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Aroma-enhanced type pickled vegetable and preparation method thereof

A kimchi and flavor-type technology, which is applied in the field of flavor-increasing kimchi and its preparation, can solve the problems of insufficient flavor, single flora, and no lactic acid bacteria, and achieve the effects of increasing microbial diversity, prolonging fermentation time, and increasing the flavor of kimchi

Inactive Publication Date: 2019-01-15
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

Naturally fermented kimchi has a large number of unfriendly microorganisms carried by the raw materials in the early stage of fermentation, which causes the increase of nitrite content, and the quality of naturally fermented kimchi is unstable, the bacterial flora is single in the later stage of fermentation, and the flavor is insufficient, which indirectly leads to the current market. Seasoned kimchi is still represented by red oil kimchi. Due to the demand for product shelf life, most products on the market are sterilized, which loses the essence of lactic acid bacteria in kimchi. The homogeneity of kimchi products is serious, the flavor is insufficient, and there are no lactic acid bacteria.

Method used

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  • Aroma-enhanced type pickled vegetable and preparation method thereof
  • Aroma-enhanced type pickled vegetable and preparation method thereof
  • Aroma-enhanced type pickled vegetable and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0032] A preparation method of flavor-increasing pickles, which comprises the following steps:

[0033] (1) Pretreatment of yogurt supernatant: collect the supernatant after fermented yogurt, centrifuge at 4000r / min for 5min under aseptic conditions to remove the precipitate, pass the centrifuged supernatant through sterile activated carbon to remove color, and collect the filtrate for later use.

[0034] There is a difference between yogurt and yogurt supernatant. Yogurt is mainly a casein precipitate, which contains lactic acid bacteria and flavor substances. If yogurt is added, it will have a certain impact on the appearance and taste of kimchi, and the taste and taste will not be good.

[0035] After pretreatment, the acidity of the yogurt supernatant is 0.65-0.85, the content of lactic acid bacteria is 6.5-7.5log10CFU / mL, the content of acetaldehyde>10μg / ml, diacetyl>1μg / ml, and contains lactic acid bacteria and flavor substances.

[0036] (2) Preparation of kimchi: Wash,...

Embodiment 2

[0040] A preparation method of flavor-increasing pickles, which comprises the following steps:

[0041] (1) Pretreatment of yogurt supernatant: collect the supernatant after fermented yogurt, centrifuge at 3000r / min for 5min under aseptic conditions to remove the precipitate, pass the centrifuged supernatant through sterile activated carbon to remove color, and collect the filtrate for later use.

[0042] After pretreatment, the acidity of the yogurt supernatant is 0.65-0.85, the content of lactic acid bacteria is 6.5-7.5log10CFU / mL, the content of acetaldehyde>10μg / ml, diacetyl>1μg / ml, and contains lactic acid bacteria and flavor substances.

[0043](2) Preparation of kimchi: wash, cut and drown the green vegetables for fermentation, add 4% of the vegetable mass to salt them for 1 hour, and remove the detached water. Add the pretreated yogurt supernatant according to the mass ratio of the vegetables and the pretreated yogurt supernatant at 3:1, submerge the vegetables in the ...

Embodiment 3

[0047] A preparation method of flavor-increasing pickles, which comprises the following steps:

[0048] (1) Pretreatment of yogurt supernatant: collect the supernatant after fermented yogurt, centrifuge at 3500r / min for 5min under aseptic conditions to remove the precipitate, pass the centrifuged supernatant through sterile activated carbon to remove color, and collect the filtrate for later use.

[0049] After pretreatment, the acidity of the yogurt supernatant is 0.65-0.85, the content of lactic acid bacteria is 6.5-7.5log10CFU / mL, the content of acetaldehyde>10μg / ml, diacetyl>1μg / ml, and contains lactic acid bacteria and flavor substances.

[0050] (2) Preparation of kimchi: Wash, cut and drown the fermented Chinese cabbage, add 6% of the vegetable mass to salt for 2.5 hours, and remove the detached water. Add the pretreated yogurt supernatant according to the vegetable mass ratio of 3:1, submerge the vegetables in the ceramic kimchi jar for 2 hours, and then add a certain ...

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Abstract

The present invention belongs to the field of foods and especially the field of pickled vegetables in food industry, and particularly discloses an aroma-enhanced type pickled vegetable and a preparation method thereof. The aroma-enhanced type pickled vegetable is characterized by comprising vegetables, edible salt, treated yogurt supernatant, cold boiled water and spices; wherein vegetables: edible salt=100:(3-6); a ratio of the vegetables to the pre-treated yogurt supernatant and cold boiled water is (1-3):1; the weight ratio of the pre-treated yogurt supernatant to the cold boiled water is (1-2):1; the content of the spices is 3-5% of the total mass of the vegetables, cold boiled water and yogurt supernatant; and the overall salinity of the pickled vegetables is 3-6. The pickled vegetables use a natural fermentation mode. By adding the yogurt supernatant, the aroma and safety of the pickled vegetables are increased; fermentation temperature and storage environment of the pickled vegetables are regulated; and multiple rounds of aroma enhancing of the pickled vegetables are realized.

Description

technical field [0001] The invention belongs to the field of food, in particular to the field of pickles in the food industry, and specifically relates to an aroma-enhancing pickle and a preparation method thereof. Background technique [0002] Vegetables have been the food resources that human beings depend on for survival from ancient times to the present, and many vegetables have been utilized (eaten) by working people in primitive society. In order to meet people's most basic food needs, some vegetables must be stored in the harvest season so that they can be eaten in the off-season. Therefore, in practice, people use salt to preserve vegetables by pickling or pickling. This is the salting of vegetables, which is the first step in making kimchi. Vegetables soaked in salt are called salted vegetables, so salted vegetables are the embryonic form of kimchi, a traditional biological fermentation product in my country, and a precious national heritage of our country that con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 汪冬冬陈功张其圣李恒唐垚明建英蔡地烽
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST