CN103251008B - Preparation method of active lactobacillus pickle pickling liquor - Google Patents
Preparation method of active lactobacillus pickle pickling liquor Download PDFInfo
- Publication number
- CN103251008B CN103251008B CN201310106905.2A CN201310106905A CN103251008B CN 103251008 B CN103251008 B CN 103251008B CN 201310106905 A CN201310106905 A CN 201310106905A CN 103251008 B CN103251008 B CN 103251008B
- Authority
- CN
- China
- Prior art keywords
- water
- brew
- pickles
- pickling
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000021110 pickles Nutrition 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title claims abstract description 47
- 238000005554 pickling Methods 0.000 title claims abstract description 39
- 241000186660 Lactobacillus Species 0.000 title abstract description 11
- 229940039696 lactobacillus Drugs 0.000 title abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 181
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 47
- 239000006002 Pepper Substances 0.000 claims abstract description 30
- 241000722363 Piper Species 0.000 claims abstract description 30
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 30
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 30
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 30
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 84
- 241000894006 Bacteria Species 0.000 claims description 49
- 235000014655 lactic acid Nutrition 0.000 claims description 42
- 239000004310 lactic acid Substances 0.000 claims description 42
- 239000003795 chemical substances by application Substances 0.000 claims description 36
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 35
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 35
- 244000062793 Sorghum vulgare Species 0.000 claims description 34
- 235000019713 millet Nutrition 0.000 claims description 34
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 26
- 239000008103 glucose Substances 0.000 claims description 26
- 238000012545 processing Methods 0.000 claims description 21
- 235000002639 sodium chloride Nutrition 0.000 claims description 19
- 239000000243 solution Substances 0.000 claims description 19
- 239000001390 capsicum minimum Substances 0.000 claims description 17
- 230000003213 activating effect Effects 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 15
- 239000006188 syrup Substances 0.000 claims description 12
- 235000020357 syrup Nutrition 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 8
- 239000003643 water by type Substances 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000003672 processing method Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 5
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 230000004913 activation Effects 0.000 claims description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 4
- 230000004888 barrier function Effects 0.000 claims description 4
- 239000012267 brine Substances 0.000 claims description 4
- 238000001514 detection method Methods 0.000 claims description 4
- 229910052740 iodine Inorganic materials 0.000 claims description 4
- 239000011630 iodine Substances 0.000 claims description 4
- 230000035800 maturation Effects 0.000 claims description 4
- 229910052760 oxygen Inorganic materials 0.000 claims description 4
- 239000001301 oxygen Substances 0.000 claims description 4
- 238000004064 recycling Methods 0.000 claims description 4
- 239000012266 salt solution Substances 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 230000003068 static effect Effects 0.000 claims description 4
- 235000001667 Vitex agnus castus Nutrition 0.000 claims description 2
- 244000063464 Vitex agnus-castus Species 0.000 claims description 2
- 239000000284 extract Substances 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 239000013618 particulate matter Substances 0.000 claims description 2
- 238000005070 sampling Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 15
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 238000002156 mixing Methods 0.000 abstract description 6
- 238000003912 environmental pollution Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000001728 capsicum frutescens Substances 0.000 abstract 2
- 238000000703 high-speed centrifugation Methods 0.000 abstract 1
- 239000007858 starting material Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 13
- 238000005516 engineering process Methods 0.000 description 7
- 235000013311 vegetables Nutrition 0.000 description 7
- 230000015572 biosynthetic process Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 238000011161 development Methods 0.000 description 3
- 239000003651 drinking water Substances 0.000 description 3
- 235000020188 drinking water Nutrition 0.000 description 3
- 241000208293 Capsicum Species 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 2
- 241000235342 Saccharomycetes Species 0.000 description 2
- 150000001412 amines Chemical class 0.000 description 2
- 230000000035 biogenic effect Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 235000021121 fermented vegetables Nutrition 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 235000021109 kimchi Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 102000004031 Carboxy-Lyases Human genes 0.000 description 1
- 108090000489 Carboxy-Lyases Proteins 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 108090000913 Nitrate Reductases Proteins 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000004965 peroxy acids Chemical group 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Belonging to the technical fields of biology and food, the invention relates to a preparation method of an active lactobacillus pickle pickling liquor. The method includes: taking a fermentation pickling solution of pickled pepper, a fermentation pickling solution of pickled capsicum frutescens and cold boiled water as raw material water, subjecting the pickling solutions to rough filtration, and mixing them with the cold boiled water uniformly, then carrying out cooling and high speed centrifugation degerming, and adding a direct vat set lactobacillus starter, thus obtaining the pickling liquor. The method provided in the invention realizes standardized preparation of pickling liquor, ensures the viable count of lactobacilli in the pickling liquor, endows the newly prepared pickling liquor with the flavor of aged pickling liquor and better flavor. At the same time, the use problem of the pickling solutions of pepper and capsicum frutescens is solved, the environmental pollution caused by emission and the potential safety hazard caused by repeated use in the next year can be avoided, so that the biological safety, quality and homogeneity of the product are significantly improved. Further, upgrading and industrial, large-scale and standardized production of traditional active lactobacillus pickles can be realized.
Description
Technical field
The present invention relates to a kind of preparation method of pickles brew water, especially a kind of preparation and processing method of making biodiasmin pickles use brew water, belongs to biology and food technology field.
Background technology
Pickles, Sichuan Style mainly refers to the fermented vegetable made from traditional altar foam method formula in Chengdu Basin and even Sichuan the whole province; the mode of its making has two kinds: a kind of to be that vegetable raw-material to producing season carries out less salt lactic acid bacteria long-time (more than 30 days), the degree of depth fermentation of small-scaleization brewed; there is peracid, less salt, without the feature of residual sugar; locals is commonly called as " old pickles ", is mainly used for the cooking of Sichuan cuisine.Another is to select vegetables in season, a small amount of short time less salt, shallow degree lactobacillus-fermented mode, feature is the fermentation of 4～12 hours, indivedual kinds need 1～2 day, there is active lactic acid bacterial content high, the feature that vitamins and other nutritious components is abundant, because the short locals of fermentation time is commonly called as " pickles of having a bath ".
The pickles that two kinds of modes are made are all used pickles water to make, pickles water plays system and generally selects cold boiling water, salt, spice preparation, add vegetables brewed, the new general local flavor of pickles water rising is all not so good, needs above repeatedly brewed in 5 days could form good local flavor.Therefore also have and when playing pickles water processed, go to want a bit old pickles water of the reasonable bubble altar of others' local flavor to join in the pickles water of new system, formation local flavor that can be very fast, its essence is the lactic acid bacteria culturers that inoculation is good.If traditional pickles water from system start not have the problem local flavor generally can use down always, the pickles water of managing well has generally had twenty or thirty year, the pickles water of the like high mountain temple that indivedual time is long has reached 40 or five ten years.
Along with expanding economy, traditional pickled vegetable product has carried out industrialization upgrading because of the demand in market, the pickles processing of two kinds of modes is because of the reason of technology, the old pickles of degree of depth fermentation are developed rapidly, but along with the continuation of product scale expands, the raw material of goods is made scale also in continuous expansion, in order to guarantee the Quality Safety of raw material, also there is the variation of essence in production method, raw material adopts the low fermentation mode of high salt to make, even a lot of products have developed into azymic goods, kimchi products has lost the ferment making of traditional approach and has been rich in the feature of biodiasmin, become pure seasoning dish.
Consumer, solved substantially have enough to eat and wear in the situation that, safety to product, it is more urgent that nutritional requirement also can become, demand due to market, containing biodiasmin, shallow degree fermentation, " pickles of the having a bath " product that is rich in vitamin just becomes the target of enterprise development, similarly the development of product Pickles is also for the development in its market has indicated direction, but only according to traditional preparation method, produce, be only suitable for a small amount of pickled vegetable making containing biodiasmin, large-scale its product property of making is uncontrollable, therefore, want industrialization, scale, standardization making contains biodiasmin, low fermentation, be rich in the kimchi products of vitamin, just must carry out technological innovation, the manufacturing technology of formation system is that it is inevitable, wherein pickles brew water plays again very important effect in pickled vegetable making, be directly connected to the quality of pickles.
Summary of the invention
The present invention is intended to solve the existing pickles containing biodiasmin and can only small amount produces, brew water local flavor is not good enough, the pickle lactic acid bacteria content of producing is low, vitamins and other nutritious components is lost the problems such as serious, provide a kind of ultracentrifugal degerming treatment technology and direct putting type lactobacillus-fermented technology utilized, by adopting the pickled water of sapid capsicum fermented vegetable to prepare the method for biodiasmin pickles brew water.The method can realize the upgrading of traditional biodiasmin pickles and industrialization, scale, standardized production.
