Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of low-acid green vegetables fermented in bag

A green vegetable and low-acid technology, which is applied in the field of biotechnology and food, can solve the problems of difficulty in realizing large-scale standardized production, high production cost of fermented low-acid green vegetables, and large discharge of high-salt and high-acid wastewater, so as to ensure normal fermentation, Prevents oxidative discoloration and suppresses infection

Inactive Publication Date: 2018-12-18
SICHUAN GAOFUJI BIOLOGICAL TECH
View PDF13 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] The present invention aims to overcome the problems in the prior art of high production cost for preparing fermented low-acid green vegetables, large discharge of high-salt and high-acid wastewater, unstable color and flavor, uncontrollable fermentation, and difficulty in realizing large-scale standardized production. Preparation method of fermented low-acid green vegetables in seed bag

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of low-acid green vegetables fermented in bag
  • Preparation method of low-acid green vegetables fermented in bag

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0095] This embodiment is illustrated by taking 600 kg of green vegetables to make fermented low-acid green vegetable pickles as an example after the green vegetables are pretreated.

[0096] Pretreatment: pretreat the green vegetables to remove impurities and inedible parts, then process the green vegetables into nodular shapes, wash them, and set aside.

[0097] Disinfection and cleaning: Take 600kg of pretreated vegetables, treat them with trichloroisocyanuric acid with a mass concentration of 0.01g / ㎏ for 3 minutes, rinse them with clean water for 3 minutes, and drain them for later use.

[0098] Dehydration: put the rinsed greens into a mixer, add 14kg of iodine-free salt, stir and let stand for 5 hours, then use a three-legged centrifuge to centrifuge and dehydrate at a speed of 1000r / min for 3 minutes; The green vegetables after dehydration are 450kg, and total yield is 75%. The green vegetables of 450kg are put into the mixer again.

[0099] Raw materials: take 450kg ...

Embodiment 2

[0116] The difference between this example and Example 1 is that this example uses chlorine dioxide with a mass concentration of 0.12 g / kg for 4 minutes, then rinses with water for 5 minutes, and drains for later use.

[0117] Fermentation: place the vacuum-sealed packaging bag at 29°C and ferment for 50 days to obtain a fermented low-acid green vegetable kimchi product.

Embodiment 3

[0119] This embodiment is illustrated by taking 100 kg of green vegetables to make fermented low-acid green vegetable pickles as an example after the green vegetables are pretreated.

[0120] Pretreatment: pretreat the green vegetables to remove impurities and inedible parts, then process the green vegetables into lumps, wash and set aside.

[0121] Disinfection and cleaning: Take 100kg of pretreated vegetables, treat them with trichloroisocyanuric acid with a mass concentration of 0.05g / ㎏ for 5 minutes, rinse them with clean water for 5 minutes, and drain them for later use.

[0122] Dehydration: put the washed greens into a blender, add 7kg of iodine-free salt, stir and place for 24 hours, then use a three-legged centrifuge to dehydrate, and the three-legged centrifuge is centrifuged at a speed of 2000r / min for 10 minutes; The green vegetables after dehydration are 56kg, and total yield is 56%. The green vegetables of 56kg are put into the mixer again.

[0123] Raw materia...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of low-acid green vegetables fermented in a bag, and belongs to the fields of biotechnology and foods. In view of the current problems that production costof fermented low-acid green vegetables is high, the high-salt and high-acid wastewater discharge is large, the color and flavor are unstable, the fermentation is uncontrollable, and the large-scale standardized production is difficult to achieve. By controlling the steps of raw material pretreatment, disinfection, cleaning, dehydration, mixing, packaging and fermentation, especially adding ready-to-use lactic acid bacteria powder and primary metabolites and controlling various parameters and indexes in the preparation process, the method can effectively avoid the problem of produced gas deterioration caused by the large-scale propagation of heterofermentative microorganisms, maintains the color, flavor, brittleness and fullness of the low-acid green vegetables fermented in a bag after bagging within the shelf life, and does not generate waste water. After the fermentation is completed, the green vegetables can be sold directly without secondary processing, thus achieving the clean and standardized processing and preparation of the fermented low-acid green vegetables.

Description

technical field [0001] The invention relates to a method for preparing fermented low-acid green vegetables in a bag, and belongs to the fields of biotechnology and food. Background technique [0002] Kimchi is a kind of brine soaked product processed by wet fermentation, and it is a kind of pickled vegetables. Traditional kimchi is easy to make, low in cost, nutritious and hygienic, safe and reliable, delicious in flavor and convenient for storage. The main raw materials of kimchi are various nutritious fresh seasonal vegetables, which are rich in dietary fiber, water, carbohydrates, vitamins, minerals (calcium, iron, phosphorus, etc.), and can meet the needs of the human body. Kimchi is rich in lactic acid, lactic acid bacteria, polysaccharides and other rich fermentation metabolites, and at the same time, it is moderately salty and sour, delicious and tender. It can increase appetite, help digestion, and has certain health care effects. According to test reports, variou...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L19/20A23L33/135A23B7/155
CPCA23B7/155A23L19/20A23L33/135A23V2002/00A23V2200/04A23V2200/14A23V2200/3204A23V2400/169
Inventor 段振楠罗国超邓吉
Owner SICHUAN GAOFUJI BIOLOGICAL TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com