Fermentation technology of pickled vegetables in old jar

Abstract

The invention belongs to the field of food fermentation, and particularly discloses a fermentation process of pickled vegetables in old jars, which comprises the following steps: selecting fresh vegetables, carrying out irradiation sterilization pretreatment, carrying out primary micro-aerobic fermentation by using a compound bacteria solution containing specific microorganisms, and carrying out secondary anaerobic fermentation by using a steeping liquor with a specific ratio. In the process, the vegetables are diversified, the compound bacteria liquid is rich in various beneficial microorganisms such as halophilic archaea, lactic acid bacteria and yeast, the steeping liquor 1 and the steeping liquor 2 respectively optimize the fermentation environment and are rich in nutritional ingredients and flavor substances such as lactic acid bacteria exopolysaccharides, tea polyphenols and selenium-enriched yeast powder, and the taste and fragrance of the pickled vegetables are improved. Besides, according to the process, by accurately controlling the fermentation temperature, humidity and time, the fermentation period is remarkably shortened, meanwhile, the use of chemical additives is avoided, and the safety and health of the pickled vegetables are guaranteed; the prepared pickled vegetables in old jars are delicious in taste, rich in fragrance, short in fermentation time and free of chemical additives, and the requirements of consumers for high-quality and healthy foods are met.

Description

Technical Field

[0001] The invention belongs to the field of food fermentation, and specifically discloses a fermentation process of old-style pickles. Background Art

[0002] In the field of food processing with a long history, pickle making has long relied on the natural fermentation process, which uses the microorganisms in the natural environment to transform vegetables over a long period of time to form a unique flavor and taste. However, this traditional method that relies on natural conditions has many limitations and shortcomings.

[0003] First, natural fermentation has a long cycle and low efficiency. Since the types and numbers of microorganisms in the natural environment are uncontrollable, the fermentation process often takes months or even longer to complete, which not only limits production efficiency, but also increases uncertainty in the production process, affecting the stability of product quality.

[0004] Secondly, traditional processes are deficient in seasoning and preservation. In order to inhibit the growth of harmful microorganisms and maintain the color of pickles, a large amount of salt and other condiments are often used in traditional processes, which not only masks the delicious taste of the vegetables themselves, but also poses a potential threat to human health due to high salt intake. At the same time, in order to pursue rapid fermentation and maintain color, some manufacturers may add chemical preservatives and pigments, which not only goes against consumers' pursuit of healthy food, but also damages the naturalness and purity of pickles.

[0005] In recent years, with the advancement of food technology and the increasing demand of consumers for healthy food, some modern pickle production technologies have begun to try to introduce microbial fermentation technology, through artificial screening and cultivation of beneficial microbial strains to optimize the fermentation process. However, these technologies still have some problems in practical application. For example, although some technologies shorten the fermentation cycle, they often sacrifice the taste and flavor of pickles, making the product taste monotonous and lacking in flavor. In addition, in order to maintain the color and taste of the product, some technologies still need to add a certain amount of chemical additives, which not only affects the naturalness of the product, but also limits the further development of the pickle market. Summary of the invention

[0006] In view of the problems existing in the hangover-relieving products on the current market, the present invention proposes a new fermentation process for old-style pickles. This process optimizes the ratio of microbial composite bacterial liquid and impregnation liquid, introduces a variety of beneficial microbial strains, such as halophilic archaea, lactic acid bacteria, yeast, etc., and adds a variety of natural flavor substances and nutrients, such as lactic acid bacteria extracellular polysaccharides, tea polyphenols, selenium-enriched yeast powder, etc., which not only significantly shortens the fermentation cycle and improves production efficiency, but also enriches the taste and flavor of pickles and enhances the nutritional value of the product. At the same time, this process avoids the use of chemical additives by accurately controlling fermentation conditions such as temperature, humidity and time, ensures the safety, health and naturalness of pickles, and meets consumers' demand for high-quality and healthy food.