For solving the problems of the technologies described above, the technical scheme that the present invention takes is as follows:
A preparation method for biodiasmin pickles brew water, is characterized in that: comprise the detection of the definite and index of following processing step: A, raw water
Take pickling pepper water, bubble millet green pepper water, cold boiling water is raw water, after pickling pepper water, the uniform sampling of bubble millet green pepper water, carry out respectively the detection of total acid, salt, residual sugar index, the salt content that requires pickling pepper water is 11.50～13.50%, total acid content is 1.20～1.80%, residual sugar content is less than 0.25%, the salt content of bubble millet green pepper water is 7.50～8.50%, total acid content is 1.00～1.50%, residual sugar content is less than 0.25%, and described content is weight ratio;
The filtration of B, raw water and the preparation of brew water
First the pickling pepper water in raw water, bubble millet green pepper water are crossed respectively to 100 object screen pack or filters, to remove large particulate matter, then two kinds of capsicum waters are mixed and add cold boiling water again to mix simultaneously, arrive biodiasmin pickles brew water;
Described pickling pepper water, bubble millet green pepper water, cold boiling water are prepared by following weight ratio:
Pickling pepper water: 20.00～35.00%
Bubble millet green pepper water: 5.00～15.00%
Cold boiling water: 50.00～70.00%
C, brew water cooling
Adopt continuous or intermittent mode, in fresh-keeping warehouse, the temperature of biodiasmin pickles brew water is down to 0～10 ℃; When temperature is lower, when having reached temperature requirement, the temperature of brew water can save this procedure.
The degerming of D, brew water and stocking
Cooled biodiasmin pickles brew water is pumped into and in high speed tube centrifuge, carries out continous way degerming processing, 4～40 liters/min of charging rates, rotating speed 16000～30000r/m, make in brew water saccharomycetic content lower than 1000cfu/ml, after finishing dealing with, then brew water is put into the fresh-keeping warehouse of 0～10 ℃ and stock;
The allotment of E, brew water and use
The biodiasmin pickles brew water metering of stocking is put into round, then add the direct putting type lactic acid bacteria fermenting agent activating solution being prepared into by direct putting type lactic acid bacteria fermenting agent and glucose, mix and can use.
Described direct putting type lactic acid bacteria fermenting agent is selected the happy U.S. lactic acid bacteria fermenting agent of the bubble of being produced by Sichuan Gaofuji Biotechnology Co., Ltd., and its consumption is 0.50～5.00/ ten thousand of biodiasmin pickles brew water by weight.
The happy U.S. lactic acid bacteria fermenting agent of described bubble is by Lactobacillus plantarum 550(
lactobacillus plantaerun550) and Bu Shi lactobacillus 225(
lactobacillus buchneri225) the compound lactobacillus powder of making.
Described glucose is commercial pressed powder product, and its consumption is 0.30～1.00% of biodiasmin pickles brew water by weight.
Described direct putting type lactic acid bacteria fermenting agent activating solution refers to: before use the 1 hour solution through direct putting type lactic acid bacteria fermenting agent is carried out obtaining after activation processing; Concrete processing method is: first by the warm water of 30～40 ℃, glucose is deployed into the glucose syrup that concentration is G/G=2.00%, the joined glucose syrup of take is again deployed into by direct putting type lactic acid bacteria fermenting agent the bacterium powder liquid that concentration is G/G=3.00～5.00%, then in the standing 30min of temperature of 18～30 ℃, obtains direct putting type lactic acid bacteria fermenting agent activating solution.
The preparation method who steeps green pepper water described in steps A is:
Two fresh twigs of the chaste tree raw material of hot pepper are directly dropped into and had along in pickled pond, limit enters pool side and is sprinkled into without iodine common salt, until fill and press pond, first use plastic grid, with log and plank, squeeze capsicum again, add afterwards the pickled salt solution containing biodiasmin preparing, until flooded 15 centimetres of left and right of capsicum, plastic sheeting oxygen barrier fermentation for surface, then constantly by circulating barrel, carrying out brine recycling pouring pond processes, until the salt adding reaches balance substantially, static fermentation to reduced sugar is less than 0.20%, ripe, in the time of pickling pepper maturation, having formed more than 40% pickled water is pickling pepper water.
The preparation method who steeps millet green pepper water described in steps A is:
Fresh millet green pepper raw material of hot pepper is directly dropped into and had along in pickled pond, limit enters pool side and is sprinkled into without iodine common salt, until fill and press pond, first use plastic grid, with log and plank, squeeze capsicum again, add afterwards the salt solution preparing containing biodiasmin, until flooded 15 centimetres of left and right of millet green pepper, plastic sheeting oxygen barrier fermentation for surface, then constantly by circulating barrel, carrying out brine recycling pouring pond processes, until the salt adding reaches balance substantially, static fermentation to reduced sugar is less than 0.20%, ripe, the pickled water that has formed 1/3rd left and right in the time of bubble millet green pepper maturation steep millet green pepper water.
Described pouring pond refers to that by raw material water outlet after pickled extracts out and water on the raw material that pours surface, pond in the bottom from circulating barrel with water pump, and shift one's position at interval of a period of time, move out opposite, left and right or centre that Raw surface, pickled pond is adjusted at the mouth of a river.
