CN109105831A - A kind of preparation method of the interior fermentation cowpea pickled vegetable of bag - Google Patents
A kind of preparation method of the interior fermentation cowpea pickled vegetable of bag Download PDFInfo
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- CN109105831A CN109105831A CN201810985930.5A CN201810985930A CN109105831A CN 109105831 A CN109105831 A CN 109105831A CN 201810985930 A CN201810985930 A CN 201810985930A CN 109105831 A CN109105831 A CN 109105831A
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- fermentation
- cowpea
- lactobacillus plantarum
- pickled vegetable
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- 230000004151 fermentation Effects 0.000 title claims abstract description 111
- 241000219977 Vigna Species 0.000 title claims abstract description 101
- 235000010726 Vigna sinensis Nutrition 0.000 title claims abstract description 101
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title claims abstract description 48
- 241000894006 Bacteria Species 0.000 claims abstract description 64
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 63
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 61
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 61
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 61
- 239000007788 liquid Substances 0.000 claims abstract description 48
- 239000000843 powder Substances 0.000 claims abstract description 43
- 239000004310 lactic acid Substances 0.000 claims abstract description 31
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 31
- 239000002207 metabolite Substances 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 claims abstract description 19
- 238000012545 processing Methods 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 33
- 235000002639 sodium chloride Nutrition 0.000 claims description 29
- 238000000034 method Methods 0.000 claims description 27
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- 239000000463 material Substances 0.000 claims description 20
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 16
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- 239000011630 iodine Substances 0.000 claims description 15
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- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 13
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 claims description 13
- BEGBSFPALGFMJI-UHFFFAOYSA-N ethene;sodium Chemical group [Na].C=C BEGBSFPALGFMJI-UHFFFAOYSA-N 0.000 claims description 12
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 9
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- YRIZYWQGELRKNT-UHFFFAOYSA-N 1,3,5-trichloro-1,3,5-triazinane-2,4,6-trione Chemical compound ClN1C(=O)N(Cl)C(=O)N(Cl)C1=O YRIZYWQGELRKNT-UHFFFAOYSA-N 0.000 claims description 3
- 239000004155 Chlorine dioxide Substances 0.000 claims description 3
- WNTGHAZFHMDMCZ-UHFFFAOYSA-N ClC12NC(NC1(NC(N(C2=O)[N+]#[C-])=O)Cl)=O Chemical compound ClC12NC(NC1(NC(N(C2=O)[N+]#[C-])=O)Cl)=O WNTGHAZFHMDMCZ-UHFFFAOYSA-N 0.000 claims description 3
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
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- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 description 1
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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
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a kind of preparation methods for the cowpea pickled vegetable that ferments in bag, belong to biotechnology and field of food.It is at high cost for current preparation fermentation cowpea pickled vegetable, 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, fermentation liquid is prepared, pack, fermentation and etc. control, especially add direct putting type lactic acid bacteria bacterium powder, each parameter in 360 metabolite product of lactobacillus plantarum and preparation process, the control of index, the production gas spoilage problems that can effectively avoid heterofermentation microorganism mass propagation and generate, the color in bag after the pack of fermentation cowpea pickled vegetable within the shelf-life is maintained simultaneously, flavor, brittleness, 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 cowpea pickled vegetable, standardization, it is prepared by the processing of zero-emission.
Description
Technical field
The present invention relates to a kind of systems of fermentation cowpea pickled vegetable in a kind of preparation method of cowpea pickled vegetable that ferments more particularly to bag
Preparation Method belongs 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 bubble red cow pea and its method using directly addition lactobacillus product preparation ", 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 fermentation cowpea pickled vegetable is one of.Currently, fresh cowpea is placed on 50- by most enterprises
200t salt marsh pond, carries out salting zymolysis with high salt, and pool technology is sealed using sand seal in salt marsh pond.Since salt marsh pond is too big, cowpea is fermenting
Process is squeezed, and causes production product form poor, and steep cowpea in traditional salt marsh fermentation process, salt content is inclined
Height causes fermenting-ripening process slow, and product tart flavour, flavor are poor after cowpea fermenting-ripening, and the technique produces cowpea salt
Degree is high, needs to season again after carrying out advanced desalination, it is peculiar that these all seriously affect the product generated in pickle fermentation maturation
Flavor, the serious development for hindering pickles enterprise.
