CN105211675B - 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 methods for preparing fresh pickles, belong to the technical field of pickles in fermented food.It is described 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 powder of the lactic acid bacteria bacterium of Gao Fuji 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 concentrate.The pickles of soaked preparation of the invention have the advantages that short preparation time, pickles mouthfeel and quality are high.
Description
Technical field
The present invention relates to the technical fields of pickles in fermented food, in particular to a kind of to prepare the soaked and soaked of fresh pickles
Preparation method.
Background technique
Pickles be it is a kind of be soaked product with what hygrometric state fermentation method was processed into, be pickled vegetable one kind.Pickled vegetable making be easy,
Low in cost, nutrition health, flavor are palatable, are conducive to storage.The primary raw material of pickles is various fresh vegetables full of nutrition,
The content of material such as dietary fiber, moisture, carbohydrate, vitamin, minerals (calcium, iron, phosphorus etc.) are abundant, and being able to satisfy human body needs
It wants.Pickles are rich in lactic acid, and generally 4.00~8.00 g/kg, salty acid appropriateness is delicious and tender crisp, can improve a poor appetite, help to disappear
Change, there is certain health-care efficacy.According to test report, a variety of pathogens cannot develop in pickles, such as dysentery bacillus is in pickles
It is middle to be killed through 3~6h, 1~2h of cholera bacteria.Chinese medicine also turns out that pickles have the effect of stomach invigorating dysentery.Institute on fresh vegetables
Attached roundworm egg, also can be because of anoxia asphyxia death in the pickle jar of sealing, and therefore, pickles are a kind of not only nutritious but also hygienic
Fruits and vegetables product.
There is the habit of self-control pickles in China's most area, especially Sichuan.Currently, conventional Kimchi be primarily present with
Lower problem: 1, due to territory restriction, some places cannot produce pickles by traditional fermentation method at all；Even if 2, condition
It is suitable for that traditional pickled vegetable making is in addition to needing to be formulated rationally, other than the sour skills such as salty moderate, oily dirt free and non-sticky unboiled water, it is also necessary to
Carefully maintenance pickles water is at dynamic equilibrium for a long time, such as forgets to safeguard in due course, will cause pickle flavor is bad, feel like jelly,
The problems such as raw colored or even putrid and deteriorated；3, brew time is long, will could at least eat within brewed 3~10 days；4, conventional Kimchi is sent out
More nitrite is generated during ferment, is unfavorable for people's health；5, people increasingly focus on the prebiotic health care function 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 cannot be reached；6, soaked formula and soaked preparation process follow conventional formulation and technique more, so that pickles wind
Taste cannot be promoted further.
The processing technology of pickles is further processed out tasty on the basis of guaranteeing pickles nutrition and health
And fresh pickles with health care 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 disclosure
Preparation method include the following steps: that (1) prepares lactobacillus suspension: by lactic acid bacteria carry out step by step expand cultivate, be prepared into containing activity
The quantity of lactic acid bacteria is greater than the lactobacillus suspension of 1.0 × 108CFU/mL；(2) pickled vegetable fermentation liquor is prepared: using fresh vegetables as raw material,
It cleans and is placed in pickle jar, after carrying out mixed fermentation processing along with the lactobacillus suspension, salt water and spice that prepare in (1),
Obtain pickled vegetable fermentation liquor；(3) preparation seasoning fermentation liquid: the pickled vegetable fermentation liquor in (2) is taken, is added by every 100.00kg pickled vegetable fermentation liquor
Without 0.50~2.00kg of iodine common salt, 5.00~20.00kg of sugar, 0.20~1.00kg of lactic acid, 0.50~2.00 kg of calcium salt, perfume (or spice)
1.00~5.00kg of pungent material leachate is stirred, and is configured to seasoning fermentation liquid；(4) it pre-processes: fresh vegetables being cleaned, is cut
Point, it is placed in vacuum tank, is that penetrating fluid is added in 1:1~10 according to mass ratio, carries out permeating and dewatering processing, be then centrifuged again de-
Water；The penetrating fluid is made 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) it prepares finished product: passing through (4) pretreated vegetables
In, it is the seasoning fermentation liquid prepared in the ratio of 1:1~10 addition (3) according to mass ratio, carries out marinated processing, then carries out centrifugation and take off
Water finally carries out vacuum sealed package and obtains finished product.The patent has the following deficiencies: 1, the lactic acid bacteria added is to be cultivated by expanding
Lactobacillus suspension, strain activity, bacterium number are in upset condition, cause operating process that cannot accurately control；2, addition in step (3)
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 will affect the mouthfeel and quality of pickles；3, the patent system is long for the time of pickles, by first making
Standby pickled vegetable fermentation liquor seasons fermentation liquid, then after vegetables are pre-processed, several hours of fermenting can be mature, but pickle fermentation
The preparation time of liquid be 2~10 days, the time is longer, and the later period in order to accelerate fermenting speed, using vacuum infiltration method realize
It is marinated, it is at high cost.
