Unlock instant, AI-driven research and patent intelligence for your innovation.

Rapid preparation method of preservative-free industrialized pickled vegetable with long shelf life

A production method, preservative-free technology, applied in climate change adaptation, food science and other directions, can solve the problems of long production cycle of sauerkraut, and achieve the effects of easy pollution and corruption, reasonable proportion, and improved product quality and shelf life.

Inactive Publication Date: 2016-07-27
NINGXIA YINGCHUN FOOD CO LTD
View PDF7 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Taking the fermentation of 20 tons of sauerkraut as an example, manufacturers (especially manufacturers in the north) often start fermentation in October of the first year, and ferment until May-June of the second year. The fermentation time is as long as 8-9 months, or even more than 12 months. months, which leads to a long production cycle for sauerkraut

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Rapid preparation method of preservative-free industrialized pickled vegetable with long shelf life
  • Rapid preparation method of preservative-free industrialized pickled vegetable with long shelf life
  • Rapid preparation method of preservative-free industrialized pickled vegetable with long shelf life

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The selection of embodiment 1 starter bacterial classification proportioning

[0035] The flavor of sauerkraut is the result of the joint action of multi-bacteria fermentation, and choosing an appropriate mixed-bacteria fermentation ratio is very important for the quality of sauerkraut. The proportions of the four strains inoculated into cabbage were different, and the contents of nutrients and flavor substances in sauerkraut after fermentation were also different. In this embodiment, by adjusting the ratio of Lactobacillus plantarum, Lactobacillus casei, Leuconostoc enterococcus and Pediococcus lactis, they are inserted into cabbage with a total inoculation amount of 3-5%, and the salinity balance is between 3-5%. 4%. When Lactobacillus plantarum: Lactobacillus casei: Leuconostoc enterococcus: Pediococcus lactis=3:1:2:1, the acid production rate of this experimental group was the fastest ( figure 2 ), the lactic acidity can reach 1.3% when fermented on the fifth day...

Embodiment 2

[0036] The selection of embodiment 2 different inoculum sizes

[0037]The changes of nutrients in sauerkraut were also different among different inoculation amount treatments. With the increase of inoculum size, the consumption of lactic acid bacteria to sugar in sauerkraut increased, and the total acid content also increased; The effect of bacteria, the consumption of free amino acids in pickled cabbage decreased; the content of esters also increased with the increase of inoculum size; The numbers have a certain correlation. The results (Table 2) of sensory evaluation of each experimental group showed that the larger the inoculum size, the faster the acid production rate of lactic acid bacteria, and the higher the content of free amino acids, acetaldehyde and diacetyl. From the results of sensory evaluation, the difference between the three experimental groups of 3%, 4% and 5% inoculum is not very big, but the large inoculum will require a large amount of expanded strains, ...

Embodiment 3

[0044] The selection of embodiment 3 different initial pHs

[0045] The different initial pH of the fermentation broth produced by sauerkraut will directly affect the growth of different flora in sauerkraut (Table 2). The lower the pH, the growth of acid-resistant fungi, such as mold, will be inhibited, while acid-resistant bacteria can grow and reproduce normally. In this way, under different pH conditions, the metabolites of various bacterial flora in sauerkraut and the types and contents of flavor substances that determine the quality of sauerkraut are different. With the change of the initial pH value, the content of nitrite in sauerkraut is not very different among different treatments, which may be due to the vigorous growth of lactic acid bacteria under the condition of high pH value, which is easy to degrade nitrite, so that the content of nitrite in sauerkraut lower. Under low pH conditions, although the growth of lactic acid bacteria is inhibited to a certain exten...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a rapid preparation method of preservative-free industrialized pickled vegetables with long shelf lives, and belongs to the technical field of pickled-vegetable preparation. The rapid preparation method of the preservative-free industrialized pickled vegetables with long shelf lives provided by the invention comprises the following steps: blanching pretreated raw materials in water; migrating the blanched materials into a fermenting device; adding a salt solution and a leaven culture solution, and carrying out water-beating so as to realize uniform circulation; sealing the fermenting device, and carrying out thermal-insulated fermentation; and carrying out bagging and sterilizing after completion of the fermentation. Leaven compositions are optimized by the rapid preparation method, so that the salt application amount is reduced, and the safety standards of the pickled vegetables are thereby improved. The rapid preparation method has the characteristic of rapid acid production speed, so that the fermentation time is greatly reduced; thus, the production efficiency is improved. By utilizing the technologies of blanching, fermenting and sterilizing, the picked vegetables can be stored for at least 10 months without addition of any preservatives. Moreover, preparation circles of the industrialized pickled vegetables can be greatly shortened by the rapid preparation method disclosed by the invention, and the fermentation time can be shortened by at least 60%.

Description

technical field [0001] The invention relates to a rapid production method of industrial sauerkraut without preservatives and long shelf life, and belongs to the technical field of sauerkraut preparation. Background technique [0002] my country's vegetable planting area accounts for more than 1 / 3 of the world's total planting area, and its output accounts for about 40% of the total vegetable output. It is the world's largest vegetable producer. However, my country's vegetable processing technology started late, and the amount of vegetable processing is less than 10% of the total vegetable output. Vegetable processing methods mainly include pickling, drying, canning, quick-freezing, juicing, etc. Among them, pickling belongs to fermentation processing and is one of the main methods of traditional vegetable processing. Numerous studies have shown that fermentation processing can prolong the shelf life of vegetable products, facilitate packaging and transportation, and be conv...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L19/20
CPCY02A40/90
Inventor 伏强李佳李春
Owner NINGXIA YINGCHUN FOOD CO LTD