CN105192656A - Pickling water of fresh pickled vegetables and preparation method of pickling water - Google Patents
Pickling water of fresh pickled vegetables and preparation method of pickling water Download PDFInfo
- Publication number
- CN105192656A CN105192656A CN201510754539.0A CN201510754539A CN105192656A CN 105192656 A CN105192656 A CN 105192656A CN 201510754539 A CN201510754539 A CN 201510754539A CN 105192656 A CN105192656 A CN 105192656A
- Authority
- CN
- China
- Prior art keywords
- soaked
- bubble
- lactic acid
- pickles
- water
- 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.)
- Granted
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims description 23
- 235000013311 vegetables Nutrition 0.000 title abstract description 24
- 238000005554 pickling Methods 0.000 title abstract description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 132
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 66
- 239000004310 lactic acid Substances 0.000 claims abstract description 66
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 57
- 239000000843 powder Substances 0.000 claims abstract description 39
- 238000000855 fermentation Methods 0.000 claims abstract description 32
- 230000004151 fermentation Effects 0.000 claims abstract description 32
- 235000013599 spices Nutrition 0.000 claims abstract description 27
- 241000186660 Lactobacillus Species 0.000 claims abstract description 23
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 23
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 23
- 239000011780 sodium chloride Substances 0.000 claims abstract description 23
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims abstract description 20
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims abstract description 20
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims abstract description 20
- 240000002234 Allium sativum Species 0.000 claims abstract description 19
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 19
- 235000004611 garlic Nutrition 0.000 claims abstract description 19
- 235000008397 ginger Nutrition 0.000 claims abstract description 19
- 239000003651 drinking water Substances 0.000 claims abstract description 18
- 235000020188 drinking water Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 235000021110 pickles Nutrition 0.000 claims description 77
- 241000894006 Bacteria Species 0.000 claims description 52
- 244000062793 Sorghum vulgare Species 0.000 claims description 23
- 229920002472 Starch Polymers 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 23
- 235000019713 millet Nutrition 0.000 claims description 23
- 235000019698 starch Nutrition 0.000 claims description 23
- 239000008107 starch Substances 0.000 claims description 23
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 22
- 239000011630 iodine Substances 0.000 claims description 22
- 229910052740 iodine Inorganic materials 0.000 claims description 22
- 229940039696 lactobacillus Drugs 0.000 claims description 22
- 239000000463 material Substances 0.000 claims description 22
- 235000020097 white wine Nutrition 0.000 claims description 20
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 19
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 19
- 239000004223 monosodium glutamate Substances 0.000 claims description 19
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 18
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 18
- 229960004998 acesulfame potassium Drugs 0.000 claims description 18
- 239000000619 acesulfame-K Substances 0.000 claims description 18
- 235000015165 citric acid Nutrition 0.000 claims description 18
- 230000008569 process Effects 0.000 claims description 17
- 241000235342 Saccharomycetes Species 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 14
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 10
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 10
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 10
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 10
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 10
- 230000003213 activating effect Effects 0.000 claims description 10
- 230000004913 activation Effects 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 7
- 240000004760 Pimpinella anisum Species 0.000 claims 2
- 230000008901 benefit Effects 0.000 abstract description 3
- 235000021107 fermented food Nutrition 0.000 abstract description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 abstract 1
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 abstract 1
- 229960005164 acesulfame Drugs 0.000 abstract 1
- 229930195712 glutamate Natural products 0.000 abstract 1
- 241000219977 Vigna Species 0.000 description 26
- 235000010726 Vigna sinensis Nutrition 0.000 description 26
- 241000234314 Zingiber Species 0.000 description 16
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 240000009023 Myrrhis odorata Species 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 230000036541 health Effects 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 6
- 239000012530 fluid Substances 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 238000007789 sealing Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 244000017020 Ipomoea batatas Species 0.000 description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 239000013589 supplement Substances 0.000 description 4
- 239000000725 suspension Substances 0.000 description 4
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000000460 chlorine Substances 0.000 description 3
- 229910052801 chlorine Inorganic materials 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000021109 kimchi Nutrition 0.000 description 3
- 235000013406 prebiotics Nutrition 0.000 description 3
- 210000004243 sweat Anatomy 0.000 description 3
- RTKIYNMVFMVABJ-UHFFFAOYSA-L thimerosal Chemical compound [Na+].CC[Hg]SC1=CC=CC=C1C([O-])=O RTKIYNMVFMVABJ-UHFFFAOYSA-L 0.000 description 3
- 229940033663 thimerosal Drugs 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 240000007087 Apium graveolens Species 0.000 description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 2
- 235000010591 Appio Nutrition 0.000 description 2
- 244000028550 Auricularia auricula Species 0.000 description 2
- 235000000023 Auricularia auricula Nutrition 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 240000006024 Lactobacillus plantarum Species 0.000 description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 2
- 244000088415 Raphanus sativus Species 0.000 description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 2
- 244000046738 asparagus lettuce Species 0.000 description 2
- 235000006705 asparagus lettuce Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 159000000007 calcium salts Chemical class 0.000 description 2
- 239000001728 capsicum frutescens Substances 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000001186 cumulative effect Effects 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 230000000249 desinfective effect Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 208000001848 dysentery Diseases 0.000 description 2
- 235000021121 fermented vegetables Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000010198 maturation time Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000149 penetrating effect Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 206010002660 Anoxia Diseases 0.000 description 1
- 241000976983 Anoxia Species 0.000 description 1
- 206010003497 Asphyxia Diseases 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000244203 Caenorhabditis elegans Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010008631 Cholera Diseases 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000007953 anoxia Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000013522 chelant Substances 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000007115 recruitment Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses pickling water of fresh pickled vegetables and belongs to the technical field of the pickled vegetables in fermented foods. The pickling water is prepared from the following raw materials in parts by weight: 100.00 parts of drinking water, 1.00-3.30 parts of pickled rod chilies, 0.20-0.65 part of pickled gingers, 0.10-0.33 part of pickled garlic, 0.01-0.05 part of disodium ethylenediamine tetraacetate, 0.01-0.10 part of Gaofuji Paolemei lactobacillus bacterium powder, 0.01-0.02 part of acesulfame, 0.10-0.22 part of citric acid, 0.10-0.36 part of lactic acid, 2.00-6.00 parts of iodine-free table salt, 0.70-1.45 parts of monosidum glutamate, 0.10-0.20 part of white spirit and 0.80-1.00 part of spice. The fresh pickled vegetables pickled by the pickling water have the advantages of short fermentation time, good mouth feel and high quality.
