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Tuber mustard salting technique

A mustard and pickling time technology, which is applied in the field of pickling technology of mustard, can solve the problems of increased nitrite peak value, decreased number of lactic acid bacteria, long pickling period, etc. effect of time

Inactive Publication Date: 2013-09-11
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention provides a process for pickling pickled mustard. In the process, lactic acid bacteria are inoculated in stages to pickle mustard. Long production cycle and other issues

Method used

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  • Tuber mustard salting technique
  • Tuber mustard salting technique
  • Tuber mustard salting technique

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Experimental program
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Embodiment Construction

[0024] 1. Pickled mustard

[0025] The concrete steps of mustard pickling technology of the present invention are:

[0026] (1) In plantarum lactobacillus starter (Sichuan Gaofuji Biotechnology Co., Ltd. paulome lactic acid bacteria powder, the number of viable bacteria is 10 6 ~10 7 cfu / g), add sterile water at 100mL / g, place in warm water at 37°C-40°C for half an hour, and set aside.

[0027] (2) Fresh vegetable heads are put into the pool after being washed, salt is added layer by layer according to the proportion, and the above-mentioned activated Lactobacillus plantarum is inoculated, and the pool is sealed for initial pickling for 15 days;

[0028] (3) Add salt again in proportion to the salting pond and inoculate the activated Lactobacillus plantarum, seal the pond and pickle again for 12 days to obtain the finished vegetable embryo.

[0029] Mustard mustard pickling was divided into 6 groups, and the amount of fresh vegetable heads in each group was 300 kg, and each...

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Abstract

The invention discloses a tuber mustard salting technique comprising the following steps of: primary salting: placing cleaned fresh vegetable heads in a salting container, adding table salt and introducing lactic acid bacteria, sealing and salting; and secondary salting: adding table salt and introducing lactic acid bacteria again after the primary salting until the salting is finished. According to the invention, fractional lactic acid bacteria inoculation and fractional salt addition are combined in a tuber mustard salting process; compared with the traditional one-step inoculation salting method, the tuber mustard salting technique has the advantages that the brine pH (potential of hydrogen) at the later salting stage is prevented from rising again by the secondary lactic acid bacteria inoculation in the secondary salting process, in this way, the number of the beneficial lactic acid bacteria is increased, the peak value of nitrite is reduced, and the decomposition is better avoided; in addition, the amino state nitrogen content in the brine is increased and the flavor of tuber mustard is significantly improved. With the adoption of the tuber mustard salting technique, not only is the dosage of the table salt reduced, but also the salting time is greatly shortened.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a mustard pickling process. Background technique [0002] Lactobacillus has been widely recognized as a probiotic. The intake of lactic acid bacteria has multiple physiological functions for the human body: lactic acid bacteria can promote the absorption of protein, monosaccharide, calcium, magnesium and other nutrients, and produce beneficial substances such as B vitamins; lactic acid bacteria can restore the balance of human intestinal flora and improve human gastrointestinal tract. Road function; inhibit the reproduction of spoilage bacteria, remove intestinal toxins; inhibit cholesterol absorption, have the effect of lowering blood fat and blood pressure; have immune regulation, can enhance human immunity and resistance. In addition, lactic acid bacteria also have many functions in vitro: lactic acid bacteria produce acidity, which can significantly inhibit the growth of vario...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L19/20
CPCY02A40/90
Inventor 何国庆高世阳孙志栋陈权辉杜新永张国华
Owner ZHEJIANG UNIV
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