CN105192645A - Circulating fermentation technology for cowpeas - Google Patents

Circulating fermentation technology for cowpeas Download PDF

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Publication number
CN105192645A
CN105192645A CN201510754653.3A CN201510754653A CN105192645A CN 105192645 A CN105192645 A CN 105192645A CN 201510754653 A CN201510754653 A CN 201510754653A CN 105192645 A CN105192645 A CN 105192645A
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China
Prior art keywords
soaked
fermentation
lactic acid
cowpea
acid bacteria
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CN201510754653.3A
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潘成双
周维英
杨希
梁华忠
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SICHUAN GAOFUJI BIOTECHNOLOGY CO Ltd
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SICHUAN GAOFUJI BIOTECHNOLOGY CO Ltd
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Priority to CN201510754653.3A priority Critical patent/CN105192645A/en
Publication of CN105192645A publication Critical patent/CN105192645A/en
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Abstract

The invention provides a circulating fermentation technology for cowpeas. The circulating fermentation technology comprises the following steps: adding pickling water with lactic acid bacteria powder into cowpeas for cowpea fermentation; when fermented by the 4nth time, performing centrifugation, water removal, supplementation of new pickling water, lactic acid bacteria powder adding, detection and adjustment on the pickling water for fermentation at the 4nth time, and continuously applying the pickling water to cowpea fermentation, wherein the n adopts a continuous positive integer in sequence; the fermentation is hermitically performed for 40-65 hours under the condition that the temperature of 20 to 24 DEG C; the difference between the new pickling water and the pickling water with the lactic acid bacteria powder is that the new pickling water does not contain the lactic acid bacteria powder. The technology adopts an innovate fermentation method; after performing fermentation by certain times, the pickling water is subjected to centrifugation, water removal, supplementation of new pickling water and the like, so that the pickling water can be recycled; the pickling water raw material and the cost of the preparation technology are reduced, the fermentation time of the cowpeas is shortened, and the quality and the taste of the soaked cowpeas are enhanced; the circulating fermentation technology is suitable for large-scale production and has good economical benefit, and the development of the pickling industry is promoted.

Description

A kind of circulating fermentation process for cowpea
Technical field
The present invention relates to the preparing technical field of pickles in fermented food, particularly a kind of circulating fermentation process for cowpea.
Background technology
Pickles are a kind of infuse product be processed into hygrometric state fermentation mode, are the one of catsup and pickled vegetables.Pickled vegetable making is easy, with low cost, nutrition health, local flavor are good to eat, be beneficial to storage.The primary raw material of pickles is various nutritious fresh vegetables, and the content of material such as its dietary fiber, moisture, carbohydrate, vitamin, mineral matter (calcium, iron, phosphorus etc.) enrich, and can meet human body needs.Pickles are rich in lactic acid, are generally 4.00 ~ 8.00g/kg, salty acid appropriateness, delicious and tender crisp, can improve a poor appetite, help digest, have certain health-care efficacy.According to test report, multiple pathogen can not grow in pickles, and such as dysentery bacillus is through 3 ~ 6h in pickles, and cholera bacteria 1 ~ 2h all can be killed.The traditional Chinese medical science also proves that pickles have effect of stomach invigorating dysentery.Roundworm egg appended on fresh vegetables, also can be dead because of anoxia asphyxia in the pickle jar of sealing, and therefore, pickles are a kind of not only nutritious but also fruits and vegetables product of health.
The custom of self-control pickles is all had in China's most area, particularly Sichuan.At present, mainly there is following problem in conventional Kimchi: 1, due to region restriction, pickles are not produced by traditional fermentation mode in some place; Even if 2 conditions are suitable for, traditional pickled vegetable making except needs formula rationally, salty moderate, the oily dirt free of acid and not being stained with except the skills such as unboiled water, also need carefully to safeguard that pickles water makes it be in dynamic equilibrium for a long time, as forgotten in good time maintenance, can cause pickle flavor not good, feel like jelly, the problem such as raw flower is even putrid and deteriorated; 3, brew time is long, at least all takes brewed 3 ~ 10 days ability and eats; 4, produce more nitrite in conventional Kimchi sweat, be unfavorable for that people are healthy; 5, people more and more focus on the prebiotic health care of food, and the lactic acid bacteria in pickles just has good prebiotic health care, but the viable lactic acid bacteria quantity in conventional Kimchi is little, can not reach prebiotic health-care efficacy; 6, soaked formula and soaked preparation technology follow conventional formulation and technique more, make pickle flavor can not get further lifting.
For the process technology of pickles, on the basis ensureing pickles nutrition and health, process the important directions that tasty and fresh pickles with health care are pickles Processing Technology Development further.If publication number is CN103120294A, name is called a kind of patent of invention of the pickles fast preparation method containing biodiasmin, preparation method disclosed in this patent comprises the steps: that (1) prepares lactobacillus suspension: lactic acid bacteria is expanded cultivation step by step, and the quantity be prepared into containing biodiasmin is greater than the lactobacillus suspension of 1.0 × 108CFU/mL; (2) prepare pickled vegetable fermentation liquor: take fresh vegetables as raw material, clean and be placed in pickle jar, add after the lactobacillus suspension of preparation in (1), salt solution and spice carry out mixed culture fermentation process, obtain pickled vegetable fermentation liquor; (3) seasoning zymotic fluid is prepared: get the pickled vegetable fermentation liquor in (2), add by every 100.00kg pickled vegetable fermentation liquor and be uniformly mixed without iodine common salt 0.50 ~ 2.00kg, sugar 5.00 ~ 20.00kg, lactic acid 0.20 ~ 1.00kg, calcium salt 0.50 ~ 2.00kg, spice leachate 1.00 ~ 5.00kg, be mixed with seasoning zymotic fluid; (4) pretreatment: fresh vegetables is clean, cutting, is placed in vacuum tank, is that 1:1 ~ 10 add penetrating fluid, carries out permeating and dewatering process according to mass ratio, and then centrifugal dehydration; Described penetrating fluid is made up of by mass percentage following composition: without iodine common salt 1.00 ~ 5.00% (G/G), sugar 20.00 ~ 50.00% (G/G), calcium salt 0.50 ~ 2.00% (G/G), and surplus is water; (5) finished product is prepared: in (4) pretreated vegetables, be the seasoning zymotic fluid that 1:1 ~ 10 ratio adds preparation in (3) according to mass ratio, carry out pickling process, then carry out centrifugal dehydration, finally carry out vacuum sealed package and obtain finished product.This patent has following deficiency: the lactic acid bacteria of 1, adding is that strain activity, bacterium number are in upset condition, cause operating process accurately not control by expanding the lactobacillus suspension cultivated; 2, be added with sugar in step (3), although can provide carbohydrate for lactic acid bacteria, the membership that adds of sugar promotes all growth of microorganism, and because it does not control miscellaneous bacteria quantity, the growth of miscellaneous bacteria can affect mouthfeel and the quality of pickles; 3, this patent system is long for the time of pickles, by first preparing pickled vegetable fermentation liquor, seasoning zymotic fluid, after again vegetables being carried out pretreatment, fermenting several hours can be ripe, but the preparation time of pickled vegetable fermentation liquor is 2 ~ 10 days, time is longer, and the later stage is in order to accelerate fermenting speed, adopt the method for vacuum infiltration to realize pickling, cost is high.
And for example, publication number is CN103829190A, and name is called the patent of invention of sweet potato pickles preparation technology, and disclosed in this patent, processing step is as follows: first by sweet potato clean, peeling, stripping and slicing, obtain sweet potato pickles raw material; Utilize MRS culture medium to cultivate again Lactobacillus plantarum, prepare leavening; By boiling water, be mixed with pickles water without iodine common salt, spice, leavening; Sweet potato raw material and the mixed culture fermentation of pickles water are obtained end product.There is viable count of lactobacillus and be in upset condition in this patent, actual when using equally, accurately can not control and fermentation time is long, mouthfeel is not good problem to quantity.
Summary of the invention
The object of the present invention is to provide a kind of circulating fermentation process for cowpea, this technique adopts the fermentation process of novelty, after the certain number of times of soaked fermentation, to soaked carry out centrifugal, lose water, supplement newly soaked, add lactic acid bacteria bacterium powder, detection, adjustment process, make soaked being recycled, reduce soaked prepare needed raw material and soaked preparation technology's cost while, substantially reduce the fermentation time of cowpea, promote quality and the mouthfeel of bubble cowpea, be applicable to large-scale production, facilitate the development of pickles industry, there is good economic benefit.
In order to realize foregoing invention object, the present invention is achieved through the following technical solutions:
A kind of circulating fermentation process for cowpea, described fermentation to be added with the soaked for the cowpea that ferments of lactic acid bacteria bacterium powder, when fermenting to the 4n time, after the 4n time is fermented soaked successively through centrifugal, lose water, supplement newly soaked, interpolation lactic acid bacteria bacterium powder, detection, adjustment process after continue on for fermentation cowpea; Described n gets continuous positive integer successively; Described n gets continuous positive integer 1,2,3 successively, 4 ..., as when n gets 1 and 2 successively, namely with the soaked fermentation cowpea being added with lactic acid bacteria bacterium powder, continuously ferment after 4 times, the 4th has been fermented soaked successively through centrifugal, lose water, supplement newly soaked, add the process such as lactic acid bacteria bacterium powder; Add cowpea fermentation after process again, continuously ferment again 4 times (namely fermented the 8th time after) carry out above-mentioned process to soaked again, and in the present invention, appropriate cowpea being joined soaked middle fermenting-ripening is that fresh bubble cowpea is and has fermented once; Described fermentation is at 20 ~ 24 DEG C of condition lower seals fermentation, 40 ~ 65h, and the described newly soaked soaked difference with being added with lactic acid bacteria bacterium powder is describedly newly soakedly not add lactic acid bacteria bacterium powder.
