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Method for preparing compound pickle powder

A kind of kimchi powder and composite technology, applied in the direction of food science, can solve the problems of low added value, no lactic acid bacteria, serious homogeneity, etc., and achieve the effects of long shelf life, low production cost and convenient operation.

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

The present invention aims at the problems of serious homogeneity, low added value and no lactic acid bacteria in current kimchi products, and develops a compound kimchi powder

Method used

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  • Method for preparing compound pickle powder
  • Method for preparing compound pickle powder
  • Method for preparing compound pickle powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of composite pickle powder, which comprises the following steps:

[0025] (1) The making of kimchi: add cabbage and cold boiled water by weight ratio 1: 2, then add 5% mature kimchi mother water to wherein with the total mass of cabbage and cold boiled water, and add salt to control kimchi After balance, the salinity is 3%, then add tea bags, the quality of the tea bags is 2% of the quality of fresh vegetables; pickles are taken after they are ripe, and then add fresh vegetables of the same weight to maintain the balance of salinity; take pickles repeatedly And add fresh vegetables 3 times, replace the tea bag each time, after the kimchi matures, take the kimchi mother water, and keep the kimchi for later use. The tea bag contains the following raw materials in parts by weight: 3 parts of ginger, 1 part of garlic, 3 parts of red pepper, 0.2 part of Chinese prickly ash, 0.5 part of star anise and 2 parts of millet pepper.

[0026] (2) Pretreatment o...

Embodiment 2

[0032] A preparation method of composite pickle powder, which comprises the following steps:

[0033] (1) The making of pickles: add white radish and cold boiled water by weight ratio 1: 2, then add 5% ripe pickles mother water wherein, the salinity after controlling pickles balance is 4% salt, adds tea bag again, will After the kimchi is ripe, pick it up, and then add fresh vegetables of the same weight to maintain the salinity balance; repeatedly pick up and add fresh vegetables 3 times, replace the tea bag each time, and take the mother water of the kimchi after the kimchi is mature, and put the kimchi for use. The tea bag contains the following materials by weight: 2 parts of ginger, 2 parts of garlic, 3 parts of red pepper, 0.2 part of Chinese pepper, 0.5 part of star anise and 1 part of millet pepper. The content of the material in the tea bag is the mass of fresh vegetables 3% of

[0034] (2) Pretreatment of pickle mother water: absorb fermented and fragrant pickle mot...

Embodiment 3

[0041] A kind of preparation method of compound type kimchi powder, its preparation step is the same as embodiment 1, only the protective agent is adjusted, the protective agent that adopts is skimmed milk powder: sorbitol: raffinose: dextran=1: 0.8: 1: 0.3 . Finally, compound kimchi powder is prepared.

[0042] The composite kimchi powder prepared in Example 1, Example 2 and Example 3 was brewed with boiled water not higher than 40°C, and stirred evenly. The obtained product was evaluated in terms of rehydration, mouthfeel, peculiar smell, clear fragrance, and the time for the activity of lactic acid bacteria to decrease by 1 order of magnitude. The results are shown in Table 1.

[0043] Table 1 Evaluation Results

[0044]

[0045]

[0046] Note: * indicates degree status presented.

[0047] As can be seen from the evaluation results, the products prepared in Example 1 and Example 2 have fast rehydration, good mouthfeel, no peculiar smell, sufficient fragrance, long ...

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Abstract

The invention belongs to the field of food, particularly to the field of pickle in the food industry, and specifically relates to a method for preparing compound pickle powder. The method comprises the following steps: 1) making pickle; 2) pretreating pickle mother water; 3) preparing high-concentration bacterial mud liquid; 4) preparing multi-color multi-flavor pickle fruit puree, then mixing thepickle fruit puree with the high-concentration bacterial mud liquid uniformly in a ratio of (3-8): 1, and then performing freeze drying; and 5) pulverizing the lyophilized materials to 80-100 meshes,filling with nitrogen, and sealing, thereby obtaining the compound pickle powder. The prepared powder has good mouthfeel and no peculiar smell, and can be eaten at any time.

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 preparation method of compound pickle powder. Background technique [0002] Kimchi is one of the oldest fermented foods in the world. It is rich in the dominant probiotic flora mainly composed of lactic acid bacteria. Kimchi is a fermented food made by "cold processing" fresh vegetables. It is rich in vitamins, calcium, phosphorus and other inorganic substances and minerals, as well as more than ten kinds of amino acids needed by the human body. It can increase appetite, improve intestinal environment, and help digestion and absorption. , the effect of preventing diseases such as arteriosclerosis, is welcomed by the majority of consumers, and almost every family in the southwest area soaks and eats it. [0003] With the rapid development of the kimchi industry, kimchi products also have serious homogeneity and low added value...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 汪冬冬陈功张其圣王勇伍亚龙
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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