CN104172030A - Pickle production method for effectively inhibiting pickle albuginea disease during fermentation process - Google Patents
Pickle production method for effectively inhibiting pickle albuginea disease during fermentation process Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a pickle production method for effectively inhibiting pickle albuginea disease during the fermentation process. According to the production method, fresh vegetables are washed and dried; auxiliary materials such as ginger, garlic and the like are processed to obtain a powder; and the powder and the vegetables are put into a jar and fermented for 7-9 days so as to be matured. According to the invention, pickle albuginea can be effectively prevented during the fermentation process, and traditional fermented pickle flavor and taste are not influenced. In addition, the production method accords with production reality of the domestic fermented vegetable processing industry. The technological method is simple and practical, and produced pickles are safe, healthy and nutritive.
Description
Technical field
The invention belongs to food technology field, a kind of pickle production method that effectively suppresses raw blossom disease evil at sweat is specifically provided.
Background technology
Pickles are vegetables processed goods of a kind of not only safety but also nutrition, and primary raw material is various vegetables, and the content of mineral substances such as element-vitamine compound wherein and calcium, iron, phosphorus are abundant.Lot of research shows, pickles have the human body alimentary canal of maintaining system health, fat-reducing, anticancer, Anti-bacterium, prevention food poisoning and plurality kinds of health care and the medical functions such as cardiovascular and cerebrovascular disease, anti-organism aging process.Pickles by fermentation, contain a large amount of lactic acid bacterias, and lactic acid bacteria can not only increase the quantity of human body beneficial bacterium, suppress harmful bacteria, prevent microbial activities in abnormal human body, improve flora environment in enteron aisle, can also make the interior flora of enteron aisle maintain the state of relative equilibrium.After a large amount of lactic acid bacterias that pickle fermentation maturation produces are afterwards absorbed by the body, can promote the pepsic secretion of human body, suppress harmful microbe breeding in human body alimentary canal, make microbial profile normalization in enteron aisle.In the vegetables of pickles raw material, contain abundant dietary fiber, it is strong that crude fibre absorbs moisture ability in rectum, can impel intestinal tube to wriggle, and refuse excreted in time, with various diseases such as Constipation, enteritis and colitis.
Pickles mainly produce fragrant during the fermentation by the growth of lactic acid bacteria, if but miscarriage in actual production, the pollution that is subject to miscellaneous bacteria makes its growth and breeding, very easily occurs " raw flower " phenomenon.Pickles " raw flower " are also one of modal diseases in pickle production process.Production scene investigation shows: pickles " raw flower " are very large on pickle flavor impact." raw flower " is commonly called as " smelly wind ". and pickles " raw flower " can distribute a kind of odour nuisance, and can produce astringent taste, and mouthfeel is more far short of what is expected than normal fermentation pickled vegetable." raw flower " also named and produces film, and it is mainly caused by oxidisability yeast (comprising Candida and pichia yeast etc.) producing film, also attaches and produces unhappy smell simultaneously.Fermentation time extends, and easily causes a series of other denaturalization phenomenons.Therefore, in pickle fermentation process, must strictly control raw blossom disease evil.
Also do not have scholar to compare detailed research to pickles " raw flower " both at home and abroad, in pickle production process, to the control of " raw flower " mainly by means of direct labor's knowhow.China's pickles industry entirety level of processing is lower at present, substantially still follows conventional machining process, is mostly workshop-based production, its production scale is little, and kind is single, and packaging is simple, added value is low, especially the process management of raw blossom disease evil in pickle fermentation process is comparatively lacked.
Number of patent application is that 94111749.9 Chinese invention patents disclose a kind of technique of utilizing purebred lactic acid bacteria to produce pickles, and the pickles of this explained hereafter need be in the brewed 15d of normal temperature left and right, and adds up to 13.5～15.0% salt.The information demonstration of issuing according to nutrient health authoritative institution, the average edible salt intake of domestic resident far exceeds reasonable demand scope, and following less salt pickles will become the mainstream development direction of domestic and international fermented vegetable.The kimchi products of obvious above-mentioned explained hereafter can not adapt to the demand for development of the low salinization of current healthy food.
Patent CN100589710C discloses a kind of instant pickles containing live probiotics and preparation method thereof.Its requirement is cleaned fresh vegetables, dry, and adds purebred probio at 28～30 DEG C of anaerobic fermentation 60～72h, the pickles that ferment is carried out after simple seasoning to vacuum packaging.This process requires to add during the fermentation a certain amount of Lactobacillus casei and along with fermentation Lactobacillus casei in finished product pickles will have the residual quantity of certain number.Although Lactobacillus casei belongs to probio, not yet finding has direct harm to human body, but the security for probio also exists dispute, can not get rid of the pathogenic risk of its drug resistance transfer that may exist after long-term absorption, septicemia, generation toxic metabolite.And the output of the domestic probio bacterial classification of China and second-rate at present, the external bacterial classification of import will directly strengthen the cost of manufacturing enterprise again, and obvious this method does not really meet the production reality of current domestic pickles industry.
