CN104605300B - Cellar type bean sprout fermentation process - Google Patents
Cellar type bean sprout fermentation process Download PDFInfo
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- CN104605300B CN104605300B CN201510054688.6A CN201510054688A CN104605300B CN 104605300 B CN104605300 B CN 104605300B CN 201510054688 A CN201510054688 A CN 201510054688A CN 104605300 B CN104605300 B CN 104605300B
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Abstract
The invention discloses a kind of cellar type bean sprout fermentation process to comprise the following steps：Ripe green vegetables limb is gathered in, is cut to as uniform strip, and dry；Put into cellar type bean sprout installation for fermenting medium salting；It is salted that the zymotic fluid oozed out the extracting of bottom is sprayed onto top circulation, to ensure that the salt content at each position in fermentation process is consistent, in order to avoid because salt content is low corruption does not occur for top；Salted process is simultaneously and bean sprout carries out fermentation process, by the circulatory system, ensures that each position microorganism is consistent in bean sprout fermentation process, fermentation is uniform；After the completion of fermentation, bean sprout is cleaned, is dehydrated and squeezed excessive moisture in removal bean sprout；Cut the dish, sieve and spice；Filling, sterilizing, test package.The cellar type bean sprout fermentation process of the present invention, by drying, fermenting, the process such as salted, method reasonable simplicity, fermentation efficiency are high, cost is cheap, can produce distinctive high-quality bean sprout.
Description
Technical field
The present invention relates to a kind of reaction unit, particularly a kind of method reasonable simplicity, fermentation efficiency are high, cost is cheap, energy
Enough produce the cellar type bean sprout fermentation process of distinctive high-quality bean sprout.
Background technology
Existing bean sprout fermentation process is typically using bean sprout Tao Tan fermentations and the fermentation of common pit, it is impossible to controls the hair of bean sprout
Ferment temperature, simultaneously because normal fermentation environment requires that content is low to the moisture in bean sprout raw material green vegetables, add green vegetables
The drying time, the bean sprout production time extend, low production efficiency.In bean sprout fermentation process, because temperature was fermented to bean sprout
The growth metabolism of various microorganisms in journey has a major impact, and controls fermentation temperature in real time, can enrich microorganism in pit
Type and quantity, can increase the species and content of the metabolite of microorganism, and the formation of the control of temperature to fragrance matter is played
Important function.Existing bean sprout fermentation process and container have certain limitations to the production scale of bean sprout, it is impossible to large-scale production is realized,
The output of bean sprout can not improve, and fill altar fermentation and need larger placement space, it is necessary to larger workshop.Bean sprout
Zymotic fluid contains abundant flavor substance and nutritional ingredient, and existing bean sprout production technology does not process to the zymotic fluid of bean sprout,
The top and bottom fermentation results of fermentation vat have larger difference, it is impossible to make fermentation results consistent, product quality portion is uniform；In addition,
Fail to make full use of caused zymotic fluid during bean sprout, fermentation byproduct bean sprout juice could not be recycled.
The content of the invention
In order to overcome above-mentioned existing technological deficiency, the purpose of the present invention is：A kind of method reasonable simplicity, fermentation are provided
Efficiency high, cost are cheap, can produce the cellar type bean sprout fermentation process of distinctive high-quality bean sprout.