Description
Technical field
The present invention relates to the technical field of pickles in fermented food, particularly a kind of fresh pickles is soaked and preparation method thereof.
Background technology
Pickles are a kind of infuse product be processed into hygrometric state fermentation mode, are the one of catsup and pickled vegetables.Pickled vegetable making is easy, with low cost, nutrition health, local flavor are good to eat, be beneficial to storage.The primary raw material of pickles is various nutritious fresh vegetables, and the content of material such as its dietary fiber, moisture, carbohydrate, vitamin, mineral matter (calcium, iron, phosphorus etc.) enrich, and can meet human body needs.Pickles are rich in lactic acid, are generally 4.00 ~ 8.00g/kg, salty acid appropriateness, delicious and tender crisp, can improve a poor appetite, help digest, have certain health-care efficacy.According to test report, multiple pathogen can not grow in pickles, and such as dysentery bacillus is through 3 ~ 6h in pickles, and cholera bacteria 1 ~ 2h all can be killed.The traditional Chinese medical science also proves that pickles have effect of stomach invigorating dysentery.Roundworm egg appended on fresh vegetables, also can be dead because of anoxia asphyxia in the pickle jar of sealing, and therefore, pickles are a kind of not only nutritious but also fruits and vegetables product of health.
The custom of self-control pickles is all had in China's most area, particularly Sichuan.At present, mainly there is following problem in conventional Kimchi: 1, due to region restriction, pickles are not produced by traditional fermentation mode in some place; Even if 2 conditions are suitable for, traditional pickled vegetable making except needs formula rationally, salty moderate, the oily dirt free of acid and not being stained with except the skills such as unboiled water, also need carefully to safeguard that pickles water makes it be in dynamic equilibrium for a long time, as forgotten in good time maintenance, can cause pickle flavor not good, feel like jelly, the problem such as raw flower is even putrid and deteriorated; 3, brew time is long, at least all takes brewed 3 ~ 10 days ability and eats; 4, produce more nitrite in conventional Kimchi sweat, be unfavorable for that people are healthy; 5, people more and more focus on the prebiotic health care of food, and the lactic acid bacteria in pickles just has good prebiotic health care, but the viable lactic acid bacteria quantity in conventional Kimchi is little, can not reach prebiotic health-care efficacy; 6, soaked formula and soaked preparation technology follow conventional formulation and technique more, make pickle flavor can not get further lifting.
For the process technology of pickles, on the basis ensureing pickles nutrition and health, process the important directions that tasty and fresh pickles with health care are pickles Processing Technology Development further.If publication number is CN103120294A, name is called a kind of patent of invention of the pickles fast preparation method containing biodiasmin, preparation method disclosed in this patent comprises the steps: that (1) prepares lactobacillus suspension: lactic acid bacteria is expanded cultivation step by step, and the quantity be prepared into containing biodiasmin is greater than 1.0 × 10
8the lactobacillus suspension of CFU/mL; (2) prepare pickled vegetable fermentation liquor: take fresh vegetables as raw material, clean and be placed in pickle jar, add after the lactobacillus suspension of preparation in (1), salt solution and spice carry out mixed culture fermentation process, obtain pickled vegetable fermentation liquor; (3) seasoning zymotic fluid is prepared: get the pickled vegetable fermentation liquor in (2), add by every 100.00kg pickled vegetable fermentation liquor and be uniformly mixed without iodine common salt 0.50 ~ 2.00kg, sugar 5.00 ~ 20.00kg, lactic acid 0.20 ~ 1.00kg, calcium salt 0.50 ~ 2.00kg, spice leachate 1.00 ~ 5.00kg, be mixed with seasoning zymotic fluid; (4) pretreatment: fresh vegetables is clean, cutting, is placed in vacuum tank, is that 1:1 ~ 10 add penetrating fluid, carries out permeating and dewatering process according to mass ratio, and then centrifugal dehydration; Described penetrating fluid is made up of by mass percentage following composition: without iodine common salt 1.00 ~ 5.00% (G/G), sugar 20.00 ~ 50.00% (G/G), calcium salt 0.50 ~ 2.00% (G/G), and surplus is water; (5) finished product is prepared: in (4) pretreated vegetables, be the seasoning zymotic fluid that 1:1 ~ 10 ratio adds preparation in (3) according to mass ratio, carry out pickling process, then carry out centrifugal dehydration, finally carry out vacuum sealed package and obtain finished product.This patent has following deficiency: the lactic acid bacteria of 1, adding is that strain activity, bacterium number are in upset condition, cause operating process accurately not control by expanding the lactobacillus suspension cultivated; 2, be added with sugar in step (3), although can provide carbohydrate for lactic acid bacteria, the membership that adds of sugar promotes all growth of microorganism, and because it does not control miscellaneous bacteria quantity, the growth of miscellaneous bacteria can affect mouthfeel and the quality of pickles; 3, this patent system is long for the time of pickles, by first preparing pickled vegetable fermentation liquor, seasoning zymotic fluid, after again vegetables being carried out pretreatment, fermenting several hours can be ripe, but the preparation time of pickled vegetable fermentation liquor is 2 ~ 10 days, time is longer, and the later stage is in order to accelerate fermenting speed, adopt the method for vacuum infiltration to realize pickling, cost is high.
