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Method for preparing nutritional capsule particles by utilizing pickling water

A technology of capsule granules and kimchi water, which is applied in the fields of climate change adaptation, oil-containing food ingredients, and natural extract-containing food ingredients, etc. Highly active effect

Inactive Publication Date: 2016-12-07
SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The kimchi products on the market are all treated with preservatives and sterilization, and the content of lactic acid bacteria in the products is almost zero.

Method used

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  • Method for preparing nutritional capsule particles by utilizing pickling water
  • Method for preparing nutritional capsule particles by utilizing pickling water
  • Method for preparing nutritional capsule particles by utilizing pickling water

Examples

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Effect test

Embodiment 1

[0024] A method for making nutrient capsule particles using kimchi water, and its production process includes the following steps:

[0025] (1) Production of kimchi: screen the cabbage for fermentation, remove yellow leaves and rotten leaves, select fresh, moderately mature, no impurities and impurities, clean them, drain them, trim and cut them, and cut into pieces 2-4×2-4 cm size. The kimchi jars will be cleaned, dried and then sprayed and disinfected with 75% alcohol for 15 minutes, and then boiled water is added for another 30 minutes of disinfection. Add vegetables and cold water to the jar according to the mass ratio of 1:2, then add 10% of the vegetable mass to the mature kimchi salt water, add the salt to the vegetable mass 6%, glucose 1%, ginger 1%, 0.5% for garlic, 2% for red pepper, and 0.015% for green pepper. Among them, mature kimchi old brine contains a lot of organic acids and lactic acid bacteria, which can inhibit the growth of miscellaneous bacteria to a cert...

Embodiment 2

[0031] A method for making nutrient capsule particles using kimchi water, and its production process includes the following steps:

[0032] (1) Production of kimchi: screen the cabbage for fermentation, remove yellow leaves and rotten leaves, select fresh, moderately mature, no impurities and impurities, clean them, drain them, trim and cut them, and cut into pieces 2-4×2-4 cm size. The kimchi jars will be cleaned, dried and then sprayed and disinfected with 75% alcohol for 15 minutes, and then boiled water is added for another 30 minutes of disinfection. Add vegetables and cold water to the jar according to the mass ratio of 1:2, then add 10% of the vegetable mass to the mature kimchi salt water, add the salt to the vegetable mass 6%, glucose 1%, ginger 1%, 0.5% for garlic, 2% for red pepper, and 0.015% for green pepper. Among them, mature kimchi old brine contains a lot of organic acids and lactic acid bacteria, which can inhibit the growth of miscellaneous bacteria to a cert...

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Abstract

The invention belongs to the field of food processing, and particularly relates to a method for preparing nutritional capsule particles by utilizing pickling water. The method comprises the following steps: (1) preparing pickles; (2) treating pickling water; (3) pre-treating the pickling water; (4) centrifuging the pickling water; (5) preparing high-concentration bacterial sludge; and (6) preparing capsules. According to the method, maturely fermented and savory high-quality pickles are prepared, and the capsule product with health protection, low cost, convenience in taking, long preservation period and rich lactobacillus content can be prepared by a series of treatment, and the problem of industrial pickling water recycling can be solved.

Description

Technical field [0001] The invention belongs to the field of food processing, and specifically relates to a method for making nutrient capsule particles by using kimchi water. . Background technique [0002] Chinese kimchi has a long history and profound culture, among which Sichuan kimchi is the most representative. There is a saying in ancient times: "If you want to make a soup, you can use salted plum, the soup is delicious, salty, and plum sour" means to reconcile deliciousness, and salty and sour are the top priority. Traditional family kimchi is also called "bath dish". Fresh vegetables are cleaned and placed directly in kimchi water for a short period of time to mature. Kimchi is a vegetable product that is fermented mainly by microbial lactic acid bacteria. It is rich in beneficial microorganisms dominated by lactic acid bacteria. It is also rich in vitamins, calcium, phosphorus and other inorganic substances, which can increase appetite, improve the intestinal environm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L33/115A23L33/125A23L19/20A23L5/20
CPCA23V2002/00A23V2250/18A23V2250/21Y02A40/90
Inventor 汪冬冬张其圣陈功
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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