In order to achieve the above object, the present invention is achieved through the following technical solutions：Cellar type bean sprout fermentation process include with
Lower step：
A, the ripe green vegetables limb of harvesting, it is cut to as uniform strip, and dries so that the evaporation of green vegetables moisture
Measure as the 30%-40% of green vegetables weight/mass percentage composition；
B, it is preliminary salted, the bean sprout bar dried is cleaned, and puts into cellar type bean sprout installation for fermenting, salted method
One layer of salt is spread for one layer of bean sprout of paving, the dosage of every layer of salt is the 6%-7% of the bean sprout weight percentage of respective layer；Salted
During, place temperature sensor, to grasp during the fermentation, the temperature feelings of different parts at upper, middle and lower position respectively
Condition；
C, circulation is salted, in fermentation 48 hours, because moisture is higher in bean sprout, and under the conditions of the salt of high concentration,
Partial moisture will ooze out, and the salt content bottom in whole yeasting is high and top is low, therefore to start the circulatory system, by bottom
Ooze out zymotic fluid extracting be sprayed onto top, to ensure that the salt content at each position in fermentation process is consistent, so as not to top due to
Salt content is low not to occur corruption；So circulation, three times a day, 30 minutes every time, continues 9 days；Pass through the high salt of 48 hours
Pickle, the moisture in green vegetables is dehydrated in the presence of high salt osmotic pressure and is basically completed；After being dehydrated due to green vegetables, salt distribution is uneven
Even, the salt content on top is less, easily corruption, and circulation daily three times, 30 minutes every time, can fully ensure that whole fermentation is held
Salt distribution in device is uniform, and after 9 days, due to anaerobic digestion, green vegetables fermentation starts to produce lactic acid, while in green vegetables
Through the salt content impregnated of 5%-6%, so just no longer circulating salted；
D, ferment, during salted, while be also that bean sprout carries out fermentation process, after the circulatory system circulates salted 9 days, temporarily
When stop circulation it is salted, fermentation 20 days after, be again started up the circulatory system, start in each interval of one day once, every time circulation 30 minutes,
Continue 60 days, it is therefore intended that by the circulatory system, ensure that each position microorganism is consistent in bean sprout fermentation process, fermentation is uniform；
E, cleaning, dehydration, after fermentation 150 days, bean sprout fermentation terminates substantially, rejects yellow leaf, goes mouldy and other rotten dish,
After removing weeds debris, after running water soaking and washing, ensure no-sundries, then remove superfluous water in bean sprout by squeezing
Point, the 74%-78% of bean sprout quality control mass percent of bean sprout before squeezing after squeezing；
F, cut the dish, sieve and spice, according to specific bean sprout, the fineness degree that bean sprout is switched to needs by cutting passes through sieve
Choosing separates unqualified bean sprout, then adds Chinese prickly ash, anise, three in the now 0.1%-0.2% of bean sprout mass percent ratio
How, monosodium glutamate and brown sugar be seasoning, uniform mixing；It should be noted that percentage described herein refers to that all seasonings have added
To account for the 0.1%-0.2% of bean sprout quality；
G, filling, sterilizing, test package, the packaging bag to filling bean sprout vacuumize, and boiling bag using pasteurization goes out
Bacterium, sterilising temp are 90 DEG C -100 DEG C, and sterilization time is 15-20 minutes below single bag 100g weight, single to wrap more than 500g weight
30-35 minutes；Examine and reject bottom pour ladle, rotten bag defective work, then case.
Cellar type bean sprout installation for fermenting described in step b includes columnar fermentation tank, the bottom inside fermentation tank
Storage pool is provided with, three snakelike heat exchange tubes, setting inside fermentation tank have been evenly arranged centered on the axial line of fermentation tank
It is equipped with temperature sensor；Circulating pump is additionally provided with outside fermentation tank, the outer lower portion of the suction side of the circulating pump from fermentation tank
Stretch into and connected with storage pool, the water spray end of circulating pump is stretched 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 outside display
Equipment.
Described spray equipment includes a ring pipe, ring pipe connection circulating pump, three has been evenly arranged on ring pipe
Individual shower nozzle.
The steel wire for using spacing distance to be bundled into side by side by small steel wire for 0.5cm in step a, green vegetables limb is cut into
Uniform strip.
The beneficial effects of the invention are as follows：The cellar type bean sprout fermentation process of the present invention, by drying, fermenting, the work such as salted
Sequence, method reasonable simplicity, fermentation efficiency are high, cost is cheap, can produce distinctive high-quality bean sprout.Sent out using cellar type bean sprout
Ferment device, by the cooperation of fermentation tank, snakelike heat exchange tube, temperature sensor, circulating pump etc., there is simple in construction, temperature-controllable
And fermentation efficiency it is high the characteristics of.Because described temperature sensor is evenly arranged along the axial line of fermentation tank, and pass through wireless parties
Formula is connected with external display device, and the temperature that can be conveniently detected in fermentation tank, operator can fit according to detection case
When the temperature of adjustment heat exchanger tube so that the fermentation temperature in fermentation tank most adapts to ferment.Because described spray equipment includes one
Individual ring pipe, ring pipe connection circulating pump, three shower nozzles have been evenly arranged on ring pipe, can equably spray zymotic fluid,
So that the product special flavour in whole fermentation tank is consistent.
