CN109090531A - A kind of secondary fermentation steeping sauerkraut - Google Patents
A kind of secondary fermentation steeping sauerkraut Download PDFInfo
- Publication number
- CN109090531A CN109090531A CN201810846143.2A CN201810846143A CN109090531A CN 109090531 A CN109090531 A CN 109090531A CN 201810846143 A CN201810846143 A CN 201810846143A CN 109090531 A CN109090531 A CN 109090531A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- sauerkraut
- salted
- water
- secondary fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of secondary fermentations for steeping sauerkraut, clean salted, clean, and after desalting processing, the secondary fermentation water of the quality such as addition carries out double containment fermentation, and fermentation can be obtained a kind of bubble sauerkraut in 3 ~ 4 days.It uses less salt salted in the secondary fermentation of the bubble sauerkraut and enters altar with the mass ratio of secondary fermentation water for 1:1, increase product feature fragrance matter content with type；Secondary fermentation water is cooked using spice with brown sugar jointly, keeps the substrate of microbial fermentation full of nutrition, is improved the ability of carbohydrate and other substances in microorganism decomposition bubble sauerkraut, is discharged more flavor substances；In addition, having carried out double containment after entering altar, and controlling fermentation time is 3-4 days, controls the fragrance matter that microorganism decomposition substrate releases effectively as the superior flavors such as fragrance and flowers and fruits perfume (or spice), and simple process, be suitable for large-scale production.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of secondary fermentation for steeping sauerkraut.
Background technique
Pickles be using raw vegetable as raw material, it is prebiotic by advantage of biodiasmin in a certain concentration salt bubbly water stain
Flora, through the leading manufactured fermented vegetable product that ferments of anaerobism or amphimicrobian.Pickles quality is tender and crisp, tart flavour is soft, flavour is fresh
It is beautiful, numerous in variety, and it is rich in carbohydrate, vitamin, healthy trace elements with household and biodiasmin, it can improve a poor appetite, help
Digestion, therefore by the favor of consumer, it is a kind of excellent traditional fermented food.
It is the most popular flavouring in Sichuan and southwest by bubble sauerkraut made of zymotechnique using Chinese cabbage as raw material,
Bubble sauerkraut is not only the characteristic flavouring of a kind of family, catering trade large amounts of food in recent years, is even more used as river formula compound seasoner
Major auxiliary burden, therefore, it is huge for steeping the demand of sauerkraut.But bubble sauerkraut makes work as Sichuan characteristic fermented product
Skill is still very traditional, backward in technique, there are the problem of include: that fermentation process is uncontrollable, fermentation time is longer, with salt mistake
More, desalinating process leads to a large amount of salt water waste, pollutes environment.The production environment for steeping sauerkraut is severe, therefore is badly in need of according to the modern times
Biofermentation technique improves tradition bubble sauerkraut.Some scientific workers this have also been made trial:
CN106722550A disclose it is a kind of steep sauerkraut production method, it is characterised in that it the following steps are included: raw material selection,
Cleaning, sunning, configures pickled vegetable liquid, enters brewed altar, after-ripening, finished product cutting；1. raw material selects；2. cleaning；3. cutting；4. drying；
5. configuring pickled vegetable liquid；Formula: the more hard water of minerals such as well water, salt 6%, sugared 2%, white wine 0.2%, calcium chloride are selected
0.5%.Using present invention process make sauerkraut, tasty, cost of manufacture is lower, and can mass production, be conducive to
The popularization of product marketization.The patent is not significantly improved, cannot effectively be promoted compared with the production method of tradition bubble sauerkraut
Product special flavour, also without showing the significant difference for traditional handicraft.
Bubble sauerkraut product special flavour currently on the market is poor, and the property material content with excellent flavor is lower, main
The reason is that preparation, " secondary fermentation microorganism and fermentation in the secondary fermentation of bubble sauerkraut production, at " secondary fermentation water "
No inventive process improvement on time ", and then the bad flavor of conventional Kimchi can not be evaded.
Based on above-mentioned analysis, a kind of product feature fragrance matter content is enriched with type, microorganism decomposition substrate releases
Fragrance matter be fragrance and flowers and fruits Flavor is excellent, simple process, the bubble sauerkraut secondary fermentation work suitable for large-scale production
Skill is badly in need of in current industry.
Summary of the invention
In view of above-mentioned shortcoming, the object of the present invention is to provide a kind of secondary fermentations for steeping sauerkraut, it is preferred that emphasis is
Improve pickles in excellent characteristic flavor substance type and content, reduce conventional Kimchi peculiar smell, bad flavor substance type with
Content, and then obtain overall sapid bubble sauerkraut product.
It is directed to the problem that overall flavor substance content is lower in bubble sauerkraut fermentation process at present, applicant specially does
Following research:
Applicant combines common sense in the field, and the superiority and inferiority of following different fermentations number of days and sealing means, each group behaviour are measured using GC-MS
Make to carry out according to step set forth in the present invention, fermentation number of days and sealing means are operated according to described in table 1.By reality
Proof is trampled, bubble sauerkraut character flavor compound total amount is more, then shows that the flavor for steeping sauerkraut is stronger, organoleptic attribute is better, consumption
Person's acceptance is higher.The results are shown in Table 2 for the content of material of the aroma attributes of each group.
1 different grouping of table fermentation number of days and sealing means
。
The content of material of 2 different grouping of table bubble sauerkraut product diverse fragrant flavour attribute
。
As shown in Table 2, with 1 group and 2 groups of comparisons, obtained bubble sauerkraut is with longer fermentation times, tart flavour and bad wind
Taste material concentration is higher and higher, and flowers and fruits are fragrant, aroma, miel and malt perfume (or spice) start to reduce, and illustrate that fermentation time is more than 4 days
The bad flavor substance inferior of microorganism decomposition substrate release starts to increase, and superior flavor substance starts to reduce.
Compare 1 group and 6 groups it can be found that between when fermenting less than 3 days when, due to microbial fermentation also completely carry out,
So that the content of superior flavor substance is lower, illustrate that Flavor release is also not up to optimal value.1 group is compared with 7 groups it can be found that working as
In carry out altar when sealing, since sealing effect is not as good as double containment inside and outside altar, so that microorganism miscellaneous bacteria is fermented, generate significantly more
Bad flavor, and dominant microflora lactobacillus-fermented degree is low in altar, and superior flavor content of material is less.
In conclusion it is of the invention the specific scheme is that
A kind of secondary fermentation steeping sauerkraut, comprises the following steps:
(1) it is salted to prepare less salt: salted cleaning cleaning, after desalting processing, it is salted to obtain less salt；
(2) secondary fermentation: salted be put into altar with secondary fermentation water of less salt is sealed fermentation, with altar outside using double in altar
Sealing, after fermentation, can be obtained a kind of bubble sauerkraut.
Further, the salted semi-finished product sauerkraut to carry out one time fermentation.
Further, the salted salt content < 3% of the less salt.
Further, the less salt is salted and secondary fermentation water quality ratio is 1:1.
Further, the fermentation time is 3 ~ 4 days.
Further, the secondary fermentation water is made of the raw material of following weight percent: spice 25%, brown sugar 18%,
Salt 2%, bubble green pepper water 10%, tap water 45%.
Further, the secondary fermentation water is made by the following method: formula ratio spice, brown sugar being taken to be put into tap water
It boils, persistently cooks 30 ~ 40min, salt, bubble green pepper water are added after being cooled to 25 DEG C.
The present invention has the advantages that compared with existing product and technology
1, due in bubble sauerkraut secondary fermentation provided by the invention, using the salted mass ratio with secondary fermentation water of less salt
Enter altar for 1:1, compared with 7:3 used by similar product in the market, improves the adding proportion of secondary fermentation water, it is obtained
Bubble sauerkraut product feature fragrance matter content increase with type so that bubble sauerkraut product special flavour more preferably.
2, due in bubble sauerkraut secondary fermentation provided by the invention, the designed similar production of secondary fermentation water recipe ratio
The secondary fermentation water formula of product increases brown sugar, and is cooked jointly using spice with brown sugar, seeks the substrate of microbial fermentation
It supports and enriches, improve the ability of carbohydrate and other substances in microorganism decomposition bubble sauerkraut, discharge more flavor substances, phase
Dry spice is directly added than other products, this method bubble sauerkraut product special flavour obtained is more preferably.
3, due in bubble sauerkraut secondary fermentation provided by the invention, having carried out double containment after entering altar, and hair is controlled
The ferment time is 3-4 days, which can be effectively controlled the fragrance matter that microorganism decomposition substrate releases as fragrance and flowers and fruits
The superior flavors such as perfume (or spice), and bad flavor substance inferior generates not yet and release.The carry out altar of this and similar product in the market
External seal is compared for fermentation time 7-10 days, and gained steeps sauerkraut product special flavour more preferably.
