| It is a reform for traditional and unartificial fermentation mode to product pickles by using artificial inoculation, as well as a symbol of the modern fermentation technology. Meanwhile, studying the lyophilized ready-to-use starter is a hot research point in the field of the fermentation industry at present. The hot pickled mustard tuber is a very important processing product with a large output in Chongqing, while so many mustard leaf are brought as byproduct. Therefore, in this study, on the bases of researching the vegetable juice fermentation inoculated pure starter, using mustard leaf as material and L1, L2, L3 and Sc as fermentation strains, the preparation condition of four kinds of ready-to-use starters, the characteristics of ready-to-use starters, the technology condition of olive vegetable production and the three kinds of olive vegetable derived products were investigated in this paper. The research results were as follows.1. When producing the lyophilized ready-to-use starter, firstly, the strain was cultured until the cell concentration reached 109cfu/ml and then the strain cells were collected. The research results showed: L1, L2 and L3 needed to be cultured for 20h, 18h and 20h respectively, while Sc must be cultured for 40h. The strain cells were collected by the way of centrifugation and the optimum conditions were: 6000 r/min 15min for lactic acid producing stains and 4000r/min 15min for yeast.2. It is essential to use protector when lyophilizing Sc. The study indicated that different kinds of protectors have different protective effects on every strain. For L1, L2 and L3, their optimum protector compositions are glycerin and sucrose, serum albumin and lactose, glycerin and serum albumin respectively. While for Sc, sucrose and serum albumin were the optimum protectors.3. The investigation of the preservation stability at -18℃ for the four kinds of ready-to-use starters showed that the live strain concentration of the four kinds of lyophilized ready-to-use starters had the same tendency as time passing. During the six months preservation periods, the live strain concentration sharply decreased in the first two months, and then decreased slowly. After the six months preservation, the live strain concentration still could remain over 108cfu/g in the four kinds of lyophilized protectors.4. Using acid producing capability as guild line, the optimum mix proportion among three lactic acid producing strains was studied. The result was: L1 :L2:L3=2: 1:1.Therefore, the compound mixed strains, composited according to the above proportion, were used as lactic acid bacteria starter. Apart from the above guild line, using the product flavor as guild line, when the mixture proportion between mixed lactic acid producing strains with Sc was 1:1, 2:1, 3:1 or 4:1, the flavor of the acid was gentle and alcoholic aromatic was full-bodied.5. The olive vegetable fermentation technology was optimized using the orthogonal experiment. The result showed that the optimum condition was 8% salt, 80% water and the strain composition was: lactic acid bacteria : Saccharomyces cerevisiae= 4:1 as well an addition of 0.05%.6. Three kinds of fermentation modes: fermentation in jar under room temperature, in bag fermentation under constant temperature and natural fermentation were compared. The results indicated: if adopting bag fermentation under constant temperature, the product maturated fast and the quality was good. The high quality ganlancai would be obtained with stable quality and excellent taste for four months fermentation. Fermentation in jar under room temperature required six months and the natural fermentation needed much longer lime, while the differences of the sense guild lines such as colors, flavor et al for the final products were not distinct.7.In order to meet the demands of different consumers, three kinds of Ganlancai flavor products which can be eaten directly were developed, which were spiced oily vegetable, tingly hot oily vegetable and meat oily vegetable. Their bas... |
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