole fermentation broth and the fermentation top opening is about 5cm, covering the jar cover, and injecting clean jar edge water;
5. fermentation: under the aseptic condition, the container is strictly sealed and is placed at the temperature of 20-30 ℃ for fermentation for 10 days;
6. blending and packaging: and after the fermentation is finished, taking out and draining, and mixing and blending 100 parts by weight of drained pickle, 1 part by weight of salt and 1.5 parts by weight of sugar to obtain the synbiotic pickle.
The pH of the fermented pickle product is 3.50, the total acid is 0.61%, the viable count of the lactic acid bacteria is 9.21 multiplied by 107cfu/mL, the fermentation period is 4 days, the content of nitrite is lower to 16.4mg/kg, and the stachyose content of the fermented Chinese artichoke is 8%.
Example 3
A specific preparation method of synbiotic pickle sequentially comprises the following steps:
1. preparing a seed solution:
(a) activating strains: preparing MRS culture medium, respectively inoculating pure Lactobacillus plantarum, Lactobacillus bulgaricus and Lactobacillus acidophilus, and activating at 37 deg.C for 3 times for 48 hr;
(b) preparing a seed solution: cutting carrot, and mixing with distilled water in a volume ratio of 1: mixing at a ratio of 1, boiling in boiling water bath for 30min, cooling, filtering with gauze, and collecting filtrate; adding 1 volume of peptone, 0.5 volume of anhydrous sodium acetate and 0.2 volume of dipotassium hydrogen phosphate into 100 volumes of filtrate, adjusting the pH to 6.2-6.4, and sterilizing at 121 ℃ for 15 min.
(c) Respectively inoculating the activated strains into sterile carrot juice at the same inoculation density, culturing at 37 ℃ for 48h to respectively obtain lactobacillus plantarum bacterial liquid, lactobacillus bulgaricus bacterial liquid and lactobacillus acidophilus bacterial liquid, mixing the three bacterial liquids according to the volume ratio of 1:1:1 to obtain seed liquid, wherein the viable count is about 109cfu/mL。
2. Cleaning vegetables (Jerusalem artichoke, Germinatus Phragmitis, Burdock, Bulbus Allii Cepae, and Bulbus Allii), and draining;
3. taking 100 parts by weight of water, adding 6 parts by weight of salt and 4 parts by weight of white sugar, and stirring to dissolve; heating, boiling and sterilizing for 15-20min to obtain sterile pickling fermentation water;
4. adding 100 parts by weight of sterile pickling fermentation water into a fermentation container, adding 2 parts by weight of seed liquid of lactic acid bacteria, and adding the vegetables processed in the step 2, wherein the vegetables comprise 50 parts by weight of jerusalem artichoke, 25 parts by weight of asparagus, 9 parts by weight of burdock, 8 parts by weight of onion and 8 parts by weight of garlic; then adding 20 parts by weight of dry pepper, 10 parts by weight of ginger and 10 parts by weight of anise; compacting with sterile equipment until the distance between the whole fermentation broth and the fermentation top opening is about 5cm, covering the jar cover, and injecting clean jar edge water;
5. fermentation: under the aseptic condition, the container is strictly sealed and is placed at the temperature of 20-30 ℃ for fermentation for 3 days;
6. blending and packaging: and after the fermentation is finished, taking out and draining, and mixing and blending 100 parts by weight of drained pickle, 1 part by weight of salt and 1.5 parts by weight of sugar to obtain the synbiotic pickle.
The pH of the fermented pickle product is 3.48, the total acid is 0.66%, the viable count of the lactic acid bacteria is 10.12 multiplied by 107cfu/mL, the fermentation period is 4 days, and the content of nitrite is lower than 14.9 mg/kg. After fermentation, the inulin content of jerusalem artichoke is 10%, the inulin content of asparagus is 6%, the inulin content of burdock is 3%, the inulin content of onion is 2%, and the inulin content of garlic is 5%.
