CN105192656A - Pickling water of fresh pickled vegetables and preparation method of pickling water - Google Patents
Pickling water of fresh pickled vegetables and preparation method of pickling water Download PDFInfo
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- CN105192656A CN105192656A CN201510754539.0A CN201510754539A CN105192656A CN 105192656 A CN105192656 A CN 105192656A CN 201510754539 A CN201510754539 A CN 201510754539A CN 105192656 A CN105192656 A CN 105192656A
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Abstract
The invention discloses pickling water of fresh pickled vegetables and belongs to the technical field of the pickled vegetables in fermented foods. The pickling water is prepared from the following raw materials in parts by weight: 100.00 parts of drinking water, 1.00-3.30 parts of pickled rod chilies, 0.20-0.65 part of pickled gingers, 0.10-0.33 part of pickled garlic, 0.01-0.05 part of disodium ethylenediamine tetraacetate, 0.01-0.10 part of Gaofuji Paolemei lactobacillus bacterium powder, 0.01-0.02 part of acesulfame, 0.10-0.22 part of citric acid, 0.10-0.36 part of lactic acid, 2.00-6.00 parts of iodine-free table salt, 0.70-1.45 parts of monosidum glutamate, 0.10-0.20 part of white spirit and 0.80-1.00 part of spice. The fresh pickled vegetables pickled by the pickling water have the advantages of short fermentation time, good mouth feel and high quality.
Description
Technical field
The present invention relates to the technical field of pickles in fermented food, particularly a kind of fresh pickles is soaked and preparation method thereof.
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 1.0 × 10
8the lactobacillus suspension of CFU/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.
The soaked of brewed pickles is the key factor affecting pickles mouthfeel, and it is related to the acid of pickles, whether salinity is moderate, and whether the tasty and refreshing degree of pickles is best, and maturation time length etc.
Summary of the invention
One object of the present invention is to provide the soaked of a kind of fresh pickles, by the kind of raw material is selected and special ratios design, improve quality and the mouthfeel of the fresh pickles of soaked bubble, be applicable to large-scale production, and owing to the addition of the happy U.S. lactic acid bacteria bacterium powder of good fortune note bubble, more make the vegetable nutrient of the soaked bubble of the present invention enrich, there is certain health care.
In order to realize foregoing invention object, technical scheme of the present invention is as follows:
A kind of fresh pickles soaked, comprises following raw material by weight: drinking water 100.00 parts, bubble millet starch 1.00 ~ 3.30 parts, bubble 0.20 ~ 0.65 part, ginger, bubble 0.10 ~ 0.33 part, garlic, disodium ethylene diamine tetraacetate 0.01 ~ 0.05 part, happy U.S. 0.01 ~ 0.10 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, 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 0.80 ~ 1.00 part.
The happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble described in the present invention is the trade name of fermented vegetable agent, and this fermented vegetable agent is by Lactobacillus plantarum 550(
lactobacillusplantaerun550) and Bu Shi lactobacillus 225(
lactobacillusbuchneri225) the compound lactobacillus powder be made into, it is ZL200810045263.9 that concrete preparation method has been recorded in the patent No., and denomination of invention is in the patent of invention of " a kind of leavening making pickles and preparation method thereof ", can buy acquisition on the market.
In practical operation, soaked addition is 2/3 of jar cumulative volume, and vegetables addition is 1/2 of soaked I weight, soaked liquid level distance altar mouth appropriate distance is 5.00 ~ 10.00cm, if the too low need of liquid level supplement soaked I to rational position, if soaked spilling, cast out soaked I to the rational position of part.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.
Of the present inventionly soakedly be applicable to the brewed of various vegetables, as: cowpea, radish, asparagus lettuce, celery, auricularia auriculajudae, hot red pepper, carrot, onion etc.
In order to realize the present invention better, preferably, described soaked middle viable count of lactobacillus > 1.0 × 10
5cFU/g.
Described soaked middle saccharomycete viable count < 1000CFU/g.
Described spice is the mixture of anise, tsaoko, cassia bark, fennel seeds, fragrant fruit and Chinese prickly ash.