It is further retrieved, state knows that office disclosed a kind of Publication No. CN1030514, proprietary term on 01 25th, 1989
The referred to as patent document of " production methods of in-pouch pickled vegetables ", discloses: container is made with polyethylene plastic bag, by what is processed
Fresh vegetables is packed into bag together with nutrient solution, connects pure culture, sealing, is placed on that sweathouse is premenstrual, post-fermentation tens thereafter
Hour is made.The pickles of this 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 cowpea pickled vegetable, neither discharge high-salt wastewater not can be implemented simultaneously, and can guarantee
Cowpea 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 cowpea pickled vegetable it is very necessary.
Summary of the invention
The present invention is directed to overcome prepare in the prior art fermentation cowpea pickled vegetable it is at high cost, acid waste water discharge amount with high salt is big,
Color, flavor are unstable, ferment uncontrollable, it is difficult to realize the problems such as scale standard metaplasia produces, and propose a kind of interior hair of bag
The preparation method of ferment cowpea pickled vegetable.This method passes through to pretreatment of raw material, disinfection cleaning, fermentation liquid preparation, pack, fermentation etc.
The control of step, especially addition direct putting type lactic acid bacteria bacterium powder, 360 metabolite product of lactobacillus plantarum and preparation process
In each parameter, index control, can effectively avoid heterofermentation microorganism mass propagation and the production gas spoilage problems that generate, simultaneously
Color, the flavor, brittleness in bag after the pack of fermentation cowpea pickled vegetable within the shelf-life are maintained, does not generate waste water, and after fermentation
Can directly be sold, be not required to carry out secondary operation, thus realize fermentation cowpea pickled vegetable clean, standardize, zero-emission
Processing preparation promotes the development of pickles industry, has preferable society and economic effect for realizing trans-regional large-scale production
Benefit.
In order to achieve the above technical purposes, the following technical solution is proposed:
A kind of preparation method of the interior fermentation cowpea pickled vegetable of bag, includes the following steps:
A. it pre-processes
Fresh cowpea is removed into impurity and inedible part, then cowpea is processed into the shapes and sizes of needs, is cleaned standby
With.
B. it sterilizes, clean
Cowpea after processing of step A thimerosal is disinfected into 3~5min, the control of microbial total quantity is being lower than 300
CFU/g；3~5min is rinsed with clear water again, is drained.
The thimerosal that the present invention uses be mass concentration be 0.01~0.05 ‰ sym-closene aqueous solution, quality it is dense
Degree for 0.25~1.00 ‰ aqueous sodium hypochlorite solution, the dichloro isocyanuric urine aqueous acid that mass concentration is 0.25~1.00 ‰ or
The aqueous solution of chlorine dioxide that mass concentration is 0.10~0.30 ‰；After sterilizing, cleaning, that is, it can guarantee the bacterium of cowpea raw material
Sum is lower than 300CFU/g.
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. fermentation liquid is prepared
A. it weighs
With every kilogram of cowpea raw material and the total weight of fermentation liquid, wherein cowpea raw material 30~65%, fermentation liquid 35~
70%, and weigh following material:
Sodium ethylene diamine tetracetate: 0.10~0.25g/kg；
Potassium sorbate: 0.30~0.50g/kg；
Sodium pyrosulfite: 0.05~0.10 g/kg；
Sodium dehydroacetate: 0.30~0.50g/kg；
Without iodine common salt: 80.00~150.00g/kg；
Citric acid: 5.00~10.00 g/kg；
Lactic acid bacteria bacterium powder: 0.10~0.50g/kg；
360 metabolite product of lactobacillus plantarum: 1.00~4.00g/kg.
