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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  • Abstract
  • Description
  • Claims
  • Application Information

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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
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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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[0021] Example 1

[0022] 1. The influence of white wine on the "raw flowers" of kimchi

[0023] Adding a certain amount of white wine to kimchi is beneficial to increase the aroma of kimchi, and it also has a certain inhibitory effect on miscellaneous bacteria. High-concentration white wine is often added in the production to inhibit and relieve the "flowering" of kimchi.

[0024] 1.1 The effect of adding or not adding high-concentration wine on the "raw flowers" of kimchi:

[0025] Take 4 21×150mm test tubes, add 10ml kimchi juice, sterilize at 121°C for 20min, inoculate the flower fungus seed solution after cooling, add 5ml of 152% wine to the two samples, and add sterile distilled water as a blank control. Incubate at a constant temperature of 28°C, and observe the time when "flowers" appear.

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

[0027] Table 1 The influence of white wine on the "raw flowers" of kimchi

[0028]...

Example Embodiment

[0037] Example 2

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

[0039] The effect of materials with different water content on the raw flowers of kimchi: Put a batch of fresh carrot 1 in an oven to dry the surface moisture at 37°C, and simulate drying at 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. Take 18 250ml Erlenmeyer flasks with a stopper, add 100ml of cold water with a salt content of 8%, add carrots dried to a certain degree of surface moisture, and calculate the water loss rate (%) of the carrots. The samples are incubated at 37°C. And observe the time when "flowers" appear.

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

[0041] M: Material mass before drying, g

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

[0043] The blank carrots were washed with tap water and then fermented directly in the altar, and "flowering" appeared in about 22 ho...

Example Embodiment

[0044] Example 3

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

[0046] Garlic and ginger both contain natural antibacterial active substances, which are often used in natural fermented foods. On the one hand, they can increase aroma and on the other hand, they can inhibit bacteria.

[0047] 3.1 The effects of different forms of ginger and garlic on the "green flowers" of kimchi:

[0048] Take 10 21×180mm test tubes, add 10ml kimchi juice, sterilize at 121℃ for 20min, inoculate 1ml flower fungus seed solution after cooling, add 3g granular garlic, powdered garlic, flaky ginger and powdered ginger. The treatment samples of ginger and garlic were used as blank controls. Two parallel treatments were made for each treatment, and the samples were incubated at 28°C at a constant temperature to observe the time when "flowers" appeared.

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

[0050] Table 3 T...

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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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