Specific embodiment
Embodiment 1
(1) the semi-finished product sauerkraut (salted) after one time fermentation is cleaned, is cleaned, desalting processing obtains salt content
It is salted lower than the complete less salt of 3% shape；
(2) salted be put into jar with secondary fermentation water 1:1 in mass ratio of less salt is subjected to secondary fermentation；
(3) prepare secondary fermentation water: 25kg spice and 18kg brown sugar are put into 45kg tap water, and boiling water cooks 30 minutes, cold
But to addition 2kg salt, 10kg bubble green pepper water after 25 DEG C；
(4) by enter after altar it is salted be sealed fermentation, in altar with double containment is carried out outside altar；
(5) go out altar after fermenting 3 days, obtain bubble sauerkraut product.
Embodiment 2
(1) the semi-finished product sauerkraut (salted) after one time fermentation is cleaned, is cleaned, desalting processing obtains salt content
It is salted lower than the complete less salt of 3% shape；
(2) salted be put into jar with secondary fermentation water 1:1 in mass ratio of above-mentioned less salt is subjected to secondary fermentation；
(3) prepare secondary fermentation water: 25kg spice and 18kg brown sugar are put into 45kg tap water, and boiling water cooks 35 minutes, cold
But to addition 2kg salt, 10kg bubble green pepper water after 25 DEG C；
(4) by enter after altar it is salted be sealed fermentation, in altar with double containment is carried out outside altar；
(5) go out altar after fermenting 4 days, obtain bubble sauerkraut product.
The production method of comparative example 1(other products in the market)
(1) the semi-finished product sauerkraut (salted) after one time fermentation is cleaned, is cleaned, desalting processing obtains salt content
It is salted lower than the complete less salt of 3% shape；
(2) salted be put into jar with secondary fermentation water 7:3 in mass ratio of above-mentioned less salt is subjected to secondary fermentation；
(3) prepare secondary fermentation water: 25kg spice, 2kg salt are directly placed into 45kg tap water and mix with salted, enter
Altar；
(4) salted fermentation, altar external seal are sealed for enter after altar；
(5) go out altar after fermenting 7-10 days, obtain bubble sauerkraut product.
Test example 1
The extraction of volatile compound
5.0 g bubble sauerkraut sample is accurately weighed in 20 mL ml headspace bottles, is added 20 μ L internal standards (10 μ g/mL phenethyl acetate),
With PTFE/S bottle cap sealing.It is placed in 50 DEG C of thermostat water baths and pre-equilibrates 30 min, insertion DVB/CAR/PDMS extracting head (is pressed
It is recommended that temperature in advance GC injection port aging 1 h) at 50 DEG C under the conditions of extract 30 min.In GC injection port solution after extraction
Analyse 5 min, two sample room extracting heads under similarity condition 10 min of aging to prevent sample room from mutually polluting.
Test example 2
GC-MS and GC-O analysis
GC-MS uses Agilent DB-5ms gas chromatographic column (mm × 0.25 μm 30 m × 0.25)；Carrier gas is high-purity
Helium (1.0 mL/min)；Using electron impact ionization (EI) ion source, 70 eV of electron energy；Ion scan range 33-400
m/z；200 DEG C of ion source temperature, 250 DEG C of interface temperature, 250 DEG C of injector temperature；Using Splitless injecting samples.Temperature programming
Condition: 40 DEG C of initial temperature, 3 min are kept；Then 150 DEG C are raised to 3 DEG C/min, then are raised to 240 DEG C with 6 DEG C/min, dimension
Hold 6 min.
GC-O is made of gas-chromatography and 275 smelling instrument of OP, and chromatographic column is m × 0.25 Agilent DB-5ms(30
Mm × 0.25 μm), post case uses and GC-MS analyzes same temperature program, and effluent is flowed respectively with the shunt mode of 3:7
Enter mass detector and smelling mouth.
Test result:
GC-MS be at present in the world in general detection food flavor substance classes and content method, use this method can be with
Obtain the type (chemical structural formula and systematic naming method) and content of fragrance matter (using inner mark method ration in this method).
GC-O is the gas by the nose of people (or analyzed in air-flow fragrance activity) using odor detection instrument with separating volatile substance
A kind of technology that chromatography combines selects and evaluates a kind of effective ways of Odor-active substance from complicated mixture,
Wherein the nose of people plays the role of the powerful of detector.