The lactic acid bacteria bacterium powder is a kind of compound lactobacillus bacterium powder, including 550 bacterium powder of lactobacillus plantarum and lactobacillus plantarum
360 bacterium powder, wherein viable bacteria amount is 1 × 10 in 550 bacterium powder of lactobacillus plantarum10CFU/g, viable bacteria amount in 360 bacterium powder of lactobacillus plantarum
It is 1 × 1010CFU/g；In lactic acid bacteria bacterium powder, 550 bacterium powder of lactobacillus plantarum and 360 bacterium powder of lactobacillus plantarum are with the two viable bacteria amount
Than being compounded for 1:1.
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 unit are China typical culture collection center, classical collection number are as follows: CCTCC M
2015345。
The 360 metabolite article fabrication methods of lactobacillus plantarum include:
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 by fermentation liquid under the conditions of temperature is 50~60 DEG C and vacuum degree is 0.06~0.08MPa, hair
Zymotic fluid is concentrated 10 times；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 to dry
Filler is added in dry object, filler weight is 2~3 times of dried object weight, obtains 360 metabolite system of lactobacillus plantarum
Product.
Fluid nutrient medium of the invention is ordinary lactic acid bacteria fluid nutrient medium.
The present invention is added sodium hydroxide and adjusts acidic materials, and acidic materials therein are mainly lactic acid, also includes a small amount of
Acetic acid.
Spray drying of the invention is the spray drying in existing mature technology.
The filler that the present invention uses is glucose or maltodextrin, is mainly used for controlling the moisture of material, prevents its suction
Damp, agglomerating agglomeration.
B. fermentation liquid is prepared, and is included the following steps:
The weighed sodium ethylene diamine tetracetate of step a is added in the clear water of ingredient, is stirred to uniformly mixed；Add sorbic acid
Potassium, sodium pyrosulfite and sodium dehydroacetate are stirred to uniformly mixed；Then, it is added without iodine common salt and citric acid, stirring to mixing
Uniformly；360 metabolite product of lactic acid bacteria bacterium powder and lactobacillus plantarum is added, stirring must ferment molten to being uniformly mixed
Liquid.
D. it packs
The fermentation liquid of the weighed cowpea raw material of step C and preparation is fitted into packaging bag together, is vacuumized, is sealed.
E. it ferments
Under the conditions of packaging bag after step D vacuum sealing is placed in 25~35 DEG C, ferment 10~20d, and the cowpea pickled vegetable that must ferment produces
Product.
Alternatively, ferment 21~40d, and must ferment cowpea pickled vegetable product under conditions of being more than or equal to 10 DEG C and less than 25 DEG C.
Further, the packaging bag is food-grade packaging bag, and packaging bag is the nylon material that thickness in monolayer is greater than 12
Packaging bag；Packaging bag can also be other closed containers, such as: the salable appearance of plastic tank, glass jar, glass and glass jar etc.
Device.
Further, in the fermentation process of step E, viable bacteria total amount is 1000~10000000CFU/ml in packaging bag,
The control of miscellaneous bacteria number is being less than 1000CFU/ ml.
Further, it is described after fermentation, ferment cowpea pickled vegetable product in viable bacteria total amount be 1000~
10000000CFU/ml。
In the fermentation process, with 95 ± 2% for homofermentation, 5 ± 2% be heterofermentation, and is avoided that in bag that generation is swollen
Gas phenomenon.
After the cowpea is packed into packaging bag, due to cowpea boring, vacuumizes and air can not be drained completely；And work as cowpea
After being impregnated with fermentation liquid in beans, air gradually escapes cowpea, so have in packaging bag during the fermentation and after fermentation
Volume is no more than 5% residual air.
In fermentation liquid process for preparation, each component effect are as follows:
Disodium ethylene diamine tetraacetate: the heavy metal ion of complexing tap water or underground water prevents raw material, product from discoloration occur instead
It answers.
Sodium pyrosulfite: there is antioxidation, can prevent the vegetables such as cowpea from occurring during storage well brown
Become.
Potassium sorbate: effectively inhibit the harmful microorganism growth of the vegetable surfaces such as cowpea.
Sodium dehydroacetate: there is the rejection ability of wide spectrum to various harmful microorganisms.