[0007] The purpose of the present invention is achieved through the following technical solutions:

[0008] A fermentation process for old-style pickles comprises the following steps:

[0009] S1 Raw material processing: Select fresh vegetables that are free of pests and diseases and are of uniform maturity, wash and dry them, and cut them into blocks or strips of appropriate size; perform irradiation sterilization to kill microorganisms on the surface of the vegetables;

[0010] S2 primary fermentation: prepare the composite bacterial liquid, spray and moisten the raw materials, then put the raw materials into the old pot, pour an appropriate amount of soaking liquid 1 from top to bottom, wrap the pot mouth with gauze to isolate bacteria in the air, but allow a small amount of air to enter for micro-aerobic fermentation;

[0011] S3 Secondary fermentation: After the first fermentation is completed, the old jar is turned upside down, and most of the liquid is removed by gravity filtration. Then the jar is opened, and an appropriate amount of soaking liquid 2 is poured from top to bottom. The mouth of the jar is sealed to isolate the air for fermentation. After the fermentation is completed, the pickles are collected.

[0012] Furthermore, in the above-mentioned old-style pickled vegetable fermentation process, in the step S1, the vegetables are selected from one or more of mustard greens, cucumbers, white radishes, cauliflowers, green peppers, beans, green bamboo shoots, lotus roots, lettuce, garlic sprouts, fresh ginger, carrots, heart-shaped radishes, and Chinese mustard.

[0013] Furthermore, in the above-mentioned fermentation process for old-style pickles, the composite bacterial liquid contains Haloarcula, Lactobacillus acidophilus, Kluyveromyces, Leuconostocmesenteroides, Tetragenococcus, and Pediococcus.

[0014] Furthermore, in the above-mentioned fermentation process for old pickles, the content of each bacteria in the composite bacterial solution in step S2 is not less than 1×106 Pieces / mL.

[0015] Furthermore, in the above-mentioned fermentation process for old-style pickles, the soaking liquid 1 in step S2 is composed of the following raw materials in parts by weight:

[0016]

[0017]

[0018] Furthermore, in the above-mentioned old-jar pickle fermentation process, in step S2, the soaking liquid 1 reaches three-quarters to four-fifths of the height of the old jar, and the old jar is placed in an environment with a temperature of 38-42°C and a humidity of 75-90 degrees for fermentation for 8-14 days.

[0019] Furthermore, in the above-mentioned fermentation process for old-style pickles, in the step S3, the soaking liquid 2 is composed of the following raw materials in parts by weight:

[0020]

[0021] The spices include cinnamon, fennel and bay leaves.

[0022] Furthermore, in the above-mentioned old-jar pickle fermentation process, in the step S3, the soaking liquid 2 reaches nine-tenths of the height of the old jar, and the old jar is placed in an environment with a temperature of 42-48° C. to ferment for 5-10 days.

[0023] The invention also discloses a kind of old-style pickled vegetables, which are prepared by the above-mentioned fermentation process. Preferably, the old-style pickled vegetables are mustard greens.

[0024] Compared with the existing technology, the present invention has the following advantages and beneficial effects:

[0025] 1. Raw material selection and pretreatment improve quality: By selecting fresh, pest-free, and uniformly mature vegetables, and thoroughly washing, drying, and irradiating them for sterilization, the hygiene and safety of the pickle raw materials are ensured, effectively avoiding contamination by harmful microorganisms and improving the quality and safety of the pickles.

[0026] 2. Composite bacterial liquid promotes fermentation: Use a composite bacterial liquid containing a variety of beneficial microorganisms (such as salt box bacteria, Lactobacillus acidophilus, Kluyveromyces, etc.) for spraying and moistening. These microorganisms can work synergistically during the fermentation process to promote the transformation of nutrients in vegetables and the production of flavor substances, making the pickles taste better and the flavor more unique.

[0027] 3-stage fermentation optimizes taste and flavor: Through the combination of primary micro-aerobic fermentation and secondary anaerobic fermentation, the original delicious taste of vegetables is retained, and the pickles are given a unique flavor and aroma. Micro-aerobic fermentation helps the growth and metabolism of beneficial microorganisms, while anaerobic fermentation is conducive to the accumulation and preservation of flavor substances.

[0028] 4. The formula of the soaking liquid is scientific and improves the nutritional value: The formulas of soaking liquid 1 and soaking liquid 2 have been carefully designed. They not only contain necessary seasonings and nutrients (such as sodium chloride, sucrose, rock sugar, selenium-enriched yeast powder, etc.), but also add ingredients with health functions (such as lactic acid bacteria extracellular polysaccharides, tea polyphenols, nattokinase, lemon juice, etc.), making the pickles not only delicious but also have certain nutritional value.

[0029] 5. Precise control of fermentation conditions to ensure product quality: By precisely controlling fermentation temperature, humidity, time and other conditions, the stability and controllability of the pickle fermentation process are ensured, thereby ensuring the quality and consistency of the product.

[0030] 6. Wide application range, can meet different taste requirements: The pickle fermentation process of the present invention is applicable to a variety of vegetable raw materials, and different vegetables can be selected for production according to the tastes and preferences of consumers, meeting the diversified needs of the market. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 Comparison of odor scores in Examples and Comparative Examples;

[0032] Figure 2 Comparison of the appearance scores in the examples and comparative examples;

[0033] Figure 3 Comparison of the umami scores in the embodiments and comparative examples;

[0034] Figure 4 Comparison of taste scores in Examples and Comparative Examples;

[0035] Figure 5 Comparison of nitrite content in Examples and Comparative Examples. DETAILED DESCRIPTION

[0036] A fermentation process for traditional pickled vegetables, wherein the pickled vegetables are mustard greens, comprises the following steps:

[0037] S1 Raw material processing: Select fresh vegetables that are free of pests and diseases and are of uniform maturity, wash and dry them, and cut them into blocks or strips of appropriate size; perform irradiation sterilization to kill microorganisms on the surface of the vegetables;

[0038] S2 primary fermentation: prepare the composite bacterial liquid, spray and moisten the raw materials, then put the raw materials into the old pot, pour an appropriate amount of soaking liquid 1 from top to bottom, wrap the pot mouth with gauze to isolate bacteria in the air, but allow a small amount of air to enter for micro-aerobic fermentation;

[0039] S3 Secondary fermentation: After the first fermentation is completed, the old jar is turned upside down, and most of the liquid is removed by gravity filtration. Then the jar is opened, and an appropriate amount of soaking liquid 2 is poured from top to bottom. The mouth of the jar is sealed to isolate the air for fermentation. After the fermentation is completed, the pickles are collected.

[0040] The composite bacterial liquid contains Haloarcula, Lactobacillus acidophilus, Kluyveromyces, Leuconostoc mesenteroides, Tetragenococcus and Pediococcus.

[0041] The content of each bacteria in the composite bacterial solution in step S2 is not less than 1×10 6 Pieces / mL;

[0042] The impregnation solution 1 in step S2 is composed of the following raw materials in parts by weight:

[0043]

[0044] In step S2, the soaking liquid 1 reaches three-quarters to four-fifths of the height of the old pot, and the old pot is placed in an environment with a temperature of 38-42°C and a humidity of 75-90 degrees for fermentation for 8-14 days.

[0045] In step S3, the impregnation solution 2 is composed of the following raw materials in parts by weight:

[0046]

[0047] The spices include cinnamon, fennel and bay leaves.

[0048] In step S3, the soaking liquid 2 reaches nine-tenths of the height of the old pot, and the old pot is placed in an environment with a temperature of 42-48° C. to ferment for 5-10 days.

[0049] In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is further described in detail below through the accompanying drawings and embodiments. However, it should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the scope of the present invention. In addition, in the following description, the description of known structures and technologies is omitted to avoid unnecessary confusion of the concept of the present invention.