In practical operation, the soaked addition being added with lactic acid bacteria bacterium powder is 2/3 of jar cumulative volume, cowpea addition is 1/2 of soaked weight, soaked liquid level distance altar mouth appropriate distance is 5.00 ~ 10.00cm, if the too low need of liquid level supplement soaked to rational position, if soaked spilling, cast out part soaked to rational position.The mode that pickle jar sealing is best is get the plastic sheeting of two size to fits, nothing damage, and first tiling is placed after on altar mouth, and centre presses down and is adjacent to the water surface, and film edge spills altar limit; Second then tiles on altar mouth, and film edge spills altar limit, uses rubber cord to fasten.
Conventional soaked formula in the soaked employing prior art of interpolation lactic acid bacteria bacterium powder of the present invention, also can by following formulated: drinking water 100.00 parts, bubble millet starch 1.00 ~ 3.30 parts, bubble 0.2 ~ 0.65 part, ginger, bubble 0.10 ~ 0.33 part, garlic, disodium ethylene diamine tetraacetate 0.01 ~ 0.05 part, 0.01 ~ 0.10 part, lactic acid bacteria bacterium powder, acesulfame potassium 0.01 ~ 0.02 part, citric acid 0.10 ~ 0.22 part, lactic acid 0.10 ~ 0.36 part, without iodine common salt 2.00 ~ 6.00 parts, monosodium glutamate 0.70 ~ 1.45 part, white wine 0.10 ~ 0.20 part, spice concentrate 0.80 ~ 1.00 part.Adopt that this formula is soaked can promote pickle flavor further.
Newly soaked difference that is soaked and above-mentioned interpolation lactic acid bacteria bacterium powder is only, do not add lactic acid bacteria bacterium powder in newly soaked, other compositions are identical.
The soaked preparation method of above-mentioned interpolation lactic acid bacteria bacterium powder is as follows:
A, add by the drinking water, salt, the bubble millet starch that take of filling a prescription in saucepan, be heated to boil and material water be extracted into cooling bath after continuing 10 ~ 20min and be cooled to room temperature, here only water is extracted, then bubble ginger, bubble garlic is added by formula, after 18 ~ 24h, add by the disodium ethylene diamine tetraacetate taken of filling a prescription, be dissolved in completely and expect in water and stir, after leaving standstill material water 30 ~ 60min, add and take and the lactic acid bacteria bacterium powder activating solution activated by formula;
B, take acesulfame potassium, citric acid, lactic acid, monosodium glutamate, white wine and spice concentrate by formula and be dissolved in the material water that step a prepares, stir, the soaked of lactic acid bacteria bacterium powder must be added.
Newly soaked preparation method is similar, and difference does not only add lactic acid bacteria bacterium powder in the last of step a.
Add soaked detection of lactic acid bacteria bacterium powder, require: viable count of lactobacillus is greater than 1.0 × 10 5cFU/g, it is 2.00 ~ 8.00g/100g that salinity controls, controlling pH is 2.00 ~ 8.00g/kg.Detection should be extracted the sample being no less than 100.00ml and detect.
In the present invention, described centrifugal be that the soaked speed with 7 ~ 11L/min is fed in centrifuge, centrifugal with 10000 ~ 16000r/min rotating speed, soakedly centrifugally to carry out continuously, centrifugal rear soaked in saccharomycete viable count < 1.0 × 10 3cFU/g.
Described losing water, supplementing newly soaked is soaked after centrifugal retained by 70.00 ~ 90.00% of centrifugal front soaked weight, and residue is cast out, then to retain soaked in supplement newly soaked, make soaked amount equal with centrifugal front soaked amount.
The addition of described lactic acid bacteria bacterium powder be supplement newly soaked after soaked weight 0.02 ~ 0.04%; Described lactic acid bacteria bacterium powder first activates before addition.
Described activation is dissolved in by lactic acid bacteria bacterium powder in the warm water of 5 ~ 10 times amount activating 0.5 ~ 2h, and warm water water intaking temperature is at the water of 30-40 DEG C.
Described detection, adjustment be first detect soaked in viable count of lactobacillus, acidity and salinity and acidity is adjusted to 2.00 ~ 5.00g/kg, salinity is adjusted to 2.00 ~ 5.00g/100g, then adds spice concentrate in the ratio of the soaked interpolation 0.50 ~ 1.50L of 100.00kg.
