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Method for processing and producing pickle products by circularly utilizing bifida ferment lysate

A lactic acid bacteria fermentation liquid and lactic acid bacteria fermentation technology, which are applied in the fields of application, food preparation, food science, etc., can solve the problems of high salt content and nitrite content, unstable product quality, and low environmental pollution, so as to reduce environmental pollution. , The effect of solving the harsh storage conditions and reducing the production cost of enterprises

Inactive Publication Date: 2012-03-14
ZHEJIANG GAOSHAN AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of can carry out industrialized production, realize the reuse of fermented water, less environmental pollution, low cost, solve the problems such as high salt content and nitrite content in the traditional kimchi process, unstable product quality, etc., flavor reaches or Method for producing kimchi-like products by recycling lactic acid bacteria fermented liquid exceeding the flavor level of traditional kimchi

Method used

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  • Method for processing and producing pickle products by circularly utilizing bifida ferment lysate
  • Method for processing and producing pickle products by circularly utilizing bifida ferment lysate

Examples

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Embodiment 1

[0021] Embodiment 1: the method for recycling lactic acid bacteria fermented liquid to process and produce radish kimchi.

[0022] 1. Spread 500kg of cleaned and trimmed radishes on the tray of the hot air dehydration oven, set the temperature at 60°C, and take 1.5 to 2.5 hours until the moisture on the surface of the radishes disappears and the vegetables become soft. Radishes lose 20-25% of their moisture.

[0023] 2. Put the dehydrated radishes in a covered sink to ensure that the radishes are submerged under the water, turn on the ozone generator, and inject ozone gas into the water for 5 to 10 minutes.

[0024] 3. Prepare lactic acid bacteria fermented water. When carrying out kimchi processing for the first time, the preparation of lactic acid bacteria fermented water is carried out, and its preparation process is as follows:

[0025] (1) Mix the freeze-dried pure Lactobacillus plantarum, Acetobacter and Saccharomyces cerevisiae powders evenly according to the ratio of...

example 2

[0033] Example 2: The method of recycling lactic acid bacteria fermentation broth to process and produce cabbage kimchi.

[0034] 1. Fully sterilize the fermentation water, fermentation tanks, blending tanks and water pipelines. The number of live bacteria should not be less than 10 5 The leftover liquid of lactic acid bacteria fermentation of each / ml is used as mother liquor, adds water, salt and glucose, detects and adjusts the acidity of fermented water to be pH=5.8~6.8, and salt content is 1%~3% (weight), and sugar content is 0.5~2% ( weight), as the lactic acid bacteria fermented water processed by this batch of dishes.

[0035] 2. Spread 500kg of cleaned and cut cabbage on the tray of the hot air dehydration oven, set the temperature at 60°C, and take 1.5 to 2.5 hours until the surface moisture of the cabbage disappears and the cabbage becomes soft. During this period, the cabbage Lose 20% to 25% of moisture.

[0036] 3. Put the dehydrated cabbage in the water tank wi...

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Abstract

The invention relates to the technical field of deep processing of vegetable products, in particular to a method for processing and producing pickle products by circularly utilizing bifida ferment lysate. The method is characterized by comprising the following steps of: (1) processing fresh vegetable into parts with proper size; (2) drying via hot air to remove partial water; (3) transferring the processed vegetables into ozone water to clean and sterilize and remove resident pesticide; (4) by taking the residual bifida ferment lysate, which has viable bacteria count not less than 10<5> pieces per milliliter and is produced by fermenting pickle, as mother liquor, properly adding water, table salt and glucose to prepare into lactobacillus fermenting water; (5) transferring the primarily sterilized vegetables into a fermenting tank, introducing the lactobacillus fermenting water, and dipping for fermenting; and (6) taking the fermented vegetables; spinning to remove partial water, mixing with ingredients, packing in a vacuum condition, and pasteuring to obtain the finished product of the pickle. The method for processing and producing the pickle products by circularly utilizing the bifida ferment lysate has the advantages that: the time for fermenting the pickle is reduced; the pollution due to miscellaneous bacteria is reduced; the fermenting water can be repeatedly utilized; the inoculating rate is reduced; the fermenting cost is reduced; and resource waste and environment pollution are reduced.

Description

technical field [0001] The invention relates to the technical field of deep processing of vegetable products, in particular to a method for processing and producing kimchi products by recycling lactic acid bacteria fermentation liquid. Background technique [0002] China is the largest vegetable producing country in the world, and has many varieties of processed vegetables, among which kimchi vegetable products are not only unique in flavor but also rich in varieties. According to records, my country's kimchi originated in the Zhou Dynasty and has a history of more than 3,000 years. It is made from fresh vegetables and fermented by lactic acid bacteria. In recent years, with the development of science and technology, many scholars and experts have found that a variety of active microorganisms produced during the fermentation process of kimchi can not only lower blood pressure and prevent arteriosclerosis, but also reduce the acidity in the intestinal tract, remove harmful ba...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 叶周松
Owner ZHEJIANG GAOSHAN AGRI DEV
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