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Preparation technology of double-tube cover-type fermented pickles

A double-barrel lid-type, preparation technology, applied in the field of fermented food, can solve problems such as the transfer of drug resistance, the risk of pathogenicity caused by toxic metabolites of sepsis, the increase of production enterprise costs, and the controversy over the safety of probiotics. The process method is simple and practical, easy to change production, and easy to manage

Inactive Publication Date: 2016-05-04
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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
Moreover, the output and quality of my country's domestic probiotic strains are relatively poor at present, and importing foreign strains will directly increase the cost of production enterprises. Obviously, this method does not really meet the actual production conditions of the current domestic kimchi industry.

Method used

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  • Preparation technology of double-tube cover-type fermented pickles
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  • Preparation technology of double-tube cover-type fermented pickles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. The influence of liquor on the "flowering" of kimchi

[0029] Adding a certain amount of white wine to pickles is beneficial to increase the aroma of pickles, and also has a certain inhibitory effect on miscellaneous bacteria. During production, high-concentration white wine is often added to inhibit and alleviate the "flowering" of pickles.

[0030] 1.1 The effect of adding or not adding high-concentration alcohol on the "flowering" of kimchi:

[0031] Take 4 21×150mm test tubes, add 10ml of pickle juice respectively, sterilize at 121°C for 20min, inoculate the seed liquid of raw flower fungus after cooling, add 5ml of 152% alcohol to two samples, and add sterile distilled water to the other two samples as a blank control. Cultivate at a constant temperature of 28°C, and observe the time when "flowering" appears.

[0032] The effects of adding and not adding white wine on the "flowering" of kimchi are shown in Table 1:

[0033] Table 1 The influence of liquor on t...

Embodiment 2

[0045] 2. The effect of surface moisture on the "flowering" of kimchi

[0046] The influence of materials with different moisture content on pickled cabbage: put a batch of fresh carrots in an oven at 37°C to dry the surface moisture, and dry at simulated room temperature. Weigh about 100 g of carrots and place them in an oven at 37°C for 0 min, 15 min, 30 min, 45 min, 60 min, 75 min, 90 min, 105 min and 120 min. Get 18 250ml tool stoppered Erlenmeyer flasks, add salt content respectively and be 8% cold boiled water 100ml, add the carrot that drys a certain degree of surface moisture, calculate the water loss rate (%) of carrot, sample carries out 37 ℃ of constant temperature cultures respectively, And observe the time when "flowering" appears.

[0047] Water loss rate (%)=(M-m) / M×100%

[0048] M: mass of material before drying, g

[0049]m: mass of material after drying, g

[0050] The blank sample carrots were washed with tap water and directly put into the altar for fer...

Embodiment 3

[0052] 3. The influence of ginger and garlic on the "flowering" of kimchi

[0053] Both garlic and ginger contain natural antibacterial active substances, which are often used in naturally fermented foods. On the one hand, they can enhance the aroma, and on the other hand, they can inhibit miscellaneous bacteria.

[0054] 3.1 Effects of different forms of ginger and garlic on the "flowering" of kimchi:

[0055] Take 10 21×180mm test tubes, add 10ml pickle juice respectively, sterilize at 121°C for 20min, inoculate 1ml raw flower seed liquid after cooling, add 3g granular garlic, minced garlic, sliced ​​ginger and minced ginger respectively. The treated samples of ginger and garlic were used as blank control, and two parallels were made for each treatment, and cultured at a constant temperature of 28°C, and the time for "blossoming" appeared was observed.

[0056] The effects of different forms of ginger and garlic on the "flowering" of kimchi are shown in Table 3:

[0057] T...

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Abstract

The present invention discloses preparation technology of double-tube cover-type fermented pickles. Fresh vegetables are washed and dried, ginger, garlic and other adjunct materials are processed into powder, and dried vegetables and adjunct material powder are put into a jar together and fermented for 7-9 days, thereby obtaining the finished products. Bamboo tubes are used as fermentation jars in the fermentation process so that ''mildewed phenomenon'' of the pickles can be effectively prevented by means of technology without affecting flavor and taste of the traditional fermented pickles; the pickles not only have a unique refreshing and fragrant flavor of bamboos, but also meet the production reality of domestic fermented vegetable processing industry; and the preparation technology is simple and practical, the produced pickles are safe, health and nutritional.

Description

technical field [0001] The invention belongs to the technical field of fermented food, and specifically provides a double-tube cover-type fermented kimchi preparation 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, improve the environment of the intestinal...

Claims

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Application Information

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IPC IPC(8): A23L19/20
CPCY02A40/90
Inventor 张政毛瑞丰卿明义吴书建
Owner GUANGXI UNIV
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