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Method for preparing lactic acid fermentation product of kelp

A fermented product, kelp lactic acid technology, applied in the field of food processing industry, to achieve the effect of excellent flavor

Inactive Publication Date: 2012-01-25
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no research on kelp lactic acid fermentation products in existing products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1) Rehydration of kelp: immerse 1 kg of lightly dried kelp in an appropriate amount of water at a temperature of 25°C for 90 minutes, the rehydration rate is 10.65, and 10.65 kg of rehydrated kelp is obtained.

[0026] 2) Blanch: sterilize by blanching in water at 90°C to 95°C for 10 minutes, take out the kelp, put it in clean water and cool to room temperature.

[0027] 3) Loading altar: Put the cooled kelp into the fermentation altar, add fermentation liquid, the mass ratio of kelp to fermentation liquid is 1:3.

[0028] Preparation of fermentation broth: Add salt and white sugar to water to make the salt concentration 3% and sugar concentration 5%, boil and cool to obtain the fermentation broth. In order to increase the aroma, 3% to 4% of ginger, 3% to 4% of garlic, 1% to 1.5% of dried chili, 0.3% to 0.4% of pepper, and 0.3% to 0.4% of star anise can be added to the fermentation broth . Finally, 2% to 3% high-grade sorghum liquor can be added to the upper l...

Embodiment ２

[0033] 1) Rehydration of kelp: Immerse lightly dried kelp in an appropriate amount of water at 30°C for rehydration, soak for 60 minutes, and control the rehydration rate of kelp to 10.

[0034] 2) Blanching: Put the rehydrated kelp in water at 90°C to 95°C to sterilize for 15 minutes, take out the kelp, put it in clean water and cool it to room temperature.

[0035] 3) Loading altar: put the cooled kelp into the fermentation altar, add fermentation liquid, the mass ratio of kelp to fermentation liquid is 1:2. Preparation of fermented liquid: add 5% salt and 8% white sugar to the water, boil and cool to obtain the fermented liquid. In order to increase the aroma, you can also add 3% ginger, 3% garlic, 1% garlic to the fermented liquid. Dried pepper; 0.3% prickly ash, 0.3%-0.4% star anise, 0.3%-0.4% tangerine peel, 0.3%-0.4% cinnamon, wrap the spices in gauze and put them into the altar.

[0036] 4) Inoculation: Activate Lactobacillus plantarum, Leuconostoc enterococci and Lac...

Embodiment 3

[0039] 1) Rehydration of kelp: Immerse lightly dried kelp in an appropriate amount of water at 28°C for rehydration, soak for 80 minutes, and control the rehydration rate of kelp at 11.

[0040] 2) Blanching: Put the rehydrated kelp in water at 90°C to 95°C to sterilize for 15 minutes, take out the kelp, put it in clean water and cool it to room temperature.

[0041] 3) Loading altar: put the cooled kelp into the fermentation altar, add fermentation liquid, the mass ratio of kelp to fermentation liquid is 1:5. Preparation of fermented liquid: add 4% salt and 7% white sugar to the water, boil and cool to get the fermented liquid. In order to increase the aroma, you can also add 3% ginger, 3% garlic, 1% garlic to the fermented liquid. Dried pepper; 0.3% prickly ash, 0.3%-0.4% star anise, 0.3%-0.4% tangerine peel, 0.3%-0.4% cinnamon, wrap the spices in gauze and put them into the altar.

[0042] 4) Inoculation: Activate Lactobacillus plantarum, Leuconostoc enterococci and Lactob...

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PUM

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Abstract

The invention relates to a method for preparing a lactic acid fermentation product of kelp. The method comprises the following steps of: rehydrating the kelp, blanching, cooling to normal temperature, and adding fermentation liquor, wherein the mass ratio of the kelp to the fermentation liquor is 1:(2-5); and inoculating activated mixed lactic acid bacteria, fermenting for 5 to 7 days under the sealing condition, and thus obtaining the lactic acid fermentation product of the kelp. In the method, the unsalted and dried kelp is rehydrated to perform lactic acid fermentation, is not limited by seasons and is not subjected to fishy smell removal treatment, so that the fermented kelp product has specific fermented fragrance of pickles and the delicate flavor of the kelp; and the mixed lactic acid bacteria is used for fermentation, so the obtained lactic acid fermentation product of the kelp has more delicious flavor and appropriate salty and sour taste, and is crisp, tender and palatable.

Description

technical field [0001] The invention belongs to the field of food processing industry, and more specifically relates to a preparation method of kelp lactic acid fermentation products. Background technique [0002] Kimchi is a unique and long-standing lactic-acid-fermented vegetable product that is favored by people. Its production is a method that uses the high osmotic pressure of salt to inhibit the growth of spoilage bacteria. The cold processing method of the microbial fermentation process is beneficial to the preservation of the nutritional components, color, flavor and flavor of vegetables. Kimchi is usually based on various vegetables, and its flavor characteristics and nutritional value are related to the chemical composition of vegetables and the changes in the production process. In our country, although there are studies on the inoculation and fermentation of purebred lactic acid bacteria to make kimchi, the production of kimchi mainly relies on natural fermentati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/337A23L17/60
Inventor 陈丽娇肖欣欣程艳刘洪亮
Owner FUJIAN AGRI & FORESTRY UNIV
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