KR102380536B1 - Manufacturing method of mixed fermented pickles using three-stage fermentation of fruit and vegetable Chinese medicine flavor liquid and cooperative positive and negative pressure permeation technology - Google Patents

Abstract

The present invention provides a method for producing a mixed fermented pickle using a three-stage fermentation of a vegetable and Chinese medicine flavor liquid and cooperative positive and negative pressure permeation techniques. After removing the inside of the raw material through hydrothermal treatment, two stages of water removal and two stages of drying are performed in an intelligent air heat source heat pump dryer to obtain dry raw materials. Pickled at 4℃ ~ 5℃ low temperature conditions and then rapidly frozen. Then, put it in the freezer and freeze it. Cooperative positive pressure and negative pressure permeation are performed for frozen fermented pickle raw materials by using a vegetable and Chinese medicine flavor liquid. First, two stages of positive pressure and negative pressure permeation of the tuber vegetable raw material are performed, and the positive and negative pressure permeation is performed one more stage after mixing the fruit vegetable raw material. Finally, after mixing the leaf vegetable raw materials, the positive pressure and negative pressure transmission are performed one more step. Intact sterilization under ultra-high pressure conditions to obtain a mixed fermented pickle product. The product has no green odor, low nitrite content, and high production efficiency.

Description

Manufacturing method of mixed fermented pickles using three-stage fermentation of fruit and vegetable Chinese medicine flavor liquid and cooperative positive and negative pressure permeation technology

The present invention relates to a manufacturing method for fermenting fermented pickles, and more particularly, to a method for manufacturing mixed fermented pickles using three-stage fermentation of fruit and vegetable Chinese medicine flavor broth and cooperative positive pressure and negative pressure permeation technology am.

Currently, the traditional manufacturing method of salting and fermenting is still used in the production of fermented pickles with Sichuan characteristics (called “pao chai” in China), but the traditional method has many disadvantages as follows.
(1) It is difficult to store fresh vegetable raw materials for a long time, and due to the limitations of traditional production technology, it can be intensively produced and processed only during the season when vegetables are mature. In order to ensure subsequent fermented pickle production and processing, the raw materials had no choice but to carry out high salt pickling, which greatly limited the processing time of fermented pickles.
(2) The initial high-salt pickling dewatering is quite high in the nitrite content of the fermented pickles.
(3) The pickling and dewatering method requires salting with a large site area, which greatly increases the cost budget of fermented pickle processing.
(4) The cost budget for fermented pickle production is high because the consumption of salt required for the high-salt pickle dehydration method is huge.
(5) High salt pickling The high salt salt water generated during the dewatering method is difficult to treat and consumes a lot of money, so the environment is easily polluted.
(6) The cycle required for late fermentation pickle fermentation is long and time consuming, so it affects the efficiency of fermentation pickle production and processing.
(7) Fermentation quality is unstable and product quality is not uniform because it is difficult to control the environmental and technical conditions of fermentation pickle fermentation. In addition, it is disadvantageous to industrialization, scale-up, and standardized production.
In order to solve these disadvantages, it is urgent to develop a new type of fermented pickle technology that is modernized, standardized, scaled and eco-friendly. In addition, changes in Chinese consumption structure and consumption methods have created new demand for fermented pickles. Market research and research have revealed that the middle and high-income groups have new demands for fermented pickle products in several ways, as the pace of urbanization accelerates.
(1) Traditional single-item fermented pickles have already become difficult to satisfy consumers' purchasing demand for fermented pickles. Consumers are expecting a shift from traditional single-item fermented pickles on the market to other types of mixed fermented pickles.
(2) There are very few types of conventional mixed-type fermented pickles, which do not satisfy the needs of consumers, and since most conventional mixed-type fermented pickles are first processed for each type and then mixed again, various tastes are mixed. Consumers expect mixed fermented pickles that will solve this problem and taste better.
(3) People's appetite is suppressed as life rhythms accelerate and work stress increases, while various types of mixed fermented pickles serve different nutritional and health food functions. Accordingly, the demand for mixed fermented pickles and healthy fermented pickles is rapidly increasing.

Fermented vegetable pickles are divided into fermented tuber vegetables, fermented pickles of fruit vegetables, and fermented pickles of leafy vegetables. However, tuber vegetables have a dense raw material structure, high hardness, and moisture is not easily and uniformly removed. On the other hand, fruit vegetables have a relatively loose raw material structure, so their hardness is smaller than that of tuber vegetables, and because there are many micro passages in the flesh, water is removed relatively well, and they are pickled well. When permeated, two kinds of vegetables cannot produce the same effect. Leaf vegetables combine the two characteristics of tuber vegetables and fruit vegetables. Some raw materials are relatively dense and have high hardness, but some raw materials have a loose structure, thin thickness, small hardness, and large surface area. Because of these characteristics, when processed together with fermented pickles of tuberous vegetables or fermented pickles of fruit vegetables, it is difficult to achieve the same effect in the processes of water removal, pickling, fermentation, permeation, and storage of the three types of vegetable raw materials, so the taste is uneven. In other words, the three types of vegetables have different raw material structures, so in order to get a better taste, the three types of raw materials are processed separately under different conditions to make fermented pickles and sold separately for each type. However, even though the made fermented pickles have different tastes depending on the processing method, if you forcibly combine them to make a mixed fermented pickle, the taste of the mixed fermented pickle is deteriorated because various tastes are mixed.

The present invention supplements the drawbacks of the prior art to provide a method for producing mixed fermented pickles using three-stage fermentation of fruit and vegetable and Chinese medicine flavor broth and cooperative positive pressure and negative pressure permeation technology, and different kinds of fermented pickle raw materials using the same method It can be expected to produce mixed fermented pickles that produce a uniform taste by processing

In order to realize the above contents, the present invention uses the following technical solutions.

A method for producing a mixed fermented pickle using three-stage fermentation of vegetable and Chinese medicine flavor broth and cooperative positive pressure and negative pressure permeation technology includes the following steps.

(1) Pretreatment of raw materials

Prepare fresh tuber vegetable raw materials, fruit vegetable raw materials, and leafy vegetables raw materials by washing, cut into pieces or shredded depending on the final shape of the product, and drain the water.

(2) Removal of raw materials

The pretreated raw material is kept in hot water at 75℃ ~ 85℃, water temperature of 55℃ ~ 65℃, for 20 ~ 40 seconds, and then quickly removed and cooled rapidly.

(3) 2-stage water removal and 2-stage drying by intelligent air heat source heat pump dryer

First, the raw material from which the green smell has been removed is dried in the first and second stages in an intelligent air heat source heat pump dryer, but in the first stage water removal, the temperature is 28 ~ 33℃, the humidity is 70% ~ 75%, the time is 15 minutes It is set to ~ 40 minutes, and in the second stage of water removal, the temperature is 35 ℃ ~ 40 ℃, the humidity is 55% ~ 60%, set the time 12 minutes ~ 28 minutes. Then, the first and second stages of drying are performed in an intelligent air heat source heat pump dryer, but in the first stage of drying, the temperature is set to 45 ℃ ~ 50 ℃, the humidity is 35% ~ 45%, the time is 10 minutes ~ 35 minutes, In 2-stage drying, set the temperature at 55°C to 60°C, humidity at 30% to 40%, and time at 10 to 30 minutes. However, during the entire period of water removal and drying, turn the raw material over once every 15 to 25 minutes. Finally, a cooling treatment is performed at room temperature to obtain a dry raw material having a moisture content of 30% to 35%.

(4) Cooperative processing of low-temperature pickling and frozen pickling

First, add salt in an amount equivalent to 3% of its mass in the dry raw material and marinate at 4 ° C to 5 ° C for 10 to 15 hours, and then add salt in an amount equal to 2% of the mass in the dry raw material and marinate at 4°C to 5°C for 5.0 hours to 7.5 hours. During the two times of pickling, it is marinated uniformly by mechanically stirring at a predetermined time. The pickled raw materials are rapidly frozen for 25 to 35 minutes in a rapid freezing tunnel at -35℃ to -45℃, and then the frozen raw materials are put in a freezer at -18℃ and marinated for a long time.

