CN1081837A - A kind of method of making sour Chinese cabbage - Google Patents
A kind of method of making sour Chinese cabbage Download PDFInfo
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- CN1081837A CN1081837A CN93101435A CN93101435A CN1081837A CN 1081837 A CN1081837 A CN 1081837A CN 93101435 A CN93101435 A CN 93101435A CN 93101435 A CN93101435 A CN 93101435A CN 1081837 A CN1081837 A CN 1081837A
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Abstract
The present invention relates to a kind of method of making sour Chinese cabbage, it is characterized in that:
A) select dish: select fresh, neat Chinese cabbage, clean, be cut into two lobes.
B) inoculation: the Chinese cabbage sign indicating number of choosing is gone into container, account for container 4/5ths volumes, insert various lactobacillus and saline solution then, the lactobacillus inoculum amount is that per 100 gram Chinese cabbages add 1.5-2.5 milliliters of bacterium liquid, saline solution concentration is 1-5% (weight), and dish is 1: 1-1.5 in the weight ratio of salt solution.
C) fermentation: the above-mentioned Chinese cabbage of handling well is placed under 17-25 ℃ of conditions, fermented 3-5 days, packing listing then.
Description
The present invention relates to a kind of method of making sour Chinese cabbage, especially a kind of method of making sour Chinese cabbage of various lactobacillus.
As everyone knows, sour Chinese cabbage is with a long history in China, is loved by the people, and family generally is that the Chinese cabbage sign indicating number is gone in the cylinder from the method for relieving haperacidity Chinese cabbage, and adding water by fermentation is edible after one month.The measured sour Chinese cabbage local flavor of matter is pure, nutritious.But it is made because of relying on spontaneous fermentation, and microbial population can not get control, and fermentation period is long, and because sauerkraut liquid contacts with air, " from film " phenomenon is arranged, and has influenced the quality of sour Chinese cabbage, therefore, is difficult for large-scale industrial production.
The purpose of this invention is to provide a kind of method of making sour Chinese cabbage, especially a kind ofly prepare the method for sour Chinese cabbage with various lactobacillus, but with method large-scale industrial production acid Chinese cabbage of the present invention.
Method of the present invention is achieved in that lactic acid bacteria, comprise that Lactobacillus plantarum, Lactobacillus delbrueckii subsp, lactobacillus gasseri, lactobacillus curvatus, streptococcus lactis, Lactobacillus casei, Lactobacillus delbrueckii lactose subspecies and the streptococcic pure culture of gossypose are inoculated on the Chinese cabbage, to strengthen the population advantage of lactic acid bacteria, adjust the microbial species group structure in the fermentation system, the control varied bacteria growing, and provide advantage for lactic acid bacteria breeding, thereby shortening fermentation period, improve the quality of products, on a large scale, chemical industry rapidly, continuously produces sour Chinese cabbage.
Fig. 1 is preparation technology's flow chart of the present invention's acid Chinese cabbage.
Fig. 2 is preparation technology's flow chart of sour Chinese cabbage in the prior art.
Fig. 3 is a pH value change curve in the sour Chinese cabbage sweat.
Fig. 4 is the yeast count discharge curve figure in the sour Chinese cabbage sweat.
Fig. 5 A, 5B are that two kinds of methods of A, B are handled the bacterial population in the fermentation.
Fig. 6 is the ratio that lactic acid bacteria accounts for total number of bacteria in the sweat.
Narrate preparation method of the present invention below in conjunction with accompanying drawing:
1, select dish: select freshly, neat Chinese cabbage is cleaned, and is cut into two lobes.
2, inoculation: the Chinese cabbage sign indicating number of choosing is gone into container account for container 4/5 volume and get final product, insert various lactobacillus and saline solution, connect the bacterium amount and add 1.5-2.5 milliliter bacterium liquid for per 100 gram Chinese cabbages, saline solution concentration is that 1～5%(is heavy), the weight ratio of dish and salt solution is 1: 1～1.5, and said various lactobacillus comprises: Lactobacillus plantarum, Lactobacillus delbrueckii subsp, lactobacillus gasseri, lactobacillus curvatus, streptococcus lactis, Lactobacillus casei, Lactobacillus delbrueckii lactose subspecies and gossypose streptococcus.
3, fermentation: the above-mentioned Chinese cabbage of handling well is placed under the 17-25 ℃ of condition non-tight fermentation 3～5 days, packing listing then.
