CN116406778A - Method for quickly preparing pickled Chinese cabbage with assistance of mixed gas - Google Patents
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- CN116406778A CN116406778A CN202310307290.3A CN202310307290A CN116406778A CN 116406778 A CN116406778 A CN 116406778A CN 202310307290 A CN202310307290 A CN 202310307290A CN 116406778 A CN116406778 A CN 116406778A
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- 238000000034 method Methods 0.000 title claims abstract description 31
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 title claims abstract description 27
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 title claims abstract description 27
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 title claims abstract description 27
- 238000000855 fermentation Methods 0.000 claims abstract description 121
- 230000004151 fermentation Effects 0.000 claims abstract description 121
- 239000007789 gas Substances 0.000 claims abstract description 49
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 37
- 235000013311 vegetables Nutrition 0.000 claims abstract description 32
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 18
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 18
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000001301 oxygen Substances 0.000 claims abstract description 13
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 13
- 230000001105 regulatory effect Effects 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000007789 sealing Methods 0.000 claims abstract description 9
- 239000011261 inert gas Substances 0.000 claims abstract description 6
- 238000011049 filling Methods 0.000 claims abstract description 3
- 238000011068 loading method Methods 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims description 10
- 240000007124 Brassica oleracea Species 0.000 claims description 9
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 9
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 9
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- XKRFYHLGVUSROY-UHFFFAOYSA-N Argon Chemical compound [Ar] XKRFYHLGVUSROY-UHFFFAOYSA-N 0.000 claims description 4
- 239000001307 helium Substances 0.000 claims description 4
- 229910052734 helium Inorganic materials 0.000 claims description 4
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 240000007087 Apium graveolens Species 0.000 claims description 3
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 3
- 235000010591 Appio Nutrition 0.000 claims description 3
- 235000016068 Berberis vulgaris Nutrition 0.000 claims description 3
- 241000335053 Beta vulgaris Species 0.000 claims description 3
- 235000011293 Brassica napus Nutrition 0.000 claims description 3
- 240000008100 Brassica rapa Species 0.000 claims description 3
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 claims description 3
- 244000045232 Canavalia ensiformis Species 0.000 claims description 3
- 235000010520 Canavalia ensiformis Nutrition 0.000 claims description 3
- 235000010518 Canavalia gladiata Nutrition 0.000 claims description 3
- 240000008067 Cucumis sativus Species 0.000 claims description 3
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 3
- 240000008415 Lactuca sativa Species 0.000 claims description 3
- 235000003228 Lactuca sativa Nutrition 0.000 claims description 3
- 241000146226 Physalis ixocarpa Species 0.000 claims description 3
- 244000088415 Raphanus sativus Species 0.000 claims description 3
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 239000004698 Polyethylene Substances 0.000 claims description 2
- 244000046095 Psophocarpus tetragonolobus Species 0.000 claims description 2
- 235000010580 Psophocarpus tetragonolobus Nutrition 0.000 claims description 2
- 229910052786 argon Inorganic materials 0.000 claims description 2
- 230000002045 lasting effect Effects 0.000 claims description 2
- -1 polyethylene Polymers 0.000 claims description 2
- 229920000573 polyethylene Polymers 0.000 claims description 2
- 229920000915 polyvinyl chloride Polymers 0.000 claims description 2
- 239000004800 polyvinyl chloride Substances 0.000 claims description 2
- 229910001220 stainless steel Inorganic materials 0.000 claims description 2
- 239000010935 stainless steel Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 12
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 229940005591 cabbage preparation Drugs 0.000 abstract description 3
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 14
- 241000894006 Bacteria Species 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
- 239000004310 lactic acid Substances 0.000 description 7
- 235000014655 lactic acid Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 244000005700 microbiome Species 0.000 description 5
- 108090000913 Nitrate Reductases Proteins 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- MWUXSHHQAYIFBG-UHFFFAOYSA-N Nitric oxide Chemical compound O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 description 2
- 241001148470 aerobic bacillus Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000002028 Biomass Substances 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 1
- 244000043158 Lens esculenta Species 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000010234 sodium benzoate Nutrition 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
-
- 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
Abstract
The invention discloses a method for quickly preparing pickled Chinese cabbage by using mixed gas, and belongs to the technical field of pickled Chinese cabbage preparation. The method mainly comprises the following steps: cleaning fresh vegetables, adding seasonings, uniformly mixing, loading into a fermentation device, sealing the fermentation device, introducing carbon dioxide gas into the fermentation device through a gas replacement valve to replace air in the fermentation device and the vegetables to be fermented, enabling the volume content of oxygen in a fermentation tank to be less than 0.1% through repeated exhaust-inflation operation, then further isolating air by filling inert gas, closing the gas replacement valve, fermenting the fermentation device at the environment temperature of 20-35 ℃, and performing exhaust treatment through an automatic air pressure regulating valve on the fermentation device when the pressure is too high in the fermentation process, and completing fermentation after 24-72 hours. The method can obviously reduce nitrite production, shorten fermentation time, and effectively avoid the problems of vegetable decay and the like.
