Method for preparing industrial fermentation pickled vegetable

A kind of sauerkraut, industrial technology, applied in the direction of preserving fruits/vegetables with acid, etc., can solve the problems of cabbage pollution, rot, deterioration, etc., and achieve the effects of enhanced antibacterial effect, golden color, and long shelf life

Active Publication Date: 2010-04-28
HEILONGJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that the sauerkraut produced in a large-scale factory still follows the traditional process, relying on natural fermentation, and the cabbage in the fermenter is easily polluted by miscellaneous bacteria, resulting in rot and deterioration, and provides an industrial The method of fermenting sauerkraut

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0014] Specific embodiment one: the industrial fermented sauerkraut of this embodiment is carried out according to the following steps: one, wash the Chinese cabbage and put it into the fermenter and code it well; two, the sauerkraut fermentation engineering bacteria are added according to the ratio of 1000L per 50 tons of Chinese cabbage; three, add Soybean juice and vegetable juice culture solution with the same volume of sauerkraut fermentation engineering bacteria, and then fill the fermenter with brine with a mass concentration of 1.5%; 4. Fermentation: raise the temperature in the fermenter to 20°C, and keep the temperature at 20°C for 3 days of fermentation , then carry out an internal circulation of the fermentation broth, and then lower the temperature in the fermenter to 18°C ​​for 7 days of fermentation, and then perform an internal circulation of the fermentation broth, after the end of the internal circulation, keep the temperature in the fermenter at 18°C ​​to cont...

specific Embodiment approach 2

[0028] Specific embodiment two: the difference between this embodiment and specific embodiment one is: the sauerkraut fermentation engineering bacterium in the step 2 is prepared according to the following steps:

[0029] (1) Lactobacillus plantarum (Lactobacillus plantarum) HDRS1 and Lactobacillus paracasei (Lactobacillus paracasei) HD1.7 on the slant medium were respectively inoculated into 10 bean juice and vegetable juice culture solutions with a volume of 500 mL. Static culture for 24 hours, respectively made into first-class strains;

[0030] (2) Add the primary strains of Lactobacillus plantarum (Lactobacillus plantarum) HDRS1 and Lactobacillus paracasei (Lactobacillus paracasei) HD1.7 together to 100 L of bean juice vegetable juice medium and culture them statically at 30°C for 24 hours , to make secondary strains of fermentation engineering bacteria;

[0031] (3) Add the secondary strains of the fermentation engineering bacteria to 1000 L of bean juice and vegetable ...

specific Embodiment approach 3

[0032] Specific embodiment three: the difference between this embodiment and specific embodiment two is: in step two, the slant culture medium in the preparation step (1) of sauerkraut fermentation engineered bacteria is MRS medium. Other steps and parameters are the same as those in Embodiment 2.

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PUM

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Abstract

A method for preparing industrial fermentation pickled vegetable relates to a method for preparing fermentation pickled vegetable, solving the problems that pickled vegetable produced by the current large-scale factory is still prepared by traditional technique depending on natural fermentation and the cabbage in the fermentation jar can be easily damaged by other bacteria and be easily rotten and goes bad. The method comprises the following steps: 1, palletizing cabbages; 2, adding pickled vegetable fermentation engineering bacteria; 3, fully injecting brine to the fermentation jar; 4, carrying out fermentation to obtain the product of pickled vegetable. The method uses controllable industrial technique to ferment the pickled vegetable; the added components are known and controllable; thus, the method avoids the pollution of the cabbage by other bacteria, rot and metamorphism.

Description

technical field [0001] The invention relates to a method for fermenting sauerkraut. Background technique [0002] The method of using lactic acid bacteria to ferment, process and store vegetables has a history of thousands of years, and is widely spread in many countries and regions around the world. Not only because it is simple and easy to master, but also because it can further improve the flavor of vegetables and increase appetite. Modern studies have found that when the concentration of lactic acid is 1.5% to 2.5%, and the pH is 3.6 to 3.8, the increase in acidity of vegetables can inhibit the growth of bacteria in a short period of time, but the bacteria will gradually adapt to the acidic environment over time. Large-scale reproduction causes sauerkraut to rot and deteriorate. [0003] my country is rich in vegetable resources. As a traditional lactic-acid-fermented vegetable product in Northeast my country, sauerkraut has a refreshing taste and a unique lactic-acid-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/10
Inventor 葛菁萍平文祥凌宏志宋刚赵丹高冬妮
Owner HEILONGJIANG UNIV
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