Pickled Chinese cabbages fermented by complex microbial inoculants and preparation method thereof
By using composite bacterial agent fermentation methods, vacuum sealing and secondary fermentation technologies, the problems of long fermentation cycle and additive use in sauerkraut production are solved, and stable, safe and good flavored sauerkraut products are provided.
Patent Information
- Application Number
- CN202510718239.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-30
- Publication Date
- 2025-08-01
AI Technical Summary
In the existing production of sauerkraut, there are problems such as long fermentation cycle, susceptible to exogenous microorganisms, and health risks caused by additive use, making it difficult to provide stable and healthy additive-free sauerkraut products.
The fermentation method of compound bacteria is adopted, and the combined lactic acid bacteria solution of edema, pentose phenolica and Lactobacillus plantarum was used for vacuum sealing fermentation. Combined with secondary fermentation, the fermentation time is shortened and the product stability is improved.
It achieves rapid fermentation of sauerkraut without additives, shortens the fermentation cycle, improves the stability and quality of the product, reduces the nitrite content, and ensures the safety and flavor of the product.
Smart Images
Figure CN120391634A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of pickled Chinese cabbage preparation, and in particular to a pickled Chinese cabbage fermented with a compound bacterium agent and a preparation method thereof. Background Art
[0002] In the current pickled Chinese cabbage market, due to people's concerns about food safety, preservative-free pickled Chinese cabbage has gradually become the new favorite of consumers. However, the vast majority of pickled Chinese cabbage products on the market usually add various preservatives, antioxidants and other additives to extend the shelf life, and the long-term intake of these additives may have an adverse impact on the health of consumers. Especially for consumers seeking a healthy lifestyle, they are more inclined to choose food products without additives.
[0003] In addition, the traditional pickled Chinese cabbage from Northeast China has a relatively long fermentation period and low production efficiency. Moreover, due to the complex composition of the flora during the fermentation process, it is easily contaminated by exogenous microorganisms, resulting in unstable fermentation, and it is prone to swelling during storage, affecting the quality of pickled Chinese cabbage. To ensure product quality, enterprises need to add various food additives such as preservatives and antioxidants. The traditional method for producing pickled Chinese cabbage is generally that Chinese cabbage is naturally dried for several days, and then the vegetables are stacked layer by layer with salt, and water is added after being filled, and then the cellar is sealed. This pickling method has the following disadvantages: 1. Low-temperature fermentation leads to a long fermentation period. 2. Relying entirely on the microorganisms carried by Chinese cabbage itself for natural fermentation, resulting in abnormal fermentation and affecting product stability. 3. A variety of food additives are added during the packaging of pickled Chinese cabbage, posing a risk to human safety and health.
[0004] Therefore, developing a preservative-free pickled Chinese cabbage with stable product quality to meet the needs of consumers for healthy food has become an urgent problem to be solved in the industry. Summary of the Invention
[0005] The present invention provides a pickled Chinese cabbage fermented with a compound bacterium agent and a preparation method thereof to solve the above problems.
[0006] The first object of the present invention is to provide a preparation method of a pickled Chinese cabbage fermented with a compound bacterium agent, which specifically includes the following steps: S1. Raw material pretreatment: Select fresh Chinese cabbage, remove the roots, old stems, old leaves and dark green leaves, and then wash it; S2. Pickling treatment: Put the treated Chinese cabbage into a container, add brine until it covers the Chinese cabbage, and press it with a heavy object, and pickle the Chinese cabbage at a constant temperature of 20-25°C for 2-4 hours; S3. Sealed fermentation: Take out the Chinese cabbage, add a compound bacterium agent accounting for 1‰ of the weight of the Chinese cabbage, and ferment it for 5-8 days in a vacuum-sealed environment at 25-28°C; the compound bacterium agent is a compound lactic acid bacteria liquid composed of Leuconostoc mesenteroides, Pediococcus pentosaceus and Lactobacillus plantarum; S4. Secondary fermentation: After fermentation, remove the cabbage and place it in a one-way valve exhaust bag. Ferment it again at 25-28°C for 12-15 days. After fermentation, the compound bacterial agent fermented sauerkraut is obtained.
[0007] Preferably, the weight ratio of Leuconostoc mesenteroides, Pediococcus pentosaceus and Lactobacillus plantarum in the composite bacterial agent is 2-3:1-2:1.
[0008] Preferably, the weight ratio of Leuconostoc mesenteroides, Pediococcus pentosaceus and Lactobacillus plantarum in the composite bacterial agent is 3:1:1.
[0009] Preferably, the vacuum sealing in step S3 is performed in a vacuum fermentation bag.
