Method for improving flavor of seriflux by utilizing pottery jar

Abstract

The invention discloses a method for improving the flavor of seriflux by using a pottery jar. The method for improving the flavor of the seriflux comprises the following steps: washing a jar, drying the jar in the sun, filtering for the first time, fermenting, filtering for the second time, maturing in a pottery jar, opening the jar and fermenting. The prepared seriflux is milky white, milky white in color, uniform in color and luster, rich in alcohol acid, soft in sourness, rich in nutrition and rich in lactic acid bacteria, so that the flavor of the seriflux is improved, the acceptance of the seriflux is improved, and the seriflux can be popularized in a larger range.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology and relates to a method for improving the flavor of fermented vegetable juice using earthenware jars. Background Technology

[0002] Jiangshui, or fermented vegetable broth, is a traditional fermented vegetable food widely distributed and with a long history in Northwest and Central my country. To make it, fresh celery, radish, radish greens, alfalfa, chicory, cabbage, dandelion, and some wild vegetables are blanched and then added to noodle soup or rice water. Old fermented vegetable broth is added as a starter, and the mixture undergoes fermentation by various microorganisms. Currently, jiangshui is produced in two ways: homemade and industrialized. Due to its unique flavor, easily absorbed nutrients, rich probiotics, and effects such as clearing heat, relieving summer heat, stimulating appetite, regulating qi, lowering cholesterol, and anti-oxidation, it is very popular among the local people. Mature jiangshui is milky white, with a unique aroma and a sour, mellow taste. It can be drunk directly or boiled, or used as a seasoning for noodles or other foods. With economic development and improved living standards, people have increasingly higher demands for the quality and flavor of jiangshui. However, it has long been popular only in Northwest my country and has not been widely adopted. A major reason for its limited popularity is its distinctive odor, which is unpleasant for first-time drinkers and therefore not easily accepted.

[0003] To improve the flavor of traditional fermented vegetable juice, extensive research has been conducted. Chinese Patent CN 115568541 A (published January 6, 2023) discloses a fruit-flavored fermented vegetable juice fermentation process. This process adds 4%-7% fruit juice, 0.15-0.18% salt, and 0.005% sucralose to the original fermented vegetable juice to improve its flavor. While this method improves the flavor, the addition of fruit juice increases costs, and the original flavor of the fermented vegetable juice becomes diluted, making it unsuitable for most consumers. Chinese Patent CN 115226872... A (published on October 25, 2022) discloses a uniquely flavored fermented vegetable juice and its preparation process. The process comprises the following components: by weight, 65-75 parts of fermented vegetable juice, 20-35 parts of noodle soup, and 5-10 parts of a starter. The process includes the following steps: Step 1, removing the roots of the fermented vegetable juice: cutting off the roots of the fermented vegetable juice used for preparing the juice; Step 2, washing the fermented vegetable juice: washing the root-removed fermented vegetable juice with a vegetable washing machine; Step 3, controlling... Drying: A dehydrator is used to remove residual moisture from the surface of the washed pickled vegetables. In the process of preparing the pickled vegetable broth, this invention uses a dehydrator to remove residual moisture from the washed vegetables and also from the blanched vegetables. This avoids excess moisture contaminating the pickled vegetable broth. Clean, dry, and oil-free containers are used to prevent oil from contaminating the vegetables, broth, or starter, which could cause a layer of white foam to form on the surface. This method is suitable for large-scale mechanized production and reduces microbial contamination during industrial-scale fermentation, but it does not improve the flavor of the pickled vegetable broth. Summary of the Invention

