CN106974177A - A kind of quick method for preparing pulp-water - Google Patents
A kind of quick method for preparing pulp-water Download PDFInfo
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- CN106974177A CN106974177A CN201710198410.5A CN201710198410A CN106974177A CN 106974177 A CN106974177 A CN 106974177A CN 201710198410 A CN201710198410 A CN 201710198410A CN 106974177 A CN106974177 A CN 106974177A
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- water
- pulp
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- flour
- culture medium
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 71
- 238000000034 method Methods 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 claims abstract description 24
- 239000001963 growth medium Substances 0.000 claims abstract description 19
- 238000011218 seed culture Methods 0.000 claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 17
- 230000004913 activation Effects 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 20
- 241000894006 Bacteria Species 0.000 claims description 19
- 235000013312 flour Nutrition 0.000 claims description 16
- 238000000855 fermentation Methods 0.000 claims description 14
- 230000004151 fermentation Effects 0.000 claims description 14
- 150000001875 compounds Chemical class 0.000 claims description 10
- 239000002054 inoculum Substances 0.000 claims description 10
- 235000014655 lactic acid Nutrition 0.000 claims description 10
- 239000004310 lactic acid Substances 0.000 claims description 10
- 235000013311 vegetables Nutrition 0.000 claims description 10
- 241000235342 Saccharomycetes Species 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 230000036541 health Effects 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 238000011084 recovery Methods 0.000 abstract description 2
- 229920002472 Starch Polymers 0.000 description 8
- 239000008107 starch Substances 0.000 description 8
- 235000019698 starch Nutrition 0.000 description 8
- 235000012149 noodles Nutrition 0.000 description 7
- 235000014347 soups Nutrition 0.000 description 7
- 239000002068 microbial inoculum Substances 0.000 description 4
- 241000186660 Lactobacillus Species 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 3
- 235000021121 fermented vegetables Nutrition 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 235000015110 jellies Nutrition 0.000 description 3
- 239000008274 jelly Substances 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000021108 sauerkraut Nutrition 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The present invention relates to a kind of quick method for preparing pulp-water, this method comprises the following steps：(1) the preparation of seed culture medium；(2) the activation of strain；(3) the preparation of leavening；(4) the preparation of auxiliary material；(5) the preparation of pulp-water.Raw material of the present invention is easy to get, easy to operate, not only gained pulp-water steady quality, nutrient health, and production marketing process can also possess the nutritive value and functional characteristic of pulp-water without strict refrigerated condition after recovery；Meanwhile, pulp-water freeze-dried powder is have also obtained, the blank in China's pulp-water market has been filled up.
Description
Technical field
The present invention relates to a kind of fermented vegetables products, more particularly to a kind of quick method for preparing pulp-water.
Background technology
Pulp-water is a kind of distinctive fermented vegetables products in NORTHWEST CHINA area, and its generations is with a long history, over the past thousands of years depth by
Broad masses of the people like.Pulp-water is mainly using seasonal vegetable or wild vegetables as raw material, generally with noodle soup or farmers''s tradition
" sauerkraut introduction " start fermentation.Without any seasoning in fermentation, fermented type is based on less salt spontaneous fermentation.Fermentation time
Different with temperature difference, usually 48 ~ 72 hours, its fermentation process had acetic fermentation, alcoholic fermentation and lactic fermentation concurrently, and
Based on lactic fermentation.There is studies have shown that fermented vegetable during the fermentation, lactic acid bacteria mainly utilizes the soluble battalion in vegetables
Support material to be metabolized, it does not possess the enzyme system of decomposition of cellulose and aminosal, and whole fermentation process neither destroys vegetable
Existing protein and amino acid in dish, and vegetable plant cells tissue is not destroyed.With the exception of this, the generations such as the lactic acid produced in fermentation
Thank to thing and also have the double action for improving local flavor and anti-corrosive antibacterial.Due to having above-mentioned advantage concurrently so that pulp-water not only clean taste, taste
Road is delicious, also nutritious, contains Multiple components, vitamin, amino acid and carrotene and mineral element etc..Traditional Chinese Medicine is recognized
Have for, pulp-water overcome difficulties be tired of, regulating QI of the middle-JIAO, conditioning viscera, appetizing are quenched the thirst, the effect of diuresis water flowing, and modern medicine finds it
Also there are other effects, such as lowering blood pressure and blood fat, reduction blood cholesterol levels, prevention cardiovascular and cerebrovascular disease.But it is made at present
It is mostly that Homemade is used by oneself as technique, product health is difficult to ensure that quality is not sufficiently stable, and product can not be standardized, consumption office
Domain property is strong so that the slower development of pulp-water.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of low quick side for preparing pulp-water of simple to operate, cost
Method.
