CN109770302A - A kind of sauerkraut and preparation method thereof improving color - Google Patents
A kind of sauerkraut and preparation method thereof improving color Download PDFInfo
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Abstract
The invention discloses a kind of sauerkraut and preparation method thereof for improving color, mixed after green vegetables cleaning removal of impurities slice with salt, row color protection treatment after salt marsh then gives color protection, press dewatering, packaging and sterilization processing, and a kind of sauerkraut for improving color can be obtained.The present invention is compounded using 4 kinds of color stabilizers, plays optimal effect of color protection to sauerkraut under synergistic effect, and enhancing chlorophyllide stability achievees the purpose that keep sauerkraut good colour.Using microwave blanching technique, the degree of non-enzymatic browning and enzymatic browning is substantially reduced, the smaller vitamin retained in sauerkraut, minerals, flavor substance etc. are influenced on nutriment, so that it keeps the good color of sauerkraut, mouthfeel and flavor.Product special flavour is unique, and nutritive loss is smaller, and Product Process is easy to operate, is conducive to industrialized production.
Description
Technical field
The invention belongs to food processing field, in particular to a kind of sauerkraut and preparation method thereof for improving color.
Background technique
Salt marsh is an important way of fruits and vegetables, and salt marsh green vegetables are also known as sauerkraut.Sichuan sauerkraut is generally with fresh vegetable
For raw material, pass through the osmosis of salt, the fermentation of microorganism, the decomposition of protein and the life of a series of complex
Object chemical action completes salting process.The growth metabolism and biochemical reaction of microorganism can make raw material that a series of complex occur
Variation is to form unique sour flavor.It because its production method is simple, cost is relatively low, is easy to save, unique flavor, mouthfeel is good
It is good, it is loved by consumers.Sauerkraut rich in nutrition necessary to the human bodies such as vitamin C, amino acid, organic acid, dietary fiber at
Point, there is vast market prospect.Green vegetables are in emerald green when picking before picking or just, and chlorophyll is in conjunction with lipoprotein, lipoprotein
Chlorophyll can be protected from the destruction of its internal existing organic acid, blue-green therein and yellow green chlorophyll are a kind of shakinesses
Earnest matter, so being highly prone to the influence of processing technology or external environment during food processing and storage and decomposing
And it is generated with browning reaction.This problem is also that sauerkraut turns to be yellow in salting process or in auburn reason, thus seriously
Its overall quality quality is influenced, is the urgent problem to be solved in salt marsh green vegetables industry.
For above situation, existing scientific worker has done certain research, and relevant report is as follows: CN105231161A
A kind of multiple green technique of Pickle is disclosed, feature: the vegetables pickled are cleaned, successively with sig water and containing Ca2+It is molten
Liquid immersion treatment, then with multiple green liquor immersion treatment, rinsing, encapsulation sterilizing cooling, the technique enrich the color protection side of Pickle
Method, but its technique still has certain deficiency, such as impregnates often, and multiple green processing long soaking time will affect product product
Matter.CN1061696 disclose green vegetables keep it is bud green and it is salted restore bud green method, feature the following steps are included:
Will it is marinated after vegetables investment maintaining green color liquid boil, rinsing two is to after three times and being immersed in sodium chloride solution.Technological operation letter
Just, but its technique is boiled using boiling and is protected green lands, and is had an impact to sauerkraut flavor, texture etc..
Based on above-mentioned analysis, a kind of effect of color protection is good, product color, flavor and taste are good, the sauerkraut system of stay in grade
Standby technique is badly in need of in current industry.
Summary of the invention
In view of the above-mentioned problems, the present invention by sauerkraut carry out colour protecting liquid assisted microwave synthesis color protection treatment, to reduce sauerkraut
Jaundice or the generation of nigrescence phenomenon in storage, provide a kind of sauerkraut and preparation method thereof for improving color.