[0004] To address the issue that the flavor of traditional fermented vegetable broth is not accepted or appreciated by some groups, and to increase its acceptance and wider availability, this invention provides a method for improving the flavor of fermented vegetable broth using earthenware jars, comprising the following steps: 1. Washing the jar: Rinse the 150-200L earthenware jar three times with clean water, then rinse it once with hot water; 2. Sun-drying the jar: Place the cleaned earthenware jar in the sun for 3 days, 6-8 hours each day; 3. First filtration: Filter the brine containing vegetables through four layers of gauze to remove the sauerkraut and obtain brine without sauerkraut. 4. Post-fermentation: Place the filtered, non-sour vegetable pulp in a fermentation tank and continue fermenting at 18-20℃ for 7-10 days, stirring once every other day. 5. Secondary filtration: After the fermentation is complete, the slurry is filtered through eight layers of gauze to obtain clear slurry. 6. Maturation in ceramic jars: Pour the filtered slurry into ceramic jars, seal the jars with food-grade plastic wrap, and store at 12-15℃ for 60-70 days to mature. 7. After the fermentation and maturation of the pulp is complete, open the jar and stir it three times to obtain a finished pulp with good flavor. Beneficial effects of the present invention

[0005] The biggest difference between this invention and existing fermented vegetable juice production methods is that the fermented vegetable juice is treated after filtration. Because filtration removes the remaining pickled vegetables, it reduces the adverse effects of the remaining pickled vegetables on the flavor of the fermented vegetable juice. In addition, the fermented vegetable juice is further filtered and then placed in earthenware jars to mature. The flavor substances in the vegetable juice interact further, which improves the flavor of the vegetable juice, making it more mellow and acidic, and reducing off-flavors.

[0006] This method is simple, efficient, and easy to operate; the processing conditions are mild, no catalysts are added, and the cost is low; it does not involve heat treatment, thus preserving the microorganisms and flavor compounds in the fermented liquid to a greater extent. Furthermore, this method does not use any other machinery, making it more compatible with traditional fermentation processes and suitable for large-scale application in traditional fermented liquid production. Fermented liquid made in ordinary households often has a strong odor that is difficult for the general public to accept, while the fermented liquid produced by this invention is milky white, uniform in color, rich in alcohol and acid, has a mild sour taste, is nutritious, and contains abundant live bacteria. Detailed Implementation This invention has been implemented by Qinghai Beiguiyan Trade Co., Ltd. The following embodiments can further illustrate this invention, but do not limit it in any way.

[0007] Example 1: Rinse a 150L earthenware jar three times with clean water, then rinse once with hot water. Sun-dry the cleaned jar for 3 days, 6 hours each day. Filter the fermented vegetable brine through four layers of gauze to remove the sauerkraut, obtaining sauerkraut-free brine. Place the filtered sauerkraut-free brine in a fermentation tank and continue fermenting at 18℃ for 7 days, stirring once every other day. After maturation, open the jar and stir three times to obtain a flavorful finished brine. Pour the second-filtered brine into an earthenware jar, seal it with food-grade plastic wrap, and store it at 12℃ for 60 days to mature. Filter the post-fermentation brine through eight layers of gauze to obtain clear brine.

[0008] In Example 2, a 180L earthenware jar was rinsed three times with clean water and then once with hot water. The cleaned jar was then sun-dried for 3 days, 7 hours a day. The fermented vegetable brine was filtered through four layers of gauze to remove the sauerkraut, resulting in sauerkraut-free brine. The filtered sauerkraut-free brine was placed in a fermentation tank and fermented at 19°C for 8 days, stirring once every other day. After maturation, the jar was opened and stirred three times to obtain a flavorful finished brine. The brine that had been filtered twice was then poured into an earthenware jar, sealed with food-grade plastic wrap, and stored at 14°C for 65 days to mature. The brine that had undergone the second fermentation was then filtered through eight layers of gauze to obtain a clear brine.

[0009] In Example 3, a 200L earthenware jar was rinsed three times with clean water and then once with hot water. The cleaned jar was then sun-dried for 8 hours each day for 3 days. The fermented vegetable brine was filtered through four layers of gauze to remove the sauerkraut, resulting in sauerkraut-free brine. The filtered sauerkraut-free brine was placed in a fermentation tank and fermented at 20℃ for 10 days, stirring once every other day. After maturation, the jar was opened and stirred three times to obtain a flavorful finished brine. The brine that had been filtered twice was then poured into an earthenware jar, sealed with food-grade plastic wrap, and stored at 15℃ for 70 days to mature. The brine that had undergone secondary fermentation was then filtered through eight layers of gauze to obtain a clear brine.

