CN104605300A - Cellar type bean sprout fermentation method - Google Patents
Cellar type bean sprout fermentation method Download PDFInfo
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- CN104605300A CN104605300A CN201510054688.6A CN201510054688A CN104605300A CN 104605300 A CN104605300 A CN 104605300A CN 201510054688 A CN201510054688 A CN 201510054688A CN 104605300 A CN104605300 A CN 104605300A
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Abstract
The invention discloses a cellar type bean sprout fermentation method which comprises the following steps: harvesting ripened green vegetable stems, cutting the stems into uniform strips, and airing; salting in a cellar type bean sprout fermentation device; extracting and spraying bottom seeped fermentation liquor to the upper cycle for salting, so that the salt content at each part in the fermentation process is consistent, and a rot phenomenon caused by the low salt content on the upper part is avoided; in the salting process, namely the bean sprout fermentation process, guaranteeing that the microbe content at each part in the bean sprout fermentation process is consistent and uniform fermenting is performed by virtue of the circulation system; cleaning the bean sprouts and dehydrating after the fermentation is finished, and pressing to remove excessive water in the bean sprouts; cutting, screening and mixing; and filling, sterilizing, checking and packaging. According to the cellar type bean sprout fermentation method disclosed by the invention, due to the processes such as airing, fermenting and salting, the method is reasonable, simple, convenient, high in fermentation efficiency and low in cost, and high-quality particular bean sprouts can be made.
Description
Technical field
The present invention relates to a kind of reaction unit, particularly a kind of method reasonable simplicity, fermentation efficiency are high, with low cost, can produce the cellar type bud dish fermentation process of distinctive high-quality bud dish.
Background technology
Existing bud dish fermentation process generally adopts bud dish Tao Tan to ferment and common Jiao Chi ferments, the fermentation temperature of bud dish can not be controlled, simultaneously because to the moisture in bud dish raw material green vegetables, normal fermentation environment requires that content is low, add the airing time of green vegetables, the bud dish production time extends, and production efficiency is low.In bud dish sweat, because temperature has material impact to the various microbial growth metabolism in bud dish sweat, real-time control fermentation temperature, kind and the quantity of microorganism in pond, cellar for storing things can be enriched, can increase kind and the content of the metabolite of microorganism, the formation of control to fragrance matter of temperature plays an important role.Existing bud dish fermentation process and the production scale of container to bud dish have a definite limitation, can not realize large-scale production, and the output of bud dish can not improve, and fill the larger placement space of altar fermentation needs, need larger workshop.The zymotic fluid of bud dish contains abundant flavor substance and nutritional labeling, and the zymotic fluid of existing bud vegetable production technique to bud dish does not process, and the top and bottom fermentation results of fermentation vat has larger difference, and fermentation results can not be made consistent, and product quality portion is even; In addition, fail to make full use of the zymotic fluid produced in bud dish process, could not recycle fermentation byproduct bud dish juice.
Summary of the invention
In order to overcome above-mentioned existing technological deficiency, the object of the invention is: provide a kind of method reasonable simplicity, fermentation efficiency high, with low cost, the cellar type bud dish fermentation process of distinctive high-quality bud dish can be produced.