Along with the raising of people's living standard and the enhancing of health care consciousness, the pickles converted products that development has special local flavor and health care has boundless market prospects.
Summary of the invention
The object of the invention is to provide a kind of the simple and practical of domestic current production reality that meet and effectively suppresses raw blossom disease evil at sweat, and does not affect again former zestful pickle production method simultaneously.
For achieving the above object, technical solution of the present invention is:
A kind of pickle production method that effectively suppresses raw blossom disease evil at sweat:
1) select materials: fresh feed, after fully washing, as the rotten point of blackspot on tertia, thick muscle, fibrous root, Lao Ye and surface, is rejected clean by inapplicable part one by one;
2) dry water: the raw material after cleaning is placed in to 37 DEG C of constant temperature drying 90min, and making its surperficial percentage of water loss is 15%～20%;
3) pickle making: water is better with hard water, can protect crisp; Salt should be selected pure, impure few, and brine strength is 6%～8%;
4) dress altar: ready vegetable raw-material is packed in the altar of washes clean, till dress raw material is extremely permitted apart from 1 cun, altar mouth, inject immediately the pickled vegetable brine of preparing, salt solution can be flooded vegetables, add a small amount of auxiliary material wine etc., and drink with adding a cover after the flavorings such as Chinese prickly ash, ginger, garlic, and along topped up with water in altar tank, form water seal altar mouth, altar is placed in to indoor shady and cool place, let alone fermentation;
5) fermentation: approximately need 7～9 days maturations under 18～26 DEG C of room temperatures;
6) finished product: be packaged into packed or canned under clean environment.
In above-mentioned production technology, dress adds respectively Chinese prickly ash 2～10%, ginger 12～20%, garlic 11～20%, white wine 12～20% when altar, and ginger, garlic must be pre-processed into powder.
Technique effect:
1. the present invention effectively prevents and treats pickles " raw flower " optimized production process and accessory formula in pickle production sweat, does not affect traditional zymotic pickle flavor and mouthfeel simultaneously;
2. the present invention meets the production reality of domestic fermented vegetable processing industry, and process is simple and practical, and can produce equally the kimchi products of high-quality safety and Health.
Detailed description of the invention
Embodiment 1
1. the impact of white wine on pickles " raw flower "
In pickles, adding a certain amount of white wine is of value to and increases pickles fragrance, and miscellaneous bacteria is also had to certain inhibitory action, and in production, the normal high concentration white wine that adds suppresses and alleviates pickles " raw spending ".
1.1 add and do not add the impact of high wine on pickles " raw flower ":
Get 4,21 × 150mm test tube, add respectively 10ml pickle juice, 121 DEG C of sterilizing 20min, the raw flower of cooling rear inoculation bacterium seed liquor, adds 5ml152 degree wine in two samples, in two other sample, add sterile distilled water to make blank, 28 DEG C of constant temperature culture, observe the time that occurs " raw spending ".
Add and do not add white wine as shown in table 1 on the impact of pickles " raw flower ":
The impact of table 1 white wine on pickles " raw flower "
(note: white wine addition is 50%)
After average 16 hours, there is obviously " raw flower " in the treatment samples of not adding white wine, and add 50% white wine locate a beautiful gem sample, within 7 days, not there is not " raw flower " sign, visible, white wine has significant inhibitory action to the raw flower of pickles bacterium, can be used for the control to " raw flower " phenomenon in producing.
The impact of 1.2 different wine precision on pickles " raw flower ":
Get 12,21 × 100mm test tube, add respectively a certain amount of old pickle juice, 121 DEG C of sterilizing 20min, the raw flower of cooling rear inoculation 1ml bacterium seed liquor, add a certain amount of white wine, having regulated alcoholic strength in pickle juice is 0%, 5%, 10%, 15%, 20% and 25%, and 2 Duplicate Samples are done in each processing, 28 DEG C of constant temperature culture, observe the time that occurs " raw spending ".
To adding a certain amount of 38 degree white wine in sterilizing pickle juice, regulating alcoholic strength is 0%, 5%, 10%, 15%, 20% and 25%, 28 DEG C of constant temperature culture, and " raw spending " time appears in record, as table 2:
The impact of table 2 different wine precision on pickles " raw flower "
As shown above, when alcoholic strength is 5%, occur that the time of " raw spending " is 5 days, have reasonable inhibition, addition is more, and fungistatic effect is better, may produce stronger inhibitory action to pickle fermentation beneficial bacterium if white wine adds at most.
