Chinese sauerkraut compound leavening agent as well as preparation method and application thereof

A compound starter and sauerkraut technology, applied in biochemical equipment and methods, bacteria used in food preparation, applications, etc., can solve the problems of poor color and flavor stability of products, dependence on anti-corrosion and color maintenance, natural fermentation and mellowness, etc., to achieve The effect of quickly reducing biological hazards, protecting color and flavor, and preventing spoilage

Active Publication Date: 2020-11-13
JILIN AGRICULTURAL UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, this method does not get rid of the disadvantages of traditional naturally fermented sauerkraut being easily affected by seasons, poor color and flavor stability of the product, and long fermentation cycle.
[0006] Large-scale sauerkraut processing enterprises have adopted artificial inoculation of lactic acid bacteria to ferment sauerkraut, which has the characteristics of short fermentation time, less affected by seasons, and easy control of quality. Still rely on preservatives and color protectants

Method used

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  • Chinese sauerkraut compound leavening agent as well as preparation method and application thereof
  • Chinese sauerkraut compound leavening agent as well as preparation method and application thereof
  • Chinese sauerkraut compound leavening agent as well as preparation method and application thereof

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Effect test

Embodiment 1

[0049] The optimization of the composite ratio of embodiment 1 bacterial strain

[0050] Method: Divide Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus pentosus and Hansenula anomalies into 25 groups according to different proportions, put the inoculation amount 4% (v / v) into sauerkraut for fermentation, the concentration of fermentation brine is 3.5%, and seal the fermentation The period is 35 days, and the pH value and total acid content of the fermented products are measured and sensory evaluation is carried out. The two groups of fermented sauerkraut products were sensory evaluated in terms of color, shape, smell, mouthfeel and taste. The sensory assessors are 20 food major students from Jilin Agricultural University, who are familiar with food description attributives and food evaluation standards. According to the national standard GB2714-2015 "National Food Standard Sauces and Pickled Vegetables", the scoring criteria are formulated as shown in Table 1,...

Embodiment 2

[0054] The preparation of embodiment 2 sauerkraut compound starter

[0055] Preparation of lactic acid bacteria powder: inoculate refrigerated lactic acid bacteria strains into MRS slant medium, culture at 37°C for 48 hours, and pass three times in succession to obtain activated strains. The activated strains were inoculated into the MRS proliferation medium at 37°C and pH 6.0 for proliferation culture, and mixed according to the ratio of Lactobacillus plantarum: Lactobacillus paracasei: Lactobacillus pentosus = 6:5:1. Then the composite bacteria solution was centrifuged at 6000r / min for 15min. Fully mix the obtained lactic acid bacteria slime with the freeze-drying protective agent solution to make a bacterial suspension and transfer it to a freeze-dried bottle. The thickness of the bacterial suspension is 0.5 cm. The lactic acid bacteria suspension was pre-frozen at -80°C for 12 hours, and then freeze-dried for 12 hours.

[0056] The formula of the lactic acid bacteria fre...

Embodiment 3

[0060] Application of embodiment 3 sauerkraut compound starter

[0061] The Chinese cabbage that is fresh and firm, without rot and bad smell is blanched, and put into a pickling container after blanching. The sauerkraut compound starter was inoculated according to the inoculation amount of 0.10%, and sealed fermentation was carried out. The salt concentration is 3%, the fermentation temperature is 20°C, and the fermentation time is 40 days.

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Abstract

The invention discloses a Chinese sauerkraut compound leavening agent as well as a preparation method and application thereof. Lactobacillus plantarum, lactobacillus pentosus, lactobacillus paracaseiand hansenula anomala are compounded to prepare a Chinese sauerkraut compound leavening agent; the Chinese sauerkraut fermentation process is synergistically regulated and controlled, so that the fermentation period can be shortened, biohazard substances can be quickly reduced, the defects of lactic acid bacteria in flavor regulation and control of Chinese sauerkraut fermentation can be overcome and the dependence on color fixatives and preservatives can be eliminated; and the finished Chinese sauerkraut product is excellent in color, delicious and not prone to decay and conforms to the flavorand health double-oriented trend of food development. The compound leavening agent can be directly put into Chinese sauerkraut production, the stability and the use convenience of the product are improved, and the key problems of long fermentation period, slow reduction of harmful substances, poor product quality stability, unsatisfactory flavor and the like in Chinese sauerkraut processing and production are solved.

Description

technical field [0001] The invention relates to the technical field of biological fermentation engineering, in particular to a sauerkraut composite starter and its preparation method and application. Background technique [0002] Sauerkraut is deeply loved by people at home and abroad. The raw materials of sauerkraut are very rich, including cabbage, cucumber, radish, cabbage, etc. There is a tradition of pickling sauerkraut in many areas of our country. Due to the large area of ​​cabbage planting and distribution, sauerkraut made from cabbage is more popular, forming several types of sauerkraut represented by regions: such as sauerkraut pickled in light salt water in Northeast China (Food Science and Technology, 43:34-37, 2018 ). Northeast sauerkraut is a traditional vegetable fermented product in my country. It has the advantages of unique taste, pure sourness, crisp, tender and fragrant, greasy and appetizing, and promoting digestion. Traditional Northeast sauerkraut pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/16A23L19/20A23L29/00C12R1/25C12R1/225C12R1/78
CPCC12N1/20C12N1/16A23L19/20A23L29/065A23V2002/00A23V2400/167A23V2400/165A23V2400/169A23V2250/76Y02A40/90
Inventor 陈萍马鑫敏谷恒梅郑慧纹孟锋赵宇
Owner JILIN AGRICULTURAL UNIV
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