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A kind of sour bean sprouts and its new production method

A new method and technology of bean sprouts, applied in the field of sour bean sprouts and their production, can solve the problems of only 5 months of shelf life, short shelf life of products, and not long enough shelf life, so as to prevent the production of nitrite and other harmful bacteria, and improve the quality of food products. Safety and beautiful appearance

Active Publication Date: 2019-07-26
ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] CN102349634A discloses a processing method of mung bean sprouts convenient flavor dishes. The method includes the steps of primary processing of raw materials, preparation of marinade, preparation of spice packets, preparation of ingredients, fermentation, sterilization and packaging; the shelf life of the produced flavor mung bean sprouts is Compared with mung bean sprouts, the shelf life can be significantly extended, but the shelf life is only 5 months
[0008] CN102919741A discloses a ready-to-eat high γ-aminobutyric acid seasoning bean sprouts and its production process, which is characterized in that the bean grains are germinated under stress and rich in γ-aminobutyric acid sprouts as raw materials. Finishing, color protection and crispness, seasoning light stains and sterilized packaging, made; this product also has the problem of not having a long shelf life
[0009] The present invention aims to solve the problems of long production cycle and short product shelf life in the existing production technology; it provides a kind of sour bean sprouts and a new production method thereof. The production method has unique technology and good fresh-keeping effect. The flavor of bean sprouts is also the color of blended bean sprouts. Bean sprouts stand neatly in the bottle, with beautiful appearance, fresh and crisp taste, long shelf life, and can be stored for more than one year at room temperature

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0020] Embodiment 1: the preparation method of fermented liquid

[0021] (1) Weigh 700g of salt, 1500g of white sugar, 15g of pepper, 10g of pepper, 10g of fennel, 10g of clove, add 20kg of water and boil for 30 minutes; (2) After cooling to 45°C, add 500g of milk and stir well Then add 1g of direct-injected lactic acid bacteria strains, stir evenly and carry out constant temperature fermentation; (3) During the fermentation process, Chinese and foreign classical music is played all the time, the playback volume fluctuates between 50-90db, the fermentation temperature is 40-45°C, and the fermentation is 3- Measure the pH value after 5 hours, and use a 300-mesh filter screen to filter to obtain a clarified fermented liquid for subsequent use when the pH value reaches below 4.5.

Embodiment 2

[0022] Embodiment 2: the new production technology of sour bean sprouts:

[0023] (1) Add 6kg of edible salt, 8kg of white sugar, 10.5kg of white vinegar, 0.1kg of calcium chloride, 2.5kg of liquor, 1kg of monosodium glutamate, and 0.02kg of nisin into the above fermentation broth, stir until completely dissolved, and heat to 100 ℃ for later use; (2) Spray and wash 60 kg of fresh bean sprouts in the original barrel with tap water and drain for later use; (3) Pull out the bean sprouts neatly from the barrel, remove the mung bean shell, cut off the roots and weigh them Put 250g of it neatly and upright into a clean 500ml glass bottle; (4) Slowly add the 95-100°C fermented liquid into the glass bottle filled with bean sprouts. (5) Put the sealed glass bottle into a constant temperature water tank at 98-100°C for 30 minutes to sterilize while it is still hot; (6) Cool it to room temperature with warm water and cold water in sections, which is the finished product.

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Abstract

The invention discloses sour bean sprouts and a novel production method thereof and belongs to the technical field of food processing.The sour bean sprouts are characterized by being composed of fresh beam sprouts, edible salt, white granulated sugar, white vinegar, calcium chloride, Baijiu, gourmet powder, nisin and fermentation liquid.The production method is unique in process, audio frequency liquid fermentation technology is adopted, and blanching, color protecting, crispness keeping and freshness keeping are integrated, so that production process is simplified, production steps are reduced, production period is shortened greatly, energy sources are saved, production cost is lowered, and product quality is improved; the objective of commercial sterilization can be achieved by adopting a normal-pressure sterilizing method, the sour bean sprouts are fresh and crisp in taste, attractive in appearance and excellent in color, smell and flavor, and quality guarantee period at normal temperature can reach more than one year.

Description

[0001] 1. Technical field [0002] The invention belongs to the field of food, and specifically refers to a sour bean sprouts and a new production method thereof. [0003] 2. Background technology [0004] Bean sprouts have good nutritional value and health value. The production of bean sprouts is not restricted by regions and seasons. It is high in quality and low in price. Vegetables can generally only be preserved for one day, or even rot and deteriorate in less than one day. Bean sprouts preservation technology has always been a technical problem that plagues bean sprouts production enterprises; therefore, the research and development of bean sprouts deep processing and preservation technology is very important. [0005] The traditional bean sprouts processing method mainly adopts the salting method and relies on natural fermentation to produce bean sprouts kimchi, which is prone to produce nitrite and other harmful bacteria, which has potential food safety hazards; and the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20
Inventor 袁秋萍陈劼赵迪青胡柳芸祁翼钱云应旭霞曹国萍张培志申秀英
Owner ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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