Adjustment about salinity and acidity: if testing result salinity is within the scope of 2.00 ~ 5.00g/100g, then direct 1.50 ~ 2.50% interpolation salt according to cowpea weight of namely will fermenting, if testing result salinity is not in the scope of 2.00 ~ 5.00g/100g, just first add salt salinity is adjusted in the scope of 2.00 ~ 5.00g/100g, and then add salt by 1.50 ~ 2.50% of cowpea weight of namely will fermenting; Acidity adjustment uses NaOH, if detecting acidity result is 5.01 ~ 8.00g/kg, then reducing NaOH quality required for 1.00g/kg by the soaked acidity of 1L is that 0.20 ~ 0.39g adjusts, if the acidity result detected is 3.00 ~ 5.00g/kg, then reducing NaOH quality required for 1.00g/kg by the soaked acidity of 1L is that 0.30 ~ 0.55g adjusts.
The preparation method of described spice concentrate is as follows: take drinking water 80.00 parts, bubble millet starch 1.50 ~ 1.60 parts, dried flower green pepper 0.20 ~ 0.40 part, anistree 0.08 ~ 0.12 part, tsaoko 0.04 ~ 0.07 part, 0.04 ~ 0.07 part, cassia bark, fennel seeds 0.04 ~ 0.07 part, fragrant fruit 0.04 ~ 0.07 part add in bubble altar, after sealing brewed 15 ~ 40 days, pull spice out, the sealing of spice concentrate is kept for subsequent use.
In order to better ensure the stable of acidity and salinity in sweat, ensure that indices soaked in sealing and fermenting process meets the demands to greatest extent, ensure soaked quality, extend soaked service time, except the soaked hydrochlorate after the 4n time fermentation and salinity being detected, adjust, the cowpea of often having fermented all carries out detection and acid adjustment degree is 2.00 ~ 5.00g/kg to soaked, and tune salinity is 2.00 ~ 5.00g/100g.
Beneficial effect:
1, the present invention is strictly the links in cowpea zymotechnique, after the number of times that fermentation is suitable, by soaked carry out centrifugal, lose water, supplement newly soaked, detect, adjustment process, each link specifically, closely, the combination of novelty, make can not produce excessive nitrite salt in cowpea sweat of the present invention, and relative to the preparation of common pickles, preparation time of the present invention is short, cowpea idiotrophic retains better; Overcome the problems such as long, soaked perishable, the obtained Nitrite in Pickles content during the fermentation of existing fermentation technique bubble cowpea fermentation time is high, the short time ferments causes bubble cowpea taste quality is bad;
In circulating fermentation of the present invention operation, soaked centrifugal can by removings such as the miscellaneous bacteria in soaked and impurity, particularly by the saccharomycete of soaked middle impact bubble cowpea mouthfeel, avoid soakedly go bad because of the pollution of miscellaneous bacteria, improve the mouthfeel of steeping cowpea; Lose water operation can lose on the one hand soaked in impurity and miscellaneous bacteria, the soaked stickum produced during the fermentation of minimizing that on the other hand can be appropriate, avoids the soaked raw problem such as colored, spoiled; Supplement newly soaked after losing water, supplement each composition reduced during the fermentation, keep soaked dynamic equilibrium, thus ensure the local flavor of bubble cowpea, add the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble after supplementing soaked II again and ensure that soaked middle viable count of lactobacillus is in indication range, ensure that fermentation effectively, is smoothly carried out; At every turn be conducive to monitoring to soakedly detecting, adjusting and control soaked salinity, acidity during the fermentation, make soaked indices in controlled range, avoid the adjustment difficulty caused after soaked index exceeds controlled range large, even can not use, cause waste, increase production cost.
In sum, the present invention's bubble cowpea obtained that ferments has higher innovation on quality, mouthfeel and manufacturing cycle, make pickles industry be able to sustainable, develop in a healthy way, there is higher economic worth and social benefit.
2, in the present invention, add lactic acid bacteria bacterium powder soaked in viable count of lactobacillus control be greater than 1.0 × 10 5cFU/g, salinity controls at 2.00 ~ 8.00g/100g, controlling pH at 2.00 ~ 8.00g/kg.The control of viable count of lactobacillus, can ensure the quantity of the lactic acid bacteria needed for fermented vegetable, and the bacterium number determined facilitates control time and temperature, when avoiding vegetable ripeness, there is excessive nitrite simultaneously; The conservative control of acidity and salinity, in the fermentation time of setting, ensures that the maturity of vegetables and mouthfeel reach best.
3, in the present invention, soaked after the 4n time vegetable ripeness need through centrifugal removing miscellaneous bacteria and impurity, it is centrifugal is be fed in centrifuge by the soaked speed with 7 ~ 11L/min, centrifugal with 10000 ~ 16000r/min rotating speed, centrifugal efficiency is high, effective, centrifugal rear saccharomycete viable count < 1.0 × 10 3cFU/g, avoids miscellaneous bacteria to affect the mouthfeel of sweat and fresh bubble cowpea.Further preferably, centrifugate retains by 70.00 ~ 90.00% of centrifugal front soaked weight, residue is cast out, accept or reject soaked according to a specific ratio, strictly can control the content of miscellaneous bacteria, the flavor substance that the fermentation of stable bubble cowpea is formed, ensure the mouthfeel of fresh bubble cowpea, and continue to use part Shang batch soaked, play the effect of controlling cost.
