CN105211804A - The preparation technology of a kind of fresh bubble carrot - Google Patents
The preparation technology of a kind of fresh bubble carrot Download PDFInfo
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- CN105211804A CN105211804A CN201510754561.5A CN201510754561A CN105211804A CN 105211804 A CN105211804 A CN 105211804A CN 201510754561 A CN201510754561 A CN 201510754561A CN 105211804 A CN105211804 A CN 105211804A
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- acid bacteria
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- 244000000626 Daucus carota Species 0.000 title claims abstract description 144
- 235000002767 Daucus carota Nutrition 0.000 title claims abstract description 144
- 238000002360 preparation method Methods 0.000 title claims abstract description 55
- 238000005516 engineering process Methods 0.000 title claims abstract description 28
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 210
- 241000894006 Bacteria Species 0.000 claims abstract description 108
- 239000004310 lactic acid Substances 0.000 claims abstract description 105
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 105
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 89
- 239000000843 powder Substances 0.000 claims abstract description 83
- 238000000855 fermentation Methods 0.000 claims abstract description 75
- 230000004151 fermentation Effects 0.000 claims abstract description 75
- 238000000034 method Methods 0.000 claims abstract description 49
- 230000008569 process Effects 0.000 claims abstract description 39
- 239000000047 product Substances 0.000 claims abstract description 30
- 239000013589 supplement Substances 0.000 claims abstract description 26
- 238000001514 detection method Methods 0.000 claims abstract description 14
- 235000013599 spices Nutrition 0.000 claims description 53
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 45
- 239000012141 concentrate Substances 0.000 claims description 41
- 235000002639 sodium chloride Nutrition 0.000 claims description 39
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 35
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 35
- 239000011630 iodine Substances 0.000 claims description 35
- 229910052740 iodine Inorganic materials 0.000 claims description 35
- 239000011780 sodium chloride Substances 0.000 claims description 35
- 244000062793 Sorghum vulgare Species 0.000 claims description 24
- 229920002472 Starch Polymers 0.000 claims description 24
- 235000019713 millet Nutrition 0.000 claims description 24
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- 239000008107 starch Substances 0.000 claims description 24
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- 239000000463 material Substances 0.000 claims description 22
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- 235000020188 drinking water Nutrition 0.000 claims description 18
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 18
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- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims description 16
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims description 16
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 15
- 240000002234 Allium sativum Species 0.000 claims description 15
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- 229960004998 acesulfame potassium Drugs 0.000 claims description 15
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- 235000015165 citric acid Nutrition 0.000 claims description 15
- 235000004611 garlic Nutrition 0.000 claims description 15
- 235000008397 ginger Nutrition 0.000 claims description 15
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- 230000001502 supplementing effect Effects 0.000 claims description 7
- 238000005554 pickling Methods 0.000 claims description 6
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 4
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 235000021110 pickles Nutrition 0.000 abstract description 63
- 235000013311 vegetables Nutrition 0.000 abstract description 27
- 238000011161 development Methods 0.000 abstract description 4
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- 235000021107 fermented food Nutrition 0.000 abstract description 2
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
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- 239000000796 flavoring agent Substances 0.000 description 15
- 235000019634 flavors Nutrition 0.000 description 14
- 241000234314 Zingiber Species 0.000 description 13
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
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- 210000004243 sweat Anatomy 0.000 description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 3
- 235000004237 Crocus Nutrition 0.000 description 3
- 241000596148 Crocus Species 0.000 description 3
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 230000001186 cumulative effect Effects 0.000 description 3
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- 235000010241 potassium sorbate Nutrition 0.000 description 3
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- 235000010352 sodium erythorbate Nutrition 0.000 description 3
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- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 206010002660 Anoxia Diseases 0.000 description 1
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- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000244203 Caenorhabditis elegans Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010008631 Cholera Diseases 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses the preparation technology of a kind of fresh bubble carrot, belong to the preparing technical field of pickles in fermented food.This technique comprises: the pretreatment of A carrot; B prepares soaked I and soaked II; C circulating fermentation: soaked I will be used for the vegetables handled well in fermentation step A in step B; When fermenting to the 4n time, after the 4n time is fermented soaked successively through centrifugal, lose water, supplement soaked II, add the vegetables continuing on for after high good fortune note steeps the U.S. lactic acid bacteria bacterium powder of pleasure, detection, adjustment process handling well in fermentation step A; D product handling system.This technique is by the control to carrot pretreatment, soaked preparation, circulating fermentation and product handling system step, especially soaked middle interpolation high good fortune note steeps the control of each parameter and index in happy U.S. lactic acid bacteria bacterium powder and circulating fermentation process, substantially reduce the preparation time of fresh bubble carrot, promote quality and the mouthfeel of fresh bubble carrot, be applicable to large-scale production, facilitate the development of pickles industry, there is good economic benefit.
Description
Technical field
The present invention relates to the preparing technical field of pickles in fermented food, particularly the preparation technology of a kind of fresh bubble carrot.
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 ~ 6 hours in pickles, and cholera bacteria all can be killed for 1 ~ 2 hour.The traditional Chinese medical science also proves that pickles have effect of stomach invigorating dysentery.Roundworm egg appended on fresh vegetables, also can be dead because of anoxia asphyxia in the pickle jar of sealing, and therefore, pickles are a kind of not only nutritious but also fruits and vegetables product of health.
The custom of self-control pickles is all had in China's most area, particularly Sichuan.At present, mainly there is following problem in conventional Kimchi: 1, due to region restriction, pickles are not produced by traditional fermentation mode in some place; Even if 2 conditions are suitable for, traditional pickled vegetable making except needs formula rationally, salty moderate, the oily dirt free of acid and not being stained with except the skills such as unboiled water, also need carefully to safeguard that pickles water makes it be in dynamic equilibrium for a long time, as forgotten in good time maintenance, can cause pickle flavor not good, feel like jelly, the problem such as raw flower is even putrid and deteriorated; 3, brew time is long, at least all takes brewed 3 ~ 10 days ability and eats; 4, produce more nitrite in conventional Kimchi sweat, be unfavorable for that people are healthy; 5, people more and more focus on the prebiotic health care of food, and the lactic acid bacteria in pickles just has good prebiotic health care, but the viable lactic acid bacteria quantity in conventional Kimchi is little, can not reach prebiotic health-care efficacy; 6, soaked formula and soaked preparation technology follow conventional formulation and technique more, make pickle flavor can not get further lifting.
