CN104824591A - Preparation method for probiotics-containing low-salt and flower-free pickled vegetables - Google Patents

Abstract

The invention discloses a preparation method of low-salt non-flowering kimchi containing probiotics, which comprises the following steps: A. washing, draining and cutting the vegetables to be fermented into small pieces; B. putting the vegetables to be fermented into an altar and compacting them; C. adding spices and pickle liquid, so that it is not over the vegetables to be fermented; the preparation of pickle liquid: 1%-5% salt, 0.05%-0.15% pickle special bacteria powder, 1%-8% sugar, 1%-8% liquor, 0.1% -0.3% food-grade calcium chloride, the balance is water; D seal the fermentation altar, seal the altar lid with water, and ferment anaerobically at 6°C-40°C for 24h-240h. The invention utilizes artificial mixed-breed fermentation technology to prepare kimchi, which has strong fermentation flavor, simple production process, greatly shortens the fermentation cycle, significantly reduces the content of salt and nitrite in the product, has a high number of live probiotics, does not produce white plaques, and improves the production efficiency of pickles. The safety of kimchi production is suitable for industrialized production.

Description

A kind of preparation method of low-salt flower-free kimchi containing probiotics

technical field

The invention relates to a method for preparing flowerless pickles, in particular to a method for preparing low-salt flowerless pickles containing probiotics, and belongs to the technical field of biology and food processing.

Background technique

Kimchi is a typical representative of traditional Chinese fermented food with a long history. As a treasure of traditional Chinese food, pickled vegetables are made of fresh vegetables, with or without auxiliary materials, soaked and fermented with salt or brine, and served with pickling liquid or It is processed by mixing liquid and so on.

The kimchi produced by traditional crafts adopts natural fermentation, which has a long fermentation period, difficult control of fermentation conditions, easy to be contaminated with bacteria, rot, taste, poor food safety, and is not suitable for modern continuous industrial production. And traditional natural fermented kimchi is very easy to appear white cluster bacterial spot on the surface of kimchi liquid due to the large number of yeasts, causing "flowering" phenomenon, causing kimchi to deteriorate or even inedible. Many kimchi produced now are heat sterilized and preservatives are added to prolong the shelf life. However, after the kimchi is heat sterilized, a large number of lactic acid bacteria have been killed, proteins, enzymes and other nutrients have been denatured, and the brittleness of the product has decreased and the flavor has changed. Poor, and chemical preservatives themselves have side effects on the human body.

At present, the pretreatment of traditional kimchi raw materials in my country generally adopts high-salt salting. Although it can inhibit the reproduction of spoilage bacteria and reduce the content of nitrite, it also inhibits the fermentation of lactic acid bacteria. The total acid in vegetables is low, and the product flavor is single. It is not conducive to long-term storage of salted raw materials. Due to the high salt content, it is necessary to increase the subsequent desalination process to reduce the salt content in vegetables.

In the traditional pickling and fermentation process of vegetables, lactic acid fermentation is the main method, and there is a small amount of alcoholic fermentation and acetic acid fermentation at the same time. Moderate fermentation can reduce the nitrate in vegetables to nitrite, which has a certain antiseptic function and can bring a certain sour taste and fragrance, but a large amount of nitrite produced by excessive fermentation will turn into carcinogens in the human body. If the alcohol fermentation and acetic acid fermentation are excessive during the pickling process, a large amount of sugars will be consumed, which will bring loss to the flavor and nutrition of the pickled products.

Contents of the invention

In order to solve the above-mentioned technical problems, the present invention proposes a method for preparing low-salt flower-free kimchi containing probiotics, which has low production cost, simple operation, short fermentation cycle, stable quality, low salt, low nitrite, and low flavor. Good and not easy to spoil.

In order to achieve the above object, the technical scheme of the present invention is as follows: a preparation method of low-salt flower-free kimchi containing probiotics, which comprises the following processing steps:

A. Select fresh, tender, and pest-free fresh vegetables, wash, drain, slice, and cut into 4cm-long pieces;

B. Put the cut vegetables into the fermentation jar and compact them;

C, add spices and the pickle liquid of 2-3 times of vegetables weight in the fermenting altar, make it submerge the vegetables to be fermented;

D. After the altar is installed, seal the fermentation altar and seal the altar cover with salt water or water to ensure that the fermentation altar is in an anaerobic environment;

E. Place the fermentation jar in a constant temperature fermentation room with automatic temperature control, and perform anaerobic fermentation at 6°C-40°C for 24h-240h.

The invention adopts artificial inoculation fermentation, can control the constant fermentation temperature, greatly shortens the fermentation cycle, and shortens the fermentation time to 5-7 days.

Using artificial inoculation and fermentation, probiotics quickly become the dominant flora after the fermentation starts, and it is not easy to produce bacteria pollution. The nitrite content in the product is much lower than that of traditional natural fermentation, which greatly reduces the safety hazard of the product.

