Slurry pickled Chinese cabbage mushroom powder and preparation method thereof

Abstract

The invention provides serofluid pickled Chinese cabbage fungus powder and a preparation method thereof, and relates to the field of serofluid pickled Chinese cabbage fungus powder.The preparation method of the serofluid pickled Chinese cabbage fungus powder is characterized by comprising the following steps that firstly, high-quality serofluid which is available at home and does not contain pickled Chinese cabbages soaked in the serofluid is selected according to the selection standard that the serofluid is clear, semitransparent and free of bubbles; dishes are precipitated at the lower part of the container without corruption and floating, the taste and acidity are sufficient and palatable, the PH is 4, the smell is mellow, and peculiar smell is avoided. The method disclosed by the invention has the advantages that the method which is simple and convenient to operate, low in cost and efficient is provided by utilizing household high-quality serofluid through the steps of primary strain preparation, secondary inoculation and enlarged culture, protective agent and nutritional agent addition, drying, crushing, sieving into powder, sterile packaging and the like; the high-quality fermentation strain powder capable of replacing the traditional strain primer for preparing the serofluid pickled Chinese cabbages in folk is successfully prepared, common household resources are fully utilized, waste is reduced, and high activity, stability and wide applicability of the strain can be ensured.

Description

Technical Field

[0001] The invention relates to the field of Jiangshui sauerkraut bacteria powder, and in particular to Jiangshui sauerkraut bacteria powder and a preparation method thereof. Background Art

[0002] Jiangshui sauerkraut is a traditional fermented food, often referred to as Jiangshui. The main ingredients are thin batter and a variety of vegetables, such as cabbage, celery, cauliflower, shepherd's purse, bitter vegetable (chicory), alfalfa, shredded radish, etc. It can be used as a sour and delicious condiment, as well as a way to preserve vegetables and prevent them from rotting. It helps promote digestion, enhance appetite, and has certain health benefits.

[0003] The acidity of good slurry can reach PH4. In such an acidic environment, it can not only inhibit the survival of some spoilage bacteria, but also prevent the nitrate contained in vegetables from being reduced to nitrite with strong carcinogenic effect. Instead, the nitrogen element is oxidized to volatilize into gaseous nitrogen oxide, eliminating the hidden danger of nitrate in vegetables causing cancer. The anti-cancer effect of slurry, which needs to be further studied and confirmed, is also one of the advantages of this patent that is beneficial to human health.

[0004] The key to making Jiangshui sauerkraut is to have a starter, that is, ready-made Jiangshui, as the source of bacteria for fermentation. However, it is not easy for many people to find Jiangshui starter, and neither yogurt bacteria powder nor kimchi bacteria powder, which are equally sour, can be used to make Jiangshui sauerkraut, because yogurt bacteria ferment the lactose in milk into lactic acid (H ions), while Jiangshui batter does not contain lactose. Kimchi bacteria ferment the low-molecular sugars in the vegetables into acid, and the acidity component in Jiangshui is produced by the fermentation of starch by Jiangshui bacteria. Therefore, the existing lactic acid bacteria powder and kimchi bacteria powder cannot be used to make Jiangshui sauerkraut. Summary of the invention

[0005] The purpose of the present invention is to provide a Jiangshui sauerkraut bacteria powder and a preparation method thereof, which solves the problem that it is not easy for many people to find high-quality Jiangshui starters in the prior art, and solves the problem that the existing lactic acid bacteria powder and kimchi bacteria powder cannot be used for the production of Jiangshui sauerkraut, and achieves the technical effect of making high-quality Jiangshui by replacing the traditional Jiangshui starter with the Jiangshui sauerkraut powder material described in this patent.

[0006] In order to achieve the above-mentioned object of the invention, the technical solution adopted by the present invention is:

[0007] A jiangshui pickled cabbage fungus powder and a preparation method thereof, comprising the following materials: high-quality jiangshui, flour, fungus protective agent and nutrient.

[0008] A kind of Jiangshui pickled vegetable bacterial powder and its preparation method, characterized in that the high-quality Jiangshui used as the source of the strain is selected from the ready-made Jiangshui at home, without the pickled vegetables soaked in it. The selection criteria are: clear, semi-transparent, without bubbles, the dishes precipitate at the bottom of the container without spoilage and floating, the taste is sour enough and palatable, pH4, the smell is mellow, without peculiar smell, and the newly brewed Jiangshui that is fully fermented but does not exceed 5 - 7 days.

