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A kind of production method of instant fermented celery soft can with long shelf life

A production method and shelf life technology, applied in the direction of preserving fruits/vegetables with acid, preserving fruits/vegetables through radiation/electrical treatment, etc., can solve the problems of post-acidification of products, difficulty in controlling the acidity of fermented vegetables, and short shelf life. Achieve short time, good color protection effect, and prevent excessive acidification of the product

Active Publication Date: 2017-12-19
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a production method of instant fermented celery soft cans with long shelf life in view of the difficulties in controlling the fermentation acidity of existing fermented vegetables, serious post-acidification of products, and short shelf life.

Method used

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  • A kind of production method of instant fermented celery soft can with long shelf life
  • A kind of production method of instant fermented celery soft can with long shelf life
  • A kind of production method of instant fermented celery soft can with long shelf life

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Effect test

Embodiment 1

[0026] (1) After removing the leaves of fresh celery, rinse with water, drain and put into 1.8wt% salt, 0.5% calcium lactate, 3.8wt% concentrated pear juice (65~70°Bx of sugar content), 13mg / kg zinc lactate In the water-sealed fermentation container of the aqueous solution, inoculate 5% v / v Lactobacillus fermentum FM-P13 (CGMCC No.8611), ferment at 32 ℃, when the pH value of the solution reaches 3.8, add 0.11g / kg Streptococcus lactis Su (Zhejiang Xinyinxiang Biological Engineering Co., Ltd.) terminated the fermentation.

[0027] (2) Take out the fermented celery, bag it, and vacuum seal it.

[0028] (3) The fermented celery of vacuum packaging is put into pulse microwave equipment (Rui Ning Magnetoelectric Technology Application Research Institute, Xiaguan District, Nanjing City), and is sterilized. During pulse microwave equipment processing, the instantaneous output power is 360kw, and the output pulse width is 5 μ s, The duty ratio is 1:1100, and the whole process lasts fo...

Embodiment 2

[0031] (1) After removing the leaves of fresh celery, rinse with water, drain and put into 2.4wt% salt, 0.5% calcium lactate, 4.6wt% concentrated pear juice (sugar content 65~70°Bx), 16mg / kg zinc lactate In the water-sealed fermentation vessel of the aqueous solution, inoculate 3% v / v Lactobacillus fermentum FM-P13 (CGMCC No.8611), ferment at 30°C, when the pH value of the solution reaches 3.8, add 0.09g / kg Streptococcus lactis Su (Zhejiang Xinyinxiang Biological Engineering Co., Ltd.) terminated the fermentation.

[0032] (2) Take out the fermented celery, bag it, and vacuum seal it.

[0033] (3) The fermented celery of vacuum packaging is put into pulse microwave equipment (Rui Ning Magnetoelectric Technology Application Research Institute, Xiaguan District, Nanjing City), and is sterilized. During pulse microwave equipment processing, the instantaneous output power is 380kw, and the output pulse width is 6 μ s, The duty ratio is 1:1000, and the whole process lasts for 4 mi...

Embodiment 3

[0036] 1. Determination of the growth curve of strain FM-P13.

[0037] The FM-P13 strains were inoculated into 5ml MRS liquid medium with an inoculation amount of 2% v / v, cultured statically at 35°C, and incubated at 0, 3, 6, 9, 12, 15, 18, 21, 24 , 27h to measure the OD600 value, the experiment was repeated 3 times, the results are shown in figure 1 , it can be seen from the figure that the strain reaches a stable period after 18 hours of growth. It can be seen that FM-P13 grows faster and has better fermentation ability.

[0038] 2. Determination of the optimum growth temperature of strain FM-P13.

[0039] The strains of FM-P13 were inoculated into 5ml of MRS liquid medium with an inoculation amount of 2% v / v, cultured statically at 22, 25, 28, 31, 34, 37, and 40°C for 18 hours, and the OD600 was measured respectively. Repeat 3 times. see results figure 2 , it can be seen from the figure that with the increase of culture temperature, the OD600 of FM-P13 showed a trend o...

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Abstract

The invention discloses a production method of instant fermented celery soft can with a long shelf life, which comprises the following steps: (1) fresh celery is rinsed with water after removing leaves, and put into an aqueous solution containing salt, concentrated pear juice and zinc lactate place in a water-sealed fermentation container, inoculate Lactobacillus fermentum sensitive to nisin, ferment at 30-35°C, and add nisin to terminate fermentation when the pH value of the solution reaches 3.5-4.0; 2) Take out the fermented celery in step (1), pack it into bags, and vacuum seal it; (3) sterilize the vacuum-packed fermented celery obtained in step (2) with a high-power pulse microwave device to obtain instant fermented celery with a long shelf life Soft cans. The instant fermented celery of the invention is sour, crisp, delicious, delicious, rich in nutrition, long in shelf life, easy to carry, capable of large-scale production, and has broad market prospects.

Description

technical field [0001] The invention relates to a production method of long-shelf-life instant fermented soft-canned celery, which applies modern food fermentation technology to the production of long-shelf-life instant-fermented soft-canned celery and belongs to the technical field of intensive processing of agricultural products. Background technique [0002] my country has a long history of fermented vegetables, however, the development situation of fermented vegetables is not optimistic. Take Sichuan pickles, the representative of my country's pickles, as an example. Among the many pickles manufacturers, except for a few with small-scale industrial production capacity, the rest are sporadic and scattered workshop-style production. Fermented kimchi almost all adopt the method of natural fermentation, the scale is small, the output is low, and a considerable number of enterprises adopt non-fermented dipping process. In terms of production process, there is more rough proc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/10A23B7/015
Inventor 周剑忠夏秀东王英刘小莉李莹张丽霞黄自苏
Owner JIANGSU ACAD OF AGRI SCI
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