CN104522591A - Lactobacillus fermentation pickled radish and preparation method thereof - Google Patents
Lactobacillus fermentation pickled radish and preparation method thereof Download PDFInfo
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- CN104522591A CN104522591A CN201410824045.0A CN201410824045A CN104522591A CN 104522591 A CN104522591 A CN 104522591A CN 201410824045 A CN201410824045 A CN 201410824045A CN 104522591 A CN104522591 A CN 104522591A
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
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Abstract
The invention relates to lactobacillus fermentation pickled radish and a preparation method thereof. The fermentation pickled radish is prepared by the following steps: adding the following ingredients on the weight basis of fresh radish, fermenting to obtain a pickled radish blank, adding composite spices and composite acids on the weight basis of secondary fermentation pickle water, performing secondary fermentation, thereby obtaining the product, wherein the product comprises 8.00-12.00 percent of iodine-free salt, 0.05-0.30/10000 of Paolemei lactic acid bacteria preparation and 0.20-0.60 percent of composite inorganic salt. The preparation method comprises the following steps: salting fresh radish in a jar, fermenting for 2.5-3 months, finishing and cleaning the mature pickled radish blank, adding the secondary fermentation pickle water into a pickling jar or a pickling tank for conditioning, and performing secondary fermentation, thereby obtaining the fermentation pickled radish. The pickled radish manufacturing time is shortened, the product quality and safety are further improved and guaranteed, and the product is good in color, aroma and taste, high in freshness, high in crispness and high in stability.
Description
Technical field
The present invention relates to a kind of Pickles, Sichuan Style, especially one is with fresh radish for raw material, through lactobacillus-fermented pickled radiss that secondary fermentation obtains and preparation method thereof, belongs to biotechnology and field of food.
Background technology
" China seen by world's pickles; Chinese pickle sees Sichuan " Chinese pickle is with a long history, Pickles, Sichuan Style is the Typical Representative of China's pickles, its manufacturing history can trace back to the Shang and Zhou Dynasty before 3000 the earliest, before having the pickled vegetable making history of literature record can trace back to more than 1500 year in Important Arts for the People's Welfare " Pickles, Sichuan Style makes and specially states ".
And pickled radiss is one of Typical Representative kind in Pickles, Sichuan Style, Sichuan and the domestic place of production of periphery provinces and cities widely distributed, pickled radiss is all placed on a consequence by Ge Jia pickles enterprise.The output of pickled radiss in pickles output in occupation of important component; as long as have its output of enterprise of certain scale all more than 500 tons; and its current scale also promotes in the growth rate in 20%; along with the exploitation of food and drink and other complex flavor food, facilitate the production-scale continuous growth of pickled radiss.Its process technology the earliest of pickled radiss is altar bubble process technology, due to the imbalance of self inorganic nutrients, effectively can not utilize the sugar fermentation and acid in raw material, the fermentation acid dip that other vegetable raw-material can only be relied on to be formed increases acid, thus working ability and processing cost higher, and increasing along with market demand, facilitated technique develops into the fixing ferment making technique developed simultaneously with interim great Chi, in recent years because country is to the raising of food safety requirements, pickled radiss great Chi ferment making is open type fermentedly developed to present sand seal formula closing anaerobic by original and ferments again, local flavor reaches the ferment effect of tradition bubble altar substantially, the safety and health hidden danger that epontic Candida causes have also been obtained thorough solution, pickled radiss pickles Processing Technology Development is to new stage, great Chi must select high salinity to make because administrative reason determines, popularization radish fermenting raw materials have selected the production method of independent (with unclassified stores mixed culture fermentation), and tart flavour must by additional solution.
Chinese patent CN102630905A discloses a kind of preparation method of pickled radiss, first chooses fresh radish and cleans, and is cut into the strip of finger size; The preserved radish strip cut is added raw salt pickle, be preserved radish strip by weight: raw salt=100:5, pickle 10-20 hour; Be water according to weight ratio: gingko: ginkgo leaf: the batch mixing of ginkgo bark=100:1:2:3 preparation carries out boiling, boiling 3-5 hour, filtration obtains boiling liquid, is then got to join in boiling liquid by the preserved radish strip pickled through second step and soaks, and soaks 1-3 hour; Soaked preserved radish strip is put into clear water rinsing, and rinsing is to not taste salty; Shine to eighty per cant moisture evaporation under rinsed preserved radish strip is placed on the sun; Preserved radish strip according to weight ratio is rinsed: sour water=3:5, puts into container and joins sour water immersion by rinsed preserved radish strip.Clearly this patent have employed the mode of outer acid adding, and product has the not strong defect of fermenting aroma, and product is without the some problems of having guaranteed the quality that ferments fully.
