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Pickle production method for effectively inhibiting pickle albuginea disease during fermentation process

A fermentation process and production method technology, applied in the field of food, can solve the problems of increasing the cost of production enterprises, poor output and quality, and disputes over the safety of probiotics, and achieve the optimization of auxiliary material formula, production process optimization, and simple and practical process methods. Effect

Inactive Publication Date: 2014-12-03
张政
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although Lactobacillus casei belongs to probiotics and has not been found to be directly harmful to the human body, the safety of probiotics is still controversial, and it cannot be ruled out that it may cause drug resistance transfer, sepsis, and toxic metabolites after long-term intake. disease risk
Moreover, the output and quality of my country's domestic probiotic strains are relatively poor at present, and importing foreign strains will directly increase the cost of production enterprises. Obviously, this method does not really meet the actual production conditions of the current domestic kimchi industry.

Method used

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  • Pickle production method for effectively inhibiting pickle albuginea disease during fermentation process
  • Pickle production method for effectively inhibiting pickle albuginea disease during fermentation process
  • Pickle production method for effectively inhibiting pickle albuginea disease during fermentation process

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Experimental program
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Effect test

Embodiment 1

[0022] 1. The influence of liquor on the "flowering" of kimchi

[0023] Adding a certain amount of white wine to pickles is beneficial to increase the aroma of pickles, and also has a certain inhibitory effect on miscellaneous bacteria. During production, high-concentration white wine is often added to inhibit and alleviate the "flowering" of pickles.

[0024] 1.1 The effect of adding or not adding high-concentration alcohol on the "flowering" of kimchi:

[0025] Take 4 21×150mm test tubes, add 10ml of pickle juice respectively, sterilize at 121°C for 20min, inoculate the seed liquid of raw flower fungus after cooling, add 5ml of 152% alcohol to two samples, and add sterile distilled water to the other two samples as a blank control. Cultivate at a constant temperature of 28°C, and observe the time when "flowering" appears.

[0026] The effects of adding and not adding white wine on the "flowering" of kimchi are shown in Table 1:

[0027] Table 1 The influence of liquor on t...

Embodiment 2

[0038] 2. The effect of surface moisture on the "flowering" of kimchi

[0039] The influence of materials with different moisture content on raw kimchi flowers: put a batch of fresh carrots 1. in an oven to dry the surface moisture at 37°C, and dry at simulated room temperature. Weigh about 100g of carrots and place them in an oven at 37°C for 0min, 15min, 30min, 45min, 60min, 75min, 90min, 105min and 120min respectively. Get 18 250ml tool stoppered Erlenmeyer flasks, add 100ml of cold boiled water with a salt content of 8% respectively, add dry carrots with a certain degree of surface moisture, calculate the water loss rate (%) of carrots, and carry out 37 ℃ constant temperature culture respectively for samples, And observe the time when "flowering" appears.

[0040] Water loss rate (%)=(M-m) / M×100%

[0041] M: mass of material before drying, g

[0042] m: mass of material after drying, g

[0043] The blank sample carrots were washed with tap water and directly put into t...

Embodiment 3

[0045] 3. The influence of ginger and garlic on the "flowering" of kimchi

[0046] Both garlic and ginger contain natural antibacterial active substances, which are often used in naturally fermented foods. On the one hand, they can enhance the aroma, and on the other hand, they can inhibit miscellaneous bacteria.

[0047] 3.1 Effects of different forms of ginger and garlic on the "flowering" of kimchi:

[0048]Take 10 21×180mm test tubes, add 10ml pickle juice respectively, sterilize at 121°C for 20min, inoculate 1ml raw flower seed liquid after cooling, add 3g granular garlic, minced garlic, sliced ​​ginger and minced ginger respectively. The treated samples of ginger and garlic were used as blank control, and two parallels were made for each treatment, and cultured at a constant temperature of 28°C, and the time for "blossoming" appeared was observed.

[0049] The effects of different forms of ginger and garlic on the "flowering" of kimchi are shown in Table 3:

[0050] Ta...

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Abstract

The invention discloses a pickle production method for effectively inhibiting pickle albuginea disease during the fermentation process. According to the production method, fresh vegetables are washed and dried; auxiliary materials such as ginger, garlic and the like are processed to obtain a powder; and the powder and the vegetables are put into a jar and fermented for 7-9 days so as to be matured. According to the invention, pickle albuginea can be effectively prevented during the fermentation process, and traditional fermented pickle flavor and taste are not influenced. In addition, the production method accords with production reality of the domestic fermented vegetable processing industry. The technological method is simple and practical, and produced pickles are safe, healthy and nutritive.

Description

technical field [0001] The invention belongs to the technical field of food, and specifically provides a method for producing kimchi which can effectively suppress flowering diseases in the fermentation process. Background technique [0002] Kimchi is a safe and nutritious vegetable processing product. The main raw materials are various vegetables, which are rich in vitamin compounds, calcium, iron, phosphorus and other minerals. A large number of research results show that kimchi has various health care and medical effects such as maintaining the health of the human digestive system, losing weight, anti-cancer, anti-bacteria, preventing food poisoning and cardiovascular and cerebrovascular diseases, and anti-aging. Kimchi has been fermented and contains a large amount of lactic acid bacteria. Lactic acid bacteria can not only increase the number of beneficial bacteria in the human body, inhibit harmful bacteria, prevent abnormal microbial activities in the human body, impro...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20Y02A40/90
Inventor 张政
Owner 张政
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