CN105410786A - Preparation technology of fresh pickled vegetable - Google Patents
Preparation technology of fresh pickled vegetable Download PDFInfo
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- CN105410786A CN105410786A CN201510754538.6A CN201510754538A CN105410786A CN 105410786 A CN105410786 A CN 105410786A CN 201510754538 A CN201510754538 A CN 201510754538A CN 105410786 A CN105410786 A CN 105410786A
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- soaked
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- lactic acid
- fermentation
- acid bacteria
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- 238000002360 preparation method Methods 0.000 title claims abstract description 47
- 238000005516 engineering process Methods 0.000 title claims abstract description 30
- 235000013311 vegetables Nutrition 0.000 title abstract description 25
- 235000021110 pickles Nutrition 0.000 claims abstract description 88
- 239000000843 powder Substances 0.000 claims abstract description 79
- 238000000855 fermentation Methods 0.000 claims abstract description 78
- 230000004151 fermentation Effects 0.000 claims abstract description 78
- 238000000034 method Methods 0.000 claims abstract description 36
- 230000008569 process Effects 0.000 claims abstract description 24
- 241000186660 Lactobacillus Species 0.000 claims abstract description 19
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 19
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 182
- 241000894006 Bacteria Species 0.000 claims description 94
- 235000014655 lactic acid Nutrition 0.000 claims description 91
- 239000004310 lactic acid Substances 0.000 claims description 91
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 59
- 235000013599 spices Nutrition 0.000 claims description 39
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 36
- 239000012141 concentrate Substances 0.000 claims description 31
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- 239000011630 iodine Substances 0.000 claims description 21
- 229910052740 iodine Inorganic materials 0.000 claims description 21
- 235000002639 sodium chloride Nutrition 0.000 claims description 21
- 239000011780 sodium chloride Substances 0.000 claims description 21
- 239000013589 supplement Substances 0.000 claims description 20
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- 239000000796 flavoring agent Substances 0.000 description 8
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- RTKIYNMVFMVABJ-UHFFFAOYSA-L thimerosal Chemical compound [Na+].CC[Hg]SC1=CC=CC=C1C([O-])=O RTKIYNMVFMVABJ-UHFFFAOYSA-L 0.000 description 2
- 229940033663 thimerosal Drugs 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 206010002660 Anoxia Diseases 0.000 description 1
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- 241000244203 Caenorhabditis elegans Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241001634816 Campaea perlata Species 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 206010008631 Cholera Diseases 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides preparation technology of fresh pickled vegetable. The technology comprises the following steps: step A, preparing pickle liquid I and pickle liquid II for later use, wherein the difference between the pickle liquid I and the pickle liquid II is that Gaofuji Paolemei Lactobacillus Powder is added in the pickle liquid I while no Gaofuji Paolemei Lactobacillus Powder is added in the pickle liquid II; step B, circulation fermentation, namely fermenting vegetable by the pickle liquid I prepared in step A, so that the fresh pickled vegetable is obtained; when performing the 4n times of fermentation, the pickle liquid after the 4n-time fermentation is used again for fermenting the vegetable after sequential processes such as centrifugation, water-losing and the like, wherein the n is selected from continuous positive integers; and the fermentation is carried on at 20-24 DEG C for 15-40 hours. According to the technology, the pickle liquid preparation and the circulation fermentation control are utilized, especially the addition of the Gaofuji Paolemei Lactobacillus Powder into the pickle liquid and the controls to the parameters and indexes in the circulation fermentation process are performed, so that the preparation time of the fresh pickled vegetables is shortened and the quality and taste of the fresh pickled vegetables are improved; thus, the technology is suitable for large-scale production and promotes development of the pickled-vegetable industry; moreover, the technology is relatively good in economic benefit.
Description
Technical field
The present invention relates to the preparing technical field of pickles in fermented food, particularly the preparation technology of fresh pickles.
Background technology
Pickles are a kind of infuse product be processed into hygrometric state fermentation mode, are the one of catsup and pickled vegetables.Pickled vegetable making is easy, with low cost, nutrition health, local flavor are good to eat, be beneficial to storage.The primary raw material of pickles is various nutritious fresh vegetables, and the content of material such as its dietary fiber, moisture, carbohydrate, vitamin, mineral matter (calcium, iron, phosphorus etc.) enrich, and can meet human body needs.Pickles are rich in lactic acid, are generally 4.00 ~ 8.00g/kg, salty acid appropriateness, delicious and tender crisp, can improve a poor appetite, help digest, have certain health-care efficacy.According to test report, multiple pathogen can not grow in pickles, and such as dysentery bacillus is through 3 ~ 6h in pickles, and cholera bacteria 1 ~ 2h all can be killed.The traditional Chinese medical science also proves that pickles have effect of stomach invigorating dysentery.Roundworm egg appended on fresh vegetable, also can be dead because of anoxia asphyxia in the pickle jar of sealing, and therefore, pickles are a kind of not only nutritious but also dish processed goods of health.
The custom of self-control pickles is all had in China's most area, particularly Sichuan.At present, mainly there is following problem in conventional Kimchi: 1, due to region restriction, pickles are not produced by traditional fermentation mode in some place; Even if 2 conditions are suitable for, traditional pickled vegetable making except needs formula rationally, salty moderate, the oily dirt free of acid and not being stained with except the skills such as unboiled water, also need carefully to safeguard that pickles water makes it be in dynamic equilibrium for a long time, as forgotten in good time maintenance, can cause pickle flavor not good, feel like jelly, the problem such as raw flower is even putrid and deteriorated; 3, brew time is long, at least all takes brewed 3 ~ 10 days ability and eats; 4, produce more nitrite in conventional Kimchi sweat, be unfavorable for that people are healthy; 5, people more and more focus on the prebiotic health care of food, and the lactic acid bacteria in pickles just has good prebiotic health care, but the viable lactic acid bacteria quantity in conventional Kimchi is little, can not reach prebiotic health-care efficacy; 6, soaked formula and soaked preparation technology follow conventional formulation and technique more, make pickle flavor can not get further lifting.
