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Pickle old brine dry powder

A technology of dry powder and kimchi, which is applied in food drying, multi-step food processing, climate change adaptation, etc., to achieve the effect of convenient transportation and better flavor

Active Publication Date: 2014-12-10
SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the kimchi product prepared by this method still has a certain gap between its authentic flavor and the kimchi product soaked and fermented in traditional old brine

Method used

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  • Pickle old brine dry powder
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  • Pickle old brine dry powder

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0017] The preparation method of this kimchi mother water dry powder is:

[0018] (1) Get pickle mother water, carry out centrifugation and obtain supernatant and sediment respectively;

[0019] (2) Dilute the precipitate in step (1) with 1-10 times the mass of sterile saline, and freeze-dry the diluted liquid to obtain dry powder A;

[0020] (3) The supernatant in step (1) is concentrated, and the mass percentage of soluble solids in the concentrated solution obtained after concentration is 10%-40%. Then spray drying is used to obtain dry powder B; the temperature of spray drying is 90°C-200°C.

[0021] (4) Mix dry powder A and dry powder B at a mass ratio of 1:10-1:5000 to obtain kimchi mother water dry powder. The mass mixing ratio of dry powder A and dry powder B can also be selected as 1:1000; 1:2000; 1:3000 and so on.

[0022] A freeze-drying protectant may be added during freeze-drying, and the amount of the freeze-drying protectant added is 1%-200% of the mass perce...

Embodiment 1

[0027] Take 1kg of fresh seasonal vegetables, wash and cut them, add 2L of 5% salt water and place them in a kimchi jar at room temperature at 20°C for soaking. After 3 days, when the kimchi brine meets the conditions required by the kimchi mother water, take out all the vegetables, auxiliary materials, and spices, and the remaining brine is the kimchi mother water; then centrifuge the kimchi mother water to obtain 3g of precipitate and supernatant Liquid 1.95kg.

[0028] The obtained precipitate was added to 30 mL of sterile saline for suspension, frozen, and then dried in a freeze dryer to obtain dry powder A1.0 g;

[0029] The supernatant was concentrated, and the soluble solids in the concentrated supernatant were 15%, and then the solids were directly spray-dried at 100°C to obtain dry powder B58.5g;

[0030] Dry powder A and dry powder B are mixed according to the mass ratio of 1:5000 to obtain pickle mother water dry powder.

[0031] After diluting 35g of kimchi mothe...

Embodiment 2

[0033] The preparation method of dry powder A and dry powder B is as embodiment 1.

[0034] Dry powder A and dry powder B are mixed according to the mass ratio of 1:2000 to obtain pickle mother water dry powder.

[0035] Dilute 190g of kimchi mother water dry powder with 2.8L of water, add 1kg of fresh vegetables, put it in a kimchi jar for airtight fermentation after 2 days, the acidity of kimchi fermentation will reach more than 0.3%, and it can be eaten immediately. The kimchi product obtained is moderately salty and crisp Refreshing, rich ester aroma.

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Abstract

The invention belongs to the field of foods and particularly relates to pickle old brine dry powder. The pickle old brine dry powder comprises dry powder A and dry powder B in the mass ratio of 1:10 to 1:5000. The preparation method of the dry powder A and the dry powder B comprises the following steps: carrying out centrifugal separation on pickle old brine to respectively obtain supernate and precipitate; diluting the precipitate by using a sterile saline solution and carrying out freeze drying to obtain the dry powder A; and concentrating the separated supernate to obtain a concentrated solution and carrying out direct spray drying on the concentrated solution to obtain the dry powder B. The pickle old brine dry powder disclosed by the invention has the advantages that the production of instant pickles in different places is realized; compared with other pure lactobacillus fermented pickles, the pickles prepared by adopting the dry powder is better in flavor; moreover, natural (old brine) lactobacilli which are more suitable for the fermentation of the pickles are adopted; and the product is more convenient in transportation, long in storage life and rich in active lactobacilli and preservative is not needed to be added.

Description

technical field [0001] The invention belongs to the field of food, in particular to a simple and feasible food for preparing kimchi, in particular a dry powder of kimchi mother water. Background technique [0002] The production process of kimchi is a compound fermentation process dominated by lactic acid fermentation by lactic acid bacteria, while the instant kimchi in western my country is mainly soaked and fermented with old brine (that is, kimchi mother water) for 1-3 days and then taken out for consumption. Low-salt kimchi, this kind of kimchi product is different from our country’s traditional pickles and pickled vegetables. This type of instant kimchi product generally has a very short fermentation period (usually within 7 days) and low salt content (generally below 3%). The final kimchi has fresh vegetable raw materials, less nutrient loss, rich in active lactic acid bacteria, sour and refreshing, and is very popular among people. Since instant kimchi is generally pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20A23V2002/00A23V2400/11A23V2250/5112A23V2250/636A23V2300/10A23V2300/38Y02A40/90
Inventor 陈功张其圣余文华李恒
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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