CN104782746B - A kind of production method of the instant ferment celery foods packed in carton containers of long shelf life - Google Patents
A kind of production method of the instant ferment celery foods packed in carton containers of long shelf life Download PDFInfo
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Abstract
The invention discloses a kind of production method of the instant ferment celery foods packed in carton containers of long shelf life, it comprises the following steps：(1) by after fresh celery defoliation, rinsed well with water, it is put into the aqueous solution containing salt, concentrated pear juice and zinc lactate, it is placed in again in the round with water seal, it is inoculated with the lactobacillus fermenti sensitive to lacticin, 30~35 DEG C of fermentations, when solution ph is up to 3.5~4.0, adds lacticin and terminate fermentation；(2) celery that step (1) ferments, pack, vacuum seal are taken out；(3) the vacuum-packed ferment celery for obtaining step (2) is sterilized using high power pulse microwave equipment, produces the instant ferment celery foods packed in carton containers of long shelf life.The instant ferment celery of the present invention is acid embrittlement tasty, delicious flavour, nutritious, shelf life is long, easy to carry, and large-scale production, wide market can be achieved.
Description
Technical field
The present invention relates to a kind of production method of the instant ferment celery foods packed in carton containers of long shelf life, by modern food fermentation technique
Applied to the instant ferment celery foods packed in carton containers production of long shelf life, belong to agricultural product intensive processing technical field.
Background technology
China's fermented vegetable is with a long history, however, the development situation of fermented vegetable but allows of no optimist.With the generation of China's pickles
Table --- exemplified by Pickles, Sichuan Style, in numerous pickle production enterprises except it is few in number possess Small Scale Industry production capacity with
Outside, remaining belongs to fragmentary, scattered workshop-based production.Fermented pickled vegetable nearly all uses the method for spontaneous fermentation, small scale, production
Measure low, a considerable amount of enterprises are soaked technique using non-fermented type.In terms of manufacture craft, roughing is more, deep processing, finishing
It is few.The mode of fermented vegetable is mostly spontaneous fermentation.During spontaneous fermentation, inevitably by the shadow of many factors
Ring, such as production season, salt dosage, operation sanitary condition, easily cause bad or fermentation failure of fermenting, and fermentation week be present
Phase is long, product stability is poor, easily by living contaminants, large-scale production hardly possible, harmful substance (nitrite, biogenic amine etc.) content
High many drawbacks, have had a strong impact on fermented vegetable industrial expansion.Early in nineteen sixties, foreign countries have started to utilize
Inocalation method produces fermented vegetable, in the hope of utilizing many deficiencies of artificial method control spontaneous fermentation.The country is to inoculation fermentation
It is rare to improve.It is that one kind of traditional natural fermentation pattern is become that using pure tungus inoculation fermentation technique vegetables are carried out with fermentation processing
Leather, ferment control technology are also a kind of mark of fermentation technique modernization.Pure-blood ferment and its research starting of control technology China
Later, the research of nearly more than ten years is more, but is in the seed selection stage of excellent species mostly.Inoculation fermentation technology not only avoid season
The limitation of section, and effectively avoid harmful microbe from encroaching on by the control of fermentation process, shorten fermentation period, fermented vegetable
The steady quality of product.Using modern food production equipment and technique, exploitation conveniently, safely, nutrition, long shelf life fermented celery
Foods packed in carton containers, change the defects of current fermented vegetable now does cash sale, the shelf-life is short, sales range is narrow, meet market development demand.
The content of the invention
The technical problems to be solved by the invention are tight for being acidified after existing fermented vegetable fermenting acidity control hardly possible, product
Again, a kind of the problems such as shelf life is short, there is provided production method of the instant ferment celery foods packed in carton containers of long shelf life.
In order to solve the above technical problems, technical scheme is as follows：
A kind of production method of the instant ferment celery foods packed in carton containers of long shelf life, it comprises the following steps：
(1) by after fresh celery defoliation, rinsed well, be put into containing salt, calcium lactate, concentrated pear juice and zinc lactate with water
The aqueous solution in, then be placed in the round with water seal, be inoculated with the lactobacillus fermenti sensitive to lacticin, 30~35 DEG C
Fermentation, when solution ph is up to 3.5~4.0, adds lacticin and terminate fermentation；
(2) celery that step (1) ferments, pack, vacuum seal are taken out；
(3) the vacuum-packed ferment celery for obtaining step (2) is sterilized using high power pulse microwave equipment, i.e.,
Obtain the instant ferment celery foods packed in carton containers of long shelf life.
