CN103783462B - A kind of lactic fermentation sauerkraut method - Google Patents
A kind of lactic fermentation sauerkraut method Download PDFInfo
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- CN103783462B CN103783462B CN201410038571.4A CN201410038571A CN103783462B CN 103783462 B CN103783462 B CN 103783462B CN 201410038571 A CN201410038571 A CN 201410038571A CN 103783462 B CN103783462 B CN 103783462B
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- 238000000855 fermentation Methods 0.000 title claims abstract description 31
- 230000004151 fermentation Effects 0.000 title claims abstract description 31
- 235000021108 sauerkraut Nutrition 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 238000011081 inoculation Methods 0.000 claims abstract description 11
- 238000011534 incubation Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 45
- 241000894006 Bacteria Species 0.000 claims description 25
- 206010033546 Pallor Diseases 0.000 claims description 25
- 239000001963 growth medium Substances 0.000 claims description 25
- 230000001954 sterilising effect Effects 0.000 claims description 25
- 238000010899 nucleation Methods 0.000 claims description 20
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 15
- 244000061456 Solanum tuberosum Species 0.000 claims description 15
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 15
- 229930006000 Sucrose Natural products 0.000 claims description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 15
- 239000005720 sucrose Substances 0.000 claims description 15
- 229920001817 Agar Polymers 0.000 claims description 10
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 10
- 239000008272 agar Substances 0.000 claims description 10
- 239000012153 distilled water Substances 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 239000002609 medium Substances 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 208000006877 Insect Bites and Stings Diseases 0.000 claims description 5
- 206010027146 Melanoderma Diseases 0.000 claims description 5
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 5
- 239000001888 Peptone Substances 0.000 claims description 5
- 108010080698 Peptones Proteins 0.000 claims description 5
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 5
- 241000194017 Streptococcus Species 0.000 claims description 5
- 235000015278 beef Nutrition 0.000 claims description 5
- 229940041514 candida albicans extract Drugs 0.000 claims description 5
- KLOIYEQEVSIOOO-UHFFFAOYSA-N carbocromen Chemical compound CC1=C(CCN(CC)CC)C(=O)OC2=CC(OCC(=O)OCC)=CC=C21 KLOIYEQEVSIOOO-UHFFFAOYSA-N 0.000 claims description 5
- 230000000295 complement effect Effects 0.000 claims description 5
- 239000000498 cooling water Substances 0.000 claims description 5
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 5
- 239000010931 gold Substances 0.000 claims description 5
- 229910052737 gold Inorganic materials 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000002347 injection Methods 0.000 claims description 5
- 239000007924 injection Substances 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 5
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 5
- 229940099596 manganese sulfate Drugs 0.000 claims description 5
- 235000007079 manganese sulphate Nutrition 0.000 claims description 5
- 239000011702 manganese sulphate Substances 0.000 claims description 5
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 5
- 235000015097 nutrients Nutrition 0.000 claims description 5
- 238000006385 ozonation reaction Methods 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 235000019319 peptone Nutrition 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 5
- 229920000053 polysorbate 80 Polymers 0.000 claims description 5
- 230000005855 radiation Effects 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000004576 sand Substances 0.000 claims description 5
- 230000001932 seasonal effect Effects 0.000 claims description 5
- 239000001632 sodium acetate Substances 0.000 claims description 5
- 235000017281 sodium acetate Nutrition 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 235000013311 vegetables Nutrition 0.000 claims description 5
- 239000012138 yeast extract Substances 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 5
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 4
- 238000003754 machining Methods 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 4
- 239000001110 calcium chloride Substances 0.000 description 4
- 235000011148 calcium chloride Nutrition 0.000 description 4
- 229910001628 calcium chloride Inorganic materials 0.000 description 4
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a kind of lactic fermentation sauerkraut method, by raw material selection, Feedstock treating, cooling, Spawn incubation and spread cultivation, inoculation fermentation, culture propagation, packaging, the step such as cooling form, the present invention adopts lactic fermentation sauerkraut two ferment New Machining Technology, overcome the defect of tradition processing, the while that product having better taste and mouthfeel, significantly reduce content of nitrite, there is with short production cycle, output high simultaneously.
Description
Technical field
The present invention relates to a kind of fermented pickled Chinese cabbage New Machining Technology, particularly a kind of lactic fermentation sauerkraut method.
