CN101912100A - Method for continuously fermenting pickle with low salt - Google Patents
Method for continuously fermenting pickle with low salt Download PDFInfo
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- CN101912100A CN101912100A CN2010102564049A CN201010256404A CN101912100A CN 101912100 A CN101912100 A CN 101912100A CN 2010102564049 A CN2010102564049 A CN 2010102564049A CN 201010256404 A CN201010256404 A CN 201010256404A CN 101912100 A CN101912100 A CN 101912100A
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Abstract
The invention discloses a method for continuously fermenting pickle with low salt, which comprises the following steps of: A, cleaning and cutting fresh vegetables to be fermented; B, adding pickle juice into a constant temperature fermentation device, wherein the pickle juice comprises the following components in percentage by weight: 1 to 7 percent of salt, 0 to 1 percent of spice, 0 to 1 percent of functional bacterial powder special for the pickle, 0.1 to 2 percent of carbohydrate, 0.2 to 2 percent of yeast extract and 0 to 0.03 percent of sodium dehydroacetate, and enriching bacteria and culturing at the temperature of between 5 and 43 DEG C for 0.5 to 48 hours; and C, putting the cleaned and cut vegetables in the step A into the constant temperature fermentation device until the pickle juice submerges the vegetables, and fermenting at the temperature of between 5 and 43 DEG C for 0.1 to 90 hours to prepare the needed pickle. The method has the advantages of capacity of effectively shortening the fermentation period for fermenting the pickle with low salt, continuous production and stable and safe quality.
Description
Technical field
The present invention relates to a kind of preparation method of pickles, particularly a kind of method of continuously fermenting pickle with low salt.
Background technology
Pickles contain abundant vitamin and inorganic matters such as calcium, phosphorus as a kind of traditional fermented vegetables products of China, and are very popular.Wherein, fermenting pickle with low salt has the less salt amount, and advantages such as low nitrite content are the trend of pickle production development.
At present, the fermenting pickle with low salt of China is continued to use traditional natural bacteria fermentation mode always, and its installation for fermenting is easy pickle jar or little salt pond (make or form with acidproof food-grade ceramic tile subsides pond face with stainless steel).The problem that this pickle production method exists is: generally adopt the nature inoculating lactic acid bacterium, do not have heat-preservation fermentation, its fermentation period is long, generally more than 10 days; Owing to be the nature inoculation fermentation, easily produce microbial contamination, in the product the relative pure culture lactic fermentation of content of nitrite much higher, have the hidden danger of product safety aspect; Carry out the less salt fermentation with pickle jar or little salt pond, labour intensity is big, and work efficiency is low; Altar and altar, the unstable product quality between the Chi Yuchi; Can't carry out serialization production, the production cost height.
Summary of the invention
The objective of the invention is provides a kind of method of continuously fermenting pickle with low salt at the fermenting pickle with low salt fermentation period is long in the above-mentioned prior art, labour intensity is big, work efficiency is low, the unsettled deficiency of quality.This method has effectively shortened the fermenting pickle with low salt fermentation period, can be continuously produced quality stability, security.
At foregoing invention purpose inventor following technical scheme has been proposed:
A kind of method of continuously fermenting pickle with low salt may further comprise the steps:
A, fresh vegetables that will be to be fermented clean and cutting;
B, in the ferment at constant temperature device, add pickled vegetable liquid, this pickled vegetable liquid contains by weight percentage: 1%～7% salt, 0～1% spice, the pickles dedicated functionality bacteria powder of 0%-1%, 0.1～2% carbohydrate, 0.2 the water of～2% yeast extract, 0%～0.03% sodium dehydroacetate, surplus under 5 ℃～43 ℃, increases bacterium and cultivates 0.5h-48h;
C, with sending in the ferment at constant temperature device through the cleaning and the vegetables of cutting in the steps A, make pickled vegetable liquid flood vegetables, under 5 ℃～43 ℃, fermentation 0.1h-90h makes required pickles.