[0010] Preferably, step S1 further comprises: cutting the cabbage into two halves after washing.
[0011] Preferably, the brine concentration is 6%.
[0012] Preferably, the sealed fermentation time in step S3 is 5 days; and the secondary fermentation time in step S4 is 15 days.
[0013] The second purpose of the present invention is to provide a composite bacterial agent fermented sauerkraut, which is prepared by a composite bacterial agent fermented sauerkraut preparation method, wherein the composite bacterial agent fermented sauerkraut has a pH value of 3-3.1, a total acid content of 11.5-12.5 g / kg, a salt content of 1-1.2%, and a nitrite content of 0.5-1 mg / kg.
[0014] Compared with the prior art, the present invention can achieve the following beneficial effects: The invention adds a compound starter culture and completes fermentation in a vacuum-sealed environment at 25-28°C for 20 days, ensuring product stability and good flavor. The additive-free sauerkraut prepared shortens the fermentation cycle, eliminates the use of food additives, stabilizes the fermentation process, and improves the quality of the sauerkraut. BRIEF DESCRIPTION OF THE DRAWINGS
[0015] Figure 1 The present invention provides a flow chart of a method for preparing sauerkraut fermented with a composite bacterial agent according to an embodiment of the present invention.
[0016] Figure 2 These are the results of the bacterial abundance of fermented sauerkraut provided according to the embodiments of the present invention; (A) Example 1; (B) Example 2; (C) Example 3; (D) Example 4; (E) Comparative Example 1; (F) Comparative Example 2; (G) Comparative Example 3; (H) Comparative Example 4. DETAILED DESCRIPTION
[0017] In the following, embodiments of the present invention will be described with reference to the accompanying drawings. In the following description, the same modules are denoted by the same reference numerals. In the case of the same reference numerals, their names and functions are also the same. Therefore, their detailed descriptions will not be repeated.
[0018] In order to make the objectives, technical solutions and advantages of the present invention more clear and understandable, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and do not constitute a limitation to the present invention.
[0019] The present invention provides a preparation method for fermented pickled Chinese cabbage with a compound bacterium agent, which specifically includes the following steps: S1. Raw material pretreatment: Select fresh Chinese cabbages, remove the roots, old stalks, old leaves, and dark green leaves, and then wash them; Preferably, the Chinese cabbages are cut in half after washing; S2. Pickling treatment: Put the treated Chinese cabbages into a container, add brine until the Chinese cabbages are covered, and press them with heavy objects, and pickle the Chinese cabbages at a constant temperature of 20~25°C for 2~4 hours; Specifically, the brine concentration is 6%; S3. Sealed fermentation: Take out the Chinese cabbages, add a compound bacterium agent accounting for 1‰ of the weight of the Chinese cabbages, and ferment for 5~8 days in a vacuum-sealed environment at 25~28°C; the compound bacterium agent is a compound lactic acid bacteria liquid composed of Leuconostoc mesenteroides, Pediococcus pentosaceus, and Lactobacillus plantarum, and the weight ratio of Leuconostoc mesenteroides, Pediococcus pentosaceus, and Lactobacillus plantarum is 2~3:1~2:1; Specifically, the weight ratio of Leuconostoc mesenteroides, Pediococcus pentosaceus, and Lactobacillus plantarum is 3:1:1; S4. Secondary fermentation: After fermenting for 5~8 days, take out the Chinese cabbages after fermentation, put them into a one-way valve exhaust bag, and perform secondary fermentation in an environment of 25~28°C for 12~15 days; after the fermentation is completed, fermented pickled Chinese cabbage with a compound bacterium agent is obtained; Specifically, the sealed fermentation is carried out in a vacuum fermentation bag.
[0020] Example 1 This example provides a preparation method for fermented pickled Chinese cabbage with a compound bacterium agent, which specifically includes the following steps: S1. Raw material pretreatment: Select fresh Chinese cabbages, remove the roots, old stalks, old leaves, and dark green leaves, and then wash and cut them in half; S2. Pickling treatment: Put the treated Chinese cabbages into a container, add 6% brine until the Chinese cabbages are covered, and press them with heavy objects, and pickle the Chinese cabbages at a constant temperature of room temperature (20~25°C) for 4 hours; S3. Sealed fermentation: Take out the Chinese cabbages, put them into vacuum fermentation bags, add a compound lactic acid bacteria liquid at 1‰ of the weight of the Chinese cabbages. The weight ratio of Leuconostoc mesenteroides, Pediococcus pentosaceus and Lactobacillus plantarum in the compound lactic acid bacteria liquid is 3:1:1; Use a vacuum sealer for vacuum sealing and ferment at 25 - 28°C for 7 days; S4. Secondary fermentation: Take out the Chinese cabbages after fermentation, put them into one-way valve exhaust bags, and conduct secondary fermentation at 25 - 28°C for 13 days; After the fermentation is completed, compound bacteria agent fermented pickled Chinese cabbages are obtained.
[0021] Example 2 This example provides a preparation method of compound bacteria agent fermented pickled Chinese cabbages, wherein: the weight ratio of Leuconostoc mesenteroides, Pediococcus pentosaceus and Lactobacillus plantarum is 2:2:1; The remaining steps are the same as those in Example 1.
[0022] Example 3 This example provides a preparation method of compound bacteria agent fermented pickled Chinese cabbages, wherein: the sealed fermentation time in step S3 is 5 days; the secondary fermentation time in step S4 is 15 days; The remaining steps are the same as those in Example 1.
[0023] Example 4 This example provides a preparation method of compound bacteria agent fermented pickled Chinese cabbages, wherein: the sealed fermentation time in step S3 is 8 days; the secondary fermentation time in step S4 is 12 days; The remaining steps are the same as those in Example 1.
[0024] Comparative Example 1 This comparative example provides a preparation method of fermented pickled Chinese cabbages, which specifically includes the following steps: S1. Raw material pretreatment: Select fresh Chinese cabbages, remove the roots, old stems, old leaves and dark green leaves, and then cut them in half; S2. Pickling treatment: Put the processed Chinese cabbages into a container, add brine with a concentration of 6% until the Chinese cabbages are submerged, and press them with heavy objects, and pickle the Chinese cabbages at a constant temperature at room temperature (20 - 25°C) for 4 hours; S3. Sealed fermentation: Take out the Chinese cabbages, put them into vacuum fermentation bags, use a vacuum sealer for vacuum sealing, and ferment at 25 - 28°C for 7 days; S4. Secondary fermentation: Take out the Chinese cabbages after fermentation, put them into one-way valve exhaust bags, and conduct secondary fermentation at a temperature of 25 - 28°C for 14 days; After the fermentation is completed, fermented pickled Chinese cabbages are obtained.
[0025] Comparative Example 2 This comparative example provides a preparation method of fermented pickled Chinese cabbages, which specifically includes the following steps: S1. Raw material pretreatment: Select fresh Chinese cabbages, remove the roots, old stems, old leaves and dark green leaves, and then cut them in half; S2. Pickling treatment: Evenly apply edible salt on the surface of Chinese cabbages. The amount of edible salt used is 6% of the mass of Chinese cabbages. After application, put them into a vacuum fermentation bag. S3. Sealed fermentation: Use a vacuum sealer for vacuum sealing, and ferment at 25 - 28 °C for 7 days. S4. Secondary fermentation: Take out the Chinese cabbages after fermentation, put them into a one - way valve exhaust bag, and conduct secondary fermentation at 25 - 28 °C for 14 days. After the fermentation ends, fermented pickled Chinese cabbages are obtained.
[0026] Comparative example 3 This comparative example provides a preparation method of fermented pickled Chinese cabbages, which specifically includes the following steps: S1. Raw material pretreatment: Select fresh Chinese cabbages, remove the roots, old leaves, and dark green leaves, then wash and cut them in half. S2. Pickling treatment: Put the processed Chinese cabbages into a container, add brine with a concentration of 6% until the Chinese cabbages are submerged, and press them with heavy objects. Keep pickling the Chinese cabbages at a constant temperature at room temperature (20 - 25 °C) for 4 hours. S3. Sealed fermentation: Take out the Chinese cabbages, put them into a vacuum fermentation bag, and add a compound lactic acid bacteria liquid (the weight ratio of Pediococcus pentosaceus and Lactobacillus plantarum is 3:1) at 1‰ of the weight of Chinese cabbages; Use a vacuum sealer for vacuum sealing, and ferment at 25 - 28 °C for 7 days. S4. Secondary fermentation: Take out the Chinese cabbages after fermentation, put them into a one - way valve exhaust bag, and conduct secondary fermentation at 25 - 28 °C for 14 days. After the fermentation ends, fermented pickled Chinese cabbages are obtained.
[0027] Comparative example 4 This comparative example provides a preparation method of fermented pickled Chinese cabbages, where: The compound lactic acid bacteria liquid includes Lactobacillus acidophilus and Lactobacillus plantarum, and the weight ratio of Lactobacillus acidophilus and Lactobacillus plantarum is 1:1; The remaining steps are the same as those in Comparative example 3.
[0028] Evaluate the fermented pickled Chinese cabbages prepared in the above Examples 1 - 4 and Comparative examples 1 - 4 in terms of microorganisms, physical and chemical indexes, sensory evaluation, etc. The physical and chemical indexes of pickled Chinese cabbages include total acid content (g / 100g), pH value, salt content (g / 100g), nitrite content (mg / kg); The determination methods are in accordance with the following standards: Total acid: Determination of total acid in foods - GB 12456 - 2021 Salt: Determination of chlorides in foods - GB 5009.44 - 2016 Nitrite: Determination of nitrite and nitrate in foods - GB 5009.33 - 2016 The determination method for microorganism detection is based on the following standards; Total number of colonies: Microbiological examination of foods - Determination of total number of colonies - GB 4789.2 - 2022 Lactic acid bacteria: GB 4789.35-2023 Microbiological examination of foods - Examination of lactic acid bacteria; The pH of the fermented broth and the microbial test results after fermentation are shown in Table 1. The test results of the pH, microorganisms and physicochemical indexes of the pickled Chinese cabbage after fermentation are shown in Table 2.
[0029] Table 1 Test results of the pH and microorganisms of the fermented broth
[0030] Table 2 Test results of the pH, microorganisms and physicochemical indexes of the pickled Chinese cabbage
[0031] It can be seen from Table 1 and Table 2 that compared with the comparative examples, the examples formed a dominant flora in the initial stage of fermentation. After the pickled Chinese cabbage fermentation was completed (20 d), the acidity of Example 3 reached 1.22 g / 100 g, and the nitrite content was 0.6 mg / kg. The nitrite content was far lower than the national standard of 20 mg / kg. The number of lactic acid bacteria in the pickled Chinese cabbage of Example 3 after 20 days of fermentation reached 2.6×10 8 , and the lactic acid bacteria in the fermented broth of the pickled Chinese cabbage were 2.9×10 8 . In summary, the technical effect of Example 3 is better than that of other cases.
[0032] The microbial community abundances of the pickled Chinese cabbage prepared in Examples 1-4 and Comparative Examples 1-4 were detected, and the results are as Figure 2 shown. From Figure 2It can be seen that at the genus level, the dominant bacteria in the samples of Group A (Example 1) were Leuconostoc (48.03%), Pediococcus pentosaceus (16.01%), and Lactobacillus (17.37%); the dominant bacteria in the samples of Group B (Example 2) were Leuconostoc (31.24%), Pediococcus pentosaceus (32.99%), and Lactobacillus (13.78%); the dominant bacteria in Group C (Example 3) were Leuconostoc (48.47%), Pediococcus pentosaceus (17.99%), and Lactobacillus (17.32%); the dominant bacteria in Group D (Example 4) were Leuconostoc (49.23%), Pediococcus pentosaceus (17.01%), and Lactobacillus (16.73%); the dominant bacteria in the samples of Group E (Comparative Example 1) were Streptococcus (18.17%), Aerococcus viridans (10.78%), and Prevotella (12.13%); the dominant bacteria in the samples of Group F (Comparative Example 2) were Porphyromonas (18.76%), Pseudomonas (11.98%), and Pasteurella (6.76%); the dominant bacteria in the samples of Group G (Comparative Example 3) were Pediococcus pentosaceus (37.12%) and Lactobacillus (17.33%); the dominant bacteria in the samples of Group H (Comparative Example 4) were Lactobacillus acidophilus (31.93%) and Lactobacillus (23.72%). It can be seen from the figure that in Examples 1, 2, 3, and 4 and Comparative Examples 3 and 4, the compound starter was inoculated, and lactic acid bacteria occupied a dominant position. However, in the pickled cabbages of Comparative Examples 1 and 2, no dominant situation was formed after 20 days of fermentation. Moreover, although the compound starter was inoculated in Comparative Examples 3 and 4, the effects were still inferior to those of Examples 1-4 of the present invention. It shows that the microbial community structure of the samples inoculated with the compound starter of the present invention is more stable; the relative abundance of Lactobacillus in the pickled cabbages fermented by the compound starter is between 54.45% and 83.78%, occupying an absolute dominant position.
[0033] The sensory evaluation of the fermented pickled cabbages prepared in Examples 1-4 and Comparative Examples 1-4 was carried out, and the evaluation method and results are as follows: The sensory evaluation was carried out in a research and development room with good ventilation and no bad smell, illuminated by white light, and the ambient temperature was 20-25°C. The sensory scores were mainly given from the color, flavor, taste, and crispness of the samples.
[0034] Members of the evaluation panel: 10 trained researchers were invited as evaluators. All members of the evaluation panel were given a simple training before scoring; Utensils: White and clean disposable dinner plates; Sampling: 30 g of pickled cabbage samples were taken, numbered, and placed in the center of a disposable paper plate; Evaluation method: The interval between tasting two samples was more than 3 minutes. After rinsing the mouth with pure water, the evaluation of the next sample could be carried out.
[0035] Table 3 Sensory Evaluation Table
[0036] The scoring results of the pickled Chinese cabbage are shown in Table 4.
[0037] Table 4 Scoring Table of Pickled Chinese Cabbage
[0038] The evaluation scores shown in Table 4 indicate that Example 1 has the highest score. Combining Tables 1 - 4 and Figure 2 analysis, the acidity, color, flavor, crispness, etc. of Example 3 are higher than those of other examples and comparative examples.
[0039] In summary, using a compound starter and combining sealed fermentation first and then secondary fermentation with a one - way valve exhaust bag can shorten the fermentation cycle, stabilize the fermentation process, and improve the quality of pickled Chinese cabbage. Moreover, the pickled Chinese cabbage has a richer flavor, is more delicious and crisp. The present invention provides a new pickling process for preparing pickled Chinese cabbage without additives.
[0040] It should be understood that various forms of the processes shown above can be used, re - ordering, adding or deleting steps. For example, the steps recorded in the disclosure of the present invention can be executed in parallel, sequentially, or in a different order, as long as the desired results of the technical solution disclosed in the present invention can be achieved. This is not limited herein.
[0041] The above - mentioned specific embodiments do not constitute a limitation to the protection scope of the present invention. Those skilled in the art should understand that various modifications, combinations, sub - combinations, and substitutions can be made according to design requirements and other factors. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention shall be included within the protection scope of the present invention.
Claims
1. A preparation method of pickled Chinese cabbage fermented by a compound bacterial agent, characterized in that, Specifically, it includes the following steps: S1. Raw material pretreatment: Select fresh Chinese cabbages, remove the roots, old stems, old leaves, and dark green leaves, and then wash them; S2. Pickling treatment: Put the processed Chinese cabbages into a container, add brine until it covers the cabbages, and press them with heavy objects. Keep pickling the cabbages at a constant temperature of 20 - 25 °C for 2 - 4 hours; S3. Sealed fermentation: Take out the Chinese cabbages, add a compound bacterium agent accounting for 1‰ of the weight of the Chinese cabbages, and ferment for 5 - 8 days in an environment of 25 - 28 °C under vacuum sealing; the compound bacterium agent is a compound lactic acid bacteria liquid composed of Leuconostoc mesenteroides, Pediococcus pentosaceus, and Lactobacillus plantarum; S4. Secondary fermentation: Take out the Chinese cabbages after fermentation, put them into a one - way valve exhaust bag, and conduct secondary fermentation in an environment of 25 - 28 °C for 12 - 15 days; after the fermentation ends, the sauerkraut fermented with the compound bacterium agent is obtained.
2. The preparation method of a pickled Chinese cabbage fermented with a compound bacterial agent according to claim 1, characterized in that: The weight ratio of Leuconostoc mesenteroides, Pediococcus pentosaceus, and Lactobacillus plantarum in the compound bacterium agent is 2 - 3:1 - 2:
1.
3. The preparation method of a sauerkraut fermented by a compound bacterial agent according to claim 2, characterized in that: The weight ratio of Leuconostoc mesenteroides, Pediococcus pentosaceus, and Lactobacillus plantarum in the compound bacterium agent is 3:1:
1.
4. The preparation method of a pickled Chinese cabbage fermented by a compound bacterial agent according to claim 1, characterized in that: The vacuum sealing in step S3 is carried out in a vacuum fermentation bag.
5. The preparation method of sauerkraut fermented by a composite microbial agent according to claim 1, characterized in that: Step S1 further includes: cutting the Chinese cabbages in half after washing.
6. The preparation method of a sauerkraut fermented by a compound bacterial agent according to claim 1, characterized in that: The concentration of the brine is 6%.
7. A preparation method of pickled Chinese cabbage fermented with a compound bacterial agent according to any one of claims 1-6, characterized in that: In step S3, the time for sealed fermentation is 5 days; in step S4, the time for secondary fermentation is 15 days.
8. A pickled Chinese cabbage fermented with a compound bacterial agent is prepared by using the preparation method of a pickled Chinese cabbage fermented with a compound bacterial agent described in claim 1, and is characterized in that: The pH value of the sauerkraut fermented with the compound bacterium agent is 3 - 3.1, the total acid content is 11.5 - 12.5 g / kg, the salt content is 1 - 1.2%, and the nitrite content is 0.5 - 1 mg / kg.