CN103005352A - Method of pickling sauerkraut by using pure lactic acid bacteria under waterless and vacuum condition - Google Patents
Method of pickling sauerkraut by using pure lactic acid bacteria under waterless and vacuum condition Download PDFInfo
- Publication number
- CN103005352A CN103005352A CN2012105697592A CN201210569759A CN103005352A CN 103005352 A CN103005352 A CN 103005352A CN 2012105697592 A CN2012105697592 A CN 2012105697592A CN 201210569759 A CN201210569759 A CN 201210569759A CN 103005352 A CN103005352 A CN 103005352A
- Authority
- CN
- China
- Prior art keywords
- sauerkraut
- lactic acid
- pickling
- acid bacteria
- special
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention relates to a method of pickling sauerkraut by using pure lactic acid bacteria under a waterless and vacuum condition. The method comprises the following steps of (1). cleaning celery cabbages; (2) pickling: loading the celery cabbages into special pickling bags; (3) adding the lactic acid bacteria: spraying uniformly; (4) vacuum packaging; and (5) fermenting and ripening to make into the sauerkraut. The method has the advantages that 1. pickling is carried out by using a waterless mode, and the method is clean in production, without phenomena of celery cabbage head mildew or peculiar smell, reduces environment pollution, and simultaneously reducing production cost; 2. the sauerkraut produced by the method has soft sour flavor and high non-volatile acid content reaching over 90%, nitrite content is decreased by over 50% and pickling ripening period is shortened by 30% than a conventional pickling method by fermenting with the pure lactic acid bacteria; and 3. the sauerkraut produced by the method has unique flavor, mouthfeel and fragrance, with comprehensive index obviously superior to the sauerkraut produced by the conventional method.
Description
(1) invention field:
The present invention relates to the processing method of the food such as vegetables, fruit, nut.The method of the purebred lactic acid bacteria pickling sauerkraut of especially a kind of anhydrous vacuum.
(2) background of invention:
Sauerkraut is a kind of traditional popular food, and the developing history of origin is arranged, from south to north, and different geographical, different crowds likes very much.Sauerkraut has abundant dietary fiber, and organic acid can improve a poor appetite, and promotes digestion.It is Chinese cabbage that pickling sauerkraut uses maximum vegetables.
The principle of pickling sauerkraut is the fermentation of vegetables process lactic acid bacteria, decomposes the glucide in the vegetables, produces lactic acid, and pH value is descended, and vegetables have tart flavour; Difference because of contained flora produces some acids such as acetic acid simultaneously, and other aroma-producing substance such as alcohols, aromatic ester etc., gives vegetables distinctive fragrance.Simultaneously because the effect of enzymatic browning and non-enzymatic browning makes salted ﹠ preserved vegetable have certain color and luster.
Production technology normal operation underground water mud sump or the plastic tank of traditional pickling process sauerkraut are container at present, and after Chinese cabbage was cleaned, repairs, code entered in the curing container; Smear salt Chinese cabbage, one deck Chinese cabbage one deck salt, the salt applying amount is 2% of Chinese cabbage gross mass, after filling container closure is pressed scheelite, places one day; Then add a certain amount of water, Chinese cabbage is all flooded.Chinese cabbage is carried out lactic fermentation under 10 ℃ of-20 ℃ of temperature, fermentation time is 2 months.
The production technology of traditional pickling process sauerkraut is used the open type fermentation mode, make vegetables in water, carry out anaerobic lactic acid fermentation after adding entry, lactic acid bacteria is brought into by vegetables, in the sweat owing to being open fermentation, the participation of large water gaging is arranged, and miscellaneous bacteria content is higher, so easily cause soft mashed, the variable color of sauerkraut, produce peculiar smell, and content of nitrite is not easy control.
Traditional production technology has seriously restricted progress and the development of product.
(3) summary of the invention:
The object of the present invention is to provide the method for the purebred lactic acid bacteria pickling sauerkraut of a kind of anhydrous vacuum, for above problem, adopt traditional handicraft to combine with modern science and technology, solved the drawback of traditional pickled cabbage salting, namely, it has solved open fermentation in the traditional pickling process technique, miscellaneous bacteria content is higher, sauerkraut is the problem of soft mashed, variable color, generation peculiar smell easily, solve simultaneously content of nitrite and do not allowed manageable problem, realized cleaning production, the pure soft uniqueness of product tart flavour, the method pickling sauerkraut is compared nitrous acid content with traditional pickling process technique low more than 50%.