For another example, Publication No. CN103829190A, the patent of invention of entitled sweet potato pickle preparation process, the patent disclosure
Processing step it is as follows: first by sweet potato clean, peeling, stripping and slicing, obtain sweet potato pickle raw material；Using MRS culture medium to plant
Lactobacillus is cultivated again, prepares leavening；Pickles water is mixed with by boiling water, without iodine common salt, spice, leavening；It will be sweet
Final product is made in potato raw material and pickles water mixed fermentation.The patent equally exists viable count of lactobacillus and is in upset condition, real
Border is in use, cannot accurately control quantity and fermentation time is long, mouthfeel is bad problem.
The soaked of brewed pickles is a key factor for influencing pickles mouthfeel, and whether it is related to the acid of pickles, salinity
Moderate, whether the tasty and refreshing degree of pickles best and maturation time length etc..
Summary of the invention
The soaked of fresh pickles is prepared it is an object of the present invention to provide a kind of, is selected by the type to raw material
With the design of special ratios, the quality and mouthfeel of brewed fresh pickles are improved, is suitble to large-scale production, and due to being added to Gao Fuji
The happy U.S. lactic acid bacteria bacterium powder of bubble, more makes the vegetable nutrient of the soaked bubble of the present invention abundant, has certain healthcare function；Pass through addition
Spice concentrate makes the fragrance in soaked be evenly distributed, and pickle flavor obtained is more preferably.
In order to achieve the above-mentioned object of the invention, technical scheme is as follows:
It is a kind of to prepare the soaked of fresh pickles, including following raw material by weight: 100.00 parts of drinking water, bubble millet starch
1.00~3.30 parts, 0.20~0.65 part of ginger of bubble, bubble 0.10~0.33 part of garlic, 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, 0.1~0.22 part of citric acid, cream
It is 0.1~0.36 part sour, dense 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 of contracting liquid.
The heretofore described happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble is the product name of fermented vegetable agent, the fermented vegetable
Agent is by lactobacillus plantarum 550(Lactobacillus plantaerunAnd lactobacillus buchneri 225 550)
(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 and preparation method thereof for making pickles "
Purchase obtains in the market.
In practical operation, soaked additional amount is the 2/3 of jar total volume, and vegetables additional amount is the 1/2 of soaked I weight, bubble
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
It overflows, casts out part soaked I to rational position.It is to take that two Zhang great little are suitable, the 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 leaks out altar side；Second then tiles
In altar, film edge leaks out 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, red
Green pepper, carrot, onion etc..
In order to which the present invention is better achieved, it is desirable that soaked middle viable count of lactobacillus > 1.0 × 105CFU/g；Soaked middle yeast
Bacterium number < 1000CFU/g.
In above-mentioned raw materials, the spice concentrate the preparation method is as follows: weigh 80.00 parts of drinking water, bubble millet starch
1.50~1.60 parts, 0.20~0.40 part of dried pepper, 0.08~0.12 part octagonal, 0.04~0.07 part of tsaoko, cassia bark 0.04~
0.07 part, 0.04~0.07 part of fennel seeds, in 0.04~0.07 part of additions bubble altar of fragrant fruit, after sealing brewed 15~40 days, pull out
Spice is to get spice concentrate.
It is a further object to provide the soaked preparation methods, it is characterised in that: the following steps are included:
A, it is added in saucepan by the weighed drinking water of formula, without iodine common salt, bubble millet starch, is heated to boiling and continue
Material water is extracted into cooling bath after 10~20 min to be cooled to room temperature, bubble ginger then is added by formula, steeps garlic；18~for 24 hours after,
It is added by weighed disodium ethylene diamine tetraacetate is formulated, is dissolved completely in material water and stirs evenly, stand material 30~60min of water
Afterwards, addition is weighed by formula and activated high good fortune note steeps happy U.S. lactic acid bacteria bacterium powder activating solution；
B, it acesulfame potassium, citric acid, lactic acid, monosodium glutamate, white wine and spice concentrate is weighed by formula is dissolved in step a and prepare
Material water in, stir evenly to get soaked.
In step a, the activation is that high good fortune being remembered to, the happy U.S. lactic acid bacteria bacterium powder of bubble is dissolved in 5~10 times of warm water to activate 0.5
~2h, the water that 30~40 DEG C of temperature of warm water water intaking are preferred.
Above-mentioned steps b obtain it is soaked for before fermenting will also the adjustment through acidity and salinity, 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 uses sodium hydroxide, detection acidity result if it is
5.01~8.00g/kg is then adjusted by sodium hydroxide quality required for the soaked acidity reduction 1.00g/kg of 1L is 0.20~0.39g
It is whole, if the acidity result of detection is 3.00~5.00 g/kg, hydroxide required for 1.00g/kg is reduced by the soaked acidity of 1L
Sodium quality is 0.30~0.55g to adjust.
Beneficial effects of the present invention:
1, the present invention especially adds the high happy beauty of good fortune note bubble by the design of selection and specific proportion to soaked raw material
Lactic acid bacteria bacterium powder greatly shortens the maturation time of fresh pickles as leavening, and vegetables idiotrophic retains preferably, and high good fortune note bubble
Happy U.S. lactic acid bacteria bacterium powder is separated from pickle jar, and pickle fermentation is used for, so that the pickles that fermentation obtains are in product
The pickles to ferment compared with the existing technology in matter and flavor are improved, and overcome the existing fermentation technique pickle fermentation time
It is long, soaked it is perishable during the fermentation, be made that Nitrite in Pickles content is high, pickles mouthfeel product caused by indirect fermentation in short-term
The problems such as matter is bad.The present invention is simple to operate also by the way that spice concentrate is made in spice, while being sufficiently extracted
Flavor components in spice, concentrate taste is uniform, and obtained pickle flavor is more preferably.
2, the present invention passes through stringent state modulator, viable count of lactobacillus > 1.0 × 105CFU/g, yeast count <
1000CFU/g.The control of viable count of lactobacillus, the quantity for meeting lactic acid bacteria in fermentation process is enough, is being fermented with can guarantee
Soaked viable count of lactobacillus increases and maintains 5.0 × 10 in journey7~5.0 × 108CFU/g is conducive to control fermentation time
Accurate control；The control of yeast count prevents from increasing excessively during saccharomycete later stage fermentation, influences the flavor and product of pickles
Matter.
3, by each process parameter of strict control in the soaked preparation method of the present invention, and according to brew millet starch,
Add the sequence behaviour of bubble ginger, bubble garlic plus disodium ethylene diamine tetraacetate processing plus acesulfame potassium, citric acid, lactic acid, monosodium glutamate, white wine
Make, had not only guaranteed soaked flavor but also guaranteed soaked beauty, this method is not directly added into bubble millet starch instead of, will steep millet starch
Water therein is taken after boiling, is sufficiently extracted the flavor of millet starch, be there will not be other detritus and is stayed in water, also avoids being directly added into
Millet starch steeps the problem for causing pungent overweight long after millet starch, by way of disodium ethylene diamine tetraacetate stewing process is added pair
Soaked carry out secondary treatment, can sufficiently and metal ion-chelant, formation complex compound greatly reduce the harmful substance in soaked,
So that product is in beautiful color and stable.
4, the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble in the present invention is first activated using preceding, i.e., high good fortune is remembered the happy beauty of 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 carries out using this in 60min
Kind of activation method ensure that greatest extent lactic acid bacteria enter it is soaked after high activity, improve the utilization rate of lactic acid bacteria.
5, the present invention guarantees that the hydrochlorate degree in soaked is moderate, promotes pickles also by the adjusting of stringent acidity and salinity
Mouthfeel and quality.
Specific embodiment
Embodiment 1
It is a kind of to prepare the soaked of fresh pickles, including following raw material by weight: 100.00 parts of drinking water, bubble millet starch
1.00 parts, 0.20 part of ginger of bubble, 0.10 part of garlic of bubble, 0.01 part of disodium ethylene diamine tetraacetate, the happy U.S. lactic acid bacteria bacterium of high good fortune note bubble
0.01 part of powder, 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 concentrate.
Embodiment 2
It is a kind of to prepare the soaked of fresh pickles, it is characterised in that: including following raw material by weight: drinking water 100.00
Part, 3.30 parts of millet starch of bubble, 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 steep pleasure
U.S. 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 parts, 0.20 part of white wine, 1.00 parts of spice concentrate.
Embodiment 3
It is a kind of to prepare the soaked of fresh pickles, including following raw material by weight: 100.00 parts of drinking water, bubble millet starch
2.30 parts, 0.42 part of ginger of bubble, 0.25 part of garlic of bubble, 0.035 part of disodium ethylene diamine tetraacetate, the happy U.S. lactic acid bacteria bacterium of high good fortune note bubble
0.05 part of powder, 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 concentrate.
To guarantee the efficiency of fermentation and the mouthfeel of pickles, soaked middle viable count of lactobacillus requires to be greater than 1.0 × 105CFU/g；
Yeast count in soaked equally influences the mouthfeel of fermentation, therefore soaked middle yeast count answers < 1000CFU/g, prevents miscellaneous bacteria from influencing
Pickles mouthfeel, and soaked viscosity can be reduced, soaked utilization rate is improved, and promote pickles quality.
Embodiment 4
It is a kind of to prepare the soaked of fresh pickles, including following raw material by weight: 100.00 parts of drinking water, bubble millet starch
3.30 parts, 0.65 part of ginger of bubble, 0.10 part of garlic of bubble, 0.01 part of disodium ethylene diamine tetraacetate, the happy U.S. lactic acid bacteria bacterium of high good fortune note bubble
0.014 part of powder, 0.012 part of acesulfame potassium, 0.15 part of citric acid, 0.22 part of lactic acid, without 3.00 parts of iodine common salt, 0.81 part of monosodium glutamate, white
0.15 part of wine, 0.85 part of spice concentrate.
The soaked middle viable count of lactobacillus of the present embodiment is greater than 1.0 × 105CFU/g, soaked middle yeast count <
1000CFU/g。
Spice concentrate in above-mentioned formula the preparation method is as follows:
Weigh 80.00 parts of drinking water, 1.50 parts of millet starch of bubble, 0.20 part of dried pepper, 0.08 part octagonal, 0.04 part of tsaoko,
0.04 part of cassia bark, 0.04 part of fennel seeds, fragrant 0.04 part of addition of fruit are steeped in altar, after sealing brewed 15 days, pull spice out to get perfume (or spice)
Pungent material concentrate.
Through detecting, the soaked middle viable count of lactobacillus of the present embodiment is 2.0 × 106CFU/g, soaked middle yeast count are
1.2×102 CFU/g。
Embodiment 5
It is a kind of to prepare the soaked of fresh pickles, including following raw material by weight: 100.00 parts of drinking water, bubble millet starch
2.50 parts, 0.45 part of ginger of bubble, 0.20 part of garlic of bubble, 0.03 part of disodium ethylene diamine tetraacetate, the happy U.S. lactic acid bacteria bacterium of high good fortune note bubble
0.07 part of powder, 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 concentrate.
Through detecting, the viable count of lactobacillus of the present embodiment is 2.2 × 106CFU/g, soaked middle yeast count are 1.8 × 102
CFU/g。
Spice concentrate in above-mentioned formula the preparation method is as follows:
Weigh 80.00 parts of drinking water, 1.60 parts of millet starch of bubble, 0.40 part of dried pepper, 0.12 part octagonal, 0.07 part of tsaoko,
0.07 part of cassia bark, 0.07 part of fennel seeds, fragrant 0.07 part of addition of fruit are steeped in altar, after sealing brewed 40 days, pull spice out to get perfume (or spice)
Pungent material concentrate.
The present embodiment soaked the preparation method is as follows:
A, it is added in saucepan by the weighed drinking water of formula, without iodine common salt, bubble millet starch, is heated to boiling and continues 10
Material water is extracted into cooling bath after min to be cooled to room temperature, bubble ginger then is added by formula, steeps garlic；After 18h, it is added by formula
Weighed disodium ethylene diamine tetraacetate is dissolved completely in material water and stirs evenly, and after standing material water 60min, is added by formula
It weighs and activated high good fortune note steeps happy U.S. lactic acid bacteria bacterium powder activating solution；
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, is stirred
Uniformly to get soaked.
Embodiment 6
It is a kind of to prepare the soaked of fresh pickles, including following raw material by weight: 100.00 parts of drinking water, bubble millet starch
3.00 parts, 0.35 part of ginger of bubble, 0.25 part of garlic of bubble, 0.01 part of disodium ethylene diamine tetraacetate, the happy U.S. lactic acid bacteria bacterium of high good fortune note bubble
0.01 part of powder, 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 concentrate.
Through detecting, the viable count of lactobacillus of the present embodiment is 3.5 × 106CFU/g, soaked middle yeast count are 1.2 × 102
CFU/g 。
Spice concentrate in above-mentioned formula the preparation method is as follows:
Weigh 80.00 parts of drinking water, 1.53 parts of millet starch of bubble, 0.30 part of dried pepper, 0.01 part octagonal, 0.06 part of tsaoko,
0.06 part of cassia bark, 0.06 part of fennel seeds, fragrant 0.06 part of addition of fruit are steeped in altar, after sealing brewed 35 days, pull spice out to get perfume (or spice)
Pungent material concentrate.
The present embodiment soaked the preparation method is as follows:
A, it is added in saucepan by the weighed drinking water of formula, without iodine common salt, bubble millet starch, is heated to boiling and continues 20
Material water is extracted into cooling bath after min to be cooled to room temperature, bubble ginger then is added by formula, steeps garlic；After for 24 hours, it is added by formula
Weighed disodium ethylene diamine tetraacetate is dissolved completely in material water and stirs evenly, and after standing material water 30min, is added by formula
It weighs and activated high good fortune note steeps happy U.S. lactic acid bacteria bacterium powder activating solution；
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, is stirred
Uniformly to get soaked.
In above-mentioned steps a, activation, which refers in the warm water for be dissolved in the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble 5 times, activates 0.5h,
The water that 30~40 DEG C of temperature of warm water water intaking is best.
Embodiment 7
The present embodiment and the difference of embodiment 6 are:
The present embodiment soaked the preparation method is as follows:
A, it is added in saucepan by the weighed drinking water of formula, without iodine common salt, bubble millet starch, is heated to boiling and continues 20
Material water is extracted into cooling bath after min to be cooled to room temperature, bubble ginger then is added by formula, after steeping garlic 20h, is added by formula
Weighed disodium ethylene diamine tetraacetate is dissolved completely in material water and stirs evenly, and after standing material water 45min, is added by formula
It weighs and activated high good fortune note steeps happy U.S. lactic acid bacteria bacterium powder activating solution；
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, is stirred
Uniformly to get soaked.
In above-mentioned steps a, the activation refers in 35 DEG C of warm water that the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble is dissolved in 10 times
Activate 2h.
Step b obtain it is soaked for before fermenting will also the adjustment through acidity and salinity, acidity is adjusted to 2.00g/kg, salt
Degree is adjusted to 2.00g/100g.
Embodiment 8
It is a kind of to prepare the soaked of fresh pickles, including following raw material by weight: 100.00 parts of drinking water, bubble millet starch
3.00 parts, 0.35 part of ginger of bubble, 0.25 part of garlic of bubble, 0.01 part of disodium ethylene diamine tetraacetate, the happy U.S. lactic acid bacteria bacterium of high good fortune note bubble
0.01 part of powder, 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.
Through detecting, the viable count of lactobacillus of the present embodiment is 3.5 × 106CFU/g, soaked middle yeast count are 1.2 × 102
CFU/g 。
Spice concentrate in above-mentioned formula the preparation method is as follows:
Weigh 80.00 parts of drinking water, 1.50 parts of millet starch of bubble, 0.40 part of dried flower, octagonal 0.08 part, 0.04 part of tsaoko, osmanthus
0.04 part of skin, 0.07 part of fennel seeds, fragrant 0.07 part of addition of fruit are steeped in altar, after sealing brewed 30 days, pull spice out to get fragrant pungent
Expect concentrate.
The present embodiment soaked the preparation method is as follows:
A, it is added in saucepan by the weighed drinking water of formula, without iodine common salt, bubble millet starch, is heated to boiling and continues 15
Material water is extracted into cooling bath after min to be cooled to room temperature, bubble ginger then is added by formula, steeps garlic；After 22h, it is added by formula
Weighed disodium ethylene diamine tetraacetate is dissolved completely in material water and stirs evenly, and after standing material water 35min, is added by formula
It weighs and activated high good fortune note steeps happy U.S. lactic acid bacteria bacterium powder activating solution；
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, is stirred
Uniformly to get soaked.
In above-mentioned steps a, the activation is that high good fortune being remembered to, the happy U.S. lactic acid bacteria bacterium powder of bubble is dissolved in 8 times of warm water to activate
1.5h。
Step b obtain it is soaked for before fermenting will also the adjustment through acidity and salinity, acidity is adjusted to 8.00g/kg, salt
Degree is adjusted to 8.00g/100g.
Embodiment 9
Of the invention is soaked suitable for the brewed of various vegetables, such as: cowpea, radish, asparagus lettuce, celery, agaric, hot red pepper, Hu
Radish, onion etc..
The present embodiment is described in detail by taking radish as an example using the soaked whole process for being used to prepare fresh pickles of the present invention.
A kind of preparation process of fresh pickled radish, comprising the following steps:
A, spare after pre-processing radish；
B, soaked I (i.e. of the invention is soaked) and soaked II are prepared, it is spare；Wherein, soaked I and soaked II difference exists
In: the happy U.S. lactic acid bacteria bacterium powder of the soaked I note bubble containing high good fortune, soaked II without the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble；
C, soaked I radish for being used to handle well in fermentation step A for preparing step B, by the bubble after the 4n times fermentation
Water is successively centrifuged, lose water, supplement is soaked II, the happy U.S. lactic acid bacteria bacterium powder of the high good fortune note bubble of addition, detection, is used further to after adjustment processing
The radish handled well in fermentation step A, the n successively take continuous positive integer, and 1,2,3,4 ..., i.e., with soaked I fermentation vegetable
Dish after continuously fermenting 4 times, soaked be successively centrifuged what the 4th had been fermented, lose that water, supplement are soaked II, the high good fortune note bubble pleasure of addition
The processing such as U.S. lactic acid bacteria bacterium powder；Fermented vegetable is added after processing, the n of the present embodiment that continuously ferments takes 5,20 batches of common fermentation
Fresh pickled radish, i.e., soaked after the 4th, 8,12,16,20 Batch fermentations is centrifuged respectively, loses water, moisturizing plus bacterium powder etc.
Processing；
Fermentation is carried out in bubble altar in this step, fermentation condition are as follows: temperature is 33 DEG C, fermentation time 15h；It steeps in altar
Soaked I additional amount is the 2/3 of jar total volume, is added in altar after radish pretreatment, and additional amount is soaked 1/2, soaked
Liquid level is 5.00~10.00cm apart from altar appropriate distance, if liquid level it is too low need to supplement it is soaked to rational position, if soaked overflow
Out, it is soaked to cast out part；
D, product handling system: the fresh pickled radish that step C is fermented every time successively obtains finished product after seasoning, packaging, sterilization.
The mark of radish maturation is color white, mouthfeel acid is salty be suitable for slightly raw taste, the tender and crisp product handling system of quality it is specific
Operation is will to steep, and good fresh pickled radish is added appropriate different Victoria C and receives, potassium sorbate, monosodium glutamate, without iodine common salt carries out spice；Then into
Luggage amount, sealing, are preferred per packed radish 2~3；Sealing carries out evacuation sealing using vacuum packing machine, vacuum degree 200Pa,
It evacuated time 20 seconds, seals the time 20 seconds 20 seconds cooling times.
In above-mentioned steps A, the pretreatment includes that cleaning, cutting and dehydration, concrete operations are as follows:
1) satisfactory radish is selected
Select South Korea radish best, it is desirable that: 1. maturity: the good cross section of maturity is homogeneous；2. freshness: when picking
Between be no more than three days radish；3. organoleptic indicator: having cut off petiole position；Appearance free from flaw, immaculate, good evenness；Color
Uniform pure white；It cleans up without mud；
It after selector closes the South Korea radish of above-mentioned requirements, then is selected, removes impurity (dish leaf, rubber band, kernmantle
Deng) and unavailable part (radish root, radish neck head handle, green turnip etc.), it is satisfactory to enter the next step.
2) it cleans, cut
Rear satisfactory radish will be selected, will be put into service sink, cleaned up using flowing clear water and is packed into dedicated modeling
It is drained in charging basket, it is desirable that: radish surface is remained without sludge, dish leaf etc.；Radish is transported to cutting workshop, radish is according to length
50.00mm × wide 30.00mm × thickness 4.50mm is sliced.
3) it is dehydrated
Specific as follows: the radish that 1. will be cut is fitted into special plastic basket, is transported at dehydration；
2. weighing no iodine common salt according to the 6.00% of radish's weight；
3. radish is uniformly layered in dehydration pond, one layer of radish of every paving, thickness 3.00cm spreads one layer without iodine common salt；
4. it is 4 hours marinated, it reuses flowing clear water and rinses, desalination 2 hours, pick up drain for use later.
In above-mentioned steps B, soaked I includes following raw material by weight: 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 happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble,
0.10 part, 0.016 part of acesulfame potassium, 0.13 part of citric acid, 0.10 part of lactic acid, without 4.00 parts of iodine common salt, 1.45 parts of monosodium glutamate, white wine
0.20 part, 1.00 parts of spice concentrate.
Soaked I preparation step of the present embodiment is as follows:
A, it is added in saucepan by the weighed drinking water of formula, without iodine common salt, bubble millet starch, is heated to boiling and continues 12
Material water is extracted into cooling bath after min to be cooled to room temperature, bubble ginger then is added by formula, steeps garlic；After 22h, it is added by formula
Weighed disodium ethylene diamine tetraacetate is dissolved completely in material water and stirs evenly, and after standing material water 45min, is added by formula
It weighs and activated high good fortune note steeps happy U.S. lactic acid bacteria bacterium powder activating solution；
B, it acesulfame potassium, citric acid, lactic acid, monosodium glutamate, white wine and spice concentrate is weighed by formula is dissolved in step a and prepare
Material water in, stir evenly to get soaked I；Viable count of lactobacillus in soaked I requires to be greater than 1.0 × 105CFU/g, acidity tune
Whole is 5.00g/kg, and salinity is adjusted to 5.00g/100g, and through detecting, the viable count of lactobacillus of this implementation is 1.0 × 106CFU/g。
In step C, described losing water, supplement soaked II is that soaked 80% by soaked weight before being centrifuged after being centrifuged is protected
It stays, residue is cast out, and then keeps soaked amount equal with preceding soaked amount is centrifuged to the soaked middle supplement soaked II of reservation；The centrifugation
It is to be fed to soaked in centrifuge with the speed of 10L/min, with the centrifugation of 14000 r/min speed, soaked middle yeast after centrifugation
Bacterium number requires < 1.0 × 103CFU/g, through detecting, soaked middle yeast count is 2.0 × 10 after the centrifugation of the present embodiment2 CFU/
g。
In step C, the additive amount of the high happy U.S. lactic acid bacteria bacterium powder of good fortune note bubble is the soaked weight supplemented after soaked II
0.026%；The happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble is first activated before addition, activation step are as follows: high good fortune is remembered the happy U.S. lactic acid of bubble
Bacterium bacterium powder, which is dissolved in 5 times of warm water, activates 1h, and warm water takes 35 DEG C of water best.
In step C, the detection, adjustment are first to detect acidity in soaked and salinity and acidity is adjusted to 3.00g/
Kg, salinity are adjusted to 2.00g/100g, and spice concentrate is then added, and the adding proportion of the spice concentrate is
100.00kg soaked plus 0.80L.
Spice concentrate the preparation method is as follows: weigh 80.00 parts of drinking water, bubble millet starch, 1.60 parts, dried pepper,
0.40 part, octagonal, 0.12 part, tsaoko, 0.07 part, cassia bark, 0.07 part, fennel seeds, 0.07 part of 0.07 part, fragrant fruit addition bubble altar
In, after sealing brewed 40 days, pulls spice out, spice concentrate has been sealed spare.
In step D, sterilization mode is nuclear radiation sterilization, specifically uses 60Co~gamma-rays, and dosage 1kGy is thin after irradiation
Bacterium sum < 500CFU/g.
Claims (6)
1. a kind of prepare the soaked of fresh pickles, it is characterised in that: including following raw material by weight: drinking water 100.00
Part, 1.00~3.30 parts of millet starch of bubble, 0.20~0.65 part of ginger of bubble, bubble 0.10~0.33 part of garlic, ethylenediamine tetra-acetic acid two
Happy U.S. 0.01~0.10 part of the lactic acid bacteria bacterium powder of 0.01~0.05 part of sodium, 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 concentrate；The spice concentrate the preparation method is as follows: weighing drinking water
80.00 parts, 1.50~1.60 parts of millet starch of bubble, 0.20~0.40 part of dried pepper, 0.08~0.12 part octagonal, tsaoko 0.04~
0.07 part, 0.04~0.07 part of cassia bark, 0.04~0.07 part of fennel seeds, in 0.04~0.07 part of additions bubble altar of fragrant fruit, sealing is steeped
System pulls spice out after 15~40 days to get spice concentrate.
2. preparing the soaked of fresh pickles as described in claim 1, it is characterised in that: the soaked middle viable count of lactobacillus is greater than
1.0×105CFU/g。
3. preparing the soaked of fresh pickles as described in claim 1, it is characterised in that: the soaked middle yeast count <
1000CFU/g。
4. the soaked preparation method as described in any one of claims 1 to 3, it is characterised in that: the following steps are included:
A, be added in saucepan by be formulated weighed 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 to be cooled to room temperature, bubble ginger then is added by formula, steeps garlic；18~for 24 hours after, be added
By weighed disodium ethylene diamine tetraacetate is formulated, it is dissolved completely in material water and stirs evenly, after standing material 30~60min of water,
Addition is weighed by formula and the activated happy U.S. lactic acid bacteria bacterium powder activating solution of high good fortune note bubble；
B, it weighs 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 to get soaked.
5. soaked preparation method as claimed in claim 4, it is characterised in that: in step a, the activation is to remember high good fortune to steep
Happy U.S. lactic acid bacteria bacterium powder is dissolved in 0.5~2h of activation in 5~10 times of warm water.
6. soaked preparation method as claimed in claim 4, it is characterised in that: the step b obtain it is soaked for fermenting before
Will also the adjustment through acidity and salinity, acidity is adjusted to 2.00~8.00g/kg, and salinity is adjusted to 2.00~8.00g/100g.
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| CN101803714A (en) * | 2010-04-21 | 2010-08-18 | 十堰渝川食品有限公司 | Method for fast producing bagged Sichuan pickled rodchilli |
| CN103251008A (en) * | 2013-03-29 | 2013-08-21 | 成都新繁食品有限公司 | Preparation method of active lactobacillus pickle pickling liquor |
| CN103251010A (en) * | 2013-03-29 | 2013-08-21 | 成都新繁食品有限公司 | Preparation method of active lactobacillus pickled vegetable |
| CN103704646A (en) * | 2013-12-27 | 2014-04-09 | 四川高福记食品有限公司 | Preparation method for lactobacillus fermentation pickled vegetable liquor for seasoning |
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| CN101803714A (en) * | 2010-04-21 | 2010-08-18 | 十堰渝川食品有限公司 | Method for fast producing bagged Sichuan pickled rodchilli |
| CN103251008A (en) * | 2013-03-29 | 2013-08-21 | 成都新繁食品有限公司 | Preparation method of active lactobacillus pickle pickling liquor |
| CN103251010A (en) * | 2013-03-29 | 2013-08-21 | 成都新繁食品有限公司 | Preparation method of active lactobacillus pickled vegetable |
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