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Method for producing preserved vegetables through rapid fermentation of mixed bacteria

A fast technology for prunes, which is applied in the field of food processing, can solve the problems of low standardization and long production process of prunes, and achieve the effects of improving product quality, flavor, and increasing ester and aroma

Active Publication Date: 2022-03-04
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is that the existing production method of dried plums has a long period and low degree of standardization.

Method used

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  • Method for producing preserved vegetables through rapid fermentation of mixed bacteria

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: Yeast and mould mixed fermentation produce prunes

[0029] Include the following steps:

[0030] (1) Pick potherb mustard from the natural limit of 140 days in Zhejiang area and harvested from the whole plant as raw material.

[0031] (2) Use 10 times the volume of water to wash the potherb mustard raw materials, add edible salt according to the ratio of 3kg of salt per 100kg of fresh vegetables, stir evenly, add vegetables in layers, fill them into containers in a solid manner, and marinate after solidification After 8 days of preparation, it was cut into 1.0 cm length vegetable segments.

[0032] (3) Put the marinated and cut potherb mustard at 90°C and bake until the vegetable body is slightly shriveled and the water content is 55%.

[0033] (4) Strain activation: 5 commercially available yeast strains (Anqi aroma-generating active dry yeast, Angel fruit wine special yeast, Angel distiller's koji, Angel high-activity dry yeast powder, Angel active dry...

Embodiment 2

[0036] Embodiment 2: Yeast and mold mixed fermentation produce prunes

[0037] Include the following steps:

[0038] (1) Pick potherb mustard from the natural limit of 140 days in Zhejiang area and harvested from the whole plant as raw material.

[0039] (2) Use 10 times the volume of water to wash the potherb mustard raw materials, add edible salt according to the ratio of 3kg of salt per 100kg of fresh vegetables, stir evenly, add vegetables in layers, fill them into containers in a solid manner, and marinate after solidification After 8 days of preparation, it was cut into 1.0 cm length vegetable segments.

[0040] (3) Put the marinated and cut potherb mustard at 90°C and bake until the vegetable body is slightly shriveled and the water content is 55%.

[0041] (4) Strain activation: 1 commercially available strain of yeast (Angie Aroma Active Dry Yeast) and 1 strain of mold (Rizopus Angelica) were used on yeast glucose agar medium (1% yeast extract, 2% peptone , 2% gluc...

Embodiment 3

[0044] Embodiment 3: Yeast and mold mixed fermentation produce prunes

[0045] Include the following steps:

[0046] (1) Pick potherb mustard from the natural limit of 140 days in Zhejiang area and harvested from the whole plant as raw material.

[0047] (2) Use 10 times the volume of water to wash the potherb mustard raw materials, add edible salt according to the ratio of 3kg of salt per 100kg of fresh vegetables, stir evenly, add vegetables in layers, fill them into containers in a solid manner, and marinate after solidification After 8 days of preparation, it was cut into 1.0 cm length vegetable segments.

[0048] (3) Bake the marinated and cut potherb mustard at 90°C until the vegetable body is slightly shriveled and the water content is 50%.

[0049](4) Strain activation: 2 strains of commercially available yeast (Anqi distiller's koji, Angel high-activity dry yeast powder mixed at a mass ratio of 1:1) and 1 strain of mold (Xiaojiajun mucormycosis powder) were respecti...

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Abstract

The invention discloses a method for producing preserved vegetables through mixed bacteria rapid fermentation, and belongs to the technical field of food processing. The method comprises the following steps: selecting fresh potherb mustard as a raw material, pre-treating, drying at 90-100 DEG C until the water content is 50-60%, inoculating saccharomyces cerevisiae and aspergillus oryzae, fermenting at 25-30 DEG C for 1-3 days, and continuously fermenting at 37-50 DEG C for 7-15 days. Through the mixed fermentation technology, the fermentation period is shortened, and the production efficiency is improved. The produced preserved vegetables have the sauce flavor of traditionally produced preserved vegetable products and the special fragrance of the preserved vegetables.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for rapidly fermenting dried plum vegetables with mixed bacteria. Background technique [0002] Dried plum vegetable is a traditional Chinese cooking ingredient, which is commonly found in Cixi, Yuyao, and Shaoxing areas of Zhejiang Province. It is a Hakka local dish. With the improvement of people's living standards and the increasing attention to health, consumers have higher and higher requirements for the quality of dried plums. However, at present, the processing of dried plum vegetables is still mainly the traditional production of family workshops. The stems and leaves of other mustard species such as potherb mustard, nine-headed mustard or March green are used as raw materials, the old and dead leaves are removed, and they are exposed to the sun until they wither. Then the withered vegetables are yellowed, sorted, washed with water, dried in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/20A23V2002/00A23V2250/76A23V2250/762Y02A40/90
Inventor 仝艳军杨瑞金冯守帅刘力绮
Owner JIANGNAN UNIV
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