For the process technology of pickles, on the basis ensureing pickles nutrition and health, process the important directions that tasty and fresh pickles with health care are pickles Processing Technology Development further.If publication number is CN103120294A, name is called a kind of patent of invention of the pickles fast preparation method containing biodiasmin, preparation method disclosed in this patent comprises the steps: that (1) prepares lactobacillus suspension: lactic acid bacteria is expanded cultivation step by step, and the quantity be prepared into containing biodiasmin is greater than 1.0 × 10
8the lactobacillus suspension of CFU/mL; (2) prepare pickled vegetable fermentation liquor: take fresh vegetable as raw material, clean and be placed in pickle jar, add after the lactobacillus suspension of preparation in (1), salt solution and spice carry out mixed culture fermentation process, obtain pickled vegetable fermentation liquor;
(3) seasoning zymotic fluid is prepared: get the pickled vegetable fermentation liquor in (2), add by every 100.00kg pickled vegetable fermentation liquor and be uniformly mixed without iodine common salt 0.50 ~ 2.00kg, sugar 5.00 ~ 20.00kg, lactic acid 0.20 ~ 1.00kg, calcium salt 0.50 ~ 2.00kg, spice leachate 1.00 ~ 5.00kg, be mixed with seasoning zymotic fluid; (4) pretreatment: fresh vegetable is clean, cutting, is placed in vacuum tank, is that 1:1 ~ 10 add penetrating fluid, carries out permeating and dewatering process according to mass ratio, and then centrifugal dehydration; Described penetrating fluid is made up of by mass percentage following composition: without iodine common salt 1.00 ~ 5.00% (G/G), sugar 20.00 ~ 50.00% (G/G), calcium salt 0.50 ~ 2.00% (G/G), and surplus is water; (5) finished product is prepared: in (4) pretreated dish, be the seasoning zymotic fluid that 1:1 ~ 10 ratio adds preparation in (3) according to mass ratio, carry out pickling process, then carry out centrifugal dehydration, finally carry out vacuum sealed package and obtain finished product.This patent has following deficiency: the lactic acid bacteria of 1, adding is that strain activity, bacterium number are in upset condition, cause operating process accurately not control by expanding the lactobacillus suspension cultivated; 2, be added with sugar in step (3), although can provide carbohydrate for lactic acid bacteria, the membership that adds of sugar promotes all growth of microorganism, and because it does not control miscellaneous bacteria quantity, the growth of miscellaneous bacteria can affect mouthfeel and the quality of pickles; 3, this patent system is long for the time of pickles, by first preparing pickled vegetable fermentation liquor, seasoning zymotic fluid, after again dish being carried out pretreatment, several h that ferments can be ripe, but the preparation time of pickled vegetable fermentation liquor is 2 ~ 10 days, time is longer, and the later stage is in order to accelerate fermenting speed, adopt the method for vacuum infiltration to realize pickling, cost is high.
And for example, publication number is CN103829190A, and name is called the patent of invention of sweet potato pickles preparation technology, and disclosed in this patent, processing step is as follows: first by sweet potato clean, peeling, stripping and slicing, obtain sweet potato pickles raw material; Utilize MRS culture medium to cultivate again Lactobacillus plantarum, prepare leavening; By boiling water, be mixed with pickles water without iodine common salt, spice, leavening; Sweet potato raw material and the mixed culture fermentation of pickles water are obtained end product.There is viable count of lactobacillus and be in upset condition in this patent, actual when using equally, accurately can not control and fermentation time is long, mouthfeel is not good problem to quantity.
Summary of the invention
The object of the present invention is to provide the preparation technology of fresh pickles, by the control to dish pretreatment, soaked preparation, circulating fermentation and product handling system step, especially soaked middle interpolation high good fortune note steeps the control of each parameter and index in happy U.S. lactic acid bacteria bacterium powder and circulating fermentation process, substantially reduce the preparation time of fresh pickles, promote quality and the mouthfeel of fresh pickles, be applicable to large-scale production, facilitate the development of pickles industry, there is good economic benefit.
In order to realize foregoing invention object, the present invention is achieved through the following technical solutions:
The preparation technology of fresh pickles, is characterized in that: described technique comprises the steps:
A, prepare soaked I and soaked II, for subsequent use.Wherein, the difference of soaked I and soaked II is that soaked I with the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble, and soaked II does not add the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble;
The happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble described in the present invention is the trade name of fermented vegetable agent, and this fermented vegetable agent is by Lactobacillus plantarum 550(
lactobacillusplantaerun550) and Bu Shi lactobacillus 225(
lactobacillusbuchneri225) the compound lactobacillus powder be made into, it is ZL200810045263.9 that concrete preparation method has been recorded in the patent No., and denomination of invention is in the patent of invention of " a kind of leavening making pickles and preparation method thereof ", can buy acquisition on the market.
B, circulating fermentation: prepared by step B soaked I is used for fermented vegetable, obtain fresh pickles, when fermenting to the 4n time, after the 4n time is fermented soaked successively through centrifugal, lose water, supplement soaked II, add after high good fortune note steeps the U.S. lactic acid bacteria bacterium powder of pleasure, detection, adjustment process and continue on for fermented vegetable; Described n gets continuous print positive integer 1,2 successively, and 3,4 ..., such as: with soaked I fermented vegetable, continuously ferment after 4 times, the 4th has been fermented soaked successively through centrifugal, lose water, supplement soaked II, add the process such as the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble; Add fermented vegetable again after process, continuously ferment after 4 times and carry out above-mentioned process to soaked again, now fermented altogether 8 times; By that analogy.In the present invention, appropriate dish being joined soaked middle fermenting-ripening is that fresh pickles are and have fermented once, all adjusts its acidity and salinity contributors at every turn; Described fermentation is at 20 ~ 24 DEG C of sealing and fermenting 15 ~ 40h;
In practical operation, soaked I addition is 2/3 of jar cumulative volume, and vegetables addition is 1/2 of soaked I weight, soaked liquid level distance altar mouth appropriate distance is 5.00 ~ 10.00cm, if the too low need of liquid level supplement soaked I to rational position, if soaked spilling, cast out soaked I to the rational position of part.The mode that pickle jar sealing is best is get the plastic sheeting of two size to fits, nothing damage, and first tiling is placed after on altar mouth, and centre presses down and is adjacent to the water surface, and film edge spills altar limit; Second then tiles on altar mouth, and film edge spills altar limit, uses rubber cord to fasten.