Technical scheme of the present invention: the method for the purebred lactic acid bacteria pickling sauerkraut of a kind of anhydrous vacuum is characterized in that being made of following steps:
(1) clean vegetables: fresh Chinese cabbage repairing is become clean vegetables;
(2) pickle: every 100g Chinese cabbage is smeared salt 1.0-2.0g, and one deck clean vegetables one deck salt is packed in the special salting bag;
(3) add lactic acid bacteria: the Chinese cabbage that step (2) is made adds special lactobacillus nutrient solution 0.5-1.5g again, sprays evenly;
(4) Vacuum Package: use the salting bag that special-purpose vaccum-pumping equipment will be equipped with the Chinese cabbage of handling well to vacuumize;
(5) fermenting-ripening: will vacuumize the salting bag that Chinese cabbage is housed and be positioned over 10-20 ℃ of environment bottom fermentations 20-30 days, and make sauerkraut.
Its material of special salting bag in the above-mentioned said step (2) requires oxygen transmission rate to be lower than 1/[cm
3/ (m
224h0.1MP)] %, elongation at break be greater than 1000%, wear-resisting, adopts PET and nylon.
The mixing lactic acid bacteria cultivation that special lactobacillus nutrient solution in the above-mentioned said step (3) is had a liking for salt Pediococcus acidilactici and lactobacillus seed selection by the miso special use forms.
A kind of sauerkraut that adopts the method production of the purebred lactic acid bacteria pickling sauerkraut of anhydrous vacuum is characterized in that sauerkraut nitrous acid content is lower than 1 mg/kg; The employing method of comparison detects, and namely gets new product sample A, gets simultaneously former handicraft product sample B, analyzes with the t check judging the result, and calculating the t value is 9.93, looks into the t distribution table take panelist's free degree as 11, is t in the corresponding critical value of 5% level
11(0.05)=2.201, because 9.93〉2.201, the mean value of sample A sensory evaluation mark is greater than sample B sensory evaluation mean value, thus sample A mouthfeel, local flavor, overall target significantly better than former handicraft product, namely the mouthfeel of new technology sample, local flavor are all significantly better than former handicraft product.
Superiority of the present invention is: 1, pickle and adopt anhydrous mode to carry out, clean production, without first-born mould, the peculiar smell phenomenon of dish, environmental contamination reduction reduces production costs simultaneously; 2, the sauerkraut of the method production, tart flavour is soft, and fixed acid content is high, reaches more than 90%, purebred lactic fermentation, content of nitrite is lower than more than 50% of traditional pickling process method, pickles maturity period shortening 30%(and sees Table lattice 1, form 2); 3, the sauerkraut pickled of the method has unique local flavor, mouthfeel and fragrance, and overall target obviously is better than conventional method (seeing Table lattice 3).
Form 1: be anhydrous vacuum fermentation and the contrast of traditional pickling process method pickling sauerkraut fixed acid accounting.
Form 2: be anhydrous vacuum fermentation and the contrast of traditional pickling process method pickling sauerkraut content of nitrite.
Form 3: adopt A, B sample method of comparison in the method for the purebred lactic acid bacteria pickling sauerkraut of a kind of anhydrous vacuum involved in the present invention, what obtain judges as a result form.
Concrete one has 12 judgment persons, judges with ten point system, and evaluation result is as follows:
Remarks: sample A is new product; Sample B is former handicraft product.
(4) specific embodiment:
Embodiment 1: the method for the purebred lactic acid bacteria pickling sauerkraut of a kind of anhydrous vacuum is characterized in that being made of following steps:
(1) clean vegetables: fresh Chinese cabbage repairing is become clean vegetables;
(2) pickle: every 100g Chinese cabbage is smeared salt 1.0g, and one deck clean vegetables one deck salt is packed in the special salting bag;
(3) add lactic acid bacteria: the Chinese cabbage that step (2) is made adds special lactobacillus nutrient solution 1.5g again, sprays evenly;
(4) Vacuum Package: use the salting bag that special-purpose vaccum-pumping equipment will be equipped with the Chinese cabbage of handling well to vacuumize;
(5) fermenting-ripening: will vacuumize the salting bag that Chinese cabbage is housed and be positioned over 10 ℃ of environment bottom fermentations 30 days, and make sauerkraut.
Its material of special salting bag in the above-mentioned said step (2) requires oxygen transmission rate to be lower than 1/[cm
3/ (m
224h0.1MP)] %, elongation at break be greater than 1000%, wear-resisting, adopts PET and nylon.