Description
Technical Field
The invention belongs to the technical field of pickled Chinese cabbage preparation, and particularly relates to a method for quickly preparing pickled Chinese cabbage by using mixed gas.
Background
The pickled Chinese cabbage is a common pickled vegetable which is very popular in daily life, common vegetable raw materials comprise Chinese cabbage, cucumber, cabbage, onion, celery, radish, turnip, beet, spring lettuce, tender ginger, green hyacinth bean, sword bean, green tomato and the like, the conventional preparation method is that the vegetable raw materials are placed in a container, and after salt is sprayed, the vegetables are pressed into salt water for long-term soaking and pickling, bacterial growth is effectively inhibited through pickling treatment, the quality guarantee period of food materials is prolonged, and the pickled Chinese cabbage is good in taste.
The fermentation process of the natural vegetable strain comprises two stages: (1) starting fermentation: in this stage, aerobic microorganisms such as spoilage bacteria, acid-resistant escherichia coli, yeast and the like are active due to the existence of oxygen; the neutral environment (ph=7) provides suitable conditions for nitrate in vegetables to nitrite by nitrate reductase; the putrefying bacteria and nitrate reductase act together to hydrolyze and convert proteins into nitrite; during the process, abnormal lactic acid fermentation is carried out simultaneously to generate fermentation products such as organic acid, ethanol, carbon dioxide and the like, and along with the consumption of oxygen and the continuous accumulation of the organic acid, anaerobic and acidic environments suitable for the activity of lactic acid bacteria are gradually formed, anaerobic and acid-resistant lactic acid bacteria take the dominant role, and the fermentation enters a second stage; (2) lactic acid fermentation: in an anaerobic and low pH fermentation environment formed by initial fermentation, dominant lactobacillus performs positive lactic acid fermentation, and a large amount of acid is produced to further reduce the pH value of fermentation liquor, so that nitrate reductase is deactivated; at H + The nitrite formed in the first stage is further degraded and reduced, and when the pH value is reduced to below 3.8, the fermentation enters the maturation stage, and the activities of aerobic and non-acid-resistant microorganisms are inhibited or even killed.
Aiming at the problems of nitrite production, long fermentation time, improper operation, easy decay and the like in the traditional pickled Chinese cabbage preparation process, a plurality of improvement methods have been developed, and the common method is that measures for inhibiting putrefying bacteria and reducing pH value, such as sodium benzoate (fresh pickled Chinese cabbage), acetic acid, citric acid, ascorbic acid and the like, are added, so that the measures are effective for preventing food from being decayed, but the influence of residues on health and taste is to be examined.
Disclosure of Invention
In view of the above, the invention aims to provide a method for rapidly preparing pickled Chinese cabbage by using mixed gas, which can remarkably reduce nitrite production, shorten fermentation time and effectively avoid the problems of vegetable decay and the like.
