CN109090534A - A kind of preparation method of the interior fermentation pickled vegetable of bag - Google Patents
A kind of preparation method of the interior fermentation pickled vegetable of bag Download PDFInfo
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- CN109090534A CN109090534A CN201810985841.0A CN201810985841A CN109090534A CN 109090534 A CN109090534 A CN 109090534A CN 201810985841 A CN201810985841 A CN 201810985841A CN 109090534 A CN109090534 A CN 109090534A
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- fermentation
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- bag
- lactobacillus plantarum
- mustard tuber
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- 230000004151 fermentation Effects 0.000 title claims abstract description 103
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- 238000002360 preparation method Methods 0.000 title claims abstract description 42
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 99
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- 239000000843 powder Substances 0.000 claims abstract description 53
- 239000004310 lactic acid Substances 0.000 claims abstract description 49
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 49
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- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 83
- 235000010460 mustard Nutrition 0.000 claims description 83
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- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims 1
- 239000000460 chlorine Substances 0.000 claims 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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of preparation methods for the pickled vegetable that ferments in bag, belong to biotechnology and field of food.For current preparation fermentation pickled vegetable high production cost, 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 pack of fermentation pickled vegetable 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 fermentation pickled vegetable, standardized processing preparation.
Description
Technical field
The present invention relates to a kind of preparation methods for the pickled vegetable that ferments 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 preparation preparation ", 102499357 A of CN
" a kind of using directly the bubble pimiento of addition lactobacillus preparation 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 big industrial standardization 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.
Enterprise's production at present mostly uses addition marinated pond bubble technology with high salt, and Some Enterprises use direct putting type lactic acid bacteria less salt
Fermentation technique, two ways be adapt to large-scale production and use pond bubble method, but the pond is soaked ferment technique exist with
Lower problem: (1) due to the addition of saline solution, the acid waste water with high salt formed after fermentation needs to discharge, and increases environment pressure
Power.For manufacturer, it is necessary to after the processing such as being diluted, purifying to high-concentration sewage, could direct emission, this makes a living
It produces producer and brings great environmental protection pressure, while increasing cost；(2) field management difficulty increases in fermentation process, easily occurs
The various uncontrollable factors for destroying fermentation, cause fermented product of poor quality；(3) production cost is higher, and labour demand is huge, very
Hardly possible realizes 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 fermentation pickled vegetable is one of.Application No. is CN201010168315.9, entitled one
The patent of invention of kind hot pickled mustard tuber production technology, discloses a kind of brine of pickled mustard tuber technique.Including cleaning plus salt is pickled, plays pond chopping, removes
Water plus salt encapsulation, cold fermentation, cleaning, desalting, water removal, spice packaging and other steps.Brine of pickled mustard tuber process reform of the present invention passes
The system numerous processes of manufacture craft, hence it is evident that simplify process；Using less salt low-temperature salting zymotechnique, only needed in production
With a small amount of simple cleaning, desalting of water, quantity of wastewater effluent very little protects environment, while utmostly retaining in hot pickled mustard tuber raw material
Organic matter and fragrance matter improve hot pickled mustard tuber quality.
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 of current fermentation pickled vegetable, neither discharge high-salt wastewater not can be implemented simultaneously, and can guarantee
Pickled vegetable quality mouthfeel of fermenting 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 fermentation pickled vegetable it is very necessary.
Summary of the invention
The present invention is directed to overcome to prepare fermentation pickled vegetable high production cost, acid waste water discharge amount with high salt 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
The preparation method of fermentation pickled vegetable.This method by pretreatment of raw material, disinfection cleaning, fermentation liquid prepare and etc. control
The control of each parameter, index in system, especially addition direct putting type lactic acid bacteria bacterium powder and its metabolite and preparation process, can
The production gas spoilage problems for effectively avoiding heterofermentation microorganism mass propagation and generating maintain in bag after the pack of fermentation pickled vegetable
Color, flavor, brittleness and plumpness within the shelf-life, do not generate waste water, and can directly be sold after fermentation, are not required to
Secondary operation is carried out, fermentation pickled vegetable cleans, prepared by standardized processing to realize, for realizing trans-regional big rule
Mould 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 fermentation pickled vegetable of bag, comprising the following steps:
A. it pre-processes
Hot pickled mustard tuber is arranged into removal impurity and inedible part, then hot pickled mustard tuber is processed into the shapes and sizes of needs, is cleaned standby
With.
