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Method of preparing fermented pickle by employing broccoli roots

A technology of broccoli and kimchi, applied in the field of preparation of broccoli root fermented by lactic acid bacteria, can solve the problem that lactic acid bacteria are in a blank stage, and achieve good social and environmental benefits, huge economic benefits, and short fermentation cycle

Inactive Publication Date: 2014-10-22
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few research reports on broccoli roots, and the research on the application of lactic acid bacteria in broccoli roots is still in a blank stage

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0024] In this embodiment, the broccoli root is washed, peeled, cut into strips, dried and placed in a container, and then added with 6% (v / v) newly activated starter. The starter is Lactobacillus casei, Leuconostoc enterococcus, Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus acidophilus, Lactococcus lactis, Lactobacillus delbrueckii subspecies bulgaricus in a ratio of 1:1:1:1:1:1 : 1 ratio mixed inoculation, adding salt 3.5% (w / v), CaCl 2 0.3% (w / v), chili powder 0.5% (w / v), sucrose 2% (w / v), cooking wine 1% (v / v), garlic 0.04% (w / v), at 10-20°C Ferment for 7 days to obtain the broccoli root pickles.

[0025] According to a preferred embodiment of the present invention, and without adding any food additives for increasing acidity to broccoli root pickles, high-quality broccoli root pickles can be achieved. The acidity of the obtained broccoli root pickle was 0.75%, the pH was 3.40, and the nitrite content was 6.74 mg / kg.

Embodiment approach 2

[0027] In this embodiment, after the broccoli root is washed, peeled, cut into strips, dried and placed in a container, 4% (v / v) of newly activated starter is inserted. The starter is Lactobacillus casei, Leuconostoc enterococci, Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus acidophilus, Lactococcus lactis, Lactobacillus delbrueckii subsp. bulgaricus in a ratio of 2:4:1:1:1:1 : 2 ratio mixed inoculation, adding salt 1% (w / v), sucrose 5% (w / v), CaCl 2 0.3% (w / v), fermented at 10-20° C. for 9 days to obtain the broccoli root pickles.

[0028] According to a preferred embodiment of the present invention, and without adding any food additives for increasing acidity to broccoli root pickles, high-quality broccoli root pickles can be achieved. The acidity of the obtained broccoli root pickle was 0.84%, the pH was 3.20, and the nitrite content was 3.02 mg / kg.

[0029] Broccoli root kimchi fermented by inoculating compound lactic acid bacteria, the obtained broc...

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Abstract

The invention relates to the field of food microbial fermentation and a method of fermenting broccoli roots through lactobacillus. The method is advantaged in that the broccoli roots are reasonably developed and utilized so that broccoli roots are turned from waste to valuable so that a huge economical benefit and an excellent social benefit and environmental benefit can be obtained. Broccoli rood pickle, fermented with a composite lactobacillus starter culture, is short in a fermentation period, has uniquely fresh, fragrant, crisp and tender flavors, and is low in content of nitrite salts. The method includes following steps: cleaning broccoli roots, removing peels from the broccoli roots, cutting the broccoli roots into bars, drying the bar-shaped broccoli roots in air, placing the dried broccoli root bars into a fermenting container, adding an activated starter culture and auxiliary materials, and performing fermentation at 10-20 DEG C for 7-25 days to obtain the broccoli rood pickle. Acidity of the broccoli root pickle can reach 0.7-0.9%, pH value of the broccoli root pickle is 3.0-4.0 and the content of nitrite is lower than 7.0 mg / kg. The content of nitrite is far lower than that in a national standard value, wherein the national standard nitrite content value is 20mg / kg.

Description

technical field [0001] The invention relates to the field of food microbial fermentation and a method for preparing broccoli root fermented by lactic acid bacteria Background technique [0002] Broccoli is a delicious vegetable medicine. The nutritional value of broccoli is second to none among all vegetables. The mineral components in broccoli are more comprehensive than other vegetables. The content of calcium, phosphorus, iron, potassium, zinc, manganese, etc. is very rich. In addition, its protein, carbohydrates, vitamin C content Both are significantly higher than cauliflower, and the roots also have the same nutritional value and higher dietary fiber content. It can effectively reduce the incidence of cancer, osteoporosis, heart disease and diabetes, etc., and is a favorite of consumers. It is a high-grade vegetable, so it is very popular in the international market. In recent years, with the development of the vegetable industry, the planting area of ​​broccoli has ...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/30A23L19/20
CPCA23L19/20A23L33/00
Inventor 王艳萍朱海霞王金菊
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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