In order to achieve the above object, the present invention is achieved through the following technical solutions: cellar type bud dish fermentation process comprises the following steps:
The green vegetables limb that a, harvesting are ripe, is cut to as uniform strip, and airing, makes the evaporation capacity of green vegetables moisture be the 30%-40% of green vegetables mass percentage;
B, tentatively salted, cleaned by bud dish bar good for airing, and drop in cellar type bud dish installation for fermenting, salted method spreads one deck salt for paving one deck bud dish, and the consumption of every layer of salt is the 6%-7% of the bud dish weight percentage of respective layer; In salted process, respectively at position, upper, middle and lower laying temperature sensor, to grasp during the fermentation, the temperature conditions of different parts;
C, circulate salted, in fermentation 48 hours, because in bud dish, moisture is higher, under the salt condition of high concentration, portion of water will ooze out, and the salt content bottom in whole yeasting is high and top is low, therefore the circulatory system will be started, the zymotic fluid extracting of oozing out of bottom is sprayed onto top, consistent to ensure the salt content at each position in sweat, in order to avoid there is not corruption because salt content is low in top; Circulation like this, every day three times, each 30 minutes, continues 9 days; Pickled by the high salt of 48 hours, the moisture in green vegetables dewaters and substantially completes under the effect of high salt penetration pressure; After green vegetables dehydration, salt distribution is uneven, and the salt content on top is less, easily corrupt, circulate every day three times, each 30 minutes, fully can ensure that the salt distribution in whole round is even, after 9 days, due to anaerobic digestion, green vegetables fermentation starts to produce lactic acid, impregnated of the salt content of 5%-6% in green vegetables simultaneously, so it is salted just no longer to circulate;
D, fermentation, in salted process, are also that bud dish carries out sweat simultaneously, in circulatory system circulation after salted 9 days, temporary transient stopping circulation is salted, ferments after 20 days, again starts the circulatory system, start in each interval of one day once, each circulation 30 minutes, continue 60 days, object is by this circulatory system, ensure that in bud dish sweat, each position microorganism is consistent, fermentation evenly;
E, cleaning, dehydration, ferment after 150 days, the fermentation of bud dish terminates substantially, reject yellow leaf, go mouldy and other rotten dish, weed a garden after foreign material, after running water soaking and washing, ensure no-sundries, then excessive moisture in bud dish is removed by squeezing, the 74%-78% of bud dish quality control mass percent of bud dish before squeezing after squeezing;
F, cut the dish, sieve and spice, according to concrete bud dish, by cutting fineness degree bud dish being switched to needs. be separated defective bud dish by screening, then in the ratio of the now 0.1%-0.2% of bud dish mass percent add Chinese prickly ash, anise, three how, monosodium glutamate and brown sugar is seasoning matter, uniform mixing; It should be noted that, percentage described herein refers to that all seasoning matter are added up and accounts for the 0.1%-0.2% of bud dish quality;
G, filling, sterilizing, test package, vacuumize the packaging bag of filling bud dish, utilize pasteurization to boil bag sterilizing, sterilising temp is 90 DEG C-100 DEG C, and sterilization time is below single bag 100g weight 15-20 minute, above 30-35 minute of single bag 500g weight; Bottom pour ladle, rotten bag defective work are rejected in inspection, then case.
Cellar type bud dish installation for fermenting described in step b comprises columnar fermentation tank, the bottom of fermentation tank inside is provided with storage pool, centered by the axial line of fermentation tank, be evenly arranged three snakelike heat exchange tubes, fermentation tank inside has been provided with temperature sensor; Also be provided with circulating pump in fermentation tank outside, the suction side of this circulating pump is stretched into from the outer lower portion of fermentation tank and is communicated with storage pool, and the water spray end of circulating pump stretches into from the outer upper of fermentation tank and is connected with spray equipment.
Described temperature sensor is evenly arranged along the axial line of fermentation tank, and is wirelessly connected with external display device.
Described spray equipment comprises a ring pipe, ring pipe communication loop pump, and ring pipe has been evenly arranged three shower nozzles.
Adopt spacing distance to be the steel wire that 0.5cm is bundled into side by side by little steel wire in step a, green vegetables limb is cut into uniform strip.
The invention has the beneficial effects as follows: cellar type bud dish fermentation process of the present invention, by airing, fermentation, the operation such as salted, method reasonable simplicity, fermentation efficiency are high, with low cost, can produce distinctive high-quality bud dish.Adopt cellar type bud dish installation for fermenting, by the cooperation of fermentation tank, snakelike heat exchange tube, temperature sensor, circulating pump etc., have that structure is simple, temperature-controllable and the high feature of fermentation efficiency.Because the axial line of described temperature sensor along fermentation tank is evenly arranged, and be wirelessly connected with external display device, the temperature in fermentation tank can be detected easily, operator suitably can adjust the temperature of heat exchanger tube according to detection case, make the fermentation temperature in fermentation tank adapt to fermentation most.Because described spray equipment comprises a ring pipe, ring pipe communication loop pump, ring pipe has been evenly arranged three shower nozzles, can have sprayed zymotic fluid equably, makes the product special flavour in whole fermentation tank consistent.
Accompanying drawing explanation
Fig. 1 is a kind of orientation structural representation of cellar type bud dish fermentation process of the present invention cellar type bud dish installation for fermenting used;
Fig. 2 is a kind of structural representation of cellar type bud dish fermentation process of the present invention cellar type bud dish installation for fermenting used;
In figure, 1-fermentation tank, 2-storage pool, 3-snakelike heat exchange tube, 4-spray equipment, 5-temperature sensor, 6-circulating pump.
Detailed description of the invention
Below in conjunction with accompanying drawing, the present invention is further illustrated, but protection scope of the present invention is not limited to the following stated.