Be not difficult to find out, existing pickled radiss goods all adopt the traditional handicraft of traditional handicraft or improvement to be made, not only by the restriction of natural conditions, and fermentation salinity is high, fermentation time is long, and fermenting acidity is not enough, adds outward and occupies major concentration, the fermentation uniformity is also uneven, thus seriously constrains the development of manufacturing enterprise.For this reason, industry is badly in need of changing its existing situation by technological progress, reduces the operation costs of project, realize the transformation of spontaneous fermentation making to controlling fermentation processing mode, long-term fermentation is to the transformation of short fermentation, and high-strength working, to low intensive transformation, finally realizes the great-leap-forward development of industry.
Summary of the invention
When the present invention is intended to overcome prior art making pickled radiss, fermentation time is long, and fermenting acidity is low, and quality is unstable, ferments uneven, the defect that operation costs are higher, and then provides a kind of lactobacillus-fermented pickled radiss and preparation method thereof.The method not only can make the Production Time of pickled radiss complete by within traditional 4 ~ 6 months, foreshortening to 2 first quarter moon ~ 3 month, and without the need to outer acid adding, and the acid of direct fermentation product can reach more than 1.00%, thus the quality of product improve with improve while, security is also further improved and ensures, and the color, smell and taste of product are better, freshness is higher, brittleness is better, have good stability.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of lactobacillus-fermented pickled radiss, is characterized in that: add after obtaining pickled radiss dish base with the following batching fermentation that is weight basis of fresh radish, then adds with secondary fermentation pickles water be weight basis composite aromatic condiment and Compound-acid, and obtains through secondary fermentation:
Without iodine common salt: 8.00% ~ 12.00%
The happy U.S. lactobacillus preparation of bubble: 0.05/ ten thousand ~ 0.30/ ten thousand
Complex inorganic salt catalyst: 0.20% ~ 0.60%
Describedly divide 2 times without iodine common salt to add, first time be 3.00% ~ 5.00% of total amount, and surplus adds for the second time;
The addition of described composite aromatic condiment is: 0.50% ~ 2.00%
The addition of described Compound-acid is: 0.20% ~ 0.80%.
Described complex inorganic salt catalyst is by (NH
4)
2sO
4with K
2hPO
44H
2o presses the weight ratio composition of 5.5:4.5.
Described composite aromatic condiment by Chinese prickly ash, anise, tsaoko, Lysimachia sikokiana by etc. weight ratio form.
Described Compound-acid is made up of the weight ratio of citric acid and ammonium lacate 1:1.
The happy U.S. lactobacillus preparation of described bubble is the trade name of fermented vegetable agent, is produced by Sichuan Gaofuji Biotechnology Co., Ltd..
The happy U.S. lactobacillus preparation of described bubble is also available to be comprised the lactobacillus preparation that following any one or several strain combination become and substitutes: Lactobacillus plantarum Lactobacillus plantarum bacterium numbering SICC1.566, SICC1.519, SICC1.518, SICC1.507, SICC1.416, SICC1.410, SICC1.376, SICC1.375, SICC1.374, SICC1.373, SICC1.372, SICC1.371, SICC1.370, SICC1.329, SICC1.326, SICC1.294, SICC1.293, SICC1.292, SICC1.291, SICC1.290, SICC1.289, SICC1.201, SICC1.151, SICC1.101, SICC1.56, SICC1.18, SICC1.17, SICC1.16, SICC1.15, SICC1.11, SICC1.10, SICC1.9, Lactobacillus casei Lactobacillus case bacterium numbering SICC1.390, SICC1.389, SICC1.388, SICC1.387, SICC1.358, SICC1.357, SICC1.356, SICC1.355, SICC1.354, SICC1.353, SICC1.352, SICC1.350, lactobacillus acidophilus Lactobacillus acidophilus bacterium numbering SICC1.369, SICC1.368, Lactobacillus rhamnosus Lactobacillus rhamnosus bacterium numbering SICC1.1039, SICC1.104.
