CN104366399B - Method for preparing pickled cabbage through multiple rounds of salting and fermentation - Google Patents
Method for preparing pickled cabbage through multiple rounds of salting and fermentation Download PDFInfo
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Abstract
The invention provides a method for preparing pickled cabbage by the technology of multiple rounds of salting and fermentation. The method is characterized by including pond filling, secondary material feeding, stirring and material feeding and bagging the finished pickled vegetables; in other words, the method includes that during vegetable salting and fermentation, when the certain acidity is achieved, the fermented vegetables are made on the lower side by stirring, fresh vegetable and salt are added on the upper side, and the finished products are obtained when the certain acidity of the vegetables is achieved through multiple rounds of salting and fermentation. By the aid of the method, the problems that in the prior art, the salting and fermentation period is long, the nitrite content is larger, and the lactic acid bacteria content is small are solved, the flavor and taste of the pickled vegetables are optimized, and the pickled vegetables are better for health and has higher nutritious value.
Description
Technical field
The invention belongs to kimchi foodstuffs processing technique field, more particularly to a kind of many wheel salting zymolysis technology processing pickles
Method.
Background technology
Pickles are the Typical Representatives of China's traditional characteristicses fermented food, and with a long history, cultural deposits are deep.In the market
The kimchi products sold are with the vegetable of salting as primary raw material mostly, through over cleaning, desalination, dehydration, seasoning, packaging and sterilization
The seasoning kimchi products producing etc. operation.One of necessary operation as modern production Pickles vegetable salting, it determines
The final quality of kimchi products.
The salting of existing vegetable raw-material typically adopts a salting method, after that is, fresh vegetabless are received during salting, disposably will
Required total salt dosage fills up, and no longer adds later.There is following technical problem during this：
First, salt consumption is big, and high concentration Sal causes the violent osmosiss of vegetable plant cells to make vegetable tissue suddenly
Dehydration, leads to vegetable that elephant skin and deflation occur, outward appearance is not full.
2nd, the concentration of salting solution is big, and the moisture in vegetable tissue and solable matter are by cell membrane extravasation and high
The time that concentration salt solution reaches balance is just grown so that the salting zymolysis time is that the production cycle is longer, and because high salinity
Salting solution can produce more nitrite under long duration of action, affects health of people.
3rd, the concentration of salting solution is big, and the lactobacilluss in Pickles are difficult to growth and breeding, and content of lactic acid bacteria is low, and lactic acid is sent out
Ferment is slow, and product special flavour is single, and nutritive value is relatively low.
4th, because of once input and sweat is slow for salting solution, is also easy to produce miscellaneous bacteria, the quality of impact product.
In addition, carried out brewed in conventional Kimchi with single water or saline, local flavor is not enough.
Content of the invention
In order to solve above technical problem, the present invention provides a kind of method taking turns salting zymolysis Pickles more, solves existing skill
Art medium salting fermentation period is longer, and content of nitrite is higher, the low problem of content of lactic acid bacteria, improve kimchi products local flavor and
Mouthfeel, makes that Pickles are healthy, being rich in nutrition value.
Solve a kind of methods of many wheel salting zymolysis Pickles in the present invention of above technical problem it is characterised in that：In vegetable
During dish salting zymolysis, after reaching certain acidity, carry out sediment upturning, make the vegetable fermented be located at lower section, fresh vegetable is added in top
Dish and salt, repeatedly several wheels make vegetable reach certain acidity finished product.
In described fermentation process, wheel number >=2 of several wheels are taken turns repeatedly.
In the present invention, prioritization scheme repeatedly several wheels wheel number be 3 wheel, specifically include following steps：
（1）Dress pond：Fresh vegetabless and salt are filled salting pond, with the Mass Calculation of fresh vegetabless, institute's salt dosage is 15%；
Now due to the osmosiss of salt, dewatering vegetable, volume-diminished shared by vegetable in salting pond；Due to vegetable shrink after, vegetable it
Between pressure very real, saline can not be permeated well, using vegetable and salt layering dress it is ensured that fully the connecing of salt and vegetable
Touch it is ensured that the quality of dish and shelf-life.
