CN115316629A - Method for producing pickled vegetables by pure fermentation - Google Patents
Method for producing pickled vegetables by pure fermentation Download PDFInfo
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- CN115316629A CN115316629A CN202210413702.7A CN202210413702A CN115316629A CN 115316629 A CN115316629 A CN 115316629A CN 202210413702 A CN202210413702 A CN 202210413702A CN 115316629 A CN115316629 A CN 115316629A
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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- 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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- 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
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- A23V2400/11—Lactobacillus
- A23V2400/121—Brevis
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- 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
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- A23V2400/125—Casei
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- 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
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- A23V2400/167—Pentosus
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- 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
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/31—Leuconostoc
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
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- Chemical & Material Sciences (AREA)
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Abstract
The invention discloses a method for producing pickled vegetables by adopting pure-breed fermentation, which specifically adopts a twice pure-breed fermentation method: cleaning fresh vegetables, cutting, putting into a pickle jar, compacting, adding seasoning salt water containing a fermentation agent until the vegetables are submerged, and adding a compound fermentation agent I for fermentation; opening the pickle jar, adding the compound leaven II, continuing to ferment, and packaging for sale. The first compound microbial inoculum contains heterotypic fermentation bacteria leuconostoc mesenteroides, saccharomycetes and lactobacillus brevis, and the second compound microbial inoculum contains homotypic fermentation bacteria lactobacillus plantarum, lactobacillus pentosus and lactobacillus casei. The invention can control the microbial flora, acidity and flavor substances in the pickle fermentation, and can realize the standardized production of the pickle. The invention adopts the multi-strain inoculation of the pickle to simulate the diversity of microbial colonies in the fermentation process of the natural pickle, and ensures that the pickle product of the invention has rich flavor and unique taste as the naturally fermented pickle product.
Description
Technical Field
The invention belongs to the technical field of microbial fermentation, and particularly relates to a method for producing pickles by pure fermentation.
Background
The pickle is a traditional biological food produced and processed by leading fermentation of microbial lactic acid bacteria, and is produced and processed by taking fresh vegetables (or salted vegetables) as raw materials, adding auxiliary materials, soaking and fermenting the fresh vegetables or the salted vegetables in salt water with medium and low concentration, seasoning and the like. The pickle has unique flavor and is rich in lactic acid bacteria, can meet different consumption tastes, can promote appetite and help digestion, and is a vegetable food which is popular with consumers. Kimchi has appeared as early as 3000 years ago, and has been recorded in the ancient book "Shi Jing". There is a detailed preparation method of sauerkraut in "the term of" Qi folk essences "in the period of Wei, north.
Most of the traditional pickles are naturally fermented, and dominant microorganisms mainly comprising lactic acid bacteria grow and produce acid in the pickles, so that the unique flavor and taste of the pickles are formed. According to the activity rule of microbes in the pickle and the accumulation condition of lactic acid, the fermentation process of the pickle can be divided into 3 stages: at the initial stage of fermentation, various microorganisms on the surface of vegetables propagate in large quantities, and at the moment, part of air remains in the pickle, and heterotypic lactic acid fermentation is mainly carried out on leuconostoc mesenteroides, weissella, saccharomycetes and the like to generate products such as lactic acid, acetic acid, ethanol and the like and generate a large amount of flavor substances. The leuconostoc can not only reduce the acidity of the environment by rapidly generating carbon dioxide and organic acid, inhibit the growth and reproduction of harmful microorganisms, prevent the hydrolysis of pectinase, ensure the hardness and brittleness of vegetables, but also generate flavor substances such as alcohol, acid, ester and the like, play an important role in forming the unique flavor of the pickle, and the mannitol has fresh taste and has great influence on the flavor quality of the pickle. The yeast performs alcoholic fermentation to generate ethanol, which can form esters with organic acid to increase the fragrance of sauerkraut. The growth speed of the starter bacteria and the inhibition speed of harmful microorganisms at the initial stage of fermentation are the key points for forming good flavor of the pickle, and have a determining effect on the quality of the finished pickle. After about 48h, the fermentation of heterotypic lactic acid fermentation bacteria is finished along with the reduction of the acidity of the pickle, while homotypic lactic acid bacteria such as lactobacillus brevis, lactobacillus plantarum and other acid-resistant bacteria begin to actively proliferate, when the fermentation reaches about 72h, the lactic acid is rapidly accumulated and enters the middle stage of fermentation, the maximum amount of lactic acid bacteria is reached, the accumulation of the lactic acid can reach 0.6 percent, and most of the acid-resistant bacteria die. At the moment, the pickle reaches the mature state, the original flavor of the raw vegetable basically disappears, and the pickle is suitable for eating. If fermentation is carried out in the later stage of fermentation, the content of lactic acid exceeds more than 1.0 percent, the growth of lactobacillus plantarum and the like is also inhibited, and the acidity of the pickle is too high and the flavor is not coordinated due to continuous fermentation. In the kimchi fermentation, the initial fermentation stage and the middle fermentation stage are main fermentation stages.
But the pickle production in China has many defects, such as small scale of most production enterprises, low production automation degree, low production efficiency, unstable quality, serious product homogenization and insufficient development of new products. These all severely restrict the development of the pickle industry in China. The market potential of kimchi is huge, but the problem of industrialization of kimchi is not solved. When the traditional fermentation technology is tried to change home workshop type pickle into an industrial product, the influence of factors such as poor quality of fermentation strains is found, and the like, and the pickle faces the problems of long fermentation period, large influence by climate and season, low standardization and scale degree in the manufacturing process, so that the quality of the pickle is unstable, the ex-situ production is difficult, and the like.
The bacteria are the main microorganisms in the fermentation of the pickle, and the lactic acid bacteria are the dominant flora in the whole fermentation process of the pickle, and comprise leuconostoc, lactobacillus, weissella, pediococcus, lactococcus, streptococcus and enterococcus. The lactobacillus plantarum, the lactobacillus pentosus and the lactobacillus casei are the most common homofermentative lactic acid bacteria, and the leuconostoc mesenteroides and the lactobacillus brevis are the most common heterofermentative lactic acid bacteria. The lactobacillus mainly utilizes soluble substances in the vegetables to carry out lactic acid fermentation, and the lactobacillus does not have an enzyme system for hydrolyzing protein and an enzyme system for decomposing cellulose, so that the lactobacillus does not damage plant cell tissues and can not decompose protein and amino acid in the fermentation process of the pickled vegetables, and the complete structure of the vegetables is maintained.
The Chinese invention patent 'preparation technology of a pickle composite leaven and an application method thereof' (patent application number 201110076303.8) provides a preparation method of a lactic acid bacteria agent, and the lactic acid bacteria agent and a pickle fermentation auxiliary agent are mixed at one time, fresh vegetables are added, and the mixture is placed in a pickle jar for fermentation for 1 to 2 days. The invention patent of China (patent application No. 201310724574.9) discloses a preparation method of a pickle starter culture, and the pickle starter culture is applied to the preparation of pickled cabbage. Both of the above patent documents are fermented by adding a microbial inoculum at a time.
Although the operation of adding the microbial inoculum once is simple, in the fermentation process of the pickled vegetables, different microorganisms can evolve and change in the microbial population along with the change of the air content and the acidity in the fermentation process. The dominant microbial species are different in the initial stage, the middle stage and the later stage of fermentation, and the action on the flavor, the taste and the quality of the pickle is also different. In the method of adding the microbial inoculum once, dominant microbial strains in different stages are naturally selected in the fermentation process of the pickle. In the production process of the pickles, the air content, the salinity and the acidity in the fermentation process in the initial stage are greatly changed in different fermentation batches, so that the pickles have different flavors and tastes, and the quality of the pickles is greatly different. It is difficult to achieve standardization of kimchi production.