And for example, publication number is CN103829190A, and name is called the patent of invention of sweet potato pickles preparation technology, and disclosed in this patent, processing step is as follows: first by sweet potato clean, peeling, stripping and slicing, obtain sweet potato pickles raw material; Utilize MRS culture medium to cultivate again Lactobacillus plantarum, prepare leavening; By boiling water, be mixed with pickles water without iodine common salt, spice, leavening; Sweet potato raw material and the mixed culture fermentation of pickles water are obtained end product.There is viable count of lactobacillus and be in upset condition in this patent, actual when using equally, accurately can not control and fermentation time is long, mouthfeel is not good problem to quantity.
The soaked of brewed pickles is the key factor affecting pickles mouthfeel, and it is related to the acid of pickles, whether salinity is moderate, and whether the tasty and refreshing degree of pickles is best, and maturation time length etc.
Summary of the invention
One object of the present invention is to provide the soaked of a kind of fresh pickles, by the kind of raw material is selected and special ratios design, improve quality and the mouthfeel of the fresh pickles of soaked bubble, be applicable to large-scale production, and owing to the addition of the happy U.S. lactic acid bacteria bacterium powder of good fortune note bubble, more make the vegetable nutrient of the soaked bubble of the present invention enrich, there is certain health care.
In order to realize foregoing invention object, technical scheme of the present invention is as follows:
A kind of fresh pickles soaked, comprises following raw material by weight: drinking water 100.00 parts, bubble millet starch 1.00 ~ 3.30 parts, bubble 0.20 ~ 0.65 part, ginger, bubble 0.10 ~ 0.33 part, garlic, disodium ethylene diamine tetraacetate 0.01 ~ 0.05 part, happy U.S. 0.01 ~ 0.10 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.01 ~ 0.02 part, citric acid 0.10 ~ 0.22 part, lactic acid 0.10 ~ 0.36 part, without iodine common salt 2.00 ~ 6.00 parts, monosodium glutamate 0.70 ~ 1.45 part, white wine 0.10 ~ 0.20 part, spice 0.80 ~ 1.00 part.
The happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble described in the present invention is the trade name of fermented vegetable agent, and this fermented vegetable agent is by Lactobacillus plantarum 550(
lactobacillusplantaerun550) and Bu Shi lactobacillus 225(
lactobacillusbuchneri225) the compound lactobacillus powder be made into, it is ZL200810045263.9 that concrete preparation method has been recorded in the patent No., and denomination of invention is in the patent of invention of " a kind of leavening making pickles and preparation method thereof ", can buy acquisition on the market.
In practical operation, soaked addition is 2/3 of jar cumulative volume, and vegetables addition is 1/2 of soaked I weight, soaked liquid level distance altar mouth appropriate distance is 5.00 ~ 10.00cm, if the too low need of liquid level supplement soaked I to rational position, if soaked spilling, cast out soaked I to the rational position of part.The mode that pickle jar sealing is best is get the plastic sheeting of two size to fits, nothing damage, and first tiling is placed after on altar mouth, and centre presses down and is adjacent to the water surface, and film edge spills altar limit; Second then tiles on altar mouth, and film edge spills altar limit, uses rubber cord to fasten.
Of the present inventionly soakedly be applicable to the brewed of various vegetables, as: cowpea, radish, asparagus lettuce, celery, auricularia auriculajudae, hot red pepper, carrot, onion etc.
In order to realize the present invention better, preferably, described soaked middle viable count of lactobacillus > 1.0 × 10
5cFU/g.
Described soaked middle saccharomycete viable count < 1000CFU/g.
Described spice is the mixture of anise, tsaoko, cassia bark, fennel seeds, fragrant fruit and Chinese prickly ash.
The mixed proportion of described anise, tsaoko, cassia bark, fennel seeds, fragrant fruit, Chinese prickly ash is 4:2:2:2:1:1.
Another object of the present invention is to provide the soaked preparation method of described fresh pickles, it is characterized in that: comprise the following steps:
A, add in saucepan by fill a prescription take drinking water, without iodine common salt, steep millet starch, be heated to boil and material water be extracted into cooling bath after continuing 10 ~ 20min and be cooled to room temperature, then bubble ginger, bubble garlic is added by formula, after 18 ~ 24h, add by the disodium ethylene diamine tetraacetate taken of filling a prescription, be dissolved in completely and expect in water and stir, after leaving standstill process material water 30 ~ 60min, add and take and the happy U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble by formula;
B, take acesulfame potassium, citric acid, lactic acid, monosodium glutamate and white wine by formula and be dissolved in the material water that step a prepares, stir, obtain soaked.
In step a, described activation refers to and the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble is dissolved in activation 0.5 ~ 2h in the warm water of 5 ~ 10 times, and the water of warm water water intaking temperature 30 ~ 40 DEG C is good.
Also will through the adjustment of acidity and salinity before the soaked fermentation that above-mentioned steps b obtains, acidity is adjusted to 2.00 ~ 8.00g/kg, and salinity is adjusted to 2.00 ~ 8.00g/100g.
The adjustment mode of salinity is for adding without iodine common salt, acidity adjustment uses NaOH, if detecting acidity result is 5.01 ~ 8.00g/kg, then reducing NaOH quality required for 1.00g/kg by the soaked acidity of 1L is that 0.20 ~ 0.39g adjusts, if the acidity result detected is 3.00 ~ 5.00g/kg, then reducing NaOH quality required for 1.00g/kg by the soaked acidity of 1L is that 0.30 ~ 0.55g adjusts.
Beneficial effect of the present invention:
1, the present invention passes through the selection of soaked raw material and the design of specific proportioning, especially the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble is added as leavening, greatly shorten the maturation time of fresh pickles, vegetables idiotrophic retains better, and the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble is separated from pickle jar, use it for pickle fermentation, the pickles that making ferments obtains have had the lifting of matter relative to the pickles of prior art fermentation in quality and local flavor, overcome the existing fermentation technique pickle fermentation time long, soaked perishable during the fermentation, obtained Nitrite in Pickles content is high, short time ferments the problems such as the pickles taste quality that causes is bad.Promote the sustainable development of pickles industry, there is higher economic benefit and social benefit.
