CN108740899A - A kind of lactobacillus-fermented production method of snack food pickles - Google Patents
A kind of lactobacillus-fermented production method of snack food pickles Download PDFInfo
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- CN108740899A CN108740899A CN201810688702.1A CN201810688702A CN108740899A CN 108740899 A CN108740899 A CN 108740899A CN 201810688702 A CN201810688702 A CN 201810688702A CN 108740899 A CN108740899 A CN 108740899A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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Abstract
The invention discloses a kind of lactobacillus-fermented production method of snack food pickles, then vegetables mix thoroughly with condiment by pre-treatment, salted, one time fermentation, secondary fermentation, cleaning, desalting, are packaged to be snack food pickles；Wherein one time fermentation be will be salted after vegetables be fitted into fermentation tank, then salt, galactomannan oligosaccharide, soy peptone and pectinesterase are added into fermentation tank, inoculated plant lactic acid ferments simultaneously, secondary fermentation is to mix the vegetables after one time fermentation with aspergillus oryzae, saccharomycete, continues the 12-24h that ferments.The present invention generates a variety of Organic nutrients such as lactic acid, lactein, esters aromatic substance, the nutriment that vegetables can not only be kept intrinsic using lactobacillus-fermented vegetables, and can assign the special nutrition of fermented product and flavor.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of lactobacillus-fermented making side of snack food pickles
Method.
Background technology
Pickles are to be pickled into salted vegetables base through salt with fresh vegetables, then impregnated with squeezing or with clear water to reduce salinity
Method, the extra brine (salinity) in salted vegetables base is extracted, the salinity decrease of dish base is made into, then uses different sauce (Huang again
Sauce, sweet fermented flour sauce etc.) or soy sauce progress sauced, so that the sugar in sauce, amino acid, aroma etc. is penetrated into salted vegetables base, becomes taste
Road is delicious, full of nutrition, whetting appetite, is easy the pickles preserved.
With the accumulation of scientific knowledge, people are higher and higher to the wholesome understanding of edible latic acid-fermented food, a variety of
The immunoregulation effect of lactic acid bacteria and latic acid-fermented food is also illustrated increasingly.Therefore, have to the research of lactic acid bacteria fermented food
Significance.
Invention content
Present invention aims at provide a kind of lactobacillus-fermented production method of snack food pickles.
To achieve the goals above, the present invention adopts the following technical scheme that：
A kind of lactobacillus-fermented production method of snack food pickles comprising following steps：
1）Pre-treatment：By vegetable cleaning, drains, cuts or stripping and slicing；
2）It is salted：3-8h is pickled to salt is added in the vegetables of slitting or stripping and slicing, filters off pickling liquid；
3）One time fermentation：Vegetables after will be salted are fitted into fermentation tank, are then added vegetables quality 3-5 %'s into fermentation tank
Salt, the galactomannan oligosaccharide of 2-3 %, 3-5 % soy peptone and 2-3 % pectinesterase, while being inoculated with vegetables
The vegetalitas lactic acid bacteria of quality 1-2 % is fermented 3-5 days under conditions of 28-32 DEG C；
4）Secondary fermentation：Vegetables after one time fermentation are mixed with the saccharomycete of the aspergillus oryzae of vegetables quality 3-5 % and 3-5 %,
Continue the 12-24h that ferments；
5）Cleaning, desalting：It will be drained after the above-mentioned vegetable cleaning desalination fermented, obtain pickles early-products；
6）Mix condiment：Above-mentioned pickles early-products are uniformly mixed with condiment, are then packaged to be snack food pickles.
The cleaning step of the vegetables is first to be rinsed with water, then rinsed with Ozone Water.
A concentration of 2-4 ppm of the Ozone Water, rinsing time are 30-40 s.
The vegetalitas lactic acid bacteria be Lactobacillus brevis, pediococcus halophilus, lactobacillus plantarum, one kind in Lactobacillus pentosus or
It is several.
Preferentially select, the vegetalitas lactic acid bacteria be by mass ratio be 2: 1.5: 1 Lactobacillus brevis, pediococcus halophilus and plant
The compound lactobacillus of object lactobacillus composition.
The condiment is by edible oil, capsicum, garlic, white sugar, light soy sauce, cooking wine, shallot and the tanning of flavor nucleic acid disodium
It forms.
The present invention uses above technical scheme, and lactic acid, lactein, esters aromatic substance are generated using lactobacillus-fermented vegetables
A variety of Organic nutrients such as matter, the nutriment that vegetables can not only be kept intrinsic, and also it is special to assign fermented product
Nutrition and flavor.
