CN113017045A - Low-salt semi-dry fermentation method for pickled vegetables - Google Patents
Low-salt semi-dry fermentation method for pickled vegetables Download PDFInfo
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- CN113017045A CN113017045A CN201911246163.7A CN201911246163A CN113017045A CN 113017045 A CN113017045 A CN 113017045A CN 201911246163 A CN201911246163 A CN 201911246163A CN 113017045 A CN113017045 A CN 113017045A
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- lactic acid
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 38
- 238000000855 fermentation Methods 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 30
- 230000004151 fermentation Effects 0.000 title claims abstract description 24
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 58
- 239000007788 liquid Substances 0.000 claims abstract description 31
- 241000894006 Bacteria Species 0.000 claims abstract description 29
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 29
- 239000004310 lactic acid Substances 0.000 claims abstract description 29
- 239000012267 brine Substances 0.000 claims abstract description 18
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 238000002791 soaking Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 241000186660 Lactobacillus Species 0.000 claims description 15
- 229940039696 lactobacillus Drugs 0.000 claims description 14
- 230000018044 dehydration Effects 0.000 claims description 12
- 238000006297 dehydration reaction Methods 0.000 claims description 12
- 230000003321 amplification Effects 0.000 claims description 8
- 238000003199 nucleic acid amplification method Methods 0.000 claims description 8
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 6
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 6
- 239000001963 growth medium Substances 0.000 claims description 6
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 6
- 238000009630 liquid culture Methods 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000000243 solution Substances 0.000 claims 6
- 235000021109 kimchi Nutrition 0.000 claims 5
- 235000021108 sauerkraut Nutrition 0.000 claims 1
- 238000004140 cleaning Methods 0.000 abstract description 11
- 239000002351 wastewater Substances 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract 1
- 244000046738 asparagus lettuce Species 0.000 description 18
- 235000006705 asparagus lettuce Nutrition 0.000 description 18
- 235000021110 pickles Nutrition 0.000 description 13
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 7
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 7
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 7
- 238000009938 salting Methods 0.000 description 6
- 238000005520 cutting process Methods 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 230000002906 microbiologic effect Effects 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 238000000746 purification Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 238000011033 desalting Methods 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000003204 osmotic effect Effects 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000009740 moulding (composite fabrication) Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005406 washing Methods 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to the field of food, and particularly relates to a low-salt semi-dry fermentation method for pickled vegetables. The method provided by the invention comprises the steps of preparing low-salt lactic acid bacteria liquid brine, soaking fresh vegetables, dehydrating in vacuum at low temperature, and performing sealed anaerobic fermentation. The method comprises the steps of firstly preparing low-salt lactic acid bacteria liquid brine, then putting fresh vegetables into the low-salt lactic acid bacteria liquid brine for soaking, then fishing out the soaked vegetables, dehydrating in vacuum at low temperature, finally putting the dehydrated vegetables into a closed container and compacting, and obtaining the low-salt semi-dry fermented pickled vegetables after anaerobic fermentation is mature. The pickled vegetables prepared by the method have low salt content, rich flavor substance components and stable quality, and realize zero discharge of the salinized wastewater and the cleaning wastewater, and are clean and environment-friendly.
Description
Technical Field
The invention relates to the field of agricultural product processing, in particular to a low-salt semi-dry fermentation method for pickled vegetables.
Background
Sichuan pickles are typical representatives of traditional fermented foods in China, are vegetable products which are fermented mainly by lactic acid bacteria, are sour, appetizing, crisp and pleasant, and are deeply loved by consumers. The traditional pickle takes fresh vegetables as raw materials, is directly eaten after being soaked in low-salt saline water and fermented, and has the following process: fresh season vegetable → washing → cutting and shaping → salt water immersion and fermentation → pickle. Although the traditional pickle is rich in active lactobacillus, rich in nutrition and simple in preparation process, the product has high water content, cannot be sterilized and has extremely short storage time due to the adoption of a low-salt pickling process, so that industrialization is difficult to realize. For this reason, on the basis of the traditional production and processing technology of pickles, the modern industrialized pickles production and processing technology is derived: the fresh vegetable raw material is processed into modern pickle products through the processes of high-salt salting or high-salt brine soaking fermentation, cleaning, cutting and forming, desalting, dewatering, seasoning and stirring, packaging and sterilizing and the like. The modern industrialized pickle production adopts large-scale production, raw materials of the pickle are subjected to high-salinity salting, a large amount of salting waste water is generated in the product salting process, the consumption of water saving in cleaning, desalting and other processes in the processing process is also extremely high, the low-salinity salting water and the low-salinity cleaning water generated in the processes are difficult to treat, and great pressure is generated on the environment; in addition, the production of modern industrialized pickles adopts a high-salt salting process, the fermentation process is a wet fermentation process, the types of microorganisms participating in the fermentation are few, the flavor substance components of the product are few, and the flavor is single; in addition, the existing industrialized pickle production mostly adopts a natural fermentation process, has large dependence on natural environment and weather, long production period of products and unstable product quality.
