CN1062118C

CN1062118C - Technology for producing fermented pickled Chinese cabbage

Info

Publication number: CN1062118C
Application number: CN97111094A
Authority: CN
Inventors: 王德民
Original assignee: Individual
Current assignee: Individual
Priority date: 1997-07-02
Filing date: 1997-07-02
Publication date: 2001-02-21
Anticipated expiration: 2017-07-02
Also published as: CN1182549A

Abstract

The present invention discloses a new process of producing a fermented pickled Chinese cabbage, which comprises: 1. leaven formulation comprises the ingredients of (by percentage) 50 to 70% of high activity dried yeast, 1 to 5% of ascorbic acid, 0.1 to 0.5% of riboflavin and 48.9 to 24.5% of food starch; 2. leaven is prepared by that the ingredients are respectively weighed and taken by the percentage arranged in the formulation, and are processed by breaking, passing through a screen of 100 meshes, mixing, sealing and preserving; 3. filtered running water is placed in a strain activation tank and is heated up to from 33 degrees to 37 degrees, the leaven is added by the weight ratio of 1 to 1000, the leaven and the running water are stirred evenly, and are for standby after the temperature is kept for 2 to 4 hours; 4. the process flow comprises the steps of vegetable, cleaning, fermentation, sampling inspection, sterilization, packaging and factory leaving.

Description

The fermented pickled Chinese cabbage production method

The invention provides a kind of fermented pickled Chinese cabbage production method, belong to microorganism application technology.

For these years, the traditional pickling process of sauerkraut adopts aging process always, with microorganism in the air for being fermented bacterium, carry out under the room temperature, generally need 30-45 days time just can reach edible acidity requirement, but because fermentation time is long, product quality can not get reliable guarantee, often be subjected to the pollution of the assorted bacterium of curing container sanitary condition and air, dish is rotted at yeast phase, not only suffer a loss economically, the more important thing is a large amount of pathogenic bacteria and the carcinogenic substances of generation in the proofing liquid, as aspergillus flavus toxin and nitrite carcinogenic substance, the sauerkraut peculiar smell is big simultaneously, does not meet the food hygiene requirement; In recent years, appear at the commodity sauerkraut on the vegetables market, its producer is for shortening the sauerkraut production cycle, adopt lactic acid bacteria to ferment, though yeast phase has been shortened half, still can't overcome the preceding pollution microbes of sauerkraut maturation and harmful substances such as the putrid and deteriorated generation nitrite of part, tunning does not have nutriment simultaneously, just regulates the tart flavour of dish.

The present invention is directed to above-mentioned deficiency, a kind of quick-acting, fully pollution-free and fermented pickled Chinese cabbage production method that nutritional labeling is abundant is provided.

Task of the present invention is finished as follows:

(1), leavening formula constituent percentage: high activity dried yeast 50-70%, ascorbic acid 1-5%, riboflavin 0.1-0.5%, food starch 48.9-24.5%;

(2), leavening preparation: provide percentage by prescription, take by weighing respectively, smash, mix, seal keeping by 100 mesh sieves;

(3), will filter the back running water put into the actication of culture jar, heat to 35 ± 2 ℃, leavening adds, stirs, is incubated 2-4 hour by 1: 1000 weight ratio and makes actication of culture liquid;

(4), the fresh vegetables that selected repairing is cleaned immerses 70-80 ℃ of hot water and scalds and pulled out in 3-5 minute in the round of packing into after the cooling slightly, in round, directly add 25-35 ℃ of warm water till flood vegetables, adding its addition of actication of culture liquid and vegetables weight ratio again is 1: 9-11, stir, insulation is 24-72 hour under 35 ± 2 ℃ of temperature conditions, sampling inspection acidity is that pH value 3.0-4.0 is qualified, chopping, sterilization, packs, dispatches from the factory.

The riboflavin that the present invention adopts the high activity dried yeast that is provided by Zhuhai City Aureo Co., Ltd., edible ascorbic acid, symbol NF to list adds food starch, formulated according to the above ratio actication of culture liquid, make the pickling sauerkraut process cycle foreshorten to 1-3 days by 30-45 days, not only overcoming carcinogenic substances such as Aspergillus flavus, nitrite generates, simultaneously the sauerkraut tart flavour of quick-acting maturations is suitable, and is acid embrittlement tasty and refreshing, ediblely can increase acid concentration, promote food digestion, increase appetite; It is 40.7-57% that its acquisition thalline contains crude protein, and inorganic matter 7.94-9.04%, sugared 32-40%, crude fat 1-3%, the non-nitrogen compound 20-60% of solubility, these metabolites are energy sources that human body needs; Metabolite behind the saccharomycetes to make fermentation has hydrotrope vitamin 12 kind, 6 kinds of amino acid/11s and multiple enzyme, wherein contains Cobastab ₁, B ₂, B ₃, B ₁₂, nicotinic acid, folic acid, pantothenic acid B ₃, biotin, inositol, PAS, d one lipoic acid, choline, amino acid comprises: isoleucine, leucine, lysine, tyrosine, phenylalanine, threonine, tryptophan, a word used in person's names propylhomoserin, methionine, arginine, histidine, asparatate, glutamic acid, glycine, alanine, cystine, owing to be rich in multiple nutritional labeling, thereby the present invention is exploitation, utilizes barms to obtain a kind of active measures of human foods new resources to needed by human.

Embodiment:

(1), leavening formula constituent percentage: yellow disorderly 0.05%, the food starch 36.95% of high activity dried yeast 60%, ascorbic acid 3%, nuclear;

(3), will filter the back running water and put into the actication of culture jar, heat to 36 ℃, leavening adds by 1: 1000 weight ratio, stirs, and is incubated 3 hours and makes actication of culture liquid standby;

(4), the fresh vegetables that selected repairing is cleaned immerses 70-80 ℃ of hot water and scalds and pulled out in 4 minutes in the round of packing into after the cooling slightly, in round, directly add 30 ℃ of warm water and add its addition of actication of culture liquid again till the vegetables and the vegetables weight ratio is 1: 10 to flooding, stir, insulation is 48 hours under 36 ℃ of temperature conditions, sampling inspection acidity is that pH value 3.0-4.0 is qualified, chopping, sterilization, packs, dispatches from the factory.

Claims

1. fermented pickled Chinese cabbage production method is characterized in that:

(3), will filter the back running water and put into the actication of culture jar, heat to 35 ± 2 ℃, leavening adds by 1: 1000 weight ratio, stirs, and is incubated 2-4 hour and makes actication of culture liquid;

(4), the fresh vegetables that selected repairing is cleaned immerses 70-80 ℃ of hot water and scalds and pulled out in 3-5 minute in the round of packing into after the cooling slightly, in round, directly add 25-35 ℃ of warm water till flood vegetables, add actication of culture liquid again, its addition and vegetables weight ratio are 1: 9-11, stir, insulation is 24-72 hour under 35 ± 2 ℃ of temperature conditions, and sampling inspection acidity is that pH value 3.0-4.0 is qualified, chopping, sterilization, packs, dispatches from the factory.