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A kind of method for fermenting flavored pickled vegetables

A technology for pickling vegetables and flavors, which is applied in climate change adaptation, food science, etc., and can solve problems affecting safety, restricting kimchi production and consumption, and restricting the development of kimchi industry

Active Publication Date: 2017-07-28
UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, most of the traditional kimchi production adopts traditional natural fermentation process, the production cycle is long, the product quality is unstable, and affects the safety of eating, which limits the production and consumption of kimchi, and restricts the further development of the kimchi industry.

Method used

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  • A kind of method for fermenting flavored pickled vegetables
  • A kind of method for fermenting flavored pickled vegetables
  • A kind of method for fermenting flavored pickled vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] To prepare flavored pickled vegetables, first clean the fresh vegetables to remove silt, and drain them for later use; then put 100kg of vegetables into the kimchi jar, and add 100kg of salt water with a mass percentage of 10% salt water to increase the salt content of the vegetable water in the jar. Keep it at about 5%; then insert the Lactobacillus plantarum strain into the MRS liquid medium, and cultivate it at a constant temperature of 35°C for 24 hours until the number of viable bacteria in the medium reaches 1×10 8 Above cfu / ml, take it out for later use; put the yeast ( Hansenula sp. ) into YPD liquid medium, and cultured at 35°C for 18 hours until the concentration of bacteria reached 1×10 7 More than cfu / ml, take it out for later use; add 100g of the prepared Lactobacillus plantarum suspension and 100g of the prepared yeast suspension into the kimchi altar, seal the altar with water, and ferment at room temperature for 10 days, then take it out directly edibl...

Embodiment 2

[0022] To prepare flavor pickled vegetables, first fresh vegetables are cleaned to remove silt and set aside; then 50kg of vegetables are put into the kimchi jar, and the mass percentage of 50kg of salt is added to 15% salt water to keep the salt content of the vegetable water in the jar at About 7.5%; put the Lactobacillus plantarum into the MRS liquid medium, and cultivate at a constant temperature of 35°C for 24 hours until the number of viable bacteria in the medium reaches 1×10 8 Above cfu / ml, take it out for later use; put the yeast ( Hansenula sp. ) into YPD liquid medium, and cultured at 35°C for 18 hours until the concentration of bacteria reached 1×10 7 More than cfu / ml, take it out for later use; add 250g of the prepared Lactobacillus plantarum suspension to the kimchi jar, add 250g of the prepared yeast suspension, seal the jar along the water, and ferment at room temperature for 8 days, then take it out Consume directly.

Embodiment 3

[0024] According to the method and steps in Example 1, comparative examples are then set, and the comparative examples are 3 groups, and all the other steps are completely consistent with Example 1:

[0025] 1 # : Add 2 parts of old pickle water in pickled vegetables; the preparation method of old pickle water is a conventional preparation method, or adopt the following preparation method: take fresh seasonal vegetables, after cleaning and cutting, the mass ratio is 1:1-1:3 Add 2%-15% concentration of salt water to the vegetables for pickling, add a small amount of chili, pepper, fennel and other auxiliary materials or spices when soaking, after soaking for 1-7 days, take out the pickles and use them, according to the above process Soak for 1 time or more, take out all the vegetables, auxiliary materials, and spices, and the remaining brine is old kimchi water.

[0026] 2 # : Add 0.5 parts of Lactobacillus plantarum and 0.5 parts of yeast to pickled vegetables (Saccharomyc...

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Abstract

The invention belongs to the field of food processing, and in particular discloses a method for fermenting flavor pickled green vegetables. The method comprises the following steps: 1) washing and removing sand from fresh green vegetables, and draining off the water for later use; 2) putting 100 parts of the fresh green vegetables obtained in the step 1) into a pickling jar, adding 100 parts of salt water with 1-20% by mass of salt, and keeping the contents of the green vegetables and the salt of the water in the pickling jar being both 1-10%; 3) adding 0.1-1 part of lactobacillus plantarum and 0.1-0.5 part of yeast into the pickling jar of the step 2), adding jar opening sealing water for sealing to ferment for 1-10 days at normal temperature, and taking out the flavor pickled green vegetables to eat directly. As lactobacillus plantarum and yeast are used in match in the green vegetable fermentation process, lactic acid in the flavor pickled green vegetables can be rapidly produced and accumulated because of the lactobacillus plantarum, the aging speed of the flavor pickled green vegetables is increased, and the fermentation time is shortened; due to addition of the ester-producing yeast, the flavor pickled green vegetables can be enriched in fragrance and fermented, and ester substances in the flavor pickled green vegetables can be rapidly generated.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for fermenting flavored pickled vegetables. Background technique [0002] For hundreds of years, kimchi has attracted many consumers with its taste and efficacy of fresh and sour, crisp and fragrant, refreshing and delicious, long aftertaste, relieving greasy appetizers, promoting digestion and increasing appetite, so that kimchi has a great demand for this food and a good market prospect. [0003] But because most of traditional kimchi production adopts traditional natural fermentation process, the production cycle is long, the product quality is unstable, and affects the safety of eating, which limits the production and consumption of kimchi, and restricts the further development of kimchi industry. The invention inoculates excellent Lactobacillus plantarum and ester-producing yeast into the kimchi altar in proportion to lead the kimchi to produce acid and increase arom...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20
CPCA23L19/20Y02A40/90
Inventor 陈功许川雪余文华张颖张其圣李恒蒋利平方炎鹏
Owner UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT
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