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A kind of method for producing instant sour mustard by direct throwing type fermentation

A direct-input starter and direct-injection technology, applied in the field of food processing, can solve the problems of high nitrite and sodium chloride content in sauerkraut, unstable product quality, and failure to keep up with the pace of life, etc., to achieve a strong aroma of sauerkraut , shorten production time, improve sensory quality and nutritional content

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 sauerkraut production mostly adopts the natural fermentation method, which has a long fermentation cycle, is susceptible to contamination by bacteria, and has high nitrite and sodium chloride content in sauerkraut. The product quality is unstable, and there is a certain food safety risk. hidden danger; at the same time, the sour mustard obtained by natural fermentation needs further processing such as frying before it 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 mustard 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, 1 part of millet pepper, 2 parts of garlic and 0.5 part of sodium glutamate, 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 3 parts of trehalose, 2 parts of D-xylose, 1 part of rock sugar and 1 part of mannose, and mix the weighed raw materials evenly to obtain the carbon source. source, standby;

[0022] (3) Preparation of the direct-throwing starter: by weight, weigh 6 parts of Leuconostoc enterococci, 2 parts of Diacetyllactin Streptococcus, 1 part of Bifidobacterium breve, 1 part of Pediococcus pentosaceae and S. pumilus 2 parts of bacilli, mix the raw materials that have been weighed evenly, and obtain the direct-throwing type starter, for subseque...

Embodiment 2

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

[0027] (1) Preparation of auxiliary materials: in parts by weight, take 4 parts of table salt, 1.5 parts of millet pepper, 4 parts of garlic and 0.8 part of sodium glutamate, mix the weighed raw materials evenly to obtain the auxiliary materials, and set aside ;

[0028] (2) Preparation of carbon source: in parts by weight, weigh 5 parts of trehalose, 4 parts of D-xylose, 2 parts of rock sugar and 2 parts of mannose, and mix the weighed raw materials evenly to obtain the carbon source. source, standby;

[0029] (3) Preparation of direct-throwing starter: by weight, weigh 8 parts of Leuconostoc enterococci, 3 parts of Diacetyllactin Streptococcus, 2 parts of Bifidobacterium breve, 1.5 parts of Pediococcus pentosaceae and brevis. 3 parts of bacillus, mix the raw materials weighed evenly to obtain the direct-throwing starter, and set aside;

[0030] (4) Ra...

Embodiment 3

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

[0034] (1) Preparation of auxiliary materials: by weight, take 5 parts of table salt, 2 parts of millet pepper, 5 parts of garlic and 1 part of sodium glutamate, 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 8 parts of trehalose, 5 parts of D-xylose, 3 parts of rock sugar and 3 parts of mannose, and mix the weighed raw materials evenly to obtain the carbon source. source, standby;

[0036] (3) Preparation of direct-throwing starter: by weight, weigh 9 parts of Leuconostoc enterococci, 4 parts of Diacetyllactin Streptococcus, 3 parts of Bifidobacterium breve, 2 parts of Pediococcus pentosaceae and brevis. 5 parts of bacillus, mix the raw materials that have been weighed evenly, obtain the described direct-throwing type starter, for subsequent use...

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Abstract

The invention belongs to the technical field of food processing, and specifically discloses a method for producing instant sour mustard by direct input fermentation. The method for producing instant sour mustard greens by direct-throwing type fermentation of the present invention comprises the following steps: (1) Raw material processing: select the mustard greens that are fresh and tender, tight in texture, and free from diseases and insect pests, remove the root fibers, wash and drain, and set aside; (2) ferment : Ferment after mixing the mustard greens with auxiliary materials, carbon source and direct throwing starter; the direct throwing starter includes the following strains: Leuconostoc enterococcus, diacetyl lactis streptococcus, Bifidobacterium breve , Pediococcus pentosaceae and Bacillus pumilus. The method for producing ready-to-eat sour mustard by direct-injection fermentation of the present invention uses a special direct-injection starter as a fermentation bacterium to mix with mustard for fermentation, and the sour mustard obtained by fermentation has high sensory quality, good food safety, edible value, and is convenient to eat.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a method for producing instant sour mustard by direct input fermentation. 【Background technique】 [0002] Sauerkraut is a traditional fermented vegetable product with unique flavor and rich nutrition. However, for a long time in our country, the traditional method of sauerkraut production mostly adopts the natural fermentation method, which has a long fermentation cycle, is susceptible to contamination by bacteria, and has high nitrite and sodium chloride content in sauerkraut. The product quality is unstable, and there is a certain food safety risk. Hidden danger; Simultaneously, the sour mustard 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 direct-throwin...

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
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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