2, the present invention is by strict state modulator, viable count of lactobacillus > 1.0 × 10
5cFU/g, saccharomycete viable count < 1000CFU/g.The control of viable count of lactobacillus, ensures the quantity of lactic acid bacteria in sweat, can ensure that viable count of lactobacillus soaked during the fermentation increases and maintains 5.0 × 10
7~ 5.0 × 10
8cFU/g, is conducive to the accurate control controlling fermentation time; The control of saccharomycete viable count, prevents from increasing too much in saccharomycete later stage fermentation process, affects local flavor and the quality of pickles.
3, in the present invention, spice is the mixture of anise, tsaoko, cassia bark, fennel seeds, fragrant fruit and Chinese prickly ash, preferred mixed proportion is 4:2:2:2:1:1, the spice of this proportioning be used for soaked in, brewed fresh pickles fragrance is not lofty, several cooperation is appropriate, and overall fragrance is concentrated, and the mouthfeel of pickles is good.
4, each process parameter is controlled by strict in the preparation method that the present invention is soaked, and according to brew millet starch, add bubble ginger, bubble garlic, add disodium ethylene diamine tetraacetate process, add acesulfame potassium, citric acid, lactic acid, monosodium glutamate, the operation in tandem of white wine, not only ensured soaked local flavor but also ensured soaked attractive in appearance, this method is not directly add bubble millet starch, but the water got after bubble millet starch is boiled wherein, fully be extracted the local flavor of millet starch, also not having other detritus stays in water, after also avoiding directly adding millet starch, millet starch steeps the problem causing pungent overweight for a long time, the mode leaving standstill process by adding disodium ethylene diamine tetraacetate carries out after-treatment to soaked, can fully and metal ion-chelant, form complex compound, greatly reduce soaked in harmful substance, also make the color and luster of goods attractive in appearance and in colour-stable.
5, the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble in the present invention first activates before use, be dissolved in the warm water of 5 ~ 10 times amount by the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble and activate 0.5 ~ 2h, lactic acid bacteria after activation uses in 60min, this kind of activation method ensure that to greatest extent lactic acid bacteria enter soaked after high activity, improve the utilization rate of lactic acid bacteria.
6, the present invention is also by the adjustment of strict acidity and salinity, ensure soaked in hydrochlorate degree moderate, promote mouthfeel and the quality of pickles.
Detailed description of the invention
Embodiment 1
A kind of fresh pickles soaked, comprises following raw material by weight: drinking water 100.00 parts, bubble millet starch 1.00 parts, bubble 0.20 part, ginger, bubble 0.10 part, garlic, disodium ethylene diamine tetraacetate 0.01 part, happy U.S. 0.01 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.01 part, citric acid 0.10 part, lactic acid 0.10 part, without iodine common salt 2.00 parts, monosodium glutamate 0.70 part, white wine 0.10 part, spice 0.80 part.
Embodiment 2
A kind of fresh pickles soaked, it is characterized in that: comprise following raw material by weight: drinking water 100.00 parts, bubble millet starch 3.30 parts, bubble 0.65 part, ginger, bubble 0.33 part, garlic, disodium ethylene diamine tetraacetate 0.05 part, Gao Fuji bubble happy U.S. 0.10 part, lactic acid bacteria bacterium powder, acesulfame potassium 0.02 part, citric acid 0.22 part, lactic acid 0.36 part, without iodine common salt 6.00 parts, monosodium glutamate 1.45 parts, white wine 0.20 part, spice 1.00 parts, wherein white wine selects the white wine of 60 °.
Embodiment 3
A kind of fresh pickles soaked, comprises following raw material by weight: drinking water 100.00 parts, bubble millet starch 2.30 parts, bubble 0.42 part, ginger, bubble 0.25 part, garlic, disodium ethylene diamine tetraacetate 0.03 part, happy U.S. 0.05 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.012 part, citric acid 0.18 part, lactic acid 0.15 part, without iodine common salt 4.00 parts, monosodium glutamate 0.75 part, white wine 0.18 part, spice 0.85 part.
For ensureing the mouthfeel of efficiency and the pickles fermented, soaked middle viable count of lactobacillus requires to be greater than 1.0 × 10
5cFU/g; Saccharomycete viable count in soaked affects the mouthfeel of fermentation equally, therefore soaked middle saccharomycete viable count answers < 1000CFU/g, prevents miscellaneous bacteria from affecting pickles mouthfeel, and soaked viscosity can be reduced, improve soaked utilization rate, and promote pickles quality.
Embodiment 4
A kind of fresh pickles soaked, comprises following raw material by weight: drinking water 100.00 parts, bubble millet starch 3.30 parts, bubble 0.65 part, ginger, bubble 0.33 part, garlic, disodium ethylene diamine tetraacetate 0.01 part, happy U.S. 0.01 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.01 part, citric acid 0.10 part, lactic acid 0.25 part, without iodine common salt 3.00 parts, monosodium glutamate 0.12 part, white wine 0.18 part, spice 0.9 part.
For ensureing the quality of the mouthfeel of pickles further, soaked middle viable count of lactobacillus requires to be greater than 1.0 × 10
5cFU/g, soaked middle saccharomycete viable count answers < 1000CFU/g, and after testing, the viable count of lactobacillus of the present embodiment is 1.2 × 10
6cFU/g, soaked middle saccharomycete viable count is 2.0 × 10
2cFU/g
Further, the spice of the present embodiment is the mixture of anise, tsaoko, cassia bark, fennel seeds, fragrant fruit and Chinese prickly ash, its mixed proportion is 4:2:2:2:1:1, the spice hybrid particles of this ratio, for in fresh pickle fermentation, fragrance degrees of fusion is good, and fragrance is not lofty, and the mouthfeel of fresh pickles is good.