In step (1), the aqueous solution containing salt, concentrated pear juice and zinc lactate, the quality percentage of solute salt
Content is 1.5~3%, and the weight/mass percentage composition of solute calcium lactate is 0.5~0.8%, and the quality percentage of solute concentrated pear juice contains
Measure as 3~5%, solute lactic acid zinc concentration is 10~20mg/kg.
In step (1), the pol of described concentrated pear juice is 65~70 ° of Bx.
In step (1), the lactobacillus fermenti sensitive to lacticin is lactobacillus fermenti FM-P13
(Lactobacillus fermentum FM-P13), to be preserved in China Committee for Culture Collection of Microorganisms's commonly micro- life
Thing center, address are Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3 Institute of Microorganism, Academia Sinica, postcode 10010l, are protected
Tibetan day is on December 18th, 2013, and deposit number is CGMCC No.8611.The bacterial strain be 2012 in this laboratory from Chao Zhoupao
Separated in dish, and purified and identified.Show that the strain has good fermentation character, streptococcus lactis through a series of experiments
The growth of the bacterial strain is suppressed when plain concentration is higher than 0.08g/kg.
In step (1), the inoculum concentration of lactobacillus fermenti is 2~6%v/v.
In step (1), the addition of lacticin is 0.08~0.12g/kg zymotic fluids.
In step (3), when high power pulse microwave equipment is handled, instantaneous output is 350~390kw, exports pulse
Width is 4~8 μ s, dutycycle 1: 1000~1200, and whole process continues 3-5min.
Beneficial effect：The inventive method adds zinc lactate in zymotic fluid, is cooperateed with the lactic acid of lactobacillus-fermented production to celery
Dish color protection, reach good effect of color protection.Using lacticin sensitivity lactobacillus-fermented, lacticin is added in good time and is terminated
Fermentation, can Effective Regulation course of fermentation, prevent product to be excessively acidified.Add appropriate lacticin and follow-up high power arteries and veins
Microwave disinfection synergy is rushed, sterilizing time can be reduced.Finally using high power pulse microwave handle, with Microsecond grade continue and milli
Second level stops the disconnected time and periodically cuts off continuous wave microwave power, microbial cell is caused by periodic continuous action
Resonant condition, cell membrane is caused to shake brokenly death.Due to each cycle action time and to stop the disconnected time be 1: 1000, act on micro- life
Thing cell power is high, and the time is short, and when effectively killing microorganism, product temperature slightly raises, and keeps ferment celery former well
Some textures and nutrition.
Specifically, main advantages of the present invention and good effect are as follows：
1. adding zinc lactate in zymotic fluid, cooperateed with the lactic acid of lactobacillus-fermented production to celery color protection, reach good
Effect of color protection；
2. using lacticin sensitivity lactobacillus-fermented, lacticin is added in good time and terminates fermentation, can Effective Regulation
Course of fermentation, product is prevented excessively to be acidified.；
3. being sterilized using high power pulse microwave equipment, the original texture of ferment celery and nutrition are kept well；
4. lacticin cooperates with high power pulse microwave sterilization, sterilizing time is reduced, extends shelf life.
Brief description of the drawings
Fig. 1 is FM-P13 growth curve.
Fig. 2 is the influence that temperature grows to FM-P13.
Fig. 3 is influence of the different color stabilizers to celery color.
Embodiment
According to following embodiments, the present invention may be better understood.It is however, as it will be easily appreciated by one skilled in the art that real
Apply the content described by example and be merely to illustrate the present invention, without should be also without limitation on sheet described in detail in claims
Invention.
Embodiment 1：
(1) by after fresh celery defoliation, rinsed well with water, be put into after draining and fill 1.8wt% salt, 0.5% lactic acid
Calcium, 3.8wt% concentrated pear juices (65~70 ° of Bx of pol), in the round with water seal of the aqueous solution of 13mg/kg zinc lactates,
5%v/v lactobacillus fermentis FM-P13 (CGMCC No.8611) is inoculated with, 32 DEG C of fermentations, when solution ph is up to 3.8, is added
0.11g/kg lacticins (Zhejiang Silver Elephant Bioengineering Co., Ltd.) terminate fermentation.
(2) celery fermented, pack, vacuum seal are taken out.
(3) vacuum-packed ferment celery is put into pulse microwave equipment (the auspicious peaceful magnetoelectricity technology application in Nanjing Xiaguan Area is ground
Study carefully institute), sterilized, during the processing of pulse microwave equipment, instantaneous output 360kw, output pulse width is 5 μ s, duty
Than 1: 1100, whole process continues 5min.
The soft or hard appropriateness of product tissue, sour and sweet palatability, there is the due flavour of celery and smell, free from extraneous odour, free from admixture.Product
Placed in room temperature, the shelf-life reaches more than 6 months.
Embodiment 2：
(1) by after fresh celery defoliation, rinsed well with water, be put into after draining and fill 2.4wt% salt, 0.5% lactic acid
Calcium, 4.6wt% concentrated pear juices (65~70 ° of Bx of pol), in the round with water seal of the aqueous solution of 16mg/kg zinc lactates,
3%v/v lactobacillus fermentis FM-P13 (CGMCC No.8611) is inoculated with, 30 DEG C of fermentations, when solution ph is up to 3.8, is added
0.09g/kg lacticins (Zhejiang Silver Elephant Bioengineering Co., Ltd.) terminate fermentation.
(2) celery fermented, pack, vacuum seal are taken out.
(3) vacuum-packed ferment celery is put into pulse microwave equipment (the auspicious peaceful magnetoelectricity technology application in Nanjing Xiaguan Area is ground
Study carefully institute), sterilized, during the processing of pulse microwave equipment, instantaneous output 380kw, output pulse width is 6 μ s, duty
Than 1: 1000, whole process continues 4min.
The soft or hard appropriateness of product tissue, sour and sweet palatability, there is the due flavour of celery and smell, free from extraneous odour, free from admixture.Product
Placed in room temperature, the shelf-life reaches more than 6 months.
Embodiment 3：
1st, bacterial strain FM-P13 growth curve measure.
FM-P13 bacterial strain is seeded in 5ml MRS fluid nutrient mediums with 2%v/v inoculum concentration respectively, it is quiet at 35 DEG C
Only cultivate, determine OD600 values in 0,3,6,9,12,15,18,21,24,27h respectively, experiment is repeated 3 times, and Fig. 1 is as a result seen, from figure
In as can be seen that strain growth 18h, just reached stationary phase, it is seen that the FM-P13 speed of growth is very fast, has preferably fermentation
Ability.
2nd, the measure of bacterial strain FM-P13 optimum growth temperature.
FM-P13 bacterial strain is seeded in 5ml MRS fluid nutrient mediums with 2%v/v inoculum concentration respectively, respectively 22,
25th, 28,31,34,37,40 DEG C of static gas wave refrigerator 18h, determine OD600, experiment is repeated 3 times respectively.As a result Fig. 2 is seen, can be with from figure
Find out, with the rise of cultivation temperature, FM-P13 OD600, which is presented, first increases the trend reduced afterwards, reaches maximum at 34 DEG C
Value, it is seen that FM-P13 optimum growth temperature is 34 DEG C.
3rd, bacterial strain FM-P13 acid producing abilities determine.
FM-P13 bacterial strain is seeded in 5ml MRS fluid nutrient mediums with 2%v/v inoculum concentration respectively, it is quiet at 34 DEG C
18h is only cultivated, the pH of nutrient solution is determined with Shanghai thunder word ZD-2 types pH meter, the pH of its nutrient solution is 3.5, it is seen that the bacterial strain has
Stronger acid producing ability.
4th, sensitiveness of the lactobacillus fermenti FM-P13 to lacticin.
Add lacticin in the sterile MRS culture mediums (containing 1.5% agar), concentration be respectively 0.05g/kg,
0.08g/kg, 0.11g/kg, 0.14g/kg, 0.17g/kg, 0.20g/kg, add in sterile petri dish, after solidification, applied on surface
The lactobacillus fermenti FM-P13 that the μ l cell densities of cloth 100 are 106cfu/mld, 34 DEG C of culture 18h, counts clump count in culture dish, knot
Fruit such as table 1. can be seen that lacticin concentration from table and control in 0.08~0.12g/kg, can effectively suppress acidified milk bar
Bacterium FM-P13 growth.
Table 1
| Lacticin concentration (g/kg) | 0.01 | 0.04 | 0.08 | 0.12 | 0.14 | 0.16 |
| Clump count (cfu) | It is not countable | 381 | 12 | 0 | 0 | 0 |
Embodiment 4：Color stabilizer screens
It will clean, the celery of segment is respectively put into following colour protecting liquid：(1) the 15mg/kg zinc lactates aqueous solution；(2)15mg/
The kg zinc lactate aqueous solution, pH is adjusted to 3.8 with lactic acid；(3) 15mg/kg zinc acetate aqueous solutions；(4) 15mg/kg zinc acetates are water-soluble
Liquid, pH is adjusted to 3.8 with lactic acid；(5) the 15mg/kg zinc lactates aqueous solution；(6) 15mg/kg solder(ing)acids, with lactic acid by pH
It is adjusted to 3.8.5min is handled with high power pulse microwave equipment, during processing, instantaneous output 380kw, output pulse width
For 6 μ s, dutycycle 1: 1000.The sample of processing carries out subjective appreciation according to following standards of grading：It is consistent with raw material inherent colour
(5 points)；(4 points) close with raw material inherent colour；With raw material inherent colour slightly difference (3 points)；With raw material inherent colour have compared with
Big difference (2 points)；It is very big (1 point) with raw material inherent colour difference.As a result such as Fig. 3, the results showed that the 15mg/kg zinc lactate aqueous solution
(pH is adjusted into 3.8 with lactic acid) treatment effect is optimal.
Claims (6)
1. a kind of production method of the instant ferment celery foods packed in carton containers of long shelf life, it is characterised in that it comprises the following steps：
(1) by after fresh celery defoliation, rinsed well, be put into containing salt, calcium lactate, concentrated pear juice and zinc lactate with water
In the aqueous solution, then it is placed in the round with water seal, is inoculated with the lactobacillus fermenti sensitive to lacticin, 30 ~ 35 DEG C of hairs
Ferment, when solution ph is up to 3.5 ~ 4.0, adds lacticin and terminate fermentation；
(2) celery that step (1) ferments, pack, vacuum seal are taken out；
(3) the vacuum-packed ferment celery for obtaining step (2) is sterilized using high power pulse microwave equipment, is produced
The instant ferment celery foods packed in carton containers of long shelf life；
In step (1), the lactobacillus fermenti sensitive to lacticin is lactobacillus fermenti FM-P13
（Lactobacillus fermentum FM-P13）, it has been preserved in China Committee for Culture Collection of Microorganisms's commonly micro- life
Thing center, preservation day are on December 18th, 2013, and deposit number is CGMCC No.8611.
2. the production method of the instant ferment celery foods packed in carton containers of long shelf life according to claim 1, it is characterised in that step
(1) in, the aqueous solution containing salt, calcium lactate, concentrated pear juice and zinc lactate, the weight/mass percentage composition of solute salt is
1.5 ~ 3%, the weight/mass percentage composition of solute calcium lactate is 0.5 ~ 0.8%, and the weight/mass percentage composition of solute concentrated pear juice is 3 ~ 5%, molten
Matter lactic acid zinc concentration is 10 ~ 20mg/kg.
3. the production method of the instant ferment celery foods packed in carton containers of long shelf life according to claim 2, it is characterised in that step
(1) in, the pol of described concentrated pear juice is 65 ~ 70 ° of Bx.
4. the production method of the instant ferment celery foods packed in carton containers of long shelf life according to claim 1, it is characterised in that step
(1) in, the inoculum concentration of lactobacillus fermenti is 2 ~ 6%v/v.
5. the production method of the instant ferment celery foods packed in carton containers of long shelf life according to claim 1, it is characterised in that step
(1) in, the addition of lacticin is 0.08 ~ 0.12 g/kg zymotic fluids.
6. the production method of the instant ferment celery foods packed in carton containers of long shelf life according to claim 1, it is characterised in that step
(3) in, when high power pulse microwave equipment is handled, instantaneous output is 350 ~ 390kw, and output pulse width is 4 ~ 8 μ s, is accounted for
Empty ratio 1:1000 ~ 1200, whole process continues 3-5min.
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| CN1332984A (en) * | 2001-08-07 | 2002-01-30 | 徐寿海 | Pressure sterilizing after-treatment method for flexible package |
| CN1354018A (en) * | 2001-12-12 | 2002-06-19 | 华南理工大学 | High-voltage pulse electric field sterilization method and its equipment |
| CN101006851A (en) * | 2007-01-29 | 2007-08-01 | 江南大学 | An oenanthe javanica product with soft package and processing method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1332984A (en) * | 2001-08-07 | 2002-01-30 | 徐寿海 | Pressure sterilizing after-treatment method for flexible package |
| CN1354018A (en) * | 2001-12-12 | 2002-06-19 | 华南理工大学 | High-voltage pulse electric field sterilization method and its equipment |
| CN101006851A (en) * | 2007-01-29 | 2007-08-01 | 江南大学 | An oenanthe javanica product with soft package and processing method thereof |
Non-Patent Citations (4)
| Title |
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| 微波杀菌技术在食品工业中的应用;李清明等;《食品研究与开发》;20040229;第25卷(第1期);第11-12页 * |
| 真空软包装芹菜泡菜的加工方法;薛勇;《 中国农村科技》;20021231(第6期);第43页 * |
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| 袋装芹菜泡菜的制作;无;《中小企业科技》;20031231(第3期);第18页 * |
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