Disclosure of Invention
In order to overcome the problems in the prior art, the invention adopts a method of adding the microbial inoculum twice, and the microbial inoculum is respectively added in the initial fermentation stage and the middle fermentation stage of two key stages of the pickle production. The method comprises the following steps of firstly, adding a compound microbial inoculum I containing leuconostoc mesenteroides, microzyme and lactobacillus brevis at the beginning of fermentation, and generating flavor substances such as alcohol, acid, ester and the like while producing lactic acid, so as to help the pickle to generate fresh taste and pleasant flavor, wherein mannitol has fresh taste and has great influence on the flavor quality of the pickle; the yeast performs alcoholic fermentation to generate ethanol, which can form esters with organic acid to increase the fragrance of sauerkraut. Then, homolactobacillus containing plant lactobacillus, pentose lactobacillus and lactobacillus casei is added after a period of fermentation, the acidity is suitable for the proliferation of homolactobacillus, the homolactobacillus reaches the maximum quantity after a period of fermentation, the accumulation of lactic acid can reach 0.6-1.0%, and the homolactobacillus has strong acid production capacity and can accelerate the maturation of the pickle.
The invention provides a method for standardized production of pickle, which is characterized in that a special microbial inoculum for pickle is respectively added in the initial fermentation period and the middle fermentation period of the pickle, a first compound microbial inoculum containing heterotypic lactic acid fermentation lactic acid bacteria, leuconostoc mesenteroides, saccharomycetes and lactobacillus brevis is added in the initial fermentation period, and a second compound microbial inoculum containing homotype fermentation lactic acid bacteria, lactobacillus plantarum, lactobacillus pentosus and lactobacillus casei is added in the middle fermentation period, so that the dominant microbial flora, acidity and flavor substances in the initial fermentation period and the middle fermentation period of the pickle are controllable; further, the flavor, taste and quality of the pickle can be controlled. The standardization of kimchi can be realized. The invention adopts the compound microbial inoculum I and the compound microbial inoculum II of multiple strains to inoculate the pickle, simulates the diversity of microbial colonies in the fermentation process of natural pickle, and ensures that the pickle product of the invention has rich flavor and unique taste as the pickle product fermented naturally.
Wherein, leuconostoc mesenteroides is used as heterotypic fermentation lactic acid bacteria, in the sugar metabolism process, in addition to lactic acid, organic acids such as acetic acid, citric acid, malic acid and the like are generated, and mannitol dehydrogenase is contained, so that fructose can be converted into mannitol, and the formation of the unique flavor of the pickle can be promoted. The bacteria are the dominant bacteria for starting the fermentation of the pickle.
Wherein the yeast is subjected to alcohol fermentation under anoxic condition to generate ethanol, which can form esters with organic acids to increase the fragrance of sauerkraut.
Wherein, the lactobacillus brevis is heterotypic fermentation lactobacillus and has high acid production capability. Can impart unique flavor, texture and mouthfeel to kimchi.
The lactobacillus plantarum is homotype fermentation lactobacillus, has the strongest generating capacity, fast growth and reproduction, plays a leading role in the pickle, appears in the later period of the pickle fermentation, promotes the flavor of the pickle in the later period, and leads the feedback inhibition of the lactobacillus to finish the fermentation due to the large accumulation of the lactic acid. Degrading nitrite.
The lactobacillus pentosus and the lactobacillus casei are homotype lactobacillus fermentum which is a main accumulation bacterium of lactic acid. Degrading nitrite.
