CN105192656B - A kind of fresh pickles it is soaked and preparation method thereof - Google Patents
A kind of fresh pickles it is soaked and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of the soaked of fresh pickles, belong to the technical field of pickles in fermented food.Described is soaked including following raw material by weight：100.00 parts of drinking water, 1.00~3.30 parts of millet starch of bubble, 0.20~0.65 part of ginger of bubble, 0.10~0.33 part of garlic of bubble, 0.01~0.05 part of disodium ethylene diamine tetraacetate, happy U.S. 0.01~0.10 part of the lactic acid bacteria bacterium powder of high good fortune note bubble, 0.01~0.02 part of acesulfame potassium, 0.10~0.22 part of citric acid, 0.10~0.36 part of lactic acid, without 2.00~6.00 parts of iodine common salt, 0.70~1.45 part of monosodium glutamate, 0.10~0.20 part of white wine, 0.80~1.00 part of spice.Soaked brewed fresh pickles through the present invention have the advantages of fermentation time is short, pickles mouthfeel and high quality.
Description
Technical field
The present invention relates to the technical field of pickles in fermented food, more particularly to a kind of soaked and its preparation side of fresh pickles
Method.
Background technology
Pickles are a kind of one kind for being soaked product with what hygrometric state fermentation method was processed into, being catsup and pickled vegetables.Pickled vegetable making easily,
Cost is cheap, nutrition health, flavor are tasty, beneficial to storage.The primary raw material of pickles is various nutritious fresh vegetables, its
Dietary fiber, moisture, carbohydrate, vitamin, mineral matter（Calcium, iron, phosphorus etc.）Enriched Deng content of material, human body need can be met
Will.Pickles are rich in lactic acid, generally 4.00~8.00g/kg, and salty acid appropriateness is delicious and tender crisp, can improve a poor appetite, help digest,
With certain health-care efficacy.According to test report, a variety of pathogens can not develop in pickles, such as dysentery bacillus passes through in pickles
3~6h, 1~2h of cholera bacteria can be killed.The traditional Chinese medical science also demonstrates that pickles have the effect of stomach invigorating dysentery.Appended by fresh vegetables
Roundworm egg, 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 hygienic vegetables
Processed goods.
There is the custom of self-control pickles in China's most area, particularly Sichuan.At present, conventional Kimchi be primarily present with
Lower problem：1st, because territory restriction, some places can not produce pickles by traditional fermentation method at all；Even if the 2nd, condition
Suitably, traditional pickled vegetable making is except needing to be formulated rationally, in addition to the sour skill such as salty moderate, oily dirt free and non-sticky unboiled water, it is also necessary to
Carefully safeguard that pickles water is at dynamic equilibrium for a long time, such as forget to safeguard in good time, can cause pickle flavor is bad, feel like jelly,
Raw the problems such as spending or even be putrid and deteriorated；3rd, brew time is grown, and could will at least eat for brewed 3~10 days；4th, conventional Kimchi is sent out
More nitrite is produced during ferment, is unfavorable for people's health；5th, people increasingly focus on the prebiotic health care work(of food
Can, the lactic acid bacteria in pickles just has good prebiotic healthcare function, but the viable lactic acid bacteria quantity in conventional Kimchi is seldom,
Prebiotic health-care efficacy can not be reached；6th, soaked formula and soaked preparation technology follow conventional formulation and technique more so that pickles wind
Taste cannot be lifted further.
For the process technology of pickles, on the basis of pickles nutrition and health is ensured, it is processed further out tasty
And the fresh pickles with healthcare function are an important directions of pickles Processing Technology Development.Such as Publication No.