No iodine common salt: saline taste is provided, while there is rejection ability to harmful microorganism.Use without iodine common salt, avoid by
Material is caused to change colour in iodine.
Lactic acid bacteria bacterium powder: beneficial microbe, decompose cowpea in sugar, produce acid, promote product in fragrance matter generation and
Synthesis assigns the good mouthfeel of vegetables and the fragrance such as cowpea.
360 metabolite product of lactobacillus plantarum: for the macromolecular being metabolized out in 360 growth course of lactobacillus plantarum
Substance has antibacterial ability, simultaneously, it may have the anti-corrosion ability of natural safety, and regulate and control lactic acid bacteria bacterium powder growth rate, in turn
Control fermentation rate.
Using the above component and corresponding proportion, nocuousness is micro- during main inhibition cowpea fermentation and fermentation cowpea pickled vegetable storage
The growth of biology, while the speed of growth of artificial the added lactic acid bacteria of regulation, a problem that preventing cowpea finished product peracid, soften
Generation.Otherwise, it after cowpea packaging, is easy to big volume production gas phenomenon occur, causes packing container to rupture, while cowpea also occur
The quality accidents such as beans, fermentation liquid brown stain occur.
Using the technical program, bring advantageous effects are as follows:
(1) the characteristics of capable of guaranteeing raciness, the safety of lactobacillus-fermented bubble cowpea,
Inventive formulation can not only assign the traditional sour taste of cowpea and mouthfeel, additive therefor content by lactobacillus-fermented
Lower than national limitation requirement, most of is natural organic additive, harmless.
(2) cowpea normal fermentation color and brittleness are maintained
Situations such as tradition bubble cowpea is easy to appear mechanical damage due to using fermentation vat brewed in brew process, and miscellaneous bacteria infects,
The rough sledding such as oxidation stain are difficult to maintain the bubble normal bright yellow of cowpea and sharp and clear mouthfeel.Inventive formulation passes through various
Natural additive for foodstuff it is reasonably combined, and consider the rapport of additive and color and mouthfeel, can guarantee the quality in product
The color and mouthfeel of product are kept in phase.
(3) viable type product, it is healthier, it is safer
Since the bubble cowpea raw material that the present invention uses is direct putting type lactobacillus-fermented.After product pack, lactic acid bacteria can not only energy
Other harmful microbes are inhibited to grow, it is safer.And these biodiasmins eaten by people after can improve human body intestinal canal
Health, it is healthier.
(4) save the cost
The present invention is packed using food grade plastic bag, has saved product final-period management, raw material loads, selection process, land occupation
Area is small, easy to operate, can save a large amount of human resources and device resource.
(5) environmental-friendly
The present invention is packed using food and polybag, high-salt wastewater is not discharged before and after product, formation is only raw material
Water for cleaning 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, 360 bacterium powder viable count of lactobacillus plantarum are 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.
In the present invention, the total weight of cowpea raw material and fermentation liquid is the pack total amount of cowpea raw material and material water.
Embodiment 1
The present embodiment is illustrated with the preparation of fermentation cowpea pickled vegetable in 200kg bags.
Pretreatment: removing impurity and inedible part for cowpea, then cowpea be processed into the shapes and sizes of needs,
It cleans spare.
Disinfection, cleaning: the water-soluble liquid disinfectant of sym-closene for being 0.03 ‰ by pretreated cowpea mass concentration
3min is handled, the control of microbial total quantity is being lower than 300 CFU/g；4min is rinsed with clear water again, it is drained and standby.
Fermentation liquid is prepared: weighing cowpea raw material 60%, 120Kg；Prepare fermentation liquid 30%, 60kg.
Following material is weighed on the basis of total weight 200Kg:
Sodium ethylene diamine tetracetate: 0.10g/kg, 20g；
Potassium sorbate: 0.30g/kg, 60g；
Sodium pyrosulfite: 0.05 g/kg, 10g；
Sodium dehydroacetate: 0.30g/kg, 60g；
Without iodine common salt: 80.00g/kg, 16kg；
Citric acid: 5.00g/kg, 1kg；
Lactic acid bacteria bacterium powder: 0.1g/kg, 20g；
360 metabolite product of lactobacillus plantarum: 1.00g/kg, 200g.
