CN105410787A - Circulation fermentation technology of fresh pickled vegetable - Google Patents
Circulation fermentation technology of fresh pickled vegetable Download PDFInfo
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- CN105410787A CN105410787A CN201510754560.0A CN201510754560A CN105410787A CN 105410787 A CN105410787 A CN 105410787A CN 201510754560 A CN201510754560 A CN 201510754560A CN 105410787 A CN105410787 A CN 105410787A
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- acid bacteria
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- 230000004151 fermentation Effects 0.000 title claims abstract description 96
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- 239000000843 powder Substances 0.000 claims abstract description 87
- 238000000034 method Methods 0.000 claims abstract description 43
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- 241000186660 Lactobacillus Species 0.000 claims abstract description 24
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 24
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 202
- 241000894006 Bacteria Species 0.000 claims description 108
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- 239000004310 lactic acid Substances 0.000 claims description 101
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- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 description 6
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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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses circulation fermentation technology of fresh pickled vegetable and belongs to the technical field of pickled-vegetable preparation of the fermented foods. The technology comprises the following steps: step A, preparing pickle liquid I and pickle liquid II for later use, wherein the difference between the pickle liquid I and the pickle liquid II is that Gaofuji Paolemei Lactobacillus Powder is added in the pickle liquid I while no Gaofuji Paolemei Lactobacillus Powder is added in the pickle liquid II; step B, circulation fermentation, namely adding the pickle liquid I prepared in step A in a jar, then adding washed vegetables in the jar to carry out fermentation, so that the fresh pickled vegetable is obtained; when performing the 4n times of fermentation, the pickle liquid after the 4n-time fermentation is used again for fermenting the vegetable after sequential processes including centrifuging, water-losing, supplementing the pickle liquid II, adding the Lactobacillus Powder, detecting and adjusting, wherein the n is selected from continuous positive integers; and the fermentation is carried on at 15-33 DEG C for 15-40 hours. The circulation fermentation technology fundamentally improves taste and quality of the fresh pickled vegetable; thus, the circulation fermentation technology has the beneficial effect for promoting durable and healthy development of the pickled-vegetable industry.
Description
Technical field
The present invention relates to the preparing technical field of pickles in fermented food, particularly a kind of circulating fermentation process of fresh pickles.
Background technology
Pickles are a kind of infuse product be processed into hygrometric state fermentation mode, are the one of catsup and pickled vegetables.Pickled vegetable making is easy, with low cost, nutrition health, local flavor are good to eat, be beneficial to storage.The primary raw material of pickles is various nutritious fresh vegetables, and the content of material such as its dietary fiber, moisture, carbohydrate, vitamin, mineral matter (calcium, iron, phosphorus etc.) enrich, and can meet human body needs.Pickles are rich in lactic acid, are generally 4.00 ~ 8.00g/kg, salty acid appropriateness, delicious and tender crisp, can improve a poor appetite, help digest, have certain health-care efficacy.According to test report, multiple pathogen can not grow in pickles, and such as dysentery bacillus is through 3 ~ 6h in pickles, and cholera bacteria 1 ~ 2h all can be killed.The traditional Chinese medical science also proves that pickles have effect of stomach invigorating dysentery.Roundworm egg appended on fresh vegetables, also can be dead because of anoxia asphyxia in the pickle jar of sealing, and therefore, pickles are a kind of not only nutritious but also fruits and vegetables product of health.
The custom of self-control pickles is all had in China's most area, particularly Sichuan.At present, mainly there is following problem in conventional Kimchi: 1, due to region restriction, pickles are not produced by traditional fermentation mode in some place; Even if 2 conditions are suitable for, traditional pickled vegetable making except needs formula rationally, salty moderate, the oily dirt free of acid and not being stained with except the skills such as unboiled water, also need carefully to safeguard that pickles water makes it be in dynamic equilibrium for a long time, as forgotten in good time maintenance, can cause pickle flavor not good, feel like jelly, the problem such as raw flower is even putrid and deteriorated; 3, brew time is long, at least all takes brewed 3 ~ 10 days ability and eats; 4, produce more nitrite in conventional Kimchi sweat, be unfavorable for that people are healthy; 5, people more and more focus on the prebiotic health care of food, and the lactic acid bacteria in pickles just has good prebiotic health care, but the viable lactic acid bacteria quantity in conventional Kimchi is little, can not reach prebiotic health-care efficacy; 6, soaked formula and soaked preparation technology follow conventional formulation and technique more, make pickle flavor can not get further lifting.