The above bacterial classification all can be bought from microbial resources platform DSMZ of Sichuan Province, and this preservation center is through the approval of Science and Technology Department of Sichuan Province, relies on Sichuan Food Fermentative Industry Design Academy, Sichuan University, Sichuan academy of agricultural sciences, Chengdu institute of antibiotics and one that sets up basic, public welfare, non-profit-making microbial resources preservation and technological service supporting mechanism, be one of large substation of Chinese industrial Microbiological Culture Collection administrative center eight, its responsibility is to food, fermentation, medicine, light industry, the microbial resources of the field such as environmental protection and processing of agriculture product application is collected, preserve, qualification, assessment and management realizes the protection of microbial resources to greatest extent, share and sustainable utilization, for producing, scientific research and teaching provide required microbial resources, required bacterial classification all can be inquired about in " the bacterial classification database " on the www.sc-sicc.org.cn of its website, non-updated section can send a telegraph 028-82761464 inquiry simultaneously, and described bacterial classification has been listed among Ministry of Public Health's " can be used for the bacterial classification list of food " all.
The preparation method of described lactobacillus-fermented pickled radiss is undertaken by following processing step:
A, that fresh radish enters pond is pickled fermented
First fresh radish raw material is spread one deck salt by one deck dish and enter pickled pond, spray the happy U.S. lactobacillus preparation activating solution of bubble simultaneously, pickle after sedimentation and supplement fresh feed again, when raw material no longer sedimentation time, then add complex inorganic salt catalyst, standing for fermentation is after 1 month, supplement the salt of surplus and cycle balance, then spread an aspect salt on raw material surface, then make liner with plastic foil and colored adhesive plaster, finally month ripe with husky pressure circle envelope pond after fermentation 1 first quarter moon to 2 above, total fermentation time 2 first quarter moons to 3 month;
B, discharging arrange cleaning
After being arranged by the pickled radiss dish base of pickled for steps A after ripening, put into pickles cleaning machine clean water clean;
C, secondary fermentation
Play seasoning processed fermentation water also directly to add in pickle jar, then add the pickled radiss dish base after step B cleans up by with the weight ratio such as secondary fermentation pickles water, altar bubble system can obtain lactic acid bacteria acid fermentation pickled radiss goods for 10 ~ 15 days; Or play seasoning processed fermentation water and directly add in pickles pond, then add the pickled radiss dish embryo after step B cleans up, and the weight ratio of dish base and secondary fermentation pickles water being 6:4, brewed 15 ~ 20 days, lactic acid bacteria acid fermentation pickled radiss goods can be obtained.
The happy U.S. lactobacillus preparation activating solution of bubble described in steps A refers to: the solution obtained after carrying out activation process to the happy U.S. lactobacillus preparation of bubble for 1 hour before use, concrete processing method is: first by the warm water of 30 ~ 40 DEG C, glucose is deployed into the glucose syrup that mass percent concentration is 2.00%, with joined glucose syrup, happy for bubble U.S. lactobacillus preparation is deployed into the bacterium powder liquid that mass percent concentration is 3.00 ~ 5.00% again, then temperature is controlled to carry out leaving standstill process at 18 ~ 30 DEG C, namely obtain after 30min steeping happy U.S. lactobacillus preparation activating solution.
Described secondary fermentation refers to pickled radiss dish base cleaning that is ripe or that be mature on the whole or cuts the process of carrying out seasoning and slight fermentation in rear loading bubble altar or bubble pond.