For the process technology of pickles, on the basis ensureing pickles nutrition and health, process the important directions that tasty and fresh pickles with health care are pickles Processing Technology Development further.If publication number is CN103120294A, name is called a kind of patent of invention of the pickles fast preparation method containing biodiasmin, preparation method disclosed in this patent comprises the steps: that (1) prepares lactobacillus suspension: lactic acid bacteria is expanded cultivation step by step, and the quantity be prepared into containing biodiasmin is greater than 1.0 × 10
8the lactobacillus suspension of CFU/ml; (2) prepare pickled vegetable fermentation liquor: take fresh vegetables as raw material, clean and be placed in pickle jar, add after the lactobacillus suspension of preparation in (1), salt solution and spice carry out mixed culture fermentation process, obtain pickled vegetable fermentation liquor; (3) seasoning zymotic fluid is prepared: get the pickled vegetable fermentation liquor in (2), add by every 100.00kg pickled vegetable fermentation liquor and be uniformly mixed without iodine common salt 0.50 ~ 2.00kg, sugar 5.00 ~ 20.00kg, lactic acid 0.20 ~ 1.00kg, calcium salt 0.50 ~ 2.00kg, spice leachate 1.00 ~ 5.00kg, be mixed with seasoning zymotic fluid; (4) pretreatment: fresh vegetables is clean, cutting, is placed in vacuum tank, is that 1:1 ~ 10 add penetrating fluid, carries out permeating and dewatering process according to mass ratio, and then centrifugal dehydration; Described penetrating fluid is made up of by mass percentage following composition: without iodine common salt 1.00 ~ 5.00% (G/G), sugar 20.00 ~ 50.00% (G/G), calcium salt 0.50 ~ 2.00% (G/G), and surplus is water; (5) finished product is prepared: in (4) pretreated vegetables, be the seasoning zymotic fluid that 1:1 ~ 10 ratio adds preparation in (3) according to mass ratio, carry out pickling process, then carry out centrifugal dehydration, finally carry out vacuum sealed package and obtain finished product.This patent has following deficiency: the lactic acid bacteria of 1, adding is that strain activity, bacterium number are in upset condition, cause operating process accurately not control by expanding the lactobacillus suspension cultivated; 2, be added with sugar in step (3), although can provide carbohydrate for lactic acid bacteria, the membership that adds of sugar promotes all growth of microorganism, and because it does not control miscellaneous bacteria quantity, the growth of miscellaneous bacteria can affect mouthfeel and the quality of pickles; 3, this patent system is long for the time of pickles, by first preparing pickled vegetable fermentation liquor, seasoning zymotic fluid, after again vegetables being carried out pretreatment, fermenting several hours can be ripe, but the preparation time of pickled vegetable fermentation liquor is 2 ~ 10 days, time is longer, and the later stage is in order to accelerate fermenting speed, adopt the method for vacuum infiltration to realize pickling, cost is high.
And for example, publication number is CN103829190A, and name is called the patent of invention of sweet potato pickles preparation technology, and disclosed in this patent, processing step is as follows: first by sweet potato clean, peeling, stripping and slicing, obtain sweet potato pickles raw material; Utilize MRS culture medium to cultivate again Lactobacillus plantarum, prepare leavening; By boiling water, be mixed with pickles water without iodine common salt, spice, leavening; Sweet potato raw material and the mixed culture fermentation of pickles water are obtained end product.There is viable count of lactobacillus and be in upset condition in this patent, actual when using equally, accurately can not control quantity and fermentation time long, the problem that mouthfeel is not good.
The every 100 grams of fresh weights of carrot in vegetables are containing 1.67 ~ 12.1 milligrams of carrotene, and content, higher than 5 ~ 7 times of tomato, resolves into vitamin A through gastrointestinal disturbances after edible, can prevent and treat yctalopia and breathing problem.Can stir-fry and eat, cook, eat something rare, saucing, to pickle, storage tolerance.Be distributed in all over the world, there is cultivation in the South China north, and output accounts for the second of root vegetables.Can be anticancer, there is the title of underground " glabrousleaf asiabell root ".It is flat that carrot fries the mouthfeel of eating, and carrot is soaked pickles, and can not only absorb its nutritional labeling better, its mouthfeel is sharp and clear, and appetizing, and the carrot after lactobacillus-fermented, also have health care.
Summary of the invention
The object of the present invention is to provide the preparation technology of a kind of fresh bubble carrot, by the control to carrot pretreatment, soaked preparation, circulating fermentation and product handling system step, especially soaked middle interpolation high good fortune note steeps the control of each parameter and index in happy U.S. lactic acid bacteria bacterium powder and circulating fermentation process, substantially reduce the preparation time of fresh bubble carrot, promote quality and the mouthfeel of fresh bubble carrot, be applicable to large-scale production, facilitate the development of pickles industry, there is good economic benefit.
In order to realize foregoing invention object, the present invention is achieved through the following technical solutions:
A preparation technology for fresh bubble carrot, is characterized in that: described technique comprises the steps:
A, carrot is for subsequent use after pretreatment;
B, prepare soaked I and soaked II, for subsequent use.Wherein, the difference of soaked I and soaked II is that soaked I with the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble, and soaked II does not add the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble;
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.