（2）Secondary charging：Add fresh vegetable above vegetable acidity 0.35-0.45% in salting pond, the vegetable that salting has been crossed
Dish and salt, Feng Chi；
（3）Sediment upturning feeds：When vegetable acidity reaches 0.55-0.65% in salting pond, carry out sediment upturning, the vegetable position fermented
In lower section, fresh vegetabless and salt, Feng Chi are added in top；
Sediment upturning can be played dish machine with special Pickles and from a pond, dish translated into another using mechanical sediment upturning.After sediment upturning,
Make it, various composition mix homogeneously.Lactic acid bacteria fermentation is amphimicrobian, be mixed into partial oxidation after sediment upturning so as to oxygen fermentation
Process starts from new, thus increasing the fragrance of Pickles.
（4）Mature Pickles pack：When vegetable acidity 0.95-1.05% in salting pond, sediment upturning again, take pond middle and lower part
Ripe Pickles pack,.
In the present invention, fermentation wheel number takes three-wheel is to be considered according to causes such as taste, local flavor and costs to form, more than 3 wheels
Effect is relatively good from local flavor, but cost is higher.
When acidity reaches 0.35-0.45%, inside and outside salinity basically reaches balance, and now salting pond can be reached using space
Maximum, now for adding the best time of fresh vegetabless and salt, in addition when acidity is in 0.35-0.45%, lactic acid bacteria is numerous in a large number
Grow, fermenting speed is fast, and now acidity linearly rises.When acidity is 0.55-0.65%, now lactic acid bacterium amount reaches peak, adds
Fresh vegetabless are conducive to the rapid fermentation of vegetable, and under high acid environment, vegetable easily preserves, and decreases salt dosage, improves salt
The utilization rate in stain pond.Carry out sediment upturning when acidity reaches 0.95-1.05%, acidity now has reached the requirement producing finished product,
And after 0.95-1.05%, the acidity of Pickles slowly rises, and basically reaches balance, sediment upturning meets the upper needs of production, section at this moment
About salt Pooled resources do in old Pickles and make next round Pickles rapid fermentation under " introduction ".
In described secondary charging step, after in salting pond, vegetable acidity reaches 0.4%, fresh vegetabless and salt are added in top,
Feng Chi；In described sediment upturning addition step, after vegetable acidity reaches 0.6% in salting pond, carry out sediment upturning；In described finished product step,
After vegetable acidity reaches 1% in salting pond, carry out sediment upturning again.
Described fresh vegetabless fill Chi Shiwei " one layer of dish of one layer of salt " mode with salt.
With the gross mass of salt for calculating, first 5% salt is loaded at the bottom of pond, then be layered dress fresh vegetabless and salt, finally wait to fill
Add 15% salt again above vegetable after pond.First salt is loaded at the bottom of pond, play the role of sterilization.
Described salt is face salt.
Also include step in methods described（4）Fermented in Zhong Chi middle and upper part but underdone Pickles take out and load another one
Bottom in pond, adds fermentation liquid, then adds fresh vegetabless and salt above underdone Pickles fermenting, and constantly circulates；Or
Step（3）Fermentation liquid is added in sediment upturning charging.
Described fermentation liquid addition is the 2-4% of total pond weight, the effect having had in this concentration range.
Described fermentation liquid is step（1）To step（4）Recovered process obtains the vegetable fermentation liquid of middle generation again, fermentation liquid
Can reach 1*10 rich in lactic bacteria activity6Cfu/g or more, acidity >=0.85%, amino nitrogen >=0.18g/100ml.
Fermentation liquor treatment mode is " activated carbon → filtration → kieselguhr → filtration ", with fermentation liquid total amount for calculating, wherein
Activated carbon addition is advisable with 0.1-0.5%, and kieselguhr addition is advisable for 0.1-0.5%.