The purpose of the present invention is realized by following technical measures, wherein the raw material parts is according to parts by weight.
A kind of sauerkraut improving color, is made of the raw material of following weight: 90-110 parts of green vegetables, 12-18 parts of salt,
270-330 parts of colour protecting liquid, 90-110 parts of baste.
Further, which is made of the raw material of following weight: 100 parts of green vegetables, 15 parts of salt, and colour protecting liquid 300
Part, 100 parts of baste.
A kind of preparation method for the sauerkraut improving color, comprising the following steps:
(1) pretreatment of raw material: selecting fresh green vegetables cleaning removal of impurities of fine quality, drain, remove fibrous root, stripping Lao Pi, the old muscle of stripping, be sliced,
It is spare to obtain green vegetables piece；
(2) salt marsh: green vegetables piece is uniformly mixed with salt, enters salt marsh lake salt stain, it is spare to obtain salt marsh green vegetables；
(3) color protection: salt marsh green vegetables being immersed in color protection liquor and carry out microwave blanching, is then rinsed 2-3 times with flowing clear water,
It is down to room temperature to green vegetables, it is spare to obtain color protection green vegetables；
(4) by the processing of color protection green vegetables row press dewatering, it is spare green vegetables press dewatering: must to be squeezed；
(5) semi-finished product are prepared: squeezing green vegetables are uniformly mixed with baste, by product specification row vacuum quantitative packaging, obtain partly at
Product are spare；
(6) sterilization processing: carrying out pasteurize for packaged sauerkraut, after water is divided on cooling removing surface, vanning.
Further, the salt marsh time is 30 days.
Further, the microwave blanching power is 300-500W, and the blanching time is 90-120s.
Further, the green vegetables water content after the squeezing is 85-90%.
Further, the colour protecting liquid is made by the following method, counts by weight ratio, fetches water 100 parts, chlorophyll copper sodium
0.01-0.03 parts of salt, 0.02-0.04 parts of sodium zinc chlorophyllin, 0.04-0.06 parts of D-araboascorbic acid sodium, sodium pyrosulfite
0.01-0.03 parts are mixed.
Further, the baste is made by the following method, counts by weight ratio, fetches water 90-110 parts, ginger slice
5-8 parts, capsicum section 6-8 parts, 3-5 parts of garlic slice, 4-6 parts of edible salt, 2-4 parts of Chinese prickly ash, 1-3 parts of citric acid, 0.5 part of lactic acid.
Further, 90-95 DEG C of the pasteurizing temperature, sterilizing time 20-25min.
Invention additionally discloses the sauerkrauts for improving color made from a kind of above-mentioned any means.
The beneficial effects of the present invention are:
1. since salt marsh green vegetables are the pickled products formed under environment with high salt, the decomposition with high salt that can accelerate chlorophyll keeps it de-
The chlorophyll of magnesium slowly removing green and lose bright-coloured green, therefore the present invention, using 4 kinds of color stabilizers compounding, enhancing chlorophyllide is steady
It is qualitative, optimal effect of color protection is played to sauerkraut under synergistic effect, achievees the purpose that keep sauerkraut good colour.
2. microwave blanching makes the pole in heated medium using the electromagnetic field of alternation present invention employs microwave blanching technique
Property molecule polarized repeatedly, polarity invert when, molecular thermalmotion accelerate, polar molecule interaction, by interior generation kinetic energy of heat
Increase, make to influence color, the relevant enzyme of flavor and quality inactivation, have penetrability good, action time short feature can drop significantly
The degree of low non-enzymatic browning and enzymatic browning influences the smaller vitamin retained in sauerkraut, minerals, flavor to nutriment
Matter etc., so that it keeps the good color of sauerkraut, mouthfeel and flavor.
3. product special flavour is unique, nutritive loss is smaller, and Product Process is easy to operate, is conducive to industrialized production.