As optimal way, among the described step B, pickled vegetable liquid contains by weight percentage: 2%～6% salt, 0.1～0.2% spice, the pickles dedicated functionality bacteria powder of 0.03%-0.5%, 0.5～1.5% carbohydrate, 0.5～1.5% yeast extract, 0.01%～0.03% sodium dehydroacetate.
As optimal way, among the described step B, pickles increase bacterium and cultivate 6h-36h under 30 ℃～43 ℃.
As optimal way, among the described step B, spice is one or more in Chinese prickly ash, aniseed or the anise.
As optimal way, among the described step B, pickles dedicated functionality bacteria powder is one or more in Lactobacillus plantarum, Lactobacillus brevis and the Leuconostoc mesenteroides.
As optimal way, among the described step B, carbohydrate is glucose, sucrose or maltose.
As optimal way, among the described step C, under 20 ℃～43 ℃, fermentation 5h-72h.
As optimal way, among the described step C, the pickles salinity remains on 1%-7%, and total acidity remains on 0.1%-1.5%.
The ferment at constant temperature device comprises round, is arranged on the round lid and the transmission mechanism of round top, be provided with material conveyer belt in the round, this material conveyer belt is connected with transmission mechanism, its two ends are separately positioned on the feeding mouth and the discharging opening of round, steam-heating pipe is set in the round, be connected with steam generation device by the steam inlet, round is provided with the batching inlet, is connected with proportioner by pipeline.
The present invention adopts the ferment at constant temperature device to ferment, and vegetables are by the conveyer belt automatic transport, an end continuous feed, and the continuous discharging of an end, mechanization degree height, labour intensity are low, have realized serialization production; Pickles keep constant temperature by steam heater during the fermentation, and fermentation period shortens greatly, and the high content of nitrite of temperature also decreases during fermentation, has improved the quality and the security of product; Adopt pickles dedicated functionality bacteria powder to prepare pickled vegetable liquid, be the pure culture fermentation mode, obviously lower than the content of nitrite of natural inoculation fermentation pickles; Pickled vegetable liquid only need be in time spent preparation just, and after device filtered after filtration thereafter, pickled vegetable liquid can be realized recycling, and production cost is low, and whole pickle fermentation process is all carried out the steady quality of pickles in same installation for fermenting simultaneously.
Beneficial effect of the present invention is: effectively shortened the fermenting pickle with low salt fermentation period, can be continuously produced, quality stability, security.
Description of drawings
Fig. 1 is a process chart of the present invention;
Fig. 2 is apparatus of the present invention structural representations;
Fig. 3 is apparatus of the present invention generalized sections.
Mark among the figure: 1 round, 2 rounds lid, 3 material conveyer belts, 4 are pressed dish conveyer belt, 5 transmission mechanisms, 6 link plates, 7 thermostatic controls probe, 8 acidity detection probe, 9 salinity detection probe, 10 proportion containers, 11 circulating pumps, 12 filters synchronously.
The specific embodiment
Disclosed all features in this specification, or the step in disclosed all methods or the process except mutually exclusive feature and/or step, all can make up by any way.
Embodiment 1: a kind of method of continuously fermenting pickle with low salt may further comprise the steps:
A, fresh vegetables that will be to be fermented clean and cutting;
B, in the ferment at constant temperature device, add pickled vegetable liquid, this pickled vegetable liquid contains by weight percentage: 1%～7% salt, 0～1% spice, the pickles dedicated functionality bacteria powder of 0%-1%, 0.1～2% carbohydrate, 0.2 the water of～2% yeast extract, 0%～0.03% sodium dehydroacetate, surplus under 5 ℃～43 ℃, increases bacterium and cultivates 0.5h-48h;
C, with sending in the ferment at constant temperature device through the cleaning and the vegetables of cutting in the steps A, make pickled vegetable liquid flood vegetables, under 5 ℃～43 ℃, fermentation 0.1h-90h makes required pickles.
