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Microorganism fermentation process of preserved and pickled vegetables

A technology for microbial fermentation and pickled vegetables, applied in the field of microbial fermentation of pickled vegetables, can solve the problems of low nutritional value of pickled vegetables, unsustainable crispness and flavor, low edible safety, etc., and is suitable for large-scale production. The effect of short production and sterilization time and high sterilization efficiency

Active Publication Date: 2019-12-03
广西味豪食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a microbial fermentation process for pickled vegetables for the problems of low nutritional value, unsustainable crispness and fragrance, and low food safety of pickled vegetables

Method used

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  • Microorganism fermentation process of preserved and pickled vegetables
  • Microorganism fermentation process of preserved and pickled vegetables
  • Microorganism fermentation process of preserved and pickled vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A microbial fermentation process for pickled vegetables, comprising the following steps:

[0038] a. Preparation of slurry: take kelp and persimmon, cut into small pieces and mix evenly to obtain a mixed material, add the mixed material to a pulping machine, add water to make a slurry, and obtain a slurry;

[0039] b. Ultrasonic sterilization: take the raw materials to be marinated, add the slurry and stir evenly, then add alcohol with a volume fraction of 65%, perform ultrasonic treatment, then filter and dry in a sterile room to obtain aseptic prefabricated materials;

[0040] Wherein, the raw material to be pickled is selected from papaya.

[0041] c. Treatment of auxiliary materials: Take F55 fructose syrup and add it to the pot, heat until it melts until slightly red, add turmeric, scallops and sweet-scented osmanthus to stir fry, then remove from the pot, quickly transfer to a sterile room to cool, and get mixed auxiliary materials ;

[0042] d. Aging of soy sau...

Embodiment 2

[0045] A microbial fermentation process for pickled vegetables, comprising the following steps:

[0046] a. Preparation of slurry: according to the weight ratio, take 10 parts of kelp and 5 parts of persimmon, cut into small pieces and mix evenly to obtain a mixed material, add the mixed material into the pulping machine, add water and submerge the mixed material, and perform pulping to obtain slurry;

[0047] b. Ultrasonic sterilization: take 20 parts of raw materials to be marinated, cut into flakes or filaments, add the slurry and stir evenly, then place it at 0°C for 6 hours, then add 250 parts of alcohol with a volume fraction of 70%, and ultrasonically treat 60 seconds, then filter and dry in a sterile room to obtain a sterile prefabricated material;

[0048] Wherein, the frequency of ultrasonic treatment is 25kHz, the power is 150w, and the temperature is 10°C.

[0049] The raw materials to be marinated are selected from papaya and head dish.

[0050] c. Treatment of...

Embodiment 3

[0057] A microbial fermentation process for pickled vegetables, comprising the following steps:

[0058] a. Preparation of slurry: by weight, take 28 parts of kelp and 15 parts of dried persimmons, cut into small pieces and mix evenly to obtain a mixed material, add the mixed material into a pulping machine, add water and submerge the mixed material, and perform pulping to obtain slurry;

[0059] b. Ultrasonic sterilization: Take 40 parts of the raw materials to be marinated, cut into slices or filaments, add the slurry and stir evenly, then place it at 10°C for 10 hours, then add 350 parts of alcohol with a volume fraction of 75%, and ultrasonically treat 90 seconds, then filter and dry in a sterile room to obtain a sterile prefabricated material;

[0060] Wherein, the frequency of ultrasonic treatment is 45kHz, the power is 250w, and the temperature is 20°C.

[0061] The raw materials to be pickled are selected from papaya, radish, bitter gourd and papaya.

[0062] c. Tre...

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Abstract

The invention provides a microorganism fermentation process of preserved and pickled vegetables, and particularly relates to the technical field of pickled foods. The microorganism fermentation process comprises the following steps of a, preparing slurry: taking kelp and dried persimmons to make slurry; b, performing ultrasonic sterilization: performing alcohol and ultrasonic combined treatment and sterilization on raw materials to be preserved to obtain bacteria-free premade materials; c, treating auxiliary materials: heating F55 high fructose corn syrup, turmeric, dried scallop and sweet-scented osmanthus to prepare mixed auxiliary materials; d, performing alcoholization on a soy sauce: performing alcoholization on the raw soy sauce with the mixed auxiliary materials to obtain an alcoholization soy sauce; and e, performing microorganism fermentation: adding the alcoholization soy sauce, water, bacillus natto and bifidobacteria, and performing sealed fermentation to obtain the preserved and pickled vegetables. The prepared preserved and pickled vegetables are high in crispness, high in nutrient value, low in nitrite content and rich and durable in fragrance, the crispness holdingtime of the preserved and pickled vegetables can achieve 1 year, the nitrite content is maintained to the lower level for a long term, and the long quality guarantee period achieves 12 months. The fermentation process is simple to operate, easy to realize and suitable for large-scale production.

Description

【Technical field】 [0001] The invention relates to the technical field of pickled food, in particular to a microbial fermentation process for pickled vegetables. 【Background technique】 [0002] Pickles are a general term for various vegetable and fruit products made from fresh vegetables and fruits by different pickling processes, mainly pickled papaya, cucumber, radish, kohlrabi, etc. The pickling forms include soy sauce and vinegar , salt water, sugar, etc., have a long history in our country. Among them, pickling with soy sauce is easy to taste, easy to operate, short pickling time, unique flavor and has certain nutritional value. It has become the preferred form of several pickled vegetables and is an indispensable and popular seasoning in daily life. One of the non-staple food. [0003] Usually, after the raw materials used for pickling are pickled, most of the nutrients will be lost, the nutritional value will be greatly reduced, and the fragrance and crispness will n...

Claims

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Application Information

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IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 曾益洪范晓静
Owner 广西味豪食品有限公司
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