Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of blended salt containing probiotics used for pickled vegetable fermentation

A technology of probiotics and seasoning salt, which is applied in the field of preparation of seasoning salt for kimchi fermentation, can solve the problems of high cost of bacteria, not widely used, and difficult to meet hygiene standards, so as to increase product added value, resist adverse effects, and realize ecological protection. balanced effect

Inactive Publication Date: 2019-04-02
云南省盐业有限公司
View PDF13 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The object of the present invention is to provide a kind of preparation method of seasoning salt for kimchi fermentation containing probiotics, which solves the problem of long fermentation period, large production area, unstable fermentation flavor and the need to use high Salinity and even preservatives, high production costs, excessive nitrite, difficult to meet hygiene standards and other technical problems and food safety issues. Technical application problems such as large influence of materials and fermentation environment, unstable process, and limited application

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A method for preparing seasoning salt for kimchi fermentation containing probiotics, comprising the following steps: preparing a fermentation-promoting substrate, preparing a compound probiotic starter, and compounding seasonings to make a finished product.

[0035] Wherein said preparation fermentation promoting substrate step is:

[0036] Choose green vegetables, white kidney beans, white radishes and Jerusalem artichoke as raw materials, remove the leaves of the green vegetables, cook the white kidney beans until they swell and become soft, and cut the white radishes into pieces; grind the raw materials into pulp, and mix them at a weight ratio of 1:1 to obtain Fermentation Substrate A;

[0037] Into fermentation substrate A, press 10 5 The ratio of CFU / kg substrate drops into bacillus coagulans (Bacillus coagulans) bacterial classification, by 105 The ratio of CFU / kg substrate is dropped into plant Lactobacillus (Lactobacillus plantarum) bacterial classification, p...

Embodiment 2

[0043] A method for preparing seasoning salt for kimchi fermentation containing probiotics, comprising the following steps: preparing a fermentation-promoting substrate, preparing a compound probiotic starter, and compounding seasonings to make a finished product.

[0044] Wherein said preparation fermentation promoting substrate step is:

[0045] Choose green vegetables, white kidney beans, white radishes and Jerusalem artichoke as raw materials, remove the leaves of the green vegetables, cook the white kidney beans until they swell and become soft, and cut the white radishes into pieces; grind the raw materials into pulp, and mix them at a weight ratio of 1:1 to obtain Fermentation substrate A; to fermentation substrate A, press 10 8 The ratio of CFU / kg substrate is dropped into bacillus coagulans (Bacillus coagulans) bacterial classification, press 10 8 The ratio of CFU / kg substrate is dropped into plant Lactobacillus (Lactobacillus plantarum) bacterial classification, pre...

Embodiment 3

[0051] A method for preparing seasoning salt for kimchi fermentation containing probiotics, comprising the following steps: preparing a fermentation-promoting substrate, preparing a compound probiotic starter, and compounding seasonings to make a finished product.

[0052] Wherein said preparation fermentation promoting substrate step is:

[0053] Choose green vegetables, white kidney beans, white radish and Jerusalem artichoke as raw materials, wherein the green vegetables are removed, the white kidney beans are boiled until the swelling texture is soft, and the white radishes are cut into pieces; the raw materials are ground into pulp and mixed to obtain fermentation substrate A; according to the weight ratio of 1 : After mixing in a ratio of 1, fermentation substrate A is obtained; in fermentation substrate A, press 10 11 The ratio of CFU / kg substrate is dropped into bacillus coagulans (Bacillus coagulans) bacterial classification, press 10 11 The ratio of CFU / kg substrate...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the field of pickled vegetable preparation, and specifically relates to a preparation method of blended salt containing probiotics used for pickled vegetable fermentation. Thepreparation method of the blended salt containing the probiotics used for pickled vegetable fermentation comprises the following steps: preparing a fermentation-promoting substrate; preparing a compound probiotic fermentation starter; and carrying out blending with seasonings so as to obtain a finished product. Salt products are endowed with brand new functions by the compound edible blended saltwith the fermentation function prepared by the preparation method. The blended salt containing the probiotics used for pickled vegetable fermentation prepared by the preparation method can be directly applied and used by pickled vegetable production enterprises without addition of any other auxiliary materials. The blended salt containing the probiotics can also be put on the market in small packages as blended salt with fermentation effects for preparing home-made pickled vegetables on a small scale, thereby conveniently and quickly producing home-made pickled vegetables with delicious flavor and certain health-caring effects.

Description

technical field [0001] The invention relates to the field of pickle production, in particular to a preparation method of probiotic-containing seasoning salt for pickle fermentation. Background technique [0002] Due to the natural fermentation method used in the traditional kimchi production process, the fermentation period is long, the production area is large, the fermentation flavor is unstable, and high salinity and even preservatives are required to ensure stable product quality. Due to high production costs, excessive nitrite, difficult hygiene and food safety problems, most enterprises cannot produce kimchi on a large scale. In recent years, there have been a lot of researches on the new process of kimchi fermentation at home and abroad. The main research direction is to obtain fermented bacteria through the separation and purification of kimchi fermentation microorganisms, and inoculate kimchi with fermented bacteria to speed up the fermentation speed, improve produc...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L27/40A23L33/135
CPCA23L27/40A23L33/135
Inventor 彭建波荀春孙毅李云刘烨杨丽梅何劲
Owner 云南省盐业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com