[0009] A kind of Jiangshui pickled vegetable bacterial powder and its preparation method, characterized in that flour is also an important material for preparing the pickled vegetable bacterial powder, and components such as starch and protein in the flour can provide the required nutrients for the strain.

[0010] A kind of Jiangshui pickled vegetable bacterial powder and its preparation method, characterized in that the strain protectant is one or more of materials such as glycerol, glucose or sucrose, which helps to improve the fermentation efficiency, make the Jiangshui reach the ideal state faster, and provide a better fermentation basis for making Jiangshui.

[0011] A kind of Jiangshui pickled vegetable bacterial powder and its preparation method, characterized in that the nutrient is one or more of yeast powder, peptone or vitamins. The nutrient helps to improve the taste and texture of the Jiangshui, enhance its nutritional value, and lay a better fermentation basis for making Jiangshui noodles or Jiangshui pickled vegetables.

[0012] A kind of Jiangshui pickled vegetable bacterial powder and its preparation method, characterized in that its preparation method includes the following steps: Step 1: Select high-quality Jiangshui available at home, excluding the pickled vegetables soaked in it. The selection criteria are: clear, semi-transparent, without bubbles, the dishes precipitate at the bottom of the container without spoilage and floating, the taste is sour enough and palatable, pH4, the smell is mellow, without peculiar smell, and the newly brewed Jiangshui that is fully fermented but does not exceed 5 - 7 days;

[0013] Step 2: Mix the Jiangshui with an appropriate amount of flour and stir evenly to form a thick paste-like mixture;

[0014] Step 3: Seal and ferment the thick paste-like mixture at an appropriate temperature until the pH value is close to or reaches 4, then stop fermentation to obtain the primary strain.

[0015] As an improvement, the appropriate temperature in Step 3 is 35°C, and the fermentation time in Step 3 is 24 hours to 72 hours.

[0016] As an improvement, the amount of the secondary culture batter is 10 to 20 times that of the primary strain batter.

[0017] A kind of Jiangshui pickled vegetable bacterial powder and its preparation method, characterized in that the secondary inoculation of the Jiangshui pickled vegetable fermentation strain includes the following steps: Step 1: Mix the primary strain batter with a larger amount of secondary culture batter;

[0018] Step 2: Add an appropriate amount of boiled and sterilized water that has cooled down to the mixture and stir evenly.

[0019] Step 3: Ferment the mixture sealed at an appropriate temperature until the pH value approaches or reaches 4, then stop the fermentation.

[0020] Step 4: Add a strain protector and a nutrient agent to the fermented mixture and stir evenly.

[0021] Step 5: Evenly spread the evenly stirred mixture on a baking tray, place it in an oven preheated to 45°C for drying until it is completely dried into a hard block, then crush it into powder, sieve it, and obtain the finished strain; Step 6: Pack the strain powder into a sterile sealed bag or container, seal it, and store it in a cool, dry, and light-proof place for subsequent use.

[0022] As an improvement, the fermentation time in Step 3 is 24 hours to 72 hours, and the storage temperature in Step 6 is preferably 4°C to 10°C.

[0023] The beneficial effects of the present invention are as follows: Utilizing high-quality household pickled vegetable juice, through steps such as primary strain preparation, secondary inoculation and expansion culture, adding a protector and a nutrient agent, drying, crushing, sieving into powder, and sterile packaging, a simple, low-cost and efficient method is provided to successfully prepare a high-quality fermented strain powder that can replace the strain starter for making pickled vegetable sauerkraut in the traditional folk method. It not only makes full use of common household resources and reduces waste, but also ensures the high activity, stability and wide applicability of the strain. Specific Embodiments

[0024] In order to make the purpose, technical solutions and technical effects of the present invention clearer, the following describes the specific embodiments of the present invention. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0025] A pickled vegetable sauerkraut strain powder and its preparation method, including the following materials: high-quality pickled vegetable juice, flour, strain protector, nutrient agent.

[0026] A pickled vegetable sauerkraut strain powder and its preparation method, characterized in that high-quality pickled vegetable juice is selected as the high-quality pickled vegetable juice, without the pickled vegetables soaked in it. The pickled vegetable juice helps to promote digestion, enhance appetite, and has certain health care effects.

[0027] A pickled vegetable sauerkraut strain powder and its preparation method, characterized in that the high-quality pickled vegetable juice used as the strain source is selected from ready-made household pickled vegetable juice. The selection criteria are: clear, semi-transparent, no bubbles, the vegetables settle at the bottom of the container without spoilage or floating, the taste is sour enough and palatable, pH 4, the smell is mellow, no peculiar smell, and the newly brewed pickled vegetable juice that has been fermented sufficiently but not exceeding 5 - 7 days.

[0028] A kind of pickled Chinese cabbage bacterial powder and its preparation method, characterized in that flour is also an important material for preparing the pickled Chinese cabbage bacterial powder, and components such as starch and protein in the flour can provide the required nutrients for the bacterial strains.

[0029] A kind of pickled Chinese cabbage bacterial powder and its preparation method, characterized in that the bacterial strain protectant is one or more of materials such as glycerol, glucose or sucrose, which helps to improve the fermentation efficiency, enables the pickled Chinese cabbage to reach the ideal state faster, and provides a better fermentation basis for making pickled Chinese cabbage.

[0030] A kind of pickled Chinese cabbage bacterial powder and its preparation method, characterized in that the nutrient is one or more of yeast powder, peptone or vitamins. The nutrient helps to improve the taste and texture of the pickled Chinese cabbage, enhances its nutritional value, and lays a better fermentation basis for making pickled Chinese cabbage noodles or pickled Chinese cabbage dishes.

[0031] A kind of pickled Chinese cabbage bacterial powder and its preparation method, characterized in that its preparation method includes the following steps: Step 1: Select high-quality pickled Chinese cabbage at home, excluding the pickled Chinese cabbage soaked in it. The selection criteria are: clear, semi-transparent, no bubbles, the dishes precipitate at the bottom of the container without spoilage or floating, the taste is sour enough and palatable, pH4, the smell is mellow, no peculiar smell, and the newly brewed pickled Chinese cabbage that has been fermented sufficiently but not exceeding 5 - 7 days; Step 2: Mix the pickled Chinese cabbage with an appropriate amount of flour and stir evenly to form a thick paste-like mixture; Step 3: Ferment the thick paste-like mixture sealed at a suitable temperature until the pH value approaches or reaches 4, then stop fermentation to obtain the primary bacterial strain.

[0032] The suitable temperature for Step 3 is 35°C, and the fermentation time for Step 3 is 24 hours to 72 hours.

[0033] The amount of the secondary culture batter is 10 to 20 times that of the primary bacterial strain batter.

[0034] A kind of pickled Chinese cabbage bacterial powder and its preparation method, characterized in that the secondary inoculation of the pickled Chinese cabbage fermentation bacterial strain includes the following steps: Step 1: Mix the primary bacterial strain batter with a larger amount of secondary culture batter; Step 2: Add an appropriate amount of water that has been boiled, sterilized and cooled to the mixture and stir evenly; Step 3: Ferment the mixture sealed at a suitable temperature until the pH value approaches or reaches 4, then stop fermentation; Step 4: Add the bacterial strain protectant and nutrient to the fermented mixture and stir evenly; Step 5: Spread the evenly stirred mixture on a baking tray and place it in an oven preheated to 45°C for drying until it is completely dried into a hard block, and then crush it into powder and sieve it to obtain the finished bacterial strain; Step 6: Pack the bacterial strain powder into a sterile sealed bag or container, seal it and store it in a cool, dry and dark place for subsequent use.

[0035] The fermentation time for Step 3 is 24 hours to 72 hours, and the storage temperature for Step 6 is preferably 4°C to 10°C.

[0036] When preparing, select high-quality Jiangshui (a fermented sourish liquid) without pickled vegetables that is available at home. Mix the Jiangshui with an appropriate amount of flour and stir evenly to form a thick paste-like mixture. Subsequently, seal and ferment the thick paste-like mixture in an environment with a suitable temperature of 35°C until the pH value approaches or reaches 4, then the fermentation can be stopped, indicating that the primary strain has been fully fermented. Next, perform secondary inoculation to increase the amount of the strain. The amount of the batter for secondary cultivation is 10 to 20 times that of the primary strain batter. Then, mix the once-fermented strain with the batter for secondary cultivation, stir evenly, seal again, and place it in an environment of 35°C for fermentation. Regularly monitor the pH value. When the pH value reaches or approaches 4, the secondary fermentation is completed. Subsequently, add a strain protectant and a nutrient agent to the fermented mixture and stir evenly. Then, evenly spread the stirred mixture on a baking tray and place it in an oven preheated to 45°C for drying treatment until it is completely dried into a hard block. Subsequently, crush it into powder, and then sieve it to obtain the finished strain. Pack the strain powder into a sterile sealed bag or container, seal it, and store it in a cool, dry, and light-proof place for subsequent use.