The flavor substance content and type of bubble sauerkraut, knot are obtained using GC-MS and GC-O analysis embodiment 1 and comparative example 1
Fruit is as shown in table 3 and table 4.
3 two kinds of bubble sauerkraut product feature fragrance matter types of table and content
。
As shown in Table 3, bubble sauerkraut characteristic chicken flavor content of material obtained by embodiment 1,2 has reached 95.6%, 94.9%, and
Similar product fragrance matter content in the market only has 65.2%, therefore bubble sauerkraut character flavor compound obtained by the present invention contains
Amount is higher, and flavor is more preferable.
The content of material of 4 two kinds of table bubble sauerkraut product diverse fragrant flavour attributes
。
As shown in Table 4, bubble Pickled cauliflower fruity, aroma, miel and malt perfume (or spice) obtained by embodiment 1,2 are above comparison
Example 1, and bad flavor is significantly lower than comparative example 1.Therefore, it was demonstrated that the description in above-mentioned innovative point 3, bubble acid produced by the present invention
Taste is better for dish.
Claims (8)
1. a kind of secondary fermentation for steeping sauerkraut, which is characterized in that the technique comprises the following steps:
(1) it is salted to prepare less salt: salted cleaning cleaning, after desalting processing, it is salted to obtain less salt；
(2) secondary fermentation: salted be put into altar with secondary fermentation water of less salt is sealed fermentation, with altar outside using double in altar
Sealing, after fermentation, can be obtained a kind of bubble sauerkraut.
2. zymotechnique according to claim 1, which is characterized in that the salted semi-finished product to carry out one time fermentation
Sauerkraut.
3. zymotechnique according to claim 1, which is characterized in that the salted salt content < 3% of less salt.
4. zymotechnique according to claim 1, which is characterized in that the less salt is salted with secondary fermentation water quality ratio
For 1:1.
5. zymotechnique according to claim 1, which is characterized in that the fermentation time is 3 ~ 4 days.
6. zymotechnique according to claim 1, which is characterized in that the secondary fermentation water is by following weight percent
Raw material is made: spice 25%, brown sugar 18%, salt 2%, bubble green pepper water 10%, tap water 45%.
7. zymotechnique according to claim 6, which is characterized in that the secondary fermentation water is made by the following method: taking
Formula ratio spice, brown sugar, which are put into tap water, to be boiled, and 30 ~ 40min is persistently cooked, and salt, bubble green pepper are added after being cooled to 25 DEG C
Water.
8. a kind of bubble sauerkraut of any means preparation described according to claim 1 ~ 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810846143.2A CN109090531A (en) | 2018-07-27 | 2018-07-27 | A kind of secondary fermentation steeping sauerkraut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810846143.2A CN109090531A (en) | 2018-07-27 | 2018-07-27 | A kind of secondary fermentation steeping sauerkraut |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109090531A true CN109090531A (en) | 2018-12-28 |
Family
ID=64847862
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810846143.2A Pending CN109090531A (en) | 2018-07-27 | 2018-07-27 | A kind of secondary fermentation steeping sauerkraut |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109090531A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109953301A (en) * | 2019-04-27 | 2019-07-02 | 湖南津山口福食品有限公司 | A kind of old multiple method for salting of altar sauerkraut |
| 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 |
| CN110584019A (en) * | 2019-10-10 | 2019-12-20 | 重庆锦凤餐饮管理有限公司 | Formula of pickled Chinese cabbage chicken and preparation process thereof |
| CN111000174A (en) * | 2019-12-16 | 2020-04-14 | 四川东坡中国泡菜产业技术研究院 | Industrial method for preparing pickled Chinese cabbage product by fermenting green leaf mustard |
| CN112924584A (en) * | 2021-01-27 | 2021-06-08 | 四川大学 | Quantitative detection method for aroma active compounds in pickled vegetables |
| CN115053949A (en) * | 2022-06-10 | 2022-09-16 | 三台县曹氏酱腌菜生产销售有限责任公司 | Preparation method of pickled Chinese cabbage |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976315A (en) * | 2014-05-28 | 2014-08-13 | 彭常安 | Processing method of five-colored pickled vegetables |
| CN105595272A (en) * | 2016-01-07 | 2016-05-25 | 统一企业(中国)投资有限公司昆山研究开发中心 | Preparing method for novel flavor Lao Yun pickled vegetables |
| CN108118011A (en) * | 2017-11-21 | 2018-06-05 | 四川东坡中国泡菜产业技术研究院 | A kind of instant pickle preparation method of less salt |
| CN108308574A (en) * | 2018-04-20 | 2018-07-24 | 苏州毛嫂食品有限公司 | A kind of pickled vegetable making technique rich in active probiotic |
-
2018
- 2018-07-27 CN CN201810846143.2A patent/CN109090531A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976315A (en) * | 2014-05-28 | 2014-08-13 | 彭常安 | Processing method of five-colored pickled vegetables |
| CN105595272A (en) * | 2016-01-07 | 2016-05-25 | 统一企业(中国)投资有限公司昆山研究开发中心 | Preparing method for novel flavor Lao Yun pickled vegetables |
| CN108118011A (en) * | 2017-11-21 | 2018-06-05 | 四川东坡中国泡菜产业技术研究院 | A kind of instant pickle preparation method of less salt |
| CN108308574A (en) * | 2018-04-20 | 2018-07-24 | 苏州毛嫂食品有限公司 | A kind of pickled vegetable making technique rich in active probiotic |
Non-Patent Citations (2)
| Title |
|---|
| 向文良 等: "《四川泡菜加工原理与技术》", 30 November 2015 * |
| 曾凡坤: "泡菜及泡菜罐头加工", 《食品工业》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN109953301A (en) * | 2019-04-27 | 2019-07-02 | 湖南津山口福食品有限公司 | A kind of old multiple method for salting of altar sauerkraut |
| CN110584019A (en) * | 2019-10-10 | 2019-12-20 | 重庆锦凤餐饮管理有限公司 | Formula of pickled Chinese cabbage chicken and preparation process thereof |
| CN111000174A (en) * | 2019-12-16 | 2020-04-14 | 四川东坡中国泡菜产业技术研究院 | Industrial method for preparing pickled Chinese cabbage product by fermenting green leaf mustard |
| CN112924584A (en) * | 2021-01-27 | 2021-06-08 | 四川大学 | Quantitative detection method for aroma active compounds in pickled vegetables |
| CN115053949A (en) * | 2022-06-10 | 2022-09-16 | 三台县曹氏酱腌菜生产销售有限责任公司 | Preparation method of pickled Chinese cabbage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109090531A (en) | A kind of secondary fermentation steeping sauerkraut | |
| CN104397632B (en) | Fermented capsicum product and preparation method thereof | |
| CN108902837A (en) | A kind of secondary fermentation preparing bubble sauerkraut using composite bacteria | |
| JP4397878B2 (en) | Effervescent low alcohol beverage | |
| CN105505689B (en) | A kind of glutinous rice Fragrant fruit wine brewing method | |
| CN105238656A (en) | Production process for brewing soaked red jujube wines | |
| CN106722565A (en) | Chili fermented product and preparation method thereof | |
| CN104855901A (en) | Tuber mustard pickle with lemon vinegar sour | |
| CN107535618A (en) | A kind of spicy fermented bean curd and its production technology | |
| CN108902375A (en) | A kind of processing method of fragrant black tea cake | |
| CN108208671A (en) | A kind of preparation method of the modern pickles of shallow fermentation | |
| CN104757481A (en) | Sophora flower perfumed pickled sour green bean and preparation method for processing pickled sour green bean | |
| CN105077159A (en) | Citrus type brewed rice wine and preparation method thereof | |
| CN109222049A (en) | A kind of pericarpium zanthoxyli schinifolii flavor chilli sauce and preparation method thereof | |
| CN108165445A (en) | A kind of brewage process of nectarine wine | |
| CN104862188A (en) | Fresh rose wine making method | |
| CN101892183B (en) | Strain for fermenting soybeans, fermentation agent containing same and use of same | |
| JP2010193810A (en) | Preservable fermented product containing fruit and vegetable as fermentation raw material, and food using the same | |
| CN113854535B (en) | Typical Guangdong style soy sauce flavor salt-reducing soy sauce and production method thereof | |
| CN102613529A (en) | Method for preparing fermented soy sauce with pure flour | |
| CN109805352A (en) | Flavor-enhancing soy sauce for fishing juice and preparation method thereof | |
| KR20160149424A (en) | Method for manufacturing graviolar vinegar and A graviolar vinegar thereby | |
| CN109022203A (en) | Navel orange Spirit and its production technology | |
| CN104982871A (en) | Low-salt, delicious and crisp green-plum hot pickled mustard tuber and preparation method thereof | |
| KR20120032059A (en) | The environment friendly multifunctional seasoning sauce using a fermented siberian gooseberry or a fermented mulberry and the seasoning method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181228 |