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Fresh keeping liquid for effectively preventing sack expands of pickled pepper product and preparation method of fresh keeping liquid

A fresh-keeping liquid and anti-bubble technology, which is applied in food preservation, fruit and vegetable preservation, food ingredients, etc., can solve the problems of swelling bags and tanks, achieve good effect, simple production method, and avoid the risk of preservative abuse

Inactive Publication Date: 2017-05-24
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

[0005] Aiming at the bag swelling problem of pickled chili products, the present invention provides a fresh-keeping solution that can effectively suppress the bag swelling of pickled pepper products and a preparation method thereof, and solves the bag and tank swelling problems of pickled pepper products during storage, transportation and sales

Method used

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  • Fresh keeping liquid for effectively preventing sack expands of pickled pepper product and preparation method of fresh keeping liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A fresh-keeping solution that effectively inhibits bag swelling of pickled chili products. Its components and mass parts dosage: taking water as 100 parts, add 8 parts of table salt, 0.3 part of cooking wine, 0.01 part of sodium dehydroacetate, 0.02 part of potassium sorbate, lemon acid 0.2 part, acetic acid 0.3 part, lactic acid 0.5 part, sodium edetate 0.01 part, and then adjust the pH value of the preservative solution to 3.5.

[0026] A kind of preparation method of the fresh-keeping liquid that effectively suppresses the swelling bag of pickled pepper product among the present invention is characterized in that: comprises following steps:

[0027] (1) Weigh table salt, cooking wine, sodium dehydroacetate, potassium sorbate, citric acid, lactic acid, and sodium edetate according to the formula, add them to 100 parts of cold boiled water, mix well, and then adjust the pH to 3.5 ;

[0028] (2) Packaging, storage and transportation.

Embodiment 2

[0030] A fresh-keeping liquid that effectively inhibits bag swelling of pickled chili products. Its components and mass dosage: taking water as 100 parts, adding 6 parts of salt, 0.5 part of cooking wine, 0.02 part of sodium dehydroacetate, 0.01 part of potassium sorbate, lemon 0.15 parts of acetic acid, 0.35 parts of acetic acid, 0.6 parts of lactic acid, and 0.01 parts of sodium edetate, and then adjust the pH value of the preservative solution to 4.

[0031] A kind of preparation method of the fresh-keeping liquid that effectively suppresses the swelling bag of pickled pepper product among the present invention is characterized in that: comprises following steps:

[0032] (1) Weigh table salt, cooking wine, sodium dehydroacetate, potassium sorbate, citric acid, lactic acid, and sodium edetate according to the formula, add them to 100 parts of cold boiled water, mix well, and then adjust the pH to 4 ;

[0033] (2) Packaging, storage and transportation.

Embodiment 3

[0035]A fresh-keeping solution that effectively inhibits bag swelling of pickled chili products. Its components and mass parts dosage: taking water as 100 parts, adding 10 parts of table salt, 0.4 parts of cooking wine, 0.01 parts of sodium dehydroacetate, 0.01 parts of potassium sorbate, lemon 0.2 parts of acid, 0.4 parts of acetic acid, 0.6 parts of lactic acid, and 0.02 parts of sodium edetate, and then adjust the pH value of the preservation solution to 3.

[0036] A kind of preparation method of the fresh-keeping liquid that effectively suppresses the swelling bag of pickled pepper product among the present invention is characterized in that: comprises following steps:

[0037] (1) Weigh table salt, cooking wine, sodium dehydroacetate, potassium sorbate, citric acid, lactic acid, and sodium edetate according to the formula, add them to 100 parts of cold boiled water, mix well, and then adjust the pH to 3 ;

[0038] (2) Packaging, storage and transportation.

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Abstract

The invention belongs to the technical field of food, in particular relates to the field of pickled vegetables in food, and particularly relates to fresh keeping liquid for effectively preventing sack expands of a pickled pepper product and a preparation method of the fresh keeping liquid. Microorganisms causing the gas production of the pickled pepper product are provided by various means for discriminating gas production germs such as traditional separation purification, molecular identification, duchenne small tube and the like to be pseudomonas, saccharomyces cerevisiae and kazachstania turicensis, an appropriate bacteriostatic agent can be selected on purpose, and the fresh keeping liquid for effectively preventing the sack expands of the pickled pepper products. Compared with the similar products (general pickled vegetable preservatives in the market), the fresh keeping liquid is more purposeful and better in effect, reduces the consumption of the preservatives and avoids the abuse risk of the preservatives; and moreover, the production method is simple, and the cost is low.

Description

technical field [0001] The invention belongs to the field of food technology, in particular to the field of pickled vegetables in the food industry, and specifically relates to a fresh-keeping solution for effectively inhibiting bag swelling of pickled chili products and a preparation method thereof. Background technique [0002] Kimchi is a traditional specialty food produced and processed by fermentation led by lactic acid bacteria. It is rich in the dominant probiotic group mainly composed of lactic acid bacteria. The pickling and fermentation of kimchi is a "cold processing" of fresh vegetables. The metabolic activities of beneficial microorganisms run through at room temperature or low temperature. Pickling and fermentation are accompanied by a series of complex physical, chemical and biological reactions. The soft flavor and aromatic components endow kimchi products with color, aroma, taste and nutrients, so that kimchi, a traditional fermented food with special charac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157
CPCA23B7/154A23B7/157A23V2002/00A23V2250/032A23V2250/042
Inventor 申文熹朱翔李恒张其圣王勇汪冬冬
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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