4, in the present invention, soaked centrifugal after, supplement newly soaked, after making to supplement, soaked amount is equal with centrifugal front soaked amount, and soaked the reaching in altar is remained basically stable with when brewed first batch, ensures soakedly just to be flooded by cowpea.After having added soaked II in bubble altar, then added bacterium powder, can accurately, convenient every 100kg of calculating soaked in the amount of the required sour bacterium bacterium powder added, reach fermentation processes more accurately.
5, the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble in the present invention first activates before use, be dissolved in the warm water of 5 ~ 10 times of weight by the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble and activate 0.5 ~ 2h, lactic acid bacteria after activation uses in 60min, this kind of activation method ensure that to greatest extent lactic acid bacteria enter soaked after high activity, improve the utilization rate of lactic acid bacteria.
6, after supplementing soaked, lactic acid bacteria bacterium powder, a measuring and adjustation process is had to soaked, specifically for be soaked acidity and salinity, after detecting, acidity is adjusted to 2.00 ~ 5.00g/kg, salinity is adjusted to 2.00 ~ 5.00g/100g, the ripe environment of cowpea can be ensured, and ensure suitable mouthfeel, seasoning a little after later stage maturation; After adjustment acidity salinity, add spice concentrate in the ratio of the soaked interpolation 0.50 ~ 1.50L of every 100.00kg in soaked, the fragrance matter reduced when supplementing centrifugal timely, ensures certain fragrance, enriches the mouthfeel of fresh bubble cowpea.
7, spice concentrate employing special formulation of the present invention, sealing immersion prepare for 20 ~ 40 days, and simple to operation, be fully extracted the flavor components in spice, concentrate taste is homogeneous simultaneously.
Detailed description of the invention
Below by detailed description of the invention, the present invention is described.
Cowpea pretreatment; Specific as follows
1. cowpea is selected: select iron cowpea variety, maturity good do not walk seed; Plucking time is no more than 24h; Without worm point, good evenness straight without pit, bar shaped; The homogeneous non-variegation of color.Carry out an acceptance inspection according to above requirement, the cowpea of acceptance(check) is selected, remove impurity (dish leaf, rubber band, kernmantle etc.) and unavailable part (mixed coloured cowpea, blue or green cowpea, dried cowpea, fat cowpea, distortion beans etc.);
2. sterilize: it is soak 30min in the thimerosal of 250.00mg/kg that select cowpea joins concentration, and thimerosal is that effervesce chlorine-containing disinfecting sheet adds water formulated.The addition of cowpea is good with the 25.00kg/100kg of thimerosal weight; Effervesce chlorine-containing disinfecting sheet effective chlorine density 500.00mg/ sheet (this selects Zhong Guang decontaminant Co., Ltd product).Service sink put into by cowpea after sterilization, with flowing running water soaking and washing 10min, picks up after draining and ferments.
Embodiment 1
A kind of circulating fermentation process for cowpea, described fermentation to be added with the soaked for the cowpea that ferments of lactic acid bacteria bacterium powder, when fermenting to the 4n time, after the 4n time is fermented soaked successively through centrifugal, lose water, supplement newly soaked, interpolation lactic acid bacteria bacterium powder, detection, adjustment process after continue on for fermentation cowpea; Described n gets continuous positive integer successively; Described fermentation is at 20 DEG C of condition lower seals fermentation 65h, and the described newly soaked soaked difference with being added with lactic acid bacteria bacterium powder is describedly newly soakedly not to be added with lactic acid bacteria bacterium powder.
Fermentation carries out in bubble altar, the soaked addition being added with lactic acid bacteria bacterium powder in bubble altar is 2/3 of jar cumulative volume, cowpea neatly joins in altar, addition is 1/2 of soaked weight in altar, soaked liquid level distance altar mouth appropriate distance is 5.00 ~ 10.00cm, if the too low need of liquid level supplement soaked to rational position, if soaked spilling, cast out part soaked; The value of n is specifically determined according to quality soaked in real attenuation, the present embodiment has carried out altogether 16 fermentations, obtain the fresh bubble cowpea of 16 batches, in sweat, respectively to soaked after the 4th, 8 times, 12 times, 16 times fermentations carry out centrifugal, lose water, moisturizing, add the process such as bacterium powder; The present embodiment ferment each time the cowpea color and luster that obtains yellowish partially green, the sour salty suitable slightly raw taste of mouthfeel, quality are tender and crisp, salinity is at 1.00 ~ 4.00g/100g, acidity is at 2.00 ~ 5.00g/kg, cowpea after maturation goes out altar, according to 40.00 ~ 50.00mm length cuts after dripping into point-like after draining;
Embodiment 2
A kind of circulating fermentation process for cowpea, described fermentation to be added with the soaked for the cowpea that ferments of lactic acid bacteria bacterium powder, when fermenting to the 4n time, after the 4n time is fermented soaked successively through centrifugal, lose water, supplement newly soaked, interpolation lactic acid bacteria bacterium powder, detection, adjustment process after continue on for fermentation cowpea; Described n gets continuous positive integer successively; Described fermentation is at 24 DEG C of condition lower seals fermentation 40h, and the described newly soaked soaked difference with being added with lactic acid bacteria bacterium powder is describedly newly soakedly not to be added with lactic acid bacteria bacterium powder.The value of n is specifically determined according to quality soaked in real attenuation; The present embodiment has carried out altogether 20 fermentations, in sweat, respectively to soaked after the 4th, 8 times, 12 times, 16 times, 20 times fermentations carry out centrifugal, lose water, moisturizing, add the process such as bacterium powder.
