CN104413371A - Method for preparing pickled vegetable by silage fresh fruit sugar biology fermentation preparation as well as technology thereof - Google Patents
Method for preparing pickled vegetable by silage fresh fruit sugar biology fermentation preparation as well as technology thereof Download PDFInfo
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- CN104413371A CN104413371A CN201310366906.0A CN201310366906A CN104413371A CN 104413371 A CN104413371 A CN 104413371A CN 201310366906 A CN201310366906 A CN 201310366906A CN 104413371 A CN104413371 A CN 104413371A
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- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Storage Of Fruits Or Vegetables (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention relates to a method for preparing pickled vegetable by a silage fresh fruit sugar biology fermentation preparation as well as a technology thereof, the pickled vegetable is composed of vegetable, the fresh fruit sugar biology fermentation preparation, lactic acid, sodium lactate, citric acid, chitosan, salt and streptomycin, the pickled vegetable which is pickled by the fresh fruit sugar biology fermentation preparation, the solution of the pickled vegetable has the advantages of transparency, stabilization and good mouthfeel, according to the fermentation technology, salt can be greatly reduced, fermentation time is shortened, resource is saved, and the pickled vegetable has the advantages of good quality, salubrity and safe usage. The fermented preparation is repeatedly usable after being processed, and has the advantages of saved cost, time-saving and labor-saving, environmental protection, no pollution and zero discharge, and can realize large scale industrial production.
Description
Technical field:
The present invention relates to preparation and the technique of a kind of ensiling fresh fruit sugar biofermentation preparation pickles, belong to garden stuff processing category.
Background technology:
Traditional pickled vegetable making technique, generally all adopts high salt, long-time pickled technique.The long-time pickled technique of this high salt, also exists many drawbacks, although high salt has certain antisepsis, but affects the mouthfeel of product and produces negative effect to health, eating for a long time, cardiovascular disease.In addition, the pickles of long-time bubble stain fermentation, produce nitrate or nitrite, easily bring out cancer.For this reason, people wish a kind of less salt, and short time bubble stain zymotechnique produces pickles.
Summary of the invention:
The present invention relates to preparation and the technique of a kind of ensiling fresh fruit sugar biofermentation preparation pickles.
A kind of ensiling fresh fruit that the present invention relates to must be the free of contamination ecological ideas vegetables of no pesticide grown chemical fertilizer.
The preparation (by weight percentage) of a kind of ensiling fresh fruit sugar biofermentation preparation pickles that the present invention relates to.
The present invention relates to the technique of a kind of ensiling fresh fruit sugar biofermentation preparation pickles preparation:
According to aforementioned proportion (percentage by weight) by vegetables 45-50 part, after screening cleaning is dried, put into round, add fresh fruit sugar biofermentation preparation 50-60 part, lactic acid 1-3 part, sodium lactate 0.5-1 part, citric acid 0.2-0.5 part, 2% shitosan 1-2 part, salt 3-5 part, under 25 DEG C of-30 DEG C of temperature, anaerobism closes fermentation 3-6 days, namely becomes pickles, then adds biological preservative streptocin 0.1-0.2 part.Then, carry out vacuum packaging, after ultraviolet disinfection, finished product is put in storage.
Described its configuration proportion of fresh fruit sugar biofermentation preparation:
Fresh fruit sugar biofermentation Formulation technique: by 25-30 part ensiling fresh fruit, with vegetable-chopper, it is broken after screening cleaning, puts into round, adds 65-70 part mineral water, then add 10-15 part sugar-cane juice.Then, made by raw for 0.2-0.3 part grog and spill yeast, 0.05-0.1 part citric acid, 0.05-0.1 part 1% shitosan colloidal sol puts into wherein together, under 25 DEG C of-30 DEG C of temperature, fermentation 3-4 days, gets its zymotic fluid.I.e. fresh fruit sugar biofermentation preparation.
With existing pickled vegetable making process ration, its advantage is as follows:
1, this product raw material adopts not the green ecological vegetables of agricultural chemicals to fertilize, keeps the physiologically active of vegetables, dries through screening cleaning, then carries out the fermentation of fresh fruit sugar biofermentation preparation bubble stain.
2, this product fermentation time is short, as long as 3-5 days, salt consumption is low, and product quality is high, edible safety, environmental health environmental protection.
3, this product has accomplished to make the best use of everything, and vegetable fermentation liquid is fully used, and decreases waste, saves man-hour, improves product and tires, and can realize technical scaleization and produce.
3, this product rational technology science, brewed vegetables health-nutrition, has the very large market competitiveness.
Detailed description of the invention:
Example one: sword bean pickles
The present invention relates to the configuration proportion (by weight percentage) of a kind of sword bean sugar biofermentation preparation:
Its configuration technique, with aforementioned proportion (percentage by weight), by 45 portions of sword beans, after screening cleaning is dried, put into round, add 50 portions of fresh fruits sugar biofermentation preparations, 1 part of lactic acid, 0.5 part of sodium lactate, 0.2 part of citric acid, 3 portions of salt, finally add 1 part of 2% chitosan solution.Under 25 DEG C of-30 DEG C of temperature, ferment and within 3-5 days, be finished product sword bean pickles.Add biological preservative streptocin 0.1-0.2 part again.Then, carry out vacuum packaging, after ultraviolet disinfection, finished product is put in storage.
