CN109549168A - The preparation method of pickle fermentation seasoning salt containing probiotics - Google Patents
The preparation method of pickle fermentation seasoning salt containing probiotics Download PDFInfo
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- CN109549168A CN109549168A CN201811366416.XA CN201811366416A CN109549168A CN 109549168 A CN109549168 A CN 109549168A CN 201811366416 A CN201811366416 A CN 201811366416A CN 109549168 A CN109549168 A CN 109549168A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
Abstract
The present invention relates to pickled vegetable making fields, and in particular to a kind of preparation method of the pickle fermentation seasoning salt containing probiotics, comprising the following steps: preparation fermentation promote matrix step, prepare composite probiotics ferment agent step and compounding seasoning finished product step is made.Compounding seasoning for food product salt produced by the present invention with Fermentation Function, imparts the completely new application function of product salt.Pickle fermentation produced by the present invention containing probiotics can directly be fed intake use with seasoning salt by pickle production enterprise, no longer need to put into other auxiliary materials.It can also be launched using inner wrapping, make the fermentation seasoning salt of pickles by oneself on a small scale as family, conveniently and efficiently self-control flavor is palatable and has the pickles of certain health-care effect.
Description
Technical field
The present invention relates to pickled vegetable making fields, and in particular to a kind of preparation side of the pickle fermentation seasoning salt containing probiotics
Method.
Background technique
Traditional pickle production technology due to using natural fermentating method, long, production that there are fermentation periods takes up a large area,
Ferment local-flavor is unstable and needs to use high salinity even preservative to guarantee stable product quality.Due to high production cost, Asia
The presence for the process difficulties and food-safety problem such as nitrate is exceeded, hygienic hardly possible is up to standard, so that most enterprises can not carry out scale
Metaplasia produces pickles.In recent years, have much that the research about pickle fermentation new process, main direction of studying are by right both at home and abroad
Pickle fermentation microorganism isolates and purifies acquisition fermenting agent, is inoculated with pickles by fermenting agent, accelerates fermenting speed, improves life
Efficiency is produced, stable prod quality promotes changing and improving for pickle production technology to a certain extent.
But due to pickle fermentation process be it is complicated by many microbial actions in vegetable constituent and transformation substance
Process, all with microorganism fungus kind composition, strain input amount, fermentation substrate and pickles material quality, environment temperature, adjunct ingredient etc.
There is substantial connection.Therefore after carrying out manual fermentation technique using single or several fermenting microbes, all there is common work
Skill defect is exactly that fermentation substrate is all provided by vegetable raw-material, larger by vegetable material qualitative effects, with the vegetable material place of production,
The variation in season, ferment effect can be substantially change.In production practice, spontaneous fermentation only is replaced by investment fermenting agent,
Often fermented quality is unstable, and fermentation period is uncertain, and bringing corrupt miscellaneous bacteria into vegetables itself the techniques wind such as can not effectively inhibit
Danger.Therefore, the research of all about pickle fermentation microbial inoculum before and the research of pickles pure breed fermentation process method all only solve
The strain source problem of pickle fermentation, and research to fermentation substrate and the suppressing method of miscellaneous bacteria is carried then to vegetable material
Seldom it is related to.
Present invention process then focuses on solving the drawbacks described above of existing pickle fermentation technique at present, forms the technique and production of innovation
Product.
Technique and formula of the invention first focuses on solving the optimization of fermentation substrate.Pre fermentation work is carried out by unique formula
Skill, preparation fermentation promote matrix, provide the nutriment of pickle fermentation process, provide suitable environment for pickle fermentation, reduce hair
Ferment material, the variation of yeasting factor influence, guarantee that pickle fermentation process is simple and easy, fast and stable, can be greatly reduced straight
The dosage and cost of fermenting agent are thrown, while effectively inhibiting the growth of corrupt miscellaneous bacteria, to strain dosage is reduced, reduces cost, surely
Determine zymotechnique, avoids fermentation caused by living contaminants from unsuccessfully waiting significant.