The technical scheme of the invention is summarized as follows:
the leuconostoc mesenteroides, the lactobacillus brevis and the saccharomycete are respectively and independently cultured, and after the last stage of logarithmic phase, thalli are collected by centrifugation, and the leuconostoc mesenteroides, the lactobacillus brevis and the saccharomycete freeze-dried powder are respectively prepared by using a conventional method. After counting respectively, mixing the mixture according to a certain proportion to obtain the composite microbial inoculum-freeze-dried powder. The number of the compound bacterial agent-leuconostoc mesenteroides is 1-99 multiplied by 10 9 CFU/g, the number of the lactobacillus brevis is 1 to 99 multiplied by 10 9 CFU/g and yeast number of 1-9 × 10 8 CFU/g。
The lactobacillus plantarum, lactobacillus pentosus and lactobacillus casei strains are respectively and independently cultured, the strains are centrifugally collected after the end of logarithmic phase, and the lactobacillus plantarum, lactobacillus pentosus and lactobacillus casei freeze-dried powder is respectively prepared by using a conventional method. After counting respectively, mixing the two lyophilized powders according to a certain proportion to obtain the composite microbial inoculum II lyophilized powder. The number of the lactobacillus plantarum in the compound microbial inoculum II is 1-99 multiplied by 10 9 CFU/g, the number of lactobacillus pentosus is 1-99 multiplied by 10 9 The number of CFU/g and lactobacillus casei is 1-99 multiplied by 10 9 CFU/g。
The invention relates to a culture method of leuconostoc mesenteroides, lactobacillus brevis, lactobacillus plantarum, lactobacillus pentosus and lactobacillus casei, which comprises the following steps: adopting MRS liquid culture medium, culturing at 30 deg.C for 20 hr, centrifuging, collecting thallus, and freeze drying to obtain lyophilized powder.
The culture method of the yeast comprises the following steps: YPD liquid culture medium is adopted, after 20h of culture at 30 ℃, thalli are collected by centrifugation, and freeze-dried powder is prepared by freeze-drying.
The invention provides a method for producing pickled vegetables by pure fermentation, which comprises the steps of cleaning fresh vegetables, cutting, filling the fresh vegetables into a pickled vegetable jar, compacting, adding seasoning saline water containing a leaven until the vegetables are submerged, adding a liquid compound leaven I for fermentation, opening the pickled vegetable jar after a period of time, adding a liquid compound leaven II for continuous fermentation for a period of time, and packaging and selling.
In the present invention, a single cell is cultured and then grown to reproduce a single colony, which is called a pure species of microorganism.
In the present invention, the fresh vegetables include, but are not limited to, lettuce, cabbage, pickled peppers, cabbage, carrot, cucumber, green vegetables, cherry radish, lima bean, celery, and the like; preferably lettuce, cabbage and pickled pepper.
In the invention, the seasoning saline water comprises the following components in percentage by weight: 3-8% of salt, 1-5% of white spirit, 1-3% of white granulated sugar, 1-5% of dried pepper, 1-3% of ginger slices, 1-3% of garlic slices, 0.01-0.1% of pepper and purified water which is added to reach 100%; preferably, the edible salt is 5%, the white spirit is 2.5%, the white granulated sugar is 2%, the dried hot pepper is 3%, the ginger slice is 2%, the garlic slice is 2%, the pepper is 0.05%, and the purified water is supplemented to 100%.
In the invention, the liquid composite leaven comprises composite leaven-freeze-dried powder and 5% of seasoning saline.
In the invention, the preparation process of the first liquid compound leaven comprises the following steps: dissolving the composite starter-freeze dried powder in 5% of seasoning saline according to the addition of 5%.
Wherein the composite microbial inoculum-freeze-dried powder contains leuconostoc mesenteroides with the number of 1-99 multiplied by 10 9 CFU/g, the number of the lactobacillus brevis is 1 to 99 multiplied by 10 9 CFU/g and yeast number of 1-9 × 10 8 CFU/g; preferably, the number of Leuconostoc mesenteroides is 90X 10 9 CFU/g, number of Lactobacillus brevis is 90 × 10 9 CFU/g and yeast count of 9 × 10 8 CFU/g。
In the invention, the liquid composite leaven II contains composite leaven II freeze-dried powder and 5% saline water.
In the invention, the preparation process of the liquid compound leaven II comprises the following steps: and dissolving the composite starter II freeze-dried powder in 5% saline according to the addition of 5%.
Wherein the second freeze-dried powder of the composite microbial inoculum contains 1 to 99 multiplied by 10 lactobacillus plantarum 9 CFU/g, the number of lactobacillus pentosus is 1-99 multiplied by 10 9 The number of CFU/g and lactobacillus casei is 1-99 multiplied by 10 9 CFU/g; preferably, the number of lactobacillus plantarum is 90 × 10 9 CFU/g, number of Lactobacillus pentosus 90X 10 9 CFU/g and Lactobacillus casei count is 90X 10 9 CFU/g。
In the invention, the temperature for adding the liquid compound leaven I to carry out early fermentation is 25-35 ℃; preferably, it is 30 ℃.
In the invention, the time for adding the liquid compound leaven I to carry out the early fermentation is 24 to 48 hours; preferably 24h.
In the invention, the temperature for adding the liquid compound leaven II to carry out the later stage fermentation is 25-35 ℃; preferably, it is 30 ℃.
In the invention, the time for adding the liquid compound leaven II to carry out the later fermentation is 24-48 h; preferably 24h.
In one embodiment, the method for producing kimchi by pure fermentation comprises the following steps: cleaning fresh vegetables, cutting, placing into a pickle jar, compacting, adding flavoring saline containing leaven until the vegetables are submerged, adding liquid composite leaven I, stirring, and fermenting at 30 deg.C for 24 hr. Opening the pickle jar, adding the liquid compound leaven II, stirring up and down, and fermenting for 24h at 30 ℃. And packaging and selling.
The invention also provides the pickle obtained by the method.
The invention also provides a compound microbial inoculum I which comprises heterotypic lactic fermentation bacteria leuconostoc mesenteroides, microzyme and lactobacillus brevis. Wherein, the leuconostoc mesenteroides strain is SICC 1.656, the lactobacillus brevis strain is SICC 1.1185, and the saccharomycete strain is SICC 2.894, which are all preserved in the strain preservation management center of the microorganism resource platform in Sichuan province. The three strains can be purchased by conventional methods. The website is as follows: http:// www.sc-sicc
Specifically, the first compound bacterial agent comprises leuconostoc mesenteroides with the number of 1-99 multiplied by 10 9 CFU/g, the number of the lactobacillus brevis is 1 to 99 multiplied by 10 9 CFU/g and yeast number of 1-9 × 10 8 CFU/g; preferably, the quantity of Leuconostoc mesenteroides is 90X 10 9 CFU/g, the number of the lactobacillus brevis is 90 multiplied by 10 9 CFU/g and yeast count of 9 × 10 8 CFU/g。
The invention also provides a second compound microbial inoculum which comprises homolactic fermentation bacteria lactobacillus plantarum, lactobacillus pentosus and lactobacillus casei. Wherein, the lactobacillus plantarum strain is SICC 1.437, the lactobacillus pentosus strain is SICC 1.440, and the lactobacillus casei strain is SICC 1.1119, which are all preserved in the culture preservation management center of the microorganism resource platform in Sichuan province. The three strains can be purchased by conventional methods. The website is as follows: http:// www.sc-sicc
Specifically, the second composite microbial inoculum comprises lactobacillus plantarum with the number of 1-99 multiplied by 10 9 CFU/g, the number of the lactobacillus pentosus is 1 to 99 multiplied by 10 9 The number of CFU/g and lactobacillus casei is 1-99 multiplied by 10 9 CFU/g; preferably, the number of lactobacillus plantarum is 90 × 10 9 CFU/g, number of Lactobacillus pentosus 90X 10 9 CFU/g and Lactobacillus casei count is 90X 10 9 CFU/g。
The invention also provides application of the compound microbial inoculum I in producing pickles by adopting pure fermentation.
The invention also provides application of the compound microbial inoculum II in producing pickles by adopting pure fermentation.
The invention has the beneficial effects that: the invention provides a method for standardized production of pickle, which is characterized in that a special microbial inoculum for pickle is respectively added at the initial fermentation stage and the middle fermentation stage of the pickle, a first compound microbial inoculum containing heterotypic lactic acid fermentation lactic acid bacteria, leuconostoc mesenteroides, saccharomycetes and lactobacillus brevis is added at the initial fermentation stage, and a second compound microbial inoculum containing homotype fermentation lactic acid bacteria, lactobacillus plantarum, lactobacillus pentosus and lactobacillus casei is added at the middle fermentation stage, so that the dominant microbial flora, acidity and flavor substances in the fermentation period of the pickle are controllable; further, the flavor, taste and quality of the pickle can be controlled. The standardization of kimchi can be realized. The invention adopts the first and second composite microbial inoculants of multiple strains to inoculate the pickle, simulates the diversity of microbial colonies in the fermentation process of natural pickle, and ensures that the pickle product of the invention has rich flavor and unique taste as the pickle product fermented naturally.
Drawings
FIG. 1 shows the pH values at different fermentation times in examples 2 to 4 of the present invention;
FIG. 2 shows the acidity at different fermentation times in examples 2 to 4 of the present invention.
Detailed Description
The present invention is further illustrated by the following specific examples so that those skilled in the art may better understand the invention and practice it, but the examples are not intended to limit the invention
Example 1 preparation of Complex microbial inoculum
Firstly, preparing seasoning saline water, adding 5% of salt, 2.5% of white spirit, 2% of white granulated sugar, 3% of dried hot pepper, 2% of ginger slices, 2% of garlic slices and 0.05% of pepper into the seasoning saline water, and adding purified water to 100% for later use.
Preparing a first compound microbial inoculum:
the leuconostoc mesenteroides SICC 1.656 and the lactobacillus brevis SICC 1.1185 strains are respectively inoculated into an MRS liquid culture medium, cultured for 20 hours at 30 ℃, centrifuged at 6000r/min for 15 minutes after reaching the end of logarithmic phase, thallus is collected and put into a freeze dryer for freeze drying, and the leuconostoc mesenteroides and lactobacillus brevis freeze-dried powder is prepared.
Inoculating yeast SICC 2.894 into YPD liquid culture medium, culturing at 30 deg.C for 20 hr, centrifuging at 6000r/min for 15 min, collecting thallus, freeze drying in a freeze dryer, and making into lyophilized yeast powder.
After counting respectively, mixing the mixture according to a certain proportion to obtain the composite microbial inoculum-freeze-dried powder. The number of the compound microbial inoculum-leuconostoc mesenteroides is 90 multiplied by 10 9 CFU/g, number of Lactobacillus brevis is 90 × 10 9 CFU/g and yeast count of 9 × 10 8 CFU/g。
Preparing a compound microbial inoculum II:
lactobacillus plantarum SICC 1.437, lactobacillus pentosus SICC 1.440 and Lactobacillus casei SICC 1.11 strains are respectively inoculated into MRS liquid culture medium, cultured for 20 hours at 30 ℃, centrifuged at 6000r/min for 15 minutes after the end of logarithmic growth phase, thallus is collected and put into a freeze dryer for freeze drying, and freeze-dried powder of leuconostoc mesenteroides and Lactobacillus brevis, lactobacillus pentosus and Lactobacillus casei is prepared.
After counting respectively, mixing the two powders according to a certain proportion to obtain the second freeze-dried powder of the compound microbial inoculum. The number of lactobacillus plantarum in the compound microbial inoculum II is 90 multiplied by 10 9 CFU/g, number of Lactobacillus pentosus 90X 10 9 CFU/g and Lactobacillus casei count is 90X 10 9 CFU/g。
Adding the composite microbial inoculum I freeze-dried powder into seasoning saline according to the amount of 5% (W/V) to obtain liquid composite microbial inoculum I.
Adding the freeze-dried powder of the second composite microbial inoculum into the seasoning saline water according to the amount of 5% (W/V) to obtain a second liquid composite microbial inoculum.
EXAMPLE 2 control example (Natural fermentation)
Cleaning and cutting 2 kg of lettuce, 2 kg of pickled peppers and 2 kg of cabbage, putting the lettuce into a pickled vegetable jar, compacting the pickled vegetable jar, and adding 6 kg of ingredient water, wherein the ingredient water comprises the following components: 5% of salt, 2.5% of white spirit, 2% of white granulated sugar, 3% of dried pepper, 2% of ginger slices, 2% of garlic slices, 0.05% of pepper and 100% of purified water. Ensuring that the ingredient water completely submerges the fresh vegetables. Fermenting at constant temperature of 30 ℃ for 48 hours.
Example 3 comparative example Complex fermentation agent one and Complex fermentation agent two were added simultaneously at the initial stage of fermentation
2 kg of lettuce, 2 kg of pickled peppers and 2 kg of cabbage are cleaned, cut, put into a pickled vegetable jar, compacted and added with 6 kg of seasoning saline water, wherein the ingredients of the seasoning saline water are the same as those in embodiment 1 of the invention. Ensuring that the ingredient seasoning salt water completely submerges the fresh vegetables. Then, 1% of the first liquid complex starter culture prepared in inventive example 1 and 1% of the second liquid complex starter culture prepared in inventive example 1 were added and stirred up and down. Fermenting at 30 deg.C for 48 hr.
Example 4 composite starter I and composite starter II were added at the beginning of fermentation and 24 hours after fermentation, respectively
2 kg of lettuce, 2 kg of pickled peppers and 2 kg of cabbage are cleaned, cut, put into a pickled vegetable jar, compacted and added with 6 kg of seasoning saline water, wherein the ingredients of the seasoning saline water are the same as those in embodiment 1 of the invention. Ensuring that the ingredient seasoning salt water completely submerges the fresh vegetables. Then, 1% of the liquid composite fermentation agent prepared in example 1 of the present invention was added thereto and stirred up and down. After fermenting for 24 hours at the constant temperature of 30 ℃, 1 percent of the liquid compound leaven prepared in the embodiment 1 of the invention is added, and the fermentation is finished after continuing to ferment for 24 hours.
As can be seen from FIG. 1, in the case of the example 4 of the present invention, two inoculations were used, and the pH decreased more rapidly than in the case of the natural fermentation in the example 2 of the present invention and the single-inoculation fermentation in the example 3 of the present invention. As can be seen from FIG. 2, in the case of the present invention, example 4, which employs two inoculations, the acidity rises more rapidly than in the case of the natural fermentation of the present invention in example 2 and the single-inoculation fermentation of the present invention in example 3.
TABLE 1 kimchi quality identification sensory evaluation table
TABLE 2 sensory evaluation scores of kimchi end products
| Sensory index | Example 2 | Example 3 | Example 4 |
| Color | 21.2 | 19.6 | 20.8 |
| Fragrance | 22.5 | 20.5 | 22.1 |
| Taste of the product | 19.8 | 18.6 | 20.3 |
| Brittleness of | 19.1 | 18.0 | 18.9 |
| Total score of | 82.6 | 76.7 | 82.1 |
From the sensory evaluation scores of the kimchi products in table 2, the total score of example 4 of the present invention is close to the score of the naturally fermented kimchi in example 2 of the present invention, which shows that the flavor and taste of the kimchi obtained by two-time inoculation and natural fermentation are similar.
Claims (12)
1. A method for producing pickles by pure fermentation is characterized in that fresh vegetables are cleaned, cut, put into a pickle jar, compacted, added with seasoning saline water containing a leaven until the vegetables are submerged, then added with a liquid composite leaven I for fermentation for a period of time; and opening the pickle jar, adding the liquid compound leaven II, continuing to ferment for a period of time, and packaging for sale.
2. The method according to claim 1, wherein the complex microbial inoculum consists of heterotypic lactic ferments leuconostoc mesenteroides, saccharomycetes and lactobacillus brevis, wherein the leuconostoc mesenteroides is SICC 1.656, the lactobacillus brevis is SICC 1.1185, and the saccharomycetes is SICC 2.894, which are all preserved in the culture collection and management center of microbial resource platform of Sichuan province.
3. The method according to claim 1, wherein the second composite microbial inoculum is composed of homolactic ferments lactobacillus plantarum, lactobacillus pentosus and lactobacillus casei, wherein the lactobacillus plantarum strain is SICC 1.437, the lactobacillus pentosus strain is SICC 1.440, and the lactobacillus casei strain is SICC 1.1119, which are all preserved in the culture collection and management center of the microbial resource platform of the province of sichuan province.
4. The method according to claim 1, wherein the temperature for the first-stage fermentation by adding the liquid composite leaven is 25-35 ℃, and the fermentation time is 24-48 h;
and/or the temperature for adding the liquid compound leaven II to carry out the later stage fermentation is 25-35 ℃, and the fermentation time is 24-48 h.
5. The method of claim 1, wherein the flavored brine is prepared in the following ratio: 3-8% of salt, 1-5% of white spirit, 1-3% of white granulated sugar, 1-5% of dried pepper, 1-3% of ginger slices, 1-3% of garlic slices, 0.01-0.1% of pepper and purified water added to 100%.
6. The method of claim 1, wherein the liquid complex starter culture comprises a complex starter culture-lyophilized powder and 5% flavored saline; and/or the liquid composite leaven two contains composite leaven two freeze-dried powder and 5% saline.
7. The method of claim 6, wherein the complex microbial inoculum-lyophilized powder comprises Leuconostoc mesenteroidesThe number of the active ingredients is 1 to 99 multiplied by 10 9 CFU/g, the number of the lactobacillus brevis is 1 to 99 multiplied by 10 9 CFU/g and yeast number is 1-9 multiplied by 10 8 CFU/g; and/or the composite microbial inoculum lyophilized powder contains 1-99 multiplied by 10 lactobacillus plantarum 9 CFU/g, the number of the lactobacillus pentosus is 1 to 99 multiplied by 10 9 The number of CFU/g and lactobacillus casei is 1-99 multiplied by 10 9 CFU/g。
8. The first compound microbial inoculum is characterized by comprising heterotypic lactic acid fermentation bacteria leuconostoc mesenteroides, saccharomycetes and lactobacillus brevis.
9. The first complex microbial inoculum of claim 8, which comprises leuconostoc mesenteroides in an amount of 1-99 x 10 9 CFU/g, the number of the lactobacillus brevis is 1 to 99 multiplied by 10 9 CFU/g and yeast number is 1-9 multiplied by 10 8 CFU/g。
10. The second composite microbial inoculum is characterized by comprising lactic ferments, namely lactobacillus plantarum, lactobacillus pentosus and lactobacillus casei.
11. The second composite microbial inoculum of claim 10, wherein the second composite microbial inoculum comprises 1-99 x 10 lactobacillus plantarum 9 CFU/g, the number of lactobacillus pentosus is 1-99 multiplied by 10 9 The number of CFU/g and lactobacillus casei is 1-99 multiplied by 10 9 CFU/g。
12. The use of the first complex microbial inoculum according to claim 8 or the second complex microbial inoculum according to claim 10 in the production of pickle by pure fermentation.
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