Fermentation method of pickled Chinese cabbages and pickled Chinese cabbages
By using Lactobacillus amylophilus and unique strain activation agent in sauerkraut fermentation, combined with specific fermentation conditions, the problems of excessive preservatives and poor flavor of sauerkraut are solved, and the mellow flavor and stability of sauerkraut are achieved, satisfying the satisfaction of The dual demands of food safety and production costs.
Patent Information
- Application Number
- CN202411399086.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-09
- Publication Date
- 2024-12-20
AI Technical Summary
The existing sauerkraut fermentation methods have problems such as excessive preservatives, poor flavor, unstable color and long fermentation cycle, especially traditional natural fermentation and small-scale enterprise production methods, which are difficult to control product quality and flavor.
Using a sauerkraut fermentation method, Lactobacillus amylophilus and a unique strain activated bacterial agent, the preservatives are free of preservatives by specific bacterial agent ratio and fermentation conditions (such as fermentation temperature, time, salt solution concentration and added amount). In the case of sauerkraut, the mellow flavor and stability of sauerkraut are achieved.
It is achieved without adding preservatives to obtain sauerkraut products with mellow flavor, shortened fermentation time and good stability, which meets the dual requirements of sauerkraut flavor and food safety, and reduces production costs.
Smart Images
Figure CN119157238A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the field of fermentation, and specifically relates to a sauerkraut fermentation method and the sauerkraut. Background Art
[0002] Sauerkraut is a type of vegetable fermented through the growth metabolism and biochemical reactions of microorganisms, which undergoes a series of changes in cell structure and chemical composition, resulting in sour aroma, freshness, crispness and tenderness. Sauerkraut is rich in minerals, vitamins, cellulose and other substances. After anaerobic fermentation, it produces lactic acid, choline, acetylcholine and various enzymes. These metabolites have unique physiological effects on human health and disease prevention. In addition, sauerkraut is rich in dietary fiber and probiotics, and has nutritional and health value such as appetizing, promoting digestion, and lowering cholesterol.
[0003] There are three main processing methods for sauerkraut production:
[0004] Although traditional family-style naturally fermented sauerkraut is low-cost, natural fermentation has many defects that restrict the development of processed products. Traditional natural fermentation uses sterile packaging and relies on inoculation of microbial contamination in the air. The fermentation raw materials come into contact with various undesirable microorganisms in the environment, causing excessive biological growth and bacterial growth in the product. The uncertainty and instability of the microbial ecology seriously restrict the instability and uncontrollability of product quality and flavor.
[0005] Small processing companies use the natural fermentation method to produce sauerkraut, which can control the corruption of sauerkraut to a certain extent, but it relies on the use of preservatives. Food safety problems caused by excessive preservatives frequently occur. At the same time, this method does not get rid of the disadvantages of traditional natural fermentation of sauerkraut, such as being easily affected by seasons, poor color and flavor stability of the product, and a long fermentation cycle.
[0006] Large-scale sauerkraut processing companies have adopted the process of artificially inoculating lactic acid bacteria to ferment sauerkraut, which has the characteristics of short fermentation time, less seasonal influence, and easy quality control. However, the products produced with lactic acid bacteria starter are not as mellow in flavor as those produced by natural fermentation, and still rely on preservatives and color preservatives for preservation and color maintenance.
[0007] Therefore, there is an urgent need for a new activated bacterial agent for sauerkraut fermentation, which can simultaneously solve the problems of excessive addition of preservatives and having a good sauerkraut flavor. Summary of the invention
[0008] In order to solve the technical problem of having a good sauerkraut flavor in the above-mentioned background technology, the present invention provides a sauerkraut fermentation method and sauerkraut.
[0009] The technical solution adopted by the present invention is as follows:
[0010] In one aspect, the present invention provides a method for fermenting sauerkraut, comprising the following steps:
[0011] S1. Wash the vegetables and cut them into pieces, then add 1g of vegetables / 5-6mL of an activating bacterial agent, and then add Lactobacillus amyloliquefaciens to obtain fermented vegetables, wherein the 16S rRNA gene sequence of the activating bacterial agent is shown in SEQ ID NO.1;
[0012] S2, adding salt into water and dissolving it into a saline solution for later use;
[0013] S3, adding the salt solution in step S2 to the fermented vegetables in step S1 for sealed fermentation at a fermentation temperature of 30-40° C. for 6-8 days to obtain sauerkraut.
