CN114788568A - Preparation method for fermenting vegetables by using probiotics - Google Patents
Preparation method for fermenting vegetables by using probiotics Download PDFInfo
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- CN114788568A CN114788568A CN202110103118.7A CN202110103118A CN114788568A CN 114788568 A CN114788568 A CN 114788568A CN 202110103118 A CN202110103118 A CN 202110103118A CN 114788568 A CN114788568 A CN 114788568A
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 107
- 239000006041 probiotic Substances 0.000 title claims abstract description 25
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 66
- 230000004151 fermentation Effects 0.000 claims abstract description 66
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 239000002068 microbial inoculum Substances 0.000 claims abstract description 39
- 238000000034 method Methods 0.000 claims abstract description 34
- 239000002131 composite material Substances 0.000 claims abstract description 32
- 240000002234 Allium sativum Species 0.000 claims abstract description 19
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 19
- 235000004611 garlic Nutrition 0.000 claims abstract description 19
- 241000894006 Bacteria Species 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 13
- 229960004793 sucrose Drugs 0.000 claims abstract description 13
- 239000000052 vinegar Substances 0.000 claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000003860 storage Methods 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims description 24
- 241000186660 Lactobacillus Species 0.000 claims description 13
- 244000057717 Streptococcus lactis Species 0.000 claims description 13
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 13
- 238000004140 cleaning Methods 0.000 claims description 12
- 238000005520 cutting process Methods 0.000 claims description 12
- 229940039696 lactobacillus Drugs 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 6
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 6
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 6
- 240000008067 Cucumis sativus Species 0.000 claims description 6
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 6
- 244000000626 Daucus carota Species 0.000 claims description 6
- 235000002767 Daucus carota Nutrition 0.000 claims description 6
- 235000010726 Vigna sinensis Nutrition 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 244000042314 Vigna unguiculata Species 0.000 claims 1
- 235000021121 fermented vegetables Nutrition 0.000 abstract description 19
- 244000052616 bacterial pathogen Species 0.000 abstract description 6
- 244000005700 microbiome Species 0.000 abstract description 6
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
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- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 4
- 230000001932 seasonal effect Effects 0.000 abstract description 4
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- 230000000711 cancerogenic effect Effects 0.000 abstract description 3
- 231100000357 carcinogen Toxicity 0.000 abstract description 3
- 239000003183 carcinogenic agent Substances 0.000 abstract description 3
- 231100000331 toxic Toxicity 0.000 abstract description 3
- 230000002588 toxic effect Effects 0.000 abstract description 3
- 241000219977 Vigna Species 0.000 description 5
- 150000001875 compounds Chemical class 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 240000008415 Lactuca sativa Species 0.000 description 2
- 235000003228 Lactuca sativa Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000023852 carbohydrate metabolic process Effects 0.000 description 2
- 235000021256 carbohydrate metabolism Nutrition 0.000 description 2
- 239000002054 inoculum Substances 0.000 description 2
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- 239000012467 final product Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 238000006467 substitution reaction 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using 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
-
- 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
-
- 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
- A23V2400/157—Lactis
Abstract
The invention discloses a method for preparing vegetables fermented by probiotics, which comprises the following raw materials: dehydrated vegetables, 0.5-1.5% of composite microbial inoculum, 4-6% of edible salt, 1-4% of cane sugar, 1-1.5% of edible white vinegar, 3-4.5% of hot pepper, 6-10% of garlic and clear water, the method for preparing the vegetables fermented by the probiotics adopts the dehydrated vegetables as raw materials, avoids the seasonal problem of fresh vegetable supply due to easy storage of the dehydrated vegetables, and ensures that the fermented vegetable product has high fermentation speed, stable and controllable quality by replacing naturally fermented vegetables with the composite microbial inoculum fermented vegetables, the vegetable fermentation is carried out by the composite microbial inoculum, so that the activities of harmful microorganisms such as spoilage bacteria, pathogenic bacteria and the like are inhibited, the contents of carcinogen nitrite and other toxic and harmful substances are reduced, the residual quantity of the spoilage bacteria and the pathogenic bacteria is reduced, the food safety of the fermented vegetable is comprehensively improved, and the composite microbial inoculum is suitable for large-scale production of enterprises.