Described in steps A, the preparation method of cold boiling water is:
Adopt drinking water boiler that drinking water is boiled, put into container and be cooled to normal temperature and get final product.
useful technique effect of the present invention shows:
1. having realized the standardization of pickles water makes
Tradition Sichuan biodiasmin pickled vegetable product, belongs to lactobacillus food.Be the altar foam method formula manufacture according to traditional natural for many years completely, goods not yet form industrialization so far.The brew water that traditional mode forms is multifarious, and brewed product is also of all kinds, cannot carry out standardized operation, therefore cannot form industry so far, but makes separately in restaurant, Sichuan and family.The present invention is mixed with brew water with the raw water of specific indexes content by specified weight ratio, has realized the standardization of biodiasmin pickles brew water and has made, for the industrialization of biodiasmin pickles lays a solid foundation.
2. promote the local flavor of environmental protection and goods
Utilize pickling pepper water and bubble millet green pepper water, solved the problem that makes full use of of pickled water, avoided discharging the environmental pollution causing and the potential safety hazard that the coming year, Reusability caused.Capsicum has and changes the function of taste and good local flavor, can make newly to join the local flavor that pickles glassware for drinking water has old pickles water, and goods local flavor better, have more characteristic.
3. guaranteed biodiasmin viable count
Traditional pickles water cannot guarantee content and the quality of its viable count, except lactic acid bacteria content is on the low side, miscellaneous bacteria and harmful bacteria on the high side, cause goods biodiasmin quantity to guarantee simultaneously.The viable count of lactobacillus that the present invention can guarantee to prepare in pickles water reaches the biodiasmin requirement in traditional high-quality pickles brew water, more than 1,000,000 cfu/g.
4. significantly improve the biological safety of goods
The spontaneous ability that does not possess formation amino acid decarboxylases and nitrate reductase of direct putting type lactic acid bacteria fermenting agent adding, spontaneously during the fermentation can not form biogenic amine and nitrite, and biogenic amine and the nitrite of other microorganisms formation of can also degrading, comparing harmful components with conventional method and obtained reduction, is only 25% left and right of industry standard.
5. improve product property and homogeneity
Method and the happy U.S. direct putting type lactic acid bacteria of bubble of having used standardization preparation pickles water, guaranteed the physical and chemical index of pickles water and stablizing of microbiological indicator, dwindled the amplitude of variation of the technical indicator of goods fermentation raw materials, and homogeneity improves.
6. in whole compound method of the present invention; each processing step becomes an integral body; interrelated; and by the control of specific process route, technological parameter and index; thereby effectively realized the upgrading of traditional biodiasmin pickles and industrialization, scale, standardized production, and obtained unforeseeable technique effect.
The specific embodiment
The preparation of embodiment mono-100kg biodiasmin pickles brew water
Pickling pepper water, millet green pepper water are crossed respectively after 100 object screen pack coarse filtration, get amount of preparation 35.00%(G/G) pickling pepper water be 35.00kg, amount of preparation 5.00%(G/G) millet green pepper water is 5.00kg, and two kinds of capsicum waters are mixed and add amount of preparation 60.00%(G/G simultaneously) cold boiling water be 60.00kg again mixing; After having prepared, obtained that 100kg is untreated but then sapid brew water enters processing links.
The preparation of embodiment bis-1000kg biodiasmin pickles brew water
Pickling pepper water is crossed after 100 object filter coarse filtration, get the 20.00%(G/G of amount of preparation) be 200.00kg pickling pepper water, millet green pepper water is crossed after 100 object filter coarse filtration, get the 15.00%(G/G of amount of preparation) be 150.00kg millet green pepper water, two kinds of capsicum waters are mixed and add amount of preparation 65.00%(G/G simultaneously) cold boiling water be 650.00kg again mixing; After having prepared, obtained that 1000kg is untreated but then sapid brew water enters processing links.
The preparation of embodiment tri-100kg biodiasmin pickles brew water
Pickling pepper water, millet green pepper water are crossed respectively after 100 object screen pack coarse filtration, get amount of preparation 25.00%(G/G) pickling pepper water be 25.00kg, amount of preparation 10.00%(G/G) millet green pepper water is 10.00kg, and two kinds of capsicum waters are mixed and add amount of preparation 65.00%(G/G simultaneously) cold boiling water be 65.00kg again mixing; After having prepared, obtained that 100kg is untreated but then sapid brew water enters processing links.
The preparation of embodiment tetra-100kg biodiasmin pickles brew water
Pickling pepper water, millet green pepper water are crossed respectively after 100 object screen pack coarse filtration, get amount of preparation 20.00%(G/G) pickling pepper water be 20.00kg, amount of preparation 10.00%(G/G) millet green pepper water is 10.00kg, and two kinds of capsicum waters are mixed and add amount of preparation 70.00%(G/G simultaneously) cold boiling water be 70.00kg again mixing; After having prepared, obtained that 100kg is untreated but then sapid brew water enters processing links.
