A method for making non-sterilized pickled cabbage, pickled cabbage package and seasoning package

Abstract

The present invention relates to the technical field of food processing, and specifically discloses a method for making non-sterilized sauerkraut, a sauerkraut bag and a seasoning bag; comprising the following steps: S1, salting in a pool; S2, secondary jar soaking: the vegetable embryo after salting is washed and transferred into the jar, and salt water is added for fermentation; wherein, white wine and brown sugar are added to the salt water; S3, sauerkraut pretreatment; S4, material water preparation: preparing an aqueous solution with a natural preservative content of 0.3-0.8‰; natural preservatives include olive leaf extract, lemon juice, black pepper, aloe, licorice and naringin; S5, sauerkraut packaging: sauerkraut and the aqueous solution are mixed and bagged to make a sauerkraut bag. The present invention adopts natural preservatives to inhibit bacteria, does not carry out pasteurization, realizes that the sauerkraut colony content is within the allowable range, and ensures the taste and color of the sauerkraut; and by controlling the fermentation process, the acetic acid content in the sauerkraut can be greatly increased to improve the taste of the sauerkraut.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for making non-sterilized sauerkraut, a sauerkraut bag and a seasoning bag. Background Art

[0002] As a traditional fermented vegetable product in my country, sauerkraut is deeply loved by the public because of its unique taste and rich nutritional value. Due to the seasonality of raw materials and the need for commercialization, the industrial production of sauerkraut in my country at this stage mostly relies on experience, adopts traditional natural fermentation technology, and after high-salt salt preservation, it undergoes secondary fermentation, seasoning, packaging, and sterilization to form a product with a long shelf life, such as a method for making pickled vegetables disclosed in CN201110337415.4. In the production process of sauerkraut, the changes in physical and chemical indicators such as salt, pH value, temperature, and microbial community in the salting and fermentation environment play a vital role in the quality of sauerkraut.

[0003] The quality of commercial sauerkraut is affected by factors such as raw materials, processing technology, and fermentation environment, which can easily lead to unstable final product quality, poor safety, and lack of reliability and controllability in production. In order to ensure the quality stability and safety of sauerkraut products, it must be pasteurized or a variety of chemical preservatives must be added for antibacterial preservation to ensure the stability of the product during the shelf life. However, based on the current requirements of a "healthy" diet, the addition of chemical preservatives has received increasing attention from the consumer market; and high-temperature pasteurization has a negative impact on the color, taste, and texture of sauerkraut, such as a slight browning of the color, a weakening of the sour and fragrant taste, and a softening of the texture.

[0004] At present, the sauerkraut on the market is mainly pasteurized with the addition of chemical preservatives for antiseptic and antibacterial. Although this method is more effective in delaying the deterioration of the quality of sauerkraut during its shelf life, the taste, flavor and color of pasteurized sauerkraut are relatively poor, and chemical preservatives do not meet food safety standards. Summary of the invention

[0005] The purpose of the present invention is to provide a method for preparing non-sterilized sauerkraut, which adopts natural preservatives to inhibit bacteria without pasteurization, ensures the taste and color of the sauerkraut while ensuring the colony content of the sauerkraut is within an allowable range, and can ensure the stability of the quality of the sauerkraut during the storage process; and by controlling the fermentation process, the acetic acid content in the sauerkraut can be greatly increased to improve the taste of the sauerkraut.

[0006] In addition, the invention also provides a pickled cabbage bag and a seasoning bag prepared by the preparation method.

[0007] The present invention is achieved through the following technical solutions:

[0008] A method for making non-sterilized sauerkraut comprises the following steps:

[0009] S1. Salting in the pool: The pool is filled with a layer of vegetable embryos and a layer of salt, and then sealed for salting;

[0010] S2, secondary soaking in a jar: the pickled cabbage embryos are washed and transferred into a jar, and salt water with a salinity of 9-13% is added for fermentation to obtain sauerkraut; wherein white wine and brown sugar are added to the salt water; the fermentation period is 15-25 days;

[0011] S3, sauerkraut pretreatment: cutting the sauerkraut obtained in step S2;

[0012] S4, preparation of feed water: preparing an aqueous solution with a total acid content of 0.3-1.0% and a natural preservative content of 0.3-0.8‰ by weight; wherein the natural preservatives include olive leaf extract, lemon juice, black pepper, aloe vera, licorice and naringin;

[0013] S5, sauerkraut packaging: the sauerkraut prepared in step S3 and the aqueous solution prepared in step S4 are mixed and bagged to make sauerkraut bags.

