CN105211675A - A kind of soaked and soaked preparation method preparing fresh pickles - Google Patents
A kind of soaked and soaked preparation method preparing fresh pickles Download PDFInfo
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Abstract
The invention discloses a kind of soaked and soaked preparation method preparing fresh pickles, belong to the technical field of pickles in fermented food.Describedly soakedly 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 concentrate 0.80 ~ 1.00 part.The pickles of soaked preparation of the present invention have that preparation time is short, pickles mouthfeel and the high advantage of quality.
Description
Technical field
The present invention relates to the technical field of pickles in fermented food, particularly a kind of soaked and soaked preparation method preparing fresh pickles.
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.
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 that providing a kind of prepares the soaked of fresh pickles, by selecting the kind of raw material and the design of special ratios, improve quality and the mouthfeel of brewed fresh pickles, be applicable to large-scale production, and owing to the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble, more make the vegetable nutrient of the soaked bubble of the present invention enrich, there is certain health care; By adding spice concentrate, make soaked in fragrance be evenly distributed, obtained pickle flavor is better.
In order to realize foregoing invention object, technical scheme of the present invention is as follows:
A kind ofly prepare the soaked of fresh pickles, 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 0.1 ~ 0.22 part, lactic acid 0.1 ~ 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.
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, require soaked middle viable count of lactobacillus > 1.0 × 10
5cFU/g; Soaked middle yeast count < 1000CFU/g.
In above-mentioned raw materials, 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, obtain spice concentrate.
Another object of the present invention is to provide described soaked preparation method, it is characterized in that: comprise the following steps:
A, add in saucepan take by filling a prescription drinking water, without iodine common salt, bubble 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 add bubble ginger by formula, steep garlic; After 18 ~ 24h, add the disodium ethylene diamine tetraacetate taken by formula, be dissolved in completely and expect in water and stir, after leaving standstill material water 30 ~ 60min, add and take and the U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble pleasure 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.
In step a, described activation is dissolved in the warm water of 5 ~ 10 times by the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble activating 0.5 ~ 2h, and the water of warm water water intaking temperature 30 ~ 40 DEG C is good.
It is soaked for also will through the adjustment of acidity and salinity before fermenting that above-mentioned steps b obtains, and 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 not good.The present invention is also by making spice concentrate by spice, simple to operation, and be fully extracted the flavor components in spice, concentrate taste is homogeneous, and the pickle flavor obtained is better simultaneously.
2, the present invention is by strict state modulator, viable count of lactobacillus > 1.0 × 10
5cFU/g, yeast count < 1000CFU/g.The control of viable count of lactobacillus, the quantity meeting lactic acid bacteria in sweat is enough, 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 yeast count, prevents from increasing too much in saccharomycete later stage fermentation process, affects local flavor and the quality of pickles.
3, 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 stable.
4, 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.
5, 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 ofly prepare the soaked of fresh pickles, comprise 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 concentrate 0.80 part.
Embodiment 2
A kind ofly prepare the soaked of fresh pickles, 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, 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, white wine 0.20 part, spice concentrate 1.00 parts.
Embodiment 3
A kind ofly prepare the soaked of fresh pickles, comprise 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 0.035 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 concentrate 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; Yeast count in soaked affects the mouthfeel of fermentation equally, therefore soaked middle yeast count answers < 1000CFU/g, prevents miscellaneous bacteria from affecting pickles mouthfeel, and soaked viscosity can be reduced, and improves soaked utilization rate, and promotes pickles quality.
Embodiment 4
A kind ofly prepare the soaked of fresh pickles, comprise following raw material by weight: drinking water 100.00 parts, bubble millet starch 3.30 parts, bubble 0.65 part, ginger, bubble 0.10 part, garlic, disodium ethylene diamine tetraacetate 0.01 part, happy U.S. 0.014 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.012 part, citric acid 0.15 part, lactic acid 0.22 part, without iodine common salt 3.00 parts, monosodium glutamate 0.81 part, white wine 0.15 part, spice concentrate 0.85 part.
The soaked middle viable count of lactobacillus of the present embodiment is greater than 1.0 × 10
5cFU/g, soaked middle yeast count < 1000CFU/g.
Spice concentrate preparation method in above-mentioned formula 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, obtain spice concentrate.
After testing, the soaked middle viable count of lactobacillus of the present embodiment is 2.0 × 10
6cFU/g, soaked middle yeast count is 1.2 × 10
2cFU/g.
Embodiment 5
A kind ofly prepare the soaked of fresh pickles, comprise 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 concentrate 0.90 part.
After testing, the viable count of lactobacillus of the present embodiment is 2.2 × 10
6cFU/g, soaked middle yeast count is 1.8 × 10
2cFU/g.
Spice concentrate preparation method in above-mentioned formula is 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, obtain spice concentrate.
The soaked preparation method of the present embodiment is as follows:
A, add in saucepan take by filling a prescription drinking water, without iodine common salt, bubble millet starch, be heated to boil and material water be extracted into cooling bath after continuing 10min and be cooled to room temperature, then add bubble ginger by formula, steep garlic; After 18h, add the disodium ethylene diamine tetraacetate taken by formula, be dissolved in completely and expect in water and stir, after leaving standstill material water 60min, add and take and the U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble pleasure 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
A kind ofly prepare the soaked of fresh pickles, comprise 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 concentrate 0.80 part.
After testing, the viable count of lactobacillus of the present embodiment is 3.5 × 10
6cFU/g, soaked middle yeast count is 1.2 × 10
2cFU/g.
Spice concentrate preparation method in above-mentioned formula is as follows:
Take drinking water 80.00 parts, bubble millet starch 1.53 parts, dried flower green pepper 0.30 part, anistree 0.01 part, tsaoko 0.06 part, 0.06 part, cassia bark, fennel seeds 0.06 part, fragrant fruit 0.06 part add in bubble altar, after sealing brewed 35 days, pull spice out, obtain spice concentrate.
The soaked preparation method of the present embodiment is as follows:
A, add in saucepan take by filling a prescription drinking water, without iodine common salt, bubble millet starch, be heated to boil and material water be extracted into cooling bath after continuing 20min and be cooled to room temperature, then add bubble ginger by formula, steep garlic; After 24h, add the disodium ethylene diamine tetraacetate taken by formula, be dissolved in completely and expect in water and stir, after leaving standstill material water 30min, add and take and the U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble pleasure 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, activation refers to that high good fortune is remembered that the happy U.S. lactic acid bacteria bacterium powder of bubble is dissolved in the warm water of 5 times activates 0.5h, water the best of warm water water intaking temperature 30 ~ 40 DEG C.
Embodiment 7
The difference of the present embodiment and embodiment 6 is:
The soaked preparation method of 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 20min and be cooled to room temperature, then bubble ginger is added by formula, after bubble garlic 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 material water 45min, add and take and the U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble pleasure 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 2h.
It is soaked for also will through the adjustment of acidity and salinity before fermenting that step b obtains, and acidity is adjusted to 2.00g/kg, and salinity is adjusted to 2.00g/100g.
Embodiment 8
A kind ofly prepare the soaked of fresh pickles, comprise 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.
After testing, the viable count of lactobacillus of the present embodiment is 3.5 × 10
6cFU/g, soaked middle yeast count is 1.2 × 10
2cFU/g.
Spice concentrate preparation method in above-mentioned formula is as follows:
Take drinking water 80.00 parts, bubble millet starch 1.50 parts, dried flower 0.40 part, anistree 0.08 part, tsaoko 0.04 part, 0.04 part, cassia bark, fennel seeds 0.07 part, fragrant fruit 0.07 part add in bubble altar, after sealing brewed 30 days, pull spice out, obtain spice concentrate.
The soaked preparation method of the present embodiment is as follows:
A, add in saucepan take by filling a prescription drinking water, without iodine common salt, bubble millet starch, be heated to boil and material water be extracted into cooling bath after continuing 15min and be cooled to room temperature, then add bubble ginger by formula, steep garlic; After 22h, add the disodium ethylene diamine tetraacetate taken by formula, be dissolved in completely and expect in water and stir, after leaving standstill material water 35min, add and take and the U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble pleasure 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 is dissolved in the warm water of 8 times by the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble activating 1.5h.
It is soaked for also will through the adjustment of acidity and salinity before fermenting that step b obtains, and 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, for radish, describes in detail and uses the soaked whole process for the preparation of fresh pickles of the present invention.
A preparation technology for fresh pickled radish, comprises the following steps:
A, by for subsequent use after radish pretreatment;
B, prepare soaked I (namely of the present invention soaked) and soaked II, for subsequent use; Wherein, the difference of soaked I and soaked II is: 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 radish handled well in fermentation step A, after the 4n time is fermented soaked successively through centrifugal, lose water, supplement soaked II, add the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble, detection, adjustment process after be used further to the radish handled well in fermentation step A, described n gets continuous positive integer successively, 1,2,3,4 ... namely with soaked I fermented vegetable, continuously ferment after 4 times, the 4th has been fermented soaked successively through centrifugal, lose water, supplement soaked II, add the process such as the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble; Add fermented vegetable again after process, the n of the present embodiment that continuously ferments gets 5, the fresh pickled radish of 20 batches of having fermented altogether, namely respectively to the 4th, 8,12,16, soaked after 20 Batch fermentation carry out centrifugal, lose water, moisturizing, add the process such as bacterium powder;
Fermentation carries out in bubble altar in this step, and fermentation condition is: temperature is 33 DEG C, fermentation time 15h; In bubble altar, the addition of soaked I is 2/3 of jar cumulative volume, and join after radish pretreatment in altar, addition is soaked 1/2, 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;
D, product handling system: the fresh pickled radish obtained of at every turn being fermented by step C obtains finished product successively after seasoning, packaging, sterilization.
Radish maturation be masked as color and luster white, the concrete operations of the salty suitable slightly raw taste of mouthfeel acid, the tender and crisp product handling system of quality to be steeped, and good fresh pickled radish adds that appropriate different Vc is received, potassium sorbate, monosodium glutamate, carry out spice without iodine common salt; Then carry out loading amount, sealing, every packed radish 2 ~ 3 is good; Sealing uses vacuum packing machine to carry out sealing of finding time, vacuum 200Pa, evacuated time 20 seconds, 20 seconds cool times, the 20 seconds time of heat-sealing.
In above-mentioned steps A, described pretreatment comprises cleaning, cuts and dewater, and concrete operations are as follows:
1) satisfactory radish is selected
Select Korea S radish best, require: 1. maturity: the good cross section of maturity is homogeneous; 2. freshness: plucking time is no more than the radish of three days; 3. organoleptic indicator: excised petiole position; Appearance free from flaw, immaculate, good evenness; The homogeneous pure white of color; Clean up and be not with mud;
Selector then to be selected after closing the Korea S radish of above-mentioned requirements, removes impurity (dish leaf, rubber band, kernmantle etc.) and unavailable part (radish coring, radish neck head handle, green turnip etc.), satisfactoryly enters next step operation.
2) clean, cut
Rear satisfactory radish will be selected, put into service sink, and use flowing clean water totally and load in special plastic basket and drain, requiring: radish surface remains without mud, dish leaf etc.; Be transported to by radish and cut workshop, radish is cut into slices according to long 50.00mm × wide 30.00mm × thick 4.50mm.
3) dewater
Specific as follows: 1. the radish cut to be loaded in special plastic basket, be transported to dehydration place;
2. take without iodine common salt according to 6.00% of radish's weight;
3. dewatering in pond by radish uniform spreading, often spread one deck radish, thickness 3.00cm, spreads one deck without iodine common salt;
4. pickle 4 hours, re-use flowing clear water rinse, desalination 2 hours, pick up afterwards drain stand-by.
In above-mentioned steps B, soaked I 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, the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble, 0.10 part, acesulfame potassium 0.016 part, citric acid 0.13 part, lactic acid 0.10 part, without iodine common salt 4.00 parts, monosodium glutamate 1.45 parts, white wine 0.20 part, spice concentrate 1.00 parts.
The present embodiment soaked I preparation process as follows:
A, add in saucepan take by filling a prescription drinking water, without iodine common salt, bubble millet starch, be heated to boil and material water be extracted into cooling bath after continuing 12min and be cooled to room temperature, then add bubble ginger by formula, steep garlic; After 22h, add the disodium ethylene diamine tetraacetate taken by formula, be dissolved in completely and expect in water and stir, after leaving standstill material water 45min, add and take and the U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble pleasure 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 requires to be greater than 1.0 × 10
5cFU/g, acidity is adjusted to 5.00g/kg, and salinity is adjusted to 5.00g/100g, and after testing, the viable count of lactobacillus of this enforcement is 1.0 × 10
6cFU/g.
In step C, described losing water, supplementing soaked II is soaked after centrifugal retained by 80% of centrifugal front soaked weight, and residue is cast out, then to retain soaked in supplement soaked II and make soaked amount equal with centrifugal front soaked amount; Described centrifugal be that the soaked speed with 10L/min is fed in centrifuge, with 14000r/min centrifugation, centrifugal rear soaked middle yeast count requires < 1.0 × 10
3cFU/g, after testing, the centrifugal rear soaked middle yeast count of the present embodiment is 2.0 × 10
2cFU/g.
In step C, the addition of the happy U.S. lactic acid bacteria bacterium powder of described high good fortune note bubble is 0.026% of the soaked weight after supplementary soaked II; Gao Fuji steeps happy U.S. lactic acid bacteria bacterium powder and first activates before addition, and activation step is: be dissolved in the warm water of 5 times by the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble and activate 1h, warm water gets water the best of 35 DEG C.
In step C, described detection, adjustment be first detect soaked in acidity and salinity acidity is adjusted to 3.00g/kg, salinity is adjusted to 2.00g/100g, then adds spice concentrate, and to be that 100.00kg is soaked add 0.80L to the adding proportion of described spice concentrate.
The preparation method of spice concentrate is 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, cassia bark, 0.07 part, fennel seeds, 0.07 part, fragrant fruit 0.07 part adds in bubble altar, after sealing brewed 40 days, pull spice out, the sealing of spice concentrate is kept for subsequent use.
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.
Claims (7)
1. prepare the soaked of fresh pickles for one kind, 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 concentrate 0.80 ~ 1.00 part.
2. the fresh pickles of preparation 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. the fresh pickles of preparation as claimed in claim 1 is soaked, it is characterized in that: described soaked middle yeast count < 1000CFU/g.
4. the fresh pickles of preparation as claimed in claim 1 is soaked, 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, obtain spice concentrate.
5. preparation method soaked as described in any one of Claims 1 to 4, is characterized in that: comprise the following steps:
A, add in saucepan take by filling a prescription drinking water, without iodine common salt, bubble 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 add bubble ginger by formula, steep garlic; After 18 ~ 24h, add the disodium ethylene diamine tetraacetate taken by formula, be dissolved in completely and expect in water and stir, after leaving standstill material water 30 ~ 60min, add and take and the U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble pleasure 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.
6. preparation method soaked as claimed in claim 5, is characterized in that: in step a, and described activation is dissolved in the warm water of 5 ~ 10 times by the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble activating 0.5 ~ 2h.
7. preparation method soaked as claimed in claim 5, is characterized in that: it is soaked for also will through the adjustment of acidity and salinity before fermenting that described step b obtains, and acidity is adjusted to 2.00 ~ 8.00g/kg, and salinity is adjusted to 2.00 ~ 8.00g/100g.
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