Supercharge Your Innovation With Domain-Expert AI Agents!

Pickled vegetable fermentation broth dry powder and producing method thereof

A kimchi fermented liquid and fermented liquid technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of environmental pollution, waste of fermented liquid rich in nutrients, etc., and achieve the effect of improving nutritional value and accelerating fermentation

Inactive Publication Date: 2014-12-10
天津天绿健科技有限公司
View PDF5 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, kimchi manufacturers generally discharge the kimchi fermentation liquid directly, resulting in a large amount of waste of nutrient-rich fermentation liquid and causing environmental pollution to varying degrees.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Get 100 kilograms of kimchi fermented liquid, pH value 4.0;

[0017] 1. Filtration: Membrane filtration with a pore size of 0.5 mm removes large particles such as vegetable leaves in the fermentation broth; 2. Membrane concentration and separation: the fermentation liquid is controlled at a temperature below 30°C for membrane separation; the membrane separation uses a 400 Dalton molecular weight cut-off Plate membrane, membrane area 1.08m 2 In the later stage of filtration, about 2.5L of pure water was added for diafiltration to obtain 4.5kg of retentate. 3. Drying and powdering; the retentate is powdered by freeze-drying and other drying methods.

[0018] In order to prolong the shelf life, it is preferable to package after freeze-drying. The freeze-drying conditions are: pre-freeze at -40°C for 6 hours; then freeze-dry until the water content is less than 5%. The method is freeze-dried to obtain the powder, the preservation period can reach 12 months, and the activ...

Embodiment 2

[0020] Get 100 kilograms of kimchi fermented liquid, pH value 4.0;

[0021] 1. Filtration: Membrane filtration with a pore size of 0.5 mm to remove large particles such as vegetable leaves in the fermentation broth; 2. Membrane concentration and separation: the fermentation liquid is controlled at a temperature below 30°C for membrane separation; the membrane separation uses a 500 Dalton molecular weight cut-off Plate membrane, membrane area 1.08m 2 In the later stage of filtration, about 3L of pure water was added for diafiltration to obtain 4kg of retentate. 3. Drying and powdering; the retentate is powdered by freeze-drying and other drying methods.

[0022] In order to prolong the shelf life, it is preferable to package after freeze-drying. The freeze-drying conditions are: pre-freezing at -40°C for 6 hours; then freeze-drying until the water content is less than 4.5%. The method is freeze-dried to obtain the powder, the preservation period can reach 12 months, and the ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a powder product prepared by utilization of a pickled vegetable fermentation broth and a producing method thereof, and belongs to the field of vegetable deep processing. The powder product is prepared by adopting the fermentation broth discharged at the terminal stage of production of pickled vegetable as a raw material, and by steps of filtering to remove vegetable leaves and other large-grain materials in the fermentation broth, performing membrane separation while controlling the temperature of the fermentation broth to be lower than 40 DEG C to obtain trapped liquid, and subjecting the trapped liquid to powder preparation by adopting freeze drying, and other drying manners, wherein a membrane separation assembly comprises a roll type, a plate type, a tubular type and a hollow fiber type, and a membrane material comprises organic ceramic, stainless steel, polysulfone, CA, PVDF, and other organic membranes. The powder product prepared by the method can be directly added into a pickled vegetable fermentation container and can accelerate pickled vegetable fermentation. In addition, the powder product contains nutrition factors in the fermentation broth, so the powder product can increase nutritional value of pickled vegetable products.

Description

Technical field: [0001] The invention belongs to the field of vegetable deep processing, and in particular relates to a dry powder product prepared by using pickle fermented liquid and a method thereof. technical background: [0002] Kimchi is a vegetable product produced by fermenting "cold processing". Due to the uniqueness of the processing technology and production method, it is extremely beneficial to maintain the nutritional components and color, aroma and body of the vegetables, so that the kimchi products not only fully retain the good sensory quality and nutritional components of the original vegetables, but also endow them with newer functional properties. [0003] Kimchi is very rich in nutrients. In addition to protein, dietary fiber, calcium, phosphorus, iron, carotene, capsaicin and other nutrients, it also contains vitamins A and B. 1 , B 2 , C and other nutrients. At the same time, due to the fermentation of beneficial bacteria, the metabolites produced gi...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20
Inventor 李绩李政
Owner 天津天绿健科技有限公司
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com