During sediment upturning, the Pickles of pond middle and upper part are translated in new salting pond, substitute dress pond step, that is, from second addition step
Proceed by next round salting zymolysis, constantly circulate.Using the Pickles on top " drawing as next round fresh vegetabless salting zymolysis
Son ", a large amount of lactic acid bacterias are contained in the inside, are conducive to the Fast-propagation of the lactic acid bacteria of next round so as to his miscellaneous bacteria is less, fermentation is more
Hurry up, inside and outside osmotic pressure is more easy to reach balance, substantially increase the service efficiency in salting pond, reach rapid fermentation and shorten ripe week
The effect of phase.And less with salt, product is more healthy and safe.
The Pickles acidity made in the present invention and go out reaches 0.8%, and taste do not given birth to by Pickles, and green vegetable are changed into yellow from emerald green, hear
Get up to have obvious fermentation fragrance.
Beneficial effects of the present invention show：
A present invention reduces salting zymolysis cycle 3-6 month of vegetable raw-material, thus decreasing product nitrite
Content, more healthy green.
B, the present invention, because the relatively conventional technology of salinity is relatively low in flow process, more conform to the growing environment of lactic acid bacteria, breast
Sour bacterial content enriches, thus inhibiting miscellaneous bacteria to generate, improve product quality, nutritive value is higher, more meeting the daily of the people
Food custom.
Take turns salting zymolysis C, the present invention more, make vegetable final dewatering in salting process more thorough, solid content is high,
Advantageously form substantial amounts of flavor components, improve product taste and mouthfeel.
D, the present invention once add that the relatively conventional technology of salt adding amount is less, and vegetable will not occur the phenomenon of dehydration suddenly, salting
Vegetable is unfolded full, and profile is excellent.
Brief description
Fig. 1 is fermentation liquid and Sal water stain dish salinity altercation situation comparison diagram in the present invention
Fig. 2 is fermentation liquid stain dish and Sal water stain dish total acid situation of change comparison diagram in the present invention
Fig. 3 is fermentation liquid stain dish and Sal water stain dish content of nitrite situation of change comparison diagram in the present invention
Fig. 4 is the impact figure to salting salinity water for the activated carbon addition in the present invention
Fig. 5 is the impact figure to fermentation liquid light transmittance for the activated carbon addition in the present invention
Fig. 6 is the impact figure to fermentation liquid salinity for the kieselguhr addition in the present invention
Fig. 7 is for kieselguhr addition in the present invention to the impact figure of fermentation liquid light transmittance
Specific embodiment
In following examples, the assay method of acidity adopts direct titrimetric method：
Embodiment 1
（1）Dress pond：Fresh vegetabless and face salt are filled salting pond according to the salting technique of " one layer of dish of one layer of salt ".With salt
Gross mass is to calculate, and first 5% salt is loaded at the bottom of pond, then is layered dress fresh vegetabless and salt, finally again in vegetable after pond to be filled
15% salt is added in top.Now due to the osmosiss of salt, dewatering vegetable, volume-diminished shared by vegetable in salting pond.
After starting pond under vegetable most, salt above is difficult to penetrate into following next, the concentration of the following salt of increase, makes bottom
Vegetable be dehydrated faster, space-saving simultaneously, so that vegetable above is deposited faster.Due to can constantly produce in pond
Liquid after fermented vegetable, salt below can be extracted into come above, and dish salinity so above is higher, above the relation of osmotic pressure
The saline of high concentration can permeate gradually downward, the more conducively balance of whole pond salinity, so that vegetable is not allowed perishable.）Then by 80%
Salt uniform while lower dish add in vegetable（Empirically manually control for workman, no concrete ratio herein）Complete under finally
After vegetable, add 2.25 tons of face salt on the whole, make the top vegetable concentration highest, permeated gradually downward using osmotic pressure.
（2）Secondary charging：When in salting pond, vegetable acidity reaches 0.4%, top is by fresh vegetabless and face salt according to " one layer
The salting technique of one layer of dish of salt " is added, and adds salt afterwards again above vegetable, with fermentation after recycling for the last time fermentation
Liquid is circulated water process, Feng Chi to salting pond；
（3）Sediment upturning feeds：When vegetable acidity reaches 0.6% in salting pond, carry out sediment upturning, the vegetable fermented is located at lower section,
Fresh vegetabless are added according to the salting technique of " one layer of dish of one layer of salt " by top with face salt, add salt more afterwards above vegetable,
With fermentation liquid 2% after recycling for the last time fermentation, salting pond is processed, Feng Chi；Fermentation liquid is rich in lactic bacteria activity
Can reach 1*106Cfu/g or more, acidity >=0.85%, amino nitrogen >=0.18g/100ml.