[0050] It should be noted that, in the absence of conflict, the embodiments and features in the embodiments of the present application can be combined with each other. The present invention will be described in detail below in conjunction with the embodiments.

[0051] The above-mentioned Haloarcula, Lactobacillus acidophilus, Kluyveromyces, Leuconostoc mesenteroides, Tetragenococcus, and Pediococcus can all be obtained commercially or from bacterial culture collection institutions.

[0052] Example 1

[0053] A fermentation process for traditional pickled vegetables, wherein the pickled vegetables are mustard greens, comprises the following steps:

[0054] S1 Raw material processing: Select fresh vegetables that are free of pests and diseases and are of uniform maturity, wash and dry them, and cut them into blocks or strips of appropriate size; perform irradiation sterilization to kill microorganisms on the surface of the vegetables;

[0055] S2 primary fermentation: prepare the composite bacterial liquid, spray and moisten the raw materials, then put the raw materials into the old pot, pour an appropriate amount of soaking liquid 1 from top to bottom, wrap the pot mouth with gauze to isolate bacteria in the air, but allow a small amount of air to enter for micro-aerobic fermentation;

[0056] S3 Secondary fermentation: After the first fermentation is completed, the old jar is turned upside down, and most of the liquid is removed by gravity filtration. Then the jar is opened, and an appropriate amount of soaking liquid 2 is poured from top to bottom. The mouth of the jar is sealed to isolate the air for fermentation. After the fermentation is completed, the pickles are collected.

[0057] The composite bacterial liquid contains Lactobacillus acidophilus, Kluyveromyces and Leuconostoc mesenteroides.

[0058] The content of each bacteria in the composite bacterial solution in step S2 is not less than 1×10 6 Pieces / mL;

[0059] The impregnation solution 1 in step S2 is composed of the following raw materials in parts by weight:

[0060]

[0061] In step S2, the soaking liquid 1 reaches three quarters of the height of the old pot, and the old pot is placed in an environment with a temperature of 38°C and a humidity of 90°C for fermentation for 14 days.

[0062] In step S3, the impregnation solution 2 is composed of the following raw materials in parts by weight:

[0063]

[0064]

[0065] The spices include cinnamon, fennel and bay leaves.

[0066] In step S3, the soaking liquid 2 reaches nine-tenths of the height of the old pot, and the old pot is placed in an environment with a temperature of 42° C. to ferment for 10 days.

[0067] Example 2

[0068] A fermentation process for traditional pickled vegetables, wherein the pickled vegetables are mustard greens, comprises the following steps:

[0069] S1 Raw material processing: Select fresh vegetables that are free of pests and diseases and are of uniform maturity, wash and dry them, and cut them into blocks or strips of appropriate size; perform irradiation sterilization to kill microorganisms on the surface of the vegetables;

[0070] S2 primary fermentation: prepare the composite bacterial liquid, spray and moisten the raw materials, then put the raw materials into the old pot, pour an appropriate amount of soaking liquid 1 from top to bottom, wrap the pot mouth with gauze to isolate bacteria in the air, but allow a small amount of air to enter for micro-aerobic fermentation;

[0071] S3 Secondary fermentation: After the first fermentation is completed, the old jar is turned upside down, and most of the liquid is removed by gravity filtration. Then the jar is opened, and an appropriate amount of soaking liquid 2 is poured from top to bottom. The mouth of the jar is sealed to isolate the air for fermentation. After the fermentation is completed, the pickles are collected.

[0072] The composite bacterial liquid contains Lactobacillus acidophilus, Kluyveromyces and Leuconostoc mesenteroides.

[0073] The content of each bacteria in the composite bacterial solution in step S2 is not less than 1×10 6 Pieces / mL;

[0074] The impregnation solution 1 in step S2 is composed of the following raw materials in parts by weight:

[0075]

[0076]

[0077] In step S2, the soaking liquid 1 reaches three-quarters to four-fifths of the height of the old pot, and the old pot is placed in an environment with a temperature of 40°C and a humidity of 85°C for fermentation for 11 days.