B. it sterilizes, clean
The pretreated hot pickled mustard tuber of step A is disinfected into 3~5min with that can form hypochlorous thimerosal, controls micro- life of hot pickled mustard tuber
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 hot pickled mustard tuber quality after pretreatment.
Clear water of the present invention refers to the tap water for meeting " standards for drinking water quality " (GB5749-2006) or underground
Water.
C. it is dehydrated
Hot pickled mustard tuber after step B is rinsed is fitted into spices device, according to 2~8% additions of hot pickled mustard tuber weight without iodine common salt, is put after stirring
It sets 5~24 hours, is then dehydrated using modes such as centrifugal dehydration or squeezings, dewatered hot pickled mustard tuber is placed again into spices device.
Total recovery rate of dewatered hot pickled mustard tuber is controlled 50~80%, and recovery rate is excessively high, i.e., the moisture content in hot pickled mustard tuber 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 hot pickled mustard tuber of step C is admixed into material according to following charging sequence, and mix is uniform；
A, it will be put into spices device without iodine common salt, citric acid, and open machine stirring；
B, potassium sorbate, sodium pyrosulfite, sodium dehydroacetate are put into spices device, open machine stirring；
C, lactic acid bacteria bacterium powder activating solution and its metabolite are put into spices device, are packed at once after stirring 0.5~3min.
The present invention is firstly added no iodine common salt and citric acid, provides an external environment with high salt and acid, effectively inhibits
The infection of pathogenic bacteria, and the material for next step addition provides an acidic environment, then when adding the material of step b, makes
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 primary metabolite produces
Object had both met the fermentation based on homofermentation, effectively inhibited other miscellaneous in acid condition further through the metabolite of itself
The growth of bacterium.
Material of the invention is weight basis according to every kilogram of dewatered hot pickled mustard tuber, and dosage is as follows:
Without iodine common salt: 80.00~120.00 g/ ㎏；
Potassium sorbate: 0.3~0.5 g/ ㎏；
Sodium pyrosulfite: 0.05~0.10 g/ ㎏；
Sodium dehydroacetate: 0.3~0.5 g/ ㎏；
Citric acid: 0.20~0.40 g/ ㎏；
Lactic acid bacteria bacterium powder: 0.10~0.50 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 be re-dubbed the later making lactic acid bacterium bacterium powder activating solution of lactic acid bacteria bacterium powder than the ratio for 1:1:1 according to bacterium number.
Lactobacillus plantarum 550, classical collection unit are 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 unit are 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.
Citric acid of the invention can reduce rapidly the pH value of yeasting as acidity regulator, inhibit varied bacteria growing.
Assign sauerkraut certain tart flavour mouthfeel simultaneously.
Raw material spice is carried out by the material of composition described above and proportion, hot pickled mustard tuber 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 hot pickled mustard tuber influences mouthfeel；
2) fermentation is excessively slow or azymic, hot pickled mustard tuber British plain spirits influence quality；
3) varied bacteria growing destroys hot pickled mustard tuber quality, causes food safety accident；
4) hot pickled mustard tuber is affected by environment, and color mouthfeel appearance changes, and influences quality.
E. vacuum bagging
After the good hot pickled mustard tuber of step D spice is 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 20~30d, and must ferment pickled vegetable product；Or
Under conditions of 10~25 DEG C (not including 25 DEG C), ferment person 31~50d, and must ferment pickled vegetable 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 hot pickled mustard tuber is packed into packaging bag, vacuumizes in step E and can not drain air completely；And when squeezing
After being impregnated with fermentation liquid in dish, air gradually escapes hot pickled mustard tuber, so have in packaging bag during the fermentation and after fermentation
Volume is no more than 5% residual air.
The present invention is in step F, and the control of zymophyte number exists in 1000~10000000cfu/ml, the control of miscellaneous bacteria number when fermentation
Less than 1000CFU/ml.Lactic acid bacteria is zymophyte, and the preservative of additive amount and addition when by pack controls lactic acid bacteria
Quantity 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 hot pickled mustard tuber 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 pickle 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 hot pickled mustard tuber processing capacity
30~50% discharge, compared with the existing technology, during preparation fermentation pickled vegetable, discharge of wastewater can reduce 85% or more；
And realize fermenting-ripening hot pickled mustard tuber base non-wastewater discharge, i.e. zero-emission mode.Fundamentally solves bubble hot pickled mustard tuber 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 large-scale production of bubble hot pickled mustard tuber 2.00~8.00%.
