CN102860481A - Technological process for industrialized production of Xinjiang-style lactobacillus fermented pickles - Google Patents
Technological process for industrialized production of Xinjiang-style lactobacillus fermented pickles Download PDFInfo
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- 235000021110 pickles Nutrition 0.000 title claims abstract description 43
- 230000008569 process Effects 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 32
- 241000186660 Lactobacillus Species 0.000 title abstract 3
- 229940039696 lactobacillus Drugs 0.000 title abstract 2
- 238000000855 fermentation Methods 0.000 claims abstract description 39
- 230000004151 fermentation Effects 0.000 claims abstract description 39
- 238000005516 engineering process Methods 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 11
- 235000013311 vegetables Nutrition 0.000 claims abstract description 11
- 238000012545 processing Methods 0.000 claims abstract description 8
- 230000001580 bacterial effect Effects 0.000 claims description 26
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 20
- 239000002131 composite material Substances 0.000 claims description 18
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- 210000004080 milk Anatomy 0.000 claims description 12
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- 239000004310 lactic acid Substances 0.000 claims description 10
- 238000000926 separation method Methods 0.000 claims description 10
- 206010000496 acne Diseases 0.000 claims description 8
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- 235000021573 pickled cucumbers Nutrition 0.000 claims description 6
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- 239000000843 powder Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 239000007858 starting material Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
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- 235000011330 Armoracia rusticana Nutrition 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 4
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 4
- 240000008067 Cucumis sativus Species 0.000 claims description 4
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 240000001890 Ribes hudsonianum Species 0.000 claims description 4
- 235000016954 Ribes hudsonianum Nutrition 0.000 claims description 4
- 235000001466 Ribes nigrum Nutrition 0.000 claims description 4
- 244000062793 Sorghum vulgare Species 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
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- 238000012360 testing method Methods 0.000 claims description 3
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 claims description 2
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Abstract
The invention relates to the field of microbial fermentation and food processing, and discloses a technological process for industuralized production of Xinjiang-style lactobacillus fermented pickles. According to the process disclosed by the invention, natural fermentation conditions such as formulas, tastes and production conditions of the traditional pickle are quantified, and then reasonable indexes, customizing standards, fixed production processes and fixed manufacturing modes are given. Compared with the prior art, the process disclosed by the invention changes the uncertainty of manually preparing pickles completely through pickling personnel from time immemorial and the differences of various soup stocks, and by adopting the current industrial manufacturing philosophy, relying on the microbial fermentation engineering technology and the food canning technology, taking various Xinjiang-style lactobacilli with distinct characteristics as matrixes, and introducing the modern food machining technology, taking industrialized production as the main, using a fixed formula, setting standard parameters, and using a fixed mode, the characteristic pickle which is stable in quality, unique in flavor, safe and nutrient is proudced in a standardized, continuous and large-batch manner according to the varieties of vegetables and criteria and procedures.
Description
Technical field:
The present invention relates to a kind of batch production and produce the process of Xinjiang characteristic lactobacillus-fermented pickles, belong to food processing technology field.
Background technology:
Social now; pickles are subject to just more and more becoming liking of people as a kind of traditional food, and traditional pickles come from local among the people, and preparation method is unique, exquisite; local flavor is graceful, nutritious; but owing to its technique, prescription are not sought unity of standard, entirely freely bring into play with the master worker, pass on from generation to generation; now do cash sale; never realize standardization, can not carry out batch production production, be difficult to appropriate scale of operation.
There is following shortcoming at least in traditional making process of pickled: each taste is different, and the pickles of a family are different with Li Jia's, do today with did yesterday different, prescription, raw material, specification do not have unified standard, the every household all uses the porcelain altar to ferment; Security, production cycle, product quality do not quantize concept; Everybody extemporaneously plays, and multiple tastes is difficult for preserve characteristic, and difficult one-tenth industry system can not rushed brand, is difficult to planning management, and efficient hand-manipulated is low, and the duplication of labour is many, can't carry out batch production production etc.
Summary of the invention:
The object of the invention is to propose a kind of prescription taste with traditional pickles and ferment making condition etc. and originally quantizes to arrange by the fuzzy concept of individual's grasp performance, provides Reasonable Parameters, makes standard; Set pickles pretreating process, batching manufacture craft, leavening manufacture craft for several different production lines, be decomposed into a plurality of production procedures, make standard form, carry out the industrial fast fast-growing and produce Xinjiang characteristic pickles process.
The scheme that realizes above-mentioned purpose is the process that a kind of industrial fast fast-growing is produced the Xinjiang characteristic pickles, it is characterized in that this method of operating comprises the composite leavening of factory and Rapid Fermentation pickle production system of processing, is comprised of following steps:
At first, separation and purification characteristic lactic acid bacteria strains 3 strains from Xinjiang Dairy pimple, fermentation camel milk, koumiss etc., be defined as respectively lactic acid bacteria I, II, III, again respectively from different local characteristic spontaneous fermentation pickles separation and purification go out 2 strains, be defined as lactic acid bacteria IV, V, with Xinjiang characteristic bacterial strain lactic acid bacteria I, II, III and spontaneous fermentation pickles isolated strains lactic acid bacteria IV, that V carries out quality is composite, lactic acid bacteria I, IV, III, IV, V mass ratio are 3～4: 4～6: 1～2: 3～4: 5～7 freeze dryings become composite powder starter.With composite powder starter, water, proportioning, mixing time, soak time precise quantification, set out optimal parameter; Its batching is carried out respectively preliminary treatment by different classes of; Soak at last, fermentation process, make standard, make different standard forms by different pickles kinds.
The procedures such as the vegetables of again pickles being used, condiment, batching resolve into a plurality of flow processs, are set as several different production lines to process specially; Adopt as much as possible take special mechanical equipment as main automatic flow, use to greatest extent machine operation to replace hand labor, save the consumption waste of manpower, financial resources, material resources, improve production production capacity efficient; Professional foods processing technique and food fermentation technology run through omnidistance simultaneously, carry out strict food hygiene process control, and standardized operation changes batch production, standardization, deposit processing into from traditional demand, liberalization processing.
Then enter factory production working system, the raw material pretreatment process is standardized; The flow process unification is the production technology of pickles canned vegetables, unified operation flow process behind the soaking fermentation; The production method that the alone jar of traditional pickles is fermented is changed into the stepwise fermentation processing mode that the professed machine equipment that adopts various means carries out, unified Rapid Fermentation time, temperature, batching, the different pickles kind time parameter scopes of foundation 12-24 hour, 30-37 ℃ of temperature parameter scope, batching parameter area clothing vegetable variety and deciding; Traditional pickles are put into the segmental machining mode that spontaneous fermentation mode in the jar is defined as the fast and stable of procedure; Use the special mechanical equipments such as composite fermenting agent, vegetables preliminary treatment, canned vegetables production, flavoring preliminary treatment, and unified and standard batching, temperature, soak time, production procedure, optimization of C/C composites, optimization taste, industrial production goes out polytype pickles of all kinds.
The present invention compares with traditional technology, pickles have since ancient times been changed fully by the otherness of salter manual uncertainty and various long-used soup, adopt current suitability for industrialized production theory, take microbial fermentation engineering technology and food canning technology as support, take the various Xinjiang lactic acid bacteria of bright characteristic as matrix, import the modern food Machining Technology, take batch production production as main, press vegetable variety, use fixing prescription, the established standards parameter, adopt fixed mode, accurate according to rule, flow process, carry out standard, serialization, produce steady quality in enormous quantities, unique flavor, the characteristic pickles of safe nutrition are realized the batch production production guarantee both quality and quantity, and keep improving to greatest extent the nutritional quality of traditional natural fermentation pickled vegetable.
Description of drawings:
Fig. 1 is each kind vegetables processing method process schematic representation of pickles raw material of the present invention;
Fig. 2 is pickles composite bacteria agent capable process for producing figure of the present invention;
Fig. 3 is pickles bacterium liquid flavoring process for producing figure of the present invention;
Fig. 4 is the quick flow sheets of pickles of the present invention.
Referring to Fig. 1,1 among Fig. 1 is for selecting, and equipment configures 1. separator; 2 for soaking, and 1. the equipment configuration is fermentation vat; 3 for cleaning, and 1. the equipment configuration is the conveyer belt injection rinsing machine; 4 are cutting, and equipment is configured to 1. slicing machine; 5 for precooking, and equipment is configured to 1. digester;
Referring to Fig. 2,1 among Fig. 2 is preparation solution, equipment configuration beaker; 2 are dilution, extraction, purifying, and equipment configures 1. test tube, 2. pipettor, 3. workbench, 4. retort; 3 for cultivating, and equipment is configured to the high density fermentation tank; 4 is composite, and 1. the equipment configuration is balance, 2. graduated cylinder; 5 are freeze drying, and equipment is configured to freeze drier, and 6 are allotment, and equipment configures 1. fermentation vat;
Referring to Fig. 3,1 among Fig. 3 selects for raw material, and 1. the equipment configuration is cull board; 2 are cutting, and equipment is configured to dicer; 3 is proportioning, and equipment is configured to preparing boiler;
Referring to Fig. 4,1 among Fig. 4 is for soaking, and 1. the equipment configuration is fermentation vat; 2 are packing, and 2. the equipment configuration is racking machine; 3 are sterilization, and 1. the equipment configuration is spraying sterilization machine; 4 are cooling, and 1. the equipment configuration is cooler; 5 is finished product, and 1. the equipment configuration is shelf vehicle, 2. is storehouse.
The specific embodiment:
Below in conjunction with accompanying drawing the present invention is described in further details, described professional equipment manufacturing technology and food fermentation, process technology also are very clearly concerning these professional personnel.
Such as example, Xinjiang characteristic fermentation pickled cucumber:
1. composite leavening production part:
Get the milk pimple dissolving of Xinjiang Minority characteristic and make solution, get respectively 1mL milk pimple solution, fermentation camel milk, mare's milk, spontaneous fermentation pickle juice with 10
-1Doubly increase progressively dilution, it is diluted to 10
-9, then from different concentration dilution liquid, get respectively the corresponding 4 kinds of solution juice of 1mL and pour in plate, pour again culture medium into and mix mutually, cultivate 24-48h until being inverted in after the culture medium solidifying under 37 ℃ of constant temperature.The single bacterium colony line that picking grows fine divides pure, until purifying (the single in the same size of bacterium colony, gram stain microscopy is positive, thalline is consistent).Result's separation obtains 5 strain different strains, is numbered respectively bacterial strain I, bacterial strain II, bacterial strain III, bacterial strain IV, bacterial strain V, transfers on the test tube slant respectively and preserves.Bacterial strain I, bacterial strain II, bacterial strain III respectively separation and purification from milk pimple, fermentation camel milk, mare's milk, bacterial strain IV, bacterial strain V separation and purification from the pickles of spontaneous fermentation.With after isolated 5 strain Xinjiang characteristic lactic acid bacteria I, II, III, IV, the V activation in mass ratio 3.5: 5: 1.5 successively: freeze drying in 6: 7 became the composite powder starter of parcel, every parcel substance 5g, and a parcel can soak 10 kilograms of cucumber.
2. plant produced part:
Respectively according to the representative work flow that soaks pickled cucumber: cucumber-select-soak-clean-slitting-steaming in advance step carries out preliminary treatment; Flavoring is by representing flow process: flavoring-select materials (pickled cucumber batching: millet green pepper, ginger, Chinese prickly ash, garlic, liquor, horseradish, fennel, blackcurrant leaf, salt)-by specification cutting-allotment (millet green pepper: ginger splices: Chinese prickly ash: garlic sheet: liquor: horseradish: fennel: blackcurrant leaf: the salt mass ratio is: 2: 1: 1: 1: 2: 3: 2.5: 4: 5.5), process adapted; Rapid Fermentation liquid represents flow process: composite ferment-allocate-precook-cool off.
Then cucumber, the flavoring that processes added in the Rapid Fermentation liquid of handling well in proportion, soaked 36 hours, carry out can, sterilization, cooling, check, finished product.
Claims (5)
1. the process that the industrial fast fast-growing is produced the Xinjiang characteristic pickles is characterized in that this method of operating comprises the composite leavening of factory and Rapid Fermentation pickle production system of processing.
2. the process of Xinjiang characteristic pickles is produced in a kind of batch production as claimed in claim 1, it is characterized in that respectively separation and purification from milk pimple, fermentation camel milk, mare's milk of bacterial strain I, bacterial strain II, bacterial strain III, bacterial strain IV, bacterial strain V separation and purification from the pickles of spontaneous fermentation, lactic acid bacteria I, II, III, IV, V mass ratio are 3～4: 4～6: 1～2: 3～4: 5～7 freeze dryings become composite powder starter.
3. the process of a kind of batch production production Xinjiang characteristic pickles as claimed in claim 1 is characterized in that the composite leavening of the pickles of producing is inner wrapping, does not wrap 5g, but according to vegetable variety rapid soaking 5-15Kg pickles.
4. the process of Xinjiang characteristic pickles is produced in a kind of batch production as claimed in claim 1, it is characterized in that vegetable raw-material, batching, the composite leavening that will process respectively count in the pretreated Rapid Fermentation liquid in proportion soaked packing, sterilization, cooling, finished product 24-48 hour.
5. the process of Xinjiang characteristic pickles is produced in a kind of batch production as claimed in claim 1, it is characterized in that the specific embodiment is described in further details the present invention by reference to the accompanying drawings, described professional equipment manufacturing technology and food fermentation, process technology also are very clearly concerning these professional personnel.
Such as example, Xinjiang characteristic fermentation pickled cucumber:
(1) composite leavening production part:
Get the milk pimple dissolving of Xinjiang Minority characteristic and make solution, get respectively 1mL milk pimple solution, fermentation camel milk, mare's milk, spontaneous fermentation pickle juice and doubly increase progressively dilution with 10-1, it is diluted to 10-9, then getting respectively the corresponding 4 kinds of solution juice of 1mL from different concentration dilution liquid pours in plate, pour again culture medium into and mix mutually, cultivate 24-48h until being inverted in after the culture medium solidifying under 37 ℃ of constant temperature.The single bacterium colony line that picking grows fine divides pure, until purifying (the single in the same size of bacterium colony, gram stain microscopy is positive, thalline is consistent).Result's separation obtains 5 strain different strains, is numbered respectively bacterial strain I, bacterial strain II, bacterial strain III, bacterial strain IV, bacterial strain V, transfers on the test tube slant respectively and preserves.Bacterial strain I, bacterial strain II, bacterial strain III respectively separation and purification from milk pimple, fermentation camel milk, mare's milk, bacterial strain IV, bacterial strain V separation and purification from the pickles of spontaneous fermentation.With after isolated 5 strain Xinjiang characteristic lactic acid bacteria I, II, III, IV, the V activation in mass ratio 3.5: 5: 1.5 successively: freeze drying in 6: 7 became the composite powder starter of parcel, every parcel substance 5g, and a parcel can soak 10 kilograms of cucumber.
(2) plant produced part:
Respectively according to the representative work flow that soaks pickled cucumber: cucumber-select-soak-clean-slitting-steaming in advance step carries out preliminary treatment; Flavoring is by representing flow process: flavoring-select materials (pickled cucumber batching: millet green pepper, ginger, Chinese prickly ash, garlic, liquor, horseradish, fennel, blackcurrant leaf, salt)-by specification cutting-allotment (millet green pepper: ginger splices: Chinese prickly ash: garlic sheet: liquor: horseradish: fennel: blackcurrant leaf: the salt mass ratio is: 2: 1: 1: 1: 2: 3: 2.5: 4: 5.5), process adapted; Rapid Fermentation liquid represents flow process: composite ferment-allocate-precook-cool off.Then cucumber, the flavoring that processes added in the Rapid Fermentation liquid of handling well in proportion, soaked 36 hours, carry out can, sterilization, cooling, check, finished product.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070378A (en) * | 2013-02-17 | 2013-05-01 | 哈尔滨伟平科技开发有限公司 | Method for preparing pickled cucumbers by fermenting with mixed cultures |
| CN104172043A (en) * | 2014-07-22 | 2014-12-03 | 杨建康 | Method for producing piccalilli |
| CN104431858A (en) * | 2014-12-29 | 2015-03-25 | 李作冰 | Processing method of fern and fern processed by same |
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| CN1615740A (en) * | 2004-12-08 | 2005-05-18 | 中国食品发酵工业研究院 | Method for producing directly putting type fermented pickled vegetables |
| CN101518320A (en) * | 2009-03-26 | 2009-09-02 | 浙江省农业科学院 | Long shelf life fermented pickled vegetable and preparation method thereof |
| CN102210422A (en) * | 2011-03-29 | 2011-10-12 | 四川省食品发酵工业研究设计院 | Preparation technology of pickle composite leaven and application method thereof |
| CN102389094A (en) * | 2011-11-23 | 2012-03-28 | 四川高福记生物科技有限公司 | Seasoning of instant pickled vegetable |
| CN102511757A (en) * | 2011-12-19 | 2012-06-27 | 成都新繁食品有限公司 | Organic pickled tuber mustard and preparation method for same |
-
2012
- 2012-09-04 CN CN201210322070XA patent/CN102860481A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1615740A (en) * | 2004-12-08 | 2005-05-18 | 中国食品发酵工业研究院 | Method for producing directly putting type fermented pickled vegetables |
| CN101518320A (en) * | 2009-03-26 | 2009-09-02 | 浙江省农业科学院 | Long shelf life fermented pickled vegetable and preparation method thereof |
| CN102210422A (en) * | 2011-03-29 | 2011-10-12 | 四川省食品发酵工业研究设计院 | Preparation technology of pickle composite leaven and application method thereof |
| CN102389094A (en) * | 2011-11-23 | 2012-03-28 | 四川高福记生物科技有限公司 | Seasoning of instant pickled vegetable |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070378A (en) * | 2013-02-17 | 2013-05-01 | 哈尔滨伟平科技开发有限公司 | Method for preparing pickled cucumbers by fermenting with mixed cultures |
| CN104172043A (en) * | 2014-07-22 | 2014-12-03 | 杨建康 | Method for producing piccalilli |
| CN104431858A (en) * | 2014-12-29 | 2015-03-25 | 李作冰 | Processing method of fern and fern processed by same |
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Application publication date: 20130109 |