[0078] In step S3, the impregnation solution 2 is composed of the following raw materials in parts by weight:

[0079]

[0080] The spices include cinnamon, fennel and bay leaves.

[0081] In step S3, the soaking liquid 2 reaches nine-tenths of the height of the old pot, and the old pot is placed in an environment with a temperature of 48° C. to ferment for 5 days.

[0082] Example 3

[0083] A fermentation process for traditional pickled vegetables, wherein the pickled vegetables are mustard greens, comprises the following steps:

[0084] S1 Raw material processing: Select fresh vegetables that are free of pests and diseases and are of uniform maturity, wash and dry them, and cut them into blocks or strips of appropriate size; perform irradiation sterilization to kill microorganisms on the surface of the vegetables;

[0085] S2 primary fermentation: prepare the composite bacterial liquid, spray and moisten the raw materials, then put the raw materials into the old pot, pour an appropriate amount of soaking liquid 1 from top to bottom, wrap the pot mouth with gauze to isolate bacteria in the air, but allow a small amount of air to enter for micro-aerobic fermentation;

[0086] S3 Secondary fermentation: After the first fermentation is completed, the old jar is turned upside down, and most of the liquid is removed by gravity filtration. Then the jar is opened, and an appropriate amount of soaking liquid 2 is poured from top to bottom. The mouth of the jar is sealed to isolate the air for fermentation. After the fermentation is completed, the pickles are collected.

[0087] The composite bacterial liquid contains Lactobacillus acidophilus, Kluyveromyces and Leuconostoc mesenteroides.

[0088] The content of each bacteria in the composite bacterial solution in step S2 is not less than 1×10 6 Pieces / mL;

[0089] The impregnation solution 1 in step S2 is composed of the following raw materials in parts by weight:

[0090]

[0091] In step S2, the soaking liquid 1 reaches three-quarters to four-fifths of the height of the old pot, and the old pot is placed in an environment with a temperature of 42° C. and a humidity of 75° C. for fermentation for 8 days.

[0092] In step S3, the impregnation solution 2 is composed of the following raw materials in parts by weight:

[0093]

[0094] The spices include cinnamon, fennel and bay leaves.

[0095] In step S3, the soaking liquid 2 reaches nine-tenths of the height of the old pot, and the old pot is placed in an environment with a temperature of 48° C. to ferment for 5 days.

[0096] Example 4

[0097] A fermentation process for traditional pickled vegetables, wherein the pickled vegetables are mustard greens, comprises the following steps:

[0098] S1 Raw material processing: Select fresh vegetables that are free of pests and diseases and are of uniform maturity, wash and dry them, and cut them into blocks or strips of appropriate size; perform irradiation sterilization to kill microorganisms on the surface of the vegetables;

[0099] S2 primary fermentation: prepare the composite bacterial liquid, spray and moisten the raw materials, then put the raw materials into the old pot, pour an appropriate amount of soaking liquid 1 from top to bottom, wrap the pot mouth with gauze to isolate bacteria in the air, but allow a small amount of air to enter for micro-aerobic fermentation;

[0100] S3 Secondary fermentation: After the first fermentation is completed, the old jar is turned upside down, and most of the liquid is removed by gravity filtration. Then the jar is opened, and an appropriate amount of soaking liquid 2 is poured from top to bottom. The mouth of the jar is sealed to isolate the air for fermentation. After the fermentation is completed, the pickles are collected.

[0101] The composite bacterial liquid contains Haloarcula, Lactobacillus acidophilus, Kluyveromyces, Leuconostoc mesenteroides, Tetragenococcus and Pediococcus.

[0102] The content of each bacteria in the composite bacterial solution in step S2 is not less than 1×10 6 Pieces / mL;

[0103] The impregnation solution 1 in step S2 is composed of the following raw materials in parts by weight:

[0104]

[0105] In step S2, the soaking liquid 1 reaches three-quarters to four-fifths of the height of the old pot, and the old pot is placed in an environment with a temperature of 40°C and a humidity of 85°C for fermentation for 11 days.

