CN105341810B - A kind of preparation process of fresh bubble cowpea - Google Patents
A kind of preparation process of fresh bubble cowpea Download PDFInfo
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- CN105341810B CN105341810B CN201510754558.3A CN201510754558A CN105341810B CN 105341810 B CN105341810 B CN 105341810B CN 201510754558 A CN201510754558 A CN 201510754558A CN 105341810 B CN105341810 B CN 105341810B
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- 241000219977 Vigna Species 0.000 title claims abstract description 139
- 235000010726 Vigna sinensis Nutrition 0.000 title claims abstract description 139
- 238000002360 preparation method Methods 0.000 title claims abstract description 56
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 238
- 241000894006 Bacteria Species 0.000 claims abstract description 129
- 239000004310 lactic acid Substances 0.000 claims abstract description 119
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 119
- 238000000855 fermentation Methods 0.000 claims abstract description 110
- 230000004151 fermentation Effects 0.000 claims abstract description 110
- 239000000843 powder Substances 0.000 claims abstract description 96
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 89
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- 238000005520 cutting process Methods 0.000 claims abstract description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 51
- 235000013599 spices Nutrition 0.000 claims description 49
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- 239000000047 product Substances 0.000 claims description 27
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- 229910052740 iodine Inorganic materials 0.000 claims description 26
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- 239000011780 sodium chloride Substances 0.000 claims description 26
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- 238000012545 processing Methods 0.000 claims description 25
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- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims description 19
- 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 19
- 238000001514 detection method Methods 0.000 claims description 19
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- 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 19
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- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 16
- 239000000460 chlorine Substances 0.000 claims description 16
- 229910052801 chlorine Inorganic materials 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 14
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- 230000003796 beauty Effects 0.000 claims description 5
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- 239000006002 Pepper Substances 0.000 claims description 3
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- 244000273928 Zingiber officinale Species 0.000 claims 2
- 240000007232 Illicium verum Species 0.000 claims 1
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
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- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 3
- 244000017020 Ipomoea batatas Species 0.000 description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000012907 honey Nutrition 0.000 description 3
- 239000001257 hydrogen Substances 0.000 description 3
- 229910052739 hydrogen Inorganic materials 0.000 description 3
- 235000021109 kimchi Nutrition 0.000 description 3
- JKQOBWVOAYFWKG-UHFFFAOYSA-N molybdenum trioxide Chemical compound O=[Mo](=O)=O JKQOBWVOAYFWKG-UHFFFAOYSA-N 0.000 description 3
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- 235000013406 prebiotics Nutrition 0.000 description 3
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- KKCBUQHMOMHUOY-UHFFFAOYSA-N sodium oxide Chemical compound [O-2].[Na+].[Na+] KKCBUQHMOMHUOY-UHFFFAOYSA-N 0.000 description 3
- 229910001948 sodium oxide Inorganic materials 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 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 2
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- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 2
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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
- 241000196324 Embryophyta Species 0.000 description 1
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- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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- 230000001678 irradiating effect Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
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- 238000011068 loading method Methods 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The present invention provides a kind of preparation process of fresh bubble cowpea, and the technique includes the following steps: A, pre-processes cowpea；B, soaked I and soaked II are prepared, it is spare；Wherein, soaked I and soaked II difference is that soaked I is added to the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble, and soaked II is not added with the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble；C, soaked I cowpea for being used to handle well in fermentation step A for preparing step B obtains fresh bubble cowpea, when fermentation is to the 4n time, soaked after the 4n time is fermented successively is centrifuged, loses water etc. handle after be used further to the cowpea that fermentation step A is handled well；The n successively takes continuous positive integer；D, product handling system: the fresh bubble cowpea that step C ferments every time successively obtains finished product after cutting, seasoning, packaging, sterilization.The technique shortens the preparation time of fresh bubble cowpea, promotes the quality and mouthfeel of fresh bubble cowpea, is suitble to large-scale production, promotes the development of pickles industry, have preferable economic benefit.
Description
Technical field
The present invention relates to the preparation technical field of pickles in fermented food, in particular to a kind of preparation work of fresh bubble cowpea
Skill.
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 4.00~8.00g/kg, salty acid appropriateness is delicious and tender crisp, can improve a poor appetite, help digest,
With certain health-care efficacy.According to test report, a variety of pathogens cannot develop in pickles, such as dysentery bacillus passes through in pickles
3~6h, 1~2h of cholera bacteria can be killed.Chinese medicine also turns out that pickles have the effect of stomach invigorating dysentery.Appended by fresh vegetables
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 vegetables
Processed goods.
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 1.0 × 108The lactobacillus suspension of CFU/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.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation processes of fresh bubble cowpea, by being pre-processed to vegetables, soaked preparation,
The control of circulating fermentation and product handling system step, the especially soaked high good fortune note of middle addition steeps happy U.S. lactic acid bacteria bacterium powder and circulation is sent out
The control of each parameter and index during ferment, substantially reduce it is fresh bubble cowpea preparation time, promoted it is fresh bubble cowpea quality and
Mouthfeel is suitble to large-scale production, promotes the development of pickles industry, has preferable economic benefit.
In order to achieve the above-mentioned object of the invention, the invention is realized by the following technical scheme:
A kind of preparation process of fresh bubble cowpea, it is characterised in that: the technique includes the following steps:
A, cowpea pre-processes: cleaning up after cowpea is sterilized, is drained and standby；
B, soaked I and soaked II are prepared, it is spare；Wherein, soaked I and soaked II difference is that soaked I is added to Gao Fu
The happy U.S. lactic acid bacteria bacterium powder of note bubble, soaked II is not added with the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble；
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.
C, circulating fermentation: soaked I cowpea for being used to handle well in fermentation step A that step B is prepared obtains fresh bubble cowpea
Soaked after the 4n time fermentation is successively centrifuged when fermentation is to the 4n time, loses water, supplements soaked II, adds Gao Fuji by beans
The cowpea handled well in fermentation step A is used further to after the happy U.S. lactic acid bacteria bacterium powder of bubble, detection, adjustment processing；The n successively company of taking
Continuous positive integer 1,2,3,4 ..., such as: fermented cowpea with soaked I, after continuously fermenting 4 times, by the 4th fermented it is soaked according to
It is secondary to be centrifuged, lose water, supplement the processing such as the happy U.S. lactic acid bacteria bacterium powder of the high good fortune note bubble of soaked II, addition；Cowpea hair is added after processing
Ferment carries out above-mentioned processing to soaked again after continuously fermenting 4 times, at this time common fermentation 8 times；And so on.It, will be appropriate in the present invention
It is that fresh bubble cowpea has as fermented once that cowpea, which is added to soaked middle fermenting-ripening,.
In practical operation, soaked I additional amount is the 2/3 of jar total volume, and cowpea 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.
D, product handling system: the fresh bubble cowpea that step C is fermented every time successively obtains after cutting, seasoning, packaging, sterilization
Finished product；Seasoning be exactly will be added in finished product suitable sodium isoascorbate, potassium sorbate, monosodium glutamate, without mix after iodine common salt uniformly i.e.
It can.
In step, the disinfection is that cowpea is added to the thimerosal that effective chlorine density is 100.00-250.00mg/kg
Middle immersion 30min, the thimerosal are to add water to be formulated effervesce chlorine-containing disinfecting piece.
Further, in above-mentioned steps B, soaked I includes following raw material by weight: 100.00 parts of drinking water, bubble
1.00~3.30 parts of millet starch, 0.20~0.65 part of ginger of bubble, 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, 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.
Above-mentioned soaked I 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~20min to be cooled to room temperature, only extracts water here, bubble ginger, bubble garlic then is added by formula,
18~for 24 hours after, be added by weighed disodium ethylene diamine tetraacetate is formulated, be dissolved completely in material water and stir evenly, stand material
After 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 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.
Soaked II preparation method is similar, and difference does not only increase the happy U.S. lactic acid bacteria bacterium powder of good fortune note bubble finally in step a.
After soaked I preparation, detected, it is desirable that: viable count of lactobacillus is greater than 1.0 × 105CFU/g, salinity control are
2.00~8.00g/100g, controlling pH are 2.00~8.00g/kg.The sample that detection should extract no less than 100.00mL carries out
Detection.
In above-mentioned steps C, the centrifugation is to be fed to soaked in centrifuge with the speed of 7~11L/min, with
The centrifugation of 10000~16000 r/min revolving speeds, soaked centrifugation is carried out continuously, it is soaked after centrifugation in saccharomycete viable count < 1.0 ×
103CFU/g。
In above-mentioned steps C, described losing water, supplement soaked II is soaked by soaked weight before being centrifuged after being centrifuged
70.00~90.00% retain, and residue is cast out, and then to the soaked middle supplement soaked II of reservation, keep soaked amount preceding soaked with centrifugation
It measures equal
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
0.02~0.04%；The happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble is first activated before addition.
The activation is that high good fortune being remembered to, the happy U.S. lactic acid bacteria bacterium powder of bubble is dissolved in the warm water of 5~10 times of amounts to activate 0.5~2h,
Warm water temperature is 30~40 DEG C.
In step C, the detection, adjustment are viable count of lactobacillus, acidity and the salinity first detected in soaked and will
Acidity is adjusted to 2.00-5.00g/kg, and salinity is adjusted to 2.00~5.00g/100g, then by the soaked addition 0.50 of 100.00kg
The ratio of~1.50L adds spice concentrate.
Adjustment about salinity and acidity: if testing result salinity within the scope of 2.00~5.00g/100g, directly
According to 1.50~2.50% additions of the cowpea weight that will ferment without iodine common salt, if testing result salinity not 2.00~
In the range of 5.00g/100g, just first add in the range of salinity is adjusted to 2.00~5.00g/100g by no iodine common salt, then
Again by 1.50~2.50% additions of the cowpea weight that will ferment without iodine common salt；Acidity adjustment uses sodium hydroxide, detects acidity
As a result if it is 5.01~8.00g/kg, by the soaked acidity of 1L reduce sodium hydroxide quality required for 1.00g/kg be 0.20~
0.39g is adjusted, if the acidity result of detection is 3.00~5.00 g/kg, by 1L soaked acidity reduction 1.00g/kg institute
Needing sodium hydroxide quality is 0.30~0.55g to adjust.
The fermentation condition of each cowpea is that 40~65h is sealed by fermentation under the conditions of 20~24 DEG C of temperature.
The spice concentrate the preparation method is as follows: weigh 80.00 parts of drinking water, bubble millet starch 1.50~1.60
Part, 0.20~0.40 part of dried pepper, octagonal 0.08~0.12 part, 0.04~0.07 part of tsaoko, 0.04~0.07 part of cassia bark, fennel fruit
In 0.04~0.07 part fragrant, fragrant fruit, 0.04~0.07 part of addition bubble altar, after sealing brewed 15~40 days, spice is pulled out, it will be fragrant
Pungent material concentrate has been sealed spare.
In step D, the sterilization is that nuclear radiation is sterilized, total number of bacteria < 500CFU/g after the irradiation.It is specific to use
60Co~gamma-rays, dosage are 1~5kGy.It is sterilized using nuclear radiation, bactericidal effect is good, easy to operate.
In order to preferably guarantee the stabilization of acidity and salinity in fermentation process, guarantee to greatest extent in sealing and fermenting process
In soaked indices meet the requirements, guarantee soaked quality, extend it is soaked use the time, after fermenting to the 4n time
Soaked hydrochlorate and salinity detected, it is outer to adjust, it is every ferment cowpea to it is soaked detected and adjust acidity for 2~
5.00g/kg, tune salinity are 2.00~5.00g/100g.,
The utility model has the advantages that
1, the links of the fresh bubble cowpea preparation process of the stringent control of the present invention, while each link is specific, close,
Innovative combination, by being pre-processed to cowpea, soaked preparation (including the preparation of spice concentrate), circulating fermentation and finished product
During the control of processing step, the especially happy U.S. lactic acid bacteria bacterium powder of soaked middle addition high good fortune note bubble and circulating fermentation each parameter and
Index: such as acidity, salinity adjustment control, water moisturizing, the happy U.S. lactic acid bacteria bacterium powder of the high good fortune note bubble of addition are lost in miscellaneous bacteria quantity and centrifugation
Etc. critical processes control, make that excessive nitrite salt will not be generated in the fresh bubble cowpea fermentation process of the present invention, and relative to common
The preparation of pickles, preparation time of the invention is short, and cowpea idiotrophic retains preferable；The high happy beauty of good fortune note bubble added by the present invention
The strain that lactic acid bacteria bacterium powder uses is separated from pickle jar, and cowpea fermentation is used for, so that the cowpea that fermentation obtains
The bubble cowpea that beans ferment compared with the existing technology in quality and flavor is improved, and overcomes existing fermentation technique bubble cowpea
Beans fermentation times is long, it is soaked it is perishable during the fermentation, be made Nitrite in Pickles content it is high, in short-term caused by indirect fermentation
Steep cowpea mouthfeel, the problems such as quality is bad；
In circulating fermentation operation of the invention, soaked centrifugation can will be soaked in miscellaneous bacteria and impurity etc. remove, especially
By the soaked middle saccharomycete removal for influencing bubble cowpea mouthfeel, avoid it is soaked go bad because of the pollution of miscellaneous bacteria, improve and steep cowpea
Mouthfeel；It loses water and operates impurity and the miscellaneous bacteria that on the one hand can be lost in soaked, on the other hand suitable can reduce soaked was fermenting
The stickum generated in journey avoids soaked raw the problems such as spending, is spoiled；Soaked II is supplemented after losing water, supplemented in fermentation process
Each ingredient of middle reduction, keeps soaked dynamic equilibrium, to guarantee the flavor of bubble cowpea, adds Gao Fu again after supplement soaked II
The happy U.S. lactic acid bacteria bacterium powder of note bubble, guarantees soaked middle viable count of lactobacillus in indication range, guarantee fermentation effectively, smoothly into
Row；It detected to soaked every time, adjust and be conducive to monitor and control soaked salinity during the fermentation, acidity, made soaked
It is big beyond adjustment difficulty caused by after controlled range to avoid soaked index in controlled range for indices, or even cannot make
With, cause to waste, increase production cost.
In conclusion fresh bubble cowpea innovation with higher on quality, mouthfeel and manufacturing cycle produced by the present invention, makes
It obtains pickles industry and is able to sustainable, sound development, economic value and social benefit with higher.
2, contain the happy beauty of high good fortune note bubble made of the lactic acid bacteria separated from pickle jar in soaked I formula of the invention
Lactic acid bacteria bacterium powder, for steeping cowpea fermentation, so that the bubble cowpea that fermentation obtains is sent out compared with the existing technology in quality and flavor
The bubble cowpea of ferment is improved, and the bacterium can directly using cowpea itself sugar generate lactic acid, it is soaked in no longer addition food
The carbohydrate such as sugar overcome the soaked middle addition sugar of the prior art and cause varied bacteria growing, influence fermenting speed, soaked product
The problem of matter, pickle flavor and quality；High good fortune is remembered to other in the happy U.S. lactic acid bacteria bacterium powder of bubble and this formula simultaneously in this formula
The specific collocation of ingredient, adequately by the flavor effective integration of various composition into bubble cowpea, various flavors bring out the best in each other, so that bubble
Cowpea is tasty and refreshing, giving off a strong fragrance is without stimulating.Spice added by the present invention is soaked is spice concentrate, with directly addition particulate form
Spice is compared, and fragrance is uniform, certain fragrance is prominent after cowpea will not be caused to ferment because of individual spice particles, causes product mouth
Feel different, and the preparation method of spice concentrate is simple, during the fermentation, while preparing lower batch spice concentrate,
The extension of entire processing time is not will cause.
3, the present invention soaked I prepare each step pass through each process parameter of strict control, 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, in the present invention, the viable count of lactobacillus control in soaked I is being greater than 1.0 × 105CFU/g, salinity control exist
2.00~8.00g/100g, controlling pH are in 2.00~8.00g/kg.The control of viable count of lactobacillus, it is ensured that cowpea fermentation institute
The quantity of the lactic acid bacteria needed, determining bacterium number facilitate control time and temperature, while when avoiding cowpea maturation, there are excessive Asias
Nitrate；The reasonable control of acidity and salinity guarantees that the maturity of cowpea and mouthfeel reach most in the fermentation time of setting
It is good.
5, in the present invention, soaked after the 4n time cowpea is mature need to be centrifuged off miscellaneous bacteria and impurity, and being centrifuged is that will steep
Water is fed in centrifuge with the speed of 7~11L/ min, with 10000~16000r/min revolving speed centrifugation, centrifugation it is high-efficient,
Effect is good, saccharomycete viable count < 1.0 × 10 after centrifugation3CFU/g avoids miscellaneous bacteria from influencing the mouth of fermentation process and fresh bubble cowpea
Sense.Further preferably, centrifugate retains by 70.00~90.00% of soaked weight before being centrifuged, and residue is cast out, by specific ratio
Example is accepted or rejected to soaked, can strict control miscellaneous bacteria content, stablize bubble cowpea and ferment the flavor substance to be formed, guarantee fresh bubble cowpea
The mouthfeel of beans, and it is soaked to continue to use the upper batch in part, plays the role of controlling cost.
6, in the present invention, after soaked centrifugation, supplement soaked II keeps soaked amount after supplement equal with preceding soaked amount is centrifuged,
Soaked in altar remains basically stable when reaching with brewed first batch, guarantees soaked just to flood cowpea.Soaked II and soaked I
Difference is: without the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble in soaked II, steeps after having added soaked II in altar, then add bacterium powder, it can
Accurately, facilitate calculate every 100kg it is soaked in the required high happy U.S. lactic acid bacteria bacterium powder of good fortune note bubble to be added amount, reach more accurately
Fermentation processes.
7, 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.
8, in step C of the present invention, supplement after soaked II, the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble to it is soaked have a detection and
Adjustment process, specific to be soaked acidity and salinity, acidity is adjusted to 2.00~5.000g/kg, salinity tune after detection
Whole is 2.00~5.00g/100g, it is ensured that the mature environment of cowpea, and guarantee mouthfeel appropriate, it is slightly seasoned after the later period is mature
?；Due to losing the soaked of part after centrifugation, while part spice concentrate is lost, has pressed every 100.00kg after the adjustment
The ratio of 0.50~1.50L of soaked addition adds spice concentrate, guarantees certain fragrance, enriches the mouthfeel of fresh bubble cowpea.
9, every batch of pickles of the invention are all 40~65h of sealing and fermenting under the conditions of 20~24 DEG C, under this condition fermentation energy
It is further ensured that the taste and flavor of pickles.
10, spice concentrate of the invention uses special formulation, is prepared within sealed soak 20~40 days, easy to operate
It is convenient, while the flavor components being sufficiently extracted in spice, concentrate taste are uniform.
11, the effective chlorine density that the present invention uses effervesce chlorine-containing disinfecting piece to prepare is the disinfection of 100.00-250.00mg/kg
Liquid carries out disinfection to cowpea, reduces the content of molds of cowpea, guarantees that Gao Fuji lactic acid bacteria is leading on the basis of effective sterilizing
Fermentation.
Specific embodiment
Illustrate the present invention below by specific embodiment.
Embodiment 1
A kind of preparation process of fresh bubble cowpea, the technique include the following steps:
A, cowpea pre-processes；1. cowpea specific as follows is selected: selection iron cowpea variety, maturity is good not to walk seed；When picking
Between be no more than cowpea for 24 hours；Without worm point, without point, bar shaped is straight, good evenness；The uniform non-variegation of color.It is carried out according to requirements above
It checks and accepts, the cowpea of acceptance(check) is selected, remove impurity (dish leaf, rubber band, kernmantle etc.) and unavailable part (flower cowpea
Beans, green cowpea, dried cowpea, fat cowpea, deformation beans etc.).2. disinfection: select cowpea is added to effect cl concn concentration and is
30min is impregnated in the thimerosal of 250.00mg/kg, thimerosal is that effervesce chlorine-containing disinfecting piece adds water to be formulated.The addition of cowpea
Amount is preferred with the 25.00kg/100kg of thimerosal weight；(this choosing of effervesce chlorine-containing disinfecting piece effective chlorine density 500.00mg/ piece
Ze Zhongguang decontaminant Co., Ltd product).Cowpea after disinfection is put into service sink, with flowing running water soaking and washing 10min,
It picks up and drains for use；
B, soaked I and soaked II are prepared, it is spare.Wherein, soaked I and soaked II difference is that soaked I is added to Gao Fu
The happy U.S. lactic acid bacteria bacterium powder of note bubble, soaked II is not added with the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble；
C, soaked I cowpea for being used to handle well in fermentation step A for preparing step B, when fermentation is to the 4n time, general
Soaked after the 4n times fermentation be successively centrifuged, lose water, supplement are soaked II, the happy U.S. lactic acid bacteria bacterium powder of the high good fortune note bubble of addition, detection,
The cowpea handled well in fermentation step A is used further to after adjustment processing；The n successively takes continuous positive integer；
Fermentation is carried out in bubble altar in this step, and the additional amount for steeping in altar soaked I is the 2/3 of jar total volume, cowpea
Beans be neatly added to bubble altar in, additional amount be soaked weight 1/2, soaked liquid level apart from altar appropriate distance be 5.00~
10.00cm, if liquid level is too low need to supplement soaked I to rational position, if soaked spilling, it is soaked to cast out part；The value of n is according to reality
Soaked quality specifically determines in fermentation；The present embodiment has carried out altogether 16 fermentations, has obtained 16 batches of fresh bubble cowpeas, ferments
In the process, centrifugation carried out to soaked after the 4th, 8 times, 12 times, 16 fermentations respectively, lost water, moisturizing plus bacterium powder etc.
Reason；
The fresh bubble cowpea pale yellow that the present embodiment ferments each time is partially green, mouthfeel sour salty suitable slightly raw taste, matter
Ground is tender and crisp, and salinity is in 1.00~5.00g/100g, and cowpea of the acidity after 2.00~5.00g/kg, maturation is pulled out, draining extremely drips
Water according to 40.00~50.00mm length at being cut after dotted；
D, product handling system: the fresh bubble cowpea that step C is fermented every time successively obtains finished product after seasoning, packaging, sterilization.
Concrete operations are that the cowpea cut is added to appropriate sodium isoascorbate, potassium sorbate, monosodium glutamate, without iodine common salt carries out spice；Then it carries out
Loading amount, sealing are preferred per packed cowpea 4~5；Sealing carries out evacuation sealing using vacuum packing machine, and vacuum degree 200Pa takes out
Empty time 20s, cooling time, 20s, sealed time 20s.
Embodiment 2
A kind of preparation process of fresh bubble cowpea, includes the following steps:
A, spare after cowpea pretreatment, pretreatment is carried out according to pretreatment mode in embodiment 1；Disinfection is that cowpea is added
30min is impregnated in the thimerosal that effective chlorine density is 250.00mg/kg；Thimerosal is to add water to prepare effervesce chlorine-containing disinfecting piece
It forms；
B, preparation steeps soaked the I of happy U.S. lactic acid bacteria bacterium powder comprising high good fortune note and remembers the U.S. lactic acid bacteria bacterium powder of bubble pleasure without high good fortune
Soaked II, it is spare.Wherein, soaked I and soaked II difference is that soaked I is added to the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble, steeps
Water II is not added with the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble；
C, soaked I cowpea for being used to handle well in fermentation step A for preparing step B, when fermentation is to the 4n time, general
The soaked of the 4n times fermentation is successively centrifuged, loses water, supplements the happy U.S. lactic acid bacteria bacterium powder of the high good fortune note bubble of soaked II, addition, detection, tune
The cowpea handled well in fermentation step A is used further to after whole processing；The n successively takes continuous positive integer；
D, product handling system: the fresh bubble cowpea that step C is fermented every time successively obtains finished product after seasoning, packaging, sterilization.
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 U.S. lactic acid bacteria bacterium powder of high good fortune note bubble pleasure
0.01 part, 0.01 part of acesulfame potassium, 0.01 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.
The present embodiment has carried out altogether 20 fermentations, has obtained 20 batches of fresh bubble cowpeas, in fermentation process, respectively to the 4th
It is secondary, 8 times, 12 times, 16 times, soaked after 20 fermentations be centrifuged, lose water, moisturizing plus the processing such as bacterium powder.
Embodiment 3
2 difference of the present embodiment and embodiment is:
Soaked the I of the present embodiment includes following raw material by weight: 100.00 parts of drinking water, bubble millet starch 2.20
Part, 0.40 part of ginger of bubble, 0.20 part of garlic of bubble, 0.03 part of disodium ethylene diamine tetraacetate, the U.S. lactic acid bacteria bacterium powder of high good fortune note bubble pleasure
0.05 part, 0.02 part of acesulfame potassium, 0.15 part of citric acid, 0.22 part of lactic acid, without 4.00 parts of iodine common salt, 1.10 parts of monosodium glutamate, white wine
0.15 part, 0.90 part of spice concentrate.
Viable count of lactobacillus in described soaked I is 3.5 × 105CFU/g, salinity is 5.00 g/100g, acidity is
5.00g/kg。
Embodiment 4
The present embodiment the difference from example 2 is that:
Soaked the I of the present embodiment includes following raw material by weight: 100.00 parts of drinking water, bubble millet starch 3.30
Part, 0.65 part of ginger of bubble, 0.33 part of garlic of bubble, 0.05 part of disodium ethylene diamine tetraacetate, the U.S. lactic acid bacteria bacterium powder of high good fortune note bubble pleasure
0.10 part, 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, 1.45 parts of monosodium glutamate, white wine
0.20 part, 1.00 parts of spice concentrate.
Viable count of lactobacillus in described soaked I is 4.2 × 105CFU/g, salinity control are 6.00 g/100g, acidity control
It is made as 6.00g/kg.
Embodiment 5
A kind of preparation process of fresh bubble cowpea, includes the following steps:
A, spare after cowpea pretreatment, pretreatment is carried out according to preprocess method in embodiment 1；Disinfection is to add cowpea
Enter in the thimerosal that effective chlorine density is 180 mg/kg and impregnates 30min；Thimerosal is to add water to prepare effervesce chlorine-containing disinfecting piece
It forms；
B, preparation steeps soaked the I of happy U.S. lactic acid bacteria bacterium powder comprising high good fortune note and remembers the U.S. lactic acid bacteria bacterium powder of bubble pleasure without high good fortune
Soaked II, it is spare.Wherein, soaked I and soaked II difference is that soaked I is added to the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble, steeps
Water II is not added with the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble；
C, soaked I cowpea for being used to handle well in fermentation step A for preparing step B, when fermentation is to the 4n time, general
The soaked of the 4n times fermentation is successively centrifuged, loses water, supplements the happy U.S. lactic acid bacteria bacterium powder of the high good fortune note bubble of soaked II, addition, detection, tune
The cowpea handled well in fermentation step A is used further to after whole processing；The n successively takes continuous positive integer；The present embodiment altogether into
Gone 28 fermentations, obtained 28 batches of fresh bubble cowpeas, in fermentation process, respectively to the 4th, 8,12,16,20,24,28, secondary fermentation after
Soaked be centrifuged, lose water, moisturizing plus the processing such as bacterium powder；
D, product handling system: the fresh bubble cowpea that step C is fermented every time successively obtains finished product after seasoning, packaging, sterilization.
In above-mentioned steps B, soaked I includes following raw material by weight: 100.00 parts of drinking water, bubble millet starch 2.00
Part, 0.40 part of ginger of bubble, 0.20 part of garlic of bubble, 0.03 part of disodium ethylene diamine tetraacetate, the U.S. lactic acid bacteria bacterium powder of high good fortune note bubble pleasure
0.08 part, 0.01 part of acesulfame potassium, 0.15 part of citric acid, 0.20 part of lactic acid, without 4.00 parts of iodine common salt, 0.70 part of monosodium glutamate, white wine
0.10 part, 0.90 part of spice concentrate.
Soaked I the preparation method is as follows: a, be added in saucepan by be formulated weighed drinking water, without iodine common salt, bubble millet
Green pepper is heated to expect that water is extracted into cooling bath and is cooled to room temperature after boiling and continuing 10 min, bubble ginger then is added by formula, steeps
Garlic；It after for 24 hours, is added by weighed disodium ethylene diamine tetraacetate is formulated, is dissolved completely in material water and stirs evenly, stand material
After 30 min 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 is weighed by formula
Acesulfame potassium, citric acid, lactic acid, monosodium glutamate, white wine and spice concentrate are dissolved in the material water that step a is prepared, and are stirred evenly, i.e.,
Obtain soaked I.
Viable count of lactobacillus in soaked the I of the present embodiment is equal to 2.3 × 105CFU/g, salinity control are 3.00g/
100g, controlling pH 3.00g/kg.
Embodiment 6
The present embodiment and the difference of embodiment 5 are:
Soaked I includes following raw material by weight: 100.00 parts of drinking water, 3.00 parts of millet starch of bubble, bubble ginger
0.50 part, 0.30 part of garlic of bubble, 0.04 part of disodium ethylene diamine tetraacetate, happy U.S. 0.03 part of the lactic acid bacteria bacterium powder of high good fortune note bubble, An Sai
0.02 part of honey, 0.20 part of citric acid, 0.20 part of lactic acid, without 3.00 parts of iodine common salt, 1.25 parts, 60 ° 0.20 part of white wine of monosodium glutamate, fragrant pungent
1.00 parts of concentrate of material.
The present embodiment millet starch boils 20min；
The stewing process time after adding disodium ethylene diamine tetraacetate is 60min；
Bubble ginger is added, the brew time for steeping garlic is 18h.
Embodiment 7
A kind of preparation process of fresh pickles, includes the following steps:
A, spare after cowpea pretreatment；Its pretreatment is carried out according to preprocess method in embodiment 1；Disinfection is to add cowpea
Enter in the thimerosal that effective chlorine density is 200 mg/kg and impregnates 30min；
B, preparation steeps soaked the I of happy U.S. lactic acid bacteria bacterium powder comprising high good fortune note and remembers the U.S. lactic acid bacteria bacterium powder of bubble pleasure without high good fortune
Soaked II, it is spare.Wherein, soaked I and soaked II difference is that soaked I is added to the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble, steeps
Water II is not added with the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble；
C, soaked I cowpea for being used to handle well in fermentation step A for preparing step B, when fermentation is to the 4n time, general
The soaked of the 4n times fermentation is successively centrifuged, loses water, supplements the happy U.S. lactic acid bacteria bacterium powder of the high good fortune note bubble of soaked II, addition, detection, tune
The cowpea handled well in fermentation step A is used further to after whole processing；The n successively takes continuous positive integer；The present embodiment altogether into
It has gone 40 fermentations, 40 batches of fresh bubble cowpeas has been obtained, in fermentation process, respectively to the 4th, 8,12,16,20,24,28,32,36,40
Soaked after secondary fermentation such as is centrifuged, loses water, moisturizing plus bacterium at the powder processing；
D, product handling system: the fresh bubble cowpea dish that step C is fermented every time successively after seasoning, packaging, sterilization at
Product.
In step C, the centrifugation is to be fed to soaked in centrifuge with the speed of 7L/min, with 10000 r/
The centrifugation of min revolving speed, saccharomycete viable count 6.7 × 10 after the centrifugation2CFU/g。
In step C, described losing water, supplement soaked II is soaked by soaked weight before being centrifuged after being centrifuged
70.00% retains, and residue is cast out, and soaked the II of the 30.00% of soaked weight makes to steep before being then centrifuged to the soaked middle supplement of reservation
Water is equal with preceding soaked amount is centrifuged.
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
0.02%；The happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble is first activated before addition.
Embodiment 8
The present embodiment and the difference of embodiment 7 are:
In the present embodiment, in step C, centrifugation is to be fed to soaked in centrifuge with the speed of 9.00L/min, with
The centrifugation of 12000 r/min revolving speeds, saccharomycete viable count 4.5 × 10 after the centrifugation2CFU/g。
In step C, lose water, supplement soaked II be after be centrifuged it is soaked by be centrifuged before soaked weight 80.00% reservation,
Residue is cast out, before soaked the II of the 20.00% of soaked weight makes soaked amount and centrifugation before being then centrifuged to the soaked middle supplement of reservation
Soaked amount is equal.
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
0.03%；The happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble needs first to be activated before addition.
Embodiment 9
The present embodiment and the difference of embodiment 7 are:
In the present embodiment, in step C, centrifugation is to be fed to soaked in centrifuge with the speed of 11L/min, with 16000
The centrifugation of r/min revolving speed, saccharomycete viable count 7.0 × 10 after centrifugation2CFU/g。
It is soaked by 90% reservation for being centrifuged preceding soaked weight after being centrifuged in step C, losing water, supplementing soaked II, is remained
Remaining to cast out, soaked the II of the 10.00% of soaked weight makes bubble before soaked amount and centrifugation before being then centrifuged to the soaked middle supplement of reservation
Water is equal.
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
0.04%；The happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble is first activated before addition.
Embodiment 10
A kind of preparation process of fresh bubble cowpea, the technique include the following steps:
A, spare after pre-processing cowpea；Its pretreatment is carried out according to preprocess method in embodiment 1；Disinfection is by cowpea
It is added in the thimerosal that effective chlorine density is 150 mg/kg and impregnates 30min；
B, preparation steeps soaked the I of happy U.S. lactic acid bacteria bacterium powder comprising high good fortune note and remembers the U.S. lactic acid bacteria bacterium powder of bubble pleasure without high good fortune
Soaked II, it is spare.Wherein, soaked I and soaked II difference is that soaked I is added to the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble, bubble
Water II is not added with the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble；
C, soaked I cowpea for being used to handle well in fermentation step A for preparing step B, when fermentation is to the 4n time, general
The soaked of the 4n times fermentation is successively centrifuged, loses water, supplements the happy U.S. lactic acid bacteria bacterium powder of the high good fortune note bubble of soaked II, addition, detection, tune
The cowpea handled well in fermentation step A is used further to after whole processing；The n successively takes continuous positive integer；In the fermentation of this step
It is carried out in bubble altar, the step in soaked I additional amount, the additional amount of cowpea, bubble altar level control and embodiment 1 is grasped
Make identical；The value of n is specifically determined according to quality soaked in real attenuation；The present embodiment has carried out altogether 48 fermentations, obtains
48 batches of fresh bubble cowpeas, in fermentation process, respectively to the bubble after the 4th, 8,12,16,20,24,28,32,36,40,44,48 fermentation
Water is centrifuged, loses the processing such as water, moisturizing plus bacterium powder；
D, product handling system: the fresh bubble cowpea that step C is fermented every time successively obtains finished product after seasoning, packaging, sterilization.
In step B, described soaked I includes following raw material by weight: 100.00 parts of drinking water, bubble millet starch 2.00
Part, 0.60 part of ginger of bubble, 0.20 part of garlic of bubble, 0.03 part of disodium ethylene diamine tetraacetate, the U.S. lactic acid bacteria bacterium powder of high good fortune note bubble pleasure
0.05 part, 0.01 part of acesulfame potassium, 0.22 part of citric acid, 0.28 part of lactic acid, without 4.00 parts of iodine common salt, 1.00 parts of monosodium glutamate, white wine
0.20 part, 1.00 parts of spice concentrate.
Soaked I preparation step 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 continue
Material water is extracted into cooling bath after 15min to be cooled to room temperature, bubble ginger then is added by formula, steeps garlic；After for 24 hours, it is added by matching
The weighed disodium ethylene diamine tetraacetate in side is dissolved completely in material water and stirs evenly, and after standing material water 45min, is added by matching
Side weighs and the activated happy U.S. lactic acid bacteria bacterium powder activating solution of high good fortune note bubble；
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 is 3.9 × 105CFU/g, salinity control is 2.00g/100g, controlling pH is
2.00g/kg。
In step C, centrifugation is to be fed to soaked in centrifuge with the speed of 7L/min, with 14000 r/min revolving speeds from
The heart, saccharomycete viable count 2.7 × 10 after centrifugation2 CFU/g。
It is soaked by 80% reservation for being centrifuged preceding soaked weight after being centrifuged in step C, losing water, supplementing soaked II, is remained
It is remaining to cast out, then keep soaked amount equal with preceding soaked amount is centrifuged to the soaked middle supplement soaked II of reservation, magnitude of recruitment is before being centrifuged
The 20.00% of soaked weight.
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
0.035%；The happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble is first activated before addition.
Activation is that high good fortune being remembered to, the happy U.S. lactic acid bacteria bacterium powder of bubble is dissolved in 7 times of warm water to activate 30min.
In step C, detection, adjustment are first to detect acidity in soaked and salinity and acidity is adjusted to 2.00g/kg, salt
Degree is adjusted to 2.00g/100g, then presses the soaked addition 0.50L spice concentrate of 100.00kg.
The fermentation condition of the fresh bubble cowpea of every batch of is to be sealed by fermentation 65h under the conditions of 20 DEG C of temperature.
Spice concentrate the preparation method is as follows: weigh 80 parts of drinking water, bubble 1.50 parts of millet starch, dried pepper 0.30
Part, 0.10 part octagonal, 0.06 part of tsaoko, 0.06 part of cassia bark, 0.05 part of fennel seeds, fragrant 0.04 part of addition of fruit are steeped in altar, and sealing is steeped
System is pulled spice out, spice concentrate has been sealed spare after 25 days.
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.
In step C, to be detected and adjust acidity be 2.00g/kg to every fresh pickles of a batch that fermented to soaked, adjusts the salinity to be
2.70g/100g。
Embodiment 11
The present embodiment and the difference of embodiment 10 are:
The fermentation temperature of the present embodiment is 24 DEG C, fermentation time 40h.
Embodiment 12
A kind of preparation process of fresh bubble cowpea, includes the following steps:
A, spare after pre-processing cowpea；Its pretreatment is carried out according to preprocess method in embodiment 1；Disinfection is by cowpea
It is added in the thimerosal that effective chlorine density is 200 mg/kg and impregnates 30min；
B, preparation steeps soaked the I of happy U.S. lactic acid bacteria bacterium powder comprising high good fortune note and remembers the U.S. lactic acid bacteria bacterium powder of bubble pleasure without high good fortune
Soaked II, it is spare.Wherein, soaked I and soaked II difference is that soaked I is added to the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble, bubble
Water II is not added with the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble；
C, circulating fermentation: soaked I cowpea for being used to handle well in fermentation step A that step B is prepared, when fermentation to the
At 4n times, soaked successively it be centrifuged what is fermented for the 4n times, lose that water, supplement are soaked II, the happy U.S. lactic acid bacteria bacterium of the high good fortune note bubble of addition
The cowpea handled well in fermentation step A is used further to after powder, detection, adjustment processing；The n successively takes continuous positive integer；
The fermentation of this step carries out in bubble altar, the additional amount of additional amount and cowpea to soaked I, bubble altar liquid level control
It makes identical as the step operation in embodiment 1；The value of n is specifically determined according to quality soaked in real attenuation；The present embodiment
Carried out 16 fermentations altogether, obtained 16 batches of fresh bubble cowpeas, in fermentation process, respectively to the 4th, 8 times, 12 times, 16 times,
Soaked after fermentation is centrifuged, loses the processing such as water, moisturizing plus bacterium powder；
D, product handling system: step C is fermented every time obtain fresh bubble cowpea successively after seasoning, packaging, sterilization finished product.
In step B, soaked I include following raw material by weight: 100.00 parts of drinking water, bubble 1.20 parts of millet starch,
Steep the happy U.S. lactic acid bacteria bacterium powder 0.05 of 0.50 part of ginger, 0.20 part of garlic of bubble, 0.03 part of disodium ethylene diamine tetraacetate, high good fortune note bubble
Part, 0.02 part of acesulfame potassium, 0.15 part of citric acid, 0.30 part of lactic acid, without 3.00 parts of iodine common salt, 0.80 part of monosodium glutamate, 0.15 part of white wine,
0.90 part of spice concentrate.
Soaked I the preparation method is as follows: a, be added in saucepan by be formulated weighed drinking water, without iodine common salt, bubble millet
Green pepper is heated to expect that water is extracted into cooling bath and is cooled to room temperature after boiling and continuing 12min, bubble ginger then is added by formula, steeps
Garlic；It after 22h, is added by weighed disodium ethylene diamine tetraacetate is formulated, is dissolved completely in material water and stirs evenly, stand material
After water 42min, 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, peace is weighed by formula
Match honey, citric acid, lactic acid, monosodium glutamate, white wine and spice concentrate are dissolved in the material water that step a is prepared, stir evenly to get
Soaked I.
Through detecting, the present embodiment soaked I in viable count of lactobacillus be 7.2 × 105CFU/g, salinity are adjusted to
8.00g/100g, acidity are adjusted to 8.00g/kg, adjust salinity and are realized by addition without iodine common salt, adjust acidity by the way that hydrogen is added
Sodium oxide molybdena is realized；In actual use, when soaked acidity is 5.01~8.00, the soaked acidity of 1L reduces hydrogen required for 1.00g/kg
Sodium oxide molybdena quality is 0.20~0.39g, and when soaked acidity is 3.00~5.00, the soaked acidity of 1L reduces hydrogen required for 1g/kg
Sodium oxide molybdena quality is 0.30~0.55g.
In above-mentioned steps C, centrifugation is to be fed to soaked in centrifuge with the speed of 11L/min, is turned with 16000 r/min
Speed centrifugation, saccharomycete viable count is 4.5 × 10 after the saccharomycete viable count detection of the present embodiment through detecting after centrifugation2 CFU/g。
In above-mentioned steps C, water is lost, supplement soaked II is soaked by 75.00% of soaked weight before being centrifuged after being centrifuged
Retain, residue is cast out, and then to the soaked middle supplement soaked II of reservation, soaked II magnitude of recruitment is soaked weight before being centrifuged
25.00%.
In above-mentioned steps 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
0.04%；The happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble is first activated before addition, and the specific method is as follows for activation: will be high
The happy U.S. lactic acid bacteria bacterium powder of good fortune note bubble, which is dissolved in the warm water of 10 times of amounts, activates 1h；
In the step C, detection, adjustment are first to detect acidity in soaked and salinity and acidity is adjusted to 5.00g/
Kg, salinity are adjusted to 5.00g/kg, then add spice concentrate in the ratio of the soaked addition 1.50L of 100.00kg.
Above-mentioned spice concentrate the preparation method is as follows: weigh 80.00 parts of drinking water, bubble 1.60 parts of millet starch, dried flower
0.40 part of green 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, spice is pulled out, spice concentrate has been sealed spare.
Every fresh pickles of a batch that fermented are intended to detect to soaked in the present embodiment, and adjust acidity to 5.0g/kg,
Salinity is to 5.0g/100g.
It in above-mentioned steps D, sterilizes and is sterilized for nuclear radiation, specifically use 60Co~gamma-rays, dosage is to irradiate described in 3kGy
Afterwards, total number of bacteria < 500CFU/g.
The present embodiment has carried out altogether 32 fermentations, has obtained 32 batches of fresh bubble cowpeas, in fermentation process, respectively to the 4th,
8, soaked after 12,16,20,24,28,32 fermentations is centrifuged, loses water, moisturizing plus the processing such as bacterium powder.
Embodiment 13
The present embodiment and the difference of embodiment 12 are that fermentation temperature is 22 DEG C, time 50h.Every a batch of having fermented
Fresh bubble cowpea is intended to detect to soaked, and adjusts acidity to 2.70g/kg, salinity 2.10g/100g.
Embodiment 14
The present embodiment and the difference of embodiment 12 are:
In step B, soaked I include following raw material by weight: 100.00 parts of drinking water, bubble 1.00 parts of millet starch,
Steep the happy U.S. lactic acid bacteria bacterium powder 0.01 of 0.20 part of ginger, 0.10 part of garlic of bubble, 0.01 part of disodium ethylene diamine tetraacetate, high good fortune note bubble
Part, 0.01 part of acesulfame potassium, 0.10 part of citric acid, 0.10 part of lactic acid, without 6.00 parts of iodine common salt, 1.45 parts of monosodium glutamate, 0.10 part of white wine,
0.80 part of spice concentrate.
Soaked I the preparation method is as follows: a, be added in saucepan by be formulated weighed drinking water, without iodine common salt, bubble millet
Green pepper is heated to expect that water is extracted into cooling bath and is cooled to room temperature after boiling and continuing 18min, bubble ginger then is added by formula, steeps
Garlic；It after for 24 hours, is added by weighed disodium ethylene diamine tetraacetate is formulated, is dissolved completely in material water and stirs evenly, stand material
After water 55min, 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, peace is weighed by formula
Match honey, citric acid, lactic acid, monosodium glutamate, white wine and spice concentrate are dissolved in the material water that step a is prepared, stir evenly to get
Soaked I.
Viable count of lactobacillus in soaked I is 1.0 × 107CFU/g, salinity is adjusted to 5.00g/100g, acidity is adjusted to
5.00g/kg adjusts salinity and is realized by addition without iodine common salt, adjusts acidity and realized by the way that sodium hydroxide is added；Actual use
When, when soaked acidity is 5.01~8.00, the soaked acidity of 1L reduce sodium hydroxide quality required for 1.00g/kg be 0.20~
0.39g, when soaked acidity is 3.00~5.00, it is 0.30 that the soaked acidity of 1L, which reduces sodium hydroxide quality required for 1.00g/kg,
~0.55g.
In step C, centrifugation is to be fed to soaked in centrifuge with the speed of 8L/min, with 12000 r/min revolving speeds from
The heart, the control of saccharomycete viable count is in < 1.0 × 10 after centrifugation3CFU/g is 3.2 after the saccharomycete viable count detection of the present embodiment
×102CFU/g。
In step C, lose water, supplement soaked II be after be centrifuged it is soaked by be centrifuged before soaked weight 78.00% reservation,
Residue is cast out, and then to the soaked middle supplement soaked II of reservation, soaked II magnitude of recruitment is soaked weight before being centrifuged
22%.
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
0.30g/kg；The happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble is first activated before addition, and the specific method is as follows for activation: will
The happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble, which is dissolved in the warm water of 5 times of amounts, activates 2h；Detection, adjustment be first detect acidity in soaked and
Acidity is simultaneously adjusted to 3.00g/kg by salinity, and salinity is adjusted to 3.00g/100g, then fragrant by the soaked addition 1.00L of 100.00kg
Pungent material concentrate.
The temperature of the fermentation of the present embodiment is 21 DEG C, time 55h.
Above-mentioned spice concentrate the preparation method is as follows: weigh 80.00 parts of drinking water, bubble 1.50 parts of millet starch, dried flower
0.20 part of green 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, spice is pulled out, spice concentrate has been sealed spare.
Every fresh bubble cowpea of a batch that fermented is intended to detect to soaked in the present embodiment, and adjusts acidity to 2.00g/
Kg, salinity to 3.10g/100g.
It in step D, sterilizes and is sterilized for nuclear radiation, specifically use 60Co~gamma-rays, dosage is thin after irradiating described in 5kGy
Bacterium sum < 500CFU/g.
Claims (8)
1. a kind of preparation process of fresh bubble cowpea, it is characterised in that: the technique includes the following steps:
A, it is cleaned up after sterilizing cowpea, is drained and standby；
B, soaked I and soaked II are prepared, it is spare；Wherein, soaked I and soaked II difference is that soaked I is added to high good fortune note bubble
Happy U.S. lactic acid bacteria bacterium powder, soaked II is not added with the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble；
C, soaked I cowpea for being used to handle well in fermentation step A for preparing step B obtains fresh bubble cowpea, when fermentation to the
At 4n times, soaked after the 4n times fermentation is successively centrifuged, loses that water, supplement are soaked II, the happy U.S. lactic acid bacteria of the high good fortune note bubble of addition
The cowpea handled well in fermentation step A is used further to after bacterium powder, detection, adjustment processing；The n successively takes continuous positive integer；Institute
The fermentation condition for stating each fresh pickles is that 40~65h is sealed by fermentation under the conditions of 20~24 DEG C of temperature；The high happy beauty of good fortune note bubble
The additive amount of lactic acid bacteria bacterium powder is supplement the soaked weight after soaked II 0.02~0.04%；The happy U.S. cream of high good fortune note bubble
Sour bacterium bacterium powder is first activated before addition；
D, product handling system: the fresh bubble cowpea that step C ferments every time successively obtains finished product after cutting, seasoning, packaging, sterilization；
In stepb, described soaked I includes 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, 0.10~0.33 part of garlic of bubble, 0.01~0.05 part of disodium ethylene diamine tetraacetate, height
Happy U.S. 0.01~0.10 part of the lactic acid bacteria bacterium powder of good fortune note bubble, 0.01~0.02 part of acesulfame potassium, 0.10~0.22 part of citric acid, lactic acid
0.10~0.36 part, it is 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；Viable count of lactobacillus in described soaked I is greater than 1.0 × 105CFU/g, controlling pH be 2.00~
8.00g/kg, salinity control are 2.00~8.00g/100g.
2. the preparation process of the fresh bubble cowpea of one kind according to claim 1, it is characterised in that: in step, the disinfection
Cowpea to be added in the thimerosal that effective chlorine density is 100.00-250.00mg/kg to impregnate 30min, the thimerosal be by
Effervesce chlorine-containing disinfecting piece adds water to be formulated.
3. the preparation process of the fresh bubble cowpea of one kind according to claim 1, it is characterised in that: in step C, described loses
Water, supplement soaked II are that soaked 70.00~90.00% by soaked weight before being centrifuged after being centrifuged retain, and residue is cast out, so
The soaked middle supplement soaked II retained backward keeps soaked amount equal with the preceding soaked amount of centrifugation, the centrifugation be by soaked with 7~
The speed of 11L/min is fed in centrifuge, with the centrifugation of 10000~16000 r/min revolving speeds, soaked middle yeast after the centrifugation
Bacterium viable count < 1.0 × 103 CFU/g。
4. the preparation process of the fresh bubble cowpea of one kind according to claim 1, it is characterised in that: the soaked I preparation step
It is rapid 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 10~20
Material water is extracted into cooling bath and is cooled to room temperature after min, is then added bubble ginger, bubble garlic by formula, 18~for 24 hours after, addition is pressed
It is formulated weighed disodium ethylene diamine tetraacetate, be dissolved completely in material water and is stirred evenly, after standing material 30~60min of water, is added
Enter to weigh by formula and the happy U.S. lactic acid bacteria bacterium powder activating solution of activated high good fortune note bubble；
B, acesulfame potassium, citric acid, lactic acid, monosodium glutamate, white wine and spice concentrate are weighed by formula and is dissolved in the material that step a is prepared
In water, stir evenly to get soaked I.
5. the preparation process of the fresh bubble cowpea of one kind according to claim 1 or 4, it is characterised in that: the activation be by
The happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble is dissolved in 0.5~2h of activation in 5~10 times of warm water.
6. the preparation process of the fresh bubble cowpea of one kind according to claim 1, it is characterised in that: in step C, the inspection
Survey, adjustment is first to detect acidity in soaked and salinity and acidity is adjusted to 2.00~5.00g/kg, salinity is adjusted to 2.00
Then spice concentrate is added in~5.00g/100g, the adding proportion of the spice concentrate, which is that 100.00kg is soaked, to be added
0.50~1.50L.
7. the preparation process of the fresh bubble cowpea of one kind according to claim 1, it is characterised in that: the spice concentrate
The preparation method is as follows: weighing 80.00 parts of drinking water, 1.50~1.60 parts of millet starch of bubble, 0.20~0.40 part of dried pepper, illiciumverum
0.08~0.12 part, 0.04~0.07 part of tsaoko, 0.04~0.07 part of cassia bark, 0.04~0.07 part of fennel seeds, fragrant fruit 0.04~
In 0.07 part of addition bubble altar, after sealing brewed 15~40 days, pulls spice out, spice concentrate has been sealed spare.
8. the preparation process of the fresh bubble cowpea of one kind according to claim 1, it is characterised in that: in step D, the sterilization is
Nuclear radiation sterilization, total number of bacteria < 500CFU/g after the irradiation.
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| CN101218964A (en) * | 2008-01-25 | 2008-07-16 | 四川高福记食品有限公司 | Leaven for producing sour and sweet cabbage and method for producing the same |
| 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 |
| 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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| CN101218964A (en) * | 2008-01-25 | 2008-07-16 | 四川高福记食品有限公司 | Leaven for producing sour and sweet cabbage and method for producing the same |
| 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 |
| 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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