In order to make pickle flavor better, the invention provides the raw material composition of in above-mentioned steps A soaked I: comprise following raw material by weight: drinking water 100.00 parts, bubble millet starch 1.00 ~ 3.30 parts, bubble 0.2 ~ 0.65 part, ginger, bubble 0.10 ~ 0.33 part, garlic, disodium ethylene diamine tetraacetate 0.01 ~ 0.05 part, happy U.S. 0.01 ~ 0.10 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.01 ~ 0.02 part, citric acid 0.10 ~ 0.22 part, lactic acid 0.10 ~ 0.36 part, without iodine common salt 2.00 ~ 6.00 parts, monosodium glutamate 0.70 ~ 1.45 part, white wine 0.10 ~ 0.20 part, spice concentrate 0.80 ~ 1.00 part.
The above-mentioned preparation method of soaked I is as follows:
A, add in saucepan by fill a prescription take drinking water, without iodine common salt, steep millet starch, be heated to boil and material water be extracted into cooling bath after continuing 10 ~ 20min and be cooled to room temperature, here only water is extracted, then bubble ginger, bubble garlic is added by formula, after 18 ~ 24h, add by the disodium ethylene diamine tetraacetate taken of filling a prescription, be dissolved in completely and expect in water and stir, after leaving standstill material water 30 ~ 60min, add and take and the happy U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble by formula;
B, take acesulfame potassium, citric acid, lactic acid, monosodium glutamate, white wine and spice concentrate by formula and be dissolved in the material water that step a prepares, stir, obtain soaked I.
The preparation method of soaked II is similar, and difference does not only increase the happy U.S. lactic acid bacteria bacterium powder of good fortune note bubble in the last of step a.
After soaked I preparation, detect, require: viable count of lactobacillus is greater than 1.0 × 10
5cFU/g, salinity is 2.00 ~ 8.00g/100g, acidity is 2.00 ~ 8.00g/kg.Detection should be extracted the sample being no less than 100.00mL and detect.
In above-mentioned steps B, described centrifugal be that the soaked speed with 7 ~ 11L/min is fed in centrifuge, centrifugal with 10000 ~ 16000r/min rotating speed, soakedly centrifugally to carry out continuously, centrifugal rear soaked in saccharomycete viable count < 1.0 × 10
3cFU/g.
In above-mentioned steps B, described losing water, supplementing soaked II is soaked after centrifugal retained by 70.00 ~ 90.00% of centrifugal front soaked weight, and residue is cast out, then to retain soaked in supplement soaked II, make soaked amount equal with centrifugal front soaked amount.
In step B, the addition of the happy U.S. lactic acid bacteria bacterium powder of described high good fortune note bubble is 0.02 ~ 0.04% of the soaked weight after supplementary soaked II; The described happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble first activates before addition.
Described activation is dissolved in the warm water of 5 ~ 10 times amount by the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble activating 0.5 ~ 2h, and warm water temperature is 30 ~ 40 DEG C.
In stepb, described detection, adjustment be first detect soaked in viable count of lactobacillus, acidity and salinity and acidity is adjusted to 2.00 ~ 5.00g/kg, salinity is adjusted to 1.00 ~ 4.00g/100g, then adds spice concentrate in the ratio of the soaked interpolation 0.50 ~ 1.50L of 100.00kg.
Adjustment about salinity and acidity: if testing result salinity is within the scope of 1.00 ~ 4.00g/100, then direct 1.50 ~ 2.50% interpolations according to dish weight of namely will fermenting are without iodine common salt, if testing result salinity is not in the scope of 1.00 ~ 4.00g/100g, just first add and without iodine common salt, salinity is adjusted in the scope of 1.00 ~ 4.00g/100g, and then add without iodine common salt by 1.50 ~ 2.50% of dish weight of namely will fermenting; Acidity adjustment uses NaOH, if detecting acidity result is 5.01 ~ 8.00g/kg, then reducing NaOH quality required for 1.00g/kg by the soaked acidity of 1L is that 0.20 ~ 0.39g adjusts, if the acidity result detected is 3.00 ~ 5.00g/kg, then reducing NaOH quality required for 1.00g/kg by the soaked acidity of 1L is that 0.30 ~ 0.55g adjusts.
The preparation method of described spice concentrate is as follows: take drinking water 80.00 parts, bubble millet starch 1.50 ~ 1.60 parts, dried flower green pepper 0.20 ~ 0.40 part, anistree 0.08 ~ 0.12 part, tsaoko 0.04 ~ 0.07 part, 0.04 ~ 0.07 part, cassia bark, fennel seeds 0.04 ~ 0.07 part, fragrant fruit 0.04 ~ 0.07 part add in bubble altar, after sealing brewed 15 ~ 40 days, pull spice out, the sealing of spice concentrate is kept for subsequent use.
In order to better ensure the stable of acidity and salinity in sweat, ensure that indices soaked in sealing and fermenting process meets the demands to greatest extent, ensure soaked quality, extend soaked service time, except the soaked hydrochlorate after the 4n time fermentation and salinity being detected, adjust, the vegetables of often having fermented all carry out detection and acid adjustment degree is 2.00 ~ 5.00g/kg to soaked, and tune salinity is 1.00 ~ 4.00g/100g.