[0014] The present invention adds white wine and brown sugar in the secondary jar soaking process:

[0015] Liquor can 1) inhibit harmful microorganisms, reduce the risk of spoilage during sauerkraut fermentation, and ensure a safe fermentation environment; this helps maintain the quality and taste of sauerkraut; 2) promote the growth of lactic acid bacteria, thereby accelerating the fermentation process of sauerkraut; and 3) add flavor and enhance the taste.

[0016] Acetic acid bacteria will be produced during the fermentation process of sauerkraut. Under the action of acetic acid bacteria, the added brown sugar will be converted into acetic acid. Brown sugar can supplement the natural sugars (such as glucose and fructose) in sauerkraut to produce acetic acid, providing more fermentation raw materials for acetic acid bacteria, thereby promoting the production of acetic acid and increasing the acetic acid content of the prepared sauerkraut.

[0017] Sourness is the most basic element in the taste of sauerkraut. It mainly comes from organic acids such as lactic acid produced by the metabolism of lactic acid bacteria. The main organic acids in sauerkraut are citric acid, malic acid, succinic acid, lactic acid and acetic acid. The lactic acid content in sauerkraut is the highest, which makes sauerkraut have a mellow sourness. The sourness produced by lactic acid alone has a single level, and it needs to be combined with citric acid, malic acid, succinic acid and acetic acid to produce a rich sour feeling. Experiments have shown that acetic acid contributes the most to improving the sourness level of sauerkraut. The acidity of acetic acid is slightly sharper than that of lactic acid. As the content of acetic acid in sauerkraut increases, the sourness of sauerkraut becomes more obvious, making the taste of sauerkraut more distinct and stimulating. Unlike the mellow sourness of lactic acid, the sourness brought by acetic acid is relatively crisper and more direct, so it can enhance the overall sourness of sauerkraut, thereby improving the taste of sauerkraut.

[0018] That is, the present invention can significantly increase the acetic acid content in the sauerkraut by controlling the fermentation process, thereby improving the taste of the sauerkraut, and can also reduce the total number of colonies in the fermented sauerkraut. By using natural preservatives, the total number of colonies in the prepared sauerkraut can be controlled to less than 10 3 ; within the permitted range.

[0019] The present invention does not use pasteurization in the process of preparing the finished sauerkraut buns. Instead, the fermentation process is controlled to make the sauerkraut ferment more fully and produce more lactic acid. The lactic acid produced by the fermentation is used to inhibit lactic acid bacteria, yeast and other harmful bacteria to reduce the total colony count in the fermented sauerkraut. At the same time, natural preservatives are used for antibacterial and preservation, so that the total colony count of the prepared sauerkraut is controlled within an allowable range, and the problem of a large number of bacteria breeding and a significant increase in the total colony count during the storage of the prepared sauerkraut is avoided.

[0020] The natural preservative of the present invention contains olive leaf extract, lemon juice, black pepper, aloe vera, licorice and naringin at the same time; wherein the olive leaf extract contains antioxidant substances (such as olive polyphenols), which can effectively delay the corruption of food, and has the following effects: a. antioxidant effect, delaying quality deterioration, maintaining the color and taste of sauerkraut food; b. antibacterial effect, acting together with salt to delay food corruption; lemon juice is rich in vitamin C and is a natural antioxidant, which can not only inhibit bacteria to a certain extent, but also promote the conversion of sugar into acetic acid; black pepper has certain antibacterial properties; aloe vera has an antiseptic effect, and licorice has anti-inflammatory and antioxidant effects; naringin has anti-inflammatory, antioxidant and metabolism-promoting effects, and the combination of olive leaf extract, lemon juice, black pepper, licorice and naringin can achieve antibacterial and antiseptic effects of sauerkraut, and its antibacterial and antiseptic effects are equivalent to those of chemical preservatives, or even better than some chemical preservatives.