The mixed proportion of described anise, tsaoko, cassia bark, fennel seeds, fragrant fruit, Chinese prickly ash is 4:2:2:2:1:1.
Another object of the present invention is to provide the soaked preparation method of described fresh pickles, it is characterized in that: comprise the following steps:
A, add in saucepan by fill a prescription take drinking water, without iodine common salt, steep millet starch, be heated to boil and material water be extracted into cooling bath after continuing 10 ~ 20min and be cooled to room temperature, 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 process material water 30 ~ 60min, add and take and the happy U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble by formula;
B, take acesulfame potassium, citric acid, lactic acid, monosodium glutamate and white wine by formula and be dissolved in the material water that step a prepares, stir, obtain soaked.
In step a, described activation refers to and the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble is dissolved in activation 0.5 ~ 2h in the warm water of 5 ~ 10 times, and the water of warm water water intaking temperature 30 ~ 40 DEG C is good.
Also will through the adjustment of acidity and salinity before the soaked fermentation that above-mentioned steps b obtains, acidity is adjusted to 2.00 ~ 8.00g/kg, and salinity is adjusted to 2.00 ~ 8.00g/100g.
The adjustment mode of salinity is for adding without iodine common salt, 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.
Beneficial effect of the present invention:
1, the present invention passes through the selection of soaked raw material and the design of specific proportioning, especially the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble is added as leavening, greatly shorten the maturation time of fresh pickles, vegetables idiotrophic retains better, and the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble is separated from pickle jar, use it for pickle fermentation, the pickles that making ferments obtains have had the lifting of matter relative to the pickles of prior art fermentation in quality and local flavor, overcome the existing fermentation technique pickle fermentation time long, soaked perishable during the fermentation, obtained Nitrite in Pickles content is high, short time ferments the problems such as the pickles taste quality that causes is bad.Promote the sustainable development of pickles industry, there is higher economic benefit and social benefit.
2, the present invention is by strict state modulator, viable count of lactobacillus > 1.0 × 10
5cFU/g, saccharomycete viable count < 1000CFU/g.The control of viable count of lactobacillus, ensures the quantity of lactic acid bacteria in sweat, can ensure that viable count of lactobacillus soaked during the fermentation increases and maintains 5.0 × 10
7~ 5.0 × 10
8cFU/g, is conducive to the accurate control controlling fermentation time; The control of saccharomycete viable count, prevents from increasing too much in saccharomycete later stage fermentation process, affects local flavor and the quality of pickles.
3, in the present invention, spice is the mixture of anise, tsaoko, cassia bark, fennel seeds, fragrant fruit and Chinese prickly ash, preferred mixed proportion is 4:2:2:2:1:1, the spice of this proportioning be used for soaked in, brewed fresh pickles fragrance is not lofty, several cooperation is appropriate, and overall fragrance is concentrated, and the mouthfeel of pickles is good.
4, each process parameter is controlled by strict in the preparation method that the present invention is soaked, and according to brew millet starch, add bubble ginger, bubble garlic, add disodium ethylene diamine tetraacetate process, add acesulfame potassium, citric acid, lactic acid, monosodium glutamate, the operation in tandem of white wine, not only ensured soaked local flavor but also ensured soaked attractive in appearance, this method is not directly add bubble millet starch, but the water got after bubble millet starch is boiled wherein, fully be extracted the local flavor of millet starch, also not having other detritus stays in water, after also avoiding directly adding millet starch, millet starch steeps the problem causing pungent overweight for a long time, the mode leaving standstill process by adding disodium ethylene diamine tetraacetate carries out after-treatment to soaked, can fully and metal ion-chelant, form complex compound, greatly reduce soaked in harmful substance, also make the color and luster of goods attractive in appearance and in colour-stable.
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 amount 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, the present invention is also by the adjustment of strict acidity and salinity, ensure soaked in hydrochlorate degree moderate, promote mouthfeel and the quality of pickles.
Detailed description of the invention
Embodiment 1
A kind of fresh pickles soaked, comprises following raw material by weight: 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 0.10 part, lactic acid 0.10 part, without iodine common salt 2.00 parts, monosodium glutamate 0.70 part, white wine 0.10 part, spice 0.80 part.
