Preparation method of northeast Chinese sauerkraut sauce

Abstract

The invention belongs to the technical field of food, and particularly relates to a method for preparing northeast pickled Chinese cabbage sauce. According to the specific implementation scheme, northeast Chinese sauerkraut is used as a raw material, the raw material is rinsed, dried with hot air, crushed and ground, auxiliary materials are added, stir-frying is performed until water is evaporated, canning and sterilization are performed, and a finished product is obtained. According to the product, the formula of the northeast Chinese sauerkraut sauce is optimized by applying a single factor test and Box-Behnken in a response surface, a more nutritional and healthy northeast Chinese sauerkraut sauce product is developed, and the physicochemical properties of the northeast Chinese sauerkraut sauce are evaluated from the aspects of viscosity, hardness, sensory evaluation and the like. The physical and chemical properties of the northeast Chinese sauerkraut sauce prepared by evaluating the method provided by the invention have unique sour flavor, keep the tightness and smoothness of the traditional sauce, are suitable for being used as raw materials, seasonings and the like, and are simple to operate, low in cost and suitable for industrial large-scale production by selecting raw and auxiliary materials and a processing technology.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to a method for preparing sauerkraut sauce from northeastern sauerkraut. Background Art

[0002] Northeastern sauerkraut is a traditional fermented food with a long history in Northeast China. This traditional food is not only a delicious delicacy, but also a vivid embodiment of the history, culture and folk customs of the Northeast region. Traditional Northeastern sauerkraut is usually made from Chinese cabbage after autumn. It is made by drying, soaking, filling, and watering, using the natural environment and the lactic acid bacteria in the raw materials for one month. Sauerkraut can not only preserve the original nutrients in vegetables such as vitamins, cellulose and minerals to the maximum extent, but also produces various organic acids, enzymes, choline, polysaccharides, and phenolic substances during the fermentation process of sauerkraut. Among them, lactic acid gives sauerkraut a unique flavor and can maintain the normal physiological function of the gastrointestinal tract. Sauerkraut is deeply loved by the public because of its rich nutrition, sour, fresh, crisp and tender, unique flavor, and appetizing effect. Northeastern sauerkraut is easy to operate and can be pickled by every household. However, the quality of sauerkraut fermented under natural conditions is easily affected by factors such as the freshness, temperature and salt concentration of the materials, and the fermentation process and fermentation products are also very different. In order to obtain standardized sauerkraut products, factories now mainly produce sauerkraut with lactic acid bacteria inoculation, such as Shenyang Yuyuan sauerkraut. This production method can maximize the preservation of the nutrients of the vegetables themselves, and produce stable fermentation products such as organic acids, enzymes, choline, polysaccharides and flavor substances, resulting in better product quality. Northeastern sauerkraut is not only a nutrient source of organic acids, probiotics and minerals, but also a beneficial health food with multiple functional properties such as anti-inflammatory, weight loss, anti-cancer and immune regulation.

[0003] Looking back at history, it is not difficult to understand why people in Northeast China only enjoyed sauerkraut before Qingming Festival in the past. The formation of this custom is deeply influenced by the unique climatic conditions in Northeast China. The winter in Northeast China is long and cold, which is not conducive to the growth and storage of vegetables. Therefore, local residents cleverly use pickling techniques to transform the vegetables harvested in autumn into sauerkraut to extend its edible period. Once spring returns to the earth, the availability of fresh vegetables will naturally make sauerkraut fade out of people's daily tables. As for the change in the taste of sauerkraut after Qingming Festival, this is mainly due to chemical reactions such as lactic acid fermentation during the pickling process of sauerkraut. Over time, some flavor substances will gradually decrease or transform, which will affect the overall taste of sauerkraut. Therefore, in order to ensure the flavor and quality of sauerkraut, we recommend eating it as soon as possible within a period of time after pickling.

[0004] Nowadays, with the progress and innovation of food technology, Northeastern sauerkraut has achieved industrial production, and has derived a variety of convenient food forms such as canned sauerkraut and sauerkraut instant noodles. While retaining the traditional sauerkraut flavor, these products are more adapted to the lifestyle and eating habits of modern people, but there are few deep-processed products made with sauerkraut as the main raw material on the market. Nowadays, Northeastern sauerkraut has a large sales volume and market demand in winter. In spring, summer and autumn, the factory reserves are large. In addition, due to the difficulty in maintaining the fermentation process conditions and storage conditions, some sauerkraut turns black. For the above problems, a deep-processed sauerkraut product is developed. By consulting the literature, it is found that sauerkraut powders that have undergone various drying treatments have high hydroxyl radical scavenging rates and lipid peroxide inhibition rates after testing, indicating that sauerkraut powder has certain antioxidant properties. Therefore, this product uses sauerkraut to dry and then grind it into powder to make sauerkraut sauce.

