CN109222056A - A kind of pickled vegetable special lactobacillus leavening - Google Patents
A kind of pickled vegetable special lactobacillus leavening Download PDFInfo
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- CN109222056A CN109222056A CN201810774631.7A CN201810774631A CN109222056A CN 109222056 A CN109222056 A CN 109222056A CN 201810774631 A CN201810774631 A CN 201810774631A CN 109222056 A CN109222056 A CN 109222056A
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 27
- 241000186660 Lactobacillus Species 0.000 title claims abstract description 19
- 229940039696 lactobacillus Drugs 0.000 title claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 69
- 239000000843 powder Substances 0.000 claims abstract description 30
- 235000021110 pickles Nutrition 0.000 claims abstract description 26
- 238000000855 fermentation Methods 0.000 claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 18
- 238000005554 pickling Methods 0.000 claims abstract description 18
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 239000002253 acid Substances 0.000 claims abstract description 11
- 239000013049 sediment Substances 0.000 claims abstract description 11
- 235000013599 spices Nutrition 0.000 claims abstract description 11
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 6
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 6
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 6
- 239000005862 Whey Substances 0.000 claims abstract description 6
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 6
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 6
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 6
- 235000013336 milk Nutrition 0.000 claims abstract description 6
- 239000008267 milk Substances 0.000 claims abstract description 6
- 210000004080 milk Anatomy 0.000 claims abstract description 6
- 235000009566 rice Nutrition 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 15
- 238000001556 precipitation Methods 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 12
- 240000004784 Cymbopogon citratus Species 0.000 claims description 9
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 7
- 239000008989 cinnamomi cortex Substances 0.000 claims description 6
- 238000001514 detection method Methods 0.000 claims description 5
- 239000013618 particulate matter Substances 0.000 claims description 5
- 238000005070 sampling Methods 0.000 claims description 5
- 238000010563 solid-state fermentation Methods 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 claims 1
- 238000002360 preparation method Methods 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 2
- 238000005119 centrifugation Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000021108 sauerkraut Nutrition 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 16
- 241000894006 Bacteria Species 0.000 description 8
- 235000014655 lactic acid Nutrition 0.000 description 8
- 239000004310 lactic acid Substances 0.000 description 8
- 239000003795 chemical substances by application Substances 0.000 description 5
- 241000209094 Oryza Species 0.000 description 4
- 235000008373 pickled product Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000003170 nutritional factors Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 241000589517 Pseudomonas aeruginosa Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000002274 desiccant Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000002949 hemolytic effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Beans For Foods Or Fodder (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of pickled vegetable special lactobacillus leavenings, belong to biology and food technology field, by weight, a kind of pickled vegetable special lactobacillus leavening includes: 4 parts -7 parts of water xeraphium of pickling, 3-6 parts of whey powder, 2.5-5 parts of maltodextrin, 2-4 parts of trehalose.It is described pickling water xeraphium the preparation method comprises the following steps: the sour water of old altar pickles is selected to sieve with 100 mesh sieve, then pass through centrifugation, again by rice flour, antibiotic-free milk powder, spice mixture, powder alcohol and sour water sediment are sealed anaerobic consubstantiality with 5: 3: 0.8: 0.2: 1 ratio and ferment, and finally dry and are made under 60 DEG C of environment.It can be obviously shortened the fermentation period of sauerkraut using product of the present invention, content of nitrite in product is effectively reduced, the traditional properties of product are able to maintain while promoting foodsafety, it is acid embrittlement tasty and refreshing, and present invention production is simple, and it is low in cost, it is easy to transport and save.
Description
Technical field
The invention belongs to field of food, are related to a kind of lactic acid bacteria fermenting agent, and in particular to a kind of pickled vegetable special lactobacillus
Leavening.