Embodiment 2
A kind of fresh pickles soaked, it is characterized in that: comprise following raw material by weight: 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, Gao Fuji bubble happy U.S. 0.10 part, lactic acid bacteria bacterium powder, 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, white wine 0.20 part, spice 1.00 parts, wherein white wine selects the white wine of 60 °.
Embodiment 3
A kind of fresh pickles soaked, comprises following raw material by weight: drinking water 100.00 parts, bubble millet starch 2.30 parts, bubble 0.42 part, ginger, bubble 0.25 part, garlic, disodium ethylene diamine tetraacetate 0.03 part, happy U.S. 0.05 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.012 part, citric acid 0.18 part, lactic acid 0.15 part, without iodine common salt 4.00 parts, monosodium glutamate 0.75 part, white wine 0.18 part, spice 0.85 part.
For ensureing the mouthfeel of efficiency and the pickles fermented, soaked middle viable count of lactobacillus requires to be greater than 1.0 × 10
5cFU/g; Saccharomycete viable count in soaked affects the mouthfeel of fermentation equally, therefore soaked middle saccharomycete viable count answers < 1000CFU/g, prevents miscellaneous bacteria from affecting pickles mouthfeel, and soaked viscosity can be reduced, improve soaked utilization rate, and promote pickles quality.
Embodiment 4
A kind of fresh pickles soaked, comprises following raw material by weight: 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 0.01 part, happy U.S. 0.01 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.01 part, citric acid 0.10 part, lactic acid 0.25 part, without iodine common salt 3.00 parts, monosodium glutamate 0.12 part, white wine 0.18 part, spice 0.9 part.
For ensureing the quality of the mouthfeel of pickles further, soaked middle viable count of lactobacillus requires to be greater than 1.0 × 10
5cFU/g, soaked middle saccharomycete viable count answers < 1000CFU/g, and after testing, the viable count of lactobacillus of the present embodiment is 1.2 × 10
6cFU/g, soaked middle saccharomycete viable count is 2.0 × 10
2cFU/g
Further, the spice of the present embodiment is the mixture of anise, tsaoko, cassia bark, fennel seeds, fragrant fruit and Chinese prickly ash, its mixed proportion is 4:2:2:2:1:1, the spice hybrid particles of this ratio, for in fresh pickle fermentation, fragrance degrees of fusion is good, and fragrance is not lofty, and the mouthfeel of fresh pickles is good.
Embodiment 5
A kind of fresh pickles soaked, comprises following raw material by weight: drinking water 100.00 parts, bubble millet starch 2.50 parts, bubble 0.45 part, ginger, bubble 0.20 part, garlic, disodium ethylene diamine tetraacetate 0.03 part, happy U.S. 0.07 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.015 part, citric acid 0.12 part, lactic acid 0.15 part, without iodine common salt 4.00 parts, monosodium glutamate 0.95 part, white wine 0.16 part, spice 0.90 part.
For ensureing the quality of the mouthfeel of pickles further, soaked middle viable count of lactobacillus requires to be greater than 1.0 × 10
5cFU/g, soaked middle saccharomycete viable count answers < 1000CFU/g, and after testing, the viable count of lactobacillus of the present embodiment is 2.2 × 10
6cFU/g, soaked middle saccharomycete viable count is 1.8 × 10
2cFU/g.
Further, the spice of the present embodiment is the mixture of anise, tsaoko, cassia bark, fennel seeds, fragrant fruit and Chinese prickly ash, and its mixed proportion is 4:2:2:2:1:1
Soaked preparation method described in the present embodiment is as follows:
A, add in saucepan by fill a prescription take drinking water, without iodine common salt, steep millet starch, be heated to boil and material water be extracted into cooling bath after continuing 10min and be cooled to room temperature, then bubble ginger, bubble garlic is added by formula, after 18h, 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 process material water 30min, add and take and the happy U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble by formula;
B, take acesulfame potassium, citric acid, lactic acid, monosodium glutamate and white wine by formula and be dissolved in the material water that step a prepares, stir, obtain soaked.