As a preferred version, in step C, the spices are selected from the following percentages by weight: 1%-5% ginger, 1%-5% garlic, 0.1%-2% star anise, 0.1%-2% cinnamon and 0.1%-1% Chinese prickly ash One or two or more of them, and the above calculations are based on the weight of fresh vegetables washed and drained.

As a preferred version, in step C, the pickle liquid consists of: 1%-5% salt, 0.05%-0.15% pickle special bacteria powder, 1%-8% sugar, 1%-8% liquor, 0.1% -0.3% food grade calcium chloride, the balance is mixed with water.

Adding food-grade calcium chloride when pickling kimchi preserves the crispness of fermented vegetables.

The kimchi liquid is used repeatedly to increase the flavor of the kimchi product, while reducing the amount of inoculation and shortening the fermentation period.

As a preferred version, the percentage by weight of each component in the pickle liquid is: 2%-3% salt, 0.05%-0.15% special bacteria powder for pickle, 3%-5% sugar, 2%-6% Liquor, 0.2% food-grade calcium chloride, and the balance being water.

As a preferred solution, the special bacteria powder for pickles is a composite bacteria agent in a weight ratio of lactic acid bacteria: yeast: bacillus = 7:2:1.

During the fermentation process of kimchi, lactic acid bacteria, yeast, and bacillus are used for mixed fermentation. Bacillus creates an anaerobic environment and accelerates the anaerobic fermentation process dominated by lactic acid bacteria fermentation. Bacillus can produce many digestive enzymes, which is beneficial to the degradation of vegetables. complex carbohydrates, which can produce bacteriostatin to inhibit the growth of miscellaneous bacteria; yeast can use fermentable sugars to inhibit the growth of spoilage bacteria after lactic acid fermentation, and esterification reactions occur during storage, which is important for the formation of flavor substances in salted vegetables effect.

As a preferred solution, in the step C, the sugar is glucose, sucrose or crystal sugar.

As a preferred solution, in the step D, as a preferred solution, the fermentation temperature is 20°C-30°C, and the fermentation time is 48h-120h.

As a preferred solution, in step D, the salinity of pickles is kept at 2%-6%, and the total acidity is kept at 0.3%-1%, that is, the pH value is kept at pH2-pH4.5.

Beneficial effects of the present invention:

1. Using artificial inoculation fermentation technology to prepare kimchi at a constant temperature, the fermentation cycle is greatly shortened.

2. The special compound bacterial agent for kimchi is used to promote the reproduction of probiotics. The yeast can grow moderately to form a unique flavor, but it will not over-proliferate and form white plaques on the surface of the kimchi fermentation liquid.

3. During the fermentation process, the amount of salt used is reduced, the temperature is high, and the "nitrite peak" appears early and the peak is low. In addition, the large-scale reproduction of lactic acid bacteria can decompose part of nitrite, thereby reducing the content of salt and nitrite in fermented kimchi products, and improving It ensures the safety of kimchi production and satisfies consumers' pursuit of healthy food.

4. Due to the growth characteristics of probiotics and the influence of surrounding environmental factors, the content of live bacteria in products entering the market is very low, but the number of live probiotics contained in this patent is relatively high, with a content greater than 10 ⁷ cfu/kg. Reusable, strong fermentation flavor, simple production process, suitable for industrial production, and stable quality of each batch of products.

Detailed ways

The present invention will be further described below in conjunction with the specific implementation manner.

Example 1

A preparation method of low-salt flower-free kimchi containing probiotics, comprising the following steps:

A. Select fresh, tender, and pest-free fresh vegetables, wash, drain, and cut into small pieces with a natural length of 4cm;

B. Put the cut vegetables into the fermentation jar and compact them;

C, add spices and the kimchi liquid of 2.5 times of vegetables weight in the fermenting altar, make it submerge the vegetables to be fermented;

The pickle liquid is prepared by weight ratio: 5% salt, 0.15% special bacteria powder for pickle, 5% sugar, 1% white wine, 0.1% food grade calcium chloride, and the balance is water; the spice is prepared by weight percentage : 4% garlic, 2% ginger, 0.8% star anise, 0.8% cinnamon and 0.4% pepper;

The special bacterial powder of pickled vegetables in the described pickled vegetables liquid is the composite microbial agent of lactic acid bacteria: saccharomycete: bacillus=7:2:1; Sugar is glucose, rock sugar or sucrose;

D. After the altar is installed, seal the fermentation altar and seal the altar cover with water to ensure an anaerobic environment in the fermentation altar; the salinity of kimchi is kept at 2%-6%, and the total acidity is kept at 0.3%-1%;

E. Place the fermentation jar in a constant temperature fermentation room with automatic temperature control, and perform anaerobic fermentation at 28° C. for 120 hours to obtain the required kimchi.