[0021] Meanwhile, since the present invention does not adopt pasteurization, the problem that the taste, flavor and color of sauerkraut are relatively poor due to pasteurization can be avoided.

[0022] In a preferred embodiment, in step S2, cabbage extract is also added to the brine; the preparation process of the cabbage extract is as follows:

[0023] Wash the cabbage, smash it to break the wall, add it into deionized water and mix it to obtain cabbage slurry, the weight ratio of cabbage to deionized water is 1: (3-5); add 0.3-0.5% salt and 0.5-1.0% lemon juice based on the weight of the cabbage slurry; soak it at 40-50℃ for 3-5h and filter it.

[0024] In a preferred embodiment, the amount of cabbage extract added is 3-5 times the amount of brown sugar added by weight.

[0025] In a preferred embodiment, in step S2, the amount of brown sugar added is 0.5%-1.0% of the weight of the vegetable embryo; the amount of white wine added is 0.3%-0.6% of the weight of the vegetable embryo.

[0026] In a preferred embodiment, in step S4, the natural preservative comprises the following components in parts by weight:

[0027] 20-30 parts of olive leaf extract, 2-5 parts of lemon juice, 2-3 parts of black pepper, 5-8 parts of aloe vera, 5-10 parts of licorice and 5-10 parts of naringin.

[0028] In a preferred embodiment, in step S4, the preparation process of olive leaf extract is:

[0029] The olive leaves are washed, crushed and added into deionized water to obtain olive leaf slurry, wherein the weight ratio of the olive leaves to the deionized water is 1:(3-5); 5-10% salt is added based on the weight of the olive leaf slurry; the mixture is soaked at 40-50°C for 3-5 hours and filtered.

[0030] In a preferred embodiment, in step S4, the total acid in the aqueous solution is adjusted by compounding lactic acid, citric acid and glacial acetic acid.

[0031] In a preferred embodiment, the vegetable embryos include large-leaf mustard, small-leaf mustard, Chinese cabbage, Chinese cabbage, radish and pepper.

[0032] The sauerkraut bag prepared by the method comprises a packaging bag, wherein the packaging bag contains sauerkraut and an aqueous solution, and the solid content of the sauerkraut bag is ≥70%.

[0033] A seasoning packet comprises the above-mentioned pickled cabbage packet, a seasoning packet and a starch packet.

[0034] Compared with the prior art, the present invention has the following advantages and beneficial effects:

[0035] 1. The present invention can inhibit harmful microorganisms in the fermentation process and promote the metabolism of lactic acid bacteria produced by fermentation to produce acetic acid by introducing white wine and brown sugar during the fermentation process of sauerkraut, which not only reduces the total colony count of sauerkraut, but also greatly increases the content of acetic acid in sauerkraut and improves the taste of sauerkraut; and pasteurization is not used. Natural preservatives are used instead of pasteurization for antibacterial preservation, which can not only control the total colony count of the prepared sauerkraut within an allowable range, but also avoid the problem of bacteria breeding and increase in the total colony count of the prepared sauerkraut during storage. The present invention controls the fermentation process of sauerkraut and sets natural preservatives, so that the shelf life is equivalent to that of the prior art using pasteurization plus chemical preservatives, and at the same time improves the taste, mouthfeel and color of the sauerkraut.

[0036] 2. The present invention introduces liquor, brown sugar and cabbage extract simultaneously during the sauerkraut fermentation process; since the cabbage extract contains more vitamin B and amino acids, vitamin B and amino acids help promote the growth and activity of acetic acid bacteria; enhance the metabolic function of acetic acid bacteria, thereby accelerating the conversion of brown sugar into acetic acid. DETAILED DESCRIPTION

[0037] In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is further described in detail below in conjunction with the embodiments. The schematic implementation mode of the present invention and its description are only used to explain the present invention and are not intended to limit the present invention. The embodiments described below are part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in the field without creative work are within the scope of protection of the present invention.

