Method for direct feeding fermentation production of instant preserved cowpeas
A direct-input starter and direct-input technology, which is applied in the field of food processing, can solve the problems of high nitrite and sodium chloride content in pickled vegetables, failure to keep up with the pace of life, and unstable product quality. The effect of shortening production time, improving sensory quality and nutritional content, and increasing the total number of viable bacteria
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Embodiment 1
[0019] A method for producing instant sour cowpea by direct throwing type fermentation, comprising the following steps:
[0020] (1) Preparation of auxiliary materials: in parts by weight, take 3 parts of table salt, 2 parts of garlic, 1 part of Chinese prickly ash and 1 part of pepper, mix the weighed raw materials evenly to obtain the auxiliary materials, and set aside;
[0021] (2) Preparation of carbon source: in parts by weight, weigh 2 parts of isomaltooligosaccharide, 1 part of D-xylose, 1 part of glucose and 1 part of galactooligosaccharide, and mix the weighed raw materials evenly, namely Obtain the carbon source for subsequent use;
[0022] (3) Preparation of direct-throwing starter: by weight, weigh 3 parts of Leuconostoc enterococci, 3 parts of Bacillus subtilis, 1 part of Bifidobacterium breve, 0.5 part of Lactobacillus flexus and 1 part of Bacillus pumilus , and mix the weighed raw materials evenly to obtain the direct-throwing starter, which is set aside;
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Embodiment 2
[0026] A method for producing instant sour cowpea by direct throwing type fermentation, comprising the following steps:
[0027] (1) Preparation of auxiliary materials: in parts by weight, weigh 5 parts of table salt, 4 parts of garlic, 2 parts of Chinese prickly ash and 1.5 parts of pepper, mix the weighed raw materials evenly to obtain the auxiliary materials, and set aside;
[0028] (2) Preparation of carbon source: by weight, take 3 parts of isomaltooligosaccharides, 2 parts of D-xylose, 2 parts of glucose and 1.5 parts of galactooligosaccharides, and mix the weighed raw materials evenly, namely Obtain the carbon source for subsequent use;
[0029] (3) Preparation of direct-throwing starter: by weight, weigh 4 parts of Leuconostoc enterococcus, 4 parts of Bacillus subtilis, 1.8 parts of Bifidobacterium breve, 0.7 part of Lactobacillus flexus and 2 parts of Bacillus pumilus , and mix the weighed raw materials evenly to obtain the direct-throwing starter, which is set aside...
Embodiment 3
[0033] A method for producing instant sour cowpea by direct throwing type fermentation, comprising the following steps:
[0034] (1) Preparation of auxiliary materials: in parts by weight, weigh 6 parts of table salt, 5 parts of garlic, 3 parts of Chinese prickly ash and 2 parts of hot pepper, mix the weighed raw materials evenly to obtain the auxiliary materials, and set aside;
[0035] (2) Preparation of carbon source: in parts by weight, weigh 5 parts of isomalto-oligosaccharide, 3 parts of D-xylose, 4 parts of glucose and 2 parts of galacto-oligosaccharide, and mix the weighed raw materials evenly, namely Obtain the carbon source for subsequent use;
[0036] (3) Preparation of direct-throwing starter: by weight, weigh 5 parts of Leuconostoc enterococci, 5 parts of Bacillus subtilis, 2 parts of Bifidobacterium breve, 1 part of Lactobacillus flexus and 3 parts of Bacillus pumilus , and mix the weighed raw materials evenly to obtain the direct-throwing starter, which is set ...
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