Background technique
Traditional pickled vegetable is using the strain etc. in the self-contained lactic acid bacteria of vegetable surface, air, in certain environment
It is lower to breed rapidly and play a role in vegetable surface, finally generate the product of specific taste.Traditional marinated, brewed production technology
It is long not only to easily lead to pickles unstable quality, fabrication cycle, it is also necessary to a large amount of edible salt, inhibit harmful microbe raw
It is long, it is harmful to human health.
Strain fermentation has become a developing direction of pickled vegetable industry, while the application of direct putting type lactic acid bacteria fermenting agent is big
The development of marinade vegetable production technique is promoted greatly.But the direct putting type lactic acid bacteria fermenting agent product quality good and the bad on the market is not at present
Together, fewer and fewer dedicated for the direct putting type lactic acid bacteria fermenting agent product of pickled vegetable, and use existing direct putting type lactic acid bacteria
Leavening will affect traditional mouthfeel of pickled vegetable product.
Summary of the invention
Present invention seek to address that existing direct putting type lactic acid bacteria fermenting agent influences product traditional properties and mouthfeel, that produces salts down
Kimchi lactic acid bacterial content is low, and nutritional ingredient loses the problems such as serious, provides a kind of sour water for using high-quality old altar pickles as master
Raw material is wanted, using centrifugation processing technique, then is mixed with other a variety of raw material and carries out solid fermentation, finally by ultralow temperature
A kind of pickled vegetable special lactobacillus leavening that drying agent obtains.The product can preferably keep the tradition after pickled product fermentation
Flavor, while can achieve the purpose that shorten pickled product fermentation time and reduce content of nitrite.
To achieve the goals above, the present invention adopts the following technical scheme:
1. a kind of pickled vegetable special lactobacillus leavening, by weight, comprising: 4-7 parts of water xeraphium of pickling, whey powder
3-6 parts, 2.5-5 parts of maltodextrin, 2-4 parts of trehalose；
2. a kind of above-mentioned pickled vegetable special lactobacillus leavening, the pickling water xeraphium includes following processing step:
A. the determination of raw water and the detection of index
It selects the sour water of high-quality old altar pickles as raw water, total acid, salt, residual sugar Indexs measure is carried out after sampling, is pressed
Weight ratio meter, the salt total amount of old altar pickles sour water are 10~14%, and total acid content is 1.1~1.9%, and residual sugar is less than 2%；
B. the precipitation process of raw water
Old altar pickles sour water is first crossed to the filter screen or filter of 100 mesh, large particulate matter is removed, then by old altar pickles
Sour water is pumped into centrifugal precipitation mechanism, revolving speed 4000rpm, and timing 15 minutes carries out continous way precipitation process, obtains sour water sediment；
C. prepared by finished product
By rice flour, antibiotic-free milk powder, spice mixture, powder alcohol and sour water sediment are with 5: 3: 0.8: 0.2: 1
Ratio puts into solid-state fermentation tank, and setting fermentation temperature is 35 DEG C and is sealed anaerobic solid fermentation, then dries under 60 DEG C of environment
It is 12 hours dry, obtain pickling water xeraphium；
3. a kind of above-mentioned pickled vegetable special lactobacillus leavening, it is characterised in that: spice mixture described in step C is pressed
Parts by weight meter, comprising: 2-4 parts of lemongrass powder, 3-5 parts of peppery Liao's powder, 5-7 parts of cinnamomi cortex pulveratus.
Beneficial effects of the present invention are as follows:
(1) present invention uses the sour water of high-quality old altar pickles as mainly processing raw material, and efficiently solves filling for pickling water
Divide Utilizing question, avoids environmental pollution caused by discharge.The sour water of high-quality old altar pickles inherently has the prebiotic of high viable count
The nutritional factors such as bacterium and vitamin abundant, and be it is pure natural ferment, therefore can preferably be kept using this product
Traditional properties after pickled product fermentation, while can achieve the effect that reduce pickled vegetable fermentation period.