[0038] In the following description, a large number of specific details are set forth in order to provide a thorough understanding of the present invention. However, it is apparent to those of ordinary skill in the art that these specific details do not have to be employed to practice the present invention. In other embodiments, in order to avoid confusing the present invention, known structures, materials or methods are not specifically described. The materials, instruments and reagents used in the following examples, unless otherwise specified, can be obtained from commercial sources. The technical means used in the examples, unless otherwise specified, are conventional means well known to those skilled in the art.

[0039] In order to solve the problems of food safety and poor color and taste of sauerkraut caused by the existing use of pasteurization combined with chemical preservatives to prepare sauerkraut, and at the same time to increase the acetic acid in the sauerkraut and thus improve the taste of the sauerkraut; this embodiment provides a method for preparing sauerkraut without sterilization, comprising the following steps:

[0040] S1. Salting in the pond: The pond is filled with a layer of vegetable germs and a layer of salt, and then sealed for salting; the vegetable germs include large-leaf mustard, small-leaf mustard, Chinese cabbage, small cabbage, radish and pepper.

[0041] S2, secondary soaking in a jar: the pickled vegetable embryos are washed and transferred into a jar, and salt water with a salinity of 9-13% is added for fermentation to obtain sauerkraut; wherein white wine and brown sugar are added to the salt water; the fermentation cycle is 15-25 days; the amount of brown sugar added is 0.5%-1.0% of the weight of the vegetable embryos; the amount of white wine added is 0.3-0.6% of the weight of the vegetable embryos;

[0042] In a preferred embodiment, cabbage extract is further added to the salt water; the amount of cabbage extract added is 3-5 times the amount of brown sugar added; the preparation process of the cabbage extract is as follows:

[0043] Wash the cabbage, smash it to break the wall, add it into deionized water and mix it to obtain cabbage slurry, the weight ratio of cabbage to deionized water is 1: (3-5); add 0.3-0.5% salt and 0.5-1.0% lemon juice based on the weight of the cabbage slurry; soak it at 40-50℃ for 3-5h and filter it.

[0044] S3, sauerkraut pretreatment: cutting the sauerkraut obtained in step S2; the size of the sauerkraut can be set according to actual consumer habits.

[0045] S4. Preparation of feed water: In terms of weight percentage, an aqueous solution with a total acid content of 0.3-1.0% and a natural preservative content of 0.3-0.8‰ is prepared, wherein the total acid in the aqueous solution is adjusted by compounding lactic acid, citric acid and glacial acetic acid; wherein the natural preservative includes olive leaf extract, lemon juice, black pepper, aloe vera, licorice and naringin; specifically, the natural preservative includes the following components in parts by weight:

[0046] 20-30 parts of olive leaf extract, 2-5 parts of lemon juice, 2-3 parts of black pepper, 5-8 parts of aloe vera, 5-10 parts of licorice and 5-10 parts of naringin.

[0047] The preparation process of olive leaf extract is:

[0048] The olive leaves were washed, crushed and added into deionized water to obtain olive leaf slurry, wherein the weight ratio of olive leaves to deionized water was 1:5; 10% salt was added based on the weight of the olive leaf slurry; the mixture was soaked at 50°C for 5 hours and filtered.

[0049] S5, sauerkraut packaging: the sauerkraut prepared in step S3 and the aqueous solution prepared in step S4 are mixed and bagged to make sauerkraut bags with a single bag weight of 150g-280g; the sauerkraut bag comprises a packaging bag, which contains sauerkraut and the aqueous solution, and the solid content of the sauerkraut bag is ≥70%.

[0050] The aloe vera is made from fresh aloe vera that is crushed.

[0051] The sauerkraut packet of this embodiment can be used to prepare a seasoning packet, which includes a sauerkraut packet, a seasoning packet and a starch packet. The specific configuration of the seasoning packet is set according to the purpose of the seasoning packet. For example, a sauerkraut fish seasoning packet may include a dried chili packet, a pepper packet and a bean paste packet.

