Pickling liquid, pickling method and product of brassica napobrassica

A pickling solution and product technology, applied in food ingredients, food preservation, food ultrasonic treatment, etc., can solve the problems of many food additives, poor taste, long pickling cycle, etc., and achieve the effect of promoting the decomposition of miscellaneous bacteria and pickling Good, short curing cycle effect

Pending Publication Date: 2022-05-13
北京澜屿科技发展中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The purpose of the present invention is to provide a kind of bruk pickling liquid and its pickling method and product, to solve the problems of long pickling period, high salt content, not rich mouthfeel and many food additives in the prior art, Make the finished Buruk pickled vegetables have a fresh, fragrant, tender and crisp taste

Method used

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  • Pickling liquid, pickling method and product of brassica napobrassica
  • Pickling liquid, pickling method and product of brassica napobrassica
  • Pickling liquid, pickling method and product of brassica napobrassica

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A bruk pickling liquid, the parts by weight of each component are: 80 parts of water; 8 parts of table salt; 8 parts of 53-degree white wine; 3 parts of fruit and vegetable enzymes; 0.01 part of stevioside. When making the enzyme in this example, broccoli (more anthocyanins), cabbage (fast fermentation), blueberry (high sugar content, fast volatilization), wolfberry (many amino acid types, high polysaccharide sugar content) are used as fermentation raw materials for the enzyme, and The proportions of various raw materials are equal. Lactobacillus plantarum LP06, Lactobacillus brevis LBR 02 and brewer's yeast are used as fermentation strains. The inoculation ratio is 3:2:1, and the number of viable bacteria in the suspension is 10 5 ~10 6 When CFU / mL, the total inoculation amount of fermentation bacteria is 3% (V / V) of the raw material liquid for enzyme fermentation; the amount of sugar added is 20% (W / V). The fruit and vegetable enzymes in this example use three combin...

Embodiment 2

[0095]A bruk pickling solution, the parts by weight of each component are: 100 parts of water; 9 parts of table salt; 10 parts of 53-degree white wine; 5 parts of fruit and vegetable enzymes; and 0.03 parts of stevioside. In this example, blueberries, apples, and lemons are used as fermentation raw materials for the enzyme, and the proportions of various raw materials are equal. Lactobacillus plantarum LP06, Lactobacillus brevis LBR 02 and Saccharomyces cerevisiae are used as fermentation strains, and the inoculation ratio is 3:2:1 , when the number of viable bacteria in the bacterial suspension is 10 5 ~10 6 When CFU / mL, the total inoculum amount of fermented bacteria is 3% (V / V) of the raw material liquid for enzyme fermentation; the added amount of sugar is 10% (W / V).

[0096] The ratio of bruk raw material to pickling liquid is 1:3.

[0097] The method of pickling bruk with the above pickling solution:

[0098] Step 1~step 5 is exactly the same as embodiment 1.

[0099...

Embodiment 3

[0110] A bruk pickling solution, the parts by weight of each component are: 90 parts of water; 10 parts of table salt; 9 parts of 53-degree white wine; 4 parts of Japanese fruit and vegetable enzymes, and 0.02 parts of stevioside. In this example, broccoli, carrots, and tomatoes are used as fermentation raw materials for the enzyme, and the proportions of various raw materials are equal. Lactobacillus plantarum LP06, Lactobacillus brevis LBR 02 and Saccharomyces cerevisiae are used as fermentation strains, and the inoculation ratio is 3:2:1 , when the number of viable bacteria in the bacterial suspension is 10 5 ~10 6 When CFU / mL, the total inoculation amount of fermentation bacteria is 3% (V / V) of the raw material liquid for enzyme fermentation; the added amount of sugar is 30% (W / V).

[0111] The ratio of bruk raw material to pickling liquid is 1:2.

[0112] The method of pickling bruk with the above pickling solution:

[0113] Step 1~step 5 is exactly the same as embodim...

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Abstract

The invention discloses a brassica napobrassica pickling liquid, a pickling method thereof and a product. The pickling liquid comprises the following components in parts by weight: 80-100 parts of water; 8-10 parts of table salt; 8-10 parts of white spirit of 45-65 degrees; 3-5 parts of edible plant enzyme; and 0.01 to 0.03 part of stevioside. In the pickling method, the weight ratio of the brassica napobrassica raw material to the pickling liquid is (1: 2)-(1: 3); the brassica napobrassica raw materials are naturally aired and harvested at the current night and in the day of the next day, and are subjected to cleaning and finishing, cutting and forming, blanching and fixation and air pre-treatment to enter a pickling process, and the pickling process comprises two steps of pre-pickling and pickling; and performing finished product packaging and ultrahigh-pressure treatment after pickling is completed. According to the method, the problems of long pickling period, high salt content, non-rich taste, more food additives and the like of a traditional brassica napobrassica pickling process are solved, the pickled product is low in salt, crisp and tender in taste, rich in taste and stable in quality, and the pickling process is green and environment-friendly.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and in particular relates to biological fermentation technology, in particular to a bruk pickling solution, a pickling method and a product thereof. The pickling method of the invention is time-consuming, energy-saving, water-saving and low-salt, and the pickled product has rich taste and stable quality, and the environment-friendly and healthy food can be obtained by improving the traditional process. Background technique [0002] Bryuk comes from the meaning of "delicious food" in Russian, also known as rutabaga ( Brassica napobrassica ), a biennial herb of the genus Brassicaceae. In the middle of the last century, it was first introduced from Russia to the Aershan area of ​​Inner Mongolia for planting. In 2011, Genhebuluk in Hulun Buir City was approved as a national agricultural product geographical indication. Bruk contains 17 kinds of amino acids, 25 kinds of trace elements and rich vita...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L27/00A23L33/10A23B7/155A23L5/10A23L5/30A23B7/015
CPCA23L19/20A23L27/00A23L33/10A23B7/155A23L5/32A23L5/17A23L5/30A23B7/015A23V2002/00A23V2400/169A23V2400/519A23V2200/15A23V2200/14A23V2200/10A23V2200/30A23V2300/48A23V2300/46A23V2250/262A23V2250/762
Inventor 黄明国盖旭
Owner 北京澜屿科技发展中心
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