Fermented fruit and vegetable pickle product and preparation method thereof

Abstract

The invention discloses a fermented fruit and vegetable pickle product and a preparation method thereof. Raw materials include vegetables and fruits. The vegetables include white radish, carmine radish, xinlimei radish, celery, cabbage, Chinese cabbage, cucumber and carrot. The fruits include apples, pears, oranges, pineapples, small persimmons, kiwifruit and strawberries. The sum of the addition amounts of the vegetables and fruits in the pickle product is 30-60% of the total amount of the pickle product, and the ratio of the vegetables to the fruits is 1:2-2:1. Probiotics are used for fermentation and are a mixture of one or two of lactobacillus plantarum and lactobacillus paracasei. Excellent fermentation strains for the pickles are obtained through screening and isolation, and industrialized and standardized production of the pickles can be achieved; the fruit and vegetable pickles not only have crisp taste, moderate sour degree, rich strong fruit flavor and extremely low nitrite content, but also are a nutritious and safe pickle product, also improves a sensory quality, increases nutritional value, prolongs shelf life and conforms to healthy consumption concept of modern consumers.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a fermented fruit and vegetable pickle product and a preparation method thereof. Background technique [0002] Kimchi is a typical representative of Chinese traditional fermented products. It has the characteristics of freshness, fragrance, tenderness, crispness, salty and sour taste, and is deeply loved by the public. Traditional Sichuan kimchi is a typical representative of Chinese kimchi. The vegetables are pretreated and soaked in a certain concentration of salt solution, and lactic acid fermentation is carried out by the microorganisms contained in itself or the lactic acid bacteria contained in the old kimchi water, accompanied by alcohol fermentation and A fermented product with special flavor formed by acetic acid fermentation. [0003] But there are many problems with traditional Sichuan fermented kimchi: [0004] 1. The fermentation period is relatively long a...

AI Technical Summary

Problems solved by technology

[0004] 1. The fermentation period is relatively long and the productivity is low. When making traditional kimchi, only lactic acid bacteria on the surface of vegetables are used for fermentation, and the fermentation period is generally more than 7 days

[0005] 2. Affected by hygienic conditions, production seasons and salt consumption, the fermentation quality is unstable, prone to failure, difficult to guarantee safety, and difficult to realize factory and industrialization

Affected by the seasons, the fermentation time of kimchi produced in winter and summer is very different, and due to the high temperature in summer, it is easy to cause the growth of bacteria, and the fermentation is easy to fail

[0006] 3. The problem of exceeding the standard of nitrite and nitrosamine is serious

On the other hand, the traditional kimchi production process has not been strictly sterilized, and some bacteria with nitrate reducing ability will remain on the surface of vegetables, such as E. Nitrate absorbed by vegetables will be reduced to nitrite by nitrate reductase. At present, our national standard stipulates that the limit of nitrite in pickled vegetables is ≤20mg / kg

[0007] 4. High salt content

In traditional kimchi production, the amount of salt added to the fermented brine is as high as 4%-15%, which is contrary to the current low-salt diet and limits the consumption of kimchi

[0008] 5. Low price and low added value

In the minds of many consumers, kimchi is a concept of side dishes, and consumers are unwilling to pay a higher price to consume kimchi, resulting in low added value of raw vegetables processed by kimchi

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