As shown in Figure 1 and Figure 2, cellar type bud dish fermentation process of the present invention comprises the following steps:
The green vegetables limb that a, harvesting are ripe, is cut to as uniform strip, and airing, makes the evaporation capacity of green vegetables moisture be the 30%-40% of green vegetables mass percentage;
B, tentatively salted, cleaned by bud dish bar good for airing, and drop in cellar type bud dish installation for fermenting, salted method spreads one deck salt for paving one deck bud dish, and the consumption of every layer of salt is the 6%-7% of the bud dish weight percentage of respective layer; In salted process, respectively at position, upper, middle and lower laying temperature sensor, to grasp during the fermentation, the temperature conditions of different parts;
C, circulate salted, in fermentation 48 hours, because in bud dish, moisture is higher, under the salt condition of high concentration, portion of water will ooze out, and the salt content bottom in whole yeasting is high and top is low, therefore the circulatory system will be started, the zymotic fluid extracting of oozing out of bottom is sprayed onto top, consistent to ensure the salt content at each position in sweat, in order to avoid there is not corruption because salt content is low in top; Circulation like this, every day three times, each 30 minutes, continues 9 days; Pickled by the high salt of 48 hours, the moisture in green vegetables dewaters and substantially completes under the effect of high salt penetration pressure; After green vegetables dehydration, salt distribution is uneven, and the salt content on top is less, easily corrupt, circulate every day three times, each 30 minutes, fully can ensure that the salt distribution in whole round is even, after 9 days, due to anaerobic digestion, green vegetables fermentation starts to produce lactic acid, impregnated of the salt content of 5%-6% in green vegetables simultaneously, so it is salted just no longer to circulate;
D, fermentation, in salted process, are also that bud dish carries out sweat simultaneously, in circulatory system circulation after salted 9 days, temporary transient stopping circulation is salted, ferments after 20 days, again starts the circulatory system, start in each interval of one day once, each circulation 30 minutes, continue 60 days, object is by this circulatory system, ensure that in bud dish sweat, each position microorganism is consistent, fermentation evenly;
E, cleaning, dehydration, ferment after 150 days, the fermentation of bud dish terminates substantially, reject yellow leaf, go mouldy and other rotten dish, weed a garden after foreign material, after running water soaking and washing, ensure no-sundries, then excessive moisture in bud dish is removed by squeezing, the 74%-78% of bud dish quality control mass percent of bud dish before squeezing after squeezing;
F, cut the dish, sieve and spice, according to concrete bud dish, by cutting fineness degree bud dish being switched to needs. be separated defective bud dish by screening, then in the ratio of the now 0.1%-0.2% of bud dish mass percent add Chinese prickly ash, anise, three how, monosodium glutamate and brown sugar is seasoning matter, uniform mixing; It should be noted that, percentage described herein refers to that all seasoning matter are added up and accounts for the 0.1%-0.2% of bud dish quality;
G, filling, sterilizing, test package, vacuumize the packaging bag of filling bud dish, utilize pasteurization to boil bag sterilizing, sterilising temp is 90 DEG C-100 DEG C, and sterilization time is below single bag 100g weight 15-20 minute, above 30-35 minute of single bag 500g weight; Bottom pour ladle, rotten bag defective work are rejected in inspection, then case.
Cellar type bud dish fermentation process of the present invention, by airing, fermentation, the operation such as salted, method reasonable simplicity, fermentation efficiency are high, with low cost, can produce distinctive high-quality bud dish.And floor space reduces relatively, simultaneously in bud dish sweat, ensure that the bud dish fermentation of different parts in whole bud dish installation for fermenting is consistent, ensure bud dish quality, realize bud dish sweat Artificial Control, improve the bud dish quality of production, grasp the change of bud dish sweat temperature dynamic, and then to the fermentation of bud dish, there is important directive significance.