Description
Technical Field
The invention relates to the technical field of vegetable fermentation, in particular to a method for preparing vegetables fermented by probiotics.
Background
The fermented vegetable is a traditional fermented food in China, has a long history, is a vegetable product which is formed by fermenting fresh vegetables in a closed jar by changing the chemical components of a final product and the like greatly through the change of microorganisms and enzymes in a complex microorganism system, can prolong the storage period of the lettuce, is beneficial to transportation, is supplied evenly all the year round, improves the added value of the lettuce, can improve the flavor of the vegetables, and meets the increasing needs of people for the vegetable food.
The traditional fermented vegetable production method comprises the following steps: in the supply season of fresh vegetables, the cleaned fresh vegetables and a certain amount of salt or salt water are put into a container capable of being sealed, are compressed, filled and sealed, are naturally fermented by utilizing microorganisms on the surfaces of the vegetables, and are taken out when the fermentation process is finished and the vegetables have good fermentation taste, and are cooked or reprocessed.
The traditional fermented vegetable is only made of fresh vegetables, but the fresh vegetables are supplied in a very seasonal manner, so that the fresh vegetables cannot be supplied all year round, and the problems of long natural fermentation period, unstable and uncontrollable quality, high nitrite content, easiness in pollution, poor safety and the like exist, so that the fermented vegetable is not suitable for large-scale production, and therefore, a method for making the fermented vegetable by using the probiotics is to be provided.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a method for preparing vegetables by using probiotics to ferment, which solves the problems in the background art.
In order to achieve the purpose, the invention is realized by the following technical scheme: a preparation method for fermenting vegetables by using probiotics comprises the following raw materials: dehydrated vegetables, 0.5-1.5% of composite microbial inoculum, 4-6% of edible salt, 1-4% of cane sugar, 1-1.5% of edible white vinegar, 3-4.5% of hot pepper, 6-10% of garlic and clear water;
the method for fermenting vegetables by using probiotics comprises the following steps:
step 1, soaking the dehydrated vegetables in hot water of 95 ℃ for 2-3 min;
step 2, putting the vegetables soaked in the step 1 into warm water for full cleaning, draining after cleaning, and then cutting into strips or blocks;
step 3, respectively cutting the chili and the garlic into pieces, and putting the pieces into a bowl;
step 4, putting the vegetables in the step 2 into a basin, adding edible salt and cane sugar, stirring and mixing for 3min, and then standing for 15 min;
step 5, adding the cut hot pepper and garlic into the vegetables after the standing is finished, fully stirring for 2min, and standing for 10min after the stirring is finished;
step 6, adding the complex microbial inoculum into the vegetables after standing in the step 5, and stirring and mixing for 3 min;
and 7, putting the vegetables stirred in the step 6 into a fermentation tank, compacting, adding edible white vinegar into the fermentation tank according to a certain proportion, adding clear water into the fermentation tank, covering, and placing at a proper temperature for storage and fermentation.
Preferably, the dehydrated vegetables in the step 1 can be selected from Chinese cabbage, carrot, cucumber or cowpea according to requirements.
Preferably, the complex microbial inoculant in the step 6 is a complex microbial inoculant of lactococcus lactis and lactobacillus, and the ratio of the lactococcus lactis to the lactobacillus is 1: 1, the number of viable bacteria in the composite microbial inoculum is 106-108 CFU/ml.
Preferably, the clean water added in the step 7 overflows the vegetables in the fermentation tank, and the highest water level of the clean water is 7.5cm away from the top end of the fermentation tank.
