Pilot test on semi-solid-state pure-fermentation technology of low-salt pickled cucumber

For industrially producing traditional artificial pickled vegetables and reducing the environment pollution from the pickling liquid, the continuous useful method of pickling liquid was studied in the semi-solid-state pure-fermentation technology for low salt pickled cucumber (Cucumis Sativus L.). Pre-dehydrated cucumber with water content of 65%～70% was fermented continuously with low-salt in anaerobic fermentation equipment. For realizing reuse of brine, brine was used as ferment to process pre-fermentation combining with pure culture of lactic aid bacteria. The results showed that the ratio 18:6:2:1 of raw materials, brine, 108 cfu/mL starter and 4% salt solution was optimized condition to reuse brine and 2.24% low-salt product was obtained. The texture of products was not significantly influenced (p＞0.01) by stirring under lower intensity (＜100 r/min), and textural hardness was kept above 1209.1 N. Yield rate was up to 115.8%. The content of Vitamin E, total ascorbic acid, protein, fat, and dietary fiber was improved via comparing with traditional technology, reaching to 3.592%, 0.601×10-2 mg/g, 7.843×10-2 mg/g, 1.991% and 0.375% respectively.