Fermented pickle combined bag and preparation method thereof

A combination package and production method technology, applied in biochemical equipment and methods, microorganism-based methods, microorganisms, etc., can solve the problems of unclear addition of auxiliary materials, affecting the pursuit of delicious taste, unstable product quality, etc., to avoid problems such as Peak nitrite, easy operation, rich and delicious effect

Active Publication Date: 2018-11-20
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

[0003] At present, for the younger generation, making a delicious traditional Sichuan kimchi often has problems such as the use of auxiliary materials and the addition of proportions; at the same time, the traditional method of kimchi has a long fermentation cycle and unstable product quality. have seriously affected people's pursuit of delicious food

Method used

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  • Fermented pickle combined bag and preparation method thereof
  • Fermented pickle combined bag and preparation method thereof
  • Fermented pickle combined bag and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A fermented kimchi package comprises, in parts by weight, 2 parts of bacteria powder packages, 90 parts of nutrition packages, 2 parts of spice packages and 80 parts of flavor packages.

[0041] 1. Bacteria powder package

[0042] The strain of Lactobacillus plantarum (PC-170) was selected and placed in MRS liquid medium for activation culture to obtain a cell concentration of 5.0×10 9 The CFU / ml liquid is the lactic acid bacteria liquid after activated culture; in terms of mass components, add 10 parts of activated lactic acid bacteria liquid to 200 parts of MRS liquid medium for high-density culture, and expand the culture at a temperature of 35 ° C for 24 hours. The obtained lactic acid bacteria expansion culture solution was centrifuged at a speed of 8000r / min for 3 minutes to obtain a lactic acid bacteria sludge, and then added a protective agent for freeze-drying to obtain a plantarum Lactobacillus powder with an activity of 1.25×10 12 CFU / g, final packaging. Th...

Embodiment 2

[0060] A fermented kimchi package comprises 2 parts of bacteria powder packages, 100 parts of nutrition packages, 2.5 parts of spice packages and 60 parts of flavor packages in parts by weight.

[0061] 1. Bacteria powder package

[0062] The strain of Lactobacillus plantarum (PC-170) was selected and placed in MRS liquid medium for activation culture to obtain a cell concentration of 6.5.0×10 9 The liquid of CFU / ml is the lactic acid bacteria liquid after activated culture; in terms of mass components, add 10 parts of activated lactic acid bacteria liquid to 150 parts of MRS liquid medium for high-density culture, and expand the culture at a temperature of 35 ° C for 24 hours. The obtained lactic acid bacteria expansion culture solution was centrifuged at a speed of 8000r / min for 3 minutes to obtain a lactic acid bacteria sludge, and then added a protective agent for freeze-drying to obtain a plantarum Lactobacillus powder with an activity of 1.41×10 12 CFU / g, final packagin...

Embodiment 3

[0080] 1. Test steps

[0081] The pickles prepared by adding Lactobacillus plantarum (PC-170) bacterial powder in the specific embodiment 1 mode and the pickles prepared without adding Lactobacillus plantarum (PC-170) bacterial powder in the embodiment 1 mode are tested and analyzed, wherein In the method of using step 6 in Example 1, the fresh vegetable is cabbage, the fermentation method adopts a constant temperature of 25° C., and the rest of the conditions are the same.

[0082] 2. Test content

[0083] 1. Determination of the content changes of nitrite and E. coli during the fermentation process;

[0084] 2. After 60 hours of fermentation, the sensory evaluation and flavor comparison of mature kimchi.

[0085] 3. Test results and analysis

[0086] 1. Comparison of nitrite content in kimchi fermentation process with and without adding Lactobacillus plantarum (PC-170) bacterial powder

[0087] The kimchi prepared in the specific embodiment 1 mode and the kimchi prepared...

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Abstract

The invention belongs to the field of food, particularly belongs to the field of pickles in food industry and particularly relates to a fermented pickle combined bag and a preparation method thereof.The fermented pickle combined bag comprises the following components in parts by weight: 1 to 10 parts of fungus powder bag, 50 to 150 parts of nutritional bag, 1 to 5 parts of spice bag and 10 to 100parts of flavor bag. The fermented pickle combined bag can rapidly ferment pickles; and during use, a customer only needs to put water and vegetable into a pickle jar without adding any other seasoning, and the pickles which are sour and delicious and has excellent taste can be prepared.

Description

technical field [0001] The invention belongs to the field of food, especially the field of pickles in the food industry, and specifically relates to a fermented pickle combination bag and a preparation method thereof. Background technique [0002] Kimchi is a traditional biological food produced and processed by fermentation led by lactic acid bacteria. It is rich in the dominant probiotic flora dominated by lactic acid bacteria. The product has the characteristics of "fragrance, tenderness and refreshing". Pickling fermentation of kimchi is a "cold processing" of fresh vegetables. The metabolic activities of beneficial microorganisms run through at room temperature or low temperature. Pickling and fermentation are accompanied by a series of complex changes in physical, chemical and biological reactions, which not only endow It improves the unique color, aroma and taste of kimchi products, and increases the nutritional value of kimchi, so that kimchi, a traditional fermented...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20C12N1/20C12R1/25
CPCA23L19/20C12R2001/25C12N1/205
Inventor 朱翔李恒陈功张其圣张伟朱士杰
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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