[0106] In step S3, the impregnation solution 2 is composed of the following raw materials in parts by weight:

[0107]

[0108] The spices include cinnamon, fennel and bay leaves.

[0109] In step S3, the soaking liquid 2 reaches nine-tenths of the height of the old pot, and the old pot is placed in an environment with a temperature of 48° C. to ferment for 5 days.

[0110] Comparative Example 1

[0111] A fermentation process for traditional pickled vegetables, wherein the pickled vegetables are mustard greens, comprises the following steps:

[0112] S1 Raw material processing: Select fresh vegetables that are free of pests and diseases and are of uniform maturity, wash and dry them, and cut them into blocks or strips of appropriate size; perform irradiation sterilization to kill microorganisms on the surface of the vegetables;

[0113] S2 primary fermentation: prepare the composite bacterial liquid, spray and moisten the raw materials, then put the raw materials into the old pot, pour an appropriate amount of soaking liquid 1 from top to bottom, wrap the pot mouth with gauze to isolate bacteria in the air, but allow a small amount of air to enter for micro-aerobic fermentation;

[0114] The composite bacterial liquid contains Lactobacillus acidophilus, Kluyveromyces and Leuconostoc mesenteroides.

[0115] The content of each bacteria in the composite bacterial solution in step S2 is not less than 1×10 6 Pieces / mL;

[0116] The impregnation solution 1 in step S2 is composed of the following raw materials in parts by weight:

[0117]

[0118] In step S2, the soaking liquid 1 reaches three-quarters to four-fifths of the height of the old pot, and the old pot is placed in an environment with a temperature of 40°C and a humidity of 85°C for fermentation for 16 days.

[0119] Compared with Example 2, this comparative example 1 does not contain a secondary fermentation step, the total fermentation time is the same, and the rest is the same.

[0120] Example 2

[0121] Comparative Example 2

[0122] A fermentation process for traditional pickled vegetables, wherein the pickled vegetables are mustard greens, comprises the following steps:

[0123] S1 Raw material processing: Select fresh vegetables that are free of pests and diseases and are of uniform maturity, wash and dry them, and cut them into blocks or strips of appropriate size; perform irradiation sterilization to kill microorganisms on the surface of the vegetables;

[0124] S2 primary fermentation: prepare the composite bacterial liquid, spray and moisten the raw materials, then put the raw materials into the old pot, pour an appropriate amount of soaking liquid 1 from top to bottom, wrap the pot mouth with gauze to isolate bacteria in the air, but allow a small amount of air to enter for micro-aerobic fermentation;

[0125] S3 Secondary fermentation: After the first fermentation is completed, the old jar is turned upside down, and most of the liquid is removed by gravity filtration. Then the jar is opened, and an appropriate amount of soaking liquid 2 is poured from top to bottom. The mouth of the jar is sealed to isolate the air for fermentation. After the fermentation is completed, the pickles are collected.

[0126] The composite bacterial liquid contains Lactobacillus acidophilus, Kluyveromyces and Leuconostoc mesenteroides.

[0127] The content of each bacteria in the composite bacterial solution in step S2 is not less than 1×10 6 Pieces / mL;

[0128] The impregnation solution 1 in step S2 is composed of the following raw materials in parts by weight:

[0129]

[0130] In step S2, the soaking liquid 1 reaches three-quarters to four-fifths of the height of the old pot, and the old pot is placed in an environment with a temperature of 40°C and a humidity of 85°C for fermentation for 11 days.

[0131] In step S3, the impregnation solution 2 is composed of the following raw materials in parts by weight:

[0132]

[0133] The spices include cinnamon, fennel and bay leaves.

[0134] In step S3, the soaking liquid 2 reaches nine-tenths of the height of the old pot, and the old pot is placed in an environment with a temperature of 48° C. to ferment for 5 days.

[0135] Compared with Example 2, the composite bacterial solution of Comparative Example 1 does not contain Kluyveromyces and Leuconostoc mesenteroides, and the rest is the same as Example 2.

[0136] Comparative Example 3

[0137] A fermentation process for old-style pickled vegetables, wherein the pickled vegetables are mustard greens, comprises the following steps:

[0138] S1 Raw material processing: Select fresh vegetables that are free of pests and diseases and have the same maturity, wash and dry them, and cut them into blocks or strips of appropriate size;

[0139] S2 fermentation: put the raw materials into the old pot, pour a proper amount of soaking liquid 2 from top to bottom, wrap the mouth of the pot with gauze to isolate bacteria in the air, but allow a small amount of air to enter for micro-aerobic fermentation;

[0140] The impregnation solution 2 is composed of the following raw materials by weight:

[0141]

[0142] The spices include cinnamon, fennel, and bay leaves;

[0143] When the soaking liquid 2 reaches nine-tenths of the height of the old jar, the old jar is placed in an environment with a temperature of 40°C and fermented for 30 days.

[0144] This comparative example 3 is the current fermentation process of old-style pickles, for comparison.

[0145] Test Case

[0146] The pickles prepared in Examples 1-4 and Comparative Examples 1-3 were tested, including subjective tests and physical and chemical indicators.

[0147] 1 Subjective test

[0148] Sensory tests include smell, appearance, umami, and taste;

[0149] The subjective test was conducted by 40 volunteers, who evaluated the sensory performance of each group of pickles and averaged the results. The specific scoring criteria are as follows:

[0150] Smell: 8-10 points for fragrant aroma, 4-7 points for ordinary fragrance, 1-3 points for no fragrance;

[0151] Appearance: bright 8-10 points, slightly dull 4-7 points, dark green 1-3 points;

[0152] Freshness: 8-10 points for sweet and delicious, 4-7 points for good, 1-3 points for not fresh enough

[0153] Taste: crispy 8-10 points, old taste 4-7 points, poor taste 1-3 points;

[0154] The subjective test results are shown in Table 1 and Figure 1-4 .

[0155] Table 1 Subjective test

[0156] odor Appearance Umami Taste Example 1 9.1 8.8 9.2 8.6 Example 2 9.2 9.1 9.2 8.8 Example 3 9.0 9.2 9.1 8.9 Example 4 9.6 9.8 9.6 9.3 Comparative Example 1 9.5 9.7 7.2 9.1 Comparative Example 2 8.4 8.5 8.4 8.3 Comparative Example 3 7.1 7.3 6.8 7.6

[0157] From the subjective test in Table 1, it can be seen that the pickles prepared in Examples 1-4 of the present invention are fragrant, bright in appearance, naturally delicious and crisp in taste. From the comparison between Example 2 and Comparative Examples 1-3, it can be seen that the comprehensive use of Lactobacillus acidophilus, Kluyveromyces, and Leuconostoc mesenteroides improves the flavor of the entire pickles. From the comparison between Example 4 and the comparative example, it can be seen that the addition of Haloarcula, Tetragenococcus, and Pediococcus further improves the quality of the pickles. In addition, the secondary fermentation of the present invention significantly shortens the fermentation time by more than 50% compared with the existing comparative example 3, which can greatly shorten the fermentation time and reduce the production cost.

[0158] 2Physical and chemical tests

[0159] Physical and chemical tests include nitrite testing and detection of E. coli.

[0160] Refer to "GB2762-2012 National Food Safety Standard Limits of Contaminants in Food"

[0161] The results are shown in Table 2 and Figure 5 .

[0162] Table 2: Physical and chemical tests

[0163]

[0164]

[0165] From the data in Table 2, it can be seen that the pickles prepared by the method of the present invention have a low nitrite content, which is far lower than the national standard of 20 mg / kg, and the Escherichia coli content meets the requirements.