Embodiment 2
2. the impact of surface moisture on pickles " raw flower "
The impact of the material of different moisture content on the raw flower of pickles: will a collection of fresh Hu trailing plants 1, put 37 DEG C of oven dry surface moistures in baking oven, analog room temperature airing.Take respectively the carrot of about 100g, in baking oven, 37 DEG C are positioned over respectively 0min, 15min, 30min, 45min, 60min, 75min, 90min, 105min and 120min.Get 18 of 250ml tool plug triangular flasks, adding respectively salt content is 8% cold boiling water 100ml, adds and dries the to a certain degree carrot of surface moisture, calculates the percentage of water loss (%) of carrot, sample carries out respectively 37 DEG C of constant temperature culture, and observes the time that occurs " raw spending ".
Percentage of water loss (%)=(M-m)/M × 100%
M: quality of material before dry, g
M: quality of material after dry, g
Blank sample carrot is fermented directly into altar after cleaning with running water, there is " raw flower " in about 22h, treatment samples carrot running water cleans and is placed in baking oven 37 DEG C of constant temperature drying moisture to a certain degree, along with drying time is longer, percentage of water loss is larger, occurs that the time of " raw spending " also postpones gradually, drying time is that 90min starts, percentage of water loss kept in balance, and occur that the time of " raw spend " is also tending towards constant, reach compared with stable state.Visible, surface moisture content is larger on the impact of pickles " raw flower ".To a certain extent, surface moisture is fewer, be more not easy to occur " raw flower ", surface moisture low to a certain extent after, occur that the time of " raw spend " no longer changes, can play certain inhibitory action to pickles " raw spending " so control pickles raw material surface moisture content.
Embodiment 3
3. ginger, the impact of garlic on pickles " raw flower "
Garlic and Jiang Jun contain natural bacteriostatic active material, are usually used in spontaneous fermentation food, can play flavouring effect on the one hand, have on the other hand the effect that suppresses miscellaneous bacteria.
The ginger of 3.1 different shapes, the impact of garlic on pickles " raw flower ":
Get 10,21 × 180mm test tube, add respectively 10ml pickle juice, 121 DEG C of sterilizing 20min, the raw flower of cooling rear inoculation 1ml bacterium seed liquor, add respectively the granular garlic of 3g, powder garlic, sheet ginger and powder ginger, make blank with the treatment samples of Jia Jiang and garlic not, each processing do 2 parallel, 28 DEG C of constant temperature culture, observe the time that occurs " raw spending ".
The ginger of different shape and garlic are as shown in table 3 on the impact of pickles " raw flower ":
The ginger of table 3 different shape, the impact of garlic on pickles " raw flower "
(note: addition is 30%)
As known from Table 3, the form of garlic and ginger has remarkable difference to the inhibitory action of pickles " raw flower " bacterium, and garlic is a bit larger tham ginger to the inhibitory action of pickles " raw flower " bacterium, and the garlic of powder or the fungistatic effect of ginger are obviously better than granular.The reason that occurs this phenomenon is: the degree of crushing of garlic and ginger is larger, and its corresponding antibacterial substance (as allicin and zingiberone etc.) is more easily exposed in solution, and miscellaneous bacteria is played to good inhibitory action.In the time that powder garlic addition is 3g, the inhibitory action of pickles " raw flower " is exceeded to 10 days.
The ginger of 3.2 Different adding amounts, the impact of garlic on pickles " raw flower ":
The impact on the raw flower of pickles of the sheet ginger of Different adding amount and granular garlic; Get 8 of 250ml tool plug triangular flasks, get the carrot 100g after airing, add respectively sheet ginger and the each 10g of granular garlic, 30g, 50g, 70g and 90g, add the cooling saline solution of 150ml18%, 37 DEG C of constant temperature culture, observe the time that occurs " raw spending ".
The garlic of Different adding amount and ginger are as shown in table 4 on the impact of pickles " raw flower ":
The impact on pickles " raw flower " of the ginger of table 4 Different adding amount and garlic
By upper Biao Ke get, garlic and ginger have significant inhibitory action to pickles " raw flower " bacterium.From the angle of pickle flavor, zingiberol, gingerol and zingiberone in allicin, diallyl disulfide and methacrylic disulphide and ginger in garlic are all the important component parts of pickle flavor.Pickles are taking lactic acid bacteria as main, and the coefficient tunning of multiple-microorganism, comprising different types of fungus and bacterium.Garlic and ginger are widely used in traditional zymotic product, to increase local flavor, the more important thing is the growth that suppresses miscellaneous bacteria.
Embodiment 4
Formula: carrot bar: 500g celery: 2%
Garlic shoot, ginger splices: 1% head of garlic: 2%
Fennel, anise etc.: 2% salt: 6%
White wine: 50ml distilled water: 500ml
Step:
1) select materials: fresh feed, after fully washing, as the rotten point of blackspot on tertia, thick muscle, fibrous root, Lao Ye and surface, is rejected clean by inapplicable part one by one;
2) dry water: the raw material after cleaning is placed in to 37 DEG C of constant temperature drying 90min, and making its surperficial percentage of water loss is 16%;
3) pickle making: water is better with hard water, can protect crisp; Salt should be selected pure, impure few, and brine strength is 6%～8%;
4) dress altar: ready vegetable raw-material is packed in the altar of washes clean, till dress raw material is extremely permitted apart from 1 cun, altar mouth, inject immediately the pickled vegetable brine of preparing, salt solution can be flooded vegetables, add a small amount of auxiliary material wine etc., and drink after adding the flavorings such as capsicum, Chinese prickly ash, ginger, garlic and add a cover, and along topped up with water in altar tank, form water seal altar mouth, altar is placed in to indoor shady and cool place, let alone fermentation;
5) fermentation: the yeast phase of pickles, relevant with temperature at that time.General new salt solution of joining approximately needed in summer 5～7 days can be ripe.Be ferment middle best edible period, and its lactic acid content is 0.4%～0.8%.If taken food at the fermentation initial stage, finished product is salty and not sour raw taste, takes food containing acid too highly in the latter stage of turning sour, and loses the feature of pickles, and becomes pure sauerkraut;
6) finished product: the pickles finished product of high-quality should be sanitation and hygiene, keeps the intrinsic color and luster of fresh vegetables, gives off a strong fragrance, and tissue is delicate, and quality is clear and melodious, and saliferous 6%～8%, containing acid (in lactic acid) 0.4%～0.8%, has certain sweet taste.
Claims (2)
1. a pickle production method that effectively suppresses raw blossom disease evil at sweat, is characterized in that comprising following steps:
1) select materials: fresh feed, after fully washing, as the rotten point of blackspot on tertia, thick muscle, fibrous root, Lao Ye and surface, is rejected clean by inapplicable part one by one;
2) dry water: the raw material after cleaning is placed in to 37 DEG C of constant temperature drying 90min, and making its surperficial percentage of water loss is 15%～20%;
3) pickle making: wet concentration hard water, can protect crisply, it is pure, impure few that salt is selected, and brine strength is 6%～8%;
4) dress altar: ready vegetable raw-material is packed in the altar of washes clean, till dress raw material is extremely permitted apart from 1 cun, altar mouth, inject immediately the pickled vegetable brine of preparing, salt solution can be flooded vegetables, add a small amount of auxiliary material wine etc., and drink after adding the flavorings such as capsicum, Chinese prickly ash, ginger, garlic and add a cover, and along topped up with water in altar tank, form water seal altar mouth, altar is placed in to indoor shady and cool place, let alone fermentation;
5) fermentation: approximately need 5～7 days maturations under 18～26 DEG C of room temperatures;
6) finished product: be packaged into packed or canned under clean environment.
2. production method according to claim 1, while it is characterized in that filling altar, the mass percent of Chinese prickly ash, ginger, garlic and white wine addition is respectively Chinese prickly ash 2～10%, ginger 12～20%, garlic 11～20%, white wine 12～20%, and ginger, garlic must be pre-processed into powder.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664295A (en) * | 2015-02-13 | 2015-06-03 | 四川东坡中国泡菜产业技术研究院 | Method for inhibiting formation of white float on interface of pickled vegetable |
| CN105285815A (en) * | 2015-08-21 | 2016-02-03 | 四川省食品发酵工业研究设计院 | Stagewise fermentation control method for pickled vegetables |
| CN105995787A (en) * | 2016-07-06 | 2016-10-12 | 四川江中源食品有限公司 | Pickled vegetables without artificial preservative and preparation method of pickled vegetables |
| CN105995765A (en) * | 2016-05-27 | 2016-10-12 | 四川江中源食品有限公司 | Active lactic acid bacteria health pickles and preparation method thereof |
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2013
- 2013-05-23 CN CN201310192748.1A patent/CN104172030A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664295A (en) * | 2015-02-13 | 2015-06-03 | 四川东坡中国泡菜产业技术研究院 | Method for inhibiting formation of white float on interface of pickled vegetable |
| CN105285815A (en) * | 2015-08-21 | 2016-02-03 | 四川省食品发酵工业研究设计院 | Stagewise fermentation control method for pickled vegetables |
| CN105285815B (en) * | 2015-08-21 | 2019-02-19 | 四川省食品发酵工业研究设计院 | Kimchi Staged Fermentation Control Method |
| CN105995765A (en) * | 2016-05-27 | 2016-10-12 | 四川江中源食品有限公司 | Active lactic acid bacteria health pickles and preparation method thereof |
| CN105995787A (en) * | 2016-07-06 | 2016-10-12 | 四川江中源食品有限公司 | Pickled vegetables without artificial preservative and preparation method of pickled vegetables |
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