Specific embodiment
In order to further appreciate that the present invention, the method for the present invention and effect are done further in detail combined with specific embodiments below
Explanation.
Embodiment 1
A kind of preparation method for the sauerkraut improving color, comprising the following steps:
(1) pretreatment of raw material: selecting fresh green vegetables 100kg cleaning removal of impurities of fine quality, drain, remove fibrous root, stripping Lao Pi, the old muscle of stripping,
Slice, it is spare to obtain green vegetables piece；
(2) salt marsh: green vegetables piece is uniformly mixed with salt 15kg, enters salt marsh lake salt stain 30 days, it is spare to obtain salt marsh green vegetables；
(3) prepare colour protecting liquid: fetch water 100kg, sodium copper chlorophyllin 0.02kg, the different Vitamin C of sodium zinc chlorophyllin 0.03kg, D-
Sour sodium 0.05kg, sodium pyrosulfite 0.02kg are mixed；
(4) color protection: salt marsh green vegetables being immersed in 300kg colour protecting liquid and carry out microwave blanching, and blanching power is 400W, blanching time
For 105s, is then rinsed 2 times with flowing clear water, be down to room temperature to green vegetables, it is spare to obtain color protection green vegetables；
(5) it is spare press dewatering: must to be squeezed into green vegetables until water content is 88% for the processing of color protection green vegetables row press dewatering；
(6) baste is prepared: water intaking 100kg, ginger slice 6.5kg, capsicum section 7kg, garlic slice 4kg, edible salt 5kg, Chinese prickly ash
3kg, citric acid 2kg, lactic acid 0.5kg；
(7) semi-finished product are prepared: squeezing green vegetables being uniformly mixed with baste 100kg, packs, obtains by product specification row vacuum quantitative
Semi-finished product for standby；
(8) sterilization processing: packaged sauerkraut is subjected to pasteurize, 92 DEG C of sterilization temperature, sterilizing time 23min, cooling removes
After going to surface to divide water, vanning.
Embodiment 2
A kind of sauerkraut and preparation method thereof improving color, comprising the following steps:
(1) pretreatment of raw material: fresh green vegetables 90kg cleaning removal of impurities of fine quality is selected, is drained, is removed fibrous root, stripping Lao Pi, the old muscle of stripping, cut
It is spare to obtain green vegetables piece for piece；
(2) salt marsh: green vegetables piece is uniformly mixed with salt 12kg, enters salt marsh lake salt stain 30 days, it is spare to obtain salt marsh green vegetables；
(3) prepare colour protecting liquid: fetch water 100kg, sodium copper chlorophyllin 0.01kg, the different Vitamin C of sodium zinc chlorophyllin 0.02kg, D-
Sour sodium 0.04kg, sodium pyrosulfite 0.01kg are mixed；
(4) color protection: salt marsh green vegetables being immersed in 270kg colour protecting liquid and carry out microwave blanching, and blanching power is 300W, blanching time
For 120s, is then rinsed 2 times with flowing clear water, be down to room temperature to green vegetables, it is spare to obtain color protection green vegetables；
(5) it is spare press dewatering: must to be squeezed into green vegetables until water content is 85% for the processing of color protection green vegetables row press dewatering；
(6) baste is prepared: water intaking 90kg, ginger slice 5kg, capsicum section 6kg, garlic slice 3kg, edible salt 4kg, Chinese prickly ash 2kg, lemon
Lemon acid 1kg, lactic acid 0.5kg；
(7) semi-finished product are prepared: squeezing green vegetables being uniformly mixed with baste 90kg, packs, obtains by product specification row vacuum quantitative
Semi-finished product for standby；
(8) sterilization processing: packaged sauerkraut is subjected to pasteurize, 90 DEG C of sterilization temperature, sterilizing time 25min, cooling removes
After going to surface to divide water, vanning.
Embodiment 3
A kind of sauerkraut and preparation method thereof improving color, comprising the following steps:
(1) pretreatment of raw material: selecting fresh green vegetables 110kg cleaning removal of impurities of fine quality, drain, remove fibrous root, stripping Lao Pi, the old muscle of stripping,
Slice, it is spare to obtain green vegetables piece；
(2) salt marsh: green vegetables piece is uniformly mixed with salt 18kg, enters salt marsh lake salt stain 30 days, it is spare to obtain salt marsh green vegetables；
(3) prepare colour protecting liquid: fetch water 100kg, sodium copper chlorophyllin 0.03kg, the different Vitamin C of sodium zinc chlorophyllin 0.04kg, D-
Sour sodium 0.06kg, sodium pyrosulfite 0.03kg are mixed；
(4) color protection: salt marsh green vegetables being immersed in 330kg colour protecting liquid and carry out microwave blanching, and blanching power is 500W, blanching time
For 90s, is then rinsed 3 times with flowing clear water, be down to room temperature to green vegetables, it is spare to obtain color protection green vegetables；
(5) it is spare press dewatering: must to be squeezed into green vegetables until water content is 90% for the processing of color protection green vegetables row press dewatering；
(6) baste is prepared: water intaking 110kg, ginger slice 8kg, capsicum section 8kg, garlic slice 5kg, edible salt 6kg, Chinese prickly ash 4kg,
Citric acid 1-3kg, lactic acid 0.5kg；
(7) semi-finished product are prepared: squeezing green vegetables being uniformly mixed with baste 90-110kg, by product specification row vacuum quantitative packet
Dress, obtains semi-finished product for standby；
(8) sterilization processing: packaged sauerkraut is subjected to pasteurize, 95 DEG C of sterilization temperature, sterilizing time 20min, cooling removes
After going to surface to divide water, vanning.
Comparative example 1
A kind of method for salting of sauerkraut, compared to embodiment 1 only with sodium copper chlorophyllin, sodium pyrosulfite carries out color protection treatment,
Preparation method is as follows:
(1) pretreatment of raw material: selecting fresh green vegetables 100kg cleaning removal of impurities of fine quality, drain, remove fibrous root, stripping Lao Pi, the old muscle of stripping,
Slice, it is spare to obtain green vegetables piece；
(2) salt marsh: green vegetables piece is uniformly mixed with salt 15kg, enters salt marsh lake salt stain 30 days, it is spare to obtain salt marsh green vegetables；
(3) prepare colour protecting liquid: water intaking 100kg, sodium copper chlorophyllin 0.05kg, sodium zinc chlorophyllin 0.07kg are mixed；
(4) color protection: salt marsh green vegetables being immersed in 300kg colour protecting liquid and carry out microwave blanching, and blanching power is 400W, blanching time
For 105s, is then rinsed 2 times with flowing clear water, be down to room temperature to green vegetables, it is spare to obtain color protection green vegetables；
(5) it is spare press dewatering: must to be squeezed into green vegetables until water content is 88% for the processing of color protection green vegetables row press dewatering；
(6) baste is prepared: water intaking 100kg, ginger slice 6.5kg, capsicum section 7kg, garlic slice 4kg, edible salt 5kg, Chinese prickly ash
3kg, citric acid 2kg, lactic acid 0.5kg；
(7) semi-finished product are prepared: squeezing green vegetables being uniformly mixed with baste 100kg, packs, obtains by product specification row vacuum quantitative
Semi-finished product for standby；
(8) sterilization processing: packaged sauerkraut is subjected to pasteurize, 92 DEG C of sterilization temperature, sterilizing time 23min, cooling removes
After going to surface to divide water, vanning.
Comparative example 2
A kind of method for salting of sauerkraut does not use microwave blanching technique compared to embodiment 1, and preparation method is as follows:
(1) pretreatment of raw material: selecting fresh green vegetables 100kg cleaning removal of impurities of fine quality, drain, remove fibrous root, stripping Lao Pi, the old muscle of stripping,
Slice, it is spare to obtain green vegetables piece；
(2) salt marsh: green vegetables piece is uniformly mixed with salt 15kg, enters salt marsh lake salt stain 30 days, it is spare to obtain salt marsh green vegetables；
(3) prepare colour protecting liquid: fetch water 100kg, sodium copper chlorophyllin 0.02kg, the different Vitamin C of sodium zinc chlorophyllin 0.03kg, D-
Sour sodium 0.05kg, sodium pyrosulfite 0.02kg are mixed；
(4) color protection: being immersed in blanching 105s in 300kg colour protecting liquid for salt marsh green vegetables, is then rinsed 2 times with flowing clear water, to blueness
Dish is down to room temperature, and it is spare to obtain color protection green vegetables；
(5) it is spare press dewatering: must to be squeezed into green vegetables until water content is 88% for the processing of color protection green vegetables row press dewatering；
(6) baste is prepared: water intaking 100kg, ginger slice 6.5kg, capsicum section 7kg, garlic slice 4kg, edible salt 5kg, Chinese prickly ash
3kg, citric acid 2kg, lactic acid 0.5kg；
(7) semi-finished product are prepared: squeezing green vegetables being uniformly mixed with baste 100kg, packs, obtains by product specification row vacuum quantitative
Semi-finished product for standby；
(8) sterilization processing: packaged sauerkraut is subjected to pasteurize, 92 DEG C of sterilization temperature, sterilizing time 23min, cooling removes
After going to surface to divide water, vanning.
Comparative example 3
A kind of method for salting of sauerkraut does not use color stabilizer and microwave blanching technique compared to embodiment 1, and preparation method is such as
Under:
(1) pretreatment of raw material: selecting fresh green vegetables 100kg cleaning removal of impurities of fine quality, drain, remove fibrous root, stripping Lao Pi, the old muscle of stripping,
Slice, it is spare to obtain green vegetables piece；
(2) salt marsh: green vegetables piece is uniformly mixed with salt 15kg, enters salt marsh lake salt stain 30 days, it is spare to obtain salt marsh green vegetables；
(3) it is spare press dewatering: must to be squeezed into green vegetables until water content is 88% for the processing of salt marsh green vegetables row press dewatering；
(4) baste is prepared: water intaking 100kg, ginger slice 6.5kg, capsicum section 7kg, garlic slice 4kg, edible salt 5kg, Chinese prickly ash
3kg, citric acid 2kg, lactic acid 0.5kg；
(5) semi-finished product are prepared: squeezing green vegetables being uniformly mixed with baste 100kg, packs, obtains by product specification row vacuum quantitative
Semi-finished product for standby；
(6) sterilization processing: packaged sauerkraut is subjected to pasteurize, 92 DEG C of sterilization temperature, sterilizing time 23min, cooling removes
After going to surface to divide water, vanning.
Test example
In order to which the effect to raw material proportioning of the present invention and preparation method thereof is verified, with the product and 3 in above-mentioned 3 embodiments
Product in a comparative example carries out the measurement of relevant parameter.
One, sauerkraut brown stain degree measures
Observe test material: sauerkraut obtained by embodiment 1-3；Sauerkraut obtained by comparative example 1-3.
Test method: using the CM-5 color difference meter of KONICA MINOLTA company, full-automatic Chinese Japan, the aperture 3mm is selected
Color board, sample is cut into 2 cm × 2 cm × 1cm sheet, selects culture dish mode to carry out detection L*, a*, b* value, compare
The brown stain degree of difference test raw material is strong and weak.
L* is lightness index, and L*=0 is expressed as black, and L*=100 are expressed as white；A* > 0 indicates red journey
Degree, a* < 0 indicate green intensity；B* > 0 indicates yellow degree, and b* < 0 indicates blue degree；L* value reflects that green vegetables color is bright
Degree, brown stain is more serious, and brightness is lower；A* value is positive value, reflects green vegetables red degree, brown stain is more serious, and red value is higher；B* value
For positive value, reflect green vegetables yellow degree, brown stain is more serious, and yellow value is higher.
The product chromatism test result of each embodiment of table 1 and comparative example
。
Embodiment 1-3 brightness value is higher than comparative example 1-3, and embodiment 1-3 red scale value, yellow value degree it can be seen from table 1
Lower than comparative example 1-3, illustrating can effective Restrain browning degree using color stabilizer United microwave blanching color preservation technology.Implement 1 with it is right
Ratio 1 is compared, and 1 brightness value of embodiment is higher than comparative example 1, and 1 red scale value of embodiment, yellow value degree are lower than the explanation of comparative example 1
With two kinds of color stabilizers are used, there are four types of color stabilizer, to be used in compounding effect not good for effect of color protection；Implement 1 compared with comparative example 2, it is real
1 brightness value of example is applied higher than comparative example 2, and 1 red scale value of embodiment, yellow value degree illustrate that color stabilizer is used alone not lower than comparative example 2
If color stabilizer United microwave blanching effect is good, color stabilizer and microwave blanching have synergistic effect.Implement 1 compared with comparative example 3, it is real
1 brightness value of example is applied higher than comparative example 3, and 1 red scale value of embodiment, yellow value degree lower than the explanation of comparative example 3 do not use color stabilizer and
There is obvious brown stain, influence product quality in microwave blanching, product.
Two, the sensory evaluation of sauerkraut
This patent selects 20 people to set up subjective appreciation group and carries out sensory evaluation
Evaluation method: taking appropriate amount of sample to be placed in whiteware first, observes sauerkraut sample appearance, hears its smell, observe its color
Pool and tissue morphology, chewing, its flavour of taste evaluation.Evaluation project and evaluation criterion are shown in Table 2, and Analyses Methods for Sensory Evaluation Results is shown in Table 3.
2 sense organ evaluating meter of table
。
3 Analyses Methods for Sensory Evaluation Results of table
。
As can be seen from Table 3, embodiment 1-3 organoleptic evaluation points are higher than comparative example 1-3, illustrate to protect using the blanching of color stabilizer United microwave
Color technique is all relatively good in terms of color, smell, flavour and texture.Implement 1 compared with comparative example 1,1 sensory evaluation of embodiment point
Number is higher than comparative example 1, illustrates to carry out flavor, the color, texture that processing is more advantageous to sauerkraut using four kinds of color stabilizers in embodiment 1
It is formed.Implement 1 compared with comparative example 2,1 organoleptic evaluation points of embodiment are higher than comparative example 2, illustrate that microwave blanching pair is used alone
Effect is good not as good as color stabilizer United microwave blanching effect in terms of sauerkraut color, smell, flavour and texture, color stabilizer and microwave blanching
The effect of sauerkraut overall quality is promoted with collaboration.Implement 1 compared with comparative example 3,1 organoleptic evaluation points of embodiment are higher than comparative example
3, illustrate that product quality can be seriously affected without color protection treatment.
In conclusion the present invention could obtain color only under the synergistic effect of compounding color stabilizer United microwave blanching
Good mouthfeel, unique flavor, nutritive loss is smaller, conducive to the sauerkraut of industrialized production.
Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Present invention has been described in detail with reference to the aforementioned embodiments for pipe, but those skilled in the art should understand that: its
It is still possible to modify the technical solutions described in the foregoing embodiments, or to some or all of the technical features
It is equivalently replaced；And these are modified or replaceed, various embodiments of the present invention skill that it does not separate the essence of the corresponding technical solution
The range of art scheme.
Claims (10)
1. a kind of sauerkraut for improving color, which is characterized in that the sauerkraut is made of the raw material of following weight: green vegetables 90-
110 parts, 12-18 parts of salt, 270-330 parts of colour protecting liquid, 90-110 parts of baste.
