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Acetic acid type pickled Chinese cabbage composite leavening agent, preparation method thereof and application

A compound starter and sauerkraut technology, which is applied in application, food preparation, climate change adaptation, etc. It can solve the problems of inconsistency in sour and refreshing flavor, shorten the fermentation cycle, and expand the bag of sauerkraut, so as to achieve reliable quality, inhibit reproduction, and prevent spoilage. Effect

Active Publication Date: 2015-06-24
HEILONGJIANG FUCHENG FOOD GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Existing sauerkraut starter can greatly shorten the fermentation cycle, and contains inoculated specific lactic acid bacteria or probiotics, but its fermentation products are basically lactic acid, while traditional sauerkraut contains flavor substances such as acetic acid produced in the fermentation process, so the existing lactic acid bacteria inoculation Sauerkraut is inconsistent with the sour taste of traditional sauerkraut
At the same time, after the existing lactic acid bacteria starter is inoculated into cabbage, it is difficult to effectively inhibit the growth of yeast in the initial aerobic environment, resulting in the presence of yeast in large quantities during the fermentation of cabbage and continued fermentation, and even caused sauerkraut to swell after processing and packaging. and decay issues

Method used

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  • Acetic acid type pickled Chinese cabbage composite leavening agent, preparation method thereof and application
  • Acetic acid type pickled Chinese cabbage composite leavening agent, preparation method thereof and application
  • Acetic acid type pickled Chinese cabbage composite leavening agent, preparation method thereof and application

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Embodiment 1

[0039] Present embodiment provides a kind of preparation method utilizing commercially available lactic acid type starter to ferment sauerkraut, concrete steps are as follows:

[0040] (1) After removing the roots and rotten leaves of the cabbage, put it in the sun to dry for one to three days to remove part of the water.

[0041] (2) Wash with clean water.

[0042] (3) Put the washed cabbage in a tank, sprinkle a layer of salt on each layer of cabbage, the total salt consumption is about 10-15g / kg cabbage.

[0043] (4) Use stones or heavy objects to press down the cabbage, add a commercially available lactic acid type starter according to the ratio of 0.1g / Kg cabbage, and then add clear water to the cabbage, and the water surface will not cover the cabbage.

[0044] (5) Fermentation ends after 3 days.

Embodiment 2

[0046] The present embodiment provides a kind of fermentative cultivation method of required strain, and specific steps are as follows:

[0047] (1) Acetobacter pasteuriani colonies were picked and inoculated into 5 mL of acetic acid bacteria liquid medium, and cultured with shaking at 30°C for 24 hours. Among them, the composition of the acetic acid bacteria liquid medium is glucose 100.0g, yeast extract 10.0g, CaCO 3 20.0g, 15.0g agar, 1.0L distilled water, pH 6.8.

[0048] (2) Pick a single colony of Leuconostoc enterococci, Lactobacillus plantarum, Lactobacillus breve, Lactobacillus brinneri and Lactobacillus acidophilus, inoculate into a small test tube containing 5mL of MRS liquid medium, and incubate at 40°C for 24h , to obtain activated strains.

[0049] Wherein, in step 1) and step 2), the colony unit number ratio of Acetobacter pasteurianus, Leuconostoc enterococci, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus brucei and Lactobacillus acidophilus is...

Embodiment 3

[0053] The present embodiment provides a kind of fermentative cultivation method of required strain, and specific steps are as follows:

[0054] 1) Acetobacter pasteuriani colonies were picked and inoculated into 5 mL of acetic acid bacteria liquid medium, and cultured with shaking at 25° C. for 48 hours. Among them, the composition of the acetic acid bacteria liquid medium is glucose 100.0g, yeast extract 10.0g, CaCO 3 20.0g, 15.0g agar, 1.0L distilled water, pH 6.8.

[0055] 2) Pick single colonies of Leuconostoc enterococci, Lactobacillus plantarum, Lactobacillus breve, Lactobacillus brinneri and Lactobacillus acidophilus, inoculate them into small test tubes containing 5mL of MRS liquid medium, and incubate them at 35°C for 48h. Obtain activated strains.

[0056] Wherein, in step 1) and step 2), the colony unit number ratio of Acetobacter pasteurianus, Leuconostoc enterococci, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus brucei and Lactobacillus acidophil...

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Abstract

The invention discloses an acetic acid type pickled Chinese cabbage composite leavening agent, a preparation method thereof and an application, and belongs to the technical field of vegetable processing. The acetic acid type pickled Chinese cabbage composite leavening agent mainly comprises bacterial powder and calcium chloride; and the bacterial powder consists of acetobacter pasteurianus, leuconostoc mesenteroides, lactobacillus plantarum, lactobacillus brevis, lactobacillus buchneri and lactobacillus acidophilus. The leavening agent has the advantages of high activity, good taste, convenience in use and reliable quality. The viable count of the acetobacter pasteurianus, the leuconostoc mesenteroides, the lactobacillus plantarum, the lactobacillus brevis, the lactobacillus buchneri and the lactobacillus acidophilus reaches 1010cfu / g. After being fermented by the acetic acid type pickled Chinese cabbage composite leavening agent, Chinese cabbages contain lactic acid which tastes soft, and also contains flavor substances such as acetic acid tasting sour, and the taste of the Chinese cabbages which are fermented by the acetic acid type pickled Chinese cabbage composite leavening agent is the same with that of pickled Chinese cabbages which are fermented naturally by the traditional method.

Description

technical field [0001] The invention relates to an acetic acid-type sauerkraut composite starter and its preparation method and application, belonging to the technical field of vegetable processing. Background technique [0002] Sauerkraut is a fermented vegetable product made by adding a low concentration of salt to cabbage and fermented by microorganisms, and the flavor product is mainly lactic acid. Because it can greatly prolong the storage time after the cabbage is harvested, and the flavor is also greatly improved, so sauerkraut is widely loved by people in Northeast and North China. Unique flavor, nutrition and health, sour taste, crisp and tender texture, rich flavor, tangy aroma, bright color, etc., are the most obvious and popular characteristics of sauerkraut. With the improvement of people's living standards and awareness of healthy diet, sauerkraut, which is fermented with lactic acid bacteria as the dominant flora, yeast, acetic acid bacteria, etc., and contai...

Claims

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Application Information

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IPC IPC(8): A23L1/03A23L1/218A23L29/00A23L19/20
CPCY02A40/90
Inventor 田辉王福成王福刚李振卿
Owner HEILONGJIANG FUCHENG FOOD GRP
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