Described seasoning fermentation water processed refers to: after by the old salt solution of brewed radish, pickling pepper water, cold boiling water, 30%:30%:40% mixes obtained secondary fermentation pickles water in mass ratio respectively, supplement respectively again and be incorporated as the Compound-acid of secondary fermentation pickles water weight 0.20 ~ 0.80% and the spice of 0.50 ~ 2.00%, and allotment evenly.
advantageous Effects of the present invention shows:
1. achieve the quick formation of lactic acid bacteria flora, enhance the process of pickled radiss fermentation, save nutrient matrix
Pickled radiss is traditional vegetable product of lactobacillus-fermented, is lactobacillus food.Radish raw material needs to press circle with weight when loading salt marsh pond, its objective is that eliminating is mixed into air wherein as far as possible, create the good anaerobic environment of suitable lactic acid bacteria flourish, be the necessary requirement of lactic acid bacteria flourish, thus realize the object of the lactic acid bacteria energy amount reproduction growth promoting to bring into from radish raw material.Although create certain condition, before dominant microflora being formed, needing the regular hour, simultaneously by consuming valuable nutrient matrix, can wretched insufficiency be caused to the total amount formation of later beneficiating ingredient material.By steeping the interpolation of happy U.S. lactobacillus preparation, achieve the quick formation of lactic acid bacteria flora, for the formation of later color and luster, aroma-producing substance and the increase of useful concentration of substrate create good basis condition.
2. substrate is formed fast
When lactic acid bacteria flora becomes superior microorganism, can fast by saccharide converted be lactic acid etc., reduce pH fast; The formation of enzyme system is also decomposed to form multiple small-molecule substance, thus provides sufficient substrate for the formation of aroma-producing substance; Particularly provide because complex inorganic salt catalyst is nutraceutical and achieve nutrient balance, can form more substrate materials, such as total acid rises to more than 1.00% by 0.40%.
3. the maturation time that pickled radiss goods make is shortened
Due to the formation of advantage lactic acid bacteria flora, by a large amount of saccharide converted become lactic acid, thus consuming the sugar in radish raw material, making the Production Time of product by within original 4 ~ 6 months, being reduced to 2 first quarter moon ~ 3 month.
4. the biological safety of goods is significantly improved
The happy U.S. lactobacillus preparation of the bubble added is spontaneous does not possess the ability forming amino acid decarboxylases and nitrate reductase, spontaneously during the fermentation can not form biogenic amine and nitrite, and can also degrade other microorganisms formed biogenic amine and nitrite, harmful components obtain reduction compared with conventional method.
Some the specific enzymes systems produced after utilizing lactobacter growth to breed, as synthesized the enzyme system of various vitamin, the enzyme system of decomposing nitrosamine etc., producing the benefit materials such as vitamin B complex, thus improve the biological safety of goods.
5. product property is excellent
It is fragrant that the alcohols material generation esterification that free fatty, volatile fatty acid etc. the substrate of the product organic acid that lactobacter growth fermentation is formed and the formation that reduces fat after forming enzyme system and radish are formed in fermenting forms ester, then form composite host fragrance with fermentation acid fragrance that is fragrant and vegetables self.
Lactic acid bacteria makes partial fat degrade on a small quantity, increases free fatty, Volatile fatty acid contents, thus forms the product substrate of fragrant biochemical reaction and the substrate of delicate flavour composition.
The lactic acid that lactobacillus-fermented produces has aromatic just, strong, lasting, the harmonious feature of acid.
Detailed description of the invention
The fresh radish raw material of embodiment one 30 tons pickled fermented
30 tons of ponds are selected in pickled pond, with block root without insect pest not damaged, ripe appropriateness is without playing tongue, fresh nothing is rotted, the high-quality radish of natural in color is that raw material directly enters pond, one deck dish spreads one deck salt, spray the happy U.S. lactobacillus preparation activating solution of bubble in the lump simultaneously, raw material is supplemented again after pickling sedimentation, total charge weight of raw material is 30 tons, total consumption of salt is 10%, 3000kg, primary fermentation phase salt addition after entering pond in 1 month is 5.00%, i.e. every 100kg fresh radish raw material salt 5kg, amount to 1500kg, the addition of the happy U.S. lactobacillus preparation of bubble is 0.05/ ten thousand, i.e. 150g.When raw material no longer sedimentation time, add complex inorganic salt catalyst 0.60%, 180kg, add after utilizing pickled water-solubleization, standing for fermentation is after 1 month, add the surplus salt of 5.00%, namely 1500kg dissolves and adds and cycle balance, improve salinity to preserve, then the face salt (be not counted in fresh radish be weight basis salt addition in) of 200kg is spread on raw material surface, make liner with one deck flower adhesive plaster and two layers of plastic film again, finally above with the river sand pressure circle envelope pond that 15cm is thick, the fermenting-ripening time is 1 first quarter moon ~ 2 month.
