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Ferment-fermented pickles and preparation method thereof

A starter and kimchi technology, applied in the food field, can solve rare problems, achieve good flavor, reduce bacterial contamination, and shorten the fermentation cycle

Inactive Publication Date: 2010-06-09
丹尼斯克(中国)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, there are not many kimchi production techniques that use pure lactic acid bacteria as a kimchi starter and have clear regulations on the selection of bacteria in the starter, the compounding ratio and the amount of addition. We have done some research on this

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] To buy non-rotten fresh Chinese cabbage with average quality in the market, first clean the Chinese cabbage, place it and drain the water; then soak the cabbage in salt water for about 3 hours; Sterilize for 15 minutes at ℃ and set aside; then calculate the amount of starter inoculum based on the final inoculation concentration of 1.0E+06-1.0E+07cfu / g, add it to the previously sterilized brine and dissolve it for use; soak the cabbage Take out and drain and bottle: Weigh about 300g of cabbage into a sterilized glass bottle, add about 100g of salt water, and inoculate the starter according to the required inoculation concentration. Immediately seal it, put it into an incubator at 35 degrees centigrade and ferment for 3-4 days, and the end point of fermentation is pH 3.3-3.7. Seasoning can be added as desired.

Embodiment 2

[0029] To buy non-rotten fresh long beans with average quality in the market, first clean them, place them and drain the water; then soak the beans in salt water for about 3 hours; Sterilize in minutes for use; then calculate the amount of starter inoculum based on the final inoculation concentration of 1.0E+06-1.0E+07cfu / g, add it to the sterilized salt water and dissolve it for use; remove the soaked beans Bottle after draining: Weigh about 150g of beans into a sterilized glass bottle, add about 50g of salt water, and inoculate the starter according to the required inoculation concentration. Immediately seal it, put it into an incubator at 30 degrees centigrade and ferment for 3-4 days, and the end point of fermentation is pH 3.3-3.7. Seasoning can be added as desired.

Embodiment 3

[0031] To buy non-rotten fresh carrots with average quality on the market, first clean them, place them and drain them; then soak them in salt water for about 3 hours; prepare salt water with a concentration of 6%-8% and extinguish them at 120°C for 15 minutes Bacteria for use; then calculate the inoculum amount of the starter based on the final inoculation concentration of 1.0E+06-1.0E+07cfu / g, add it to the sterilized salt water and dissolve it for use; remove the soaked carrots and drain Cut into small pieces and bottle: Weigh about 200g of carrots into a sterilized glass bottle, add about 100g of salt water, and inoculate the starter according to the required inoculation concentration. Immediately seal it, put it into an incubator at 35 degrees centigrade and ferment for 3-4 days, and the end point of fermentation is pH 3.3-3.7. Seasoning can be added as desired.

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PUM

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Abstract

The invention relates to pickles fermented by probiotic-containing food ferment and a preparation method thereof, in particular to pickles fermented by several kinds of pure lactobacillus ferment and a preparation method thereof, which belong to the technical field of foods. The preparation method comprises the following steps: (1) the processing of raw material vegetables, namely cleaning and draining; (2) the preparation of brine; (3) the preparation of ferment solution; (4) the bottling of the vegetables and the addition of the brine and the ferment solution; and (5) fermentation. The invention not only provides a new deep processing path of the food ferment containing probiotics, but also acquires new, conventional and healthy pickles.

Description

technical field [0001] The invention relates to a food starter fermented pickle containing probiotics and a preparation method thereof, in particular to several pure lactic acid bacteria mixed fermented pickles and a preparation method thereof. It belongs to the field of food technology. Background technique [0002] Probiotics are popular all over the world and widely used in a variety of foods, and these products have a good reputation for being safe and beneficial to health. Kimchi is a lactic acid bacteria fermented food, which is a traditional fermented food in my country. In the market, all kinds of pickles are very popular among people, but the application of probiotics in pickles is still rare in domestic and foreign markets. Eating pickles fermented with probiotic starters can not only whet the appetite and aerate, promote digestion, but also regulate Immunity and lowering of cholesterol and blood lipids (where modulation of the immune system is an active area of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/03A23L19/20A23L29/00
CPCY02A40/90
Inventor 王德纯
Owner 丹尼斯克(中国)有限公司
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