Disclosure of Invention
Aiming at the technical defects and shortcomings of the prior art, the invention aims to provide a low-salt semi-dry fermentation method for pickled vegetables, which realizes zero discharge of salinized wastewater and cleaning wastewater, accelerates the maturation speed of products and stabilizes the quality of the products.
The invention relates to a low-salt semi-dry fermentation method for pickled vegetables, which is realized by the following steps:
(1) preparing low-salt lactic acid bacteria liquid brine: lactobacillus plantarum (strain number SICC 1.416) purchased from strain preservation center of platform for microbiological resources of Sichuan province and having the strain number SICC1.416 is selected and placed in MRS liquid culture medium for amplification culture, and the obtained liquid with the cell concentration of 2 x 108-5 x 109CFU/ml is the purified and amplified Lactobacillus liquid. Taking 100 parts of purified water and 3-8 parts of iodine-free edible salt, purifying and expanding the lactic acid bacteria liquid after culture, and uniformly mixing to obtain low-salt lactic acid bacteria liquid brine.
(2) Soaking fresh vegetables: and (3) putting the cut and cleaned fresh vegetables into the low-salt lactic acid bacteria liquid prepared in the step (1) and soaking the fresh vegetables in saline water for 6-10 hours, wherein the ratio of the fresh asparagus lettuce to the saline water is (2-4) according to the mass ratio of 1.
(3) Low-temperature vacuum dehydration: taking out the fresh vegetables in the step (2), draining water, and performing low-temperature vacuum dehydration under the following vacuum dehydration conditions: and (3) dehydrating at the temperature of 38-42 ℃ and the vacuum degree of 80-120 Pa until the mass fraction of water in the fresh asparagus lettuce is 60-65%.
(4) Sealing anaerobic fermentation: and (4) putting the fresh vegetables in the step (3) into a closed container, compacting and exhausting air in the container, sealing at normal temperature, and performing anaerobic fermentation for 10-15 days to obtain the edible vegetable.
In the traditional pickle preparation, cleaned and cut vegetables are soaked in low salt water to obtain a vegetable leachate, the leachate provides a culture medium for the growth of lactic acid bacteria, meanwhile, a large amount of Vc or other reducing substances contained in the leachate can quickly exhaust dissolved oxygen, when the dissolved oxygen is reduced to a certain degree, the lactic acid bacteria become dominant bacteria and start to propagate in a large amount, then other bacteria are inhibited in a relatively high osmotic pressure environment, and the high osmotic pressure resistant lactic acid bacteria start to ferment. The invention adopts the process of pre-dipping the low-salt lactic acid bacteria liquid, and because the lactic acid bacteria are added in advance, the stable fermentation flora is provided, and the maturation speed of the product is accelerated. Meanwhile, the invention adopts a process of sealed fermentation after vacuum dehydration, and vacuum dehydration is carried out before the fermentation process, so that a new semi-dry fermentation process is formed in sequence, which is different from the traditional wet fermentation process, not only avoids the discharge of salinized wastewater and cleaning wastewater, but also reduces the water content and increases the solid content when vegetables are fermented in a semi-dry state. Therefore, the pickled vegetables prepared by the method have low salt content, stable quality and richer flavor substances, and the zero discharge of the salinized wastewater and the cleaning wastewater is realized, so that the pickled vegetables are clean and environment-friendly.
The Lactobacillus selected in the invention is purchased from a strain preservation center of a microorganism resource platform in Sichuan province, the strain is Lactobacillus plantarum (strain number SICC 1.416), the Lactobacillus is homolactobacillus, the acid resistance is strong, when the Lactobacillus is used as a leavening agent, 1 molecule of glucose is converted into 2 molecules of lactic acid, the gas production is less, the conversion rate of the glucose is more than 80%, and the lactic acid acidity of the product is soft.
Detailed Description
The first embodiment is as follows:
(1) cleaning fresh asparagus lettuce, and cutting the cleaned fresh asparagus lettuce into strips of 1cm multiplied by 5cm for later use according to requirements.
(2) Lactobacillus plantarum (strain number SICC 1.416) purchased from the strain preservation center of the platform for microbiological resources of Sichuan province and having the strain number SICC1.416 is selected and placed in an MRS liquid culture medium for amplification culture, and the obtained liquid with the cell concentration of 2 multiplied by 108CFU/ml is the purified and amplified Lactobacillus liquid.
(3) 100 parts of purified water and 3 parts of iodine-free edible salt are taken, 1 part of lactic acid bacteria liquid after purification and expansion culture is obtained, and low-salt lactic acid bacteria liquid brine is obtained after uniform mixing.
(4) And (3) putting the fresh asparagus lettuce which is cut in the step (1) into the low-salt lactic acid bacteria liquid brine prepared in the step (3) for soaking for 6 hours, wherein the ratio of the fresh asparagus lettuce to the brine is 1:2 by mass.
(5) Fishing out the asparagus lettuce in the step (4), draining water, and performing low-temperature vacuum dehydration under the conditions of: the temperature is 38 ℃, the vacuum degree is 80Pa, and the dehydration is carried out until the mass fraction of the water in the fresh asparagus lettuce is 60 percent.
(6) And (5) putting the asparagus lettuce in the step (5) into a closed container, compacting and discharging air in the container, and then fermenting for 10 days at a closed normal temperature to obtain the asparagus lettuce.
Example two:
(1) cleaning fresh asparagus lettuce, and cutting the cleaned fresh asparagus lettuce into strips of 1cm multiplied by 5cm for later use according to requirements.
(2) Lactobacillus plantarum (strain number SICC 1.416) purchased from the strain preservation center of the platform for microbiological resources of Sichuan province and having the strain number SICC1.416 is selected and placed in an MRS liquid culture medium for amplification culture, and the obtained liquid with the cell concentration of 5 multiplied by 109CFU/ml is the purified and amplified Lactobacillus liquid.
(3) 100 parts of purified water, 8 parts of iodine-free edible salt and 3 parts of lactic acid bacteria liquid after purification and amplification culture are uniformly mixed to obtain low-salt lactic acid bacteria liquid saline.
(4) And (3) putting the fresh asparagus lettuce which is cut in the step (1) into the low-salt lactic acid bacteria liquid brine prepared in the step (3) for soaking for 10 hours, wherein the ratio of the fresh asparagus lettuce to the brine is 1:4 by mass.
(5) Fishing out the asparagus lettuce in the step (4), draining water, and performing low-temperature vacuum dehydration under the conditions of: the temperature is 42 ℃, the vacuum degree is 120Pa, and the dehydration is carried out until the mass fraction of the water in the fresh asparagus lettuce is 65 percent.
(6) And (5) putting the asparagus lettuce in the step (5) into a closed container, compacting and discharging air in the container, and then fermenting for 15 days at a closed normal temperature to obtain the asparagus lettuce.
Example three:
(1) cleaning fresh Chinese cabbage, and cutting as required for later use.
(2) Lactobacillus plantarum (strain number SICC 1.416) purchased from the strain preservation center of the platform for microbiological resources of Sichuan province and having the strain number SICC1.416 is selected and placed in an MRS liquid culture medium for amplification culture, and the liquid with the cell concentration of 3 multiplied by 109CFU/ml is the purified and amplified Lactobacillus liquid.
(3) 100 parts of purified water, 6 parts of iodine-free edible salt and 2 parts of lactic acid bacteria liquid after purification and amplification culture are uniformly mixed to obtain low-salt lactic acid bacteria liquid brine.
(4) And (3) soaking the fresh Chinese cabbage cut in the step (1) in the low-salt lactic acid bacteria liquid salt water prepared in the step (3) for 8 hours, wherein the ratio of the fresh Chinese cabbage to the salt water is 1:3 by mass.
(5) Fishing out the Chinese cabbage in the step (4), draining, and performing low-temperature vacuum dehydration under the conditions of: the temperature is 40 ℃, the vacuum degree is 100Pa, and the fresh Chinese cabbage is dehydrated until the water content in the fresh Chinese cabbage is 63 percent by mass.
(6) And (3) putting the Chinese cabbages in the step (5) into a closed container, compacting to discharge air in the container, sealing, fermenting at normal temperature for 13 days, and then eating.
The method comprises the steps of firstly preparing low-salt lactic acid bacteria liquid brine, then putting fresh vegetables into the low-salt lactic acid bacteria liquid brine for soaking, then fishing out the soaked vegetables, dehydrating in vacuum at low temperature, finally putting the dehydrated vegetables into a closed container and compacting, and obtaining the low-salt semi-dry fermented pickled vegetables after anaerobic fermentation is mature. Because the invention adopts the processes of low-salt lactic acid bacteria liquid pre-dipping, vacuum dehydration and sealed fermentation, the pickle prepared by the method has low salt content, rich flavor substance components and stable quality, realizes zero discharge of salinized waste water and cleaning waste water, and is clean and environment-friendly.
Claims (7)
1. A low-salt semi-dry fermentation method for pickled vegetables is characterized in that: soaking vegetables in low-salt lactobacillus solution, vacuum dehydrating, sealing, compacting, and performing anaerobic fermentation to obtain low-salt semi-dry fermented sauerkraut.
2. The method for fermenting the kimchi in the semi-dry state with low salt according to claim 1, wherein the ratio of the vegetables to the low salt lactobacillus solution brine is 1 (2-4).
3. The low-salt semi-dry fermentation method of kimchi according to claim 1 or 2, wherein the vegetable is immersed in the low-salt lactic acid bacteria solution brine for 6 to 10 hours.
4. The low-salt semi-dry fermentation method of kimchi according to claim 3, wherein the vacuum dehydration conditions are: the temperature is 38-42 ℃, the vacuum degree is 80-120 Pa, and the water is dehydrated until the mass fraction of the water in the vegetables is 60-65%.
5. The low-salt semi-dry fermentation method of kimchi according to claim 1 or 4, wherein the preparation method of the low-salt lactobacillus solution brine comprises: 100 parts of purified water, 3-8 parts of iodine-free edible salt and 1-3 parts of purified and expanded cultured lactobacillus solution by weight, and the low-salt lactobacillus solution brine is obtained after the components are uniformly mixed.
6. The low-salt semi-dry fermentation method of pickled vegetables according to claim 5, wherein the Lactobacillus species in the Lactobacillus liquid is Lactobacillus plantarum (SICC 1.416); the liquid with the cell concentration of 2 x 108-5 x 109CFU/ml, which is obtained after the purified strain is subjected to amplification culture by using an MRS liquid culture medium, is the lactic acid bacteria liquid after the purified amplification culture.
7. The low-salt semi-dry fermentation method of kimchi according to claim 1 or 6, wherein the dehydrated vegetables are packed in a closed container and subjected to anaerobic fermentation for 10 to 15 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911246163.7A CN113017045A (en) | 2019-12-08 | 2019-12-08 | Low-salt semi-dry fermentation method for pickled vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911246163.7A CN113017045A (en) | 2019-12-08 | 2019-12-08 | Low-salt semi-dry fermentation method for pickled vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113017045A true CN113017045A (en) | 2021-06-25 |
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ID=76450777
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911246163.7A Withdrawn CN113017045A (en) | 2019-12-08 | 2019-12-08 | Low-salt semi-dry fermentation method for pickled vegetables |
Country Status (1)
| Country | Link |
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| CN (1) | CN113017045A (en) |
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2019
- 2019-12-08 CN CN201911246163.7A patent/CN113017045A/en not_active Withdrawn
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Application publication date: 20210625 |
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| WW01 | Invention patent application withdrawn after publication |