2. sauerkraut according to claim 1, which is characterized in that the sauerkraut is made of the raw material of following weight: green
100 parts of dish, 15 parts of salt, 300 parts of colour protecting liquid, 100 parts of baste.
3. a kind of preparation method of the sauerkraut according to claim 1 or claim 2 for improving color, which is characterized in that the preparation method
The following steps are included:
(1) pretreatment of raw material: selecting fresh green vegetables cleaning removal of impurities of fine quality, drain, remove fibrous root, stripping Lao Pi, the old muscle of stripping, be sliced,
It is spare to obtain green vegetables piece；
(2) salt marsh: green vegetables piece is uniformly mixed with salt, enters salt marsh lake salt stain, it is spare to obtain salt marsh green vegetables；
(3) color protection: salt marsh green vegetables being immersed in color protection liquor and carry out microwave blanching, is then rinsed 2-3 times with flowing clear water,
It is down to room temperature to green vegetables, it is spare to obtain color protection green vegetables；
(4) by the processing of color protection green vegetables row press dewatering, it is spare green vegetables press dewatering: must to be squeezed；
(5) semi-finished product are prepared: squeezing green vegetables are uniformly mixed with baste, by product specification row vacuum quantitative packaging, obtain partly at
Product are spare；
(6) sterilization processing: carrying out pasteurize for packaged sauerkraut, after water is divided on cooling removing surface, vanning.
4. preparation method according to claim 3, which is characterized in that the salt marsh time is 30 days.
5. preparation method according to claim 3, which is characterized in that the microwave blanching power is 300-500W, blanching
Time is 90-120s.
6. preparation method according to claim 3, which is characterized in that the green vegetables water content after the squeezing is 85-90%.
7. preparation method according to claim 3, which is characterized in that the colour protecting liquid is made by the following method, by weight
Part proportion meter, fetches water 100 parts, and 0.01-0.03 parts of sodium copper chlorophyllin, 0.02-0.04 parts of sodium zinc chlorophyllin, sodium pyrosulfite
0.01-0.03 parts are mixed.
8. preparation method according to claim 3, which is characterized in that the baste is made by the following method, by weight
Part proportion meter, fetches water 90-110 parts, 5-8 parts of ginger slice, capsicum section 6-8 parts, 3-5 parts of garlic slice, 4-6 parts of edible salt, Chinese prickly ash 2-4
Part, 1-3 parts of citric acid, 0.5 part of lactic acid.
9. preparation method according to claim 3, which is characterized in that 90-95 DEG C of the pasteurizing temperature, sterilizing time
20-25min。
10. a kind of according to the sauerkraut obtained for improving color of any preparation method described in claim 3 ~ 9.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012165712A (en) * | 2011-02-16 | 2012-09-06 | Meiji Co Ltd | Method of processing chlorophyll-containing vegetable |
| CN104489574A (en) * | 2014-11-24 | 2015-04-08 | 湖南云龙菜业有限公司 | Pickled leaf mustard or cowpea and preparation method thereof |
| CN108477471A (en) * | 2018-03-19 | 2018-09-04 | 甘肃省农业科学院农产品贮藏加工研究所 | A kind of vegetables are protected green lands crispness retaining agent and its preparation method and application |
-
2019
- 2019-02-28 CN CN201910149484.9A patent/CN109770302A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012165712A (en) * | 2011-02-16 | 2012-09-06 | Meiji Co Ltd | Method of processing chlorophyll-containing vegetable |
| CN104489574A (en) * | 2014-11-24 | 2015-04-08 | 湖南云龙菜业有限公司 | Pickled leaf mustard or cowpea and preparation method thereof |
| CN108477471A (en) * | 2018-03-19 | 2018-09-04 | 甘肃省农业科学院农产品贮藏加工研究所 | A kind of vegetables are protected green lands crispness retaining agent and its preparation method and application |
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