Among the described step B, pickled vegetable liquid contains by weight percentage: 2%～6% salt, 0.1～0.2% spice, the pickles dedicated functionality bacteria powder of 0.03%-0.5%, 0.5～1.5% carbohydrate, 0.5～1.5% yeast extract, 0.01%～0.03% sodium dehydroacetate.Among the described step B, under 30 ℃～43 ℃, increase bacterium and cultivate 6h-36h.Among the described step B, spice is one or more in Chinese prickly ash, aniseed or the anise.Among the described step B, pickles dedicated functionality bacteria powder is one or more in Lactobacillus plantarum, Lactobacillus brevis and the Leuconostoc mesenteroides.Among the described step B, carbohydrate is glucose, sucrose or maltose.Among the described step C, under 20 ℃～43 ℃, fermentation 5h-72h.Among the described step C, salinity remains on 1%-7%, and total acidity remains on 0.1%-1.5%.
The ferment at constant temperature device comprises round, is arranged on the round lid and the transmission mechanism of round top, be provided with material conveyer belt in the round, this material conveyer belt is connected with transmission mechanism, its two ends are separately positioned on the feeding mouth and the discharging opening of round, steam-heating pipe is set in the round, be connected with steam generation device by the steam inlet, round is provided with the batching inlet, is connected with proportioner by pipeline.
When using the ferment at constant temperature device first, need whole round is carried out cleaning and sterilizing, in round, add clean saline solution then and (in round, add clean water earlier, add the non-iodine edible salt that adds in proportion, mix and stir dissolving evenly with circulating pump then), adding required nutrient glucose, the yeast of pickles direct putting type function bacterium takes out thing, fresh vegetables juice, adds the special-purpose direct putting type function bacterium of pickles pulvis (the pickles special function bacterium of Sichuan Province's food fermentation research institute development) again, use the steam pipe coil heated constant temperature then, be incubated and increase bacterium and produce acid and cultivate.When acidity reached pH value 3.9-4.5, the pickled vegetable liquid preparation was finished.After entering the continuous production phase, pickled vegetable liquid recycles after filtration afterwards.
Embodiment 2: a kind of method of continuously fermenting pickle with low salt may further comprise the steps:
A, fresh vegetables that will be to be fermented clean and cutting;
B, in the ferment at constant temperature device, add pickled vegetable liquid, this pickled vegetable liquid contains by weight percentage: 2% salt, 0.1% spice, 0.03% pickles dedicated functionality bacteria powder (development of Sichuan Province's food fermentation research institute), 1.5% glucose, the water of 1.5% yeast extract, surplus under 38 ℃, increases bacterium and cultivates 6h;
C, with sending in the ferment at constant temperature device through the cleaning and the vegetables of cutting in the steps A, make pickled vegetable liquid flood vegetables, under 38 ℃, fermentation 5h makes required pickles.
Among the described step B, spice is one or more in Chinese prickly ash, aniseed or the anise.Among the described step B, pickles dedicated functionality bacteria powder is one or more in Lactobacillus plantarum, Lactobacillus brevis and the Leuconostoc mesenteroides.Among the described step C, salinity remains on 2%-4%, and total acidity remains on 0.2%-0.5%, and pH value remains on 3.8-4.7.
Its ferment at constant temperature device is with embodiment 1.
Embodiment 3: a kind of method of continuously fermenting pickle with low salt may further comprise the steps:
A, fresh vegetables that will be to be fermented clean and cutting;
B, in the ferment at constant temperature device, add pickled vegetable liquid, this pickled vegetable liquid contains by weight percentage: 6% salt, 0.5% pickles dedicated functionality bacteria powder (development of Sichuan Province's food fermentation research institute), 0.5% sucrose, the water of 0.5% yeast extract, 0.02% sodium dehydroacetate, surplus, under 43 ℃, increase bacterium and cultivate 0.5h;
C, with sending in the ferment at constant temperature device through the cleaning and the vegetables of cutting in the steps A, make pickled vegetable liquid flood vegetables, under 5 ℃, fermentation 72h makes required pickles.
