Preparation method for probiotics-containing low-salt and flower-free pickled vegetables

A technology of probiotics and kimchi, which is applied in food preparation, application, food science, etc., can solve the problems of flavor and nutrition loss of pickled products, consumption of large sugar substances, etc., to promote the reproduction of probiotics, rich fermentation flavor, and salt The effect of dosage reduction

Inactive Publication Date: 2015-08-12
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the alcoholic fermentation and acetic acid fermentation are excessive during the pickling process, a large amount of sugars will be consumed, which will bring loss to the flavor and nutrition of the pickled products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A preparation method of low-salt non-flowered kimchi containing probiotics includes the following steps:

[0033] A. Choose fresh, tender, disease-free fresh vegetables, wash, drain, and cut into small pieces with a natural length of 4cm;

[0034] B. Put the cut vegetables into the fermentation jar and compact;

[0035] C. Add spices and kimchi liquid 2.5 times the weight of the vegetables to the fermentation jar to make it less than the vegetables to be fermented;

[0036] The kimchi liquid is prepared by weight ratio: 5% salt, 0.15% kimchi special bacteria powder, 5% sugar, 1% white wine, 0.1% food grade calcium chloride, and the balance is water; the spice is made by weight percentage : 4% garlic, 2% ginger, 0.8% star anise, 0.8% cinnamon and 0.4% pepper;

[0037] The kimchi-special bacterial powder in the kimchi liquid is a compound bacterial preparation of lactic acid bacteria: yeast: bacillus = 7:2:1; the sugar is glucose, rock sugar or sucrose;

[0038] D. After loading th...

Embodiment 2

[0041] A preparation method of low-salt non-flowered kimchi containing probiotics includes the following steps:

[0042] A. Choose fresh, tender, disease-free fresh vegetables, wash, drain, cut, and cut into 4cm long pieces;

[0043] B. Put the cut vegetables into the fermentation jar and compact;

[0044] C. Add spices and kimchi liquid twice the weight of the vegetables to the fermentation jar to make it less than the vegetables to be fermented;

[0045] The kimchi liquid is prepared by weight ratio: 3% salt, 0.12% kimchi special fungus powder, 4% sugar, 1.5% white wine, 0.3% food-grade calcium chloride, and the balance is water;

[0046] Spices are made by mixing 4% ginger, 2% garlic, 0.8% cinnamon and 0.4% Chinese pepper by weight percentage;

[0047] The kimchi-special bacterial powder in the kimchi liquid is a compound bacterial preparation of lactic acid bacteria: yeast: bacillus = 7:2:1; sugar is sucrose;

[0048] D. After loading the altar, seal the fermentation altar and cover t...

Embodiment 3

[0051] A preparation method of low-salt non-flowered kimchi containing probiotics includes the following steps:

[0052] A. Choose fresh, tender, disease-free fresh vegetables, wash, drain, cut, and cut into 4cm long pieces;

[0053] B. Put the cut vegetables into the fermentation jar and compact;

[0054] C. Add spices and kimchi liquid twice the weight of the vegetables to the fermentation jar to make it less than the vegetables to be fermented;

[0055] The kimchi liquid is prepared by weight ratio: 5% salt, 0.08% kimchi special bacterial powder, 8% sugar, 1% white wine, 0.2% food grade calcium chloride, and the balance is water;

[0056] The spice is made by mixing 4% garlic, 2% ginger, 0.8% cinnamon and 0.4% Chinese pepper by weight percentage;

[0057] The kimchi-special bacterial powder in the kimchi liquid is a compound bacterial preparation of lactic acid bacteria: yeast: bacillus = 7:2:1; sugar is rock sugar;

[0058] D. After loading the altar, seal the fermentation altar and c...

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PUM

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Abstract

The present invention discloses a preparation method for probiotics-containing low-salt and flower-free pickled vegetables, which comprises the steps of A, cleaning and draining to-be-fermented vegetables, and then cutting vegetables into small pieces; B, putting the vegetables in the altar and compacting the vegetables; C, adding spices and a pickled vegetable solution in the altar to immerse the vegetables in the solution; and D, sealing the fermentation altar and sealing the cover of the alter with water to realize the anaerobic fermentation of the vegetables at 6-40 DEG C for 24-240 hours. According to the technical scheme of the invention, the artificial interbreed fermentation technology is adopted to prepare pickled vegetables, so that pickled vegetables are rich in fermentation flavor. Meanwhile, pickled vegetables are simple in production process, and the fermentation cycle thereof is greatly shortened. The contents of both salt and nitrite in pickled vegetables are significantly reduced, and the number of viable probiotic is relatively high. Moreover, no white bacterial plaque is generated, so that the production safety of pickled vegetables is improved. The above method can be applied to the industrial production.

Description

Technical field [0001] The invention relates to a preparation method of non-flowered kimchi, in particular to a preparation method of low-salt non-flowered kimchi containing probiotics, and belongs to the technical field of biology and food processing. Background technique [0002] Kimchi is a typical representative of traditional Chinese fermented food. It has a long history. As a treasure of traditional Chinese food, kimchi is made from fresh vegetables with or without auxiliary materials. It is soaked and fermented with salt or brine, and is mixed with soaking liquid or It is processed by mixing liquid. [0003] Kimchi made by traditional technology is naturally fermented, and its fermentation cycle is long, the fermentation conditions are difficult to control, it is easy to be stained with miscellaneous fungi, rot and taste, poor food safety, and not suitable for modern continuous industrial production. In addition, traditional natural fermented kimchi is prone to white cluste...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 孙月娥王卫东高兆建张鹏举嵇明
Owner XUZHOU UNIV OF TECH
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