Embodiment 5
A kind of fresh pickles soaked, comprises following raw material by weight: drinking water 100.00 parts, bubble millet starch 2.50 parts, bubble 0.45 part, ginger, bubble 0.20 part, garlic, disodium ethylene diamine tetraacetate 0.03 part, happy U.S. 0.07 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.015 part, citric acid 0.12 part, lactic acid 0.15 part, without iodine common salt 4.00 parts, monosodium glutamate 0.95 part, white wine 0.16 part, spice 0.90 part.
For ensureing the quality of the mouthfeel of pickles further, soaked middle viable count of lactobacillus requires to be greater than 1.0 × 10
5cFU/g, soaked middle saccharomycete viable count answers < 1000CFU/g, and after testing, the viable count of lactobacillus of the present embodiment is 2.2 × 10
6cFU/g, soaked middle saccharomycete viable count is 1.8 × 10
2cFU/g.
Further, the spice of the present embodiment is the mixture of anise, tsaoko, cassia bark, fennel seeds, fragrant fruit and Chinese prickly ash, and its mixed proportion is 4:2:2:2:1:1
Soaked preparation method described in the present embodiment is as follows:
A, add in saucepan by fill a prescription take drinking water, without iodine common salt, steep millet starch, be heated to boil and material water be extracted into cooling bath after continuing 10min and be cooled to room temperature, then bubble ginger, bubble garlic is added by formula, after 18h, add by the disodium ethylene diamine tetraacetate taken of filling a prescription, be dissolved in completely and expect in water and stir, after leaving standstill process material water 30min, add and take and the happy U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble by formula;
B, take acesulfame potassium, citric acid, lactic acid, monosodium glutamate and white wine by formula and be dissolved in the material water that step a prepares, stir, obtain soaked.
Embodiment 6
The difference of the present embodiment and embodiment 5 is:
A, add in saucepan by fill a prescription take drinking water, without iodine common salt, steep millet starch, be heated to boil and material water be extracted into cooling bath after continuing 20min and be cooled to room temperature, then bubble ginger is added by formula, after bubble garlic 24h, add by the disodium ethylene diamine tetraacetate taken of filling a prescription, be dissolved in completely and expect in water and stir, after leaving standstill process material water 60min, add and take and the happy U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble by formula;
B, take acesulfame potassium, citric acid, lactic acid, monosodium glutamate and white wine by formula and be dissolved in the material water that step a prepares, stir, obtain soaked.
In above-mentioned steps a, described activation refers to that high good fortune is remembered that the happy U.S. lactic acid bacteria bacterium powder of bubble is dissolved in 35 DEG C of warm water of 10 times activates 0.5h.
Embodiment 7
A kind of fresh pickles soaked, comprises following raw material by weight: drinking water 100.00 parts, bubble millet starch 3.00 parts, bubble 0.35 part, ginger, bubble 0.25 part, garlic, disodium ethylene diamine tetraacetate 0.01 part, happy U.S. 0.01 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.01 part, citric acid 0.22 part, lactic acid 0.10 part, without iodine common salt 2.00 parts, monosodium glutamate 0.12 part, white wine 0.13 part, spice 0.80 part.
For ensureing the quality of the mouthfeel of pickles further, soaked middle viable count of lactobacillus requires to be greater than 1.0 × 10
5cFU/g, soaked middle saccharomycete viable count answers < 1000CFU/g, and after testing, the viable count of lactobacillus of the present embodiment is 3.5 × 10
6cFU/g, soaked middle saccharomycete viable count is 1.2 × 10
2cFU/g.
Further, the spice of the present embodiment is the mixture of anise, tsaoko, cassia bark, fennel seeds, fragrant fruit and Chinese prickly ash, and its mixed proportion is 4:2:2:2:1:1
Soaked preparation method described in the present embodiment is as follows:
A, add in saucepan by fill a prescription take drinking water, without iodine common salt, steep millet starch, be heated to boil and material water be extracted into cooling bath after continuing 15min and be cooled to room temperature, then bubble ginger, bubble garlic is added by formula, after 24h, add by the disodium ethylene diamine tetraacetate taken of filling a prescription, be dissolved in completely and expect in water and stir, after leaving standstill process material water 45min, add and take and the happy U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble by formula;
B, take acesulfame potassium, citric acid, lactic acid, monosodium glutamate and white wine by formula and be dissolved in the material water that step a prepares, stir, obtain soaked.
In step a, described activation is dissolved in the warm water of 5 times by the happy U.S. lactic acid bacteria bacterium powder of high for finger good fortune note bubble activating 2h, and it is 30 ~ 40 DEG C of the bests that warm water gets temperature.
Through the adjustment of acidity and salinity before the soaked fermentation that step b obtains, acidity is adjusted to 2.00g/kg, and salinity is adjusted to 2.00g/100g.
Embodiment 8
A kind of fresh pickles soaked, comprises following raw material by weight: drinking water 100.00 parts, bubble millet starch 3.00 parts, bubble 0.35 part, ginger, bubble 0.25 part, garlic, disodium ethylene diamine tetraacetate 0.01 part, happy U.S. 0.01 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.01 part, citric acid 0.22 part, lactic acid 0.10 part, without iodine common salt 2.00 parts, monosodium glutamate 0.12 part, white wine 0.13 part, spice 0.80 part.
For ensureing the quality of the mouthfeel of pickles further, soaked middle viable count of lactobacillus requires to be greater than 1.0 × 10
5cFU/g, soaked middle saccharomycete viable count answers < 1000CFU/g, and after testing, the viable count of lactobacillus of the present embodiment is 1.0 × 10
7cFU/g, soaked middle saccharomycete viable count is 3.2 × 10
2cFU/g.
Further, the spice of the present embodiment is the mixture of anise, tsaoko, cassia bark, fennel seeds, fragrant fruit and Chinese prickly ash, and its mixed proportion is 4:2:2:2:1:1
Soaked preparation method described in the present embodiment is as follows:
A, add in saucepan by fill a prescription take drinking water, without iodine common salt, steep millet starch, be heated to boil and material water be extracted into cooling bath after continuing 12min and be cooled to room temperature, then bubble ginger, bubble garlic is added by formula, after 20h, add by the disodium ethylene diamine tetraacetate taken of filling a prescription, be dissolved in completely and expect in water and stir, after leaving standstill process material water 45min, add and take and the happy U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble by formula;
B, take acesulfame potassium, citric acid, lactic acid, monosodium glutamate and white wine by formula and be dissolved in the material water that step a prepares, stir, obtain soaked.