（4）Mature Pickles are filled：After vegetable acidity reaches 1% in salting pond, pond middle and lower part maturation Pickles are taken to make
Product, concrete operations are sediment upturning, and fermented for top but also immature Pickles are translated in new salting pond, when being attached to new pond
1/4 capacity after, Xin Chizhong is fermented but the fermentation liquid that enters 3% in also immature Pickles, add above fresh vegetabless and
Salt, in the way of one layer of salt of one layer of vegetable.
Fermentation liquor treatment mode is " activated carbon → filtration → kieselguhr → filtration ", and wherein activated carbon addition with 0.2% is
Preferably, kieselguhr addition is advisable for 0.1%, by absorption after, initial salinity can be 15%, light transmittance be 21.17% salting
Water, being processed into salinity is 13.59%, and light transmittance is 75.24% fermentation liquid.
During this is implemented, when acidity is 0.4%, in pond, oxygen exhausts substantially, and sediment upturning is sufficiently mixed beneficial to oxygen.When
After in salting pond, vegetable acidity reaches 0.6%, lactobacter growth reaches peak, again sediment upturning add vegetable to be beneficial to lactic acid bacteria
Continue to increase, after in salting pond, vegetable acidity reaches 1%, lactic acid bacteria fermentation metabolic process reaches peak, and sediment upturning rejoins vegetable
Dish is beneficial to it and continues fermentation.
Embodiment 2
（1）Dress pond：Fresh vegetabless and face salt are filled salting pond according to the salting technique of " one layer of dish of one layer of salt ", afterwards again
Add enough salt above vegetable, now due to the osmosiss of salt, dewatering vegetable, volume contracting shared by vegetable in salting pond
Little；With the gross mass of salt for calculating, first 4% salt is loaded at the bottom of pond, then is layered dress fresh vegetabless and salt, finally pond to be filled it
Add 16% salt afterwards again above vegetable.
（2）Secondary charging：When in salting pond, vegetable acidity reaches 0.35%, top is by fresh vegetabless and face salt according to " one layer
The salting technique of one layer of dish of salt " is added, and adds enough salt afterwards again above vegetable, with last time fermentation after recycling
Fermentation liquid water process, Feng Chi are circulated to salting pond；
（3）Sediment upturning feeds：After vegetable acidity reaches 0.55% in salting pond, carry out sediment upturning, the vegetable fermented is located at down
Side, fresh vegetabless are added according to the salting technique of " one layer of dish of one layer of salt " by top with face salt, add afterwards above vegetable again
Enough salt, is circulated water process, Feng Chi with fermentation liquid 4% after recycling for the last time fermentation to salting pond；Fermentation liquid
Can reach 1*10 rich in lactic bacteria activity6Cfu/g or more, acidity >=0.85%, amino nitrogen >=0.18g/100ml.
（4）Finished product：After vegetable acidity reaches 0.95% in salting pond, carry out sediment upturning again, the Pickles on top are translated into newly
Salting pond in, after being attached to 1/4 capacity in new pond, portion of taking off remaining maturation Pickles make product.
Fermentation liquor treatment mode be " activated carbon → filtration → kieselguhr → filtration ", wherein activated carbon addition with 0.1%,
Kieselguhr addition is 0.3%, and other contents are as implemented 1.
Embodiment 3
（1）Dress pond：Fresh vegetabless and face salt are filled salting pond according to the salting technique of " one layer of dish of one layer of salt ", afterwards again
Add enough salt above vegetable, now due to the osmosiss of salt, dewatering vegetable, volume contracting shared by vegetable in salting pond
Little；With the gross mass of salt for calculating, first 5% salt is loaded at the bottom of pond, then is layered dress fresh vegetabless and salt, finally pond to be filled it
Add 15% salt afterwards again above vegetable.