CN103120294A, a kind of entitled patent of invention of the pickles fast preparation method containing biodiasmin, the patent disclose
Preparation method comprise the following steps：（1）Prepare lactobacillus suspension：Lactic acid bacteria is carried out to expand culture step by step, is prepared into containing activity
The quantity of lactic acid bacteria is more than 1.0 × 108CFU/mL lactobacillus suspension；（2）Prepare pickled vegetable fermentation liquor：Using fresh vegetables as raw material,
It is placed in pickle jar, adds after cleaning（1）After lactobacillus suspension, salt solution and the spice of middle preparation carry out mixed fermentation processing,
Obtain pickled vegetable fermentation liquor；（3）Prepare seasoning zymotic fluid：Take（2）In pickled vegetable fermentation liquor, by every 100.00kg pickled vegetable fermentation liquors add
Without 0.50~2.00kg of iodine common salt, 5.00~20.00kg of sugar, 0.20~1.00kg of lactic acid, the kg of calcium salt 0.50~2.00, perfume (or spice)
1.00~5.00kg of pungent material leachate is stirred, and is configured to season zymotic fluid；（4）Pretreatment：Fresh vegetables is cleaned, cut
Point, it is placed in vacuum tank, is 1 according to mass ratio：1~10 adds penetrating fluid, carries out permeating and dewatering processing, then centrifuges again de-
Water；The penetrating fluid is made up of by mass percentage following compositions：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), surplus is water；（5）Prepare finished product：Passing through（4）Pretreated vegetables
In, it is 1 according to mass ratio:1~10 ratio adds（3）The seasoning zymotic fluid of middle preparation, carry out pickling processing, then carry out centrifugation and take off
Water, finally carry out vacuum sealed package and obtain finished product.The patent has following deficiency：1st, the lactic acid bacteria of addition is to be cultivated by expanding
Lactobacillus suspension, strain activity, bacterium number are in upset condition, cause operating process accurately to control；2nd, step（3）Middle addition
There is sugar, although carbohydrate can be provided for lactic acid bacteria, the addition of sugar can promote all microorganisms to grow, because it is not controlled
Miscellaneous bacteria quantity processed, the growth of miscellaneous bacteria can influence the mouthfeel and quality of pickles；3rd, the patent system is grown for the time of pickles, by first making
Standby pickled vegetable fermentation liquor, zymotic fluid is seasoned, then after vegetables are pre-processed, several hours of fermenting can be ripe, but pickle fermentation
The preparation time of liquid be 2~10 days, the time is longer, and the later stage in order to accelerate fermenting speed, using vacuum infiltration method realize
Pickle, cost is high.
And for example, Publication No. CN103829190A, the patent of invention of entitled sweet potato pickle preparation technology, the patent disclose
Processing step it is as follows：Sweet potato is cleaned first, removed the peel, stripping and slicing, obtains sweet potato pickle raw material；Using MRS culture mediums to plant
Lactobacillus is cultivated again, prepares leavening；Pickles water is mixed with by boiling water, without iodine common salt, spice, leavening；Will be sweet
Final product is made in potato raw material and the mixed fermentation of pickles water.The patent equally exists viable count of lactobacillus and is in upset condition, real
Border is in use, the problem of accurately control and fermentation time are long, mouthfeel is bad can not be carried out to quantity.
The soaked of brewed pickles is a key factor for influenceing pickles mouthfeel, and whether it is related to the acid of pickles, salinity
Moderate, whether the tasty and refreshing degree of pickles is optimal, and maturation time length etc..
The content of the invention
It is an object of the present invention to provide a kind of the soaked of fresh pickles, by the species selection of raw material and spy
The design of certainty ratio, the quality and mouthfeel of the fresh pickles of soaked bubble are improved, be adapted to large-scale production, and due to the addition of good fortune note
The happy U.S. lactic acid bacteria bacterium powder of bubble, more causes the vegetable nutrient of the soaked bubble of the present invention to enrich, has certain healthcare function.
In order to realize foregoing invention purpose, technical scheme is as follows：
A kind of soaked, including the following raw material by weight of fresh pickles：100.00 parts of drinking water, bubble millet starch 1.00
~3.30 parts, bubble 0.20~0.65 part of ginger, bubble 0.10~0.33 part of garlic, 0.01~0.05 part of disodium ethylene diamine tetraacetate,
Happy U.S. 0.01~0.10 part of the lactic acid bacteria bacterium powder of Gao Fuji bubbles, 0.01~0.02 part of acesulfame potassium, 0.10~0.22 part of citric acid, lactic acid
0.10~0.36 part, without 2.00~6.00 parts of iodine common salt, 0.70~1.45 part of monosodium glutamate, 0.10~0.20 part of white wine, spice
0.80~1.00 part.
Heretofore described high good fortune note steeps the trade name that happy U.S. lactic acid bacteria bacterium powder is fermented vegetable agent, the fermented vegetable
Agent is by Lactobacillus plantarum 550（Lactobacillus plantaerun550）With Bu Shi lactobacillus 225
（Lactobacillus buchneri225）The compound lactobacillus powder being fabricated to, specific preparation method have been recorded in Patent No.
ZL200810045263.9, can in the patent of invention of entitled " a kind of leavening for making pickles and preparation method thereof "
Obtained in purchase on the market.
