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Preparation method of active lactobacillus pickled vegetable

A technology for fermentation of active lactic acid bacteria and lactic acid bacteria, applied in the field of preparation of active lactic acid bacteria kimchi, can solve the problems of not using it, poor flavor of brewed water, low content of lactic acid bacteria in kimchi, etc.

Active Publication Date: 2013-08-21
CHENGDU XINFAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims to solve the problems that the existing kimchi containing active lactic acid bacteria can only be produced in a small amount, does not use standardized and uniform raw material vegetables, the flavor of the brewed water is not good, the content of lactic acid bacteria in the produced kimchi is low, and the nutritional components such as vitamins are seriously lost. Provided is a method for preparing active lactic acid bacteria kimchi by adopting a reasonable vegetable ratio and good-flavored pepper vegetable fermented pickling water

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0083] The preparation of embodiment one 50.00kg active lactic acid bacteria kimchi

[0084] Choose a kimchi altar with a loading capacity of 160.00kg, clean it and put it in a constant temperature fermentation workshop, choose to control the fermentation temperature at 17±1°C, add 80.00kg of active lactic acid bacteria kimchi water, and wait until the kimchi water and the ambient temperature of the workshop meet the requirements, put it in the kimchi jar Add 56.00kg of prepared raw vegetables, including 42.00kg of cabbage, 3.00kg of fresh vitex, 3.00kg of bell pepper, 8.00kg of red radish, and 2.00kg of dried pepper; add 1.40kg of salt, and ferment at constant temperature for 8 hours. Take out 48.00kg of active lactic acid bacteria pickled cabbage (the soaking yield is about 85%), add 0.50kg of white sugar, mix well, put it into 200.00g / bag, fill it with nitrogen for 5 seconds and seal it.

Embodiment 2

[0085] The preparation of embodiment two 500.00kg active lactic acid bacteria kimchi

[0086] Choose 10 kimchi altars with a loading capacity of 160.00kg, clean them and put them in a constant temperature fermentation workshop. Choose to control the fermentation temperature at 13±1°C, and add 800.00kg of active lactic acid bacteria kimchi water into the altar respectively. After the request, add 60.00kg of prepared raw vegetables to 10 soaking jars, including 45.00kg of lotus white, 3.00kg of fresh Vitex twigs, 3.00kg of bell peppers, 7.00kg of red radishes, and 2.00kg of dried peppers; add salt 1.40kg, constant temperature fermentation for 12 hours. Take out a total of 500.00kg of active lactic acid bacteria soaked lotus white (the brewing yield is about 85%), add 15.00kg of white sugar, mix well, put it into 200.00g / bag, fill it with nitrogen for 3 seconds and seal it.

Embodiment 3

[0087] The preparation of embodiment three 200.00kg active lactic acid bacteria kimchi

[0088] Select 4 kimchi altars with a loading capacity of 160.00kg, clean them and put them in the constant temperature fermentation workshop, choose to control the fermentation temperature at 15±1°C, add 260.00kg of active lactic acid bacteria kimchi water into the altar, and add 65.00kg into the altar respectively, until the kimchi water and the ambient temperature of the workshop meet After the request, add 60.00kg of prepared raw vegetables to 4 soaking jars, including 48.00kg of lettuce, 3.00kg of fresh Vitex twigs, 1.50kg of bell peppers, 5.00kg of red radishes, and 2.50kg of dried peppers; add 1.50kg of salt kg, fermented at constant temperature for 4 hours. Take out a total of 200.00kg of active lactic acid bacteria soaked lettuce (the soaking yield is about 85%), add 4.00kg of white sugar, mix well, put it into 200.00g / bag, fill it with nitrogen for 4 seconds and seal it.

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Abstract

Belonging to the technical fields of biology and food, the invention relates to a preparation method of an active lactobacillus pickled vegetable. The method provided in the invention includes the technological steps of: A. loading a pickled vegetable liquor into a jar; B. filling the jar with vegetables; C. conducting fermentation at a constant temperature of 12-18DEG C; D. taking the fermented vegetables out of the jar, and carrying out blending and packaging. After a finished product is obtained by subjecting the pickled vegetable liquor to first round pickling, a direct vat set lactobacillus starter activating solution prepared from a direct vat set lactobacillus starter and glucose is added into the pickled vegetable liquor in the jar, and they are mixed uniformly for a second round of circulating pickled vegetable preparation. By adopting a reasonable vegetable proportion and a good flavor chilli vegetable fermented pickling liquor, the method provided in the invention well keeps the inherent flavor of the vegetable and the fermented flavor, and realizes standardized preparation of the active lactobacillus pickled vegetable, enhances the quality and homogeneity of the product, substantially improves the biosecurity of the product, and achieves a best flavor and a most suitable taste, thus further realizing upgrading and industrialized, large scale and standardized production of traditional active lactobacillus pickled vegetables.

Description

technical field [0001] The invention relates to a preparation method of active lactic acid bacteria pickles, belonging to the technical field of biology and food. Background technique [0002] Sichuan kimchi mainly refers to the fermented vegetables made in the traditional altar way in the Chengdu Basin and even the whole province of Sichuan. There are two ways to make them: one is to use small-scale low-salt lactic acid bacteria on seasonal vegetable raw materials for a long time ( More than 30 days), deep fermentation and brewing, with the characteristics of high acid, low salt, and no residual sugar. The local people commonly call it "old kimchi", which is mainly used for cooking Sichuan cuisine. The other is to use seasonal vegetables, a small amount of short-term low-salt, shallow lactic acid bacteria fermentation method, which is characterized by 4 to 12 hours of fermentation, and individual varieties need 1 to 2 days, with high content of active lactic acid bacteria a...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 余帅谢建将廖勇张文孝陈玲
Owner CHENGDU XINFAN FOOD
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