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Method for preparing quickly-fermented probiotic pickle by biological method

A biological method and kimchi technology, applied in food preparation, food science, application, etc., can solve the problems of single and unique flora, unable to produce flavor, etc., and achieve the effect of good product quality, good flavor, and shortened fermentation cycle

Inactive Publication Date: 2012-12-19
李绩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since most of the bacteria used are lactic acid bacteria and the flora is single, and in the specific environment of the kimchi making substrate, it is impossible to produce kimchi products with unique flavor and high quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The product and technical solutions in this example are outlined below:

[0031] The number of living cells of each strain in the compound bacterial powder product is as follows: Lactobacillus rhamnosus is 10*10 9 pcs / g, Bifidobacteria 3*10 9 pcs / g, the number of Acetobacter is 1*10 9 pc / g, the number of viable yeast is 0.5*10 8 pcs / g.

[0032] In this example, the production method of the composite bacteria powder is as follows: respectively prepare Lactobacillus rhamnosus, Acetobacter, yeast bacteria powder, starch and dextrin to obtain the above-mentioned ratio product.

[0033] The strains selected in this example are as follows: Lactobacillus rhamnosus CGMCC4430, Bifidobacterium cicc6178, Acetobacter cicc7012, Saccharomyces cerevisiae cicc1526.

Embodiment 2

[0034] Embodiment 2 is basically the same as Example 1

[0035] The number of living cells of each strain in the compound bacterial powder product is as follows: Lactobacillus rhamnosus is 20*10 9 pc / g, Bifidobacteria 1*10 9 each / gram, the number of Acetobacter is 0.5*10 9 pc / g, the number of viable yeast is 0.1*10 8 pcs / g. The strains selected in this example are as follows: Lactobacillus rhamnosus CGMCC4430, Bifidobacterium cicc6175, preferred strains of Acetobacter cicc7016, Saccharomyces cerevisiae cicc1413.

Embodiment 3

[0037] 100 kg of Chinese cabbage is selected and washed, cut into strips and put into containers. Add 1 kg of salt, 1.5 kg of sucrose, 1 kg of Chinese pepper, 0.1 kg of star anise, 0.1 kg of kaempferen, 0.1 kg of weed, and 20 grams of compound bacteria powder. Keep container tightly closed. Control the temperature at 30°C for 10 hours of pre-fermentation, then control the temperature at 20°C for 15 hours of post-fermentation; after fermentation, use a dehydration equipment to remove water, add 0.5 kg of garlic, 0.1 kg of chili powder, 0.2 kg of fresh ginger, 0.05 kg of monosodium glutamate pulverized mixed solution, kimchi is mixed with the above-mentioned seasoning mixed solution to be the pickled vegetable product.

[0038] Composite bacteria powder adopts example 1 product among this example.

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PUM

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Abstract

The invention discloses a method for preparing quickly-fermented probiotic pickle by the biological method, belongs to the field of deep processing of vegetables, and particularly relates to a method for producing pickle by compound bacteria powder. The method solves the technical problem about quick production of high-quality fermented pickle and includes main steps of firstly, adding raw materials and sealing: cutting vegetables and placing cut vegetables into a container, adding compound bacteria powder containing bacillus aceticus and brewer's yeast, and auxiliaries with salt, and sealing the container; secondly, fermenting: controlling the temperature at 23-36 DEG C for early fermenting, and controlling temperature at 15-25 DEG C for later fermenting, and keeping fermenting time within 20-40 hours; and thirdly, dewatering and flavoring: dewatering the pickle after fermenting, and adding seasoning to mix uniformly. The method is applicable to pickle production in different scale and has wide application prospect in the pickle production field, production time can be obviously shortened, and pickle products are rich in nutrition and pure in taste.

Description

Technical field: [0001] The invention belongs to the field of deep processing of vegetables, in particular to a method for producing kimchi by using compound bacterial powder. technical background: [0002] Kimchi is a unique and popular fermented vegetable product with a long history. Its production process can be traced back to more than 2,000 years ago, and it has been recorded in the ancient books "Zhou Li", "Mao Shi" and "Yili" in the pre-Qin period. The kimchi altar, the container for making it, first appeared around the Han Dynasty and has been popular all over the world. For thousands of years, kimchi has been talked about by the world for its fresh and pure, crisp and fragrant, refreshing and delicious, long-lasting aftertaste, appetizing, and appetite-enhancing effects, attracting many consumers at home and abroad. [0003] Kimchi is a vegetable product produced by fermenting "cold processing". Due to the uniqueness of the processing technology and production me...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 李绩苏俊李政
Owner 李绩
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