CN115336740A - Special leaven for producing pickled capsicum frutescens and preparation method thereof - Google Patents

Abstract

The invention provides a special production starter for pickled capsicum frutescens and a preparation method thereof, wherein the formula of the starter for pickled capsicum frutescens is as follows: 2-5% of propionibacterium scherzehnsonii variety, 2-7% of leuconostoc mesenteroides subspecies mesenteroides, 1-2% of lactobacillus acidophilus, 5-7% of streptococcus diacetylactis variety, 2-6% of lactobacillus plantarum, 7-9% of debaryomyces hansenii and 80-85% of skim milk. The multi-strain production starter special for the capsicum frutescens prepared by the method has a good fermentation effect, and the flavor of the product is effectively improved through the variant of the streptococcus diacetyl and the variant of the propionibacterium scherzei.

Description

A kind of fermentation agent specially used for the production of soaked millet pepper and its preparation method

technical field

The invention relates to the technical field of biological fermentation, in particular to a special starter for the production of pickled millet pepper and a preparation method thereof.

Background technique

Rice spicy is a nutritious and high-quality vegetable. In my country, millet hot pepper is mainly distributed in Yunnan area, which has a long history of planting and rich variety resources. Millet pepper is rich in various functional nutrients including vitamins, capsaicin, polyphenols, minerals, sugars, proteins, organic acids and amino acids. The content of vitamin C far exceeds that of ordinary vegetables, and the content of capsaicin is far higher than that of ordinary vegetables. Extraordinary chili. Traditional Chinese medicine believes that millet is spicy and hot in nature, and has the functions of warming the middle and invigorating the stomach, beautifying the skin, appetizing and removing dampness. Some studies have shown that the intake of millet pepper can promote blood circulation, prevent tumors and some cardiovascular diseases. In the fermentation process of millet pepper, there is no special starter, and a single strain is generally used for fermentation.

For example, the patent application number is: 202111587259.7 It is prepared by fermenting the following raw materials with Lactobacillus rhamnosus NCU2217: 40-60 parts of millet pepper, 2-5 parts of sucrose, 2-6 parts of table salt, 0.1-0.2 parts of sodium isovitamin C, pure 28.8-55.9 parts of water. The above-mentioned products have the characteristics of short fermentation cycle, low salt content, rich nutrition, pleasant flavor, safety and sanitation, no additives such as flavors and pigments, and long shelf life. The production process has no waste water discharge and is suitable for large-scale industrialized standardized production.

In view of the related technologies mentioned above, the inventor believes that the method has a single fermentation strain and poor fermentation effect.

Contents of the invention

Aiming at the above-mentioned technical problems, the present invention provides a special starter for the production of pickled millet pepper and a preparation method thereof, so as to solve the problems existing in the prior art.

In order to achieve the above object, the technical scheme that the present invention takes is:

The present invention provides a special starter for soaking millet pepper and a preparation method thereof. The formula of the soaking millet pepper starter is: 2%-5% of Propionibacterium sejeurii varietal, Leuconostoc enterica subsp. %-7%, Lactobacillus acidophilus 1%-2%, Streptococcus diacetyl lactis var. 5%-7%, Lactobacillus plantarum 2%-6%, Debaria hansenii 7%-9%, skimmed milk 80%-85%.

Preferably, the preparation method of this starter is:

S1. Take the activated strains of Lactobacillus plantarum, Leuconostoc enterococci subsp. enterica, Lactobacillus acidophilus, Debaryomyces hansenii, Propionibacterium sescheri varietal and Streptococcus diacetyl lactis varietal according to the volume of the culture medium 5% of the inoculation was shaken evenly in the sterilized medium, and then the medium was placed in a sterile environment at different temperatures and cultured for 6-8 hours to obtain the mother starter;

S2. In a sterile environment, pour the mother starter, skim milk and glucose obtained in S1 into the fermenter at a ratio of 1:8:0.2, and then adjust the intake valve and exhaust valve of the fermenter to make the pressure in the tank Keep at 0.05-0.06MPa, cultivate at 30°C-40°C for 14-20h;

S3. In step S2, after 12 hours of fermentation in the fermenter, sampling is carried out through the sampling port every 1 hour. When the number of viable bacteria in the sample is ≥ 109/ml, the fermentation is completed, and the production starter is obtained;

S4. Dry the production starter prepared in step S3 in a vacuum environment, and seal it up at -10°C to -20°C after the treatment is completed.