Brief description of the drawings
Fig. 1 is a kind of orientation structure of the cellar type bean sprout installation for fermenting used in the cellar type bean sprout fermentation process of the present invention
Schematic diagram；
Fig. 2 is a kind of structural representation of the cellar type bean sprout installation for fermenting used in the cellar type bean sprout fermentation process of the present invention
Figure；
In figure, 1-fermentation tank, 2-storage pool, 3-snakelike heat exchange tube, 4-spray equipment, 5-temperature sensor, 6-
Circulating pump.
Embodiment
The present invention is further illustrated below in conjunction with the accompanying drawings, but protection scope of the present invention be not limited to it is as described below.
As shown in Figure 1 and Figure 2, cellar type bean sprout fermentation process of the invention comprises the following steps：
A, the ripe green vegetables limb of harvesting, it is cut to as uniform strip, and dries so that the evaporation of green vegetables moisture
Measure as the 30%-40% of green vegetables weight/mass percentage composition；
B, it is preliminary salted, the bean sprout bar dried is cleaned, and puts into cellar type bean sprout installation for fermenting, salted method
One layer of salt is spread for one layer of bean sprout of paving, the dosage of every layer of salt is the 6%-7% of the bean sprout weight percentage of respective layer；Salted
During, place temperature sensor, to grasp during the fermentation, the temperature feelings of different parts at upper, middle and lower position respectively
Condition；
C, circulation is salted, in fermentation 48 hours, because moisture is higher in bean sprout, and under the conditions of the salt of high concentration,
Partial moisture will ooze out, and the salt content bottom in whole yeasting is high and top is low, therefore to start the circulatory system, by bottom
Ooze out zymotic fluid extracting be sprayed onto top, to ensure that the salt content at each position in fermentation process is consistent, so as not to top due to
Salt content is low not to occur corruption；So circulation, three times a day, 30 minutes every time, continues 9 days；Pass through the high salt of 48 hours
Pickle, the moisture in green vegetables is dehydrated in the presence of high salt osmotic pressure and is basically completed；After being dehydrated due to green vegetables, salt distribution is uneven
Even, the salt content on top is less, easily corruption, and circulation daily three times, 30 minutes every time, can fully ensure that whole fermentation is held
Salt distribution in device is uniform, and after 9 days, due to anaerobic digestion, green vegetables fermentation starts to produce lactic acid, while in green vegetables
Through the salt content impregnated of 5%-6%, so just no longer circulating salted；
D, ferment, during salted, while be also that bean sprout carries out fermentation process, after the circulatory system circulates salted 9 days, temporarily
When stop circulation it is salted, fermentation 20 days after, be again started up the circulatory system, start in each interval of one day once, every time circulation 30 minutes,
Continue 60 days, it is therefore intended that by the circulatory system, ensure that each position microorganism is consistent in bean sprout fermentation process, fermentation is uniform；
E, cleaning, dehydration, after fermentation 150 days, bean sprout fermentation terminates substantially, rejects yellow leaf, goes mouldy and other rotten dish,
After removing weeds debris, after running water soaking and washing, ensure no-sundries, then remove superfluous water in bean sprout by squeezing
Point, the 74%-78% of bean sprout quality control mass percent of bean sprout before squeezing after squeezing；
F, cut the dish, sieve and spice, according to specific bean sprout, the fineness degree that bean sprout is switched to needs by cutting passes through sieve
Choosing separates unqualified bean sprout, then adds Chinese prickly ash, anise, three in the now 0.1%-0.2% of bean sprout mass percent ratio
How, monosodium glutamate and brown sugar be seasoning, uniform mixing；It should be noted that percentage described herein refers to that all seasonings have added
To account for the 0.1%-0.2% of bean sprout quality；
G, filling, sterilizing, test package, the packaging bag to filling bean sprout vacuumize, and boiling bag using pasteurization goes out
Bacterium, sterilising temp are 90 DEG C -100 DEG C, and sterilization time is 15-20 minutes below single bag 100g weight, single to wrap more than 500g weight
30-35 minutes；Examine and reject bottom pour ladle, rotten bag defective work, then case.