The present embodiment use interpolation lactic acid bacteria bacterium powder soaked in viable count of lactobacillus control be 3.5 × 10 5cFU/g, salinity controls as 5.00g/100g, controlling pH are 5.00g/kg.
Embodiment 3
A kind of circulating fermentation process for cowpea, described fermentation to be added with the soaked for the cowpea that ferments of lactic acid bacteria bacterium powder, when fermenting to the 4n time, after the 4n time is fermented soaked successively through centrifugal, lose water, supplement newly soaked, interpolation lactic acid bacteria bacterium powder, detection, adjustment process after continue on for fermentation cowpea; Described n gets continuous positive integer successively; Described fermentation is at 22 DEG C of condition lower seal fermentation 50h.The present embodiment has carried out altogether 28 fermentations, obtains 28 batches of fresh bubble cowpeas, in sweat, respectively to the 4th, 8,12,16,20,24,28, soaked after secondary fermentation carry out centrifugal, lose water, moisturizing, add the process such as bacterium powder;
The present embodiment adopt interpolation lactic acid bacteria bacterium powder soaked in viable count of lactobacillus be 4.2 × 10 5cFU/g, salinity controls as 2.00g/100g, controlling pH are 2.00g/kg.
The present embodiment adds the following formulated of soaked employing of lactic acid bacteria bacterium powder: drinking water 100.00 parts, bubble millet starch 3.30 parts, bubble 0.65 part, ginger, bubble 0.33 part, garlic, disodium ethylene diamine tetraacetate 0.05 part, happy U.S. 0.10 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.02 part, citric acid 0.22 part, lactic acid 0.36 part, without iodine common salt 6.00 parts, monosodium glutamate 1.45 parts, 60 DEG C of white wine 0.20 part, spice concentrate 1.00 parts.
Embodiment 4
The difference of the present embodiment and embodiment 3 is:
The present embodiment add lactic acid bacteria bacterium powder soaked in viable count of lactobacillus be 5.0 × 10 5cFU/g, salinity controls as 8.00g/100g, controlling pH are 8.00g/kg.
The present embodiment is added with the following formulated of soaked employing of lactic acid bacteria bacterium powder: it is soaked according to following formulated that the present embodiment is added with lactic acid bacteria bacterium powder: drinking water 100.00 parts, bubble millet starch 1.00 parts, bubble 0.20 part, ginger, bubble 0.10 part, garlic, disodium ethylene diamine tetraacetate 0.01 part, happy U.S. 0.01 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.01 part, citric acid 0.01 part, lactic acid 0.10 part, without iodine common salt 2.00 parts, monosodium glutamate 0.70 part, white wine 0.10 part, spice concentrate 0.80 part.
Embodiment 5
A kind of circulating fermentation process for cowpea, described fermentation to be added with the soaked for the cowpea that ferments of lactic acid bacteria bacterium powder, when fermenting to the 4n time, after the 4n time is fermented soaked successively through centrifugal, lose water, supplement newly soaked, interpolation lactic acid bacteria bacterium powder, detection, adjustment process after continue on for fermentation cowpea; Described n gets continuous positive integer successively; Described fermentation is at 24 DEG C of condition lower seals fermentation 40h, and the described newly soaked soaked difference with being added with lactic acid bacteria bacterium powder is describedly newly soakedly not to be added with lactic acid bacteria bacterium powder.The present embodiment has carried out altogether 40 fermentations, obtains 40 batches of fresh bubble cowpeas, in sweat, respectively to soaked after the 4th, 8,12,16,20,24,28,32,36,40 fermentation carry out centrifugal, lose water, moisturizing, add the powder process such as bacterium;
In the present embodiment, described centrifugal be that the soaked speed with 7L/min is fed in centrifuge, centrifugal with 10000r/min rotating speed, described centrifugal rear saccharomycete viable count 6.3 × 10 2cFU/g.Described losing water, supplementing newly soaked is soaked after centrifugal retained by 70.00% of centrifugal front soaked weight, and residue is cast out, then to retain soaked in supplement the newly soaked of 30.00% of centrifugal front soaked weight and make soaked amount equal with centrifugal front soaked amount.
