CN107048274A - A kind of pickling liquid and the method that salted ＆ preserved vegetable quality is improved using the pickling liquid - Google Patents
A kind of pickling liquid and the method that salted ＆ preserved vegetable quality is improved using the pickling liquid Download PDFInfo
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 85
- 238000005554 pickling Methods 0.000 title claims abstract description 57
- 239000007788 liquid Substances 0.000 title claims abstract description 54
- 238000000034 method Methods 0.000 title claims abstract description 22
- 241000894006 Bacteria Species 0.000 claims abstract description 25
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 13
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 13
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 13
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 9
- 239000002131 composite material Substances 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 230000032683 aging Effects 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 230000005540 biological transmission Effects 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 238000006424 Flood reaction Methods 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 20
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 8
- 238000012545 processing Methods 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 4
- 235000021121 fermented vegetables Nutrition 0.000 abstract description 4
- 235000014655 lactic acid Nutrition 0.000 abstract description 4
- 239000004310 lactic acid Substances 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 239000012266 salt solution Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 18
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 18
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
- 150000001413 amino acids Chemical class 0.000 description 7
- 229910052757 nitrogen Inorganic materials 0.000 description 5
- 241000233866 Fungi Species 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000008030 elimination Effects 0.000 description 4
- 238000003379 elimination reaction Methods 0.000 description 4
- 238000009938 salting Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 230000002269 spontaneous effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 241000194017 Streptococcus Species 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- NHNBFGGVMKEFGY-UHFFFAOYSA-N nitrate group Chemical group [N+](=O)([O-])[O-] NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- 108010025915 Nitrite Reductases Proteins 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000021 stimulant Substances 0.000 description 1
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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Abstract
The invention provides a kind of pickling liquid of salted vegetables, lactobacillus acidophilus and streptococcus thermophilus are mainly contained, two kinds of lactic acid bacterias have synergy, and the time that traditional mode of production salted ＆ preserved vegetable needs is 3 months or so, and the time that the mixed bacterium of addition is pickled is one month or so, the time shortens nearly 66%；Salinity reduces 50% relative to traditional pickling process salt solution concentration in pickling liquid of the present invention, and salted ＆ preserved vegetable is prepared using the pickling liquid, is greatly improved the quality of fermented vegetable, shortens the consumption of salt in fermentation time, reduction curing process.It is exceeded that it had both solved current salted ＆ preserved vegetable processing nitrite, hence it is evident that the problem of influenceing salted ＆ preserved vegetable quality, while the problem of product special flavour material for solving pure-blood ferment again is more dull.This method effectively reduces the content of salted ＆ preserved vegetable nitrite, and is conducive to keeping salted ＆ preserved vegetable original color, shape, it is therefore prevented that the considerable damage of nutrient, product it is superior in quality, meet the relevant food hygienic standard of country.
Description
Technical field
The present invention relates to food processing technology field, improved more particularly, to a kind of pickling liquid and using the pickling liquid
The method of salted ＆ preserved vegetable quality.
Background technology
Traditional pickled vegetable has the production history of more than one thousand years in China, and its delicious fresh perfume (or spice) is well received by consumers.But
It is general to use spontaneous fermentation or pure-blood ferment in the fermentation process of salted ＆ preserved vegetable.The spontaneous fermentation cycle is long, and production efficiency is not high and matter
Amount is unstable, is unfavorable for batch production, scale and standardized production；The condition of purebred lactobacillus inoculum fermentation is beneficial to control, can
Fermentation time is greatly shortened, fermented vegetable large-scale industrial production can be made, simultaneously it is also ensured that product in production
Uniformity, also can efficiently suppress the generation of nitrite, improve the security of fermented vegetable.But the product of pure-blood ferment
Flavor substance is more dull, and strain is single, the shortcomings of raciness without spontaneous fermentation.These problems seriously constrain salted ＆ preserved vegetable
The development of secondary industry.
The content of the invention
The technical problems to be solved by the invention be overcome prior art exist drawbacks described above there is provided a kind of pickling liquid.