In step a, described activation is dissolved in the warm water of 8 times by the happy U.S. lactic acid bacteria bacterium powder of high for finger good fortune note bubble activating 1.5h, and it is 30 ~ 40 DEG C of the bests that warm water gets temperature.
Through the adjustment of acidity and salinity before the soaked fermentation that step b obtains, acidity is adjusted to 8.00g/kg, and salinity is adjusted to 8.00g/100g.
Embodiment 9
Of the present inventionly soakedly be applicable to the brewed of various vegetables, as cowpea, radish, asparagus lettuce, celery, auricularia auriculajudae, hot red pepper, carrot, onion etc., the present embodiment is with for the cowpea that ferments.
A preparation technology for fresh bubble cowpea, described technique comprises the steps:
A, by for subsequent use after cowpea pretreatment;
Pretreatment concrete steps are as follows: 1. cowpea is selected: kind is iron cowpea, maturity good do not walk seed; Plucking time is no more than 24h cowpea; Without worm point, good evenness straight without pit, bar shaped; The homogeneous non-variegation of color.Carry out an acceptance inspection according to above requirement, the cowpea of acceptance(check) is selected, remove impurity (dish leaf, rubber band, kernmantle etc.) and unavailable part (mixed coloured cowpea, blue or green cowpea, dried cowpea, fat cowpea, distortion beans etc.).2. sterilize: it is soak 30min in the thimerosal of 250.00mg/kg that select cowpea joins cl concn, and thimerosal is that effervesce chlorine-containing disinfecting sheet adds water formulated.The addition of cowpea is good with thimerosal weight 25.00kg/100kg; Effervesce chlorine-containing disinfecting sheet effective chlorine density 500.00mg/ sheet (the present embodiment selects Zhong Guang decontaminant Co., Ltd product).Service sink put into by cowpea after sterilization, with flowing running water soaking and washing 10min, pick up drain stand-by;
B, preparation comprise soaked I (namely of the present invention soaked) of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble and do not remember soaked II of the happy U.S. lactic acid bacteria bacterium powder of bubble containing high good fortune, for subsequent use; Wherein, the difference of soaked I and soaked II is that soaked I containing the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble, and soaked II containing the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble;
C, step B is prepared soaked I be used for the cowpea handled well in fermentation step A, when fermenting to the 4n time, after the 4n time is fermented soaked successively through centrifugal, lose water, supplement soaked II, add the cowpea being used further to after high good fortune note steeps the U.S. lactic acid bacteria bacterium powder of pleasure, detection, adjustment process handle well in fermentation step A; Described n gets continuous positive integer successively;
Fermentation carries out in bubble altar in this step, in bubble altar, the addition of soaked I is 2/3 of jar cumulative volume, cowpea neatly joins in altar, addition is 1/2 of soaked weight, soaked liquid level distance altar mouth appropriate distance is 5.00 ~ 10.00cm, if the too low need of liquid level supplement soaked to rational position, if soaked spilling, cast out part soaked; The value of n is specifically determined according to quality soaked in real attenuation; The present embodiment has carried out altogether 16 fermentations, obtains the fresh bubble cowpea of 16 batches, in sweat, respectively to soaked after the 4th, 8 times, 12 times, 16 times fermentations carry out centrifugal, lose water, moisturizing, add the process such as bacterium powder;
The present embodiment ferments the fresh bubble cowpea finished product obtained: color and luster yellowish partially green, the sour salty suitable slightly raw taste of mouthfeel, quality are tender and crisp, salinity is at 3.00g/100g, acidity is at 3.00g/kg, and the cowpea after maturation goes out altar, according to 4.00 ~ 5.00cm length cuts after dripping into point-like after draining;
D, product handling system: the fresh bubble cowpea obtained that at every turn fermented by step C obtains finished product successively after seasoning, packaging, sterilization.Concrete operations the cowpea cut are added appropriate different Vc is received, potassium sorbate, monosodium glutamate, carry out spice without iodine common salt; Then carry out loading amount, sealing, every packed cowpea 4 ~ 5 is good; Sealing uses vacuum packing machine to carry out sealing of finding time, vacuum 200Pa, evacuated time 20s, and cool time, 20s, sealed time 20s.
In step B, described soaked I comprises following raw material by weight: drinking water 100.00 parts, bubble millet starch 2.00 parts, bubble 0.60 part, ginger, bubble 0.20 part, garlic, disodium ethylene diamine tetraacetate 0.03 part, happy U.S. 0.05 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.01 part, citric acid 0.22 part, lactic acid 0.28 part, without iodine common salt 4.00 parts, monosodium glutamate 1.00 parts, white wine 0.20 part, spice 1.00 parts.
The described preparation process of soaked I is as follows:
A, add in saucepan by fill a prescription take drinking water, without iodine common salt, steep millet starch, be heated to boil and material water be extracted into cooling bath after continuing 15min and be cooled to room temperature, then bubble ginger, bubble garlic is added by formula, after 24h, add by the disodium ethylene diamine tetraacetate taken of filling a prescription, be dissolved in completely and expect in water and stir, after leaving standstill process material water 45min, add and take and the happy U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble by formula;
B, take acesulfame potassium, citric acid, lactic acid, monosodium glutamate, white wine and spice concentrate by formula and be dissolved in the material water that step a prepares, stir, obtain soaked I.
Viable count of lactobacillus in soaked I is 3.9 × 10
5cFU/g, salinity controls as 2.00g/100g, controlling pH are 2.00g/kg.
In step C, centrifugal is be fed in centrifuge by the soaked speed with 7L/min, with 14000r/min centrifugation, and centrifugal rear saccharomycete viable count 2.7 × 10
2cFU/g.