（2）Secondary charging：When in salting pond, vegetable acidity reaches 0.45%, top is by fresh vegetabless and face salt according to " one layer
The salting technique of one layer of dish of salt " is added, and adds enough salt afterwards again above vegetable, with last time fermentation after recycling
Fermentation liquid water process, Feng Chi are circulated to salting pond；
（3）Sediment upturning feeds：After vegetable acidity reaches 0.65% in salting pond, carry out sediment upturning, the vegetable fermented is located at down
Side, fresh vegetabless are added according to the salting technique of " one layer of dish of one layer of salt " by top with face salt, add afterwards above vegetable again
Enough salt, Feng Chi；
（4）Finished product：After vegetable acidity reaches 1.05% in salting pond, carry out sediment upturning again, the Pickles on top are translated into newly
Salting pond in, after being attached to 1/4 capacity in new pond, portion of taking off remaining maturation Pickles make product；Using step（3）In add
Plus only salting zymolysis one wheel after vegetable as " introduction ", new pond is from step（2）Proceed by next round salting zymolysis.
Fermentation liquor treatment mode be " activated carbon → filtration → kieselguhr → filtration ", wherein activated carbon addition with 0.5%,
Kieselguhr addition is 0.5%, and other contents are as implemented 1.
Embodiment 4
（1）Dress pond：Fresh vegetabless and face salt are filled salting pond according to the salting technique of " one layer of dish of one layer of salt ", afterwards again
Add enough salt above vegetable, now due to the osmosiss of salt, dewatering vegetable, volume contracting shared by vegetable in salting pond
Little；With the gross mass of salt for calculating, first 6% salt is loaded at the bottom of pond, then is layered dress fresh vegetabless and salt, finally pond to be filled it
Add 14% salt afterwards again above vegetable.
（2）Secondary charging：When in salting pond, vegetable acidity reaches 0.42%, top is by fresh vegetabless and face salt according to " one layer
The salting technique of one layer of dish of salt " is added, and adds enough salt afterwards again above vegetable, with last time fermentation after recycling
Fermentation liquid water process, Feng Chi are circulated to salting pond；
（3）Sediment upturning feeds：After vegetable acidity reaches 0.58% in salting pond, carry out sediment upturning, the vegetable fermented is located at down
Side, fresh vegetabless are added according to the salting technique of " one layer of dish of one layer of salt " by top with face salt, add afterwards above vegetable again
Enough salt, is circulated water process, Feng Chi with fermentation liquid 3% after recycling for the last time fermentation to salting pond；
（4）Mature Pickles are filled：After vegetable acidity reaches 1.02% in salting pond, take pond middle and lower part maturation Pickles
Make product, concrete operations are sediment upturning, and fermented for top but also immature Pickles are translated in new salting pond, when being attached to
After 1/4 capacity in new pond, Xin Chizhong is fermented but the fermentation liquid that enters 3% in also immature Pickles, addition fresh vegetabless above
And salt, in the way of one layer of salt of one layer of vegetable.
Fermentation liquor treatment mode be " activated carbon → filtration → kieselguhr → filtration ", wherein activated carbon addition with 0.2%,
Kieselguhr addition is 0.1%, and other contents are as implemented 1.
Embodiment 5
Other contents, as embodiment, reduce step（3）In sediment upturning step, fermentation liquid equally add secondary charging walk
In rapid.
Test one
Green vegetable：100 tons of Sal：15 tons（4, two not sediment upturnings, taking turns fermentation two sediment upturnings more）
Sediment upturning matched group using not sediment upturning, in two weeks afterwards, sink, and gradually supplements by the continuous dehydration with vegetable
Fresh vegetabless, until fill 100 tons of vegetables.
Experimental group：Pickles above Lao Chi are translated in new salting pond, after being attached to the 1/4 of new pond, new raw material is added
Enter full to pond in pond（60 tons of vegetables about can be filled）
For the first time, in fermentation 30 days about, acidity reached 0.40% to the green vegetable of experimental group.
Table 1
Second, in fermentation 50 days about, acidity reached 0.65% to the green vegetable of experimental group, takes turns fermentation more and carries out sediment upturning, and
Supplement vegetable（Supplement about 20 tons of green vegetable）.
