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A kind of low-sodium lactic sour spicy cabbage made by fermenting chicory and the fermentation production method of low-sodium lactic sour spicy cabbage

A production method and lactic acid spicy technology are applied in the directions of microorganism-based methods, biochemical equipment and methods, bacteria used in food preparation, etc. Fermentation processing failure and other problems, to achieve the effect of enhancing human immunity and resistance, improving gastrointestinal function, and preventing gastrointestinal diseases

Inactive Publication Date: 2020-12-15
大连军门保健食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are many disadvantages in this processing method: high nitrite and salt content, poor food safety
However, compared with ordinary spicy cabbage, low-sodium spicy cabbage processed with reduced salt consumption has a faster ripening speed and cannot inhibit the growth of spoilage bacteria during processing. Because the reproduction of spoilage bacteria is stronger than the fermentation of lactic acid bacteria, it will cause fermented cabbage products. Corruption affects the quality and taste of spicy cabbage, shortens the shelf life, and affects the food safety of spicy cabbage due to spoilage bacteria; it may even cause the fermentation and processing of spicy cabbage to fail due to excessive growth of spoilage bacteria
[0004] Moreover, nitrite is easily formed during the fermentation process of traditional spicy cabbage.

Method used

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  • A kind of low-sodium lactic sour spicy cabbage made by fermenting chicory and the fermentation production method of low-sodium lactic sour spicy cabbage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of fermentation production method of the low-sodium lactic acid spicy cabbage that utilizes chicory fermentation to produce, described fermentation production method steps are as follows:

[0032] Step 1, preparation of chicory fermented liquid

[0033] (1) Crush the chicory root with a moisture content of 10-15% to 60-100 meshes, soak the chicory powder in water according to the weight ratio of 1:3-4, and obtain a chicory slurry with a pH value of 5.5 after homogenization ;

[0034](2) Add a certain amount of sucrose, corn peptide and sodium sulfate to the obtained chicory slurry, stir and insert the compound lactic acid bacteria seed liquid by a certain volume fraction, ferment at a certain fermentation temperature and stirring speed, when the pH of the fermented liquid When the pH value drops to 5.0 and the reducing sugar content is lower than 1.5%, the fermentation is terminated, and a chicory fermentation broth with a pH value of 4.7-5 is obtained;

[0035...

Embodiment 2

[0042] A kind of fermentation production method of the low-sodium lactic acid spicy cabbage that utilizes chicory fermentation to produce, described fermentation production method steps are as follows:

[0043] Step 1, preparation of chicory fermented liquid

[0044] (1) Crush the chicory root with a moisture content of 10-15% to 60-100 meshes, soak the chicory powder in water according to the weight ratio of 1:3-4, and obtain a chicory slurry with a pH value of 5.5 after homogenization ;

[0045] (2) Add 5-8% sucrose of chicory slurry quality in the gained chicory slurry, 1-3% corn peptide and 0.15-0.2% sodium sulfate, insert the compound lactic acid bacteria of chicory slurry volume 0.1-0.5% after stirring For seed liquid, the fermentation temperature is 23-27°C, and the stirring speed is 100-120r / min for fermentation. When the pH value of the fermentation liquid drops to 5.0 and the reducing sugar content is lower than 1.5%, the fermentation ends, and the obtained pH value...

Embodiment 3

[0053] A kind of fermentation production method of the low-sodium lactic acid spicy cabbage that utilizes chicory fermentation to produce, described fermentation production method steps are as follows:

[0054] Step 1, preparation of chicory fermented liquid

[0055] (1) Crush the chicory root with a moisture content of 10-15% to 60-100 meshes, soak the chicory powder in water according to the weight ratio of 1:3-4, and obtain a chicory slurry with a pH value of 5.5 after homogenization ;

[0056] (2) Add 5-8% sucrose of chicory slurry quality in the gained chicory slurry, 1-3% corn peptide and 0.15-0.2% sodium sulfate, insert the compound lactic acid bacteria of chicory slurry volume 0.1-0.5% after stirring For seed liquid, the fermentation temperature is 23-27°C, and the stirring speed is 100-120r / min for fermentation. When the pH value of the fermentation liquid drops to 5.0 and the reducing sugar content is lower than 1.5%, the fermentation ends, and the obtained pH value...

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Abstract

The invention belongs to the field of food processing, and in particular relates to a low-sodium lacto-pimento cabbage produced by fermenting chicory and a method for fermenting the low-sodium lacto-pimento cabbage. In the present invention, firstly, the compound lactic acid bacteria are used to ferment the chicory slurry, and then the centrifugal sediment of the chicory fermented liquid and positive lactic acid fermenting bacteria are added together to the fermentation auxiliary material whose salt addition amount is only 2% of the raw material mass, and the fermentation auxiliary material is used to make fermented chili pepper. Chinese cabbage. The invention can not only effectively release the active and nutritional components of chicory, improve the bioutilization of chicory, enrich the taste of spicy cabbage, increase its health care function, but also utilize the chicory fermentation liquid before the positive lactic acid fermenting bacteria in the fermentation auxiliary material become the dominant strain The compound lactic acid bacteria in the centrifugal sediment inhibit the growth of spoilage bacteria, reduce the production of nitrite, ensure the safety of food, and solve the salt and nitrite content caused by the traditional spicy cabbage production process using high-concentration salt to inhibit the reproduction of spoilage bacteria Too high a problem.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a low-sodium lacto-pimento cabbage produced by fermenting chicory and a method for fermenting the low-sodium lacto-pimento cabbage. Background technique [0002] As a traditional fermented delicacy of the Korean nationality, spicy cabbage has always been loved by people for its spicy, crisp, sour and sweet taste. Spicy cabbage is rich in fiber, which can stimulate gastrointestinal peristalsis, help digestion, moisturize the intestines, and promote detoxification, and has a good effect on preventing intestinal cancer. [0003] In the traditional pickling process of spicy cabbage, high-concentration salt is often used to inhibit the reproduction of spoilage bacteria, so that salt-tolerant lactic acid bacteria become the dominant flora of fermented spicy cabbage. However, there are many disadvantages in this processing method: high nitrite and salt content, and poor food ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L19/20A23L33/10A23B7/155C12R1/24C12R1/25C12R1/46C12R1/01
CPCA23B7/155A23L19/20A23L33/10C12N1/20A23V2002/00A23V2400/121A23V2400/231A23V2400/321A23V2400/169A23V2200/10A23V2200/30
Inventor 黄仕研黄诗曼黄樱环
Owner 大连军门保健食品有限公司