The above material amounts to 17.37kg, then also needs the amount of the clear water of ingredient are as follows: 60kg-17.37kg=42.63kg.
The lactic acid bacteria bacterium powder 20g is by 6.67g lactobacillus plantarum 550,6.67g lactobacillus plantarum 360 and 6.67g plant cream bar
Bacterium YP210 compounds to obtain.
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.
20g sodium ethylene diamine tetracetate is added in 42.63kg clear water, is stirred to uniformly mixed；Add 60g sorbic acid
Potassium, 10g sodium pyrosulfite and 60g sodium dehydroacetate are stirred to uniformly mixed；Then, 16kg is added without iodine common salt and 1kg lemon
Acid is stirred to uniformly mixed；360 metabolite product 200g of 20g lactic acid bacteria bacterium powder and lactobacillus plantarum is added, is stirred
To being uniformly mixed, fermentation liquid is obtained.
Pack: the fermentation liquid of weighed cowpea raw material and preparation being fitted into packaging bag together, is vacuumized, and is sealed.
Fermentation: under the conditions of the packaging bag after vacuum sealing is placed in 15 DEG C, ferment 30d, and must ferment cowpea pickled vegetable product.
Embodiment 2
The present embodiment is illustrated with the preparation of fermentation cowpea pickled vegetable in 200kg bags.
The present embodiment the difference from embodiment 1 is that:
Disinfection, cleaning: the aqueous solution of chlorine dioxide for being 0.10 ‰ by pretreated cowpea mass concentration
5min is disinfected, the control of microbial total quantity is being lower than 300 CFU/g；3min is rinsed with clear water again, it is drained and standby.
The present embodiment weighs as follows according to material:
Sodium ethylene diamine tetracetate: 0.15g/kg, 30g；
Potassium sorbate: 0.32g/kg, 64g；
Sodium pyrosulfite: 0.06 g/kg, 12g；
Sodium dehydroacetate: 0.40g/kg, 80g；
Without iodine common salt: 120.00g/kg, 24kg；
Citric acid: 8.00g/kg, 1.5kg；
Lactic acid bacteria bacterium powder: 0.24g/kg, 48g；
360 metabolite product of lactobacillus plantarum: 2.5g/kg, 500g.
The above material amounts to 26.234kg, then also needs the amount of the clear water of ingredient are as follows: 60kg-26.234kg=33.766kg.
Fermentation: under conditions of 12 DEG C, ferment 38d, and must ferment cowpea pickled vegetable product.
Embodiment 3
The present embodiment is illustrated with the preparation of fermentation cowpea pickled vegetable in 200kg bags.
The present embodiment the difference from embodiment 1 is that:
Disinfection, cleaning: disinfecting 3min for the aqueous sodium hypochlorite solution that pretreated cowpea mass concentration is 1.00 ‰,
The control of microbial total quantity is being lower than 300 CFU/g；3min is rinsed with clear water again, it is drained and standby.
The present embodiment weighs as follows according to material:
Sodium ethylene diamine tetracetate: 0.20g/kg, 40g；
Potassium sorbate: 0.37g/kg, 74g；
Sodium pyrosulfite: 0.09g/kg, 18g；
Sodium dehydroacetate: 0.34g/kg, 68g；
Without iodine common salt: 140.00g/kg, 28kg；
Citric acid: 7.00g/kg, 1.4kg；
Lactic acid bacteria bacterium powder: 0.30g/kg, 60g；
360 metabolite product of lactobacillus plantarum: 2.8g/kg, 560g.
The above material amounts to 30.22kg, then also needs the amount of the clear water of ingredient are as follows: 60kg-30.22kg=29.78kg.
Fermentation: under conditions of 13 DEG C, ferment 35d, and must ferment cowpea pickled vegetable product.
Embodiment 4
The present embodiment is illustrated with the preparation of fermentation cowpea pickled vegetable in 350kg bags.