(5) Three-stage fermentation and cooperative positive and negative pressure permeation for fruit and vegetable Chinese medicine flavor liquid

Based on boiled and cooled water, Baekchul in an amount of 0.02% to 0.03%, Astragalus in an amount of 0.015% to 0.02%, 0.02% to 0.023% Sulfuric acid in an amount equivalent to 0.012% to 0.017% of cloves, 0.013% to 0.015% of thorny spines, 0.5% to 0.6% of barley radish, 0.005% to 0.012% ginseng in the amount of , 0.6% ~ 0.8% of jujube, 0.2% ~ 0.25% of bingtang, 0.4% ~ 0.6% of cyanide vinegar, 0.5% ~ 0.65 % Green Ginger (Cucumber), 0.3% ~ 0.5% Red Pepper, 0.8% ~ 1.5% Coriander, 0.2% ~ 0.3% Octagonal, 3.5% Contains ~5.5% fresh tuber vegetables and 2.3% ~ 3.5% fresh leafy vegetables. The diameter of all solid raw materials does not exceed 300 nm. The first and second stages of fermentation are performed by adding 11% to 15% of complex fermented bacteria physiological saline suspension to the vegetable and Chinese medicine flavor liquid. In the first stage fermentation, it is fermented at a high temperature of 35 ° C. to 37 ° C. for 2.5 hours to 4.5 hours, and in the second stage fermentation, it is fermented at a low temperature of 26 ° C. to 30 ° C. for 3.5 hours to 5.5 hours to obtain a fermented vegetable and Chinese medicine flavor.

The raw material frozen in step (4) is mixed with the fermented vegetable and Chinese medicine flavor, and subjected to cooperative positive and negative pressure permeation at 28°C to 32°C. In this process, the three-stage fermentation of the fruit and vegetable Chinese medicine flavor liquid is completed at the same time, and the specific procedure consists of the following four steps.

First, the tuber vegetable raw material in an amount corresponding to 35% to 40% of the mass of the fruit and vegetable Chinese medicine flavor fermentation broth is put into the permeation facility, the fruit and vegetable Chinese medicine flavor fermentation broth is put, and the cooperative corresponding to the first and second permeation steps Perform positive pressure and negative pressure permeation. In the first permeation step, the pressure is increased to 5.5 MPa to 6.5 MPa and maintained for 2 hours to 2.5 hours, then the pressure is quickly released, vacuum is made to a pressure of -65 KPa, and the negative pressure is maintained for 20 minutes to 30 minutes, and then vacuum release to restore normal pressure. In the second permeation step, the pressure is raised to 9.0 MPa to 10.0 MPa and maintained for 1 hour to 1.5 hours, then the pressure is quickly released, vacuumed to a pressure of -65 KPa, maintained at a negative pressure for 25 minutes to 35 minutes, and then vacuum release to restore normal pressure. Then, the fruit vegetable raw material in an amount corresponding to 25% to 28% by mass of the vegetable and Chinese medicine flavor fermentation broth is put into the permeation facility, and then cooperative positive pressure and negative pressure permeation corresponding to the third permeation step for the mixed raw material carry out In the third permeation step, the pressure is increased to 13.0 MPa ~ 15.0 MPa and maintained for 1.0 hour to 1.5 hours, then the pressure is gradually released, vacuumed to a pressure of -60 KPa, and the negative pressure is maintained for 40 minutes to 50 minutes, and then the vacuum is applied. Release to restore normal pressure. Finally, the leaf vegetable raw material in an amount corresponding to 25% to 27% of the mass of the vegetable and Chinese medicine flavor fermentation broth is put into the permeation facility, and then cooperative positive and negative pressure permeation corresponding to the fourth permeation step for the mixed raw material is performed. carry out In the fourth permeation step, the pressure is increased to 17.0 MPa to 18.0 MPa, maintained for 0.5 hour to 1.0 hour, then the pressure is gradually released, vacuumed to a pressure of -60 KPa, and the negative pressure is maintained for 45 minutes to 55 minutes, and then the vacuum is applied. Release to restore normal pressure.

(6) Collaborative ultra-high pressure permeation and intact sterilization

After vacuum-packing fermented pickles under aseptic conditions, permeate and intact sterilize for 5 to 8 minutes at 550 MPa to 650 MPa with ultra-high pressure equipment, and then store at a low temperature in a refrigerator at 4°C.

In the method for producing mixed fermented pickles using three-stage fermentation of fruit and vegetable Chinese medicine flavor liquid and cooperative positive pressure and negative pressure permeation technology according to the above, mechanical grinding is performed on the solid raw material in the fruit and vegetable Chinese medicine flavor liquid, and it is filtered through a 100 mm vibrating sieve. Then, after grinding with a nano-polishing machine for 1 hour to 1.5 hours and agitation, after grinding again for 1.5 hours to 3 hours with a nano-polishing machine, a pipe centrifuge is used to remove granules larger than 300 nm in diameter, get granules

In the method for producing mixed fermented pickles using three-stage fermentation of fruit and vegetable Chinese and medicinal flavor broth and cooperative positive pressure and negative pressure permeation technology according to the above, the complex fermented bacteria physiological saline suspension has a mass fraction of 16% to 18% and a bacterial concentration of 10 ⁷ cfu/ Lactobacillus casei physiological saline suspension with a concentration of mL to 10 ⁸ cfu/mL, Lactobacillus fermentum physiological saline with a bacterial concentration of 22% to 24% 10 ⁹ cfu/mL to 10 ¹⁰ cfu/mL Suspension, 12% to 14% bacterial concentration 10 ⁹ cfu/mL to 10 ^{10 10} cfu/mL Lactobacillus acidophilus physiological saline suspension, 7% to 10% bacterial concentration 10 ⁸ cfu/mL to Lactobacillus rhamnosus physiological saline suspension at 10 ⁹ cfu/mL, Lactobacillus buchneri physiological saline suspension at 10 ⁸ cfu/mL to 10 ⁹ cfu/mL with a bacterial concentration of 10% to 13%; Lactobacillus plantarum (Lactobacillus plantarum) physiological saline suspension with a bacterial concentration of 27% to 30% 10 ⁹ cfu/mL to 10 ¹⁰ cfu/mL and a bacterial concentration of 3% to 4% 10 ⁵ cfu/mL to 10 ⁶ cfu Consists of Isatchenkia orientalis physiological saline suspension at /mL.

In the method for producing a mixed fermented pickle using the three-stage fermentation of the vegetable and medicinal flavor broth and cooperative positive and negative pressure permeation technology according to the above, in the step (2), the mass ratio of the raw material to the hot water is 1:1.5.

Furthermore, in the method for producing a mixed fermented pickle using the three-stage fermentation of the vegetable and Chinese medicine flavor broth and the cooperative positive pressure and negative pressure permeation technique, in the step (5), the cooperative positive pressure and negative pressure permeation treatment is as follows. includes steps.

First, the tuber vegetable raw material in an amount corresponding to 40% of the mass of the vegetable and Chinese medicine flavor fermentation broth is put into the permeation facility, and then the fruit and vegetable Chinese medicine flavor fermentation broth is put into it, and the positive and negative pressure permeation corresponding to the first and second permeation steps are performed. . In the first permeation step, the pressure is raised to 6 MPa and maintained for 2 hours, then the pressure is quickly released. After vacuuming to a pressure of -65 KPa, the negative pressure is maintained for 25 minutes, and then the vacuum is released to restore the normal pressure. In the second permeation step, the pressure is raised to 9.5 MPa and maintained for 1.5 hours, then the pressure is quickly released, the vacuum is evacuated to a pressure of -65 KPa, and after holding for 30 minutes, the vacuum is released to restore the normal pressure. Then, the fruit vegetable raw material in an amount corresponding to 25% of the mass of the vegetable and Chinese medicine flavor fermentation broth is put into the permeation facility, and the mixed raw material is subjected to cooperative positive pressure and negative pressure permeation corresponding to the third permeation step. In the third permeation step, the pressure is raised to 14 MPa and maintained for 1.5 hours, then the pressure is gradually released, the vacuum is evacuated to a pressure of -60 KPa, the negative pressure is maintained for 45 minutes, the vacuum is released, and the normal pressure is restored. Finally, the leaf vegetable raw material in an amount corresponding to 25% of the mass of the vegetable and Chinese medicine flavor fermentation broth is put into the permeation equipment, and then cooperative positive pressure and negative pressure permeation of the mixed raw material is performed. In the fourth permeation step, the pressure is increased to 17.5 MPa and maintained for 1.0 hour, then the pressure is gradually released, the vacuum is evacuated to a pressure of -60 KPa, the negative pressure is maintained for 50 minutes, and then the vacuum is released to restore the normal pressure.

In the method for producing mixed fermented pickles using three-stage fermentation of fruit and vegetable Chinese and medicinal flavor liquid and cooperative positive pressure and negative pressure permeation technology according to the above, the time of quickly releasing the pressure during the cooperative positive pressure and negative pressure permeation treatment process is less than 2 minutes It means that the pressure is completely released within, and that the pressure is gradually released means that the pressure is completely released within 10 minutes or more.

In the method for producing mixed fermented pickles using the three-stage fermentation of the fruit and vegetable Chinese medicine flavor liquid and cooperative positive and negative pressure permeation technology, in the step (3), the two-stage water removal and two-stage drying by an intelligent air heat source heat pump dryer are It includes the steps below.

First, the raw material from which the inside of the green has been removed is put into an intelligent air heat source heat pump dryer to perform low-temperature two-stage water removal. In the first stage water removal, a temperature of 30°C, a humidity of 75%, and a time of 25 minutes are set, and in the second stage of water removal, a temperature of 35°C, a humidity of 60%, and a time of 20 minutes are set. Next, two-stage drying is performed using an intelligent air heat source heat pump dryer. In the first stage drying, set the temperature at 50℃, humidity 40%, and time 25 minutes, in the second stage drying, set the temperature 60℃, humidity 30%, time 15 minutes. Turn the ingredients over once in a while. Finally, a dry raw material having a moisture content of 30% to 35% is obtained by cooling at room temperature using room temperature air.

In the method for producing a mixed fermented pickle using three-stage fermentation of fruit and vegetable Chinese and medicinal flavor broth and cooperative positive pressure and negative pressure permeation technology according to the above, Lactobacillus casei, Lactobacillus permentum, Lactobacillus acidophilus, and lactobacillus Physiological saline suspensions of Bacillus rhamnosus, Lactobacillus bootneri and Lactobacillus plantarum were expanded in an MRS liquid incubator at 36°C to 38°C conditions for 24 hours to 36 hours, and the culture medium was subjected to centrifugal force 5000g. Centrifuge for 9 to 12 minutes, discard the supernatant, and suspend the bacteria in physiological saline. Here, the components of the MRS liquid culture medium are beef protein powder 11g, fish broth 9g, yeast extract 5g, glucose 21g, sodium acetate 5.1g, sodium hydrogen citrate 2.2g, magnesium sulfate 0.36g, distilled water 1000ml, culture medium pH6.5±0.2 am. In addition, Lactobacillus casei (ACCC 10639) and Lactobacillus permentum (ACCC 05478) are both available from the Agricultural Culture Collection of China (ACCC). Lactobacillus acidophilus (CICC 6075), Lactobacillus rhamnosus (CICC 21005), Lactobacillus bootneri (CICC 6067), Lactobacillus plantarum (CICC 6008) are all at China Center for Industrial Microorganisms. of Industrial Culture Collection (CICC).

, 맥아즙 1.0L, 진지 15.0g, 자연 pH이다. 또한, 이사첸키아 오리엔탈리스(CICC 32334)는 중국 공업 미생물 균종 보관저장 관리 센터(CICC)에서 입수 가능하다.In the method for producing a mixed fermented pickle using three-stage fermentation of fruit and vegetable Chinese medicine flavor liquid and cooperative positive pressure and negative pressure permeation technology according to the above, the above-mentioned Isachenchia orientalis physiological saline suspension is liquid using Isachenchia orientalis. Expand culture at 36 ° C to 38 ° C in an incubator for 24 hours to 36 hours, centrifuge the culture medium at 5000 g centrifugal force for 9 to 12 minutes, discard the supernatant, and suspend the bacteria in physiological saline. Here, the culture medium component is 5°

, wort 1.0L, ginseng 15.0g, natural pH. In addition, Isachenchia orientalis (CICC 32334) is available from China Industrial Microbial Species Storage and Storage Control Center (CICC).

Below, the technical solution will be further described.

The conventional new type of fermented pickle is a fermented pickle obtained by permeating a flavor liquid fermented in advance into the raw material tissue of the fermented pickle by using a physical technique such as pressurization without fermenting the raw material of the fermented pickle. The new fermented pickles made in this way taste better than traditional fermented pickles, but there is a flaw that is difficult to overcome in the manufacturing method of fermented pickles. It's just that there are some greens. In order to overcome this defect, in the present invention, a step of removing the raw material inside the green is added before the start of pickling. That is, by putting the raw material in hot water with a temperature of 75 ° C to 85 ° C, it quickly kills the breath of the surface layer of the raw material, and after putting the raw material in the hot water, the lowered water temperature is maintained at 55 ° C to 65 ° C, and in this temperature range for 20 seconds The fermented pickle raw material is held for ~ 40 seconds to remove some of the green taste of the raw material, and the raw material is subjected to subsequent processing (including cooperative positive and negative pressure permeation and three-stage fermentation). The product produced in this way has no green smell and the quality, taste, and texture are close to those of traditional fermented pickles. It takes 35 to 40 seconds for tuber vegetables to remove the green smell, 25 to 35 seconds for fruit vegetables, and 20 to 25 seconds for leafy vegetables.

The intelligent air heat source heat pump dryer uses electricity, but it is not a device that uses electricity to heat and dry. A large amount of heat energy is obtained from the air, and the consumed electricity is simply used to transport air and solar energy through a compressor. The amount of electricity consumed to supply the same amount of heat is only about a quarter of that of a traditional electric heating and drying room, which greatly reduces the cost of using electricity. In addition, the intelligent air heat source heat pump dryer uses three clean energies: solar energy, air heat energy, and electric energy. It is efficient, eco-friendly, and intelligently controlled around the clock.

According to the characteristics of fermented pickle raw materials such as tubers, fruit vegetables, and leafy vegetables, the intelligent air heat source heat pump dryer enables input of the corresponding program and intelligent control, and through this, an ideal drying effect can be seen. The present invention uses a two-stage drying treatment technique for raw materials. Raw materials such as tuber vegetables, leafy vegetables, and fruit vegetables are soaked in water and washed thoroughly before cutting or shredding the vegetables. Vegetable raw materials release moisture after a certain period of time, but there is still a lot of moisture on the surface, which greatly affects the subsequent drying speed and effect and the performance of the product. It has a large area and not high drying efficiency. In order to obtain a better drying effect, two-stage low-temperature dewatering wind drying is performed, and then two-stage heat drying is performed. In addition to industrial production, intelligent control, as well as the drying effect of the raw material is uniform, the moisture content is constant. The present invention first removes moisture from the surface for a certain period of time under low temperature conditions to remove a large amount of moisture from the surface, and this process consumes relatively low energy. Subsequently, moisture is additionally removed under high temperature and low humidity conditions, and in this process, moisture on the surface of the raw material is further removed to reach thermal drying conditions. Secondary drying has a higher temperature and lower humidity than primary drying, and since the temperature and humidity set in the equipment during drying are lower than the temperature and humidity set in the equipment when removing water, the raw material can be dried quickly. In addition, the moisture removal effect of the raw material is good and the moisture content of the obtained raw material is uniform, so that the texture and taste are not deteriorated due to situations such as partially excessively drying the dried raw material or partially high moisture content .

In multi-stage pickling at room temperature, high osmotic pressure is generated during the pickling process, and some of the remaining moisture in the raw material seeps out quickly. On the other hand, the moisture permeation of the raw material has a certain effect on the pickling effect, the permeation of the final product, and product performance, etc., and the pickling speed is too fast, which causes rapid water permeability wrinkles on the surface of the late product, which affects the visual aesthetics. One-time pickling with large amounts of salt has a similar effect. In order to overcome this, in the present invention, cooperative processing of low-temperature pickling and frozen pickling is performed in two stages. The two-stage low-temperature pickling has the dual effect of low-temperature refrigeration and pickling, and this process gradually penetrates and pickles at a relatively low salt permeation pressure, and the surface is relatively lubricated, and very little water seeps out. Pre-cooling for the next stage of low-temperature refrigeration saves energy for a certain period in the later stage of rapid refrigeration. The freshness and quick-frozen vegetable raw materials are already basically adapted to the low-temperature environment, so the product can see a relatively good pickling effect, so the quality of the product is good, and it can be stored for a long time and used at any time.

Except for pursuing the traditional taste of fermented pickles, if fermented pickles have certain health food effects, more consumers may prefer them. The present invention is first to obtain a fermented broth by fermenting it in two stages with a flavoring liquid of fruits and vegetables, and then putting the fermented liquid into the raw material and performing the second fermentation together with the fermented pickle raw material to make fermented pickles having both traditional fermented taste and health function. First, high-temperature fermentation, followed by low-temperature fermentation, and then fermenting the fruit and vegetable Chinese medicine flavor liquid using the two-stage fermentation method improves the fermentation effect of the obtained fermented liquid, so that the taste of fermented pickles is close to that of traditional fermented pickles. there is. Fruit and vegetable Chinese medicine flavor liquid contains baekchul, astragalus, hwangjeong, cloves, spiny thorns, radish, ginseng, jujube and some seasonings such as sancho and red pepper, as well as some fresh tuber and leafy vegetables.

