CN103704646A - Preparation method for lactobacillus fermentation pickled vegetable liquor for seasoning - Google Patents
Preparation method for lactobacillus fermentation pickled vegetable liquor for seasoning Download PDFInfo
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title claims abstract description 57
- 241000186660 Lactobacillus Species 0.000 title claims abstract description 54
- 229940039696 lactobacillus Drugs 0.000 title claims abstract description 54
- 238000000855 fermentation Methods 0.000 title claims abstract description 43
- 230000004151 fermentation Effects 0.000 title claims abstract description 43
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 41
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 26
- 239000008103 glucose Substances 0.000 claims abstract description 26
- 230000003213 activating effect Effects 0.000 claims abstract description 16
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 13
- 239000010452 phosphate Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 27
- 235000002639 sodium chloride Nutrition 0.000 claims description 15
- 239000002131 composite material Substances 0.000 claims description 13
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 11
- 241000894006 Bacteria Species 0.000 claims description 9
- 239000006188 syrup Substances 0.000 claims description 7
- 235000020357 syrup Nutrition 0.000 claims description 7
- 240000007124 Brassica oleracea Species 0.000 claims description 5
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 5
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 5
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 5
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 5
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 5
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 5
- 244000088415 Raphanus sativus Species 0.000 claims description 5
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 4
- 229910052740 iodine Inorganic materials 0.000 claims description 4
- 239000011630 iodine Substances 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 239000005418 vegetable material Substances 0.000 claims description 3
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 2
- 230000004913 activation Effects 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical compound [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 claims description 2
- 229910000388 diammonium phosphate Inorganic materials 0.000 claims description 2
- 235000019838 diammonium phosphate Nutrition 0.000 claims description 2
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 2
- 238000003672 processing method Methods 0.000 claims description 2
- 239000002253 acid Substances 0.000 abstract description 8
- 239000003205 fragrance Substances 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000007789 sealing Methods 0.000 abstract description 4
- 239000012530 fluid Substances 0.000 abstract description 2
- -1 compound phosphate Chemical class 0.000 abstract 1
- 238000011031 large-scale manufacturing process Methods 0.000 abstract 1
- 235000019659 mouth feeling Nutrition 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 20
- 235000021110 pickles Nutrition 0.000 description 16
- 239000002994 raw material Substances 0.000 description 11
- 235000014655 lactic acid Nutrition 0.000 description 10
- 239000004310 lactic acid Substances 0.000 description 10
- 239000000047 product Substances 0.000 description 10
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- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
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- 102000004190 Enzymes Human genes 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000000758 substrate Substances 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 4
- 235000021121 fermented vegetables Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
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- 102000004031 Carboxy-Lyases Human genes 0.000 description 1
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- 241000196324 Embryophyta Species 0.000 description 1
- 108090000913 Nitrate Reductases Proteins 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
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- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 230000010198 maturation time Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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- 229940046001 vitamin b complex Drugs 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a preparation method for lactobacillus fermentation pickled vegetable liquor for seasoning, belonging to the fields of biotechnology and food. The preparation method comprises the following technique steps: washing and putting fresh vegetables into a pot, dissolving and evenly mixing glucose, compound phosphate, Paolemei lactobacillus preparation activating fluid and salt with cooled boiled water, then pouring into a fermentation tank, and evenly circulating and sealing for fermentation for 7-25 days, thus obtaining the fermentation pickled vegetable liquor product. The usage amount of the cooled boiled water is twice that of the fresh vegetables, and one the basis of the total weight of the fresh vegetables and cooled boiled water, adding amount of all auxiliary materials are respectively as follows. Compared with the traditional fermentation mode, not only is the fermentation period shortened greatly, but also large-scale production can be realized, and the prepared pickled vegetable liquor is rich in lactobacillus, mellow in acid fragrance, and palatable in mouth feeling.
Description
Technical field
The present invention relates to a kind of preparation method of pickled vegetable liquid, especially a kind of direct putting type lactobacillus-fermented that adopts is made the preparation method of fermentation pickled vegetable liquid for seasoning, belongs to biotechnology and field of food.
Background technology
Pickles pass on so far as the cooking culture representative of China always, pickles are as the fermented product of a kind of health, delicious food simultaneously, deeply be subject to liking of broad masses always, pickles obtain people sure in, pickles water has also obtained favor as the accessory substance of pickles, pickles water not only contains multiple to the useful microorganism of human body, abundant vitamin, amino acid, and also its exclusive mouthfeel, fragrance and appetizing effect are subject to liking of people always.Along with economic development, Sichuan cuisine has also obtained greatly developing throughout the country in recent years, particularly as the Pickles, Sichuan Style of " bone of Sichuan cuisine ", as the supplier of Sichuan cuisine local flavor, extremely praises highly especially.The development of Sichuan cuisine has driven enterprise to have the development of Sichuan cuisine flavour product, and in order to meet the requirement in market, pickles and the pickles water with pickle flavor are a kind of inexorable trend of development as Seasoning Ingredients.