[0052] This embodiment introduces white wine and brown sugar into the sauerkraut fermentation process, which can inhibit harmful microorganisms in the fermentation process and promote the metabolism of lactic acid bacteria produced by the fermentation to produce acetic acid, which not only reduces the total colony count of the sauerkraut, but also greatly increases the content of acetic acid in the sauerkraut, thereby improving the taste of the sauerkraut. In addition, pasteurization is not used, and natural preservatives are used instead of pasteurization for antibacterial and antiseptic treatment to avoid the problem of bacteria breeding and increased total colony count during storage of the prepared sauerkraut. The present invention controls the sauerkraut fermentation process and provides natural preservatives, so that the shelf life is equivalent to that of the prior art using pasteurization plus chemical preservatives, while improving the taste, mouthfeel and color of the sauerkraut.

[0053] In order to better illustrate the effect of this embodiment, the following specific case is used for illustration.

[0054] Embodiment 1:

[0055] A method for making non-sterilized sauerkraut comprises the following steps:

[0056] S1. Salting in the pool: For every 100 kg of fresh large-leaf mustard greens, use 15 kg of salt; during the process of loading into the pool, add a layer of salt to the embryos, and sprinkle the salt evenly according to the weight of the fresh vegetables. When the embryos are salted out of the water, the salt water is circulated at least once a day. After the salting pool is filled, sprinkle a certain amount of salt, cover the cover with a transparent thick plastic film, and then evenly spread river sand on it to seal it tightly.

[0057] S2. Second soaking in the jar: The vegetable embryos are taken out of the pool and transported to the processing point. The abnormal vegetables such as blackening and windiness that appear during the salting process are removed. The heads, old stems, and yellow leaves are cut with a knife, and foreign objects are selected. After processing, they are evenly placed in the cleaning machine, and the mud, dust, leaves and other foreign objects mixed in the leaf stems and the vegetable body are cleaned by the cleaning machine until the salt water seeping out of the vegetable body is clear and not turbid; the cleaned salted vegetable embryos are evenly transferred to the jar, and salt water with a salinity of 11% is added. The salt water is added with white wine and brown sugar. The amount of brown sugar added is 1.0% of the weight of the vegetable embryos, and the amount of white wine added is 0.3% of the weight of the vegetable embryos; the second soaking cycle is 15 days.

[0058] S3, sauerkraut pretreatment: Use a rotary blade high-speed vegetable cutter to pretreatment and cut the sauerkraut obtained in step S2, and adjust the rotary blade distance to determine the thickness of the cut vegetables to 1.2 cm and the width to 1.5 cm, and finally adjust the rotary blade speed to control the length of the cut vegetables to 2-4 cm.

[0059] S4. Preparation of feed water: Add lactic acid, citric acid, glacial acetic acid and natural preservatives to deionized water for compounding to prepare an aqueous solution with a total acid content of 0.6% and a natural preservative content of 0.5‰. The natural preservative is composed of the following components in parts by weight:

[0060] 30 parts of olive leaf extract, 5 parts of lemon juice, 3 parts of black pepper, 8 parts of aloe vera, 10 parts of licorice and 10 parts of naringin.

[0061] S5, sauerkraut packaging: the sauerkraut and the aqueous solution of step S3 and step S4 are mixed to prepare sauerkraut bags with a single bag weight of 200 g; the addition ratio of sauerkraut and aqueous solution is: 160 g sauerkraut and 40 g aqueous solution.

[0062] S6. X-ray machine foreign body detection: The sauerkraut bags enter the X-ray machine along the conveyor belt. The operator needs to promptly clean the sauerkraut bags that may contain foreign matter. At the same time, the batch products are sampled to test the total colony count, coliform group, lactic acid bacteria and yeast. Only those that pass the test can enter the market for circulation.

[0063] Embodiment 2:

[0064] This embodiment is based on Embodiment 1, and differs from Embodiment 1 in that:

[0065] In step S2, cabbage extract is also added to the salt water; the weight of the cabbage extract is 5 times the weight of brown sugar; the preparation process of the cabbage extract is as follows:

[0066] The cabbage was washed, crushed and wall-broken, and then added into deionized water to obtain cabbage slurry, wherein the weight ratio of cabbage to deionized water was 1:5; 0.5% salt and 1.0% lemon juice were added based on the weight of the cabbage slurry; the mixture was soaked at 50° C. for 5 hours and filtered.

[0067] Embodiment 3:

[0068] This embodiment is based on Embodiment 2, and differs from Embodiment 2 in that the weight of the cabbage extract is 3 times the weight of the brown sugar.

[0069] Comparative Example 1:

[0070] A method for preparing sterilized sauerkraut comprises the following steps:

[0071] Step 1), salting in a pool: same as in Example 1;

[0072] Step 2), second soaking in the jar: take the embryos out of the pool and transport them to the processing point, remove the abnormal vegetables such as blackening and windiness that appear during the salting process, use a knife to cut off the heads, old stems, and yellow leaves, and select foreign objects. After processing, put them evenly into the cleaning machine, and use the cleaning machine to clean out the mud, dust, leaves and other foreign objects mixed in the leaf stems and the vegetable body, until the salt water seeping out of the vegetable body is clear and not turbid; transfer the cleaned salted embryos evenly into the jar, and add salt water with a salinity of 11%;

[0073] Step 3), sauerkraut pretreatment: same as in Example 1;

[0074] Step 4), water preparation: prepare an aqueous solution with a total acid content of 0.6% and a potassium sorbate content of 0.5-1.0‰;

[0075] Step 5), pasteurization: the water temperature is controlled at 90-95℃, and the sterilization time is 20min;

[0076] Step 6), X-ray machine foreign body detection: same as embodiment 1.

[0077] Comparative Example 2:

[0078] This comparative example is based on Example 1, and the difference from Example 1 is that:

[0079] In step S2, no brown sugar is added during the fermentation process.

[0080] Comparative Example 3:

[0081] This comparative example is based on Example 2, and the difference from Example 2 is that the weight of the cabbage extract is 1 times the weight of brown sugar.

[0082] Comparative Example 4:

[0083] This comparative example is based on Example 2, and the difference from Example 2 is that the weight of the cabbage extract is 7 times the weight of brown sugar.

[0084] Comparative Example 5:

[0085] This comparative example is based on Example 2, and the difference from Example 2 is that the preparation process of the cabbage extract is different. In this comparative example, the preparation process of the cabbage extract is as follows:

[0086] The cabbage was washed, crushed and wall-broken, and then added into deionized water to obtain cabbage slurry, wherein the weight ratio of cabbage to deionized water was 1:5; the slurry was soaked at 50° C. for 5 hours and filtered.

[0087] Comparative Example 6:

[0088] This comparative example is based on Example 1, and the difference from Example 1 is that the natural preservative consists of the following components in parts by weight:

[0089] 18 parts of black pepper, 20 parts of liquorice and 20 parts of naringin.

[0090] Comparative Example 7:

[0091] This comparative example is based on Example 1, and the difference from Example 1 is that the natural preservative consists of the following components in parts by weight:

[0092] 30 parts olive leaf extract, 5 parts lemon juice, 3 parts black pepper, 8 parts aloe vera, 10 parts turmeric and 10 parts garlic.

[0093] Comparative Example 8:

[0094] This comparative example is based on Example 1, and the difference from Example 1 is that:

[0095] In step S2, no brown sugar and white wine are added during the fermentation process, and no natural preservatives are added.

[0096] The total colony count, coliform bacteria, lactic acid bacteria and yeast were tested for the sauerkraut prepared in Examples 1 to 3 and Comparative Examples 1 to 8 on the first day and 30 days after the sauerkraut was prepared. The total colony count was tested in accordance with the method specified in GB / T4789.2-2016 "National Food Safety Standard for Food Microbiological Examination of Total Colony Count"; the coliform bacteria were tested in accordance with the method specified in GB / T4789.3--2016 "National Food Safety Standard for Food Microbiological Examination of Coliform Bacteria". Detection of organic acid content of sauerkraut: refer to GB 5009.157-2016 National Food Safety Standard for Determination of Organic Acids in Foods. And evaluate the sensory organs of sauerkraut: 5 sensory evaluators conducted a sensory test experiment, and evaluated the color, mouthfeel, sour aroma and flavor in four aspects, and scored the average value, which was divided into three levels (8-10 points, 6-8 points, <6 points). The scoring standard is shown in Table 1, and the full score is 10 points; the sensory evaluation after 1 day and 30 days is shown in Table 2; the test results of total colony count, coliform group, lactic acid bacteria and yeast are shown in Table 3; the sensory evaluation of sauerkraut and the test results of organic acid content of sauerkraut are shown in Table 4.

[0097] Table 1

[0098]

[0099] Table 2

[0100]

[0101] From the data in Table 1 and Table 2, we can see that:

[0102] 1) After the sauerkraut prepared by the preparation method of the present invention is stored for one month, the sensory evaluation remains basically unchanged, indicating that the preparation method of the present invention can maintain the stability of the quality of the sauerkraut during the storage process; and after the cabbage extract is introduced during the fermentation process, the taste of the sauerkraut is better; when the amount of cabbage extract added is too little, the taste presentation is similar to that without adding the cabbage extract, and when the amount of cabbage extract added is too much, it will not further lead to an improvement in the taste; and the preparation method of the cabbage extract has an impact on promoting the taste presentation of the sauerkraut.

[0103] 2) The combination of pasteurization and chemical protective agents has a significant impact on the color of the prepared sauerkraut, and also has a certain impact on the taste and flavor. As the storage time increases, the sour aroma and flavor decrease.

[0104] 3) The factor that has the greatest impact on the taste and flavor of sauerkraut is the control of the fermentation process. When brown sugar is not added during the fermentation process, the color, taste and sour aroma of the prepared sauerkraut remain unchanged, but the taste decreases. The reason for this may be that the acetic acid content in the sauerkraut is reduced due to the lack of brown sugar in the fermentation.

[0105] 4) Olive leaf extract and lemon juice in natural preservatives affect the color, taste, sour aroma and flavor of sauerkraut during storage, with greater impact on color and taste.

[0106] 5) If natural preservatives are not added to the prepared sauerkraut, the color, taste, sour aroma and flavor of the sauerkraut will decrease after being stored for one month.

[0107] Table 3

[0108]

[0109] Note: Since the data in Table 3 are for verifying the comparison between the use of natural preservatives and pasteurization + chemical preservatives in the present invention, other embodiments and comparative examples that do not affect the antiseptic and antibacterial properties of sauerkraut are not included in Table 3.

[0110] From the data in Table 3, we can see that:

[0111] 1) The total number of colonies in the present invention is within the safe range, and the total number of colonies in the normal fermentation of sauerkraut without sterilization is within 10 4 -10 6 Although the total colony count of the sauerkraut after sterilization with Bashi is lower than that of the sauerkraut prepared by the present invention, after one month of storage, the total colony count of the sterilized sauerkraut has a significant increase, while the sauerkraut prepared by the present invention has no significant increase, indicating that the antibacterial and preservative effects of the natural preservative of the present invention are better than those of potassium sorbate.

[0112] 2) The olive leaf extract and lemon juice in the natural preservatives of the present invention have a great influence on maintaining the antiseptic and antibacterial effect of sauerkraut, and licorice and naringin have an auxiliary effect on maintaining the antiseptic and antibacterial effect of sauerkraut. Replacing the licorice and naringin in the natural preservatives with turmeric and garlic, which also have antibacterial and anti-inflammatory effects, cannot achieve the same effect, indicating that the olive leaf extract and lemon juice as well as licorice and naringin in the present invention have a certain synergistic effect; when no natural preservatives are used, the total colony count and the number of Escherichia coli are significantly increased after the sauerkraut has been stored for one month.

[0113] Table 4

[0114]

[0115] Note: Since the data in Table 4 is used to verify the effect of the fermentation process on the produced organic acids, the proportions of other organic acids that do not affect the preservation of sauerkraut are not included in Table 4. In addition, the contents of succinic acid, tartaric acid and malic acid in sauerkraut after fermentation are relatively low and can be ignored, so they are not counted.

[0116] From the data in Table 4, we can see that:

[0117] 1) Most of the organic acids in sauerkraut are lactic acid, while the contents of succinic acid, tartaric acid and malic acid are very small and can be ignored. Therefore, the taste of sauerkraut can be improved by increasing the acetic acid content.

[0118] 2) Compared with the comparative document 1 which does not add white wine and brown sugar during the fermentation process, the example 1 of the present invention adds white wine and brown sugar, and the lactic acid and acetic acid are greatly increased. Among them, the substantial increase of acetic acid makes the sour taste of the sauerkraut more intense and the layered feeling more obvious, which can improve the sour aroma and taste of the prepared sauerkraut.

[0119] 3) In the fermentation process, the present invention introduces white wine, brown sugar and cabbage extract at the same time. Compared with adding only white wine and brown sugar, the content of lactic acid in sauerkraut does not change significantly, but the content of acetic acid increases significantly, indicating that the cabbage extract can promote the conversion of brown sugar into acetic acid. That is, the present invention can further improve the taste of sauerkraut by adding brown sugar and cabbage extract during the fermentation process, and too little addition of cabbage extract will have little effect on promoting the conversion of brown sugar into acetic acid; too much addition of cabbage extract will not have any further effect on promoting the conversion of brown sugar into acetic acid, and the preparation method of cabbage extract has a certain influence on its promoting effect.

[0120] The specific implementation methods described above further illustrate the objectives, technical solutions and beneficial effects of the present invention in detail. It should be understood that the above description is only a specific implementation method of the present invention and is not intended to limit the scope of protection of the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A method for making non-sterilized sauerkraut, characterized in that: The following steps are involved: S1. Salting in the pool: The pool is filled with a layer of vegetable embryos and a layer of salt, and then sealed for salting; S2, secondary soaking in a jar: the pickled cabbage embryos are washed and transferred into a jar, and salt water with a salinity of 9-13% is added for fermentation to obtain sauerkraut; wherein white wine and brown sugar are added to the salt water; the fermentation period is 15-25 days; S3, sauerkraut pretreatment: cutting the sauerkraut obtained in step S2; S4. Preparation of feed water: Prepare an aqueous solution with a total acid content of 0.3-1.0% and a natural preservative content of 0.3-0.8‰ by weight; wherein the natural preservative includes the following components by weight: 20-30 parts of olive leaf extract, 2-5 parts of lemon juice, 2-3 parts of black pepper, 5-8 parts of aloe vera, 5-10 parts of licorice and 5-10 parts of naringin; S5, sauerkraut packaging: mixing the sauerkraut prepared in step S3 and the aqueous solution prepared in step S4 and bagging them to make sauerkraut bags; In step S2, cabbage extract is also added to the brine; the preparation process of the cabbage extract is as follows: The cabbage is washed, crushed and wall-broken, and then added into deionized water to obtain a cabbage slurry, wherein the weight ratio of the cabbage to the deionized water is 1:(3-5); 0.3-0.5% salt and 0.5-1.0% lemon juice are added based on the weight of the cabbage slurry; the mixture is soaked at 40-50° C. for 3-5 hours and filtered; and the amount of the cabbage extract added is 3-5 times the amount of brown sugar added by weight.

2. The method for making non-sterilized sauerkraut according to claim 1, characterized in that: In step S2, the amount of brown sugar added is 0.5%-1.0% of the weight of the vegetable embryo; the amount of white wine added is 0.3%-0.6% of the weight of the vegetable embryo.

3. The method for making non-sterilized sauerkraut according to claim 1, characterized in that: In step S4, the preparation process of olive leaf extract is as follows: The olive leaves are washed, crushed and added into deionized water to obtain olive leaf slurry, wherein the weight ratio of the olive leaves to the deionized water is 1:(3-5); 5-10% salt is added based on the weight of the olive leaf slurry; the mixture is soaked at 40-50°C for 3-5 hours and filtered.

4. The method for making non-sterilized sauerkraut according to claim 1, characterized in that: In step S4, the total acid in the aqueous solution is adjusted by compounding lactic acid, citric acid and glacial acetic acid.

5. The method for making non-sterilized sauerkraut according to any one of claims 1 to 4, characterized in that: Vegetable embryos include large-leaf mustard greens, small-leaf mustard greens, Chinese cabbage, Chinese cabbage, radish and peppers.

6. The sauerkraut bun prepared by the method according to any one of claims 1 to 5, characterized in that: Including a packaging bag, which contains sauerkraut and an aqueous solution, and the solid content of the sauerkraut bag is ≥70%.

7. A seasoning packet, characterized in that: The method comprises the sauerkraut bag as described in claim 6, and further comprises a seasoning bag and a starch bag.

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