The cellar type bean sprout fermentation process of the present invention, by drying, fermenting, the process such as salted, method reasonable simplicity, fermentation
Efficiency high, cost are cheap, can produce distinctive high-quality bean sprout.And the relative reduction of floor space, while fermented in bean sprout
During, ensure that the bean sprout fermentation of different parts in whole bean sprout installation for fermenting is consistent, ensure bean sprout quality, realize that bean sprout is fermented
Process manual control, the bean sprout quality of production is improved, grasp the change of bean sprout fermentation process temperature dynamic, and then have to bean sprout fermentation
Important directive significance.
Cellar type bean sprout installation for fermenting described in step b includes columnar fermentation tank 1, the bottom inside fermentation tank 1
Portion is provided with storage pool 2, three snakelike heat exchange tubes 3 has been evenly arranged centered on the axial line of fermentation tank 1, in fermentation tank 1
Portion is provided with temperature sensor 5；Circulating pump 6 is additionally provided with outside fermentation tank 1, the suction side of the circulating pump 6 is from fermentation tank 1
Outer lower portion stretch into and connected with storage pool 2, the water spray end of circulating pump 6 is stretched into and is connected with from the outer upper of fermentation tank 1
Spray equipment 4, by the cooperation of fermentation tank 1, snakelike heat exchange tube 3, temperature sensor 5, circulating pump 6 etc., have simple in construction, warm
Spend the characteristics of controllable and fermentation efficiency is high.In use, bean sprout product is put into fermentation tank 1, fermented, pass through what is be evenly arranged
Snakelike heat exchange tube 3 heats to it, promotes fermentation, and temperature sensor 5 monitors the temperature in fermentation tank 1 in real time, and according to inspection
The heat-exchange temperature of the temperature adjustment snakelike heat exchange tube 3 of survey so that the fermentation temperature of bean sprout can meet bean sprout fermentation efficiency highest
Temperature levels.It is worth noting that, the zymotic fluid of bean sprout contains abundant flavor substance and nutritional ingredient, by re-circulation spray
Spill so that the quality and flavor of whole product are ensured well.
Described temperature sensor 5 can be connected by wired mode with outside corresponding display device, but so
Easily cause the inside of fermentation tank 1 to be contacted with extraneous empty rise, influence product quality, therefore as preferable, described TEMP
Axial line of the device 5 along fermentation tank 1 is evenly arranged, and is wirelessly connected with external display device, can easily be detected
To the temperature in fermentation tank 1, operator can suitably adjust the temperature of snakelike heat exchange tube 3 according to detection case so that fermentation tank 1
Interior fermentation temperature most adapts to ferment, while decreases the bean sprout product in fermentation tank 1 and the extraneous empty probability contacted, carries
The high quality of product.
Include a ring pipe, ring pipe connection circulating pump 6, on ring pipe as preferable, described spray equipment
Three shower nozzles have been evenly arranged, can equably spray zymotic fluid so that the product special flavour in whole fermentation tank 1 is consistent, improves
The quality of product.
The cellar type bean sprout fermentation process of the present invention, fermentation process can be efficiently controlled, floor space is relative to be reduced, together
When in bean sprout fermentation process, ensure that the bean sprout fermentation of different parts in whole bean sprout installation for fermenting is consistent, ensure bean sprout quality,
Bean sprout fermentation process manual control is realized, improves the bean sprout quality of production, grasps the change of bean sprout fermentation process temperature dynamic, so it is right
Bean sprout fermentation has important directive significance.