Secondly, present invention process participates in fermenting using unique compound probiotic proportion mode, between realization fermenting microbe
The ecological balance not only contributes to improve fermenting property, and due to the special proportion of different strain, so that fermentation generation is more windy
Taste substance substantially increases added value of product but also the pickles of production have health-caring function.
The present invention process seasoning for food product salt with Fermentation Function obtained simultaneously, imparts that product salt is completely new to answer
With function, market has originality and uniqueness at home.Pickle production enterprise can directly use the production pickles, nothing
Other auxiliary materials need to be put into again.It can also be used as the fermentation seasoning salt of the brewed pickles of family, it is palatable simultaneously conveniently and efficiently to make flavor by oneself
Pickles with certain health-care effect.
Summary of the invention
The preparation method of the purpose of the present invention is to provide a kind of pickle fermentation seasoning salt containing probiotics, solves biography
That there are fermentation periods in system spontaneous fermentation production pickles method is long, production takes up a large area, ferment local-flavor is unstable and needs are adopted
With high salinity or even process difficulties and the food safeties such as preservative and high production cost, nitrite are exceeded, hygienic hardly possible is up to standard
Problem, while improving using delivering directly after strain carries out pure breed fermentation process, existing strain is at high cost, by vegetable material and hair
The influence of ferment environment is big, technique is unstable, using the technical applications problem such as not extensive.
In order to solve the above technical problems, the invention adopts the following technical scheme:
A kind of preparation method of the pickle fermentation seasoning salt containing probiotics, comprising the following steps: preparation fermentation promotes base
Matter step, prepare composite probiotics ferment agent step and compounding seasoning finished product step is made.
Further technical solution is that the preparation fermentation promotes matrix step are as follows:
Green vegetables, navy bean, white radishes and jerusalem artichoke are chosen as raw material, wherein green vegetables defoliation, navy bean are cooked to swelling matter
Ground is soft, white radishes stripping and slicing；
Raw material is ground into pulp, fermentation substrate A is obtained after mixing；
Into fermentation substrate A, by 105—1011The ratio of CFU/ kilograms of matrix puts into bacillus coagulans (Bacillus
Coagulans) strain, by 105—1011The ratio of CFU/ kilograms of matrix puts into lactobacillus plantarum (Lactobacillus
Plantarum) strain, by 105—1011The ratio of CFU/ kilograms of matrix puts into lactobacillus acidophilus (Lactobacillus
Acidophilus) strain, and it is uniformly mixing to obtain fermentation substrate B；
Fermentation substrate B is sealed and is placed, cultivates 36-72 hours at 30-47 DEG C, until PH≤4 of fermentation substrate B, obtains
To fermentation substrate C；
By fermentation substrate C, evaporation water is ground into powdery and is sent out to water content≤7% under conditions of temperature≤80 DEG C
Ferment promotes matrix.
The above-mentioned preparation fermentation being prepared promotes matrix, is capable of providing the basic environment of suitable pickle fermentation, inhibits rotten
Miscellaneous bacteria growth is lost, fermentation period is shortened, inoculation strain dosage is reduced, is of great significance to course of fermentation is stablized.
Further technical solution is, after the raw material grinding pulp is mixed to get according to the ratio of weight ratio 1:1
Fermentation substrate A's.
Further technical solution is the bacillus coagulans, lactobacillus plantarum and lactobacillus acidophilus, is to put into simultaneously
Into fermentation substrate A.
Further technical solution is, the evaporation of the fermentation substrate C be make thinner on porcelain dish be placed on it is complete in drying box
At, and obtained after the screening of the sieve of 80 mesh after being ground into powdery.
