Anhydrous rapid preparation method of low-nitrite lactic acid-fermented vegetable

A low-nitrite, lactic-acid fermentation technology is applied in the field of anhydrous rapid preparation of low-nitrite lactic-acid-fermented vegetables, which can solve the problems of high-salt wastewater polluting the environment, affecting human health, and increasing production costs. The effect of low content, reduced input of auxiliary materials, and fast fermentation speed

A low-nitrite, lactic-acid fermentation technology is applied in the field of anhydrous rapid preparation of low-nitrite lactic-acid-fermented vegetables, which can solve the problems of high-salt wastewater polluting the environment, affecting human health, and increasing production costs. The effect of low content, reduced input of auxiliary materials, and fast fermentation speed

CN104738484AInactive Publication Date: 2015-07-01GUIZHOU UNIV
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] An anhydrous rapid preparation method of low-nitrite lactic acid fermentation vegetables, including the following steps:

[0017] (1) Wash the cowpea to be fermented and cut into 2-4cm strips;

[0018] (2) Put the above cowpea raw materials in a container, add 2.1% salt and functional bacteria powder (containing Lactobacillus rhamnosus living cells (0.1-30.0) × 10 9 Pcs / g, live cells of Acetobacter (0.1-60.0)×10 9 Pcs / g, live cells of Lactobacillus plantarum (0.01-1.0)×10 8 Pieces / g) 0.25%, ginger 0.25%, garlic 0.25%, shallot 0.25%, anise 0.25%, chili 0.5%, vinegar 0.5%, mix well and ferment at 30°C for 2 days. Seal the container during the fermentation process. It is mixed every 6 hours to obtain the finished product of anhydrous fermented vegetables.

[0019] (3) After fermentation, package and pasteurize the finished product of packaged anhydrous fermented cowpea.

Embodiment 2

[0021] An anhydrous rapid preparation method of low-nitrite lactic acid fermentation vegetables, including the following steps:

[0022] (1) Wash the white radish to be fermented and cut into pieces with a side length of 0.5-1.5cm;

[0023] (2) Put the above-mentioned white radish raw materials in a container, add 2.7% salt and functional bacteria powder (including live Lactobacillus plantarum cells (0.01-5.0)×10 9 Pieces / g) 0.15%, mix well and ferment for 3 days at 20℃.

Embodiment 3

[0025] An anhydrous rapid preparation method of low-nitrite lactic acid fermentation vegetables, including the following steps:

[0026] (1) Wash the cucumber to be fermented and cut into pieces with a side length of 1-1.5cm;

[0027] (2) Put the above-mentioned cucumber raw materials in a container, add 3.3% salt, 0.75% vinegar, 0.25% garlic, and functional bacteria powder (containing Lactobacillus pentosus living cells (1-30.0) × 10 9 Pcs / g, live cells of Acetobacter (0.1-30.0)×10 9 Pcs / g, live cells of Lactobacillus brevis (0.01-1.0)×10 8 Pieces / g) 0.35%, mixed evenly and fermented at 40 ℃ for 1 day, continuous mixing during the fermentation process;

[0028] (3) After fermentation, package and pasteurize the finished product of packaged anhydrous fermented cucumber.

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Abstract

The invention discloses an anhydrous rapid preparation method of a low-nitrite lactic acid-fermented vegetable. The method comprises the following steps: cleaning and draining off a to-be-fermented vegetable, and segmenting according to the requirements; and adding 1.5%-3.3% of salt and 0.05%-0.35% of functional bacteria powder according to the weight of the vegetable, mixing evenly, and fermenting at a room temperature for 1-4 days, so as to obtain the fermented vegetable product. The low-nitrite lactic acid-fermented vegetable is fast to ferment, low in nitrite and salt content, free of extra addition of water, and simple in production process.

Description

Technical field [0001] The invention involves the field of food processing technology, which specifically involves a waterless preparation method for low nitrite fermented vegetables. Background technique [0002] Fermented vegetables are a type of food made by humans cleverly using beneficial microorganisms. It has a unique flavor and enriches our diet life. [0003] Kimchi is one of the representatives of fermented vegetables. Due to the uniqueness of its fermentation process and production method, the product retains good vegetable nutritional content and sensory quality.favorite. [0004] After thousands of years of development, the kimchi production process has been continuously innovated and improved, but all of them are soaked and fermented. There are the following problems: First, the production cycle is long, the efficiency is low. Generally, the kimchi requires 5-15 days to eat.In order to solve this problem, the industry uses biological methods, that is, artificially...

Claims

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Application Information

Patent Timeline
01 Jul 2015
Publication
CN104738484A
IPC
A23L1/218; A23L1/03; C12N1/20; C12R1/25; C12R1/02; C12R1/225; C12R1/24; C12R1/01; A23L19/20; A23L29/00
Inventors
邓力; 李静鹏