CN110881634A - Preparation method of low-salt pickled vegetable rich in active probiotics - Google Patents
Preparation method of low-salt pickled vegetable rich in active probiotics Download PDFInfo
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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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
-
- 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
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- 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)
Abstract
The invention discloses a preparation method of low-salt pickle rich in active probiotics, belonging to the technical field of low-salt pickle preparation, which comprises the following steps: the method comprises five steps of raw material preparation, pre-pickling, selecting and placing in a jar, standing fermentation and finished product packaging, so that a pre-pickling process is added to the original pickle pickling method, and the pickling and fermentation time is shortened.
Description
Technical Field
The invention relates to the technical field of low-salt pickle preparation, in particular to a preparation method of low-salt pickle rich in active probiotics.
Background
The pickle is a typical representative of Chinese traditional fermented food and has a long history, and as a treasure of the Chinese traditional food, the pickle is prepared by taking fresh vegetables as raw materials, adding or not adding auxiliary materials, soaking and fermenting with salt or salt water, and processing with soaking liquid or blending liquid and the like, and the preparation methods thereof are two: the low-salt lactic acid bacteria produced in seasons are subjected to small-scale low-salt lactic acid bacteria for a long time (more than 30 days) and deep fermentation and pickling, so that the pickled vegetable has the characteristics of high acidity, low salt and no residual sugar, the pickled vegetable raw material pretreatment in the current market generally adopts high-salt salting, although the breeding of putrefying bacteria can be inhibited and the content of nitrite can be reduced, the fermentation effect of the lactic acid bacteria is inhibited, the total acidity in the vegetables is lower, the flavor of the product is single, the long-time storage of the pickled vegetable raw material is not facilitated, because the salt content is very high, the salt content in the vegetables needs to be reduced by a subsequent desalting process, and a large amount of sugar substances are consumed if the alcohol fermentation and the acetic acid fermentation are excessive in the pickling process of the pickled vegetables, the flavor and the nutrition of pickled products are lost, the mouthfeel is poor, compared with the traditional old process, no innovation is, we propose a method for preparing low-salt pickle rich in active probiotics.
Disclosure of Invention
The invention aims to provide a preparation method of low-salt pickle rich in active probiotics, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the preparation method of the low-salt pickled vegetable rich in the active probiotics comprises the following specific steps:
a: preparing raw materials: selecting fresh, tender and disease and pest free vegetables, cleaning, draining, cutting and cutting into 4 cm-long segments;
b: pre-pickling: putting the cut vegetables into a fermentation tank, compacting, adding spices and pickle liquor with the weight 2-3 times of that of the redundant vegetables into the fermentation tank, and enabling the pickle liquor to submerge the vegetables to be fermented to realize pre-pickling;
c: selecting and placing in a jar: secondarily selecting and cutting the pre-pickled raw materials into small blocks, and putting the block raw materials into a jar;
d: standing and fermenting: after the jar filling is finished, implanting beneficial bacteria, performing artificial inoculation and fermentation, then sealing the fermentation jar, covering the fermentation jar with salt water or water to ensure that the fermentation jar is in an internal anaerobic environment, placing the fermentation jar in a constant-temperature fermentation chamber with automatic temperature control, and performing anaerobic fermentation for 24-240 h at 6-40 ℃;
e: packaging a finished product: chopping the fermented pickle into granules with diameter of 0.5 mm-2 cm, mixing the granular pickle with the fermentation liquor, selecting high-quality pickle, and packaging to obtain the final product.
Preferably, the spice in the step B is selected from the following components in percentage by weight: 1 to 5 percent of ginger, 1 to 5 percent of garlic, 0.1 to 2 percent of aniseed, 0.1 to 2 percent of cassia bark and 0.1 to 1 percent of pepper.
Preferably, the pickle liquor in the step B comprises the following components in percentage by weight: 1 to 5 percent of salt, 0.05 to 0.15 percent of bacterial powder special for pickles, 1 to 8 percent of sugar, 1 to 8 percent of white spirit, 0.1 to 0.3 percent of food-grade calcium chloride and the balance of water, and then the raw materials are mixed for preparation.
Preferably, in the step D, before the fermentation tank is sealed, nitrogen gas is filled into the fermentation tank, so that the nitrogen gas forms an oxygen isolation layer on the upper surface of the fermentation liquid.
Preferably, in the step D, before the nitrogen gas is filled, probiotics are planted in the fermentation tank, the probiotics are one or more of lactobacillus acidophilus, lactobacillus plantarum, lactobacillus casei and lactobacillus brevis, and 1-50 g of probiotic freeze-dried powder is added into 100Kg of fermentation liquor of the lactobacillus acidophilus, the lactobacillus plantarum, the lactobacillus casei and the lactobacillus brevis.
Preferably, the artificially inoculated strains in the step D are fermented by mixed strains of lactic acid bacteria, saccharomycetes and bacillus.