Table 2
For the third time, in fermentation 75 days about, acidity reached 1.0% to the green vegetable of experimental group, takes turns fermentation more and carries out sediment upturning, and mends
Fill vegetable（Supplement about 20 tons of green vegetable）.
Table 3
Test two
If matched group, other contents are same as Example 1, are added without processed fermentation liquid in matched group.With 20 days
Contrasted with 40 days, embodiment 1 and matched group effect such as table 1 below, table 2：
Table 4
Table 5
Test three
Other contents such as embodiment 4, matched group sets two-wheeled fermentation, and experimental group three-wheel ferments, and green vegetable ferment 90 days about,
The following table of effect 6 afterwards：
Table 6
From the above, it can be seen that two wheel fermentations make the effect that green vegetable have had, from more preferable effect, three-wheel ferments
Better than two wheel fermentations.In sweat, two-wheeled fermentation green vegetable reached acidity 0.8% at 85 days about, and three-wheel fermentation green vegetable were at 60 days
Left and right reaches acidity 0.8%, and three-wheel fermentation more can be time-consuming, and local flavor is more preferable；But two wheel fermentation costs will be slightly less than three-wheel and send out
The cost of ferment.
Test four
With green vegetable as raw material, if matched group, other contents are same as Example 1, add the food of same concentrations in matched group
Saline contrasts, and detects its salinity, total acid, nitrite situation of change, and salt base sense organ is evaluated, to determine recovery salt
Salted feasibility prepared by accumulated water fermentation fresh vegetabless.
1. fermentation liquid is compared with Sal water stain dish salinity altercation situation, as shown in Figure 1.
2. reclaim the water stain dish of salting to compare with Sal water stain dish total acid situation of change, as shown in Figure 2.
3. reclaim the water stain dish of salting to compare with Sal water stain dish nitrite situation of change, as shown in Figure 3.
4. reclaim the water stain dish of salting to compare with Sal water stain dish sensory evaluation, as shown in table 7 below.
Table 7 fermentation liquid stain dish is compared with Sal water stain dish sensory evaluation
It is essentially identical from the experimental result fermentation liquid stain dish of Fig. 1,2,3 and table 7 and the salinity altercation trend of the water stain dish of Sal,
In salting 120d, salinity is all down to 6.3% about from 15%；Total acid variation tendency slightly difference, reclaims the initial total acid of salt accumulated water
For 0.6%, therefore it is more easy to start lactate fermentation, in subsequent fermentations, shows slightly advantage；Nitrite aspect, reclaims salt accumulated water
With the obvious advantage, show that nitrous peak occurs slightly early（During fermentation 40d）, nitrous peak value relatively low（63mg/kg）, and the water stain dish of Sal is sub-
Slightly evening in nitre peak（During fermentation 50d）, nitrous peak value higher（98mg/kg）；Sensory evaluation aspect, reclaims the water stain famished look of salting
, closer to ripe pickled tuber mustard, ferment local-flavor is dense for pool, flavour, brittleness, and the water stain dish of Sal is more aobvious jerky, with ripe pickled tuber mustard gap
Larger.
Comprehensive above experimental result determines, fermentation liquid stain dish relatively eat salted, salting zymolysis startup faster, more active,
While ensureing salted quality, production efficiency is improved.
The analysis of the main influence factor of fermentation liquid adsorption treatment：
The main influence factor of fermentation liquid adsorption treatment is activated carbon and diatomaceous addition, and concrete analysis is as follows.
1st, the impact to fermentation liquor treatment effect for the activated carbon addition
Other contents such as embodiment 1, kieselguhr addition is fixed on 0.2%, changes activated carbon addition（0.1%、
0.2%、0.3%、0.4%、0.5%）, with salt accumulated water light transmittance and salinity as evaluation index, determine suitable activated carbon addition.Real
Test result as shown in Figure 4,5.