The invention aims at realizing the following steps:
the invention provides a method for quickly preparing pickled Chinese cabbage by using mixed gas, which mainly comprises the following steps:
(1) Cleaning fresh vegetables, adding flavoring, mixing, loading into fermentation device, and sealing the fermentation device;
(2) Firstly, introducing carbon dioxide gas into a fermentation device through a gas replacement valve to replace air in the fermentation device and vegetables to be fermented, enabling the volume content of oxygen in a fermentation tank to be less than 0.1% through repeated exhaust-inflation operation, then, filling inert gas to further isolate the air, and closing the gas replacement valve;
(3) Fermenting the fermentation device at the ambient temperature of 20-35 ℃, and when the pressure is too high in the fermentation process, performing exhaust treatment through an automatic air pressure regulating valve on the fermentation device, and completing the fermentation after lasting 24-72 hours.
Based on the above technical scheme, further, the vegetables in step (1) include cabbage, cucumber, cabbage, onion, celery, radish, turnip, beet, spring lettuce, tender ginger, tender lentil, sword bean and green tomato.
Based on the technical scheme, the flavoring in the step (1) comprises salt, and the adding amount of the flavoring is 0.1-0.5% of the weight of the vegetables.
Based on the technical scheme, further, the fermentation device in the step (1) comprises a fermentation tank and a fermentation bag.
Based on the technical scheme, further, the material of fermentation cylinder is stainless steel material, and the material of fermentation bag is polyethylene or polyvinyl chloride material.
Based on the above technical scheme, further, the inert gas in the step (2) is one or more than two of nitrogen, argon and helium.
Based on the technical scheme, in the step (2), after the gas replacement valve is closed, the volume percentage of carbon dioxide in the mixed gas in the fermentation device is 10-80%.
Based on the technical scheme, further, the fermentation temperature in the step (3) is 25-30 ℃.
Based on the technical scheme, further, the gas exhausted by the fermentation device in the step (3) through the automatic air pressure regulating valve is connected with the gas collecting and purifying device through a pipeline, and is discharged to the atmosphere after being purified.
Compared with the prior art, the invention has the following beneficial effects:
1. the invention optimizes the traditional natural fermentation process conditions by adopting natural strains, and the optimization principle is that firstly, carbon dioxide is adopted to expel oxygen in a fermentation container and food materials to be fermented, and the property that carbon dioxide is dissolved to form carbonic acid is utilized to reduce the pH value of liquid, and meanwhile, anaerobic and acidic environments which are beneficial to the life activities of lactic acid bacteria are produced; under this environment, the activity of aerobic bacteria such as spoilage bacteria is suppressed; the activity of nitrate reductase is reduced; the nitrite is quickly reduced and degraded in the form of nitric oxide, the anaerobic and acidic fermentation environment produced by carbon dioxide solves the problems of nitrite production, food decay and the like in the traditional process of starting the fermentation stage, then inert gas is introduced to completely isolate oxygen, further inhibit the activity of aerobic bacteria such as putrefying bacteria and the like, plays a better role in protection, and finally, the fermentation time is greatly shortened by providing proper temperature for lactic acid fermentation.
2. The invention detects the fermented product, the pH is as low as 3.0-3.1, the nitrite content is less than 1.0mg/Kg, the content of the fermented active microorganism is far less than the national standard, and the content of the fermented active microorganism can reach 1.8X10 6 The CFU/mL can obviously shorten the fermentation time, improve the quality of pickled Chinese cabbage, shorten the fermentation time of 30-40 days in the traditional process to 1-3 days, and is very suitable for large-scale industrial production.
Detailed Description
The following detailed description of the invention is provided in connection with examples, but the implementation of the invention is not limited thereto, and it is obvious that the examples described below are only some examples of the invention, and that it is within the scope of protection of the invention to those skilled in the art to obtain other similar examples without inventive faculty.
Example 1
The embodiment provides a method for quickly preparing pickled Chinese cabbage by using mixed gas, which comprises the following steps:
(1) Cleaning fresh cabbage, adding salt with weight of 0.2% of vegetable, mixing, placing into fermentation tank, and sealing fermentation tank;
(2) Firstly, introducing carbon dioxide gas into a fermentation tank through a gas replacement valve to replace air in the fermentation tank and vegetables to be fermented, enabling the volume content of oxygen in the fermentation tank to be less than 0.1% through repeated exhaust-inflation operation, then, charging nitrogen to further isolate air, and closing the gas replacement valve;
(3) Fermenting the fermentation tank at 25 ℃ and when the pressure is too high in the fermentation process, exhausting the fermentation tank through an automatic air pressure regulating valve on the fermentation tank for 60 hours to finish the fermentation.
Example 2
The embodiment provides a method for quickly preparing pickled Chinese cabbage by using mixed gas, which comprises the following steps:
(1) Cleaning fresh cabbage, adding salt with weight of 0.5% of vegetable, mixing, placing into fermentation tank, and sealing fermentation tank;
(2) Firstly, introducing carbon dioxide gas into a fermentation tank through a gas replacement valve to replace air in the fermentation tank and vegetables to be fermented, enabling the volume content of oxygen in the fermentation tank to be less than 0.1% through repeated exhaust-inflation operation, then, charging helium gas to further isolate air, and closing the gas replacement valve;
(3) Fermenting the fermentation tank at the ambient temperature of 30 ℃, and when the pressure is too high in the fermentation process, performing exhaust treatment through an automatic air pressure regulating valve on the fermentation tank, and completing the fermentation after 48 hours.
Example 3
The embodiment provides a method for quickly preparing pickled Chinese cabbage by using mixed gas, which comprises the following steps:
(1) Cleaning fresh Chinese cabbage with water, shredding, adding salt with weight of 0.5% of vegetable, mixing, packaging into fermentation bag with gas replacement valve, and sealing;
(2) Firstly, introducing carbon dioxide gas into a fermentation bag through a gas replacement valve to replace air in the fermentation bag and vegetables to be fermented, enabling the volume content of oxygen in the fermentation bag to be less than 0.1% through repeated exhausting-inflating operation, then, charging helium gas to further isolate air, and closing the gas replacement valve;
(3) Fermenting the fermentation bag at 35 ℃ and when the pressure is too high in the fermentation process, exhausting through an automatic air pressure regulating valve on the fermentation bag for 72 hours to finish the fermentation.
Comparative example 1
The comparative example provides a method for preparing pickled Chinese cabbage with the assistance of carbon dioxide, comprising the following steps:
(1) Cleaning fresh cabbage, adding salt with weight of 0.2% of vegetable, mixing, placing into fermentation tank, and sealing fermentation tank;
(2) Firstly, introducing carbon dioxide gas into a fermentation tank through a gas replacement valve to replace air in the fermentation tank and vegetables to be fermented, enabling the volume content of oxygen in the fermentation tank to be less than 0.1% through repeated exhaust-inflation operation, and closing the gas replacement valve;
(3) Fermenting the fermentation tank at 25 ℃ and when the pressure is too high in the fermentation process, exhausting the fermentation tank through an automatic air pressure regulating valve on the fermentation tank for 84 hours to finish the fermentation.
Comparative example 2
The comparative example provides a method for preparing pickled Chinese cabbage with the assistance of carbon dioxide, comprising the following steps:
(1) Cleaning fresh cabbage, adding salt with weight of 0.5% of vegetable, mixing, placing into fermentation tank, and sealing fermentation tank;
(2) Firstly, introducing carbon dioxide gas into a fermentation tank through a gas replacement valve to replace air in the fermentation tank and vegetables to be fermented, enabling the volume content of oxygen in the fermentation tank to be less than 0.1% through repeated exhaust-inflation operation, and closing the gas replacement valve;
(3) Fermenting the fermentation tank at the ambient temperature of 30 ℃, and when the pressure is too high in the fermentation process, performing exhaust treatment through an automatic air pressure regulating valve on the fermentation tank, and completing the fermentation after 72 hours.
Comparative example 3
The comparative example provides a method for preparing pickled Chinese cabbage with the assistance of carbon dioxide, comprising the following steps:
(1) Cleaning fresh Chinese cabbage with water, shredding, adding salt with weight of 0.5% of vegetable, mixing, packaging into fermentation bag with gas replacement valve, and sealing;
(2) Firstly, introducing carbon dioxide gas into a fermentation bag through a gas replacement valve to replace air in the fermentation bag and vegetables to be fermented, enabling the volume content of oxygen in the fermentation bag to be less than 0.1% through repeated exhausting-inflating operation, and closing the gas replacement valve;
(3) Fermenting the fermentation bag at 35 ℃ and when the pressure is too high in the fermentation process, exhausting the fermentation bag through an automatic air pressure regulating valve on the fermentation bag for 100 hours to finish the fermentation.
Example 4
This example shows the pH, nitrite content, active microbial biomass and sensory properties of the pickled Chinese cabbage prepared in examples 1 to 3 and comparative examples 1 to 3, and the specific results are shown in Table 1.
TABLE 1 evaluation results of the pickled Chinese cabbage prepared in examples 1-3 and comparative examples 1-3
The content of nitrite in pickled vegetable is smaller than 20mg/Kg specified in GB15198-1994, and the content of nitrite in pickled vegetable prepared by the method is smaller than 1.0mg/Kg, which is far smaller than national standardPrescribing; the active microorganism content after fermentation by the method can reach 1.8X10 6 CFU/mL can obviously shorten the fermentation time and improve the quality of pickled Chinese cabbage. Therefore, the fermentation method has obvious advantages compared with the traditional fermentation process of pickled Chinese cabbage.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention, and not for limiting the same; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some or all of the technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit of the invention.
Claims (9)
1. The method for quickly preparing pickled Chinese cabbage by using mixed gas is characterized by mainly comprising the following steps of:
(1) Cleaning fresh vegetables, adding flavoring, mixing, loading into fermentation device, and sealing the fermentation device;
(2) Firstly, introducing carbon dioxide gas into a fermentation device through a gas replacement valve to replace air in the fermentation device and vegetables to be fermented, enabling the volume content of oxygen in a fermentation tank to be less than 0.1% through repeated exhaust-inflation operation, then, filling inert gas to further isolate the air, and closing the gas replacement valve;
(3) Fermenting the fermentation device at the ambient temperature of 20-35 ℃, and when the pressure is too high in the fermentation process, performing exhaust treatment through an automatic air pressure regulating valve on the fermentation device, and completing the fermentation after lasting 24-72 hours.
2. The method of claim 1, wherein the vegetables in step (1) comprise cabbage, cucumber, cabbage, onion, celery, radish, turnip, beet, spring lettuce, tender ginger, green hyacinth bean, sword bean, and green tomato.
3. The method of claim 1, wherein the flavoring in step (1) comprises salt and the flavoring is added in an amount of 0.1-0.5% by weight of the vegetables.
4. The method of claim 1, wherein the fermentation device of step (1) comprises a fermenter and a fermentation bag.
5. The method of claim 4, wherein the fermenter is made of stainless steel and the fermenter is made of polyethylene or polyvinyl chloride.
6. The method according to claim 1, wherein the inert gas in the step (2) is one or a mixture of two or more of nitrogen, argon and helium.
7. The method according to claim 1, wherein in the step (2), after the gas replacement valve is closed, the volume percentage of carbon dioxide in the mixed gas in the fermentation device is 10-80%.
8. The process according to claim 1, wherein the fermentation temperature in step (3) is 25-30 ℃.
9. The method according to claim 1, wherein the gas discharged from the fermentation apparatus in the step (3) through the automatic gas pressure regulating valve is connected to a gas collecting and purifying apparatus through a pipeline, and is discharged to the atmosphere after being purified.
Priority Applications (1)
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| CN202310307290.3A CN116406778A (en) | 2023-03-27 | 2023-03-27 | Method for quickly preparing pickled Chinese cabbage with assistance of mixed gas |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116649550A (en) * | 2023-07-31 | 2023-08-29 | 吉林天泽二氧化碳科技有限公司 | Full-ecological pickled Chinese cabbage, pickled vegetable and efficient pickling method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116649550A (en) * | 2023-07-31 | 2023-08-29 | 吉林天泽二氧化碳科技有限公司 | Full-ecological pickled Chinese cabbage, pickled vegetable and efficient pickling method thereof |
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