Preferably, the variant of Propionibacterium sejeurii and the variant of Streptococcus diacetyllactin in step S1 are bred by means of mutation breeding.

Preferably, in step S1, the culture temperature of Debaryomyces hansenii is 20°C-30°C, the culture temperature of Leuconostoc enterococci subsp. The culture temperature of Lactobacillus, Lactobacillus acidophilus, and Propionibacterium sescheri variants is 30°C-37°C.

The above technical solution has the following advantages or beneficial effects:

1. The present invention prepares a special-purpose multi-strain starter for soaking millet pepper, which has a good fermentation effect, and effectively improves the flavor of the product by Streptococcus diacetyllactin and Propionibacterium sejeurii.

Detailed ways

It should be noted that, in the case of no conflict, the embodiments in the present application and the features in the embodiments can be combined with each other. It should be noted that the terminology used in the present invention is only for describing specific embodiments, and is not intended to limit the exemplary embodiments according to the present application.

It should be understood that when the terms "comprises" and/or "comprises" are used in this specification, they indicate the presence of features, steps, operations, means, components and/or combinations thereof.

The terms "first", "second", and "third" are used for descriptive purposes only, and should not be understood as indicating or implying relative importance.

Unless otherwise clearly stipulated and limited, such terms as "installation", "connection" and "connection" should be interpreted in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical A connection can also be an electrical connection; it can be a direct connection or an indirect connection through an intermediary, and it can be the internal communication of two components. Those of ordinary skill in the art can understand the specific meanings of the above terms in the present invention in specific situations.

Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without making creative efforts belong to the protection scope of the present invention.

Example 1:

A special starter for soaking millet pepper and a preparation method thereof. The formula of the soaking millet pepper starter is: 2% of Propionibacterium seschei var., 3% of Leuconostoc enterica subspecies, and 2% of Lactobacillus acidophilus. %, 57% of Streptococcus diacetyl lactis, 4% of Lactobacillus plantarum, 7% of Debaria hansenii, 80% of skimmed milk.

The preparation method of this starter is:

S1. Take the activated strains of Lactobacillus plantarum, Leuconostoc enterococci subsp. enterica, Lactobacillus acidophilus, Debaryomyces hansenii, Propionibacterium sescheri varietal and Streptococcus diacetyl lactis varietal according to the volume of the culture medium 5% of the inoculation was shaken evenly in the sterilized medium, and then the medium was placed in a sterile environment at different temperatures and cultured for 6 hours to obtain the mother starter;

S2. In a sterile environment, pour the mother starter, skim milk and glucose obtained in S1 into the fermenter at a ratio of 1:8:0.2, and then adjust the intake valve and exhaust valve of the fermenter to make the pressure in the tank Keep at 0.05MPa, cultivate at 30°C for 16h;

S3. In step S2, after 12 hours of fermentation in the fermenter, sampling is carried out through the sampling port every 1 hour. When the number of viable bacteria in the sample is ≥ 109/ml, the fermentation is completed, and the production starter is obtained;

S4. Dry the production starter prepared in step S3 in a vacuum environment, and seal it up at -15° C. after the treatment is completed.

Both the variant of Propionibacterium sejeurii and the variant of Streptococcus diacetyllactin in step S1 are bred by means of mutation breeding.

In step S1, the culture temperature of Debaryomyces hansenii is 20°C, the culture temperature of Leuconostoc enterococci subsp. The cultivation temperature of Propionibacterium varietus is 35°C.

Example 2.

A special starter for soaking millet pepper and its preparation method. The formula of the soaking millet pepper starter is: 4% of Propionibacterium seschei var., 7% of Leuconostoc enterica subspecies, and 2% of Lactobacillus acidophilus. %, Streptococcus diacetyl lactis varietal 7%, Lactobacillus plantarum 6%, Debaria hansenii 9%, skimmed milk 85%.

Preferably, the preparation method of this starter is:

S1. Take the activated strains of Lactobacillus plantarum, Leuconostoc enterococci subsp. enterica, Lactobacillus acidophilus, Debaryomyces hansenii, Propionibacterium sescheri varietal and Streptococcus diacetyl lactis varietal according to the volume of the culture medium 5% of the inoculation was shaken evenly in the sterilized medium, and then the medium was placed in a sterile environment at different temperatures and cultured for 6-8 hours to obtain the mother starter;

S2. In a sterile environment, pour the mother starter, skim milk and glucose obtained in S1 into the fermenter at a ratio of 1:8:0.2, and then adjust the intake valve and exhaust valve of the fermenter to make the pressure in the tank Keep at 0.06MPa, cultivate at 35°C for 20h;

S3. In step S2, after 12 hours of fermentation in the fermenter, sampling is carried out through the sampling port every 1 hour. When the number of viable bacteria in the sample is ≥ 109/ml, the fermentation is completed, and the production starter is obtained;

S4. Dry the production starter prepared in step S3 in a vacuum environment, and seal it up at -20° C. after the treatment is completed.

The above is only a preferred embodiment of the present invention, and does not therefore limit the patent scope of the present invention. All equivalent structural transformations made by the content of the present invention description, or directly or indirectly used in other related technical fields, are all included in the same way. Within the scope of patent protection of the present invention.

Claims (4)

1. A special production starter for pickled capsicum frutescens and a preparation method thereof are characterized in that: the formula of the pickled capsicum frutescens starter is as follows: 2-5% of propionibacterium scherzeylanicum variety, 2-7% of leuconostoc mesenteroides subspecies mesenteroides, 1-2% of lactobacillus acidophilus, 5-7% of streptococcus diacetylactis variety, 2-6% of lactobacillus plantarum, 7-9% of debaryomyces hansenii and 80-85% of skim milk.

2. The special production starter for pickled capsicum frutescens and the preparation method thereof according to claim 1, which is characterized in that: the preparation method of the leaven comprises the following steps:

s1, inoculating activated strains of lactobacillus plantarum, leuconostoc mesenteroides, lactobacillus acidophilus, debaryomyces hansenii, propionibacterium schermanii variety and streptococcus diacetylactis variety to a sterilized culture medium according to 5% of the volume of the culture medium, uniformly shaking, and then respectively placing the culture medium in sterile environments at different temperatures for standing culture for 6-8 hours to obtain a mother starter;

and S2, under an aseptic environment, mixing the mother starter obtained in the step S1 with skim milk and glucose according to the ratio of 1:8:0.2, then adjusting an air inlet valve and an air outlet valve of the fermentation tank to keep the pressure in the fermentation tank at 0.05-0.06MPa, and culturing at 30-40 ℃ for 14-20h;

s3, in the step S2, after fermentation operation of the fermentation tank is carried out for 12 hours, sampling detection is carried out through a sampling port every 1 hour, and when the number of viable bacteria in a sample is more than or equal to 10 ⁹ When the volume is/ml, completing fermentation to obtain a production leavening agent;

and S4, drying the production leavening agent prepared in the step S3 in a vacuum environment, and sealing and storing the fermentation leavening agent in an environment of-10 ℃ to-20 ℃ after the treatment is finished.

3. The special production starter for pickled capsicum frutescens and the preparation method thereof as claimed in claim 2, wherein the starter is characterized in that: the propionibacterium scherzehnsonii variety and the streptococcus diacetylactis variety in the step S1 are all cultivated by adopting a mutation breeding mode.

4. The special production starter for pickled capsicum frutescens and the preparation method thereof as claimed in claim 2, wherein the starter is characterized in that: in step S1, the culture temperature of Debaryomyces hansenii is 20-30 ℃, the culture temperature of Leuconostoc mesenteroides and Streptococcus diacetylactis varieties is 20-30 ℃, and the culture temperature of Lactobacillus plantarum, lactobacillus acidophilus and Propionibacterium schermanii varieties is 30-37 ℃.