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An instant pickled vegetables containing live probiotics and preparation method thereof

A technology of probiotics and kimchi, applied in the food field, can solve problems such as long growth cycle, achieve the effect of good kimchi flavor, simple production process, and ensure consistency

Inactive Publication Date: 2007-05-16
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The patent application number is 94111749.9. The Chinese invention patent discloses a process for producing kimchi using purebred lactic acid bacteria. It takes about 15 days to mature at room temperature, and it needs to add up to 13.5-15.0% salt. The process has a long growth cycle and contains high Level of salt, with the continuous improvement of people's living standards, the requirements for food quality are getting higher and higher, and low-salt kimchi is more beneficial to people's health, so low-salt kimchi has become the development direction of fermented vegetables at home and abroad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The first step is to select ingredients: select fresh, moderately mature, no worms, no rot, thick and firm mustard and kohlrabi;

[0027] The second step of cleaning: remove old leaves, rotten leaves, cut off the head, etc., and wash each leaf with clean water;

[0028] The third step is to drain: dry the surface water;

[0029] The fourth step is to cut and blanch the vegetables: cut the vegetables to less than 5cm in length and blanch them with hot water;

[0030] The fifth step of inoculation: Connect the probiotic culture solution B with drained water 6% of the weight of the vegetables, add sterile distilled water to about 2 cm from the mouth of the jar.

[0031] Preparation of probiotic culture solution B:

[0032] 10g peptone, 10g beef extract, 5g yeast powder, 20g glucose, Tween-80 1mL, K 2 HPO 4 2g, NaAc 2g, triammonium citrate 2g, MgSO 4 .7H 2 O 0.2g, MnSO 4 .4H 2 O 0.05g, distilled water 1000mL, after mixing uniformly, adjust the pH to 5.4-6.0, 0.1MPa sterilizatio...

Embodiment 2

[0036] The first step is to choose the ingredients: choose fresh, moderately mature, no worms, no rot, thick and firm mustard and rutabaga.

[0037] The second step is to clean: remove old leaves, rotten leaves, cut off the head, etc., and wash each leaf with clean water.

[0038] The third step is to drain: dry the surface water.

[0039] The fourth step is to cut and blanch the vegetables: Cut the vegetables to less than 5cm in length and blanch them with hot water.

[0040] The fifth step of inoculation: connect to the probiotic culture solution B of drained water 5% of the weight of the vegetables, add sterile distilled water to about 2 cm from the mouth of the jar.

[0041] Preparation of probiotic culture solution B:

[0042] 10g peptone, 10g beef extract, 5g yeast powder, 20g glucose, Tween-80 1mL, K 2 HPO 4 2g, NaAc 2g, triammonium citrate 2g, MgSO 4 .7H 2 O 0.2g, MnSO 4 .4H 2 O 0.05g, 1000mL of distilled water, mix well, adjust the pH to 6.0, sterilize at 0.1MPa for 20min...

Embodiment 3

[0046] The first step is to choose the ingredients: choose fresh, moderately mature, no worms, no rot, thick and firm mustard and rutabaga.

[0047] The second step is to clean: remove old leaves, rotten leaves, cut off the head, etc., and wash each leaf with clean water.

[0048] The third step is to drain: dry the surface water.

[0049] The fourth step is to cut and blanch the vegetables: Cut the vegetables to less than 5cm in length and blanch them with hot water.

[0050] The fifth step of inoculation: connect to the probiotic culture solution B of drained water 5% of the weight of the vegetables, add sterile distilled water to about 2 cm from the mouth of the jar.

[0051] Preparation of probiotic culture solution B:

[0052] 10g peptone, 10g beef extract, 5g yeast powder, 20g glucose, Tween-80 1mL, K 2 HPO 4 2g, NaAc 2g, triammonium citrate 2g, MgSO 4 .7H 2 O 0.2g, MnSO 4 .4H 2 O 0.05g, distilled water 1000mL, after mixing uniformly, adjust the pH to 5.4-6.0, 0.1MPa sterili...

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PUM

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Abstract

The invention relates to a kraut with active healthy bacteria and relative production, wherein it comprises that washing and drying the fresh vegetable; adding pure healthy bacterial at 28-30Deg. C to ferment for 60-72h; adjusting the taste of said fermented kraut, vacuuming packing; laying it at normal temperature for six months, while the bacteria number can reach 105-106cfu / g and the salt content is lower than 3.0%. Said bacterial is Lactobacillus casei isodulcitol sub kind. The invention has short product time and stable quality.

Description

Technical field [0001] The invention belongs to the field of food technology, and specifically refers to an instant kimchi containing live probiotics and a preparation method thereof. Background technique [0002] Probiotics are living microbial food ingredients that are beneficial to human health. It is one of the hotspots of nutrition research, and it is a beneficial tool to maintain and improve the balance of human intestinal flora. The health function can be divided into nutritional function and therapeutic function. Nutritional functions include: improve protein digestibility, increase calcium, Biological potency of zinc, iron and manganese and synthetic vitamins. Therapeutic functions include: treating gastrointestinal disorders, lowering cholesterol, treating lactose intolerance, inhibiting cancer precursor enzymes, inhibiting the growth of ascites tumor cells, immune regulation and treating food-induced allergies. Probiotics are usually lactic acid bacteria or bifidobacte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/30A23L3/3571A23B7/155A61K36/06A61P1/14A23L33/135
Inventor 刘冬梅吴晖余以刚李晓凤
Owner SOUTH CHINA UNIV OF TECH
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