Embodiment 6
The difference of the present embodiment and embodiment 5 is:
A, add in saucepan by fill a prescription take drinking water, without iodine common salt, steep millet starch, be heated to boil and material water be extracted into cooling bath after continuing 20min and be cooled to room temperature, then bubble ginger is added by formula, after bubble garlic 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 process material water 60min, add and take and the happy U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble by formula;
B, take acesulfame potassium, citric acid, lactic acid, monosodium glutamate and white wine by formula and be dissolved in the material water that step a prepares, stir, obtain soaked.
In above-mentioned steps a, described activation refers to that high good fortune is remembered that the happy U.S. lactic acid bacteria bacterium powder of bubble is dissolved in 35 DEG C of warm water of 10 times activates 0.5h.
Embodiment 7
A kind of fresh pickles soaked, comprises following raw material by weight: drinking water 100.00 parts, bubble millet starch 3.00 parts, bubble 0.35 part, ginger, bubble 0.25 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 0.22 part, lactic acid 0.10 part, without iodine common salt 2.00 parts, monosodium glutamate 0.12 part, white wine 0.13 part, spice 0.80 part.
For ensureing the quality of the mouthfeel of pickles further, soaked middle viable count of lactobacillus requires to be greater than 1.0 × 10
5cFU/g, soaked middle saccharomycete viable count answers < 1000CFU/g, and after testing, the viable count of lactobacillus of the present embodiment is 3.5 × 10
6cFU/g, soaked middle saccharomycete viable count is 1.2 × 10
2cFU/g.
Further, the spice of the present embodiment is the mixture of anise, tsaoko, cassia bark, fennel seeds, fragrant fruit and Chinese prickly ash, and its mixed proportion is 4:2:2:2:1:1
Soaked preparation method described in the present embodiment is as follows:
A, add in saucepan by fill a prescription take drinking water, without iodine common salt, steep millet starch, be heated to boil and material water be extracted into cooling bath after continuing 15min and be cooled to room temperature, then bubble ginger, bubble garlic is added by formula, after 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 process material water 45min, add and take and the happy U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble by formula;
B, take acesulfame potassium, citric acid, lactic acid, monosodium glutamate and white wine by formula and be dissolved in the material water that step a prepares, stir, obtain soaked.
In step a, described activation is dissolved in the warm water of 5 times by the happy U.S. lactic acid bacteria bacterium powder of high for finger good fortune note bubble activating 2h, and it is 30 ~ 40 DEG C of the bests that warm water gets temperature.
Through the adjustment of acidity and salinity before the soaked fermentation that step b obtains, acidity is adjusted to 2.00g/kg, and salinity is adjusted to 2.00g/100g.
Embodiment 8
A kind of fresh pickles soaked, comprises following raw material by weight: drinking water 100.00 parts, bubble millet starch 3.00 parts, bubble 0.35 part, ginger, bubble 0.25 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 0.22 part, lactic acid 0.10 part, without iodine common salt 2.00 parts, monosodium glutamate 0.12 part, white wine 0.13 part, spice 0.80 part.
For ensureing the quality of the mouthfeel of pickles further, soaked middle viable count of lactobacillus requires to be greater than 1.0 × 10
5cFU/g, soaked middle saccharomycete viable count answers < 1000CFU/g, and after testing, the viable count of lactobacillus of the present embodiment is 1.0 × 10
7cFU/g, soaked middle saccharomycete viable count is 3.2 × 10
2cFU/g.
Further, the spice of the present embodiment is the mixture of anise, tsaoko, cassia bark, fennel seeds, fragrant fruit and Chinese prickly ash, and its mixed proportion is 4:2:2:2:1:1
Soaked preparation method described in the present embodiment is as follows:
A, add in saucepan by fill a prescription take drinking water, without iodine common salt, steep millet starch, be heated to boil and material water be extracted into cooling bath after continuing 12min and be cooled to room temperature, then bubble ginger, bubble garlic is added by formula, after 20h, 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 process material water 45min, add and take and the happy U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble by formula;
B, take acesulfame potassium, citric acid, lactic acid, monosodium glutamate and white wine by formula and be dissolved in the material water that step a prepares, stir, obtain soaked.