For the process technology of pickles, on the basis ensureing pickles nutrition and health, process the important directions that tasty and fresh pickles with health care are pickles Processing Technology Development further.If publication number is CN103120294A, name is called a kind of patent of invention of the pickles fast preparation method containing biodiasmin, preparation method disclosed in this patent comprises the steps: that (1) prepares lactobacillus suspension: lactic acid bacteria is expanded cultivation step by step, and the quantity be prepared into containing biodiasmin is greater than the lactobacillus suspension of 1.0 × 108CFU/mL; (2) prepare pickled vegetable fermentation liquor: take fresh vegetables as raw material, clean and be placed in pickle jar, add after the lactobacillus suspension of preparation in (1), salt solution and spice carry out mixed culture fermentation process, obtain pickled vegetable fermentation liquor; (3) seasoning zymotic fluid is prepared: get the pickled vegetable fermentation liquor in (2), add by every 100.00kg pickled vegetable fermentation liquor and be uniformly mixed without iodine common salt 0.50 ~ 2.00kg, sugar 5.00 ~ 20.00kg, lactic acid 0.20 ~ 1.00kg, calcium salt 0.50 ~ 2.00kg, spice leachate 1.00 ~ 5.00kg, be mixed with seasoning zymotic fluid; (4) pretreatment: fresh vegetables is clean, cutting, is placed in vacuum tank, is that 1:1 ~ 10 add penetrating fluid, carries out permeating and dewatering process according to mass ratio, and then centrifugal dehydration; Described penetrating fluid is made up of by mass percentage following composition: without iodine common salt 1.00 ~ 5.00% (G/G), sugar 20.00 ~ 50.00% (G/G), calcium salt 0.50 ~ 2.00% (G/G), and surplus is water; (5) finished product is prepared: in (4) pretreated vegetables, be the seasoning zymotic fluid that 1:1 ~ 10 ratio adds preparation in (3) according to mass ratio, carry out pickling process, then carry out centrifugal dehydration, finally carry out vacuum sealed package and obtain finished product.This patent has following deficiency: the lactic acid bacteria of 1, adding is that strain activity, bacterium number are in upset condition, cause operating process accurately not control by expanding the lactobacillus suspension cultivated; 2, be added with sugar in step (3), although can provide carbohydrate for lactic acid bacteria, the membership that adds of sugar promotes all growth of microorganism, and because it does not control miscellaneous bacteria quantity, the growth of miscellaneous bacteria can affect mouthfeel and the quality of pickles; 3, this patent system is long for the time of pickles, by first preparing pickled vegetable fermentation liquor, seasoning zymotic fluid, after again vegetables being carried out pretreatment, fermenting several hours can be ripe, but the preparation time of pickled vegetable fermentation liquor is 2 ~ 10 days, time is longer, and the later stage is in order to accelerate fermenting speed, adopt the method for vacuum infiltration to realize pickling, cost is high.
And for example, publication number is CN103829190A, and name is called the patent of invention of sweet potato pickles preparation technology, and disclosed in this patent, processing step is as follows: first by sweet potato clean, peeling, stripping and slicing, obtain sweet potato pickles raw material; Utilize MRS culture medium to cultivate again Lactobacillus plantarum, prepare leavening; By boiling water, be mixed with pickles water without iodine common salt, spice, leavening; Sweet potato raw material and the mixed culture fermentation of pickles water are obtained end product.There is viable count of lactobacillus and be in upset condition in this patent, actual when using equally, accurately can not control and fermentation time is long, mouthfeel is not good problem to quantity.
The control of the miscellaneous bacteria such as saccharomycete in sweat, soaked access times and soaked composition are all the key factors affecting pickles quality and mouthfeel.
Summary of the invention
The object of the present invention is to provide a kind of fresh circulating fermentation process of making tea, by at soaked middle interpolation lactic acid bacteria bacterium powder, and in sweat centrifugal, lose water, step such as adjustment process etc., improve soaked middle viable count of lactobacillus, reduce miscellaneous bacteria number, improve mouthfeel and the quality of pickles, and greatly shorten the preparation time of pickles, be applicable to large-scale production, facilitate the development of pickles industry, there is good economic benefit.
In order to realize foregoing invention object, technical scheme of the present invention is as follows:
A circulating fermentation process for fresh pickles, is characterized in that: comprise the following steps:
A. soaked preparation
Prepare soaked I and soaked II respectively, the difference of soaked I and soaked II is: soaked I with the addition of lactic acid bacteria bacterium powder, and soaked II does not add lactic acid bacteria bacterium powder;
B. circulating fermentation
Steps A prepared soaked I adds in altar, and adds cleaned vegetables, ferments, obtains fresh pickles; When fermenting to the 4n time, after the 4n time is fermented soaked successively through centrifugal, lose water, supplementary soaked II, interpolation lactic acid bacteria bacterium powder, detection, adjustment process after continue on for vegetables; Described n gets continuous positive integer successively; Described fermentation temperature is 15 ~ 33 DEG C, and fermentation time is 15 ~ 40h.
