Jerusalem artichoke pickle produced by direct-vat-set lactobacillus brevis leavening agent, and process of same

A technology of starter and Jerusalem artichoke, which is applied in application, food preparation, food science, etc., can solve the problems of difficult product quality control and natural fermentation of Jerusalem artichoke kimchi, so as to achieve stable and controllable product quality, retain nutrients and flavor substances, The effect of reducing production costs

Active Publication Date: 2012-08-01
东台海滨科技创业园管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to solve the problems of difficult natural fermentation and product quality control of Jerusalem artichoke pickles, and establishes a new process and new product for producing Jerusalem artichoke pickles with high efficiency and high quality by direct injection Lactobacillus brevis starter

Method used

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  • Jerusalem artichoke pickle produced by direct-vat-set lactobacillus brevis leavening agent, and process of same
  • Jerusalem artichoke pickle produced by direct-vat-set lactobacillus brevis leavening agent, and process of same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] 1. The Jerusalem artichoke kimchi produced by fermentation in this example is prepared according to the following raw materials and main and auxiliary materials:

[0047] Fresh Jerusalem artichoke: 30 kg

[0048] Cooling boiling water: 38 L

[0049] Salt: 3kg

[0050] Liquor: 1 L

[0051] White sugar: 700 g

[0052] Pepper: 1 kg

[0053] Garlic cloves: 750 g

[0054] Pepper: 20 g

[0055] High-density Lactobacillus brevis starter: 19g

[0056] 2. The process of fermenting and producing Jerusalem artichoke pickles in this example is carried out according to the following steps:

[0057] Weigh 60 kg of fresh Jerusalem artichoke, wash and drain, cut the large ones into thin slices of 2~4mm, and keep the small ones (diameter≤3cm) unsliced ​​for later use; prepare two 60 L food-grade stainless steel fermentation tanks, wash them before use Clean, after blanching with hot water, each fermentation tank is filled with various main and auxiliary materials such as cooling b...

Embodiment 2

[0065] 1. The Jerusalem artichoke kimchi produced by fermentation in this example is prepared according to the following raw materials and main and auxiliary materials:

[0066] Salted Jerusalem artichoke: 2 kg

[0067] Cooling boiling water: 2.5 L

[0068] Liquor: 70 mL

[0069] White sugar: 50 g

[0070] Chili: 75 g

[0071] Garlic cloves: 50 g

[0072] Pepper: 2 g

[0073] High-density Lactobacillus brevis starter: 1.5g

[0074] 2. The process of fermenting and producing Jerusalem artichoke pickles in this example is carried out according to the following steps:

[0075] Weigh 10 kg salted Jerusalem artichoke, cut the large ones into thin slices of 2-4 mm, and the small ones (diameter ≤ 3 cm) do not need to be sliced, soak in clean water for desalination, and measure the salinity of about 6-10% by the Mohr method, then cut the desalted Jerusalem artichoke into slices Drain the slices and set aside; prepare 2 special glass jars for kimchi, wash them before use, blanch...

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Abstract

The utility model relates to jerusalem artichoke pickle produced by direct-vat-set lactobacillus brevis leavening agent and a process of same, and belongs to the technical field of deep processing of vegetable and food bioscience. Lactobacillus brevis is adopted to be developed into high-density lactobacillus brevis leavening agent (the total number of bacterial colonies reaches 109 / ml); and the jerusalem artichoke pickle is produced by utilizing a direct-vat-set leavening process, so that a modern bioprocess technology of producing high-quality jerusalem artichoke pickle quickly is formed and achieved. The invention has a simple technological process and is easy to operate; compared with a conventional leavening process, the direct-vat-set leavening process has the advantages that the operation procedure is simplified, the production cost is reduced, and the nutritional ingredient and flavor substance of the jerusalem artichoke can be kept furthest at the same time; the jerusalem artichoke pickle is crispy, tasty, refreshing, and nourishing, and is a probiotic health product applicable to all ages. The invention is a green natural, safe and healthful production process and technology.

Description

technical field [0001] The invention relates to a process of using a high-density Lactobacillus brevis starter to produce Jerusalem artichoke kimchi by direct-throwing fermentation, and belongs to the field of vegetable deep processing and food biotechnology. Background technique [0002] Jerusalem artichoke ( Jerusalem artichoke ), also known as Jerusalem artichoke, ghost ginger, ground ginger, is a perennial herb of the genus Sunflower in the Asteraceae family. It has a wide range of growth, strong adaptability, resistance to barrenness, easy planting, one-time sowing and multiple harvests, high yield, generally 1250-5000kg per mu. Jerusalem artichoke has high nutritional value and contains inulin, V B1 , V B2 , V C , V E As well as potassium, calcium, iron, selenium, magnesium, zinc, phosphorus and other nutrients, it is listed as one of the 30 vegetables with anti-cancer effects by the American Cancer Society. Among them, inulin is a kind of soluble dietary fiber,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 董英郭钦崔树茂刘崇万
Owner 东台海滨科技创业园管理有限公司
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