In order to illustrate in greater detail the patentability of the inventive method, the inventor uses the method narration the present invention who compares with prior art.Definition " A method " promotes the method that sour Chinese cabbage is fermented for the artificial inoculating lactic acid bacterium of the present invention, and " B method " is the not method of inoculation fermentation acid Chinese cabbage of prior art, and " A method " inoculum concentration is the 1.5-2.5ml/100g dish; Experiment treating capacity 10kg Chinese cabbage, fermentation temperature is 20 ℃, also will carry out following work in whole fermentation process:
1.PH pH-value determination pH
In whole fermentation process, sampling every day is with the pH value of precision test paper detection zymotic fluid, test paper measurement range: pH value: 2.5-4.0; 3.8-5.4; 5.5-9.0
2. vitamin is measured
Chinese cabbage raw material before the sour Chinese cabbage of fermentation and the fermentation detects VC, VB1, VB2, VB5, VB6,6 kinds of vitamin contents such as folic acid
3. the bacterium number is measured
Get the zymotic fluid of different fermentations phase, adopt decimal dilution method, select suitable dilution factor, on the selective medium flat board, cultivate, calculate the bacterium number.The condition of culture division is as follows:
(1) mould: 25 ℃ of Martin's culture mediums, cultivated 48 hours.
(2) saccharomycete: 25 ℃ of malt extract mediums, cultivated 48 hours.
(3) bacterium: 30 ℃ of PYG-CaCO3 culture mediums, to cultivate 48 hours, lactic acid bacteria and other bacterium (the whole bacteriums except that lactic acid bacteria) are counted respectively.All clump count is a total number of bacteria, occurring dissolving circle person on the PYG-CaCO3 flat board is acid-producing bacteria, counts the acid-producing bacteria of different shape respectively, replaces the table bacterial strain, behind the line purifying, carry out Gram, the glucose oxidase fermenting experiment, oxidizing ferment and catalase are measured, Gram-positive appears, glucose fermentation produces acid, and it is lactic acid bacteria that oxidizing ferment and catalase are negative patient, and the difference of it and total number of bacteria is other total number of bacteria.
4. bacterial classification is identified
Lactic acid bacteria adopts general bacterium to use authentication method always, learns to do with reference to uncle Jie Shi system bacterium mirror that volume second volume identifies kind or subspecies, and saccharomycete identifies genus by the classification of fungi handbook.
PH value between acid Chinese cabbage yeast phase changes as shown in Figure 3.A handles fermentation and entered the fermentation peak period in 1.5 days, and pH value reduces to 4.1, the 3 days i.e. maturations of fermenting, and final pH value reaches 3.4.And contrast B fermentation in the time of 1.5 days pH value be to enter the peak period in 5.4,3 to 4 days, pH value is 4.1, the 7 days maturity of ferment are still not enough, finally pH value still is 4.0.
Chinese cabbage is after lactic fermentation, and vitamin content changes.The Vc in 6 kinds of vitamins that surveys, VB1, VB2 content reduces than fermentation is preceding, VB5, VB6, folate content increases.A, B two handle contrast, and the former vitamin content all is higher than the latter.See Table 1:
Annotate: the unit of Vc is mg/100g, and other vitamins are μ g/100g.This testing is that inspection center bears by Beijing Agricultural University's food.
The lactic fermentation result; formed the environment of protection vitamin; improved the storage rate of vitamins such as VC; some vitamins have also been synthesized in the lactic acid bacteria metabolic process simultaneously; therefore before several vitamins content such as folic acid is higher than fermentation,, inoculate the facilitation of various lactobacillus as can be seen to sour Chinese cabbage fermentation from the decline of pH value and the raising of vitamin content; and following microbiological analysis has illustrated that then various lactobacillus promotes the microorganism mechanism of sour Chinese cabbage fermentation.
In whole fermentation process, A in two processing of B, all only detect indivedual moulds, and saccharomycetic quantity differs greatly, and the former is 10
2-10
3Individual/ml, the latter is 10
2-10
6Individual/ml.See Fig. 4.
Active bacterium is a lactic acid bacteria in sour Chinese cabbage sweat.Therefore, lactic acid bacterium number and account for the ratio of total number of bacteria is the key factor that influences fermenting speed.Detect the bacterial content of sour Chinese cabbage different fermentations phase, draw A, the result shown in the 5B and 6 as Fig. 5.The A of inoculation various lactobacillus handles, lactic acid bacteria number nearly 10 before the fermentation
7Individual/ml, account for 62.6% of total number of bacteria, ferment middle 1.5 days, lactic acid bacteria number nearly 10
9Individual/ml, dilution factor is 10
-7Flat board on do not detect other bacterium; Is 10 and contrast the B fermentation preceding in dilution
-5Flat board on be not separated to lactic acid bacteria, ferment middle (4 days) lactic acid bacteria number just arrives highest level, is 10
8Individual/ml, account for 57.8% of total number of bacteria.