The preparation of embodiment five 100kg biodiasmin pickles brew water
Pickling pepper water, millet green pepper water are crossed respectively after 100 object screen pack coarse filtration, get amount of preparation 35.00%(G/G) pickling pepper water be 35.00kg, amount of preparation 15.00%(G/G) millet green pepper water is 15.00kg, and two kinds of capsicum waters are mixed and add amount of preparation 50.00%(G/G simultaneously) cold boiling water be 50.00kg again mixing; After having prepared, obtained that 100kg is untreated but then sapid brew water enters processing links.
The processing of embodiment six 100kg biodiasmin pickles brew water
The brew water 100kg that gets embodiment mono-preparation is down to 0～10 ℃ by its temperature in fresh-keeping warehouse; Cooled brew water is wriggled to pump into and in high-velocity tube formula centrifuge, carry out continous way degerming processing, charging rate 4L/m, rotating speed 16000r/m, make in brew water saccharomycete content lower than 1000cfu/ml, after finishing dealing with, then brew water is put into the fresh-keeping warehouse of 0～10 ℃ and stock; The 100kg brew water of stocking is respectively charged in 2 fermentation bubble altars, every altar 50kg, then every altar adds the direct putting type lactic acid bacteria fermenting agent activating solution being prepared into by direct putting type lactic acid bacteria fermenting agent and glucose, mixes and can carry out the making of biodiasmin pickles.
Described direct putting type lactic acid bacteria fermenting agent activating solution refers to: before use the 1 hour solution through direct putting type lactic acid bacteria fermenting agent is carried out obtaining after activation processing; Concrete processing method is: first by the warm water of 30～40 ℃, glucose is deployed into the glucose syrup that concentration is G/G=2.00%, the joined glucose syrup of take is again deployed into by direct putting type lactic acid bacteria fermenting agent the bacterium powder liquid that concentration is G/G=3.00～5.00%, then in the standing 30min of temperature of 18～30 ℃, obtains direct putting type lactic acid bacteria fermenting agent activating solution;
The consumption of described direct putting type lactic acid bacteria fermenting agent is that 0.30/ ten thousand (G/G) is 1.50g, and the consumption of glucose is 0.50%(G/G) be 0.25kg.
The processing of embodiment seven 1000kg biodiasmin pickles brew water
The brew water 1000kg that gets embodiment bis-preparations is down to 0～10 ℃ by its temperature in fresh-keeping warehouse; Cooled brew water is wriggled to pump into and in high-velocity tube formula centrifuge, carry out continous way degerming processing, charging rate 40L/m, rotating speed 30000r/m, make in brew water saccharomycete content lower than 1000cfu/ml, after finishing dealing with, then brew water is put into the fresh-keeping warehouse of 0～10 ℃ and stock; The 1000kg brew water of stocking is respectively charged in 20 fermentation bubble altars, every altar 50kg, then every altar adds the direct putting type lactic acid bacteria fermenting agent activating solution being prepared into by direct putting type lactic acid bacteria fermenting agent and glucose, mixes and can carry out the making of biodiasmin pickles.
Described direct putting type lactic acid bacteria fermenting agent activating solution refers to: before use the 1 hour solution through direct putting type lactic acid bacteria fermenting agent is carried out obtaining after activation processing; Concrete processing method is: first by the warm water of 30～40 ℃, glucose is deployed into the glucose syrup that concentration is G/G=2.00%, the joined glucose syrup of take is again deployed into by direct putting type lactic acid bacteria fermenting agent the bacterium powder liquid that concentration is G/G=3.00～5.00%, then in the standing 30min of temperature of 18～30 ℃, obtains direct putting type lactic acid bacteria fermenting agent activating solution;
The consumption of described direct putting type lactic acid bacteria fermenting agent is that 5.00/ ten thousand (G/G) is 25.00g, and the consumption of glucose is 1.00%(G/G) be 0.50kg.
The preparation of 89 grams of happy U.S. direct putting type lactic acid bacteria fermenting agent activating solutions of bubble of embodiment
Getting 6 grams of glucose adds in the warm water of 30～40 ℃ of 300ml, being deployed into concentration is 2.00%(G/G) glucose syrup, again 9 grams of happy U.S. direct putting type lactic acid bacteria fermenting agents of bubble are added in joined 300ml glucose syrup, to be deployed into concentration be 3.00%(G/G) bacterium powder liquid, then temperature is controlled to 18～30 ℃ and carries out standing processing, after 30min, obtain direct putting type lactic acid bacteria fermenting agent activating solution.
