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Lactic acid fermentation method for Chinese sauerkrauts

A technology of lactic acid fermentation and sauerkraut, applied in the direction of microorganism-based methods, biochemical equipment and methods, streptococcus/lactococcus, etc., can solve the problems of excessive nitrite, excessive hygienic indicators, long processing cycle, etc., and reduce sub The effect of nitrate content, good taste and mouthfeel, and short production cycle

Inactive Publication Date: 2014-05-14
内蒙古田野餐桌现代农业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional sauerkraut processing technology, its processing steps are completed through natural fermentation, low requirements on raw materials and varieties, the whole processing process is simple; due to irregular processing, the fermentation cycle of sauerkraut is more than 2 months or even half a year, and the nitrite exceeds the standard, It can only be sold at a low price in farmers’ markets, the processing cycle is long, and the hygienic indicators exceed the standard. It cannot meet the requirements of food safety and commercial circulation, and cannot meet the needs of green consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1 A kind of lactic acid fermentation sauerkraut method, is made up of following steps:

[0028] A. Selection of raw materials: choose the variety of Huangxin Aike Habai kimchi;

[0029] B. Raw material handling:

[0030] Seasonal fresh vegetables are required to be non-winter storage vegetables, free from disease and rot; after the raw materials are harvested, remove the roots, remove old gangs and green leaf gangs, and pick out rotten and abnormally colored vegetables. It is repaired; the selected vegetables are placed on the conveyor belt and placed evenly so that they enter the blanching pool evenly. The thickness of the vegetables is required to be no more than 10 cm, and they are blanched in 85°C water for 1 minute; or processing shredded vegetables, The root-removed vegetables are put on the conveyor belt and directly enter the shredding machine. The shredded vegetables are 0.3 cm thick, and evenly enter the blanching pool, where they are blanched in 8...

Embodiment 2

[0047] Embodiment 2 A kind of lactic acid fermentation sauerkraut method is made up of following steps:

[0048] A. Selection of raw materials: choose the variety of Huangxin Aike Habai kimchi;

[0049] B. Raw material handling:

[0050] Seasonal fresh vegetables are required to be non-winter storage vegetables, free from disease and rot; after the raw materials are harvested, remove the roots, remove old gangs and green leaf gangs, and pick out rotten and abnormally colored vegetables. It is repaired; the selected vegetables are placed on the conveyor belt and placed evenly so that they enter the blanching pool evenly. The thickness of the vegetables is required to be no more than 10 cm, and they are blanched in 90°C water for 1 minute; or processing shredded vegetables, The root-removed vegetables are placed on the conveyor belt and directly enter the shredding machine. The shredded vegetables are 0.3 cm thick, and evenly enter the blanching pool, where they are blanched in...

Embodiment 3

[0067] Embodiment 3 A kind of lactic acid fermentation sauerkraut method is made up of following steps:

[0068] A. Selection of raw materials: choose the variety of Huangxin Aike Habai kimchi;

[0069] B. Raw material handling:

[0070] Seasonal fresh vegetables are required to be non-winter storage vegetables, free from disease and rot; after the raw materials are harvested, remove the roots, remove old gangs and green leaf gangs, and pick out rotten and abnormally colored vegetables. It is repaired; the selected vegetables are placed on the conveyor belt and placed evenly so that they enter the blanching pool evenly. The thickness of the vegetables is required to be no more than 10 cm, and they are blanched in 88°C water for 1 minute; or processing shredded vegetables, The root-removed vegetables are placed on the conveyor belt and directly enter the shredding machine. The shredded vegetables are 0.3 cm thick, and evenly enter the blanching pool, where they are blanched in...

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PUM

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Abstract

The invention discloses a lactic acid fermentation method for Chinese sauerkrauts, which comprises the steps of raw material selection, raw material handling, cooling, strain culturing and propagation, inoculated fermentation, yeast fermentation, packing, cooling, and the like. According to the lactic acid fermentation method, through the adoption of a new double-fermentation processing technology for lactic acid fermented Chinese sauerkrauts, defects in traditional processing are overcome, and the nitrite content of products is greatly reduced while the products are good in taste and mouthfeel; the method has the characteristics of a short production cycle, high yield, and the like.

Description

technical field [0001] The invention relates to a new technology for processing fermented sauerkraut, in particular to a method for lactic acid fermented sauerkraut. Background technique [0002] Traditional sauerkraut processing technology, its processing steps are completed through natural fermentation, low requirements on raw materials and varieties, the whole processing process is simple; due to irregular processing, the fermentation cycle of sauerkraut is more than 2 months or even half a year, and the nitrite exceeds the standard, It can only be sold at a low price in farmers' markets, the processing cycle is long, and the hygienic indicators exceed the standard. It cannot meet the requirements of food safety and commercial circulation, and cannot meet the needs of green consumers. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art, and provide a method for lactic acid fermentation sauerkraut, whi...

Claims

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Application Information

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IPC IPC(8): A23L1/218C12N1/20C12R1/46A23L19/20
CPCA23L19/20C12N1/20A23V2400/231
Inventor 辛海波谢知洞杨金友刘金莲张志新
Owner 内蒙古田野餐桌现代农业有限责任公司
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