[0014] The beneficial effects of the present invention are: the fermentation method of pickled cabbage of the present invention does not add preservatives, and can obtain pickled cabbage with a mellow flavor, which effectively satisfies the problem of excessive preservatives and having a good pickled cabbage flavor. The activating bacterial agent of the present invention is a unique bacterial species, which plays a vital role.
[0015] Based on the above technical solution, the present invention can also be improved as follows.
[0016] Furthermore, in step S1, the usage ratio of the amylovora lactobacillus to the activating bacterial agent is 1:1 to 1:2.
[0017] The beneficial effect of adopting the above further scheme is that the specific ratio range of the amyloliquefaciens and the activating bacterial agent effectively improves the fermentation effect of sauerkraut.
[0018] Furthermore, in step S1, the usage ratio of the amylovora lactobacillus to the activating bacterial agent is 1:2.
[0019] The beneficial effect of adopting the above further scheme is that the specific ratio of the amylovora lactobacillus and the activated bacterial agent effectively improves the fermentation effect of sauerkraut, and finally makes the sauerkraut more delicious.
[0020] Further, in step S2, the concentration of the saline solution is 20 g / L.
[0021] The beneficial effect of adopting the above further scheme is that by adding a salt solution of appropriate concentration, the generation of lactic acid during the fermentation of sauerkraut can be effectively reduced, thereby avoiding the use of preservatives.
[0022] Furthermore, in step S3, the fermentation temperature is 35°C.
[0023] The beneficial effect of adopting the above further scheme is that the appropriate fermentation temperature effectively improves the flavor of the final sauerkraut.
[0024] Further, in step S3, the amount of the salt solution added is at least enough to submerge the fermented vegetables.
[0025] The beneficial effect of adopting the above further scheme is that the full fermentation of the fermented vegetables is ensured.
[0026] Furthermore, in step S1, the amount of the activated bacterial agent is 1 g vegetable / 5 mL.
[0027] The beneficial effect of adopting the above further scheme is that the appropriate amount of activated bacterial agent added can effectively ensure the fermentation effect while controlling the total acid content of the fermented vegetables.
[0028] Further, in step S3, the fermentation time is 8 days.
[0029] The beneficial effect of adopting the above further scheme is that the appropriate fermentation time ensures that the vegetables are fully fermented.
[0030] Furthermore, in step S1, in the vegetable cutting, the vegetables are cut into small segments of 3 to 6 cm, each of which is about 2 to 3 cm long and wide, and the cut vegetables are placed in salt water for soaking and sterilization.
[0031] The beneficial effect of adopting the above further scheme is that, before fermentation, processing the vegetables can better avoid impurities and ensure the flavor of the fermented vegetables.
[0032] Another aspect of the present invention provides sauerkraut prepared by the sauerkraut fermentation method as described above.
[0033] The beneficial effects of the present invention are that the sauerkraut obtained by the present invention has rich fermentation flavor, can shorten the fermentation time, make the fermentation temperature wider, have lower cultivation cost, better fermentation stability, and no preservatives are added. BRIEF DESCRIPTION OF THE DRAWINGS
[0034] Figure 1 This is a growth morphology diagram of the activated bacteria of the present invention;
[0035] Figure 2 is the agarose gel electrophoresis diagram of the present invention;
[0036] The sequence table of the present invention is as follows:
[0037]
[0038]
[0039] DETAILED DESCRIPTION
[0040] The principles and features of the present invention are described below in conjunction with the accompanying drawings. The examples given are only used to explain the present invention and are not used to limit the scope of the present invention.
[0041] Example 1: A special activated bacterial agent for kimchi and a method for preparing kimchi
[0042] 1. Bacteria activation:
[0043] 2 g of fermented sauerkraut was purchased from Shenyang, Liaoning Province, and dissolved in 8 mL of saline solution. -6 ~10 -10 The obtained strain was streaked on the surface of MRS solid culture medium, cultured at 35°C for 48 hours, a single colony was picked and inoculated again on MRS solid culture medium, streaked on a plate for activation, and cultured at 35°C for 48 hours. This culture was repeated 4 times to obtain the strain activated strain of the present invention, such as Figure 1 The colony morphology observed by naked eye is between 2 mm and 5 mm in diameter, with raised colonies and colorless edges.