Preferably, the preservation temperature adopted in the step 7 is 18-20 degrees.
Preferably, in the step 7, the cover and the fermentation tank are sealed by a heat shrinkable film.
Preferably, the fermentation tank in the step 7 is placed in a clean and dry room, and the fermentation time is 3-5 days.
Advantageous effects
The invention provides a method for preparing vegetables fermented by probiotics. The method has the following beneficial effects:
(1) the raw materials adopted by the method are dehydrated vegetables, and the dehydrated vegetables are easy to store and can be used after being soaked and foamed by hot water, so that seasonal problems in fresh vegetable supply are solved, an enterprise can supply the vegetables all year round, the used compound microbial inoculum fermented vegetables replace naturally fermented vegetables, and the vegetables are fermented according to an optimized process, so that the fermentation speed of the fermented vegetable products is high, the quality is stable and controllable, and the fermented vegetables prepared by the method have good flavor and the flavor is improved to a certain extent compared with the natural fermentation.
(2) According to the preparation method for fermenting the vegetables by using the probiotics, the vegetables are fermented by using the composite microbial inoculum, the growth of the lactococcus lactis in the composite microbial inoculum is quick, the metabolism is relatively simple, the lactobacilli have strong carbohydrate metabolism acid production capacity, the activity of harmful microorganisms such as spoilage bacteria and pathogenic bacteria is inhibited by using the composite microbial inoculum, the content of carcinogen nitrite and other toxic and harmful substances is reduced, the residual quantity of the spoilage bacteria and the pathogenic bacteria is reduced, the food safety of the fermented vegetables is comprehensively improved, and the preparation method is suitable for large-scale production of enterprises.
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 obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
The invention provides a technical scheme that: a preparation method for fermenting vegetable with probiotic bacteria is provided.
Example 1
The method comprises the following raw materials: dehydrated vegetables, 0.5-1.5% of composite microbial inoculum, 4-6% of edible salt, 1-4% of cane sugar, 1-1.5% of edible white vinegar, 3-4.5% of hot pepper, 6-10% of garlic and clear water;
the method for fermenting the vegetables by utilizing the probiotics comprises the following steps: step 1, soaking the dehydrated vegetables in hot water of 95 ℃ for 2-3 min; step 2, putting the vegetables soaked in the step 1 into warm water for full cleaning, draining after cleaning, and then cutting into strips or blocks; step 3, respectively cutting the chili and the garlic into pieces, and putting the pieces into a bowl; step 4, putting the vegetables in the step 2 into a basin, adding edible salt and cane sugar, stirring and mixing for 3min, and then standing for 15 min; step 5, adding the cut hot pepper and garlic into the vegetables after the standing is finished, fully stirring for 2min, and standing for 10min after the stirring is finished; step 6, adding the composite microbial inoculum into the vegetables after standing in the step 5, and stirring and mixing for 3 min; and 7, putting the vegetables stirred in the step 6 into a fermentation tank, compacting, adding edible white vinegar into the fermentation tank according to a certain proportion, adding clear water into the fermentation tank, covering, and placing at a proper temperature for storage and fermentation.
The dehydrated vegetables in the step 1 can be selected from Chinese cabbage, carrot, cucumber or cowpea according to the requirement; the composite microbial inoculum in the step 6 is a composite microbial inoculum of lactococcus lactis and lactobacillus, and the ratio of the lactococcus lactis to the lactobacillus is 1: 1, the number of live bacteria in the composite microbial inoculum is 106-108 CFU/ml; the clean water added in the step 7 overflows the vegetables in the fermentation tank, and the distance between the highest water level of the clean water and the top end of the fermentation tank is 7.5 cm; the preservation temperature adopted in the step 7 is 18-20 degrees; in the step 7, sealing the cover and the fermentation tank by using a heat shrinkage film; and 7, placing the fermentation tank into a clean and dry room, wherein the fermentation time is 3-5 days.