Among the described step B, pickles dedicated functionality bacteria powder is one or more in Lactobacillus plantarum, Lactobacillus brevis and the Leuconostoc mesenteroides.Among the described step C, salinity remains on 2%-4%, and total acidity remains on 0.5%-0.8%, and pH value remains on 3.8-4.7.
Its ferment at constant temperature device is with embodiment 1.
Embodiment 4: a kind of method of continuously fermenting pickle with low salt may further comprise the steps:
A, fresh vegetables that will be to be fermented clean and cutting;
B, add pickled vegetable liquid in the ferment at constant temperature device, this pickled vegetable liquid contains by weight percentage: 1% salt, 1% spice, 1% pickles dedicated functionality bacteria powder, 2% maltose, the water of 2% yeast extract, 0.03% sodium dehydroacetate, surplus, under 5 ℃, increase bacterium and cultivate 48h;
C, with sending in the ferment at constant temperature device through the cleaning and the vegetables of cutting in the steps A, make pickled vegetable liquid flood vegetables, under 43 ℃, fermentation 0.1h makes required pickles.
Among the described step B, spice is one or more in Chinese prickly ash, aniseed or the anise.Among the described step B, pickles dedicated functionality bacteria powder is a kind of in Lactobacillus plantarum, Lactobacillus brevis and the Leuconostoc mesenteroides.Among the described step C, salinity remains on 1%-10%, and total acidity remains on 0.1%-2.5%.
Its ferment at constant temperature device is with embodiment 1.
Embodiment 5:
A kind of method of continuously fermenting pickle with low salt may further comprise the steps:
A, fresh vegetables that will be to be fermented clean and cutting;
B, add pickled vegetable liquid in the ferment at constant temperature device, this pickled vegetable liquid contains by weight percentage: 7% salt, and 0.2% spice, 0.1% maltose, the water of 0.2% yeast extract, 0.03% sodium dehydroacetate, surplus under 10 ℃, increases bacterium and cultivates 36h;
C, with sending in the ferment at constant temperature device through the cleaning and the vegetables of cutting in the steps A, make pickled vegetable liquid flood vegetables, under 10 ℃, fermentation 90h makes required pickles.
Among the described step B, spice is one or more in Chinese prickly ash, aniseed or the anise.Among the described step B, pickles dedicated functionality bacteria powder is a kind of in Lactobacillus plantarum, Lactobacillus brevis and the Leuconostoc mesenteroides.Among the described step C, salinity remains on 2%-7%, and total acidity remains on 0.2%-1.5%.
Its ferment at constant temperature device is with embodiment 1.
The present invention is not limited to the aforesaid specific embodiment.The present invention expands to any new feature or any new combination that discloses in this manual, and the arbitrary new method that discloses or step or any new combination of process.
Claims (8)
1. the method for a continuously fermenting pickle with low salt is characterized in that may further comprise the steps:
A, fresh vegetables that will be to be fermented clean and cutting;
B, in the ferment at constant temperature device, add pickled vegetable liquid, this pickled vegetable liquid contains by weight percentage: 1%～7% salt, 0～1% spice, the pickles dedicated functionality bacteria powder of 0%-1%, 0.1～2% carbohydrate, 0.2 the water of～2% yeast extract, 0%～0.03% sodium dehydroacetate, surplus under 5 ℃～43 ℃, increases bacterium and cultivates 0.5h-48h;
C, with sending in the ferment at constant temperature device through the cleaning and the vegetables of cutting in the steps A, make pickled vegetable liquid flood vegetables, under 5 ℃～43 ℃, fermentation 0.1h-90h makes required pickles.
2. the method for a kind of continuously fermenting pickle with low salt as claimed in claim 1, it is characterized in that: among the described step B, pickled vegetable liquid contains by weight percentage: 2%～6% salt, 0.1～0.2% spice, the pickles dedicated functionality bacteria powder of 0.03%-0.5%, 0.5～1.5% carbohydrate, 0.5～1.5% yeast extract, 0.01%～0.03% sodium dehydroacetate.
3. the method for a kind of continuously fermenting pickle with low salt as claimed in claim 1 is characterized in that: among the described step B, pickles increase bacterium and cultivate 6h-36h under 30 ℃～43 ℃.
4. as the method for the arbitrary described a kind of continuously fermenting pickle with low salt of claim 1-3, it is characterized in that: among the described step B, spice is one or more in Chinese prickly ash, aniseed or the anise.
5. as the method for the arbitrary described a kind of continuously fermenting pickle with low salt of claim 1-3, it is characterized in that: among the described step B, pickles dedicated functionality bacteria powder is one or more in Lactobacillus plantarum, Lactobacillus brevis and the Leuconostoc mesenteroides.
6. as the method for the arbitrary described a kind of continuously fermenting pickle with low salt of claim 1-3, it is characterized in that: among the described step B, carbohydrate is glucose, sucrose or maltose.
7. the method for a kind of continuously fermenting pickle with low salt as claimed in claim 1 is characterized in that: among the described step C, pickles under 20 ℃～43 ℃, fermentation 5h-72h.
8. the method for a kind of continuously fermenting pickle with low salt as claimed in claim 1, it is characterized in that: among the described step C, the pickles salinity remains on 1%-7%, and total acidity remains on 0.1%-1.5%.
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| CN104664302A (en) * | 2015-03-27 | 2015-06-03 | 四川大学 | Preparation method of low-salt nutritional pickle |
| CN105942349A (en) * | 2016-06-03 | 2016-09-21 | 成都新繁食品有限公司 | Pickled radishes with flavor of Chinese rose flowers |
| CN105995775A (en) * | 2016-06-03 | 2016-10-12 | 成都新繁食品有限公司 | Chrysanthemum-flower-flavor pickled radishes |
| CN105995772A (en) * | 2016-06-03 | 2016-10-12 | 益盐堂（应城）健康盐制盐有限公司 | Osmanthus flavor soaked pineapple |
| CN105995762A (en) * | 2016-04-28 | 2016-10-12 | 成都新繁食品有限公司 | Pickled apples and preparation method thereof |
| CN105995723A (en) * | 2016-06-03 | 2016-10-12 | 成都益盐堂调味品有限公司 | Brewed snow pears with jasmine flower taste |
| CN105995773A (en) * | 2016-06-03 | 2016-10-12 | 成都益盐堂调味品有限公司 | Brewed pineapples with jasmine flower taste |
| CN106072188A (en) * | 2016-06-03 | 2016-11-09 | 益盐堂（应城）健康盐制盐有限公司 | Flos Lilii viriduli taste bubble pear |
| CN106072187A (en) * | 2016-06-03 | 2016-11-09 | 益盐堂（应城）健康盐制盐有限公司 | Sweet osmanthus taste pickled apple |
| CN106072100A (en) * | 2016-06-03 | 2016-11-09 | 成都益盐堂调味品有限公司 | A kind of special bubble Fructus Ananadis comosi |
| CN106136124A (en) * | 2016-06-30 | 2016-11-23 | 成都益盐堂调味品有限公司 | Flos Moutan taste pickled apple |
| CN106174257A (en) * | 2016-06-30 | 2016-12-07 | 成都益盐堂调味品有限公司 | Special pickled grape |
| CN107518378A (en) * | 2017-10-23 | 2017-12-29 | 江苏棉海园林工程有限公司 | A kind of sauerkraut leavening |
| CN107890053A (en) * | 2017-12-04 | 2018-04-10 | 四川省味聚特食品有限公司 | A kind of industrialized process for preparing of less salt bittern bubble stain fermentation cow-pea products |
| CN108077847A (en) * | 2018-02-09 | 2018-05-29 | 福建省浦城县木樨园营养食品有限公司 | A kind of method for being segmented low-temperature salting sauerkraut |
