CN109007704A - A kind of preparation method of the interior low sour green vegetables pickles that ferment of bag - Google Patents
A kind of preparation method of the interior low sour green vegetables pickles that ferment of bag Download PDFInfo
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- CN109007704A CN109007704A CN201810986116.5A CN201810986116A CN109007704A CN 109007704 A CN109007704 A CN 109007704A CN 201810986116 A CN201810986116 A CN 201810986116A CN 109007704 A CN109007704 A CN 109007704A
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- green vegetables
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- 238000002360 preparation method Methods 0.000 title claims abstract description 40
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- 238000000855 fermentation Methods 0.000 claims abstract description 104
- 230000004151 fermentation Effects 0.000 claims abstract description 103
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 97
- 241000894006 Bacteria Species 0.000 claims abstract description 91
- 239000000843 powder Substances 0.000 claims abstract description 52
- 239000004310 lactic acid Substances 0.000 claims abstract description 48
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 48
- 235000013599 spices Nutrition 0.000 claims abstract description 36
- 239000002207 metabolite Substances 0.000 claims abstract description 33
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- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 12
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- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of preparation methods for the low sour green vegetables that ferment in bag, belong to biotechnology and field of food.It is at high cost for the low sour Brassica chinensis culture of current preparation fermentation, acid waste water discharge amount with high salt is big, color, flavor is unstable, it ferments uncontrollable, it is difficult to realize the problems such as scale standard metaplasia produces, the present invention passes through to pretreatment of raw material, disinfection cleaning, dehydration, spice, packaging, fermentation and etc. control, especially add each parameter in direct putting type lactic acid bacteria bacterium powder and its metabolite and preparation process, the control of index, the production gas spoilage problems that can effectively avoid heterofermentation microorganism mass propagation and generate, maintain the color in bag after the low sour green vegetables pack of fermentation within the shelf-life, flavor, brittleness and plumpness, do not generate waste water, and it can directly be sold after fermentation, it is not required to carry out secondary operation, it is cleaned to realize the low sour green vegetables of fermentation, standardized processing preparation.
Description
Technical field
The present invention relates to a kind of preparation methods for the low sour green vegetables that ferment in bag, belong to biotechnology and field of food.
Background technique
Pickles are that a kind of salt water being processed into hygrometric state fermentation method is soaked product, are one kind of pickled vegetable.Conventional Kimchi
It is easy to make, is low in cost, nutrition health, safe and reliable, flavor is palatable, is conducive to storage.The primary raw material of pickles is various battalion
Support fresh seasonal vegetable abundant, the objects such as dietary fiber, moisture, carbohydrate, vitamin, minerals (calcium, iron, phosphorus etc.)
Matter rich content is able to satisfy human body needs.Pickles are rich in fermentating metabolism products abundant such as lactic acid, lactein, polysaccharide, simultaneously
Salty acid appropriateness, it is delicious and tender crisp.It can improve a poor appetite, help digest, there is certain health-care efficacy.According to test report, a variety of diseases
Opportunistic pathogen cannot develop in pickles, and Chinese medicine also turns out that pickles have the effect of stomach invigorating dysentery.Appended roundworm egg on fresh vegetables,
Also can be because of anoxia asphyxia death in the pickle jar of sealing, therefore, pickles are that a kind of not only nutritious but also hygienic low-salt vegetable adds
Work product.
Conventional Kimchi is broadly divided into two classes: one kind be instant production, containing viable lactic acid bacteria, be unable to the either shallow hair of long-term preservation
Ferment vegetables, are commonly called as diving pickle；Another kind of is the old pickles of complete depth fermentation, long-term preservation, highly acidity.The former mainly opens
Stomach goes with rice, and the latter seasons for Sichuan cuisine.Such as 105192643 A of publication number CN " a kind of preparation process of fresh bubble celery ", CN
105192646 A " a kind of preparation process of fresh bubble asparagus lettuce " and a kind of 105211804 A of CN " preparation work of fresh bubble carrot
Skill " belongs to either shallow fermented vegetable, and brew time is short, but needs production immediately, and the holding time is shorter.And publication number CN
102406141 A " a kind of pickled upturned chili and its method using directly addition lactobacillus product preparation ", 102499357 A of CN
" a kind of using directly the bubble pimiento of addition lactobacillus product preparation and its method ", then belong to old pickled vegetable making technology, such
Pickles energy long-term preservation, raciness.
Conventional Kimchi production mostly uses natural fermentating process, i.e. altar steeps, and altar bubble includes two processes of dipping and fermentation.?
It is general using addition " old salt solution " and a small amount of edible salt in being fermented using jar, then soaked under the closed environment of anaerobism
Stain and fermentation, do not generate sewage, give off a strong fragrance, and are able to produce out the unique pickled vegetable product of flavor.But the drawbacks of technique, has:
(1) fermentation period is relatively long, and productivity is low；(2) it is influenced by sanitary condition, production season and salt dosage, easily failure of fermenting；
(3) fermented quality is unstable, is unfavorable for batch production, scale and standardized production；(4) traditional handicraft of " old salt solution " is continued to use,
It is difficult to realize large-scale standardized production；(5) strange land produces, it is difficult to guarantee the consistency of product；(6) it is long to form the time for nitrous peak
And be unable to control, edible safety is poor.
The method that major part enterprise production at present generallys use (salinity is 15~20%) with high salt pickling, and small part enterprise
Direct putting type lactic acid bacteria less salt fermentation technique is used, then to realize pickled vegetable making.Two ways is to adapt to large-scale production and adopt
Method is steeped in pond, but the pond is soaked, ferment technique is had the following problems: (1) due to the addition of saline solution, shape after fermentation
At acid waste water with high salt need to discharge, increase environmental pressure.For manufacturer, it is necessary to be carried out to high-concentration sewage
After the processing such as dilution, purification, ability direct emission, this brings great environmental protection pressure for manufacturer, while increasing cost；
(2) field management difficulty increases in fermentation process, the various uncontrollable factors for destroying fermentation easily occurs, causes fermented product quality
Difference；(3) production cost is higher, and labour demand is huge, is difficult to realize mechanization continuous production.
On the basis of directly putting type fermented vegetables, the country has carried out the fermentation of lactic acid bacteria pure culture and direct putting type lactic acid bacteria culturers
The research of fermentation, foreign countries have started to promote to a certain extent using the method production pickles of pure lactobacillus inoculum, this method
The innovation and development of pickles traditional processing technologies.But still can not fundamentally solve people to the high request of quality mouthfeel,
And each producer can not also solve the problems such as production cost is excessively high, and environmental protection pressure is huge.
Pickles are many kinds of, and the low sour green vegetables that ferment are one of.Fermentation pickled tuber mustard product occupy in Pickles, Sichuan Style compared with
Large scale is one of principal item, and raw material dish base processing method is divided into two kinds: one is by the way of salting down in advance, first
It is 15-30 days marinated using one layer of green vegetables, one layer of salt with 5% salt, same one layer of green vegetables, the one layer of salt of sediment upturning is then carried out, it will be original
The pickling water of formation discharges, and again plus water, the salinity of water and dish is supplemented to 10% of total amount or so, and fabrication cycle is 2-3 months.
Due to pre- marinated using less salt, bitter taste in raw material has been sloughed, thus its quality is preferable；But it processes in this manner
Higher cost, the quantity and scale of processing enterprise are limited, and on the back burner in the industry, proportion is less than 5%.It is another
Kind is not sediment upturning mode, and period Production Time is 3-4 months, and directly using 10% or so salinity pickling technology, cost is opposite
It is lower, but quality is relatively poor, has the call in the industry, and proportion is 95% or more.Green vegetables first time brewed maturation
Afterwards due to being spontaneous fermentation, it is unable to control quality, causes the main indicator amplitude of variation of product larger, needs to carry out secondary fermentation
(prematurity) and seasoning (mature), there are two types of modes for secondary seasoning fermentation: one is steep mode, loading amount 160- using altar
1000kg/ altar；Another kind is that mode is steeped in pond, and loading amount is 3-10 tons/pond.The Production Time of product is similar, and 1-3 weeks, according to working as
When temperature determine, the time is also required to be appropriately extended sometimes.The quality of certain product is that altar bubble is better than Chi Pao.It is not difficult to find out that existing
Pickled tuber mustard product mostly use traditional natural zymotechnique or improved traditional natural zymotechnique to be made, fermentation time
Long, the brittleness of product is poor, and flavor quality is also unstable, but also need to carry out secondary fermentation into bubble altar or bubble pond, and be added certain
The auxiliary materials such as organic acid, thus significantly increase the cost of product.
State knows that office disclosed a kind of Publication No. CN1030514A on 01 25th, 1989, and patent name is " packed hair
The patent document of the production method of fermented pickled vegetable ", discloses: making container with polyethylene plastic bag, the fresh vegetables processed is connected
It is packed into bag together with nutrient solution, connects pure culture, sealed, be placed on that sweathouse is premenstrual, is made within post-fermentation tens hours thereafter.It should
The pickles of method production, health, pure taste can all produce throughout the year；Sale is eaten all easily.
But it in the technical scheme, has the following problems:
1, streptococcus lactis, which only serves, starts the effect that other microbial fermentations produce acid, and fermentation and acid itself is very weak, is fermenting
In the process, it may appear that the phenomenon that producing subacidity causes product mouthfeel bad.
2, in this method preparation process, the quantity of bacterium is not controlled, flatulence can be generated in bag；It will lead to bubble in bag
Dish rots, is rotten.
3, simultaneously, to the factors dictates such as fermentation time, temperature harshness, there are the product holding time it is short the problems such as.
In view of the preparation method for the low sour green vegetables that ferment at present, neither discharge high-salt wastewater not can be implemented simultaneously, and can guarantee
Fermenting, low sour green vegetables quality mouthfeel is all good, and low production cost is easily managed, and can be realized simple sealed fermenting, therefore mention
For a kind of purifying, closed, standardization, zero-emission bag in the low sour green vegetables that ferment it is very necessary.
Summary of the invention
The present invention is directed to overcome at high cost, the acid waste water discharge amount with high salt for preparing the low sour Brassica chinensis culture of fermentation in the prior art
Greatly, color, flavor are unstable, ferment uncontrollable, it is difficult to realize the problems such as scale standard metaplasia produces, and propose in a kind of bag
It ferments the preparation methods of low sour green vegetables.This method passes through to pretreatment of raw material, disinfection cleaning, dehydration, spice, packaging, fermentation etc.
Each parameter, index in the control of step, especially addition direct putting type lactic acid bacteria bacterium powder and its metabolite and preparation process
Control, can effectively avoid heterofermentation microorganism mass propagation and the production gas spoilage problems that generate, maintain the low acid of fermentation in bag
Color, flavor, brittleness and plumpness within the shelf-life after green vegetables pack, does not generate waste water, and after fermentation can directly into
Row is sold, and is not required to carry out secondary operation, to realize, the low sour green vegetables of fermentation are cleaned, prepared by standardized processing, for reality
Existing trans-regional large-scale production, promotes the development of pickles industry, has preferable social and economic benefit.
In order to achieve the above technical purposes, the present invention proposes the following technical solution:
A kind of preparation method of the interior low sour green vegetables that ferment of bag, comprising the following steps:
A. it pre-processes
Green vegetables are arranged into removal impurity and inedible part, then green vegetables are processed into the shapes and sizes of needs, are cleaned, it is standby
With.
B. it sterilizes, clean
The pretreated green vegetables of step A are disinfected into 3~5min with that can form hypochlorous thimerosal, control micro- life of green vegetables
Object quantity≤300 CFU/g；3~5min is rinsed with clear water again, it is drained and standby.
The thimerosal that the present invention uses be mass concentration be the sym-closene of 0.01~0.05g/ ㎏, mass concentration is
The chlorinated product or mass concentration of 0.25~1.00 g/ ㎏ is the chlorine dioxide of 0.10~0.30 g/ ㎏.
The thimerosal dosage that the present invention uses is 5~8 times of green vegetables quality after pretreatment.