About the value of n, described n gets continuous positive integer successively, and namely 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 lactic acid bacteria bacterium powder; Carry after process and add fermented vegetable again, continuously ferment after 4 times and carry out above-mentioned process to soaked again, now fermented altogether 8 times; In the present invention, appropriate vegetables are joined soaked middle fermenting-ripening and be and fermented once.
In practical operation, soaked addition is 2/3 of jar cumulative volume, and vegetables addition is 1/2 of soaked I weight, soaked liquid level distance altar mouth appropriate distance is 5.00 ~ 10.00cm, if the too low need of liquid level supplement soaked I to rational position, if soaked spilling, cast out soaked I to the rational position of part.The mode that pickle jar sealing is best is get the plastic sheeting of two size to fits, nothing damage, and first tiling is placed after on altar mouth, and centre presses down and is adjacent to the water surface, and film edge spills altar limit; Second then tiles on altar mouth, and film edge spills altar limit, uses rubber cord to fasten.
Circulating fermentation process of the present invention is applicable to the brewed of various vegetables, as: radish, asparagus lettuce, celery, auricularia auriculajudae, hot red pepper, carrot, onion etc.
For improving the mouthfeel of the fresh pickles that the present invention obtains further, in above-mentioned steps B, described lactic acid bacteria bacterium powder selects Gao Fuji to steep happy U.S. lactic acid bacteria bacterium powder.
The described happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble is the trade name of fermented vegetable agent, and this fermented vegetable agent is by Lactobacillus plantarum 550(
lactobacillusplantaerun550) and Bu Shi lactobacillus 225(
lactobacillusbuchneri225) the compound lactobacillus powder be made into, it is ZL200810045263.9 that concrete preparation method has been recorded in the patent No., and denomination of invention is in the patent of invention of " a kind of leavening making pickles and preparation method thereof ", can buy acquisition on the market.
In steps A, soaked I can be soaked by routine of the prior art, as add the raw material such as salt, ginger, garlic spice brewed obtain soaked, provide below a kind of use soaked I formula:
Soaked I by following raw material by weight: drinking water 100.00 parts, bubble millet starch 1.00 ~ 3.30 parts, bubble 0.20 ~ 0.65 part, ginger, bubble 0.10 ~ 0.33 part, garlic, disodium ethylene diamine tetraacetate 0.01 ~ 0.05 part, happy U.S. 0.01 ~ 0.10 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.01 ~ 0.02 part, citric acid 0.10 ~ 0.22 part, lactic acid 0.10 ~ 0.36 part, without iodine common salt 2.00 ~ 6.00 parts, monosodium glutamate 0.70 ~ 1.45 part, white wine 0.10 ~ 0.20 part, spice concentrate 0.80 ~ 1.00 part.
The preparation method of soaked I is as follows: a, add in saucepan take by filling a prescription drinking water, without iodine common salt, bubble millet starch, be heated to boil and material water be extracted into cooling bath after continuing 10 ~ 20min and be cooled to room temperature, then add bubble ginger by formula, steep garlic; 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 process 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;
Viable count of lactobacillus in obtain in step 1) of the present invention soaked I is greater than 1.0 × 10
5cFU/g.
In step B, described centrifugal be that the soaked speed with 7 ~ 11L/min is fed in centrifuge, with 10000 ~ 16000r/min centrifugation, described centrifugal rear yeast count < 1.0 × 10
3cFU/g.
In step B, 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.
In step B, the happy U.S. lactic acid bacteria bacterium powder addition 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 by the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble activating 0.5 ~ 2h, and warm water water intaking temperature is that the water of 30 ~ 40 DEG C is best.
In step B, described adjustment is treated to and soaked acidity is adjusted to 2.00 ~ 5.00g/kg, and salinity is adjusted to 1.00 ~ 4.00g/100g, and adds spice concentrate, and to be that every 100.00kg is soaked add 0.50 ~ 1.50L spice concentrate to described adding proportion.
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 steps A, described soaked I prepare after controlling pH be 2.00 ~ 8.00g/kg, salinity control be 2.00 ~ 8.00g/100g, to grasp the temperature and time of fermentation more accurately, improve the stability of quality during fresh pickles large-scale production.
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, the fresh pickles that often fermented once are all 2.00 ~ 5g/kg to soaked detection the acid adjustment degree of carrying out, and tune salinity is 1.00 ~ 4.00g/100g.
Beneficial effect of the present invention:
1, 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.
2, the lactic acid bacteria powder in the present invention is preferably the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble, this bacterium 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 problems such as the sub-content of nitrous acid in long, soaked perishable, obtained pickles during the fermentation of existing fermentation technique pickle fermentation time is high, the short time ferments causes pickles taste quality is bad; And this bacterium can directly utilize the sugar of vegetables itself to produce lactic acid, no longer adds the carbohydrate such as sugar 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 the soaked formula of the present invention, 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.