Containing abundant flavor substance, nutriment and substantial amounts of microorganism in bean sprout zymotic fluid, followed by circulating pump 6
Ring utilizes zymotic fluid, can keep the uniformity of each position bean sprout quality in cellar type bean sprout installation for fermenting, saves fermentation costs.
The zymotic fluid stored using storage pool 2 can realize economic benefit with continual exploitation into flavouring such as bean sprout juice.
As steel wire that is preferable, using spacing distance to be bundled into side by side by small steel wire for 0.5cm in step a, by green vegetables
Limb is cut into uniform strip, and not only method is easy but also production efficiency is high, cost is cheap.
It should be noted that described green vegetables are bean sprout.
Bean sprout work will be produced using traditional zymotic technique and using the cellar type bean sprout fermentation process of the present invention separately below
The bean sprout product that skill obtains is separately sampled, product sample one and sample two.To two kinds of product samples one, the subjective appreciation of sample two and physics and chemistry ratio
Compared with, organic acid content, volatile matter content be compared as follows：
The results of sensory evaluation of table 1
The physical and chemical index of table 2
Content (the unit of organic acid in the sample of table 3：mg/g)
The flavor substance component list of 4 different bean sprouts of table
Be can be seen that from above-mentioned each Indexes Comparison in sample two, not only esters content is at most in good taste, and volatility into
The species and total content of taste material are also most, constitute the unique flavor of high-quality bean sprout, it mainly has 3,7- diformazans into taste material
Base -1,6- octadiene -3- alcohol, ethyl palmitate, ethyl linoleate, ethyl linolenate, anethole, phenylethanol, 4- terpenols,
Methyl linolenate, isoamyl formate, 2- butanol, alpha-terpineol, allyl isothiocyanate, ethyl stearte etc..
From upper table comparative sample two and sample two, in the fermentation process of bean sprout, given birth to using cellar type round
Bean sprout is produced, while bean sprout yield is improved, not only esters content is most in sample two, and the kind of volatility aroma-producing substance for it
Class and total content are also most；The flavor substance component of sample one is 14 kinds, and the flavor substance component of sample two is 22 kinds.
Therefore using cellar type round production bean sprout, the unique flavor of high-quality bean sprout is constituted, makes the mouthfeel of bean sprout fuller, it is fragrant
Taste is more rich.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
All any modification, equivalent and improvement made within refreshing and principle etc., should be included in the scope of the protection.
Claims (3)
1. cellar type bean sprout fermentation process, it is characterised in that comprise the following steps：
A, the ripe green vegetables limb of harvesting, it is cut to as uniform strip, and dries so that the evaporation capacity of green vegetables moisture is
The 30%-40% of green vegetables weight/mass percentage composition；
B, it is preliminary salted, the bean sprout bar dried is cleaned, and put into cellar type bean sprout installation for fermenting, salted method is paving
One layer of bean sprout spreads one layer of salt, and the dosage of every layer of salt is the 6%-7% of the bean sprout weight percentage of respective layer；In salted process
In, place temperature sensor, to grasp during the fermentation, the temperature conditions of different parts at upper, middle and lower position respectively；
C, circulation is salted, in fermentation 48 hours, because moisture is higher in bean sprout, and under the conditions of the salt of high concentration, part
Moisture will ooze out, and the salt content bottom in whole yeasting is high and top is low, therefore to start the circulatory system, by oozing for bottom
The zymotic fluid extracting gone out is sprayed onto top, to ensure that the salt content at each position in fermentation process is consistent, in case top is contained due to salt
Measure low and corruption occurs；So circulation, three times a day, 30 minutes every time, continues 9 days；
D, ferment, during salted, while be also that bean sprout carries out fermentation process, after the circulatory system circulates salted 9 days, temporarily stop
Only circulate it is salted, fermentation 20 days after, be again started up the circulatory system, start in each interval of one day once, every time circulation 30 minutes, continue
60 days, it is therefore intended that by the circulatory system, ensure that each position microorganism is consistent in bean sprout fermentation process, fermentation is uniform；
E, cleaning, dehydration, after fermentation 150 days, bean sprout fermentation ends, reject yellow leaf, go mouldy and other rotten dish, remove weeds
After debris, after running water soaking and washing, ensure no-sundries, then excessive moisture in bean sprout is removed by squeezing, after squeezing
The 74%-78% of bean sprout quality control mass percent of bean sprout before squeezing；
F, cut the dish, sieve and spice, according to specific bean sprout, the fineness degree that bean sprout is switched to needs by cutting passes through screening point
From unqualified bean sprout, then Chinese prickly ash, anise, zingiber kawagoii, monosodium glutamate are added in the now 0.1%-0.2% of bean sprout mass percent ratio
And brown sugar is seasoning, uniform mixing；It should be noted that percentage described herein, which refers to that all seasonings add up, accounts for bean sprout
The 0.1%-0.2% of quality；
G, filling, sterilizing, test package, the packaging bag to filling bean sprout vacuumize, and boil bag sterilizing using pasteurization, go out
Bacterium temperature is 90 DEG C -100 DEG C, and sterilization time is 15-20 minutes below single bag 100g weight, single to wrap 500g weight above 30-35
Minute；Examine and reject bottom pour ladle, rotten bag defective work, then case；
Cellar type bean sprout installation for fermenting described in step b includes columnar fermentation tank（1）, in fermentation tank（1）Internal bottom
Portion is provided with storage pool（2）, with fermentation tank（1）Axial line centered on be evenly arranged three snakelike heat exchange tubes（3）, fermenting
Tank（1）It is internally provided with temperature sensor（5）, described temperature sensor（5）Along fermentation tank（1）Axial line be evenly arranged,
And wirelessly it is connected with external display device；In fermentation tank（1）Outside is additionally provided with circulating pump（6）, the circulating pump（6）
Suction side from fermentation tank（1）Outer lower portion stretch into and and storage pool（2）Connection, circulating pump（6）Water spray end from fermentation tank
（1）Outer upper stretch into and be connected with spray equipment（4）.
2. cellar type bean sprout fermentation process according to claim 1, it is characterised in that：Described spray equipment includes one
Ring pipe, ring pipe connection circulating pump（6）, three shower nozzles have been evenly arranged on ring pipe.
3. cellar type bean sprout fermentation process according to claim 1, it is characterised in that：Spacing is used in step a as 0.5cm
The steel wire that steel wire is bundled into side by side, green vegetables limb is cut into uniform strip.
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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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| CN101366487A (en) * | 2008-09-28 | 2009-02-18 | 十堰渝川食品有限公司 | Processing method for soaked, pickled product of vegetable |
| CN102077975A (en) * | 2010-11-24 | 2011-06-01 | 宜宾学院 | Method for producing Yibin bean sprout flavoring liquid (paste) |
| CN102888321A (en) * | 2012-09-16 | 2013-01-23 | 黄先全 | Strong-flavor spirit base tank-type fermentation method and tank-type fermentation plant |
| CN103190585A (en) * | 2013-04-16 | 2013-07-10 | 四川理工学院 | Novel bean sprout production process |
| CN203711463U (en) * | 2013-07-24 | 2014-07-16 | 农业部规划设计研究院 | Aerobic fermentation device |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1810160A (en) * | 2005-01-26 | 2006-08-02 | 四川省宜宾辐射应用实验站 | Seasoning sauce and its production process |
| CN101366487A (en) * | 2008-09-28 | 2009-02-18 | 十堰渝川食品有限公司 | Processing method for soaked, pickled product of vegetable |
| CN102077975A (en) * | 2010-11-24 | 2011-06-01 | 宜宾学院 | Method for producing Yibin bean sprout flavoring liquid (paste) |
| CN102888321A (en) * | 2012-09-16 | 2013-01-23 | 黄先全 | Strong-flavor spirit base tank-type fermentation method and tank-type fermentation plant |
| CN103190585A (en) * | 2013-04-16 | 2013-07-10 | 四川理工学院 | Novel bean sprout production process |
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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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| GR01 | Patent grant |