Clear water of the present invention refers to the tap water or ground for meeting " standards for drinking water quality " (GB5749-2006)
It is lauched.
C. it is dehydrated
Green vegetables after step B is rinsed are fitted into spices device, according to 2~8% additions of green vegetables weight without iodine common salt, are put after stirring
It sets 5~24 hours, is then dehydrated using modes such as centrifugal dehydration or squeezings, dewatered green vegetables are placed again into spices device.
Total recovery rate of dewatered green vegetables is controlled 50~80%, and recovery rate is excessively high, i.e., the moisture content in green vegetables is excessively high
The effect of dehydration is not played, influences the brittleness and mouthfeel of product after fermentation；And recovery rate is too low, i.e. moisture in vegetables
Content is too low, and dehydration excessively, causes moisture in vegetables on the low side, directly inhibits fermentation, extend fermentation time.
D. raw material spice: the dewatered green vegetables of step C are admixed into material according to following charging sequence, and mix is uniform；
A, it will be put into without iodine common salt in spices device, and open machine stirring；
B, potassium sorbate, sodium pyrosulfite, sodium dehydroacetate are put into blender, open machine stirring；
C, lactic acid bacteria bacterium powder activating solution and its metabolite are put into blender, are packed at once after stirring 0.5~3min.
The present invention is firstly added no iodine common salt, provides an external environment with high salt, effectively inhibits the infection of pathogenic bacteria,
When adding the material of step b again, it can achieve the effect that maximum antibacterial, anti-oxidant and color protection；It is eventually adding lactic acid bacteria bacterium
Powder activating solution and its metabolite had both met the fermentation based on homofermentation, further through the metabolite of itself in acid
Effectively inhibit the growth of other miscellaneous bacterias under the conditions of property.
Material of the invention is weight basis according to every kilogram of dewatered green vegetables, and dosage is as follows:
Without iodine common salt: 100.00~150.00 g/ ㎏；
Potassium sorbate: 0.40~0.70 g/ ㎏；
Sodium pyrosulfite: 0.05~0.10 g/ ㎏；
Sodium dehydroacetate: 0.10~0.30g/ ㎏；
Lactic acid bacteria bacterium powder: 0.05~0.10 g/ ㎏；
360 1.00~4.00g/kg of metabolite product of lactobacillus plantarum.
Lactic acid bacteria bacterium powder of the invention as fermented vegetable microorganism, can fermented vegetable assign the good fragrance of vegetables and
Mouthfeel, while artificial addition lactic acid bacteria can inhibit the growth and breeding of microorganism, guarantee the normal fermentation of vegetables.
Lactic acid bacteria bacterium powder of the invention includes lactobacillus plantarum 550, lactobacillus plantarum 360 and lactobacillus plantarum YP210.It plants
550 bacterium powder viable count of object lactobacillus is 1 × 1010CFU/g；360 bacterium powder viable count of lactobacillus plantarum is 1 × 1010CFU/g；Plant
Lactobacillus YP210 bacterium powder viable count is 1 × 1010CFU/g.Lactobacillus plantarum 550, lactobacillus plantarum 360 and lactobacillus plantarum
YP210 carries out being re-dubbed lactic acid bacteria bacterium powder than the ratio for 1:1:1 according to bacterium number.
Lactobacillus plantarum 550, classical collection is in China typical culture collection center, classical collection number are as follows: CCTCC M 207202.
Lactobacillus plantarum 360, classical collection is in China typical culture collection center, classical collection number are as follows: CCTCC M
2015345。
Lactobacillus plantarum YP210, classical collection is in China typical culture collection center, classical collection number are as follows: CCTCC M
2018464。
The preparation method of the lactic acid bacteria bacterium powder activating solution is: first with 30~40 DEG C of water that lactic acid bacteria bacterium powder is dense at quality
Then the bacterium powder liquid that degree is 3.00~5.00% keeps the temperature at 18~30 DEG C of progress stewing process, obtains cream after 30min
Sour bacterium bacterium powder activating solution.
The metabolite refers to that the metabolite of lactobacillus plantarum 360, preparation method are as follows: to connect
Kind amount is 5~10%, and lactobacillus plantarum 360 is seeded in fluid nutrient medium, under the conditions of 37 DEG C, stationary culture 16~for 24 hours,
Obtain fermentation liquid；Then by fermentation liquid under the conditions of temperature is 50~60 DEG C and vacuum degree is 0.06~0.08MPa, fermentation liquid concentration
To original 1/10th；With sodium hydroxide tune pH to 6.5~7.0, it is spray-dried under the conditions of temperature is 200~300 DEG C, then
Filler is added into dried object, obtains 360 metabolite product of lactobacillus plantarum.
Aforesaid liquid culture medium is ordinary lactic acid bacteria fluid nutrient medium.
The present invention neutralizes the acidic materials in fermentation liquid by sodium hydroxide tune pH, which is mainly lactic acid,
It also include a small amount of acetic acid.
Above-mentioned spray drying is the spray drying in existing mature technology.
Above-mentioned filler is glucose or maltodextrin, and filler weight is 2~3 times of dried object weight.Fill owner
It is used to control the moisture of material, prevents its agglomerating agglomeration.
Of the invention is capable of providing saline taste without iodine common salt, while salt can also kill the miscellaneous bacterias such as Escherichia coli, promote hair
Ferment is normally carried out.
Potassium sorbate of the invention can effectively inhibit miscellaneous bacteria as preservative, while have certain inhibition to make lactic acid bacteria
With preventing fermentation excessively vigorous to damaging to the mouthfeel of vegetables.
Sodium dehydroacetate of the invention can effectively inhibit miscellaneous bacteria as preservative, while have certain inhibition to lactic acid bacteria
Effect prevents fermentation excessively vigorous to damage to the mouthfeel of vegetables.
Sodium pyrosulfite of the invention can prevent the oxidation stain of vegetables during the fermentation as antioxidant, protect
Demonstrate,prove the color of vegetables.
Raw material spice is carried out by the material of composition described above and proportion, green vegetables can be inhibited harmful during fermentation and storage
The growth of microorganism, and the speed of growth of controllable lactic acid bacteria prevent following adverse consequences caused by too fast or too slow wait of fermenting:
1) it ferments excessively vigorous, the brittleness decline of green vegetables influences mouthfeel；
2) fermentation is excessively slow or azymic, green vegetables British plain spirits influence quality；
3) varied bacteria growing destroys green vegetables quality, causes food safety accident；
4) green vegetables are affected by environment, and color mouthfeel appearance changes, and influence quality.
E. vacuum bagging
After the good green vegetables of step D spice are packed into packaging bag, vacuum sealing immediately.
F. it ferments
Under the conditions of packaging bag after vacuum sealing is placed in 25~35 DEG C, ferment 30~60d, and must ferment low sour green vegetables product；Or
Under conditions of 10~25 DEG C (not including 25 DEG C), ferment person 61~90d, and must ferment low sour green vegetables product.
In step C of the present invention, centrifugation is centrifuged 3 using link-suspended basket centrifuge, with the revolving speed of 1000~2000r/min
~10min.Continuous Squeeze Production Line dehydration also may be selected in large-scale production.
For the present invention in step E, packaging bag is the nylon material packet that food-grade packaging bag and thickness in monolayer are greater than 0.12mm
Pack；The packaging bag can also be other closed containers, such as: can, plastic tank, glass jar, glass and glass jar etc.
Resealable container.
During the fermentation, with 95 ± 2% for homofermentation, 5 ± 2% be heterofermentation to the present invention, and is avoided that hair in bag
Raw flatulence phenomenon.
The present invention after the green vegetables are packed into packaging bag, vacuumize in step E and can not drain air completely；And when blueness
After being impregnated with fermentation liquid in dish, air gradually escapes green vegetables and forms air bubble, so during the fermentation and after fermentation
There is volume to be no more than 5% residual air in packaging bag.
The present invention is in step F, and the control of zymophyte number is controlled in 1000~100000cfu/ml, miscellaneous bacteria number small when fermentation
In 1000CFU/ml.Lactic acid bacteria is zymophyte, and the preservative of additive amount and addition when by pack controls lactic acid bacteria
Quantity is in above range.Other microorganisms in addition to lactic acid bacteria all become miscellaneous bacteria.Miscellaneous bacteria includes Escherichia coli, yeast and mould
Bacterium, miscellaneous bacteria have controlled in sterilisation stage in 300cfu/g or less.The control of lactic acid bacteria and the control of miscellaneous bacteria are by a large amount of real
Test is fixed as a result, ferment effect is best when in above-mentioned horizontal.
Beneficial effects of the present invention are mainly manifested in the following aspects:
(1) biotechnology passes on traditional handicraft marrow
Pickles are fabricated to lactic acid bacteria and dominate fermenting organism product, and it is former to become pickling with high salt for less salt fermentation raw material after popularization
Material, has violated the traditional handicraft marrow of pickles completely.The present invention inherits and has developed pickled vegetable making skill, using control miscellaneous bacteria and directly
In the good yeasting that the mode of throwing advantage lactic acid bacteria is in green vegetables raw material at the very start as traditional approach, pickles are former
The production of material is guaranteed.Become nature and utilize and control lactobacillus-fermented into active using lactobacillus-fermented, is in succession tradition hair
Effective promotion on the basis of ferment mode.
(2) fermentation method realizes industries standardization
Fermentation method steeps mode from traditional altar, steeps mode to the pond of factory, then arrive the woven bag bag bubble side of individual raw produce
Formula, until nylon vacuum bag of the invention steeps mode.Pretreated fresh vegetable is passed through disinfection, cleaning by the present invention, be pickled,
It is dehydrated, is fitted into Nylon Bag after spice, homofermentation can be carried out after vacuum sealing under room temperature.The raw material of production is using clean
Change technology is had laid a good foundation for subsequent production standardization.Manufacturing for raw material can disperse to be arranged in raw material site,
Concentrate the production for adjusting goods to carry out scientific and standard to production plant Anywhere.
(3) the purifying manufacture of technical combinations innovation realization
With the expansion of industry size, the processing of pickles raw material becomes more and more difficult, and cleans with traditional raw material
Post-processing, zero-emission mode run in the opposite direction, and the extensive mode do not cleaned, arranged is carried out in raw material production, carry out again after fermenting-ripening
It arranges, cleaning, causes ferment local-flavor and substance to be lost clearly, quality deterioration is unavoidable.In addition the process-cycle is also elongated,
Seriously affect processing cost and time.Present invention employs arrangement, sterilization, cleaning, dehydration, throwing bacterium, vacuum packaging, fermentation are a variety of
Technology, the advantage protruded are: the arrangement stage before fermenting raw materials production completes the production of shape of product and size；It is real
The raw material for having showed arrangement molding cleaning and sterilizing cleans production method；It realizes less salt (≤5%) waste water and only accounts for green vegetables processing capacity
30~50% discharge, compared with the existing technology, during the low sour green vegetables of preparation fermentation, discharge of wastewater can reduce 85% or more；
And realize fermenting-ripening green vegetables base non-wastewater discharge, i.e. zero-emission mode.Fundamentally solves pickled tuber mustard processing Central Plains
The fermentation storage problem of material.
(4) realize that less salt metaplasia produces
Industrial-scaleization production pickles raw material changes into pickling pond via traditional bubble altar container, and being using production with high salt must
So.The present invention not only fully meets the manufacturing conditions of bubble altar, but also also uses micro- fermentation in the speed of fermentation and controlled,
Ensure that product quality and mouthfeel.The addition of salt is no longer in order to which raw material saves and ferments just for the sake of seasoning
Control, it is achieved that the less saltization of pickled tuber mustard 2.00~8.00% is mass produced.