The mixing lactic acid bacteria cultivation that special lactobacillus nutrient solution in the above-mentioned said step (3) is had a liking for salt Pediococcus acidilactici and lactobacillus seed selection by the miso special use forms.
A kind of sauerkraut that adopts the method production of the purebred lactic acid bacteria pickling sauerkraut of anhydrous vacuum is characterized in that sauerkraut nitrous acid content is lower than 1 mg/kg; The employing method of comparison detects, and namely gets new product sample A, gets simultaneously former handicraft product sample B, analyzes with the t check judging the result, and calculating the t value is 9.93, looks into the t distribution table take panelist's free degree as 11, is t in the corresponding critical value of 5% level
11(0.05)=2.201, because 9.93〉2.201, the mean value of sample A sensory evaluation mark is greater than sample B sensory evaluation mean value, thus sample A mouthfeel, local flavor, overall target significantly better than former handicraft product, namely the mouthfeel of new technology sample, local flavor are all significantly better than former handicraft product.
Embodiment 2: the method for the purebred lactic acid bacteria pickling sauerkraut of a kind of anhydrous vacuum is characterized in that being made of following steps:
(1) clean vegetables: fresh Chinese cabbage repairing is become clean vegetables;
(2) pickle: every 100g Chinese cabbage is smeared salt 1.5g, and one deck clean vegetables one deck salt is packed in the special salting bag;
(3) add lactic acid bacteria: the Chinese cabbage that step (2) is made adds special lactobacillus nutrient solution 1.0g again, sprays evenly;
(4) Vacuum Package: use the salting bag that special-purpose vaccum-pumping equipment will be equipped with the Chinese cabbage of handling well to vacuumize;
(5) fermenting-ripening: will vacuumize the salting bag that Chinese cabbage is housed and be positioned over 15 ℃ of environment bottom fermentations 25 days, and make sauerkraut.
Its material of special salting bag in the above-mentioned said step (2) requires oxygen transmission rate to be lower than 1/[cm
3/ (m
224h0.1MP)] %, elongation at break be greater than 1000%, wear-resisting, adopts PET and nylon.
The mixing lactic acid bacteria cultivation that special lactobacillus nutrient solution in the above-mentioned said step (3) is had a liking for salt Pediococcus acidilactici and lactobacillus seed selection by the miso special use forms.
A kind of sauerkraut that adopts the method production of the purebred lactic acid bacteria pickling sauerkraut of anhydrous vacuum is characterized in that sauerkraut nitrous acid content is lower than 1 mg/kg; The employing method of comparison detects, and namely gets new product sample A, gets simultaneously former handicraft product sample B, analyzes with the t check judging the result, and calculating the t value is 9.93, looks into the t distribution table take panelist's free degree as 11, is t in the corresponding critical value of 5% level
11(0.05)=2.201, because 9.93〉2.201, the mean value of sample A sensory evaluation mark is greater than sample B sensory evaluation mean value, thus sample A mouthfeel, local flavor, overall target significantly better than former handicraft product, namely the mouthfeel of new technology sample, local flavor are all significantly better than former handicraft product.
Embodiment 3: the method for the purebred lactic acid bacteria pickling sauerkraut of a kind of anhydrous vacuum is characterized in that being made of following steps:
(1) clean vegetables: fresh Chinese cabbage repairing is become clean vegetables;
(2) pickle: every 100g Chinese cabbage is smeared salt 2.0g, and one deck clean vegetables one deck salt is packed in the special salting bag;
(3) add lactic acid bacteria: the Chinese cabbage that step (2) is made adds special lactobacillus nutrient solution 0.5g again, sprays evenly;
(4) Vacuum Package: use the salting bag that special-purpose vaccum-pumping equipment will be equipped with the Chinese cabbage of handling well to vacuumize;
(5) fermenting-ripening: will vacuumize the salting bag that Chinese cabbage is housed and be positioned over 20 ℃ of environment bottom fermentations 20 days, and make sauerkraut.
Its material of special salting bag in the above-mentioned said step (2) requires oxygen transmission rate to be lower than 1/[cm
3/ (m
224h0.1MP)] %, elongation at break be greater than 1000%, wear-resisting, adopts PET and nylon.
The mixing lactic acid bacteria cultivation that special lactobacillus nutrient solution in the above-mentioned said step (3) is had a liking for salt Pediococcus acidilactici and lactobacillus seed selection by the miso special use forms.