Cellar type bud dish installation for fermenting described in step b comprises columnar fermentation tank 1, the bottom of fermentation tank 1 inside is provided with storage pool 2, centered by the axial line of fermentation tank 1, be evenly arranged three snakelike heat exchange tubes 3, fermentation tank 1 inside has been provided with temperature sensor 5; Circulating pump 6 is also provided with in fermentation tank 1 outside, the suction side of this circulating pump 6 is stretched into from the outer lower portion of fermentation tank 1 and is communicated with storage pool 2, the water spray end of circulating pump 6 stretches into from the outer upper of fermentation tank 1 and is connected with spray equipment 4, by the cooperation of fermentation tank 1, snakelike heat exchange tube 3, temperature sensor 5, circulating pump 6 etc., have that structure is simple, temperature-controllable and a high feature of fermentation efficiency.During use, bud dish product puts into fermentation tank 1, ferment, by the snakelike heat exchange tube 3 be evenly arranged, it is heated, promote fermentation, temperature in temperature sensor 5 Real-Time Monitoring fermentation tank 1, and the heat-exchange temperature adjusting snakelike heat exchange tube 3 according to the temperature detected, make the fermentation temperature of bud dish can meet the highest temperature levels of bud dish fermentation efficiency.It should be noted that the zymotic fluid of bud dish contains abundant flavor substance and nutritional labeling, circulate it sprinkling again, and the quality of whole product and local flavor are well ensured.
Described temperature sensor 5 can be corresponding to outside by wired mode display device connect, but easy like this fermentation tank 1 inside that makes contacts with external world's sky, affect product quality, therefore as preferred, described temperature sensor 5 is evenly arranged along the axial line of fermentation tank 1, and be wirelessly connected with external display device, the temperature in fermentation tank 1 can be detected easily, operator suitably can adjust the temperature of snakelike heat exchange tube 3 according to detection case, the fermentation temperature in fermentation tank 1 is made to adapt to fermentation most, the bud dish product simultaneously decreased in fermentation tank 1 works with the external world's sky probability contacted, improve the quality of product.
As preferably, described spray equipment comprises a ring pipe, ring pipe communication loop pump 6, ring pipe has been evenly arranged three shower nozzles, can have sprayed zymotic fluid equably, makes the product special flavour in whole fermentation tank 1 consistent, improves the quality of product.
Cellar type bud dish fermentation process of the present invention, effectively can control sweat, floor space reduces relatively, simultaneously in bud dish sweat, ensure that the bud dish fermentation of different parts in whole bud dish installation for fermenting is consistent, ensure bud dish quality, realize bud dish sweat Artificial Control, improve the bud dish quality of production, grasp the change of bud dish sweat temperature dynamic, and then to the fermentation of bud dish, there is important directive significance.
Containing abundant flavor substance, nutriment and a large amount of microorganisms in bud dish zymotic fluid, recycle zymotic fluid by circulating pump 6, the uniformity of each position bud vegetable matter in cellar type bud dish installation for fermenting can be kept, save fermentation costs.The zymotic fluid utilizing storage pool 2 to store can become the flavouring such as bud dish juice by continual exploitation, realizes economic benefit.
As preferably, adopt spacing distance to be the steel wire that 0.5cm is bundled into side by side by little steel wire in step a, green vegetables limb is cut into uniform strip, not only method is easy but also production efficiency is high, with low cost.
It should be noted that, described green vegetables and bud dish.
Respectively the bud dish product adopting traditional zymotic technique and utilize cellar type bud dish fermentation process of the present invention to produce the acquisition of bud dish technique is sampled respectively below, product sample one and sample two.To two kinds of product samples one, sample two subjective appreciation and physics and chemistry compares, organic acid content, volatile matter content are compared as follows:
Table 1 results of sensory evaluation
Table 2 physical and chemical index
Organic acid content (unit: mg/g) in table 3 sample
The flavor substance component list of the different bud dish of table 4
As can be seen from above-mentioned each Indexes Comparison, in sample two, not only the maximum mouthfeel of ester class content is good, and volatility becomes the kind of taste material and total content also maximum, constitute the local flavor of high-quality bud dish uniqueness, it becomes taste material to mainly contain 3,7-dimethyl-1,6-octadiene-3-alcohol, ethyl palmitate, ethyl linoleate, ethyl linolenate, anethole, phenylethanol, 4-terpenol, methyl linolenate, isoamyl formate, 2-butanols, alpha-terpineol, allyl isothiocyanate, ethyl stearte etc.
