CN1151839A - Pickled vegetable produced by industrial salt-less fermentation and its prepn process - Google Patents
Pickled vegetable produced by industrial salt-less fermentation and its prepn process Download PDFInfo
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- CN1151839A CN1151839A CN96119451A CN96119451A CN1151839A CN 1151839 A CN1151839 A CN 1151839A CN 96119451 A CN96119451 A CN 96119451A CN 96119451 A CN96119451 A CN 96119451A CN 1151839 A CN1151839 A CN 1151839A
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Abstract
Chinese cabbage, cabbage and other vegetable are washed, scalded to eliminate enzyme activity, placed into fermentation pool, in which Bulgarian lactobacillaceau and other strain after activation and cloning culture are mixed and inoculated, fermented at anerobic condition of 26-40 deg.C and pH 3-3.5 for 3-10 days, shredded, vacuum packed, pasteurized, and cooled to produce pickled vegetable. Being sour, sweet, delicious and nutritious and without nitrite contained, the said pickled vegetable product is a healthy vegetable.
Description
The invention belongs to fermented vegetables processing, salt-free suitability for industrialized production pickling vegetable of particularly a kind of microbial process and preparation method thereof.
Vegetables are people's indispensable important foodstuffs of diet formula of living, and Pickle is with low cost, unique flavor, and it is tasty and refreshing to whet the appetite, and body-building is useful, becomes all suitable clear plain delicacies of daily life meat and vegetables.But because Pickle utilizes spontaneous fermentation, temperature, pH value are wayward, unwanted bacteria is invaded, long film occurs, mildew, deleterious fermentation activity such as stench, mass consumption vegetables organic substance, decomposing lactic acid, ethanol, the keepability and the quality of reduction pickling vegetable, cause goods rotten rotten, and anorexia is used.In order to suppress the harmful microbe activity, the normal salt that adds suppresses the harmful microbe activity under the high osmotic pressure effect in the pickling vegetable process, produce the segregation exchange interaction, improve the keepability of pickling vegetable, high salt food then is the pathogenic inducement of suffering from hypertension, hyperlipidemia.Be higher than fresh vegetables through the pickled vegetables nitrite content of spontaneous fermentation in addition with kind, and the time that the nitrous peak of pickled process occurs, the level and the omnidistance content of peak value can not be controlled, the precursor substance of synthetic nitroso compound will be edible for people with pickling vegetable, cause disease.Therefore how in pickling vegetable technology, expect factors such as preparation method, science control salting period, temperature, acid number from former, optimize biochemical environment to produce the high-quality pickling vegetable, become the important topic of industrialization pickling vegetable.
The objective of the invention is to overcome pickling vegetable easily corrupt, go mouldy, to contain nitroso-group higher, the technical problem that the cycle is long, provide a kind of salt-free, increase acid, the suitable pickled healthy salted vegetables of sweet lactic fermentation suitability for industrialized production.
Task of the present invention is, pickled vegetable produced by industrial salt-less fermentation and preparation method thereof utilizes the fermentative action of microorganism, changes the vegetables sense organ, preserves the nutritive value of vegetables, realizes biotechnological industries production pickles.After fresh vegetables cleaning, the local flavor and the quality of the activity of short period of time blanching destructive enzyme, maintenance vegetable for processing.Preferred 10 strain homotypes, betabacterium, be respectively lactobacillus bulgaricus 6032,6045,6046,6047, Leuconostoc mesenteroides 6041, plant lactobacillus 6001,6003, short lactobacillus 6004,6042, the bright beading 1.17 of dextran, carry out former bacterium activation and enlarged culturing in synthetic medium, the mixing of generation is bacterial classification in proportion, and colony's increment is big, unit time lactic acid rate of increase improves 10%, it is fast to have the acid of producing, and the characteristics of raciness act synergistically with the pickling vegetable natural microbial, base value acidity is increased sharply, effectively suppress the harmful microbe activity.With the inoculation amount of cultivating is 3-10%, and temperature 30-40 ℃, PH4.0-4.5 inserts in the fermentation vat, and the water surface is higher than vegetables 10-15cm, installs cover cap additional, and the control anaerobic environment helps the survival breeding of lactobacillus.Yeast phase is 3-10 day, temperature 26-40 ℃, and PH3.5-3.Go out chopping, vacuum packaging behind the pond, sterilize, be cooled to finished product.
