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Low-salt and low-nitrite leaf mustard fermentation technology

A low nitrite, mustard green technology, applied in the direction of bacteria, food science, and application used in food preparation, can solve problems such as environmental pollution and waste of resources, and achieve the effects of improving utilization, improving safety, and shortening fermentation cycle.

Pending Publication Date: 2021-06-11
ZHEJIANG OCEAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Moreover, most enterprises discharge the marinade after pickling and fermenting traditional mustard as waste. The high-salinity marinade not only pollutes the environment but also wastes resources.

Method used

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  • Low-salt and low-nitrite leaf mustard fermentation technology
  • Low-salt and low-nitrite leaf mustard fermentation technology
  • Low-salt and low-nitrite leaf mustard fermentation technology

Examples

Experimental program
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Effect test

Embodiment 1

[0046] 1) Processing of raw materials: carefully wash 1000g of fresh mustard greens, cut them into pieces, and put them in a fermentation jar for compaction;

[0047] 2) Mix raw and auxiliary materials: add 35g and 15g of white sugar, and 120ml of NaCl solution with a mass concentration of 3% in the fermentation jar, and fully mix and stir;

[0048] 3) Add marinade: add 250ml of desalted naturally fermented mustard refined marinade in the fermentation jar, and mix with it;

[0049] 4) Inoculation of compound strains: measure the OD value of the mixed strains and dilute to 10 -5 cfu / m 3 , inoculate 250ml of high-density cultured mixed strains in the fermentation jar;

[0050] 5) Fermentation: Seal the fermentation jar for fermentation, and continue to ferment for 25 days at an ambient temperature of 33°C;

[0051] 6) Detection: Take a sample every 5 days to measure and analyze the physical and chemical indicators of nitrite, total acidity, and total salinity.

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Abstract

The invention relates to a fermentation technology, in particular to a low-salt and low-nitrite leaf mustard fermentation technology. According to the low-salt and low-nitrite leaf mustard fermentation technology, fresh leaf mustard is used as a raw material, salt, white vinegar, white sugar and natural leaf mustard fermentation refined marinade are used as auxiliary materials, and the fresh leaf mustard is subjected to low-salt pickling fermentation by using a lactobacillus plantarum and pediococcus pentosaceus composite strain fermentation technology. According to the technology, a low-salt pickling fermentation process is adopted, a proper amount of desalted mustard natural fermentation marinade is added, and the fermentation is enhanced by using a compound strain, so that the purposes of reducing the salt consumption, reducing the nitrite content, shortening the fermentation period and improving the fermentation process are achieved on the basis of basically maintaining or slightly improving the flavor of the traditional mustard; the continuous innovation of the mustard deep processing technology and the industrial development are promoted.

Description

technical field [0001] The invention relates to a fermentation technology, in particular to a low-salt, low-nitrite mustard fermentation technology. [0002] technical background [0003] Mustard (Brassica juncea) is an annual herb of the genus Brassica in the family Brassicaceae. It can not only be eaten fresh as a vegetable, but also pickled and fermented. Pickled mustard is rich in nutrition and has a unique flavor, especially its unique spicy taste is very popular among the public Therefore, it has basically become a necessary "side meal" for every household. [0004] At present, domestic mustard production enterprises mostly adopt the traditional natural fermentation process, using the beneficial bacteria mainly lactic acid bacteria naturally attached to the surface of mustard for fermentation. The strains in this method need to control the temperature, pH and other conditions and compete for a long time before they can take advantage, which makes the strains unable to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L29/00
CPCA23L19/20A23L29/065A23V2400/169A23V2400/427
Inventor 王蕾何龙王一虹郑艳红田方
Owner ZHEJIANG OCEAN UNIV
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