Pretreatment: removing impurity and inedible part for cowpea, then cowpea be processed into the shapes and sizes of needs,
It cleans spare.
Disinfection, cleaning: the aqueous sodium hypochlorite solution that pretreated cowpea mass concentration is 0.05 ‰ is disinfected
The control of microbial total quantity is being lower than 300 CFU/g by 4min；5min is rinsed with clear water again, it is drained and standby.
Fermentation liquid is prepared: weighing cowpea raw material 30%, 105Kg；Prepare fermentation liquid 70%, 245kg.
Following material is weighed on the basis of total weight 350Kg:
Sodium ethylene diamine tetracetate: 0.20g/kg, 70g；
Potassium sorbate: 0.40g/kg, 140g；
Sodium pyrosulfite: 0.06 g/kg, 21g；
Sodium dehydroacetate: 0.40g/kg, 140g；
Without iodine common salt: 90.00g/kg, 31.5kg；
Citric acid: 8.00 g/kg, 2.8kg；
Lactic acid bacteria bacterium powder: 0.2g/kg, 70g；
360 metabolite product of lactobacillus plantarum: 3.00g/kg, 1.05kg.
The above total 35.791kg of material, then also need the amount of the clear water of ingredient are as follows: 245kg-35.791kg=209.209kg.
The lactic acid bacteria bacterium powder 70g is by 23.3g lactobacillus plantarum 550,23.3g lactobacillus plantarum 360 and 23.3g plant cream bar
Bacterium YP210 compounds to obtain.
The preparation method of 360 metabolite product of lactobacillus plantarum is in the present embodiment: with inoculum concentration for 8%, will plant
Object lactobacillus 360 is seeded in fluid nutrient medium, under the conditions of 36 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 6.5, and under the conditions of temperature is 200 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.
70g sodium ethylene diamine tetracetate is added in 209.209kg clear water, is stirred to uniformly mixed；Add 140g sorb
Sour potassium, 21g sodium pyrosulfite and 140g sodium dehydroacetate are stirred to uniformly mixed；Then, be added 31.5kg without iodine common salt and
2.8kg citric acid is stirred to uniformly mixed；Add 360 metabolite product of 70g lactic acid bacteria bacterium powder and lactobacillus plantarum
1.05kg, stirring obtain fermentation liquid to being uniformly mixed.
Pack: the fermentation liquid of weighed cowpea raw material and preparation being fitted into packaging bag together, is vacuumized, and is sealed.
Fermentation: under the conditions of the packaging bag after vacuum sealing is placed in 30 DEG C, ferment 15d, and must ferment cowpea pickled vegetable product.
Embodiment 5
The present embodiment is illustrated with the preparation of fermentation cowpea pickled vegetable in 1000kg bags.
Pretreatment: removing impurity and inedible part for cowpea, then cowpea be processed into the shapes and sizes of needs,
It cleans spare.
Disinfection, cleaning: the dichloro isocyanuric urine aqueous acid that pretreated cowpea mass concentration is 1.00 ‰ is sterilized
3min is handled, the control of microbial total quantity is being lower than 300 CFU/g；5min is rinsed with clear water again, it is drained and standby.
Fermentation liquid is prepared: weighing cowpea raw material 55%, 550Kg；Prepare fermentation liquid 45%, 450kg.
Following material is weighed on the basis of total weight 1000Kg:
Sodium ethylene diamine tetracetate: 0.25g/kg, 0.25kg；
Potassium sorbate: 0.50g/kg, 0.5kg；
Sodium pyrosulfite: 0.10 g/kg, 0.1kg；
Sodium dehydroacetate: 0.50g/kg, 0.5kg；
Without iodine common salt: 150.00g/kg, 150kg；
Citric acid: 10.00 g/kg, 10kg；
Lactic acid bacteria bacterium powder: 0.30g/kg, 0.3kg；
360 metabolite product of lactobacillus plantarum: 4.00g/kg, 4kg.
The above total 165.65kg of material, then also need the amount of the clear water of ingredient are as follows: 450kg-165.65kg=284.35kg.