[0010] In the control example, the fermented vegetable brine was first filtered through four layers of gauze to remove the sauerkraut, resulting in sauerkraut-free brine, which was the control example brine sample.

[0011] Volatile flavor compounds in the control example and the slurry samples of Examples 1-3 were detected using gas chromatography-mass spectrometry (GC-MS). Extraction conditions: 3.0 g of yogurt sample was placed in a 15 mL headspace vial, and 3 mL of saturated NaCl solution was added. After equilibration at 50 °C for 20 min, adsorption was performed at 50 °C for 30 min using a 50 / 30 μm DVB / CAR / PDMS extraction head, followed by GC elution for 5 min, and then GC-MS analysis. GC conditions: DB-5 capillary column (30 m × 0.25 mm, 0.25 μm); temperature programmed: initial temperature 35 °C, held for 5 min, increased to 140 °C at a rate of 5 °C / min, held for 2 min; increased to 250 °C at a rate of 10 °C / min, held for 3 min; vaporization chamber temperature 250 °C; carrier gas: He, flow rate 1.0 mL / min; splitless injection. MS conditions: electron ionization source; electron energy 70 eV; filament current set to 0.20 mA; ion source temperature 230℃; mass scan range 40–500 m / z; emission current 100 uA.

[0012] The results of flavor substance testing are attached to the instruction manual. Figure 1The test results show that the average relative content of alcohols in the treated brine of the examples was 45.45±2.39%, significantly higher than the 29.59% of the control example; the average relative content of acids in the treated brine of the examples was 6.71±0.84%, significantly higher than the 0.53% of the control example; the average relative content of aldehydes and ketones in the treated brine of the examples was 3.75±1.22%, lower than the 4.89% of the control example; the average relative content of esters in the treated brine of the examples was 19.69±1.64%, significantly lower than the 36.54% of the control example; and the average relative content of olefins in the treated brine of the examples was 0.68±0.43%, significantly lower than the 25.29% of the control example. These test results fully demonstrate that the method of the present invention effectively improves the flavor of the brine, resulting in a more concentrated alcoholic and acidic taste. Physicochemical and sensory index results are provided in the appendix to the instruction manual. Figure 2 The results show that the treated juice in the example is transparent, with very little sediment, no suspended white film, a strong and distinctive sour aroma, no off-odors, no solids, and a crisp and delicious taste. It also contains no foreign impurities visible to normal vision, indicating superior quality.

[0013] Attached image description: Figure 1 These are the results of flavor compound testing; Figure 2 These are the results of physicochemical and sensory indicators.

Claims

1. This invention provides a method for improving the flavor of fermented vegetable broth using a ceramic jar, comprising the following steps: (1) Washing the jar: Rinse the 150-200L earthenware jar three times with clean water, and then rinse it once with hot water; (2) Sun-drying the pottery jar: Sun-dry the cleaned pottery jar three times, for 6 to 8 hours each time; (3) First filtration: The brine containing vegetables is filtered through four layers of gauze to remove the pickled vegetables and obtain brine without vegetables. (4) Post-fermentation: Place the filtered vegetable-free slurry in a fermentation tank and continue fermentation at 18~20℃ for 7~10 days, stirring once every other day. (5) Secondary filtration: The fermented slurry is filtered through eight layers of gauze to obtain clear slurry. (6) Maturation in ceramic jars: Pour the slurry that has been filtered twice into ceramic jars, seal the jars with food-grade plastic wrap, and store them at 12-15℃ for 60-70 days to mature. (7) After the fermentation and maturation of the slurry is completed, the slurry is stirred three times to obtain a finished slurry with good flavor.

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