The invention has the advantages that：1, one time fermentation selects the vegetalitas lactic acid bacteria of plant component existence to be sent out
Ferment, the lactic acid bacteria can also ferment in vegetables, and acidproof, alkaline-resisting, be easy to utilize in food, and the lactic acid bacteria is in enteron aisle
There is patience etc. in system, a large amount of beneficial bacterium and a variety of special efficacy metabolites can be generated, improve the nutritive value of product
And health-care efficacy.2, one time fermentation process is added to galactomannan oligosaccharide, makes lactobacillus plantarum Rapid Fermentation production acid, fast prompt drop
Nitrite is solved, the safety of pickle product is improved.3, it is added to the peptone as nitrogen source in one time fermentation process, can promoted
Into fermentation.In addition, addition pectinesterase can improve the brittleness of pickles.4, after one time fermentation terminates, by vegetables and rice
Aspergillus and saccharomycete mixing, continue secondary fermentation, can improve the quantity of beneficial bacterium, further increase the health care work(of product
Effect.
Specific implementation mode
A kind of lactobacillus-fermented production method of snack food pickles, includes the following steps：
1）Pre-treatment：Vegetables are rinsed with water 2-3 times, then rinse 30-40 s with the Ozone Water of a concentration of 2-4 ppm, then
It drains, cut or stripping and slicing；
2）It is salted：3-8h is pickled to salt is added in the vegetables of slitting or stripping and slicing, filters off pickling liquid；
3）One time fermentation：Vegetables after will be salted are fitted into fermentation tank, are then added vegetables quality 3-5 %'s into fermentation tank
Salt, the galactomannan oligosaccharide of 2-3 %, 3-5 % soy peptone and 2-3 % pectinesterase, while being inoculated with vegetables
The vegetalitas lactic acid bacteria of quality 1-2 % is fermented 3-5 days under conditions of 28-32 DEG C；
Wherein, vegetalitas lactic acid bacteria is Lactobacillus brevis, pediococcus halophilus, lactobacillus plantarum, one kind in Lactobacillus pentosus or several
Kind, preferentially select, vegetalitas lactic acid bacteria be by mass ratio be 2: 1.5: 1 Lactobacillus brevis, pediococcus halophilus and lactobacillus plantarum
The compound lactobacillus of composition.
4）Secondary fermentation：Vegetables after one time fermentation are mixed with the aspergillus oryzae of vegetables quality 3-5 % and the saccharomycete of 3-5 %
It closes, continues the 12-24h that ferments；
5）Cleaning, desalting：It will be drained after the above-mentioned vegetable cleaning desalination fermented, obtain pickles early-products；
6）Mix condiment：By edible oil, capsicum, garlic, white sugar, light soy sauce, cooking wine, shallot and flavor nucleic acid disodium are boiled and are adjusted
Material, above-mentioned pickles early-products are uniformly mixed with condiment, are then packaged to be snack food pickles.
Embodiment 1
A kind of lactobacillus-fermented production method of snack food pickles, includes the following steps：
1）Pre-treatment：Vegetables are rinsed with water 2 times, then 35 s is rinsed with the Ozone Water of a concentration of 3 ppm, then drains, cuts
Item or stripping and slicing；
2）It is salted：58h is pickled to salt is added in the vegetables of slitting or stripping and slicing, filters off pickling liquid；
3）One time fermentation：Vegetables after will be salted are fitted into fermentation tank, and the food of 4 % of vegetables quality is then added into fermentation tank
Salt, the galactomannan oligosaccharide of 2.5 %, 4 % soy peptone and 2.5 % pectinesterase, while being inoculated with vegetables quality
The vegetalitas lactic acid bacteria of 1.5 % is fermented 4 days under conditions of 30 DEG C；
Wherein, vegetalitas lactic acid bacteria is made of Lactobacillus brevis, pediococcus halophilus and the lactobacillus plantarum that mass ratio is 2: 1.5: 1
Compound lactobacillus；
4）Secondary fermentation：Vegetables after one time fermentation are mixed with the saccharomycete of the aspergillus oryzae of 4 % of vegetables quality and 4 %, are continued
Ferment 18h；
5）Cleaning, desalting：It will be drained after the above-mentioned vegetable cleaning desalination fermented, obtain pickles early-products；
6）Mix condiment：By edible oil, capsicum, garlic, white sugar, light soy sauce, cooking wine, shallot and flavor nucleic acid disodium are boiled and are adjusted
Material, above-mentioned pickles early-products are uniformly mixed with condiment, are then packaged to be snack food pickles.
