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CN102948721B - Pickling process method for secondary fermentation of leaf mustard and application in production of ready-to-eat pickles thereof - Google Patents

Pickling process method for secondary fermentation of leaf mustard and application in production of ready-to-eat pickles thereof Download PDF

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CN102948721B
CN102948721B CN201110423976.6A CN201110423976A CN102948721B CN 102948721 B CN102948721 B CN 102948721B CN 201110423976 A CN201110423976 A CN 201110423976A CN 102948721 B CN102948721 B CN 102948721B
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lactic acid
acid bacteria
fermentation
mustard
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CN102948721A (en
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丁士勇
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HUBEI SHANGXIANG SEASON DRINKING CO Ltd
Huazhong Agricultural University
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HUBEI SHANGXIANG SEASON DRINKING CO Ltd
Huazhong Agricultural University
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Abstract

The invention belongs to the field of the food fermentation engineering and particularly relates to a fermentation method of pickled leaf mustard with good flavor and products thereof. The ready-to-eat pickle is obtained by adopting leaf mustard with dual-purpose stems and leaves as main raw materials, saline solution, sticky rice mash, ginger, hot peppers and red-skinned sugar cane as auxiliary materials, hyperosmosis resistant lactic acid tetracoccus and hyposmolality resistant lactic acid bacteria as the primary fermentation microorganisms, fermenting with high salinity, desalting, secondarily fermenting with low salinity and modulating the products. The pickle related by the invention is crisp and tasty, acid, soft, sweet and fresh; and the color and lustre are pleasant. Compared with the traditional primarily fermented product, the micromolecule flavor substance is obviously enhanced, and the delicious amino acid and the like are also obviously enhanced.

Description

The infusion processing method of leaf mustard secondary fermentation and the application in instant bagged pickle production
Technical field
The invention belongs to technical field of food biotechnology, be specifically related to the variation of composition and flavor characteristics in the brewed processing of growth change, leaf mustard of lactic acid bacteria, through the two bacterial classification secondary fermentations of osmophilic strain lactic acid bacteria and resistance to Hyposmolality lactic acid bacteria, brewedly go out that delicious and crisp is tasty and refreshing, the continuous sweet aquatic foods of acid, the pleasant bubble leaf mustard of color and luster.
Background technology
China's pickle fermentation technology has deep cultural deposits and historical accumulation, and along with going deep into that people study lactobacillus-fermented, pickle production industry constantly incorporates Modern Connotation in succession.Leaf mustard is one of raw produce very famous in China's processed food, has the production history of more than 100 years, is fragrance, mouthfeel, all excellent raw material curing foods of local flavor.
Leaf mustard curing food not only at home, and sell in Japan, Southeast Asia, Europe, America etc. by dozens of country.The leaf of leaf mustard can be made salted vegetables, and the stem shape head of leaf mustard can be made hot pickled mustard tube, and this different dish is also food indispensable in daily life, and the processed goods of leaf mustard is of great advantage to improving resident living and abundant nutrition situation.
At present, the processing of China's pickles be take one time fermentation as main, owing to adding too high salt in sweat, in the time of the growth of restriction putrefactive microorganisms, also the growth of lactic bacteria useful is produced to certain restriction.Meanwhile, current industrialized production, pursues efficiently fast, and the emphasis of research concentrates on the High Density Cultivation of lactic acid bacteria, the aspects such as fast-ripenin of pickles mostly, and pickle flavor, mouthfeel, color and luster are caused to many adverse effects.Along with the raising of people's life level, the mouthfeel of pickles, nutrition, local flavor etc. have been proposed to more higher requirements, in the urgent need to new technology, solve the present situation of current heavy output lightweight, meet the product demand that people are grown to even greater heights.By literature search, there is not yet the secondary fermentation processing of bubble leaf mustard and the comparative analysis of product quality.
Summary of the invention
The object of the invention is in order to obtain method of the better brewed leaf mustard of a kind of local flavor and products thereof, in traditional brewed and zymotechnique, adopt the two bacterial classifications of resistance to high salt lactic acid bacteria and less salt lactic acid bacteria to carry out step by step secondary fermentation and brewed and finished product modulation, produce tasty and refreshing, the sour continuous sweet aquatic foods of a kind of delicious and crisp, the pleasant instant bagged pickles of color and luster.