C, circulating fermentation: prepared by step B soaked I is used for the carrot handled well in fermentation step A, obtain fresh bubble carrot; When fermenting to the 4n time, after the 4n time is fermented soaked successively through centrifugal, lose water, supplement soaked II, add the carrot being used further to after high good fortune note steeps the U.S. lactic acid bacteria bacterium powder of pleasure, detection, adjustment process handle well in fermentation step A; Described n gets continuous positive integer 1,2,3,4 successively ..., such as: 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, continuously ferment after 4 times and carry out above-mentioned process to soaked again, now fermented altogether 8 times; By that analogy.In the present invention, appropriate carrot is joined soaked middle fermenting-ripening and be and fermented once.
In practical operation, soaked I 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.
D, product handling system: the fresh bubble carrot obtained of at every turn being fermented by step C obtains finished product successively after seasoning, packaging, sterilization; Seasoning be in finished product, add appropriate sodium isoascorbate, potassium sorbate, monosodium glutamate, without after iodine common salt, mix evenly.
In above-mentioned steps A, described pretreatment comprises cleaning, cuts and dewater, described dehydration refers to and adds in container by point carrot cut, take without iodine common salt by 2.00 ~ 10.00% of carrot weight, often spread one deck carrot, spread one deck salt, after pickling 2 ~ 5h, after rinsing 1 ~ 3h with clear water, drain; Described cleaning and cut and adopt conventional method, if cleaning uses the clean water that flows totally and loads in container; Cutting is be transported to by carrot to cut workshop, carries out cutting into slices according to long 50mm × wide 30mm × thick 4.5mm.
Further, in above-mentioned steps B, soaked I comprises following raw material by weight: drinking water 100.00 parts, bubble millet starch 1.00 ~ 3.30 parts, bubble 0.2 ~ 0.65 part, ginger, bubble 0.10 ~ 0.33 part, garlic, disodium ethylene diamine tetraacetate 0.01 ~ 0.05 part, 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 above-mentioned preparation method of soaked I is as follows:
A, add in saucepan by fill a prescription take drinking water, without iodine common salt, steep millet starch, be heated to boil and material water be extracted into cooling bath after continuing 10 ~ 20min and be cooled to room temperature, here only water is extracted, then bubble ginger, bubble garlic is added by formula, after 18 ~ 24h, add by the disodium ethylene diamine tetraacetate taken of filling a prescription, be dissolved in completely and expect in water and stir, after leaving standstill material water 30 ~ 60min, add and take and the happy U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble by formula;
B, take acesulfame potassium, citric acid, lactic acid, monosodium glutamate, white wine and spice concentrate by formula and be dissolved in the material water that step a prepares, stir, obtain soaked I.
The preparation method of soaked II is similar, and difference does not only increase the happy U.S. lactic acid bacteria bacterium powder of good fortune note bubble in the last of step a.
After soaked I preparation, detect, require: viable count of lactobacillus is greater than 1.0 × 10
5cFU/g, salinity is 2.00 ~ 8.00g/100g, acidity is 2.00 ~ 8.00g/kg.Detection should be extracted the sample being no less than 100.00ml and detect.
In above-mentioned steps C, described centrifugal be that the soaked speed with 7 ~ 11L/min is fed in centrifuge, centrifugal with 10000 ~ 16000r/min rotating speed, soakedly centrifugally to carry out continuously, centrifugal rear soaked in saccharomycete viable count < 1.0 × 10
3cFU/g.
In above-mentioned steps C, described losing water, supplementing soaked II is soaked after centrifugal retained by 70.00 ~ 90.00% of centrifugal front soaked weight, and residue is cast out, then to retain soaked in supplement soaked II, make soaked amount equal with centrifugal front soaked amount.Lose part after centrifugal soaked, soaked middle saccharomycete content can be reduced, prevent miscellaneous bacteria from affecting pickles mouthfeel, and soaked viscosity can be reduced, also can keep soaked ferment local-flavor, improve soaked utilization rate, and promote pickles quality.
In step C, the addition of the happy U.S. lactic acid bacteria bacterium powder of described high good fortune note bubble is 0.02 ~ 0.04% of the soaked weight after supplementary soaked II; The described happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble first activates before addition.
Described activation is 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 activating 0.5 ~ 2 hour, and warm water temperature is 30 ~ 40 DEG C.
In step C, described detection, adjustment be first detect soaked in viable count of lactobacillus, acidity and salinity and acidity is adjusted to 2.00 ~ 5.00g/kg, salinity is adjusted to 1.00 ~ 4.00g/100g, then adds spice concentrate in the ratio of the soaked interpolation 0.50 ~ 1.50L of 100.00kg.
Adjustment about salinity and acidity: if testing result salinity is within the scope of 1.00 ~ 4.00g/100g, then direct according to namely will fermented vegetable weight 1.50 ~ 2.50% add without iodine common salt, if testing result salinity is not in the scope of 1.00 ~ 4.00g/100g, just first add and without iodine common salt, salinity adjusted in the scope of 1.00 ~ 4.00g/100g, and then by namely will 1.50 ~ 2.50% interpolations of fermented vegetable weight 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.
In step C, described fermentation condition is at temperature 15 ~ 33 DEG C of condition lower seal fermentation 15 ~ 40h.
The preparation method of described spice concentrate is as follows: take drinking water 80.00 parts, bubble millet starch 1.50 ~ 1.60 parts, dried flower green pepper 0.20 ~ 0.40 part, anistree 0.08 ~ 0.12 part, tsaoko 0.04 ~ 0.07 part, 0.04 ~ 0.07 part, cassia bark, fennel seeds 0.04 ~ 0.07 part, fragrant fruit 0.04 ~ 0.07 part add in bubble altar, after sealing brewed 15 ~ 40 days, pull spice out, the sealing of spice concentrate is kept for subsequent use.
In step D, sterilization is nuclear radiation sterilization, total number of bacteria < 500CFU/g after irradiation.Specifically can adopt 60Co ~ gamma-rays, dosage is 1 ~ 5kGy, and adopt nuclear radiation sterilization, bactericidal effect is good, easy to operate.
In order to better ensure the stable of acidity and salinity in sweat, ensure that indices soaked in sealing and fermenting process meets the demands to greatest extent, ensure soaked quality, extend soaked service time, except the soaked hydrochlorate after the 4n time fermentation and salinity being detected, adjust, fresh bubble carrot of often having fermented once all detects soaked, and acid adjustment degree is 2.00 ~ 5.00g/kg, and tune salinity is 1.00 ~ 4.00g/100g.
Beneficial effect:
1, the present invention is strictly the links of the fresh pickles preparation technology of control, simultaneously by specific for each link, closely, the combination of novelty, by to carrot pretreatment, soaked preparation (comprising the preparation of spice concentrate), the control of circulating fermentation and product handling system step, especially soaked middle interpolation high good fortune note steeps each parameter and index in happy U.S. lactic acid bacteria bacterium powder and circulating fermentation process: as acidity, salinity adjustment controls, miscellaneous bacteria quantity and centrifugally lose water moisturizing, add the control of the critical processes such as the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble, make can not produce excessive nitrite salt in the present invention's fresh bubble carrot sweat, and relative to the preparation of common pickles, preparation time of the present invention is short, vegetables idiotrophic retains better, the bacterial classification that the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble added uses 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 pickles mouthfeel caused, the problems such as quality is bad,
In circulating fermentation of the present invention operation, soaked centrifugally by removings such as the miscellaneous bacteria in soaked and impurity, particularly the soaked middle saccharomycete affecting pickles mouthfeel to be removed, avoid soakedly going bad because of the pollution of miscellaneous bacteria, improve the mouthfeel of pickles; Lose water operation can lose on the one hand soaked in impurity and miscellaneous bacteria, the soaked stickum produced during the fermentation of minimizing that on the other hand can be appropriate, avoids the soaked raw problem such as colored, spoiled; Soaked II is supplemented after losing water, supplement each composition reduced during the fermentation, keep soaked dynamic equilibrium, thus ensure the local flavor of pickles, the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble is added again after supplementing soaked II, ensure that soaked middle viable count of lactobacillus is in indication range, ensure that fermentation effectively, is smoothly carried out; At every turn be conducive to monitoring to soakedly detecting, adjusting and control soaked salinity, acidity during the fermentation, make soaked indices in controlled range, avoid the adjustment difficulty caused after soaked index exceeds controlled range large, even can not use, cause waste, increase production cost.
In sum, the fresh bubble carrot that the present invention obtains has higher innovation on quality, mouthfeel and manufacturing cycle, makes pickles industry be able to sustainable, sound development, and has enriched the edible way of carrot, have higher economic worth and social benefit.
2, the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble made containing the lactic acid bacteria of separating from pickle jar in soaked I formula of the present invention, 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, and this bacterium can directly utilize the sugar of vegetables itself to produce lactic acid, no longer the carbohydrate such as sugar are added in soaked, overcome prior art soaked in add sugar and cause varied bacteria growing, affect the problem of fermenting speed, soaked quality, pickle flavor and quality; Simultaneously by the specific collocation of other compositions in the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble and this formula in this formula, fully by the local flavor effective integration of various composition in pickles, various local flavor brings out the best in each other, such that pickles are tasty and refreshing, giving off a strong fragrance and not stimulating.Soaked the added spice of the present invention is spice concentrate, with directly add compared with particulate form spice, fragrance is homogeneous, certain fragrance after fermented vegetable will be caused to give prominence to because of indivedual spice particle, cause products taste to differ, and the preparation method of spice concentrate is simple, during the fermentation, prepare lower batch of spice concentrate simultaneously, the prolongation of whole processing time can not be caused.
3, the present invention soaked I controls each process parameter in each step of preparation by strict, 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 bubble millet starch, also not having other detritus stays in water, steep millet starch after also avoiding directly adding bubble millet starch and steep 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, in the present invention, the viable count of lactobacillus in soaked I controls be greater than 1.0 × 10
5cFU/g, salinity controls at 2.00 ~ 8.00g/100g, controlling pH at 2.00 ~ 8.00g/kg.The control of viable count of lactobacillus, can ensure the quantity of the lactic acid bacteria needed for fermented vegetable, and the bacterium number determined facilitates control time and temperature, when avoiding vegetable ripeness, there is excessive nitrite simultaneously; The conservative control of acidity and salinity, in the fermentation time of setting, ensures that the maturity of vegetables and mouthfeel reach best.
5, in the present invention, soaked after the 4n time vegetable ripeness need through centrifugal removing miscellaneous bacteria and impurity, it is centrifugal is be fed in centrifuge by the soaked speed with 7 ~ 11L/min, centrifugal with 10000 ~ 16000r/min rotating speed, centrifugal efficiency is high, effective, centrifugal rear soaked middle saccharomycete viable count < 1.0 × 10
3cFU/g, avoids miscellaneous bacteria to affect the mouthfeel of sweat and fresh bubble carrot.Further preferably, centrifugate retains by 70.00 ~ 90.00% of centrifugal front soaked weight, residue is cast out, accept or reject soaked according to a specific ratio, strictly can control the content of miscellaneous bacteria, stablize the flavor substance that pickle fermentation is formed, ensure the mouthfeel of fresh bubble carrot, and continue to use part Shang batch soaked, play the effect of controlling cost.
6, in the present invention, soaked centrifugal after, supplement soaked II, after making to supplement, soaked amount is equal with centrifugal front soaked amount, and soaked the reaching in altar is remained basically stable with when brewed first batch, ensures soakedly just to be flooded by vegetables.The difference of soaked II and soaked I is: do not remember containing high good fortune in soaked II and steep happy U.S. lactic acid bacteria bacterium powder, after having added soaked II in bubble altar, add bacterium powder again, can accurately, convenient every 100.00kg of calculating soaked in the amount of the required happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble added, reach fermentation processes more accurately.
7, 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.
8, in step C of the present invention, supplementary soaked, Gao Fuji has a measuring and adjustation process to soaked after steeping happy U.S. lactic acid bacteria bacterium powder, specifically for be soaked acidity and salinity, after detecting, acidity is adjusted to 2.00 ~ 5.00g/kg, salinity is adjusted to 1.00 ~ 4.00g/100g, the ripe environment of vegetables can be ensured, and ensure suitable mouthfeel, seasoning a little after later stage maturation; After centrifugal, lose the soaked of part, lost part spice concentrate simultaneously, add spice concentrate in the ratio of the soaked interpolation 0.50 ~ 1.50L of every 100.00kg after the adjustment, ensure certain fragrance, enrich the mouthfeel of pickles.
9, the fermentation condition often criticizing bubble carrot of the present invention is: 15 ~ 33 DEG C of condition lower seal fermentations 15 ~ 40 hours, this condition bottom fermentation can ensure mouthfeel and the local flavor of pickles further.
10, spice concentrate employing special formulation of the present invention, sealing immersion prepare for 15 ~ 40 days, and simple to operation, be fully extracted the flavor components in spice, concentrate taste is homogeneous simultaneously.
Detailed description of the invention
The invention will be further described in conjunction with the embodiments in face.。
Embodiment 1
A preparation technology for fresh bubble carrot, comprises the following steps:
A, by for subsequent use after carrot pretreatment;
B, prepare soaked I and soaked II, for subsequent use.Wherein, the difference of soaked I and soaked II is: soaked I with the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble, and soaked II does not add 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 carrot 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 carrot 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, continuously ferment after 4 times and carry out above-mentioned process to soaked again, the n of the present embodiment gets 2, the fresh bubble carrot of 8 batches of namely having fermented altogether;
D, product handling system: the fresh bubble carrot obtained of at every turn being fermented by step C obtains finished product successively after seasoning, packaging, sterilization.
Embodiment 2
A preparation technology for fresh bubble carrot, comprises the following steps:
A, by for subsequent use after carrot pretreatment;
B, prepare soaked I and soaked II, for subsequent use.Wherein, the difference of soaked I and soaked II is: soaked I with the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble, and soaked II does not add 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 carrot 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 carrot 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, continuously ferment after 4 times and carry out above-mentioned process to soaked again, the n of the present embodiment gets 3, the fresh bubble carrot of 12 batches of namely having fermented altogether;
D, product handling system: the fresh bubble carrot obtained of at every turn being fermented by step C obtains finished product successively after seasoning, packaging, sterilization.
In above-mentioned steps A, described pretreatment comprises cleaning, cuts and dewater, and concrete operations are as follows:
1) ingredient requirement with select
Carrot ingredient requirement: 1. maturity: maturity is good, the non-lignifying of xylem; 2. freshness: plucking time is no more than the carrot of three days; 3. organoleptic indicator: excised petiole position; Appearance free from flaw, immaculate, good evenness; The homogeneous crocus of color; Clean up and be not with mud;
Selector then to be selected after closing the carrot of above-mentioned requirements, removes impurity (dish leaf, rubber band, kernmantle etc.) and unavailable part (carrot neck head handle etc.), satisfactoryly enters next step operation.
2) clean, cut
Rear satisfactory carrot will be selected, put into service sink, and use flowing clean water totally and load in special plastic basket and drain, requiring: carrot surface remains without mud, dish leaf etc.; Be transported to by carrot and cut workshop, carrot is cut into slices according to long 50.00mm × wide 30.00mm × thick 4.50mm.
3) dewater
Specific as follows: 1. the carrot cut to be loaded in special plastic basket, be transported to dehydration place;
2. take without iodine common salt according to 10.00% of carrot weight;
3. dewatering in pond by carrot uniform spreading, often spread one deck carrot, thickness 3.00cm, spreads one deck without iodine common salt;
4. pickle 2 hours, re-use flowing clear water rinse, desalination 1 hour, pick up afterwards drain stand-by.
Embodiment 3
A preparation technology for fresh bubble carrot, comprises the following steps:
A, by for subsequent use after carrot pretreatment;
B, prepare soaked I and soaked II, for subsequent use.Wherein, the difference of soaked I and soaked II is: soaked I with the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble, and soaked II does not add 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 carrot 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 carrot 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; Fermented vegetable is added again after process, continuously ferment after 4 times and carry out above-mentioned process to soaked again, the n of the present embodiment gets 4, the fresh bubble carrot of 16 batches of namely having fermented altogether, namely respectively to the 4th, 8,12, soaked after 16 Batch fermentation carry out centrifugal, lose water, moisturizing, add the process such as bacterium powder;
Fermentation carries out in bubble altar in this step, in bubble altar, the addition of soaked I is 2/3 of jar cumulative volume, join after carrot pretreatment in altar, 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 to rational position, if soaked spilling, cast out part soaked;
D, product handling system: the fresh bubble carrot obtained of at every turn being fermented by step C obtains finished product successively after seasoning, packaging, sterilization.
Carrot 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 bubble carrot adds appropriate sodium isoascorbate, potassium sorbate, monosodium glutamate, carries out spice without iodine common salt; Then carry out loading amount, sealing, every 2 ~ 3, packed carrot 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) ingredient requirement with select
Carrot ingredient requirement: 1. maturity: maturity is good, the non-lignifying of xylem; 2. freshness: plucking time is no more than the carrot of three days; 3. organoleptic indicator: excised petiole position; Appearance free from flaw, immaculate, good evenness; The homogeneous crocus of color; Clean up and be not with mud;
Selector then to be selected after closing the carrot of above-mentioned requirements, removes impurity (dish leaf, rubber band, kernmantle etc.) and unavailable part (carrot neck head handle etc.), satisfactoryly enters next step operation.
2) clean, cut
Rear satisfactory carrot will be selected, put into service sink, and use flowing clean water totally and load in special plastic basket and drain, requiring: carrot surface remains without mud, dish leaf etc.; Be transported to by carrot and cut workshop, carrot is cut into slices according to long 50.00mm × wide 30.00mm × thick 4.50mm.
3) dewater
Specific as follows:
1. the carrot cut is loaded in special plastic basket, be transported to dehydration place;
2. take without iodine common salt according to 2.00% of carrot weight;
3. dewatering in pond by carrot uniform spreading, often spread one deck carrot, thickness 3.00cm, spreads one deck without iodine common salt;
4. pickle 5 hours, re-use flowing clear water rinse, desalination 3 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, 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 4
The difference of the present embodiment and embodiment 3 is: in the pretreated dehydration of carrot:
the carrot cut loads in special plastic basket, is transported to dehydration place;
2. take without iodine common salt according to 5.00% of carrot weight;
3. dewatering in pond by carrot uniform spreading, often spread one deck carrot, thickness 3.00cm, spreads one deck without iodine common salt;
4. pickle 3 hours, re-use flowing clear water rinse, desalination 2 hours, pick up afterwards drain stand-by.
In step B, soaked I comprises following raw material by weight: drinking water 100.00 parts, bubble millet starch 3.30 parts, bubble 0.65 part, ginger, bubble 0.33 part, garlic, disodium ethylene diamine tetraacetate 0.05 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.
Soaked I 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 10min and be cooled to room temperature, then bubble ginger, bubble garlic is added by formula, after 18h, add by the disodium ethylene diamine tetraacetate taken of filling a prescription, be dissolved in completely and expect in water and stir, after leaving standstill 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 I; Viable count of lactobacillus in soaked I requires to be greater than 1.0 × 10
5cFU/g, after testing, the present embodiment soaked I viable count of lactobacillus be 4.2 × 10
5cFU/g, and acidity is adjusted to 2.00g/kg, salinity is adjusted to 2.00g/100g.
Embodiment 5
A preparation technology for fresh bubble carrot, is characterized in that: comprise the steps:
A, by for subsequent use after carrot pretreatment;
B, prepare soaked I and soaked II, for subsequent use.Wherein, the difference of soaked I and soaked II is: soaked I with the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble, and soaked II does not add 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 carrot 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 carrot handled well in fermentation step A, described n gets continuous positive integer successively; The n of the present embodiment gets 7, the fresh bubble carrot of 28 batches of having fermented altogether, namely respectively to the 4th, 8,12,16,20,24, soaked after 28 Batch fermentation carry out centrifugal, lose water, moisturizing, add the process such as bacterium powder; ;
D, product handling system: the fresh bubble carrot obtained of at every turn being fermented by step C obtains finished product successively after seasoning, packaging, sterilization.
In steps A, described pretreatment comprises cleaning, cuts and dewater, and described dehydration refers to and adds in container by point carrot cut, take without iodine common salt by 3% of carrot weight, often spread one deck carrot, spread one deck salt, after pickling 2.5h, after rinsing 1h with clear water, drain.
The product handling system method of the present embodiment is identical with embodiment 3.
In step B, described soaked I comprises following raw material by weight: drinking water 100.00 parts, bubble millet starch 2 parts, bubble 0.40 part, ginger, bubble 0.25 part, garlic, disodium ethylene diamine tetraacetate 0.04 part, happy U.S. 0.05 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.012 part, citric acid 0.15 part, lactic acid 0.20 part, without iodine common salt 4.00 parts, monosodium glutamate 0.85 part, white wine 0.15 part, spice concentrate 0.90 part.
The present embodiment soaked I preparation process 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, bubble garlic is added by formula, after 24h, add by the disodium ethylene diamine tetraacetate taken of filling a prescription, be dissolved in completely and expect in water and stir, after leaving standstill 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, 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, the present embodiment soaked I in viable count of lactobacillus be 2.5 × 10
5cFU/g, and acidity is adjusted to 8.00g/kg, salinity is adjusted to 8.00g/100g.
In above-mentioned steps C, described losing water, supplementing soaked II is soaked after centrifugal retained by 70.00% 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; Centrifugal is be fed in centrifuge by the soaked speed with 7L/min, centrifugal with 10000r/min rotating speed, and described centrifugal rear soaked middle saccharomycete viable count requires < 1.0 × 10
3cFU/g, 4.3 × 10 of the present embodiment
2cFU/g.
In step C, the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble is 0.02% of the soaked weight after supplementary soaked II; The happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble first activates before addition, and activation is dissolved in the warm water of 5 times by the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble activating 0.5h.
Embodiment 6
A preparation technology for fresh bubble carrot, is characterized in that: comprise the steps:
A, by for subsequent use after carrot pretreatment;
B, prepare soaked I and soaked II, for subsequent use.Wherein, the difference of soaked I and soaked II is: soaked I with the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble, and soaked II does not add 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 carrot 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 carrot handled well in fermentation step A, described n gets continuous positive integer successively; The n of the present embodiment gets 6, the fresh bubble carrot of 24 batches of namely having fermented altogether, namely respectively to the 4th, 8,12,16,20, soaked after 24 Batch fermentation carry out centrifugal, lose water, moisturizing, add the process such as bacterium powder; ;
D, product handling system: the fresh bubble carrot obtained of at every turn being fermented by step C obtains finished product successively after seasoning, packaging, sterilization.
In steps A, described pretreatment comprises cleaning, cuts and dewater, and described dehydration refers to and adds in container by point carrot cut, take without iodine common salt by 7% of carrot weight, often spread one deck carrot, spread one deck salt, after pickling 3h, after rinsing 2.5h with clear water, drain.
The product handling system method of the present embodiment is identical with embodiment 3.
In step B, soaked I comprises following raw material by weight: drinking water 100.00 parts, bubble millet starch 2.30 parts, bubble 0.45 part, ginger, bubble 0.18 part, garlic, disodium ethylene diamine tetraacetate 0.035 part, happy U.S. 0.055 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.015 part, citric acid 0.15 part, lactic acid 0.35 part, without iodine common salt 4.00 parts, monosodium glutamate 0.85 part, white wine 0.15 part, spice concentrate 0.86 part.
The present embodiment soaked I preparation process 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, bubble garlic is added by formula, after 24h, add by the disodium ethylene diamine tetraacetate taken of filling a prescription, be dissolved in completely and expect in water and stir, after leaving standstill 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, 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, the present embodiment soaked I in viable count of lactobacillus be 1.2 × 10
6cFU/g, is adjusted to 8.00g/kg by acidity, and salinity is adjusted to 8.00g/100g.
In step C, described losing water, supplementing soaked II is soaked after centrifugal retained by 90.00% of centrifugal front soaked weight, residue is cast out, then to retain soaked in supplement and soaked II make soaked amount equal with centrifugal front soaked amount, namely supplementary 10% soaked II.
Centrifugal is be fed in centrifuge by the soaked speed with 11L/min, centrifugal with 16000r/min rotating speed, and described centrifugal rear soaked middle saccharomycete viable count requires to be less than 1.0 × 10
3cFU/g, the soaked middle saccharomycete viable count of this enforcement is 3.3 × 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 0.04% of the soaked weight after supplementary soaked II; The described happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble first activates before addition, and the happy U.S. lactic acid bacteria bacterium powder of being operating as of activation: Gao Fuji bubble is dissolved in the warm water of 10 times and activates 2h, and the water temperature of warm water is best at 30 ~ 40 DEG C.
In step C, described detection, adjustment be first detect soaked in acidity and salinity acidity is adjusted to 2.00g/kg, salinity is adjusted to 1.00g/100g, then adds spice concentrate, and to be that 100.00kg is soaked add 0.50L to the adding proportion of spice concentrate.
In step C, the condition of fermentation is at temperature 25 DEG C of condition lower seal fermentation 36h.
Embodiment 7
The difference of the present embodiment and embodiment 6 is:
The present embodiment soaked I preparation process as follows:
A, add in saucepan by fill a prescription take drinking water, without iodine common salt, steep millet starch, be heated to boil and material water be extracted into cooling bath after continuing 15min and be cooled to room temperature, then bubble ginger, bubble garlic is added by formula, after 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 40min, 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, after testing, the present embodiment soaked I in viable count of lactobacillus be 3.9 × 10
5cFU/g, and acidity is adjusted to 5.00g/kg, salinity is adjusted to 5.00g/100g.
In step C, described losing water, supplementing soaked II is soaked after centrifugal retained by 85.00% 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; Centrifugal is be fed in centrifuge by the soaked speed with 8L/min, centrifugal with 12000r/min rotating speed, and centrifugal rear soaked middle saccharomycete viable count requires < 1.0 × 10
3cFU/g, after testing, the centrifugal rear soaked middle saccharomycete viable count of the present embodiment is 3 × 10
2cFU/g.
In step C, the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble is 0.04% of the soaked weight after supplementary soaked II; The described happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble first activates before addition, and 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 1h.
In step C, detect, adjustment be first detect soaked in acidity and salinity acidity is adjusted to 5.00g/kg, salinity is adjusted to 4.00g/100g, then adds spice concentrate, and to be that 100.00kg is soaked add 1.50L to the adding proportion of described spice concentrate.
In step C, the condition of fermentation is at temperature 15 DEG C of condition lower seal fermentation 40h.
Embodiment 8
The difference of the present embodiment and embodiment 7 is:
In step C, detect, adjustment be first detect soaked in acidity and salinity acidity is adjusted to 3.00g/kg, salinity is adjusted to 3.00g/100g, then adds spice concentrate, and to be that 100.00kg is soaked add 1.00L to the adding proportion of described spice concentrate.
The preparation method of described spice concentrate is as follows:
Take drinking water 80.00 parts, bubble millet starch 1.50 parts, dried flower green pepper 0.20 part, anistree 0.08 part, tsaoko 0.04 part, 0.04 part, cassia bark, fennel seeds 0.04 part, fragrant fruit 0.04 part add in bubble altar, after sealing brewed 1 day, pull spice out, the sealing of spice concentrate is kept for subsequent use.
In step C, the condition of fermentation is at temperature 33 DEG C of condition lower seal fermentation 40h.
Embodiment 9
A preparation technology for fresh bubble carrot, comprises the following steps:
A, by for subsequent use after carrot pretreatment;
B, prepare soaked I and soaked II, for subsequent use.Wherein, the difference of soaked I and soaked II is: soaked I with the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble, and soaked II does not add 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 carrot 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 carrot 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; Fermented vegetable is added again after process, continuously ferment after 4 times and carry out above-mentioned process to soaked again, the n of the present embodiment gets 5, the fresh bubble carrot 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, join after carrot pretreatment in altar, 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 to rational position, if soaked spilling, casts out part soaked;
D, product handling system: the fresh bubble carrot obtained of at every turn being fermented by step C obtains finished product successively after seasoning, packaging, sterilization.
Carrot 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 bubble carrot adds appropriate sodium isoascorbate, potassium sorbate, monosodium glutamate, carries out spice without iodine common salt; Then carry out loading amount, sealing, every 2 ~ 3, packed carrot 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) ingredient requirement with select
Carrot ingredient requirement: 1. maturity: maturity is good, the non-lignifying of xylem; 2. freshness: plucking time is no more than the carrot of three days; 3. organoleptic indicator: excised petiole position; Appearance free from flaw, immaculate, good evenness; The homogeneous crocus of color; Clean up and be not with mud;
Selector then to be selected after closing the carrot of above-mentioned requirements, removes impurity (dish leaf, rubber band, kernmantle etc.) and unavailable part (carrot neck head handle etc.), satisfactoryly enters next step operation.
2) clean, cut
Rear satisfactory carrot will be selected, put into service sink, and use flowing clean water totally and load in special plastic basket and drain, requiring: carrot surface remains without mud, dish leaf etc.; Be transported to by carrot and cut workshop, carrot is cut into slices according to long 50.00mm × wide 30.00mm × thick 4.50mm.
3) dewater
Specific as follows: 1. the carrot cut to be loaded in special plastic basket, be transported to dehydration place;
2. take without iodine common salt according to 6.00% of carrot weight;
3. dewatering in pond by carrot uniform spreading, often spread one deck carrot, 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, Gao Fuji bubble happy U.S. 0.10 part, lactic acid bacteria bacterium powder, 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 white wine of this enforcement selects the white wine of 60 °.
The present embodiment soaked I preparation process as follows:
A, add in saucepan by fill a prescription take drinking water, without iodine common salt, steep millet starch, be heated to boil and material water be extracted into cooling bath after continuing 12min and be cooled to room temperature, then bubble ginger, bubble garlic is added by formula, after 22h, 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, 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 1.1 × 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, centrifugal with 14000r/min rotating speed, centrifugal rear soaked middle saccharomycete viable count requires < 1.0 × 10
3cFU/g, after testing, the centrifugal rear soaked middle saccharomycete viable count of the present embodiment is 2.2 × 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, 0.07 part, cassia bark, fennel seeds 0.07 part, fragrant fruit 0.07 part add in bubble altar, after sealing brewed 40 days, pull spice out, the sealing of spice concentrate is kept for subsequent use.
Claims (10)
1. a preparation technology for fresh bubble carrot, is characterized in that: comprise the steps:
A, by for subsequent use after carrot pretreatment;
B, prepare soaked I and soaked II, for subsequent use. wherein, the difference of soaked I and soaked II is that soaked I with the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble, and soaked II does not add 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 carrot handled well in fermentation step A, obtain fresh bubble carrot; When fermenting to the 4n time, 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 carrot handled well in fermentation step A, described n gets continuous positive integer successively;
D, product handling system: the fresh bubble carrot obtained of at every turn being fermented by step C obtains finished product successively after seasoning, packaging, sterilization.
2. the preparation technology of fresh bubble carrot according to claim 1, it is characterized in that: in steps A, described pretreatment comprises cleaning, cuts and dewater, described dehydration refers to and adds in container by point carrot cut, and takes without iodine common salt, often spread one deck carrot by 2.00 ~ 10.00% of carrot weight, spread one deck salt, after pickling 2 ~ 5h, after rinsing 1 ~ 3h with clear water, drain.
3. the preparation technology of fresh bubble carrot according to claim 1, it is characterized in that: in stepb, described soaked I comprises following raw material by weight: drinking water 100.00 parts, bubble millet starch 1.00 ~ 3.30 parts, bubble 0.20 ~ 0.65 part, ginger, bubble 0.10 ~ 0.33 part, garlic, disodium ethylene diamine tetraacetate 0.01 ~ 0.05 part, happy U.S. 0.01 ~ 0.10 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.01 ~ 0.02 part, citric acid 0.1 ~ 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.
4. the preparation technology of fresh bubble carrot according to claim 3, is characterized in that: the described preparation process of soaked I is as follows:
A, add in saucepan by fill a prescription take drinking water, without iodine common salt, steep millet starch, be heated to boil and material water be extracted into cooling bath after continuing 10 ~ 20min and be cooled to room temperature, then bubble ginger, bubble garlic is added by formula, after 18 ~ 24h, add by the disodium ethylene diamine tetraacetate taken of filling a prescription, be dissolved in completely and expect in water and stir, after leaving standstill 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 I; Viable count of lactobacillus in described soaked I is greater than 1.0 × 10
5cFU/g, acidity is adjusted to 2.00 ~ 8.00g/kg, and salinity is adjusted to 2.00 ~ 8.00g/100g.
5. the preparation technology of fresh bubble carrot according to claim 1, it is characterized in that: in step C, described losing water, supplementing soaked II is soaked after centrifugal retained by 70.00 ~ 90.00% of centrifugal front soaked weight, residue is cast out, then to retain soaked in supplement and soaked II make soaked amount equal with centrifugal front soaked amount; Described centrifugal be that the soaked speed with 7 ~ 11L/min is fed in centrifuge, centrifugal with 10000 ~ 16000r/min rotating speed, described centrifugal rear soaked middle saccharomycete viable count < 1.0 × 10
3cFU/g.
6. the preparation technology of fresh bubble carrot according to claim 1, is characterized in that: in step C, and the addition of the happy U.S. lactic acid bacteria bacterium powder of described high good fortune note bubble is 0.02 ~ 0.04% of the soaked weight after supplementary soaked II; The described happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble first activates before addition.
7. the preparation technology of the fresh bubble carrot according to claim 4 or 6, is characterized in that: 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.
8. the preparation technology of fresh bubble carrot according to claim 1, it is characterized in that: in step C, described detection, adjustment be first detect soaked in acidity and salinity acidity is adjusted to 2.00 ~ 5.00g/kg, salinity is adjusted to 1.00 ~ 4.00g/100g, then add spice concentrate, to be that 100.00kg is soaked add 0.50 ~ 1.50L to the adding proportion of described spice concentrate.
9. the preparation technology of the fresh bubble carrot according to claim 3 or 8, it is characterized in that: the preparation method of described spice concentrate is as follows: take drinking water 80.00 parts, bubble millet starch 1.50 ~ 1.60 parts, dried flower green pepper 0.20 ~ 0.40 part, anistree 0.08 ~ 0.12 part, tsaoko 0.04 ~ 0.07 part, 0.04 ~ 0.07 part, cassia bark, fennel seeds 0.04 ~ 0.07 part, fragrant fruit 0.04 ~ 0.07 part add in bubble altar, after sealing brewed 15 ~ 40 days, pull spice out, the sealing of spice concentrate is kept for subsequent use.
10. the preparation technology of fresh bubble carrot according to claim 1, is characterized in that: in step C, and the condition of described fermentation is at temperature 15 ~ 33 DEG C of condition lower seal fermentation 15 ~ 40h.
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