Claims (2)
1. A preparation method of synbiotic pickle is characterized by comprising the following steps: the method comprises the following steps:
(1) washing vegetables and draining;
(2) taking 100 parts by weight of water, adding 4-6 parts by weight of salt and 1-4 parts by weight of white sugar, and stirring to dissolve; heating, boiling and sterilizing for 15-20min to obtain sterile pickling fermentation water;
(3) injecting 100 parts by weight of sterile pickling fermentation water into a fermentation container, adding 1-5 parts by weight of lactobacillus seed solution, and adding the vegetables treated in the step (1); then adding 10-20 parts by weight of dry pepper, 5-10 parts by weight of ginger and 5-10 parts by weight of anise; compacting with sterile instrument until the distance between the whole fermentation broth and the fermentation top opening is 5cm, covering with jar cover, and injecting clean jar edge water;
(4) fermentation: under the aseptic condition, the container is strictly sealed and is placed at the temperature of 20-30 ℃ for fermentation for 3-10 days;
(5) blending and packaging: after the fermentation is finished, taking out and draining, mixing and blending 100 parts by weight of drained pickle, 1 part by weight of salt and 1.5 parts by weight of sugar to obtain synbiotic pickle;
the synbiotic pickle is composed of 40-50 parts by weight of pagoda vegetable, 30-40 parts by weight of jerusalem artichoke, 15-20 parts by weight of asparagus, 5-15 parts by weight of burdock, 5-10 parts by weight of onion and 5-10 parts by weight of garlic; the pH of the pickle is 3.32-3.45, the total acid is 0.71-0.76 wt%, and the viable count of the lactobacillus is 1.25-1.38 multiplied by 108cfu/mL, the content of nitrite is 11-16 mg/kg; the stachyose content of the pagoda vegetable is 8-12 wt%, the inulin content of the jerusalem artichoke is 10-15 wt%, the inulin content of the asparagus is 6-12 wt%, the inulin content of the burdock is 3-4 wt%, the inulin content of the onion is 2-4 wt%, and the inulin content of the garlic is 5-12 wt%;
the seed solution of the lactobacillus is obtained by mixing lactobacillus plantarum solution, lactobacillus bulgaricus solution and lactobacillus acidophilus solution according to the volume ratio of 1:1: 1.
2. The method of claim 1, wherein: the preparation process of the seed liquid is as follows:
(a) activating strains: preparing MRS culture medium, respectively inoculating pure Lactobacillus plantarum, Lactobacillus bulgaricus and Lactobacillus acidophilus, and activating at 37 deg.C for 3 times for 48 hr;
(b) preparation of sterile carrot juice: cutting carrot, and mixing with distilled water in a volume ratio of 1: mixing at a ratio of 1, boiling in boiling water bath for 30min, cooling, filtering with gauze, and collecting filtrate; adding 1 volume of peptone, 0.5 volume of anhydrous sodium acetate and 0.2 volume of dipotassium hydrogen phosphate into 100 volumes of filtrate, adjusting the pH value to 6.2-6.4, and sterilizing at 121 ℃ for 15 min;
(c) respectively inoculating the activated strains into sterile carrot juice at the same inoculation density, culturing at 37 deg.C for 48h to respectively obtain Lactobacillus plantarum solution, Lactobacillus bulgaricus solution and Lactobacillus acidophilus solution, mixing the three solutions at a volume ratio of 1:1:1 to obtain seed solution with viable count of 109cfu/mL。
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| CN107048281B (en) * | 2017-06-14 | 2018-02-16 | 姜书玉 | A kind of low temperature lactic acid vegetables pickled vegetable processing method |
| CN107373526A (en) * | 2017-07-25 | 2017-11-24 | 山东博华高效生态农业科技有限公司 | A kind of liquid preparation method of the instant dish of ferment |
| CN107232558A (en) * | 2017-07-25 | 2017-10-10 | 山东博华高效生态农业科技有限公司 | A kind of instant dish solid preparation method of ferment |
| CN108030029A (en) * | 2017-12-29 | 2018-05-15 | 四川福欣食品有限公司 | A kind of production technology that bubble cowpea is prepared with pickles water by fermentation |
| CN108552507A (en) * | 2018-03-15 | 2018-09-21 | 子长县鸿途食品有限公司 | Jerusalem artichoke pickle and its method for salting |
| CN108740897A (en) * | 2018-05-30 | 2018-11-06 | 宾祖声 | The fast method for preparing of local flavor pickled vegetable |
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| CN108685068A (en) * | 2018-05-30 | 2018-10-23 | 宾祖声 | The method for salting of vegetables |
| CN113287732A (en) * | 2021-05-25 | 2021-08-24 | 大连工业大学 | Preparation method of fermented fruit and vegetable containing prebiotics |
| CN114190527A (en) * | 2021-12-08 | 2022-03-18 | 江苏薇芝泽海洋生物科技有限公司 | Method for preparing jerusalem artichoke dietary fiber health preserving dish capable of improving intestinal flora |
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| CN102018154A (en) * | 2010-10-26 | 2011-04-20 | 浙江大学 | Method for inoculating lactobacillus to rapidly reduce nitrite content in pickles |
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