Method for producing instant sour cowpea by direct-throwing fermentation

A direct-input starter and direct-input technology, which is applied in the field of food processing, can solve the problems of high nitrite and sodium chloride content in pickled vegetables, failure to keep up with the pace of life, and unstable product quality. The effect of shortening production time, improving sensory quality and nutritional content, and increasing the total number of viable bacteria

Active Publication Date: 2022-01-25
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for a long time in our country, the traditional method of making pickled vegetables mostly adopts the natural fermentation method, which has a long fermentation period, is susceptible to contamination by bacteria, and has high nitrite and sodium chloride content in pickled vegetables, and the product quality is unstable. Certain food safety hazards; at the same time, the pickled vegetables obtained by natural fermentation need to be further processed such as frying before they can be eaten, which is inconvenient to eat and cannot keep up with people's fast pace of life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for producing instant sour cowpea by direct throwing type fermentation, comprising the following steps:

[0020] (1) Preparation of auxiliary materials: in parts by weight, take 3 parts of table salt, 2 parts of garlic, 1 part of Chinese prickly ash and 1 part of pepper, mix the weighed raw materials evenly to obtain the auxiliary materials, and set aside;

[0021] (2) Preparation of carbon source: in parts by weight, weigh 2 parts of isomaltooligosaccharide, 1 part of D-xylose, 1 part of glucose and 1 part of galactooligosaccharide, and mix the weighed raw materials evenly, namely Obtain the carbon source for subsequent use;

[0022] (3) Preparation of direct-throwing starter: by weight, weigh 3 parts of Leuconostoc enterococci, 3 parts of Bacillus subtilis, 1 part of Bifidobacterium breve, 0.5 part of Lactobacillus flexus and 1 part of Bacillus pumilus , and mix the weighed raw materials evenly to obtain the direct-throwing starter, which is set aside;

[0...

Embodiment 2

[0026] A method for producing instant sour cowpea by direct throwing type fermentation, comprising the following steps:

[0027] (1) Preparation of auxiliary materials: in parts by weight, weigh 5 parts of table salt, 4 parts of garlic, 2 parts of Chinese prickly ash and 1.5 parts of pepper, mix the weighed raw materials evenly to obtain the auxiliary materials, and set aside;

[0028] (2) Preparation of carbon source: by weight, take 3 parts of isomaltooligosaccharides, 2 parts of D-xylose, 2 parts of glucose and 1.5 parts of galactooligosaccharides, and mix the weighed raw materials evenly, namely Obtain the carbon source for subsequent use;

[0029] (3) Preparation of direct-throwing starter: by weight, weigh 4 parts of Leuconostoc enterococcus, 4 parts of Bacillus subtilis, 1.8 parts of Bifidobacterium breve, 0.7 part of Lactobacillus flexus and 2 parts of Bacillus pumilus , and mix the weighed raw materials evenly to obtain the direct-throwing starter, which is set aside...

Embodiment 3

[0033] A method for producing instant sour cowpea by direct throwing type fermentation, comprising the following steps:

[0034] (1) Preparation of auxiliary materials: in parts by weight, weigh 6 parts of table salt, 5 parts of garlic, 3 parts of Chinese prickly ash and 2 parts of hot pepper, mix the weighed raw materials evenly to obtain the auxiliary materials, and set aside;

[0035] (2) Preparation of carbon source: in parts by weight, weigh 5 parts of isomalto-oligosaccharide, 3 parts of D-xylose, 4 parts of glucose and 2 parts of galacto-oligosaccharide, and mix the weighed raw materials evenly, namely Obtain the carbon source for subsequent use;

[0036] (3) Preparation of direct-throwing starter: by weight, weigh 5 parts of Leuconostoc enterococci, 5 parts of Bacillus subtilis, 2 parts of Bifidobacterium breve, 1 part of Lactobacillus flexus and 3 parts of Bacillus pumilus , and mix the weighed raw materials evenly to obtain the direct-throwing starter, which is set ...

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Abstract

The invention belongs to the technical field of food processing, and specifically discloses a method for producing instant sour cowpea by direct input fermentation. The method for producing instant sour cowpea by direct-throwing type fermentation of the present invention comprises the following steps: (1) raw material processing: select the cowpea that is fresh and tender, tight in tissue, and free from diseases and insect pests, after washing and draining, set aside; (2) ferment: the said Cowpeas are put into a fermentation jar and then added with auxiliary materials, carbon sources and a direct-injection starter, mixed evenly, and then fermented to obtain the instant sour cowpea; the direct-injection starter includes the following strains: Leuconostoc , Bacillus subtilis, Bifidobacterium breve, Lactobacillus flexus and Bacillus pumilus. The method for producing instant sour cowpea by direct-injection fermentation of the present invention uses a special direct-injection starter as a fermentation bacterium to mix with cowpea for fermentation, and the instant sour cowpea obtained by fermentation has high sensory quality, good food safety and high edible value.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a method for producing instant sour cowpea by direct input fermentation. 【Background technique】 [0002] Pickled vegetables are a traditional vegetable fermented product with unique flavor and rich nutrition. However, for a long time in our country, the traditional method of making pickled vegetables mostly adopts the natural fermentation method, which has a long fermentation period, is susceptible to contamination by bacteria, and has high nitrite and sodium chloride content in pickled vegetables, and the product quality is unstable. Certain food safety hidden danger; Simultaneously, the pickled vegetable that natural fermentation obtains needs to be edible through further processing such as frying etc., and edible is inconvenient, can't keep up with people's fast pace of life. [0003] In order to solve the above problems, the present application uses a special direc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20A23L29/30
Inventor 李昌宝辛明孙宇孙健李丽何雪梅唐雅园盛金凤郑凤锦李杰民刘国明杨莹
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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