Embodiment 2
A kind of lactobacillus-fermented production method of snack food pickles, includes the following steps：
1）Pre-treatment：Vegetables are rinsed with water 2 times, then 40 s is rinsed with the Ozone Water of a concentration of 2 ppm, then drains, cuts
Item or stripping and slicing；
2）It is salted：3 h are pickled to salt is added in the vegetables of slitting or stripping and slicing, filter off pickling liquid；
3）One time fermentation：Vegetables after will be salted are fitted into fermentation tank, and the food of 3 % of vegetables quality is then added into fermentation tank
Salt, the galactomannan oligosaccharide of 2 %, 3 % soy peptone and 2 % pectinesterase, while being inoculated with 1 %'s of vegetables quality
Vegetalitas lactic acid bacteria is fermented 5 days under conditions of 28 DEG C；
Wherein, vegetalitas lactic acid bacteria is the compound lactobacillus that the Lactobacillus brevis and lactobacillus plantarum for being 1: 1 by mass ratio form；
4）Secondary fermentation：Vegetables after one time fermentation are mixed with the saccharomycete of the aspergillus oryzae of 3 % of vegetables quality and 3 %, are continued
Ferment 12 h；
5）Cleaning, desalting：It will be drained after the above-mentioned vegetable cleaning desalination fermented, obtain pickles early-products；
6）Mix condiment：By edible oil, capsicum, garlic, white sugar, light soy sauce, cooking wine, shallot and flavor nucleic acid disodium are boiled and are adjusted
Material, above-mentioned pickles early-products are uniformly mixed with condiment, are then packaged to be snack food pickles.
Embodiment 3
A kind of lactobacillus-fermented production method of snack food pickles, includes the following steps：
1）Pre-treatment：Vegetables are rinsed with water 2-3 times, then rinse 40 s with the Ozone Water of a concentration of 4 ppm, then drain,
Slitting or stripping and slicing；
2）It is salted：8 h are pickled to salt is added in the vegetables of slitting or stripping and slicing, filter off pickling liquid；
3）One time fermentation：Vegetables after will be salted are fitted into fermentation tank, and the food of 5 % of vegetables quality is then added into fermentation tank
Salt, the galactomannan oligosaccharide of 3 %, 5 % soy peptone and 3 % pectinesterase, while being inoculated with 2 %'s of vegetables quality
Lactobacillus plantarum ferments 3 days under conditions of 32 DEG C；
4）Secondary fermentation：Vegetables after one time fermentation are mixed with the saccharomycete of the aspergillus oryzae of vegetables quality 3-5 % and 3-5 %,
Continue fermentation for 24 hours；
5）Cleaning, desalting：It will be drained after the above-mentioned vegetable cleaning desalination fermented, obtain pickles early-products；
6）Mix condiment：By edible oil, capsicum, garlic, white sugar, light soy sauce, cooking wine, shallot and flavor nucleic acid disodium are boiled and are adjusted
Material, above-mentioned pickles early-products are uniformly mixed with condiment, are then packaged to be snack food pickles.
Claims (7)
1. a kind of lactobacillus-fermented production method of snack food pickles, it is characterised in that：It includes the following steps：
1）Pre-treatment：By vegetable cleaning, drains, cuts or stripping and slicing；
2）It is salted：3-8h is pickled to salt is added in the vegetables of slitting or stripping and slicing, filters off pickling liquid；
3）One time fermentation：Vegetables after will be salted are fitted into fermentation tank, are then added vegetables quality 3-5 %'s into fermentation tank
Salt, the galactomannan oligosaccharide of 2-3 %, 3-5 % soy peptone and 2-3 % pectinesterase, while being inoculated with vegetables
The vegetalitas lactic acid bacteria of quality 1-2 % is fermented 3-5 days under conditions of 28-32 DEG C；
4）Secondary fermentation：Vegetables after one time fermentation are mixed with the saccharomycete of the aspergillus oryzae of vegetables quality 3-5 % and 3-5 %,
Continue the 12-24h that ferments；
5）Cleaning, desalting：It will be drained after the above-mentioned vegetable cleaning desalination fermented, obtain pickles early-products；
6）Mix condiment：Above-mentioned pickles early-products are uniformly mixed with condiment, are then packaged to be snack food pickles.
2. a kind of lactobacillus-fermented production method of snack food pickles according to claim 1, it is characterised in that：It is described
The cleaning step of vegetables is first to be rinsed with water, then rinsed with Ozone Water.
3. a kind of lactobacillus-fermented production method of snack food pickles according to claim 2, it is characterised in that：It is described
A concentration of 2-4 ppm of Ozone Water, rinsing time are 30-40 s.