Baekchul strengthens and energizes the spleen, and Astragalus protects the liver and aids in urination. Hwangjeong strengthens the spleen and nourishes the lungs. Cloves treat stomach ailments and stomach pains. Spinach removes customs, radish removes heat and makes the spleen healthy, and ginseng clears the lungs and stops coughing. Jujube has the effect of nourishing consonants, and when used in combination with several ingredients, it can nourish the spleen, liver, stomach, lungs, etc., and stimulate the appetite and protect the stomach. Through the input of these Chinese medicines, the fermented pickles not only have a certain therapeutic effect, but the texture of the manufactured fermented pickle product is better, and it is closer to the traditional fermented pickle, so it is considered one stone and two birds.

If the raw material particles of the fermentation broth are relatively large, it is easy to affect the taste of the fermentation broth and the permeation of the subsequent fermentation broth. In addition, the unused flavor liquid loses its taste, making it difficult to use later, resulting in waste and environmental pollution. In the present invention, the solid raw material is pulverized to a diameter of ≤ 300 nm in the vegetable and Chinese medicine flavor liquid by applying the nano pulverization technology, and there are excellent effects as follows.
1. The ultra-fine raw material granules of the fermentation broth have a large contact surface with the juice during the raw material fermentation process, so that the active ingredients of the raw material granules can be fully permeated and used sufficiently.
2. The 300nm fermentation broth raw material particles transmit positive and negative pressures during the fermentation process and granules do not settle during the third stage fermentation process, so the fermentation process is more sufficient and the permeation is more uniform, so the texture is better .
3. After repeating positive and negative pressure transmission, the 300nm ultra-fine fermented broth material is basically adsorbed to the surface and internal tissue structure of the fermented pickle raw material, and the texture and taste of the fermented pickle product are excellent without affecting the quality. It does not cause the phenomenon of wasting fermentation broth.

Positive pressure and negative pressure cooperatively permeate the fermented vegetable and Chinese medicine flavor fermented broth and fermented pickle raw materials together, and in this process, the flavor broth is continuously fermented, that is, the third stage fermentation is completed. The product to be manufactured in the present invention is a mixed fermented pickle to produce fermented pickles that simultaneously taste the same as a raw material for tuber vegetables, a raw material for fruit vegetables, and a raw material for leaf vegetables. The texture and flavor of products that have been subjected to cooperative positive and negative pressure permeation treatment of three raw materials under the same conditions vary depending on the type of raw material. In order to harmonize the texture and taste of mixed fermented pickles made from three raw materials, the present invention divides the cooperative positive and negative pressure permeation treatment and three fermentation processes into a total of four stages to determine the appropriate pressure and holding time according to the characteristics of each type of raw material. Set and input the appropriate raw material input time to the equipment. The tuber vegetable raw material enters the permeation facility first, and in the permeation process, positive and negative pressure permeation and fermentation from the first to fourth stages are performed. The raw vegetable raw material is put into the permeation facility only in the third stage, and the positive and negative pressure permeation and fermentation of the third and fourth stages are carried out, and the leaf vegetable raw material is added to the permeation facility only at the end, and the fourth stage Only positive and negative pressure permeation and fermentation are carried out. Through the present invention, the pressure and time of each step are set separately, and the green tuber material is more thoroughly removed in the four-step fermentation process, so that the fermentation taste and permeation effect are better. Raw materials for fruit vegetables are relatively easy to permeate compared to raw materials for tuberous vegetables, so the overall permeation and fermentation of the last two steps can have the same effect as raw materials for tuberous vegetables. Leaf vegetable raw materials permeate the most easily, and the already fermented three-stage fermented broth has a great taste.

The mixed fermented pickles are vacuum-packed. Then, re-permeation and intact sterilization are performed under ultra-high pressure conditions, and low-temperature refrigeration can be performed. Ultra-high pressure intact sterilization promotes fermented pickles absorption of fermented liquid and enhances fermented flavor by repermeating the fermented pickles and fermented broth under ultra-high pressure conditions while sterilizing.

Lactobacillus casei, Lactobacillus fermentum, Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus bootneri, Lactobacillus plantarum and Isachenchia orientalis in the complex Lactobacillus Fermentum suspension of the present invention in physiological saline 7 strains of fermented vegetables and Chinese medicine flavor fermented broth more thoroughly, and the taste of the fermented broth is unique.

The excellent effects of the present invention are as follows when compared with the prior art.

(1) Technically, the step of removing the inside green was added. Currently, new fermented pickles and products produced by the conventional method remain green. By overcoming this remarkable defect, the product using this fermentation technology does not have a green smell.
(2) By avoiding the traditional production and processing methods of Sichuan fermented pickles and not using a large amount of pickling, the salt consumption was reduced by 50% to 60% compared to the traditional technique, and the nitrite content was lowered by 95%.
(3) The dehydration time can be greatly shortened by performing two-stage water removal and drying with an intelligent air heat source heat pump dryer. The electricity consumption of these dryers is only about a quarter of that of conventional electric heating drying rooms and similar facilities. In addition, it adopts three clean energies: solar thermal energy, air thermal energy and electric energy. It is safe, efficient, and protects the environment by saving electricity, and intelligent control is possible 24 hours a day.
(4) The intelligent air heat source heat pump dryer can execute smart control by entering a program according to the characteristics of fermented pickle raw materials such as tubers, fruit vegetables, and leaf vegetables. Not only the raw material dries quickly, but also the moisture removal effect of the raw material is good, and the moisture content of the raw material is uniform after drying, so the product has a umami taste.
(5) The second-stage low-temperature pickling has the dual effect of low-temperature refrigeration and pickling, and it penetrates slowly by low salt permeation pressure, so the effect is good, and there is very little water seeping. In the subsequent low-temperature rapid cooling treatment, the pickling effect is good, and the product appearance effect is also good. The storage period of fermented pickle raw materials has been extended by about 15 months, so continuous production is possible without being limited by the season or region of the raw material.
(6) After the fruit and vegetable Chinese medicine flavor liquid is fermented, the fermented liquid is passed through the raw material of the fermented pickle and the third stage fermentation is performed together with the raw material of the fermented pickle. Make mixed fermented pickles.
(7) The solid raw material in the fruit and vegetable Chinese medicine flavor liquid was polished into fine particles of 300 nm or less with nano-polishing technology, so that the contact area with the flavor liquid was greatly increased, and the active ingredient was fully utilized. In the fermentation process and permeation fermentation process, granule sedimentation phenomenon does not occur, the fermentation is more sufficient, the permeation is uniform, and the texture is better. Granules basically penetrate the raw material surface and internal tissues of fermented pickles and do not affect the quality.
(8) The product manufactured by the present invention satisfies the market consumer's demand as a mixed fermented pickle. According to the characteristics of the raw materials by type, the cooperative positive and negative pressure permeation treatment and three-stage fermentation process are divided into four stages, and the appropriate raw material input timing is selected and different raw materials are put into the permeation facility.

(9) By applying 7 types of fermentation bacteria, the fruit and vegetable Chinese medicine flavor broth is fermented more thoroughly, mixed with fermented pickle raw materials, and then permeated and fermented, so that the fermentation is more thorough, the fermentation taste is good, and the permeation is effective. It is a mixed fermented pickle product with good texture and closer to traditional fermented fermented pickles.
(10) If the fermented pickles are vacuum-packed and then re-permeated and intact sterilized under ultra-high pressure conditions, the fermentation broth is re-permeated into the fermented pickles under ultra-high pressure conditions while sterilizing, thereby promoting absorption of the fermentation broth of the fermented pickles.
(11) The new fermented pickle has no high-salt wastewater discharge in the production process, and almost no other waste discharge, which protects the ecological environment.
(12) While maintaining the traditional unique fermented taste and the traditional fermented pickle taste of Sichuan, the production cost can be reduced by 55% to 65%, the fermentation cycle can be shortened from 35 days to 45 days to less than 30 hours, and the Improve the productivity of a new kind of mixed fermented pickles by 200%.
(13) The present invention realizes the simple, high-efficiency, and automated, scale-up, standardization and purification production of Sichuan-specific fermented pickles.
(14) This technology significantly improves the quality, texture and nutritional value of fermented pickles, making new fermented pickles a healthy food, and has no environmental pollution, far exceeding the traditional industry of Sichuan fermented pickles. The major technological and supply-side reforms were groundbreaking innovations and technological complements to the traditional fermented pickle production technology, and brought new economic, social and ecological effects to the fermented pickle industry.

In order to more clearly explain the object, technical solution and advantage of the present invention, the present invention will be described in more detail with reference to examples below. The specific examples are used only to illustrate the present invention, and not to limit the present invention.

