Low-Salt Lactic Acid Fermented Food Processing at Controlled pH
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Solution Overview
Problem
Current lactic acid fermented food processing methods result in high salt content, long fermentation times, and uncontrollable fermentation environments, making large-scale production difficult and unsuitable for low-salt diets.
Innovation Solution
A method involving controlled initial pH (≤3.8) and salt content (5-7% by mass) promotes Lactobacillus growth, inhibits contaminating microorganisms, and uses high-pressure treatment to reduce gas production, enabling rapid fermentation in sealed containers.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If natural fermentation is used in outdoor environment, then lactobacillus can ferment sugar into lactic acid, but fermentation time is long and fermentation environment is difficult to control
Solution Approach 1:
The patent introduces edible salt as an intermediary substance to mediate the fermentation environment. By controlling salt content within 5-7%, the patent creates optimal conditions for lactobacillus growth while inhibiting contaminating microorganisms, thus achieving reliable fermentation environment control and shortened fermentation time
Solution Approach 2:
The patent applies parameter changes by precisely controlling the salt content parameter within 5-7% range and maintaining pH value below 3.8. This parameter optimization promotes rapid lactobacillus growth and achieves reliable fermentation control with reduced fermentation time
2Reliability
If large amount of edible salt is added to inhibit contaminating microorganisms, then growth of contaminating microorganisms is inhibited, but salt content becomes high which does not conform to low-salt diet demand
Solution Approach 1:
The patent optimizes the salt content parameter to a precise range of 5-7%, which is sufficient to inhibit contaminating microorganisms but low enough to meet consumer demand for low-salt diets. This parameter optimization simultaneously achieves both objectives
3Quantity of substance
If natural fermentation is used, then lactobacillus can grow and ferment, but gas production occurs and large-scale production is difficult
Solution Approach 1:
The patent controls initial pH value to be below 3.8 and salt content to 5-7%, creating optimal conditions for lactobacillus growth while minimizing gas production. These parameter controls enable successful large-scale production in sealed containers
Solution Approach 2:
The patent takes preliminary anti-action by pre-controlling the pH and salt parameters before fermentation begins. This preliminary control prevents excessive gas production and contaminating microorganism growth, enabling smooth large-scale production
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method produces low-salt, high-lactobacillus fermented food with improved flavor and texture, suitable for large-scale production with controlled fermentation and reduced gas swelling.
Implementation Method 1
Lactobacillus can convert sugar into lactic acid
Data Source
AI summary
The present disclosure discloses a processing method of lactic acid fermented food, including: performing a first mixing step by combining food raw materials with sodium chloride to create a first mixture; performing a second mixing treatment on the first mixture and a food acid to obtain a second mixture; performing a fermentation treatment on the second mixture using lactobacillus to obtain the lactic acid fermented food, wherein a content of the sodium chloride ranges from 5% to 7% by mass based on the mass of the food raw materials; a pH value of the second mixture is lower than or equal to 3.8; and the lactobacillus includes Lactobacillus plantarum and/or Lactobacillus curvatus. The method of the present disclosure has low initial salinity, low gas production and short fermentation period and is beneficial to large-scale production.