From upper table comparative sample two and sample two, in the sweat of bud dish, adopt cellar type round to produce bud dish, it is while raising bud dish output, in sample two, not only ester class content is maximum, and the kind of volatility aroma-producing substance and total content also maximum; The flavor substance component of sample one is 14 kinds, and the flavor substance component of sample two is 22 kinds.Therefore adopt cellar type round to produce bud dish, constitute the local flavor of high-quality bud dish uniqueness, make the mouthfeel of bud dish fuller, fragrance is stronger.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (5)
1. cellar type bud dish fermentation process, is characterized in that comprising the following steps:
The green vegetables limb that a, harvesting are ripe, is cut to as uniform strip, and airing, makes the evaporation capacity of green vegetables moisture be the 30%-40% of green vegetables mass percentage;
B, tentatively salted, cleaned by bud dish bar good for airing, and drop in cellar type bud dish installation for fermenting, salted method spreads one deck salt for paving one deck bud dish, and the consumption of every layer of salt is the 6%-7% of the bud dish weight percentage of respective layer; In salted process, respectively at position, upper, middle and lower laying temperature sensor, to grasp during the fermentation, the temperature conditions of different parts;
C, circulate salted, in fermentation 48 hours, because in bud dish, moisture is higher, under the salt condition of high concentration, portion of water will ooze out, and the salt content bottom in whole yeasting is high and top is low, therefore the circulatory system will be started, the zymotic fluid extracting of oozing out of bottom is sprayed onto top, consistent to ensure the salt content at each position in sweat, in order to avoid there is not corruption because salt content is low in top; Circulation like this, every day three times, each 30 minutes, continues 9 days;
D, fermentation, in salted process, are also that bud dish carries out sweat simultaneously, in circulatory system circulation after salted 9 days, temporary transient stopping circulation is salted, ferments after 20 days, again starts the circulatory system, start in each interval of one day once, each circulation 30 minutes, continue 60 days, object is by this circulatory system, ensure that in bud dish sweat, each position microorganism is consistent, fermentation evenly;
E, cleaning, dehydration, ferment after 150 days, the fermentation of bud dish terminates substantially, reject yellow leaf, go mouldy and other rotten dish, weed a garden after foreign material, after running water soaking and washing, ensure no-sundries, then excessive moisture in bud dish is removed by squeezing, the 74%-78% of bud dish quality control mass percent of bud dish before squeezing after squeezing;
F, cut the dish, sieve and spice, according to concrete bud dish, by cutting fineness degree bud dish being switched to needs. be separated defective bud dish by screening, then in the ratio of the now 0.1%-0.2% of bud dish mass percent add Chinese prickly ash, anise, three how, monosodium glutamate and brown sugar is seasoning matter, uniform mixing; It should be noted that, percentage described herein refers to that all seasoning matter are added up and accounts for the 0.1%-0.2% of bud dish quality;
G, filling, sterilizing, test package, vacuumize the packaging bag of filling bud dish, utilize pasteurization to boil bag sterilizing, sterilising temp is 90 DEG C-100 DEG C, and sterilization time is below single bag 100g weight 15-20 minute, above 30-35 minute of single bag 500g weight; Bottom pour ladle, rotten bag defective work are rejected in inspection, then case.
2. cellar type bud dish fermentation process according to claim 1 is characterized in that: the cellar type bud dish installation for fermenting described in step b comprises columnar fermentation tank (1), the bottom inner at fermentation tank (1) is provided with storage pool (2), centered by the axial line of fermentation tank (1), be evenly arranged three snakelike heat exchange tubes (3), fermentation tank (1) inner be provided with temperature sensor (5); Circulating pump (6) is also provided with in fermentation tank (1) outside, the suction side of this circulating pump (6) is stretched into from the outer lower portion of fermentation tank (1) and is communicated with storage pool (2), and the water spray end of circulating pump (6) stretches into from the outer upper of fermentation tank (1) and is connected with spray equipment (4).
3. cellar type bud dish fermentation process according to claim 2, is characterized in that: described temperature sensor (5) is evenly arranged along the axial line of fermentation tank (1), and is wirelessly connected with external display device.
4. the cellar type bud dish fermentation process according to Claims 2 or 3, is characterized in that: described spray equipment comprises a ring pipe, ring pipe communication loop pump (6), ring pipe has been evenly arranged three shower nozzles.
5. cellar type bud dish fermentation process according to claim 1, is characterized in that: adopt spacing to be the steel wire that 0.5cm steel wire is bundled into side by side in step a, green vegetables limb is cut into uniform strip.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107865187A (en) * | 2017-11-16 | 2018-04-03 | 广西壮族自治区畜牧研究所 | A kind of purple napier grass feed and its preparation method and application |
| CN109349495A (en) * | 2018-12-10 | 2019-02-19 | 四川师范大学 | Bean sprout flavor pack and preparation method thereof |
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Inventor after: Zuo Yong Inventor after: Zhang Jing Inventor after: Zuo Jincen Inventor after: Zhang Chao Inventor after: Ye Bixia Inventor before: Zuo Yong Inventor before: Zhang Jing Inventor before: Ye Bixia |
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