Background technology
Traditional sauerkraut process technology, its procedure of processing has been come by spontaneous fermentation, and require low to raw material and kind, whole process is simple; Lack of standardization owing to processing, cause sauerkraut fermentation period more than 2 months even half a year, nitrite exceeds standard simultaneously, can only undersell in the market of farm produce, the process-cycle is long, and sanitary index exceeds standard, do not reach the requirement of food security commercial distribution, can not meet the demand of green consumption person.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, and provide a kind of lactic fermentation sauerkraut method, it greatly reduces content of nitrite, simultaneously with short production cycle, output is high.
Technical scheme of the present invention is as follows:
A kind of lactic fermentation sauerkraut method, is made up of following steps:
A, raw material are selected: select short of gold zone to breathe out white pickles kind;
B, Feedstock treating:
Require as seasonal fresh vegetables non-winter storage dish, disease-free, rotten; Raw material removes root after gathering, except old side, greenery side, and to be chosen by the dish rotted, look not positive, and what have insect bite or a blackspot is repaiied only with kitchen knife; The dish of select is put on conveyer belt, puts evenly, makes it enter blanching pond uniformly, require that the thickness of dish is no more than 10 centimetres, blanching 1 minute in 85 ~ 90 DEG C of water; Or processing dish slice, go the dish after root to be put on conveyer belt, directly enter filament cutter, the dish slice thickness cut is 0.3 centimetre, enters blanching pond uniformly, blanching 40 seconds in 85 ~ 90 DEG C of water;
C, cooling: whole dish good for blanching or dish slice are entered into cooling bay rapidly after draining, draining place carries out Ultraviolet radiation, and cooling water temperature, between 0 ~ 40 DEG C, is added with the salt of the water yield 3%, the CaCl2 of 0.5 ‰ in cooling bay, and led to an ozone every 18 minutes, can ozonation time be 30 seconds;
D, Spawn incubation and spread cultivation:
A, prepare culture medium
Culture medium raw material: peptone 10.0g, beef extract 10.0g, yeast extract 5.0g, diammonium hydrogen citrate 2.0g, glucose 20.0g, Tween 80 1.0mL, sodium acetate 5.0g, dipotassium hydrogen phosphate 2.0g, magnesium sulfate 0.58g, manganese sulfate 0.25g, agar 18.0g, distilled water 1000mL
The heating of ready culture medium raw material fully dissolved, regulate PH6.2 ~ 6.6 in pressure cooker at 121 DEG C of sterilizing 15min, be dispensed in prior sterilized flat board after slightly cool, it is aseptic to solidify rear checking;
In order to top legal system for fluid nutrient medium (not containing agar), in packing test tube and triangular flask, 121 DEG C of sterilizing 15min;
B, actication of culture: after solid medium inoculating lactic acid streptococcus through 37 DEG C, 24 ~ 48h cultivate after take out observe, as actication of culture success, carry out next step operation;
C, test tube are inoculated: under being placed in 37 DEG C of environment, and 24 ~ 48h observes turbidity after cultivating;
D, little triangular flask are inoculated: under being placed in 37 DEG C of environment, and 24 ~ 48h observes turbidity after cultivating;
E, large triangular flask inoculation: pour the bacterium liquid of little triangular flask into large triangular flask totally, carry out cultivation 24 ~ 48h;
F, seeding tank are inoculated:
Prepared by seed tank culture base: potato sucrose culture medium 1kg:1, formula: the potato after peeling 200 grams, sucrose 15 grams, distilled water 1000ml, PH nature; 2, step: potato is cut into the fritter that size is about 1 cubic centimetre, claims 200 grams, puts into 1000ml water and boil 20 ~ 30 minutes, filters, get its filtrate with double-layer sand cloth; Constant volume: add water and complement to 1000ml; Add sucrose to all in-depths; Sterilizing: by above-mentioned culture medium with 0.1Mpa, 121 DEG C, high pressure steam sterilization 20 minutes;
Seeding tank is inoculated: poured in seeding tank by the bacterium liquid of large triangular flask totally and carry out cultivation 48 hours;
E, inoculation fermentation: dish pond puts into cooled dish after sterilizing or dish slice carries out connecing bacterium, it is 30kg seeding tank bacterium liquid that 1000kg dish or dish slice connect bacterium amount, then till injection cold water did not have dish top layer, by the dish pond sealing inoculated, preferred water seal, fermenting cellar temperature controls at 38 ~ 40 DEG C, and yeast phase is 72h, obtains sauerkraut after having fermented;
F, culture propagation: after lactic fermentation completes, carry out down pond, and yeast flavouring ferments, and every 1kg sauerkraut adds aroma yeast 1g, fermentation temperature 30 ± 2 DEG C, and PH5 ~ 6, ferment 48 hours, namely obtain sauerkraut finished product after having fermented;
G, packaging: quantitative package, at 67 DEG C, pasteurize 25min, cooling.
The invention has the advantages that: the present invention adopts lactic fermentation sauerkraut two ferment New Machining Technology, overcome the defect of tradition processing, the while that product having better taste and mouthfeel, significantly reduce content of nitrite, there is with short production cycle, output high simultaneously.
The invention will be further described below by embodiment for detailed description of the invention.
Embodiment 1 one kinds of lactic fermentation sauerkraut methods, are made up of following steps:
A, raw material are selected: select short of gold zone to breathe out white pickles kind;
B, Feedstock treating:
Require as seasonal fresh vegetables non-winter storage dish, disease-free, rotten; Raw material removes root after gathering, except old side, greenery side, and to be chosen by the dish rotted, look not positive, and what have insect bite or a blackspot is repaiied only with kitchen knife; The dish of select is put on conveyer belt, puts evenly, makes it enter blanching pond uniformly, require that the thickness of dish is no more than 10 centimetres, blanching 1 minute in 85 DEG C of water; Or processing dish slice, go the dish after root to be put on conveyer belt, directly enter filament cutter, the dish slice thickness cut is 0.3 centimetre, enters blanching pond uniformly, blanching 40 seconds in 85 DEG C of water;
C, cooling: whole dish good for blanching or dish slice are entered into cooling bay rapidly after draining, draining place carries out Ultraviolet radiation, cooling water temperature 0 DEG C, is added with the salt of the water yield 3%, the CaCl2 of 0.5 ‰ in cooling bay, and led to an ozone every 18 minutes, can ozonation time be 30 seconds;
D, Spawn incubation and spread cultivation:
A, prepare culture medium
Culture medium raw material: peptone 10.0g, beef extract 10.0g, yeast extract 5.0g, diammonium hydrogen citrate 2.0g, glucose 20.0g, Tween 80 1.0mL, sodium acetate 5.0g, dipotassium hydrogen phosphate 2.0g, magnesium sulfate 0.58g, manganese sulfate 0.25g, agar 18.0g, distilled water 1000mL
The heating of ready culture medium raw material fully dissolved, regulate PH6.2 in pressure cooker at 121 DEG C of sterilizing 15min, be dispensed in prior sterilized flat board after slightly cool, it is aseptic to solidify rear checking;
In order to top legal system for fluid nutrient medium (not containing agar), in packing test tube and triangular flask, 121 DEG C of sterilizing 15min;
B, actication of culture: after solid medium inoculating lactic acid streptococcus through 37 DEG C, 24h cultivate after take out observe, as actication of culture success, carry out next step operation;
C, test tube are inoculated: under being placed in 37 DEG C of environment, and 24h observes turbidity after cultivating;
D, little triangular flask are inoculated: under being placed in 37 DEG C of environment, and 24h observes turbidity after cultivating;
E, large triangular flask inoculation: pour the bacterium liquid of little triangular flask into large triangular flask totally, carry out cultivation 24 ~ 48h;
F, seeding tank are inoculated:
Prepared by seed tank culture base: potato sucrose culture medium 1kg:1, formula: the potato after peeling 200 grams, sucrose 15 grams, distilled water 1000ml, PH nature; 2, step: potato is cut into the fritter that size is about 1 cubic centimetre, claims 200 grams, puts into 1000ml water and boil 20 minutes, filters, get its filtrate with double-layer sand cloth; Constant volume: add water and complement to 1000ml; Add sucrose to all in-depths; Sterilizing: by above-mentioned culture medium with 0.1Mpa, 121 DEG C, high pressure steam sterilization 20 minutes;
Seeding tank is inoculated: poured in seeding tank by the bacterium liquid of large triangular flask totally and carry out cultivation 48 hours;
E, inoculation fermentation: dish pond puts into cooled dish after sterilizing or dish slice carries out connecing bacterium, it is 30kg seeding tank bacterium liquid that 1000kg dish or dish slice connect bacterium amount, then till injection cold water did not have dish top layer, by the dish pond sealing inoculated, preferred water seal, fermenting cellar temperature controls at 38 DEG C, and yeast phase is 72h, obtains sauerkraut after having fermented;
F, culture propagation: after lactic fermentation completes, carry out down pond, and yeast flavouring ferments, and every 1kg sauerkraut adds aroma yeast 1g, fermentation temperature 28 DEG C, and PH5, ferments 48 hours, namely obtain sauerkraut finished product after having fermented;
G, packaging: quantitative package, at 67 DEG C, pasteurize 25min, cooling.
Embodiment 2 one kinds of lactic fermentation sauerkraut methods, are made up of following steps:
A, raw material are selected: select short of gold zone to breathe out white pickles kind;
B, Feedstock treating:
Require as seasonal fresh vegetables non-winter storage dish, disease-free, rotten; Raw material removes root after gathering, except old side, greenery side, and to be chosen by the dish rotted, look not positive, and what have insect bite or a blackspot is repaiied only with kitchen knife; The dish of select is put on conveyer belt, puts evenly, makes it enter blanching pond uniformly, require that the thickness of dish is no more than 10 centimetres, blanching 1 minute in 90 DEG C of water; Or processing dish slice, go the dish after root to be put on conveyer belt, directly enter filament cutter, the dish slice thickness cut is 0.3 centimetre, enters blanching pond uniformly, blanching 40 seconds in 90 DEG C of water;
C, cooling: whole dish good for blanching or dish slice are entered into cooling bay rapidly after draining, draining place carries out Ultraviolet radiation, and cooling water temperature, between 40 DEG C, is added with the salt of the water yield 3%, the CaCl2 of 0.5 ‰ in cooling bay, and led to an ozone every 18 minutes, can ozonation time be 30 seconds;
D, Spawn incubation and spread cultivation:
A, prepare culture medium
Culture medium raw material: peptone 10.0g, beef extract 10.0g, yeast extract 5.0g, diammonium hydrogen citrate 2.0g, glucose 20.0g, Tween 80 1.0mL, sodium acetate 5.0g, dipotassium hydrogen phosphate 2.0g, magnesium sulfate 0.58g, manganese sulfate 0.25g, agar 18.0g, distilled water 1000mL
The heating of ready culture medium raw material fully dissolved, regulate PH6.6 in pressure cooker at 121 DEG C of sterilizing 15min, be dispensed in prior sterilized flat board after slightly cool, it is aseptic to solidify rear checking;
In order to top legal system for fluid nutrient medium (not containing agar), in packing test tube and triangular flask, 121 DEG C of sterilizing 15min;
B, actication of culture: after solid medium inoculating lactic acid streptococcus through 37 DEG C, 48h cultivate after take out observe, as actication of culture success, carry out next step operation;
C, test tube are inoculated: under being placed in 37 DEG C of environment, and 48h observes turbidity after cultivating;
D, little triangular flask are inoculated: under being placed in 37 DEG C of environment, and 48h observes turbidity after cultivating;
E, large triangular flask inoculation: pour the bacterium liquid of little triangular flask into large triangular flask totally, carry out cultivation 48h;
F, seeding tank are inoculated:
Prepared by seed tank culture base: potato sucrose culture medium 1kg:1, formula: the potato after peeling 200 grams, sucrose 15 grams, distilled water 1000ml, PH nature; 2, step: potato is cut into the fritter that size is about 1 cubic centimetre, claims 200 grams, puts into 1000ml water and boil 30 minutes, filters, get its filtrate with double-layer sand cloth; Constant volume: add water and complement to 1000ml; Add sucrose to all in-depths; Sterilizing: by above-mentioned culture medium with 0.1Mpa, 121 DEG C, high pressure steam sterilization 20 minutes;
Seeding tank is inoculated: poured in seeding tank by the bacterium liquid of large triangular flask totally and carry out cultivation 48 hours;
E, inoculation fermentation: dish pond puts into cooled dish after sterilizing or dish slice carries out connecing bacterium, it is 30kg seeding tank bacterium liquid that 1000kg dish or dish slice connect bacterium amount, then till injection cold water did not have dish top layer, by the dish pond sealing inoculated, preferred water seal, fermenting cellar temperature controls at 40 DEG C, and yeast phase is 72h, obtains sauerkraut after having fermented;
F, culture propagation: after lactic fermentation completes, carry out down pond, and yeast flavouring ferments, and every 1kg sauerkraut adds aroma yeast 1g, fermentation temperature 32 DEG C, and PH6, ferments 48 hours, namely obtain sauerkraut finished product after having fermented;
G, packaging: quantitative package, at 67 DEG C, pasteurize 25min, cooling.
Embodiment 3 one kinds of lactic fermentation sauerkraut methods, are made up of following steps:
A, raw material are selected: select short of gold zone to breathe out white pickles kind;
B, Feedstock treating:
Require as seasonal fresh vegetables non-winter storage dish, disease-free, rotten; Raw material removes root after gathering, except old side, greenery side, and to be chosen by the dish rotted, look not positive, and what have insect bite or a blackspot is repaiied only with kitchen knife; The dish of select is put on conveyer belt, puts evenly, makes it enter blanching pond uniformly, require that the thickness of dish is no more than 10 centimetres, blanching 1 minute in 88 DEG C of water; Or processing dish slice, go the dish after root to be put on conveyer belt, directly enter filament cutter, the dish slice thickness cut is 0.3 centimetre, enters blanching pond uniformly, blanching 40 seconds in 88 DEG C of water;
C, cooling: whole dish good for blanching or dish slice are entered into cooling bay rapidly after draining, draining place carries out Ultraviolet radiation, and cooling water temperature, between 20 DEG C, is added with the salt of the water yield 3%, the CaCl2 of 0.5 ‰ in cooling bay, and led to an ozone every 18 minutes, can ozonation time be 30 seconds;
D, Spawn incubation and spread cultivation:
A, prepare culture medium
Culture medium raw material: peptone 10.0g, beef extract 10.0g, yeast extract 5.0g, diammonium hydrogen citrate 2.0g, glucose 20.0g, Tween 80 1.0mL, sodium acetate 5.0g, dipotassium hydrogen phosphate 2.0g, magnesium sulfate 0.58g, manganese sulfate 0.25g, agar 18.0g, distilled water 1000mL
The heating of ready culture medium raw material fully dissolved, regulate PH6.5 in pressure cooker at 121 DEG C of sterilizing 15min, be dispensed in prior sterilized flat board after slightly cool, it is aseptic to solidify rear checking;
In order to top legal system for fluid nutrient medium (not containing agar), in packing test tube and triangular flask, 121 DEG C of sterilizing 15min;
B, actication of culture: after solid medium inoculating lactic acid streptococcus through 37 DEG C, 36h cultivate after take out observe, as actication of culture success, carry out next step operation;
C, test tube are inoculated: under being placed in 37 DEG C of environment, and 36h observes turbidity after cultivating;
D, little triangular flask are inoculated: under being placed in 37 DEG C of environment, and 36h observes turbidity after cultivating;
E, large triangular flask inoculation: pour the bacterium liquid of little triangular flask into large triangular flask totally, carry out cultivation 36h;
F, seeding tank are inoculated:
Prepared by seed tank culture base: potato sucrose culture medium 1kg:1, formula: the potato after peeling 200 grams, sucrose 15 grams, distilled water 1000ml, PH nature; 2, step: potato is cut into the fritter that size is about 1 cubic centimetre, claims 200 grams, puts into 1000ml water and boil 25 minutes, filters, get its filtrate with double-layer sand cloth; Constant volume: add water and complement to 1000ml; Add sucrose to all in-depths; Sterilizing: by above-mentioned culture medium with 0.1Mpa, 121 DEG C, high pressure steam sterilization 20 minutes;
Seeding tank is inoculated: poured in seeding tank by the bacterium liquid of large triangular flask totally and carry out cultivation 48 hours;
E, inoculation fermentation: dish pond puts into cooled dish after sterilizing or dish slice carries out connecing bacterium, it is 30kg seeding tank bacterium liquid that 1000kg dish or dish slice connect bacterium amount, then till injection cold water did not have dish top layer, by the dish pond sealing inoculated, preferred water seal, fermenting cellar temperature controls at 39 DEG C, and yeast phase is 72h, obtains sauerkraut after having fermented;
F, culture propagation: after lactic fermentation completes, carry out down pond, and yeast flavouring ferments, and every 1kg sauerkraut adds aroma yeast 1g, fermentation temperature 30 DEG C, and PH5.5, ferments 48 hours, namely obtain sauerkraut finished product after having fermented;
G, packaging: quantitative package, at 67 DEG C, pasteurize 25min, cooling.
Claims (2)
1. a lactic fermentation sauerkraut method, is made up of following steps:
A, raw material are selected: select short of gold zone to breathe out white pickles kind;
B, Feedstock treating:
Require as seasonal fresh vegetables non-winter storage dish, disease-free, rotten; Raw material removes root after gathering, except old side, greenery side, and to be chosen by the dish rotted, look not positive, and what have insect bite or a blackspot is repaiied only with kitchen knife; The dish of select is put on conveyer belt, puts evenly, makes it enter blanching pond uniformly, require that the thickness of dish is no more than 10 centimetres, blanching 1 minute in 85 ~ 90 DEG C of water; Or processing dish slice, go the dish after root to be put on conveyer belt, directly enter filament cutter, the dish slice thickness cut is 0.3 centimetre, enters blanching pond uniformly, blanching 40 seconds in 85 ~ 90 DEG C of water;
C, cooling: whole dish good for blanching or dish slice are entered into cooling bay rapidly after draining, and draining place carries out Ultraviolet radiation, cooling water temperature, between 0 ~ 40 DEG C, is added with the salt of the water yield 3%, the CaCl of 0.5 ‰ in cooling bay
2, and leading to an ozone every 18 minutes, logical ozonation time is 30 seconds;
D, Spawn incubation and spread cultivation:
A, prepare culture medium
Culture medium raw material: peptone 10.0g, beef extract 10.0g, yeast extract 5.0g, diammonium hydrogen citrate 2.0g, glucose 20.0g, Tween 80 1.0mL, sodium acetate 5.0g, dipotassium hydrogen phosphate 2.0g, magnesium sulfate 0.58g, manganese sulfate 0.25g, agar 18.0g, distilled water 1000mL
The heating of ready culture medium raw material fully dissolved, regulate pH6.2 ~ 6.6 in pressure cooker at 121 DEG C of sterilizing 15min, be dispensed in prior sterilized flat board after slightly cool, it is aseptic to solidify rear checking;
Standby not containing the fluid nutrient medium of agar in order to top legal system, in packing test tube and triangular flask, 121 DEG C of sterilizing 15min;
B, actication of culture: after solid medium inoculating lactic acid streptococcus through 37 DEG C, 24 ~ 48h cultivate after take out observe, actication of culture success after, carry out next step operation;
C, test tube are inoculated: under being placed in 37 DEG C of environment, and 24 ~ 48h observes turbidity after cultivating;
D, little triangular flask are inoculated: under being placed in 37 DEG C of environment, and 24 ~ 48h observes turbidity after cultivating;
E, large triangular flask inoculation: pour the bacterium liquid of little triangular flask into large triangular flask totally, carry out cultivation 24 ~ 48h;
F, seeding tank are inoculated:
Prepared by seed tank culture base: potato sucrose culture medium 1kg:1, formula: the potato after peeling 200 grams, sucrose 15 grams, distilled water 1000ml, pH nature; 2, step: potato is cut into the fritter that size is about 1 cubic centimetre, claims 200 grams, puts into 1000ml water and boil 20 ~ 30 minutes, filters, get its filtrate with double-layer sand cloth; Constant volume: add water and complement to 1000ml; Add sucrose to all dissolving; Sterilizing: by above-mentioned culture medium with 0.1MPa, 121 DEG C, high pressure steam sterilization 20 minutes;
Seeding tank is inoculated: poured in seeding tank by the bacterium liquid of large triangular flask totally and carry out cultivation 48 hours;
E, inoculation fermentation: dish pond puts into cooled dish after sterilizing or dish slice carries out connecing bacterium, it is 30kg seeding tank bacterium liquid that 1000kg dish or dish slice connect bacterium amount, then till injection cold water did not have dish top layer, by the dish pond sealing inoculated, fermenting cellar temperature controls at 38 ~ 40 DEG C, yeast phase is 72h, obtains sauerkraut after having fermented;
F, culture propagation: after lactic fermentation completes, carry out down pond, and yeast flavouring ferments, and every 1kg sauerkraut adds aroma yeast 1g, fermentation temperature 30 ± 2 DEG C, and pH5 ~ 6, ferment 48 hours, namely obtain sauerkraut finished product after having fermented;
G, packaging: quantitative package, at 67 DEG C, pasteurize 25min, cooling.
2. a kind of lactic fermentation sauerkraut method as claimed in claim 1, is characterized in that: step e Chinese food pond sealing means is water seal.
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| CN110301605A (en) * | 2019-08-07 | 2019-10-08 | 安徽省益丰生态农业科技有限公司 | A method of using cabbage as raw material step fermentation sauerkraut |
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