Beneficial effect:
1, the present invention strictly control fresh pickles preparation technology links, simultaneously by specific for each link, closely, the combination of novelty, by vegetables pretreatment, soaked preparation (comprising the preparation of spice concentrate), the control of circulating fermentation and product handling system step, especially soaked middle interpolation high good fortune note steeps each parameter and index in happy U.S. lactic acid bacteria bacterium powder and circulating fermentation process: as acidity, salinity adjustment controls, miscellaneous bacteria quantity and centrifugal, lose water, moisturizing, add the control of the critical processes such as the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble, make can not produce excessive nitrite salt in the fresh pickle fermentation process of the present invention, and relative to the preparation of common pickles, preparation time of the present invention is short, vegetables idiotrophic retains better, the bacterial classification that the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble added uses is separated from pickle jar, use it for pickle fermentation, the pickles that making ferments obtains have had the lifting of matter relative to the pickles of prior art fermentation in quality and local flavor, overcome the existing fermentation technique pickle fermentation time long, soaked perishable during the fermentation, obtained Nitrite in Pickles content is high, short time ferments the pickles mouthfeel caused, the problems such as quality is bad,
In circulating fermentation of the present invention operation, soaked centrifugally by removings such as the miscellaneous bacteria in soaked and impurity, particularly the soaked middle saccharomycete affecting pickles mouthfeel to be removed, avoid soakedly going bad because of the pollution of miscellaneous bacteria, improve the mouthfeel of pickles; Lose water operation can lose on the one hand soaked in impurity and miscellaneous bacteria, the soaked stickum produced during the fermentation of minimizing that on the other hand can be appropriate, avoids the soaked raw problem such as colored, spoiled; Soaked II is supplemented after losing water, supplement each composition reduced during the fermentation, keep soaked dynamic equilibrium, thus ensure the local flavor of pickles, the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble is added again after supplementing soaked II, ensure that soaked middle viable count of lactobacillus is in indication range, ensure that fermentation effectively, is smoothly carried out; At every turn be conducive to monitoring to soakedly detecting, adjusting and control soaked salinity, acidity during the fermentation, make soaked indices in controlled range, avoid the adjustment difficulty caused after soaked index exceeds controlled range large, even can not use, cause waste, increase production cost.
In sum, the fresh pickles that the present invention obtains have higher innovation on quality, mouthfeel and manufacturing cycle, make pickles industry be able to sustainable, sound development, have higher economic worth and social benefit.
2, in the present invention, the viable count of lactobacillus in soaked I controls be greater than 1.0 × 10
5cFU/g, salinity controls at 2.00 ~ 8.00g/100g, controlling pH at 2.00 ~ 8.00g/kg, the control of viable count of lactobacillus, the amount of the lactic acid needed for dish fermentation can be ensured, facilitate control time and temperature, also can ensure certain acid environment, when avoiding dish ripe, there is a large amount of nitrite; The conservative control of acidity and salinity, in the fermentation time of setting, ensures that the maturity of dish and mouthfeel reach best.
3, in the present invention, soaked after the 4n time vegetable ripeness need through centrifugal removing miscellaneous bacteria and impurity, it is centrifugal is be fed in centrifuge by the soaked speed with 7 ~ 11L/min, with 10000 ~ 16000r/min centrifugation, centrifugal efficiency is high, effective, centrifugal rear saccharomycete viable count < 1.0 × 10
3cFU/g, avoids miscellaneous bacteria to affect the mouthfeel of sweat and fresh pickles.Further preferably, centrifugate retains by 70.00 ~ 90.00% of centrifugal front soaked weight, residue is cast out, accept or reject soaked according to a specific ratio, strictly can control the content of miscellaneous bacteria, stablize the flavor substance that pickle fermentation is formed, ensure the mouthfeel of fresh pickles, and continue to use part Shang batch soaked, play the effect of controlling cost.
4, in the present invention, soaked centrifugal after, supplement soaked II, after making to supplement, soaked amount is equal with centrifugal front soaked amount, and soaked the reaching in altar is remained basically stable with when brewed first batch, ensures soakedly just to be flooded by dish.The difference of soaked II and soaked I is: do not remember containing high good fortune in soaked II and steep happy U.S. lactic acid bacteria bacterium powder, after having added soaked II in bubble altar, add bacterium powder again, can accurately, convenient every 100kg of calculating soaked in the amount of the required happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble added, reach fermentation processes more accurately.
5, the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble in the present invention first activates before use, be dissolved in the warm water of 5 ~ 10 times amount by the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble and activate 0.5 ~ 2h, lactic acid bacteria after activation uses in 60min, this kind of activation method ensure that to greatest extent lactic acid bacteria enter soaked after high activity, improve the utilization rate of lactic acid bacteria.
6, in the present invention, a measuring and adjustation process is had to soaked after supplementing soaked II, the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble, specifically for be soaked acidity and salinity, after detecting, acidity is adjusted to 2.00 ~ 5.00g/kg, salinity is adjusted to 1.00 ~ 4.00g/100g, the ripe environment of dish can be ensured, and ensure suitable mouthfeel, seasoning a little after later stage maturation; After centrifugal, lose the soaked of part, lost part spice concentrate simultaneously, add spice concentrate in the ratio of the soaked interpolation 0.50 ~ 1.50L of every 100.00kg after the adjustment, ensure certain fragrance, enrich the mouthfeel of fresh pickles.
7, spice concentrate employing special formulation of the present invention, sealing immersion prepare for 15 ~ 40 days, and simple to operation, be fully extracted the flavor components in spice, concentrate taste is homogeneous simultaneously.
Detailed description of the invention
Below by detailed description of the invention, the present invention is described.
Embodiment 1
The present embodiment is for ferment celery.
Pretreatment is carried out before celery fermentation, specific as follows:
1) ingredient requirement and selecting
Fruit variety celery, requires: 1. maturity: maturity is good does not play platform, stem bar width is greater than 15mm; 2. freshness: plucking time is no more than two days, the defoliation time is no more than the celery of 24h; 3. organoleptic indicator: remove leaf of Herba Apii graveolentis; Appearance free from flaw, immaculate, good evenness; Color is homogeneous light emerald green; Clean up and be not with mud;
After selector closes the celery of above-mentioned requirements, then select, remove impurity (dish leaf, rubber band, kernmantle etc.) and unavailable part (old celery, dry celery, damaged celery etc.).Satisfactoryly enter next step operation.
2) cut
Rear satisfactory celery will be selected, put into service sink, use flowing clean water totally and load in special plastic basket and drain, require: celery surface is residual without mud spot, dish leaf etc., then celery is transported to and cuts workshop, carry out slitting according to long 5.00mm, load special plastic basket and be transported to sterilization place.