Pickled vegetable produced by industrial salt-less fermentation and preparation method thereof, in the pickling vegetable process, the artificial ecotope that suits of making, pickled acidity, temperature, gaseous constituent, the sanitary condition of strict control, the multiple lactobacillus of seed selection, the breeding of inhibition harmful microbe, control the content of nitrite, made pickling vegetable have the good characteristics of color tool, guaranteed the sour-sweet local flavor and the edible security of pickling vegetable.
Specify with embodiment below in conjunction with accompanying drawing.
Fig. 1 shows suitability for industrialized production pickling vegetable process flow sheet.
Fig. 2 shows many strains hybrid bacterial strain fermentation diagram.
Fig. 3 shows pH value and total acid change curve.
Fig. 1 is the process chart of pickled vegetable produced by industrial salt-less fermentation.
Selected Chinese cabbage, cabbage are cleaned, heat iron temperature 80-90 ℃, time 1-5 minute, be cooled to 30-35 ℃ and insert fermentation vat, temperature 26-35 ℃, pH value 5.8-6.2, the hard water that adds 11-17 ° of alkalescence, be higher than raw material 10-15cm, connect lactic bacteria strain lactobacillus bulgaricus 6032,6045,6046,6047, leuconostoc dextranicum bacteria 1.17, leuconostoc paramesenteroides 6041, Lactobacillus plantarum 6001,6003, Lactobacillus brevis 6004,6042 is totally 10 strains of lactic acid bacteria, and former bacterium activation and expansion are cultivated. In brewer's wort solid slant medium, cultivate, temperature 28-40 ℃, concentration 9-12 ° of BX, PH4-6, time 72-96 hour. Get a slant strains and import 9-12 ° of BX of triangular flask 150ml culture medium tomato juice into, PH4-6, incubation time is 24 hours, passing big triangular flask injection 1500ml culture medium is corn juice 50% and rice juice 50%, concentration 9-12 ° of BX, PH4-6,24 hours time, temperature 26-40 ℃, import Ka Shi tank 15L culture medium corn juice 50% and brewer's wort 50% into, concentration is 5-8 ° of BX, 24 hours time, temperature 26-40 ℃. Inoculum concentration 3-10%, temperature 30-40 ℃, PH4.0-4.5, install cover cap additional on the fermentation vat face, the control anaerobic environment, yeast phase 3-10 day, temperature 26-40 ℃ of PH3.5-3, go out pond, chopping, vacuum packaging, pumpdown time 18-30 second, sealing time 3-10 second, 170 ℃ of sealing temperatures, pasteurization 30-60 minute, be cooled to finished product.
Fig. 2 is many strains hybrid bacterial strain fermentation diagram. Select single strain 1,2 strain bacterium 2 and 3 comparative tests of 3 strain bacterium, cultivated 24 hours. Single strain acid content 3.6g/L, 2 bacterial strain 4.5g/L, 3 bacterial strain 5.1g/L, fermented 96 hours, individual plant produces the acid amount and is 8.69g/L, 2 bacterial strain 9.8g/L, 3 bacterial strain 10.8g/L, it is slow that the vegetables of single strain fermentation produce acid, it is low to produce the acid amount, selects many strain fermentations vegetables, and colony rises sour fast, reduce the opportunities for contamination of other miscellaneous bacteria, taste is better than single strain.
Fig. 3 is pH value and total acid change curve. In fermentation vat, time increase along with fermentation, the generation pH value of lactic acid descends gradually, because of the lactic fermentation pH value when the 3.5-3, because lactic acid concn increases the lactic acid bacteria inhibiting growth, during fermentation regularly detect pH value, according to pH value and produce that the acid amount determines fermented vegetable go out pond time and product quality.
Embodiment 1
Take by weighing selected Chinese cabbage 2000kg, 80 ℃ of heat iron temperatures, 1 minute time, be cooled to 30 ℃ and insert fermentation vat, 26 ℃ of temperature, pH value 5.8, the hard water that adds 11 ° of slight alkalinitys, be higher than raw material 10cm, connect lactobacillus strain lactobacillus bulgaricus 6032,6045,6046,6047, leuconostoc dextranicum bacteria 1.17, leuconostoc paramesenteroides 6041, plant lactobacillus 6001,6003, short lactobacillus 6004,6042 is totally 10 strains of lactic acid bacteria, former bacterium activation and enlarged culturing, in wort solid slant culture base, cultivate, 28 ℃ of temperature, 9 ° of BX of concentration, 72 hours time.Get a slant strains and import 9 ° of BX of triangular flask 150ml substratum tomato juice, PH4,24 hours time into, 26 ℃ of temperature are imported Ka Shi jar substratum corn juice 50% and Fructus Hordei Germinatus 50% into, and concentration is 5 ° of BX, 24 hours time, 26 ℃ of temperature, inoculum size 3%, 30 ℃ of temperature, PH4.0 installs cover cap additional on the fermentation vat face, the control anaerobic environment, yeast phase 3 days, 26 ℃ of temperature, PH3.5 goes out pond, chopping, vacuum packaging, pumpdown time 18-30 second, 170 ℃ of sealing temperatures seal 3 seconds time, pasteurization 30-60 minute, be cooled to finished product 1400kg, yield 70%.
Embodiment 2
Take by weighing selected Caulis et Folium Brassicae capitatae 2000kg, 90 ℃ of heat iron temperatures, 5 minutes time was cooled to 35 ℃ and inserts fermentation vat, 35 ℃ of temperature, pH value 6.2, add the hard water of 17 ° of slight alkalinitys, be higher than raw material 15cm, connect lactobacillus strain lactobacillus bulgaricus 6032,6045,6046,6047, leuconostoc dextranicum bacteria 1.17, leuconostoc paramesenteroides 6041, plant lactobacillus 6001,6003, short lactobacillus 6004,6042 is totally 10 strains of lactic acid bacteria, former bacterium activation and enlarged culturing, in wort solid face substratum, cultivate 40 ℃ of temperature, 12 ° of BX of concentration, PH6,96 hours time.Get a slant strains and import 12 ° of BX of triangular flask 150ml substratum tomato juice into, PH6, incubation time are 24 hours, passing big triangular flask injection 1500ml substratum is corn juice 50% and rice juice 50%, 12 ° of BX of concentration, PH6,24 hours time, 40 ℃ of temperature are imported Ka Shi jar 15L substratum corn juice 50% and wort 50% into, concentration is 8 ° of BX, 24 hours time, 40 ℃ of temperature, inoculum size 10%, 40 ℃ of temperature, PH4.5 installs cover cap additional on the fermentation vat face, the control anaerobic environment, yeast phase 10 days, 40 ℃ of temperature, PH3 goes out the pond, chopping, vacuum-packed, pumpdown time 18-30 second, 170 ℃ of sealing temperatures seal 10 seconds time, pasteurization 30-60 minute, be cooled to finished product 1300kg, yield 65%.
Fermentation pickling vegetable health technology detects index
Total acid (with lactic acid juice) 0.5-1.5%
Arsenic (in As)≤0.5mg/kg
Plumbous (in Pb)≤1.0mg/kg
Pickled vegetable produced by industrial salt-less fermentation and preparation method thereof, utilize the activity of microorganism to carry out biochemical reaction, cultivate many strains lactobacillus pickling vegetable is carried out lactic fermentation, and follow zymamsis and acetic fermentation, it is fast to produce acid, raciness, according to pH value and product acid amount, pickled acidity, the temperature of strict control, gaseous constituent, sanitary condition, effectively suppress the harmful microbe breeding, reduce the destruction of nutritive substance, pickling vegetable does not contain nitrite, sour and sweet palatability, bright in color, nutritious, be described as healthy vegetable.
Claims (9)
1, a kind of pickled vegetable produced by industrial salt-less fermentation is characterized in that salt-free lactobacillus fermentation is pickled under hygrometric state makes by Chinese cabbage, Caulis et Folium Brassicae capitatae.
2, a kind of preparation method of pickled vegetable produced by industrial salt-less fermentation is characterized in that:
Selected Chinese cabbage, Caulis et Folium Brassicae capitatae is cleaned, heat iron temperature 80-90 ℃, time 1-5 minute, be cooled to 30-35 ℃ and insert fermentation vat, temperature 26-35 ℃, pH value 5.8-6.2, add the hard water of 11-17 ° of slight alkalinity, be higher than raw material 10-15cm, lactobacillus strain lactobacillus bulgaricus 6032,6045,6046,6047, leuconostoc dextranicum bacteria 1.17, leuconostoc paramesenteroides 6041, plant lactobacillus 6001,6003, short lactobacillus 6004,6042 totally 10 strains of lactic acid bacteria, former bacterium activation and enlarged culturing, inoculum size 3-10%, temperature 30-40 ℃, PH4.0-4.5, install cover cap additional on the fermentation vat face, yeast phase 3-10 day, temperature 26-40 ℃ of PH3.5-3 goes out the pond, chopping, vacuum-packed, sterilization, be cooled to finished product.
3, the preparation method of pickled vegetable produced by industrial salt-less fermentation according to claim 2 is characterized in that the Chinese cabbage through cleaning, the heat iron temperature of Caulis et Folium Brassicae capitatae are 80-90 ℃, time 1-5 minute.
4, the preparation method of pickled vegetable produced by industrial salt-less fermentation according to claim 2, it is characterized in that former bacterium activatory lactobacillus strain is a lactobacillus bulgaricus 6032,6045,6046,6047, leuconostoc dextranicum bacteria 1.17, leuconostoc paramesenteroides 6041, plant lactobacillus 6001,6003, short lactobacillus 6004,6042, totally 10 strains of lactic acid bacteria are cultivated in wort solid slant culture base, and temperature 28-40 ℃, concentration 9-12 ° of BX, PH4-6, time 72-96 hour.
5, the preparation method of pickled vegetable produced by industrial salt-less fermentation according to claim 2, the lactobacillus strain that it is characterized in that enlarged culturing is a lactobacillus bulgaricus 6032,6045,6046,6047, leuconostoc dextranicum bacteria 1.17, leuconostoc paramesenteroides 6041, plant lactobacillus 6001,6003, short lactobacillus 6004,6042, totally 10 strains of lactic acid bacteria.Get a slant strains and import 9-12 ° of BX of triangular flask 150ml substratum tomato juice into, PH4-6, incubation time is 24 hours, passes big triangular flask and injects 1500ml substratum corn juice 50% and rice juice 50%, concentration 9-12 ° of BX, PH4-6,24 hours time, temperature 26-40 ℃, import Ka Shi jar 15L substratum corn juice 50% and wheat juice 50% into, concentration is 5-8 ° of BX, 24 hours time, temperature 26-40 ℃.
6, the preparation method of pickled vegetable produced by industrial salt-less fermentation according to claim 2 is characterized in that lactobacillus mixes in proportion, inoculum size 3-10%, temperature 30-40 ℃, PH4.0-4.5.
7, the preparation method of pickled vegetable produced by industrial salt-less fermentation according to claim 2 is characterized in that 26-35 ℃ of fermentation vat water temp, PH5.8-6.2, slight alkalinity 11-17 °.
8, the preparation method of pickled vegetable produced by industrial salt-less fermentation according to claim 2 is characterized in that installing additional cover cap on fermentation vat.
9, the preparation method of pickled vegetable produced by industrial salt-less fermentation according to claim 2 is characterized in that fermentation time 3-10 day, temperature 26-40 ℃, and PH3.5-3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN96119451A CN1061836C (en) | 1996-09-27 | 1996-09-27 | Pickled vegetable produced by industrial salt-less fermentation and its prepn process |
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| CN96119451A CN1061836C (en) | 1996-09-27 | 1996-09-27 | Pickled vegetable produced by industrial salt-less fermentation and its prepn process |
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| CN1151839A true CN1151839A (en) | 1997-06-18 |
| CN1061836C CN1061836C (en) | 2001-02-14 |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012053667A1 (en) * | 2010-10-23 | 2012-04-26 | Kwang Sop Ri | USE OF β-GLUCAN DELAYING THE BIOSYNTHESIS OF YEAST AND MOLD UNDER ANAEROBIC CONDITION |
| CN102994386A (en) * | 2012-12-20 | 2013-03-27 | 重庆市涪陵瑞星食品有限公司 | Leavening agent and method for pickling carrot |
| CN103349188A (en) * | 2013-07-25 | 2013-10-16 | 南京财经大学 | Method for reducing nitrite content of pickled vegetables through inoculating mixed culture |
| CN103355624A (en) * | 2013-07-31 | 2013-10-23 | 惠州市海联食品实业有限公司 | Radish pickle |
| CN104522820A (en) * | 2015-01-19 | 2015-04-22 | 中国食品发酵工业研究院 | Mixed fruit and vegetable fermented product and preparation method thereof |