[0037] The above are only the preferred embodiments of the present invention patent and are not intended to limit the present invention patent. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention patent shall be included within the protection scope of the present invention patent.

Claims

1. A Jiangshui pickled vegetable bacterial powder and its preparation method, characterized in that, It includes the following materials: high-quality pickled vegetable juice, flour, strain protectant, nutrient agent.

2. The powdery lactic acid bacteria for pickled Chinese cabbage according to claim 1 and its preparation method, characterized in that, The high-quality pickled vegetable juice used as the strain source is selected from the ready-made pickled vegetable juice at home. The selection criteria are: clear, semi-transparent, no bubbles, the pickled vegetables precipitate at the bottom of the container without spoilage or floating, the taste has sufficient acidity and is palatable, pH 4, the smell is mellow, no peculiar smell, and it is newly brewed pickled vegetable juice that has been fully fermented but does not exceed 5 - 7 days.

3. A kind of Jiangshui sauerkraut bacterial powder and its preparation method according to claim 1, characterized in that, Flour is also an important material for preparing sauerkraut bacterial powder. Components such as starch and protein in the flour can provide the required nutrients for the strain.

4. A kind of Jiangshui sauerkraut bacterial powder and its preparation method according to claim 1, characterized in that, The strain protectant is one or more of materials such as glycerol, glucose or sucrose, which helps to improve the fermentation efficiency, enables the pickled vegetable juice to reach the ideal state faster, and provides a better fermentation basis for making pickled vegetable juice.

5. A kind of pickled Chinese cabbage bacterial powder and its preparation method according to claim 1, characterized in that, The nutrient agent is one or more of yeast powder, peptone or vitamins. The nutrient agent helps to improve the taste and texture of the pickled vegetable juice, enhances its nutritional value, and lays a better fermentation basis for making pickled vegetable noodles or pickled vegetable dishes.

6. The lactic acid bacteria powder for pickled Chinese cabbage soup according to claim 1 and its preparation method are characterized in that, Its preparation method includes the following steps: Step 1: Select high-quality pickled vegetable juice available at home, excluding the pickled vegetables soaked in it. The selection criteria are: clear, semi-transparent, no bubbles, the pickled vegetables precipitate at the bottom of the container without spoilage or floating, the taste has sufficient acidity and is palatable, pH 4, the smell is mellow, no peculiar smell, and it is newly brewed pickled vegetable juice that has been fully fermented but does not exceed 5 - 7 days; Step 2: Mix the pickled vegetable juice with an appropriate amount of flour and stir evenly to form a thick paste-like mixture; Step 3: Ferment the thick paste-like mixture sealed at a suitable temperature until the pH value approaches or reaches 4, then stop fermentation to obtain the primary strain.

7. A kind of Jiangshui sauerkraut bacterial powder and its preparation method according to claim 6, characterized in that, The suitable temperature for Step 3 is 35°C, and the fermentation time for Step 3 is 24 hours to 72 hours.

8. A kind of Jiangshui sauerkraut bacterial powder and its preparation method according to claim 6, characterized in that, The amount of the secondary culture batter is 10 times to 20 times that of the primary strain batter.

9. A kind of Jiangshui sauerkraut bacterial powder and its preparation method according to claim 6, characterized in that, The secondary inoculation of the pickled vegetable juice fermentation strain includes the following steps: Step 1: Mix the primary strain batter with a larger amount of secondary culture batter; Step 2: Add an appropriate amount of water that has been boiled and sterilized and cooled to the mixture and stir evenly; Step 3: Ferment the mixture sealed at a suitable temperature until the pH value approaches or reaches 4, then stop fermentation; Step 4: Add the strain protectant and nutrient agent to the fermented mixture and stir evenly; Step 5: Spread the evenly stirred mixture evenly on a baking tray, place it in an oven preheated to 45°C for drying until it is completely dried into a hard block, then crush it into powder and sieve it to obtain the finished strain; Step 6: Pack the strain powder into a sterile sealed bag or container, seal it and store it in a cool, dry and dark place for subsequent use.

10. A kind of Jiangshui sauerkraut bacterial powder and its preparation method according to claim 9, characterized in that, The fermentation time for Step 3 is 24 hours to 72 hours, and the storage temperature for Step 6 is preferably 4°C to 10°C.