4. a kind of lactobacillus-fermented production method of snack food pickles according to claim 1, it is characterised in that：It is described
Vegetalitas lactic acid bacteria is one or more of Lactobacillus brevis, pediococcus halophilus, lactobacillus plantarum, Lactobacillus pentosus.
5. a kind of lactobacillus-fermented production method of snack food pickles according to claim 4, it is characterised in that：It is described
The Composite Milk that vegetalitas lactic acid bacteria is made of Lactobacillus brevis, pediococcus halophilus and lactobacillus plantarum that mass ratio is 2: 1.5: 1
Sour bacterium.
6. a kind of lactobacillus-fermented production method of snack food pickles according to claim 1, it is characterised in that：It is described
Condiment is by edible oil, capsicum, garlic, and white sugar, light soy sauce, cooking wine, shallot and flavor nucleic acid disodium boil.
7. the snack food pickles obtained according to any preparation methods of claim 1-6.
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| CN201810688702.1A CN108740899A (en) | 2018-06-28 | 2018-06-28 | A kind of lactobacillus-fermented production method of snack food pickles |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109757687A (en) * | 2019-02-28 | 2019-05-17 | 四川李记乐宝食品有限公司 | A kind of bubble leaf mustard and preparation method thereof |
| CN109938308A (en) * | 2019-03-26 | 2019-06-28 | 四川厨之乐食品有限公司 | A kind of preparation method of industrial fermentation green vegetables |
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| JPH02113847A (en) * | 1988-10-24 | 1990-04-26 | Iseki & Co Ltd | Vibrating pickling device |
| JP2008035843A (en) * | 2006-08-01 | 2008-02-21 | Yoshitaka Ito | Bamboo shoot pickle and method for producing the same |
| CN101912097A (en) * | 2010-07-27 | 2010-12-15 | 河北保定槐茂有限公司 | Method for preparing pickles |
| CN104522596A (en) * | 2015-01-30 | 2015-04-22 | 莆田市涵兴食品有限公司 | Low-salt preservative-free lactic acid pickled vegetables containing compound lactic acid bacteria and production process of pickled vegetables |
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| CN105995785A (en) * | 2016-06-30 | 2016-10-12 | 南昌大学 | Method for producing Pingxiang cacai through rapid fermentation by virtue of compound bacteria |
| CN107890052A (en) * | 2017-11-02 | 2018-04-10 | 马鞍山杰创塑胶科技有限公司 | A kind of preparation method of the sweet tea pungent dried radish pickles pickled fermented through low temperature scalding treatment lactic acid bacteria |
| CN108175031A (en) * | 2017-12-30 | 2018-06-19 | 安徽鲜福临食品有限责任公司 | A kind of instant watermelon peel of flavor |
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2018
- 2018-06-28 CN CN201810688702.1A patent/CN108740899A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02113847A (en) * | 1988-10-24 | 1990-04-26 | Iseki & Co Ltd | Vibrating pickling device |
| JP2008035843A (en) * | 2006-08-01 | 2008-02-21 | Yoshitaka Ito | Bamboo shoot pickle and method for producing the same |
| CN101912097A (en) * | 2010-07-27 | 2010-12-15 | 河北保定槐茂有限公司 | Method for preparing pickles |
| CN104522596A (en) * | 2015-01-30 | 2015-04-22 | 莆田市涵兴食品有限公司 | Low-salt preservative-free lactic acid pickled vegetables containing compound lactic acid bacteria and production process of pickled vegetables |
| CN105029323A (en) * | 2015-09-07 | 2015-11-11 | 广西壮族自治区农业科学院农产品加工研究所 | Sour and spicy low-salt pawpaw pickled vegetable and preparation method thereof |
| CN105995785A (en) * | 2016-06-30 | 2016-10-12 | 南昌大学 | Method for producing Pingxiang cacai through rapid fermentation by virtue of compound bacteria |
| CN107890052A (en) * | 2017-11-02 | 2018-04-10 | 马鞍山杰创塑胶科技有限公司 | A kind of preparation method of the sweet tea pungent dried radish pickles pickled fermented through low temperature scalding treatment lactic acid bacteria |
| CN108175031A (en) * | 2017-12-30 | 2018-06-19 | 安徽鲜福临食品有限责任公司 | A kind of instant watermelon peel of flavor |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109757687A (en) * | 2019-02-28 | 2019-05-17 | 四川李记乐宝食品有限公司 | A kind of bubble leaf mustard and preparation method thereof |
| CN109938308A (en) * | 2019-03-26 | 2019-06-28 | 四川厨之乐食品有限公司 | A kind of preparation method of industrial fermentation green vegetables |
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