| CN104719811A (en) * | 2015-02-13 | 2015-06-24 | 四川东坡中国泡菜产业技术研究院 | Method for producing pickle by shallow fermentation |
| CN105211805A (en) * | 2015-11-18 | 2016-01-06 | 湖南尔康制药股份有限公司 | A kind of less salt salted vegetables and preparation method thereof |
| CN105795404A (en) * | 2016-03-21 | 2016-07-27 | 宁夏迎春食品有限公司 | Rapid preparation method of preservative-free industrialized pickled vegetable with long shelf life |
| CN106858470A (en) * | 2017-01-05 | 2017-06-20 | 广西金臣科技有限公司 | The salt-free anti-corrosion method for salting of carambola |
| CN109875007A (en) * | 2019-03-21 | 2019-06-14 | 通道有嚼头食品有限公司 | A kind of processing technology of salt-free salt dish |
| CN110477093A (en) * | 2019-09-19 | 2019-11-22 | 张学海 | A kind of salt-free fruits and vegetables fermentation process of paddy embryo saccharification |
| CN112544931A (en) * | 2020-12-08 | 2021-03-26 | 张祥瑞 | Pickled vegetable and preparation method thereof |
| CN113892609A (en) * | 2021-09-30 | 2022-01-07 | 华中农业大学 | Pickling method for improving quality of Liuzhou sour bamboo shoots |
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| CN103284102A (en) * | 2013-02-21 | 2013-09-11 | 江苏财经职业技术学院 | Method for production of sour cabbage by industrial artificial inoculation rapid fermentation |
-
1996
- 1996-09-27 CN CN96119451A patent/CN1061836C/en not_active Expired - Fee Related
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012053667A1 (en) * | 2010-10-23 | 2012-04-26 | Kwang Sop Ri | USE OF β-GLUCAN DELAYING THE BIOSYNTHESIS OF YEAST AND MOLD UNDER ANAEROBIC CONDITION |
| CN102994386A (en) * | 2012-12-20 | 2013-03-27 | 重庆市涪陵瑞星食品有限公司 | Leavening agent and method for pickling carrot |
| CN102994386B (en) * | 2012-12-20 | 2014-02-26 | 重庆市涪陵瑞星食品有限公司 | Fermentation agent for pickling carrots and method for pickling carrots |
| CN103349188A (en) * | 2013-07-25 | 2013-10-16 | 南京财经大学 | Method for reducing nitrite content of pickled vegetables through inoculating mixed culture |
| CN103355624A (en) * | 2013-07-31 | 2013-10-23 | 惠州市海联食品实业有限公司 | Radish pickle |
| CN103355624B (en) * | 2013-07-31 | 2015-05-20 | 惠州市冠益食品有限公司 | Radish pickle |
| CN104522820A (en) * | 2015-01-19 | 2015-04-22 | 中国食品发酵工业研究院 | Mixed fruit and vegetable fermented product and preparation method thereof |
| CN104719811B (en) * | 2015-02-13 | 2017-08-18 | 四川东坡中国泡菜产业技术研究院 | A kind of method of shallow fermenting and producing pickles |
| CN104719811A (en) * | 2015-02-13 | 2015-06-24 | 四川东坡中国泡菜产业技术研究院 | Method for producing pickle by shallow fermentation |
| CN105211805A (en) * | 2015-11-18 | 2016-01-06 | 湖南尔康制药股份有限公司 | A kind of less salt salted vegetables and preparation method thereof |
| CN105795404A (en) * | 2016-03-21 | 2016-07-27 | 宁夏迎春食品有限公司 | Rapid preparation method of preservative-free industrialized pickled vegetable with long shelf life |
| CN106858470A (en) * | 2017-01-05 | 2017-06-20 | 广西金臣科技有限公司 | The salt-free anti-corrosion method for salting of carambola |
| CN109875007A (en) * | 2019-03-21 | 2019-06-14 | 通道有嚼头食品有限公司 | A kind of processing technology of salt-free salt dish |
| CN110477093A (en) * | 2019-09-19 | 2019-11-22 | 张学海 | A kind of salt-free fruits and vegetables fermentation process of paddy embryo saccharification |
| CN112544931A (en) * | 2020-12-08 | 2021-03-26 | 张祥瑞 | Pickled vegetable and preparation method thereof |
| CN113892609A (en) * | 2021-09-30 | 2022-01-07 | 华中农业大学 | Pickling method for improving quality of Liuzhou sour bamboo shoots |
| CN113892609B (en) * | 2021-09-30 | 2023-07-21 | 华中农业大学 | A Pickling Method for Improving the Quality of Liuzhou Sour Bamboo Shoots |
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| CN1061836C (en) | 2001-02-14 |
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