CN103251014B - Method for producing northeast sauerkraut by dynamic temperature shift fermentation technology - Google Patents
Method for producing northeast sauerkraut by dynamic temperature shift fermentation technology Download PDFInfo
- Publication number
- CN103251014B CN103251014B CN201310208450.5A CN201310208450A CN103251014B CN 103251014 B CN103251014 B CN 103251014B CN 201310208450 A CN201310208450 A CN 201310208450A CN 103251014 B CN103251014 B CN 103251014B
- Authority
- CN
- China
- Prior art keywords
- fermentation
- sauerkraut
- lactic acid
- zymotic fluid
- temperature
- 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.)
- Expired - Fee Related
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention relates to a method for producing northeast sauerkraut by a dynamic temperature shift fermentation technology. The core technology is that in a cabbage inoculated lactobacillus fermentation or natural fermentation process, the fermentation temperature is firstly controlled to be suitable for lactic acid bacteria breeding, so that the lactic acid bacteria content increases; and then, the fermentation temperature is adjusted to be suitable for acid production by lactic acid bacteria metabolism, so that the acid production by the lactic acid bacteria is promoted, and the lactic acid content of the northeast sauerkraut increases. In a fermentation process, the inhibition of organic acid in fermentation liquid to the growth and metabolism of the lactic acid bacteria and the production of infectious microbes are alleviated by a method for dynamically circulating and replacing the fermentation liquid. Compared with a conventional sauerkraut production method, the method has the advantages that the lactic acid content and the amino acid content of the sauerkraut can increase, the production of nitrite in the fermentation process is alleviated, and the formation of flavor substances in the sauerkraut is facilitated. The sauerkraut produced by the method tastes delicious; the method is favorable for industrial operation; the quality is controllable; the difference between batches of products is small; the northeast sauerkraut production period can be shortened; and the operating cost is reduced.
Description
Technical field
The present invention relates to a kind of preparation method of sauerkraut, particularly a kind of method of utilizing temperature-variable fermentation technology and zymotic fluid to dynamically update the technology fermenting and producing northeast sauerkraut of circulation.
Background technology
Acid Chinese cabbage is the vegetable product that the people of the Northeast like a kind of unique flavor of food.The salty acid of sauerkraut taste, mouthfeel is tender and crisp, and color and luster is vivid, with fragrance striking the nose.According to the literature, sauerkraut has appetizing refreshes oneself, and deoils and separates greasy effect, not only can improve a poor appetite, and helps digest, and can also promote the absorption of human body to ferro element.Owing to being rich in lactic acid, sauerkraut reduces the effect of cholesterol in addition.Sauerkraut is not only the good merchantable brand of going with rice or bread, and also has plurality kinds of health care and medical functions.Achievement in research shows, often eating sauerkraut can increase the beneficial bacterium in stomach, suppresses the growth of pathogenic bacteria in enteron aisle, adjusts gut flora, is conducive to intestinal health, increases passive protective physical fitness.Sauerkraut is rich in dietary fiber, has Constipation and enteritis, the effect of colitis class disease.Sauerkraut also produces effect to the prevention of obesity, hypertension, diabetes, cancer in digestive system.The cardiovascular and cerebrovascular diseases such as sauerkraut can reduce blood middle cholesterol content, prevention of arterial sclerosis, can also play the effect that reduces liver fatty consistency.Sauerkraut has anti-souring activity, has remarkable result to suppressing skin aging, can anti-wrinkle cosmetic, and sour Chinese cabbage also has the effect of inhibition cancer cell growth, and the calcium lactate in sauerkraut can also promote children's growth and development.
Although northeast sauerkraut has plurality of advantages, the improper bad reaction that may cause people of preparation method.Almost have every year because edible sauerkraut causes the event of food poisoning and occur, its main cause is that the nitrite in sauerkraut causes, certainly also has and causes food poisoning because of other composition variation in sauerkraut.Sauerkraut has particularity, need to carry out normalized production to northeast sauerkraut, product is carried out to strict quality control, to guarantee food security.
Summary of the invention
The object of this invention is to provide a kind of pickled sauerkraut mouthfeel good, with short production cycle, lactic acid content is high, amino acid in sauerkraut (especially 8 seed amino acids of needed by human) content is high, reduce the generation of nitrite, be easy to industrialization operation, between product batches, difference is little, the quality controllable method of utilizing dynamic temperature change fermentation technique production northeast sauerkraut.
The technical solution used in the present invention is: utilize the method for dynamic temperature change fermentation technique production northeast sauerkraut, its step is as follows:
1) clean and arrange Chinese cabbage;
2) will clean, and arrange, the Chinese cabbage draining is arranged in round, adds zymotic fluid, floods Chinese cabbage; Described zymotic fluid is that mass concentration is 0.5%～30% sodium chloride solution; Preferably, the mass concentration of sodium chloride solution is 0.5%～5%;
3) inoculation or inoculating lactic acid bacterium not: in the time adopting inoculating lactic acid bacterium, the inoculum concentration of lactic acid bacteria is fermentating liquid volume 0.01%～50%, and preferred, the inoculum concentration of lactic acid bacteria is 0.05%～10%, preferred, and the inoculum concentration of lactic acid bacteria is 0.5%～3%; In the time that employing is not inoculated, directly enter temperature-variable fermentation;
4) temperature-variable fermentation: sealed fermenting container, in zymotic fluid, circulation makes to mix, and first controls temperature at 15～25 DEG C, makes suitable strain growth, ferments 2～7 days, then adjusts temperature to 18～40 DEG C, makes suitable bacterial strain metabolism produce acid, ferments 2～7 days; Then change 20～50% zymotic fluid, supplement the sodium chloride solution of equivalent, equitemperature simultaneously, repeat 1～4 time, in whole sweat, within every 1～3 day, carry out circulation in 1 zymotic fluid.In zymotic fluid, the speed of circulation is 0.1～20L/ hour, preferred, and in zymotic fluid, the speed of circulation is 5～10L/ hour.Preferably lactic acid bacteria of the present invention is one or more mixing of Lactobacillus, Bifidobacterium, streptococcus, Leuconostoc, lactococcus or Sporolactobacillus, temperature-variable fermentation is preferably, first control temperature at 15～21 DEG C, make suitable strain growth, ferment 2～7 days, adjust again temperature to 22～40 DEG C, make suitable bacterial strain metabolism produce acid, ferment 2～7 days.
The invention has the beneficial effects as follows: method of the present invention, first, utilize temperature-variable fermentation technology,, under oxygen free condition, to the fermentation of Chinese cabbage inoculating lactic acid bacterium or spontaneous fermentation, first adjust fermentation temperature to the temperature that is applicable to lactic acid bacteria breeding, lactic acid bacteria is bred rapidly, then adjust fermentation temperature and produce sour temperature to being applicable to lactic acid bacteria metabolism, make lactic acid bacteria metabolism produce acid, improve lactic acid content.Secondly, utilize zymotic fluid to dynamically update the technology of circulation, that is, reduce the inhibition of the organic acid producing in zymotic fluid to lactobacter growth breeding by the method for dynamic circulation and replacing zymotic fluid during the fermentation, reduce the generation of miscellaneous bacteria.Therefore method of the present invention is compared with traditional sauerkraut production method, and the pickled sauerkraut mouthfeel of this law is good, with short production cycle, and lactic acid is higher, and amino acid in sauerkraut (especially 8 seed amino acids of needed by human) content is higher, and can reduce the generation of nitrite.This law is easy to industrialization operation, and between product batches, difference is little, quality controllable.The present invention is by the adjustment control to production technology key point (as fermentation temperature, incubation time, sodium chloride addition, bacterial classification addition, fermentation liquid circulation number of times, zymotic fluid renewal ratio etc.), optimized production process, shorten the production cycle, improved product quality, the sauerkraut product of production meets the developing direction of " less salt, low sugar and health care ".
Brief description of the drawings
Fig. 1 is the content of nitrite variation diagram that constant temperature aging process and alternating temperature inoculation fermentation method of the present invention are produced sauerkraut.
