CN108587953A - It is a kind of using the low-sodium milk Hot and sour cabbage of witloof ferment making and the ferment making method of low-sodium milk Hot and sour cabbage - Google Patents

It is a kind of using the low-sodium milk Hot and sour cabbage of witloof ferment making and the ferment making method of low-sodium milk Hot and sour cabbage Download PDF

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CN108587953A
CN108587953A CN201810359703.1A CN201810359703A CN108587953A CN 108587953 A CN108587953 A CN 108587953A CN 201810359703 A CN201810359703 A CN 201810359703A CN 108587953 A CN108587953 A CN 108587953A
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witloof
sour
cabbage
lactobacillus
seed liquor
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CN108587953B (en
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黄仕研
黄诗曼
黄樱环
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Dalian Jun Gate Health Food Co Ltd
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    • A23V2400/169—Plantarum
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    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/231—Lactis
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    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/31—Leuconostoc
    • A23V2400/321—Mesenteroides

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Abstract

The invention belongs to food processing fields more particularly to a kind of using the low-sodium milk Hot and sour cabbage of witloof ferment making and the ferment making method of low-sodium milk Hot and sour cabbage.The invention firstly uses compound lactobacillus to ferment to witloof slurries, then the centrifugal sediment of witloof zymotic fluid and eurymeric lactic acid fermenting bacteria are added jointly in the fermentation auxiliary material that salt additive amount is only material quality 2%, and fermentation Tian jin cabbage pickled in sweet and sour is made with this auxiliary material that ferments.The present invention can be released effectively the active and nutritional ingredient of witloof, the biological utilisation for improving witloof, the mouthfeel for enriching Tian jin cabbage pickled in sweet and sour, increase its healthcare function, it can inhibit the growth of spoilage organisms using the compound lactobacillus in witloof zymotic fluid centrifugal sediment before the eurymeric lactic acid fermenting bacteria in the auxiliary material that ferments becomes dominant strain again, reduce the generation of nitrite, the safety that ensure that food solves the problems, such as that traditional Tian jin cabbage pickled in sweet and sour production technology inhibits salt, content of nitrite caused by spoilage organisms breeding excessively high using high concentration salt.

Description

A kind of low-sodium milk Hot and sour cabbage and low-sodium milk Hot and sour cabbage using witloof ferment making Ferment making method
Technical field
The invention belongs to food processing field more particularly to a kind of low-sodium milk Hot and sour cabbage using witloof ferment making and The ferment making method of low-sodium milk Hot and sour cabbage.
Background technology
For Tian jin cabbage pickled in sweet and sour as Korean traditional fermented cuisines, peppery crisp sour-sweet mouthfeel is very popular always.It is peppery white Dish contains abundant fiber, can stimulating gastrointestinal wriggle, have effects that help digest, ease constipation, promoting toxin expelling, to prevention intestinal cancer There is good effect.
In traditional Tian jin cabbage pickled in sweet and sour pickles process, usually inhibit the breeding of spoilage organisms using the salt of high concentration, The lactic acid bacteria of salt tolerant is set to become the dominant microflora of fermentation Tian jin cabbage pickled in sweet and sour.But there are many drawbacks for this processing method：Nitrite, food Salt content is high, and edible safety is poor.But the low sodium Tian jin cabbage pickled in sweet and sour of salt consumption processing is reduced compared to general Tian jin cabbage pickled in sweet and sour, maturation speed Degree is very fast, spoilage organisms cannot be inhibited to grow in process, since the breeding of spoilage organisms is better than the fermentation of lactic acid bacteria, Jiu Huiyin The corruption for playing Fermented Cabbage product, influences the quality and mouthfeel of Tian jin cabbage pickled in sweet and sour, shortens storage life, and affects because of spoilage organisms peppery The edible safety of Chinese cabbage；It could even be possible to causing Tian jin cabbage pickled in sweet and sour fermentation processing to fail because spoilage organisms growth is excessive.
And it is easy to form nitrite in traditional Tian jin cabbage pickled in sweet and sour fermentation process.Nitrate in vegetables is in vegetables itself and miscellaneous Under the nitrate reduction enzyme effect that bacterium generates, it can be converted into nitrite, nitrite is under suitable condition and protein Decomposition product generates N- nitroso compounds, and this compound has confirmed there is carcinogenesis to animal.When the nitrous of human body intake Hydrochlorate total amount can cause to be poisoned when reaching 0.3~0.5g, and death can be caused when reaching 3g.The nitrite that is generated in Tian jin cabbage pickled in sweet and sour and Exceeded possibility becomes the latency for threatening traditional food safety.
Invention content
To solve above-mentioned the deficiencies in the prior art, the present invention provides a kind of low-sodium milk using witloof ferment making is vinegar-pepper The ferment making method of Chinese cabbage and low-sodium milk Hot and sour cabbage.
Technical scheme of the present invention：
A kind of preparation method of compound lactobacillus seed liquor, the preparation method is that picking Lactobacillus brevis, plant breast respectively Bacillus, Leuconostoc mesenteroides bacterium colony, are seeded to respectively in the small test tube for filling 5mL MRS fluid nutrient mediums, in 30-40 DEG C of culture 24-48h, obtain Lactobacillus brevis, lactobacillus plantarum, Leuconostoc mesenteroides activated strains；By inoculum concentration 3~5% by short newborn bar Bacterium, lactobacillus plantarum, Leuconostoc mesenteroides activated strains be respectively connected in MRS seed culture mediums, the MRS seed culture mediums Liquid amount is 200mL/500mL, and under the conditions of 37 DEG C, speed of agitator is that 100~120r/min cultivates 10-18h, obtains Lactobacillus brevis Seed liquor, lactobacillus plantarum seed liquor and leuconostoc mesenteroide seed liquor；Take 1~2 part of Lactobacillus brevis seed liquor, 1~2 part of plant Object lactobacillus seed liquor, 2~6 parts of leuconostoc mesenteroide seed liquors are mixed to prepare compound lactobacillus seed liquor.
A kind of hair of the preparation method of compound lactobacillus seed liquor in the low-sodium milk Hot and sour cabbage using witloof ferment making Application in ferment production method.
A kind of preparation method of eurymeric lactic acid fermenting bacteria bacterium solution, the preparation method is that picking streptococcus lactis and lactic acid respectively Piece coccus bacterium colony, is seeded to respectively in the small test tube for filling 5mL MRS fluid nutrient mediums, cultivates 24-48h in 30-40 DEG C, obtains The activated strains of streptococcus lactis and Pediococcus acidilactici；By inoculum concentration 3~5% by the activated strains of streptococcus lactis and Pediococcus acidilactici It being respectively connected in MRS culture mediums, the culture medium liquid amount is 200mL/500mL, under the conditions of 37 DEG C, speed of agitator is 100~ 120r/min cultivates 10-18h, obtains streptococcus lactis bacterium solution and Pediococcus acidilactici bacterium solution；Take 1~2 part of streptococcus lactis bacterium solution and 5~ 7 parts of Pediococcus acidilactici bacterium solutions are mixed to prepare eurymeric lactic acid fermenting bacteria bacterium solution.
A kind of preparation method of eurymeric lactic acid fermenting bacteria bacterium solution is in the low-sodium milk Hot and sour cabbage using witloof ferment making Application in ferment making method.
