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Method for producing Northeast sauerkraut using dynamic variable temperature fermentation technology

A technology of variable temperature fermentation and technology, applied in application, food preparation, food science and other directions, can solve problems such as adverse reactions and improper preparation methods, and achieve the effects of quality control, shortened production cycle, and short production cycle.

Inactive Publication Date: 2014-10-08
LIAONING PROVINCE PROD QUALITY SUPERVISION & INSPECTION INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although Northeast sauerkraut has many advantages, improper preparation methods may cause adverse reactions in people

Method used

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  • Method for producing Northeast sauerkraut using dynamic variable temperature fermentation technology
  • Method for producing Northeast sauerkraut using dynamic variable temperature fermentation technology
  • Method for producing Northeast sauerkraut using dynamic variable temperature fermentation technology

Examples

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Comparison scheme
Effect test

Embodiment 1

[0012] Example 1 The method for producing Northeast sauerkraut using dynamic variable temperature fermentation technology

[0013] The specific method is as follows:

[0014] 1) Remove the bad leaves of the cabbage, wash and drain, cut the cabbage over 1kg longitudinally into small pieces of no more than 1kg, with the head and the tail facing each other, put it into the fermentation container, discharge it well, and compact it. Pour into the fermentation broth, submerge the cabbage, the fermentation broth is a sterile sodium chloride aqueous solution with a mass concentration of 3%, seal the fermentation vessel, and carry out 1 internal circulation of the fermentation broth, the speed of the fermentation broth internal circulation is 6L / hour, so that the fermentation liquid mixed evenly;

[0015] 2) Variable temperature fermentation: The fermentation period is 14 days, and the fermentation liquid is circulated every 2 days during the fermentation process, and the speed of the...

Embodiment 2

[0016] Embodiment 2 Utilize the method for producing Northeast sauerkraut by dynamic variable temperature fermentation technology

[0017] The specific method is as follows:

[0018] 1) Strain cultivation: Add Lactobacillus acidophilus to an appropriate amount of nutrient solution and cultivate at 37°C for about 48 hours until the strain concentration is not less than 10 8 CFU / ml;

[0019] 2) Remove the bad leaves of the cabbage, wash and drain, cut the cabbage over 1kg longitudinally into small pieces not exceeding 1kg, with the head and the tail facing each other, put it into the fermentation container, discharge it well, and compact it. Pour into the fermentation liquid, submerge the cabbage, the fermentation liquid is a sterile sodium chloride aqueous solution with a mass concentration of 5%, add Lactobacillus acidophilus with a volume of 0.5% of the fermentation liquid, seal the fermentation container, and carry out 1 internal circulation of the fermentation liquid, The...

Embodiment 3

[0021] Example 3 The method for producing Northeast sauerkraut using dynamic variable temperature fermentation technology

[0022] The specific method is as follows:

[0023] 1) Strain cultivation: Culture Bifidobacterium and Lactobacillus acidophilus at a ratio of 1:3 in the nutrient solution at 37°C for about 48 hours until the concentration of the mixed strain is no less than 10 8 CFU / ml, spare;

[0024] 2) Remove the bad leaves of the cabbage, wash and drain, cut the cabbage over 1kg longitudinally into small pieces not exceeding 1kg, with the head and the tail facing each other, put it into the fermentation container, discharge it well, and compact it. Pour into the fermentation liquid, submerge the cabbage, the fermentation liquid is a sterile sodium chloride aqueous solution with a mass concentration of 1.5%, add mixed bacteria with a volume of 1% of the fermentation liquid, seal the fermentation container, and carry out 1 internal circulation of the fermentation liqui...

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Abstract

The invention relates to a method for producing northeast sauerkraut by a dynamic temperature shift fermentation technology. The core technology is that in a cabbage inoculated lactobacillus fermentation or natural fermentation process, the fermentation temperature is firstly controlled to be suitable for lactic acid bacteria breeding, so that the lactic acid bacteria content increases; and then, the fermentation temperature is adjusted to be suitable for acid production by lactic acid bacteria metabolism, so that the acid production by the lactic acid bacteria is promoted, and the lactic acid content of the northeast sauerkraut increases. In a fermentation process, the inhibition of organic acid in fermentation liquid to the growth and metabolism of the lactic acid bacteria and the production of infectious microbes are alleviated by a method for dynamically circulating and replacing the fermentation liquid. Compared with a conventional sauerkraut production method, the method has the advantages that the lactic acid content and the amino acid content of the sauerkraut can increase, the production of nitrite in the fermentation process is alleviated, and the formation of flavor substances in the sauerkraut is facilitated. The sauerkraut produced by the method tastes delicious; the method is favorable for industrial operation; the quality is controllable; the difference between batches of products is small; the northeast sauerkraut production period can be shortened; and the operating cost is reduced.

Description

technical field [0001] The invention relates to a method for making sauerkraut, in particular to a method for fermenting and producing Northeast sauerkraut by utilizing variable temperature fermentation technology and the technology of dynamic update cycle of fermented liquid. Background technique [0002] Sour cabbage is a vegetable product with unique flavor that people in Northeast China like to eat. Sauerkraut has a salty and sour taste, crisp and tender taste, bright color and tangy aroma. According to literature reports, sauerkraut has the effect of appetizing and refreshing, removing oil and degreasing. It can not only increase appetite, help digestion, but also promote the body's absorption of iron. Because it is rich in lactic acid, sauerkraut also has the effect of lowering cholesterol. Sauerkraut is not only a good meal, but also has a variety of health care and medical functions. Research results show that regular consumption of sauerkraut can increase the ben...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 邱兆军刘渭萍崔松林谷岩王硕刘广福张元朱兴旺
Owner LIAONING PROVINCE PROD QUALITY SUPERVISION & INSPECTION INST
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