3, in adjustment process of the present invention, spice concentrate is supplemented after adding lactic acid bacteria powder, 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.
4, in the present invention, the viable count of lactobacillus in soaked I controls be greater than 1.0 × 10
5cFU/g, can ensure the amount of the lactic acid needed for fermented vegetable, facilitates control time and temperature, ensures in the fermentation time of setting, ensures that the maturity of vegetables and mouthfeel reach best.
5, in the present invention, centrifugal is be fed in centrifuge, with 10000 ~ 16000r/min centrifugation by the soaked speed with 7 ~ 11L/min, centrifugal efficiency is high, centrifugal effect is good, gets upper liquid after centrifugal, centrifugal rear yeast count < 1.0 × 10
3cFU/g, avoids miscellaneous bacteria to affect the mouthfeel of sweat and fresh pickles.Further preferably, supernatant after centrifugal 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 pickles, 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 bacterium powder has added soaked II in altar, add again, can accurately, convenient every 100kg 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, in the present invention, the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble 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 the present invention, a measuring and adjustation process is had to soaked after supplementing soaked, 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, 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
Embodiment 1
A circulating fermentation process for fresh pickles, comprises the following steps:
A. soaked preparation
Prepare soaked I and soaked II respectively, the difference of soaked I and soaked II is: soaked I with the addition of lactic acid bacteria bacterium powder, and soaked II does not add lactic acid bacteria bacterium powder; Other compositions of soaked I and soaked II can adopt existing raw material, as bubble millet starch, spice etc.;
B. circulating fermentation
Steps A prepared soaked I adds in altar, and adds cleaned vegetables, ferments, obtains fresh pickles; When fermenting to the 4n time, after the 4n time is fermented soaked successively through centrifugal, lose water, supplementary soaked II, interpolation lactic acid bacteria bacterium powder, detection, adjustment process after continue on for vegetables; Described n gets continuous positive integer successively; This enforcement has been fermented 8 times altogether, namely to the 4th, after 8 Batch fermentation soaked carry out centrifugal, lose water, supplement soaked II, add lactic acid bacteria bacterium powder, measuring and adjustation process.
The fermentation temperature of the present embodiment is 15 DEG C, and fermentation time is 40h.
Embodiment 2
A circulating fermentation process for fresh pickles, comprises the following steps:
A. soaked preparation
Prepare soaked I and soaked II respectively, the difference of soaked I and soaked II is: soaked I with the addition of lactic acid bacteria bacterium powder, and soaked II does not add lactic acid bacteria bacterium powder; Other compositions of soaked I and soaked II can adopt existing raw material, as bubble millet starch, spice etc.;
Require that viable count of lactobacillus is greater than 1.0 × 10 after soaked I preparation
5cFU/g, with the mouthfeel of the lactic acid and fresh pickles finished product that ensure sweat abundance and quality;
B. circulating fermentation
Steps A prepared soaked I adds in altar, and adds cleaned vegetables, ferments, obtains fresh pickles; When fermenting to the 4n time, after the 4n time is fermented soaked successively through centrifugal, lose water, supplementary soaked II, interpolation lactic acid bacteria bacterium powder, detection, adjustment process after continue on for vegetables; Described n gets continuous positive integer successively; This enforcement has been fermented 16 times altogether, namely to the 4th, 8,12, after 16 Batch fermentation soaked carry out centrifugal, lose water, supplement soaked II, add lactic acid bacteria bacterium powder, measuring and adjustation process.
The temperature of described fermentation is 33 DEG C, and fermentation time is 15h.
Further, in the step B of the present embodiment, described lactic acid bacteria powder is the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble, this bacterium 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 problems such as the sub-content of nitrous acid in long, soaked perishable, obtained pickles during the fermentation of existing fermentation technique pickle fermentation time is high, the short time ferments causes pickles taste quality is bad.
Embodiment 3
A circulating fermentation process for fresh pickles, comprises the following steps:
A. soaked preparation
Prepare soaked I and soaked II respectively, the difference of soaked I and soaked II is: soaked I with the addition of lactic acid bacteria bacterium powder, and soaked II does not add lactic acid bacteria bacterium powder; Other compositions of soaked I and soaked II can adopt existing raw material, as bubble millet starch, spice etc.;
Require that viable count of lactobacillus is greater than 1.0 × 10 after soaked I preparation
5cFU/g, with the mouthfeel of the lactic acid and fresh pickles finished product that ensure sweat abundance and quality; After testing, the viable count of lactobacillus in the present embodiment is 1.1 × 10
7cFU/g.