To solve the above problems, a kind of quick method for preparing pulp-water of the present invention, comprises the following steps：
(1) the preparation of seed culture medium：Flour is slowly added to after water is boiled, is slowly stirred, is added after stopping after starch gelatinization
Heat, is cooled to room temperature and produces seed culture medium；The weight ratio of the flour and water is 1：50~100；
(2) the activation of strain：Compound bacteria is connected on the seed culture medium according to 1% ~ 10% inoculum concentration, in 37 DEG C of fermentations
24h, the pulp-water strain after being activated；The compound bacteria is mixed by isometric saccharomycete and lactic acid bacteria；
(3) the preparation of leavening：The pulp-water strain after the activation is made an addition into the seed according to 1% ~ 10% inoculum concentration to train
Support in base, 3d is cultivated in 30 DEG C, after culture terminates, freezed in vacuum freeze drier, produce leavening；
(4) the preparation of auxiliary material：Flour is slowly added to after water is boiled, is slowly stirred, it is cold after stopping heating after starch gelatinization
But auxiliary material is produced to room temperature；The weight ratio of the flour and water is 1：50~100；
(5) the preparation of pulp-water：By weight, 100 are added to after 1 ~ 3 part of freeze-dried vegetable powder and 5 ~ 15 parts of auxiliary materials being mixed
The boiling water of part, adds 1 ~ 3 portion of leavening after cooling, 24 ~ 48h is then placed under the conditions of 30 DEG C, pulp-water is produced.
The step (3) in lyophilisation condition refer to temperature be -45 DEG C ~ -55 DEG C, vacuum be 10 ~ 20Pa, the time be 24 ~
48h。
The present invention has advantages below compared with prior art：
Raw material of the present invention is easy to get, easy to operate, not only gained pulp-water steady quality, nutrient health, and production marketing process without
Strict refrigerated condition is needed, the nutritive value and functional characteristic of pulp-water can also be possessed after recovery；At the same time it can also obtain pulp-water
Microbial inoculum, has filled up the blank in China's pulp-water market.
Embodiment
A kind of quick method for preparing pulp-water of embodiment 1, comprises the following steps：
(1) the preparation of seed culture medium：1kg flour is slowly added to after 50kg water is boiled, is slowly stirred, starch gelatinization is treated
Afterwards（Milky is presented in noodle soup, with certain viscosity）Stop heating, be cooled to room temperature and produce seed culture medium.
(2) the activation of strain：Compound bacteria is connected on seed culture medium according to 1% inoculum concentration, ferment 24h at 37 DEG C, obtains
Pulp-water strain after to activation；Compound bacteria is by isometric saccharomycete and lactic acid bacteria（Saccharomycete is saccharomyces cerevisiae, and numbering is
ATCC204508, lactic acid bacteria is lactobacillus, and numbering is ACCC10638；）Mix.
(3) the preparation of leavening：Pulp-water strain after activation is made an addition in seed culture medium according to 1% inoculum concentration,
3d are cultivated in 30 DEG C, after culture terminates, temperature be -45 DEG C, vacuum be under the conditions of 10Pa in vacuum freeze drier jelly
Dry 24h, produces leavening.
