CN114376182A - Production method of convenient pickle water - Google Patents
Production method of convenient pickle water Download PDFInfo
- Publication number
- CN114376182A CN114376182A CN202111648462.0A CN202111648462A CN114376182A CN 114376182 A CN114376182 A CN 114376182A CN 202111648462 A CN202111648462 A CN 202111648462A CN 114376182 A CN114376182 A CN 114376182A
- Authority
- CN
- China
- Prior art keywords
- parts
- water
- salt
- vegetable juice
- glucose
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 39
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 235000021110 pickles Nutrition 0.000 title claims abstract description 22
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 51
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 34
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 22
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 22
- 241000894006 Bacteria Species 0.000 claims abstract description 20
- 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 claims abstract description 17
- 235000015165 citric acid Nutrition 0.000 claims abstract description 17
- 235000001727 glucose Nutrition 0.000 claims abstract description 17
- 239000008103 glucose Substances 0.000 claims abstract description 17
- 239000004310 lactic acid Substances 0.000 claims abstract description 17
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 12
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 11
- 235000013311 vegetables Nutrition 0.000 claims abstract description 10
- 239000012459 cleaning agent Substances 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims description 20
- 238000012258 culturing Methods 0.000 claims description 5
- 238000007865 diluting Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 2
- 239000012452 mother liquor Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 3
- 238000003672 processing method Methods 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000007788 liquid 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
- 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
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a production method of convenient pickle water, which comprises the following raw materials: the cleaning agent comprises clean water, vegetable juice, glucose, salt, citric acid and lactic acid bacteria, wherein the raw materials comprise the following components in parts by weight: 1000 parts of clean water, 10-50 parts of vegetable juice, 10-100 parts of glucose, 10-50 parts of salt, 10-30 parts of citric acid and 10-50 parts of lactic acid bacteria. The invention has the advantages that: the production method and the formula of the invention have the same effect and similar sense as the traditional pickle water, are suitable for infusing various vegetables or special foods as mother liquor, and have the effects of short production period, clean and sanitary products and difficult generation of mixed bacteria and nitrite.
Description
Technical Field
The invention relates to the technical field of food, in particular to a production method of convenient pickle water.
Background
The pickle aged water refers to the liquid part generated in the pickle processing and brewing process, and is mostly pickle leachate.
The traditional processing method is characterized by utilizing lactobacillus fermentation of vegetables and pickle old water, but the traditional processing method has the problems of long period, low efficiency, unstable quality and the like. Meanwhile, the traditional pickled vegetable old water has low viable bacteria content and long brewing period, is not suitable for the fast-paced life at present, and most of the young families cannot do the pickled vegetable old water; and because the yield of the pickle aged water is low and the quality is unstable, the pickle aged water is not favorable for popularization and sale.
Disclosure of Invention
The invention aims to solve the technical problems and provides a production method of convenient pickle water with stable quality and convenient production.
In order to solve the technical problems, the technical scheme provided by the invention is as follows: the production method of the convenient pickle water comprises the following raw materials: the cleaning agent comprises clean water, vegetable juice, glucose, salt, citric acid and lactic acid bacteria, wherein the raw materials comprise the following components in parts by weight: 1000 parts of clean water, 10-50 parts of vegetable juice, 10-100 parts of glucose, 10-50 parts of salt, 10-30 parts of citric acid and 10-50 parts of lactic acid bacteria.
As an improvement, the production method comprises the following steps:
s1: putting clean water, vegetable juice, glucose and salt into a culture tank, stirring and heating to 28-36 ℃, adding citric acid and adjusting the pH to be less than or equal to 4.5;
s2: diluting lactic acid bacteria, putting into a culture tank, and uniformly stirring;
s3: keeping the temperature at 28-36 ℃, culturing for 0-7 days, and stirring moderately in the middle;
s4: after the heat preservation is finished, conveying the mixture to a preparation tank, adding salt, and adjusting the pH value to be less than or equal to 3.5;
s5: and (6) filling.
As an improvement, the vegetable juice is prepared by mixing one or more varieties of common vegetables.
As an improvement, the moderate stirring in the middle of S3 can be once a day, and each time lasts for 5-10 minutes.
Compared with the prior art, the invention has the advantages that: the production method and the formula of the invention have the same effect and similar sense as the traditional pickle water, are suitable for infusing various vegetables or special foods as mother liquor, and have the effects of short production period, clean and sanitary products and difficult generation of mixed bacteria and nitrite.
Detailed Description
Example one
The production method of the convenient pickle water comprises the following raw materials: the cleaning agent comprises clean water, vegetable juice, glucose, salt, citric acid and lactic acid bacteria, wherein the raw materials comprise the following components in parts by weight: 1000 parts of clean water, 10 parts of vegetable juice, 10 parts of glucose, 10 parts of salt, 10 parts of citric acid and 10 parts of lactic acid bacteria.
As an improvement, the production method comprises the following steps:
s1: putting clean water, vegetable juice, glucose and salt into a culture tank, stirring and heating to 28-36 ℃, adding citric acid and adjusting the pH to be less than or equal to 4.5;
s2: diluting lactic acid bacteria, putting into a culture tank, and uniformly stirring;
s3: keeping the temperature at 28-36 ℃, culturing for 1 day, and stirring moderately in the middle;
s4: after the heat preservation is finished, conveying the mixture to a preparation tank, adding salt, and adjusting the pH value to be less than or equal to 3.5;
s5: and (6) filling.
The vegetable juice is prepared by mixing one or more common vegetables.
The moderate stirring in the S3 process can be once a day for 5 minutes each time.
Example two
The production method of the convenient pickle water comprises the following raw materials: the cleaning agent comprises clean water, vegetable juice, glucose, salt, citric acid and lactic acid bacteria, wherein the raw materials comprise the following components in parts by weight: 1000 parts of clean water, 30 parts of vegetable juice, 50 parts of glucose, 30 parts of salt, 20 parts of citric acid and 30 parts of lactic acid bacteria.
As an improvement, the production method comprises the following steps:
s1: putting clean water, vegetable juice, glucose and salt into a culture tank, stirring and heating to 28-36 ℃, adding citric acid and adjusting the pH to be less than or equal to 4.5;
s2: diluting lactic acid bacteria, putting into a culture tank, and uniformly stirring;
s3: keeping the temperature at 28-36 ℃, culturing for 3 days, and stirring moderately in the middle;
s4: after the heat preservation is finished, conveying the mixture to a preparation tank, adding salt, and adjusting the pH value to be less than or equal to 3.5;
s5: and (6) filling.
The vegetable juice is prepared by mixing one or more common vegetables.
The moderate stirring in the S3 process can be once a day for 8 minutes each time.
EXAMPLE III
The production method of the convenient pickle water comprises the following raw materials: the cleaning agent comprises clean water, vegetable juice, glucose, salt, citric acid and lactic acid bacteria, wherein the raw materials comprise the following components in parts by weight: 1000 parts of clean water, 50 parts of vegetable juice, 100 parts of glucose, 50 parts of salt, 30 parts of citric acid and 50 parts of lactic acid bacteria.
As an improvement, the production method comprises the following steps:
s1: putting clean water, vegetable juice, glucose and salt into a culture tank, stirring and heating to 28-36 ℃, adding citric acid and adjusting the pH to be less than or equal to 4.5;
s2: diluting lactic acid bacteria, putting into a culture tank, and uniformly stirring;
s3: keeping the temperature at 28-36 ℃, culturing for 7 days, and stirring moderately in the middle;
s4: after the heat preservation is finished, conveying the mixture to a preparation tank, adding salt, and adjusting the pH value to be less than or equal to 3.5;
s5: and (6) filling.
The vegetable juice is prepared by mixing one or more common vegetables.
The moderate stirring in the S3 process can be once a day for 10 minutes each time.
The invention and its embodiments have been described above, without this being limitative. In summary, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (4)
1. A production method of convenient pickle water is characterized in that: the convenient pickle water comprises the following raw materials: the cleaning agent comprises clean water, vegetable juice, glucose, salt, citric acid and lactic acid bacteria, wherein the raw materials comprise the following components in parts by weight: 1000 parts of clean water, 10-50 parts of vegetable juice, 10-100 parts of glucose, 10-50 parts of salt, 10-30 parts of citric acid and 10-50 parts of lactic acid bacteria.
2. The method for producing instant pickle water as claimed in claim 1, wherein: the production method comprises the following steps:
s1: putting clean water, vegetable juice, glucose and salt into a culture tank, stirring and heating to 28-36 ℃, adding citric acid and adjusting the pH to be less than or equal to 4.5;
s2: diluting lactic acid bacteria, putting into a culture tank, and uniformly stirring;
s3: keeping the temperature at 28-36 ℃, culturing for 0-7 days, and stirring moderately in the middle;
s4: after the heat preservation is finished, conveying the mixture to a preparation tank, adding salt, and adjusting the pH value to be less than or equal to 3.5;
s5: and (6) filling.
3. The method for producing instant pickle water as claimed in claim 1, wherein: the vegetable juice is prepared by mixing one or more common vegetables.
4. The method for producing instant pickle water as claimed in claim 1, wherein: the moderate stirring in the middle of S3 can be once a day, and each time lasts for 5-10 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111648462.0A CN114376182A (en) | 2021-12-30 | 2021-12-30 | Production method of convenient pickle water |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111648462.0A CN114376182A (en) | 2021-12-30 | 2021-12-30 | Production method of convenient pickle water |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114376182A true CN114376182A (en) | 2022-04-22 |
Family
ID=81199742
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111648462.0A Pending CN114376182A (en) | 2021-12-30 | 2021-12-30 | Production method of convenient pickle water |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114376182A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878888A (en) * | 2010-06-25 | 2010-11-10 | 四川高福记生物科技有限公司 | Pickled vegetable salt and preparation method thereof |
| CN103251008A (en) * | 2013-03-29 | 2013-08-21 | 成都新繁食品有限公司 | Preparation method of active lactobacillus pickle pickling liquor |
| CN103251010A (en) * | 2013-03-29 | 2013-08-21 | 成都新繁食品有限公司 | Preparation method of active lactobacillus pickled vegetable |
| CN104719811A (en) * | 2015-02-13 | 2015-06-24 | 四川东坡中国泡菜产业技术研究院 | Method for producing pickle by shallow fermentation |
| CN106235147A (en) * | 2016-07-25 | 2016-12-21 | 四川省内江市农业科学院 | A kind of instant pickled vegetable, acid juice and preparation method thereof |
| CN111165764A (en) * | 2020-03-27 | 2020-05-19 | 四川福欣食品有限公司 | Pickling solution prepared from pickle processing waste and method for processing pickle by using pickling solution |
-
2021
- 2021-12-30 CN CN202111648462.0A patent/CN114376182A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878888A (en) * | 2010-06-25 | 2010-11-10 | 四川高福记生物科技有限公司 | Pickled vegetable salt and preparation method thereof |
| CN103251008A (en) * | 2013-03-29 | 2013-08-21 | 成都新繁食品有限公司 | Preparation method of active lactobacillus pickle pickling liquor |
| CN103251010A (en) * | 2013-03-29 | 2013-08-21 | 成都新繁食品有限公司 | Preparation method of active lactobacillus pickled vegetable |
| CN104719811A (en) * | 2015-02-13 | 2015-06-24 | 四川东坡中国泡菜产业技术研究院 | Method for producing pickle by shallow fermentation |
| CN106235147A (en) * | 2016-07-25 | 2016-12-21 | 四川省内江市农业科学院 | A kind of instant pickled vegetable, acid juice and preparation method thereof |
| CN111165764A (en) * | 2020-03-27 | 2020-05-19 | 四川福欣食品有限公司 | Pickling solution prepared from pickle processing waste and method for processing pickle by using pickling solution |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220422 |
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| RJ01 | Rejection of invention patent application after publication |