Example 2

A preparation method of low-salt flower-free kimchi containing probiotics, comprising the following steps:

A. Select fresh, tender, and pest-free fresh vegetables, wash, drain, slice, and cut into 4cm-long pieces;

B. Put the cut vegetables into the fermentation jar and compact them;

C, add spices and the kimchi liquid of 2 times of vegetable weight in the fermenting altar, make it submerge the vegetables to be fermented;

The pickle liquid is prepared by weight ratio: 3% salt, 0.12% special bacteria powder for pickle, 4% sugar, 1.5% white wine, 0.3% food grade calcium chloride, and the balance is water;

The spices are mixed by weight percentage: 4% ginger, 2% garlic, 0.8% cinnamon and 0.4% prickly ash;

The special bacteria powder for pickles in the pickles liquid is lactic acid bacteria: saccharomyces: the composite bacteria agent of bacillus=7:2:1; Sugar is sucrose;

D, after loading the altar, seal the fermentation altar, seal the altar cover with salt water, and ensure the anaerobic environment in the fermentation altar; the salinity of kimchi remains at 2%-6%, and the total acidity remains at 0.3%-1%;

E. Place the fermentation jar in a thermostatic fermentation room with automatic temperature control, and perform anaerobic fermentation at 30° C. for 96 hours to obtain the required kimchi.

Example 3

A preparation method of low-salt flower-free kimchi containing probiotics, comprising the following steps:

A. Select fresh, tender, and pest-free fresh vegetables, wash, drain, slice, and cut into 4cm-long pieces;

B. Put the cut vegetables into the fermentation jar and compact them;

C, add spices and the kimchi liquid of 2 times of vegetable weight in the fermenting altar, make it submerge the vegetables to be fermented;

The pickle liquid is prepared by weight ratio: 5% salt, 0.08% special bacteria powder for pickle, 8% sugar, 1% white wine, 0.2% food grade calcium chloride, and the balance is water;

The spices are mixed by weight percentage: 4% garlic, 2% ginger, 0.8% cinnamon and 0.4% prickly ash;

The special bacteria powder for pickles in the described pickles liquid is lactic acid bacteria: saccharomyces: the composite bacteria agent of bacillus=7:2:1; Sugar is rock sugar;

D, after loading the altar, seal the fermentation altar, seal the altar cover with salt water, and ensure the anaerobic environment in the fermentation altar; the salinity of kimchi remains at 2%-6%, and the total acidity remains at 0.3%-1%;

E. Place the fermentation jar in a thermostatic fermentation room with automatic temperature control, and perform anaerobic fermentation at 30° C. for 96 hours to obtain the required kimchi.

Claims (8)

1. a preparation method of low-salt flower-free pickles containing probiotics, characterized in that: comprising the following processing steps: A. Select fresh, tender, and pest-free fresh vegetables, wash them, drain them, cut them into pieces, and cut them into 4cm-long pieces; B. Put the cut vegetables into the fermentation jar and compact them; C, add spices and the pickle liquid of 2-3 times of vegetables weight in the fermenting altar, make it submerge the vegetables to be fermented; D. After the altar is installed, seal the fermentation altar and seal the altar cover with salt water or water to ensure that the fermentation altar is an anaerobic environment; E. Place the fermentation jar in a constant temperature fermentation room with automatic temperature control, and perform anaerobic fermentation at 6°C-40°C for 24h-240h. 2. The preparation method of probiotic-containing low-salt flower-free kimchi as claimed in claim 1, characterized in that: in step C, the spices are selected from the group consisting of 1%-5% ginger, 1%-5% One or more of garlic, 0.1%-2% star anise, 0.1%-2% cinnamon and 0.1%-1% prickly ash, and the above calculations are based on the weight of fresh vegetables washed and drained. 3. The method for preparing probiotic-containing low-salt flower-free kimchi as claimed in claim 1 or 2, characterized in that: in step C, the kimchi liquid consists of: 1%-5% salt, 0.05% -0.15% special bacteria powder for kimchi, 1%-8% sugar, 1%-8% liquor, 0.1%-0.3% food-grade calcium chloride, and the balance is water. 4. the preparation method of the low-salt flower-free pickles containing probiotics as claimed in claim 3, is characterized in that: the percentage by weight of each component in the described pickles liquid is: the salt of 2%-3%, the salt of 0.05%- 0.15% special bacteria powder for kimchi, 3%-5% sugar, 2%-6% white wine, 0.2% food-grade calcium chloride, and the balance is water. 5. the preparation method of the low-salt flower-free kimchi containing probiotics as claimed in claim 4, is characterized in that: the special bacteria powder for kimchi is by weight, lactic acid bacteria: saccharomyces: bacillus=7:2:1 compound bacteria. 6. The method for preparing probiotic-containing low-salt flower-free kimchi as claimed in claim 5, characterized in that: in the step C, the sugar is glucose, sucrose or rock sugar. 7. The method for preparing probiotic-containing low-salt flower-free kimchi as claimed in claim 6, characterized in that: in the step D, as a preferred solution, the fermentation temperature is 20°C-30°C, and the fermentation time is 48h-30°C. 120h. 8. The preparation method of probiotic-containing low-salt flower-free kimchi as claimed in claim 7, characterized in that: in step D, the salinity of kimchi is kept at 2%-6%, and the total acidity is kept at 0.3%-1 %.