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Jerusalem artichoke pickles fermented by complex microbial inoculants and preparation method thereof

The technology of a compound bacterial agent and Jerusalem artichoke is applied in the field of food processing, and can solve the problems that restrict the in-depth promotion, market sales and development value of special agricultural products Jerusalem artichoke pickles, high nitrite content, heavy loss of inulin, etc. The effect of alleviating osmotic damage and reducing salt consumption

Pending Publication Date: 2019-06-28
YANCHENG INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional Jerusalem artichoke pickle pickling process is simple and rough, and there are many defects such as large amount of salt, fermentation period of up to 5 months, heavy inulin loss, high nitrite content, soft and rotten texture, low nutritional value, and single taste. It restricts the in-depth promotion, market sales and development value of special agricultural products Jerusalem artichoke pickles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of preparation method of the Jerusalem artichoke pickle fermented by compound microbial agent, comprises the following steps:

[0031] (1) Clean and drain fresh Jerusalem artichoke tubers, put them in a pickle fermentation tank, sprinkle 10% of the mass of the Jerusalem artichoke tubers with salt, the upper layer is more, the lower layer is less, seal with polyethylene film, and put heavy objects on it, so that the Jerusalem artichoke tubers can seep water and Kill its inulinase activity and keep it for 2 days;

[0032] (2) The salt-tolerant Lactobacillus plantarum and Saccharomyces cerevisiae pure bacteria powder screened from the natural fermentation liquid of Jerusalem artichoke pickles were adjusted to the bacterial liquid with pure water, wherein the quality of the salt-tolerant Lactobacillus plantarum and Saccharomyces cerevisiae pure bacteria powder The ratio is 3:1; the dosage of the bacterial liquid volume is 3% of the quality of the Jerusalem artichoke ...

Embodiment 2

[0036] A kind of preparation method of the Jerusalem artichoke pickle fermented by compound microbial agent, comprises the following steps:

[0037] (1) Clean and drain fresh Jerusalem artichoke tubers, put them in a pickle fermentation tank, sprinkle 10% of the mass of the Jerusalem artichoke tubers with salt, the upper layer is more, the lower layer is less, seal with polyethylene film, and put heavy objects on it, so that the Jerusalem artichoke tubers can seep water and Kill its inulinase enzyme activity and keep it for 3 days;

[0038](2) The salt-tolerant Lactobacillus flexus and Saccharomyces ruckeri pure bacteria powder screened from the natural fermentation liquid of Jerusalem artichoke pickles are adjusted to a bacterial solution with low-concentration salt water, wherein the pure bacteria of the salt-tolerant Lactobacillus flexus and Saccharomyces ruckeri The mass ratio of the powder is 2:1; the amount of the bacterial liquid volume is 5% of the quality of the raw m...

Embodiment 3

[0042] A kind of preparation method of the Jerusalem artichoke pickle fermented by compound microbial agent, comprises the following steps:

[0043] (1) Clean and drain fresh Jerusalem artichoke tubers, put them in a pickle fermentation tank, sprinkle 10% of the mass of the Jerusalem artichoke tubers with salt, the upper layer is more, the lower layer is less, seal with polyethylene film, and put heavy objects on it, so that the Jerusalem artichoke tubers can seep water and Kill its inulinase activity and keep it for 2 days;

[0044] (2) The pure bacteria powder of salt-tolerant Leuconostoc enterococcus and Saccharomyces cerevisiae obtained from the natural fermentation liquid of Jerusalem artichoke pickles were adjusted to the bacterial liquid with low-concentration saline (concentration: 0.9%), wherein the salt-tolerant enteric membrane The mass ratio of Leuconostoc and Saccharomyces cerevisiae pure bacteria powder is 1:1; the dosage of the bacterial liquid volume is 3% of t...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to jerusalem artichoke prickles fermented by complex microbial inoculants and a preparation method thereof. The manufacturing method comprises the steps that jerusalem artichoke tubers are cleaned and drained at first, then, salt is added for pickling, inulase in jerusalem artichoke tubers is killed, a weightis put on, low-concentration saline water is supplemented for soaking the jerusalem artichoke tubers, traditional jerusalem artichoke pickles are inoculated in a natural fermentation solution for screening obtained lactic acid bacteria and yeast pure bacterium powder for fermentation. After fermentation, jerusalem artichoke tubers are fished out and drained, sliced or shredded (through mechanicaldevices), soy sauce, fresh shredded ginger, edible oil and spicy seasoners are added for tasty, subpackaging and sterilizing to obtain various packaged jerusalem artichoke pickles. The prepared jerusalem artichoke pickles are high in inulin content, low in salt consumption and nitrite content and capable of shortening the pickling period.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a Jerusalem artichoke pickle fermented with a compound bacterial agent and a preparation method thereof. Background technique [0002] Jerusalem artichoke, commonly known as Jerusalem artichoke, ghost ginger, ground ring, etc., is a high-quality vegetable. As an edible part, the tuber is crispy and sweet, rich in nutrition, rich in inulin (fructan), multivitamins, minerals, Nutrients such as amino acids and trace elements are representative characteristic healthy food materials and ideal raw materials for making high-quality pickles. Inulin is the second largest storage polysaccharide in plants, second only to starch, and its content accounts for about 75-80% of the dry weight of Jerusalem artichoke tubers. Often with a glucose residue, the degree of polymerization is 2-60. [0003] As a functional food ingredient, inulin has been widely used in the West. It...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20C12N1/20C12N1/16C12N1/18C12R1/25C12R1/01C12R1/24C12R1/225C12R1/865C12R1/645
CPCY02A40/90
Inventor 高健张丽邓丽娜祁建波倪浩薛锋袁静杨靖
Owner YANCHENG INST OF TECH
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