The present invention is achieved through the following technical solutions:
A brewing method for leaf mustard secondary fermentation, formula is according to the mass fraction as follows:
100 parts of leaf mustard clean vegetables;
Mass concentration is 300 parts of 16% saline solutions;
Mass concentration is 200 parts of 10% saline solutions;
3 parts of glutinous rice wine with dregs;
1 part of red skin sugarcane;
2 parts of shredded gingers;
Bright red hot pepper: 3 parts, be made into bubble pimiento;
16 parts of capsicum chilli oil;
0.1 part of monosodium glutamate;
Bacteria containing amount is greater than 10 7the lactic acid bacteria 1 of individual/ml is 1 part of salt tolerant tetrads bacterium liquid;
Bacteria containing amount is greater than 10 71 part of 1.08 bacterium liquid is made in lactic acid bacteria 2 Shanghai of individual/ml;
It is prepared according to the following step:
1) high salt ferments for the first time
The fermentation for the first time of leaf mustard is brewed: by the leaf mustard after gathering, remove Lao Ye, coring and other assorted, foreign matter, water cleans, then uses steam blanched 30 seconds, obtains leaf mustard clean vegetables; According to the mass fraction, get 100 portions of leaf mustard clean vegetables, closely knitly enter to ferment in altar, add 1 part of lactic acid bacteria 1 bacterium liquid, 300 parts of submergence leaf mustard of saline solution that mass concentration is 16%, cover altar lid, the salt water seal altar mouth that is 16% by mass concentration, fermentation temperature is controlled at 25-30 ℃, and fermentation time is 2 months;
Wherein:
The preparation of lactic acid bacteria 1 bacterium liquid: first lactic acid bacteria 1 is carried out to activation culture, lactic acid bacteria 1 bacterial classification after activation is seeded to triangular flask and expands in culture medium, 26 ℃ of cultivations of standing constant temperature, incubation time is 72 hours, reaches 10 to bacterial concentration 7individual/ml, shows and cultivates maturation, and lactic acid bacteria 1 bacterial classification of cultivating after maturation is accessed in pickled vegetable brine and carries out one time fermentation in the ratio of brine quality 1%;
Expand nutrient media components and proportioning thereof: yeast extract 5g, peptone 10g, K 2hPO 32g, KH 2pO 32g, salt 100g, agar 15g, CaCO 33g, glucose 10g, tomato juice 10g, lysine 0.1g, moisturizing, to 1000ml, is used K 2hPO 3/ KH 2pO 3cushioning liquid is adjusted pH to 7.0, filters; By this culture medium high pressure steam sterilization 30min at 121 ℃;
2) Desalination cleansing
The leaf mustard that upper step is fermented is for the first time taken out, with the clear water of 3 times of leaf mustard quality, clean 3 times, in cleaning process, further remove Lao Ye, coring and the foreign material of leaf mustard, measure the salt content of leaf mustard, when leaf mustard salt content reaches 4% (in leaf mustard quality), enter fermentation for the second time;
3) less salt ferments for the second time
100 parts, leaf mustard after upper step is cleaned, puts into the pickled vegetable brine that 200 parts of mass concentrations are 10%, adds 1 part of red skin sugarcane, 3 portions of glutinous rice wine with dregs, 1 part of lactic acid bacteria 2 bacterium liquid, 2 parts of shredded gingers, 3 portions of pimientos, be cut into circle shape, enter altar, seal brewed, fermentation temperature is controlled at 28 ℃, final brine strength is controlled to 8%, and the brewed time is 12 days, makes final pickles acidity be controlled at 0.7-0.9% (in lactic acid);
Above-mentioned pickles are taken out, with dewatering centrifuge, with 3000 revs/min of dehydrations 5 minutes, excise old man, with vegetable-chopper, be cut into the pickles silk of 4-8mm, add 3 parts of pimientos of bubble, 2 parts of shredded gingers, 16 parts of capsicum chilli oil, 0.1 part of monosodium glutamate, mix 5min, mix, obtain instant bubble leaf mustard in bulk;
The instant bubble leaf mustard mixing is quantitatively wrapped in the combined package bag of PP/AL/PE, vacuum-pumping and sealing under 0.07MPa, more instant bubble leaf mustard bag is submerged in the hot-water sterilization function device of 95 ℃, treat that pickles green vegetable bun central temperature reaches more than 85 ℃, keep 20min, obtain instant bubble leaf mustard pickles and be bundled into product;
Wherein:
The preparation of lactic acid bacteria 2 bacterium liquid: be first that Shanghai is made 1.08 bacterial classifications and carried out activation culture by lactic acid bacteria 2, then be inoculated on dextrose peptone medium, cultivate at 40 ℃ 20 hours, obtain bacteria containing amount and be greater than 10 7the lactic acid bacterial liquid of individual/ml;
Glucose peptone water nutrient media components and proportioning: peptone 5g, glucose 5g, K 2hPO 42g, is settled to 1L with distilled water; Adjust pH to 7.0-7.2; Filter; High pressure steam sterilization 30min at 121 ℃;
Glutinous rice wine with dregs: by 100 parts of glutinous rice, with excessive water soaking 24 hours, drain away the water, cook, be cooled to 35 ℃, add the active koji in 1 part of Angel, mix thoroughly, pack clean container into, slightly compacting, makes the centre of compost slightly low, natural moisturizing, and the thermostatic chamber that is placed in 28 ℃ ferments 72 hours.