The lactic acid bacteria bacterium powder 0.3kg is by 0.1kg lactobacillus plantarum 550,0.1kg lactobacillus plantarum 360 and 0.1kg plant cream
Bacillus YP210 compounds to obtain.
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 36 DEG C, stationary culture 12 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 250 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.
0.25kg sodium ethylene diamine tetracetate is added in 284.35kg clear water, is stirred to uniformly mixed；Add the mountain 0.5kg
Potassium sorbate, 0.1kg sodium pyrosulfite and 0.5kg sodium dehydroacetate are stirred to uniformly mixed；Then, 150kg is added without iodine common salt
With 10kg citric acid, stir to uniformly mixed；Add 360 metabolite of 0.3kg lactic acid bacteria bacterium powder and lactobacillus plantarum
Product 4kg, stirring obtain fermentation liquid to being uniformly mixed.
Pack: the fermentation liquid of weighed cowpea raw material and preparation being fitted into packaging bag together, is vacuumized, and is sealed.
Fermentation: under the conditions of the packaging bag after vacuum sealing is placed in 28 DEG C, ferment 13d, and must ferment cowpea pickled vegetable product.
Comparative example 1
The present embodiment is illustrated with the preparation of fermentation cowpea pickled vegetable in 1000kg bags.
Comparative example of this comparative example as embodiment 5, in disinfection, in cleaning step, it is sterile-processed after ginger it is micro-
Biomass is greater than 300CFU/g, and other conditions are the same as embodiment 5.
Comparative example 2
The present embodiment is illustrated with the preparation of fermentation cowpea pickled vegetable in 1000kg bags.
Comparative example of this comparative example as embodiment 5, in fermentation liquid preparation steps, material is not added according to charging sequence
Ingredient clear water, but by the way of being stirred for after all materials are added together, other conditions are the same as embodiment 5.
Comparative example 3
The present embodiment is illustrated with the preparation of fermentation cowpea pickled vegetable in 1000kg bags.
Comparative example of this comparative example as embodiment 5, in fermentation liquid preparation steps, at the beginning of being added without lactobacillus plantarum 360
Grade metabolite product, other conditions are the same as embodiment 5.
Comparative example 4
The present embodiment is illustrated with the preparation of fermentation cowpea pickled vegetable in 1000kg bags.
It is primary that lactobacillus plantarum 550 is added in fermentation liquid preparation steps in comparative example of this comparative example as embodiment 5
Metabolite product replaces 360 metabolite product of lactobacillus plantarum, and other conditions are the same as embodiment 5.
By fermented ginger kimchi products in the bag of above-described embodiment 1-5 and comparative example 1-4, according to " food safety country marks
Quasi- pickled vegetable " (GB2714-2015), the correlated quality index of product is detected, as a result referring to table 1:
Note: " ﹣ " representative does not occur flatulence, and flatulence occurs in " ﹢ " representative.
Table 1
The above is only presently preferred embodiments of the present invention, not does limitation in any form to the present invention, all according to this
Any simple modification to the above embodiments of the technical spirit of invention, equivalent variations, each fall within protection scope of the present invention
Within.
