直投式东北酸菜发酵剂及其制备方法和酸菜加工方法
By using a compound fermentation agent composed of Clostridium butyricum, Lactobacillus plantarum, and Leuconostoc mesenteroides, the problems of unstable quality and excessive nitrite in the natural fermentation of Northeastern sauerkraut have been solved, achieving rapid fermentation and quality improvement of sauerkraut, which is suitable for industrial production of sauerkraut.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- LIAONING ACAD OF AGRI SCI
- Filing Date
- 2024-12-23
- Publication Date
- 2026-07-17
AI Technical Summary
The natural fermentation of Northeastern sauerkraut suffers from unstable quality, excessive nitrite levels, and seasonal limitations, hindering industrial development. Furthermore, the long natural fermentation cycle damages the vegetable fiber structure, affecting its appearance and taste.
A direct-inoculation fermentation agent for Northeast sauerkraut was used, which is a compound fermentation agent composed of Clostridium butyricum, Lactobacillus plantarum and Leuconostoc mesenteroides. Through complementary advantages and synergistic effects, the fermentation can be started quickly, the nitrite content can be reduced, and the flavor and texture can be improved. The fermentation agent was prepared by vacuum freeze-drying.
It significantly reduces nitrite content, shortens fermentation time, improves the quality of sauerkraut, enhances food safety and taste, and enables standardized and professional production of sauerkraut.
Smart Images
Figure CN119776194B_ABST