In practical operation, soaked addition is the 2/3 of jar cumulative volume, and vegetables addition is the 1/2 of soaked I weight, is steeped
Water level is 5.00~10.00cm apart from altar appropriate distance, if liquid level is too low need to supplement soaked I to rational position, if soaked
Overflow, cast out part soaked I to rational position.It is to take the two big small suitable, modeling without damage that pickle jar, which seals optimal mode,
After expecting that film, first tiling are placed in altar, centre, which pushes, is adjacent to the water surface, and film edge spills altar side；Second then tiles
In altar, film edge spills altar side, is fastened using rubber cord.
It is of the present invention soaked brewed suitable for various vegetables, such as：Cowpea, radish, asparagus lettuce, celery, agaric, hot red pepper,
Carrot, onion etc..
In order to which the present invention is better achieved, it is preferable that the soaked middle viable count of lactobacillus ＞ 1.0 × 105CFU/g。
The soaked middle saccharomycete viable count ＜ 1000CFU/g.
The spice is the mixture of anise, tsaoko, cassia bark, fennel seeds, fragrant fruit and Chinese prickly ash.
The anise, tsaoko, cassia bark, fennel seeds, fragrant fruit, the mixed proportion of Chinese prickly ash are 4：2：2：2：1：1.
It is a further object to provide the soaked preparation method of the fresh pickles, it is characterised in that：Including with
Lower step：
A, in saucepan add by formula weigh drinking water, without iodine common salt, bubble millet starch, be heated to boiling and continue
Material water is extracted into cooling bath after 10~20 min and is cooled to room temperature, is then added by formula and steeps ginger, bubble garlic, after 18~24h,
The disodium ethylene diamine tetraacetate weighed by formula is added, is dissolved completely in material water and stirs, stewing process material water 30~
After 60min, the happy U.S. lactic acid bacteria bacterium powder activating solution of high good fortune note bubble for being weighed and having been activated by formula is added；
B, acesulfame potassium, citric acid, lactic acid, monosodium glutamate and white wine are weighed by formula to be dissolved in the material water that step a is prepared, stirred
Uniformly, produce soaked.
In step a, the activation refers to that high good fortune is remembered into the happy U.S. lactic acid bacteria bacterium powder of bubble is dissolved in 5~10 times of warm water activates
0.5~2h, the water of 30~40 DEG C of warm water water intaking temperature are preferred.
Adjustment that will also be through acidity and salinity before the soaked fermentation that above-mentioned steps b is obtained, acidity is adjusted to 2.00~
8.00g/kg, salinity are adjusted to 2.00~8.00g/100g.
The adjustment mode of salinity is addition without iodine common salt, and acidity adjustment use sodium hydroxide, detect acidity result if
5.01~8.00g/kg, then the sodium hydroxide quality as required for the soaked acidity of 1L reduces 1.00g/kg is 0.20~0.39g to adjust
It is whole, if the acidity result of detection is 3.00~5.00 g/kg, the hydroxide as required for the soaked acidity of 1L reduces 1.00g/kg
Sodium quality is 0.30~0.55g to adjust.
Beneficial effects of the present invention：
1st, it is happy beautiful especially to add high good fortune note bubble by the selection to soaked raw material and the design of specific proportioning by the present invention
Lactic acid bacteria bacterium powder greatly shortens the maturation time of fresh pickles, vegetables idiotrophic retains preferably, and high good fortune note bubble as leavening
Happy U.S. lactic acid bacteria bacterium powder is separated from pickle jar, uses it for pickle fermentation so that the pickles for fermenting to obtain are in product
The pickles to be fermented in matter and flavor relative to prior art are improved, and overcome the existing fermentation technique pickle fermentation time
Long, soaked perishable during the fermentation, obtained Nitrite in Pickles content height, in short-term pickles mouthfeel product caused by indirect fermentation
The problems such as matter is bad.Promote the sustainable development of pickles industry, there is higher economic benefit and social benefit.
2nd, the present invention passes through strict state modulator, viable count of lactobacillus ＞ 1.0 × 105CFU/g, saccharomycete viable count ＜
1000CFU/g.The control of viable count of lactobacillus, ensure the quantity of lactic acid bacteria in fermentation process, can guarantee that during the fermentation
Soaked viable count of lactobacillus increases and maintains 5.0 × 107~5.0 × 108CFU/g, be advantageous to control the essence of fermentation time
Really control；The control of saccharomycete viable count, prevent from increasing the flavor and product for excessively, influenceing pickles during saccharomycete later stage fermentation
Matter.
3rd, in the present invention, spice is the mixture of anise, tsaoko, cassia bark, fennel seeds, fragrant fruit and Chinese prickly ash, preferable mixed
Composition and division in a proportion example is 4：2：2：2：1：1, the spice of the proportioning be used for it is soaked in, brewed fresh pickles fragrance is not lofty, several cooperations
Appropriately, overall fragrance is concentrated, and the mouthfeel of pickles is good.
4th, by strictly controlling each process parameter in the soaked preparation method of the present invention, and according to brew millet starch,
Add bubble ginger, bubble garlic plus disodium ethylene diamine tetraacetate processing plus acesulfame potassium, citric acid, lactic acid, monosodium glutamate, the order behaviour of white wine
Make, not only ensured soaked flavor but also ensured soaked attractive in appearance, this method is not to be directly added into bubble millet starch, but will steep millet starch
Water therein is taken after boiling, is fully extracted the flavor of millet starch, other detritus is there will not be and stays in water, also avoid being directly added into
Millet starch bubble the problem of causing pungent overweight long after millet starch, by way of adding disodium ethylene diamine tetraacetate stewing process pair
Soaked carry out after-treatment, fully and metal ion-chelant can form complex compound, greatly reduce it is soaked in harmful substance,
So that product in beautiful color and in colour-stable.
5th, the high good fortune note in the present invention is steeped happy U.S. lactic acid bacteria bacterium powder and first activated using preceding, will high happy U.S. of good fortune note bubble
Lactic acid bacteria bacterium powder, which is dissolved in the warm water of 5~10 times of amounts, activates 0.5~2h, and the lactic acid bacteria after activation is used in 60min, should
Kind of activation method ensure that to greatest extent lactic acid bacteria enter it is soaked after high activity, improve the utilization rate of lactic acid bacteria.
6th, for the present invention also by the regulation of strict acidity and salinity, the hydrochlorate degree during guarantee is soaked is moderate, lifts pickles
Mouthfeel and quality.
Embodiment
Embodiment 1
A kind of soaked, including the following raw material by weight of fresh pickles：100.00 parts of drinking water, bubble millet starch 1.00
Part, 0.20 part of ginger of bubble, 0.10 part of garlic of bubble, 0.01 part of disodium ethylene diamine tetraacetate, the U.S. lactic acid bacteria bacterium powder of high good fortune note bubble pleasure
0.01 part, 0.01 part of acesulfame potassium, 0.10 part of citric acid, 0.10 part of lactic acid, without 2.00 parts of iodine common salt, 0.70 part of monosodium glutamate, white wine
0.10 part, 0.80 part of spice.
Embodiment 2
A kind of fresh pickles it is soaked, it is characterised in that：Including following raw material by weight：100.00 parts of drinking water,
It is happy beautiful to steep 3.30 parts of millet starch, 0.65 part of ginger of bubble, 0.33 part of garlic of bubble, 0.05 part of disodium ethylene diamine tetraacetate, high good fortune note bubble
0.10 part of lactic acid bacteria bacterium powder, 0.02 part of acesulfame potassium, 0.22 part of citric acid, 0.36 part of lactic acid, without 6.00 parts of iodine common salt, monosodium glutamate 1.45
Part, 0.20 part of white wine, 1.00 parts of spice, wherein white wine select 60 ° of white wine.
Embodiment 3
A kind of soaked, including the following raw material by weight of fresh pickles：100.00 parts of drinking water, bubble millet starch 2.30
Part, 0.42 part of ginger of bubble, 0.25 part of garlic of bubble, 0.03 part of disodium ethylene diamine tetraacetate, the U.S. lactic acid bacteria bacterium powder of high good fortune note bubble pleasure
0.05 part, 0.012 part of acesulfame potassium, 0.18 part of citric acid, 0.15 part of lactic acid, without 4.00 parts of iodine common salt, 0.75 part of monosodium glutamate, white wine
0.18 part, 0.85 part of spice.
To ensure the mouthfeel of the efficiency of fermentation and pickles, soaked middle viable count of lactobacillus requirement is more than 1.0 × 105CFU/g；
Saccharomycete viable count in soaked equally influences the mouthfeel of fermentation, therefore soaked middle saccharomycete viable count answers ＜ 1000CFU/g, prevents
Miscellaneous bacteria influences pickles mouthfeel, and can reduce soaked viscosity, improves soaked utilization rate, and lift pickles quality.
Embodiment 4
A kind of soaked, including the following raw material by weight of fresh pickles：100.00 parts of drinking water, bubble millet starch 3.30
Part, 0.65 part of ginger of bubble, 0.33 part of garlic of bubble, 0.01 part of disodium ethylene diamine tetraacetate, the U.S. lactic acid bacteria bacterium powder of high good fortune note bubble pleasure
0.01 part, 0.01 part of acesulfame potassium, 0.10 part of citric acid, 0.25 part of lactic acid, without 3.00 parts of iodine common salt, 0.12 part of monosodium glutamate, white wine
0.18 part, 0.9 part of spice.
To be further ensured that the quality of the mouthfeel of pickles, soaked middle viable count of lactobacillus requirement is more than 1.0 × 105CFU/g,
Soaked middle saccharomycete viable count answers ＜ 1000CFU/g, and after testing, the viable count of lactobacillus of the present embodiment is 1.2 × 106CFU/g,
Soaked middle saccharomycete viable count is 2.0 × 102 CFU/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 the ratio, in fresh pickle fermentation, fragrance degrees of fusion to be good,
Fragrance is not lofty, fresh pickles it is in good taste.
Embodiment 5
A kind of soaked, including the following raw material by weight of fresh pickles：100.00 parts of drinking water, bubble millet starch 2.50
Part, 0.45 part of ginger of bubble, 0.20 part of garlic of bubble, 0.03 part of disodium ethylene diamine tetraacetate, the U.S. lactic acid bacteria bacterium powder of high good fortune note bubble pleasure
0.07 part, 0.015 part of acesulfame potassium, 0.12 part of citric acid, 0.15 part of lactic acid, without 4.00 parts of iodine common salt, 0.95 part of monosodium glutamate, white wine
0.16 part, 0.90 part of spice.
To be further ensured that the quality of the mouthfeel of pickles, soaked middle viable count of lactobacillus requirement is more than 1.0 × 105CFU/g,
Soaked middle saccharomycete viable count answers ＜ 1000CFU/g, and after testing, the viable count of lactobacillus of the present embodiment is 2.2 × 106CFU/g,
Soaked middle saccharomycete viable count is 1.8 × 102 CFU/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
Soaked preparation method described in the present embodiment is as follows：
A, added in saucepan weighed by formula drinking water, without iodine common salt, bubble millet starch, be heated to boiling and continue 10
Material water is extracted into cooling bath after min and is cooled to room temperature, is then added by formula and steeps ginger, bubble garlic, after 18h, is added by formula
The disodium ethylene diamine tetraacetate weighed, it is dissolved completely in material water and stirs, after stewing process material water 30min, addition is pressed
It is formulated the happy U.S. lactic acid bacteria bacterium powder activating solution of high good fortune note bubble for weighing and having activated；
B, acesulfame potassium, citric acid, lactic acid, monosodium glutamate and white wine are weighed by formula to be dissolved in the material water that step a is prepared, stirred
Uniformly, produce soaked.
Embodiment 6
The present embodiment and the difference of embodiment 5 are：
A, added in saucepan weighed by formula drinking water, without iodine common salt, bubble millet starch, be heated to boiling and continue 20
Material water is extracted into cooling bath after min and is cooled to room temperature, is then added by formula and steeps ginger, after bubble garlic 24h, added by formula
The disodium ethylene diamine tetraacetate weighed, it is dissolved completely in material water and stirs, after stewing process material water 60min, addition is pressed
It is formulated the happy U.S. lactic acid bacteria bacterium powder activating solution of high good fortune note bubble for weighing and having activated；
B, acesulfame potassium, citric acid, lactic acid, monosodium glutamate and white wine are weighed by formula to be dissolved in the material water that step a is prepared, stirred
Uniformly, produce soaked.
In above-mentioned steps a, the activation refers to high good fortune remembering that the happy U.S. lactic acid bacteria bacterium powder of bubble is dissolved in 10 times of 35 DEG C of warm water
Activate 0.5h.
Embodiment 7
A kind of soaked, including the following raw material by weight of fresh pickles：100.00 parts of drinking water, bubble millet starch 3.00
Part, 0.35 part of ginger of bubble, 0.25 part of garlic of bubble, 0.01 part of disodium ethylene diamine tetraacetate, the U.S. lactic acid bacteria bacterium powder of high good fortune note bubble pleasure
0.01 part, 0.01 part of acesulfame potassium, 0.22 part of citric acid, 0.10 part of lactic acid, without 2.00 parts of iodine common salt, 0.12 part of monosodium glutamate, white wine
0.13 part, 0.80 part of spice.
To be further ensured that the quality of the mouthfeel of pickles, soaked middle viable count of lactobacillus requirement is more than 1.0 × 105CFU/g,
Soaked middle saccharomycete viable count answers ＜ 1000CFU/g, and after testing, the viable count of lactobacillus of the present embodiment is 3.5 × 106CFU/g,
Soaked middle saccharomycete viable count is 1.2 × 102 CFU/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
Soaked preparation method described in the present embodiment is as follows：
A, added in saucepan weighed by formula drinking water, without iodine common salt, bubble millet starch, be heated to boiling and continue 15
Material water is extracted into cooling bath after min and is cooled to room temperature, is then added by formula and steeps ginger, bubble garlic, after 24h, is added by formula
The disodium ethylene diamine tetraacetate weighed, it is dissolved completely in material water and stirs, after stewing process material water 45min, addition is pressed
It is formulated the happy U.S. lactic acid bacteria bacterium powder activating solution of high good fortune note bubble for weighing and having activated；
B, acesulfame potassium, citric acid, lactic acid, monosodium glutamate and white wine are weighed by formula to be dissolved in the material water that step a is prepared, stirred
Uniformly, produce soaked.
In step a, the activation is will to refer to the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble and be dissolved in 5 times of warm water to activate 2h, temperature
Water takes temperature optimal for 30~40 DEG C.
The adjustment through acidity and salinity, acidity are adjusted to 2.00g/kg before the soaked fermentation that step b is obtained, and salinity is adjusted to
2.00g/100g。
Embodiment 8
A kind of soaked, including the following raw material by weight of fresh pickles：100.00 parts of drinking water, bubble millet starch 3.00
Part, 0.35 part of ginger of bubble, 0.25 part of garlic of bubble, 0.01 part of disodium ethylene diamine tetraacetate, the U.S. lactic acid bacteria bacterium powder of high good fortune note bubble pleasure
0.01 part, 0.01 part of acesulfame potassium, 0.22 part of citric acid, 0.10 part of lactic acid, without 2.00 parts of iodine common salt, 0.12 part of monosodium glutamate, white wine
0.13 part, 0.80 part of spice.
To be further ensured that the quality of the mouthfeel of pickles, soaked middle viable count of lactobacillus requirement is more than 1.0 × 105CFU/g,
Soaked middle saccharomycete viable count answers ＜ 1000CFU/g, and after testing, the viable count of lactobacillus of the present embodiment is 1.0 × 107CFU/g,
Soaked middle saccharomycete viable count is 3.2 × 102CFU/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
Soaked preparation method described in the present embodiment is as follows：
A, added in saucepan weighed by formula drinking water, without iodine common salt, bubble millet starch, be heated to boiling and continue 12
Material water is extracted into cooling bath after min and is cooled to room temperature, is then added by formula and steeps ginger, bubble garlic, after 20h, is added by formula
The disodium ethylene diamine tetraacetate weighed, it is dissolved completely in material water and stirs, after stewing process material water 45min, addition is pressed
It is formulated the happy U.S. lactic acid bacteria bacterium powder activating solution of high good fortune note bubble for weighing and having activated；
B, acesulfame potassium, citric acid, lactic acid, monosodium glutamate and white wine are weighed by formula to be dissolved in the material water that step a is prepared, stirred
Uniformly, produce soaked.
In step a, the activation is will to refer to the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble and be dissolved in 8 times of warm water to activate 1.5h,
Warm water takes temperature optimal for 30~40 DEG C.
The adjustment through acidity and salinity, acidity are adjusted to 8.00g/kg before the soaked fermentation that step b is obtained, and salinity is adjusted to
8.00g/100g。
Embodiment 9
The soaked of the present invention is applied to the brewed of various vegetables, such as：Cowpea, radish, asparagus lettuce, celery, agaric, hot red pepper, Hu Luo
Fore-telling, onion etc., the present embodiment is by by taking the cowpea that ferments as an example.
A kind of preparation technology of fresh bubble cowpea, the technique comprise the steps：
A, it is standby after cowpea is pre-processed；
Pretreatment comprises the following steps that：1. cowpea is selected：Kind is iron cowpea, and maturity is good not to walk seed；Plucking time is not
More than 24h cowpeas；Without worm point, without pit, bar shaped is straight, good evenness；The homogeneous non-variegation of color.Tested according to requirements above
Receive, the cowpea of acceptance(check) is selected, goes the removal of impurity（Dish leaf, rubber band, kernmantle etc.）And unavailable part（Flower cowpea
Beans, blue or green cowpea, dried cowpea, fat cowpea, deformation beans etc.）.2. sterilize：Select cowpea is added to cl concn
30min is soaked in 250.00mg/kg thimerosal, thimerosal is that effervesce chlorine-containing disinfecting piece adds water to be formulated.The addition of cowpea
Amount is preferred with thimerosal weight 25.00kg/100kg；Effervesce chlorine-containing disinfecting piece effective chlorine density 500.00mg/ pieces（The present embodiment
Select Zhong Guang decontaminants Co., Ltd product）.Cowpea after sterilization is put into service sink, with flowing running water soaking and washing
10min, pick up drain it is stand-by；
B, prepare and include soaked the I of the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble（I.e. of the invention is soaked）Steeped with remembering without high good fortune
Soaked the II of happy U.S. lactic acid bacteria bacterium powder, it is standby；Wherein, soaked I and soaked II difference is the happy U.S. breast of the soaked I note bubble containing high good fortune
Sour bacterium bacterium powder, soaked II without the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble；
C, prepare step B soaked I is used in fermentation step A the cowpea handled well, will when fermentation is to the 4n times
After the 4n times fermentation it is soaked successively through centrifuge, lose water, supplement are soaked II, the happy U.S. lactic acid bacteria bacterium powder of the high good fortune note bubble of addition, detection,
The cowpea handled well in fermentation step A is used further to after adjustment processing；Described n takes continuous positive integer successively；
Fermentation is carried out in altar is steeped in this step, and the addition for steeping in altar soaked I is the 2/3 of jar cumulative volume, cowpea
Beans are neatly added in altar, addition be soaked weight 1/2, soaked liquid level apart from altar appropriate distance be 5.00~
10.00cm, if liquid level it is too low need to supplement it is soaked to rational position, if soaked spilling, it is soaked to cast out part；N value is according to reality
Soaked quality specifically determines in fermentation；The present embodiment has carried out altogether 16 fermentations, has obtained the fresh bubble cowpea of 16 batches, ferments
During, centrifugation has been carried out to soaked after the 4th, 8 times, 12 times, 16 fermentations respectively, has lost water, moisturizing plus bacterium powder etc.
Reason；
The present embodiment ferments obtained fresh bubble cowpea finished product：Pale yellow is partially green, the sour salty suitable slightly raw taste of mouthfeel, quality
It is tender and crisp, salinity in 3.00g/100g, acidity in 3.00g/kg, it is ripe after cowpea go out altar, dripped into after draining after point-like according to
4.00~5.00cm length is cut；
D, product handling system：Obtained fresh bubble cowpea that step C is fermented every time obtains finished product after seasoning, pack, sterilize successively.
Concrete operations are that the cowpea cut is added into appropriate different Vc to receive, potassium sorbate, monosodium glutamate, without iodine common salt carry out spice；Then carry out
Loading amount, sealing, it is preferred per packed cowpea 4~5；Sealing carries out evacuation sealing using vacuum packing machine, vacuum 200Pa, takes out
20s between space-time, cool time 20s, seal time 20s.
In step B, described soaked I includes following raw material by weight：100.00 parts of drinking water, bubble millet starch 2.00
Part, 0.60 part of ginger of bubble, 0.20 part of garlic of bubble, 0.03 part of disodium ethylene diamine tetraacetate, the U.S. lactic acid bacteria bacterium powder of high good fortune note bubble pleasure
0.05 part, 0.01 part of acesulfame potassium, 0.22 part of citric acid, 0.28 part of lactic acid, without 4.00 parts of iodine common salt, 1.00 parts of monosodium glutamate, white wine
0.20 part, 1.00 parts of spice.
Soaked I preparation process is as follows：
A, in saucepan add by formula weigh drinking water, without iodine common salt, bubble millet starch, be heated to boiling and continue
Material water is extracted into cooling bath and is cooled to room temperature after 15min, then adds bubble ginger, bubble garlic by formula, after 24h, is added by matching somebody with somebody
The disodium ethylene diamine tetraacetate just weighed, it is dissolved completely in material water and stirs, after stewing process material water 45min, adds
The happy U.S. lactic acid bacteria bacterium powder activating solution of high good fortune note bubble for being weighed and having been activated by formula；
B, acesulfame potassium, citric acid, lactic acid, monosodium glutamate, white wine and spice concentrate are weighed by formula it is dissolved in step a and prepares
Material water in, stir, produce soaked I.
Viable count of lactobacillus in soaked I is 3.9 × 105CFU/g, salinity control is 2.00g/100g, controlling pH is
2.00g/kg。
In step C, centrifugation is to be fed to soaked with 7L/min speed in centrifuge, with 14000 r/min speed from
The heart, saccharomycete viable count 2.7 × 10 after centrifugation2 CFU/g。
In step C, lose water, supplement soaked II be by after centrifugation it is soaked by before centrifugation soaked weight 80% retain, remain
It is remaining to cast out, then make soaked amount identical with soaked amount before centrifugation to the soaked middle supplement soaked II of reservation, before magnitude of recruitment is centrifugation
The 20.00% of soaked weight.
In step C, the addition of the high happy U.S. lactic acid bacteria bacterium powder of good fortune note bubble is the soaked weight after supplement soaked II
0.035%；The described happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble is first activated before addition.
Activation is that high good fortune is remembered into the happy U.S. lactic acid bacteria bacterium powder of bubble is dissolved in 7 times of warm water to activate 30min.
In step C, detection, adjustment be first detect it is soaked in acidity and salinity and acidity is adjusted to 2.00g/kg, salt
Degree is adjusted to 1.00g/kg, then adds appropriate spice, complementary flavor.
The fermentation condition of every batch of fresh bubble cowpea is to be sealed by fermentation 72h under the conditions of 15 DEG C of temperature.
Spice is the mixture of anise, tsaoko, cassia bark, fennel seeds, fragrant fruit and Chinese prickly ash, mixed proportion 4：2：2：2：1.
In step D, sterilization mode is sterilized for nuclear radiation, specifically thin after irradiation using 60Co~gamma-rays, dosage 1kGy
Bacterium sum ＜ 500CFU/g.
In step C, to be detected and adjust acidity be 3.0g/kg to a collection of fresh pickles that often fermented to soaked, adjusts the salinity to be
2.70g/100g。
Claims (7)
1. a kind of fresh pickles is soaked, it is characterised in that：Including following raw material by weight：100.00 parts of drinking water, bubble
1.00~3.30 parts of millet starch, 0.20~0.65 part of ginger of bubble, 0.10~0.33 part of garlic of bubble, disodium ethylene diamine tetraacetate 0.01
~0.05 part, happy U.S. 0.01~0.10 part of the lactic acid bacteria bacterium powder of high good fortune note bubble, 0.01~0.02 part of acesulfame potassium, citric acid 0.10~
0.22 part, 0.10~0.36 part of lactic acid, without 2.00~6.00 parts of iodine common salt, 0.70~1.45 part of monosodium glutamate, white wine 0.10~0.20
Part, 0.80~1.00 part of spice；
The spice is the mixture of anise, tsaoko, cassia bark, fennel seeds, fragrant fruit and Chinese prickly ash.
2. fresh pickles as claimed in claim 1 is soaked, it is characterised in that：The soaked middle viable count of lactobacillus is more than 1.0
×105CFU/g 。
3. fresh pickles as claimed in claim 1 is soaked, it is characterised in that：The soaked middle saccharomycete viable count ＜
1000CFU/g。
4. fresh pickles as claimed in claim 1 is soaked, it is characterised in that：The anise, tsaoko, cassia bark, fennel seeds, perfume (or spice)
Fruit, the mixed proportion of Chinese prickly ash are 4：2：2：2：1：1.
5. the soaked preparation method of the fresh pickles as described in any one of Claims 1 to 4, it is characterised in that：Including following step
Suddenly：
A, added in saucepan weighed by formula drinking water, without iodine common salt, bubble millet starch, be heated to boiling and continue 10~
Material water is extracted into cooling bath after 20 min and is cooled to room temperature, is then added by formula and steeps ginger, bubble garlic, after 18~24h, is added
The disodium ethylene diamine tetraacetate weighed by formula, it is dissolved completely in material water and stirs, 30~60min of stewing process material water
Afterwards, the happy U.S. lactic acid bacteria bacterium powder activating solution of high good fortune note bubble for being weighed and having been activated by formula is added；
B, weigh acesulfame potassium, citric acid, lactic acid, monosodium glutamate and white wine by formula to be dissolved in the material water that step a is prepared, stirring is equal
It is even, produce soaked.
6. the soaked preparation method of fresh pickles as claimed in claim 5, it is characterised in that：In step a, the activation refers to
High good fortune is remembered that the happy U.S. lactic acid bacteria bacterium powder of bubble is dissolved in 0.5~2h of activation in 5~10 times of warm water.
7. the soaked preparation method of fresh pickles as claimed in claim 5, it is characterised in that：The step b obtains soaked
Adjustment through acidity and salinity before fermentation, acidity are adjusted to 2.00~8.00g/kg, and salinity is adjusted to 2.00~8.00g/100g.
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| CN108813480A (en) * | 2018-05-30 | 2018-11-16 | 宾祖声 | A kind of preparation method of active lactobacillus pickle pickling liquor |
| CN109222056A (en) * | 2018-07-12 | 2019-01-18 | 南宁市邕宝阳食品有限公司 | A kind of pickled vegetable special lactobacillus leavening |
| CN108835565B (en) * | 2018-07-27 | 2022-02-01 | 四川东坡中国泡菜产业技术研究院 | Fermented pickled vegetable combined bag and preparation method thereof |
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