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Old-jar pickled vegetable solid fermentation agent and preparation method thereof

A kind of leavening agent and solid-state technology, which is applied in the direction of bacteria and food ingredients used in food preparation as taste improvers, food science, etc., can solve the problem of poor flavor of kimchi, achieve good color and texture, inhibit the growth of pathogenic bacteria, good flavor effect

Active Publication Date: 2017-04-05
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

In fact, Chinese scientific research workers rarely analyze the changes of bacteria in the process of forming old mother water, and many starters are composed of single bacteria such as Lactobacillus plantarum, which can accelerate fermentation to a certain extent, but the flavor of kimchi produced is far from It is far inferior to the traditional old altar kimchi in Sichuan

Method used

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  • Old-jar pickled vegetable solid fermentation agent and preparation method thereof
  • Old-jar pickled vegetable solid fermentation agent and preparation method thereof
  • Old-jar pickled vegetable solid fermentation agent and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A kind of preparation method of old altar kimchi solid-state starter comprises the following steps:

[0037] Preparation of microbial agents

[0038] Laotan kimchi is fermented by microorganisms such as lactic acid bacteria and yeast. The microorganisms in Laotan kimchi mother water fermentation system were separated, purified and identified to determine the microbial species and the proportion of viable bacteria that dominated the fermentation, and then through functional screening to determine the specific strains. Finally, the bacterial agent is made by freezing or spray drying technology, and then compounded according to the proportion of live bacteria. Therefore, the specific steps of the old altar kimchi solid-state starter microbial inoculant and its preparation are as follows:

[0039] 1) Determination of the dominant microbial genus and the proportion of viable bacteria: Based on cultivable methods, the microorganisms in the traditional Laotan kimchi mother w...

Embodiment 2

[0069] A kind of preparation method of old altar kimchi solid-state starter comprises the following steps:

[0070] Preparation of microbial agents

[0071] Microbial agent component A was prepared as described in Example 1.

[0072] Preparation of Nutritional Components

[0073] Weigh 12g of ammonium citrate, 8.5g of dipotassium hydrogen phosphate, 1.5g of manganese sulfate, and 78g of glucose, and mix well to form nutritional component B.

[0074] Preparation of seasoning component and color-preserving and crisp-preserving component

[0075] Weigh 200g prickly ash powder, 200g star anise powder, crush them into 160-180 mesh powder, mix them 1:1, weigh 100g spice mixture, add 20g monosodium glutamate and mix well as seasoning; choose calcium chloride as the color-protecting and brittle agent .

[0076] Compound preparation

[0077] Weigh 4g of microbial agent component A; 18g of nutritional component B; 8g of seasoning component; 10g of color protection and crispness pro...

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Abstract

The invention belongs to the field of foods and especially relates to the technical field of bio-fermentation of pickled vegetable in foods. The invention particularly provides an old-jar pickled vegetable solid fermentation agent which includes, by mass, 10-15% of a microbial agent, 40-45% of a nutritional component, 20-25% of a seasoning, 20-25% of a color-protecting and crispness-keeping component, all the components adding to 100% by mass in total. The old-jar pickled vegetable solid fermentation agent can achieve industrial and large-scale production of traditional old-jar pickled vegetable, and also can achieve remote production, so that people except Szechwan and Chongqing can taste the flavor of homemade pickled vegetable. Compared with the similar old-jar pickled vegetable fermentation agent (with single bacterial strain), the fermented pickled vegetable produced by the solid fermentation agent in the invention has better flavor and is more delicious.

Description

technical field [0001] The invention belongs to the field of food, in particular to the technical field of kimchi fermentation in food, and specifically relates to an old altar kimchi solid starter. Background technique [0002] Sichuan kimchi has a long history and is one of the typical traditional fermented foods in my country. It is rich in nutrition, delicious in taste, can increase appetite and promote digestion, and is famous all over the world. At the same time, it has been an important cooking ingredient and table dish in Southwest China for a long time. There are mostly traditional pottery-style household pickles in Sichuan and Chongqing. According to the pickling process, they can be divided into two types: one is to select seasonal vegetable raw materials (such as green vegetables) for small-scale medium and low-salt (4% to 6%) long-term pickles. time (more than 1 month), this kind of deeply fermented kimchi has the characteristics of high acidity, low salt, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L27/00A23L27/10A23L5/41A23L29/00
CPCA23V2002/00A23V2400/167A23V2400/121A23V2250/762A23V2200/14A23V2250/1582A23V2250/1578
Inventor 伍亚龙张其圣李恒唐垚申文熹朱翔张伟王勇
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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