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Sports functional drink prepared from secondarily fermented pickle liquid

A technology of secondary fermentation and motion function, which is applied in the food field and can solve the problems of low added value and high energy consumption of products

Active Publication Date: 2014-12-24
SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method effectively solves the problem of salt recovery in pickles, but there are also problems of high energy consumption and low added value of processed products. In addition, many other components in pickles such as protein, plant polysaccharides, water-soluble pectin, and vitamins , soluble dietary fiber and other functional ingredients have not been fully utilized

Method used

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  • Sports functional drink prepared from secondarily fermented pickle liquid
  • Sports functional drink prepared from secondarily fermented pickle liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Use 1.05t of pickled vegetables salting solution from XX factory (initial salting solution contains 12% salt, acidity 1.1% (calculated as lactic acid), turbidity 125, chroma 180, nitrite and pathogenic bacteria were not detected), Filter the salted solution (filtered with 8 layers of gauze), cool and clarify immediately after boiling, then decolorize with activated carbon, frame filter, refine filter and soften to obtain 1t of brine, then add 3t of demineralized water, 500g of sodium hydroxide and 90kg of glucose After adjustment, the salinity, pH value and soluble solids of the adjusted brine were 3.0%, 5.95 and 5.5% respectively, and the adjusted brine was fermented yeast liquid to obtain fermented yeast liquid 4t.

[0039] Pump 4t of fermented yeast liquid into 500L and 5t fermentation tanks respectively, of which 0.3t of fermented yeast liquid is put into 500L, and 3.7t into 5t tank; at the same time, SICC1.566 is expanded to 5000mL and then inoculated into 500L tank...

Embodiment 2

[0043] Using 100t of pickled vegetables salting solution from XX factory (initial salting solution contains 8% salt, acidity 1.1% (calculated as lactic acid), turbidity 100, chroma 120, nitrite and pathogenic bacteria were not detected), and The saline solution is filtered (filtered with 8 layers of gauze), cooled and clarified immediately after boiling, and then decolorized with activated carbon, frame filtered, refined filtered and softened to obtain 100t of brine, and then add 300t of demineralized water, 30kg of sodium hydroxide and 10t of glucose for Adjustment, the salinity, pH value and soluble solids of the adjusted brine are 2%, 6.02 and 5.0% respectively, the adjusted brine is the fermented yeast liquid, and 400t of fermented yeast liquid is obtained.

[0044] Pump 400t of fermented yeast liquid into one 500L, five 5t and five 100t fermentation tanks respectively, of which 0.3t of fermented yeast liquid is put into 500L, 3t into five 5t tanks respectively; five 100t t...

Embodiment 3

[0048] Using 100 kg of household pickled kimchi liquid (initial salt content of 3.0%, acidity of 1.5% (calculated as lactic acid), turbidity of 240, chromaticity of 190, no detection of nitrite and pathogenic bacteria), the pickle liquid After filtering (filtered with 8 layers of gauze), cooling and clarification immediately after boiling, and then using activated carbon for decolorization, frame filtration, refined filtration and softening to obtain 90kg of brine, and then adding 110kg of demineralized water, 5g of sodium hydroxide and 8kg of glucose for adjustment. The salinity, pH value and soluble solids of the brine were 1.4%, 6.15 and 5.9% respectively, and the adjusted brine was the fermented yeast liquid, and 200 kg of the fermented yeast liquid was obtained.

[0049] Pump 200kg of fermented yeast liquid into a 500L fermenter; at the same time, expand the culture of SICC1.566 to 5000mL and then inoculate it into a 500L fermenter. After 28 hours of fermentation, the acid...

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Abstract

The invention belongs to the field of food, and in particular relates to sports functional drink prepared from a secondarily fermented pickle liquid. The drink comprises the secondarily fermented pickle liquid, wherein the secondarily fermented pickle liquid is obtained by pretreating primarily fermented liquid to obtain pickling salty water, performing filtration, instant sterilization and cooling on the pickling salty water serving as a secondary fermentation precursor substance to obtain the clarified pickling liquid, adding water and sugar into the clarified liquid for mixing to obtain fermentation mother liquor, performing expanded cultivation on lactic acid bacteria, inoculating the lactic acid bacteria into the fermentation mother liquor, and performing material discharging, cooling and blending after fermentation reaches the specified acidity. The drink disclosed by the invention is enriched with inorganic salt, vitamins, soluble dietary fibers, soluble pectin, sugar, active lactic acid bacteria and the like; the utilization value of the pickling liquid can be increased, and the additional value is enhanced, so that the pickling liquid is comprehensively used. The drink does not contain a preservative and is safe.

Description

technical field [0001] The invention belongs to the field of food, in particular to a sports functional drink prepared from secondary fermented kimchi liquid. [0002] Background technique [0003] Kimchi is a traditional bio-fermented food in my country. It has been selling well for thousands of years. Because the amount of salt used in the storage of kimchi raw materials is generally 10%-20%, the remaining saline solution after storage of these raw materials is as high as 40%-60% , that is, a factory with a processing volume of 40,000 tons of vegetables will eventually produce about 10,000 tons of kimchi, and the salting solution containing high-concentration salt is as high as 8,000t-24,000t. If there is no salt recovery, this part of the salt will be discharged along with the salting solution The loss will cause great harm to the environment, and at the same time will cause great economic losses to the enterprise. It is not only a serious waste of resources, but also a se...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/218A23L1/29A23L19/20A23L33/00
CPCA23L2/382A23L19/20A23L33/00A23V2002/00A23V2200/30Y02A40/90
Inventor 陈功张其圣李恒余文华游敬刚王志强
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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