The preparation of 9 100 grams of happy U.S. direct putting type lactic acid bacteria fermenting agent activating solutions of bubble of embodiment
Getting 40 grams of glucose adds in the warm water of 30～40 ℃ of 2000ml, being deployed into concentration is 2.00%(G/G) glucose syrup, again 100 grams of happy U.S. direct putting type lactic acid bacteria fermenting agents of bubble are added in joined 2000ml glucose syrup, to be deployed into concentration be 5.00%(G/G) bacterium powder liquid, then temperature is controlled to 18～30 ℃ and carries out standing processing, after 30min, obtain direct putting type lactic acid bacteria fermenting agent activating solution.
From above embodiment, further illustrating the useful technique effect that the present invention gives prominence to shows:
1. realized the standardization preparation of pickles water
According to the taste of goods, require to select appropriate proportioning ratio and processing method standardization to make pickles water according to ratio range, guaranteed the making difference not varying with each individual.
2. promote the local flavor of environmental protection and goods
Solve the use problem of capsicum and the pickled water of millet green pepper, avoided discharging the environmental pollution causing and the potential safety hazard that the coming year, Reusability caused.Capsicum has and changes the function of taste and good local flavor, can make goods local flavor better, have more characteristic.
Claims (5)
1. a preparation method for biodiasmin pickles brew water, is characterized in that: comprise following processing step:
The detection of the definite and index of A, raw water
Take pickling pepper water, bubble millet green pepper water, cold boiling water is raw water, after pickling pepper water, the uniform sampling of bubble millet green pepper water, carry out respectively the detection of total acid, salt, residual sugar index, by weight, the salt content of pickling pepper water is 11.50～13.50%, total acid content is 1.20～1.80%, residual sugar content is less than 0.25%, the salt content of bubble millet green pepper water is 7.50～8.50%, total acid content is 1.00～1.50%, and residual sugar content is less than 0.25%;
The filtration of B, raw water and the preparation of brew water
First the pickling pepper water in raw water, bubble millet green pepper water are crossed respectively to 100 object screen pack or filters, remove large particulate matter, then two kinds of capsicum waters are mixed and add cold boiling water again to mix simultaneously, obtain brew water;
Described pickling pepper water, bubble millet green pepper water, cold boiling water are prepared by following weight ratio:
Pickling pepper water: 20.00～35.00%
Bubble millet green pepper water: 5.00～15.00%
Cold boiling water: 50.00～70.00%
C, brew water cooling
Adopt continuous or intermittent mode, in fresh-keeping warehouse, the temperature of brew water is down to 0～10 ℃;
The degerming of D, brew water and stocking
Cooled brew water is pumped into and in high speed tube centrifuge, carries out continous way degerming processing, 4～40 liters/min of charging rates, rotating speed 16000～30000r/m, make in brew water saccharomycetic content lower than 1000cfu/ml, after finishing dealing with, then brew water is put into the fresh-keeping warehouse of 0～10 ℃ and stock;
The allotment of E, brew water and use
The brew water metering of stocking is put into round, then add the direct putting type lactic acid bacteria fermenting agent activating solution being prepared into by direct putting type lactic acid bacteria fermenting agent and glucose, mix and obtain spendable biodiasmin pickles brew water;
Described in steps A, the preparation method of pickling pepper water is:
Two fresh twigs of the chaste tree raw material of hot pepper are directly dropped into and had along in pickled pond, limit enters pool side and is sprinkled into without iodine common salt, until fill and press pond, first use plastic grid, with log and plank, squeeze capsicum again, add afterwards the pickled salt solution containing biodiasmin preparing, until flooded 15 centimetres of left and right of capsicum, plastic sheeting oxygen barrier fermentation for surface, then constantly by circulating barrel, carrying out brine recycling pouring pond processes, until the salt adding reaches balance substantially, static fermentation to reduced sugar is less than 0.20%, ripe, in the time of pickling pepper maturation, having formed more than 40% pickled water is pickling pepper water,
The preparation method who steeps millet green pepper water described in steps A is:
Fresh millet green pepper raw material of hot pepper is directly dropped into and had along in pickled pond, limit enters pool side and is sprinkled into without iodine common salt, until fill and press pond, first use plastic grid, with log and plank, squeeze capsicum again, add afterwards the salt solution preparing containing biodiasmin, until flooded 15 centimetres of left and right of millet green pepper, plastic sheeting oxygen barrier fermentation for surface, then constantly by circulating barrel, carrying out brine recycling pouring pond processes, until the salt adding reaches balance substantially, static fermentation to reduced sugar is less than 0.20%, ripe, in the time of bubble millet green pepper maturation, form 1/3rd pickled water and steeped millet green pepper water.
2. the preparation method of a kind of biodiasmin pickles brew water according to claim 1, it is characterized in that: described pouring pond refers to that by raw material water outlet after pickled extracts out and water on the raw material that pours surface, pond in the bottom from circulating barrel with water pump, and shift one's position at interval of a period of time, move out opposite, left and right or centre that Raw surface, pickled pond is adjusted at the mouth of a river.