In step C, losing water, supplementing soaked II is soaked after centrifugal retained by 80% of centrifugal front soaked weight, residue is cast out, then to retain soaked in supplement and soaked II make soaked amount identical with centrifugal front soaked amount, magnitude of recruitment is 20.00% of centrifugal front soaked weight.
In step C, the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble is 0.035% of the soaked weight after supplementary soaked II; The described happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble first activates before addition.
Activation is dissolved in the warm water of 7 times by the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble activating 30min.
In step C, detect, adjustment be first detect soaked in acidity and salinity acidity is adjusted to 2.00g/kg, salinity is adjusted to 1.00g/kg, then adds appropriate spice, complementary flavor.
The described fermentation condition of fresh bubble cowpea of often criticizing is for the 72h that ferment at temperature 15 DEG C of condition lower seals.
Spice is the mixture of anise, tsaoko, cassia bark, fennel seeds, fragrant fruit and Chinese prickly ash, and mixed proportion is 4:2:2:2:1.
In step D, sterilization mode is nuclear radiation sterilization, specifically adopts 60Co ~ gamma-rays, and dosage is 1kGy, total number of bacteria < 500CFU/g after irradiation.
In step C, to detect and adjust acidity be 3.0g/kg to a collection of fresh pickles that often fermented to soaked, and tune salinity is 2.70g/100g.
Claims (8)
1. fresh pickles is soaked, it is characterized in that: comprise following raw material by weight: drinking water 100.00 parts, bubble millet starch 1.00 ~ 3.30 parts, bubble 0.20 ~ 0.65 part, ginger, bubble 0.10 ~ 0.33 part, garlic, disodium ethylene diamine tetraacetate 0.01 ~ 0.05 part, happy U.S. 0.01 ~ 0.10 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.01 ~ 0.02 part, citric acid 0.10 ~ 0.22 part, lactic acid 0.10 ~ 0.36 part, without iodine common salt 2.00 ~ 6.00 parts, monosodium glutamate 0.70 ~ 1.45 part, white wine 0.10 ~ 0.20 part, spice 0.80 ~ 1.00 part.
2. fresh pickles as claimed in claim 1 is soaked, it is characterized in that: described soaked middle viable count of lactobacillus is greater than 1.0 × 10
5cFU/g.
3. fresh pickles as claimed in claim 1 is soaked, it is characterized in that: described soaked middle saccharomycete viable count < 1000CFU/g.
4. fresh pickles as claimed in claim 1 is soaked, it is characterized in that: described spice is the mixture of anise, tsaoko, cassia bark, fennel seeds, fragrant fruit and Chinese prickly ash.
5. fresh pickles as claimed in claim 4 is soaked, it is characterized in that: the mixed proportion of described anise, tsaoko, cassia bark, fennel seeds, fragrant fruit, Chinese prickly ash is 4:2:2:2:1:1.
6. the soaked preparation method of the fresh pickles as described in any one of Claims 1 to 5, is characterized in that: comprise the following steps:
A, add in saucepan by fill a prescription take drinking water, without iodine common salt, steep millet starch, be heated to boil and material water be extracted into cooling bath after continuing 10 ~ 20min and be cooled to room temperature, then bubble ginger, bubble garlic is added by formula, after 18 ~ 24h, add by the disodium ethylene diamine tetraacetate taken of filling a prescription, be dissolved in completely and expect in water and stir, after leaving standstill process material water 30 ~ 60min, add and take and the happy U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble by formula;
B, take acesulfame potassium, citric acid, lactic acid, monosodium glutamate and white wine by formula and be dissolved in the material water that step a prepares, stir, obtain soaked.
7. the soaked preparation method of fresh pickles as claimed in claim 6, is characterized in that: in step a, and described activation refers to and the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble is dissolved in activation 0.5 ~ 2h in the warm water of 5 ~ 10 times.
8. the soaked preparation method of fresh pickles as claimed in claim 6, is characterized in that: through the adjustment of acidity and salinity before the soaked fermentation that described step b obtains, acidity is adjusted to 2.00 ~ 8.00g/kg, and salinity is adjusted to 2.00 ~ 8.00g/100g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510754539.0A CN105192656B (en) | 2015-11-09 | 2015-11-09 | A kind of fresh pickles it is soaked and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510754539.0A CN105192656B (en) | 2015-11-09 | 2015-11-09 | A kind of fresh pickles it is soaked and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105192656A true CN105192656A (en) | 2015-12-30 |
| CN105192656B CN105192656B (en) | 2018-03-30 |
Family
ID=54940928
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510754539.0A Active CN105192656B (en) | 2015-11-09 | 2015-11-09 | A kind of fresh pickles it is soaked and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105192656B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813480A (en) * | 2018-05-30 | 2018-11-16 | 宾祖声 | A kind of preparation method of active lactobacillus pickle pickling liquor |
| CN108835565A (en) * | 2018-07-27 | 2018-11-20 | 四川东坡中国泡菜产业技术研究院 | A kind of fermentation pickled vegetable combination packet and preparation method thereof |
| CN109222056A (en) * | 2018-07-12 | 2019-01-18 | 南宁市邕宝阳食品有限公司 | A kind of pickled vegetable special lactobacillus leavening |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101218964A (en) * | 2008-01-25 | 2008-07-16 | 四川高福记食品有限公司 | Leaven for producing sour and sweet cabbage and method for producing the same |
| CN101803714A (en) * | 2010-04-21 | 2010-08-18 | 十堰渝川食品有限公司 | Method for fast producing bagged Sichuan pickled rodchilli |
