CN101912100B - Method for continuously fermenting pickle with low salt - Google Patents

Method for continuously fermenting pickle with low salt Download PDF

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Publication number
CN101912100B
CN101912100B CN2010102564049A CN201010256404A CN101912100B CN 101912100 B CN101912100 B CN 101912100B CN 2010102564049 A CN2010102564049 A CN 2010102564049A CN 201010256404 A CN201010256404 A CN 201010256404A CN 101912100 B CN101912100 B CN 101912100B
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China
Prior art keywords
pickle
pickles
low salt
round
salt
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CN2010102564049A
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Chinese (zh)
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CN101912100A (en
Inventor
颜正财
王艳丽
丁文军
汪维龙
张学峰
余志刚
汤春梅
袁宏
兰恒超
王文建
涂晓慧
彭灯水
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四川省吉香居食品有限公司
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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

A kind of method of continuously fermenting pickle with low salt
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 pickle production Development Trend.
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, be prone to 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, production cost is high.
Summary of the invention
The objective of the invention is long to fermenting pickle with low salt fermentation period in the above-mentioned prior art, labour intensity is big, work efficiency is low, the unsettled deficiency of quality, and a kind of method of continuously fermenting pickle with low salt is provided.This method has effectively shortened the fermenting pickle with low salt fermentation period, can be continuously produced quality stability, security.
To 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 said 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 said step B, pickles increase bacterium and cultivate 6h-36h under 30 ℃~43 ℃.
As optimal way, among the said step B, spice is one or both in Chinese prickly ash, the anise.
As optimal way, among the said 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 said step B, carbohydrate is glucose, sucrose or maltose.
As optimal way, among the said step C, under 20 ℃~43 ℃, fermentation 5h-72h.
As optimal way, among the said 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, and 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 through the steam inlet, round is provided with the batching inlet, is connected with proportioner through pipeline.
The present invention adopts the ferment at constant temperature device to ferment, and vegetables pass through the conveyer belt automatic transport, an end continuous feed, and the continuous discharging of an end, mechanization degree is high, labour intensity is low, has realized serialization production; Pickles keep constant temperature through 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 filter filtered, pickled vegetable liquid can be realized recycling thereafter, 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 characteristics in this specification, or the step in disclosed all methods or the process except mutually exclusive characteristic and/or the 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 said 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 said step B, under 30 ℃~43 ℃, increase bacterium and cultivate 6h-36h.Among the said step B, spice is one or both in Chinese prickly ash, the anise.Among the said step B, pickles dedicated functionality bacteria powder is one or more in Lactobacillus plantarum, Lactobacillus brevis and the Leuconostoc mesenteroides.Among the said step B, carbohydrate is glucose, sucrose or maltose.Among the said step C, under 20 ℃~43 ℃, fermentation 5h-72h.Among the said 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, and 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 through the steam inlet, round is provided with the batching inlet, is connected with proportioner through 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), add required nutrient glucose, the yeast of pickles direct putting type function bacterium and take out thing, fresh vegetables juice, add 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 accomplished.After getting into the continuous production phase, pickled vegetable liquid recycles after filtering.
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 said step B, spice is one or both in Chinese prickly ash, the anise.Among the said step B, pickles dedicated functionality bacteria powder is one or more in Lactobacillus plantarum, Lactobacillus brevis and the Leuconostoc mesenteroides.Among the said 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 said step B, pickles dedicated functionality bacteria powder is one or more in Lactobacillus plantarum, Lactobacillus brevis and the Leuconostoc mesenteroides.Among the said 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, in the ferment at constant temperature device, add pickled vegetable liquid, 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 said step B, spice is one or both in Chinese prickly ash, the anise.Among the said step B, pickles dedicated functionality bacteria powder is a kind of in Lactobacillus plantarum, Lactobacillus brevis and the Leuconostoc mesenteroides.Among the said 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, in the ferment at constant temperature device, add pickled vegetable liquid, 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 said step B, spice is one or both in Chinese prickly ash, the anise.Among the said step B, pickles dedicated functionality bacteria powder is a kind of in Lactobacillus plantarum, Lactobacillus brevis and the Leuconostoc mesenteroides.Among the said 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 (7)

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;
Ferment at constant temperature device in the step (B) comprises round, round lid (2) and the transmission mechanism of (1) top that is arranged on round; Be provided with material conveyer belt (3) in the round (1); This material conveyer belt (3) is connected with transmission mechanism; Its two ends are separately positioned on the feeding mouth and the discharging opening of round, and round is provided with steam-heating pipe in (1), is connected with steam generation device through the steam inlet; Round (1) is provided with the batching inlet, is connected with proportioner through pipeline;
Pickles dedicated functionality bacteria powder is one or more in Lactobacillus plantarum, Lactobacillus brevis and the Leuconostoc mesenteroides in the step (B).
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 said 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 said step B, pickles increase bacterium and cultivate 6h-36h under 30 ℃~43 ℃.
4. like the method for each described a kind of continuously fermenting pickle with low salt of claim 1-3, it is characterized in that: among the said step B, spice is one or both in Chinese prickly ash, the anise.
5. like the method for each described a kind of continuously fermenting pickle with low salt of claim 1-3, it is characterized in that: among the said step B, carbohydrate is glucose, sucrose or maltose.
6. the method for a kind of continuously fermenting pickle with low salt as claimed in claim 1 is characterized in that: among the said step C, pickles under 20 ℃~43 ℃, fermentation 5h-72h.
7. the method for a kind of continuously fermenting pickle with low salt as claimed in claim 1, it is characterized in that: among the said step C, the pickles salinity remains on 1%-7%, and total acidity remains on 0.1%-1.5%.
CN2010102564049A 2010-08-18 2010-08-18 Method for continuously fermenting pickle with low salt CN101912100B (en)

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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
CN105995762A (en) * 2016-04-28 2016-10-12 成都新繁食品有限公司 Pickled apples and preparation method thereof
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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
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
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
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
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
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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
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