Applicant provides a kind of instant bagged bubble leaf mustard, and formula is according to the mass fraction as follows:
100 parts of leaf mustard clean vegetables;
Mass concentration is 300 parts of 16% saline solutions;
Mass concentration is 200 parts of 10% saline solutions;
3 parts of glutinous rice wine with dregs;
1 part of red skin sugarcane;
2 parts of shredded gingers;
Bright red hot pepper: 3 parts, be made into bubble pimiento;
16 parts of capsicum chilli oil;
0.1 part of monosodium glutamate;
Bacteria containing amount is greater than 10 7the lactic acid bacteria 1 of individual/ml is 1 part of salt tolerant tetrads bacterium liquid;
Bacteria containing amount is greater than 10 71 part of 1.08 bacterium liquid is made in lactic acid bacteria 2 Shanghai of individual/ml;
It is prepared according to the following step:
1) high salt ferments for the first time
The fermentation for the first time of leaf mustard is brewed: by the leaf mustard after gathering, remove Lao Ye, coring and other assorted, foreign matter, water cleans, then uses steam blanched 30 seconds, obtains leaf mustard clean vegetables; According to the mass fraction, get 100 portions of leaf mustard clean vegetables, closely knitly enter to ferment in altar, add 1 part of lactic acid bacteria 1 bacterium liquid, 300 parts of submergence leaf mustard of saline solution that mass concentration is 16%, cover altar lid, the salt water seal altar mouth that is 16% by mass concentration, fermentation temperature is controlled at 25-30 ℃, and fermentation time is 2 months;
Wherein:
The preparation of lactic acid bacteria 1 bacterium liquid: first lactic acid bacteria 1 is carried out to activation culture, lactic acid bacteria 1 bacterial classification after activation is seeded to triangular flask and expands in culture medium, 26 ℃ of cultivations of standing constant temperature, incubation time is 72 hours, reaches 10 to bacterial concentration 7individual/ml, shows and cultivates maturation, and lactic acid bacteria 1 bacterial classification of cultivating after maturation is accessed in pickled vegetable brine and carries out one time fermentation in the ratio of brine quality 1%;
Expand nutrient media components and proportioning thereof: yeast extract 5g, peptone 10g, K 2hPO 32g, KH 2pO 32g, salt 100g, agar 15g, CaCO 33g, glucose 10g, tomato juice 10g, lysine 0.1g, moisturizing, to 1000ml, is used K 2hPO 3/ KH 2pO 3cushioning liquid is adjusted pH to 7.0, filters; By this culture medium high pressure steam sterilization 30min at 121 ℃;
2) Desalination cleansing
The leaf mustard that upper step is fermented is for the first time taken out, with the clear water of 3 times of leaf mustard quality, clean 3 times, in cleaning process, further remove Lao Ye, coring and the foreign material of leaf mustard, measure the salt content of leaf mustard, when leaf mustard salt content reaches 4% (in leaf mustard quality), enter fermentation for the second time;
3) less salt ferments for the second time
100 parts, leaf mustard after upper step is cleaned, puts into the pickled vegetable brine that 200 parts of mass concentrations are 10%, adds 1 part of red skin sugarcane, 3 portions of glutinous rice wine with dregs, 1 part of lactic acid bacteria 2 bacterium liquid, 2 parts of shredded gingers, 3 portions of pimientos are cut into circle shape, enter altar, seal brewedly, fermentation temperature is controlled at 28 ℃, and final brine strength is controlled to 8%, the brewed time is 12 days, makes final pickles acidity be controlled at 0.7-0.9% (in lactic acid);
Above-mentioned pickles are taken out, with dewatering centrifuge, with 3000 revs/min of dehydrations 5 minutes, excise old man, with vegetable-chopper, be cut into the pickles silk of 4-8mm, add 3 parts of pimientos of bubble, 2 parts of shredded gingers, 16 parts of capsicum chilli oil, 0.1 part of monosodium glutamate, mix 5min, mix, obtain instant bubble leaf mustard in bulk;
The instant bubble leaf mustard mixing is quantitatively wrapped in the combined package bag of PP/AL/PE, vacuum-pumping and sealing under 0.07MPa, more instant bubble leaf mustard bag is submerged in the hot-water sterilization function device of 95 ℃, treat that pickles green vegetable bun central temperature reaches more than 85 ℃, keep 20min, obtain instant bubble leaf mustard pickles and be bundled into product;
Wherein:
The preparation of lactic acid bacteria 2 bacterium liquid: be first that Shanghai is made 1.08 bacterial classifications and carried out activation culture by lactic acid bacteria 2, then be inoculated on dextrose peptone medium, cultivate at 40 ℃ 20 hours, obtain bacteria containing amount and be greater than 10 7the lactic acid bacterial liquid of individual/ml;
Glucose peptone water nutrient media components and proportioning: peptone 5g, glucose 5g, K 2hPO 42g, is settled to 1L with distilled water; Adjust pH to 7.0-7.2; Filter; High pressure steam sterilization 30min at 121 ℃;
Glutinous rice wine with dregs: by 100 parts of glutinous rice, with excessive water soaking 24 hours, drain away the water, cook, be cooled to 35 ℃, add the active koji in 1 part of Angel, mix thoroughly, pack clean container into, slightly compacting, makes the centre of compost slightly low, natural moisturizing, and the thermostatic chamber that is placed in 28 ℃ ferments 72 hours.
Traditional one time fermentation pickles or purebred Rapid Fermentation pickles, in order to suppress spoilage organisms growth, in brew process, salt content is higher, when suppressing spoilage organisms growth, the growth metabolism of lactic acid bacteria is also subject to certain inhibition, causes thus the defects such as pickles are too salty, local flavor is thin; More purebred of at present research or mix the Rapid Fermentation pickles of many bacterial classifications, because the time is short, pickle flavor forms deficiency, has too the problems referred to above.The present invention has overcome the defect of traditional zymotic or pure-breed fermented pickle one time fermentation, adopt salt tolerant tetrads to carry out resistance to high salt one time fermentation, adjust after the concentration of zymotic fluid salt, inoculating lactic acid bacterium carries out the secondary fermentation under low-salt environment again, be convenient to lactic acid bacteria and make full use of the composition in leaf mustard, produce more taste compound, make the abundanter delicious food of pickle flavor.