Detailed description of the invention
Embodiment 1 utilizes the method for dynamic temperature change fermentation technique production northeast sauerkraut
Concrete grammar is as follows:
1) Chinese cabbage is removed to bad leaf of rotten side, clean and drain, the Chinese cabbage that exceedes 1kg is longitudinally cut into the fritter that is no more than 1kg, relative end to end, put into round and discharge, compacting.Pour into zymotic fluid, Chinese cabbage is flooded, zymotic fluid is that mass concentration is 3% aseptic sodium-chloride water solution, and sealed fermenting container carries out circulation in 1 zymotic fluid, and in zymotic fluid, the speed of circulation is 6L/ hour, and zymotic fluid is mixed;
2) temperature-variable fermentation: fermentation period is 14 days, carries out 1 time fermentation liquid circulation in sweat every 2 days, and in zymotic fluid, the speed of circulation is 6L/ hour.Fermentation initial stage controlled fermentation temperature is 20 DEG C cultivates 4 days, makes lactic acid bacteria propagation.Again fermentation temperature is adjusted into 25 DEG C and cultivates 3 days, promote lactic acid bacteria metabolism to produce acid, complete one time fermentation circulation; Changed 20% zymotic fluid at the 7th day, and the mass concentration of supplementary equivalent, the isothermal aseptic sodium chloride solution that is 3%, and then carry out circulating in one time fermentation liquid, zymotic fluid is mixed, be 20 DEG C of cultivations 4 days fermentation temperature is readjusted, and then fermentation temperature is adjusted into 25 DEG C of cultivations 3 days, obtain sauerkraut finished product.
Embodiment 2 utilizes the method for dynamic temperature change fermentation technique production northeast sauerkraut
Concrete grammar is as follows:
1) bacterial classification is cultivated: add in adequate nutrition liquid 37 DEG C to cultivate approximately 48 hours lactobacillus acidophilus, be not less than 10 to bacterial classification concentration
8cFU/ml;
2) Chinese cabbage is removed to bad leaf of rotten side, clean and drain, the Chinese cabbage that exceedes 1kg is longitudinally cut into the fritter that is no more than 1kg, relative end to end, put into round and discharge, compacting.Pour into zymotic fluid, Chinese cabbage is flooded, zymotic fluid is that mass concentration is 5% aseptic sodium-chloride water solution, the lactobacillus acidophilus of access fermentating liquid volume 0.5%, sealed fermenting container, carries out circulation in 1 zymotic fluid, in zymotic fluid, the speed of circulation is 5L/ hour, and zymotic fluid is mixed;
3) temperature-variable fermentation: fermentation period is 12 days, carries out 1 time fermentation liquid circulation in sweat every 2 days, and in zymotic fluid, the speed of circulation is 5L/ hour.Fermentation initial stage controlled fermentation temperature is 20 DEG C cultivates 3 days, makes lactobacillus acidophilus propagation.Again fermentation temperature is adjusted into 25 DEG C and cultivates 3 days, promote lactobacillus acidophilus metabolism to produce acid, complete one time fermentation circulation; Change 30% zymotic fluid at the 6th day, and 5% aseptic sodium chloride solution of supplementary equivalent, isothermal, and then carry out circulation in one time fermentation liquid, fermentation temperature is readjusted and is 20 DEG C and cultivates 3 days, then fermentation temperature is adjusted into 25 DEG C cultivates 3 days, obtain sauerkraut finished product.
Embodiment 3 utilizes the method for dynamic temperature change fermentation technique production northeast sauerkraut
Concrete grammar is as follows:
1) bacterial classification is cultivated: Bifidobacterium and lactobacillus acidophilus, by the 37 DEG C of cultivations approximately 48 hours in nutrient solution of the ratio of 1:3, are not less than to 10 to mixed bacteria concentration
8cFU/ml, for subsequent use;
2) Chinese cabbage is removed to bad leaf of rotten side, clean and drain, the Chinese cabbage that exceedes 1kg is longitudinally cut into the fritter that is no more than 1kg, relative end to end, put into round and discharge, compacting.Pour into zymotic fluid, Chinese cabbage is flooded, zymotic fluid is that mass concentration is 1.5% aseptic sodium-chloride water solution, the Mixed Microbes of access fermentating liquid volume 1%, sealed fermenting container, carries out circulation in 1 zymotic fluid, in zymotic fluid, the speed of circulation is 8L/ hour, and zymotic fluid is mixed;
3) temperature-variable fermentation: fermentation period is 12 days, carries out 1 time fermentation liquid circulation in sweat every 2 days, and in zymotic fluid, the speed of circulation is 8L/ hour.Fermentation initial stage controlled fermentation temperature is 18 DEG C cultivates 4 days, makes lactic acid bacteria propagation.Again fermentation temperature is adjusted into 25 DEG C and cultivates 2 days, promote lactic acid bacteria metabolism to produce acid, complete one time fermentation circulation; Changed 40% zymotic fluid at the 6th day, and 1.5% aseptic sodium chloride solution of supplementary equivalent, isothermal, and then carry out circulation in one time fermentation liquid, fermentation temperature is readjusted and is 18 DEG C and cultivates 3 days, again fermentation temperature is adjusted into 25 DEG C and cultivates 3 days, obtain sauerkraut finished product.