Knowable to Fig. 4,5 result, when kieselguhr addition is fixing, the addition of activated carbon is larger to Effects of Salinity, just
Beginning salinity is 15% fermentation liquid, and when activated carbon addition is incremented to 0.5% for 0, when 15% is down to 9.5%, loss is relatively for its salinity
Many, but when addition is 0～0.2%, salinity loss is more slow；The addition of activated carbon when 0 is incremented to 0.1%, fermentation liquid printing opacity
Rate increases to 51% from 21%, and increasing degree is very big, and when 0.1%～0.2, light transmittance increases to 65% from 51% to addition, increasing option,
When being added to 0.2%～0.5%, light transmittance change is less.Therefore, activated carbon has considerable influence to fermentation liquid salinity, for ensureing
Less Sal loss and preferable impurity-eliminating effect, and become the consideration of present aspect, 0.2% activated carbon addition is more suitable.
2nd, the impact to fermentation liquor treatment effect for the kieselguhr addition
Activated carbon addition is fixed on 0.2% by this experiment, changes kieselguhr addition（0.1%、0.2%、0.3%、0.4%、
0.5%）, with fermentation liquid light transmittance and salinity as evaluation index, determine suitable kieselguhr addition.Experimental result such as Fig. 6,7 institutes
Show.
Knowable to Fig. 6,7 result, when activated carbon addition is fixing, diatomaceous addition is little to Effects of Salinity, just
Beginning salinity is 15% fermentation liquid, and after the adsorption filtration of activated carbon, salinity is 13.84%, when kieselguhr addition is from 0.1%
When being incremented to 0.5%, fermentation liquid salinity is down to 13.45% from 13.84 only %；And diatomaceous addition has to fermentation liquid light transmittance
Considerable influence, initial light transmission is 21.17% salt accumulated water, and after the adsorption filtration of activated carbon, light transmittance is 65.12%, when
When 0 is incremented to 0.1%, fermentation liquid light transmittance increases to 75.54% from 65.12% to kieselguhr addition, and addition is 0.1%～0.5%
When, light transmittance change is less.Therefore, diatomaceous addition 0.1% is advisable.
The Pickles satisfaction investigation produced in the present invention：
300 people investigate, Pickles are boiled with fish together with, or individually trial test, have 290 people to think features good taste, uniqueness, 5
People thinks good, and 3 people think general, and 2 people think and do not like.
Claims (8)
1. a kind of method of many wheel salting zymolysis Pickles it is characterised in that：In vegetable salting zymolysis, when reaching certain acidity
Afterwards, carry out sediment upturning, make the vegetable fermented be located at lower section, fresh vegetabless and salt are added in top, and several wheels make vegetable reach one repeatedly
Determine acidity finished product, that is, finished product acidity is 0.95-1.05%；In described fermentation process, wheel number >=2 of several wheels are taken turns repeatedly, and described new
Fresh vegetables fill Chi Shiwei " one layer of dish of one layer of salt " mode with salt, with the gross mass of salt for calculating, first 5% salt are loaded at the bottom of pond, then
Layering dress fresh vegetabless and salt, finally, add 15% salt again above vegetable after pond to be filled；Described send out in vegetable salting
During ferment, after reaching certain acidity, carry out sediment upturning, wherein certain acidity is specially first round acidity is 0.35-0.45%, second
Wheel acidity is 0.55-0.65%.
2. a kind of many wheel salting zymolysis Pickles according to claim 1 methods it is characterised in that：Described repeatedly a few wheel
Wheel number is 3 wheels, specifically includes following steps：
（1）Dress pond：Fresh vegetabless and salt are filled salting pond, with the Mass Calculation of fresh vegetabless, institute's salt dosage is 15%；
（2）Secondary charging：Above vegetable acidity 0.35-0.45% in salting pond, the vegetable that salting has been crossed add fresh vegetabless with
Salt, Feng Chi；
（3）Sediment upturning feeds：When vegetable acidity reaches 0.55-0.65% in salting pond, carry out sediment upturning, the vegetable fermented is located at down
Side, fresh vegetabless and salt, Feng Chi are added in top；
（4）Mature Pickles pack：When vegetable acidity 0.95-1.05% in salting pond, sediment upturning again, take pond middle and lower part ripe
Pickles pack,.