Gained pickles delicious and crisp of the present invention is tasty and refreshing, the continuous sweet aquatic foods of acid, color and luster are pleasant, and compared with the product of traditional handicraft, the qualities such as local flavor significantly improve.Through GC/MS collection of illustrative plates, detect, 36 kinds of one time fermentation product special flavour materials, 52 kinds of secondary fermentation product special flavour materials, flavor substance showed increased, its main body aroma compound as: the relative abundance such as allyl isothiocyanate, ethyl palmitate, phenylpropyl alcohol eyeball, benzyl benzene, benzaldehyde, phenylacetaldehyde changes little, but the species number of the compounds such as micromolecular acids, vinegar class, alcohols, ketone progressively increases.Through amino acid test analysis, secondary fermentation pickles are compared with one time fermentation pickles, and amino acid whole content is significantly improved, and especially glycine, L-aminobutanedioic acid, serine etc. are taste amino acid and improve a lot.Through judging test, secondary fermentation pickle flavor, mouthfeel are significantly better than traditional product.
Accompanying drawing explanation
Fig. 1: be one time fermentation pickle flavor material GC/MS collection of illustrative plates.
Fig. 2: be secondary fermentation pickle flavor material GC/MS collection of illustrative plates.
Fig. 3: be one time fermentation pickles amino acid analysis collection of illustrative plates.
Fig. 4: secondary fermentation pickles amino acid analysis collection of illustrative plates.
The specific embodiment
The production technology of embodiment 1 instant type pickles for example
A bubble leaf mustard, according to the mass fraction, passes through secondary fermentation and brewed forming with the raw material of component as follows:
100 parts of leaf mustard clean vegetables;
Mass concentration is 300 parts of 16% saline solutions;
Mass concentration is 200 parts of 10% saline solutions;
3 parts of glutinous rice wine with dregs;
1 part of red skin sugarcane;
2 parts of shredded gingers;
Pimiento: 3 parts, be made into bubble pimiento;
16 parts of capsicum chilli oil;
0.1 part of monosodium glutamate;
Bacteria containing amount is greater than 10 7the lactic acid bacteria 1 of individual/ml is 1 part of salt tolerant tetrads;
Bacteria containing amount is greater than 10 7lactic acid bacteria 2 Shanghai of individual/ml are made 1.08 1 parts;
It is prepared according to the following step:
1) raw material is selected
Leaf mustard: adopt the dual-purpose leaf mustard of cauline leaf, main product ground is in Dongting Lake Valley.Purchase season: annual April December-next year.
Red skin sugarcane: adopt Guangxi to produce high sugared red skin sugarcane.Purchase season: annual November-December.
Ginger: main product in Yunnan, Sichuan.Purchase season: annual November-December.
Bright red hot pepper: kind " two twigs of the chaste tree ", main product is in Sichuan.Purchase season: the annual 7-9 month.
2) high salt ferments for the first time
The fermentation for the first time of leaf mustard is brewed: by the leaf mustard after gathering, remove Lao Ye, coring and other assorted, foreign matter, water cleans, then uses steam blanched 30 seconds, obtains leaf mustard clean vegetables; According to the mass fraction, get 100 portions of leaf mustard clean vegetables, closely knitly enter to ferment in altar, add 300 parts of submergence leaf mustard of saline solution that 1 part of lactic acid bacteria 1 bacterium liquid, mass concentration are 16%, cover altar lid, the salt water seal altar mouth that is 16% by mass concentration, fermentation temperature is controlled at 25-30 ℃, and fermentation time is 2 months;
Wherein:
The preparation of lactic acid bacteria 1 bacterium liquid liquid: first lactic acid bacteria 1 is carried out to activation culture, lactic acid bacteria 1 bacterial classification after activation is seeded to triangular flask and expands in culture medium, 26 ℃ of cultivations of standing constant temperature, incubation time is 72 hours, reaches 10 to bacterial concentration 7individual/ml, shows and cultivates maturation, and the lactic acid bacteria 1 bacterium liquid of cultivating after maturation is accessed in pickled vegetable brine and carries out one time fermentation in the ratio of saline solution quality 1%;
Expand nutrient media components and proportioning thereof: yeast extract 5g, peptone 10g, K 2hPO 32g, KH 2pO 32g, salt 100g, agar 15g, CaCO 33g, glucose 10g, tomato juice 10g, lysine 0.1g, moisturizing, to 1000ml, is used K 2hPO 3/ KH 2pO 3cushioning liquid is adjusted pH to 7.0, filters; By culture medium high pressure steam sterilization 30min at 121 ℃.
3) Desalination cleansing
The leaf mustard that upper step is fermented is for the first time taken out, with the clear water of 3 times of leaf mustard quality, clean 3 times, in cleaning process, further remove Lao Ye, coring and the foreign material of leaf mustard, measure the salt content of leaf mustard, when leaf mustard salt content reaches 4% (in leaf mustard quality), enter fermentation for the second time;
4) adopt less salt to ferment for the second time
Leaf mustard after upper step is cleaned 100 minutes, puts into the pickled vegetable brine that 200 parts of mass concentrations are 10%, adds 1 part of red skin sugarcane, 3 portions of glutinous rice wine with dregs, 1 part of lactic acid bacteria 2 bacterium liquid, 2 parts of shredded gingers, 3 portions of pimientos (pimiento is cut into circle shape), enter altar, seal brewedly, fermentation temperature is controlled at 28 ℃, and final brine strength is controlled to 8%, the brewed time is 12 days, and final pickles acidity is controlled between 0.7-0.9% (in lactic acid).
