Circulating fermentation technology for cowpeas

Abstract

The invention provides a circulating fermentation technology for cowpeas. The circulating fermentation technology comprises the following steps: adding pickling water with lactic acid bacteria powder into cowpeas for cowpea fermentation; when fermented by the 4nth time, performing centrifugation, water removal, supplementation of new pickling water, lactic acid bacteria powder adding, detection and adjustment on the pickling water for fermentation at the 4nth time, and continuously applying the pickling water to cowpea fermentation, wherein the n adopts a continuous positive integer in sequence; the fermentation is hermitically performed for 40-65 hours under the condition that the temperature of 20 to 24 DEG C; the difference between the new pickling water and the pickling water with the lactic acid bacteria powder is that the new pickling water does not contain the lactic acid bacteria powder. The technology adopts an innovate fermentation method; after performing fermentation by certain times, the pickling water is subjected to centrifugation, water removal, supplementation of new pickling water and the like, so that the pickling water can be recycled; the pickling water raw material and the cost of the preparation technology are reduced, the fermentation time of the cowpeas is shortened, and the quality and the taste of the soaked cowpeas are enhanced; the circulating fermentation technology is suitable for large-scale production and has good economical benefit, and the development of the pickling industry is promoted.

Description

technical field [0001] The invention relates to the technical field of preparation of pickles in fermented food, in particular to a cyclic fermentation process for cowpea. Background technique [0002] Kimchi is a kind of soaked product processed by wet fermentation, and it is a kind of pickled vegetables. The kimchi is easy to make, low in cost, nutritious and hygienic, delicious in flavor and convenient for storage. The main raw materials of kimchi are various nutritious fresh vegetables, which are rich in dietary fiber, water, carbohydrates, vitamins, minerals (calcium, iron, phosphorus, etc.), and can meet the needs of the human body. Kimchi is rich in lactic acid, generally 4.00-8.00g / kg, moderately salty and sour, delicious and tender, can increase appetite, help digestion, and has certain health care effects. According to test reports, a variety of pathogenic bacteria cannot grow in pickles. For example, dysentery bacteria can be killed in pickles for 3 to 6 hours, ...

AI Technical Summary

Problems solved by technology

At present, traditional kimchi mainly has the following problems: 1. Due to geographical restrictions, some places cannot produce kimchi through traditional fermentation methods at all; 2. Even if the conditions are suitable, traditional kimchi production requires reasonable formula, moderate sour and salty, and non-stick oil In addition to skills such as not sticking to raw water, it is also necessary to carefully maintain the kimchi water for a long time to keep it in a dynamic balance. If you forget to maintain it in time, it will cause problems such as poor flavor, softness, raw flowers, and even corruption of kimchi; 3. Pickling time 4, more nitrites are produced in the traditional kimchi fermentation process, which is not conducive to people's health; 5, people pay more and more attention to the probiotic and health care functions of food, Lactic acid bacteria have good probiotic health care functions, but the number of live lactic acid bacteria in traditional kimchi is very small, which cannot achieve the probiotic health care effect; 6. The formula for soaking water and the preparation process of soaking water mostly follow the traditional formula and technology, which makes the flavor of kimchi unobtrusive. to further enhance

This patent has the following deficiencies: 1. The added lactic acid bacteria are lactic acid bacteria liquids through enlarged culture, and the activity and number of bacteria are in a state of change, which leads to the inability to accurately control the operation process; 2. Sugar is added in step (3), although it can be lactic acid bacteria Carbohydrates are provided, but the addition of sugar will promote the growth of all microorganisms, because the number of miscellaneous bacteria is not controlled, and the growth of miscellaneous bacteria will affect the taste and quality of kimchi; 3. The preparation of kimchi in this patent takes a long time. , season the fermented liquid, and then pre-treat the vegetables, ferment for a few hours to mature, but the preparation time of kimchi fermented liquid is 2 to 10 days, which takes a long time, and in the later stage, in order to speed up the fermentation speed, the method of vacuum infiltration is adopted To achieve pickling, the cost is high

This patent also has the problems that the number of live lactic acid bacteria is in a state of change, and in actual use, the number cannot be accurately controlled, the fermentation time is long, and the taste is not good.