Pickle fermentation process and equipment capable of controlling reproduction of lactobacillus

Abstract

The invention relates to pickle fermentation process and equipment capable of controlling the reproduction of lactobacillus. Pickle fermentation processes can be accomplished through vacuum fermentation, vacuum stirring, temperature control and rapid cooling. Through the adoption of the process and equipment, the reproduction and growth of aerobic putrefactive bacteria during the fermentation of pickles can be inhibited, so that pickle yield can be enhanced; a stirring process is not in contact with oxygen-containing air, and labor force can be saved without manually stirring; the fermentationor the stopping of fermentation of lactobacillus can be controlled by monitoring temperature; and during the process of pickle production, total acid can be prevented from exceeding standards by rapidly performing cooling to below 10 DEG C when acid content reaches requirements.

Description

technical field [0001] The invention belongs to the technical field of pickle production, and in particular relates to a pickle fermentation process and equipment for controlling the propagation of lactic acid bacteria. Background technique [0002] The microorganisms that ferment pickles are mainly lactic acid bacteria, which are anaerobic bacteria. Under anaerobic conditions, lactic acid bacteria ferment to produce lactic acid, which makes pickles present a special flavor without changing the quality of the dishes. Lactic acid bacteria are obligate anaerobic bacteria, but molecular oxygen is harmless to them. They grow well no matter under aerobic or anaerobic conditions, and they all carry out typical lactic acid fermentation. This characteristic of lactic acid bacteria is used in the process of producing pickles , due to the vigorous reproduction of lactic acid bacteria, a large amount of lactic acid is produced, which reduces the pH of the product, thereby inhibiting th...

AI Technical Summary

Problems solved by technology

This fermentation technology will cause some dishes on the surface of pickles to be bad products. After stirring, the bad products will be mixed with other good products, which will affect the quality of the whole vat of pickles. Generally, manufacturers solve these problems by adopting the elimination method. When the cover is stirred, the bad products on the surface are removed, which greatly reduces the yield

[0004] After the fermentation is completed, in order to control the reproduction of lactic acid bacteria, the current technology of general production enterprises is to move the entire fermentation tank to the refrigerator or freezer for cooling; Moving the fermentation tank will consume a lot of manpower, and it is easy to cause damage to the fermentation tank or oxygen into the tank during the moving process, which again reduces the yield of the product

When using fermentation tanks to pickle pickles, it is difficult to control the temperature and acidity of pickles, and the total acid often exceeds the standard or the pickles are rotten due to high fermentation temperature, and the pickles are not fermented due to low fermentation temperature

These will reduce the product yield, or the total acid exceeds the standard and does not meet the food hygiene requirements

Images