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Preparation method of active lactobacillus pickle pickling liquor

A technology for active lactic acid bacteria and kimchi, which is applied in the fields of biology and food, can solve the problems of poor flavor of brewed water, low lactic acid bacteria content in kimchi, loss of vitamins and nutrients, etc., and achieves better flavor of products, improved uniformity, and narrowed variation range. Effect

Active Publication Date: 2014-12-10
CHENGDU XINFAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims to solve the problems that the existing kimchi containing active lactic acid bacteria can only be produced in small quantities, the flavor of the brewed water is not good, the content of lactic acid bacteria in the kimchi produced is low, and the nutrients such as vitamins are seriously lost. Bacteria treatment technology and direct input lactic acid bacteria fermentation technology, the method of preparing active lactic acid bacteria pickling water by using pepper vegetable fermented pickling water with good flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1 00

[0045] The preparation of embodiment one 100kg active lactic acid bacteria kimchi brewing water

[0046] Soaked pepper water and millet pepper water are respectively coarsely filtered through a 100-mesh filter, take 35.00 kg of soaked pepper water with a preparation amount of 35.00% (G / G), and 5.00 millet pepper water with a preparation amount of 5.00% (G / G) kg, mix the two kinds of chili water together and add 60.00kg of cold boiled water with a preparation amount of 60.00% (G / G) at the same time, and mix evenly again; after the preparation is completed, 100kg of untreated but good-flavored infusion water is obtained, and then Enter the processing stage.

Embodiment 2 000

[0047] The preparation of embodiment two 1000kg active lactic acid bacteria kimchi brewing water

[0048] After the hot pepper water is coarsely filtered through a 100-mesh filter, take 20.00% (G / G) of the prepared amount, that is, 200.00kg of soaked hot pepper water, and after the millet pepper water is coarsely filtered through a 100-mesh filter, take 15.00% (G / G) of the prepared amount / G) that is 150.00kg of millet pepper water, mix the two kinds of pepper water together and add 650.00kg of cold boiled water with a preparation amount of 65.00% (G / G) at the same time and mix evenly; after the preparation is completed, 1000kg of untreated but The well-flavored brew water then goes to treatment.

Embodiment 3

[0049] The preparation of embodiment three 100kg active lactic acid bacteria kimchi brewing water

[0050] Soaked pepper water and millet pepper water are respectively coarsely filtered through a 100-mesh filter, take 25.00kg of soaked pepper water with a preparation amount of 25.00% (G / G), and 10.00 millet pepper water with a preparation amount of 10.00% (G / G) kg, mix the two kinds of chili water together and add 65.00kg of cold boiled water with a preparation amount of 65.00% (G / G) at the same time, and mix evenly again; after the preparation is completed, 100kg of untreated but good-flavored infusion water is obtained, and then Enter the processing stage.

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Abstract

Belonging to the technical fields of biology and food, the invention relates to a preparation method of an active lactobacillus pickle pickling liquor. The method includes: taking a fermentation pickling solution of pickled pepper, a fermentation pickling solution of pickled capsicum frutescens and cold boiled water as raw material water, subjecting the pickling solutions to rough filtration, and mixing them with the cold boiled water uniformly, then carrying out cooling and high speed centrifugation degerming, and adding a direct vat set lactobacillus starter, thus obtaining the pickling liquor. The method provided in the invention realizes standardized preparation of pickling liquor, ensures the viable count of lactobacilli in the pickling liquor, endows the newly prepared pickling liquor with the flavor of aged pickling liquor and better flavor. At the same time, the use problem of the pickling solutions of pepper and capsicum frutescens is solved, the environmental pollution caused by emission and the potential safety hazard caused by repeated use in the next year can be avoided, so that the biological safety, quality and homogeneity of the product are significantly improved. Further, upgrading and industrial, large-scale and standardized production of traditional active lactobacillus pickles can be realized.

Description

technical field [0001] The invention relates to a method for preparing water for making pickles, in particular to a method for preparing and treating water for making active lactic acid bacteria for making pickles, which belongs to the technical field of biology and food. Background technique [0002] Sichuan kimchi mainly refers to the fermented vegetables made in the traditional altar way in the Chengdu Basin and even the whole province of Sichuan. There are two ways to make them: one is to use small-scale low-salt lactic acid bacteria on seasonal vegetable raw materials for a long time ( More than 30 days), deep fermentation and brewing, with the characteristics of high acid, low salt, and no residual sugar. The local people commonly call it "old kimchi", which is mainly used for cooking Sichuan cuisine. The other is to use seasonal vegetables, a small amount of short-term low-salt, shallow lactic acid bacteria fermentation method, which is characterized by 4 to 12 hours ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L1/23A23L1/03A23L19/20A23L27/24A23L29/00
Inventor 余帅谢建将廖勇张文孝陈玲
Owner CHENGDU XINFAN FOOD
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