Method for recycling secondary fermentation pickle pickling liquid

A technology of secondary fermentation and liquid circulation, applied in the field of food processing, can solve the problems of easy infection of miscellaneous bacteria, pollution, waste, etc., and achieve the effect of achieving sustainable development, optimizing fermentation methods, and avoiding waste of resources

Inactive Publication Date: 2017-09-15
成都古味觉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the traditional fermentation method, fresh vegetables are often added to the fermented liquid prepared for the first time for multiple fermentations. However, the traditional fermentation method tends to cause rot and deterioration of bacteria during multiple fermentations, resulting in fermentation failure.
The first fermented liquid can carry out secondary fermented kimchi, but the effect of second fermented kimchi fermented liquid is not good, it is easy to infect miscellaneous bacteria and even rot and deteriorate, but the second fermented liquid contains 10-20% salt, and Other nutrients, throwing away will cause waste and even pollution
Not only some microorganisms beneficial to the production of kimchi remain in the second fermentation liquid, but also certain flavors remain, so the recycling of the second fermentation kimchi pickling liquid needs to be solved urgently

Method used

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  • Method for recycling secondary fermentation pickle pickling liquid

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Effect test

Embodiment 1

[0019] combine figure 1 The embodiment is described, the second fermentation pickle pickling liquid is processed, first the fermented pickle liquid is left to settle to obtain a clarified liquid, and then filtered with a 200-mesh sieve to obtain a filter residue and a mother liquor; the obtained filter residue can be used For the preparation of life condiments. Use high-temperature steam to sterilize the alumina inorganic ceramic membrane, keep it at 120°C for 25 minutes, the pore size of the alumina inorganic ceramic membrane is 3um; filter the mother liquor with the alumina inorganic ceramic membrane, the filtration pressure is 0.15MPa, and the filtration time is 60min. Fermentation strains and filtrates were obtained. The obtained filtrate is decolorized with activated carbon, then sterilized at high temperature instantaneously, and the nutrient solution is obtained through centrifugation at a speed of 2000rmp; the obtained fermentation strain is expanded, and then added t...

Embodiment 2

[0022] The secondary fermented kimchi pickling liquid is processed, first, the fermented kimchi liquid is left to settle to obtain a clarified liquid, and then filtered through a 300-mesh sieve to obtain filter residue and mother liquor; the obtained filter residue can be used to prepare life condiments. Use high-temperature steam to sterilize the alumina inorganic ceramic membrane, keep it at 130°C for 20 minutes, the pore size of the silica inorganic ceramic membrane is 2um; filter the mother liquor with the alumina inorganic ceramic membrane, the filtration pressure is 0.15MPa, and the filtration time is 60min. Fermentation strains and filtrates were obtained. The obtained filtrate is decolorized with activated carbon, centrifuged at 2500rmp, and then sterilized at high temperature instantaneously to obtain a nutrient solution; the obtained fermentation strain is expanded, and then added to the nutrient solution to prepare a salinity of 6% and a pH value of 6.2 fermented li...

Embodiment 3

[0025] The secondary fermented kimchi pickling liquid is processed, first, the fermented kimchi liquid is left to settle to obtain a clarified liquid, and then filtered through a 300-mesh sieve to obtain filter residue and mother liquor; the obtained filter residue can be used to prepare life condiments. Disinfect and sterilize the alumina inorganic ceramic membrane by high-temperature steam method, keep it at 130°C for 20 minutes, and the pore size of the silica inorganic ceramic membrane is 0.15um; filter the mother liquor with the silica inorganic ceramic membrane, the filtration pressure is 0.2MPa, and the filtration time is 45min , to obtain the fermentation strain and the filtrate. The obtained filtrate is decolorized with activated carbon, centrifuged at 2500rmp, and then sterilized at a high temperature to obtain a nutrient solution; the obtained fermentation strain is expanded, and then added to the nutrient solution to prepare a salinity of 4% and a pH value of 6.4 f...

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Abstract

The invention provides a method for recycling a secondary fermentation pickle pickling liquid. The method comprises the steps of obtaining a supernatant through standing and sedimentation, and filtering in a screen mesh to obtain a filter residue and a mother liquid, wherein the filter residue can be used for preparing a living condiment; the mother liquid can be separated to obtain a fermentation strain and filtrate, and the filtrate is decolorized and sterilized to obtain a nutrient solution, so that the fermentation failure caused by decaying and deterioration of infectious microbes is effectively prevented; and the separated fermentation strain is finally added to the nutrient solution after subjected to spreading cultivation to prepare a fermentation liquid for fermenting vegetables. The method is simple in operation; recycling of the secondary fermentation pickle pickling liquid can be achieved; the pickle processing cost is reduced; meanwhile, the unique flavor of the pickle is reserved; resource waste and environmental pollution are avoided; and sustainable development is facilitated.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for recycling pickling liquid of secondary fermented pickles. Background technique [0002] Kimchi is a traditional bio-fermented food in my country. It is very popular among Chinese people and has been selling well for thousands of years. Kimchi is a traditional biological food produced and processed by fermentation led by microbial lactic acid bacteria. It is rich in lactic acid bacteria-based functional probiotics and their metabolites, rich in vitamins A, B1, B2, C, calcium, phosphorus, iron, and carotene , capsaicin, cellulose, amino acids, protein and other nutrients. At present, in the traditional fermentation method, fresh vegetables are often added to the fermented liquid prepared for the first time for multiple fermentations. However, the traditional fermentation method tends to cause rot and deterioration of various bacteria during multiple fermenta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00A23L33/135A23L27/24A23L19/20
CPCA23L29/065A23L19/20A23L27/24A23L33/135
Inventor 陈玲许霞
Owner 成都古味觉食品有限公司
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