B. circulating fermentation
Steps A prepared soaked I adds in altar, and adds cleaned vegetables, ferments, obtains fresh pickles; When fermenting to the 4n time, after the 4n time is fermented soaked successively through centrifugal, lose water, supplementary soaked II, interpolation lactic acid bacteria bacterium powder, detection, adjustment process after continue on for vegetables; Described n gets continuous positive integer successively; Soaked 16 batches of vegetables of having fermented altogether of this enforcement, namely to the 4th, 8,12, after 16 Batch fermentation soaked carry out centrifugal, lose water, supplement soaked II, add lactic acid bacteria bacterium powder, measuring and adjustation process.
In the step B of the present embodiment, the temperature of described fermentation is 25 DEG C, and fermentation time is 30h.
Described lactic acid bacteria powder is the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble.
In step B, described centrifugal be that the soaked speed with 7L/min is fed in centrifuge, with 10000r/min centrifugation, described centrifugal rear yeast count < 1.0 × 10
3cFU/g, after testing, in this enforcement, the yeast count after centrifugal is 2.3 × 10
2cFU/g.
In step B, described in lose water, supplement soaked II and refer to soaked after centrifugal is retained by 70.00% of centrifugal front soaked weight, residue is cast out, then to retain soaked in supplement before soaked weight 30% soaked II.
In step B, the happy U.S. lactic acid bacteria bacterium powder addition of described high good fortune note 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 the concrete operations of activation are: 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 0.5h, warm water water intaking temperature is 30 ~ 40 DEG C of water the bests.
Embodiment 4
A circulating fermentation process for fresh pickles, comprises the following steps:
A. soaked preparation
Prepare soaked I and soaked II respectively, the difference of soaked I and soaked II is: soaked I with the addition of lactic acid bacteria bacterium powder, and soaked II does not add lactic acid bacteria bacterium powder; Other compositions of soaked I and soaked II can adopt existing raw material, as bubble millet starch, spice etc.;
Require that viable count of lactobacillus is greater than 1.0 × 10 after soaked I preparation
5cFU/g, with the mouthfeel of the lactic acid and fresh pickles finished product that ensure sweat abundance and quality; After testing, in this enforcement, viable count of lactobacillus is 7.2 × 10
5cFU/g; Requirement controlling pH is 2.00g/kg, and salinity controls as 2.00g/100g.
B. circulating fermentation
Steps A prepared soaked I adds in altar, and adds cleaned vegetables, ferments, obtains fresh pickles; When fermenting to the 4n time, after the 4n time is fermented soaked successively through centrifugal, lose water, supplementary soaked II, interpolation lactic acid bacteria bacterium powder, detection, adjustment process after continue on for vegetables; Described n gets continuous positive integer successively; This enforcement has been fermented 12 times altogether, namely to the 4th, 8, after 12 Batch fermentation soaked carry out centrifugal, lose water, supplement soaked II, add lactic acid bacteria bacterium powder, measuring and adjustation process.
In the step B of the present embodiment, the temperature of described fermentation is 30 DEG C, and fermentation time is 32h.
Described lactic acid bacteria powder is the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble.
In step B, described centrifugal be that the soaked speed with 7L/min is fed in centrifuge, with 16000r/min centrifugation, described centrifugal rear yeast count < 1.0 × 10
3cFU/g, after testing, in this enforcement, the yeast count after centrifugal is 3.5 × 10
2cFU/g.
In step B, described in lose water, supplement soaked II and refer to soaked after centrifugal is retained by 90.00% of centrifugal front soaked weight, residue is cast out, then to retain soaked in supplement before soaked weight 10% soaked II.
In step B, the happy U.S. lactic acid bacteria bacterium powder addition of described high good fortune note bubble is 0.04% 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 the concrete operations of activation are: be dissolved in the warm water of 8 times by the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble and activate 2h, warm water water intaking temperature is 30 ~ 40 DEG C of water the bests.
In step B, described adjustment is treated to and soaked acidity is adjusted to 5.00g/kg, and salinity is adjusted to 4.00g/100g, and adds spice concentrate, and to be that every 100.00kg is soaked add 0.50 spice concentrate to described adding proportion.
About the adjustment of salinity, if testing result salinity is within the scope of 1.00 ~ 4.00g/kg, then direct according to namely will fermented vegetable weight 1.50 ~ 2.50% add salt, if salinity is not in the scope of 1.00 ~ 4.00g/kg after detecting, just first adding salt adjusts in the scope of 1.00 ~ 4.00g/100g by salinity, and then by namely will fermented vegetable weight 1.50 ~ 2.50% add salt, like this, just can ensure salinity soaked in sweat, also can ensure that the pickles fermented have suitable salinity.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.
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 15 days, pull spice out, the sealing of spice concentrate is kept for subsequent use.
Embodiment 5
The difference of the present embodiment and embodiment 4 is:
In step B, the happy U.S. lactic acid bacteria bacterium powder addition of described high good fortune note bubble is 0.035% 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 10 times by the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble activating 1.5h.
In step B, described adjustment is treated to and soaked acidity is adjusted to 2.00g/kg, and salinity is adjusted to 1.00g/100g, and adds spice concentrate, and to be that every 100.00kg is soaked add 1.50L spice concentrate to described adding proportion.The method of adjustment of acidity and salinity is with embodiment 4.
The preparation method of described 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.
Embodiment 6
Circulating fermentation process of the present invention is applicable to the fermentation of various vegetables, and the present embodiment, for radish, describes the technical process adopting circulation technology of the present invention to prepare fresh pickled radish in detail.
A preparation technology for fresh pickled radish, comprises the following steps:
A, by for subsequent use after radish pretreatment;
Described pretreatment comprises cleaning, cuts and dewater, and concrete operations are as follows:
1) ingredient requirement and selecting
Fruit variety Korea S radish, requires: 1. maturity: the good cross section of maturity is homogeneous; 2. freshness: plucking time is no more than the radish of three days; 3. organoleptic indicator: excised petiole position; Appearance free from flaw, immaculate, good evenness; The homogeneous pure white of color; Clean up and be not with mud;
Selector then to be selected after closing the Korea S radish of above-mentioned requirements, removes impurity (dish leaf, rubber band, kernmantle etc.) and unavailable part (radish coring, radish neck head handle, green turnip etc.), satisfactoryly enters next step operation.
2) clean, cut
Rear satisfactory radish will be selected, put into service sink, and use flowing clean water totally and load in special plastic basket and drain, requiring: radish surface remains without mud, dish leaf etc.; Be transported to by radish and cut workshop, radish is cut into slices according to long 50.00mm × wide 30.00mm × thick 4.50mm.
3) dewater
Specific as follows:
1. the radish cut is loaded in special plastic basket, be transported to dehydration place;
2. salt is taken according to 6.00% (G/G) of radish amount;
3. dewatering in pond by radish uniform spreading, often spread one deck radish, thickness 3.00cm, spreads one deck salt;
4. pickle 4 hours, re-use flowing clear water rinse, desalination 2 hours, pick up afterwards drain stand-by.
B, prepare soaked I and soaked II, for subsequent use; Wherein, the difference of soaked I and soaked II is: soaked I containing the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble, and soaked II containing the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble;
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. 0.10 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, 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.
C, step B is prepared soaked I be used for the radish handled well in fermentation step A, after the 4n time is fermented soaked successively through centrifugal, lose water, supplement soaked II, add the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble, detection, adjustment process after be used further to the radish handled well in fermentation step A, described n gets continuous positive integer successively, 1,2,3,4 ... namely with soaked I fermented vegetable, continuously ferment after 4 times, the 4th has been fermented soaked successively through centrifugal, lose water, supplement soaked II, add the process such as the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble; Add fermented vegetable again after process, continuously ferment.The n of the present embodiment gets 5, the fresh pickled radish of 20 batches of having fermented altogether, namely respectively to the 4th, 8,12,16, soaked after 20 Batch fermentation carry out centrifugal, lose water, moisturizing, add the process such as bacterium powder;
Fermentation carries out in bubble altar in this step, and fermentation condition is: temperature is 30 DEG C, fermentation time 15h; In bubble altar, the addition of soaked I is 2/3 of jar cumulative volume, and join after radish pretreatment in altar, addition is soaked 1/2, soaked liquid level distance altar mouth appropriate distance is 5.00 ~ 10.00cm, if the too low need of liquid level supplement soaked to rational position, if soaked spilling, cast out part soaked;
D, product handling system: the fresh pickled radish obtained of at every turn being fermented by step C obtains finished product successively after seasoning, packaging, sterilization.
Radish maturation be masked as color and luster white, the concrete operations of the salty suitable slightly raw taste of mouthfeel acid, the tender and crisp product handling system of quality to be steeped, and good fresh pickled radish adds that appropriate different Vc is received, potassium sorbate, monosodium glutamate, salt carry out spice; Then carry out loading amount, sealing, every packed radish 2 ~ 3 is good; Sealing uses vacuum packing machine to carry out sealing of finding time, vacuum 200Pa, evacuated time 20 seconds, 20 seconds cool times, the 20 seconds time of heat-sealing.
The present embodiment soaked I preparation process as follows:
A, add in saucepan take by filling a prescription drinking water, without iodine common salt, bubble millet starch, be heated to boil and material water be extracted into cooling bath after continuing 12min and be cooled to room temperature, then add bubble ginger by formula, steep garlic; After 22h, add by the disodium ethylene diamine tetraacetate taken of filling a prescription, be dissolved in completely and expect in water and stir, after leaving standstill process material water 45min, 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; Viable count of lactobacillus in soaked I requires to be greater than 1.0 × 10
5cFU/g, acidity is adjusted to 2.00g/kg, and salinity is adjusted to 2.00g/100g, and after testing, the viable count of lactobacillus of this enforcement is 1.0 × 10
6cFU/g.
In step C, described losing water, supplementing soaked II is soaked after centrifugal retained by 80% of centrifugal front soaked weight, and residue is cast out, then to retain soaked in supplement soaked II and make soaked amount equal with centrifugal front soaked amount; Described centrifugal be that the soaked speed with 10L/min is fed in centrifuge, with 14000r/min centrifugation, centrifugal rear soaked middle yeast count requires < 1.0 × 10
3cFU/g, after testing, the centrifugal rear soaked middle yeast count of the present embodiment is 2.0 × 10
2cFU/g.
In step C, the addition of the happy U.S. lactic acid bacteria bacterium powder of described high good fortune note bubble is 0.026% of the soaked weight after supplementary soaked II; Gao Fuji steeps happy U.S. lactic acid bacteria bacterium powder and first activates before addition, and activation step is: be dissolved in the warm water of 5 times by the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble and activate 1h, warm water gets water the best of 35 DEG C.
In step C, described detection, adjustment be first detect soaked in acidity and salinity acidity is adjusted to 3.00g/kg, salinity is adjusted to 2.00g/100g, then adds spice concentrate, and to be that 100.00kg is soaked add 0.80L to the adding proportion of described spice concentrate.
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 D, sterilization mode is nuclear radiation sterilization, specifically adopts 60Co ~ gamma-rays, and dosage is 1kGy, total number of bacteria < 500CFU/g after irradiation.
Embodiment 7
The present embodiment, to steep asparagus lettuce, describes the technical process adopting circulation technology of the present invention to prepare fresh asparagus lettuce in detail.
A preparation technology for fresh bubble asparagus lettuce, comprises the following steps:
A, by for subsequent use after asparagus lettuce pretreatment;
B, prepare soaked I and soaked II, for subsequent use; Wherein, the difference of soaked I and soaked II is: soaked I containing the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble, and soaked II containing the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble;
C, step B is prepared soaked I be used for the asparagus lettuce 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 asparagus lettuce 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 6, and namely fermented the fresh bubble asparagus lettuce of 24 batches 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;
Fermentation carries out in bubble altar in this step, and fermentation condition is: temperature is 33 DEG C, fermentation time 15h; In bubble altar, the addition of soaked I is 2/3 of jar cumulative volume, and join after asparagus lettuce pretreatment in altar, addition is soaked 1/2, soaked liquid level distance altar mouth appropriate distance is 5.00 ~ 10.00cm, if the too low need of liquid level supplement soaked to rational position, if soaked spilling, cast out part soaked;
D, product handling system: the fresh bubble asparagus lettuce obtained that at every turn fermented by step C obtains finished product successively after seasoning, packaging, sterilization.
Asparagus lettuce 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 asparagus lettuce adds that appropriate different Vc is received, potassium sorbate, monosodium glutamate, salt carry out spice; Then carry out loading amount, sealing, every packed asparagus lettuce 2 ~ 3 is good; Sealing uses vacuum packing machine to carry out sealing of finding time, vacuum 200Pa, evacuated time 20 seconds, 20 seconds cool times, the 20 seconds time of heat-sealing.
In above-mentioned steps A, described pretreatment comprises cleaning, cuts and dewater, and concrete operations are as follows:
1) ingredient requirement and selecting
The ingredient requirement of asparagus lettuce and select as follows: select southern wood bamboo shoot best, require: 1. maturity: maturity is good does not play platform, the non-lignifying of head; 2. freshness: plucking time is no more than two days, the peeling time is no more than the asparagus lettuce of 24h; 3. bamboo shoot leaf, the tender tips of bamboo shoot and bamboo shoot skin has been removed; Appearance free from flaw, immaculate, good evenness; Color is homogeneous in cyan; Clean up and be not with mud;
After selector closes the southern wood bamboo shoot of above-mentioned requirements, then select, remove impurity (dish leaf, rubber band, kernmantle etc.) and unavailable part (old asparagus lettuce, dry asparagus lettuce, damage asparagus lettuce etc.).Satisfactoryly enter next step operation.
2) clean, cut
Rear satisfactory asparagus lettuce will be selected, put into service sink, and use flowing clean water totally and load in special plastic basket and drain, requiring: asparagus lettuce surface remains without mud, dish leaf etc.; Be transported to by asparagus lettuce and cut workshop, asparagus lettuce is cut into slices according to long 50.00mm × wide 10.00mm × thick 6.00mm.
3) dewater
Specific as follows:
1. the asparagus lettuce cut is loaded in special plastic basket, be transported to dehydration place;
2. salt is taken according to 6.00% (G/G) of asparagus lettuce amount;
3. dewatering in pond by asparagus lettuce uniform spreading, often spread one deck asparagus lettuce, thickness 3.00cm, spreads one deck 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, happy U.S. 0.10 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, 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, 60 ° of white wine 0.20 part, spice concentrate 1.00 parts.
The present embodiment soaked I preparation process as follows:
A, add in saucepan take by filling a prescription drinking water, without iodine common salt, bubble millet starch, be heated to boil and material water be extracted into cooling bath after continuing 12min and be cooled to room temperature, then add bubble ginger by formula, steep garlic; After 22h, add by the disodium ethylene diamine tetraacetate taken of filling a prescription, be dissolved in completely and expect in water and stir, after leaving standstill process material water 45min, 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; Viable count of lactobacillus in soaked I requires to be greater than 1.0 × 10
5cFU/g, acidity is adjusted to 8.00g/kg, and salinity is adjusted to 8.00g/100g, and after testing, the viable count of lactobacillus of this enforcement is 2.8 × 10
6cFU/g.
In step C, described losing water, supplementing soaked II is soaked after centrifugal retained by 80% of centrifugal front soaked weight, and residue is cast out, then to retain soaked in supplement soaked II and make soaked amount equal with centrifugal front soaked amount; Described centrifugal be that the soaked speed with 10L/min is fed in centrifuge, with 12000r/min centrifugation, centrifugal rear soaked middle yeast count requires < 1.0 × 10
3cFU/g, after testing, the centrifugal rear soaked middle yeast count of the present embodiment is 2.6 × 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.
In step D, sterilization mode is nuclear radiation sterilization, specifically adopts 60Co ~ gamma-rays, and dosage is 1kGy, total number of bacteria < 500CFU/g after irradiation.
Claims (10)
1. a circulating fermentation process for fresh pickles, is characterized in that: comprise the following steps:
A. soaked preparation
Prepare soaked I and soaked II respectively, the difference of soaked I and soaked II is: soaked I with the addition of lactic acid bacteria bacterium powder, and soaked II does not add lactic acid bacteria bacterium powder;
B. circulating fermentation
Steps A prepared soaked I adds in altar, and adds cleaned vegetables, ferments, obtains fresh pickles; When fermenting to the 4n time, after the 4n time is fermented soaked successively through centrifugal, lose water, supplementary soaked II, interpolation lactic acid bacteria bacterium powder, detection, adjustment process after continue on for vegetables; Described n gets continuous positive integer successively; Described fermentation temperature is 15 ~ 33 DEG C, and fermentation time is 15 ~ 40h.
2. the circulating fermentation process of fresh pickles as claimed in claim 1, is characterized in that: in step B, and described lactic acid bacteria powder is the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble.
3. the circulating fermentation process of fresh pickles as claimed in claim 1, is characterized in that: the viable count of lactobacillus in described soaked I is greater than 1.0 × 10
5cFU/g.
4. the circulating fermentation process of fresh pickles as claimed in claim 1, it is characterized in that: in step B, described centrifugal be will refer to the soaked speed with 7 ~ 11L/min be fed in centrifuge, with 10000 ~ 16000r/min centrifugation, described centrifugal rear yeast count < 1.0 × 10
3cFU/g.
5. the circulating fermentation process of fresh pickles as claimed in claim 1, it is characterized in that: in step B, describedly lose water, supplement soaked II and refer to soaked after centrifugal is retained by 70.00 ~ 90.00% of centrifugal front soaked weight, residue is cast out, then to retain soaked in supplement soaked II, make soaked amount equal with centrifugal front soaked amount.
6. the circulating fermentation process of fresh pickles as claimed in claim 2, is characterized in that: in step B, and the happy U.S. lactic acid bacteria bacterium powder addition 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 circulating fermentation process of fresh pickles as claimed in claim 6, is characterized in that: described activation refers to and the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble is dissolved in activation 0.5 ~ 2h in the warm water of 5 ~ 10 times.
8. the circulating fermentation process of fresh pickles as claimed in claim 1, it is characterized in that: in step B, described adjustment is treated to and soaked acidity is adjusted to 2.00 ~ 5.00g/kg, salinity is adjusted to 1.00 ~ 4.00g/100g, and add spice concentrate, to be that every 100.00kg is soaked add 0.50 ~ 1.50L spice concentrate to described adding proportion.
9. the circulating fermentation process of fresh pickles as claimed in claim 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 circulating fermentation process of fresh pickles as claimed in claim 1, is characterized in that: in steps A, described soaked I prepare after controlling pH be 2.00 ~ 8.00g/kg, salinity control be 2.00 ~ 8.00g/100g.
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