Physiological saline suspensions of Lactobacillus casei, Lactobacillus fermentum, Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus bootneri and Lactobacillus plantarum according to each of the following examples all use the corresponding bacterial species In an MRS liquid incubator, expanded culture at 36 ° C. for 30 hours, centrifuged at 5000 g centrifugal force for 12 minutes, the supernatant was discarded, and the bacteria were suspended in physiological saline.

맥아즙 1.0L, 옥지 15.0g，자연pH이다.Isachenchia orientalis used in each example below was expanded in a liquid incubator at 36°C for 30 hours using Isachenchia orientalis in physiological saline suspension, and the culture solution was centrifuged at 5000g centrifugal force for 12 minutes. , Discard the supernatant and suspend the bacteria in physiological saline. 5° as the incubator component

Wort 1.0L, jadeite 15.0g, natural pH.

Example 1

In this embodiment, the tuber vegetable is radish, the fruit vegetable is green pepper, and the leaf vegetable is Chinese cabbage, to make a mixed fermented pickle with these three.

As a fruit and vegetable Chinese medicine flavor liquid, the capacity of 0.03 kg of white chrysanthemum, 0.02 kg of Astragalus, 0.02 kg of Hwangjeong, 0.015 kg of cloves, 0.015 kg of thorny abscess, 0.5 kg of barley radish, 0.01 kg of ginseng, 0.7 kg of jujube, 0.2 kg of Bingtang (氷糖), 0.5 kg cyanide, 0.6 kg green ginger, 0.4 kg red pepper, 1.2 kg hyangchae, 0.2 kg octagon, 4 kg radish and 3 kg Chinese cabbage are crushed with a machine and then filtered through a 100 mm vibrating sieve. . Then, after grinding with a nano-polishing machine for 2 hours, stirring well, and then grinding with a nano-polishing machine for 3 hours, using a pipe-type centrifuge to remove granules having a diameter greater than 300 nm to obtain granules with a diameter of 300 nm or less, The granules are put in 100 kg of cooling water and stirred well to obtain a vegetable and Chinese medicine flavor liquid.

As the complex fermented bacterial physiological saline suspension, a Lactobacillus casei physiological saline suspension with a mass fraction of 17% and a bacterial concentration of 10 ⁸ cfu/mL, a fermented fermented bacterium physiological saline suspension with a bacterial concentration of 22% and 10 ¹⁰ cfu/mL, and a bacterial concentration of 12% Lactobacillus acidophilus physiological saline suspension at 10 ⁹ cfu/mL, Lactobacillus rhamnosus physiological saline suspension at 7% bacterial concentration 10 ⁸ cfu/mL, and Lactobacillus acidophilus physiological saline suspension at 12% bacterial concentration 10 ⁹ cfu/mL Lactobacillus bootneri A physiological saline suspension, a 27% Lactobacillus plantarum physiological saline suspension with a bacterial concentration of 10 ⁹ cfu/mL, and a 3% bacterial concentration of 10 ⁶ cfu/mL Isachenchia orientalis physiological saline suspension are mixed.

A physiological saline suspension of the complex fermented bacteria in an amount corresponding to 12% of the mass was added to the vegetable and Chinese medicine flavor liquid and fermented in two stages. In the first stage, high temperature fermentation was performed at 36 ° C. for 4 hours, and then in the second stage, low temperature at 26 ° C. Prepare the fruit and vegetable Chinese medicine flavor liquid obtained by performing fermentation for 5.5 hours.

Radish, which is a raw material for fresh tuber vegetables, green peppers, a raw material for fruit vegetables, and Chinese cabbage, a raw material for leaf vegetables, are pre-trimmed and each raw material is washed first. Next, depending on the final shape of the product, the leaf vegetable raw material is cut, the tuber vegetable raw material and the fruit vegetable raw material are shredded, and the water is filtered and prepared.

Put the three pre-treated raw materials into hot water with a temperature of about 80°C, select a mass ratio of the raw material and hot water to 1:1.5, and maintain the water temperature at about 60°C. The tuber vegetable raw material is kept in hot water for about 35 seconds and then quickly removed and cooled rapidly. The leafy vegetables are kept in hot water for 20 seconds, then quickly retrieved and cooled rapidly. The raw material is put in hot water to remove some green smell.

First, the raw material from which the green smell has been removed is put into an intelligent air heat source heat pump dryer to perform two-stage water removal at low temperature. In the first step, water removal is performed at a temperature of 30° C., a humidity of 75%, and a time of 25 minutes. In the second step, water removal is performed at a temperature of 35° C., a humidity of 60%, and a time of 20 minutes. Next, two-stage drying is performed in an intelligent air heat source heat pump dryer. In the first step, drying is performed at a temperature of 50° C., a humidity of 40%, and a time of 25 minutes. In the second step, drying is performed at a temperature of 60° C., a humidity of 30%, and a time of 15 minutes. Invert the ingredients every 20 minutes during the entire draining and drying process. Finally, the dried raw material is obtained by cooling with room temperature air. The moisture content is about 31%.

Put salt in an amount corresponding to 3% of the mass of the above-mentioned dry raw material, pickle it at 4 ° C to 5 ° C for 13 hours, put salt in an amount corresponding to 2% of the mass of the dry raw material, 4 ° C to 5 Marinate at ℃ for 5 hours. During the two pickling processes, the raw materials are mechanically stirred at a set time to uniformly marinate. Then, the pickled raw materials are frozen for 30 minutes in a freezing tunnel at -40°C, and then put in a freezer at -18°C and frozen for a long period of time for about 15 months.

After mixing the frozen raw material with the flavor liquid of fruits and vegetables, cooperative positive pressure and negative pressure permeation are performed at 30° C. During this process, three-stage fermentation of the flavor liquid of fruits and vegetables is performed simultaneously. This step is performed in 4 steps as follows.

First, radish in an amount corresponding to 40% of the mass of the vegetable and Chinese medicinal flavor liquid is put into the permeation device, and the vegetable and Chinese medicinal flavor liquid is put in to perform the positive pressure and negative pressure permeation of the previous two steps. In the first step, the pressure is raised to 6 MPa and maintained for 2 hours, then the pressure is quickly released, the pressure is vacuumed up to -65 KPa, the negative pressure is maintained for 25 minutes, and then the vacuum is released to restore the normal pressure. In the second step, the pressure is raised to 9.5 MPa and maintained for 1.5 hours, then the pressure is quickly released, vacuumed to a pressure of -65 KPa, the negative pressure is maintained for 30 minutes, and then the vacuum is released to restore the normal pressure. Then, green pepper in an amount corresponding to 25% of the mass of the vegetable and Chinese medicine flavor liquid is put into the permeation facility to perform positive pressure and negative pressure permeation of the mixed raw material. In the third step, the pressure is raised to 14 MPa and maintained for 1.5 hours, then the pressure is gradually released, the vacuum is vacuumed to a pressure of -60 KPa, the negative pressure is maintained for 45 minutes, and the vacuum is released to restore the normal pressure. Finally, positive pressure and negative pressure permeation are performed by putting Chinese cabbage in an amount corresponding to 25% of the mass of the vegetable and Chinese medicine flavor liquid into the permeation equipment. In the fourth step, the pressure was raised to 17.5 MPa and maintained for 1.0 hour, then the pressure was gradually released, the vacuum was vacuumed to a pressure of -60 KPa, and the negative pressure was maintained for 50 minutes, and then the vacuum was released to restore the normal pressure, and the mixed fermented pickles get

The fermented pickles are vacuum-packed under aseptic conditions and then permeated and intact sterilized for 7 minutes at 600 MPa with ultra-high pressure equipment, and then stored at 4°C in a refrigerator.

Example 2

In this embodiment, the tuber vegetable is onion, the fruit vegetable is eggplant, and the leaf vegetable is water parsley, to make a mixed fermented pickle with these three.

As a fruit and vegetable Chinese medicine flavor liquid, the capacity of 0.02 kg of white chrysanthemum, 0.015 kg of astragalus, 0.023 kg of yellow sorghum, 0.017 kg of cloves, 0.013 kg of thorny abscess, 0.6 kg of barley radish, 0.05 kg of ginseng, 0.6 kg of jujube, 0.25 kg of Bingtang, 0.6kg cyanide vinegar, 0.5kg green ginger, 0.5kg red pepper, 0.8kg hyangchae, 0.3kg octagon, 3.5kg onion, and 3.5kg water parsley are crushed by machine and filtered through a 100mm vibrating sieve. Then, after grinding with a nano-polishing machine for 1 hour, stirring well, and then grinding with a nano-polishing machine for 3 hours, using a pipe-type centrifugal separator to remove granules with a diameter greater than 300 nm to obtain granules with a diameter of 300 nm or less, The granules are put in 100 kg of cooling water and stirred well to obtain a vegetable and Chinese medicine flavor liquid.