In step a, described activation is dissolved in the warm water of 8 times by the happy U.S. lactic acid bacteria bacterium powder of high for finger good fortune note bubble activating 1.5h, and it is 30 ~ 40 DEG C of the bests that warm water gets temperature.
Through the adjustment of acidity and salinity before the soaked fermentation that step b obtains, acidity is adjusted to 8.00g/kg, and salinity is adjusted to 8.00g/100g.
Embodiment 9
Of the present inventionly soakedly be applicable to the brewed of various vegetables, as cowpea, radish, asparagus lettuce, celery, auricularia auriculajudae, hot red pepper, carrot, onion etc., the present embodiment is with for the cowpea that ferments.
A preparation technology for fresh bubble cowpea, described technique comprises the steps:
A, by for subsequent use after cowpea pretreatment;
Pretreatment concrete steps are as follows: 1. cowpea is selected: kind is iron cowpea, maturity good do not walk seed; Plucking time is no more than 24h cowpea; 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 cl concn, and thimerosal is that effervesce chlorine-containing disinfecting sheet adds water formulated.The addition of cowpea is good with thimerosal weight 25.00kg/100kg; Effervesce chlorine-containing disinfecting sheet effective chlorine density 500.00mg/ sheet (the present embodiment selects Zhong Guang decontaminant Co., Ltd product).Service sink put into by cowpea after sterilization, with flowing running water soaking and washing 10min, pick up drain stand-by;
B, preparation comprise soaked I (namely of the present invention soaked) of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble and do not remember soaked II of the happy U.S. lactic acid bacteria bacterium powder of bubble containing high good fortune, for subsequent use; Wherein, the difference of soaked I and soaked II is that soaked I containing the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble, and soaked II containing the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble;
C, step B is prepared soaked I be used for the cowpea handled well in fermentation step A, when fermenting to the 4n time, after the 4n time is fermented soaked successively through centrifugal, lose water, supplement soaked II, add the cowpea being used further to after high good fortune note steeps the U.S. lactic acid bacteria bacterium powder of pleasure, detection, adjustment process handle well in fermentation step A; Described n gets continuous positive integer successively;
Fermentation carries out in bubble altar in this step, in bubble altar, the addition of soaked I is 2/3 of jar cumulative volume, cowpea neatly joins in altar, 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; The value of n is specifically determined according to quality soaked in real attenuation; The present embodiment has carried out altogether 16 fermentations, obtains 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 ferments the fresh bubble cowpea finished product obtained: color and luster yellowish partially green, the sour salty suitable slightly raw taste of mouthfeel, quality are tender and crisp, salinity is at 3.00g/100g, acidity is at 3.00g/kg, and the cowpea after maturation goes out altar, according to 4.00 ~ 5.00cm length cuts after dripping into point-like after draining;
D, product handling system: the fresh bubble cowpea obtained that at every turn fermented by step C obtains finished product successively after seasoning, packaging, sterilization.Concrete operations the cowpea cut are added appropriate different Vc is received, potassium sorbate, monosodium glutamate, carry out spice without iodine common salt; Then carry out loading amount, sealing, every packed cowpea 4 ~ 5 is good; Sealing uses vacuum packing machine to carry out sealing of finding time, vacuum 200Pa, evacuated time 20s, and cool time, 20s, sealed time 20s.
In step B, described soaked I comprises following raw material by weight: drinking water 100.00 parts, bubble millet starch 2.00 parts, bubble 0.60 part, ginger, bubble 0.20 part, garlic, disodium ethylene diamine tetraacetate 0.03 part, happy U.S. 0.05 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.01 part, citric acid 0.22 part, lactic acid 0.28 part, without iodine common salt 4.00 parts, monosodium glutamate 1.00 parts, white wine 0.20 part, spice 1.00 parts.
The described preparation process of soaked I is as follows:
A, add in saucepan by fill a prescription take drinking water, without iodine common salt, steep millet starch, be heated to boil and material water be extracted into cooling bath after continuing 15min and be cooled to room temperature, then bubble ginger, bubble garlic is added by formula, after 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 process material water 45min, add and take and the happy U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble 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, obtain soaked I.
Viable count of lactobacillus in soaked I is 3.9 × 10
5cFU/g, salinity controls as 2.00g/100g, controlling pH are 2.00g/kg.
In step C, centrifugal is be fed in centrifuge by the soaked speed with 7L/min, with 14000r/min centrifugation, and centrifugal rear saccharomycete viable count 2.7 × 10
2cFU/g.
In step C, losing water, supplementing soaked II is soaked after centrifugal retained by 80% of centrifugal front soaked weight, residue is cast out, then to retain soaked in supplement and soaked II make soaked amount identical with centrifugal front soaked amount, magnitude of recruitment is 20.00% of centrifugal front soaked weight.
In step C, the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble is 0.035% of the soaked weight after supplementary soaked II; The described happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble first activates before addition.
Activation is dissolved in the warm water of 7 times by the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble activating 30min.
In step C, detect, adjustment be first detect soaked in acidity and salinity acidity is adjusted to 2.00g/kg, salinity is adjusted to 1.00g/kg, then adds appropriate spice, complementary flavor.
The described fermentation condition of fresh bubble cowpea of often criticizing is for the 72h that ferment at temperature 15 DEG C of condition lower seals.
Spice is the mixture of anise, tsaoko, cassia bark, fennel seeds, fragrant fruit and Chinese prickly ash, and mixed proportion is 4:2:2:2:1.
In step D, sterilization mode is nuclear radiation sterilization, specifically adopts 60Co ~ gamma-rays, and dosage is 1kGy, total number of bacteria < 500CFU/g after irradiation.
In step C, to detect and adjust acidity be 3.0g/kg to a collection of fresh pickles that often fermented to soaked, and tune salinity is 2.70g/100g.
Claims (8)
1. fresh pickles is soaked, it is characterized in that: comprise following raw material by weight: drinking water 100.00 parts, bubble millet starch 1.00 ~ 3.30 parts, bubble 0.20 ~ 0.65 part, ginger, bubble 0.10 ~ 0.33 part, garlic, disodium ethylene diamine tetraacetate 0.01 ~ 0.05 part, happy U.S. 0.01 ~ 0.10 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, 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 0.80 ~ 1.00 part.
2. fresh pickles as claimed in claim 1 is soaked, it is characterized in that: described soaked middle viable count of lactobacillus is greater than 1.0 × 10
5cFU/g.
3. fresh pickles as claimed in claim 1 is soaked, it is characterized in that: described soaked middle saccharomycete viable count < 1000CFU/g.
4. fresh pickles as claimed in claim 1 is soaked, it is characterized in that: described spice is the mixture of anise, tsaoko, cassia bark, fennel seeds, fragrant fruit and Chinese prickly ash.
5. fresh pickles as claimed in claim 4 is soaked, it is characterized in that: the mixed proportion of described anise, tsaoko, cassia bark, fennel seeds, fragrant fruit, Chinese prickly ash is 4:2:2:2:1:1.
6. the soaked preparation method of the fresh pickles as described in any one of Claims 1 to 5, is characterized in that: comprise the following steps:
A, add in saucepan by fill a prescription take drinking water, without iodine common salt, steep millet starch, be heated to boil and material water be extracted into cooling bath after continuing 10 ~ 20min and be cooled to room temperature, 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 process material water 30 ~ 60min, add and take and the happy U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble by formula;
B, take acesulfame potassium, citric acid, lactic acid, monosodium glutamate and white wine by formula and be dissolved in the material water that step a prepares, stir, obtain soaked.
7. the soaked preparation method of fresh pickles as claimed in claim 6, is characterized in that: in step a, and described activation refers to and the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble is dissolved in activation 0.5 ~ 2h in the warm water of 5 ~ 10 times.
8. the soaked preparation method of fresh pickles as claimed in claim 6, is characterized in that: through the adjustment of acidity and salinity before the soaked fermentation that described step b obtains, acidity is adjusted to 2.00 ~ 8.00g/kg, and salinity is adjusted to 2.00 ~ 8.00g/100g.
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