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Fermented kimchi with low nitrite and high dietary fiber and preparation method thereof

A technology with high dietary fiber and low nitrite, applied in the direction of bacteria used in food preparation, functions of food ingredients, food science, etc., can solve the problem of reducing the total content of free amino acids, fewer types of volatile components, and nitrite content Advanced problems, to achieve the effect of rich nutrition, shortened fermentation cycle, high protein content

Active Publication Date: 2021-11-30
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, due to the shortcomings of traditional natural fermentation, such as long period, unstable quality, and high nitrite content, many scholars have abandoned natural fermentation, and studied artificial screening and inoculation of lactic acid bacteria or adding direct-injection bacterial powder to shorten the cycle and reduce nitrite content. Studies have shown that after kimchi is fermented, the types of volatile components are less than those produced by natural fermentation, and the total content of free amino acids will decrease

Method used

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  • Fermented kimchi with low nitrite and high dietary fiber and preparation method thereof
  • Fermented kimchi with low nitrite and high dietary fiber and preparation method thereof
  • Fermented kimchi with low nitrite and high dietary fiber and preparation method thereof

Examples

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Effect test

Embodiment 1

[0034] Step 1. Cleaning and selection: first remove the old leaves, yellow leaves, leaves damaged by diseases and insect pests or cut off the inedible parts on the thick skin and thick roots of the pickled vegetables that need to be soaked, and then wash them in water to remove sludge and various impurities .

[0035] Step 2, high-temperature blanching: blanching with hot water at 80° C. for 2 minutes to destroy and inhibit enzymes in the pickled vegetables.

[0036] Step 3. Drying and cutting: Put the pickled vegetables blanched at high temperature in a clean and ventilated place to dry for about 3 hours until there are no water droplets on the surface. If there is raw water on the surface of pickled vegetables, it is easy to mold and deteriorate after entering the altar. For larger pickled vegetables, peel them and cut them into long strips with a knife.

[0037] Step 4. High-salt salting: The main purpose of this step is to use the osmotic pressure of table salt to remove...

Embodiment 2

[0045] Step 1. Cleaning and selection: first remove the old leaves, yellow leaves, leaves damaged by diseases and insect pests or cut off the inedible parts on the thick skin and thick roots of the pickled vegetables that need to be soaked, and then wash them in water to remove sludge and various impurities .

[0046] Step 2, high-temperature blanching: blanching with hot water at 80° C. for 2 minutes to destroy and inhibit enzymes in the pickled vegetables.

[0047] Step 3. Drying and cutting: Put the pickled vegetables blanched at high temperature in a clean and ventilated place to dry for about 3 hours until there are no water droplets on the surface. If there is raw water on the surface of pickled vegetables, it is easy to mold and deteriorate after entering the altar. For larger pickled vegetables, peel them and cut them into long strips with a knife.

[0048] Step 4. High-salt salting: The main purpose of this step is to use the osmotic pressure of table salt to remove...

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Abstract

The invention discloses a method for preparing fermented kimchi with low nitrite and high dietary fiber. The raw material is pickled green vegetables from Sichuan. Then carry out ultra-high pressure sterilization, and then enter the low-salt fermentation stage. According to the characteristics of the selected direct-injection Lactobacillus plantarum fermentation preparation, it can be fermented for 3-4 days. The method is improved on the basis of traditional natural fermentation, combines natural fermentation and artificial fermentation, retains the flavor of traditional fermented kimchi and shortens the fermentation period. The invention also discloses the fermented kimchi prepared by the method, which greatly reduces the content of nitrite and increases the content of dietary fiber, and the product obtained by combining the ultra-high pressure technology is sour and delicious, and has excellent nutritional flavor.

Description

technical field [0001] The invention relates to the field of food processing, in particular to fermented pickles with low nitrite and high dietary fiber and a preparation method thereof. Background technique [0002] Kimchi is a kind of food made from fresh vegetables such as mustard greens, radishes, and cucumbers, with the help of microorganisms naturally attached to the surface of vegetables or artificially inoculated lactic acid bacteria and other leavening agents. Kimchi is rich in lactic acid bacteria and dietary fiber. Lactic acid bacteria are probiotics for the human body, which can aid digestion and enhance immunity; dietary fiber is non-starch polysaccharides, mainly cellulose, hemicellulose and pectin substances, which have preventive Constipation, regulating the function of intestinal flora. In addition, kimchi also has the advantages of lowering cholesterol and preventing arteriosclerosis. Generally speaking, as long as it is a fiber-rich vegetable or fruit, i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20A23L33/00
CPCA23L19/20A23L33/00A23V2002/00A23V2400/169A23V2200/3204A23V2250/5116Y02A40/90
Inventor 吴金鸿罗静文婧金泉王正武纪乃嘉蒲彦霓张维龚盛祥
Owner SHANGHAI JIAO TONG UNIV
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