Method of pickling sauerkraut by using pure lactic acid bacteria under waterless and vacuum condition

Abstract

The invention relates to a method of pickling sauerkraut by using pure lactic acid bacteria under a waterless and vacuum condition. The method comprises the following steps of (1). cleaning celery cabbages; (2) pickling: loading the celery cabbages into special pickling bags; (3) adding the lactic acid bacteria: spraying uniformly; (4) vacuum packaging; and (5) fermenting and ripening to make into the sauerkraut. The method has the advantages that 1. pickling is carried out by using a waterless mode, and the method is clean in production, without phenomena of celery cabbage head mildew or peculiar smell, reduces environment pollution, and simultaneously reducing production cost; 2. the sauerkraut produced by the method has soft sour flavor and high non-volatile acid content reaching over 90%, nitrite content is decreased by over 50% and pickling ripening period is shortened by 30% than a conventional pickling method by fermenting with the pure lactic acid bacteria; and 3. the sauerkraut produced by the method has unique flavor, mouthfeel and fragrance, with comprehensive index obviously superior to the sauerkraut produced by the conventional method.

Description

(1) Field of invention: [0001] The invention relates to a processing method of vegetables, fruits, nuts and other foods. In particular, the invention relates to a method for pickling sauerkraut with anhydrous vacuum purebred lactic acid bacteria. (2) Background of the invention: [0002] Sauerkraut is a traditional popular food with a long history of development. From south to north, different regions and different people love it very much. Sauerkraut is rich in dietary fiber and organic acids, which can increase appetite and promote digestion. The most used vegetable for pickling sauerkraut is cabbage. [0003] The principle of pickling sauerkraut is that the vegetables are fermented by lactic acid bacteria, decompose the sugars in the vegetables, produce lactic acid, lower the pH value, and the vegetables have a sour taste; at the same time, some acids such as acetic acid are produced due to the different bacteria And other aroma substances such as alcohols, aromatic es...

AI Technical Summary

Problems solved by technology

[0007] The object of the present invention is to provide a kind of method for pickling sauerkraut with anhydrous vacuum purebred lactic acid bacteria, for above problem, adopt traditional technology and modern science and technology to combine, solve the drawback of traditional sauerkraut pickling, that is, it solves traditional During the pickling process, the open fermentation has a high content of miscellaneous bacteria, and the sauerkraut is easy to be soft, discolored, and produce peculiar smell. At the same time, it solves the problem that the nitrite content is not easy to control, realizes clean production, and the product has a pure, soft and unique sour taste Compared with the traditional pickling process, the nitrite content of pickled sauerkraut by this method is more than 50% lower

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