The fresh radish raw material of embodiment 2 100 tons pickled fermented
100 tons of ponds are selected in pickled pond, with block root without insect pest not damaged, ripe appropriateness is without playing tongue, fresh nothing is rotted, the high-quality radish of natural in color is that raw material directly enters pond, one deck dish spreads one deck salt, sprays the happy U.S. lactobacillus preparation activating solution of bubble simultaneously in the lump, supplements raw material again after pickling sedimentation, the loading total amount of raw material is 100 tons, total consumption of salt is 10%, 10 tons, primary fermentation (enter pond after 1 month in) salt addition 3.00%, i.e. every 100kg fresh radish raw material salt 3kg, amount to 3000kg, the addition of the happy U.S. lactobacillus preparation of bubble is 0.3/ ten thousand, i.e. 3000g.When raw material no longer sedimentation time, add complex inorganic salt catalyst 0.60%, 600kg, add after utilizing pickled water-solubleization, standing for fermentation is after 1 month, add the salt surplus of 7.00%, namely 7000kg dissolves and to add and cycle balance, then spreads the face salt (be not counted in fresh radish be weight basis salt addition in) of 200kg on raw material surface, then makees liner with one deck flower adhesive plaster and two layers of plastic film, finally in the river sand pressure circle envelope pond above with 20cm, the fermenting-ripening time is 1 first quarter moon ~ 2 month.
The cleaning of embodiment three pickled radiss dish base, arrangement
Adopt after being taken out from pond by the pickled radiss dish base of pickled for embodiment one after ripening three grades of formula bubble cleaners to clean, to be cleaned complete after, carry out cutting according to the size of radish and the demand of enterprise for subsequent use.
The altar bubble secondary fermentation of embodiment four pickled radiss
First play seasoning processed fermentation water, its proportioning is old salt solution 21kg, pickling pepper water 21kg, cold boiling water 28kg, the Compound-acid 0.40%, 280g of brewed radish, composite aromatic condiment 0.50% i.e. 350g; The old salt solution of brewed radish, pickling pepper water, cold boiling water are mixed the 70kg secondary fermentation pickles water obtained and add in pickle jar, composite aromatic condiment through eluriate clean after load after in yarn bag and put into pickle jar again, Compound-acid directly dissolves and to add in secondary fermentation pickles water allotment evenly.
Embodiment three being cleaned the pickled radiss dish base after arrangement is added in pickle jar by every altar 70kg, is then obturaged by pickles with altar lid, adds sealing water, make whole pickle jar be in sealing state bottom fermentation 15 days in altar edge.
The pond bubble secondary fermentation of embodiment five pickled radiss
Fermentation vat selects 10 tons of ponds, according to pickled radiss dish base: secondary fermentation pickles water=6:4(weight ratio) control, i.e. pickled radiss 6000kg, secondary fermentation pickles water 4000kg.Load after pickled radiss dish base being carried out arranging and splitting cleaning in pocket, content is at every bag of 25kg, put into off-the-shelf fermentation vat, before adding pickled radiss, first in fermentation vat, add 50% of secondary fermentation pickles water inventory, add while acid adds radish and be convenient to circulation.The old salt solution 1200kg of brewed radish, pickling pepper water 1200kg, cold boiling water 1600kg are mixed, adds Compound-acid 0.80%, i.e. 32.00kg simultaneously, directly add afterwards by fermentation pickled vegetable water-solubleization; Composite aromatic condiment 0.50%, i.e. 20.00kg, be distributed into spice in yarn bag through eluriating totally, and put into the different position of fermentation vat.After all acid radish dish base all joins fermentation vat, first on packed radish, spread plastic grid, then be pressed in radish surface with wood, be stuck in fermentation vat pond along carrying out envelope pond, remaining 50% fermentation pickled vegetable water pump is squeezed in fermentation vat simultaneously, circulate 1.5 ~ 2 hours, surface plastic sheeting agio deaeration fermentation, the fermenting-ripening time is 20 days.