[0044] 2. Bacteria purification and sequencing:
[0045] Pipette a certain amount of bacteria into a triangular flask containing 80 mL of sterile physiological saline, shake it evenly, and make a bacterial suspension. Dilute and spread it on a sterile plate containing 15-20 mg / mL erythromycin, and culture it at 35°C for 48 hours. Perform 16s rRNA sequencing on the single colony obtained, and the primer sequence is as follows:
[0046] 27F(5'-AGAGGCATCATACTCGCACAG-3')
[0047] 1558R(5'-GGTCAGCGTGTAAGGACTT-3')
[0048] The 16S rRNA of the strain was subjected to PCR amplification reaction using 16S primers 27F and 1558R. The PCR amplification reaction system included: 1 μL DNA template, 1 μL each of 27F primer and 1541R primer, 12.5 μL 2×Taq Master Mix, 9.5 μL ddH2O, and a total reaction volume of 25 μL. The PCR amplification product was obtained.
[0049] The obtained PCR products were subjected to agarose gel electrophoresis. Figure 2 As shown, M: marker; 1, 2, 3: 16S rRNA PCR amplification products of the activated bacterial agent. The results showed that the PCR amplification effect of the strain using this pair of primers was good, and the next experiment could be carried out. The PCR product was sequenced, and the 16S rRNA gene sequence of the activated bacterial agent strain was
[0050]
[0051] Take a single colony and inoculate it into the proliferation liquid, and make the seed liquid after three generations of transfer.
[0052] 3. Expansion culture of bacteria:
[0053] The seed solution was transferred to a conical flask filled with liquid culture medium (the liquid culture medium used glucose as the carbon source, yeast extract as the nitrogen source, calcium chloride, magnesium sulfate, manganese sulfate and other mineral salts as mineral elements, L-cysteine as the organic salt, Tween 80 as the surfactant, and water as the solvent), and the culture temperature was controlled at 35°C, the ventilation volume was 1:0.5 (v / v), the stirring rate was 250r / min, and the fermenter speed was 20r / min.
[0054] 4. Degrease, wash and dry the above strains:
[0055] Take absorbent cotton or non-woven fabric, immerse it in the bacterial solution, and incubate it at 35℃ for 20-24h to allow the surface of the absorbent cotton / non-woven fabric to fully absorb the above bacteria. Then dry the absorbent cotton / non-woven fabric in a dryer at 35℃ for 24h.
[0056] 5. After the strains are activated, purified, expanded and dried, the strains that can be used to ferment sauerkraut are obtained.
[0057] The prepared bacterial strains are packaged and sealed in plastic bags to obtain bacterial strain activation agents.
[0058] 6. Sauerkraut fermentation:
[0059] Select fresh green mustard sprouts and the above-mentioned bacterial agent for fermentation, clean the pickle jar, dry it, and place it in a constant humidity condition for fermentation. The specific steps are as follows:
[0060] 6.1. Vegetable cleaning: Rinse the fresh mustard sprouts under running water.
[0061] 6.2. Cut vegetables into small pieces of 3 to 6 cm, with each piece about 2 to 3 cm long and wide. Soak the cut vegetables in salt water to sterilize.
[0062] 6.3. Adding activated bacteria:
[0063] The effect of the amount of vegetable fermentation activation agent added on the total acid in the fermented vegetables is shown in Table 1:
[0064] Table 1
[0065]
[0066]
[0067] As shown in Table 1, different amounts of activated microbial agents have a significant effect on the total acid content in kimchi. When the amount of activated microbial agents added is too high, the acid content is too high, and when the amount of activated microbial agents added is too low, the acid content is too low, which does not meet the acid content preferred by consumers. After analysis, the optimal amount of activated microbial agents added is 1g of kimchi / 5-6mL of microbial agents.
[0068] 6.4. Add Lactobacillus amylovora:
[0069] After the activated bacteria agent and the vegetables are fully kneaded, the starch-loving lactobacillus is added. The starch-loving lactobacillus purchased on the market is added to examine the addition ratio of starch-loving lactobacillus: the activated bacteria agent. At the same time, the fermentation temperature is examined, and a comparative example 1 in which only starch-loving lactobacillus is added is set, as shown in Table 2.
[0070] 6.5. Seal and ferment after adding salt solution: Prepare salt solution with a concentration of 20 g / L, and then add it to the mixture after adding Lactobacillus amylovora, so that the salt solution can submerge the vegetables. Then seal and ferment, and examine different fermentation temperatures, as shown in Table 2.
[0071] According to the flavor characteristics of the fermented vegetables, the vegetables are treated with appropriate salt. In the early stage of microbial fermentation, the bacteria grow rapidly on the kimchi matrix, and the microbial metabolism produces lactic acid to reduce the pH and salt content of the system. The production of lactic acid is one of the reasons for acidifying vegetables. Therefore, the amount of salt solution added affects the amount of lactic acid produced. After exploration, it was determined that the salt solution of 20g / L can better control the production of lactic acid.
[0072] 6.6. Analysis of kimchi taste and color value:
[0073] standard:
[0074] The scoring standards are formulated in accordance with the national standard GB2714-2015 "National Food Standard for Pickled Vegetables" as shown in the following table of sauerkraut sensory scoring standards. The final score is the sum of all score values (100 points).
[0075]
[0076]
[0077] Assessor:
[0078] The sensory assessors were 25 food professionals and the results were as follows:
[0079] The results are shown in Table 2.
[0080] Table 2
[0081]
[0082]
[0083] As shown in Table 2, after 8 days of fermentation, the fermentation temperature was 35°C, and the ratio of bacterial species was 1:2, the kimchi color value changed relatively little, and the taste score was the best. That is, the amount of activated bacterial agent added was determined to be 1g vegetable / 5mL bacterial agent, the amount of amyloliquefaciens added was 0.5g vegetable / 5mL bacterial agent, and the salt solution was 20g / L.
[0084] The sauerkraut processed by the present embodiment has bright color, crisp taste and appropriate acidity. It has both typical sauerkraut flavor and original flavor of edible fungi, especially without adding chemical additives. At the same time, the preparation method is simple and fast, the product quality is stable, and the flavor is unique, which can meet both large-scale industrial production and small-scale production and processing.
[0085] In the description of this specification, the description of the terms "one embodiment", "some embodiments", "specific embodiments", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.
[0086] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims
1. A method for fermenting sauerkraut, It is characterized in that The following steps are involved: S1. Wash the vegetables and cut them into pieces, then add 1g of vegetables / 5-6mL of an activating bacterial agent, and then add Lactobacillus amyloliquefaciens to obtain fermented vegetables, wherein the 16S rRNA gene sequence of the activating bacterial agent is shown in SEQ ID NO.1; S2, add salt into water and dissolve it into a saline solution for later use; S3, adding the salt solution in step S2 to the fermented vegetables in step S1 for sealed fermentation at a fermentation temperature of 30-40° C. for 6-8 days to obtain sauerkraut.
2. The fermentation method of sauerkraut according to claim 1, It is characterized in that In step S1, the usage ratio of the amylovora lactobacillus to the activating bacterial agent is 1:1 to 1:
2.
3. The fermentation method of sauerkraut according to claim 2, It is characterized in that In step S1, the usage ratio of the amylovora lactobacillus to the activating bacterial agent is 1:
2.
4. The fermentation method of sauerkraut according to claim 1, It is characterized in that In step S2, the concentration of the saline solution is 20 g / L.
5. The fermentation method of sauerkraut according to claim 1, It is characterized in that In step S3, the fermentation temperature is 35°C.
6. The fermentation method of sauerkraut according to claim 1, It is characterized in that In step S3, the amount of the salt solution added is at least enough to submerge the fermented vegetables.
7. The method for fermenting sauerkraut according to any one of claims 1 to 6, It is characterized in that In step S1, the amount of the activated bacterial agent is 1 g vegetable / 5 mL.
8. The method for fermenting sauerkraut according to any one of claims 1 to 6, It is characterized in that In step S3, the fermentation time is 8 days.
9. The method for fermenting sauerkraut according to any one of claims 1 to 6, It is characterized in that In step S1, in the vegetable cutting process, the vegetables are cut into small segments of 3 to 6 cm, each of which is about 2 to 3 cm long and wide, and the cut vegetables are placed in salt water for soaking and sterilization.
10. A kind of pickled cabbage, It is characterized in that The sauerkraut is prepared by the fermentation method of sauerkraut as claimed in any one of claims 1 to 6.