(2) traditional pickles sour water not can guarantee its viable count and its quality, the preparation method provided through the invention, into
The fermentation of row hybrid solid, can guarantee that the biodiasmin quantity of the pickled vegetable special lactobacillus leavening of preparation reaches 108cfu/
kg。
(3) it has used during the preparation process by lemongrass powder, peppery Liao's powder, the spice mixture that cinnamomi cortex pulveratus mixes, into one
Step provides the nutritional factors such as vitamin abundant.Lemon-grass, alias lemon grass (Cymbopogon citratus) are rich in carrotene and vitamin C, are usually used in
Seasoning；Peppery Liao, extract have stronger bacteriostasis to staphylococcus aureus, Pseudomonas aeruginosa, hemolytic streptococcus；Osmanthus
Skin, Guangxi specialty are usually used in seasoning, and have certain pharmacological action.
(4) a kind of pickled vegetable special lactobacillus leavening provided by the invention, each processing step is interrelated, by specific
Process route, technological parameter, realize the combination of traditional handicraft and modern crafts, and simple process and low cost, be suitable for
Industrialization, scale, standardized production.
Specific embodiment
Embodiment 1
A kind of pickled vegetable special lactobacillus leavening, by weight, comprising: 4 parts of water xeraphium of pickling, 3 parts of whey powder,
2.5 parts of maltodextrin, 2 parts of trehalose.
The preparation method of above-mentioned pickling water xeraphium the following steps are included:
(1) determination of raw water and the detection of index
It selects the sour water of high-quality old altar pickles as raw water, total acid, salt, residual sugar Indexs measure is carried out after sampling, is pressed
Weight ratio meter, the salt total amount of old altar pickles sour water are 10%, total acid content 1.1%, residual sugar 1.3%；
(2) precipitation process of raw water
Old altar pickles sour water is first crossed to the filter screen or filter of 100 mesh, large particulate matter is removed, then by old altar pickles
Sour water is pumped into centrifugal precipitation mechanism, revolving speed 4000rpm, and timing 15 minutes carries out continous way precipitation process, obtains sour water sediment；
(3) prepared by finished product
By rice flour, antibiotic-free milk powder, spice mixture, powder alcohol and sour water sediment are with 5: 3: 0.8: 0.2: 1
Ratio puts into solid-state fermentation tank, and setting fermentation temperature is 35 DEG C and is sealed anaerobic solid fermentation, then dries under 60 DEG C of environment
It is 12 hours dry, obtain pickling water xeraphium；
Above-mentioned spice mixture weighs 2 parts of lemongrass powder by weight, and 3 parts of peppery Liao's powder, 5 parts of cinnamomi cortex pulveratus are mixed to prepare.
Embodiment 2
A kind of pickled vegetable special lactobacillus leavening, by weight, comprising: 6 parts of water xeraphium of pickling, 4 parts of whey powder,
3.5 parts of maltodextrin, 2.5 parts of trehalose.
The preparation method of above-mentioned pickling water xeraphium the following steps are included:
(1) determination of raw water and the detection of index
It selects the sour water of high-quality old altar pickles as raw water, total acid, salt, residual sugar Indexs measure is carried out after sampling, is pressed
Weight ratio meter, the salt total amount of old altar pickles sour water are 12%, total acid content 1.3%, residual sugar 1.5%；
(2) precipitation process of raw water
Old altar pickles sour water is first crossed to the filter screen or filter of 100 mesh, large particulate matter is removed, then by old altar pickles
Sour water is pumped into centrifugal precipitation mechanism, revolving speed 4000rpm, and timing 15 minutes carries out continous way precipitation process, obtains sour water sediment；
(3) prepared by finished product
By rice flour, antibiotic-free milk powder, spice mixture, powder alcohol and sour water sediment are with 5: 3: 0.8: 0.2: 1
Ratio puts into solid-state fermentation tank, and setting fermentation temperature is 35 DEG C and is sealed anaerobic solid fermentation, then dries under 60 DEG C of environment
It is 12 hours dry, obtain pickling water xeraphium；
Above-mentioned spice mixture weighs 3 parts of lemongrass powder by weight, and 4 parts of peppery Liao's powder, 6 parts of cinnamomi cortex pulveratus are mixed to prepare.