Wherein:
The preparation of lactic acid bacteria 2 bacterium liquid: be first that Shanghai is made 1.08 bacterial classifications and carried out activation culture by lactic acid bacteria 2, then be inoculated on dextrose peptone medium, cultivate 20h at 40 ℃, obtain bacteria containing amount and be greater than 10 7the lactic acid bacteria 2 bacterium liquid of individual/ml;
Glucose peptone water nutrient media components and proportioning: peptone 5g, glucose 5g, K 2hPO 42g, is settled to 1L with distilled water; Adjust pH to 7.0-7.2; Filter; High pressure steam sterilization 30min at 121 ℃;
Glutinous rice wine with dregs: by 100 parts of glutinous rice, with excessive water soaking 24 hours, drain away the water, cook, be cooled to 35 ℃, add the active koji in 1 part of Angel, mix thoroughly, pack clean container into, slightly compacting, makes the centre of compost slightly low, natural moisturizing, and the thermostatic chamber that is placed in 28 ℃ ferments 72 hours;
Above-mentioned pickles are taken out, with dewatering centrifuge, with 3000 revs/min of dehydrations 5 minutes, excise old man, with vegetable-chopper, be cut into the pickles silk of 4-8mm, add 3 parts of pimientos of bubble, 2 parts of shredded gingers, 16 parts of capsicum chilli oil, 0.1 part of monosodium glutamate, mix 5min, mix, obtain instant bubble leaf mustard in bulk;
The instant bubble leaf mustard mixing is quantitatively wrapped in the combined package bag of PP/AL/PE, vacuum-pumping and sealing under 0.07MPa, more instant bubble leaf mustard bag is submerged in the hot-water sterilization function device of 95 ℃, treat that pickles green vegetable bun central temperature reaches more than 85 ℃, keep 20min, obtain instant bubble leaf mustard pickles and be bundled into product.
Adopt GC/MS and amino-acid analyzer, relatively technique of the present invention makes the product special flavour of pickles and traditional handicraft production pickles.36 kinds of traditional zymotic pickle flavor materials, 52 kinds of secondary fermentation product special flavour materials, secondary fermentation product special flavour material showed increased, its main body aroma compound as: the relative abundance such as benzaldehyde, phenylacetaldehyde, allyl isothiocyanate, ethyl palmitate, phenylpropyl alcohol eyeball, benzyl benzene changes little, but the species number of the compounds such as micromolecular acids, vinegar class, alcohols, ketone progressively increases.Wherein traditional one time fermentation pickle flavor material GC/MS collection of illustrative plates the results are shown in Figure described in 1.Fig. 2 is shown in by secondary fermentation pickle flavor material GC/MS collection of illustrative plates.Through amino acid test analysis, show: the more traditional one time fermentation pickles of secondary fermentation pickles, its amino acid whole content is significantly improved, and especially glycine, L-aminobutanedioic acid, serine etc. are taste amino acid and improve a lot.Fig. 3 is specifically shown in by tradition one time fermentation pickles amino acid analysis collection of illustrative plates; Fig. 4 is shown in by secondary fermentation pickles amino acid analysis collection of illustrative plates.Through judging test, adopt secondary fermentation pickles of the present invention, its local flavor, mouthfeel are obviously better than the product of traditional one time fermentation.

Claims (2)

1.一种芥菜二次发酵的泡制方法，其特征在于，按质量份数计的配方如下：1. a brewing method of mustard secondary fermentation is characterized in that, the formula in parts by mass is as follows: 芥菜净菜    100份；Mustard greens 100 parts; 质量浓度为16％的食盐水300份；300 parts of saline with a mass concentration of 16%; 质量浓度为10％的食盐水200份；200 parts of saline with a mass concentration of 10%; 糯米醪      3份；3 parts glutinous rice mash; 红皮甘蔗    1份；1 part red sugar cane; 生姜丝      4份；Shredded ginger 4 parts; 鲜红辣椒：3份，将其制成泡红辣椒；Fresh red pepper: 3 parts, make it into soaked red pepper; 红辣椒      3份；3 parts red pepper; 辣椒红油    16份；Chili red oil 16 parts; 味精        0.1份；MSG 0.1 parts; 含菌量大于107个／ml的乳酸菌1即耐盐四联球菌菌液  1份；1 part of lactic acid bacteria 1 with a bacteria content greater than 10 7 /ml, i.e. tetradococcus halotolerant; 含菌量大于107个／ml的乳酸菌2沪酿1.08菌液  1份；1 part of lactic acid bacteria 2 Shanghai brewing 1.08 bacteria solution with a bacterial content greater than 107 /ml; 它是按照下列步骤制备的：It is prepared according to the following steps: 1)高盐第一次发酵1) High-salt first fermentation 芥菜的第一次发酵泡制：将采收后的芥菜，去除老叶、根须及其他杂、异物，用水清洗，再用蒸汽烫漂30秒，得芥菜净菜；按质量份数计，取100份芥菜净菜，密实入发酵坛中，加入乳酸菌1菌液1份，质量浓度为16％的食盐水300份浸没芥菜，盖上坛盖，用质量浓度为16％的食盐水封坛口，发酵温度控制在25-30℃，发酵时间为2个月；The first fermentation and soaking of mustard greens: remove the old leaves, root hairs and other miscellaneous and foreign matters from the harvested mustard greens, wash them with water, and then blanch them with steam for 30 seconds to obtain clean mustard greens; in parts by mass, take 100 parts of clean mustard greens, densely put into the fermentation jar, add 1 part of lactic acid bacteria bacterium liquid, 300 parts of saline with a mass concentration of 16% to immerse the mustard greens, cover the altar, and seal the mouth of the altar with a mass concentration of 16% saline, The fermentation temperature is controlled at 25-30°C, and the fermentation time is 2 months; 其中：in: 乳酸菌1菌液的制备：先将乳酸菌1进行活化培养，将活化后的乳酸菌1菌种接种至三角瓶扩大培养基内，静置恒温26℃培养，培养时间为72小时，至菌液浓度达到107个／ml，显示培养成熟，将培养成熟后的乳酸菌1菌种按盐水质量1％的比例接入泡菜盐水中进行一次发酵；Preparation of lactic acid bacteria 1 liquid: firstly activate and cultivate lactic acid bacteria 1, inoculate the activated lactic acid bacteria 1 into the expansion medium of the Erlenmeyer flask, and cultivate at a constant temperature of 26°C for 72 hours until the concentration of the lactic acid bacteria reaches 10 7 cells/ml, indicating that the culture is mature, and the mature cultured lactic acid bacteria strain 1 is inserted into the kimchi brine at a ratio of 1% of the brine quality for a fermentation; 扩大培养基组分及其配比：酵母膏5g，蛋白胨10g，K2HPO32g，KH2PO32g，食盐100g，琼脂15g，CaCO33g，葡萄糖10g，番茄汁10g，赖氨酸0.1g，补水至1000ml，用K2HPO3／KH2PO3缓冲溶液调pH至7.0，过滤；将该培养基在121℃下高压蒸汽灭菌30min；Expanded medium components and their proportions: yeast extract 5g, peptone 10g, K 2 HPO 3 2g, KH 2 PO 3 2g, salt 100g, agar 15g, CaCO 3 3g, glucose 10g, tomato juice 10g, lysine 0.1 g, add water to 1000ml, adjust pH to 7.0 with K 2 HPO 3 /KH 2 PO 3 buffer solution, filter; sterilize the culture medium at 121°C for 30 minutes; 2)脱盐清洗2) Desalting cleaning 将上步第一次发酵的芥菜取出，用芥菜质量3倍的清水清洗3次，清洗过程中，进一步去掉芥菜的老叶、根须及杂物，测定芥菜的含盐量，当芥菜含盐量以芥菜质量计为4％进入第二次发酵；Take out the mustard greens fermented for the first time in the previous step, and wash them three times with water three times the weight of the mustard greens. Amount enters the second fermentation as 4% by mustard mass; 3)低盐第二次发酵3) Low-salt second fermentation 将上步清洗后的芥菜100份，放入200份质量浓度为10％的泡菜盐水中，加入1份红皮甘蔗，3份糯米醪，1份乳酸菌2菌液，2份生姜丝，3份红辣椒，切成圆圈状，入坛，密封泡制，发酵温度控制在28℃，将最终盐水浓度控制在8％，泡制时间为12天，使最终泡菜酸度以乳酸计控制在0.7-0.9％；Put 100 parts of the mustard greens cleaned in the previous step into 200 parts of pickle brine with a mass concentration of 10%, add 1 part of red-skinned sugarcane, 3 parts of glutinous rice mash, 1 part of lactic acid bacteria 2 bacteria liquid, 2 parts of shredded ginger, and 3 parts of Red chili peppers, cut into circles, put into jars, sealed and soaked, the fermentation temperature is controlled at 28°C, the final brine concentration is controlled at 8%, and the soaking time is 12 days, so that the acidity of the final kimchi is controlled at 0.7-0.9 in terms of lactic acid %; 将上述泡菜取出，用脱水离心机以3000转／分脱水5分钟，切除老头，用切菜机切成4-8mm的泡菜丝，加入泡红辣椒3份、生姜丝2份、辣椒红油16份、味精0.1份，拌5min，混合均匀，得到散装即食泡芥菜；Take out the above kimchi, dehydrate it with a dehydration centrifuge at 3000 rpm for 5 minutes, cut off the old man, cut it into 4-8mm shredded kimchi with a vegetable cutter, add 3 parts of pickled red pepper, 2 parts of shredded ginger, and 16 parts of red pepper oil. 0.1 part of monosodium glutamate, mix for 5 