Claims (4)
1. the present invention relates to preparation and the technique of a kind of ensiling fresh fruit sugar biofermentation preparation pickles, it is characterized in that its allocation ratio (by weight percentage), vegetables 45-50 part, fresh fruit sugar biofermentation preparation 50-60 part, lactic acid 1-3 part, sodium lactate 0.5-1 part, citric acid 0.2-0.5 part, 2% shitosan 1-2 part, salt 3-5 part, streptomysin 0.1-0.2 part.
2. according to claim 1, it prepares zymotechnique, according to aforementioned proportion (percentage by weight) by vegetables 45-50 part, after screening cleaning is dried, put into round, add fresh fruit sugar biofermentation preparation 50-60 part, then add lactic acid 1-3 part, sodium lactate 0.5-1 part, citric acid 0.2-0.5 part, salt 3-5 part, 2% chitosan solution 1-2 part.Under 25 DEG C of-30 DEG C of temperature, ferment and namely become pickles in 3-5 days, then add streptocin 0.1-0.2 part.Then, with vacuum packaging, after ultraviolet disinfection, finished product is put in storage.
3. according to claim 1,2, fresh fruit sugar biofermentation preparation is characterized in that configuration proportion (by weight percentage) ensiling fresh fruit 25-30 part, mineral water 65-70 part, and sugar-cane juice 10-15 part, raw grog are made and spilt yeast 0.2-0.3 part, citric acid 0.05-0.1 part, 1% shitosan colloidal sol 0.05-0.1 part.
4., according to 1,2,3, fresh fruit sugar biofermentation preparation is characterized in that its preparing process: according to aforementioned proportion, by 25-30 part ensiling fresh fruit, with vegetable-chopper, it is broken after screening cleaning, put into round, add 65-70 part mineral water, then add 10-15 part sugar-cane juice.Then, made by raw for 0.2-0.3 part grog and spill yeast, 0.05-0.1 part citric acid, 0.05-0.1 part 1% shitosan colloidal sol puts into wherein together, under 25 DEG C of-30 DEG C of temperature, fermentation 3-4 days, gets its zymotic fluid, i.e. fresh fruit sugar biofermentation preparation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310366906.0A CN104413371A (en) | 2013-08-22 | 2013-08-22 | Method for preparing pickled vegetable by silage fresh fruit sugar biology fermentation preparation as well as technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310366906.0A CN104413371A (en) | 2013-08-22 | 2013-08-22 | Method for preparing pickled vegetable by silage fresh fruit sugar biology fermentation preparation as well as technology thereof |
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| CN104413371A true CN104413371A (en) | 2015-03-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310366906.0A Pending CN104413371A (en) | 2013-08-22 | 2013-08-22 | Method for preparing pickled vegetable by silage fresh fruit sugar biology fermentation preparation as well as technology thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669495A (en) * | 2018-05-22 | 2018-10-19 | 湖北聚汇农业开发有限公司 | A kind of preparation method of compound fermentation potherb mustard konjaku |
| CN110558513A (en) * | 2019-08-27 | 2019-12-13 | 青岛科技大学 | Sodium lactate sustained-release preparation for maintaining flavor and prolonging shelf life of pickle, and preparation method and application thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1565252A (en) * | 2003-06-18 | 2005-01-19 | 王永庆 | Fermented pepper ripening process using biofermentation agent |
| CN101167594A (en) * | 2007-12-07 | 2008-04-30 | 边用福 | Highly effective active biological preservative and preparation method thereof |
| CN101584361A (en) * | 2008-05-19 | 2009-11-25 | 株式会社金湖化成 | Chitosan powder for salting, salting object using the chitosan powder and pickled vegetable made by using chitosan powder |
| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
-
2013
- 2013-08-22 CN CN201310366906.0A patent/CN104413371A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1565252A (en) * | 2003-06-18 | 2005-01-19 | 王永庆 | Fermented pepper ripening process using biofermentation agent |
| CN101167594A (en) * | 2007-12-07 | 2008-04-30 | 边用福 | Highly effective active biological preservative and preparation method thereof |
| CN101584361A (en) * | 2008-05-19 | 2009-11-25 | 株式会社金湖化成 | Chitosan powder for salting, salting object using the chitosan powder and pickled vegetable made by using chitosan powder |
| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
Non-Patent Citations (1)
| Title |
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| 闫永贞等: "纳他霉素抑菌机理及其在食品中的应用", 《食品工业科技》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669495A (en) * | 2018-05-22 | 2018-10-19 | 湖北聚汇农业开发有限公司 | A kind of preparation method of compound fermentation potherb mustard konjaku |
| CN108669495B (en) * | 2018-05-22 | 2021-07-23 | 湖北聚汇农业开发有限公司 | Preparation method of compound fermented potherb mustard and konjac |
| CN110558513A (en) * | 2019-08-27 | 2019-12-13 | 青岛科技大学 | Sodium lactate sustained-release preparation for maintaining flavor and prolonging shelf life of pickle, and preparation method and application thereof |
| CN110558513B (en) * | 2019-08-27 | 2022-08-16 | 青岛科技大学 | Sodium lactate sustained-release preparation for maintaining flavor and prolonging shelf life of pickle, and preparation method and application thereof |
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Application publication date: 20150318 |