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Vegetable accelerated fermentation technology

A fermentation process, a technology of inoculation fermentation, which is applied in the direction of climate change adaptation, food ingredients as taste improvers, and food ingredients as taste improvers. The effect of improving flavor

Inactive Publication Date: 2017-10-20
DALIAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional inoculation fermentation process is to inoculate a single lactic acid bacteria or directly add a compound lactic acid bacteria agent to ferment vegetables. The former has a single fermentation strain and the fermented product is not ideal; the compound fermentation agent fermented vegetables not only achieve multi-species compound fermentation, but also enrich the nutrition and quality of the product. flavor

Method used

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  • Vegetable accelerated fermentation technology
  • Vegetable accelerated fermentation technology
  • Vegetable accelerated fermentation technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A safe and nutritious vegetable rapid fermentation process, the specific steps are as follows: put the washed cabbage leaves in a constant temperature water bath, the water temperature is 85-90°C, keep it for 0.5-1min, take it out and quickly put it into cold water for rinsing; The rinsed cabbage is placed in a sieve basket to drain the surface moisture; the cabbage leaves are cut into 3-4cm sections; the sectioned cabbage is put into sterilized glass bottles (500ml), each bottle contains 250g, and Press it tightly to remove the air; put a sterilized stone weighing about 80-100g in the bottle containing the cabbage, prepare a 2% saline solution, boil and filter, the temperature drops to room temperature, and pour the prepared saline into the glass bottle, the height should be higher than the stone pressed on the vegetables, inject 325ml into each bottle;

[0019] Take 10ml of the Lactobacillus casei subsp. rhamnosus mutant strain lactic acid bacteria liquid that has bee...

Embodiment 2

[0021] Put the washed cabbage leaves in a constant temperature water bath, keep the water temperature at 85°C for 1 minute, take it out and quickly rinse in cold water; put the rinsed cabbage in a sieve basket to drain the surface water; cut the cabbage leaves into 3cm sections The cabbage after sectioning is packed in the sterilized glass bottle (500ml), and every bottle capacity 250g, and compresses, gets rid of air; In the bottle that packs cabbage, put a sterilized stone, heavy 93g, prepare 2 % saline solution, boiled and filtered, the temperature dropped to room temperature, and the prepared brine was injected into glass bottles, the height of which was higher than the stone pressed on the vegetables, and 325ml was injected into each bottle.

[0022] Take 10ml of the Lactobacillus casei subsp. rhamnosus mutant strain lactic acid bacteria liquid that has been cultured for 36 hours, put it into a glass bottle, shake the liquid, seal it with a sterilized bottle cap, and ferme...

Embodiment 3

[0026] Put the washed cabbage leaves in a constant temperature water bath at a temperature of 90°C and blanch for 0.5 minutes. After taking them out, put them into cold water to rinse quickly; put the rinsed cabbage in a sieve basket to drain the surface water; cut the cabbage leaves into 4cm section; the cabbage after sectioning is packed in sterilized glass bottle (500ml), and every bottle capacity is 250g, and compresses, and gets rid of air; Put a piece of sterilized stone in the bottle that packs cabbage, weighs about 85g, Prepare 2% saline solution, boil and filter, the temperature is lowered to room temperature, pour the prepared brine into glass bottles, the height can exceed the stone pressed on the vegetables, and inject 325ml into each bottle.

[0027] Take 10ml of the Lactobacillus casei subsp. rhamnose mutant strain lactic acid bacteria liquid that has been cultured for 36 hours, put it into a glass bottle, shake the liquid; seal it with a sterilized bottle cap; fe...

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Abstract

The invention belongs to the technical field of food processing, and specifically relates to safe nutritious vegetable accelerated fermentation technology. After vegetables are treated, the treated vegetables are inoculated in three stages in sequence. Firstly, the treated vegetables are inoculated with lactobacillus casei rhamnose subspecies mutant strains, then, the obtained vegetables are inoculated with lactobacillus brevis after 12 h, and finally after 48 h, the obtained vegetables are inoculated with other lactic acid bacteria, which include lactobacillus plantarum, streptococcus cremoris, lactobacillus casei, streptococcus thermophilus, and lactobacillus casei rhamnose subspecies. The vegetables are fermented with a composite fermentation microbial agent, and inoculated fermentation is carried out in three stages with different lactic acid bacteria used for inoculation in each stage. The final fermented product is safe and nutritious. Preserved vegetables are utilized in the technology, so that freshness of the vegetables is maintained, and the nutrient substances are not harmed by putrefactive bacteria. Flavor of the vegetables is further improved, and the vegetables are sour, delicious, and refreshing, and have the efficacy of increasing the appetite, promoting digestion and cleaning the intestines and stomach.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a safe and nutritious vegetable rapid fermentation process. Background technique [0002] The nitrite residue in the finished pickled vegetables has always been the focus of attention. For pickled vegetables that are both safe and nutritious, inoculation fermentation is the first choice. In recent years, with the extensive use of nitrogen fertilizers in agriculture and the random discharge of wastewater in industry, the content of nitrate and nitrite in streams and groundwater has increased significantly, seriously threatening human health. Increased levels of nitrate and nitrite in the environment can lead to high levels of nitrate in vegetables. During the pickling and fermentation of vegetables, nitrate can be reduced to nitrite by bacteria such as Escherichia coli, and the reaction process is inevitable. [0003] Nitrite is a blood toxin harmful to the h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/135
CPCA23L19/20A23L33/135A23V2002/00A23V2200/14A23V2200/16A23V2200/32Y02A40/90
Inventor 张庆芳迟雪梅迟乃玉
Owner DALIAN UNIV
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