3. a kind of many wheel salting zymolysis Pickles according to claim 2 methods it is characterised in that：Described secondary charging step
In rapid, when in salting pond, vegetable acidity reaches 0.4%, fresh vegetabless and salt, Feng Chi are added in top；In described sediment upturning addition step,
When vegetable acidity reaches 0.6% in salting pond, carry out sediment upturning；In described finished product step, when in salting pond, vegetable acidity reaches 1%,
Carry out sediment upturning again.
4. a kind of many wheel salting zymolysis Pickles according to claim 2 methods it is characterised in that：In methods described also
Including by step（4）Fermented in Zhong Chi middle and upper part but underdone Pickles take out and load bottom in another one pond, adds fermentation liquid,
Add fresh vegetabless and salt above underdone Pickles fermenting again, constantly circulate.
5. many wheel salting zymolysis Pickles according to claim 4 method it is characterised in that：Described fermentation liquid addition is
The 2-4% of total pond weight.
6. many wheel salting zymolysis Pickles according to claim 4 method it is characterised in that：Fermentation liquor treatment mode is
" activated carbon → filtration → kieselguhr → filtration ", with fermentation liquid total amount for calculating, wherein activated carbon addition 0.1-0.5%, diatom
Native addition 0.1-0.5%.
7. many wheel salting zymolysis Pickles according to claim 4 method it is characterised in that：Described fermentation liquid is step
（1）To step（4）Recovered process obtains the vegetable fermentation liquid of middle generation again, lactic bacteria activity 1*106Cfu/g or more, acid
Degree >=0.85%, amino nitrogen >=0.18g/100ml.
8. many wheel salting zymolysis Pickles according to claim 2 method it is characterised in that：In step（3）Sediment upturning feeds
Middle addition fermentation liquid.
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| CN105285815B (en) * | 2015-08-21 | 2019-02-19 | 四川省食品发酵工业研究设计院 | The stage fermentation controlling method of pickles |
| CN105361054B (en) * | 2015-11-18 | 2017-12-22 | 湖南尔康制药股份有限公司 | A kind of material bag for reducing catsup and pickled vegetables nitrite |
| CN108902828A (en) * | 2018-05-30 | 2018-11-30 | 宾祖声 | The method of more wheel salting zymolysis pickles |
| CN109349568A (en) * | 2018-11-29 | 2019-02-19 | 湖南省香味园食品股份有限公司 | A kind of industrialization pickle fermentation technique |
| CN110506909A (en) * | 2019-08-16 | 2019-11-29 | 徐州工程学院 | A method of preparing dry state fermented vegetable |
| CN110367491A (en) * | 2019-08-21 | 2019-10-25 | 徐州工程学院 | A kind of production method of more wheel fermentation pickled vegetables |
| CN113907305B (en) * | 2021-10-26 | 2024-03-12 | 四川东坡中国泡菜产业技术研究院 | Preparation method of low biogenic amine and weak post-acidification pickle |
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Application publication date: 20150225 Assignee: Sichuan Liji Pickles & Flavouring Co.,Ltd. Assignor: SICHUAN DONGPO CHINESE KIMCHI INDUSTRIAL TECHNOLOGY Research Institute Contract record no.: X2023510000013 Denomination of invention: A method for multi round salted fermentation of kimchi Granted publication date: 20170222 License type: Common License Record date: 20230815 Application publication date: 20150225 Assignee: SICHUAN WEIJUTE FOOD CO.,LTD. Assignor: SICHUAN DONGPO CHINESE KIMCHI INDUSTRIAL TECHNOLOGY Research Institute Contract record no.: X2023510000012 Denomination of invention: A method for multi round salted fermentation of kimchi Granted publication date: 20170222 License type: Common License Record date: 20230814 Application publication date: 20150225 Assignee: SICHUAN PROVINCE CHUANNAN BREWING Co.,Ltd. Assignor: SICHUAN DONGPO CHINESE KIMCHI INDUSTRIAL TECHNOLOGY Research Institute Contract record no.: X2023510000011 Denomination of invention: A method for multi round salted fermentation of kimchi Granted publication date: 20170222 License type: Common License Record date: 20230814 |
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