Further technical solution is, described to prepare composite probiotics ferment agent step are as follows: to take Lactococcus lactis
(Lactococcus lactis), Lactobacillus rhamnosus (Lactobacillus rhamnosus), long Bacillus bifidus
(Bifidobacterium longum), Lactobacillus casei (Lactobacillus casei), lactobacillus plantarum
The freeze-dried vaccine powder of (Lactobacillus plantarum), lactobacillus acidophilus (Lactobacillus acidophilus),
It is uniformly mixed under the conditions of lower than 25 DEG C and obtains composite probiotics ferment agent.
The above-mentioned technique for preparing composite probiotics ferment agent, by a certain percentage using a variety of probiotics with health-care efficacy
Compound participation formula, provides strain abundant for pickle fermentation.The fermentation that a variety of probiotics participate in, is effective against corrupt miscellaneous bacteria
Adverse effect, promote Rapid Fermentation, can more generate ferment local-flavor abundant, be the pass for further increasing production efficiency and quality
Key processing route.Compounding probiotics leaven serves not only as the major microorganisms of vegetable substance fermentation, also offer human body supplement benefit
The new way of raw bacterium.The pickles produced using probiotics fermention salt of the invention are not only provided delicious diet, can also supplemented
A large amount of probiotics have highly beneficial health-care effect to human health.
Further technical solution is that the composite probiotics ferment agent is placed under the environment of temperature≤4 DEG C and saves backup.
Further technical solution is the Lactococcus lactis, Lactobacillus rhamnosus, long Bacillus bifidus, cheese cream bar
Bacterium, lactobacillus plantarum, lactobacillus acidophilus freeze-dried vaccine powder, be according to the ratio of mass parts 4:2:2:1:0.5:0.5, be lower than 25 DEG C
Under the conditions of be uniformly mixed obtain composite probiotics ferment agent.
Further technical solution is that finished product step is made in the compounding seasoning are as follows:
By weight, fermentation is taken to promote 100 parts of matrix, 2.5-10 parts of composite probiotics ferment agent, 5 parts of fine powder sucrose, cream
Sour calcium 0.5-5 parts, 100-600 parts of edible salt, 5 parts of zanthoxylum powder, 20 parts of star aniseed powder are uniformly mixed under lower than 25 DEG C environment, obtain
To the pickle fermentation seasoning salt containing probiotics.
Finished product step is made in the compounding seasoning, on the basis of merging key component made from abovementioned steps, further group
Flavor substance is closed, the prescription technique of complete seasoning salt is formed.
Compared with prior art, the beneficial effects of the present invention are:
Technique and formula of the invention first focuses on solving the optimization of fermentation substrate, passes through pre fermentation technique, preparation fermentation
Promote matrix, the nutriment of pickle fermentation process is provided, provide suitable environment for pickle fermentation, reduces fermented material, fermentation
The influence of environmental factor variation guarantees that pickle fermentation process is simple and easy, fast and stable, can be greatly reduced and deliver directly fermenting agent
Dosage and cost, while effectively inhibiting the growth of corrupt miscellaneous bacteria, to strain dosage is reduced, cost is reduced, stablizes zymotechnique, keeps away
Exempt to ferment caused by living contaminants unsuccessfully equal significant.
Secondly, the compound probiotic proportion mode that the present invention uses participates in fermenting, the ecological balance between fermenting microbe is realized,
It not only contributes to improve fermenting property, and due to the special proportion of different strain, so that fermentation generates more flavor substances,
So that the pickles of production have health-caring function, added value of product is substantially increased.
Finally, the compounding seasoning for food product salt produced by the present invention with Fermentation Function, it is completely new to impart product salt
Application function.Pickle fermentation produced by the present invention containing probiotics can directly be fed intake with seasoning salt by pickle production enterprise to be made
With no longer needing to put into other auxiliary materials.It can also be launched using inner wrapping, make the fermentation of pickles by oneself on a small scale as family
Seasoning salt, conveniently and efficiently self-control flavor is palatable and has the pickles of certain health-care effect.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1:
A kind of preparation method of the pickle fermentation seasoning salt containing probiotics, comprising the following steps: preparation fermentation promotes base
Matter step, prepare composite probiotics ferment agent step and compounding seasoning finished product step is made.