Embodiment six steeps the preparation of happy U.S. lactobacillus preparation activating solution
As the 60 tons of fresh radish raw materials that ferment, the happy U.S. lactobacillus preparation of bubble adds according to 0.10/ ten thousand, then need 600g to steep happy U.S. lactobacillus preparation.Getting 240.00 grams of glucose joins in the warm water of 12kg 30 ~ 40 DEG C, be deployed into the glucose syrup that concentration is 2.00%w/w, again 600.00 grams of happy U.S. lactobacillus preparations of bubble are joined in joined 12kg glucose syrup and be deployed into the activating solution that concentration is 5.00%w/w, then temperature is controlled to carry out leaving standstill process at 18 ~ 30 DEG C, namely obtain after 30min steeping happy U.S. lactobacillus preparation activating solution.
In a word, further illustrate from above embodiment the Advantageous Effects that the present invention gives prominence to show:
1. fermentation period shortens greatly: fermentation period of the present invention is 2 first quarter moon ~ 3 month, and the traditional zymotic cycle is 4 ~ 6 months, shortens the Production Time of more than 50% on year-on-year basis;
2. the change of preserving type: low for traditional high salt sour preserving type is converted to peracid less salt preserving type.
3. the quick formation of lactic acid bacteria: deliver directly the happy U.S. lactobacillus preparation of bubble according to 0.05 ~ 0.30/ ten thousand and use, the compound lactobacillus quantity in pickled radiss fermentation raw material directly can reach 2.5 × 10
4more than cfu/g, the lactic acid bacteria bacterium number required for directly being formed, shorten the time required for formation bacterium number and required nutriment, significantly improve the production environment condition of pickled radiss, resultant effect is obvious;
4. delicate flavour increases: the enzyme system decomposing protein of formation is low molecular peptide and amino acid, and product amino acid state nitrogen increases by more than 10%;
5. the raising of organoleptic indicator: color and luster is without local cyan, yellow bright uniformity; Fermentation acid is aromatic just, strong, lasting, harmonious; Tasty mouthfeel, crisp and fragrant, pleasant impression are long;
6. total acid improves: traditional zymotic total acid can only reach 0.40 ~ 0.50%, and total acid of the present invention reaches more than 1.00%, improves more than 50% on year-on-year basis.
Claims (10)
1. a lactobacillus-fermented pickled radiss, it is characterized in that: add after obtaining pickled radiss dish base with the following batching fermentation that is weight basis of fresh radish, add again with secondary fermentation pickles water be weight basis composite aromatic condiment and Compound-acid, and obtain through secondary fermentation:
Without iodine common salt: 8.00% ~ 12.00%
The happy U.S. lactobacillus preparation of bubble: 0.05/ ten thousand ~ 0.30/ ten thousand
Complex inorganic salt catalyst: 0.20% ~ 0.60%
Describedly divide 2 times without iodine common salt to add, first time be 3.00% ~ 5.00% of total amount, and surplus adds for the second time;
The addition of described composite aromatic condiment is: 0.50% ~ 2.00%
The addition of described Compound-acid is: 0.20% ~ 0.80%.
2. a kind of lactobacillus-fermented pickled radiss as claimed in claim 1, is characterized in that: described complex inorganic salt catalyst is by (NH
4)
2sO
4with K
2hPO
44H
2o presses the weight ratio composition of 5.5:4.5.
3. a kind of lactobacillus-fermented pickled radiss as claimed in claim 1, is characterized in that: described composite aromatic condiment by Chinese prickly ash, anise, tsaoko, Lysimachia sikokiana by etc. weight ratio form.
4. a kind of lactobacillus-fermented pickled radiss as claimed in claim 1, is characterized in that: described Compound-acid is made up of the weight ratio of citric acid and ammonium lacate 1:1.
5. a kind of lactobacillus-fermented pickled radiss as claimed in claim 1, is characterized in that: the happy U.S. lactobacillus preparation of described bubble is the trade name of fermented vegetable agent, is produced by Sichuan Gaofuji Biotechnology Co., Ltd..
