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Method for recycling pure-breed fermented pickle juice

A purebred fermentation and kimchi juice technology is applied in the field of clean production of kimchi, recycling of kimchi juice, and recycling of purebred fermented kimchi juice, so as to achieve the effects of promoting clean production, avoiding waste and reducing production costs

Inactive Publication Date: 2010-05-12
NANJING UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But mainly concentrate on production technology (CN1615740A), the production (CN1602764A, CN101218964A) of fermented pickles for pure-bred fermented pickles, the pure-bred fermentation of different fermented vegetables etc., how to recycle for the pickle juice after preparing pickles, reduce fermented pickles production cost is still a problem to be solved

Method used

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  • Method for recycling pure-breed fermented pickle juice
  • Method for recycling pure-breed fermented pickle juice

Examples

Experimental program
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Effect test

Embodiment 1

[0018] 1). Inoculate the concentration of Lactobacillus plantarum to 10 4 The pure fermented kimchi juice after vegetable fermentation with CFU / mL is coarsely filtered with a 50-mesh screen to remove residual vegetables, and the filtrate is collected for microfiltration treatment. The obtained residual vegetables can be used for the production of flavor seasonings or fermented vegetable powder.

[0019] 2). The filtrate after coarse filtration is collected by an inorganic ceramic membrane microfiltration device to collect fermentation strains. Use an alumina inorganic ceramic membrane (membrane pore size 3 μm) that is sterilized at 120°C for 30 minutes, and then filter with a filtration pressure of 0.1MPa and a filtration area of ​​10M 2 , the filtration time is 90min and the coarse filtrate is filtered, and the obtained concentrated fermented strain (the survival rate of the strain reaches 58%) is reused for preparing fermented vegetables, and the filtrate is used for collect...

Embodiment 2

[0022] 1). Inoculate the concentration of Streptococcus lactis at 10 9 CFU / mL for vegetable fermentation After pure fermented kimchi juice was coarsely filtered with a 200-mesh screen to remove residual vegetables, the filtrate was collected for microfiltration, and the obtained residual vegetables could be used for the production of flavor seasonings or fermented vegetable powder.

[0023] 2). The filtrate after coarse filtration is collected by an inorganic ceramic membrane microfiltration device to collect fermentation strains. Use a silicon oxide inorganic ceramic membrane (membrane pore size 0.01μm) that is sterilized at 130°C for 15min, then filter with a filtration pressure of 0.25MPa and a filtration area of ​​20M 2 The coarse filtrate was filtered for 30 minutes, and the obtained concentrated fermented strain (the survival rate of the strain reached 90%) was reused to prepare fermented vegetables, and the filtrate was used to collect salt.

[0024] 3). The filtrate a...

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Abstract

The invention relates to a method for recycling pure-breed fermented pickle juice, belonging to the fields of processing pure-breed fermented pickle and recycling pickle juice. The cleaning production of the pure-breed fermented pickle is bound up with the treatment of the pickle juice. According to the method, vegetable residues are removed by the coarse filtration of the pure-breed fermented pickle juice, the coarse filtrate is micro-filtrated by an inorganic ceramic membrane to collect fermentation strains, and the filtrate is heated up and concentrated to collect salts, the fermentation strains and the salts are reused for the pure-breed fermentation production of pickles, thus realizing the recycle of the pickle juice and the cleaning production of the pure-breed fermented pickle, and saving the production cost.

Description

technical field [0001] The invention relates to a method for recycling pure-bred fermented pickle juice, which belongs to the field of pure-bred fermented pickle processing and recycling of pickle juice, and in particular relates to recycling technology of pickle juice and clean production of pickles. Background technique [0002] Kimchi is a kind of fermented food that is widely welcomed at home and abroad. Its production methods mainly include traditional fermentation, pure-culture fermentation and semi-purity fermentation without aseptic treatment of vegetables and adding pure-culture starter. At present, the utilization of the remaining juice after kimchi production matures directly adds fresh vegetables to ferment and utilize again in the traditional fermentation method. Because the traditional fermentation itself mainly uses the microorganisms carried on the surface of vegetables to play a role, and the kimchi juice after kimchi matures not only remains some microorgan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 熊晓辉陆利霞孙芸姚丽丽
Owner NANJING UNIV OF TECH
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