Although the fragrance of pickles is subject to everybody liking, the fragrance of pickles cannot create with meat flavor formulating technology so far, can only adopt traditional fermentation technique to make.Usual way is: pickle jar is cleaned and dried, and boils water, and in the cool rear jar that dries in the air completely (filling 2/3 jar), drips several white wine, add some Chinese prickly ashes, add a little, tens, garlic is put two, fresh sharp hot red pepper is several, and several sections of celeries add 40G salt by 1 jin of water, the white heart radish of red skin is only used skin, and general 3,4 millimeters thick, fill jar, (making the water surface from two centimetres of left and right of altar back gauge), altar limit Jia Shui, closes the lid, put lucifuge place 7 days, pull radish skin out, pickles water carried out.Traditional preparation method cannot realize the production of extensive pickled vegetable liquid, can not meet factory for the development requires of unique color, smell and taste product.
Just because of pickles glassware for drinking water, there are above-described effect and purposes widely, increasing producer is all at the various characteristic condiment products of exploitation of increasing input in recent years, in addition people are also easy to accept the upper snack products of table of this delicious food, and therefore developing direct putting type lactobacillus-fermented pickled vegetable liquid has very large market prospects.
Summary of the invention
The present invention is intended to utilize direct putting type lactobacillus-fermented preparation and a kind of seasoning preparation method with lactobacillus-fermented pickled vegetable liquid is provided.The method can be utilized fast cheap vegetables and produce and be rich in biodiasmin; acid is aromatic strongly fragrant, the pickled vegetable fermentation liquor that mouthfeel is coordinated, and can realize large-scale making; meet the requirement that plant layout raw material is made, thereby provide a kind of health, delicious flavoring products for market.
For achieving the above object, the technical solution used in the present invention is as follows:
The preparation method of lactobacillus-fermented pickled vegetable liquid for seasoning, is characterized in that processing step is as follows:
A, fresh vegetables clean into tank
After being cleaned, fresh vegetables is encased in the fermentation tank cleaning up in advance, by one deck dish, and the tinning of one deck salt;
B, configuration fermentation water body
By surplus after steps A tinning without iodine common salt, the happy U.S. lactobacillus preparation activating solution of glucose, composite phosphate, bubble is dissolved in cold boiling water, mixes and get final product; The consumption of cold boiling water is 2 times of fresh vegetable material weight, and each auxiliary material be take the weight that adds that fresh vegetable material and cold boiling water gross weight be benchmark and is respectively:
Without iodine common salt: 2.00-8.00%;
Glucose: 0.20-4.00%;
Composite phosphate: 0.10-0.80%;
Happy U.S. lactobacillus preparation: the 0.10-1.00/ ten thousand of bubble.
C, sealed cans fermentation
The fermentation water body configuring is poured in the fermentation tank that fills fresh vegetables until vegetables are flooded, seals brewed 7-25 days, obtain lactobacillus-fermented pickled vegetable liquid goods for seasoning.
Described fresh vegetables refers to that conventional fermentation is with cheap vegetables, as cabbage, Chinese cabbage, radish etc.
Described composite phosphate is comprised of by the weight ratio of 1:1 dipotassium hydrogen phosphate and diammonium hydrogen phosphate.
The happy U.S. lactobacillus preparation of described bubble is the trade name of fermented vegetable agent, and this fermented vegetable agent is recorded in the patent No. is ZL200810045263.9, and denomination of invention is the compound lactobacillus powder in " a kind of leavening of making pickles and preparation method thereof "; This compound lactobacillus powder is by Lactobacillus plantarum 550(
lactobacillus plantaerun550) and Bu Shi lactobacillus 225(
lactobacillus buchneri225) make, Bing You Sichuan Gaofuji Biotechnology Co., Ltd. produces.
The happy U.S. lactobacillus preparation activating solution of described bubble refers to: 1 hour before use through carrying out to steeping happy U.S. lactobacillus preparation the solution obtaining after activation processing, concrete processing method is: first by the warm water of 30-40 ℃, glucose is deployed into the glucose syrup that concentration is 2.00wt%, the joined glucose syrup of take is again deployed into by the happy U.S. lactobacillus preparation of bubble the bacterium powder liquid that concentration is 3.00-5.00wt%, then temperature is controlled to 18-30 ℃ and carries out standing processing, after 30min, obtain steeping happy U.S. lactobacillus preparation activating solution.