6. a kind of lactobacillus-fermented pickled radiss as claimed in claim 1, is characterized in that: the happy U.S. lactobacillus preparation of described bubble substitutes with comprising the lactobacillus preparation that following any one or several strain combination become: Lactobacillus plantarum Lactobacillus plantarum bacterium numbering SICC1.566, SICC1.519, SICC1.518, SICC1.507, SICC1.416, SICC1.410, SICC1.376, SICC1.375, SICC1.374, SICC1.373, SICC1.372, SICC1.371, SICC1.370, SICC1.329, SICC1.326, SICC1.294, SICC1.293, SICC1.292, SICC1.291, SICC1.290, SICC1.289, SICC1.201, SICC1.151, SICC1.101, SICC1.56, SICC1.18, SICC1.17, SICC1.16, SICC1.15, SICC1.11, SICC1.10, SICC1.9, Lactobacillus casei Lactobacillus case bacterium numbering SICC1.390, SICC1.389, SICC1.388, SICC1.387, SICC1.358, SICC1.357, SICC1.356, SICC1.355, SICC1.354, SICC1.353, SICC1.352, SICC1.350, lactobacillus acidophilus Lactobacillus acidophilus bacterium numbering SICC1.369, SICC1.368, Lactobacillus rhamnosus Lactobacillus rhamnosus bacterium numbering SICC1.1039, SICC1.104.
7., as the preparation method of a kind of lactobacillus-fermented pickled radiss in claim 1-6 as described in any one, it is characterized in that: undertaken by following processing step:
A, that fresh radish enters pond is pickled fermented
First fresh radish raw material is spread one deck salt by one deck dish and enter pickled pond, spray the happy U.S. lactobacillus preparation activating solution of bubble simultaneously, pickle after sedimentation and supplement fresh feed again, when raw material no longer sedimentation time, then add complex inorganic salt catalyst, standing for fermentation is after 1 month, supplement the salt of surplus and cycle balance, then spread an aspect salt on raw material surface, then make liner with plastic foil and colored adhesive plaster, finally month ripe with husky pressure circle envelope pond after fermentation 1 first quarter moon to 2 above, total fermentation time 2 first quarter moons to 3 month;
B, discharging arrange cleaning
After being arranged by the pickled radiss dish base of pickled for steps A after ripening, put into pickles cleaning machine clean water clean;
C, secondary fermentation
Play seasoning processed fermentation water also directly to add in pickle jar, then add the pickled radiss dish base after step B cleans up by with the weight ratio such as secondary fermentation pickles water, altar bubble system can obtain lactic acid bacteria acid fermentation pickled radiss goods for 10 ~ 15 days; Or play seasoning processed fermentation water and directly add in pickles pond, then add the pickled radiss dish embryo after step B cleans up, and the weight ratio of dish base and secondary fermentation pickles water being 6:4, brewed 15 ~ 20 days, lactic acid bacteria acid fermentation pickled radiss goods can be obtained.
8. the preparation method of a kind of lactobacillus-fermented pickled radiss as described in claim 7, it is characterized in that: the happy U.S. lactobacillus preparation activating solution of the bubble described in steps A refers to: the solution obtained after activation process is carried out to the happy U.S. lactobacillus preparation of bubble for 1 hour before use, concrete processing method is: first by the warm water of 30 ~ 40 DEG C, glucose is deployed into the glucose syrup that mass percent concentration is 2.00%, with joined glucose syrup, happy for bubble U.S. lactobacillus preparation is deployed into the bacterium powder liquid that mass percent concentration is 3.00 ~ 5.00% again, then temperature is controlled to carry out leaving standstill process at 18 ~ 30 DEG C, namely obtain after 30min steeping happy U.S. lactobacillus preparation activating solution.
9. the preparation method of a kind of lactobacillus-fermented pickled radiss as claimed in claim 7, is characterized in that: described secondary fermentation refers to pickled radiss dish base cleaning that is ripe or that be mature on the whole or cuts the process of carrying out seasoning and slight fermentation in rear loading bubble altar or bubble pond.
10. the preparation method of a kind of lactobacillus-fermented pickled radiss as claimed in claim 7, it is characterized in that: described seasoning fermentation water processed refers to: after by the old salt solution of brewed radish, pickling pepper water, cold boiling water, 30%:30%:40% mixes obtained secondary fermentation pickles water in mass ratio respectively, supplement respectively again and be incorporated as the Compound-acid of secondary fermentation pickles water weight 0.20 ~ 0.80% and the spice of 0.50 ~ 2.00%, and allotment evenly.
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