As the complex fermented bacteria physiological saline suspension, a Lactobacillus casei physiological saline suspension with a mass fraction of 16% and a bacterial concentration of 10 ⁸ cfu/mL, a fermented fermented bacterium physiological saline suspension with a bacterial concentration of 23% and 10 ¹⁰ cfu/mL, and a bacterial concentration of 14% Lactobacillus acidophilus physiological saline suspension at 10 ⁹ cfu/mL, Lactobacillus rhamnosus physiological saline suspension at 7% bacterial concentration 10 ⁸ cfu/mL, Lactobacillus acidophilus physiological saline suspension at 10 ⁹ cfu/mL bacteria concentration 10 9 cfu/mL A physiological saline suspension, a 27% Lactobacillus plantarum physiological saline suspension with a bacterial concentration of 10 ⁹ cfu/mL, and a 3% bacterial concentration of 10 ⁶ cfu/mL Isachenchia orientalis physiological saline suspension are mixed.

Physiological saline suspension of complex fermented bacteria in an amount corresponding to 14% of its mass is added to the vegetable and Chinese medicine flavor liquid and fermented in two stages. In the first stage, high-temperature fermentation is performed at 37°C for 2.5 hours, and then in the second stage, low-temperature at 30°C. Prepare the fruit and vegetable Chinese medicine flavor liquid obtained by performing fermentation for 3.5 hours.

Onion, which is a raw material for fresh tuber vegetables, eggplant, which is a raw material for fruit vegetables, and water parsley, a raw material for leaf vegetables, are washed first. Then, according to the final shape, the leaf vegetable raw material is cut, the stem vegetable raw material and the fruit vegetable raw material are shredded, and the water is filtered and prepared.

Put the three pre-treated raw materials into hot water with a temperature of about 80°C, select a mass ratio of the raw material and hot water to 1:1.5, and maintain the water temperature at about 60°C. The tuber vegetable raw material is kept in hot water for about 40 seconds and then quickly removed and cooled rapidly. The leafy vegetables are kept in hot water for 20 seconds, then quickly retrieved and cooled rapidly. The raw material is put in hot water to remove some green smell.

First, the raw material from which the green smell has been removed is put into an intelligent air heat source heat pump dryer to perform two-stage water removal at low temperature. In the first step, water removal is performed at a temperature of 33° C., a humidity of 70%, and a time of 40 minutes. In the second step, water removal is performed at a temperature of 40° C., a humidity of 60%, and a time of 15 minutes. Then, two-stage drying is performed in an intelligent air heat source heat pump dryer. In the first step, drying is performed at a temperature of 45° C., a humidity of 45%, and a time of 30 minutes. In the second step, drying is performed at a temperature of 55° C., a humidity of 40%, and a time of 25 minutes. Turn over the raw material at 15-minute intervals during full draining and drying operations. Finally, the dried raw material is obtained by cooling with room temperature air. The moisture content is about 33%.

Put salt in an amount corresponding to 3% of the mass of the above-mentioned dry raw material, pickle at 4 ° C to 5 ° C for 15 hours, add salt in an amount corresponding to 2% of the mass of the dry raw material, 4 ° C to 5 Marinate at ℃ for 5 hours. During the two pickling processes, the raw materials are mechanically stirred at a set time to uniformly marinate. Next, the pickled raw materials are frozen for 25 minutes in a freezing tunnel at -45°C, then put in a freezer at -18°C and frozen for a long time for about 15 months.

Cooperative positive and negative pressure permeation is carried out at 30° C. by mixing the frozen raw material with the flavor liquid of fruits and vegetables, and during this process, three-stage fermentation of the flavor liquid of fruits and vegetables is performed simultaneously. This step is performed in 4 steps as follows.

First, the radish in an amount corresponding to 35% of the mass of the vegetable and Chinese medicine flavor liquid is put into the permeation device, and the positive and negative pressure permeation is performed twice before and after the fruit and vegetable Chinese medicine flavor liquid. In the first step, after raising the pressure to 6.5 MPa and maintaining it for 2 hours, the pressure is quickly released, the vacuum is vacuumed to a pressure of -65 KPa, the negative pressure is maintained for 20 minutes, and then the vacuum is released to restore the normal pressure. In the second step, the pressure is raised to 10 MPa and maintained for 1 hour, then the pressure is quickly released, vacuumed to a pressure of -65 KPa, the negative pressure is maintained for 25 minutes, and then the vacuum is released to restore the normal pressure. Then, the eggplant in an amount corresponding to 28% of the mass of the vegetable and Chinese medicine flavor liquid is put into a permeation facility to perform positive pressure and negative pressure permeation for the mixed raw material. In the third step, the pressure is raised to 15 MPa and maintained for 1 hour, then the pressure is gradually released, vacuumed to a pressure of -60 KPa, the negative pressure is maintained for 40 minutes, and then the vacuum is released to restore the normal pressure. Finally, the mixed raw material in an amount corresponding to 25% of the mass of the vegetable and Chinese medicine flavor liquid is put into the permeation equipment to perform positive pressure and negative pressure permeation. In the fourth step, the pressure was raised to 17 MPa and maintained for 1.0 hour, then the pressure was gradually released, the vacuum was vacuumed to a pressure of -60 KPa, the negative pressure was maintained for 55 minutes, the vacuum was released, the normal pressure was restored, and the mixed fermented pickle was prepared. get

After vacuum packaging the fermented pickles under aseptic conditions, permeation and intact sterilization are performed for 5 minutes at 650 MPa with ultra-high pressure equipment, and then stored at 4 ° C in a refrigerator.

Example 3

In this embodiment, the tuber vegetable is ginger, the fruit vegetable is cucumber, and the leaf vegetable is spinach, and the mixed fermented pickles are made from these three raw materials.

As a fruit and vegetable Chinese medicine flavor liquid, the capacity of 0.025 kg of white chrysanthemum, 0.015 kg of astragalus, 0.02 kg of yellow sorghum, 0.012 kg of cloves, 0.015 kg of thorny abscess, 0.6 kg of barley radish, 0.01 kg of ginseng, 0.8 kg of jujube, 0.25 kg of Bingtang, 0.4 kg cyanide vinegar, 0.65 kg green ginger, 0.3 kg red pepper, 1.5 kg chives, 0.3 kg octagon, 5.5 kg green ginger and 2.3 kg spinach, crushed with a machine, and sieved through a 100 mm vibrating sieve . Then, after grinding with a nano-polishing machine for 1 hour, stirring well, and then grinding with a nano-polishing machine for 3 hours, using a pipe-type centrifugal separator to remove granules with a diameter greater than 300 nm to obtain granules with a diameter of 300 nm or less, The granules are put in 100 kg of cooling water and stirred well to obtain a vegetable and Chinese medicine flavor liquid.

As the complex fermented bacteria physiological saline suspension, a Lactobacillus casei physiological saline suspension having a bacterial concentration of 10 ⁸ cfu/mL with a mass fraction of 18%, a Lactobacillus Fermentum physiological saline suspension having a bacterial concentration of 10 ¹⁰ cfu/mL of 22%, and 12% of Lactobacillus acidophilus physiological saline suspension with a bacterial concentration of 10 ⁹ cfu/mL, Lactobacillus rhamnosus physiological saline suspension with a bacterial concentration of 8% 10 ⁸ cfu/mL, Lactobacillus with a bacterial concentration of 10 ⁹ cfu/mL A Butneri physiological saline suspension, a 27% Lactobacillus plantarum physiological saline suspension with a bacterial concentration of 10 ⁹ cfu/mL, and a 3% bacterial concentration of 10 ⁶ cfu/mL Isachenchia orientalis physiological saline suspension are mixed.

A physiological saline suspension of the complex fermented bacteria in an amount corresponding to 11% of the mass was added to the vegetable and Chinese medicine flavor liquid, and fermented in two stages. In the first stage, high-temperature fermentation was performed at 35 ° C. for 4.5 hours, and then, in the second stage, low temperature at 30 ° C. Prepare the fruit and vegetable Chinese medicine flavor liquid obtained by performing fermentation for 3.5 hours.

Fresh ginger, a raw material for tuberous vegetables, cucumber, a raw material for fruit vegetables, and spinach, a raw material for leafy vegetables, wash each ingredient first. Next, depending on the final shape of the product, the leaf vegetable raw material is cut, the tuber vegetable raw material and the fruit vegetable raw material are shredded, and the water is filtered and prepared.