(5) ferment local-flavor and metabolite effectively save
Existing fermentation raw material production uses extensive style pickling and fermenting technology, first by fresh vegetables pickling and fermenting with no treatment
Then maturation is arranged again, is cleaned, being formed, the processing such as desalination, a large amount of flavor substances and metabolite is caused to be lost.This hair
The preliminary working of bright green vegetables is completed before fermentation, and fermentation raw material is disposable product, the following process such as is directly seasoned.Meanwhile it using
Fermentation vat is brewed, and mechanical damage is easy to appear in brew process, and the rough sledding such as miscellaneous bacteria infection and oxidation stain are difficult to tie up
Hold the normal bright yellow of pickled tuber mustard and sharp and clear mouthfeel.The present invention can not only be assigned in raw material spice by lactobacillus-fermented
The traditional sour taste of green vegetables is given, and reasonably combined with various natural additive for foodstuff materials, it can be in shelf life of products
Keep the color and mouthfeel of product.The low sour green vegetables flavor substance of the fermentation of preparation and metabolite save completely, and 100% without loss.
(6) growth rate of microorganism is controlled, and reaches control fermentation
In existing common fermentation food, it is to belong to normal phenomenon, and the fermentation process in bag produces gas to production that fermentation, which generates gas,
Product quality has great threat, such as: generation gas atmosphere is excessive, causes packaging bag damaged, green vegetables are exposed in air, pole
Easily there is corruption；Packaging bag is not damaged, and phenomena such as green vegetables are oxidized blackening occurs, so, the fermentation process in bag should be as far as possible
Flatulence is avoided to generate.
In the present invention, at the beginning of fermentation, after carrying out disinfection, cleaning to raw material, the band bacterium number of strict control green vegetables raw material, from
Prevent a possibility that flatulence occurs on source, but with the progress of fermentation, the miscellaneous bacteria remained after disinfection, cleaning also can be with life
It is long, there is the hidden danger of fermentation flatulence；And the present invention during raw material spice by being added lactobacillus plantarum 550, plant cream bar
360 metabolite product of bacterium 360, the compound lactobacillus bacterium powder of lactobacillus plantarum YP210 and its lactobacillus plantarum, and by work
Bacterium number amount carries out strict control, effectively inhibits the growth of miscellaneous bacteria, also controls the excessive growth of lactic acid bacteria itself, makes entirely to send out
Ferment process is maintained within the scope of certain viable bacteria amount, so that it is guaranteed that 95 ± 2% be homofermentation, 5 ± 2% be heterofermentation, thoroughly
It avoids that flatulence phenomenon occurs in bag, and has the generation of ferment local-flavor.
(7) band viable type product, eats healthy and safe
Since the present invention is direct putting type lactobacillus-fermented, after raw material pack, lactic acid bacteria can not only can inhibit other harmful micro- lifes
The growth of object, it is safer, and also after these biodiasmins are eaten by people, human body intestinal canal function can be improved, it is healthier；
(8) save the cost
The present invention is packed using food-grade packaging bag, has been saved product final-period management, the processes such as raw material is loaded, selected, has been accounted for
Ground area is small, easy to operate, can save a large amount of human resources and device resource；
(9) environmental-friendly
The present invention is packed using packaging bag, and brine waste is not discharged before and after product, and the cleaning of the only raw material of formation is used
Water and packaging product Nylon Bag ejected wash water, environmental pollution are small.
Specific embodiment
The present invention is described in further detail below with reference to embodiment, embodiments of the present invention are not limited thereto.
Compound lactobacillus bacterium powder involved in following embodiment is by 550 bacterium powder of lactobacillus plantarum, lactobacillus plantarum 360
Bacterium powder, lactobacillus plantarum YP210 bacterium powder are that 1:1:1 is compounded to obtain according to viable count ratio, wherein 550 bacterium of lactobacillus plantarum
Powder viable count is 1 × 1010CFU/g, and 360 bacterium powder viable count of lactobacillus plantarum is 1 × 1010CFU/g, lactobacillus plantarum YP210
Bacterium powder viable count is 1 × 1010CFU/g.
The classical collection information of the lactobacillus plantarum is as follows:
Lactobacillus plantarum 550, classical collection is in China typical culture collection center, classical collection number are as follows: CCTCC M 207202；
Lactobacillus plantarum 360, classical collection is in China typical culture collection center, classical collection number are as follows: CCTCC M 2015345；
Lactobacillus plantarum YP210, classical collection is in China typical culture collection center, classical collection number are as follows: CCTCC M 2018464.
Embodiment 1
After the present embodiment is pre-processed according to green vegetables, it is illustrated for taking the green vegetables of 600kg to make the low sour green vegetables pickles of fermentation.
Pretreatment: green vegetables are pre-processed, and arrange removal impurity and inedible part, green vegetables are then processed into section
Shape, cleaning are spare.
Disinfection, cleaning: pretreated green vegetables are taken into 600kg, the sym-closene for being 0.01g/ ㎏ with mass concentration
3min is handled, then rinses 3min with clear water, it is drained and standby.
Dehydration: the green vegetables after flushing are fitted into spices device, and 14kg is without iodine common salt for addition, place 5 hours after stirring, then
Using link-suspended basket centrifuge centrifugal dehydration, link-suspended basket centrifuge is centrifuged 3min with the revolving speed of 1000r/min；Dewatered green vegetables are
450kg, total recovery rate are 75%.The green vegetables of 450kg are placed again into spices device.
Raw material spice: on the basis of being dehydrated green vegetables according to 450kg, following material is successively weighed:
Without iodine common salt: 100.00 g/ ㎏, 45kg；
Potassium sorbate: 0.40g/ ㎏, 180g；
Sodium pyrosulfite: 0.05g/ ㎏, 22.5g；
Sodium dehydroacetate: 0.10g/ ㎏, 45g；
Lactic acid bacteria bacterium powder: 0.05 g/ ㎏, 22.5g；
Lactobacillus plantarum 360 metabolite product 1.00g/kg, 450g.
The 22.5g lactic acid bacteria bacterium powder of the present embodiment is by 7.5g lactobacillus plantarum 550,7.5g lactobacillus plantarum 360 and 7.5g
Lactobacillus plantarum YP210 compounds to obtain.
46.5g lactic acid bacteria bacterium powder is deployed into the bacterium powder liquid that mass concentration is 5% with 30 DEG C of 427.5ml clear water, then will
Temperature is maintained at 30 DEG C of progress stewing process, to get the activating solution of lactic acid bacteria bacterium powder after 30min.
The preparation method of 360 metabolite product of lactobacillus plantarum is in the present embodiment:, will with inoculum concentration for 10%
Lactobacillus plantarum 360 is seeded in fluid nutrient medium, under the conditions of 37 DEG C, stationary culture 24 hours, obtains fermentation liquid；Then in temperature
Under the conditions of degree is 0.07MPa for 55 DEG C and vacuum degree, fermentation liquid is concentrated into the 1/10 of fermentation liquid original volume；With sodium hydroxide tune
PH to 6.5, and be spray-dried under the conditions of temperature is 250 DEG C, then 2.5 times of dried object weight of malt is incorporated as into dried object
Dextrin filler obtains 360 metabolite product of lactobacillus plantarum.
Then above-mentioned material is sequentially added in the following order.
A, 45kg is put into spices device without iodine common salt, opens machine stirring；
B, 180g potassium sorbate, 22.5g sodium pyrosulfite, 45g sodium dehydroacetate are put into blender, open machine stirring；
C, whole lactic acid bacteria bacterium powder activating solutions of preparation and 360 metabolite product of 450g lactobacillus plantarum are put into stirring
In device, packed at once after stirring 2min.
Vacuum bagging: after the good green vegetables of spice are packed into packaging bag, vacuum sealing immediately.
Fermentation: under the conditions of the packaging bag after vacuum sealing is placed in 27 DEG C, ferment 52d, and the low sour green vegetables pickles that must ferment produce
Product.
Embodiment 2
The present embodiment the difference from embodiment 1 is that, the present embodiment using mass concentration be 0.12 g/ ㎏ chlorine dioxide
4min is handled, then rinses 5min with clear water, it is drained and standby.
Fermentation: under the conditions of the packaging bag after vacuum sealing is placed in 29 DEG C, ferment 50d, and the low sour green vegetables pickles that must ferment produce
Product.
Embodiment 3
After the present embodiment is pre-processed according to green vegetables, it is illustrated for taking the green vegetables of 100kg to make the low sour green vegetables pickles of fermentation.
Pretreatment: green vegetables are pre-processed, and are arranged removal impurity and inedible part, are then processed green vegetables blocking
Shape, cleaning are spare.
Disinfection, cleaning: pretreated green vegetables are taken into 100kg, the sym-closene for being 0.05g/ ㎏ with mass concentration
5min is handled, then rinses 5min with clear water, it is drained and standby.
Dehydration: the green vegetables after flushing are fitted into spices device, and 7kg is without iodine common salt for addition, place 24 hours after stirring, then
Using link-suspended basket centrifuge centrifugal dehydration, link-suspended basket centrifuge is centrifuged 10min with the revolving speed of 2000r/min；Dewatered green vegetables
For 56kg, total recovery rate is 56%.The green vegetables of 56kg are placed again into spices device.
Raw material spice: on the basis of being dehydrated green vegetables according to 56kg, following material is successively weighed:
Without iodine common salt: 150.00 g/ ㎏, 8.4kg；
Potassium sorbate: 0.70 g/ ㎏, 39.2g；
Sodium pyrosulfite: 0.10 g/ ㎏, 5.6g；
Sodium dehydroacetate: 0.30g/ ㎏, 16.8g；
Lactic acid bacteria bacterium powder: 0.09 g/ ㎏, 5.04g；
Lactobacillus plantarum 360 metabolite product 4.00g/kg, 224g.
The 5.04g lactic acid bacteria bacterium powder of the present embodiment is by 1.68g lactobacillus plantarum 550,360 He of 1.68g lactobacillus plantarum
1.68g lactobacillus plantarum YP210 compounds to obtain.
5.04g lactic acid bacteria bacterium powder is deployed into the bacterium powder liquid that mass concentration is 3% with 40 DEG C of 163ml clear water, it then will be warm
It spends and is maintained at 18 DEG C of progress stewing process, to get the activating solution of lactic acid bacteria bacterium powder after 30min.
The preparation method of 360 metabolite product of lactobacillus plantarum is in the present embodiment: with inoculum concentration for 5%, will plant
Object lactobacillus 360 is seeded in fluid nutrient medium, under the conditions of 37 DEG C, stationary culture 16 hours, obtains fermentation liquid；Then in temperature
Under the conditions of being 0.06MPa for 50 DEG C and vacuum degree, fermentation liquid is concentrated into the 1/10 of fermentation liquid original volume；With sodium hydroxide tune pH
It is spray-dried to 7.0, and under the conditions of temperature is 200 DEG C, then is incorporated as 2 times of dried object weight of maltodextrin into dried object
Filler obtains 360 metabolite product of lactobacillus plantarum.
Then above-mentioned material is sequentially added in the following order.
A, 8.4kg is put into spices device without iodine common salt, opens machine stirring；
B, 39.2g potassium sorbate, 5.6g sodium pyrosulfite, 16.8g sodium dehydroacetate are put into blender, open machine and stirs
It mixes；
C, whole lactic acid bacteria bacterium powder activating solutions of preparation and 360 metabolite product of 224g lactobacillus plantarum are put into stirring
In device, packed at once after stirring 2min.
Vacuum bagging: after the good green vegetables of spice are packed into packaging bag, vacuum sealing immediately.
Fermentation: under the conditions of the packaging bag after vacuum sealing is placed in 35 DEG C, ferment 30d, and the low sour green vegetables pickles that must ferment produce
Product.
Embodiment 4
The present embodiment and the difference of embodiment 3 are that the present embodiment is the chlorinated product of 0.75g/ ㎏ using matter mass concentration
5min is handled, then rinses 3min with clear water, it is drained and standby.
Fermentation: under the conditions of the packaging bag after vacuum sealing is placed in 33 DEG C, ferment 32d, and the low sour green vegetables pickles that must ferment produce
Product.
Embodiment 5
After the present embodiment is pre-processed according to green vegetables, it is illustrated for taking the green vegetables of 160kg to make the low sour green vegetables pickles of fermentation.
Pretreatment: green vegetables are pre-processed, and arrange removal impurity and inedible part, green vegetables are then processed into section
Shape, bulk or particle, cleaning are spare.
Disinfection, cleaning: taking 160kg for pretreated green vegetables, is handled with the chlorinated product that mass concentration is 0.30g/ ㎏
3min, then 3min is rinsed with clear water, it is drained and standby.The thimerosal dosage used is 5 times of green vegetables after pretreatment, i.e. 800kg's
Chlorinated product carries out disinfection.
Dehydration: the green vegetables after flushing are fitted into spices device, and 4.8kg is without iodine common salt for addition, place 16 hours after stirring, so
Link-suspended basket centrifuge centrifugal dehydration is used afterwards, and link-suspended basket centrifuge is centrifuged 8min with the revolving speed of 1500r/min；Dewatered green vegetables
For 107.2kg, total recovery rate is 67%.The green vegetables of 107.2kg are placed again into spices device.
Raw material spice: on the basis of being dehydrated green vegetables according to 107.2kg, following material is successively weighed:
Without iodine common salt: 110.00 g/ ㎏, 11.8kg；
Potassium sorbate: 0.50 g/ ㎏, 53.6g；
Sodium pyrosulfite: 0.08 g/ ㎏, 8.576g；
Sodium dehydroacetate: 0.25g/ ㎏, 26.8g；
Lactic acid bacteria bacterium powder: 0.06 g/ ㎏, 6.432g；
Lactobacillus plantarum 360 metabolite product 1.20g/kg, 128.64g.
The 6.432g lactic acid bacteria bacterium powder of the present embodiment is by 2.144g lactobacillus plantarum 550,360 He of 2.144g lactobacillus plantarum
2.144g lactobacillus plantarum YP210 compounds to obtain.
6.432g lactic acid bacteria bacterium powder is deployed into the bacterium powder liquid that mass concentration is 3.5% with 38 DEG C of 177.3ml clear water, so
After keep the temperature at 25 DEG C of progress stewing process, to get the activating solution of lactic acid bacteria bacterium powder after 30min.
The preparation method of 360 metabolite product of lactobacillus plantarum is in the present embodiment: with inoculum concentration for 7%, will plant
Object lactobacillus 360 is seeded in fluid nutrient medium, under the conditions of 37 DEG C, stationary culture 16 hours, obtains fermentation liquid；Then in temperature
Under the conditions of being 0.07MPa for 50 DEG C and vacuum degree, fermentation liquid is concentrated into the 1/10 of fermentation liquid original volume；With sodium hydroxide tune pH
It is spray-dried to 6.5, and under the conditions of temperature is 240 DEG C, then is incorporated as 3 times of dried object weight of maltodextrin into dried object
Filler obtains 360 metabolite product of lactobacillus plantarum.
Then above-mentioned material is sequentially added in the following order.
A, 11.8kg is put into spices device without iodine common salt, opens machine stirring；
B, 53.6g potassium sorbate, 8.576g sodium pyrosulfite, 26.8g sodium dehydroacetate are put into blender, open machine and stirs
It mixes；
C, whole lactic acid bacteria bacterium powder activating solutions of preparation and 360 metabolite product of 128.64g lactobacillus plantarum are put into
In blender, packed at once after stirring 2min.
Vacuum bagging: after the good green vegetables of spice are packed into packaging bag, vacuum sealing immediately.
Fermentation: under the conditions of the packaging bag after vacuum sealing is placed in 12 DEG C, ferment 80d, and the low sour green vegetables pickles that must ferment produce
Product.
Embodiment 6
The present embodiment and the difference of embodiment 5 are: the present embodiment is dehydrated using continuous Squeeze Production Line, after dehydration
Green vegetables be 80kg, total recovery rate be 51%.Subsequent material is dehydrated on the basis of green vegetables according to 80kg and is weighed.
Fermentation: under the conditions of the packaging bag after vacuum sealing is placed in 14 DEG C, ferment 74d, and the low sour green vegetables pickles that must ferment produce
Product.
Embodiment 7
The present embodiment and the difference of embodiment 5 are: the thimerosal dosage used is 8 times of green vegetables after pretreatment, i.e. 1280kg
Chlorinated product carry out disinfection.
Fermentation: under the conditions of the packaging bag after vacuum sealing is placed in 16 DEG C, ferment 70d, and the low sour green vegetables pickles that must ferment produce
Product.
Embodiment 8
The present embodiment and the difference of embodiment 5 are: the thimerosal dosage used is 6 times of green vegetables after pretreatment, i.e. 960kg's
Chlorinated product carries out disinfection.
Fermentation: under the conditions of the packaging bag after vacuum sealing is placed in 20 DEG C, ferment 65d, and the low sour green vegetables pickles that must ferment produce
Product.
Comparative example 1
Comparative example of this comparative example as embodiment 1, the present embodiment the difference from embodiment 1 is that: disinfection, cleaning step
In, it is sterile-processed after green vegetables micro organism quantity be greater than 300CFU/g.
Comparative example 2
Comparative example of this comparative example as embodiment 1, the present embodiment the difference from embodiment 1 is that: during spice, not plus
Enter 360 metabolite product of lactobacillus plantarum.
Comparative example 3
Comparative example of this comparative example as embodiment 1, the present embodiment the difference from embodiment 1 is that: during spice, use
Lactobacillus plantarum YP210 metabolite replaces implantation 360 metabolite of lactobacillus.
Comparative example 4
Comparative example of this comparative example as embodiment 1, the present embodiment the difference from embodiment 1 is that: during spice, no iodine
Salt, potassium sorbate, sodium pyrosulfite, sodium dehydroacetate, lactic acid bacteria bacterium powder activating solution and 360 primary metabolite of lactobacillus plantarum produce
Tetramune is added in spices device simultaneously；Rather than it is separately added into spices device according to tri- step of abc.
To ferment low sour green vegetables kimchi products in above-described embodiment 1~8 and the bag of comparative example 1~4, according to " food safety
National standard pickled vegetable " (GB2714-2015), the correlated quality index of product is detected, as a result referring to table 1.