Embodiment 4 utilizes the method for dynamic temperature change fermentation technique production northeast sauerkraut
Concrete grammar is as follows:
1) bacterial classification is cultivated: lactobacillus acidophilus and leukonid, by the 37 DEG C of cultivations approximately 48 hours in nutrient solution of the ratio of 1:1, are not less than to 10 to mixed bacteria concentration
8cFU/ml;
2) Chinese cabbage is removed to bad leaf of rotten side, clean and drain, the Chinese cabbage that exceedes 1kg is longitudinally cut into the fritter that is no more than 1kg, relative end to end, put into round and discharge, compacting.Pour into zymotic fluid, Chinese cabbage is flooded, zymotic fluid is that mass concentration is 2% aseptic sodium-chloride water solution, the Mixed Microbes of access fermentating liquid volume 1.5%, sealed fermenting container, carries out circulation in 1 zymotic fluid, in zymotic fluid, the speed of circulation is 10L/ hour, and zymotic fluid is mixed;
3) temperature-variable fermentation: fermentation period is 15 days, carries out 1 time fermentation liquid circulation in sweat every 2 days, and in zymotic fluid, the speed of circulation is 10L/ hour.Fermentation initial stage controlled fermentation temperature is 18 DEG C cultivates 3 days, makes lactic acid bacteria propagation.Again fermentation temperature is adjusted into 22 DEG C and cultivates 2 days, promote lactic acid bacteria metabolism to produce acid, complete one time fermentation circulation; Changed 30% zymotic fluid at the 5th day, and 2% aseptic sodium chloride solution of supplementary equivalent, isothermal, and then carry out circulation in one time fermentation liquid, fermentation temperature is readjusted and is 18 DEG C and cultivates 2 days, again fermentation temperature is adjusted into 22 DEG C and cultivates 2 days, complete fermentation circulation for the second time; Change 30% zymotic fluid at the 9th day, and 2% aseptic sodium chloride solution of supplementary equivalent, isothermal, and then carry out circulation in one time fermentation liquid, fermentation temperature is readjusted and is 18 DEG C and cultivates 3 days, then fermentation temperature is adjusted into 22 DEG C cultivates 3 days, obtain sauerkraut finished product.
Embodiment 5 utilizes the method for dynamic temperature change fermentation technique production northeast sauerkraut
Concrete grammar is as follows:
1) bacterial classification is cultivated: by Bacillus acidi lactici, streptococcus and galactococcus in the ratio of 1:0.5:0.5 adding in adequate nutrition liquid 37 DEG C to cultivate approximately 48 hours, be not less than 10 to bacterial classification concentration
8cFU/ml;
2) Chinese cabbage is removed to bad leaf of rotten side, clean and drain, the Chinese cabbage that exceedes 1kg is longitudinally cut into the fritter that is no more than 1kg, relative end to end, put into round and discharge, compacting.Pour into zymotic fluid, Chinese cabbage is flooded, zymotic fluid is that mass concentration is 2.5% aseptic sodium-chloride water solution, the Mixed Microbes of access fermentating liquid volume 1.0%, sealed fermenting container, carries out circulation in 1 zymotic fluid, in zymotic fluid, the speed of circulation is 7.5L/ hour, and zymotic fluid is mixed;
3) temperature-variable fermentation: fermentation period is 12 days, carries out 1 time fermentation liquid circulation in sweat every 2 days, and in zymotic fluid, the speed of circulation is 7.5L/ hour.Fermentation initial stage controlled fermentation temperature is 18 DEG C cultivates 3 days, makes Mixed Microbes propagation.Again fermentation temperature is adjusted into 23 DEG C and cultivates 3 days, promote Mixed Microbes metabolism to produce acid, complete one time fermentation circulation; Changed 40% zymotic fluid at the 6th day, and 2.5% aseptic sodium chloride solution of supplementary equivalent, isothermal, and then carry out circulation in one time fermentation liquid, fermentation temperature is readjusted and is 18 DEG C and cultivates 3 days, again fermentation temperature is adjusted into 23 DEG C and cultivates 3 days, obtain sauerkraut finished product.
Embodiment 6 utilizes the method for dynamic temperature change fermentation technique production northeast sauerkraut
Concrete grammar is as follows:
1) bacterial classification is cultivated: by Bacillus acidi lactici and lactobacillus in the ratio of 1:3 adding in adequate nutrition liquid 37 DEG C to cultivate approximately 48 hours, be not less than 10 to bacterial classification concentration
8cFU/ml;
2) Chinese cabbage is removed to bad leaf of rotten side, clean and drain, the Chinese cabbage that exceedes 1kg is longitudinally cut into the fritter that is no more than 1kg, relative end to end, put into round and discharge, compacting.Pour into zymotic fluid, Chinese cabbage is flooded, zymotic fluid is that mass concentration is 1.5% aseptic sodium-chloride water solution, the Mixed Microbes of access fermentating liquid volume 2.0%, sealed fermenting container, carries out circulation in 1 zymotic fluid, in zymotic fluid, the speed of circulation is 5L/ hour, and zymotic fluid is mixed;
3) temperature-variable fermentation: fermentation period is 16 days, carries out 1 time fermentation liquid circulation in sweat every 3 days, and in zymotic fluid, the speed of circulation is 5L/ hour.Fermentation initial stage controlled fermentation temperature is 16 DEG C cultivates 5 days, makes Mixed Microbes propagation.Again fermentation temperature is adjusted into 25 DEG C and cultivates 3 days, promote Mixed Microbes metabolism to produce acid, complete one time fermentation circulation; Changed 30% zymotic fluid at the 8th day, and 1.5% aseptic sodium chloride solution of supplementary equivalent, isothermal, and then carry out circulation in one time fermentation liquid, fermentation temperature is readjusted and is 16 DEG C and cultivates 5 days, again fermentation temperature is adjusted into 25 DEG C and cultivates 3 days, obtain sauerkraut finished product.
Comparative example
With (20 DEG C of constant temperature aging processes, 15 days) fermentation sauerkraut for contrast, to studying according to the sauerkraut physicochemical property of embodiment 4 method fermentations, the sauerkraut mouthfeel that result is produced according to embodiment 4 methods is good, lactic acid content in sauerkraut is high, in sauerkraut, have higher amino acid content (the especially content of 8 seed amino acids of needed by human), and the generation of sweat nitrite is less, concrete outcome is as follows.
1) organic acid: in the sauerkraut that two methods are produced, total organic acids content is more or less the same, but the content difference of lactic acid is obvious, in ferment at constant temperature method, to account for the percentage composition of total acid be 52.04% to lactic acid, and in temperature-variable fermentation method, be 70.87%.Because lactic acid is the leading indicator composition of sauerkraut effect, and there is clear and definite physiological action.Adopt the higher production technology of lactic acid percentage in organic acid to improve the quality of products, in this point, the method for this patent has superiority.Citric acid has gentleness, frankness and fraicheur tart flavour in addition, can produce tasty and refreshing sensation, in ferment at constant temperature method, the percentage of citric acid is 8.06%, in temperature-variable fermentation method, citric acid accounts for 10.49%, a small amount of butanedioic acid that also has of lactobacillus inoculum fermentation method produces in addition, and aging process do not have, the results are shown in Table 1.
Table 1 constant temperature aging process and alternating temperature inoculation fermentation method are produced the organic acid content (g/kg) of sauerkraut
2) amino acid: 18 seed amino acids in the sauerkraut that two methods are produced detect, observes the content in production process.The results are shown in Table 2.Result shows, in two methods, total amino acid content presents first increases, and rear fair situation, after 12 days, no longer increases.In the sauerkraut fermenting total amino acid content constant temperature aging process for 28.23mg/kg, alternating temperature inoculation fermentation method be 35.77mg/kg, temperature-variable fermentation method be better than control group.
Table 2 constant temperature aging process and alternating temperature inoculation fermentation method produce sauerkraut 18 seed amino acid content (mg/kg)
3) nitrite: the nitrite situation of change in two method production processes is shown in Fig. 1, result shows, and the nitrite in two methods changes the trend that first raises and reduce afterwards that is, and peak value appears at and ferments about 5 days.In production process, the content of nitrite of temperature-variable fermentation method is about the half of constant temperature aging process.Nitrite the 15th day temperature-variable fermentation method disappears substantially, and ferment at constant temperature method nitrite is reduced to same concentration need to arrive 25 days after, the results are shown in Figure 1.Compared with the method for traditional natural fermenting and producing sauerkraut, the sauerkraut content of nitrite of the present invention's fermentation is always in lower state as seen from the figure, and in the time that shorter fermentation time finishes, nitrite almost disappears.
Claims (4)
1. utilize the method for dynamic temperature change fermentation technique production northeast sauerkraut, it is characterized in that step is as follows:
1) clean and arrange Chinese cabbage;
2) will clean, and arrange, the Chinese cabbage draining is arranged in round, adds zymotic fluid, floods Chinese cabbage; Described zymotic fluid is that mass concentration is 0.5%～5% sodium chloride solution;
3) inoculation or inoculating lactic acid bacterium not: in the time adopting inoculating lactic acid bacterium, the inoculum concentration of lactic acid bacteria is fermentating liquid volume 0.05%～10%; In the time of inoculating lactic acid bacterium not, directly enter temperature-variable fermentation process;
4) temperature-variable fermentation process: sealed fermenting container, circulation in zymotic fluid is made to mix, first control temperature at 15～21 DEG C, make suitable strain growth, ferment 2～7 days, then adjust temperature to 22～40 DEG C, make suitable bacterial strain metabolism produce acid, ferment 2～7 days; Then change 20～50% zymotic fluid, supplement the sodium chloride solution of equivalent, equitemperature simultaneously, repeat 1～4 time, in whole sweat, within every 1～3 day, carry out circulation in 1 zymotic fluid, in zymotic fluid, the speed of circulation is 0.1～20L/ hour.
2. the method for utilizing dynamic temperature change fermentation technique production northeast sauerkraut as claimed in claim 1, the inoculum concentration that it is characterized in that lactic acid bacteria is 0.5%～3%.
3. the method for utilizing dynamic temperature change fermentation technique production northeast sauerkraut as claimed in claim 1, is characterized in that described lactic acid bacteria is one or more mixing of Lactobacillus, Bifidobacterium, streptococcus, Leuconostoc, lactococcus or Sporolactobacillus.
4. the method for utilizing dynamic temperature change fermentation technique production northeast sauerkraut as claimed in claim 1, is characterized in that the speed of circulation in zymotic fluid is 5～10L/ hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310208450.5A CN103251014B (en) | 2013-05-29 | 2013-05-29 | Method for producing northeast sauerkraut by dynamic temperature shift fermentation technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310208450.5A CN103251014B (en) | 2013-05-29 | 2013-05-29 | Method for producing northeast sauerkraut by dynamic temperature shift fermentation technology |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103251014A CN103251014A (en) | 2013-08-21 |
| CN103251014B true CN103251014B (en) | 2014-10-08 |
Family
ID=48955525
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310208450.5A Expired - Fee Related CN103251014B (en) | 2013-05-29 | 2013-05-29 | Method for producing northeast sauerkraut by dynamic temperature shift fermentation technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103251014B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211805A (en) * | 2015-11-18 | 2016-01-06 | 湖南尔康制药股份有限公司 | A kind of less salt salted vegetables and preparation method thereof |
| CN107467586B (en) * | 2017-08-31 | 2021-02-26 | 四川民福记食品有限公司 | Sichuan-flavor pickle making method |
| CN109315734A (en) * | 2018-10-23 | 2019-02-12 | 吉林大学 | A kind of flavor sauerkraut of fermented type low nitrite content and preparation method thereof |
| CN109717432A (en) * | 2019-03-15 | 2019-05-07 | 撖宏胜 | A kind of manufacture craft of green and healthy cured dish sauerkraut |
| CN115074296A (en) * | 2022-07-21 | 2022-09-20 | 约其约则 | Pickled Chinese cabbage fermentation inoculant as well as preparation method and application thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN101238872A (en) * | 2008-03-08 | 2008-08-13 | 张学义 | Paper matrix mountain wild vegetable and its processing method |
| CN101317646A (en) * | 2008-07-21 | 2008-12-10 | 东北农业大学 | Straight throw type leaven of sauerkraut |
| CN102599451A (en) * | 2011-01-25 | 2012-07-25 | 天津科技大学 | Preparation of novel composite starter for pickled cabbage |
-
2013
- 2013-05-29 CN CN201310208450.5A patent/CN103251014B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN101238872A (en) * | 2008-03-08 | 2008-08-13 | 张学义 | Paper matrix mountain wild vegetable and its processing method |
| CN101317646A (en) * | 2008-07-21 | 2008-12-10 | 东北农业大学 | Straight throw type leaven of sauerkraut |
| CN102599451A (en) * | 2011-01-25 | 2012-07-25 | 天津科技大学 | Preparation of novel composite starter for pickled cabbage |
Non-Patent Citations (4)
| Title |
|---|
| 壳寡糖在传统食品酸菜腌渍过程中的应用;金桥等;《大连水产学院学报》;20090515;198-201 * |
| 榨菜叶酸菜发酵剂的选择;黄业传等;《食品与机械》;20040425(第01期);5-7 * |
| 金桥等.壳寡糖在传统食品酸菜腌渍过程中的应用.《大连水产学院学报》.2009, |
| 黄业传等.榨菜叶酸菜发酵剂的选择.《食品与机械》.2004,(第01期), |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103251014A (en) | 2013-08-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106942742A (en) | A kind of preparation method of fig ferment | |
| CN103251014B (en) | Method for producing northeast sauerkraut by dynamic temperature shift fermentation technology | |
| KR101152917B1 (en) | Nutrition balanced yogurt fermented from soy bean milk and milk by kimchi and milk lactic acid bacteria complex and a method of manufacture thereof | |
| CN104106785A (en) | Preparation method of pepper pickle fermented by composite lactobacillus | |
| CN105249100A (en) | Production method of fermented fruit and vegetable juice and Chinese rice wine composited function beverage | |
| CN107334024A (en) | A kind of preparation method for the rice beverage that ferments | |
| CN103789138B (en) | A kind of making method of fermented type bee honey health-care beverage | |
| CN108851045A (en) | A kind of pectase and preparation method thereof | |
| CN104207115A (en) | Lactobacillus plantaru fermented shiitake mushroom and preparation method thereof | |
| CN102084896A (en) | Method for manufacturing selenium-rich fruit-flavored tremella yoghurt | |
| CN104855510B (en) | A kind of highland barley monascus Yoghourt and preparation method thereof | |
| KR100882278B1 (en) | Soy yogurt fermented with kimchi lactic acid bacteria and production method | |
| CN101223911A (en) | Mushroom acid milk and preparing process thereof | |
| CN103598331B (en) | Rehmannia root functional yoghourt, rehmannia root blueberry functional yoghourt and preparation method thereof | |
| CN105602821B (en) | A kind of Lenlinus edodes A black garlic vinegar and a method for preparing the same | |
| CN105505735B (en) | A kind of agaric fungus A black garlic vinegar and a method for preparing the same | |
| CN106213096A (en) | A kind of method that enzyme beverage prepared by Fructus Musae that ferments | |
| CN105249047A (en) | Cucumber sousing method for reducing nitrite content | |
| CN105614830B (en) | A kind of agaric fungus black garlic sauce | |
| CN114514949A (en) | Preparation method of nut plant-based fermented milk | |
| CN106982928A (en) | Fructus alpiniae oxyphyllae plant extraction liquid, fermented yoghourt and preparation method thereof | |
| CN105532892A (en) | Ginseng and papaya enzyme milk tablet and preparing method thereof | |
| CN101100633A (en) | Brewing method for walnut white spirit | |
| JP2008263904A (en) | Fermented adzuki bean food | |
| CN105695224B (en) | A kind of Lenlinus edodes black garlic wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20141008 Termination date: 20170529 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |