Vinasse pickled Chinese sauerkraut with blood fat reducing effect and making method thereof

Abstract

The invention relates to vinasse pickled Chinese cabbages with a blood fat reducing effect and a making method thereof. The making method comprises the steps of raw material pretreatment, dehydration treatment, blending treatment, fermentation treatment and finished product packaging. According to the vinasse pickled Chinese cabbages prepared by the method disclosed by the invention, the red vinasse, lactic acid bacteria and monascus purpureus powder co-fermentation process is utilized, and the lactic acid bacteria are used for inhibiting the growth of infectious microbes in the fermentation process, so that the lactic acid bacteria can quickly produce acid and fragrance and inhibit the reproduction of the infectious microbes, and the pickled Chinese cabbages with mellow sour taste and rich fragrance are prepared; the red vinasse and the monascus purpureus powder participate in fermentation, so that the content of lovastatin is increased, the stability and efficacy of the quality of the pickled Chinese cabbage are improved, and the prepared vinasse pickled Chinese cabbage product is rich in nutrition, rich and harmonious in flavor and sour and refreshing in mouth feel, has better health-care efficacy of assisting in reducing blood fat, and is suitable for industrial production. The natural, safe, green, nutritional and healthy pursuits of modern people are met, the requirements of more consumers can be met, and the method is suitable for application and popularization.

Description

technical field

[0001] The invention relates to the technical field of food processing, in particular to a fermented sauerkraut with hypolipidemic effect and a preparation method thereof. Background technique

[0002] As a traditional lactic acid bacteria fermented vegetable food, sauerkraut has the characteristics of increasing appetite and convenient eating, and is deeply loved by consumers. It is produced in Northeast my country, Sichuan, Chongqing, Yunnan, Shanxi and Fujian. Among them, the traditional characteristic sauerkraut in Youxi County and Minqing County of Fujian is the fermented sauerkraut, which has a strong sour taste and has a unique aroma of lees and a unique color of red lees, with a unique flavor.

[0003] The red yeast rice used in red grains is a food that can be used for both medicine and food, and it is a traditional Chinese medicine raw material that can lower blood lipids. Red yeast rice, also known as red yeast rice, red rice, red yeast rice, or ...

Examples

Embodiment 1

[0033] A kind of sauerkraut with hypolipidemic effect and preparation method thereof

[0034] 1. Raw material pretreatment: select fresh vegetables, the vegetables are cabbage, first select the inferior vegetables and inferior vegetables, and then wash the selected qualified vegetables, clean them and drain them, and finally remove the petioles and vegetables. The leaves can be cut into small sections; in the cleaning process, an advanced bubbling cleaning line can be used to replace the traditional manual cleaning, which can improve production efficiency and cleaning effect.

[0035] 2. Drying treatment: the obtained raw materials are subjected to dehydration treatment, and dried with hot air to 7-80% dryness to obtain a drying material, that is, drying until the moisture content is controlled between 15-30%; The hot air drying adopts the hot air drying production line for automatic dehydration treatment, and the hot air temperature is controlled between 32 and 35 °C; the hot...

Embodiment 2

[0046] A kind of sauerkraut with hypolipidemic effect and preparation method thereof

[0047] 1. Raw material pretreatment: select fresh vegetables, the vegetables are cabbage, first select the inferior vegetables and inferior vegetables, and then wash the selected qualified vegetables, clean them and drain them, and finally remove the petioles and vegetables. The leaves can be cut into sections; in the cleaning process, an advanced bubbling cleaning line can be used to replace the traditional manual cleaning, which can improve production efficiency and cleaning effect.

[0048] 2. Drying treatment: the obtained raw materials are subjected to dehydration treatment, and dried with hot air to 7-80% dryness to obtain a drying material, that is, drying until the moisture content is controlled between 15-30%; The hot air drying adopts the hot air drying production line for automatic dehydration treatment, and the hot air temperature is controlled between 32 and 35 °C; the hot air d...

Embodiment 3

[0059] A kind of sauerkraut with hypolipidemic effect and preparation method thereof

[0060] 1. Raw material pretreatment: select fresh vegetables, the vegetables are cabbage, first select the inferior vegetables and inferior vegetables, and then wash the selected qualified vegetables, clean them and drain them, and finally remove the petioles and vegetables. The leaves can be cut into sections; in the cleaning process, an advanced bubbling cleaning line can be used to replace the traditional manual cleaning, which can improve production efficiency and cleaning effect.

[0061] 2. Drying treatment: the obtained raw materials are subjected to dehydration treatment, and dried with hot air to 7-80% dryness to obtain a drying material, that is, drying until the moisture content is controlled between 15-30%; The hot air drying adopts the hot air drying production line for automatic dehydration treatment, and the hot air temperature is controlled between 32 and 35 °C; the hot air d...

technical field

[0001] The invention relates to the technical field of food processing, in particular to a fermented sauerkraut with hypolipidemic effect and a preparation method thereof. Background technique

[0002] As a traditional lactic acid bacteria fermented vegetable food, sauerkraut has the characteristics of increasing appetite and convenient eating, and is deeply loved by consumers. It is produced in Northeast my country, Sichuan, Chongqing, Yunnan, Shanxi and Fujian. Among them, the traditional characteristic sauerkraut in Youxi County and Minqing County of Fujian is the fermented sauerkraut, which has a strong sour taste and has a unique aroma of lees and a unique color of red lees, with a unique flavor.

[0003] The red yeast rice used in red grains is a food that can be used for both medicine and food, and it is a traditional Chinese medicine raw material that can lower blood lipids. Red yeast rice, also known as red yeast rice, red rice, red yeast rice, or ...

Examples

Embodiment 1

[0033] A kind of sauerkraut with hypolipidemic effect and preparation method thereof

[0034] 1. Raw material pretreatment: select fresh vegetables, the vegetables are cabbage, first select the inferior vegetables and inferior vegetables, and then wash the selected qualified vegetables, clean them and drain them, and finally remove the petioles and vegetables. The leaves can be cut into small sections; in the cleaning process, an advanced bubbling cleaning line can be used to replace the traditional manual cleaning, which can improve production efficiency and cleaning effect.

[0035] 2. Drying treatment: the obtained raw materials are subjected to dehydration treatment, and dried with hot air to 7-80% dryness to obtain a drying material, that is, drying until the moisture content is controlled between 15-30%; The hot air drying adopts the hot air drying production line for automatic dehydration treatment, and the hot air temperature is controlled between 32 and 35 °C; the hot...

Embodiment 2

[0046] A kind of sauerkraut with hypolipidemic effect and preparation method thereof

[0047] 1. Raw material pretreatment: select fresh vegetables, the vegetables are cabbage, first select the inferior vegetables and inferior vegetables, and then wash the selected qualified vegetables, clean them and drain them, and finally remove the petioles and vegetables. The leaves can be cut into sections; in the cleaning process, an advanced bubbling cleaning line can be used to replace the traditional manual cleaning, which can improve production efficiency and cleaning effect.

[0048] 2. Drying treatment: the obtained raw materials are subjected to dehydration treatment, and dried with hot air to 7-80% dryness to obtain a drying material, that is, drying until the moisture content is controlled between 15-30%; The hot air drying adopts the hot air drying production line for automatic dehydration treatment, and the hot air temperature is controlled between 32 and 35 °C; the hot air d...

Embodiment 3

[0059] A kind of sauerkraut with hypolipidemic effect and preparation method thereof

[0060] 1. Raw material pretreatment: select fresh vegetables, the vegetables are cabbage, first select the inferior vegetables and inferior vegetables, and then wash the selected qualified vegetables, clean them and drain them, and finally remove the petioles and vegetables. The leaves can be cut into sections; in the cleaning process, an advanced bubbling cleaning line can be used to replace the traditional manual cleaning, which can improve production efficiency and cleaning effect.

[0061] 2. Drying treatment: the obtained raw materials are subjected to dehydration treatment, and dried with hot air to 7-80% dryness to obtain a drying material, that is, drying until the moisture content is controlled between 15-30%; The hot air drying adopts the hot air drying production line for automatic dehydration treatment, and the hot air temperature is controlled between 32 and 35 °C; the hot air d...

Images