(4) the preparation of auxiliary material：1kg flour is slowly added to after 50kg water is boiled, is slowly stirred, after after starch gelatinization
（Milky is presented in noodle soup, with certain viscosity）Stop heating, be cooled to room temperature and produce auxiliary material.
(5) the preparation of pulp-water：By weight, 100 parts of boiling is added to after 1 part of freeze-dried vegetable powder and 5 parts of auxiliary materials being mixed
Water, adds 1 portion of leavening, then places 24h under the conditions of 30 DEG C, produce pulp-water after cooling.
After the pulp-water zymotic fluid is concentrated into the 1/10 of original volume, it is -45 DEG C, very to be placed in vacuum freeze drier in temperature
Reciprocal of duty cycle is lyophilized 24h under the conditions of 10Pa, produces pulp-water microbial inoculum.
A kind of quick method for preparing pulp-water of embodiment 2, comprises the following steps：
(1) the preparation of seed culture medium：1kg flour is slowly added to after 100kg water is boiled, is slowly stirred, starch gelatinization is treated
Afterwards（Milky is presented in noodle soup, with certain viscosity）Stop heating, be cooled to room temperature and produce seed culture medium.
(2) the activation of strain：Compound bacteria is connected on seed culture medium according to 10% inoculum concentration, ferment 24h at 37 DEG C, obtains
Pulp-water strain after to activation；Compound bacteria is by isometric saccharomycete and lactic acid bacteria（Saccharomycete is saccharomyces cerevisiae, and numbering is
ATCC204508, lactic acid bacteria is lactobacillus, and numbering is ACCC10638；）Mix.
(3) the preparation of leavening：Pulp-water strain after activation is made an addition in seed culture medium according to 10% inoculum concentration,
3d are cultivated in 30 DEG C, after culture terminates, temperature be -55 DEG C, vacuum be under the conditions of 20Pa in vacuum freeze drier jelly
Dry 48h, produces leavening.
(4) the preparation of auxiliary material：1kg flour is slowly added to after 100kg water is boiled, is slowly stirred, after after starch gelatinization
（Milky is presented in noodle soup, with certain viscosity）Stop heating, be cooled to room temperature and produce auxiliary material.
(5) the preparation of pulp-water：By weight, 100 parts are added to after 3 parts of freeze-dried vegetable powder and 15 parts of auxiliary materials being mixed
Boiling water, adds 3 portions of leavenings, then places 48h under the conditions of 30 DEG C, produce pulp-water after cooling.
After the pulp-water zymotic fluid is concentrated into the 1/10 of original volume, it is -55 DEG C, very to be placed in vacuum freeze drier in temperature
Reciprocal of duty cycle is lyophilized 48h under the conditions of 20Pa, produces pulp-water microbial inoculum.
A kind of quick method for preparing pulp-water of embodiment 3, comprises the following steps：
(1) the preparation of seed culture medium：1kg flour is slowly added to after 75kg water is boiled, is slowly stirred, starch gelatinization is treated
Afterwards（Milky is presented in noodle soup, with certain viscosity）Stop heating, be cooled to room temperature and produce seed culture medium.
(2) the activation of strain：Compound bacteria is connected on seed culture medium according to 5% inoculum concentration, ferment 24h at 37 DEG C, obtains
Pulp-water strain after to activation；Compound bacteria is by isometric saccharomycete and lactic acid bacteria（Saccharomycete is saccharomyces cerevisiae, and numbering is
ATCC204508, lactic acid bacteria is lactobacillus, and numbering is ACCC10638；）Mix.
(3) the preparation of leavening：Pulp-water strain after activation is made an addition in seed culture medium according to 5% inoculum concentration,
3d are cultivated in 30 DEG C, after culture terminates, temperature be -50 DEG C, vacuum be under the conditions of 15Pa in vacuum freeze drier jelly
Dry 36h, produces leavening.
(4) the preparation of auxiliary material：1kg flour is slowly added to after 80kg water is boiled, is slowly stirred, after after starch gelatinization
（Milky is presented in noodle soup, with certain viscosity）Stop heating, be cooled to room temperature and produce auxiliary material.
(5) the preparation of pulp-water：By weight, 100 parts are added to after 2 parts of freeze-dried vegetable powder and 10 parts of auxiliary materials being mixed
Boiling water, adds 2 portions of leavenings, then places 36h under the conditions of 30 DEG C, produce pulp-water after cooling.
After the pulp-water zymotic fluid is concentrated into the 1/10 of original volume, it is -50 DEG C, very to be placed in vacuum freeze drier in temperature
Reciprocal of duty cycle is lyophilized 36h under the conditions of 15Pa, produces pulp-water microbial inoculum.
Claims (2)
1. a kind of quick method for preparing pulp-water, comprises the following steps：
(1) the preparation of seed culture medium：Flour is slowly added to after water is boiled, is slowly stirred, is added after stopping after flour gelatinization
Heat, is cooled to room temperature and produces seed culture medium；The weight ratio of the flour and water is 1：50~100；
(2) the activation of strain：Compound bacteria is connected on the seed culture medium according to 1% ~ 10% inoculum concentration, in 37 DEG C of fermentations
24h, the pulp-water strain after being activated；The compound bacteria is mixed by isometric saccharomycete and lactic acid bacteria；
(3) the preparation of leavening：The pulp-water strain after the activation is made an addition into the seed according to 1% ~ 10% inoculum concentration to train
Support in base, 3d is cultivated in 30 DEG C, after culture terminates, freezed in vacuum freeze drier, produce leavening；
(4) the preparation of auxiliary material：Flour is slowly added to after water is boiled, is slowly stirred, it is cold after stopping heating after flour gelatinization
But auxiliary material is produced to room temperature；The weight ratio of the flour and water is 1：50~100；
(5) the preparation of pulp-water：By weight, 100 are added to after 1 ~ 3 part of freeze-dried vegetable powder and 5 ~ 15 parts of auxiliary materials being mixed
The boiling water of part, adds 1 ~ 3 portion of leavening after cooling, 24 ~ 48h is then placed under the conditions of 30 DEG C, pulp-water is produced.
2. a kind of quick method for preparing pulp-water as claimed in claim 1, it is characterised in that：The step (3) in lyophilized bar
Part refers to that temperature is -45 DEG C ~ -55 DEG C, and vacuum is 10 ~ 20Pa, and the time is 24 ~ 48h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710198410.5A CN106974177A (en) | 2017-03-29 | 2017-03-29 | A kind of quick method for preparing pulp-water |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710198410.5A CN106974177A (en) | 2017-03-29 | 2017-03-29 | A kind of quick method for preparing pulp-water |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109090533A (en) * | 2018-08-10 | 2018-12-28 | 兰州大学 | A kind of preparation method of pulp-water synbiotic |
| CN111705086A (en) * | 2020-07-03 | 2020-09-25 | 兰州大学 | Serous acellular culture solution for resisting digestive system tumors |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232591A (en) * | 2011-08-09 | 2011-11-09 | 韩金光 | Bitter gourd seriflux beverage and preparation method |
| CN102960663A (en) * | 2012-11-19 | 2013-03-13 | 陕西科技大学 | Method for making serofluid dish |
-
2017
- 2017-03-29 CN CN201710198410.5A patent/CN106974177A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232591A (en) * | 2011-08-09 | 2011-11-09 | 韩金光 | Bitter gourd seriflux beverage and preparation method |
| CN102960663A (en) * | 2012-11-19 | 2013-03-13 | 陕西科技大学 | Method for making serofluid dish |
Non-Patent Citations (1)
| Title |
|---|
| 刘明华 等: "《食品发酵与酿造技术》", 31 July 2011, 武汉理工大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109090533A (en) * | 2018-08-10 | 2018-12-28 | 兰州大学 | A kind of preparation method of pulp-water synbiotic |
| CN111705086A (en) * | 2020-07-03 | 2020-09-25 | 兰州大学 | Serous acellular culture solution for resisting digestive system tumors |
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Application publication date: 20170725 |