3) sterilization
Employing concentration is pick up after the thimerosal of 200.00mg/kg carries out immersion 30min, finally namely can be used for fermentation with running water cleaning 10min; Thimerosal adds water formulated by effervesce chlorine-containing disinfecting sheet.
The preparation technology of fresh pickles, described technique comprises the steps:
A, prepare soaked I and soaked II, for subsequent use; Wherein, the difference of soaked I and soaked II is that soaked I with the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble, and soaked II does not add the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble;
The raw material composition of soaked I: comprise following raw material by weight: drinking water 100.00 parts, bubble millet starch 3.30 parts, bubble 0.65 part, ginger, bubble 0.33 part, garlic, disodium ethylene diamine tetraacetate 0.05 part, happy U.S. 0.10 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.02 part, citric acid 0.22 part, lactic acid 0.36 part, without iodine common salt 6.00 parts, monosodium glutamate 1.45 parts, 60 ° of white wine 0.20 part, spice concentrate 1.00 parts;
B, step B is prepared soaked I be used for ferment celery, when fermenting to the 4n time, after the 4n time is fermented soaked successively through centrifugal, lose water, supplement soaked II, add after high good fortune note steeps the U.S. lactic acid bacteria bacterium powder of pleasure, detection, adjustment process and continue on for ferment celery; Described n gets continuous positive integer successively; Described fermentation is at 20 DEG C of sealing and fermenting 40h.
Fermentation carries out in bubble altar in this step, in bubble altar, the addition of soaked I is 2/3 of jar cumulative volume, celery neatly joins in altar, addition is soaked 1/2, soaked liquid level distance altar mouth appropriate distance is 5.00 ~ 10.00cm, if the too low need of liquid level supplement soaked to rational position, if soaked spilling, cast out part soaked; The value of n is specifically determined according to quality soaked in real attenuation; The present embodiment has carried out altogether 16 fermentations, obtains the fresh bubble celery of 16 batches, in sweat, respectively to soaked after the 4th, 8 times, 12 times, 16 times fermentations carry out centrifugal, lose water, moisturizing, add the process such as bacterium powder; The present embodiment ferment each time the fresh bubble celery mouthfeel acid that obtains salty suitable, quality is tender and crisp, salinity is at 1.00 ~ 4.00g/100g, acidity is at 2.00 ~ 5.00g/kg, and the celery after maturation goes out altar, according to 4.00 ~ 5.00cm length cuts after dripping into point-like after draining.
The fresh bubble celery that each fermentation obtains obtains finished product successively after seasoning, packaging, sterilization.Concrete operations the celery cut are added appropriate different Vc is received, potassium sorbate, monosodium glutamate, carry out spice without iodine common salt; Then carry out loading amount, sealing, every packed dish 4 ~ 5 is good; Sealing uses vacuum packing machine to carry out sealing of finding time, vacuum 200Pa, evacuated time 20s, and cool time, 20s, sealed time 20s.
Embodiment 2
The present embodiment and concrete zymolysis radish or asparagus lettuce are example.
Pretreatment before fermentation:
1) ingredient requirement and selecting:
The ingredient requirement of asparagus lettuce with select as follows: Fruit variety southern wood bamboo shoot, requirement: 1. maturity: maturity is good does not play platform, the non-lignifying of head; 2. freshness: plucking time is no more than two days, the peeling time is no more than the asparagus lettuce of 24h; 3. bamboo shoot leaf, the tender tips of bamboo shoot and bamboo shoot skin has been removed; Appearance free from flaw, immaculate, good evenness; Color is homogeneous in cyan; Clean up and be not with mud;
After selector closes the southern wood bamboo shoot of above-mentioned requirements, then select, remove impurity (dish leaf, rubber band, kernmantle etc.) and unavailable part (old asparagus lettuce, dry asparagus lettuce, damage asparagus lettuce etc.).Satisfactoryly enter next step operation.
The ingredient requirement of radish with select as follows: Fruit variety Korea S radish, requirement: 1. maturity: the good cross section of maturity is homogeneous; 2. freshness: plucking time is no more than the radish of three days; 3. organoleptic indicator: excised petiole position; Appearance free from flaw, immaculate, good evenness; The homogeneous pure white of color; Clean up and be not with mud;
After selector closes the Korea S radish of above-mentioned requirements, then select, remove impurity (dish leaf, rubber band, kernmantle etc.) and unavailable part (radish coring, radish neck head handle, green turnip etc.).Satisfactoryly enter next step operation.
2) cut:
Rear satisfactory asparagus lettuce, radish will be selected, put into service sink, and use flowing clean water totally and load in special plastic basket and drain, requiring: radish or asparagus lettuce surface will remain without mud, dish leaf etc.; Radish or asparagus lettuce are transported to and cut workshop, radish is cut into slices according to long 50.00mm × wide 30.00mm × thick 4.50mm, and asparagus lettuce is cut into slices according to long 50.00mm × wide 10.00mm × thick 6.00mm.
3) dewater:
Specific as follows: 1. the asparagus lettuce cut or radish to be loaded in special plastic basket, be transported to dehydration place;
2. take without iodine common salt according to 2.00 ~ 10.00% of radish's weight;
3. dewatering in pond by radish uniform spreading, often spread one deck radish, thickness 3.00cm, spreads one deck without iodine common salt;
4. pickle 4h, re-use flowing clear water desalination 2h, pick up afterwards to drain and namely can be used for fermentation.
