CN109315734A - A kind of flavor sauerkraut of fermented type low nitrite content and preparation method thereof - Google Patents
A kind of flavor sauerkraut of fermented type low nitrite content and preparation method thereof Download PDFInfo
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- CN109315734A CN109315734A CN201811234203.1A CN201811234203A CN109315734A CN 109315734 A CN109315734 A CN 109315734A CN 201811234203 A CN201811234203 A CN 201811234203A CN 109315734 A CN109315734 A CN 109315734A
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- sauerkraut
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- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 title claims abstract description 64
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 60
- 235000019634 flavors Nutrition 0.000 title claims abstract description 60
- 235000021108 sauerkraut Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 52
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 47
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 47
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 47
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 36
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 29
- 229960002668 sodium chloride Drugs 0.000 claims abstract description 26
- 239000011780 sodium chloride Substances 0.000 claims abstract description 26
- 241000219784 Sophora Species 0.000 claims abstract description 14
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 14
- 244000178993 Brassica juncea Species 0.000 claims abstract description 12
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 claims abstract description 12
- 241000208671 Campanulaceae Species 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 8
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims description 43
- 230000004151 fermentation Effects 0.000 claims description 43
- 239000000203 mixture Substances 0.000 claims description 35
- 239000007788 liquid Substances 0.000 claims description 25
- 239000008367 deionised water Substances 0.000 claims description 20
- 229910021641 deionized water Inorganic materials 0.000 claims description 20
- 241000894006 Bacteria Species 0.000 claims description 11
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 10
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 10
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 239000011265 semifinished product Substances 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 9
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 9
- 241000235342 Saccharomycetes Species 0.000 claims description 9
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 9
- 241000722363 Piper Species 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 7
- 239000002131 composite material Substances 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 7
- 238000009825 accumulation Methods 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000002604 ultrasonography Methods 0.000 description 4
- 241000219198 Brassica Species 0.000 description 3
- 235000003351 Brassica cretica Nutrition 0.000 description 3
- 235000003343 Brassica rupestris Nutrition 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 3
- 229910002651 NO3 Inorganic materials 0.000 description 3
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 3
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 235000010460 mustard Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000001603 reducing effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 244000046101 Sophora japonica Species 0.000 description 1
- 235000010586 Sophora japonica Nutrition 0.000 description 1
- 238000013475 authorization Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 206010009887 colitis Diseases 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000009655 industrial fermentation Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
Abstract
The invention discloses a kind of flavor sauerkrauts of fermented type low nitrite content, are related to food technology field, and the flavor sauerkraut includes raw material below: Chinese cabbage, leaf mustard, sophora flower, fresh Rhizoma Phragmitis, flavor seasoning；Wherein, the flavor seasoning is that dried orange peel, pepper and campanulaceae are prepared according to the ratio that weight ratio is 6:1:2.The invention also discloses the preparation methods of the flavor sauerkraut of the fermented type low nitrite content.In order to solve the problems, such as that the usual content of nitrite of fermented type sauerkraut currently on the market is higher, the present invention carries out the mutual cooperation of ultrasonic treatment with fermenting twice by using sodium-chloride water solution, content of nitrite in sauerkraut can be effectively reduced, good mouthfeel, reduce because the content of nitrite in sauerkraut it is excessively high caused by the risk poisoned by food, have a vast market foreground.
Description
Technical field
The present invention relates to food technology field, the flavor sauerkraut and its system of specifically a kind of fermented type low nitrite content
Preparation Method.
Background technique
Sauerkraut is the food that people extremely like as one of big pickled vegetable in the world three, not only simple for production, flavor is beautiful
It is good, convenient while also with health role, it is rich in dietary fiber in sauerkraut, gastrointestinal disturbances can be promoted, there is prevent constipation
And the effect of enteritis, colitis class disease, sauerkraut can reduce blood middle cholesterol content, the cardiovascular and cerebrovasculars disease such as prevention of arterial hardening
Disease can also play the role of reducing liver fatty consistency.