Embodiment 3
A kind of pickled vegetable special lactobacillus leavening, by weight, comprising: 7 parts of water xeraphium of pickling, 6 parts of whey powder,
5 parts of maltodextrin, 4 parts of trehalose.
The preparation method of above-mentioned pickling water xeraphium the following steps are included:
(1) determination of raw water and the detection of index
It selects the sour water of high-quality old altar pickles as raw water, total acid, salt, residual sugar Indexs measure is carried out after sampling, is pressed
Weight ratio meter, the salt total amount of old altar pickles sour water are 13%, total acid content 1.6%, residual sugar 1.8%；
(2) precipitation process of raw water
Old altar pickles sour water is first crossed to the filter screen or filter of 100 mesh, large particulate matter is removed, then by old altar pickles
Sour water is pumped into centrifugal precipitation mechanism, revolving speed 4000rpm, and timing 15 minutes carries out continous way precipitation process, obtains sour water sediment；
(3) prepared by finished product
By rice flour, antibiotic-free milk powder, spice mixture, powder alcohol and sour water sediment are with 5: 3: 0.8: 0.2: 1
Ratio puts into solid-state fermentation tank, and setting fermentation temperature is 35 DEG C and is sealed anaerobic solid fermentation, then dries under 60 DEG C of environment
It is 12 hours dry, obtain pickling water xeraphium；
Above-mentioned spice mixture weighs 4 parts of lemongrass powder by weight, and 5 parts of peppery Liao's powder, 7 parts of cinnamomi cortex pulveratus are mixed to prepare.
According to a kind of pickled vegetable special lactobacillus leavening obtained by embodiment 1, embodiment 2 and embodiment 3, with control group
In the case where not adding pickled vegetable special lactobacillus leavening, experimental result is as follows:
Claims (3)
1. a kind of pickled vegetable special lactobacillus leavening, by weight, comprising: 4-7 parts of water xeraphium of pickling, whey powder 3-6
Part, 2.5-5 parts of maltodextrin, 2-4 parts of trehalose；
2. a kind of pickled vegetable special lactobacillus leavening described in accordance with the claim 1, the pickling water xeraphium includes as follows
Processing step:
A. the determination of raw water and the detection of index
It selects the sour water of high-quality old altar pickles as raw water, total acid, salt, residual sugar Indexs measure is carried out after sampling, by weight
Than meter, the salt total amount of old altar pickles sour water is 10~14%, and total acid content is 1.1~1.9%, and residual sugar is less than 2%；
B. the precipitation process of raw water
Old altar pickles sour water is first crossed to the filter screen or filter of 100 mesh, large particulate matter is removed, then by old altar pickles sour water
It is pumped into centrifugal precipitation mechanism, revolving speed 4000rpm, timing 15 minutes carries out continous way precipitation process, obtains sour water sediment；
C. prepared by finished product
By rice flour, antibiotic-free milk powder, spice mixture, powder alcohol and sour water sediment are with 5: 3: 0.8: 0.2: 1 ratio
Solid-state fermentation tank is put into, setting fermentation temperature is 35 DEG C and is sealed anaerobic solid fermentation, then dries 12 under 60 DEG C of environment
Hour, obtain pickling water xeraphium；
3. a kind of pickled vegetable special lactobacillus leavening according to claim 2, it is characterised in that: fragrance described in step C
Mixture, by weight, comprising: 2-4 parts of lemongrass powder, 3-5 parts of peppery Liao's powder, 5-7 parts of cinnamomi cortex pulveratus.