1, a preparation technology for fresh pickled radish or asparagus lettuce, described technique comprises the steps:
A, prepare soaked I and soaked II, for subsequent use; Wherein, the difference of soaked I and soaked II is that soaked I with the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble, and soaked II does not add the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble;
The raw material composition of soaked I: comprise following raw material by weight: drinking water 100.00 parts, bubble millet starch 1.00 parts, bubble 0.20 part, ginger, bubble 0.10 part, garlic, disodium ethylene diamine tetraacetate 0.01 part, happy U.S. 0.01 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.01 part, citric acid 0.01 part, lactic acid 0.10 part, without iodine common salt 2.00 parts, monosodium glutamate 0.70 part, white wine 0.10 part, spice concentrate 0.80 part;
B, circulating fermentation: circulating fermentation: steps A prepared soaked I is used for zymolysis radish or asparagus lettuce, obtain fresh pickled radish or asparagus lettuce, when fermenting to the 4n time, after the 4n time is fermented soaked successively through centrifugal, lose water, supplement soaked II, add after high good fortune note steeps the U.S. lactic acid bacteria bacterium powder of pleasure, detection, adjustment process and continue on for zymolysis radish or asparagus lettuce; Described n gets continuous print positive integer successively; Described fermentation is at 24 DEG C of lower seal fermentation 15h; The fermentation of this step is carried out in bubble altar, its to soaked I addition, and the addition of radish or asparagus lettuce, the level control of bubble altar operate identical with this step in embodiment 1; The value of n is specifically determined according to quality soaked in real attenuation; The present embodiment has carried out altogether 32 fermentations, obtains fresh pickled radish or the asparagus lettuce of 32 batches, in sweat, respectively to soaked after the 4th, 8,12,16,20,24,28,32 fermentation carry out centrifugal, lose water, moisturizing, add the process such as bacterium powder.
Embodiment 3
1, the preparation technology of fresh pickles, described technique comprises the steps:
A, prepare soaked I and soaked II, for subsequent use; Wherein, the difference of soaked I and soaked II is that soaked I with the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble, and soaked II does not add the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble;
The raw material composition of soaked I: comprise following raw material by weight: drinking water 100.00 parts, bubble millet starch 2.20 parts, bubble 0.40 part, ginger, bubble 0.20 part, garlic, disodium ethylene diamine tetraacetate 0.03 part, happy U.S. 0.05 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.02 part, citric acid 0.15 part, lactic acid 0.22 part, without iodine common salt 4.00 parts, monosodium glutamate 1.10 parts, white wine 0.15 part, spice concentrate 0.90 part;
B, circulating fermentation: circulating fermentation: steps A prepared soaked I is used for fermented vegetable, obtain fresh pickles, when fermenting to the 4n time, after the 4n time is fermented soaked successively through centrifugal, lose water, supplement soaked II, add after high good fortune note steeps the U.S. lactic acid bacteria bacterium powder of pleasure, detection, adjustment process and continue on for fermented vegetable; Described n gets continuous print positive integer successively; Described fermentation is at 22 DEG C of lower seal fermentation 25h.
In the present embodiment, described centrifugal be that the soaked speed with 7L/min is fed in centrifuge, centrifugal with 10000r/min rotating speed, described centrifugal rear yeast count 1.3 × 10
2cFU/g.Described losing water, supplementing soaked II is soaked after centrifugal retained by 70.00% of centrifugal front soaked weight, and residue is cast out, then to retain soaked in supplement soaked II of 30.00% of centrifugal front soaked weight and make soaked amount equal with centrifugal front soaked amount.The present embodiment has carried out altogether 40 fermentations, obtains 40 batches of fresh pickles, in sweat, respectively to soaked after the 4th, 8,12,16,20,24,28,32,36,40 fermentation carry out centrifugal, lose water, moisturizing, add the powder process such as bacterium.
Embodiment 4
The difference of the present embodiment and embodiment 3 is:
The centrifugal of the present embodiment is fed in centrifuge by the soaked speed with 9.00L/min, centrifugal with 12000r/min rotating speed, described centrifugal rear yeast count 4.5 × 10
2cFU/g.
Losing water, supplementing soaked II is soaked after centrifugal retained by 80.00% of centrifugal front soaked weight, and residue is cast out, then to retain soaked in supplement soaked II of 20.00% of centrifugal front soaked weight and make soaked amount equal with centrifugal front soaked amount.
The present embodiment controls the addition of lactic acid bacteria bacterium powder after supplementary soaked II further, and the present embodiment addition is 0.02% of the soaked weight after supplementary soaked II; Lactic acid bacteria bacterium powder first activates before addition.
Embodiment 5
The difference of the present embodiment and embodiment 4 is:
In the present embodiment, centrifugal is be fed in centrifuge by the soaked speed with 11L/min, centrifugal with 16000r/min rotating speed, centrifugal rear yeast count 2.1 × 10
2cFU/g.
Losing water, supplementing soaked II is soaked after centrifugal retained by 90% of centrifugal front soaked weight, and residue is cast out, then to retain soaked in supplement soaked II of 10.00% of centrifugal front soaked weight and make soaked amount equal with centrifugal front soaked amount.
In the present embodiment, the addition of lactic acid bacteria bacterium powder is 0.04% of the soaked weight after supplementary soaked II; Lactic acid bacteria bacterium powder first activates before addition.The activation of lactic acid bacteria bacterium powder is dissolved in the warm water of 7 times by lactic acid bacteria bacterium powder activating 30min.
Embodiment 6
The preparation technology of fresh pickles, described technique comprises the steps:
A, prepare soaked I and soaked II, for subsequent use; Wherein, the difference of soaked I and soaked II is that soaked I with the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble, and soaked II does not add the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble;
The raw material composition of soaked I: comprise following raw material by weight: drinking water 100.00 parts, bubble millet starch 2.00 parts, bubble 0.40 part, ginger, bubble 0.20 part, garlic, disodium ethylene diamine tetraacetate 0.03 part, happy U.S. 0.08 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.01 part, citric acid 0.15 part, lactic acid 0.20 part, without iodine common salt 4.00 parts, monosodium glutamate 0.70 part, white wine 0.10 part, spice concentrate 0.90 part;
B, circulating fermentation: circulating fermentation: steps A prepared soaked I is used for fermented vegetable, obtain fresh pickles, when fermenting to the 4n time, after the 4n time is fermented soaked successively through centrifugal, lose water, supplement soaked II, add after high good fortune note steeps the U.S. lactic acid bacteria bacterium powder of pleasure, detection, adjustment process and continue on for fermented vegetable; Described n gets continuous print positive integer successively; Described fermentation is at 22 DEG C of lower seal fermentation 25h.