[0005] During the innovation and development, our team also pays attention to complying with relevant food hygiene and safety regulations to ensure the quality and safety of the product. This product uses sensory evaluation methods to evaluate the product, in order to obtain a more palatable Northeastern pickled cabbage sauce from both theoretical and practical aspects, providing a practical basis for production. Summary of the invention

[0006] In order to solve the above problems, the present invention provides a method for preparing sauerkraut sauce from Northeastern sauerkraut, so as to solve real problems of enterprises such as low consumption frequency of sauerkraut in spring, summer and autumn, large factory reserves and limited storage conditions.

[0007] In order to achieve the above object, the present invention adopts the following technical scheme: a method for preparing Northeastern pickled cabbage sauce, comprising the following steps:

[0008] 1) Select fresh sauerkraut, rinse it with clean water, and squeeze out the water;

[0009] 2) drying the sauerkraut obtained in step 1);

[0010] 3) putting the sauerkraut obtained after drying in step 2) into a powder grinder and grinding it to a size of less than 0.5 mm (35 mesh) to obtain sauerkraut powder;

[0011] 4) Mix the powder, olive oil and water, and stir-fry until the water evaporates; the composition of the powder is shown in Table 1.

[0012] Table 1

[0013]

[0014] 5) sealing the sauerkraut sauce obtained in step 4) and sterilizing it.

[0015] In the above-mentioned method for preparing Northeastern pickled cabbage sauce, in step 2), drying is performed in a hot air desiccant at 60° C. for 15 hours.

[0016] In the above-mentioned method for preparing Northeastern pickled cabbage sauce, in step 3), the crushing is to crush to a particle size less than 0.5 mm.

[0017] In the above-mentioned method for preparing Northeastern pickled cabbage sauce, in the step 4), the ratio of powder, olive oil and water is 4.202kg:0.4L:18L.

[0018] In the above-mentioned method for preparing Northeastern pickled cabbage sauce, in step 5), sterilization is performed at 121° C. for 10 minutes.

[0019] The beneficial effects of the present invention are as follows: a method for preparing northeastern pickled cabbage sauce is proved, the sauce is prepared with northeastern pickled cabbage as the main raw material, suitable for raw materials, seasonings, etc., the raw and auxiliary materials and processing technology are selected, the operation is simple, the cost is low, and it is suitable for industrial large-scale production. At the same time, it can provide a new idea for deep-processing products of northeastern pickled cabbage for most pickled cabbage manufacturers on the market. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 Analysis charts of color, texture, and viscosity of Northeastern sauerkraut sauce with different proportions in a single factor experiment; top: analysis chart of the effect of sauerkraut powder addition on product quality; middle: analysis chart of the effect of corn starch addition on product quality; bottom: analysis chart of the effect of flour addition on product quality.

[0021] Figure 2 Effect of sauerkraut powder weight on sensory evaluation of Northeastern sauerkraut sauce.

[0022] Figure 3 Effect of corn starch weight on sensory evaluation of Northeastern sauerkraut sauce.

[0023] Figure 4 Effect of flour weight on sensory evaluation of Northeastern sauerkraut sauce.

[0024] Figure 5 It is the influence diagram of sauerkraut powder weight and corn starch on the sensory evaluation score of Northeastern sauerkraut sauce; among them, a is the contour line 3D map; b is the three-dimensional response surface map.

[0025] Figure 6 It is the influence diagram of sauerkraut powder weight and flour on the sensory evaluation score of Northeastern sauerkraut sauce; among them, a is the contour line 3D map; b is the three-dimensional response surface map.

[0026] Figure 7 It is the influence diagram of corn starch weight and flour on the sensory evaluation score of Northeastern sauerkraut sauce; among them, a is the contour 3D map; b is the three-dimensional response surface map.

[0027] Figure 8 The optimal process parameter diagram obtained using Design Expert 8.0 software.

[0028] Fig. 9 It is a process flow chart for preparing Northeastern sauerkraut sauce. DETAILED DESCRIPTION

[0029] The present invention will be further described below in conjunction with specific embodiments, but they are not intended to limit the scope of the present invention.

[0030] Example 1 Preparation of Northeastern Pickled Cabbage Powder

[0031] 1) Select fresh sauerkraut, rinse it with clean water, and squeeze out the water;

[0032] 2) placing the sauerkraut obtained in step 1) in a hot air dryer at 60° C. for 15 hours;

[0033] 3) Put the sauerkraut obtained after drying in step 2) into a powder grinder, grind it to a size less than 0.5 mm (35 mesh), and store the powder in a cool, ventilated and dry place for later use.