Example 2
The method comprises the following raw materials: dehydrated vegetables, 1.5-2.5% of composite microbial inoculum, 1-3% of edible salt, 0.5-2% of cane sugar, 1.2-1.3% of edible white vinegar, 1-1.5% of hot pepper, 5-9% of garlic and clear water;
the method for fermenting the vegetables by utilizing the probiotics comprises the following steps: step 1, soaking the dehydrated vegetables in hot water of 95 ℃ for 2-3 min; step 2, putting the vegetables soaked in the step 1 into warm water for full cleaning, draining after cleaning, and then cutting into strips or blocks; step 3, respectively cutting the chili and the garlic into pieces, and putting the pieces into a bowl; step 4, putting the vegetables in the step 2 into a basin, adding edible salt and cane sugar, stirring and mixing for 3min, and then standing for 15 min; step 5, adding the cut hot pepper and garlic into the vegetables after the standing is finished, fully stirring for 2min, and standing for 10min after the stirring is finished; step 6, adding the complex microbial inoculum into the vegetables after standing in the step 5, and stirring and mixing for 3 min; and 7, putting the vegetables stirred in the step 6 into a fermentation tank, compacting, adding edible white vinegar into the fermentation tank according to a certain proportion, adding clear water into the fermentation tank, covering, and placing at a proper temperature for storage and fermentation.
The dehydrated vegetables in the step 1 can be selected from Chinese cabbage, carrot, cucumber or cowpea according to the requirement; the composite microbial inoculum in the step 6 is a composite microbial inoculum of lactococcus lactis and lactobacillus, and the ratio of the lactococcus lactis to the lactobacillus is 1: 1, the number of viable bacteria in the composite microbial inoculum is 106-108 CFU/ml; the clean water added in the step 7 overflows the vegetables in the fermentation tank, and the distance between the highest water level of the clean water and the top end of the fermentation tank is 7.5 cm; the preservation temperature adopted in the step 7 is 18-20 degrees; in the step 7, sealing the cover and the fermentation tank by using a heat shrinkage film; and 7, placing the fermentation tank in a clean and dry room, wherein the fermentation time is 3-5 days.
Example 3
The method comprises the following raw materials: dehydrated vegetables, 0.5-1.5% of composite microbial inoculum, 4-6% of edible salt, 1-4% of cane sugar, 1-1.5% of edible white vinegar, 3-4.5% of hot pepper, 6-10% of garlic and clear water;
the method for fermenting the vegetables by utilizing the probiotics comprises the following steps: step 1, soaking the dehydrated vegetables in 95-degree hot water for 3-5 min; step 2, putting the vegetables soaked in the step 1 into warm water for full cleaning, draining after cleaning, and then cutting into strips or blocks; step 3, respectively cutting the chili and the garlic into pieces, and putting the pieces into a bowl; step 4, putting the vegetables in the step 2 into a basin, adding edible salt and cane sugar, stirring and mixing for 5min, and then standing for 20-30 min; step 5, adding the cut hot peppers and the cut garlic into the vegetables after the standing is finished, fully stirring for 3-4 min, and standing for 15-20 min after the stirring is finished; step 6, adding the composite microbial inoculum into the vegetables after standing in the step 5, and stirring and mixing for 5-8 min; and 7, putting the vegetables stirred in the step 6 into a fermentation tank, compacting, adding edible white vinegar into the fermentation tank according to a certain proportion, adding clear water into the fermentation tank, covering, and placing at a proper temperature for storage and fermentation.