Put the three pre-treated raw materials into hot water with a temperature of about 80°C, select a mass ratio of the raw material and hot water to 1:1.5, and maintain the water temperature at about 60°C. The tuber vegetable raw material is kept in hot water for about 40 seconds and then quickly removed and cooled rapidly. The leafy vegetables are kept in hot water for 25 seconds, then quickly retrieved and cooled rapidly. The raw material is put in hot water to remove some green smell.

First, the raw material from which the green smell has been removed is put into an intelligent air heat source heat pump dryer to perform two-stage water removal at low temperature. The first step is to remove water at a temperature of 28° C., a humidity of 70%, and a time of 40 minutes. In the second step, water removal was performed at a temperature of 35° C., a humidity of 60%, and a time of 28 minutes. Then, two-stage drying is performed in an intelligent air heat source heat pump dryer. In the first step, drying is performed at a temperature of 50° C., a humidity of 45%, and a time of 20 minutes. In the second step, drying is performed at a temperature of 60° C., a humidity of 30%, and a time of 10 minutes. During full draining and drying, turn the ingredients every 25 minutes. Finally, the dried raw material is obtained by cooling with room temperature air. The moisture content is about 35%.

Add salt in an amount corresponding to 3% of the mass of the above-mentioned dry raw material, pickle it at 4°C to 5°C for 10 hours, add salt in an amount corresponding to 2% of the mass of the dry raw material, and then at 4°C to 5°C Marinate for 7.5 hours. During the two pickling processes, the raw materials are mechanically stirred at a set time to uniformly marinate. The pickled raw materials are frozen for 25 minutes in a rapid freezing tunnel at -35℃, then put in a freezer at -18℃ and frozen for a long time for about 15 months.

After the frozen raw material is mixed with the flavor liquid of fruits and vegetables, cooperative positive and negative pressure permeation is performed at 32 ° C. During this process, three-stage fermentation of the flavor liquid of fruits and vegetables is performed simultaneously. This step is performed in 4 steps:

First, green ginger in an amount corresponding to 40% of the mass of the vegetable and Chinese medicine flavor fermentation broth is put into the permeation facility, and the fruit and vegetable Chinese medicine flavor liquid is put in to perform the positive and negative pressure permeation of the previous two steps. In the first step, after raising the pressure to 5.5 MPa and maintaining it for 2.5 hours, the pressure is quickly released, the pressure is vacuumed up to -65 KPa, the negative pressure is maintained for 30 minutes, and then the vacuum is released to restore the normal pressure. In the second step, the pressure is increased to 9 MPa and maintained for 1.5 hours, then the pressure is quickly released, and the vacuum is vacuumed to a pressure of -65 KPa to maintain the negative pressure for 35 minutes, and then the vacuum is released to restore the normal pressure. Then, the cucumber in an amount corresponding to 25% of the mass of the vegetable and Chinese medicine flavor liquid is put into the permeation facility to perform positive pressure and negative pressure permeation of the mixed raw material. In the third step, after raising the pressure to 13 MPa and maintaining it for 1.5 hours, the pressure is gradually released, the vacuum is vacuumed up to a pressure of -60 KPa, the negative pressure is maintained for 50 minutes, and the vacuum is released to restore the normal pressure. Finally, spinach in an amount corresponding to 27% of the mass of the vegetable and Chinese medicine flavor liquid is put into the permeation facility, and positive and negative pressures are permeated to the mixed raw material. In the fourth step, the pressure was raised to 18 MPa and maintained for 0.5 hours, then the pressure was gradually released, the vacuum was vacuumed to a pressure of -60 KPa, the negative pressure was maintained for 45 minutes, and the vacuum was released to restore the normal pressure, get

After vacuum packaging the above-mentioned mixed fermented pickles under aseptic conditions, permeation and intact sterilization are performed for 8 minutes at 550 MPa with ultra-high pressure equipment, and then put in a refrigerator and stored at a low temperature of 4°C.

Although the present invention has been described with reference to the illustrative embodiments thereof, those skilled in the art may design other modifications and implementations. Such modifications and implementation methods fall within the scope of the technical idea disclosed by the present application. More specifically, within the scope disclosed by the present application, various modifications and improvements may be made to the components and/or arrangement of the main bonding structures. In addition to various modifications and improvements made to the components and/or arrangement of the principal coupling structures, other uses will also be apparent to those skilled in the art.

Claims (7)

A method for producing mixed fermented pickles using three-stage fermentation of fruit and vegetable Chinese medicine flavor liquid and cooperative positive and negative pressure permeation technology,
(1) performing pretreatment on the raw material;
(2) removing the green inside of the pre-treated raw material;
(3) removing water and drying the raw material after removing the inside of the green;
(4) performing cooperative processing of low-temperature pickling and frozen pickling on the raw material after drying;
(5) performing three-stage fermentation and cooperative positive pressure and negative pressure permeation for the fruit and vegetable Chinese medicine flavor liquid;
(6) performing cooperative ultra-high pressure permeation and intact sterilization on the mixed fermented pickles
including,
The step (1) includes washing the raw material of tuber vegetables, raw material of fruit vegetables and raw material of leaf vegetables, chopping or shredding according to the final shape of the product, and preparing by removing water;
In the step (2), the pretreated raw material is put in hot water having a temperature of 75 ° C. to 85 ° C., maintained at a water temperature of 55 ° C. to 65 ° C. for 20 to 40 seconds, and then quickly taken out and cooled rapidly. includes,
Step (3) is,
(3-1) Put the raw material into an intelligent air heat source heat pump dryer to remove the first and second stages of water, but in the first stage of dewatering, the temperature is 28 ° C to 33 ° C, humidity 70% to 75%, time 15 The drying is carried out in minutes to 40 minutes, and in the second stage of drying, the drying is performed at a temperature of 35° C. to 40° C., a humidity of 55% to 60%, and a time period of 12 minutes to 28 minutes, and then,
(3-2) Perform the first and second stage drying in an intelligent air heat source heat pump dryer, but in the first stage drying, the temperature is 45 ℃ to 50 ℃, the humidity is 35% to 45%, and the time is 10 minutes to 35 minutes. Drying is performed by setting, and in the second stage drying, drying is performed by setting the temperature at 55°C to 60°C, humidity 30% to 40%, and time for 10 minutes to 30 minutes, and then,
(3-3) rapidly cooling the raw material at room temperature with room temperature air to obtain a dry raw material having a moisture content of 30% to 35%,
Turn over the raw material at intervals of 15 to 25 minutes throughout the period during which the processes of (3-1) and (3-2) are performed,
The step (4) is,
(4-1) Put salt in an amount corresponding to 3% of the mass of the dry raw material and pickle it at 4°C to 5°C for 10 to 15 hours,
(4-2) Put salt in an amount corresponding to 2% of the mass of the dry raw material and pickle at 4° C. to 5° C. for 5.0 to 7.5 hours, and then,
(4-3) After rapidly freezing the pickled raw material in a rapid freezing tunnel of -35 ° C to -45 ° C for 25 to 35 minutes, the frozen raw material is put in a freezer at -18 ° C and pickled,
During the process of (4-1) and (4-2) above, the raw materials are stirred and pickled uniformly,
Step (5) is,
(5-1) Prepare a fruit and vegetable Chinese medicine flavor liquid, wherein, based on the boiled and cooled water, Baekchul in an amount corresponding to 0.02% to 0.03% of the mass of the boiled and cooled water, 0.015% to 0.02 Astragalus in an amount corresponding to %, sulfur in an amount corresponding to 0.02% to 0.023%, cloves in an amount corresponding to 0.012% to 0.017%, Astragalus in an amount corresponding to 0.013% to 0.015%, 0.5% to 0.6% A corresponding amount of barley radish, 0.005% to 0.012% of ginseng, 0.6% to 0.8% of jujube, 0.2% to 0.25% of bingtang, 0.4% to 0.6 % Cyanide Coriander, 0.5% to 0.65% Green Ginger, 0.3% to 0.5% Red Pepper, 0.8% to 1.5% Coriander, 0.2 % to 0.3% of octagonal, including tubers in an amount of 3.5% to 5.5%, and leafy vegetables in an amount of 2.3% to 3.5%, all solid raw materials not exceeding 300 nm in diameter ,
(5-2) The first and second stages of fermentation are performed by adding a physiological saline suspension of complex fermented bacteria in an amount corresponding to 11% to 15% of the quality of the vegetable and Chinese medicine flavor liquid, but in the first fermentation, 35° C. to 37 ° C. high temperature for 2.5 hours to 4.5 hours, and then, in the second stage fermentation, at 26 ° C to 30 ° C temperature low temperature for 3.5 hours to 5.5 hours to obtain a fermented vegetable and Chinese medicine flavor;
(5-3) Mixing the raw material frozen in step (4) with the fermented vegetable and Chinese medicine flavor broth, and performing cooperative positive pressure and negative pressure permeation treatment at 28° C. to 32° C., in this process, the third However, fermentation is completed at the same time, and the cooperative positive pressure and negative pressure permeation treatment is,
(5-3a) The tuber vegetable raw material in an amount corresponding to 35% to 40% of the mass of the fruit and vegetable Chinese medicine flavor fermentation broth is put into the permeation equipment, and then the fruit and vegetable Chinese medicine flavor fermentation broth is added, and the cooperation corresponding to the first and second permeation steps Perform positive positive pressure and negative pressure permeation, but in the first permeation step, the pressure is increased to 5.5 MPa to 6.5 MPa and maintained for 2 hours to 2.5 hours, then the pressure is quickly released, and vacuumed to a pressure of -65 KPa for 20 minutes After maintaining the negative pressure for 30 minutes, the vacuum is released to restore the normal pressure, and in the second permeation step, the pressure is increased to 9.0 MPa to 10.0 MPa, maintained for 1 hour to 1.5 hours, and then the pressure is quickly released, -65 KPa After vacuuming to a pressure of
(5-3b) After putting the raw vegetable raw material in an amount corresponding to 25% to 28% of the mass of the vegetable and medicinal flavor fermentation broth into the permeation equipment, cooperative positive pressure and negative pressure permeation corresponding to the third permeation step for the mixed raw material is performed However, in the third permeation step, the pressure is increased to 13.0 MPa to 15.0 MPa and maintained for 1.0 hour to 1.5 hours, then the pressure is gradually released, and the negative pressure is maintained for 40 minutes to 50 minutes by vacuuming to a pressure of -60 KPa, Then release the vacuum to restore normal pressure, and then
(5-3c) After putting the leaf vegetable raw material in an amount corresponding to 25% to 27% of the mass of the vegetable and medicinal flavor fermentation broth into the permeation facility, cooperative positive pressure and negative pressure permeation corresponding to the fourth permeation step for the mixed raw material is performed However, in the fourth permeation step, the pressure is increased to 17.0 MPa to 18.0 MPa and maintained for 0.5 to 1.0 hours, then the pressure is gradually released, and the negative pressure is maintained for 45 to 55 minutes by vacuuming to a pressure of -60 KPa, then releasing the vacuum to restore normal pressure to obtain mixed fermented pickles;
In step (6), the obtained mixed fermented pickles are vacuum-packed under aseptic conditions and then permeated and intact sterilized for 5 to 8 minutes at 550 MPa to 650 MPa with ultra-high pressure equipment, and then stored at a low temperature in a refrigerator at 4 ° C. and,
The complex fermented bacteria physiological saline suspension, Lactobacillus casei (Lactobacillus casei), Lactobacillus fermentum (Lactobacillus fermentum), Lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus rhamnosus (Lactobacillus rhamnosus), (Lactobacillus buchneri), Lactobacillus plantarum (Lactobacillus plantarum) and Issatchenkia orientalis (Issatchenkia orientalis) characterized in that it contains at least two or more species of, three-stage fermentation and cooperative positive pressure and A method for producing mixed fermented pickles using negative pressure permeation technology. According to claim 1,
After performing mechanical grinding on the solid raw material in the flavor liquid of vegetables and Chinese medicine, sieving through a 100 mm vibrating sieve, grinding with a nano grinder for 1 hour to 1.5 hours and stirring, and then grinding again with a nano grinder for 1.5 hours to 3 hours. Then, using a pipe-type centrifugal separator to remove granules larger than 300 nm in diameter to obtain granules with a diameter of 300 nm or less Method for making fermented pickles. According to claim 1,
The complex fermented bacteria physiological saline suspension is a Lactobacillus casei physiological saline suspension having a bacterial concentration of 10 ⁷ cfu/mL to 10 ⁸ cfu/mL with a mass fraction of 16% to 18%, and a bacteria concentration of 10 ⁹ cfu/mL from 22% to 24% Lactobacillus acidophilus physiological saline suspension with a concentration of 12% to 14% 10 ⁹ cfu/mL to ^{10 10 cfu} /mL, Lactobacillus acidophilus physiological saline suspension with a concentration of 12% to 14%, 7% to 10 Lactobacillus rhamnosus physiological saline suspension having a bacterial concentration of 10 ⁸ cfu/mL to 10 ⁹ cfu/mL of %, Lactobacillus butneri physiological saline having a bacterial concentration of 10 ⁸ cfu/mL to 10 ⁹ cfu/mL of 10% to 13% Suspension, Lactobacillus plantarum physiological saline suspension having a bacterial concentration of 27% to 30% of 10 ⁹ cfu/mL to 10 ¹⁰ cfu/mL, and a bacterial concentration of 3% to 4% 10 ⁵ cfu/mL to 10 ⁶ cfu/mL A method for producing a mixed fermented pickle using a three-stage fermentation of a vegetable and Chinese medicine flavor solution and cooperative positive and negative pressure permeation technology, characterized in that it consists of a physiological saline suspension. According to claim 1,
In step (2), the mass ratio of the raw material to the hot water is 1:1.5. A method for producing mixed fermented pickles using three-stage fermentation of vegetable and Chinese medicine flavor liquid and cooperative positive pressure and negative pressure permeation technology. According to claim 1,
In the step (5-3a), the tuber vegetable raw material in an amount corresponding to 40% of the mass of the fermented vegetable and Chinese medicine flavor is put into the permeation facility, and then the fermented vegetable and Chinese medicine flavor is added, corresponding to the first and second permeation steps. Cooperative positive and negative pressure permeation is performed, but in the first permeation step, the pressure is raised to 6 MPa and maintained for 2 hours, then the pressure is quickly released, and the pressure is evacuated to -65 KPa to maintain the negative pressure for 25 minutes, and then vacuum is released to restore normal pressure, and in the second permeation step, the pressure is raised to 9.5 MPa and maintained for 1.5 hours, then the pressure is quickly released, vacuumed to a pressure of -65 KPa, and the negative pressure is maintained for 30 minutes, To restore normal pressure by releasing the vacuum,
In the step (5-3b), a fruit vegetable raw material in an amount corresponding to 25% of the mass of the fermented vegetable and Chinese medicine flavor is put into the permeation facility, and then cooperative positive pressure and negative pressure permeation corresponding to the third permeation step for the mixed raw material However, in the third permeation step, the pressure is increased to 14 MPa and maintained for 1.5 hours, then the pressure is gradually released, vacuumed to a pressure of -60 KPa, the negative pressure is maintained for 45 minutes, and then the vacuum is released to restore the normal pressure to do,
In the step (5-3c), the leaf vegetable raw material in an amount corresponding to 25% of the mass of the vegetable and Chinese medicine flavor fermentation broth is put into the permeation facility, and then cooperative positive pressure and negative pressure permeation corresponding to the fourth permeation step for the mixed raw material However, in the fourth permeation step, the pressure is increased to 17.5 MPa and maintained for 1.0 hour, then the pressure is gradually released. A method for producing mixed fermented pickles using three-stage fermentation of fruit and vegetable and Chinese medicine flavor liquid and cooperative positive pressure and negative pressure permeation technology, characterized in that it recovers. According to claim 1 or 5,
In the cooperative positive pressure and negative pressure permeation process, rapidly releasing the pressure means completely releasing the pressure within 2 minutes or less, and slowly releasing the pressure means completely releasing the pressure within 10 minutes or more. Ha, a method for producing mixed fermented pickles using three-stage fermentation of fruit and vegetable and Chinese medicine flavor liquid and cooperative positive and negative pressure permeation technology. According to claim 1,
In the step (3-1), the raw material from which the green was removed is put into an intelligent air heat source heat pump dryer to remove water from the first and second stages, but in the first stage water removal, a temperature of 30° C., a humidity of 75%, and a time Water removal is performed in 25 minutes, and in the second stage water removal, water removal is performed at a temperature of 35 ° C, humidity of 60%, and time of 20 minutes,
In the step (3-2), the first stage and the second stage drying are performed in an intelligent air heat source heat pump dryer, but in the first stage drying, the drying is performed at a temperature of 50 ° C., a humidity of 40%, and a time of 25 minutes, In the second stage drying, drying is performed at a set temperature of 60°C, humidity 30%, and time of 15 minutes,
The step (3-3) is to obtain a dry raw material having a moisture content of 30% to 35% by rapidly cooling the raw material at room temperature with room temperature air,
Three-stage fermentation and cooperative positive and negative pressure permeation technology of fruit and vegetable Chinese medicine flavor liquid, characterized in that the raw materials are turned over at 20-minute intervals throughout the period during which the processes of (3-1) and (3-2) are performed A method for producing a mixed fermented pickle using