In the present embodiment, the preparation method of soaked I is as follows: a, add in saucepan by fill a prescription take drinking water, without iodine common salt, steep millet starch, be heated to boil and material water be extracted into cooling bath after continuing 10min and be cooled to room temperature, then add bubble ginger by formula, bubble garlic; After 24h, add the disodium ethylene diamine tetraacetate taken by formula, be dissolved in completely and expect in water and stir, after leaving standstill material water 30min, add and take and the U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble pleasure by formula; B, take acesulfame potassium, citric acid, lactic acid, monosodium glutamate, white wine and spice concentrate by formula and be dissolved in the material water that step a prepares, stir, obtain soaked I.
The value of n is specifically determined according to quality soaked in real attenuation; The present embodiment has carried out altogether 48 fermentations, obtain 48 batches of fresh bubble cowpeas, in sweat, respectively to soaked after the 4th, 8,12,16,20,24,28,32,36,40,44,48 fermentation (n has got 1,2,3 successively, 11,12) carry out centrifugal, lose water, moisturizing, add the process such as bacterium powder.
Embodiment 7
The preparation technology of fresh pickles, following step crossed by described technique bag:
A, prepare soaked I and soaked II, for subsequent use; Wherein, the difference of soaked I and soaked II is that soaked I with the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble, and soaked II does not add the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble;
The raw material composition of soaked I: comprise following raw material by weight: drinking water 100.00 parts, bubble millet starch 1.20 parts, bubble 0.50 part, ginger, bubble 0.20 part, garlic, disodium ethylene diamine tetraacetate 0.03 part, happy U.S. 0.05 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.02 part, citric acid 0.15 part, lactic acid 0.30 part, without iodine common salt 3.00 parts, monosodium glutamate 0.80 part, white wine 0.15 part, spice concentrate 0.90 part;
B, circulating fermentation: circulating fermentation: steps A prepared soaked I is used for fermented vegetable, obtain fresh pickles, when fermenting to the 4n time, after the 4n time is fermented soaked successively through centrifugal, lose water, supplement soaked II, add after high good fortune note steeps the U.S. lactic acid bacteria bacterium powder of pleasure, detection, adjustment process and continue on for fermented vegetable; Described n gets continuous print positive integer successively; Described fermentation is at 21 DEG C of lower seal fermentation 30h.
Viable count of lactobacillus in described soaked I is 3.5 × 10
5cFU/g, salinity is 5.00g/100g, acidity is 5.00g/kg.
In step B, described detection, adjustment be first detect soaked in acidity and salinity, and acidity is adjusted to 2.00g/kg, salinity is adjusted to 1.00g/kg, then by the ratio interpolation spice concentrate of 100.00kg soaked interpolation 0.50L.
The amount of the happy U.S. lactic acid bacteria bacterium powder of described interpolation high good fortune note bubble is 0.035% of the soaked weight after supplementary soaked II, activates, activation: be dissolved in the warm water of 5 times amount by the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble and activate 2h before bacterium powder adds.
Embodiment 8
The difference of the present embodiment and embodiment 7 is:
Viable count of lactobacillus in described soaked I is 3.9 × 10
5cFU/g, salinity is 2.00g/100g, acidity is 2.00g/kg.
In step B, described detection, adjustment be first detect soaked in acidity and salinity acidity is adjusted to 5.00g/kg, salinity is adjusted to 4.00g/kg, then by the ratio interpolation spice concentrate of 100.00kg soaked interpolation 1.0L.
The amount of the happy U.S. lactic acid bacteria bacterium powder of described interpolation high good fortune note bubble is 0.03% of the soaked weight after supplementary soaked II, activates, activation: be dissolved in the warm water of 10 times amount by the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble and activate 1h before bacterium powder adds.
Embodiment 9
The preparation technology of fresh pickles, described technique comprises the steps:
A, prepare soaked I and soaked II, for subsequent use; Wherein, the difference of soaked I and soaked II is that soaked I with the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble, and soaked II does not add the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble;
The raw material composition of soaked I: comprise following raw material by weight: drinking water 100.00 parts, bubble millet starch 2.00 parts, bubble 0.40 part, ginger, bubble 0.20 part, garlic, disodium ethylene diamine tetraacetate 0.03 part, happy U.S. 0.08 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.01 part, citric acid 0.15 part, lactic acid 0.20 part, without iodine common salt 4.00 parts, monosodium glutamate 0.70 part, white wine 0.10 part, spice concentrate 0.90 part;
B, circulating fermentation: circulating fermentation: steps A prepared soaked I is used for fermented vegetable, obtain fresh pickles, when fermenting to the 4n time, after the 4n time is fermented soaked successively through centrifugal, lose water, supplement soaked II, add after high good fortune note steeps the U.S. lactic acid bacteria bacterium powder of pleasure, detection, adjustment process and continue on for fermented vegetable; Described n gets continuous print positive integer successively; Described fermentation is at 22 DEG C of lower seal fermentation 23h.
In the present embodiment, soaked I prepares as follows: a, add in saucepan by fill a prescription take drinking water, without iodine common salt, steep millet starch, be heated to boil and material water be extracted into cooling bath after continuing 20min and be cooled to room temperature, then add bubble ginger by formula, bubble garlic; After 18h, add the disodium ethylene diamine tetraacetate taken by formula, be dissolved in completely and expect in water and stir, after leaving standstill material water 60min, add and take and the U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble pleasure by formula; B, take acesulfame potassium, citric acid, lactic acid, monosodium glutamate, white wine and spice concentrate by formula and be dissolved in the material water that step a prepares, stir, obtain soaked I;
Viable count of lactobacillus in soaked I is 7.2 × 10
5cFU/g, salinity is adjusted to 8.00g/100g, and acidity is adjusted to 8.00g/kg.
In above-mentioned steps B, centrifugal is be fed in centrifuge by the soaked speed with 11L/min, centrifugal with 16000r/min rotating speed, and centrifugal rear yeast count after testing, is 4.5 × 10 after the yeast count detection of the present embodiment
2cFU/g.
In above-mentioned steps B, losing water, supplementing soaked II is soaked after centrifugal retained by 75.00% of centrifugal front soaked weight, and residue is cast out, then to retain soaked in supplement soaked II, the described magnitude of recruitment of soaked II is 25.00% of centrifugal front soaked weight.
In above-mentioned steps B, the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble is 0.04% of the soaked weight after supplementary soaked II; The described happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble first activates before addition, and the concrete grammar of activation is as follows: be dissolved in the warm water of 5 times amount by the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble and activate 2h; Detect, adjustment be first detect soaked in acidity and salinity acidity is adjusted to 2.0g/kg, salinity is adjusted to 3.1g/kg, then by the ratio interpolation spice concentrate of 100.00kg soaked interpolation 1.50L.
The preparation method of above-mentioned spice concentrate is as follows: take drinking water 80.00 parts, bubble millet starch 1.60 parts, dried flower green pepper 0.40 part, anistree 0.12 part, tsaoko 0.07 part, 0.07 part, cassia bark, fennel seeds 0.07 part, fragrant fruit 0.07 part add in bubble altar, after sealing brewed 40 days, pull spice out, the sealing of spice concentrate is kept for subsequent use.
Embodiment 10
The difference of the present embodiment and embodiment 9 is:
The preparation method of the spice concentrate of the present embodiment is as follows: take drinking water 80.00 parts, bubble millet starch 1.50 parts, dried flower green pepper 0.20 part, anistree 0.08 part, tsaoko 0.04 part, 0.04 part, cassia bark, fennel seeds 0.04 part, fragrant fruit 0.04 part add in bubble altar, after sealing brewed 15 days, pull spice out, the sealing of spice concentrate is kept for subsequent use.
Claims (8)
1. the preparation technology of fresh pickles, is characterized in that: described technique comprises the steps:
A, prepare soaked I and soaked II, for subsequent use;
Wherein, the difference of soaked I and soaked II is that soaked I with the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble, and soaked II does not add the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble;
B, circulating fermentation: steps A prepared soaked I is used for fermented vegetable, obtain fresh pickles, when fermenting to the 4n time, after the 4n time is fermented soaked successively through centrifugal, lose water, supplement soaked II, add after high good fortune note steeps the U.S. lactic acid bacteria bacterium powder of pleasure, detection, adjustment process and continue on for fermented vegetable; Described n gets continuous print positive integer successively; Described fermentation is at 20 ~ 24 DEG C of lower seal fermentation 15 ~ 40h;
Described soaked I comprises following raw material by weight: drinking water 100.00 parts, bubble millet starch 1.00 ~ 3.30 parts, bubble 0.20 ~ 0.65 part, ginger, bubble 0.10 ~ 0.33 part, garlic, disodium ethylene diamine tetraacetate 0.01 ~ 0.05 part, happy U.S. 0.01 ~ 0.10 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.01 ~ 0.02 part, citric acid 0.10 ~ 0.22 part, lactic acid 0.10 ~ 0.36 part, without iodine common salt 2.00 ~ 6.00 parts, monosodium glutamate 0.70 ~ 1.45 part, white wine 0.10 ~ 0.20 part, spice concentrate 0.80 ~ 1.00 part.
2. the preparation technology of fresh pickles according to claim 1, it is characterized in that: in stepb, described losing water, supplementing soaked II is soaked after centrifugal retained by 70.00 ~ 90.00% of centrifugal front soaked weight, residue is cast out, then to retain soaked in supplement soaked II and make soaked amount equal with centrifugal front soaked amount, described centrifugal be that the soaked speed with 7 ~ 11L/min is fed in centrifuge, centrifugal with 10000 ~ 16000r/min rotating speed, described centrifugal rear soaked middle saccharomycete viable count < 1.0 × 10
3cFU/g.
3. the preparation technology of fresh pickles according to claim 1, is characterized in that: in stepb, and the addition of the happy U.S. lactic acid bacteria bacterium powder of described high good fortune note bubble is 0.02 ~ 0.04% of the soaked weight after supplementary soaked II; The described happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble first activates before addition.
4. the preparation technology of fresh pickles according to claim 1, is characterized in that: the described preparation process of soaked I is as follows:
A, add in saucepan by fill a prescription take drinking water, without iodine common salt, steep millet starch, be heated to boil and material water be extracted into cooling bath after continuing 10 ~ 20min and be cooled to room temperature, then bubble ginger is added by formula, bubble garlic, after 18 ~ 24h, add by the disodium ethylene diamine tetraacetate taken of filling a prescription, be dissolved in completely and expect in water and stir, after leaving standstill material water 30 ~ 60min, add and take and the happy U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble by formula;
B, take acesulfame potassium, citric acid, lactic acid, monosodium glutamate, white wine and spice concentrate by formula and be dissolved in the material water that step a prepares, stir, obtain soaked I.
5. the preparation technology of the fresh pickles according to claim 3 or 4, is characterized in that: described activation is dissolved in the warm water of 5 ~ 10 times by the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble activating 0.5 ~ 2h.
6. the preparation technology of the fresh pickles according to claim 1 or 4, is characterized in that: the viable count of lactobacillus in described soaked I is greater than 1.0 × 10
5cFU/g, acidity is adjusted to 2.00 ~ 8.00g/kg, and salinity is adjusted to 2.00 ~ 8.00g/100g.
7. the preparation technology of fresh pickles according to claim 1, it is characterized in that: in stepb, described detection, adjustment be first detect soaked in acidity and salinity acidity is adjusted to 2.00 ~ 5.00g/kg, salinity is adjusted to 1.00 ~ 4.00g/100g, then add spice concentrate, to be that 100.00kg is soaked add 0.50 ~ 1.50L to the adding proportion of described spice concentrate.
8. the preparation technology of fresh pickles according to claim 1, it is characterized in that: the preparation method of described spice concentrate is as follows: take drinking water 80.00 parts, bubble millet starch 1.50 ~ 1.60 parts, dried flower green pepper 0.20 ~ 0.40 part, anistree 0.08 ~ 0.12 part, tsaoko 0.04 ~ 0.07 part, 0.04 ~ 0.07 part, cassia bark, fennel seeds 0.04 ~ 0.07 part, fragrant fruit 0.04 ~ 0.07 part add in bubble altar, after sealing brewed 15 ~ 40 days, pull spice out, the sealing of spice concentrate is kept for subsequent use.
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