| CN108118011A (en) * | 2017-11-21 | 2018-06-05 | 四川东坡中国泡菜产业技术研究院 | A kind of instant pickle preparation method of less salt |
| CN108902837A (en) * | 2018-07-27 | 2018-11-30 | 成都市盈宇食品有限公司 | A kind of secondary fermentation preparing bubble sauerkraut using composite bacteria |
| CN109770303A (en) * | 2019-02-28 | 2019-05-21 | 四川李记乐宝食品有限公司 | A kind of local flavor pickled vegetable and preparation method thereof |
| CN112137052A (en) * | 2020-09-18 | 2020-12-29 | 山农股份有限公司 | Method for processing and producing pickled vegetable products by recycling lactobacillus fermentation liquor |
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| CN104664302B (en) * | 2015-03-27 | 2017-12-22 | 四川大学 | A kind of preparation method of low-salt nutritious pickles |
| CN104664302A (en) * | 2015-03-27 | 2015-06-03 | 四川大学 | Preparation method of low-salt nutritional pickle |
| CN105995762A (en) * | 2016-04-28 | 2016-10-12 | 成都新繁食品有限公司 | Pickled apples and preparation method thereof |
| CN105942349A (en) * | 2016-06-03 | 2016-09-21 | 成都新繁食品有限公司 | Pickled radishes with flavor of Chinese rose flowers |
| CN105995775A (en) * | 2016-06-03 | 2016-10-12 | 成都新繁食品有限公司 | Chrysanthemum-flower-flavor pickled radishes |
| CN105995772A (en) * | 2016-06-03 | 2016-10-12 | 益盐堂（应城）健康盐制盐有限公司 | Osmanthus flavor soaked pineapple |
| CN105995723A (en) * | 2016-06-03 | 2016-10-12 | 成都益盐堂调味品有限公司 | Brewed snow pears with jasmine flower taste |
| CN105995773A (en) * | 2016-06-03 | 2016-10-12 | 成都益盐堂调味品有限公司 | Brewed pineapples with jasmine flower taste |
| CN106072188A (en) * | 2016-06-03 | 2016-11-09 | 益盐堂（应城）健康盐制盐有限公司 | Flos Lilii viriduli taste bubble pear |
| CN106072187A (en) * | 2016-06-03 | 2016-11-09 | 益盐堂（应城）健康盐制盐有限公司 | Sweet osmanthus taste pickled apple |
| CN106072100A (en) * | 2016-06-03 | 2016-11-09 | 成都益盐堂调味品有限公司 | A kind of special bubble Fructus Ananadis comosi |
| CN106136124A (en) * | 2016-06-30 | 2016-11-23 | 成都益盐堂调味品有限公司 | Flos Moutan taste pickled apple |
| CN106174257A (en) * | 2016-06-30 | 2016-12-07 | 成都益盐堂调味品有限公司 | Special pickled grape |
| CN107518378A (en) * | 2017-10-23 | 2017-12-29 | 江苏棉海园林工程有限公司 | A kind of sauerkraut leavening |
| CN108118011A (en) * | 2017-11-21 | 2018-06-05 | 四川东坡中国泡菜产业技术研究院 | A kind of instant pickle preparation method of less salt |
| CN107890053A (en) * | 2017-12-04 | 2018-04-10 | 四川省味聚特食品有限公司 | A kind of industrialized process for preparing of less salt bittern bubble stain fermentation cow-pea products |
| CN108077847A (en) * | 2018-02-09 | 2018-05-29 | 福建省浦城县木樨园营养食品有限公司 | A kind of method for being segmented low-temperature salting sauerkraut |
| CN108902837A (en) * | 2018-07-27 | 2018-11-30 | 成都市盈宇食品有限公司 | A kind of secondary fermentation preparing bubble sauerkraut using composite bacteria |
| CN109770303A (en) * | 2019-02-28 | 2019-05-21 | 四川李记乐宝食品有限公司 | A kind of local flavor pickled vegetable and preparation method thereof |
| CN112137052A (en) * | 2020-09-18 | 2020-12-29 | 山农股份有限公司 | Method for processing and producing pickled vegetable products by recycling lactobacillus fermentation liquor |
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