Table 1
Note: " ﹣ " representative does not occur flatulence, and flatulence occurs in " ﹢ " representative.
The above is only presently preferred embodiments of the present invention, not does limitation in any form to the present invention, it is all according to
According to technical spirit any simple modification to the above embodiments of the invention, equivalent variations, protection of the invention is each fallen within
Within the scope of.
Claims (10)
1. the preparation method of the low sour green vegetables of fermentation in a kind of bag, which comprises the following steps:
A. it pre-processes
Green vegetables are arranged into removal impurity and inedible part, then green vegetables are processed into the shapes and sizes of needs, are cleaned, it is standby
With；
B. it sterilizes, clean
The pretreated green vegetables of step A are disinfected into 3~5min with that can form hypochlorous thimerosal, control micro- life of green vegetables
Object quantity≤300 CFU/g；3~5min is rinsed with clear water again, it is drained and standby；
C. it is dehydrated
Green vegetables after step B is rinsed are fitted into spices device, according to 2~8% additions of green vegetables weight without iodine common salt, are put after stirring
It sets 5~24 hours, is then centrifuged for dehydration or press dewatering；Dewatered green vegetables are placed again into spices device；Dewatered green vegetables
Total recovery rate control 50~80%；
D. raw material spice: the dewatered green vegetables of step C are admixed into material according to following charging sequence, and mix is uniform；
A, it will be put into without iodine common salt in spices device, and open machine stirring；
B, potassium sorbate, sodium pyrosulfite, sodium dehydroacetate are put into blender, open machine stirring；
C, lactic acid bacteria bacterium powder activating solution and its metabolite are put into blender, are packed at once after stirring 0.5~3min；
Material of the invention is weight basis according to every kilogram of dewatered green vegetables, and dosage is as follows:
Without iodine common salt: 100.00~150.00 g/ ㎏；
Potassium sorbate: 0.40~0.70 g/ ㎏；
Sodium pyrosulfite: 0.05~0.10 g/ ㎏；
Sodium dehydroacetate: 0.10~0.30g/ ㎏；
Lactic acid bacteria bacterium powder: 0.05~0.10 g/ ㎏；
360 1.00~4.00g/kg of metabolite product of lactobacillus plantarum；
E. vacuum bagging
After the good green vegetables of step D spice are packed into packaging bag, vacuum sealing immediately；
F. it ferments
Under the conditions of packaging bag after vacuum sealing is placed in 25~35 DEG C, ferment 30~60d, and must ferment low sour green vegetables product；Or
Person is not at 10~25 DEG C and under conditions of including 25 DEG C, and ferment 61~90d, and must ferment low sour green vegetables product.
2. the preparation method of the low sour green vegetables of fermentation in bag as described in claim 1, it is characterised in that: in stepb, use
Thimerosal is the chlorine that mass concentration is the sym-closene of 0.01~0.05g/ ㎏, mass concentration is 0.25~1.00 g/ ㎏
The chlorine dioxide that preparation or mass concentration are 0.10~0.30 g/ ㎏；The thimerosal dosage used is 5 of green vegetables after pre-processing
~8 times.
3. the preparation method of the low sour green vegetables of fermentation in bag as described in claim 1, it is characterised in that: in step D, the cream
Sour bacterium bacterium powder includes lactobacillus plantarum 550 and 360 lactobacillus plantarum YP210 of lactobacillus plantarum；The lactobacillus plantarum 550, institute
It is that 1:1:1 is compounded that lactobacillus plantarum 360 and the lactobacillus plantarum YP210, which are stated, with viable bacteria amount ratio.
4. the preparation method of the low sour green vegetables of fermentation in bag as claimed in claim 3, it is characterised in that: the lactobacillus plantarum
550 bacterium powder viable counts are 10,000,000,000 CFU/g；The 360 bacterium powder viable count of lactobacillus plantarum is 10,000,000,000 CFU/g；The plant
Lactobacillus YP210 bacterium powder viable count is 10,000,000,000 CFU/g.
5. the preparation method of the low sour green vegetables of fermentation in bag as described in claim 1, it is characterised in that: in step D, the cream
The preparation method of sour bacterium bacterium powder activating solution is: first with 30~40 DEG C of water by lactic acid bacteria bacterium powder at mass concentration be 3.00~
5.00% bacterium powder liquid, then keeps the temperature at 18~30 DEG C of progress stewing process, and it is living to obtain lactic acid bacteria bacterium powder after 30min
Change liquid.
6. the preparation method of the low sour green vegetables of fermentation in bag as described in claim 1, it is characterised in that: in step D, described first
Grade metabolite refers to that the metabolite of lactobacillus plantarum 360, preparation method are as follows:, will with inoculum concentration for 5~10%
It is seeded in fluid nutrient medium, under the conditions of 37 DEG C, stationary culture 16~for 24 hours, obtain fermentation liquid；Then it is in temperature by fermentation liquid
Under the conditions of 50~60 DEG C and vacuum degree are 0.06~0.08MPa, fermentation liquid is concentrated into original 1/10th；With sodium hydroxide tune
PH to 6.5~7.0 is spray-dried under the conditions of temperature is 200~300 DEG C, then filler is added into dried object, obtains plant cream
360 metabolite product of bacillus.
7. the preparation method of the low sour green vegetables of fermentation in bag as claimed in claim 6, it is characterised in that: the filler is grape
Sugar or maltodextrin, the filler weight are 2~3 times of the dried object weight.
8. the preparation method of the low sour green vegetables of fermentation in bag as described in claim 1, it is characterised in that: in step C, centrifugation is de-
Water uses link-suspended basket centrifuge, is centrifuged 3~10min with the revolving speed of 1000~2000r/min, press dewatering is using continuous squeezing life
Producing line.
9. the preparation method of the low sour green vegetables of fermentation in bag as described in claim 1, it is characterised in that: in step F, zymophyte
A number is 1000~10000000cfu/ml.
10. the preparation method of the low sour green vegetables of fermentation in bag as described in claim 1, it is characterised in that: in step F, miscellaneous bacteria
Number is less than 1000CFU/ml.
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Application publication date: 20181218 |