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| CN201810774631.7A CN109222056A (en) | 2018-07-12 | 2018-07-12 | A kind of pickled vegetable special lactobacillus leavening |
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| CN201810774631.7A CN109222056A (en) | 2018-07-12 | 2018-07-12 | A kind of pickled vegetable special lactobacillus leavening |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115956663A (en) * | 2022-12-14 | 2023-04-14 | 遵义市味醇香食品有限公司 | Microbial fermentation process for pickles |
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| CN101695360A (en) * | 2009-10-23 | 2010-04-21 | 四川省食品发酵工业研究设计院 | Preparation method of pickle fermentation flavoring agent |
| CN102370147A (en) * | 2010-08-04 | 2012-03-14 | 浙江高山农业发展有限公司 | Method for processing and producing pickle products by circularly utilizing bifida ferment lysate |
| CN102488166A (en) * | 2011-11-24 | 2012-06-13 | 西华大学 | Sichuan pickled vegetable leafy vegetables fermentation compound fungus-agent and its preparing method |
| CN102492638A (en) * | 2011-11-24 | 2012-06-13 | 西华大学 | Preparation method of microecological zymophyte agent for Szechuan pickled bamboo shoots |
| CN103125889A (en) * | 2011-12-01 | 2013-06-05 | 张传军 | Preparation method of pickles |
| CN103120294A (en) * | 2013-02-27 | 2013-05-29 | 合肥学院 | Quick preparation method for pickled vegetable containing biodiasmin |
| CN103284028A (en) * | 2013-05-13 | 2013-09-11 | 陈正军 | Pickle starter culture and preparation method of pickle starter culture and application method in pickle starter culture in vegetable pickling |
| CN103349254A (en) * | 2013-07-05 | 2013-10-16 | 四川省食品发酵工业研究设计院 | Pickled vegetable prepared through soaking fresh vegetables in recycled salting water |
| CN104187510A (en) * | 2014-07-18 | 2014-12-10 | 天津天绿健科技有限公司 | Pickled vegetable fermentation broth dry powder and producing method thereof |
| CN104187518A (en) * | 2014-09-05 | 2014-12-10 | 四川东坡中国泡菜产业技术研究院 | Pickle old brine dry powder |
| CN104824591A (en) * | 2015-04-16 | 2015-08-12 | 徐州工程学院 | Preparation method for probiotics-containing low-salt and flower-free pickled vegetables |
| CN105192656A (en) * | 2015-11-09 | 2015-12-30 | 四川高福记生物科技有限公司 | Pickling water of fresh pickled vegetables and preparation method of pickling water |
| CN107302981A (en) * | 2016-04-21 | 2017-10-31 | 柴美珍 | A kind of old altar pickles self-control altar water and preparation method thereof |
| CN106213343A (en) * | 2016-07-22 | 2016-12-14 | 四川东坡中国泡菜产业技术研究院 | A kind of vegetable salt accumulated water method of comprehensive utilization |
| CN106434432A (en) * | 2016-11-08 | 2017-02-22 | 四川东坡中国泡菜产业技术研究院 | Microbial fermentation agent capable of being used for continuously fermenting pickles in multiple batches |
| CN106551322A (en) * | 2016-11-22 | 2017-04-05 | 四川东坡中国泡菜产业技术研究院 | A kind of old altar pickles solid state fermentation agent and preparation method thereof |
| CN107156795A (en) * | 2017-05-27 | 2017-09-15 | 成都古味觉食品有限公司 | A kind of method that secondary fermentation pickles bubble stain liquid is recycled |
| CN107467584A (en) * | 2017-08-18 | 2017-12-15 | 成都古味觉食品有限公司 | A kind of secondary fermentation pickles steep stain liquid freeze cycle Application way |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115956663A (en) * | 2022-12-14 | 2023-04-14 | 遵义市味醇香食品有限公司 | Microbial fermentation process for pickles |
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