Second object of the present invention is to provide the method that salted ＆ preserved vegetable quality is improved using above-mentioned pickling liquid.
The purpose of the present invention is achieved by the following technical programs：
A kind of pickling liquid of salted vegetables, including salt and composite bacteria liquid, concentration of the salt in pickling liquid are 8%~10%, are combined
Percentage by volume of the bacterium solution in pickling liquid is 0.33~0.35%；The composite bacteria liquid is by lactobacillus acidophilus and streptococcus thermophilus
With 1.0~1.2：2.0~2.4 volume ratio is mixed, and viable count is 10 in composite bacteria liquid9~1011CFU/mL。
Lactobacillus acidophilus in pickling liquid is a kind of lactic acid bacteria, can produce nitrite reductase, drop nitrite
Solution, reduces product content of nitrite.By lactobacillus-fermented technology, salted ＆ preserved vegetable nitrite residue meets country to salting down
The requirement of dish nitrite processed, so as to improve the security quality of salted ＆ preserved vegetable product；Lactobacillus acidophilus has stronger point
The ability of protein is solved, so that decomposing protein produces several amino acids, and the ability of damp and hot streptococcus decomposing protein is weaker,
Lactobacillus acidophilus growth needed for some growth stimulants such as formic acid, lactic acid etc. just streptococcus thermophilus metabolite, they
The growth of lactobacillus acidophilus can be promoted to a certain extent.
The present invention is with final salted ＆ preserved vegetable nitrite（It is more few better）With the content of amino-acid state ammonia（It is more many more
It is good）The two indexs determine the mixed volume ratio of two kinds of bacterium in pickling liquid, as a result find to control acidophilus breast bar in pickling liquid
Bacterium and streptococcus thermophilus are with 1.0~1.2：2.0~2.4 volume ratio mixing, its salted ＆ preserved vegetable effect is notable.
The present invention also provides the method that salted ＆ preserved vegetable quality is improved using the pickling liquid, comprises the following steps：
S1. the vegetable raw-material cleaned up is dried, pickling liquid is added into the vegetable raw-material after drying and is mixed, is mixed
Ensure that pickling liquid floods vegetable raw-material in even 30~60d of after fermentation, fermentation process；
S2. pull vegetable raw-material draining after the completion of pickling out, dry or dry so that pickle the water content 58 of rear vegetable raw-material~
70%, then carry out Aging storage, sterilization, cooling, packaging as finished product.
Preferably, the temperature fermented described in S1 is 28~33 DEG C.
Preferably, in fermentation process described in S1, every 8~10d, extract the pickling liquid of bottom out spray and arrive top layer, it is ensured that
Vegetable raw-material is pickled fully.
Preferably, sterilization described in S2 uses microwave, and the power of microwave is 3~20KW, and frequency is 2400~2500MHz, is passed
Defeated speed is 2.5~3.5m/min, and sterilizing time is 1.5~3min, and the product temperature of vegetable raw-material is 72~75 DEG C.
Preferably, the water content control of the vegetable raw-material after S1 is dried is 80~85%.
As a kind of specific embodiment, the method for above-mentioned raising salted ＆ preserved vegetable quality of the invention comprises the following steps：
（1）The threshing ground that raw material vegetables that are selected, cleaning and put in order are placed on into clean place is dried, and dries time control
The water content control of vegetable raw-material after 1~2d, drying is 80~85%；
（2）Vegetable raw-material after drying is placed in pickling pool totally, with pickling liquid and circulating sprayer and pickled；
Pickled fermented temperature is 28~33 DEG C, in fermentation process, every 8~10d, extracts the pickling liquid of bottom out spray and arrives top layer, protects
Card vegetable raw-material is pickled fully；
（3）Pull vegetable raw-material draining after the completion of pickling out, dry（During fine day）Or drying（When overcast and rainy, hot blast may be selected and dries
It is dry, or hot blast the drying mode such as is combined with microwave）So that pickle rear vegetable raw-material water content be 58%~70%, then
Salted ＆ preserved vegetable compresses sealing and stacks and add covering to carry out Aging storage（Time is 15~30d）, to avoid during Aging storage miscellaneous
Bacterium and the pollution of nuisance；
（4）Product after after-ripening is put into microwave sterilizer to be sterilized, the power of microwave is 3~20KW, and frequency is 2400
~2500MHz, transmission speed is 2.5~3.5m/min, and sterilizing time is 1.5~3min, and the product temperature of vegetable raw-material is 72~75
℃。
（5）Cooling down, packing after sterilization is finished product.
As a kind of more preferably embodiment, in the method for above-mentioned raising salted ＆ preserved vegetable quality of the invention, in pickling also
Salinity is that percentage by volume of the 8.3%, composite bacteria liquid in pickling liquid is 0.346%, and fermentation temperature is 30 DEG C in curing process,
The mixed volume ratio of lactobacillus acidophilus and streptococcus thermophilus is 1：When 2, the content of nitrite drop for the salted ＆ preserved vegetable obtained that ferments
As little as 3.17mg/kg, amino acid nitrogen content is 0.025g/100g, and the quality of salted ＆ preserved vegetable is greatly promoted.
Compared with prior art, the invention has the advantages that：
The invention provides a kind of pickling liquid of salted vegetables, the pickling liquid mainly contains lactobacillus acidophilus and streptococcus thermophilus,
Both bacterium can be complementary when being fermented to salted ＆ preserved vegetable, so that the shortcomings of improving kind of insufficient fermentation, two kinds of lactic acid bacterias have
Synergy, substantially reduces salting period.The time that traditional mode of production salted ＆ preserved vegetable needs is 3 months or so, and adds mixed bacterium and enter
The time that row is pickled is one month or so, and the time shortens nearly 66%；Salinity salts down relative to tradition in pickling liquid of the present invention
Salt solution concentration processed reduces 50%, and salted ＆ preserved vegetable is prepared using the pickling liquid, is greatly improved the quality of fermented vegetable, shortens fermentation
The consumption of salt in time, reduction curing process.It is exceeded that it had both solved current salted ＆ preserved vegetable processing nitrite, hence it is evident that shadow
The problem of ringing salted ＆ preserved vegetable quality, while the problem of product special flavour material for solving pure-blood ferment again is more dull.This method has
Effect reduces the content of salted ＆ preserved vegetable nitrite, and is conducive to keeping the original color of salted ＆ preserved vegetable, shape, it is therefore prevented that nutrition
The considerable damage of element, product it is superior in quality, meet the relevant food hygienic standard of country.
Embodiment
The present invention is expanded on further with reference to specific embodiment.These embodiments be merely to illustrate the present invention rather than
Limit the scope of the present invention.The experimental method of unreceipted actual conditions in lower example embodiment, generally according to this area normal condition
Or the condition advised according to manufacturer.Unless otherwise defined, all specialties used in text and scientific words and this area
Meaning is identical known to technical staff.
The mixed fungus fermentation of embodiment 1 pickles cauliflower
A kind of method that mixed fungus fermentation pickles cauliflower, comprises the following steps：
（1）The threshing ground that cauliflower raw material that is selected, cleaning and put in order is placed on into clean place is dried.Dry time control
At 1 day, material moisture is set to be reduced to 84% by original 87%.
（2）The cauliflower dried is put into pickling pool totally, with pickling liquid and circulating sprayer.Pickling liquid
Prepare：Edible salt 12kg is added per 100kg cauliflowers raw material, clean water 132kg is added, lactobacillus acidophilus and streptococcus thermophilus is added
Mixed bacterium seed liquor 0.5kg（Number of viable is about 3*10 in per ml pickling liquids8cfu）, mix bacterium volume ratio（Lactobacillus acidophilus：It is thermophilic
Hot streptococcus）For 1：2.
Fermented after pickling liquid and cauliflower are stirred under the conditions of 30 DEG C.Last cauliflower surface is covered with non-toxic film,
And press tight with weights such as plank, stones.Every 10 days, extracted out with the pickling liquid of pump handle bottom, the surface of spray to material is protected
Card dish body is pickled fully.Salting period is 35 days.