A kind of ferment making method of low-sodium milk Hot and sour cabbage using witloof ferment making, the ferment making method step It is rapid as follows：
Step 1: preparing witloof zymotic fluid
(1) cichory root that moisture content is 10~15% is crushed to 60~100 mesh, is 1 according to weight ratio:3~4 by witloof Powder is soaked in water, and the witloof slurries that pH value is 5.5 are made after homogeneous；
(2) sucrose, corn peptide and the sodium sulphate of certain mass are added into gained witloof slurries, by certain after stirring evenly Volume fraction accesses compound lactobacillus seed liquor, ferments under certain fermentation temperature and speed of agitator, as the pH of zymotic fluid Value be down to 5.0 and content of reducing sugar be less than 1.5% when terminate to ferment, be made pH value be 4.7~5 witloof zymotic fluid；
Step 2: pretreatment of raw material
(1) witloof zymotic fluid made from step 1 was taken with 800~1000r/min of rotating speed centrifugal treatings 10~20 minutes Centrifugation is spare；
(2) it is cleaned up after Chinese cabbage is weighed, longitudinally slit to be divided into pintongs, standing drains away the water for use；
(3) it presses Chinese cabbage weight to calculate, weighs the raw material of following mass fraction：2% salt, 2~6% glucose, 3~5% Chilli powder, 3~5% mashed garlics, 3~5% ginger mud, 1~2% apple butter, 2~4% pears mud and 0.5~2% fish sauce, by 5~8% Witloof zymotic fluid centrifugal sediment and above-mentioned raw materials are mixed and made into semi-fluid shape fermentation auxiliary material, while according to certain solid-liquid ratio by eurymeric Lactic acid fermenting bacteria bacterium solution is added in fermentation auxiliary material, for use after stirring evenly；
Step 3: fermentation prepares Tian jin cabbage pickled in sweet and sour
Smearing step two (3) auxiliary material obtained that ferments between the every layer of Chinese cabbage leaf for the Chinese cabbage that step 2 (2) drains away the water, Chinese cabbage is placed in round, Chinese cabbage is successively compacted and is sealed by fermentation container, in the case where temperature is 20~25 DEG C of environment, fermentation 10 ~14d, or in the case where temperature is 15~20 DEG C of environment, ferment 25~35d；Above-mentioned Tian jin cabbage pickled in sweet and sour is packed into packaging bag after fermentation Interior, vacuum seal to get using witloof ferment making low-sodium milk Hot and sour cabbage.
Further, the preparation method of step 1 (2) the compound lactobacillus seed liquor is picking Lactobacillus brevis, plant respectively Object lactobacillus, Leuconostoc mesenteroides bacterium colony, are seeded in the small test tube for filling 5mL MRS fluid nutrient mediums, respectively in 30-40 DEG C Cultivate 24-48h, obtain Lactobacillus brevis, lactobacillus plantarum, Leuconostoc mesenteroides activated strains；It will be short by inoculum concentration 3~5% Lactobacillus, lactobacillus plantarum, Leuconostoc mesenteroides activated strains be respectively connected in MRS seed culture mediums, MRS seeds training Base liquid amount is supported as 200mL/500mL, under the conditions of 37 DEG C, speed of agitator is that 100~120r/min cultivates 10-18h, obtains short breast Bacillus seed liquor, lactobacillus plantarum seed liquor and leuconostoc mesenteroide seed liquor；Take 1~2 part of Lactobacillus brevis seed liquor, 1~2 Part lactobacillus plantarum seed liquor, 2~6 parts of leuconostoc mesenteroide seed liquors are mixed to prepare compound lactobacillus seed liquor.
Further, the preparation method of step 2 (3) the eurymeric lactic acid fermenting bacteria bacterium solution is：Picking streptococcus lactis respectively It with Pediococcus acidilactici bacterium colony, is seeded to respectively in the small test tube for filling 5mL MRS fluid nutrient mediums, 24- is cultivated in 30-40 DEG C 48h obtains the activated strains of streptococcus lactis and Pediococcus acidilactici；By inoculum concentration 3~5% by streptococcus lactis and Pediococcus acidilactici Activated strains are respectively connected in MRS culture mediums, and the culture medium liquid amount is 200mL/500mL, under the conditions of 37 DEG C, speed of agitator 10-18h is cultivated for 100~120r/min, obtains streptococcus lactis bacterium solution and Pediococcus acidilactici bacterium solution；Take 1~2 part of streptococcus lactis bacterium Liquid and 5~7 parts of Pediococcus acidilactici bacterium solutions are mixed to prepare eurymeric lactic acid fermenting bacteria bacterium solution.
The low-sodium milk Hot and sour cabbage made according to ferment making method of the present invention, it is characterised in that the low-sodium milk acid The content of salt is 0.4~0.5g/100g in Tian jin cabbage pickled in sweet and sour finished product, and the content of nitrite is 0.3~0.4mg/kg, lactic acid bacteria Content is 107~108The content of cfu/Kg, spoilage organisms are 10~20cfu/Kg, do not have content of nitrite in Chinese cabbage fermentation process Peak.
Beneficial effects of the present invention：
One, witloof is composite family herbaceos perennial, contains the inulin of most volume, is referred to as natural insulin, except this it Also contain abundant vitamin and mineral outside, there is clearing heat and detoxicating, inducing diuresis to remove edema, improve immunity, nourishing the stomach to improve the production of body fluid and other effects； Although witloof contains a variety of active ingredients, the cell wall of its plant cell is made of cellulose, hemicellulose etc., and structure causes Close, general eating method is difficult the nutritional ingredient made in absorption of human body witloof, and bioavilability is relatively low.
The present invention ferments to witloof slurries using compound lactobacillus, can be released effectively witloof activity and nutrition at Point, improve the biological utilisation of witloof；Witloof of the addition containing a large amount of compound lactobacillus sends out in the fermentation auxiliary material of marinated Tian jin cabbage pickled in sweet and sour Mouthfeel of the zymotic fluid centrifugation in addition to that can enrich Tian jin cabbage pickled in sweet and sour, increases outside its healthcare function, it is often more important that compound lactobacillus is peppery In Chinese cabbage fermentation process, the life of spoilage organisms can be inhibited before the eurymeric lactic acid fermenting bacteria in the auxiliary material that ferments becomes dominant strain It is long, prevent spoilage organisms from causing Chinese cabbage rotten.
Two, present invention fermentation Tian jin cabbage pickled in sweet and sour uses eurymeric lactic acid fermenting bacteria, and tunning lactic acid and lactein effectively press down The growth and breeding for having made harmful bacteria, extends the shelf life, and reduces the generation of nitrite, have efficiently, have no toxic side effect, to human body The features such as safe, wherein lactic acid, can keep the stability of product, safety, while keep Tian jin cabbage pickled in sweet and sour taste milder, provide The benefit materials such as essential amino acid and various vitamins promote Nutrition and Metabolism and the absorption of human body, improve human gastrointestinal tract function, Gastrointestinal disease is prevented, promotes toxin expelling, enhances human immunity and resistance.
Three, the low-sodium milk Hot and sour cabbage that method provided by the invention makes is on the basis for keeping original peppery crisp sour-sweet mouthfeel On, achieve the purpose that inhibit spoilage organisms using the dominant bacteria in witloof fermentate, reduces the dosage of salt in fermentation process, this The content of salt is only 0.4~0.5g/100g in invention low-sodium milk Hot and sour cabbage finished product, and the content of nitrite is only 0.3~ The content of 0.4mg/kg, lactic acid bacteria are 107~108The content of cfu/Kg, spoilage organisms are only 10~20cfu/Kg, extend finished product Storage life does not have content of nitrite peak in Chinese cabbage fermentation process, to ensure that the safety of food.
Specific implementation mode
With reference to embodiment, the following further describes the technical solution of the present invention, and however, it is not limited to this, every right Technical solution of the present invention is modified or replaced equivalently, and without departing from the spirit of the technical scheme of the invention and range, should all be contained It covers in protection scope of the present invention.
Embodiment 1
A kind of ferment making method of low-sodium milk Hot and sour cabbage using witloof ferment making, the ferment making method step It is rapid as follows：
Step 1: preparing witloof zymotic fluid
(1) cichory root that moisture content is 10~15% is crushed to 60~100 mesh, is 1 according to weight ratio:3~4 by witloof Powder is soaked in water, and the witloof slurries that pH value is 5.5 are made after homogeneous；
(2) sucrose, corn peptide and the sodium sulphate of certain mass are added into gained witloof slurries, by certain after stirring evenly Volume fraction accesses compound lactobacillus seed liquor, ferments under certain fermentation temperature and speed of agitator, as the pH of zymotic fluid Value be down to 5.0 and content of reducing sugar be less than 1.5% when terminate to ferment, be made pH value be 4.7~5 witloof zymotic fluid；
Step 2: pretreatment of raw material
(1) witloof zymotic fluid made from step 1 was taken with 800~1000r/min of rotating speed centrifugal treatings 10~20 minutes Centrifugation is spare；
(2) it is cleaned up after Chinese cabbage is weighed, longitudinally slit to be divided into pintongs, standing drains away the water for use；
(3) it presses Chinese cabbage weight to calculate, weighs the raw material of following mass fraction：2% salt, 2~6% glucose, 3~5% Chilli powder, 3~5% mashed garlics, 3~5% ginger mud, 1~2% apple butter, 2~4% pears mud and 0.5~2% fish sauce, by 5~8% Witloof zymotic fluid centrifugal sediment and above-mentioned raw materials are mixed and made into semi-fluid shape fermentation auxiliary material, while according to certain solid-liquid ratio by eurymeric Lactic acid fermenting bacteria bacterium solution is added in fermentation auxiliary material, for use after stirring evenly；
Step 3: fermentation prepares Tian jin cabbage pickled in sweet and sour
Smearing step two (3) auxiliary material obtained that ferments between the every layer of Chinese cabbage leaf for the Chinese cabbage that step 2 (2) drains away the water, Chinese cabbage is placed in round, Chinese cabbage is successively compacted and is sealed by fermentation container, in the case where temperature is 20~25 DEG C of environment, fermentation 10 ~14d, or in the case where temperature is 15~20 DEG C of environment, ferment 25~35d；Above-mentioned Tian jin cabbage pickled in sweet and sour is packed into packaging bag after fermentation Interior, vacuum seal to get using witloof ferment making low-sodium milk Hot and sour cabbage.