Wherein the preparation fermentation promotes matrix step are as follows:
Green vegetables, navy bean, white radishes and jerusalem artichoke are chosen as raw material, wherein green vegetables defoliation, navy bean are cooked to swelling matter
Ground is soft, white radishes stripping and slicing；Raw material is ground into pulp, by weight 1:1 ratio mixing after obtain fermentation substrate A；
Into fermentation substrate A, by 105The ratio of CFU/ kilograms of matrix puts into bacillus coagulans (Bacillus
Coagulans) strain, by 105The ratio of CFU/ kilograms of matrix puts into lactobacillus plantarum (Lactobacillus plantarum)
Strain, by 105The ratio of CFU/ kilograms of matrix puts into lactobacillus acidophilus (Lactobacillus acidophilus) strain, and
It is uniformly mixing to obtain fermentation substrate B；Fermentation substrate B is sealed and is placed, is cultivated 72 hours at 45 DEG C, until fermentation substrate B's
PH≤4 obtain fermentation substrate C；By fermentation substrate C, evaporation water is crushed to water content≤7% under conditions of temperature≤80 DEG C
Powdering obtains fermentation and promotes matrix.
It is described to prepare composite probiotics ferment agent step are as follows:
According to the ratio of parts by weight 4:2:2:1:0.5:0.5, Lactococcus lactis, Lactobacillus rhamnosus, long bifid cream bar are taken
Bacterium, Lactobacillus casei, lactobacillus plantarum, lactobacillus acidophilus freeze-dried vaccine powder, be lower than 25 DEG C under the conditions of mix well be made weight
The composite probiotics ferment agent that part is 10 is measured, it is spare to be placed in cryo-conservation under≤4 DEG C of environment with closed container.
Finished product step is made in the compounding seasoning are as follows:
It takes fermentation to promote 100 kilograms of matrix, takes 2.5 kilograms of composite probiotics ferment agent, take 5 kilograms of fine powder sucrose, take cream
5 kilograms of sour calcium takes 600 kilograms of edible salt, takes 5 kilograms of zanthoxylum powder, takes 20 kilograms of star aniseed powder, is filled in the case where being lower than 25 DEG C of environment
Divide and mix, obtains 737.5 kilograms of pickle fermentation seasoning salts containing probiotics, which is mainly used for pickle production producer scale
Metaplasia produces pickles.
Embodiment 2:
A kind of preparation method of the pickle fermentation seasoning salt containing probiotics, comprising the following steps: preparation fermentation promotes base
Matter step, prepare composite probiotics ferment agent step and compounding seasoning finished product step is made.
Wherein the preparation fermentation promotes matrix step are as follows:
Green vegetables, navy bean, white radishes and jerusalem artichoke are chosen as raw material, wherein green vegetables defoliation, navy bean are cooked to swelling matter
Ground is soft, white radishes stripping and slicing；Raw material is ground into pulp, by weight 1:1 ratio mixing after obtain fermentation substrate A；Xiang Fa
In ferment matrix A, by 108The ratio of CFU/ kilograms of matrix puts into bacillus coagulans (Bacillus coagulans) strain, presses
108The ratio of CFU/ kilograms of matrix puts into lactobacillus plantarum (Lactobacillus plantarum) strain, by 108CFU/ kilograms
The ratio of matrix puts into lactobacillus acidophilus (Lactobacillus acidophilus) strain, and is uniformly mixing to obtain fermentation base
Matter B；Fermentation substrate B is sealed and is placed, is cultivated 72 hours at 45 DEG C, until PH≤4 of fermentation substrate B, obtains fermentation substrate
C；By fermentation substrate C, evaporation water is ground into powdery and obtains fermentation promotion to water content≤7% under conditions of temperature≤80 DEG C
Matrix.
It is described to prepare composite probiotics ferment agent step are as follows:
According to the ratio of parts by weight 4:2:2:1:0.5:0.5, Lactococcus lactis, Lactobacillus rhamnosus, long bifid cream bar are taken
Bacterium, Lactobacillus casei, lactobacillus plantarum, lactobacillus acidophilus freeze-dried vaccine powder, be lower than 25 DEG C under the conditions of mix well be made weight
The composite probiotics ferment agent that part is 10 is measured, it is spare to be placed in cryo-conservation under≤4 DEG C of environment with closed container.
Finished product step is made in the compounding seasoning are as follows:
It takes fermentation to promote 100 kilograms of matrix, takes 5 kilograms of composite probiotics ferment agent, take 5 kilograms of fine powder sucrose, take lactic acid
3 kilograms of calcium, 362 kilograms of edible salt are taken, takes 5 kilograms of zanthoxylum powder, takes 20 kilograms of star aniseed powder, is carried out under lower than 25 DEG C environment abundant
It mixes, obtains 500 kilograms of pickle fermentation seasoning salts containing probiotics, which is mainly used for catering industry and quickly makes bubble by oneself
Dish.
Embodiment 3:
A kind of preparation method of the pickle fermentation seasoning salt containing probiotics, comprising the following steps: preparation fermentation promotes base
Matter step, prepare composite probiotics ferment agent step and compounding seasoning finished product step is made.
Wherein the preparation fermentation promotes matrix step are as follows:
Green vegetables, navy bean, white radishes and jerusalem artichoke are chosen as raw material, wherein green vegetables defoliation, navy bean are cooked to swelling matter
Ground is soft, white radishes stripping and slicing；Raw material is ground into pulp, fermentation substrate A is obtained after mixing；By weight the ratio mixing of 1:1
After obtain fermentation substrate A；Into fermentation substrate A, by 1011The ratio of CFU/ kilograms of matrix puts into bacillus coagulans
(Bacillus coagulans) strain, by 1011The ratio of CFU/ kilograms of matrix puts into lactobacillus plantarum (Lactobacillus
Plantarum) strain, by 1011The ratio of CFU/ kilograms of matrix puts into lactobacillus acidophilus (Lactobacillus
Acidophilus) strain, and it is uniformly mixing to obtain fermentation substrate B；Fermentation substrate B is sealed and is placed, it is small that 36 are cultivated at 40 DEG C
When, until PH≤4 of fermentation substrate B, obtain fermentation substrate C；By fermentation substrate C under conditions of temperature≤80 DEG C evaporation water
To water content≤7%, it is ground into powdery and obtains fermentation promotion matrix.
It is described to prepare composite probiotics ferment agent step are as follows:
According to the ratio of parts by weight 4:2:2:1:0.5:0.5, Lactococcus lactis, Lactobacillus rhamnosus, long bifid cream bar are taken
Bacterium, Lactobacillus casei, lactobacillus plantarum, lactobacillus acidophilus freeze-dried vaccine powder, be lower than 25 DEG C under the conditions of mix well be made weight
The composite probiotics ferment agent that part is 10 is measured, it is spare to be placed in cryo-conservation under≤4 DEG C of environment with closed container.
Finished product step is made in the compounding seasoning are as follows:
It takes fermentation to promote 100 kilograms of matrix, takes 10 kilograms of composite probiotics ferment agent, take 5 kilograms of fine powder sucrose, take lactic acid
0.5 kilogram of calcium, 100 kilograms of edible salt are taken, takes 5 kilograms of zanthoxylum powder, takes 20 kilograms of star aniseed powder, is filled in the case where being lower than 25 DEG C of environment
Divide and mix, obtains 240.5 kilograms of pickle fermentation seasoning salts containing probiotics, which is mainly used for family and quickly makes bubble by oneself
Dish.
Above-mentioned 3 embodiment products obtained therefroms are the application for different pickled vegetable making places, such as pickle production respectively
Factory, restaurant and family etc. use to be considered with cost, quality comprehensive factor according to the actual situation, using different formula rates.
Pickles industrial-scale production is easy to control environment, more emphasis cost factor, when producing pickles can according to state related requirements,
Specification is compared in its operation, also has corresponding standard to control kimchi products quality, and restaurant and family are just difficult to reach corresponding
It is required that the content of nitrite and total plate count especially in pickles often will appear exceeded situation.Therefore in embodiment
For different places, the formula of pickle fermentation seasoning salt used is also different, such as quickly makes the pickles of pickles by oneself for family
The dosage of fermentation seasoning salt, wherein composite probiotics ferment agent is maximum, this is allowed for should be quick in the brewed pickles of family
Simultaneously it is also to be ensured that the safety of pickles.
It is made in finished product step in the compounding seasoning of the various embodiments described above, is guaranteeing basic goal of the invention of the invention,
In the case where reaching basic effect, by weight, fermentation is taken to promote matrix 90-110 parts, composite probiotics ferment agent 2.5-10
Part, 4-6 parts of fine powder sucrose, 0.5-5 parts of calcium lactate, 100-600 parts of edible salt, 4-6 parts of zanthoxylum powder, 16-24 parts of star aniseed powder, low
It is uniformly mixed under 25 DEG C of environment, obtains the pickle fermentation seasoning salt containing probiotics.
Preferably, fermentation is taken to promote 100 parts of matrix, 2.5-10 parts of composite probiotics ferment agent, 5 parts of fine powder sucrose, cream
Sour calcium 0.5-5 parts, 100-600 parts of edible salt, 5 parts of zanthoxylum powder, 20 parts of star aniseed powder are uniformly mixed under lower than 25 DEG C environment, obtain
To the pickle fermentation seasoning salt containing probiotics.
The present invention modulates the seasoning salt come, the method for Homemade pickles are as follows: after vegetables are washed and chopped, directly
50 grams of this seasoning salts are added by every 1000 grams of vegetables, without other ingredients are added, container is packed into after mixing well and is tamped, container
Mouth is covered and is suitably breathed freely, and is placed under room temperature environment and is fermented 72 hours.
It is with the advantage of this method self-control family's pickles simple, convenient and fast, it is not easy to fermentation failure, pickles obtained
Quality is relatively stable, unique flavor, without preservative, is rich in probiotics, has certain health care functions.
Although reference be made herein to invention has been described for multiple explanatory embodiments of the invention, it should be appreciated that,
Those skilled in the art can be designed that a lot of other modification and implementations, these modifications and implementations will fall in this Shen
It please be within disclosed scope and spirit.It more specifically, within the scope of the present disclosure and claims, can be to master
The building block and/or layout for inscribing composite configuration carry out a variety of variations and modifications.In addition to what is carried out to building block and/or layout
Outside modification and improvement, to those skilled in the art, other purposes also be will be apparent.
Claims (9)
1. a kind of preparation method of the pickle fermentation seasoning salt containing probiotics, it is characterised in that the following steps are included: preparation hair
Ferment promote matrix step, prepare composite probiotics ferment agent step and compounding seasoning finished product step is made.
2. the preparation method of the pickle fermentation seasoning salt according to claim 1 containing probiotics, it is characterised in that: described
Preparation fermentation promotes matrix step are as follows:
Green vegetables, navy bean, white radishes and jerusalem artichoke are chosen as raw material, wherein green vegetables defoliation, navy bean are cooked to swelling quality pine
It is soft, white radishes stripping and slicing；
Raw material is ground into pulp, fermentation substrate A is obtained after mixing；
Into fermentation substrate A, by 105—1011The ratio investment of CFU/ kilograms of matrix takes knot Bacillus, by 105—
1011The ratio of CFU/ kilograms of matrix puts into lactobacillus plantarum strain, by 105—1011The ratio investment of CFU/ kilograms of matrix takes thermophilic
Lactobacillus lactis strain, and it is uniformly mixing to obtain fermentation substrate B；
Fermentation substrate B is sealed and is placed, cultivates 36-72 hours at 30-47 DEG C, until PH≤4 of fermentation substrate B, is sent out
Ferment matrix C；
By fermentation substrate C, evaporation water is ground into powdery and obtains fermentation rush to water content≤7% under conditions of temperature≤80 DEG C
Into matrix.
3. the preparation method of the pickle fermentation seasoning salt according to claim 2 containing probiotics, it is characterised in that: described
Raw material is to be mixed to get fermentation substrate A according to the ratio of weight ratio 1:1 after grinding pulp.
4. the preparation method of the pickle fermentation seasoning salt according to claim 2 containing probiotics, it is characterised in that: described
Bacillus, lactobacillus plantarum and lactobacillus acidophilus are tied, is to be put into fermentation substrate A simultaneously.
5. the preparation method of the pickle fermentation seasoning salt according to claim 2 containing probiotics, it is characterised in that: described
The evaporation of fermentation substrate C is to make thinner to be placed in drying box on porcelain dish to complete, and be ground into after powdery by 80 purposes
It is obtained after sieve screening.
6. the preparation method of the pickle fermentation seasoning salt according to claim 1 containing probiotics, it is characterised in that: described
Prepare composite probiotics ferment agent step are as follows:
Take Lactococcus lactis, Lactobacillus rhamnosus, long Bacillus bifidus, Lactobacillus casei, lactobacillus plantarum, lactobacillus acidophilus
Freeze-dried vaccine powder is uniformly mixed under the conditions of being lower than 25 DEG C and obtains composite probiotics ferment agent.
7. the preparation method of the pickle fermentation seasoning salt according to claim 6 containing probiotics, it is characterised in that: described
Composite probiotics ferment agent is placed under the environment of temperature≤4 DEG C and saves backup.
8. the preparation method of the pickle fermentation seasoning salt according to claim 6 containing probiotics, it is characterised in that: described
Lactococcus lactis, Lactobacillus rhamnosus, long Bacillus bifidus, Lactobacillus casei, lactobacillus plantarum, lactobacillus acidophilus freeze-dried vaccine
Powder, be according to the ratio of parts by weight 4:2:2:1:0.5:0.5, lower than 25 DEG C under the conditions of be uniformly mixed obtain composite probiotics ferment
Agent.
9. the preparation method of the pickle fermentation seasoning salt according to claim 1 containing probiotics, it is characterised in that: described
Finished product step is made in compounding seasoning are as follows:
By weight, take fermentation promote matrix 90-110 parts, 2.5-10 parts of composite probiotics ferment agent, 4-6 parts of fine powder sucrose,
0.5-5 parts of calcium lactate, 100-600 parts of edible salt, 4-6 parts of zanthoxylum powder, 16-24 parts of star aniseed powder are mixed in the case where being lower than 25 DEG C of environment
Uniformly, the pickle fermentation seasoning salt containing probiotics is obtained.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112760272A (en) * | 2021-03-17 | 2021-05-07 | 杭州萧山农业发展有限公司 | Lactobacillus composition, lactobacillus combined leavening agent and method for producing pickled dried radish by using lactobacillus combined leavening agent |
| CN114947083A (en) * | 2022-05-24 | 2022-08-30 | 山农股份有限公司 | Complex microbial inoculant, fermented pickled vegetable and preparation method of fermented pickled vegetable |
| CN115777904A (en) * | 2022-12-14 | 2023-03-14 | 佛山市海天(高明)调味食品有限公司 | Composite seafood fresh-taste base material and preparation method thereof |
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| CN115777904A (en) * | 2022-12-14 | 2023-03-14 | 佛山市海天(高明)调味食品有限公司 | Composite seafood fresh-taste base material and preparation method thereof |
| CN115777904B (en) * | 2022-12-14 | 2023-12-26 | 佛山市海天(高明)调味食品有限公司 | Composite seafood flavor base stock and preparation method thereof |
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