CN101669609A

CN101669609A - Process for producing pickled mustard tuber by low-salt fermentation

Info

Publication number: CN101669609A
Application number: CN200910190986A
Authority: CN
Inventors: 万绍碧; 李朝盛
Original assignee: 重庆市涪陵辣妹子集团有限公司
Priority date: 2009-09-25
Filing date: 2009-09-25
Publication date: 2010-03-17

Abstract

The invention discloses a process for producing pickled mustard tuber by low-salt fermentation, which comprises the following steps: (1) pretreatment of fresh mustard tuber; (2) preparation and inoculation of a fermentation agent; (3) dehydration; and (4) preparation of materials, stirring and packaging, thereby obtaining a finished product. The process adopts the pure inoculation and control fermentation technology, the terminal acidity and water content technology and a plurality of other technologies for coordination, integrates and optimizes the traditional production process and the technology for producing the pickled mustard tuber by fermentation and selects a microbial strain for carrying out production under the low-salt condition, thereby shortening the fermentation cycle, reducing the labor intensity, improving the production efficiency, reducing the resource consumption, reducing the emission of waste water containing soluble organic substances and edible salt during the production process, realizing small environmental pollution and realizing the standardized and clean production.

Description

The technology of producing pickled mustard tuber by low-salt fermentation

Technical field

The invention belongs to and be different from traditional hot pickled mustard tube production technology, specifically, is the technology that a kind of less salt pure-blood ferment is produced hot pickled mustard tube.

Background technology

The raw material that production Fuling hot pickled mustard tube is used-stem knurl shepherd's purse (being commonly called as " green vegetables head ") is nutritious, be rich in protein, sugar, vitamin, mineral matter and multiple human body essential amino acid, hot pickled mustard tube with its production is fragrant tender crisp, tasty, equally celebrated for their achievements with the sweet sour wild cabbage of Germany, French pickled cucumber, and title " world's three your name's salted vegetables ", enjoy great prestige at home and abroad, and find a good sale in Japan, European and American countries and south east asia.Hot pickled mustard tube has become the important channel that Fuling both urban and rural residents shakes off poverty and sets out on the road to prosperity and strives for a relatively comfortable life, for the socio-economic development in place has been made important contribution.Yet 100 for many years, to research, the development scarcity of the application of hot pickled mustard tube production and deep process technology.Traditional hot pickled mustard tube production mainly is that the microbial fermentation that depends under natural environment and high salt (salt content 〉=12.5%) condition forms, adopt one, two, three salt (salting down) stain, fermentation period is long, labour intensity is big, production efficiency is low, resource consumption is high, and easily generation is reluctant in the production process contains dissolved organic matter matter and contains the higher pickling waste water of salt, and environmental pollution is big.Very difficult adaptation cleans, standardized production needs.

Summary of the invention

For solving above technical problem, the object of the present invention is to provide the technology of the high and low consumption of a kind of hot pickled mustard tube production quality stability, security, oligosaprobic producing pickled mustard tuber by low-salt fermentation.

A kind of technology of producing pickled mustard tuber by low-salt fermentation may further comprise the steps:

(1) preliminary treatment of tuber mustard head: earlier the tuber mustard head of choosing is carried out impurity elimination, stripping and slicing, cleaning, natural air drying dehydration, then with the hot pickled mustard tube head after the air-dry dehydration of cleaning of purifying waste water, make the reduction of its water content return to＜90%, standby in the round that fills salt content≤7% salt solution of packing into; Salt content≤7% (being weight percentage) in salt solution, low saline salinity helps rapid microbial growth, shortens fermentation period, and the waste water of producing simultaneously after the hot pickled mustard tube is beneficial to processing.

(2) preparation of leavening: after screening Lactobacillus plantarum and Lactobacillus casei activate 16 hours by purifying, cultivation, get 5～8% Lactobacillus plantarum and Lactobacillus casei of hot pickled mustard tube weight, be inoculated in step (1) round hot pickled mustard tube is fermented, fermentation temperature is controlled at 30～40 ℃, and zymotic fluid reaches pH 3～4 and stops fermentation; Select useful Lactobacillus plantarum and Lactobacillus casei etc. by screening, ferment.Mouthfeel is better, and local flavor is purer, and it is stable that each of production batch hot pickled mustard tube can obtain various nutritive indexs.

(3) dehydration: with the hot pickled mustard tube after step (2) fermentation dewater to water content be 80～88%;

(4) join, spice: the hot pickled mustard tube that adds after monosodium glutamate, capsicum piece, white granulated sugar, cooking wine, edible vegetable oil, garlic pearls, ginger grain dewater with step (3) stirs, and packing is packaged to be finished product.

Choose the hot pickled mustard tube head in winter or spring in the above-mentioned steps (1), piece shape rounding, not hollow, no disease and pest or the bale of cotton, size is cut to two or four at ￠ 8cm～10cm.

Squeezing or centrifugal dehydration are adopted in above-mentioned steps (3) dehydration.

The raw material that mixes in the above-mentioned steps (4) matches well by following weight percent and gets: the hot pickled mustard tube after monosodium glutamate 0.5～1.0%, capsicum piece 2～3%, white granulated sugar 1.0～1.5%, cooking wine 0.1～0.3%, edible vegetable oil 3～5%, garlic pearls 0.8～1.0%, ginger grain 0.8～1.0%, step (3) dehydration is a surplus.

The hot pickled mustard tube that stirs with spice in the above-mentioned steps (4) is packed in the vacuum combined package bag that is not less than 0.8Kap, places 〉=85 ℃ of water bath with thermostatic control sterilization 15min, and speed is chilled to normal temperature, and air-dry packaging bag surface moisture is finished product.

Table 1 is that the situation of hot pickled mustard tube less salt biofermentation production technology and traditional hot pickled mustard tube process technology compares

(calculating) to produce 1 ton of product

As can be seen from Table 1, produce (salt content is about 7%) under the low-salt conditions, make the discharging of waste water of the dissolved organic matter matter that produces in the production process and salt significantly reduce, and the low waste water post-processed of salt content also is more prone to relatively.

Beneficial effect:

1, the present invention adopts pure inoculation and the collaborative means of multiple technologies such as Chinese control fermentation technique, terminal point acidity and water content technology, integrate and optimize the production technology and the technology of traditional zymotic pickles, preferred bacterial classification is produced under low-salt conditions, shortened fermentation period, alleviated labour intensity, the production efficiency height, reduced resource consumption, and reduced production process can produce contain dissolved organic matter matter and salt discharge of wastewater, environmental pollution is little, can realize standardization and clean production.

2, the technology of less salt fermentation hot pickled mustard tube of the present invention rationally, technical process is simple relatively and the science health, further widened hot pickled mustard tube industry The application of new technique, cultivate hot pickled mustard tube industry new growth engines, long-term, stable and sustainable development has the meaning of positive important to the hot pickled mustard tube industry.Simultaneously, can directly drive the development of whole hot pickled mustard tube industry, solve hot pickled mustard tube industrial technology " bottleneck " problem, promote the upgrading of inductrial technology technology.

Description of drawings

Fig. 1 is a process chart of the present invention.

The specific embodiment

Embodiment 1

(1) preliminary treatment of tuber mustard head: choose the hot pickled mustard tube head in winter, piece shape rounding, not hollow, no disease and pest or the bale of cotton, size is cut to two at ￠ 8cm～10cm.Earlier the tuber mustard head of choosing is carried out impurity elimination, stripping and slicing, cleaning, natural air drying, cleans the hot pickled mustard tube head after air-dry then with purifying waste water, make its water content reduction return to≤90%, standby in the round that fills salt content≤7% salt solution of packing into;

(2) preparation of leavening: choose Lactobacillus plantarum and Lactobacillus casei and pass through the two-stage purifying, cultivate activation after 16 hours, get 5% Lactobacillus plantarum and Lactobacillus casei of hot pickled mustard tube weight, be inoculated in step (1) round hot pickled mustard tube is fermented, fermentation temperature is controlled at 30 ℃, and zymotic fluid reaches pH 3～4 and stops fermentation;

(3) dehydration: is 80% with the hot pickled mustard tube after step (2) fermentation through mechanical continous way squeezing or centrifugal dehydration to water content;

(4) join, spice: the hot pickled mustard tube after monosodium glutamate 0.5%, capsicum piece 3%, white granulated sugar 1.0%, cooking wine 0.3%, edible vegetable oil 3%, garlic pearls 1.0%, ginger grain 0.8%, step (3) dehydration is a surplus by weight percentage, stir, pack in the vacuum combined package bag that is not less than 0.8Kap, place 70 ℃ of water bath with thermostatic control sterilization 15min, speed is chilled to normal temperature, and air-dry packaging bag surface moisture is finished product.

Embodiment 2

(1) preliminary treatment of tuber mustard head: choose the hot pickled mustard tube head in spring, piece shape rounding, not hollow, no disease and pest or the bale of cotton, size is cut to four at ￠ 8cm～10cm.Earlier the tuber mustard head of choosing is carried out impurity elimination, stripping and slicing, cleaning, natural air drying, cleans the hot pickled mustard tube head after air-dry then with purifying waste water, make its water content reduction return to≤90%, standby in the round that fills salt content≤7% salt solution of packing into;

(2) preparation of leavening: choose Lactobacillus plantarum and Lactobacillus casei and pass through the two-stage purifying, cultivate activation after 16 hours, get 8% Lactobacillus plantarum and Lactobacillus casei of hot pickled mustard tube weight, be inoculated in step (1) round hot pickled mustard tube is fermented, fermentation temperature is controlled at 40 ℃, and zymotic fluid reaches pH3～4 and stops fermentation;

(3) dehydration: is 90% with the hot pickled mustard tube after step (2) fermentation through mechanical continous way squeezing or centrifugal dehydration to water content;

(4) join, spice: the hot pickled mustard tube after monosodium glutamate 1.0%, capsicum piece 2%, white granulated sugar 1.5%, cooking wine 0.1%, edible vegetable oil 5%, garlic pearls 0.8%, ginger grain 1.0%, step (3) dehydration is a surplus by weight percentage, stir, pack in the vacuum combined package bag that is not less than 0.8Kap, place 70 ℃ of water bath with thermostatic control sterilization 15min, speed is chilled to normal temperature, and air-dry packaging bag surface moisture is finished product.

Embodiment 3

(1) preliminary treatment of tuber mustard head: choose the hot pickled mustard tube head in winter, piece shape rounding, not hollow, no disease and pest or the bale of cotton, size is cut to two at ￠ 8cm～10cm.Earlier the tuber mustard head of choosing is carried out impurity elimination, stripping and slicing, cleaning, natural air drying, cleans the hot pickled mustard tube head after air-dry with purifying waste water, make its water content reduction return to≤90%, standby in the round that fills salt content≤7% salt solution of packing into;

(2) preparation of leavening: choose Lactobacillus plantarum and Lactobacillus casei and pass through the two-stage purifying, cultivate activation after 16 hours, get 7% Lactobacillus plantarum and Lactobacillus casei of hot pickled mustard tube weight, be inoculated in step (1) round hot pickled mustard tube is fermented, fermentation temperature is controlled at 35 ℃, and zymotic fluid reaches pH 3.5 and stops fermentation;

(3) dehydration: with hot pickled mustard tube centrifugal dehydration to the water content after step (2) fermentation is 85%;

(4) join, spice: the hot pickled mustard tube after monosodium glutamate 0.8%, capsicum piece 2.5%, white granulated sugar 1.2%, cooking wine 0.2%, edible vegetable oil 4%, garlic pearls 0.9%, ginger grain 0.9%, step (3) dehydration is a surplus by weight percentage, stir, pack in the vacuum combined package bag that is not less than 0.8Kap, place 70 ℃ of water bath with thermostatic control sterilization 15min, speed is chilled to normal temperature, and air-dry packaging bag surface moisture is finished product.

Claims

1, a kind of technology of producing pickled mustard tuber by low-salt fermentation may further comprise the steps:

(1) preliminary treatment of tuber mustard head: earlier the tuber mustard head of choosing is carried out impurity elimination, stripping and slicing, cleaning, natural air drying dehydration, hot pickled mustard tube head after using the cleaning of purifying waste water air-dry then, make the reduction of its water content return to＜90%, reinstall in the round that fills salt content≤7% salt solution standby;

(2) preparation of leavening: after screening Lactobacillus plantarum and Lactobacillus casei activate 16 hours by purifying, cultivation, get 5～8% Lactobacillus plantarum and Lactobacillus casei of hot pickled mustard tube weight, be inoculated in step (1) round hot pickled mustard tube is fermented, fermentation temperature is controlled at 30～40 ℃, and zymotic fluid reaches pH 3～4 and stops fermentation;

2, according to the technology of the described producing pickled mustard tuber by low-salt fermentation of claim 1, it is characterized in that: described step

(1) choose the hot pickled mustard tube head in winter or spring in, piece shape rounding, not hollow, no disease and pest or the bale of cotton, size is cut to two or four at ￠ 8cm～10cm.

3, according to the technology of the described producing pickled mustard tuber by low-salt fermentation of claim 1, it is characterized in that: described step

(3) mechanical continous way squeezing or centrifugal dehydration are adopted in dehydration.

4, according to the technology of the described producing pickled mustard tuber by low-salt fermentation of claim 1, it is characterized in that: the raw material that mixes in the described step (4) matches well by following weight percent and gets: the hot pickled mustard tube after monosodium glutamate 0.5～1.0%, capsicum piece 2～3%, white granulated sugar 1.0～1.5%, cooking wine 0.1～0.3%, edible vegetable oil 3～5%, garlic pearls 0.8～1.0%, ginger grain 0.8～1.0%, step (3) dehydration is a surplus.

5, according to the technology of the described producing pickled mustard tuber by low-salt fermentation of claim 1, it is characterized in that: the hot pickled mustard tube that stirs with spice in the described step (4) is packed in the vacuum combined package bag that is not less than 0.8Kap, place 70 ℃ of water bath with thermostatic control sterilization 15min, speed is chilled to normal temperature, and air-dry packaging bag surface moisture is finished product.