Embodiment 2
A kind of ferment making method of low-sodium milk Hot and sour cabbage using witloof ferment making, the ferment making method step It is rapid as follows：
Step 1: preparing witloof zymotic fluid
(1) cichory root that moisture content is 10~15% is crushed to 60~100 mesh, is 1 according to weight ratio:3~4 by witloof Powder is soaked in water, and the witloof slurries that pH value is 5.5 are made after homogeneous；
(2) sucrose of witloof grind slurries quality 5~8%, 1~3% corn peptide and 0.15 are added into gained witloof slurries ~0.2% sodium sulphate accesses the compound lactobacillus seed liquor of witloof slurry volume 0.1~0.5%, fermentation temperature after stirring evenly Degree is 23~27 DEG C, and speed of agitator is to ferment under 100~120r/min, when the pH value of zymotic fluid is down to 5.0 and reduced sugar Content terminates to ferment when being less than 1.5%, and the witloof zymotic fluid that pH value is 4.7~5 is made；The compound lactobacillus seed liquor be by The compound seed liquid of Lactobacillus brevis seed liquor, lactobacillus plantarum seed liquor and leuconostoc mesenteroide seed liquor composition, it is described short The kind age of lactobacillus seed liquor, lactobacillus plantarum seed liquor and leuconostoc mesenteroide seed liquor is 10~18h, and viable count is equal It is 1 × 108Cfu/mL, the Leuconostoc mesenteroides are Leuconostoc mesenteroides CICC 22246；The lactobacillus plantarum, to plant Object lactobacillus CICC 23138；The Lactobacillus brevis is Lactobacillus brevis CICC 6239.
Step 2: pretreatment of raw material
(1) witloof zymotic fluid made from step 1 was taken with 800~1000r/min of rotating speed centrifugal treatings 10~20 minutes Centrifugation is spare；
(2) it is cleaned up after Chinese cabbage is weighed, longitudinally slit to be divided into pintongs, standing drains away the water for use；
(3) it presses Chinese cabbage weight to calculate, weighs the raw material of following mass fraction：2% salt, 2~6% glucose, 3~5% Chilli powder, 3~5% mashed garlics, 3~5% ginger mud, 1~2% apple butter, 2~4% pears mud and 0.5~2% fish sauce, by 5~8% Witloof zymotic fluid centrifugal sediment and above-mentioned raw materials are mixed and made into semi-fluid shape fermentation auxiliary material, while according to certain solid-liquid ratio by eurymeric Lactic acid fermenting bacteria bacterium solution is added in fermentation auxiliary material, for use after stirring evenly；
Step 3: fermentation prepares Tian jin cabbage pickled in sweet and sour
Smearing step two (3) auxiliary material obtained that ferments between the every layer of Chinese cabbage leaf for the Chinese cabbage that step 2 (2) drains away the water, Chinese cabbage is placed in round, Chinese cabbage is successively compacted and is sealed by fermentation container, in the case where temperature is 20~25 DEG C of environment, fermentation 10 ~14d, or in the case where temperature is 15~20 DEG C of environment, ferment 25~35d；Above-mentioned Tian jin cabbage pickled in sweet and sour is packed into packaging bag after fermentation Interior, vacuum seal to get using witloof ferment making low-sodium milk Hot and sour cabbage.
Embodiment 3
A kind of ferment making method of low-sodium milk Hot and sour cabbage using witloof ferment making, the ferment making method step It is rapid as follows：
Step 1: preparing witloof zymotic fluid
(1) cichory root that moisture content is 10~15% is crushed to 60~100 mesh, is 1 according to weight ratio:3~4 by witloof Powder is soaked in water, and the witloof slurries that pH value is 5.5 are made after homogeneous；
(2) sucrose of witloof grind slurries quality 5~8%, 1~3% corn peptide and 0.15 are added into gained witloof slurries ~0.2% sodium sulphate accesses the compound lactobacillus seed liquor of witloof slurry volume 0.1~0.5%, fermentation temperature after stirring evenly Degree is 23~27 DEG C, and speed of agitator is to ferment under 100~120r/min, when the pH value of zymotic fluid is down to 5.0 and reduced sugar Content terminates to ferment when being less than 1.5%, and the witloof zymotic fluid that pH value is 4.7~5 is made；The compound lactobacillus seed liquor be by The compound seed liquid of Lactobacillus brevis seed liquor, lactobacillus plantarum seed liquor and leuconostoc mesenteroide seed liquor composition, prepares Method is difference picking Lactobacillus brevis, lactobacillus plantarum, Leuconostoc mesenteroides bacterium colony, is seeded to fills 5mL MRS liquid respectively In the small test tube of culture medium, 24-48h is cultivated in 30-40 DEG C, obtains the work of Lactobacillus brevis, lactobacillus plantarum, Leuconostoc mesenteroides Change bacterial strain；The activated strains of Lactobacillus brevis, lactobacillus plantarum, Leuconostoc mesenteroides are respectively connected to MRS by inoculum concentration 3~5% In seed culture medium, the MRS seed culture mediums liquid amount is 200mL/500mL, under the conditions of 37 DEG C, speed of agitator is 100~ 120r/min cultivates 10-18h, obtains Lactobacillus brevis seed liquor, lactobacillus plantarum seed liquor and leuconostoc mesenteroide seed liquor. Viable count is 1 × 108cfu/mL；Take 1~2 part of Lactobacillus brevis seed liquor, 1~2 part of lactobacillus plantarum seed liquor, 2~6 parts of intestines Membranaceous leukonid seed liquid is mixed to prepare compound lactobacillus seed liquor, and the Leuconostoc mesenteroides is Leuconostoc mesenteroides CICC 22246；The lactobacillus plantarum is lactobacillus plantarum CICC 23138；The Lactobacillus brevis is Lactobacillus brevis CICC 6239。
The composition and preparation method of the MRS fluid nutrient mediums be：Peptone 10g, beef extract 10g, yeast extract 5g, K2HPO42g, dibasic ammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween-80 1ml, MgSO4·7H2O 0.58g、MnSO4· 4H2O 0.15g, agar 12g, pH value 6.2~6.4, distilled water is adjusted to be settled to 1000ml, 121 DEG C of high pressure sterilization 20min.
Step 2: pretreatment of raw material
(1) witloof zymotic fluid made from step 1 was taken with 800~1000r/min of rotating speed centrifugal treatings 10~20 minutes Centrifugation is spare；
(2) it is cleaned up after Chinese cabbage is weighed, longitudinally slit to be divided into pintongs, standing drains away the water for use；
(3) it presses Chinese cabbage weight to calculate, weighs the raw material of following mass fraction：2% salt, 2~6% glucose, 3~5% Chilli powder, 3~5% mashed garlics, 3~5% ginger mud, 1~2% apple butter, 2~4% pears mud and 0.5~2% fish sauce, by 5~8% Witloof zymotic fluid centrifugal sediment and above-mentioned raw materials are mixed and made into semi-fluid shape fermentation auxiliary material, while according to certain solid-liquid ratio by eurymeric Lactic acid fermenting bacteria bacterium solution is added in fermentation auxiliary material, for use after stirring evenly；
Step 3: fermentation prepares Tian jin cabbage pickled in sweet and sour
Smearing step two (3) auxiliary material obtained that ferments between the every layer of Chinese cabbage leaf for the Chinese cabbage that step 2 (2) drains away the water, Chinese cabbage is placed in round, Chinese cabbage is successively compacted and is sealed by fermentation container, in the case where temperature is 20~25 DEG C of environment, fermentation 10 ~14d, or in the case where temperature is 15~20 DEG C of environment, ferment 25~35d；Above-mentioned Tian jin cabbage pickled in sweet and sour is packed into packaging bag after fermentation Interior, vacuum seal to get using witloof ferment making low-sodium milk Hot and sour cabbage.
Embodiment 4
A kind of ferment making method of low-sodium milk Hot and sour cabbage using witloof ferment making, the ferment making method step It is rapid as follows：
Step 1: preparing witloof zymotic fluid
(1) cichory root that moisture content is 10~15% is crushed to 60~100 mesh, is 1 according to weight ratio:3~4 by witloof Powder is soaked in water, and the witloof slurries that pH value is 5.5 are made after homogeneous；
(2) sucrose of witloof grind slurries quality 5~8%, 1~3% corn peptide and 0.15 are added into gained witloof slurries ~0.2% sodium sulphate accesses the compound lactobacillus seed liquor of witloof slurry volume 0.1~0.5%, fermentation temperature after stirring evenly Degree is 23~27 DEG C, and speed of agitator is to ferment under 100~120r/min, when the pH value of zymotic fluid is down to 5.0 and reduced sugar Content terminates to ferment when being less than 1.5%, and the witloof zymotic fluid that pH value is 4.7~5 is made；The compound lactobacillus seed liquor be by The compound seed liquid of Lactobacillus brevis seed liquor, lactobacillus plantarum seed liquor and leuconostoc mesenteroide seed liquor composition, prepares Method is difference picking Lactobacillus brevis, lactobacillus plantarum, Leuconostoc mesenteroides bacterium colony, is seeded to fills 5mL MRS liquid respectively In the small test tube of culture medium, 24-48h is cultivated in 30-40 DEG C, obtains the work of Lactobacillus brevis, lactobacillus plantarum, Leuconostoc mesenteroides Change bacterial strain；The activated strains of Lactobacillus brevis, lactobacillus plantarum, Leuconostoc mesenteroides are respectively connected to MRS by inoculum concentration 3~5% In seed culture medium, the MRS seed culture mediums liquid amount is 200mL/500mL, under the conditions of 37 DEG C, speed of agitator is 100~ 120r/min cultivates 10-18h, obtains Lactobacillus brevis seed liquor, lactobacillus plantarum seed liquor and leuconostoc mesenteroide seed liquor. Viable count is 1 × 108cfu/mL；Take 1~2 part of Lactobacillus brevis seed liquor, 1~2 part of lactobacillus plantarum seed liquor, 2~6 parts of intestines Membranaceous leukonid seed liquid is mixed to prepare compound lactobacillus seed liquor, and the Leuconostoc mesenteroides is Leuconostoc mesenteroides CICC 22246；The lactobacillus plantarum is lactobacillus plantarum CICC 23138；The Lactobacillus brevis is Lactobacillus brevis CICC 6239。
The composition and preparation method of the MRS fluid nutrient mediums be：Peptone 10g, beef extract 10g, yeast extract 5g, K2HPO42g, dibasic ammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween-80 1ml, MgSO4·7H2O 0.58g、MnSO4· 4H2O 0.15g, agar 12g, pH value 6.2~6.4, distilled water is adjusted to be settled to 1000ml, 121 DEG C of high pressure sterilization 20min.
Step 2: pretreatment of raw material
(1) witloof zymotic fluid made from step 1 was taken with 800~1000r/min of rotating speed centrifugal treatings 10~20 minutes Centrifugation is spare；
(2) it is cleaned up after Chinese cabbage is weighed, longitudinally slit to be divided into pintongs, standing drains away the water for use；
(3) it presses Chinese cabbage weight to calculate, weighs the raw material of following mass fraction：2% salt, 2~6% glucose, 3~5% Chilli powder, 3~5% mashed garlics, 3~5% ginger mud, 1~2% apple butter, 2~4% pears mud and 0.5~2% fish sauce, by 5~8% Witloof zymotic fluid centrifugal sediment is mixed and made into semi-fluid shape fermentation auxiliary material with above-mentioned raw materials, while according to eurymeric lactic acid fermenting bacteria bacterium The solid-liquid ratio of liquid and fermentation auxiliary material is (1~3) mL:Eurymeric lactic acid fermenting bacteria bacterium solution is added in fermentation auxiliary material 200g, and stirring is equal It is for use after even；The cell age of the streptococcus lactis bacterium solution and Pediococcus acidilactici bacterium solution is 10-18h, and viable count is 1 × 108cfu/mL。
Step 3: fermentation prepares Tian jin cabbage pickled in sweet and sour
Smearing step two (3) auxiliary material obtained that ferments between the every layer of Chinese cabbage leaf for the Chinese cabbage that step 2 (2) drains away the water, Chinese cabbage is placed in round, Chinese cabbage is successively compacted and is sealed by fermentation container, in the case where temperature is 20~25 DEG C of environment, fermentation 10 ~14d, or in the case where temperature is 15~20 DEG C of environment, ferment 25~35d；Above-mentioned Tian jin cabbage pickled in sweet and sour is packed into packaging bag after fermentation Interior, vacuum seal to get using witloof ferment making low-sodium milk Hot and sour cabbage.
Embodiment 5
A kind of ferment making method of low-sodium milk Hot and sour cabbage using witloof ferment making, the ferment making method step It is rapid as follows：
Step 1: preparing witloof zymotic fluid
(1) cichory root that moisture content is 10~15% is crushed to 60~100 mesh, is 1 according to weight ratio:3~4 by witloof Powder is soaked in water, and the witloof slurries that pH value is 5.5 are made after homogeneous；
(2) sucrose of witloof grind slurries quality 5~8%, 1~3% corn peptide and 0.15 are added into gained witloof slurries ~0.2% sodium sulphate accesses the compound lactobacillus seed liquor of witloof slurry volume 0.1~0.5%, fermentation temperature after stirring evenly Degree is 23~27 DEG C, and speed of agitator is to ferment under 100~120r/min, when the pH value of zymotic fluid is down to 5.0 and reduced sugar Content terminates to ferment when being less than 1.5%, and the witloof zymotic fluid that pH value is 4.7~5 is made；The compound lactobacillus seed liquor be by The compound seed liquid of Lactobacillus brevis seed liquor, lactobacillus plantarum seed liquor and leuconostoc mesenteroide seed liquor composition, prepares Method is difference picking Lactobacillus brevis, lactobacillus plantarum, Leuconostoc mesenteroides bacterium colony, is seeded to fills 5mL MRS liquid respectively In the small test tube of culture medium, 24-48h is cultivated in 30-40 DEG C, obtains the work of Lactobacillus brevis, lactobacillus plantarum, Leuconostoc mesenteroides Change bacterial strain；The activated strains of Lactobacillus brevis, lactobacillus plantarum, Leuconostoc mesenteroides are respectively connected to MRS by inoculum concentration 3~5% In seed culture medium, the MRS seed culture mediums liquid amount is 200mL/500mL, under the conditions of 37 DEG C, speed of agitator is 100~ 120r/min cultivates 10-18h, obtains Lactobacillus brevis seed liquor, lactobacillus plantarum seed liquor and leuconostoc mesenteroide seed liquor. Viable count is 1 × 108cfu/mL；Take 1~2 part of Lactobacillus brevis seed liquor, 1~2 part of lactobacillus plantarum seed liquor, 2~6 parts of intestines Membranaceous leukonid seed liquid is mixed to prepare compound lactobacillus seed liquor, and the Leuconostoc mesenteroides is Leuconostoc mesenteroides CICC 22246；The lactobacillus plantarum is lactobacillus plantarum CICC 23138；The Lactobacillus brevis is Lactobacillus brevis CICC 6239。
The composition and preparation method of the MRS fluid nutrient mediums be：Peptone 10g, beef extract 10g, yeast extract 5g, K2HPO42g, dibasic ammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween-80 1ml, MgSO4·7H2O 0.58g、MnSO4· 4H2O 0.15g, agar 12g, pH value 6.2~6.4, distilled water is adjusted to be settled to 1000ml, 121 DEG C of high pressure sterilization 20min.
Step 2: pretreatment of raw material
(1) witloof zymotic fluid made from step 1 was taken with 800~1000r/min of rotating speed centrifugal treatings 10~20 minutes Centrifugation is spare；
(2) it is cleaned up after Chinese cabbage is weighed, longitudinally slit to be divided into pintongs, standing drains away the water for use；
(3) it presses Chinese cabbage weight to calculate, weighs the raw material of following mass fraction：2% salt, 2~6% glucose, 3~5% Chilli powder, 3~5% mashed garlics, 3~5% ginger mud, 1~2% apple butter, 2~4% pears mud and 0.5~2% fish sauce, by 5~8% Witloof zymotic fluid centrifugal sediment is mixed and made into semi-fluid shape fermentation auxiliary material with above-mentioned raw materials, while according to eurymeric lactic acid fermenting bacteria bacterium The solid-liquid ratio of liquid and fermentation auxiliary material is (1~3) mL:Eurymeric lactic acid fermenting bacteria bacterium solution is added in fermentation auxiliary material 200g, and stirring is equal It is for use after even；The preparation method of the eurymeric lactic acid fermenting bacteria bacterium solution is：Picking streptococcus lactis and Pediococcus acidilactici bacterium colony respectively, Be seeded to respectively in the small test tube for filling 5mL MRS fluid nutrient mediums, in 30-40 DEG C cultivate 24-48h, obtain streptococcus lactis and The activated strains of Pediococcus acidilactici；The activated strains of streptococcus lactis and Pediococcus acidilactici are respectively connected to by inoculum concentration 3~5% In MRS culture mediums, the culture medium liquid amount is 200mL/500mL, and under the conditions of 37 DEG C, speed of agitator is 100~120r/min 10-18h is cultivated, obtains streptococcus lactis bacterium solution and Pediococcus acidilactici bacterium solution, viable count is 1 × 108cfu/mL.Take 1~2 part of breast Streptococcus bacterium solution and 5~7 parts of Pediococcus acidilactici bacterium solutions are mixed to prepare eurymeric lactic acid fermenting bacteria bacterium solution.The streptococcus lactis, for breast Streptococcus CICC 6218, the Pediococcus acidilactici are Pediococcus acidilactici CICC 10344.
The composition and preparation method of the MRS fluid nutrient mediums be：Peptone 10g, beef extract 10g, yeast extract 5g, K2HPO42g, dibasic ammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween-80 1ml, MgSO4·7H2O 0.58g、MnSO4· 4H2O 0.15g, agar 12g, pH value 6.2~6.4, distilled water is adjusted to be settled to 1000ml, 121 DEG C of high pressure sterilization 20min.
Step 3: fermentation prepares Tian jin cabbage pickled in sweet and sour
Smearing step two (3) auxiliary material obtained that ferments between the every layer of Chinese cabbage leaf for the Chinese cabbage that step 2 (2) drains away the water, Chinese cabbage is placed in round, Chinese cabbage is successively compacted and is sealed by fermentation container, in the case where temperature is 20~25 DEG C of environment, fermentation 10 ~14d, or in the case where temperature is 15~20 DEG C of environment, ferment 25~35d；Above-mentioned Tian jin cabbage pickled in sweet and sour is packed into packaging bag after fermentation Interior, vacuum seal to get using witloof ferment making low-sodium milk Hot and sour cabbage.
Embodiment 6
A kind of ferment making method of low-sodium milk Hot and sour cabbage using witloof ferment making, the ferment making method step It is rapid as follows：
Step 1: preparing witloof zymotic fluid
(1) cichory root that moisture content is 10% is crushed to 60 mesh, is 1 according to weight ratio:Witloof powder is soaked in water by 3 In, the witloof slurries that pH value is 5.5 are made after homogeneous；
(2) sucrose of witloof grind slurries quality 5%, 1% corn peptide and 0.15% sulphur are added into gained witloof slurries Sour sodium accesses the compound lactobacillus seed liquor of witloof slurry volume 0.1% after stirring evenly, fermentation temperature is 23 DEG C, and stirring turns Speed is to ferment under 100r/min, terminates to ferment when the pH value of zymotic fluid is down to 5.0 and content of reducing sugar is less than 1.5%, The witloof zymotic fluid that pH value is 5 is made；The compound lactobacillus seed liquor is by Lactobacillus brevis seed liquor, lactobacillus plantarum seed The compound seed liquid of liquid and leuconostoc mesenteroide seed liquor composition, preparation method are that picking Lactobacillus brevis, plant are newborn respectively Bacillus, Leuconostoc mesenteroides bacterium colony, are seeded to respectively in the small test tube for filling 5mL MRS fluid nutrient mediums, in 30 DEG C of cultures 48h, obtain Lactobacillus brevis, lactobacillus plantarum, Leuconostoc mesenteroides activated strains；By inoculum concentration 3% by Lactobacillus brevis, plant Lactobacillus, Leuconostoc mesenteroides activated strains be respectively connected in MRS seed culture mediums, the MRS seed culture mediums liquid amount For 200mL/500mL, under the conditions of 37 DEG C, speed of agitator is that 100r/min cultivates 10h, obtains Lactobacillus brevis seed liquor, plant breast Bacillus seed liquor and leuconostoc mesenteroide seed liquor.Viable count is 1 × 108cfu/mL；Take 1 part of Lactobacillus brevis seed liquor, 1 Part lactobacillus plantarum seed liquor, 2 parts of leuconostoc mesenteroide seed liquors are mixed to prepare compound lactobacillus seed liquor, and the goldbeater's skin is bright Beading bacterium is Leuconostoc mesenteroides CICC 22246；The lactobacillus plantarum is lactobacillus plantarum CICC 23138；It is described short Lactobacillus is Lactobacillus brevis CICC 6239.
The composition and preparation method of the MRS fluid nutrient mediums be：Peptone 10g, beef extract 10g, yeast extract 5g, K2HPO42g, dibasic ammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween-80 1ml, MgSO4·7H2O 0.58g、MnSO4· 4H2O 0.15g, agar 12g, pH value 6.2~6.4, distilled water is adjusted to be settled to 1000ml, 121 DEG C of high pressure sterilization 20min.
Step 2: pretreatment of raw material
(1) take centrifugation standby with rotating speed 800r/min centrifugal treatings 10 minutes witloof zymotic fluid made from step 1 With；
(2) it is cleaned up after Chinese cabbage is weighed, longitudinally slit to be divided into pintongs, standing drains away the water for use；
(3) it presses Chinese cabbage weight to calculate, weighs the raw material of following mass fraction：2% salt, 2% glucose, 3% chilli powder, 3% mashed garlic, 3% ginger mud, 1% apple butter, 2% pears mud and 0.5% fish sauce, by 5% witloof zymotic fluid centrifugal sediment with it is upper It states raw material and is mixed and made into semi-fluid shape fermentation auxiliary material, while being according to eurymeric lactic acid fermenting bacteria bacterium solution and the solid-liquid ratio of fermentation auxiliary material 1mL:Eurymeric lactic acid fermenting bacteria bacterium solution is added in fermentation auxiliary material 200g, for use after stirring evenly；The eurymeric lactic acid fermenting bacteria The preparation method of bacterium solution is：Picking streptococcus lactis and Pediococcus acidilactici bacterium colony respectively are seeded to and fill the training of 5mL MRS liquid respectively In the small test tube for supporting base, 48h is cultivated in 30 DEG C, obtains the activated strains of streptococcus lactis and Pediococcus acidilactici；It will by inoculum concentration 3% The activated strains of streptococcus lactis and Pediococcus acidilactici are respectively connected in MRS culture mediums, and the culture medium liquid amount is 200mL/ 500mL, under the conditions of 37 DEG C, speed of agitator is that 100r/min cultivates 10-18h, obtains streptococcus lactis bacterium solution and Pediococcus acidilactici bacterium Liquid, viable count are 1 × 108cfu/mL.1 part of streptococcus lactis bacterium solution and 5 parts of Pediococcus acidilactici bacterium solutions is taken to be mixed to prepare eurymeric breast Acid fermenting bacteria bacterium solution.The streptococcus lactis, is streptococcus lactis CICC 6218, and the Pediococcus acidilactici is Pediococcus acidilactici CICC 10344。
The composition and preparation method of the MRS fluid nutrient mediums be：Peptone 10g, beef extract 10g, yeast extract 5g, K2HPO42g, dibasic ammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween-80 1ml, MgSO4·7H2O 0.58g、MnSO4· 4H2O 0.15g, agar 12g, pH value 6.2~6.4, distilled water is adjusted to be settled to 1000ml, 121 DEG C of high pressure sterilization 20min.