[0166] In summary, the present invention proposes a new fermentation process for old-style pickles. This process optimizes the ratio of microbial composite bacterial liquid and immersion liquid, introduces a variety of beneficial microbial strains, such as halophilic archaea, lactic acid bacteria, yeast, etc., and adds a variety of natural flavor substances and nutrients, such as lactic acid bacteria extracellular polysaccharides, tea polyphenols, selenium-enriched yeast powder, etc., which not only significantly shortens the fermentation cycle and improves production efficiency, but also enriches the taste and flavor of pickles and enhances the nutritional value of the product. At the same time, this process avoids the use of chemical additives by accurately controlling fermentation conditions such as temperature, humidity and time, ensures the safety, health and naturalness of pickles, and meets consumers' demand for high-quality and healthy food.

[0167] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit the protection scope of the present invention. Therefore, based on the innovative concept of the present invention, changes and modifications to the embodiments described herein, or equivalent structural or equivalent process transformations made using the contents of the specification and drawings of the present invention, directly or indirectly applying the above technical solutions to other related technical fields are all included in the protection scope of the patent of the present invention.

Claims

1. A fermentation process for old pickles, characterized in that: The following steps are involved: S1 Raw material processing: Select fresh vegetables that are free of pests and diseases and are of uniform maturity, wash and dry them, and cut them into blocks or strips of appropriate size; perform irradiation sterilization to kill microorganisms on the surface of the vegetables; S2 primary fermentation: prepare the composite bacterial liquid, spray and moisten the raw materials, then put the raw materials into the old pot, pour an appropriate amount of soaking liquid 1 from top to bottom, wrap the pot mouth with gauze to isolate bacteria in the air, but allow a small amount of air to enter for micro-aerobic fermentation; S3 Secondary fermentation: After the first fermentation is completed, the old jar is turned upside down, and most of the liquid is removed by gravity filtration. Then the jar is opened, and an appropriate amount of soaking liquid 2 is poured from top to bottom. The mouth of the jar is sealed to isolate the air for fermentation. After the fermentation is completed, the pickles are collected.

2. The fermentation process of traditional pickles according to claim 1, characterized in that: In step S1, the vegetables are selected from one or more of mustard greens, cucumbers, white radishes, cauliflowers, green peppers, beans, green bamboo shoots, lotus roots, lettuce, garlic sprouts, fresh ginger, carrots, radishes, and Chinese mustard.

3. The fermentation process of traditional pickles according to claim 1, characterized in that: The composite bacterial liquid contains Haloarcula, Lactobacillus acidophilus, Kluyveromyces, Leuconostoc mesenteroides, Tetragenococcus and Pediococcus.

4. The fermentation process of traditional pickles according to claim 3, characterized in that: The content of each bacteria in the composite bacterial solution in step S2 is not less than 1×10 6 Pieces / mL.

5. The fermentation process of traditional pickles according to claim 1, characterized in that: The impregnation solution 1 in step S2 is composed of the following raw materials in parts by weight:

6. The fermentation process of traditional pickles according to claim 1, characterized in that: In step S2, the soaking liquid 1 reaches three-quarters to four-fifths of the height of the old pot, and the old pot is placed in an environment with a temperature of 38-42°C and a humidity of 75-90 degrees for fermentation for 8-14 days.

7. The fermentation process of traditional pickles according to claim 1, characterized in that: In step S3, the impregnation solution 2 is composed of the following raw materials in parts by weight: The spices include cinnamon, fennel and bay leaves.

8. The fermentation process of traditional pickles according to claim 1, characterized in that: In step S3, the soaking liquid 2 reaches nine-tenths of the height of the old pot, and the old pot is placed in an environment with a temperature of 42-48° C. to ferment for 5-10 days.

9. An old-style pickled vegetable, characterized in that: The product is prepared by the fermentation process described in any one of claims 1 to 8.

10. The traditional pickled vegetable according to claim 9, characterized in that: The pickled vegetables are mustard greens.

Images