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Making method of low-biogenic-amine fermented pickled vegetables

A production method and kimchi technology, applied in food science, bacteria used in food preparation, climate change adaptation, etc., can solve problems such as shortening the ripening time of kimchi, achieve excellent flavor, solve safety hazards, and have a crisp, sweet and refreshing taste Effect

Active Publication Date: 2018-06-22
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

In this method, the screened fermentation strain PCYTY-13 is used, which does not produce biogenic amines, and can inhibit the growth of other lactic acid bacteria that can produce biogenic amines, and block the formation of biogenic amines, thereby solving the problem of biogenic amine accumulation in pickles, and Strong acid production ability shortens the ripening time of kimchi

Method used

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  • Making method of low-biogenic-amine fermented pickled vegetables
  • Making method of low-biogenic-amine fermented pickled vegetables
  • Making method of low-biogenic-amine fermented pickled vegetables

Examples

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Embodiment 1

[0039] A preparation method of low biogenic amine fermented pickles, comprising the following steps:

[0040] (1) Pretreatment of raw and auxiliary materials: The vegetables and auxiliary materials for fermentation are screened, the bad parts are removed, and the raw and auxiliary materials that are fresh, moderately mature, and free of impurities are cleaned, trimmed and cut.

[0041] (2) Disinfection of the kimchi jar: clean the kimchi jar, then add boiling water for blanching and sterilization for 20 minutes, and repeat this step 3 times.

[0042] (3) Kimchi production: add vegetables and cold boiled water in a mass ratio of 1:1, and then add (accounting for the total mass of vegetables and cold boiled water) 4% salt, 0.5% old ginger, 0.5% garlic head, 0.02 % star anise, 0.02% cinnamon, 0.05% prickly ash, 0.01% fennel, 2% red pepper.

[0043](4) Preparation and addition of Lactococcus lactis PCYTY-13 bacterial suspension: Lactococcus lactis PCYTY-13 was added to the MRS me...

Embodiment 2

[0046] A preparation method of low biogenic amine fermented pickles, comprising the following steps:

[0047] (1) Pretreatment of raw and auxiliary materials: The vegetables and auxiliary materials for fermentation are screened, the bad parts are removed, and the raw and auxiliary materials that are fresh, moderately mature, and free of impurities are cleaned, trimmed and cut.

[0048] (2) Disinfection of the kimchi jar: clean the kimchi jar, then add boiling water for blanching and sterilization for 20 minutes, repeat 3 times.

[0049] (3) Kimchi production: add vegetables and cold boiled water in a mass ratio of 1:1, and then add (accounting for the total mass of vegetables and cold boiled water) 3% salt, 0.1% old ginger, 0.5% garlic head, 0.02 % star anise, 0.02% cinnamon, 0.05% prickly ash, 0.01% fennel, 2% red pepper.

[0050] (4) Preparation and addition of Lactococcus lactis PCYTY-13 bacterial suspension: Lactococcus lactis PCYTY-13 was added to MRS medium for activati...

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Abstract

The invention belongs to the field of foods, in particular to the technical field of preparation of pickled vegetables in food industry, and relates to a making method of low-biogenic-amine fermentedpickled vegetables. According to the method, lactococcus lactis which is called as Lactococcus lactis PCYTY-13, of which the preservation date is 20, November, 2017, preservation unit is common microcenter of China Committee for Culture Collection of Microorganisms, and preserving number is CGMCCNo.14932 is adopted. Screened zymocyte strains PCYTY-13, do not generate biogenic amine, growth of other lactic acid bacteria which can generate biogenic amine can be restrained, and the formation of the biogenic amine is blocked, so that the problem that the biogenic amine is accumulated in the pickled vegetables is solved, the acid generating capacity is high, and the maturing time of the pickled vegetables is shortened.

Description

technical field [0001] The invention belongs to the field of food, in particular to the technical field of kimchi preparation in the food industry, and particularly relates to a preparation method of fermented kimchi with low biogenic amines. Background technique [0002] Biogenic amines are a class of low molecular weight compounds with biological activity and amino groups. Biogenic amines are commonly found in foods, especially fermented foods. Biogenic amines have been reported in fermented meat products, fermented seafood, fermented dairy products, and fermented vegetables. Appropriate intake of biogenic amines can promote growth, enhance metabolic vitality, enhance immunity and scavenge free radicals, etc. However, excessive intake of biogenic amines will poison the human body and cause severe reactions such as headache, blood pressure changes, respiratory disorders, palpitations, and vomiting. [0003] In my country, kimchi is usually fermented with old brine and recy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/20A23V2400/231Y02A40/90
Inventor 唐垚张其圣迟原龙陈功李恒汪冬冬
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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