A kind of sauerkraut that adopts the method production of the purebred lactic acid bacteria pickling sauerkraut of anhydrous vacuum is characterized in that sauerkraut nitrous acid content is lower than 1 mg/kg; The employing method of comparison detects, and namely gets new product sample A, gets simultaneously former handicraft product sample B, analyzes with the t check judging the result, and calculating the t value is 9.93, looks into the t distribution table take panelist's free degree as 11, is t in the corresponding critical value of 5% level
11(0.05)=2.201, because 9.93〉2.201, the mean value of sample A sensory evaluation mark is greater than sample B sensory evaluation mean value, thus sample A mouthfeel, local flavor, overall target significantly better than former handicraft product, namely the mouthfeel of new technology sample, local flavor are all significantly better than former handicraft product.
Claims (4)
1. the method for the purebred lactic acid bacteria pickling sauerkraut of anhydrous vacuum is characterized in that being made of following steps:
(1) clean vegetables: fresh Chinese cabbage repairing is become clean vegetables;
(2) pickle: every 100g Chinese cabbage is smeared salt 1.0-2.0g, and one deck clean vegetables one deck salt is packed in the special salting bag;
(3) add lactic acid bacteria: the Chinese cabbage that step (2) is made adds special lactobacillus nutrient solution 0.5-1.5g again, sprays evenly;
(4) Vacuum Package: use the salting bag that special-purpose vaccum-pumping equipment will be equipped with the Chinese cabbage of handling well to vacuumize;
(5) fermenting-ripening: will vacuumize the salting bag that Chinese cabbage is housed and be positioned over 10-20 ℃ of environment bottom fermentations 20-30 days, and make sauerkraut.
2. the method for the purebred lactic acid bacteria pickling sauerkraut of said a kind of anhydrous vacuum is characterized in that its material of special salting bag in the step (2) requires oxygen transmission rate to be lower than 1/[cm according to claim 1
3/ (m
224h0.1MP)] %, elongation at break be greater than 1000%, wear-resisting, adopts PET and nylon.
3. the method for the purebred lactic acid bacteria pickling sauerkraut of said a kind of anhydrous vacuum is characterized in that the mixing lactic acid bacteria cultivation that the special lactobacillus nutrient solution in the step (3) is had a liking for salt Pediococcus acidilactici and lactobacillus seed selection by the miso special use forms according to claim 1.
4. a sauerkraut that adopts the method production of the purebred lactic acid bacteria pickling sauerkraut of anhydrous vacuum is characterized in that sauerkraut nitrous acid content is lower than 1 mg/kg; The employing method of comparison detects, and namely gets new product sample A, gets simultaneously former handicraft product sample B, analyzes with the t check judging the result, and calculating the t value is 9.93, looks into the t distribution table take panelist's free degree as 11, is t in the corresponding critical value of 5% level
11(0.05)=2.201, because 9.93〉2.201, the mean value of sample A sensory evaluation mark is greater than sample B sensory evaluation mean value, thus sample A mouthfeel, local flavor, overall target significantly better than former handicraft product, namely the mouthfeel of new technology sample, local flavor are all significantly better than former handicraft product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105697592A CN103005352A (en) | 2012-12-25 | 2012-12-25 | Method of pickling sauerkraut by using pure lactic acid bacteria under waterless and vacuum condition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105697592A CN103005352A (en) | 2012-12-25 | 2012-12-25 | Method of pickling sauerkraut by using pure lactic acid bacteria under waterless and vacuum condition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103005352A true CN103005352A (en) | 2013-04-03 |
Family
ID=47954881
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012105697592A Pending CN103005352A (en) | 2012-12-25 | 2012-12-25 | Method of pickling sauerkraut by using pure lactic acid bacteria under waterless and vacuum condition |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103005352A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222929A (en) * | 2014-10-16 | 2014-12-24 | 哈尔滨绿园蔬菜种植加工专业合作社 | Fruit-flavoured type pickle and production method for same |
| CN107788444A (en) * | 2017-11-10 | 2018-03-13 | 洞口尚君生态农业科技有限公司 | A kind of processing technology of salted dried mustard cabbage |
| CN114521637A (en) * | 2022-02-18 | 2022-05-24 | 曲嫣红 | Anhydrous salt-free fermented instant pickled Chinese cabbage and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1374033A (en) * | 2002-04-11 | 2002-10-16 | 连云鹏 | Lactic acid fermentation process of pickling sauerkraut |
| CN101138408A (en) * | 2006-09-06 | 2008-03-12 | 中国食品发酵工业研究院 | Accelerated fermentation method for producing Chinese sauerkraut |
| CN101147562A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Method for preparing sauerkraut product |
| CN101326972A (en) * | 2008-07-28 | 2008-12-24 | 东北农业大学 | Directly thrown leaven for effectively degrading nitrite in pickled vegetables and preparation thereof |
-
2012
- 2012-12-25 CN CN2012105697592A patent/CN103005352A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1374033A (en) * | 2002-04-11 | 2002-10-16 | 连云鹏 | Lactic acid fermentation process of pickling sauerkraut |
| CN101138408A (en) * | 2006-09-06 | 2008-03-12 | 中国食品发酵工业研究院 | Accelerated fermentation method for producing Chinese sauerkraut |
| CN101147562A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Method for preparing sauerkraut product |
| CN101326972A (en) * | 2008-07-28 | 2008-12-24 | 东北农业大学 | Directly thrown leaven for effectively degrading nitrite in pickled vegetables and preparation thereof |
Non-Patent Citations (1)
| Title |
|---|
| 贺稚非等: "发酵酸菜变质原因的微生物学探讨", 《食品工业科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222929A (en) * | 2014-10-16 | 2014-12-24 | 哈尔滨绿园蔬菜种植加工专业合作社 | Fruit-flavoured type pickle and production method for same |
| CN107788444A (en) * | 2017-11-10 | 2018-03-13 | 洞口尚君生态农业科技有限公司 | A kind of processing technology of salted dried mustard cabbage |
| CN114521637A (en) * | 2022-02-18 | 2022-05-24 | 曲嫣红 | Anhydrous salt-free fermented instant pickled Chinese cabbage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104397632B (en) | Fermented capsicum product and preparation method thereof | |
| CN103549349B (en) | Processing method of wild vegetable pickles | |
| CN102499357B (en) | Pickled paprika prepared by directly adding lactobacillus additives as well as method of same | |
| CN101734956B (en) | Method for preparing microorganism fermentation liquor from fish skins or fish scales and bacterial manure containing fermentation liquor | |
| CN104719695B (en) | A kind of acetic acid type sauerkraut composite ferment and the preparation method and application thereof | |
| CN105077372A (en) | Preparation method of instant leisure flavored fermented fish product | |
| CN102511757B (en) | Organic pickled tuber mustard and preparation method for same | |
| CN102370147A (en) | Method for processing and producing pickle products by circularly utilizing bifida ferment lysate | |
| CN104351710A (en) | Preparation method of salt-free pickled Chinese cabbages | |
| CN102406141B (en) | Pickled capsicum frutescence prepared by directly adding lactobacillus preparation and method thereof | |
| CN105767984A (en) | Fermented chili-pepper product and preparation method thereof | |
| CN102948462A (en) | Bamboo shoot freshness keeping method for inhibiting postharvest wound respiration | |
| CN103005352A (en) | Method of pickling sauerkraut by using pure lactic acid bacteria under waterless and vacuum condition | |
| CN103750228B (en) | Preparation method for lactobacillus fermented Chinese toon sprouts | |
| Fleming | Developments in cucumber fermentation | |
| CN102511540B (en) | Pickling method for mellow yellow croaker through fermentation of lactic acid bacteria | |
| CN104783102B (en) | A kind of pickle production method | |
| Zheng et al. | Preservation of King Oyster Mushroom by the use of different fermentation processes | |
| CN105533577A (en) | Method for preparing vegetable-fermented product | |
| CN103689749B (en) | Method for prolonging quality guarantee period of cooked marinated product through MicroGARD 730 | |
| CN107311740A (en) | The organic fertilizer and fertilizer application method of before seedling culturing pool under a kind of loach | |
| CN103125590A (en) | Grape biological fresh-keeping agent and preparation method thereof | |
| CN1443477A (en) | Method for preparing pickles by using green functional microbe (microbial pool) fermentation | |
| CN1195417C (en) | Method for keeping freshness of bamboo shoot with sheaths | |
| CN101703202A (en) | Method for producing pickle by pure breed fermentation of halophytic vegetables |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20150917 Address after: 137400 No. 11, central main road, Ulanhot economic and Technological Development Zone, the Inner Mongolia Autonomous Region, Xingan Meng Applicant after: INNER MONGOLIA KEQIN WANJIA FOOD CO., LTD. Address before: 137400 No. 11, central main road, Ulanhot economic and Technological Development Zone, the Inner Mongolia Autonomous Region, Xingan Meng Applicant before: Inner Mongolia Wanjia Food Co., Ltd. |
|
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130403 |
|
| RJ01 | Rejection of invention patent application after publication |