Claims (8)
1. the preparation method of fermentation cowpea pickled vegetable in a kind of bag, which comprises the steps of:
A. it pre-processes
Cowpea is removed into impurity and inedible part, then cowpea is processed into the shapes and sizes of needs, is cleaned spare；
B. it sterilizes, clean
Cowpea after processing of step A thimerosal is disinfected into 3~5min, the control of microbial total quantity is being lower than 300
CFU/g；3~5min is rinsed with clear water again, it is drained and standby；
C. fermentation liquid is prepared
A. it weighs
With every kilogram of cowpea raw material and the total weight of fermentation liquid, wherein cowpea raw material 30~65%, fermentation liquid 35~
70%, and weigh following material:
Sodium ethylene diamine tetracetate: 0.10~0.25g/kg；
Potassium sorbate: 0.30~0.50g/kg；
Sodium pyrosulfite: 0.05~0.10 g/kg；
Sodium dehydroacetate: 0.30~0.50g/kg；
Without iodine common salt: 80.00~150.00g/kg；
Citric acid: 5.00~10.00 g/kg；
Lactic acid bacteria bacterium powder: 0.1~0.50g/kg；
360 metabolite product of lactobacillus plantarum: 1.00~4.00g/kg；
B. fermentation liquid is prepared, and is included the following steps:
The weighed sodium ethylene diamine tetracetate of step a is added in the clear water of ingredient, is stirred to uniformly mixed；Add sorbic acid
Potassium, sodium pyrosulfite and sodium dehydroacetate are stirred to uniformly mixed；Then, it is added without iodine common salt and citric acid, stirring to mixing
Uniformly；360 metabolite product of lactic acid bacteria bacterium powder and lactobacillus plantarum is added, stirring must ferment molten to being uniformly mixed
Liquid；
D. it packs
The fermentation liquid of the weighed cowpea raw material of step C and preparation is fitted into packaging bag together, is vacuumized, is sealed；
E. it ferments
Under the conditions of packaging bag after step D vacuum sealing is placed in 25~35 DEG C, ferment 10~20d, and the cowpea pickled vegetable that must ferment produces
Product；Alternatively, ferment 21~40d, and must ferment cowpea pickled vegetable product under conditions of being more than or equal to 10 DEG C and less than 25 DEG C.
2. the preparation method of fermentation cowpea pickled vegetable in bag according to claim 1, it is characterised in that: in stepb, described
Thimerosal is time that the sym-closene aqueous solution that mass concentration is 0.01~0.05 ‰, mass concentration are 0.25~1.00 ‰
The dichloro isocyanuric urine aqueous acid or mass concentration that sodium chlorate aqueous solution, mass concentration are 0.25~1.00 ‰ be 0.10~
0.30 ‰ aqueous solution of chlorine dioxide.
3. the preparation method of fermentation cowpea pickled vegetable in bag according to claim 1, it is characterised in that: the lactic acid bacteria bacterium powder
Including 360 bacterium powder of 550 bacterium powder of lactobacillus plantarum and lactobacillus plantarum, wherein viable bacteria amount is 1* in 550 bacterium powder of lactobacillus plantarum
1010CFU/g, viable bacteria amount is 1*10 in 360 bacterium powder of lactobacillus plantarum10CFU/g。
4. the preparation method of fermentation cowpea pickled vegetable in bag according to claim 3, it is characterised in that: the lactic acid bacteria bacterium powder
In, 550 bacterium powder of lactobacillus plantarum is that 1:1 is compounded with viable bacteria amount ratio with 360 bacterium powder of lactobacillus plantarum.
5. the preparation method of fermentation cowpea pickled vegetable in bag according to claim 1, it is characterised in that: the lactobacillus plantarum
360 metabolite article fabrication methods are as follows: with inoculum concentration for 5~10%, lactobacillus plantarum 360 is seeded to Liquid Culture
In base, under the conditions of 37 DEG C, stationary culture 16~for 24 hours, obtain fermentation liquid；It then is 50~60 DEG C and vacuum in temperature by fermentation liquid
Under the conditions of degree is 0.06~0.08MPa, fermentation liquid is concentrated into 1/10th of original fermentation liquor volume；Extremely with sodium hydroxide tune pH
6.5~7, it is spray-dried under the conditions of temperature is 200~300 DEG C, then filler is added into dried object, obtains lactobacillus plantarum
360 metabolite products.
6. the preparation method of fermentation cowpea pickled vegetable in bag according to claim 5, it is characterised in that: the filler is Portugal
Grape sugar or maltodextrin；The filler weight is 2~3 times of dried object weight.
7. the preparation method of fermentation cowpea pickled vegetable in bag according to claim 1, it is characterised in that: in step E, packaging
Viable bacteria total amount is 1000~10000000CFU/ml in bag.
8. the preparation method of fermentation cowpea pickled vegetable in bag according to claim 1, it is characterised in that: in step E, packaging
Miscellaneous bacteria number in bag is less than 1000CFU/ ml.
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