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Process for producing local flavor pickled vegetable juice

A kimchi juice and flavor technology, which is applied in the directions of food preparation, preservation of fruits/vegetables, fungi, etc. with acid, can solve the problems that natural kimchi does not have the nutritional value and efficacy, and the flavor is not strong enough.

Inactive Publication Date: 2007-11-28
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Kimchi flavor is a kind of salty flavor used to blend the flavor of pickles. At present, the preparation of kimchi flavor is basically made of various chemical spices. This kind of kimchi flavor is not only not strong enough in fragrance, but also does not have the nutritional value of the above-mentioned natural pickles. and efficacy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1. Preparation of liquid seed mixture

[0023] The lactic acid bacteria are taken and cultured with MRS medium at 30-37° C. for 20-36 hours to obtain a culture solution of lactic acid bacteria. Another yeast is taken, and the yeast culture medium is cultured at 25-35° C. for 40-50 hours to obtain a culture solution of the yeast. The lactic acid bacteria culture solution and the yeast culture solution are mixed at a weight ratio of 2:1 to prepare a liquid seed mixture.

[0024] 2. Prepare pickle juice

[0025] Take 6g of table salt, 3g of white sugar, 0.5g of ginger, 1g of clean green onion, 0.2g of Chinese prickly ash, 0.05g of fennel, and 89.25g of water. After mixing, heat and boil for 6 minutes, and cool to room temperature to prepare an ingredient solution. Cut 40g of fresh clean vegetables into 2cm long and 4cm wide sections and put them in the kimchi jar, add the ingredients solution to the kimchi jar so that all the vegetables are immersed in the ingredients so...

Embodiment 2

[0027] Get the liquid seed mixture 12mL that prepares in embodiment 1, set aside.

[0028] Take 5g of table salt, 4g of white sugar, 0.8g of ginger, 0.7g of clean green onion, 0.1g of Chinese prickly ash, 0.15g of fennel, and 89.25g of water. After mixing, heat and boil for 9 minutes, and cool to room temperature to prepare an ingredient solution. Cut 30g of fresh clean vegetables into 2cm long and 4cm wide pieces and put them in the kimchi jar, add the ingredients solution, so that all the vegetables are immersed in the ingredients solution; then put in 12mL liquid seed mixture, first ferment at 30°C for 18h, then in Under the condition of 25 DEG C, ferment for 36 hours to obtain kimchi. The kimchi juice is squeezed, and the kimchi juice is obtained after vacuum concentration.

Embodiment 3

[0030] Get the liquid seed mixture 15mL that prepares in embodiment 1, set aside.

[0031] Take 4.5g of table salt, 3g of white sugar, 0.5g of ginger, 0.5g of clean green onion, 0.08g of Chinese prickly ash, 0.07g of fennel, and 91.35g of water, mix them, heat and boil for 12 minutes, and cool to room temperature to obtain a batching solution. Cut 50g of fresh clean vegetables into 2cm long and 4cm wide sections and put them in the kimchi jar, add the ingredients solution, so that all the vegetables are immersed in the ingredients solution; then put in 15mL of liquid seed mixture, first ferment at 35°C for 12h, then in Under the condition of 15°C, ferment for 48 hours to obtain kimchi. The kimchi juice is squeezed, and the kimchi juice is obtained after vacuum concentration.

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Abstract

The present invention discloses preparation process of flavored pickle juice. The preparation process includes the following steps: 1. culturing lactic acid bacteria and yeast in certain conditions to obtain lactic acid bacteria culture solution and yeast culture solution and mixing the lactic acid bacteria culture solution and the yeast culture solution in the weight ratio of 1-3 to 1 to obtain mixed seed liquid; 2. boiling the mixture of salt 4-8 wt%, sugar 2-5 wt%, ginger 0.5-2 wt%, pricklyash 0.05-0.2 wt%, aniseed 0.05-0.2 wt% and water 86-92 % for 6-12 min to obtain mixed seasoning liquid; and 3. soaking cut fresh vegetable in the mixed seasoning liquid, adding mixed seed liquid in 8-15 wt%, fermenting first at 25-35 deg.c for 12-24 hr and then at 15-25 deg.c for 36-48 hr to obtain pickle, squeezing the pickle to obtain juice and vacuum concentrating to obtain flavored pickle juice.

Description

technical field [0001] The invention relates to a method for preparing flavored pickle juice, which belongs to the technical field of food. Background technique [0002] Kimchi is a food containing natural lactic acid bacteria and its metabolites. It has the characteristics of fresh and sour taste, crisp and tender texture, etc. Regular consumption can achieve the effects of disease prevention and treatment, health care and longevity. Kimchi flavor is a kind of salty flavor used to blend the flavor of pickles. At present, the preparation of kimchi flavor is basically based on the deployment of various chemical spices. and efficacy. Contents of the invention [0003] The purpose of this invention is to provide a kind of preparation method of flavor pickle juice. [0004] The purpose of the present invention is achieved through the following technical solutions, including steps: [0005] 1. Preparation of liquid seed mixture [0006] 1) Activation of lactic acid bacteria...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/218A23B7/10C12N1/20C12N1/16A23L27/00A23L19/20
Inventor 郝学财邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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