[0034] Example 2 Preparation and Physical and Chemical Property Determination of Northeastern Pickled Cabbage Sauce

[0035] (I) Preparation method of Northeastern pickled cabbage sauce

[0036] 1) Take 1.25g, 2.50g, 3.75g, 5.00g, and 6.25g of hot air dried Northeastern pickled cabbage powder, respectively, and add 1.25g, 2.50g, 3.75g, 5.00g, and 6.25g of corn starch; 7.50g, 8.75g, 10.0g, 11.25g, and 12.50g of flour, and other auxiliary materials 0.50g of powdered sugar, 0.50g of salt, 0.005g of sodium benzoate, 0.005g of potassium sorbate, and 2mL of olive oil and 90mL of water. Stir-fry until the water evaporates;

[0037] 2) Sterilizing the obtained sauerkraut sauce in cans at 121° C. for 10 min;

[0038] (II) Determination of physical and chemical properties

[0039] 1. Single Factor Experiment

[0040] 1) Effect of the amount of sauerkraut powder added on product quality

[0041] The addition amount of corn starch was fixed at 5.00g, flour at 10.00g, powdered sugar at 0.50g, and salt at 0.50g. The addition amount of sauerkraut powder was set to 1.25g, 2.50g, 3.75g, 5.00g, and 6.25g, respectively, to make Northeastern sauerkraut sauce. The effect of sauerkraut powder on the sensory evaluation score of the product was investigated by combining chromaticity, viscosity, and hardness analysis. Figure 2 As shown in Table 2, within the weight range of 1.25 to 6.25 g of sauerkraut powder, as the amount of sauerkraut powder added increased, the sensory evaluation score of Northeastern sauerkraut sauce first increased and then decreased. When the weight of sauerkraut powder was 5.00 g, the sensory evaluation score reached the maximum value. Figure 1 (Top) Analysis shows that the Northeastern sauerkraut sauce with 5.00 g of sauerkraut powder added has a uniform overall appearance, good color, low hardness, and low viscosity, resulting in a higher sensory evaluation score for the sauce.

[0042] Table 2 Comparison of the texture of Northeastern pickled cabbage sauce with different addition amounts of five kinds of pickled cabbage powder

[0043]

[0044] 2) Effect of corn starch addition on product quality

[0045] The addition amount of sauerkraut powder was fixed at 5.00g, flour at 10.00g, powdered sugar at 0.50g, and salt at 0.50g. The addition amount of corn starch was set to 1.25g, 2.50g, 3.75g, 5.00g, and 6.25g, respectively, to make Northeastern sauerkraut sauce. The effect of corn starch on the sensory evaluation score of the product was investigated by combining chromaticity, viscosity, and hardness analysis. Figure 3 As shown in Table 3, within the range of 1.25 to 6.25 g corn starch weight, as the amount of corn starch added increased, the sensory evaluation score of Northeastern pickled cabbage sauce first increased and then decreased. When the corn starch weight was 5.00 g, the sensory evaluation score reached the maximum value. Figure 1 (Middle) Analysis shows that the Northeastern sauerkraut sauce with 5.00 g of corn starch added has a uniform overall appearance, good color, low hardness, and moderate viscosity, resulting in a higher sensory evaluation score for the sauce.

[0046] Table 3 Comparison of the texture of five kinds of Northeastern pickled cabbage sauce with different amounts of corn starch added

[0047]

[0048]

[0049] 3) Effect of flour addition on product quality

[0050] The addition amount of sauerkraut powder was fixed at 5.00g, corn starch at 5.00g, powdered sugar at 0.50g, and salt at 0.50g. The addition amount of flour was set to 7.50g, 8.75g, 10.00g, 11.25g, and 12.50g, respectively, to make Northeastern sauerkraut sauce. The effect of flour on the sensory evaluation score of the product was investigated by combining chromaticity, viscosity, and hardness analysis. Figure 4 As shown in Table 4, within the range of 7.50-12.50 g flour weight, as the amount of flour added increases, the sensory evaluation score of Northeastern pickled cabbage sauce first increases and then decreases. When the flour weight is 5.00 g, the sensory evaluation score reaches the maximum value. Figure 1 (Below) Analysis shows that the Northeastern sauerkraut sauce with 10.00 g of flour added has a uniform overall appearance, good color, low hardness, and low viscosity, resulting in a higher sensory evaluation score for the sauce.