3. the preparation method of a kind of biodiasmin pickles brew water according to claim 1, is characterized in that: described in step e, the consumption of direct putting type lactic acid bacteria fermenting agent is by weight being 0.50～5.00/ ten thousand of biodiasmin pickles brew water.
4. the preparation method of a kind of biodiasmin pickles brew water according to claim 1, is characterized in that: described in step e, the consumption of glucose is by weight being 0.30～1.00% of biodiasmin pickles brew water.
5. the preparation method of a kind of biodiasmin pickles brew water according to claim 1, is characterized in that: described in step e, direct putting type lactic acid bacteria fermenting agent activating solution refers to: before use the 1 hour solution through direct putting type lactic acid bacteria fermenting agent is carried out obtaining after activation processing; Concrete processing method is: first by the warm water of 30～40 ℃, glucose is deployed into the glucose syrup that concentration is G/G=2.00%, the joined glucose syrup of take is again deployed into by direct putting type lactic acid bacteria fermenting agent the bacterium powder liquid that concentration is G/G=3.00～5.00%, then in the standing 30min of temperature of 18～30 ℃ and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310106905.2A CN103251008B (en) | 2013-03-29 | 2013-03-29 | Preparation method of active lactobacillus pickle pickling liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310106905.2A CN103251008B (en) | 2013-03-29 | 2013-03-29 | Preparation method of active lactobacillus pickle pickling liquor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103251008A CN103251008A (en) | 2013-08-21 |
| CN103251008B true CN103251008B (en) | 2014-12-10 |
Family
ID=48955519
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310106905.2A Active CN103251008B (en) | 2013-03-29 | 2013-03-29 | Preparation method of active lactobacillus pickle pickling liquor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103251008B (en) |
Families Citing this family (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584038B (en) * | 2013-11-29 | 2015-01-14 | 西华大学 | Method for making leaf vegetable pickled vegetable by dry ice quick-frozen forward/back high pressure broth repeated penetration process |
| CN103704646B (en) * | 2013-12-27 | 2016-06-22 | 四川高福记食品有限公司 | The seasoning preparation method of lactic acid bacteria fermentation pickled vegetable liquid |
| CN103907871B (en) * | 2014-04-29 | 2015-09-02 | 统一企业(中国)投资有限公司昆山研究开发中心 | Fermented type crisp and refreshing bubble green pepper and the application in instant noodle seasoning bag thereof |
| CN104187518B (en) * | 2014-09-05 | 2016-03-30 | 四川东坡中国泡菜产业技术研究院 | The female water dry powder of a kind of pickles |
| CN104605296A (en) * | 2015-01-13 | 2015-05-13 | 遵义坤红农业产业化经营有限公司 | Method for making low-salt preservative-free pure natural pickled capsicum frutescens |
| CN104939004A (en) * | 2015-06-29 | 2015-09-30 | 瓮安县金阳农业发展有限公司 | Fermentation method of sedum aizoon L. |
| CN104996946A (en) * | 2015-07-23 | 2015-10-28 | 四川东坡中国泡菜产业技术研究院 | Solid state deep fermented pickled vegetable preparation method |
| CN105192644A (en) * | 2015-11-09 | 2015-12-30 | 四川高福记生物科技有限公司 | Preparation process of fresh pickled tuber mustards |
| CN105410785A (en) * | 2015-11-09 | 2016-03-23 | 四川高福记生物科技有限公司 | Preparation technology of fresh pickled cowpea |
| CN105211675B (en) * | 2015-11-09 | 2019-09-10 | 四川高福记生物科技有限公司 | A kind of soaked and soaked preparation method preparing fresh pickles |
| CN105211804A (en) * | 2015-11-09 | 2016-01-06 | 四川高福记生物科技有限公司 | The preparation technology of a kind of fresh bubble carrot |
| CN105192656B (en) * | 2015-11-09 | 2018-03-30 | 四川高福记生物科技有限公司 | A kind of fresh pickles it is soaked and preparation method thereof |
| CN105192643A (en) * | 2015-11-09 | 2015-12-30 | 四川高福记生物科技有限公司 | Preparation process of fresh pickled celeries |
| CN105192646A (en) * | 2015-11-09 | 2015-12-30 | 四川高福记生物科技有限公司 | Preparation technology of freshly pickled asparagus lettuces |
| CN105192645A (en) * | 2015-11-09 | 2015-12-30 | 四川高福记生物科技有限公司 | Circulating fermentation technology for cowpeas |
| CN105211803B (en) * | 2015-11-09 | 2019-09-13 | 四川高福记生物科技有限公司 | A kind of preparation process of fresh pickles |
| CN105595272A (en) * | 2016-01-07 | 2016-05-25 | 统一企业(中国)投资有限公司昆山研究开发中心 | Preparing method for novel flavor Lao Yun pickled vegetables |
| CN106616460A (en) * | 2016-12-25 | 2017-05-10 | 滁州学院 | Preparation method of instant black-bone chicken legs with pickled chili peppers |
| CN108813480A (en) * | 2018-05-30 | 2018-11-16 | 宾祖声 | A kind of preparation method of active lactobacillus pickle pickling liquor |
| CN110432465A (en) * | 2019-09-09 | 2019-11-12 | 四川佳谷食品科技有限公司 | It is a kind of using old pickles water by fermentation and to carry out the pickle preparation method of cold sterilization processing |
| CN114376182A (en) * | 2021-12-30 | 2022-04-22 | 抚顺独凤轩骨神生物技术股份有限公司 | Production method of convenient pickle water |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1663444A (en) * | 2005-03-14 | 2005-09-07 | 蒋甫定 | Natural capsicum water and its manufacturing method |
| KR20100024669A (en) * | 2008-08-26 | 2010-03-08 | 강원대학교산학협력단 | Mass,quick fermentated radish kimchi and powdering method of the same |
| CN101756139A (en) * | 2009-12-10 | 2010-06-30 | 神农架绿野食品开发有限责任公司 | Method for producing gastrodiae pickles |
-
2013
- 2013-03-29 CN CN201310106905.2A patent/CN103251008B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1663444A (en) * | 2005-03-14 | 2005-09-07 | 蒋甫定 | Natural capsicum water and its manufacturing method |
| KR20100024669A (en) * | 2008-08-26 | 2010-03-08 | 강원대학교산학협력단 | Mass,quick fermentated radish kimchi and powdering method of the same |
| CN101756139A (en) * | 2009-12-10 | 2010-06-30 | 神农架绿野食品开发有限责任公司 | Method for producing gastrodiae pickles |
Non-Patent Citations (4)
| Title |
|---|
| 不同浓度的食盐 蒜对泡菜发酵中各种微生物的影响;罗周等;《农产品加工(学刊)》;20100131(第01期);56-59 * |
| 什锦泡菜加工工艺;任阿红;《蔬菜》;20071115(第11期);26-27 * |
| 任阿红.什锦泡菜加工工艺.《蔬菜》.2007,(第11期), * |
| 罗周等.不同浓度的食盐 蒜对泡菜发酵中各种微生物的影响.《农产品加工(学刊)》.2010,(第01期), * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103251008A (en) | 2013-08-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103251008B (en) | Preparation method of active lactobacillus pickle pickling liquor | |
| CN103251010B (en) | Preparation method of active lactobacillus pickled vegetable | |
| CN102318803B (en) | Formula of auxiliary materials for preparing dry chili bean sauce by lactobacillus fermentation and preparing method of products | |
| CN102499357B (en) | Pickled paprika prepared by directly adding lactobacillus additives as well as method of same | |
| CN101999566A (en) | Adjuvant material formula for preparing lactobacillus pepper and preparation method of product thereof | |
| CN106551322B (en) | Solid-state fermentation agent for old jar pickled vegetables and preparation method thereof | |
| CN104397632A (en) | Fermented capsicum product and preparation method thereof | |
| CN101912099B (en) | Preparation method of pickles without flowering in fermentation process | |
| CN102266029A (en) | Production method of salted and pickled vegetables | |
| CN104522591A (en) | Lactobacillus fermentation pickled radish and preparation method thereof | |
| CN104256453B (en) | A kind of method taking turns salting zymolysis technology processing pickles more | |
| CN104366399B (en) | Method for preparing pickled cabbage through multiple rounds of salting and fermentation | |
| CN103704646A (en) | Preparation method for lactobacillus fermentation pickled vegetable liquor for seasoning | |
| CN104719811A (en) | Method for producing pickle by shallow fermentation | |
| CN102511757A (en) | Organic pickled tuber mustard and preparation method for same | |
| CN107114691A (en) | A kind of low temperature less salt pot type fermentation preparation of broad bean paste valve | |
| CN104939128A (en) | Detoxify sausage and making method thereof | |
| CN104152328B (en) | Date glutinous rice red wine and preparation method thereof | |
| CN104830631A (en) | Production method of multi-fruit wine | |
| CN103919087B (en) | For making the batch composition of pickles and the preparation method of goods thereof of having a bath of fermenting | |
| CN102406141A (en) | Pickled capsicum frutescens prepared by directly adding lactobacillus preparation and method thereof | |
| CN103750228B (en) | Preparation method for lactobacillus fermented Chinese toon sprouts | |
| KR101789402B1 (en) | Fabrication of honey vinegar | |
| CN1231141C (en) | Method for preparing pickles by using green functional microbe (microbial pool) fermentation | |
| CN101906363A (en) | Production method for processing red wine by using lotus roots |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |