CN108077847A - A kind of method for being segmented low-temperature salting sauerkraut - Google Patents
A kind of method for being segmented low-temperature salting sauerkraut Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 36
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
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Classifications
-
- 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- 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
- A23V2400/41—Pediococcus
- A23V2400/427—Pentosaceus
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention discloses a kind of method for being segmented low-temperature salting sauerkraut, based on its parts by weight, including following raw material：Stock Chinese cabbage, edible salt, white sugar, monosodium glutamate, yellow rice wine, white wine, dehydroactic acid sodium, composite bacteria agent, ginger, garlic and pimiento, by the dehydration that salts down in advance, prepare zymotic fluid, pickling bittern and main fermentation and etc. obtained less salt sauerkraut, the technological means makes full use of the old bittern of last batch sauerkraut main fermentation as part pickling bittern, main fermentation temperature is controlled at 3 10 DEG C, fermentation time is 30 60d, and the sauerkraut content of nitrite pickled using the technological means is low, nutritional ingredient is high, taste flavor is good and product with stable quality is easy to preserve.
Description
Technical field
The invention belongs to technical field of food production, relate more specifically to a kind of method for being segmented low-temperature salting sauerkraut.
Background technology
Sauerkraut is people's food loved by all.The sauerkraut on quality upper strata is not only containing organic acid, ester, plant enzyme etc.
Nutritional ingredient, and its nitrite ingredient is extremely low.At present, the production technology of pickles or sauerkraut is broadly divided into seasoning and fermentation, passes
System fermentation method processing pickles or sauerkraut are produced with the leading fermentation such as lactic acid bacteria, generally utilize air, vegetables, container, water etc.
The microorganism of attachment carries out spontaneous fermentation, is write because attached in dish leaf different, life with flora, yeasting and process conditions on chamber wall
The othernesses such as the finished product flavor of output, flavour, quality are larger.When starting fermentation, lactic acid bacteria biological amount deficiency, can cause to ferment
Cycle is too long, often up to tens days, as production environment cleannes are not up to standard or given birth to using the non-confined condition such as open type
Production, easily contamination cause rotten bacterium and pathogenic bacteria, seriously affect the foodsafety and edible quality of pickles or sauerkraut, are also easy to cause
Every batch of unstable product quality.
CN104366399B is longer to solve the salting zymolysis cycle in the prior art, and content of nitrite is higher, lactic acid bacteria
The problem of content is low discloses a kind of method of more wheel pickling and fermenting pickles, after vegetables salting zymolysis reaches certain acidity,
Sediment upturning is carried out, the vegetables fermented is made to be located at lower section, top addition fresh vegetables and salt, several wheels make vegetables reach certain acid repeatedly
Spend finished product.CN1046664302B is to solve the stream that pickles steep hot pickled mustard tuber moisture, most of soluble dry matter and salinity during stain
The problem of losing to COD caused by water body environment and BOD pollutions, by impregnating, enzymolysis prepare the steps such as vegetable juice, bubble stain liquid, brewed
Suddenly, low salt content, soluble saltless solid content height, the pickles of raciness are made.CN104719811B passes through kiering, preparation
Fluid nutrient medium, inoculation, prepare antibacterial powder, fermentation add the method for antibacterial powder to solve to use in existing pickle production technology
Strain the problem of being mostly poor single lactic acid bacteria flora, pickle flavor, low quality, can prevent pickles later stage fermentation from occurring
The problem of peracid, quality soften, nutrient loss.CN107410992A, which is that the existing hydrochloric acid food tart flavour of solution is not prominent, to be asked
Topic, by stocking up, being dehydrated, cure prepares and marinated technical solution, provide a kind of tart flavour it is prominent, it is of low cost, have centainly
The hydrochloric acid food of drug effect.
In the implementation of the present invention, following problem exists in the prior art in inventor：
(1) the fermentation starting stage, which does not adopt an effective measure, inhibits mould, the fungus breedings such as saccharomycete, does not simply fail to allow lactic acid
The leading flora such as bacterium becomes dominant microflora, and a variety of bacterium occur and mix fermentation out of control, and there are foodsafety risks；
(2) some inhibit harmful bacteria growth using high bittern water, but this will increase desalinating process and wastewater treatment in production
Cost, while improve product salt content, do not meet the development trend of modern " less salt " food；
(3) fail to make full use of old bittern, not only cause a large amount of discharging of waste liquid, but also waste the breast enriched in old bittern
Sour bacterium viable bacteria fungus strain and raw material leach the flavour and flavor of juice；
(4) spontaneous fermentation production is unable to control the complexity of environment flora；Addition bacteria fermentation then adds production difficulty,
Microbial inoculum prepares the more complicated Processes and apparatus condition of needing, most of pickles or sauerkraut manufacturer do not possess the technical capability and
Hardware condition, frequent outsourcing microbial inoculum is not only extremely strong to the dependence of outside resources, but also adds production cost, it is important that also nothing
Method ensures the uniformity of strain；
(5) due to that can not ensure the leading flora fast breeding that ferments, often using higher fermentation temperature, the present invention is by more
Kind measure is inhibited harmful bacteria and promotes leading flora fast breeding after advantage, slowly to be fermented using 3-10 DEG C of low temperature, favorably
In generating more rich product by the metabolism of slow ferment effect, promote to form the flavour and flavor of more gradient multiple types, greatly improve
The processing quality of fermented type sauerkraut.
Dehydroactic acid sodium is GB 2760-2014 national food safety standard food additives using allowing to use in standard
Additive in pickless has the antibacterial ability of wide spectrum, especially strong to the rejection ability of the fungies such as mould and yeast, belongs to
Food preservative freshness retaining agent of new generation by effectively penetrating into cell body, inhibits the respiration of microorganism, anti-so as to reach
The effects that rotten anti-mildew fresh-keeping moisturizing.Experiment proves the almost non-toxic side effect of dehydroactic acid sodium, safe, does not generate peculiar smell, closely
It is widely used over year in the food processings such as cream, soup stock, bread, cake and marinated pickles.How scientifically by dehydrogenation second
Sour sodium is applied in pickles or sauerkraut processing, effectively inhibits the saccharomycete, mould, the vinegar that are widely present in pickles or sauerkraut yeasting
The unfavorable flora such as sour bacterium has especially important meaning to the leading fermentative microflora fast breeding such as lactic acid bacteria.
The content of the invention
For this reason, it may be necessary to provide a kind of method for being segmented low-temperature salting sauerkraut, it is leading to solve sauerkraut fermentation initial stage lactic acid bacteria etc.
Fermentative microflora fast breeding forms dominant bacteria, inhibits the problem of harmful bacterias such as mould are grown significantly.
To achieve the above object, a kind of method for being segmented low-temperature salting sauerkraut is inventor provided, this method includes following
Step：
A kind of method for being segmented low-temperature salting sauerkraut, which is characterized in that this method comprises the following steps：
It is marinated to prepare：Chinese cabbage and salt in a manner of placing one layer of Chinese cabbage and adding one layer of salt are put into and cleans up, sterilize, drying
The first container afterwards, sealing, compacting salt down dehydration in advance, the Chinese cabbage for maturation it is fresh, clean, drain after stock Chinese cabbage,
The weight ratio of the Chinese cabbage and salt is that 5-10 parts by weight salt is added in every 100 parts by weight Chinese cabbage；It takes and cleans up, sterilizes, doing
Second container after dry, addition water purification, salt, white sugar, monosodium glutamate, dehydroactic acid sodium and composite bacteria agent carry out pre fermentation, fermentation are made
Liquid；
Main fermentation：It extracts the old bittern of last batch and adds in described first as part pickling bittern or the extraction zymotic fluid
In container, water purification, salt, white sugar, yellow rice wine, white wine, ginger, garlic and pimiento, sealing, compacting are added in, envelope altar carries out main fermentation,
The old bittern of sauerkraut finished product and next batch pickling sauerkraut is obtained after main fermentation.
Further, if the main fermentation step extracts the old bittern of last batch as part pickling bittern, every 100 weight
Measure old bittern described in part pickling bittern last batch of parts by weight containing 30-50.
Further, if the main fermentation step is added in extract the zymotic fluid in the first container, add in
The zymotic fluid is 1 with the water purification weight ratio:1-1:10
Further, the composite bacteria agent is lactobacillus plantarum, Lactobacillus casei, Lactobacillus rhamnosus, Pediococcus pentosaceus
One or more of.
Further, zymotic fluid saliferous 1-5 parts by weight, white sugar 1-5 parts by weight, monosodium glutamate 1-5 weight described in every 100 parts by weight
Part, dehydroactic acid sodium 0.01-0.1 parts by weight and composite bacteria agent 0.1-0.5 parts by weight.
Further, the old bittern answers limpid bright sterile film free from extraneous odour, has exemplary fermentation fragrance, pH value 3.0-
3.5, Escherichia coli must not be detected.
Further, at 3-10 DEG C, the main fermentation time is 30-60d for the main fermentation temperature control.
Further, the process pre fermentation temperature control that zymotic fluid is made in the marinated preparation process is sent out in advance at 25-30 DEG C
The ferment time is 15-48h.
Further, during the main fermentation step sealing, food grade plastic film is covered on the Chinese cabbage face, then uses weight
The Chinese cabbage is depressed into below liquid level, the Chinese cabbage is more than 10cm with liquid level distance.
Further, the marinated preparation process salts dewatering time down as 24 hours in advance.
Be different from the prior art, above-mentioned technical proposal by sauerkraut ferment initial stage add the zymotic fluid containing leavening or
Old bittern is pickled, is conducive to quickly start early period in sauerkraut processing the multiplication of the beneficial bacteriums such as lactic acid bacteria, accelerates course of fermentation, promote
Good ferment local-flavor is formed, and reduces the generation of nitrite, improves sauerkraut edible quality and stability.It is in addition, de- by being with the addition of
Pickling bittern is made in the zymotic fluid that hydroacetic acid sodium is prepared, and is also beneficial to promote the leading flora fast-growths such as lactic acid bacteria, suppression
The unfavorable flora such as the saccharomycete, mould, the acetic acid bacteria that are widely present in environment processed improves the edible safety of sauerkraut.
Specific embodiment
For the technology contents of technical solution, the objects and the effects are described in detail, give below in conjunction with specific embodiment
Explanation.
Embodiment one
Present embodiments provide a kind of segmentation low-temperature salting that the first container progress main fermentation is added in using zymotic fluid
The method of sauerkraut, comprises the following steps：
It is marinated to prepare：Ripe fresh stock Chinese cabbage double centner is chosen, cleans up, drain, takes several cleanings dry
Only, ozonization, dried first pickling altar, one layer of salt is spilt by 5 kilograms of above-mentioned stock Chinese cabbage and edible salt with one layer of Chinese cabbage
Folded mode of tiring out layer by layer be respectively put into several above-mentioned first pickling altars, compacting, and with food grade plastic film seal 24 it is small when, into
The pre- dehydration that salts down of row；Several is taken to clean up, ozonization, dried second pickling altar, add in 95.89 kilograms of water purification, food
With 1 kilogram of salt, 2 kilograms of white sugar, 1 kilogram of monosodium glutamate, 0.01 kilogram of dehydroactic acid sodium, 0.05 kilogram of lactobacillus plantarum and cheese breast bar
0.05 kilogram of bacterium stirs evenly, and is distributed into above-mentioned second pickling altar when pre fermentation 48 is small under 25 DEG C of environment of temperature, fermentation is made
Liquid；
Main fermentation：By above-mentioned 30 kilograms of zymotic fluid, 30 kilograms of water purification, 1 kilogram of salt, 1 kilogram of white sugar, 3 kilograms of yellow rice wine, white wine
1 kilogram of 2 kilograms, 1 kilogram of ginger, 1 kilogram of garlic and pimiento, which are mixed evenly, to be added in the first pickling altar, in Chinese cabbage
Food grade plastic film is covered on face, then the Chinese cabbage is depressed into below liquid level with cement block, until Chinese cabbage is with liquid level distance
12cm, envelope altar carry out main fermentation 40 days under 3 DEG C of temperature environments, obtain the old halogen of sauerkraut finished product and next batch pickling sauerkraut
Water；
Above-mentioned old bittern should meet following index after testing：Limpid bright sterile film free from extraneous odour has exemplary fermentation fragrance,
PH value 3.0 must not detect Escherichia coli.
Embodiment two
It present embodiments provides a kind of old bittern of extraction last batch and adds in the first container as part pickling bittern
The method for carrying out the segmentation low-temperature salting sauerkraut of main fermentation, comprises the following steps：
The pre- dehydration that salts down：Ripe fresh stock Chinese cabbage double centner is chosen, cleans up, drain, takes several cleanings dry
Only, ozonization, dried first pickling altar, one layer of salt is spilt by 10 kilograms of above-mentioned stock Chinese cabbage and edible salt with one layer of Chinese cabbage
Folded mode of tiring out layer by layer be respectively put into several above-mentioned first pickling altars, compacting, and with food grade plastic film seal 24 it is small when, into
The pre- dehydration that salts down of row；
Prepare zymotic fluid：Several is taken to clean up, ozonization, dried second pickling altar, add in water purification 92.17
Kilogram, 5 kilograms of edible salt, 1 kilogram of white sugar, 1.5 kilograms of monosodium glutamate, 0.03 kilogram of dehydroactic acid sodium, Lactobacillus rhamnosus 0.15 thousand
It stirs evenly for 0.15 kilogram gram with Lactobacillus casei, it is small to be distributed into above-mentioned second pickling altar pre fermentation 15 under 30 DEG C of environment of temperature
When, zymotic fluid is made；
First batch main fermentation：By above-mentioned 20 kilograms of zymotic fluid, 60 kilograms of water purification, 3 kilograms of salt, 1.5 kilograms of white sugar, yellow rice wine
1.5 kilograms of 2 kilograms, 1.5 kilograms of white wine, 1.5 kilograms of ginger, 1.5 kilograms of garlic and pimiento are mixed evenly described in addition
In first pickling altar, food grade plastic film is covered on Chinese cabbage face, then the Chinese cabbage is depressed into below liquid level with brick, until white
Dish is 11cm with liquid level distance, and envelope altar carries out main fermentation 30 days under 8 DEG C of temperature environments, obtains sauerkraut finished product and first batch is old
Bittern；
Pickling sauerkraut step afterwards includes：
The pre- dehydration that salts down：Ripe fresh stock Chinese cabbage double centner is chosen, cleans up, drain, takes several cleanings dry
Only, ozonization, dried first pickling altar, one layer is spilt by 8.5 kilograms of above-mentioned stock Chinese cabbage and edible salt with one layer of Chinese cabbage
The folded mode of tiring out layer by layer of salt is respectively put into several above-mentioned first pickling altars, compacting, and with food grade plastic film seal 24 it is small when,
Carry out the dehydration that salts down in advance；
The later main fermentation of second lot：50 kilograms of the old bittern of the last batch sauerkraut main fermentation is added in described the
As the old bittern in part in one pickling altar, 50 kilograms of water purification, 1.5 kilograms of salt, 1 kilogram of white sugar, 1 kilogram of yellow rice wine, white wine 1,000 are added in
Gram, 0.8 kilogram of ginger, 0.8 kilogram of garlic and 0.4 kilogram of pimiento, food grade plastic film is covered on Chinese cabbage face, then uses brick
The Chinese cabbage is depressed into below liquid level, until Chinese cabbage is 11cm with liquid level distance, envelope altar carries out for 20 days under 10 DEG C of temperature environments
Main fermentation, main fermentation terminate to obtain sauerkraut finished product and the later old bittern of second lot.
Above-mentioned old bittern should meet following index after testing：Limpid bright sterile film free from extraneous odour has exemplary fermentation fragrance,
PH value 3.5 must not detect Escherichia coli.
Embodiment three
It present embodiments provides a kind of old bittern of extraction last batch and adds in the first container as part pickling bittern
The method for carrying out the segmentation low-temperature salting sauerkraut of three batch main fermentations, comprises the following steps：
The pre- dehydration that salts down：Ripe fresh stock Chinese cabbage double centner is chosen, cleans up, drain, takes several cleanings dry
Only, ozonization, dried first pickling altar, one layer of salt is spilt by 8 kilograms of above-mentioned stock Chinese cabbage and edible salt with one layer of Chinese cabbage
Folded mode of tiring out layer by layer be respectively put into several above-mentioned first pickling altars, compacting, and with food grade plastic film seal 24 it is small when, into
The pre- dehydration that salts down of row；
Prepare zymotic fluid：Several is taken to clean up, ozonization, dried second pickling altar, take water purification 92.17 thousand
Gram, 3 kilograms of edible salt, 3 kilograms of white sugar, 2 kilograms of monosodium glutamate, 0.1 kilogram of dehydroactic acid sodium, 0.1 kilogram of Pediococcus pentosaceus and cheese
0.4 kilogram of lactobacillus stirs evenly, and is distributed into above-mentioned second pickling altar when pre fermentation 24 is small under 27 DEG C of environment of temperature, hair is made
Zymotic fluid；
First batch main fermentation：By above-mentioned 7 kilograms of zymotic fluid, 70 kilograms of water purification, 5 kilograms of salt, 3 kilograms of white sugar, yellow rice wine 2.5
Kilogram, 2.5 kilograms of white wine, 2 kilograms of ginger, 2 kilograms of garlic be mixed evenly with 2 kilograms of pimiento and add in first pickling
In altar, food grade plastic film is covered on Chinese cabbage face, then the Chinese cabbage is depressed into below liquid level with brick, until Chinese cabbage and liquid level
Distance is 12cm, and envelope altar carries out main fermentation 33 days under 7 DEG C of temperature environments, sauerkraut finished product and first are obtained after main fermentation
Secondary old bittern；
Second lot pickling sauerkraut step includes：
The pre- dehydration that salts down：Ripe fresh stock Chinese cabbage double centner is chosen, cleans up, drain, takes several cleanings dry
Only, ozonization, dried first pickling altar, one layer is spilt by 7.5 kilograms of above-mentioned stock Chinese cabbage and edible salt with one layer of Chinese cabbage
The folded mode of tiring out layer by layer of salt is respectively put into several above-mentioned first pickling altars, compacting, and with food grade plastic film seal 24 it is small when,
Carry out the dehydration that salts down in advance；
Second lot main fermentation：The old bittern of the first batch is added in the first pickling altar as part for 40 kilograms
Old bittern, add in water purification double centner, 3 kilograms of salt, 2 kilograms of white sugar, 2.5 kilograms of yellow rice wine, 2.5 kilograms of white wine, 1.5 kilograms of ginger,
1.5 kilograms of garlic is with 1 kilogram of pimiento, the covering food grade plastic film on Chinese cabbage face, then the Chinese cabbage is depressed into liquid with brick
Below face, until Chinese cabbage is 12cm with liquid level distance, envelope altar carries out main fermentation in 26 days under 6 DEG C of temperature environments, and main fermentation terminates
After obtain sauerkraut finished product and the old bittern of second lot.
3rd batch pickling sauerkraut step includes：
The pre- dehydration that salts down：Ripe fresh stock Chinese cabbage double centner is chosen, cleans up, drain, takes several cleanings dry
Only, ozonization, dried first pickling altar, one layer is spilt by 6.8 kilograms of above-mentioned stock Chinese cabbage and edible salt with one layer of Chinese cabbage
The folded mode of tiring out layer by layer of salt is respectively put into several above-mentioned first pickling altars, compacting, and with food grade plastic film seal 24 it is small when,
Carry out the dehydration that salts down in advance；
3rd batch main fermentation：The old bittern of the second lot is added in the first pickling altar as part for 45 kilograms
Old bittern adds in 63 kilograms of water purification, 2.7 kilograms of salt, 1.6 kilograms of white sugar, 1.5 kilograms of yellow rice wine, 1.8 kilograms of white wine, ginger 1.1 thousand
Gram, 0.8 kilogram of 1.1 kilograms of garlic and pimiento, cover food grade plastic film on Chinese cabbage face, then with brick by the Chinese cabbage pressure
To liquid level, until Chinese cabbage is 11cm with liquid level distance, envelope altar carries out main fermentation, main fermentation in 27 days under 6 DEG C of temperature environments
After obtain sauerkraut finished product and the 3rd old bittern of batch.
The old bittern of above three batch, meets following index after testing：Limpid bright sterile film free from extraneous odour has typical case's hair
Ferment fragrance, pH value 3.3 must not detect Escherichia coli.
To continue pickling sauerkraut after 4th batch, then with reference to the marinated step of above three batch, last consignment of is extracted
Secondary old bittern adds in suitable water purification, salt, white sugar, yellow rice wine, white wine, ginger, garlic and pimiento as part pickling bittern
Carry out main fermentation.
Example IV
Present embodiments providing one kind can the old bittern conduct part pickling bittern of salter's wish selecting extraction last batch
Or the zymotic fluid adds in the method that the first container carries out the segmentation low-temperature salting sauerkraut of main fermentation, comprises the following steps：
The pre- dehydration that salts down：Ripe fresh stock Chinese cabbage double centner is chosen, cleans up, drain, takes several cleanings dry
Only, ozonization, dried first pickling altar, one layer is spilt by 7.5 kilograms of above-mentioned stock Chinese cabbage and edible salt with one layer of Chinese cabbage
The folded mode of tiring out layer by layer of salt is respectively put into several above-mentioned first pickling altars, compacting, and with food grade plastic film seal 24 it is small when,
Carry out the dehydration that salts down in advance；
Prepare zymotic fluid：Several is taken to clean up, ozonization, dried second pickling altar, take water purification 93.52 thousand
Gram, 2.5 kilograms of edible salt, 2 kilograms of white sugar, 1.5 kilograms of monosodium glutamate, 0.08 kilogram of dehydroactic acid sodium, 0.2 kilogram of Pediococcus pentosaceus with
0.2 kilogram of Lactobacillus rhamnosus stirs evenly, and is distributed into above-mentioned second pickling altar when pre fermentation 20 is small under 28 DEG C of environment of temperature,
Zymotic fluid is made；
First batch main fermentation：By above-mentioned 15 kilograms of zymotic fluid, 75 kilograms of water purification, 3.5 kilograms of salt, 2.8 kilograms of white sugar, Huang
2.2 kilograms of wine, 1.8 kilograms of white wine, 1.75 kilograms of ginger, 1.5 kilograms of garlic are mixed evenly with 1.75 kilograms of pimiento and add
Enter in the first pickling altar, food grade plastic film covered on Chinese cabbage face, then the Chinese cabbage is depressed into below liquid level with stone,
Until Chinese cabbage is 13cm with liquid level distance, envelope altar carries out main fermentation 22 days under 9 DEG C of temperature environments, acid is obtained after main fermentation
Dish finished product and the old bittern of first batch；
Second lot pickling sauerkraut step can be：
The pre- dehydration that salts down：Ripe fresh stock Chinese cabbage double centner is chosen, cleans up, drain, takes several cleanings dry
Only, ozonization, dried first pickling altar, one layer of salt is spilt by 7 kilograms of above-mentioned stock Chinese cabbage and edible salt with one layer of Chinese cabbage
Folded mode of tiring out layer by layer be respectively put into several above-mentioned first pickling altars, compacting, and with food grade plastic film seal 24 it is small when, into
The pre- dehydration that salts down of row；
Second lot main fermentation：35 kilograms of the old bittern of the first batch sauerkraut main fermentation is added in into first pickling
As the old bittern in part in altar, 105 kilograms of water purification, 3.5 kilograms of salt, 2.5 kilograms of white sugar, 2.2 kilograms of yellow rice wine, white wine 2.2 are added in
Kilogram, 1.5 kilograms of ginger, 1.5 kilograms of garlic and 1 kilogram of pimiento, food grade plastic film is covered on Chinese cabbage face, then uses stone
The Chinese cabbage is depressed into below liquid level, until Chinese cabbage is 12.5cm with liquid level distance, envelope altar carries out for 32 days under 7 DEG C of temperature environments
Main fermentation obtains sauerkraut finished product and the old bittern of second lot after main fermentation.
Can also be：
The pre- dehydration that salts down：Ripe fresh stock Chinese cabbage double centner is chosen, cleans up, drain, takes several cleanings dry
Only, ozonization, dried first pickling altar, one layer of salt is spilt by 7 kilograms of above-mentioned stock Chinese cabbage and edible salt with one layer of Chinese cabbage
Folded mode of tiring out layer by layer be respectively put into several above-mentioned first pickling altars, compacting, and with food grade plastic film seal 24 it is small when, into
The pre- dehydration that salts down of row；
Prepare zymotic fluid：Several is taken to clean up, ozonization, dried second pickling altar, take water purification 92.92 thousand
Gram, 2.6 kilograms of edible salt, 2 kilograms of white sugar, 1.5 kilograms of monosodium glutamate, 0.08 kilogram of dehydroactic acid sodium, 0.1 kilogram of Pediococcus pentosaceus,
0.15 kilogram with Lactobacillus rhamnosus of 0.1 kilogram of lactobacillus plantarum stirs evenly, and is distributed into above-mentioned second pickling altar in temperature 27
When pre fermentation 20 is small under DEG C environment, zymotic fluid is made；
Second lot main fermentation：By above-mentioned 20 kilograms of zymotic fluid, 68 kilograms of water purification, 3.1 kilograms of salt, 2.6 kilograms of white sugar, Huang
Addition is mixed evenly with 1.3 kilograms of pimiento in 2.1 kilograms of wine, 1.6 kilograms of white wine, 1.6 kilograms of ginger, 1.3 kilograms of garlic
In the first pickling altar, food grade plastic film is covered on Chinese cabbage face, then the Chinese cabbage is depressed into below liquid level with stone, directly
It is 12cm to Chinese cabbage and liquid level distance, envelope altar carries out main fermentation 25 days under 8 DEG C of temperature environments, sauerkraut is obtained after main fermentation
Finished product and the old bittern of second lot；
Pickling sauerkraut step afterwards is referred to second lot pickling sauerkraut step and likes by salter on selecting extraction
The old bittern of one batch adds in the first container as part pickling bittern or the zymotic fluid and carries out main fermentation.
Above-mentioned old bittern should meet following index after testing：Limpid bright sterile film free from extraneous odour has exemplary fermentation fragrance,
PH value 3.1 must not detect Escherichia coli.
Embodiment five
It present embodiments provides the old bittern of another extraction last batch and adds in first appearance as part pickling bittern
The method that device carries out the segmentation low-temperature salting sauerkraut of main fermentation, comprises the following steps：
The pre- dehydration that salts down：Ripe fresh stock Chinese cabbage double centner is chosen, cleans up, drain, takes several cleanings dry
Only, ozonization, dried first pickling altar, one layer of salt is spilt by 9 kilograms of above-mentioned stock Chinese cabbage and edible salt with one layer of Chinese cabbage
Folded mode of tiring out layer by layer be respectively put into several above-mentioned first pickling altars, compacting, and with food grade plastic film seal 24 it is small when, into
The pre- dehydration that salts down of row；
Prepare zymotic fluid：Several is taken to clean up, ozonization, dried second pickling altar, take water purification 92.81 thousand
Gram, 2.8 kilograms of edible salt, 2.2 kilograms of white sugar, 1.6 kilograms of monosodium glutamate, 0.09 kilogram of dehydroactic acid sodium, Pediococcus pentosaceus 0.13 thousand
Gram, 0.12 kilogram of Lactobacillus rhamnosus stirred evenly for 0.25 kilogram with Lactobacillus casei, be distributed into it is above-mentioned second pickling altar in temperature
When pre fermentation 18 is small under 29 DEG C of environment of degree, zymotic fluid is made；
First batch main fermentation：By above-mentioned 10 kilograms of zymotic fluid, 80 kilograms of water purification, 4 kilograms of salt, 3.2 kilograms of white sugar, yellow rice wine
1.4 kilograms of 2.6 kilograms, 2.4 kilograms of white wine, 1.8 kilograms of ginger, 1.8 kilograms of garlic and pimiento, which are mixed evenly, adds in institute
It states in the first pickling altar, food grade plastic film is covered on Chinese cabbage face, then the Chinese cabbage is depressed into below liquid level with iron block, until
Chinese cabbage and liquid level distance are 12cm, and envelope altar carries out main fermentation 25 days under 8 DEG C of temperature environments, obtained after main fermentation sauerkraut into
Product and the old bittern of first batch；
Pickling sauerkraut step afterwards includes：
The later main fermentation of second lot：45 kilograms of the old bittern of the last batch sauerkraut main fermentation is added in described the
As the old bittern in part in one pickling altar, 80 kilograms of water purification, 2.5 kilograms of salt, 2.0 kilograms of white sugar, 1.7 kilograms of yellow rice wine, white is added in
1.8 kilograms of wine, 1.2 kilograms of ginger, 1.2 kilograms of garlic are with 0.6 kilogram of pimiento, the covering food grade plastic film on Chinese cabbage face,
The Chinese cabbage is depressed into below liquid level with iron block again, until Chinese cabbage is 12cm with liquid level distance, envelope altar is 26 under 8 DEG C of temperature environments
It carries out main fermentation, and sauerkraut finished product and the later old bittern of second lot are obtained after main fermentation.
Above-mentioned old bittern should meet following index after testing：Limpid bright sterile film free from extraneous odour has exemplary fermentation fragrance,
PH value 3.2 must not detect Escherichia coli.
The present invention takes the advantageous effect of technical solution to have：
(1) dehydroactic acid sodium is added in pre fermentation and pickling bittern is made, be conducive to inhibit the ferment being widely present in environment
The unfavorable flora such as female bacterium, mould, acetic acid bacteria helps to improve the mouthfeel and quality of made sauerkraut.
(2) using segmentation method for pickling, first carry out microbial inoculum pre fermentation in sauerkraut earlier fermentation and be prepared into zymotic fluid, it can not only
Microbial inoculum dosage needed for main fermentation is greatlyd save, and realizes " matching while using ", utmostly ensure that the vigor of composite bacteria agent
With purity.
(3) next batch main fermentation is participated in as part pickling bittern using preceding a batch of old bittern of pickling, on the one hand
Quickly start the multiplication of the beneficial bacteriums such as lactic acid bacteria early period in pickles processing, accelerate course of fermentation, good ferment local-flavor is promoted to be formed,
The generation of nitrite is reduced, improves product edible quality and stability, on the other hand old bittern can also provide abundant vegetables
The nutritional ingredient and flavor substance of leachate are conducive to beneficial bacteria microorganisms fermentation.Each technical characteristic of embodiment described above
It can arbitrarily be combined, to make description succinct, not to all possible combination of each technical characteristic in above-described embodiment
It is all described, as long as however, the combination of these technical characteristics is all considered to be the model that this specification is recorded there is no contradiction
It encloses.
It should be noted that although the various embodiments described above have been described herein, not thereby limit
The scope of patent protection of the present invention.Therefore, based on the present invention innovative idea, to embodiment described herein carry out change and repair
Above technical scheme, is directly or indirectly used in by the equivalent process transformation for changing or being made using present specification
Other related technical areas are included within the scope of patent protection of the present invention.
Claims (10)
- A kind of 1. method for being segmented low-temperature salting sauerkraut, which is characterized in that this method comprises the following steps：It is marinated to prepare：Chinese cabbage and salt in a manner of placing one layer of Chinese cabbage and adding one layer of salt are put into and cleans up, sterilize, dried The first container, sealing, compacting salt down dehydration in advance, the Chinese cabbage for maturation it is fresh, clean, drain after stock Chinese cabbage, it is described The weight ratio of Chinese cabbage and salt is that 5-10 parts by weight salt is added in every 100 parts by weight Chinese cabbage；It takes after cleaning up, sterilize, drying Second container, addition water purification, salt, white sugar, monosodium glutamate, dehydroactic acid sodium and composite bacteria agent carry out pre fermentation, zymotic fluid are made；Main fermentation：It extracts the old bittern of last batch and adds in the first container as part pickling bittern or the extraction zymotic fluid In, water purification, salt, white sugar, yellow rice wine, white wine, ginger, garlic and pimiento, sealing, compacting are added in, envelope altar carries out main fermentation, main hair The old bittern of sauerkraut finished product and next batch pickling sauerkraut is obtained after ferment.
- 2. segmentation low-temperature salting sauerkraut method according to claim 1, which is characterized in that if the main fermentation step extracts The old bittern of last batch is then pickled the bittern last batch of parts by weight containing 30-50 as part pickling bittern described in every 100 parts by weight The old bittern.
- 3. segmentation low-temperature salting sauerkraut method according to claim 1, which is characterized in that if the main fermentation step is pumping The zymotic fluid is taken to add in the first container, then the zymotic fluid added in is 1 with the water purification weight ratio:1-1:10.
- 4. segmentation low-temperature salting sauerkraut method according to claim 1, which is characterized in that the composite bacteria agent is plant breast One or more of bacillus, Lactobacillus casei, Lactobacillus rhamnosus, Pediococcus pentosaceus.
- 5. segmentation low-temperature salting sauerkraut method according to claim 1, which is characterized in that fermentation described in every 100 parts by weight Liquid saliferous 1-5 parts by weight, white sugar 1-5 parts by weight, monosodium glutamate 1-5 parts by weight, dehydroactic acid sodium 0.01-0.1 parts by weight and compound bacteria Agent 0.1-0.5 parts by weight.
- 6. segmentation low-temperature salting sauerkraut method according to claim 1, which is characterized in that the old bittern is answered limpid bright Sterile film free from extraneous odour, has exemplary fermentation fragrance, and pH value 3.0-3.5 must not detect Escherichia coli.
- 7. segmentation low-temperature salting sauerkraut method according to claim 1, which is characterized in that the main fermentation temperature control exists 3-10 DEG C, the main fermentation time is 30-60d.
- 8. segmentation low-temperature salting sauerkraut method according to claim 1, which is characterized in that the marinated preparation process is made At 25-30 DEG C, the pre fermentation time is 15-48h for the process pre fermentation temperature control of zymotic fluid.
- 9. segmentation low-temperature salting sauerkraut method according to claim 1, which is characterized in that the main fermentation step sealing When, food grade plastic film is covered on the Chinese cabbage face, then the Chinese cabbage is depressed into below liquid level with weight, the Chinese cabbage and liquid Identity distance is from more than 10cm.
- 10. segmentation low-temperature salting sauerkraut method according to claim 1, which is characterized in that the marinated preparation process is pre- The dewatering time that salts down is for 24 hours.
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| CN109170717A (en) * | 2018-11-07 | 2019-01-11 | 福建省农业科学院农业工程技术研究所 | A kind of Quick production method of pickles |
| CN109965245A (en) * | 2019-05-21 | 2019-07-05 | 长春市朱老六食品股份有限公司 | For processing the maceration extract of sauerkraut and using the sauerkraut processing method of the maceration extract |
| CN109984322A (en) * | 2019-04-19 | 2019-07-09 | 吉林省鑫达农牧科技发展有限公司 | A kind of preparation method of sauerkraut |
| CN110024992A (en) * | 2019-04-17 | 2019-07-19 | 绥化市蓝源生物工程有限公司 | The batch composition of fermented vegetable is calmed the anger for low temperature and its low temperature is calmed the anger the processing method of fermented vegetable method and its fermented vegetable |
| CN111387454A (en) * | 2019-11-25 | 2020-07-10 | 四川大学 | Environment-friendly quick fermentation process for pickled vegetables |
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Application publication date: 20180529 |