But almost have the event for causing food poisoning because eating sauerkraut every year, the main reason is that in sauerkraut
Content of nitrite it is excessively high cause, since the nitrate in vegetables will form nitrite during the fermentation, greatly increase
Content of nitrite in product.The nitrite of usual 0.2-0.5g intake will make one to be poisoned, still, currently on the market
The usual content of nitrite of fermented type sauerkraut it is higher, therefore, it is necessary to design a kind of flavor of fermented type low nitrite content
Sauerkraut.
Summary of the invention
The purpose of the present invention is to provide flavor sauerkraut of a kind of fermented type low nitrite content and preparation method thereof, with
Solve the problems mentioned above in the background art.
To achieve the above object, the invention provides the following technical scheme:
A kind of flavor sauerkraut of fermented type low nitrite content, including below according to the raw material of parts by weight: Chinese cabbage 200-400
Part, 30-50 parts of leaf mustard, 20-40 parts of sophora flower, 10-30 parts of fresh Rhizoma Phragmitis, 1-3 parts of flavor seasoning；Wherein, the flavor seasoning is old
Skin, pepper and campanulaceae are prepared according to the ratio that weight ratio is 6:1:2.
As a further solution of the present invention: including below according to the raw material of parts by weight: 300 parts of Chinese cabbage, 40 parts of leaf mustard, Chinese scholartree
Spend 30 parts, 20 parts of fresh Rhizoma Phragmitis, 2 parts of flavor seasoning.
As further scheme of the invention: the preparation method of the flavor seasoning is old to weigh respectively according to weight ratio
Skin, pepper and campanulaceae are dried after being cleaned up with deionized water, are then sent into pulverizer jointly and are carried out being crushed to 20 mesh, i.e.,
Obtain the flavor seasoning.
The preparation method of the flavor sauerkraut of the fermented type low nitrite content, steps are as follows:
1) Chinese cabbage is weighed according to parts by weight wash with water completely be then placed in container and be added the mass concentrations of 6 times of volumes and be
7% sodium-chloride water solution, then be ultrasonically treated, mixture A is obtained, it is spare；By ultrasonic treatment, Chinese cabbage table is effectively increased
The breaking-wall cell effect of face cell, is conducive to subsequent fermentation process；Meanwhile it being carried out at ultrasound by using sodium-chloride water solution
Reason, is conducive to sodium chloride solution and enters Chinese cabbage to carry out into the cell evenly dispersed, effectively increases the uniformity of subsequent fermentations,
Nitrite accumulation is advantageously reduced, content of nitrite can be effectively reduced；
2) leaf mustard, sophora flower and fresh Rhizoma Phragmitis are weighed according to parts by weight, it is cut into 0.3 after being cleaned up and dried with deionized water respectively ×
0.3cm size, then common investment carries out uniformly mixed into mixing vessel, obtains mixture B；
3) salt that 0.05 times of mixture B weight is added in mixture B obtained in step 2 is carried out uniformly mixed, added
Flavor seasoning carries out uniformly mixed, obtains mixture C；
4) mixture A obtained in step 1) drain and take out Chinese cabbage, then uniformly sprinkled in step 3) on Chinese cabbage surface
Obtained mixture C, then be evenly arranged in round, one layer of salt is perfused simultaneously on top Chinese cabbage surface after arranging
It is compacted, is then sealed placement 1 day at 5 DEG C；
5) then the compound bacteria of aforementioned deionized water weight 2% is added in the deionized water for weighing Chinese cabbage weight in 2.5 times of step 4)
Uniformly mixed fermentation liquid kind is carried out, then fermentation liquid is slowly added in the round into step 4), then sealed fermenting
Container, by fermentation liquid circulation make to be uniformly mixed, first 0-8 DEG C ferment 7 days, then using equivalent, etc. temperature mass concentration
For the fermentation liquid of 2% aqueous sodium chloride fluid exchange 50%, again circulation in fermentation liquid is made to be uniformly mixed, adjustment temperature to 10-
20 DEG C progress secondary fermentation 8 days, obtain semi-finished product D；By fermenting twice, the content of nitrite is effectively reduced；
6) by semi-finished product D obtained in step 5) in 100 DEG C of steam sterilizing 10min, after sterilization immediately cool down to get.
As further scheme of the invention: in step 1), the supersonic frequency of the ultrasonic treatment is 40kHz；It is described
The time of ultrasonic treatment is 30min.
As further scheme of the invention: in step 5), the composite bacteria is lactobacillus plantarum, bulgarian milk
Bacillus and saccharomycete are mixed according to the ratio that weight ratio is 4:3:1；The lactobacillus plantarum, lactobacillus bulgaricus and ferment
The kind age of female bacterium is 14h.
The preparation method of the flavor sauerkraut of the fermented type low nitrite content is preparing the application in sauerkraut product.
Compared with prior art, the beneficial effects of the present invention are:
1) present invention is passed through by being that raw material carries out preparing flavor sauerkraut with Chinese cabbage, leaf mustard, sophora flower, fresh Rhizoma Phragmitis, flavor seasoning etc.
The mutual cooperation that ultrasonic treatment with fermenting twice are carried out using sodium-chloride water solution, can be effectively reduced nitrite in sauerkraut and contains
Amount, good mouthfeel solve the problems, such as that the usual content of nitrite of fermented type sauerkraut currently on the market is higher；
2) present invention effectively increases the breaking-wall cell effect of Chinese cabbage superficial cell, is conducive to subsequent hair by ultrasonic treatment
Ferment process；Meanwhile be ultrasonically treated by using sodium-chloride water solution, be conducive to sodium chloride solution enter Chinese cabbage into the cell into
Row is evenly dispersed, effectively increases the uniformity of subsequent fermentations, advantageously reduces nitrite accumulation, can be effectively reduced
Content of nitrite；The present invention also passes through fermenting twice, effectively reduces the content of nitrite, reduces because of the Asia in sauerkraut
The risk poisoned by food caused by nitrate content is excessively high, has a vast market foreground.
Specific embodiment
Technical solution of the present invention is described in more detail With reference to embodiment.
Embodiment 1
A kind of flavor sauerkraut of fermented type low nitrite content, including below according to the raw material of parts by weight: 200 parts of Chinese cabbage, mustard
30 parts of dish, 20 parts of sophora flower, 10 parts of fresh Rhizoma Phragmitis, 1 part of flavor seasoning；Wherein, the flavor seasoning be dried orange peel, pepper and campanulaceae according to
Weight ratio is that the ratio of 6:1:2 is prepared；The preparation method of the flavor seasoning is to weigh dried orange peel, Hu respectively according to weight ratio
Green pepper and campanulaceae are dried after being cleaned up with deionized water, are then sent into pulverizer jointly and be crushed to 20 mesh to get described
Flavor seasoning.
In the present embodiment, the preparation method of the flavor sauerkraut of the fermented type low nitrite content, steps are as follows:
1) Chinese cabbage is weighed according to parts by weight wash with water completely be then placed in container and be added the mass concentrations of 6 times of volumes and be
7% sodium-chloride water solution, then ultrasonic treatment 30min is carried out with the supersonic frequency of 40kHz, mixture A is obtained, it is spare；Pass through ultrasound
Processing, effectively increases the breaking-wall cell effect of Chinese cabbage superficial cell, is conducive to subsequent fermentation process；Meanwhile by using
Sodium-chloride water solution is ultrasonically treated, and is conducive to sodium chloride solution and enters Chinese cabbage to carry out into the cell evenly dispersed, is effectively improved
The uniformities of subsequent fermentations advantageously reduces nitrite accumulation, content of nitrite can be effectively reduced；
2) leaf mustard, sophora flower and fresh Rhizoma Phragmitis are weighed according to parts by weight, it is cut into 0.3 after being cleaned up and dried with deionized water respectively ×
0.3cm size, then common investment carries out uniformly mixed into mixing vessel, obtains mixture B；
3) salt that 0.05 times of mixture B weight is added in mixture B obtained in step 2 is carried out uniformly mixed, added
Flavor seasoning carries out uniformly mixed, obtains mixture C；
4) mixture A obtained in step 1) drain and take out Chinese cabbage, then uniformly sprinkled in step 3) on Chinese cabbage surface
Obtained mixture C, then be evenly arranged in round, one layer of salt is perfused simultaneously on top Chinese cabbage surface after arranging
It is compacted, is then sealed placement 1 day at 5 DEG C；
5) then the compound bacteria of aforementioned deionized water weight 2% is added in the deionized water for weighing Chinese cabbage weight in 2.5 times of step 4)
Uniformly mixed fermentation liquid kind is carried out, then fermentation liquid is slowly added in the round into step 4), then sealed fermenting
Container, by fermentation liquid circulation make to be uniformly mixed, first 0 DEG C ferment 7 days, then use equivalent, etc. temperature mass concentration for
The fermentation liquid of 2% aqueous sodium chloride fluid exchange 50%, again will in fermentation liquid circulation make to be uniformly mixed, adjustment temperature to 10 DEG C into
Row secondary fermentation 8 days, obtain semi-finished product D；Wherein, the composite bacteria is lactobacillus plantarum, lactobacillus bulgaricus and saccharomycete
It is mixed according to the ratio that weight ratio is 4:3:1；The kind age of the lactobacillus plantarum, lactobacillus bulgaricus and saccharomycete is equal
For 14h；By fermenting twice, the content of nitrite is effectively reduced；
6) by semi-finished product D obtained in step 5) in 100 DEG C of steam sterilizing 10min, after sterilization immediately cool down to get.
In the present embodiment, the preparation method of the flavor sauerkraut of the fermented type low nitrite content is preparing sauerkraut production
Application in product.
Embodiment 2
A kind of flavor sauerkraut of fermented type low nitrite content, including below according to the raw material of parts by weight: 400 parts of Chinese cabbage, mustard
50 parts of dish, 40 parts of sophora flower, 30 parts of fresh Rhizoma Phragmitis, 3 parts of flavor seasoning；Wherein, the flavor seasoning be dried orange peel, pepper and campanulaceae according to
Weight ratio is that the ratio of 6:1:2 is prepared；The preparation method of the flavor seasoning is to weigh dried orange peel, Hu respectively according to weight ratio
Green pepper and campanulaceae are dried after being cleaned up with deionized water, are then sent into pulverizer jointly and be crushed to 20 mesh to get described
Flavor seasoning.
In the present embodiment, the preparation method of the flavor sauerkraut of the fermented type low nitrite content, steps are as follows:
1) Chinese cabbage is weighed according to parts by weight wash with water completely be then placed in container and be added the mass concentrations of 6 times of volumes and be
7% sodium-chloride water solution, then ultrasonic treatment 30min is carried out with the supersonic frequency of 40kHz, mixture A is obtained, it is spare；Pass through ultrasound
Processing, effectively increases the breaking-wall cell effect of Chinese cabbage superficial cell, is conducive to subsequent fermentation process；Meanwhile by using
Sodium-chloride water solution is ultrasonically treated, and is conducive to sodium chloride solution and enters Chinese cabbage to carry out into the cell evenly dispersed, is effectively improved
The uniformities of subsequent fermentations advantageously reduces nitrite accumulation, content of nitrite can be effectively reduced；
2) leaf mustard, sophora flower and fresh Rhizoma Phragmitis are weighed according to parts by weight, it is cut into 0.3 after being cleaned up and dried with deionized water respectively ×
0.3cm size, then common investment carries out uniformly mixed into mixing vessel, obtains mixture B；
3) salt that 0.05 times of mixture B weight is added in mixture B obtained in step 2 is carried out uniformly mixed, added
Flavor seasoning carries out uniformly mixed, obtains mixture C；
4) mixture A obtained in step 1) drain and take out Chinese cabbage, then uniformly sprinkled in step 3) on Chinese cabbage surface
Obtained mixture C, then be evenly arranged in round, one layer of salt is perfused simultaneously on top Chinese cabbage surface after arranging
It is compacted, is then sealed placement 1 day at 5 DEG C；
5) then the compound bacteria of aforementioned deionized water weight 2% is added in the deionized water for weighing Chinese cabbage weight in 2.5 times of step 4)
Uniformly mixed fermentation liquid kind is carried out, then fermentation liquid is slowly added in the round into step 4), then sealed fermenting
Container, by fermentation liquid circulation make to be uniformly mixed, first 8 DEG C ferment 7 days, then use equivalent, etc. temperature mass concentration for
The fermentation liquid of 2% aqueous sodium chloride fluid exchange 50%, again will in fermentation liquid circulation make to be uniformly mixed, adjustment temperature to 20 DEG C into
Row secondary fermentation 8 days, obtain semi-finished product D；Wherein, the composite bacteria is lactobacillus plantarum, lactobacillus bulgaricus and saccharomycete
It is mixed according to the ratio that weight ratio is 4:3:1；The kind age of the lactobacillus plantarum, lactobacillus bulgaricus and saccharomycete is equal
For 14h；By fermenting twice, the content of nitrite is effectively reduced；
6) by semi-finished product D obtained in step 5) in 100 DEG C of steam sterilizing 10min, after sterilization immediately cool down to get.
In the present embodiment, the preparation method of the flavor sauerkraut of the fermented type low nitrite content is preparing sauerkraut production
Application in product.
Embodiment 3
A kind of flavor sauerkraut of fermented type low nitrite content, including below according to the raw material of parts by weight: 300 parts of Chinese cabbage, mustard
40 parts of dish, 30 parts of sophora flower, 20 parts of fresh Rhizoma Phragmitis, 2 parts of flavor seasoning；Wherein, the flavor seasoning be dried orange peel, pepper and campanulaceae according to
Weight ratio is that the ratio of 6:1:2 is prepared；The preparation method of the flavor seasoning is to weigh dried orange peel, Hu respectively according to weight ratio
Green pepper and campanulaceae are dried after being cleaned up with deionized water, are then sent into pulverizer jointly and be crushed to 20 mesh to get described
Flavor seasoning.
In the present embodiment, the preparation method of the flavor sauerkraut of the fermented type low nitrite content, steps are as follows:
1) Chinese cabbage is weighed according to parts by weight wash with water completely be then placed in container and be added the mass concentrations of 6 times of volumes and be
7% sodium-chloride water solution, then ultrasonic treatment 30min is carried out with the supersonic frequency of 40kHz, mixture A is obtained, it is spare；Pass through ultrasound
Processing, effectively increases the breaking-wall cell effect of Chinese cabbage superficial cell, is conducive to subsequent fermentation process；Meanwhile by using
Sodium-chloride water solution is ultrasonically treated, and is conducive to sodium chloride solution and enters Chinese cabbage to carry out into the cell evenly dispersed, is effectively improved
The uniformities of subsequent fermentations advantageously reduces nitrite accumulation, content of nitrite can be effectively reduced；
2) leaf mustard, sophora flower and fresh Rhizoma Phragmitis are weighed according to parts by weight, it is cut into 0.3 after being cleaned up and dried with deionized water respectively ×
0.3cm size, then common investment carries out uniformly mixed into mixing vessel, obtains mixture B；
3) salt that 0.05 times of mixture B weight is added in mixture B obtained in step 2 is carried out uniformly mixed, added
Flavor seasoning carries out uniformly mixed, obtains mixture C；
4) mixture A obtained in step 1) drain and take out Chinese cabbage, then uniformly sprinkled in step 3) on Chinese cabbage surface
Obtained mixture C, then be evenly arranged in round, one layer of salt is perfused simultaneously on top Chinese cabbage surface after arranging
It is compacted, is then sealed placement 1 day at 5 DEG C；
5) then the compound bacteria of aforementioned deionized water weight 2% is added in the deionized water for weighing Chinese cabbage weight in 2.5 times of step 4)
Uniformly mixed fermentation liquid kind is carried out, then fermentation liquid is slowly added in the round into step 4), then sealed fermenting
Container, by fermentation liquid circulation make to be uniformly mixed, first 4 DEG C ferment 7 days, then use equivalent, etc. temperature mass concentration for
The fermentation liquid of 2% aqueous sodium chloride fluid exchange 50%, again will in fermentation liquid circulation make to be uniformly mixed, adjustment temperature to 15 DEG C into
Row secondary fermentation 8 days, obtain semi-finished product D；Wherein, the composite bacteria is lactobacillus plantarum, lactobacillus bulgaricus and saccharomycete
It is mixed according to the ratio that weight ratio is 4:3:1；The kind age of the lactobacillus plantarum, lactobacillus bulgaricus and saccharomycete is equal
For 14h；By fermenting twice, the content of nitrite is effectively reduced；
6) by semi-finished product D obtained in step 5) in 100 DEG C of steam sterilizing 10min, after sterilization immediately cool down to get.
In the present embodiment, the preparation method of the flavor sauerkraut of the fermented type low nitrite content is preparing sauerkraut production
Application in product.
Comparative example 1
Sauerkraut in the prior art, specifically authorization publication No. are a kind of side of preparing industrial fermentation pickled vegetable disclosed in CN101697751B
The sauerkraut prepared in method.
Performance test
Embodiment 1-3 and comparative example 1 sauerkraut prepared are detected, according to GB5009.33-2010 " nitrite in food
With the measurement of nitrate " in Spectrophotometric Determination of Nitrite content, testing result is as shown in table 1.
1 testing result table of table
| Group | Content of nitrite |
| Embodiment 1 | 4.5μg/g |
| Embodiment 2 | 4.2μg/g |
| Embodiment 3 | 3.5μg/g |
| Comparative example 1 | 6.8μg/g |
From the data of embodiment 1-3 as can be seen that the present invention by using sodium-chloride water solution carry out ultrasonic treatment with twice
The mutual cooperation of fermentation plays synergistic effect, can be effectively reduced the content of nitrite in sauerkraut, in sauerkraut
Content of nitrite is not higher than 5 μ g/g.As can be seen that and prior art products from the data comparison of embodiment 3 and comparative example 1
It compares, the content of nitrite in sauerkraut can be effectively reduced using the present invention, reducing effect is more than 20%.
Present invention has the advantages that the present invention by with Chinese cabbage, leaf mustard, sophora flower, fresh Rhizoma Phragmitis, flavor seasoning etc. be raw material into
Row prepares flavor sauerkraut, and the mutual cooperation of ultrasonic treatment with fermenting twice is carried out by using sodium-chloride water solution, can be effective
Content of nitrite in sauerkraut is reduced, good mouthfeel solves the usual content of nitrite of fermented type sauerkraut currently on the market
Higher problem；The present invention is effectively increased the breaking-wall cell effect of Chinese cabbage superficial cell, is conducive to subsequent by ultrasonic treatment
Fermentation process；Meanwhile being ultrasonically treated by using sodium-chloride water solution, be conducive to sodium chloride solution and enter Chinese cabbage cell
Interior progress is evenly dispersed, effectively increases the uniformity of subsequent fermentations, advantageously reduces nitrite accumulation, can be effective
Reduce content of nitrite；The present invention also passes through fermenting twice, effectively reduces the content of nitrite, reduces because in sauerkraut
Content of nitrite it is excessively high caused by the risk poisoned by food, have a vast market foreground.
Better embodiment of the invention is explained in detail above, but the present invention is not limited to above-mentioned embodiment party
Formula within the knowledge of one of ordinary skill in the art can also be without departing from the purpose of the present invention
Various changes can be made.There is no necessity and possibility to exhaust all the enbodiments.And it thus amplifies out apparent
Variation or variation be still in the protection scope of this invention.
Claims (8)
1. a kind of flavor sauerkraut of fermented type low nitrite content, which is characterized in that including below according to the raw material of parts by weight:
200-400 parts of Chinese cabbage, 30-50 parts of leaf mustard, 20-40 parts of sophora flower, 10-30 parts of fresh Rhizoma Phragmitis, 1-3 parts of flavor seasoning；Wherein, the wind
Flavoring is that dried orange peel, pepper and campanulaceae are prepared according to the ratio that weight ratio is 6:1:2.
2. the flavor sauerkraut of fermented type low nitrite content according to claim 1, which is characterized in that including pressing below
According to the raw material of parts by weight: 300 parts of Chinese cabbage, 40 parts of leaf mustard, 30 parts of sophora flower, 20 parts of fresh Rhizoma Phragmitis, 2 parts of flavor seasoning.
3. the flavor sauerkraut of fermented type low nitrite content according to claim 1 or 2, which is characterized in that the wind
The preparation method of flavoring is to weigh dried orange peel, pepper and campanulaceae respectively according to weight ratio, is dried after being cleaned up with deionized water,
Then it is sent into pulverizer jointly and be crushed to 20 mesh to get the flavor seasoning.
4. a kind of preparation method of the flavor sauerkraut of fermented type low nitrite content a method according to any one of claims 1-3,
It is characterized in that, steps are as follows:
1) Chinese cabbage is weighed according to parts by weight wash with water completely be then placed in container and be added the mass concentrations of 6 times of volumes and be
7% sodium-chloride water solution, then be ultrasonically treated, mixture A is obtained, it is spare；
2) leaf mustard, sophora flower and fresh Rhizoma Phragmitis are weighed according to parts by weight, it is cut into 0.3 after being cleaned up and dried with deionized water respectively ×
0.3cm size, then common investment carries out uniformly mixed into mixing vessel, obtains mixture B；
3) salt that 0.05 times of mixture B weight is added in mixture B obtained in step 2 is carried out uniformly mixed, added
Flavor seasoning carries out uniformly mixed, obtains mixture C；
4) mixture A obtained in step 1) drain and take out Chinese cabbage, then uniformly sprinkled in step 3) on Chinese cabbage surface
Obtained mixture C, then be evenly arranged in round, one layer of salt is perfused simultaneously on top Chinese cabbage surface after arranging
It is compacted, is then sealed placement 1 day at 5 DEG C；
5) then the compound bacteria of aforementioned deionized water weight 2% is added in the deionized water for weighing Chinese cabbage weight in 2.5 times of step 4)
Uniformly mixed fermentation liquid kind is carried out, then fermentation liquid is slowly added in the round into step 4), then sealed fermenting
Container, by fermentation liquid circulation make to be uniformly mixed, first 0-8 DEG C ferment 7 days, then using equivalent, etc. temperature mass concentration
For the fermentation liquid of 2% aqueous sodium chloride fluid exchange 50%, again circulation in fermentation liquid is made to be uniformly mixed, adjustment temperature to 10-
20 DEG C progress secondary fermentation 8 days, obtain semi-finished product D；
6) by semi-finished product D obtained in step 5) in 100 DEG C of steam sterilizing 10min, after sterilization immediately cool down to get.
5. the preparation method of the flavor sauerkraut of fermented type low nitrite content according to claim 4, which is characterized in that
In step 1), the supersonic frequency of the ultrasonic treatment is 40kHz；The time of the ultrasonic treatment is 30min.
6. the preparation method of the flavor sauerkraut of fermented type low nitrite content according to claim 5, which is characterized in that
In step 5), the composite bacteria is the ratio that lactobacillus plantarum, lactobacillus bulgaricus and saccharomycete are 4:3:1 according to weight ratio
Example mixes.
7. the preparation method of the flavor sauerkraut of fermented type low nitrite content according to claim 6, which is characterized in that
In step 5), the kind age of the lactobacillus plantarum, lactobacillus bulgaricus and saccharomycete is 14h.
8. a kind of preparation method of the flavor sauerkraut of the fermented type low nitrite content as described in claim 4-7 is any is being made
Application in standby sauerkraut product.
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Cited By (1)
| 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 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202448A (en) * | 2013-05-08 | 2013-07-17 | 统一企业(中国)投资有限公司昆山研究开发中心 | Convenient preparation method of fermented pickled Chinese cabbage |
| CN103251014A (en) * | 2013-05-29 | 2013-08-21 | 辽宁省产品质量监督检验院 | Method for producing northeast sauerkraut by dynamic temperature shift fermentation technology |
| CN103892225A (en) * | 2014-03-19 | 2014-07-02 | 焦云鹏 | Rapid production method of flavored pickled vegetables |
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2018
- 2018-10-23 CN CN201811234203.1A patent/CN109315734A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202448A (en) * | 2013-05-08 | 2013-07-17 | 统一企业(中国)投资有限公司昆山研究开发中心 | Convenient preparation method of fermented pickled Chinese cabbage |
| CN103251014A (en) * | 2013-05-29 | 2013-08-21 | 辽宁省产品质量监督检验院 | Method for producing northeast sauerkraut by dynamic temperature shift fermentation technology |
| CN103892225A (en) * | 2014-03-19 | 2014-07-02 | 焦云鹏 | Rapid production method of flavored pickled vegetables |
Cited By (1)
| 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 |
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