Step 3: fermentation prepares Tian jin cabbage pickled in sweet and sour
Smearing step two (3) auxiliary material obtained that ferments between the every layer of Chinese cabbage leaf for the Chinese cabbage that step 2 (2) drains away the water, Chinese cabbage is placed in round, Chinese cabbage is successively compacted and is sealed by fermentation container, in the case where temperature is 20~25 DEG C of environment, fermentation 10 ~14d, or in the case where temperature is 15~20 DEG C of environment, ferment 25~35d；Above-mentioned Tian jin cabbage pickled in sweet and sour is packed into packaging bag after fermentation Interior, vacuum seal to get using witloof ferment making low-sodium milk Hot and sour cabbage.
The content of salt is 0.49g/100g, the content of nitrite in low-sodium milk Hot and sour cabbage finished product obtained by the present embodiment Content for 0.33mg/kg, lactic acid bacteria is 107~108Cfu/Kg, the content of spoilage organisms are 20cfu/Kg, in Chinese cabbage fermentation process There is no content of nitrite peak.
Embodiment 7
A kind of ferment making method of low-sodium milk Hot and sour cabbage using witloof ferment making, the ferment making method step It is rapid as follows：
Step 1: preparing witloof zymotic fluid
(1) cichory root that moisture content is 12% is crushed to 80 mesh, is 1 according to weight ratio:Witloof powder is soaked in water by 3.5 In, the witloof slurries that pH value is 5.5 are made after homogeneous；
(2) sucrose of witloof grind slurries quality 6%, 2% corn peptide and 0.18% sulphur are added into gained witloof slurries Sour sodium accesses the compound lactobacillus seed liquor of witloof slurry volume 0.3% after stirring evenly, fermentation temperature is 25 DEG C, and stirring turns Speed is to ferment under 110r/min, terminates to ferment when the pH value of zymotic fluid is down to 5.0 and content of reducing sugar is less than 1.5%, The witloof zymotic fluid that pH value is 4.7~5 is made；The compound lactobacillus seed liquor is by Lactobacillus brevis seed liquor, plant breast bar The compound seed liquid of bacterium seed liquor and leuconostoc mesenteroide seed liquor composition, preparation method be respectively picking Lactobacillus brevis, Lactobacillus plantarum, Leuconostoc mesenteroides bacterium colony, are seeded to respectively in the small test tube for filling 5mL MRS fluid nutrient mediums, in 35 DEG C Cultivate 36h, obtain Lactobacillus brevis, lactobacillus plantarum, Leuconostoc mesenteroides activated strains；By inoculum concentration 4% by Lactobacillus brevis, Lactobacillus plantarum, Leuconostoc mesenteroides activated strains be respectively connected in MRS seed culture mediums, MRS seed culture mediums dress Liquid measure is 200mL/500mL, and under the conditions of 37 DEG C, speed of agitator is that 110r/min cultivates 15h, obtains Lactobacillus brevis seed liquor, plants Object lactobacillus seed liquor and leuconostoc mesenteroide seed liquor.Viable count is 1 × 108cfu/mL；Take 2 parts of Lactobacillus brevis seeds Liquid, 2 parts of lactobacillus plantarum seed liquors, 4 parts of leuconostoc mesenteroide seed liquors are mixed to prepare compound lactobacillus seed liquor, the intestines Film leukonid is Leuconostoc mesenteroides CICC 22246；The lactobacillus plantarum is lactobacillus plantarum CICC 23138；Institute Lactobacillus brevis is stated, is Lactobacillus brevis CICC 6239.
The composition and preparation method of the MRS fluid nutrient mediums be：Peptone 10g, beef extract 10g, yeast extract 5g, K2HPO42g, dibasic ammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween-80 1ml, MgSO4·7H2O 0.58g、MnSO4· 4H2O 0.15g, agar 12g, pH value 6.2~6.4, distilled water is adjusted to be settled to 1000ml, 121 DEG C of high pressure sterilization 20min.
Step 2: pretreatment of raw material
(1) take centrifugation standby with rotating speed 900r/min centrifugal treatings 15 minutes witloof zymotic fluid made from step 1 With；
(2) it is cleaned up after Chinese cabbage is weighed, longitudinally slit to be divided into pintongs, standing drains away the water for use；
(3) it presses Chinese cabbage weight to calculate, weighs the raw material of following mass fraction：2% salt, 4% glucose, 4% chilli powder, 4% mashed garlic, 4% ginger mud, 2% apple butter, 3% pears mud and 1% fish sauce, by 6% witloof zymotic fluid centrifugal sediment with it is above-mentioned Raw material is mixed and made into semi-fluid shape fermentation auxiliary material, while being 2mL according to the solid-liquid ratio of eurymeric lactic acid fermenting bacteria bacterium solution and fermentation auxiliary material: Eurymeric lactic acid fermenting bacteria bacterium solution is added in fermentation auxiliary material 200g, for use after stirring evenly；The eurymeric lactic acid fermenting bacteria bacterium solution Preparation method be：Picking streptococcus lactis and Pediococcus acidilactici bacterium colony respectively, are seeded to fill 5mL MRS fluid nutrient mediums respectively Small test tube in, in 35 DEG C cultivate 36h, obtain streptococcus lactis and Pediococcus acidilactici activated strains；It will by inoculum concentration 3~5% The activated strains of streptococcus lactis and Pediococcus acidilactici are respectively connected in MRS culture mediums, and the culture medium liquid amount is 200mL/ 500mL, under the conditions of 37 DEG C, speed of agitator is that 110r/min cultivates 10-18h, obtains streptococcus lactis bacterium solution and Pediococcus acidilactici bacterium Liquid, viable count are 1 × 108cfu/mL.2 parts of streptococcus lactis bacterium solutions and 6 parts of Pediococcus acidilactici bacterium solutions are taken to be mixed to prepare eurymeric breast Acid fermenting bacteria bacterium solution.The streptococcus lactis, is streptococcus lactis CICC 6218, and the Pediococcus acidilactici is Pediococcus acidilactici CICC 10344。
The composition and preparation method of the MRS fluid nutrient mediums be：Peptone 10g, beef extract 10g, yeast extract 5g, K2HPO42g, dibasic ammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween-80 1ml, MgSO4·7H2O 0.58g、MnSO4· 4H2O 0.15g, agar 12g, pH value 6.2~6.4, distilled water is adjusted to be settled to 1000ml, 121 DEG C of high pressure sterilization 20min.
Step 3: fermentation prepares Tian jin cabbage pickled in sweet and sour
Smearing step two (3) auxiliary material obtained that ferments between the every layer of Chinese cabbage leaf for the Chinese cabbage that step 2 (2) drains away the water, Chinese cabbage is placed in round, Chinese cabbage is successively compacted and is sealed by fermentation container, in the case where temperature is 20~25 DEG C of environment, fermentation 10 ~14d, or in the case where temperature is 15~20 DEG C of environment, ferment 25~35d；Above-mentioned Tian jin cabbage pickled in sweet and sour is packed into packaging bag after fermentation Interior, vacuum seal to get using witloof ferment making low-sodium milk Hot and sour cabbage.
The content of salt is 0.43g/100g in low-sodium milk Hot and sour cabbage finished product, and the content of nitrite is 0.31mg/kg, The content of lactic acid bacteria is 107~108The content of cfu/Kg, spoilage organisms are 10cfu/Kg, do not have nitrite in Chinese cabbage fermentation process Content peak.
Embodiment 8
A kind of ferment making method of low-sodium milk Hot and sour cabbage using witloof ferment making, the ferment making method step It is rapid as follows：
Step 1: preparing witloof zymotic fluid
(1) cichory root that moisture content is 15% is crushed to 100 mesh, is 1 according to weight ratio:Witloof powder is soaked in water by 4 In, the witloof slurries that pH value is 5.5 are made after homogeneous；
(2) it is added the sucrose of witloof grind slurries quality 5~8% into gained witloof slurries, 3% corn peptide and 0.2% Sodium sulphate accesses the compound lactobacillus seed liquor of witloof slurry volume 0.5% after stirring evenly, fermentation temperature is 27 DEG C, stirring Rotating speed is to ferment under 120r/min, terminates to send out when the pH value of zymotic fluid is down to 5.0 and content of reducing sugar is less than 1.5% The witloof zymotic fluid that pH value is 4.7~5 is made in ferment；The compound lactobacillus seed liquor is by Lactobacillus brevis seed liquor, plant breast The compound seed liquid of bacillus seed liquor and leuconostoc mesenteroide seed liquor composition, preparation method are the short newborn bar of difference picking Bacterium, lactobacillus plantarum, Leuconostoc mesenteroides bacterium colony, are seeded in the small test tube for filling 5mL MRS fluid nutrient mediums, respectively in 40 DEG C culture for 24 hours, obtain Lactobacillus brevis, lactobacillus plantarum, Leuconostoc mesenteroides activated strains；By inoculum concentration 5% by short newborn bar Bacterium, lactobacillus plantarum, Leuconostoc mesenteroides activated strains be respectively connected in MRS seed culture mediums, the MRS seed culture mediums Liquid amount is 200mL/500mL, and under the conditions of 37 DEG C, speed of agitator is that 120r/min cultivates 18h, obtain Lactobacillus brevis seed liquor, Lactobacillus plantarum seed liquor and leuconostoc mesenteroide seed liquor.Viable count is 1 × 108cfu/mL；Take 2 parts of Lactobacillus brevis kinds Sub- liquid, 2 parts of lactobacillus plantarum seed liquors, 6 parts of leuconostoc mesenteroide seed liquors are mixed to prepare compound lactobacillus seed liquor, described Leuconostoc mesenteroides is Leuconostoc mesenteroides CICC 22246；The lactobacillus plantarum is lactobacillus plantarum CICC 23138； The Lactobacillus brevis is Lactobacillus brevis CICC 6239.
The composition and preparation method of the MRS fluid nutrient mediums be：Peptone 10g, beef extract 10g, yeast extract 5g, K2HPO42g, dibasic ammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween-80 1ml, MgSO4·7H2O 0.58g、MnSO4· 4H2O 0.15g, agar 12g, pH value 6.2~6.4, distilled water is adjusted to be settled to 1000ml, 121 DEG C of high pressure sterilization 20min.
Step 2: pretreatment of raw material
(1) take centrifugation standby with rotating speed 1000r/min centrifugal treatings 20 minutes witloof zymotic fluid made from step 1 With；
(2) it is cleaned up after Chinese cabbage is weighed, longitudinally slit to be divided into pintongs, standing drains away the water for use；
(3) it presses Chinese cabbage weight to calculate, weighs the raw material of following mass fraction：2% salt, 6% glucose, 5% chilli powder, 5% mashed garlic, 5% ginger mud, 2% apple butter, 4% pears mud and 2% fish sauce, by 8% witloof zymotic fluid centrifugal sediment with it is above-mentioned Raw material is mixed and made into semi-fluid shape fermentation auxiliary material, while being 3mL according to the solid-liquid ratio of eurymeric lactic acid fermenting bacteria bacterium solution and fermentation auxiliary material: Eurymeric lactic acid fermenting bacteria bacterium solution is added in fermentation auxiliary material 200g, for use after stirring evenly；The eurymeric lactic acid fermenting bacteria bacterium solution Preparation method be：Picking streptococcus lactis and Pediococcus acidilactici bacterium colony respectively, are seeded to fill 5mL MRS fluid nutrient mediums respectively Small test tube in, in 40 DEG C culture for 24 hours, obtain streptococcus lactis and Pediococcus acidilactici activated strains；By inoculum concentration 5% by newborn chain The activated strains of coccus and Pediococcus acidilactici are respectively connected in MRS culture mediums, and the culture medium liquid amount is 200mL/500mL, Under the conditions of 37 DEG C, speed of agitator is that 120r/min cultivates 18h, obtains streptococcus lactis bacterium solution and Pediococcus acidilactici bacterium solution, viable count It is 1 × 108cfu/mL.2 parts of streptococcus lactis bacterium solutions and 7 parts of Pediococcus acidilactici bacterium solutions are taken to be mixed to prepare eurymeric lactic acid fermenting bacteria bacterium Liquid.The streptococcus lactis, is streptococcus lactis CICC 6218, and the Pediococcus acidilactici is Pediococcus acidilactici CICC 10344.
The composition and preparation method of the MRS fluid nutrient mediums be：Peptone 10g, beef extract 10g, yeast extract 5g, K2HPO42g, dibasic ammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween-80 1ml, MgSO4·7H2O 0.58g、MnSO4· 4H2O 0.15g, agar 12g, pH value 6.2~6.4, distilled water is adjusted to be settled to 1000ml, 121 DEG C of high pressure sterilization 20min.
Step 3: fermentation prepares Tian jin cabbage pickled in sweet and sour
Smearing step two (3) auxiliary material obtained that ferments between the every layer of Chinese cabbage leaf for the Chinese cabbage that step 2 (2) drains away the water, Chinese cabbage is placed in round, Chinese cabbage is successively compacted and is sealed by fermentation container, in the case where temperature is 20~25 DEG C of environment, fermentation 10 ~14d, or in the case where temperature is 15~20 DEG C of environment, ferment 25~35d；Above-mentioned Tian jin cabbage pickled in sweet and sour is packed into packaging bag after fermentation Interior, vacuum seal to get using witloof ferment making low-sodium milk Hot and sour cabbage.
The content of salt is 0.47g/100g in low-sodium milk Hot and sour cabbage finished product, and the content of nitrite is 0.38mg/kg, The content of lactic acid bacteria is 107~108The content of cfu/Kg, spoilage organisms are 16cfu/Kg, do not have nitrite in Chinese cabbage fermentation process Content peak.
By the marinated Tian jin cabbage pickled in sweet and sour of the conventional method of market sale and low-sodium milk Hot and sour cabbage made from 6-8 of the embodiment of the present invention It compares, table 1 is Tian jin cabbage pickled in sweet and sour product inspection result：
Table 1
From the data in table 1, it can be seen that the salt content of low-sodium milk Hot and sour cabbage of the present invention is only commercially available traditional Tian jin cabbage pickled in sweet and sour salt The 32~36% of content, the content of spoilage organisms are only the 14~28% of commercially available traditional Tian jin cabbage pickled in sweet and sour.This illustrates preparation side of the invention Method can also inhibit the growth of spoilage organisms using the dominant bacteria in witloof fermentate well without using salt.
Comparative example 1
Chinese cabbage cleans up after weighing, longitudinally slit to be divided into pintongs, and standing drains away the water for use；It is calculated by Chinese cabbage weight, Weigh the raw material of following mass fraction：2% salt, 6% glucose, 5% chilli powder, 5% mashed garlic, 5% ginger mud, 2% apple Mud, 4% pears mud and 2% fish sauce are mixed and made into semi-fluid shape fermentation auxiliary material；It is smeared between every layer of Chinese cabbage leaf of the Chinese cabbage to drain away the water Ferment auxiliary material, and Chinese cabbage is placed in round, is successively compacted Chinese cabbage and is sealed by fermentation container, is 20~25 DEG C of environment in temperature Under, ferment 10~14d, and tradition Tian jin cabbage pickled in sweet and sour is made.
The traditional Tian jin cabbage pickled in sweet and sour of detection and 6-8 low-sodium milk Hot and sour cabbage fermentation process nitrites of the embodiment of the present invention Variation, the results are shown in Table 2：
Table 2
Detection project 0d 2d 4d 6d 8d 10d 12d 14d
Comparative example 1-mg/kg 0.98 0.93 1.42 1.59 2.13 1.85 1.32 1.15
Embodiment 6-mg/kg 0.98 0.90 0.81 0.77 0.75 0.63 0.51 0.33
Embodiment 7-mg/kg 0.98 0.92 0.84 0.81 0.79 0.68 0.54 0.31
Embodiment 8-mg/kg 0.98 0.91 0.87 0.82 0.80 0.69 0.61 0.38
By the variation of 2 content of nitrite of table it is found that there are nitrite peaks during conventional method fermentation Tian jin cabbage pickled in sweet and sour, and Whole in fermentation process of the present invention nitrite peak do not occur, this illustrates that the present invention can be good at pressing down by fermentation process The growth of spoilage organisms processed, to reduce the generation of nitrite.

Claims (8)

1. a kind of preparation method of compound lactobacillus seed liquor, it is characterised in that the preparation method is that the short newborn bar of picking respectively Bacterium, lactobacillus plantarum, Leuconostoc mesenteroides bacterium colony, are seeded to respectively in the small test tube for filling 5mL MRS fluid nutrient mediums, in 30-40 DEG C culture 24-48h, obtain Lactobacillus brevis, lactobacillus plantarum, Leuconostoc mesenteroides activated strains；By inoculum concentration 3~ 5% is respectively connected to the activated strains of Lactobacillus brevis, lactobacillus plantarum, Leuconostoc mesenteroides in MRS seed culture mediums, described MRS seed culture medium liquid amounts are 200mL/500mL, and under the conditions of 37 DEG C, speed of agitator is that 100~120r/min cultivates 10- 18h obtains Lactobacillus brevis seed liquor, lactobacillus plantarum seed liquor and leuconostoc mesenteroide seed liquor；Take 1~2 part short newborn bar Bacterium seed liquor, 1~2 part of lactobacillus plantarum seed liquor, 2~6 parts of leuconostoc mesenteroide seed liquors are mixed to prepare compound lactobacillus Seed liquor.
2. a kind of preparation method of compound lactobacillus seed liquor described in claim 1 is sour in the low-sodium milk using witloof ferment making Application in the ferment making method of Tian jin cabbage pickled in sweet and sour.
3. a kind of preparation method of eurymeric lactic acid fermenting bacteria bacterium solution, it is characterised in that the preparation method is that picking breast hammer respectively Bacterium and Pediococcus acidilactici bacterium colony, are seeded to respectively in the small test tube for filling 5mL MRS fluid nutrient mediums, and 24- is cultivated in 30-40 DEG C 48h obtains the activated strains of streptococcus lactis and Pediococcus acidilactici；By inoculum concentration 3~5% by streptococcus lactis and Pediococcus acidilactici Activated strains are respectively connected in MRS culture mediums, and the culture medium liquid amount is 200mL/500mL, under the conditions of 37 DEG C, speed of agitator 10-18h is cultivated for 100~120r/min, obtains streptococcus lactis bacterium solution and Pediococcus acidilactici bacterium solution；Take 1~2 part of streptococcus lactis bacterium Liquid and 5~7 parts of Pediococcus acidilactici bacterium solutions are mixed to prepare eurymeric lactic acid fermenting bacteria bacterium solution.
4. a kind of preparation method of eurymeric lactic acid fermenting bacteria bacterium solution described in claim 3 is in the low-sodium milk using witloof ferment making Application in the ferment making method of Hot and sour cabbage.
5. a kind of ferment making method of low-sodium milk Hot and sour cabbage using witloof ferment making, it is characterised in that the fermentation system It is as follows to make method and step：
Step 1: preparing witloof zymotic fluid
(1) cichory root that moisture content is 10~15% is crushed to 60~100 mesh, is 1 according to weight ratio:3~4 soak witloof powder It steeps in water, the witloof slurries that pH value is 5.5 is made after homogeneous；
(2) sucrose, corn peptide and the sodium sulphate of certain mass are added into gained witloof slurries, by certain volume after stirring evenly Score accesses compound lactobacillus seed liquor, ferments under certain fermentation temperature and speed of agitator, when the pH value of zymotic fluid drops To 5.0 and content of reducing sugar be less than 1.5% when terminate to ferment, be made pH value be 4.7~5 witloof zymotic fluid；
Step 2: pretreatment of raw material
(1) witloof zymotic fluid made from step 1 was taken into centrifugation with 800~1000r/min of rotating speed centrifugal treatings 10~20 minutes It precipitates spare；
(2) it is cleaned up after Chinese cabbage is weighed, longitudinally slit to be divided into pintongs, standing drains away the water for use；
(3) it presses Chinese cabbage weight to calculate, weighs the raw material of following mass fraction：2% salt, 2~6% glucose, 3~5% capsicums Powder, 3~5% mashed garlics, 3~5% ginger mud, 1~2% apple butter, 2~4% pears mud and 0.5~2% fish sauce, by 5~8% witloofs Zymotic fluid centrifugal sediment and above-mentioned raw materials are mixed and made into semi-fluid shape fermentation auxiliary material, while according to certain solid-liquid ratio by eurymeric lactic acid Zymophyte bacterium solution is added in fermentation auxiliary material, for use after stirring evenly；
Step 3: fermentation prepares Tian jin cabbage pickled in sweet and sour
Smearing step two (3) auxiliary material obtained that ferments between the every layer of Chinese cabbage leaf for the Chinese cabbage that step 2 (2) drains away the water, will be white Dish is placed in round, is successively compacted Chinese cabbage and is sealed by fermentation container, in the case where temperature is 20~25 DEG C of environment, fermentation 10~ 14d, or in the case where temperature is 15~20 DEG C of environment, ferment 25~35d；Above-mentioned Tian jin cabbage pickled in sweet and sour is packed into packaging bag after fermentation Interior, vacuum seal to get using witloof ferment making low-sodium milk Hot and sour cabbage.
6. a kind of ferment making method of low-sodium milk Hot and sour cabbage using witloof ferment making according to claim 5, Be characterized in that the preparation method of step 1 (2) the compound lactobacillus seed liquor be respectively picking Lactobacillus brevis, lactobacillus plantarum, Leuconostoc mesenteroides bacterium colony is seeded to respectively in the small test tube for filling 5mL MRS fluid nutrient mediums, and 24- is cultivated in 30-40 DEG C 48h, obtain Lactobacillus brevis, lactobacillus plantarum, Leuconostoc mesenteroides activated strains；By inoculum concentration 3~5% by Lactobacillus brevis, Lactobacillus plantarum, Leuconostoc mesenteroides activated strains be respectively connected in MRS seed culture mediums, MRS seed culture mediums dress Liquid measure is 200mL/500mL, and under the conditions of 37 DEG C, speed of agitator is that 100~120r/min cultivates 10-18h, obtains Lactobacillus brevis kind Sub- liquid, lactobacillus plantarum seed liquor and leuconostoc mesenteroide seed liquor；Take 1~2 part of Lactobacillus brevis seed liquor, 1~2 portion of plant Lactobacillus seed liquor, 2~6 parts of leuconostoc mesenteroide seed liquors are mixed to prepare compound lactobacillus seed liquor.
7. a kind of ferment making method of low-sodium milk Hot and sour cabbage using witloof ferment making according to claim 5, It is characterized in that the preparation method of step 2 (3) the eurymeric lactic acid fermenting bacteria bacterium solution is：Picking streptococcus lactis and lactic acid sheet respectively Coccus bacterium colony is seeded to respectively in the small test tube for filling 5mL MRS fluid nutrient mediums, is cultivated 24-48h in 30-40 DEG C, is obtained breast The activated strains of streptococcus and Pediococcus acidilactici；The activated strains of streptococcus lactis and Pediococcus acidilactici are divided by inoculum concentration 3~5% Jie Ru not be in MRS culture mediums, the culture medium liquid amount is 200mL/500mL, under the conditions of 37 DEG C, speed of agitator is 100~ 120r/min cultivates 10-18h, obtains streptococcus lactis bacterium solution and Pediococcus acidilactici bacterium solution；Take 1~2 part of streptococcus lactis bacterium solution and 5~ 7 parts of Pediococcus acidilactici bacterium solutions are mixed to prepare eurymeric lactic acid fermenting bacteria bacterium solution.
8. according to the low-sodium milk Hot and sour cabbage that ferment making method described in claim 5-7 any claims makes, feature It is that the content of salt in the low-sodium milk Hot and sour cabbage finished product is 0.4~0.5g/100g, the content of nitrite is 0.3~ The content of 0.4mg/kg, lactic acid bacteria are 107~108The content of cfu/Kg, spoilage organisms are 10~20cfu/Kg, Chinese cabbage fermentation process In there is no content of nitrite peak.
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