The dehydrated vegetables in the step 1 can be selected from Chinese cabbage, carrot, cucumber or cowpea according to the requirement; the composite microbial inoculum in the step 6 is a composite microbial inoculum of lactococcus lactis and lactobacillus, and the ratio of the lactococcus lactis to the lactobacillus is 1: 1, the number of live bacteria in the composite microbial inoculum is 106-108 CFU/ml; the clean water added in the step 7 overflows the vegetables in the fermentation tank, and the distance between the highest water level of the clean water and the top end of the fermentation tank is 7.5 cm; the preservation temperature adopted in the step 7 is 18-20 degrees; 7, sealing the cover and the fermentation tank by using a heat shrinkage film; and 7, placing the fermentation tank into a clean and dry room, wherein the fermentation time is 3-5 days.
Example 4
The method comprises the following raw materials: dehydrated vegetables, 0.5-1.5% of composite microbial inoculum, 4-6% of edible salt, 1-4% of cane sugar, 1-1.5% of edible white vinegar, 3-4.5% of hot pepper, 6-10% of garlic and clear water;
the method for fermenting the vegetables by utilizing the probiotics comprises the following steps: step 1, soaking the dehydrated vegetables in 95-degree hot water for 2-3 min; step 2, putting the vegetables soaked in the step 1 into warm water for full cleaning, draining after cleaning, and then cutting into strips or blocks; step 3, respectively cutting the chili and the garlic into pieces, and putting the pieces into a bowl; step 4, putting the vegetables in the step 2 into a basin, adding edible salt and cane sugar, stirring and mixing for 3min, and then standing for 15 min; step 5, adding the cut hot pepper and garlic into the vegetables after the standing is finished, fully stirring for 2min, and standing for 10min after the stirring is finished; step 6, adding the complex microbial inoculum into the vegetables after standing in the step 5, and stirring and mixing for 3 min; and 7, putting the vegetables stirred in the step 6 into a fermentation tank, compacting, adding edible white vinegar into the fermentation tank according to a certain proportion, adding clear water into the fermentation tank, covering, and placing at a proper temperature for storage and fermentation.
The dehydrated vegetables in the step 1 can be selected from Chinese cabbage, carrot, cucumber or cowpea according to the requirement; the composite microbial inoculum in the step 6 is a composite microbial inoculum of lactococcus lactis and lactobacillus, and the ratio of the lactococcus lactis to the lactobacillus is 1: 1.5, the number of viable bacteria in the composite microbial agent is 96-134 CFU/ml; the clean water added in the step 7 overflows the vegetables in the fermentation tank, and the distance between the highest water level of the clean water and the top end of the fermentation tank is 7.5 cm; the preservation temperature adopted in the step 7 is 20-25 degrees; in the step 7, sealing the cover and the fermentation tank by using a heat shrinkage film; the fermenter in step 7 was placed in a clean and dry room and the fermentation time was 4 days.
In conclusion, the method for preparing the vegetables by utilizing the probiotics fermentation adopts the dehydrated vegetables as the raw materials, and the dehydrated vegetables are easy to store and can be used after being soaked in hot water, so that the seasonal problem of fresh vegetable supply is solved, enterprises can supply the vegetables all the year round, the used compound microbial inoculum fermented vegetables replace naturally fermented vegetables, the vegetable production fermentation is carried out according to an optimized process, the fermentation speed of the fermented vegetable products is high, the quality is stable and controllable, the fermented vegetables prepared by the method have good flavor, the flavor is improved to a certain extent compared with the natural fermentation, the vegetable fermentation is carried out by the compound microbial inoculum, the growth of the lactic acid bacteria in the compound microbial inoculum is quick, the metabolism is relatively simple, the lactic acid bacteria have strong carbohydrate metabolism acid-producing capacity, and the compound microbial inoculum is added and used, the activity of harmful microorganisms such as spoilage bacteria and pathogenic bacteria is inhibited, the content of carcinogen nitrite and other toxic and harmful substances is reduced, the residual quantity of the spoilage bacteria and the pathogenic bacteria is reduced, the food safety of the fermented vegetables is comprehensively improved, and the method is suitable for large-scale production of enterprises.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various 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 (7)
1. A preparation method for fermenting vegetables by using probiotics comprises the following raw materials: dehydrated vegetables, 0.5-1.5% of composite microbial inoculum, 4-6% of edible salt, 1-4% of cane sugar, 1-1.5% of edible white vinegar, 3-4.5% of hot pepper, 6-10% of garlic and clear water;
the method for fermenting the vegetables by utilizing the probiotics comprises the following steps:
step 1, soaking the dehydrated vegetables in 95-degree hot water for 2-3 min;
step 2, putting the vegetables soaked in the step 1 into warm water for full cleaning, draining after cleaning, and then cutting into strips or blocks;
step 3, respectively cutting the chili and the garlic into pieces, and putting the pieces into a bowl;
step 4, putting the vegetables in the step 2 into a basin, adding edible salt and cane sugar, stirring and mixing for 3min, and then standing for 15 min;
step 5, adding the cut hot peppers and the cut garlic into the vegetables after the standing is finished, fully stirring for 2min again, and standing for 10min after the stirring is finished;
step 6, adding the composite microbial inoculum into the vegetables after standing in the step 5, and stirring and mixing for 3 min;
and 7, putting the vegetables stirred in the step 6 into a fermentation tank, compacting, adding edible white vinegar into the fermentation tank according to a certain proportion, adding clear water into the fermentation tank, covering, and placing at a proper temperature for storage and fermentation.
2. The method for preparing vegetables fermented by probiotics according to claim 1, wherein the method comprises the following steps: the dehydrated vegetables in the step 1 can be selected from Chinese cabbage, carrot, cucumber or cowpea according to the requirement.
3. The method for preparing vegetables fermented by probiotics according to claim 1, wherein the method comprises the following steps: the composite microbial inoculum in the step 6 is a composite microbial inoculum of lactococcus lactis and lactobacillus, and the ratio of the lactococcus lactis to the lactobacillus is 1: 1, the number of viable bacteria in the composite microbial inoculum is 106-108 CFU/ml.
4. The method for preparing vegetables fermented by probiotics according to claim 1, wherein the method comprises the following steps: the clean water added in the step 7 overflows the vegetables in the fermentation tank, and the distance between the highest water level of the clean water and the top end of the fermentation tank is 7.5 cm.
5. The method for preparing vegetables fermented by probiotics according to claim 1, wherein the method comprises the following steps: the preservation temperature adopted in the step 7 is 18-20 degrees.
6. The method for preparing vegetables fermented by probiotics according to claim 1, wherein the method comprises the following steps: and in the step 7, the cover and the fermentation tank are sealed by a heat shrinkage film.
7. The method for preparing vegetables fermented by probiotics according to claim 1, wherein the method comprises the following steps: and 7, placing the fermentation tank into a clean and dry room, wherein the fermentation time is 3-5 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110103118.7A CN114788568A (en) | 2021-01-26 | 2021-01-26 | Preparation method for fermenting vegetables by using probiotics |
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| CN102697010A (en) * | 2012-06-01 | 2012-10-03 | 浙江大学 | Fermented vegetable and preparation method thereof |
| CN109511931A (en) * | 2018-11-09 | 2019-03-26 | 巴中市惠丰农业开发有限公司 | A kind of production method using probiotics fermention vegetables |
| CN110506908A (en) * | 2019-08-16 | 2019-11-29 | 徐州工程学院 | A kind of less salt low nitrite fermented vegetable processing technology |
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|---|---|---|---|---|
| CN102697010A (en) * | 2012-06-01 | 2012-10-03 | 浙江大学 | Fermented vegetable and preparation method thereof |
| CN109511931A (en) * | 2018-11-09 | 2019-03-26 | 巴中市惠丰农业开发有限公司 | A kind of production method using probiotics fermention vegetables |
| CN110506908A (en) * | 2019-08-16 | 2019-11-29 | 徐州工程学院 | A kind of less salt low nitrite fermented vegetable processing technology |
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