（3）Pull cauliflower draining out after the completion of pickling, be put on the shelf on threshing ground and dry.Flash-off time is 2 days, makes to pickle
The water content of cauliflower reaches 62%.Then in the place of cleaning, sealing stacking and plus covering progress after-ripening are compressed cauliflower is pickled
Processing, ripening time is 21 days.Miscellaneous bacteria and nuisance is avoided to pollute during after-ripening.
（4）The cauliflower for completing after-ripening is put into processing in microwave sterilizer, to kill microorganism.Microwave sterilizer it is micro-
Wave power is 6 KW, and frequency is 2450 ± 50MHz, transmission speed 3.0m/min, and the time of sterilization is 1.8min, and cauliflower product temperature reaches
To 73 DEG C.Then cool down, pack, as salted ＆ preserved vegetable finished product.
Handled more than, every kilogram of cauliflower nitrite residue is 3.17mg, far below country in salted ＆ preserved vegetable
Content of nitrite（≦20mg）Requirement, the elimination factor of nitrite reaches 90.9%.Amino acid nitrogen content is 0.025g/
There is more volatile flavor substance in 100g cauliflowers, salted ＆ preserved vegetable, and with peat-reek, ester type compound has 7 kinds,
Different fragrance are presented respectively, so as to greatly improve the quality of salted ＆ preserved vegetable.Quality meets enterprise-quality standard and state food is defended
Raw standard.
The mixed fungus fermentation of embodiment 2 pickles preserved vegetable
A kind of method that mixed fungus fermentation pickles preserved vegetable, comprises the following steps：
（1）Preserved vegetable raw material that is selected, cleaning and put in order is placed on the shelf on threshing ground and dried.Time control is dried to exist
1.5 days, preserved vegetable feed moisture content is set to be reduced to 82% by 88%.
（2）The preserved vegetable raw material dried is put into pickling pool totally, with pickling liquid and circulating sprayer and carried out
Pickle.The preparation of pickling liquid：Edible salt 15kg is added by every 100kg raw materials, the clean water 130kg of filtering is added, and adds acidophilus
Lactobacillus and streptococcus thermophilus mix bacterium seed liquor 0.5kg（Number of viable is about 3*10 in per ml pickling liquids8cfu）, mix thalline product
Ratio（Lactobacillus acidophilus：Streptococcus thermophilus）For 1：2.
Fermented after pickling liquid and preserved vegetable raw material are stirred under the conditions of 32 DEG C.Preserved vegetable surface is covered with non-toxic film,
And press tight with weights such as plank, stones.Every 8 days, extracted out with the pickling liquid of pump handle bottom, the surface of spray to preserved vegetable, with
Improve the uniformity coefficient of the solution diffusion of soaking with sodium chloride and degrading nitrite, it is ensured that dish body is pickled fully.Salting period is 40
My god.Pull preserved vegetable draining out after the completion of pickling, be put into progress hot-air seasoning processing in heated-air drying equipment.The temperature of hot-air seasoning
For 65 DEG C, the time is 6h.By drying, the water content of salted ＆ preserved vegetable is set to reach 58%.Then in clean place, salted ＆ preserved vegetable pressure
Tightening seal is stacked and adds covering to carry out Aging storage, and ripening time is 25 days.To avoid miscellaneous bacteria and nuisance dirty during after-ripening
Dye.
（3）The product for completing after-ripening is put into processing in microwave sterilizer.The microwave power of microwave sterilizer is 15
KW, frequency is 2450 ± 50MHz, transmission speed 3.5m/min, and the time of sterilization is 2.0min, preserved vegetable product temperature is reached 75 DEG C.
Then cool down, pack, as salted ＆ preserved vegetable finished product.
Handled more than, every kilogram of preserved vegetable nitrite residue is 5.39mg, far below country in salted ＆ preserved vegetable
Content of nitrite（≦20mg）Requirement, the elimination factor of nitrite reaches 84.6%.Amino acid nitrogen content is 0.032g/
There is more volatile flavor substance in 100g preserved vegetables, salted ＆ preserved vegetable, and with peat-reek, ester type compound has 7 kinds,
Different fragrance are presented respectively, so as to greatly improve the quality of salted ＆ preserved vegetable.Preserved vegetable quality greatly promotes product quality and meets enterprise
Quality standard and national food hygienic standard.
Comparative example 1
Experimental method be the same as Example 1, it is unique unlike：Bacterium volume ratio is mixed in pickling liquid（Lactobacillus acidophilus：Thermophilus
Bacterium）For 2：1.
The quality for the salted ＆ preserved vegetable finished product that method to this comparative example is obtained is detected, is as a result shown：In every kilogram of preserved vegetable
Nitrate residue is 12.6mg, and the elimination factor of nitrite reaches 63.8%.Amino acid nitrogen content is 0.023g/100g
Cauliflower.
Comparative example 2
Experimental method be the same as Example 1, it is unique unlike：Pull the cauliflower for pickling completion out draining, cauliflower is caused after drying
Water content is 80%.
The quality for the salted ＆ preserved vegetable finished product that method to this comparative example is obtained is detected, is as a result shown：In every kilogram of preserved vegetable
Nitrate residue is 18.7mg, and the elimination factor of nitrite reaches 46.6%.Amino acid nitrogen content is 0.027g/100g
Cauliflower.
Claims (6)
1. a kind of pickling liquid of salted vegetables, it is characterised in that including salt and composite bacteria liquid, concentration of the salt in pickling liquid is
8%~10%, percentage by volume of the composite bacteria liquid in pickling liquid is 0.33~0.35%；The composite bacteria liquid is by lactobacillus acidophilus
With streptococcus thermophilus with 1.0~1.2：2.0~2.4 volume ratio is mixed, and viable count is 10 in composite bacteria liquid9~
1011CFU/mL。
2. the method for salted ＆ preserved vegetable quality is improved using pickling liquid described in claim 1, it is characterised in that comprise the following steps：
S1. the vegetable raw-material cleaned up is dried, pickling liquid is added into the vegetable raw-material after drying and is mixed, is mixed
Ensure that pickling liquid floods vegetable raw-material in even 30~60d of after fermentation, fermentation process；
S2. pull vegetable raw-material draining after the completion of pickling out, dry or dry so that pickle the water content 58 of rear vegetable raw-material~
70%, then carry out Aging storage, sterilization, cooling, packaging as finished product.
3. method according to claim 2, it is characterised in that the temperature fermented described in S1 is 28~33 DEG C.
4. method according to claim 2, it is characterised in that in fermentation process described in S1, every 8~10d, by bottom
Pickling liquid extracts spray out and arrives top layer, it is ensured that vegetable raw-material is pickled fully.
5. method according to claim 2, it is characterised in that sterilization described in S2 uses microwave, the power of microwave for 3~
20KW, frequency is 2400~2500MHz, and transmission speed is 2.5~3.5m/min, and sterilizing time is 1.5~3min, vegetable raw-material
Product temperature be 72~75 DEG C.
6. method according to claim 2, it is characterised in that S1 dry after vegetable raw-material water content control 80~
85%。
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| CN109527618A (en) * | 2018-11-02 | 2019-03-29 | 江苏兴野食品有限公司 | A kind of efficient draining drying unit of dewatering vegetable processing |
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| CN103815321A (en) * | 2014-02-18 | 2014-05-28 | 华南农业大学 | Method for reducing content of nitrite in pickled vegetables |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527618A (en) * | 2018-11-02 | 2019-03-29 | 江苏兴野食品有限公司 | A kind of efficient draining drying unit of dewatering vegetable processing |
| CN109527618B (en) * | 2018-11-02 | 2023-09-19 | 江苏兴野食品有限公司 | Vegetable dehydration processing is with high-efficient waterlogging caused by excessive rainfall drying device |
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