Described cold boiling water refers to tap water heating to the rear naturally cooled liquid of boiling.
compared with prior art, advantage of the present invention and useful technique effect are:
Simple nutriment in lactic acid bacteria utilization fermentation water body and a small amount of vegetables go out a large amount of organic acids such as lactic acid as raw material anabolism, improve rapidly the total acid content in water body.
2. form fast substrate
When lactic acid bacteria flora becomes superior microorganism, can fast carbohydrate be converted into lactic acid etc., fast reducing pH.The formation of enzyme system is also decomposed to form multiple small-molecule substance, thereby provides sufficient substrate for presenting the formation of material.
3. shortened the maturation time that traditional fermented vegetable liquid goods are made
Due to the formation of advantage lactic acid bacteria flora, a large amount of carbohydrates is changed into lactic acid, thereby consume the sugar in vegetable raw-material, make the Production Time of product be reduced to 7～25 days.
4. significantly improve the biological safety of goods
The spontaneous ability that does not possess formation amino acid decarboxylases and nitrate reductase of the happy U.S. lactobacillus preparation of bubble adding, spontaneously during the fermentation can not form biogenic amine and nitrite, and the nitrite of other microorganisms formation of can also degrading, compare harmful components with conventional method and obtained reduction.
After utilizing lactobacter growth breeding, produce some special enzyme systems, as enzyme system of the enzyme system of synthesise various vitamins, decomposing nitrosamine etc., produce the benefit materials such as vitamin B complex, improve the biological safety of goods.
5. product property is good
The product organic acid that lactobacter growth fermentation forms and form enzyme system after reduce fat that to form ester fragrant for the alcohols material generation esterification that forms in the free fatty that forms, volatile fatty acid etc. substrate and green vegetables fermentation, then the fragrance formation composite host fragrance of and vegetables self fragrant with fermentation acid.
Lactic acid bacteria makes a small amount of degraded of part fat, increases free fatty, volatile fat acid content, thereby form, produces the substrate of fragrant biochemical reaction and the substrate of delicate flavour composition.
The lactic acid that lactobacillus-fermented produces has aromatic just, strong, lasting, the harmonious feature of acid.
The specific embodiment
The ferment making of embodiment mono-160.00kg lactobacillus-fermented pickled vegetable liquid
The pottery that fermentation tank selection capacity the is 160.00kg cylinder that pauses.Chinese cabbage raw material is that fresh nothing is rotted, the natural quality raw materials of color and luster, and total amount is 54.00kg.Vegetable raw-material, while entering cylinder salting, is 2.00% by salt amount, i.e. 3.20kg.Wherein 1.07kg is directly synchronizeed and is added with vegetables, and all the other water distributions add.The addition of the happy U.S. lactobacillus preparation of bubble is 0.50/ ten thousand, i.e. 8.00g, and glucose use amount is 0.20%, i.e. 0.32kg; Composite phosphate use amount is 0.10%, i.e. 0.16kg.With the cold boiling water of 108 kg, the happy U.S. lactobacillus preparation activating solution of glucose, composite phosphate, bubble and remaining salt are dissolved and pours in fermentation tank after cycle balance sealing and fermenting after mixing into 15 days.
The ferment making of embodiment bis-1000.00kg lactobacillus-fermented pickled vegetable liquids
The pottery that fermentation tank selection capacity the is 1000.00kg cylinder that pauses.The fresh nothing of cabbage ingredient requirement is rotted, the natural quality raw materials of color and luster, and total amount is 333.50kg.Vegetable raw-material, while entering cylinder salting, is 5.00% by salt amount, i.e. 50.00kg.Wherein 16.67kg is directly synchronizeed and is added with vegetables, and all the other water distributions add.The addition of the happy U.S. lactobacillus preparation of bubble is 1.00/ ten thousand, i.e. 100.00g, and glucose use amount is 4.00%, i.e. 40.00kg; Composite phosphate use amount is 0.80%, i.e. 8.00kg.With the cold boiling water of 667.00kg, the happy U.S. lactobacillus preparation activating solution of glucose, composite phosphate, bubble and remaining salt are dissolved and pours in fermentation tank after cycle balance sealing and fermenting after mixing into 7 days.
The ferment making of 3 30.00 tons of lactobacillus-fermented pickled vegetable liquids of embodiment
Round selection capacity is the closing in fermentation vat of 30.00 tons.50% cabbage and 50% the fresh nothing of Chinese cabbage ingredient requirement are rotted, the natural quality raw materials of color and luster, and total amount is 10.00 tons.After vegetables arrangement is cleaned, enter pond, enter Chi Qianxian and with salt, make a call to one at the bottom of fermentation vat bottom, then one deck dish spreads one deck salt, the use amount of salt is 8.00%, and every 100.00kg is used 8.00kg, amounts to 2400.00kg, wherein 800kg is synchronizeed and is used for entering pond with vegetables, and all the other water distributions add; The addition of the happy U.S. lactobacillus preparation of bubble is 0.10/ ten thousand, i.e. 300.00g, and glucose use amount is 2.00%, i.e. 600.00kg; Composite phosphate use amount is 0.50%, i.e. 150.00kg.With 20.00 tons of cold boiling water, the happy U.S. lactobacillus preparation activating solution of glucose, composite phosphate, bubble and remaining salt are dissolved and pours in fermentation tank after cycle balance sealing and fermenting after mixing into 25 days.
Embodiment tetra-makes the happy U.S. lactobacillus preparation activating solution of bubble for 160.00kg fermentation pickled vegetable liquid
Make 160kg fermentation pickled vegetable liquid, the happy U.S. lactobacillus preparation of bubble is used according to 0.50/ ten thousand, needs the happy U.S. lactobacillus preparation of 8.00g bubble.According to the requirement of the concentration 5.00wt% of the happy U.S. lactobacillus preparation of allotment bubble, need the warm water 160.00g(ml of 30-40 ℃), and first its warm water is deployed into the glucose syrup that concentration is 2.00wt%, need 3.20g glucose, glucose dissolves in warm water and adds and steep happy U.S. lactobacillus preparation, after dissolving and mixing, temperature is controlled to 18-30 ℃ and carries out standing processing, after 30min, obtain steeping happy U.S. lactobacillus preparation activating solution.
Embodiment five makes the happy U.S. lactobacillus preparation activating solution of bubble for 1000.00kg fermentation pickled vegetable liquid
Make 1000.00kg fermentation pickled vegetable liquid, the happy U.S. lactobacillus preparation of bubble is used according to 1.00/ ten thousand, needs the happy U.S. lactobacillus preparation of 100.00g bubble.According to the requirement of the concentration 5.00wt% of the happy U.S. lactobacillus preparation of allotment bubble, need the warm water 2kg of 30-40 ℃, and first its warm water is deployed into the glucose syrup that concentration is 2.00wt%, need 40g glucose, glucose dissolves in warm water and adds and steep happy U.S. lactobacillus preparation, after dissolving and mixing, temperature is controlled to 18-30 ℃ and carries out standing processing, after 30min, obtain steeping happy U.S. lactobacillus preparation activating solution.
Embodiment six makes the happy U.S. lactobacillus preparation activating solution of bubble for 30.00 tons of fermentation pickled vegetable liquid
Make 30.00 tons of fermentation pickled vegetable liquid, the happy U.S. lactobacillus preparation of bubble is used according to 0.10/ ten thousand, needs the happy U.S. lactobacillus preparation of 300.00g bubble.According to the requirement of the concentration 5.00wt% of the happy U.S. lactobacillus preparation of allotment bubble, need the warm water 6.00kg of 30-40 ℃, and first its warm water is deployed into the glucose syrup that concentration is 2.00wt%, need 120.00g glucose, glucose dissolves in warm water and adds and steep happy U.S. lactobacillus preparation, after dissolving and mixing, temperature is controlled to 18-30 ℃ and carries out standing processing, after 30min, obtain steeping happy U.S. lactobacillus preparation activating solution.
In a word, from above embodiment, further illustrating the useful technique effect that the present invention gives prominence to shows:
fermentation period shortens greatly: fermentation period of the present invention is 7～25 days, and the traditional zymotic cycle is 3～4 months, shortens on year-on-year basis more than 70% Production Time;
2. the quick formation of lactic acid bacteria: deliver directly the happy U.S. lactobacillus preparation of bubble according to 0.1/ ten thousand and use, the compound lactobacillus quantity in fermented vegetable raw material directly can reach 10
5more than cfu/g, directly form needed lactic acid bacteria bacterium number, shortened and formed bacterium needed time of number and required nutriment, greatly having improved bubble green vegetables is production environment conditions, and resultant effect is obvious;
3. delicate flavour increases: the enzyme of formation is that decomposing protein is low molecular peptide and amino acid, and product amino acid state nitrogen increases more than 10%;
4. organoleptic indicator's raising: fermentation total acid content is high, sour abundant species, mouthfeel is dense, and fermenting aroma is strong.
Claims (5)
1. the preparation method of lactobacillus-fermented pickled vegetable liquid for seasoning, is characterized in that processing step is as follows:
A, fresh vegetables clean into tank
After being cleaned, fresh vegetables is encased in the fermentation tank cleaning up in advance, by one deck dish, and the tinning of one deck salt;
B, configuration fermentation water body
By being dissolved in cold boiling water without iodine common salt, glucose, composite phosphate, the happy U.S. lactobacillus preparation activating solution of bubble of surplus after steps A tinning, mixing and get final product; Cold boiling water consumption be take vegetables weight as benchmark; Each auxiliary material take that fresh vegetable material and cold minable water yield be weight basis add weight as:
Without iodine common salt: 2.00-8.00%;
Glucose: 0.20-4.00%;
Composite phosphate: 0.10-0.80%;
Happy U.S. lactobacillus preparation: the 0.10-1.00/ ten thousand of bubble;
Cold boiling water: 200%;
C, sealed cans fermentation
The fermentation water body configuring is poured in the fermentation tank that fills fresh vegetables until vegetables are flooded, seals brewed 7-25 days, obtain lactobacillus-fermented pickled vegetable liquid goods for seasoning.
2. the preparation method of lactobacillus-fermented pickled vegetable liquid for seasoning according to claim 1, is characterized in that: described fresh vegetables refers to that conventional fermentation is with cheap vegetables, as cabbage, Chinese cabbage, radish etc.
3. the preparation method of lactobacillus-fermented pickled vegetable liquid for seasoning according to claim 1, is characterized in that: described composite phosphate is comprised of by the weight ratio of 1:1 dipotassium hydrogen phosphate and diammonium hydrogen phosphate.
4. the preparation method of lactobacillus-fermented pickled vegetable liquid for seasoning according to claim 1, is characterized in that: the happy U.S. lactobacillus preparation of described bubble is by Lactobacillus plantarum 550(
lactobacillus plantaerun550) and Bu Shi lactobacillus 225(
lactobacillus buchneri225) the compound lactobacillus powder of making.
5. the preparation method of lactobacillus-fermented pickled vegetable liquid for seasoning according to claim 1, it is characterized in that: the happy U.S. lactobacillus preparation activating solution of described bubble refers to: 1 hour before use through carrying out to steeping happy U.S. lactobacillus preparation the solution obtaining after activation processing, concrete processing method is: first by the warm water of 30-40 ℃, glucose is deployed into the glucose syrup that concentration is 2.00wt%, the joined glucose syrup of take is again deployed into by the happy U.S. lactobacillus preparation of bubble the bacterium powder liquid that concentration is 3.00-5.00wt%, then temperature is controlled to 18-30 ℃ and carries out standing processing, after 30min, obtain steeping happy U.S. lactobacillus preparation activating solution.
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| CN107637806A (en) * | 2017-10-27 | 2018-01-30 | 华南农业大学 | A kind of preparation method of Morinda officinalis fermentation pickled vegetable |
| CN108450896A (en) * | 2018-02-23 | 2018-08-28 | 四川农业大学 | A kind of radish fermentation baste and preparation method thereof |
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| CN104522591A (en) * | 2014-12-26 | 2015-04-22 | 四川高福记生物科技有限公司 | Lactobacillus fermentation pickled radish and preparation method thereof |
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| CN105192645A (en) * | 2015-11-09 | 2015-12-30 | 四川高福记生物科技有限公司 | Circulating fermentation technology for cowpeas |
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| CN105211803A (en) * | 2015-11-09 | 2016-01-06 | 四川高福记生物科技有限公司 | A kind of preparation technology of fresh pickles |
| CN105211675B (en) * | 2015-11-09 | 2019-09-10 | 四川高福记生物科技有限公司 | A kind of soaked and soaked preparation method preparing fresh pickles |
| CN105211803B (en) * | 2015-11-09 | 2019-09-13 | 四川高福记生物科技有限公司 | A kind of preparation process of fresh pickles |
| CN107637806A (en) * | 2017-10-27 | 2018-01-30 | 华南农业大学 | A kind of preparation method of Morinda officinalis fermentation pickled vegetable |
| CN108450896A (en) * | 2018-02-23 | 2018-08-28 | 四川农业大学 | A kind of radish fermentation baste and preparation method thereof |
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