[0051] Table 4 Comparison of the texture of Northeastern pickled cabbage sauce with different addition amounts of five kinds of flour

[0052]

[0053] 2. Response surface experiment

[0054] Through single factor experiment, reasonable factor levels were selected to conduct response surface experiment to determine the best process formula. The results of Bow-Behnken experimental design for the preparation of Northeastern pickled cabbage sauce are shown in Table 5 below.

[0055] Table 5 Results of Bow-Behnken test design

[0056]

[0057] According to the response surface analysis test design results shown in Table 5, the Design Expert 8.0 software was used to perform quadratic multiple regression fitting. The variance analysis of the response surface test regression model is shown in Table 6, and the quadratic multiple regression equation was obtained:

[0058] Y=90.2+0.375A+0.4625B-0.6625C+1.025AB-0.975AC-0.2BC-2.35A2-3.175B2-2.325C2

[0059] As shown in Table 6, the P value of the lack-of-fit term is 0.6849, which means the lack-of-fit term is not significant, and the P value of the model is less than 0.0001, which means the model is highly significant. According to the comparison of F values, it can be concluded that the influence of each factor on the final yield is as follows: flour (C) > corn starch (B) > sauerkraut powder (A). The influence of the three factors on the sensory evaluation score of sauerkraut sauce is significant (P < 0.05). The correlation coefficient R2 = 0.9895 was used to evaluate that the model has a high degree of fit with the actual experiment, and 98.95% of the response value changes can be explained by the fitting model. In addition, after precise correction, the determination coefficient R2Adj reached 0.9759, which is quite close to the value of R2, indicating that the model has extremely high accuracy and versatility. In summary, it can be seen that the regression equation obtained after the analysis of experimental data can be applied to the analysis and prediction of the sensory evaluation score of sauerkraut sauce.

[0060] Table 6 Analysis of variance of response surface test regression model

[0061]

[0062] Note: **. Extremely significant difference (P<0.01); *. Significant difference (P<0.05).

[0063] The response surface analysis of the interaction of various factors is as follows Figure 5 , 6 As shown in Figure 7, the 3D response surface diagram can objectively predict and test the effect of interaction on the sensory evaluation score of Northeastern pickled cabbage sauce. Figure 5 and 6 The contour lines of AB and AC are elliptical, the color of the surface changes quickly, and the surface is steep, indicating that the interaction between AB is obvious, which has a great impact on the sensory evaluation score of sauerkraut sauce. The interaction between the two factors has reached a significant level (P < 0.05), which is consistent with the results of the variance analysis table. Figure 7 It can be seen that the contour lines of BC are not obviously elliptical, the color of the surface changes slowly, and the surface is relatively flat, indicating that the interaction between BC has little effect on the results.

[0064] Optimal extraction process verification: Design Expert 8.0 software was used to optimize and predict the final test data to obtain the optimal parameters of the process. Figure 8The weight of the sensory evaluation of Northeastern pickled cabbage sauce was 5.17341g, corn starch 5.126363g, and flour 9.77979g. Under this condition, the theoretical sensory evaluation score of Northeastern pickled cabbage sauce was 90.3074. Taking into account the actual situation, the above conditions were modified. The final optimization conditions were 5.1g of sauerkraut powder, 5.1g of corn starch, and 9.8g of flour. Three parallel experiments were conducted under this condition, and the actual sensory evaluation score of Northeastern pickled cabbage sauce was 89.99, which was close to the theoretical prediction value, indicating that the optimization area obtained by superimposing the contour lines of the quadratic polynomial mathematical model meets the design goal.

Claims

1. A method for preparing Northeastern pickled cabbage sauce, characterized in that: The steps include: 1) Select fresh sauerkraut, rinse it with clean water, and squeeze out the water; 2) drying the sauerkraut obtained in step 1); 3) putting the sauerkraut obtained after drying in step 2) into a powder grinder and grinding it to a size of less than 0.5 mm (35 mesh) to obtain sauerkraut powder; 4) Mix the powder, olive oil and water, and stir-fry until the water evaporates; the composition of the powder is shown in Table 1. Table 1 5) sealing the sauerkraut sauce obtained in step 4) and sterilizing it.

2. The method for preparing Northeastern pickled cabbage sauce according to claim 1, characterized in that: In step 2), the drying is carried out in a hot air desiccant at 60° C. for 15 hours.

3. The method for preparing Northeastern pickled cabbage sauce according to claim 1, characterized in that: In step 3), the pulverization is performed to a particle size of less than 0.5 mm.

4. The method for preparing Northeastern pickled cabbage sauce according to claim 1, characterized in that: In step 4), the ratio of powder, olive oil and water is 4.202kg:0.4L:18L.

5. The method for preparing Northeastern pickled cabbage sauce according to claim 1, characterized in that: In step 5), the sterilization is performed at 121° C. for 10 min.

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