CN1182549A - Technology for producing fermented pickled Chinese cabbage - Google Patents

Abstract

The present invention discloses a kind of new technology for producing fermented pickled Chinese cabbage. The recipe of the ferment agent consists of high activity dry yeast 50-70%, ascorbic acid 1-5%, vitamin B2 0.1-0.5%, edible starch 48.9-24.5%. They are crushed and sieved with 100 mesh sieve, then mixed and sealed. The filtered tap water is put into the inoculating yeast activation pot, heated to 35+/-2 deg C, then the ferment agent is put in accordance with the proportion 1:1000 by weight, then mixed thoroughly and heat preservation for 2-4 hr. The technological process is as follows: vegetable - cleaning - fermentating - sampling and inspecting - sterilizing - packing -product leaving the factory.

Description

Technology for producing fermented pickled Chinese cabbage

The invention provides a kind of technology for producing fermented pickled Chinese cabbage, belong to microorganism application technology.

For these years, the traditional pickling process of sauerkraut adopts aging process always, with microorganism in the air for being fermented bacterium, carry out under the room temperature, generally need 30-45 days time just can reach edible acidity requirement, but because fermentation time is long, product quality can not get reliable guarantee, often be subjected to the pollution of the assorted bacterium of curing container sanitary condition and air, dish is rotted at yeast phase, not only suffer a loss economically, the more important thing is a large amount of pathogenic bacteria and the carcinogenic substances of generation in the maceration extract, as aspergillus flavus toxin and nitrite carcinogenic substance, the sauerkraut peculiar smell is big simultaneously, does not meet the food hygiene requirement; In recent years, appear at the commodity sauerkraut on the vegetables market, its producer is for shortening the sauerkraut production cycle, adopt lactic acid bacteria to ferment, though yeast phase has been shortened half, still can't overcome the preceding pollution microbes of sauerkraut maturation and harmful substances such as the putrid and deteriorated generation nitrite of part, tunning does not have nutriment simultaneously, just regulates the tart flavour of dish.

The present invention is directed to above-mentioned deficiency, a kind of quick-acting, fully pollution-free and technology for producing fermented pickled Chinese cabbage that nutritional labeling is abundant is provided.

Task of the present invention is finished as follows:

1, leavening recipe ingredient percentage:

High activity dried yeast 50-70%, ascorbic acid 1-5%, riboflavin 0.1-0.5%, food starch 48.9-24.5%;

2, leavening preparation:

Provide percentage by prescription, take by weighing respectively, smash by 100 mesh sieves, mixing, sealing keeping;

3, will filter the back running water and put into the actication of culture jar, and heat to 35 ± 2 ℃, leavening adds by 1: 1000 weight ratio, stirs, be incubated 2-4 hour standby;

4, technological process:

A. vegetables-→ b. cleans-→ the c fermentation-→ the d. sampling inspection-→ the e. sterilization packaging dispatches from the factory;

A. selected repairing fresh vegetables,

B. wash, immerse 70-80 ℃ of hot water and scald and to pull out in 3-5 minute in the round of packing into after the cooling slightly,

C. directly add 25-35 ℃ of warm water till flood vegetables in round, add actication of culture liquid again, its addition and vegetables weight ratio are 1: 9-11, stir, and under 35 ± 2 ℃ of temperature conditions, be incubated 24-72 hour,

D. sampling inspection acidity is PH3.0-4.0,

E. pull out after qualified, chopping, sterilization, pack, dispatch from the factory.

The riboflavin that the present invention adopts the high activity dried yeast that is provided by Zhuhai City Aureo Co., Ltd., edible ascorbic acid, symbol NF to list adds food starch, formulated according to the above ratio actication of culture liquid, make the pickling sauerkraut process cycle foreshorten to 1-3 days by 30-45 days, not only overcoming carcinogenic substances such as Aspergillus flavus, nitrite generates, simultaneously the sauerkraut tart flavour of quick-acting maturations is suitable, and is acid embrittlement tasty and refreshing, ediblely can increase acid concentration, promote food digestion, increase appetite; It is 40.7-57% that its acquisition thalline contains crude protein, and inorganic matter 7.94-9.04%, sugared 32-40%, crude fat 1-3%, the non-nitrogen compound 20-60% of solubility, these metabolites are energy sources that human body needs; Metabolite behind the saccharomycetes to make fermentation has hydrotrope vitamin 12 kind, 6 kinds of amino acid/11s and multiple enzyme, wherein contains Cobastab ₁, B ₂, B ₆, B ₁₂, nicotinic acid, folic acid, pantothenic acid B ₃, biotin, flesh ferment, PAS, d one lipoic acid, choline, amino acid comprises: isoleucine, leucine, lysine, tyrosine, phenylalanine, threonine, tryptophan, a word used in person's names propylhomoserin, methionine, arginine, histidine, asparatate, glutamic acid, glycine, alanine, cystine, owing to be rich in multiple nutritional labeling, thereby the present invention is exploitation, utilizes barms to obtain a kind of active measures of human foods new resources to needed by human.

Embodiment:

1, leavening recipe ingredient percentage:

High activity dried yeast 60%, ascorbic acid 3%, riboflavin 0.05%, food starch 36.95%;

2, leavening preparation:

Provide percentage by prescription, take by weighing respectively, smash by 100 mesh sieves, mixing, sealing keeping;

3, will filter the back running water and put into the actication of culture jar, and heat to 36 ℃, leavening adds by 1: 1000 weight ratio, stirs, be incubated 3 hours standby;

4, technological process:

A. vegetables-→ b. cleans-→ the c. fermentation-→ the d. sampling inspection-→ the e. sterilization packaging dispatches from the factory;

A. selected repairing fresh vegetables,

B. wash, immerse 70-80 ℃ of hot water and scald and to pull out in 4 minutes in the round of packing into after the cooling slightly,

C. directly add 30 ℃ of warm water till flood vegetables in round, add actication of culture liquid again, its addition and vegetables weight ratio are 1: 10, stir, and are incubated 48 hours under 36 ℃ of temperature conditions,

D. sampling inspection acidity is PH3.0-4.0,

E. pull out after qualified, chopping, sterilization, pack, dispatch from the factory.

Claims (1)

1, a kind of technology for producing fermented pickled Chinese cabbage is characterized in that:

1, leavening recipe ingredient percentage: high activity dried yeast 50-70%, ascorbic acid 1-5%, riboflavin 0.1-0.5%, food starch 48.9-24.5%;

2, leavening preparation: provide percentage by prescription, take by weighing respectively, smash by 100 mesh sieves, mixing, sealing keeping;

3, will filter the back running water and put into the actication of culture jar, and heat to 35 ± 2 ℃, leavening adds by 1: 1000 weight ratio, stirs, be incubated 2-4 hour standby;

4, technological process:

The a vegetables-→ b cleans-→ the c fermentation-→ the d sampling inspection-→ the e sterilization packaging dispatches from the factory;

A. selected repairing fresh vegetables,

B. wash, immerse 70-80 ℃ of hot water and scald and to pull out in 3-5 minute in the round of packing into after the cooling slightly,

C. directly add 25-35 ℃ of warm water till flood vegetables in round, add actication of culture liquid again, its addition and vegetables weight ratio are 1: 9-11, stir, and under 35 ± 2 ℃ of temperature conditions, be incubated 24-72 hour,

D. sampling inspection acidity is PH3.0-4.0,

E. pull out after qualified, chopping, sterilization, pack, dispatch from the factory.