minutes, and mix evenly to obtain instant pickled mustard in bulk; 将混匀的即食泡芥菜定量包入PP／AL／PE的复合包装袋中，在0.07MPa下抽真空封口，再将即食泡芥菜包浸没入95℃的热水杀菌器中，待泡菜菜包中心温度达85℃以上，保持20min，得到即食泡芥菜泡菜包成品；Pack the mixed instant mustard greens quantitatively into PP/AL/PE composite packaging bags, vacuum seal them at 0.07MPa, then immerse the instant pickled mustard bags in a hot water sterilizer at 95°C, and wait for the pickled greens to be packed. The central temperature reaches above 85°C and keeps for 20 minutes to obtain the finished product of ready-to-eat pickled mustard kimchi bag; 其中：in: 乳酸菌2菌液的制备：先将乳酸菌2即沪酿1.08菌种进行活化培养，再将其接种于葡萄糖蛋白胨培养基上，于40℃下培养20小时，得到含菌量大于107个／ml的乳酸菌菌液；Preparation of lactic acid bacteria 2 bacterial solution: firstly activate and cultivate lactic acid bacteria 2, that is, Huyao 1.08 strain, then inoculate it on glucose-peptone medium, and cultivate it at 40°C for 20 hours to obtain a bacterial content greater than 10 7 /ml lactic acid bacteria liquid; 葡萄糖蛋白胨水培养基组分及配比：蛋白胨5g，葡萄糖5g，K2HPO42g，用蒸馏水定容至1L；调pH至7.0-7.2；过滤；在121℃下高压蒸汽灭菌30分钟；Glucose-peptone water medium components and ratio: peptone 5g, glucose 5g, K 2 HPO 4 2g, dilute to 1L with distilled water; adjust pH to 7.0-7.2; filter; autoclave at 121°C for 30 minutes; 糯米醪的制法：将100份糯米，用过量的水浸泡24小时，沥干水分，蒸熟，冷却至35℃，加入1份安琪活性甜酒曲，拌匀，装入干净的容器，稍压实，使培养料的中间稍低，自然保湿，置于28℃的恒温室中发酵72小时。The method of making glutinous rice mash: Soak 100 parts of glutinous rice in excess water for 24 hours, drain the water, steam, cool to 35°C, add 1 part of Angel active liqueur koji, mix well, put it into a clean container, and let it cool for a while. Compact it so that the middle of the compost is slightly lower, keep moisture naturally, and place it in a constant temperature room at 28°C for 72 hours of fermentation. 2.一种开袋即食泡芥菜，其特征在于，按质量份数计的配方如下：2. a kind of ready-to-eat pickled mustard greens after opening the bag, is characterized in that, the formula in parts by mass is as follows: 芥菜净菜  100份；Mustard greens 100 parts; 质量浓度为16％的食盐水300份；300 parts of saline with a mass concentration of 16%; 质量浓度为10％的食盐水200份；200 parts of saline with a mass concentration of 10%; 糯米醪    3份；3 parts glutinous rice mash; 红皮甘蔗  1份；1 part red sugar cane; 生姜丝    4份；shredded ginger 4 parts; 鲜红辣椒：3份，将其制成泡红辣椒；Fresh red pepper: 3 parts, make it into soaked red pepper; 红辣椒：3份；Red pepper: 3 parts; 辣椒红油  16份；Chili red oil 16 parts; 味精      0.1份；MSG 0.1 part; 含菌量大于107个／ml的乳酸菌1即耐盐四联球菌菌液  1份；1 part of lactic acid bacteria 1 with a bacteria content greater than 10 7 /ml, i.e. tetradococcus halotolerant; 含菌量大于107个／ml的乳酸菌2沪酿1.08菌液  1份；1 part of lactic acid bacteria 2 Shanghai brewing 1.08 bacteria solution with a bacterial content greater than 107 /ml; 它是按照下列步骤制备的：It is prepared according to the following steps: 1)高盐第一次发酵1) High-salt first fermentation 芥菜的第一次发酵泡制：将采收后的芥菜，去除老叶、根须及其他杂、异物，用水清洗，再用蒸汽烫漂30秒，得芥菜净菜；按质量份数计，取100份芥菜净菜，密实入发酵坛中，加入乳酸菌1菌液1份，质量浓度为16％的食盐水300份浸没芥菜，盖上坛盖，用质量浓度为16％的食盐水封坛口，发酵温度控制在25-30℃，发酵时间为2个月；The first fermentation and soaking of mustard greens: remove the old leaves, root hairs and other miscellaneous and foreign matters from the harvested mustard greens, wash them with water, and then blanch them with steam for 30 seconds to obtain clean mustard greens; in parts by mass, take 100 parts of clean mustard greens, densely put into the fermentation jar, add 1 part of lactic acid bacteria bacterium liquid, 300 parts of saline with a mass concentration of 16% to immerse the mustard greens, cover the altar, and seal the mouth of the altar with a mass concentration of 16% saline, The fermentation temperature is controlled at 25-30°C, and the fermentation time is 2 months; 其中：in: 乳酸菌1菌液的制备：先将乳酸菌1进行活化培养，将活化后的乳酸菌1菌种接种至三角瓶扩大培养基内，静置恒温26℃培养，培养时间为72小时，至菌液浓度达到107个／ml，显示培养成熟，将培养成熟后的乳酸菌1菌种按盐水质量1％的比例接入泡菜盐水中进行一次发酵；Preparation of lactic acid bacteria 1 liquid: firstly activate and cultivate lactic acid bacteria 1, inoculate the activated lactic acid bacteria 1 into the expansion medium of the Erlenmeyer flask, and cultivate at a constant temperature of 26°C for 72 hours until the concentration of the lactic acid bacteria reaches 10 7 cells/ml, indicating that the culture is mature, and the mature cultured lactic acid bacteria strain 1 is inserted into the kimchi brine at a ratio of 1% of the brine quality for a fermentation; 扩大培养基组分及其配比：酵母膏5g，蛋白胨10g，K2HPO32g，KH2PO32g，食盐100g，琼脂15g，CaCO33g，葡萄糖10g，番茄汁10g,赖氨酸0.1g，补水至1000ml，用K2HPO3／KH2PO3缓冲溶液调pH至7.0，过滤；将该培养基在121℃下高压蒸汽灭菌30min；Expanded medium components and their proportions: yeast extract 5g, peptone 10g, K 2 HPO 3 2g, KH 2 PO 3 2g, salt 100g, agar 15g, CaCO 3 3g, glucose 10g, tomato juice 10g, lysine 0.1 g, add water to 1000ml, adjust pH to 7.0 with K 2 HPO 3 /KH 2 PO 3 buffer solution, filter; sterilize the culture medium at 121°C for 30 minutes; 2)脱盐清洗2) Desalination cleaning 将上步第一次发酵的芥菜取出，用芥菜质量3倍的清水清洗3次，清洗过程中，进一步去掉芥菜的老叶、根须及杂物，测定芥菜的含盐量，当芥菜含盐量以芥菜质量计为4％进入第二次发酵；Take out the mustard greens fermented for the first time in the previous step, and wash them three times with water three times the weight of the mustard greens. Amount enters second fermentation as 4% by mustard mass; 3)低盐第二次发酵3) Low-salt second fermentation 将上步清洗后的芥菜100份，放入200份质量浓度为10％的泡菜盐水中，加入1份红皮甘蔗，3份糯米醪，1份乳酸菌2菌液，2份生姜丝，3份红辣椒，切成圆圈状，入坛，密封泡制，发酵温度控制在28℃，将最终盐水浓度控制在8％，泡制时间为12天，使最终泡菜酸度以乳酸计控制在0.7-0.9％；Put 100 parts of the mustard greens cleaned in the previous step into 200 parts of pickle brine with a mass concentration of 10%, add 1 part of red-skinned sugarcane, 3 parts of glutinous rice mash, 1 part of lactic acid bacteria 2 bacteria liquid, 2 parts of shredded ginger, and 3 parts of Red chili peppers, cut into circles, put into jars, sealed and soaked, the fermentation temperature is controlled at 28°C, the final brine concentration is controlled at 8%, and the soaking time is 12 days, so that the acidity of the final kimchi is controlled at 0.7-0.9 in terms of lactic acid %; 将上述泡菜取出，用脱水离心机以3000转／分脱水5分钟，切除老头，用切菜机切成4-8mm的泡菜丝，加入泡红辣椒3份、生姜丝2份、辣椒红油16份、味精0.1份，拌5min，混合均匀，得到散装即食泡芥菜；Take out the above kimchi, dehydrate it with a dehydration centrifuge at 3000 rpm for 5 minutes, cut off the old man, cut it into 4-8mm shredded kimchi with a vegetable cutter, add 3 parts of pickled red pepper, 2 parts of shredded ginger, and 16 parts of red pepper oil. 0.1 part of monosodium glutamate, mix for 5 minutes, and mix evenly to obtain instant pickled mustard in bulk; 将混匀的即食泡芥菜定量包入PP／AL／PE的复合包装袋中，在0.07MPa下抽真空封口，再将即食泡芥菜包浸没入95℃的热水杀菌器中，待泡菜菜包中心温度达85℃以上，保持20min，得到即食泡芥菜泡菜包成品；Pack the mixed instant mustard greens quantitatively into PP/AL/PE composite packaging bags, vacuum seal them at 0.07MPa, then immerse the instant pickled mustard bags in a hot water sterilizer at 95°C, and wait for the pickled greens to be packed. The center temperature reaches above 85°C and keeps for 20 minutes to obtain the finished product of ready-to-eat pickled mustard kimchi bag; 其中：in: 乳酸菌2菌液的制备：先将乳酸菌2即沪酿1.08菌种进行活化培养，再将其接种于葡萄糖蛋白胨培养基上，于40℃下培养20小时，得到含菌量大于107个／ml的乳酸菌菌液；Preparation of lactic acid bacteria 2 bacterial solution: firstly activate and cultivate lactic acid bacteria 2, that is, Huyao 1.08 strain, then inoculate it on glucose-peptone medium, and cultivate it at 40°C for 20 hours to obtain a bacterial content greater than 10 7 /ml lactic acid bacteria liquid; 葡萄糖蛋白胨水培养基组分及配比：蛋白胨5g，葡萄糖5g，K2HPO42g，用蒸馏水定容至1L；调pH至7.0-7.2；过滤；在121℃下高压蒸汽灭菌30min；Components and ratio of glucose-peptone water medium: peptone 5g, glucose 5g, K 2 HPO 4 2g, dilute to 1L with distilled water; adjust pH to 7.0-7.2; filter; autoclave at 121°C for 30 minutes; 糯米醪：将100份糯米，用过量的水浸泡24小时，沥干水分，蒸熟，冷却至35℃，加入1份安琪活性甜酒曲，拌匀，装入干净的容器，稍压实，使培养料的中间稍低，自然保湿，置于28℃的恒温室中发酵７2小时。Glutinous rice mash: Soak 100 parts of glutinous rice in excess water for 24 hours, drain the water, steam, cool to 35°C, add 1 part of Angel active liqueur koji, mix well, put it into a clean container, compact it slightly, Make the middle of the compost slightly lower, keep moisture naturally, and ferment in a constant temperature room at 28°C for 72 hours.
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