| CN101878888A (en) * | 2010-06-25 | 2010-11-10 | 四川高福记生物科技有限公司 | Pickled vegetable salt and preparation method thereof |
| CN102499357A (en) * | 2011-11-23 | 2012-06-20 | 四川高福记生物科技有限公司 | Pickled paprika prepared by directly adding lactobacillus additives as well as method of same |
| CN102524725A (en) * | 2012-02-07 | 2012-07-04 | 四川省京韩四季实业有限公司 | Production method for celery with pickled peppers |
| CN103120294A (en) * | 2013-02-27 | 2013-05-29 | 合肥学院 | Quick preparation method for pickled vegetable containing biodiasmin |
| CN103251008A (en) * | 2013-03-29 | 2013-08-21 | 成都新繁食品有限公司 | Preparation method of active lactobacillus pickle pickling liquor |
| KR20140004421A (en) * | 2012-07-02 | 2014-01-13 | 위니아만도 주식회사 | Functional kimchi and manufacturing method thereof |
| CN103829190A (en) * | 2012-11-21 | 2014-06-04 | 王玉仙 | Preparation technology of sweet potato pickled vegetable |
| CN103919087A (en) * | 2014-04-23 | 2014-07-16 | 四川高福记生物科技有限公司 | Ingredient composition for making fermented Sichuan pickle and making method of product |
-
2015
- 2015-11-09 CN CN201510754539.0A patent/CN105192656B/en active Active
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101218964A (en) * | 2008-01-25 | 2008-07-16 | 四川高福记食品有限公司 | Leaven for producing sour and sweet cabbage and method for producing the same |
| CN101803714A (en) * | 2010-04-21 | 2010-08-18 | 十堰渝川食品有限公司 | Method for fast producing bagged Sichuan pickled rodchilli |
| CN101878888A (en) * | 2010-06-25 | 2010-11-10 | 四川高福记生物科技有限公司 | Pickled vegetable salt and preparation method thereof |
| CN102499357A (en) * | 2011-11-23 | 2012-06-20 | 四川高福记生物科技有限公司 | Pickled paprika prepared by directly adding lactobacillus additives as well as method of same |
| CN102524725A (en) * | 2012-02-07 | 2012-07-04 | 四川省京韩四季实业有限公司 | Production method for celery with pickled peppers |
| KR20140004421A (en) * | 2012-07-02 | 2014-01-13 | 위니아만도 주식회사 | Functional kimchi and manufacturing method thereof |
| CN103829190A (en) * | 2012-11-21 | 2014-06-04 | 王玉仙 | Preparation technology of sweet potato pickled vegetable |
| CN103120294A (en) * | 2013-02-27 | 2013-05-29 | 合肥学院 | Quick preparation method for pickled vegetable containing biodiasmin |
| CN103251008A (en) * | 2013-03-29 | 2013-08-21 | 成都新繁食品有限公司 | Preparation method of active lactobacillus pickle pickling liquor |
| CN103919087A (en) * | 2014-04-23 | 2014-07-16 | 四川高福记生物科技有限公司 | Ingredient composition for making fermented Sichuan pickle and making method of product |
Non-Patent Citations (1)
| Title |
|---|
| 范利华: "怎样制作泡菜", 《蔬菜》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813480A (en) * | 2018-05-30 | 2018-11-16 | 宾祖声 | A kind of preparation method of active lactobacillus pickle pickling liquor |
| CN109222056A (en) * | 2018-07-12 | 2019-01-18 | 南宁市邕宝阳食品有限公司 | A kind of pickled vegetable special lactobacillus leavening |
| CN108835565A (en) * | 2018-07-27 | 2018-11-20 | 四川东坡中国泡菜产业技术研究院 | A kind of fermentation pickled vegetable combination packet and preparation method thereof |
| CN108835565B (en) * | 2018-07-27 | 2022-02-01 | 四川东坡中国泡菜产业技术研究院 | Fermented pickled vegetable combined bag and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105192656B (en) | 2018-03-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103300330B (en) | Production and processing technology of fermented pickled pepper | |
| CN103783462B (en) | A kind of lactic fermentation sauerkraut method | |
| CN105595272A (en) | Preparing method for novel flavor Lao Yun pickled vegetables | |
| CN101341995A (en) | A kind of preparation method of lactic acid bacteria fermented vegetable juice beverage | |
| CN100536688C (en) | A kind of non-fermented pickle soaking liquid and preparation method thereof | |
| CN104664506A (en) | Multifunctional active lactobacillus-fermented compound fruit and vegetable juice drink and preparation method | |
| CN105029322B (en) | A kind of zinc-rich okra pickles and preparation method | |
| CN104207115A (en) | Lactobacillus plantaru fermented shiitake mushroom and preparation method thereof | |
| CN105767984A (en) | Fermented chili-pepper product and preparation method thereof | |
| CN104522596A (en) | Low-salt preservative-free lactic acid pickled vegetables containing compound lactic acid bacteria and production process of pickled vegetables | |
| CN105795404A (en) | Rapid preparation method of preservative-free industrialized pickled vegetable with long shelf life | |
| CN104000239B (en) | The method of the brewed Misgurni anguillicaudati food of liquid fermentation | |
| CN105410788A (en) | Preparation technology of fresh pickled red chili | |
| CN108936478A (en) | A kind of preparation method of the interior fermentation bamboo shoots pickles of bag | |
| CN105192656A (en) | Pickling water of fresh pickled vegetables and preparation method of pickling water | |
| CN105211803B (en) | A kind of preparation process of fresh pickles | |
| CN105192645A (en) | Circulating fermentation technology for cowpeas | |
| CN112998245A (en) | Sour and hot mushroom chili sauce fermented by lactobacillus paracasei and preparation method thereof | |
| CN105433312A (en) | Preparation technology of fresh pickled radishes | |
| CN105211675B (en) | A kind of soaked and soaked preparation method preparing fresh pickles | |
| CN105410785A (en) | Preparation technology of fresh pickled cowpea | |
| CN103070436A (en) | Peach juice and preparation method thereof | |
| CN110800958A (en) | Pickle fresh-keeping liquid, preparation method and fresh-keeping method | |
| CN105211804A (en) | The preparation technology of a kind of fresh bubble carrot | |
| CN106418348B (en) | A method of mashed potatoes is prepared using compound lactobacillus-fermencucumber |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |