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A kind of fast fermentation method of green mustard

A fermentation method and mustard technology are applied in the field of rapid fermentation of mustard, and can solve the problems of long fermentation time, ideal acidity of salted mustard, slow growth of functional lactic acid bacteria and the like

Active Publication Date: 2017-12-12
四川省味聚特食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to meet the requirements of industrial production, direct-throwing lactic acid bacteria are often added to mustard salting ponds, which can greatly shorten the fermentation time and increase the acidity of salted vegetables. However, due to the influence of environmental factors such as low temperature and high salt of lactic acid bacteria, the growth of functional lactic acid bacteria is slow. , the fermentation time is too long, and the salted green mustard still has the problem of ideal acidity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] [embodiment 1] a kind of fermentation method of mustard greens, comprises the following steps:

[0024] S1. Pretreatment: screen the mustard greens, remove yellow leaves and rotten leaves, select fresh, moderately mature green mustard greens without impurities, and clean them;

[0025] S2. Salting, which includes the following sub-steps:

[0026] S201. Salted vegetables: pour the selected green mustard greens into the salted pool, spread a layer of vegetables and sprinkle a layer of salt, the salinity is 6%;

[0027] S202. Add auxiliary materials and old salt water: add glucose at a ratio of 0.1% after the vegetables are finished, dissolve the glucose in water and pour it into the salting pool, then add 1% old salt water to the salting pool, the old salt water is green mustard once or The salted water after the secondary salting is matured, and then the vegetable water is circulated by the circulation pump;

[0028] S203. Crude myrosinase extraction: Weigh 400g of fre...

Embodiment 2

[0032] [embodiment 2] a kind of fermentation method of mustard greens, comprises the following steps:

[0033] S1. Pretreatment: screen the mustard greens, remove yellow leaves and rotten leaves, select fresh, moderately mature green mustard greens without impurities, and clean them;

[0034] S2. salting, it comprises the following sub-steps:

[0035] S201. Salted vegetables: pour the selected green mustard greens into the salted pond, spread a layer of vegetables and sprinkle a layer of salt, the salinity is 7%;

[0036] S202. Add auxiliary materials and old brine: Add glucose at a ratio of 0.2% after the vegetables are finished, dissolve the glucose in water and pour it into the salting pool, then add 1.4% old brine to the salting pool, the old brine is green mustard once or The salted water after the secondary salting is matured, and then the vegetable water is circulated by the circulation pump;

[0037] S203. Crude extraction of myrosinase: Weigh 500 g of fresh green ve...

Embodiment 3

[0041] [embodiment 3] a kind of fermentation method of mustard greens, comprises the following steps:

[0042] S1. Pretreatment: screen the mustard greens, remove yellow leaves and rotten leaves, select fresh, moderately mature green mustard greens without impurities, and clean them;

[0043] S2. salting, it comprises the following sub-steps:

[0044] S201. Salted vegetables: pour the selected green mustard greens into the salted pool, spread a layer of vegetables and sprinkle a layer of salt, the salinity is 8%;

[0045] S202. Add auxiliary materials and old brine: Add glucose at a ratio of 0.3% after the vegetables are finished, dissolve the glucose in water and pour it into the salting pool, then add 1.5% old brine to the salting pool, the old brine is green mustard once or The salted water after the secondary salting is matured, and then the vegetable water is circulated with the circulation pump;

[0046] S203. Crude myrosinase extraction: Weigh 600g of fresh green vege...

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Abstract

The invention discloses a fast fermentation method of green leaf mustard. The fast fermentation method comprises three procedures including pretreatment, salting and sealing of a pool, wherein the salting procedure also comprises four substeps of salting lower green leaf mustard, adding auxiliary materials and aged salt water, crudely extracting myrosase and adding lactic acid bacteria. The fast fermentation method disclosed by the invention has the advantages that due to addition of glucose, the concentration of substrates can be increased, the growth factors of the lactic acid bacteria can be increased and the growth of the lactic acid bacteria can be accelerated; the green leaf mustard contains myrosinase for inhibiting the growth of the lactic acid bacteria, and due to addition of the myrosase, the myrosinase can be damaged and the fast fermentation of the green leaf mustard can be promoted; since the naturally-fermented lactic acid bacteria is insufficient, the acidity of the salted green leaf mustard can be increased. The fast fermentation method disclosed by the invention has the characteristics that the fermentation of the lactic acid bacteria can be accelerated, the acidity of the leaf mustard can be increased and the salting and fermentation time for the leaf mustard can be shortened.

Description

technical field [0001] The invention relates to a rapid fermentation method of mustard greens, which belongs to the field of food processing. Background technique [0002] Mustard is an annual or biennial herb of the Brassicaceae Brassica family. It is a famous specialty vegetable in China. It is native to China and is a commonly used vegetable cultivated all over the country. It is mostly distributed in the provinces south of the Yangtze River. The main and lateral roots of mustard are distributed in the soil layer of about 30 cm. The stems are shortened stems, and the leaves are born on the shortened stems. They have shapes such as ellipse, oval, obovate, and lanceolate. The leaves are green and dark green. , light green, yellow-green, green stripes or purple. It is rarely cultivated in European and American countries and originated in Asia. Li Shizhen's "Compendium of Materia Medica" records the medical value of medical mustard. Mustard greens like to be cool and moist...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20A23L29/00
CPCY02A40/90
Inventor 汪冬冬张红梅张其圣李恒陈功
Owner 四川省味聚特食品有限公司
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