Preferably, in the step E, before the granular kimchi is mixed with the fermentation liquid, the fermentation liquid to be mixed is firstly placed in activated carbon for decolorization and deodorization, and then impurities and the activated carbon are filtered.
Preferably, in the step E, when the granular kimchi is mixed with the fermentation broth, sugar water with a mass concentration of 5% -25% is added and mixed uniformly.
Compared with the prior art, the invention has the beneficial effects that:
the invention adds a pre-pickling process on the original pickle pickling method, retracts the pickling and fermentation time, adds probiotics beneficial to human health on ingredients, has higher quantity of live probiotics, is beneficial to human health, keeps the taste of the pickle to be sour and unique, reduces the using amount of salt and has high temperature in the fermentation process, improves the safety of the pickle, simultaneously can repeatedly use fermentation liquor, reduces the production cost, prepares the pickle by utilizing a manual inoculation fermentation technology at constant temperature, greatly shortens the fermentation period, uses a special composite microbial inoculum for the pickle, promotes the propagation of the probiotics, ensures that yeast can moderately grow to form unique flavor and can not excessively propagate to generate flowers on the surface of the pickle fermentation liquor to form white dental plaque, adopts the traditional pickle jar for fermentation, and can ensure good sealing effect by water sealing. Effectively block external bacteria and have better use safety.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Examples
The preparation method of the low-salt pickled vegetable rich in the active probiotics comprises the following specific steps:
a: preparing raw materials: selecting fresh, tender and disease and pest free vegetables, cleaning, draining, cutting and cutting into 4 cm-long segments;
b: pre-pickling: putting the cut vegetables into a fermentation tank, compacting, adding spices and pickle liquor with the weight 2-3 times of that of the redundant vegetables into the fermentation tank, and enabling the pickle liquor to submerge the vegetables to be fermented to realize pre-pickling;
c: selecting and placing in a jar: secondarily selecting and cutting the pre-pickled raw materials into small blocks, and putting the block raw materials into a jar;
d: standing and fermenting: after the jar filling is finished, implanting beneficial bacteria, performing artificial inoculation and fermentation, then sealing the fermentation jar, covering the fermentation jar with salt water or water to ensure that the fermentation jar is in an internal anaerobic environment, placing the fermentation jar in a constant-temperature fermentation chamber with automatic temperature control, and performing anaerobic fermentation for 24-240 h at 6-40 ℃;
e: packaging a finished product: chopping the fermented pickle into granules with diameter of 0.5 mm-2 cm, mixing the granular pickle with the fermentation liquor, selecting high-quality pickle, and packaging to obtain the final product.
Wherein the spices in the step B are selected from the following components in percentage by weight: 1 to 5 percent of ginger, 1 to 5 percent of garlic, 0.1 to 2 percent of aniseed, 0.1 to 2 percent of cassia bark and 0.1 to 1 percent of pepper;
the pickle liquor in the step B comprises the following components in percentage by weight: 1 to 5 percent of salt, 0.05 to 0.15 percent of bacteria powder special for pickled vegetables, 1 to 8 percent of sugar, 1 to 8 percent of white spirit, 0.1 to 0.3 percent of food-grade calcium chloride and the balance of water, and then the raw materials are mixed and prepared, and the pickled vegetable liquid is repeatedly used to increase the flavor of the pickled vegetable product, reduce the inoculation amount and shorten the fermentation period;
d, filling nitrogen into the fermentation jar before sealing the fermentation jar so that the nitrogen forms an oxygen isolation layer on the upper surface of the fermentation liquor;
d, before nitrogen is filled, probiotics are planted in the fermentation jar, the probiotics are one or more of lactobacillus acidophilus, lactobacillus plantarum, lactobacillus casei and lactobacillus brevis, 1-50 g of probiotic freeze-dried powder is added into 100Kg of fermentation liquor of the lactobacillus acidophilus, the lactobacillus plantarum, the lactobacillus casei and the lactobacillus brevis, the probiotics beneficial to human health are added to the ingredients, the amount of the live probiotics is high, the health of the human body is benefited, and the taste of the pickled vegetables is kept to be sour and unique;
d, performing mixed fermentation on the artificially inoculated strains by using lactic acid bacteria, saccharomycetes and bacillus, and performing artificial inoculation fermentation, wherein after the fermentation is started, probiotics quickly become a dominant flora, so that the pollution of mixed bacteria is not easy to generate, the content of nitrite in the product is much lower than that of the conventional natural fermentation, the potential safety hazard of the product is greatly reduced, meanwhile, an anaerobic environment is caused by the bacillus, the anaerobic fermentation process taking the fermentation of the lactic acid bacteria as a main component is accelerated, the bacillus can generate a plurality of digestive enzymes, the degradation of complex carbohydrates in vegetables is facilitated, and the production of bacteriostat for inhibiting the growth of the mixed bacteria is realized; after the lactic acid fermentation is finished, the saccharomycetes can utilize fermentable sugar to inhibit the growth of putrefying bacteria, and an esterification reaction is carried out during the storage period, so that the saccharomycetes plays an important role in forming flavor substances of salted vegetables;
step E, before the granular pickle is mixed with the fermentation liquor, firstly putting the fermentation liquor to be mixed into activated carbon for decoloration and deodorization, then filtering out impurities and the activated carbon, wherein the fermentation liquor can be reused, the production cost is reduced, the pickle is prepared at constant temperature by utilizing a manual inoculation fermentation technology, and the fermentation period is greatly shortened;
and E, when the granular pickle is mixed with the fermentation liquor, adding sugar water with the mass concentration of 5-25% for uniformly mixing, so that the taste of the pickle during fermentation can be improved.
The process flow for preparing the pickled vegetable can realize the selection, the pre-pickling and the secondary selection of the raw materials. The pickled vegetable is fermented and soaked to be out of a jar for inspection, raw materials are selected strictly, each step of process is closed, so that the quality of pickled vegetables which are brewed and fermented is improved, meanwhile, a pre-pickling process is added on the original pickled vegetable soaking method, and the soaking and fermentation time is shortened.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. The preparation method of the low-salt pickled vegetable rich in the active probiotics comprises the following specific steps:
a: preparing raw materials: selecting fresh, tender and disease and pest free vegetables, cleaning, draining, cutting and cutting into 4 cm-long segments;
b: pre-pickling: putting the cut vegetables into a fermentation tank, compacting, adding spices and pickle liquor with the weight 2-3 times of that of the redundant vegetables into the fermentation tank, and enabling the pickle liquor to submerge the vegetables to be fermented to realize pre-pickling;
c: selecting and placing in a jar: secondarily selecting and cutting the pre-pickled raw materials into small blocks, and putting the block raw materials into a jar;
d: standing and fermenting: after the jar filling is finished, implanting beneficial bacteria, performing artificial inoculation and fermentation, then sealing the fermentation jar, covering the fermentation jar with salt water or water to ensure that the fermentation jar is in an internal anaerobic environment, placing the fermentation jar in a constant-temperature fermentation chamber with automatic temperature control, and performing anaerobic fermentation for 24-240 h at 6-40 ℃;
e: packaging a finished product: chopping the fermented pickle into granules with diameter of 0.5 mm-2 cm, mixing the granular pickle with the fermentation liquor, selecting high-quality pickle, and packaging to obtain the final product.
2. The method for preparing low-salt kimchi rich in active probiotics according to claim 1, wherein the method comprises the following steps: the spice in the step B is selected from the following components in percentage by weight: 1 to 5 percent of ginger, 1 to 5 percent of garlic, 0.1 to 2 percent of aniseed, 0.1 to 2 percent of cassia bark and 0.1 to 1 percent of pepper.
3. The method for preparing low-salt kimchi rich in active probiotics according to claim 1, wherein the method comprises the following steps: the pickle liquor in the step B comprises the following components in percentage by weight: 1 to 5 percent of salt, 0.05 to 0.15 percent of bacterial powder special for pickles, 1 to 8 percent of sugar, 1 to 8 percent of white spirit, 0.1 to 0.3 percent of food-grade calcium chloride and the balance of water, and then the raw materials are mixed for preparation.
4. The method for preparing low-salt kimchi rich in active probiotics according to claim 1, wherein the method comprises the following steps: and D, filling nitrogen into the fermentation jar before sealing the fermentation jar so that the nitrogen forms an oxygen isolation layer on the upper surface of the fermentation liquor.
5. The method for preparing low-salt kimchi rich in active probiotics according to claim 4, wherein the method comprises the following steps: and D, before nitrogen is filled, probiotics are planted in the fermentation jar, the probiotics are one or more of lactobacillus acidophilus, lactobacillus plantarum, lactobacillus casei and lactobacillus brevis, and 1-50 g of probiotic freeze-dried powder is added into 100Kg of fermentation liquor of the lactobacillus acidophilus, the lactobacillus plantarum, the lactobacillus casei and the lactobacillus brevis.
6. The method for preparing low-salt kimchi rich in active probiotics according to claim 5, wherein the method comprises the following steps: and D, performing mixed fermentation on the artificially inoculated strains by using lactic acid bacteria, saccharomycetes and bacillus.
7. The method for preparing low-salt kimchi rich in active probiotics according to claim 1, wherein the method comprises the following steps: and E, before the granular pickle is mixed with the fermentation liquor, putting the fermentation liquor to be mixed into activated carbon for decoloration and deodorization, and then filtering out impurities and the activated carbon.
8. The method for preparing low-salt kimchi rich in active probiotics according to claim 1, wherein the method comprises the following steps: and E, adding sugar water with the mass concentration of 5-25% to uniformly mix when mixing the granular pickle with the fermentation liquor.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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