Embodiment 6
The difference of the present embodiment and embodiment 5 is:
The centrifugal of the present embodiment is fed in centrifuge by the soaked speed with 9.00L/min, centrifugal with 12000r/min rotating speed, described centrifugal rear saccharomycete viable count 4.5 × 10 2cFU/g.
Losing water, supplementing newly soaked is soaked after centrifugal retained by 80.00% of centrifugal front soaked weight, and residue is cast out, then to retain soaked in supplement the newly soaked of 20.00% of centrifugal front soaked weight and make soaked amount equal with centrifugal front soaked amount.
The present embodiment controls the addition of supplementary new soaked rear lactic acid bacteria bacterium powder further, the present embodiment addition be supplement newly soaked after soaked weight 0.02%; Lactic acid bacteria bacterium powder first activates before addition.
Embodiment 7
The difference of the present embodiment and embodiment 5 is:
In the present embodiment, centrifugal is be fed in centrifuge by the soaked speed with 11L/min, centrifugal with 16000r/min rotating speed, centrifugal rear saccharomycete viable count 7.0 × 10 2cFU/g.
Losing water, supplementing newly soaked is soaked after centrifugal retained by 90% of centrifugal front soaked weight, and residue is cast out, then to retain soaked in supplement the newly soaked of 10.00% of centrifugal front soaked weight and make soaked amount equal with centrifugal front soaked amount.
In the present embodiment, the addition of lactic acid bacteria bacterium powder be supplement newly soaked after soaked weight 0.04%; Lactic acid bacteria bacterium powder first activates before addition.The activation of lactic acid bacteria bacterium powder is dissolved in the warm water of 7 times by lactic acid bacteria bacterium powder activating 30min.
Embodiment 8
A kind of circulating fermentation process for cowpea, described fermentation to be added with the soaked for the cowpea that ferments of lactic acid bacteria bacterium powder, when fermenting to the 4n time, after the 4n time is fermented soaked successively through centrifugal, lose water, supplement newly soaked, interpolation lactic acid bacteria bacterium powder, detection, adjustment process after continue on for fermentation cowpea; Described n gets continuous positive integer successively; Described fermentation is at 22 DEG C of condition lower seals fermentation 55h, and the described newly soaked soaked difference with being added with lactic acid bacteria bacterium powder is describedly newly soakedly not to be added with lactic acid bacteria bacterium powder.
Be added with lactic acid bacteria bacterium powder soaked in viable count of lactobacillus be 1.0 × 10 7cFU/g, salinity controls as 6.00g/100g, controlling pH are 6.00g/kg.
Centrifugal is be fed in centrifuge by the soaked speed with 10L/min, centrifugal with 14000r/min rotating speed, centrifugal rear saccharomycete viable count 2.7 × 10 2cFU/g.
Losing water, supplementing newly soaked is soaked after centrifugal retained by 80% of centrifugal front soaked weight, and residue is cast out, then to retain soaked in supplement and newly soakedly make soaked amount equal with centrifugal front soaked amount, magnitude of recruitment is 20.00% of centrifugal front soaked weight.
The addition of lactic acid bacteria bacterium powder be supplement newly soaked after soaked weight 0.035%; Lactic acid bacteria bacterium powder first activates before addition.
Described activation is dissolved in the warm water of 10 times by lactic acid bacteria bacterium powder activating 60min.
Described detection, adjustment be first detect soaked in acidity and salinity acidity is adjusted to 2.00g/kg, salinity is adjusted to 2.00g/100g, then by the ratio interpolation spice concentrate of 100.00kg soaked interpolation 0.50L.
The preparation method of described spice concentrate is as follows: take drinking water 80 parts, bubble millet starch 1.50 parts, dried flower green pepper 0.30 part, anistree 0.10 part, tsaoko 0.06 part, 0.06 part, cassia bark, fennel seeds 0.05 part, fragrant fruit 0.04 part add in bubble altar, after sealing brewed 25 days, pull spice out, the sealing of spice concentrate is kept for subsequent use.
The value of n is specifically determined according to quality soaked in real attenuation; The present embodiment has carried out altogether 48 fermentations, obtains 48 batches of fresh bubble cowpeas, in sweat, respectively to soaked after the 4th, 8,12,16,20,24,28,32,36,40,44,48 fermentation carry out centrifugal, lose water, moisturizing, add the process such as bacterium powder.
Embodiment 9
The difference of the present embodiment and embodiment 8 is:
In the present embodiment, the activation of lactic acid bacteria bacterium powder is dissolved in the warm water of 5 times amount by lactic acid bacteria bacterium powder activating 2h.
In the present embodiment, detect, adjustment be first detect soaked in acidity and salinity acidity is adjusted to 3.00g/kg, salinity is adjusted to 5.00g/100g, then presses 100.00kg soaked interpolation 1.00L spice concentrate.
The preparation method of above-mentioned spice concentrate is as follows: take drinking water 80.00 parts, bubble millet starch 1.50 parts, dried flower green pepper 0.20 part, anistree 0.08 part, tsaoko 0.04 part, 0.04 part, cassia bark, fennel seeds 0.04 part, fragrant fruit 0.04 part add in bubble altar, after sealing brewed 15 days, pull spice out, the sealing of spice concentrate is kept for subsequent use.
Embodiment 10
The difference of the present embodiment and embodiment 8 is:
In the present embodiment, described detection, adjustment be first detect soaked in acidity and salinity acidity is adjusted to 5.00g/kg, salinity is adjusted to 5.00g/100g, then presses 100.00kg soaked interpolation 1.50L spice concentrate.
The spices concentrate that the present embodiment adopts is prepared as follows: take drinking water 80.00 parts, bubble millet starch 1.60 parts, dried flower green pepper 0.40 part, anistree 0.12 part, tsaoko 0.07 part, 0.07 part, cassia bark, fennel seeds 0.07 part, fragrant fruit 0.07 part add in bubble altar, after sealing brewed 40 days, pull spice out, the sealing of spice concentrate is kept for subsequent use.

Claims (8)

1. the circulating fermentation process for cowpea, it is characterized in that: described fermentation to be added with the soaked for the cowpea that ferments of lactic acid bacteria bacterium powder, when fermenting to the 4n time, after the 4n time is fermented soaked successively through centrifugal, lose water, supplement newly soaked, interpolation lactic acid bacteria bacterium powder, detection, adjustment process after continue on for fermentation cowpea; Described n gets continuous positive integer successively; Described fermentation is at 20 ~ 24 DEG C of condition lower seals fermentation, 40 ~ 65h, and the described newly soaked soaked difference with being added with lactic acid bacteria bacterium powder is describedly newly soakedly not add lactic acid bacteria bacterium powder.
2. a kind of circulating fermentation process for cowpea according to claim 1, is characterized in that: described in be added with lactic acid bacteria bacterium powder soaked middle viable count of lactobacillus be greater than 1.0 × 10 5cFU/g, controlling pH is 2.00 ~ 8.00g/kg, and it is 2.00 ~ 8.00g/100g that salinity controls.
3. a kind of circulating fermentation process for cowpea according to claim 1, it is characterized in that: described centrifugal be that the soaked speed with 7 ~ 11L/min is fed in centrifuge, centrifugal with 10000 ~ 16000r/min rotating speed, described centrifugal rear soaked middle saccharomycete viable count < 1.0 × 10 3cFU/g.
4. a kind of circulating fermentation process for cowpea according to claim 1, it is characterized in that: described losing water, supplementing newly soaked is soaked after centrifugal retained by 70.00 ~ 90.00% of centrifugal front soaked weight, residue is cast out, then to retain soaked in supplement and newly soakedly make soaked amount equal with centrifugal front soaked amount.
5. a kind of circulating fermentation process for cowpea according to claim 1, is characterized in that: the addition of described lactic acid bacteria bacterium powder be supplement newly soaked after soaked weight 0.02 ~ 0.04%; Described lactic acid bacteria bacterium powder first activates before addition.
6. a kind of circulating fermentation process for cowpea according to claim 5, is characterized in that: described activation is dissolved in by lactic acid bacteria bacterium powder in the warm water of 5 ~ 10 times activating 0.5 ~ 2h, and water temperature is 30-40 DEG C.
7. a kind of circulating fermentation process for cowpea according to claim 1, it is characterized in that: described detection, adjustment be first detect soaked in acidity and salinity acidity is adjusted to 2.00 ~ 5.00g/kg, salinity is adjusted to 2.00 ~ 5.00g/100g, then add spice concentrate, to be that 100.00kg is soaked add 0.50 ~ 1.50L to the adding proportion of described spice concentrate.
8. the preparation technology of a kind of fresh bubble cowpea according to claim 7, it is characterized in that: the preparation method of described spice concentrate is as follows: take drinking water 80.00 parts, bubble millet starch 1.50 ~ 1.60 parts, dried flower green pepper 0.20 ~ 0.40 part, anistree 0.08 ~ 0.12 part, tsaoko 0.04 ~ 0.07 part, 0.04 ~ 0.07 part, cassia bark, fennel seeds 0.04 ~ 0.07 part, fragrant fruit 0.04 ~ 0.07 part add in bubble altar, after sealing brewed 15 ~ 40 days, pull spice out, the sealing of spice concentrate is kept for subsequent use.
CN201510754653.3A 2015-11-09 2015-11-09 Circulating fermentation technology for cowpeas Withdrawn CN105192645A (en)

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