CN102204658A - Low-salt high-acid pretreatment technology for pickle raw materials - Google Patents
Low-salt high-acid pretreatment technology for pickle raw materials Download PDFInfo
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- CN102204658A CN102204658A CN2011101149560A CN201110114956A CN102204658A CN 102204658 A CN102204658 A CN 102204658A CN 2011101149560 A CN2011101149560 A CN 2011101149560A CN 201110114956 A CN201110114956 A CN 201110114956A CN 102204658 A CN102204658 A CN 102204658A
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- pickle
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a low-salt high-acid pretreatment technology for pickle raw materials. The technology is a novel pickle raw material pretreatment technology capable of reducing the quantity of salt for salting the pickle raw materials and prolonging the storage time of the salted raw materials under the condition that the original flavor of the pickle salted raw materials. In the technology, low-salt (less than 5 percent) salting fermentation is performed; and when the total acid of the low-salt salting fermentation of vegetables does not reach 0.5 to 1.0 percent in 1 to 3 months, edible organic acid is added into the salted vegetables through a brine pump in a circulating mode, so that the total acid content of the pickle raw materials reaches over 1.0 percent and does not exceed 1.5 percent. The technology solves the problems of high salt consumption, high cost and adverse processing in the traditional salted vegetables, simultaneously increases the total acid in the salted vegetables, and is favorable for storing the raw materials.
Description
Affiliated technical field
The present invention relates to a kind of pickles pretreatment of raw material technology, than traditional vegetables salt marsh preprocess method, it has reduced pickles raw material salt marsh salt amount, has reduced production cost, has simplified the pickles processing technology, has prolonged the period of storage of salt marsh raw material.
Background technology
Pickles are one of typical case's representative of China's traditional fermented food, and are with a long history, are loved by the people.Along with progress of science and technology, China's pickles industry has also obtained tremendous development.The vegetables salting zymolysis is one of necessary technology of pickle production processing, so pickles pretreatment of raw material technology has crucial effects to the pickles quality.At present, the high salt salt marsh of the general employing of China's pickles pretreatment of raw material, big with the salt amount, fermentation period is long.High salt has suppressed beneficial microbe---the fermentation of lactic acid bacteria, and product special flavour is single; Salt content in the vegetables of high salt salt marsh is very high, in the following process process, and be by the salt content in these operation reduction vegetables of desalination, operation inconvenience; High salt has suppressed the lactic fermentation effect, and production by biological acid is limited, and the total acid in the vegetables is lower, is unfavorable for that the salt marsh raw material is long time stored.
Summary of the invention
When having the pickles pretreatment of raw material now in order to overcome, with salt amount height, following process inconvenience, fermentation period is long, weak flavor, and the problem that the salted vegetable period of storage is short the invention provides a kind of novel pickle pretreatment of raw material technology.This technology is when pickles raw material salt marsh, by less salt (below 5%) salting zymolysis, finishes the anaerobic fermentation process of taking as the leading factor with lactobacillus-fermented earlier, promotes the formation of salted vegetable flavor substance; In by lactic acid fermented salted vegetable, add edible organic acid then, increase the total acid of salted vegetable, prolong the period of storage of salted vegetable.
The technical solution adopted for the present invention to solve the technical problems is: (1) pickles raw material is earlier by the less salt salting zymolysis, and the no iodine edible salt that promptly adds (in the vegetables gross weight) below 5% in vegetables carries out vegetables less salt salting zymolysis.(2) 1-3 the middle of the month vegetables carrying out less salt salting zymolysis total acid when not reaching 0.5-1.0%, in salted vegetable, add edible organic acid by brine pump in the mode of circulation, the total acid content in the pickles raw material is reached more than 1.0%, but is no more than 1.5%.
The specific embodiment
Pickles raw material less salt peracid preconditioning technique is used for the embodiment of pickles pretreatment of raw material:
1. during the vegetables salt marsh, the no iodine edible salt that will be lower than vegetables gross weight 5% evenly is sprinkled into and carries out the vegetables salting zymolysis in the vegetable raw-material.
2.1-3 when the individual middle of the month, vegetables less salt salting zymolysis total acid did not reach 0.5-1.0%, in salted vegetable, add edible organic acid in the mode of circulation, the total acid content in its pickles raw material reached more than 1.0%, but be no more than 1.5% by brine pump.
Claims (2)
1. pickles raw material less salt peracid preconditioning technique is characterized in that: the pickles raw material is earlier by the less salt salting zymolysis, and the no iodine edible salt that promptly adds (in the vegetables gross weight) below 5% in vegetables carries out vegetables less salt salting zymolysis.
2. according to claim 1, when 1-3 the middle of the month, vegetables less salt salting zymolysis total acid did not reach 0.5-1.0%, in salted vegetable, add edible organic acid by brine pump in the mode of circulation, the total acid content in its pickles raw material is reached more than 1.0%, but be no more than 1.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101149560A CN102204658A (en) | 2011-05-05 | 2011-05-05 | Low-salt high-acid pretreatment technology for pickle raw materials |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101149560A CN102204658A (en) | 2011-05-05 | 2011-05-05 | Low-salt high-acid pretreatment technology for pickle raw materials |
Publications (1)
| Publication Number | Publication Date |
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| CN102204658A true CN102204658A (en) | 2011-10-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101149560A Pending CN102204658A (en) | 2011-05-05 | 2011-05-05 | Low-salt high-acid pretreatment technology for pickle raw materials |
Country Status (1)
| Country | Link |
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| CN (1) | CN102204658A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103601320A (en) * | 2013-11-21 | 2014-02-26 | 四川绿食佳农业有限公司 | Method and device for recycling low-concentration brine |
| CN104664302A (en) * | 2015-03-27 | 2015-06-03 | 四川大学 | Preparation method of low-salt nutritional pickle |
-
2011
- 2011-05-05 CN CN2011101149560A patent/CN102204658A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| 《上海调味品》 19850702 林秀俊,等 酸笋腌渍中食盐添加量的影响 第17-18页 1-2 , * |
| 《中国优秀硕士学位论文全文数据库 工程技术Ⅰ辑》 20090915 黄琴,等 有机酸对发酵蔬菜品质影响的研究 摘要第1-2页 2 , * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103601320A (en) * | 2013-11-21 | 2014-02-26 | 四川绿食佳农业有限公司 | Method and device for recycling low-concentration brine |
| CN104664302A (en) * | 2015-03-27 | 2015-06-03 | 四川大学 | Preparation method of low-salt nutritional pickle |
| CN104664302B (en) * | 2015-03-27 | 2017-12-22 | 四川大学 | A kind of preparation method of low-salt nutritious pickles |
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Application publication date: 20111005 |