(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 hot pickled mustard tuber 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 bubble normal bright yellow of hot pickled mustard tuber 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 hot pickled mustard tuber 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 fermentation pickled vegetable flavor substance and metabolite of preparation 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, hot pickled mustard tuber is exposed in air, pole
Easily there is corruption；Packaging bag is not damaged, and phenomena such as hot pickled mustard tuber is 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 hot pickled mustard tuber 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 hot pickled mustard tuber, it is illustrated for taking the hot pickled mustard tuber of 100kg to make fermentation pickled vegetable.
Pretreatment: hot pickled mustard tuber is pre-processed, and arranges removal impurity and inedible part, hot pickled mustard tuber is then processed into section
Shape, cleaning are spare.
Disinfection, cleaning: pretreated hot pickled mustard tuber is taken into 100kg, 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 hot pickled mustard tuber after flushing is fitted into spices device, and 2kg is without iodine common salt for addition, places 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 hot pickled mustard tuber is
78kg, total recovery rate are 78%.The hot pickled mustard tuber of 78kg is placed again into spices device.
Raw material spice: on the basis of being dehydrated hot pickled mustard tuber according to 78kg, following material is successively weighed:
Without iodine common salt 80.00g/kg, 6.24kg；
Potassium sorbate 0.30g/kg, 23.4g；
Sodium pyrosulfite 0.05g/kg, 3.9g；
Sodium dehydroacetate 0.30g/kg, 23.4g；
Citric acid 2.0g/kg, 156g；
Lactic acid bacteria bacterium powder 0.15g/kg, 11.7g；
Lactobacillus plantarum 360 metabolite product 1.00g/kg, 78g.
The 11.7g lactic acid bacteria bacterium powder of the present embodiment is by 3.9g lactobacillus plantarum 550,3.9g lactobacillus plantarum 360 and 3.9g
Lactobacillus plantarum YP210 compounds to obtain.
11.7g lactic acid bacteria bacterium powder is deployed into the bacterium powder liquid that mass concentration is 5% with 30 DEG C of 222.3ml 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, 6.24kg is put into spices device without iodine common salt, 156g citric acid, opens machine stirring；
B, 23.4g potassium sorbate, 3.9g sodium pyrosulfite, 23.7g 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 78g lactobacillus plantarum are put into stirring
In device, packed at once after stirring 2min.
Vacuum bagging: after the good hot pickled mustard tuber of spice is packed into packaging bag, vacuum sealing immediately.
Fermentation: under the conditions of the packaging bag after vacuum sealing is placed in 25 DEG C, ferment 30d, and must ferment pickled vegetable product.
Embodiment 2
The present embodiment the difference from embodiment 1 is that, the present embodiment using mass concentration be 0.10 g/ ㎏ chlorine dioxide
5min is handled, then rinses 5min with clear water, it is drained and standby.
Embodiment 3
After the present embodiment is pre-processed according to hot pickled mustard tuber, it is illustrated for taking the hot pickled mustard tuber of 200kg to make fermentation pickled vegetable.
Pretreatment: hot pickled mustard tuber is pre-processed, and is arranged removal impurity and inedible part, is then processed hot pickled mustard tuber blocking
Shape, cleaning are spare.
Disinfection, cleaning: pretreated hot pickled mustard tuber is taken into 200kg, 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 hot pickled mustard tuber after flushing is fitted into spices device, and 16kg is without iodine common salt for addition, places 19 hours after stirring, so
Link-suspended basket centrifuge centrifugal dehydration is used afterwards, and link-suspended basket centrifuge is centrifuged 10min with the revolving speed of 2000r/min；Dewatered squeezing
Dish is 110kg, and total recovery rate is 55%.The hot pickled mustard tuber of 110kg is placed again into spices device.
Raw material spice: on the basis of being dehydrated hot pickled mustard tuber according to 110kg, following material is successively weighed:
Without iodine common salt 120.00g/kg, 13.2kg；
Potassium sorbate 0.50g/kg, 55g；
Sodium pyrosulfite 0.10g/kg, 11g；
Sodium dehydroacetate 0.50g/kg, 55g；
Citric acid 4.0g/kg, 440g；
Lactic acid bacteria bacterium powder 0.36g/kg, 36.9g；
Lactobacillus plantarum 360 metabolite product 4g/kg, 440g.
The 36.9g lactic acid bacteria bacterium powder of the present embodiment is by 12.3g lactobacillus plantarum 550,360 He of 12.3g lactobacillus plantarum
12.3g lactobacillus plantarum YP210 compounds to obtain.
36.9g lactic acid bacteria bacterium powder is deployed into the bacterium powder liquid that mass concentration is 3% with 40 DEG C of 1193ml clear water, then will
Temperature 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, 6kg is put into spices device without iodine common salt, 0.2kg citric acid, opens machine stirring；
B, 25g potassium sorbate, 5g sodium pyrosulfite, 25g 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 200g lactobacillus plantarum are put into stirring
In device, packed at once after stirring 2min.
Vacuum bagging: after the good hot pickled mustard tuber of spice is 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 20d, and must ferment pickled vegetable 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.
Embodiment 5
After the present embodiment is pre-processed according to hot pickled mustard tuber, it is illustrated for taking the hot pickled mustard tuber of 400kg to make fermentation pickled vegetable.
Pretreatment: hot pickled mustard tuber is pre-processed, and arranges removal impurity and inedible part, hot pickled mustard tuber is then processed into section
Shape, bulk or particle, cleaning are spare.
Disinfection, cleaning: taking 400kg for pretreated hot pickled mustard tuber, 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 hot pickled mustard tuber after pretreatment, i.e. 2000kg's
Chlorinated product carries out disinfection.
Dehydration: the hot pickled mustard tuber after flushing is fitted into spices device, and 24kg is without iodine common salt for addition, places 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 hot pickled mustard tuber
For 300kg, total recovery rate is 75%.The hot pickled mustard tuber of 300kg is placed again into spices device.
Raw material spice: on the basis of being dehydrated hot pickled mustard tuber according to 300kg, following material is successively weighed:
Without iodine common salt 95.00g/kg, 28.5kg；
Potassium sorbate 0.35g/kg, 105g；
Sodium pyrosulfite 0.08g/kg, 24g；
Sodium dehydroacetate 0.35g/kg, 105g；
Citric acid 2.5g/kg, 0.75kg；
Lactic acid bacteria bacterium powder 0.27g/kg, 81g；
360 metabolite product of lactobacillus plantarum 2.3 g/kg, 690g.
The 81g lactic acid bacteria bacterium powder of the present embodiment is by 27g lactobacillus plantarum 550,27g lactobacillus plantarum 360 and 27g plant cream
Bacillus YP210 compounds to obtain.
81g lactic acid bacteria bacterium powder is deployed into the bacterium powder liquid that mass concentration is 3.5% with 38 DEG C of 2233ml clear water, then will
Temperature is maintained 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, 28.5kg is put into spices device without iodine common salt, 0.75kg citric acid, opens machine stirring；
B, 105g potassium sorbate, 24g sodium pyrosulfite, 105g 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 690g lactobacillus plantarum are put into stirring
In device, packed at once after stirring 2min.
Vacuum bagging: after the good hot pickled mustard tuber of spice is packed into packaging bag, vacuum sealing immediately.
Fermentation: under the conditions of the packaging bag after vacuum sealing is placed in 10 DEG C, ferment 50d, and must ferment pickled vegetable 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
Hot pickled mustard tuber be 212kg, total recovery rate be 53%.Subsequent material is dehydrated on the basis of hot pickled mustard tuber according to 212kg and is weighed.
Fermentation: under the conditions of the packaging bag after vacuum sealing is placed in 16 DEG C, ferment 45d, and must ferment pickled vegetable product.
Embodiment 7
The present embodiment and the difference of embodiment 5 are: the thimerosal dosage used is 8 times of hot pickled mustard tuber after pretreatment, i.e. 3200kg
Chlorinated product carry out disinfection.
Fermentation: under the conditions of the packaging bag after vacuum sealing is placed in 32 DEG C, ferment 24d, and must ferment pickled vegetable product.
Embodiment 8
The present embodiment and the difference of embodiment 5 are: the thimerosal dosage used is 7 times of hot pickled mustard tuber after pretreatment, i.e. 2800kg
Chlorinated product carry out disinfection.
Fermentation: under the conditions of the packaging bag after vacuum sealing is placed in 22 DEG C, ferment 35d, and must ferment pickled vegetable 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 hot pickled mustard tuber 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
550 metabolite of lactobacillus plantarum 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
At the beginning of salt, potassium sorbate, sodium pyrosulfite, sodium dehydroacetate, citric acid, lactic acid bacteria bacterium powder activating solution and lactobacillus plantarum 360
Grade metabolite product is added in spices device simultaneously；Rather than it is separately added into spices device according to tri- step of abc.
By the pickled vegetable product that ferments in above-described embodiment 1~8 and the bag of comparative example 1~4, according to " food safety country
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 fermentation pickled vegetable in a kind of bag, which comprises the following steps:
A. it pre-processes
Hot pickled mustard tuber is arranged into removal impurity and inedible part, then hot pickled mustard tuber is processed into the shapes and sizes of needs, is cleaned standby
With；
B. it sterilizes, clean
The pretreated hot pickled mustard tuber of step A is disinfected into 3~5min with that can form hypochlorous thimerosal, controls micro- life of hot pickled mustard tuber
Object quantity≤300 CFU/g；3~5min is rinsed with clear water again, it is drained and standby；
C. it is dehydrated
Hot pickled mustard tuber after step B is rinsed is fitted into spices device, according to 2~8% additions of hot pickled mustard tuber weight without iodine common salt, is put after stirring
It sets 5~24 hours, is then centrifuged for dehydration or press dewatering；Dewatered hot pickled mustard tuber is placed again into spices device；Dewatered hot pickled mustard tuber
Total recovery rate control 50~80%；
D. raw material spice: the dewatered hot pickled mustard tuber of step C is admixed into material according to following charging sequence, and mix is uniform；
A, it will be put into spices device without iodine common salt, citric acid, and open machine stirring；
B, potassium sorbate, sodium pyrosulfite, sodium dehydroacetate are put into spices device, open machine stirring；
C, lactic acid bacteria bacterium powder activating solution and its metabolite are put into spices device, are packed at once after stirring 0.5~3min；
Material of the invention is weight basis according to every kilogram of dewatered hot pickled mustard tuber, and dosage is as follows:
Without iodine common salt: 80.00~120.00 g/ ㎏；
Potassium sorbate: 0.3~0.5 g/ ㎏；
Sodium pyrosulfite: 0.05~0.10 g/ ㎏；
Sodium dehydroacetate: 0.3~0.5 g/ ㎏；
Citric acid: 0.20~0.40 g/ ㎏；
Lactic acid bacteria bacterium powder: 0.10~0.50 g/ ㎏；
360 1.00~4.00g/kg of metabolite product of lactobacillus plantarum；
E. vacuum bagging
After the good hot pickled mustard tuber of step D spice is 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 20~30d, and must ferment pickled vegetable product；Or
Person is not at 10~25 DEG C and under conditions of including 25 DEG C, and ferment 31~50d, and must ferment pickled vegetable product.
2. the preparation method of fermentation pickled vegetable 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 hot pickled mustard tuber after pre-processing
~8 times.
3. the preparation method of fermentation pickled vegetable 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 lactobacillus plantarum 360 and lactobacillus plantarum YP210；The lactobacillus plantarum 550,
The lactobacillus plantarum 360 and the lactobacillus plantarum YP210 are compounded with viable bacteria amount ratio for 1:1:1.
4. the preparation method of fermentation pickled vegetable in bag as claimed in claim 3, it is characterised in that: the lactobacillus plantarum
550 bacterium powder viable counts are 1*1010CFU/g；The 360 bacterium powder viable count of lactobacillus plantarum is 1*1010CFU/g；The plant cream
Bacillus YP210 bacterium powder viable count is 1*1010CFU/g。
5. the preparation method of fermentation pickled vegetable 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 fermentation pickled vegetable 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%
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 will
Fermentation liquid under the conditions of temperature is 50~60 DEG C and vacuum degree is 0.06~0.08MPa, fermentation liquid is concentrated into original ten/
One；It with sodium hydroxide tune pH to 6.5~7.0, is spray-dried under the conditions of temperature is 200~300 DEG C, then is added into dried object
Filler obtains 360 metabolite product of lactobacillus plantarum.
7. the preparation method of fermentation pickled vegetable in bag as claimed in claim 6, it is characterised in that: the filler is grape
Sugar or maltodextrin, filler weight are 2~3 times of dried object weight.
8. the preparation method of fermentation pickled vegetable 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 fermentation pickled vegetable in bag as described in claim 1, it is characterised in that: in step F, zymophyte
Number is 1000~10000000cfu/ml.
10. the preparation method of fermentation pickled vegetable 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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