From above figure as seen, insert various lactobacillus and obviously increased the lactic acid bacteria number before the fermentation, make the lactobacillus that in fermentation system, is in a disadvantageous position become dominant microflora, and the growth metabolism of lactic acid bacteria has suppressed the breeding of other bacterium, thereby has changed the microbial species group structure in the sour Chinese cabbage sweat.Therefore, though inoculation before fermentation, its effect can run through the fermentation overall process.
At A, each yeast phase of two processing of B all only is separated to a yeast-like fungi, i.e. geotrichum candidum (Geotricham albibum).
Kinds of lactobacillus in the acid Chinese cabbage sweat is as shown in table 2.At each yeast phase, from handling, A all detects lactic acid bacteria, and successively be separated to 2 subspecies of 5 kinds, and from B handles, before fermentation, do not detect lactic acid bacteria, only be separated to 2 kinds thereafter.
Table 2A, B method are handled the kinds of lactobacillus in the sour Chinese cabbage sweat
From top argumentation as can be seen, difference with the prior art of the present invention and advantage are as follows:
1) prior art adopts and vacuumizes the sealing system fermentation, and the present invention adopts the unsealed system fermentation.Because lactic acid bacteria is the oxygen bacterium of holding concurrently, its anaerobism degree is not high, grows finely under common water sealing condition, and under absolute oxygen free condition, it is also not necessarily fast to grow.Simultaneously, sealed fermenting is strict to working condition, and the present invention does not have specific (special) requirements to working condition, and easier realization large-scale industrialization is produced, thereby has stronger practicality.
2) prior art all needs vegetable raw-material is carried out disinfection, and does not then need this road operational sequence in the present invention.Its benefit is: 1. give full play to the effect of the beneficial bacterium that exists on the vegetable raw-material, further promote fermentation, give abundanter nutrition of product and good local flavor simultaneously.2. reduce operational sequence, make production convenient.3. do not use any chemical preservative, washing agent, not only make product more healthy, and reduced production cost.
3) prior art need change fermentation temperature during the fermentation.The present invention does not then need, and this just makes working condition and operating procedure more simple, easier realization large-scale industrial production.
The inventive method advantage is as follows:
1) simplified working condition: do not need sealing and fermenting, need not change fermentation temperature, thereby have stronger practicality.
2) shortened technological process: vegetable raw-material does not need sterilization, need not bleed, and has reduced production cost.
3) various lactobacillus acting in conjunction, fermentation period is short more over half than conventional method, and sauerkraut nutrition is abundanter, and vitamin (VC, VB1, VB2, VB5, VB6, folic acid) is than the high 18-80% of conventional method.
4) inoculum concentration is low, for the 1.5-2.5ml/100g dish, has reduced cost.
The following examples are preferred versions of the present invention, but do not limit the scope of the invention.
Embodiment:
1. the 20kg Chinese cabbage is cleaned, rip cutting becomes two lobes, and sign indicating number is gone in the round, adds the lactobacillus suspension 2000ml that contains various lactobacillus simultaneously, and 2B ° of salt solution 30Kg places under 20 ℃ of temperature, ferments 4 days, is finished product, PH3.4.
2. take out finished acid Chinese cabbage, add Chinese cabbage in mother liquor, 20 ℃ fermented 3 days.Mother liquor can be recycled 3-4 time.
Reference examples:
1. the 20Kg Chinese cabbage is cleaned, rip cutting becomes two lobes, and sign indicating number is gone in the round, adds 2B-salt solution 30kg, places 20 ℃, ferments 9 days, is mature on the whole PH3.8.
2. take out finished acid Chinese cabbage, add Chinese cabbage in mother liquor, 20 ℃ fermented 6 days, maturation, and the long mycoderm in surface, mother liquor can not be used again.
It is apparent to those skilled in the art that top embodiment, just further specify, rather than limit the scope of the invention of the present invention, any change that does not exceed spirit and scope of the invention, all within the scope of the present invention.
Claims (3)
1, a kind of method of making sour Chinese cabbage is characterized in that:
A) select dish: select fresh, neat Chinese cabbage, clean, be cut into two lobes;
B) inoculation: the Chinese cabbage sign indicating number of choosing is gone into container, account for container 4/5ths volumes, insert various lactobacillus and saline solution then, the lactobacillus inoculum amount is that per 100 gram Chinese cabbages add 1.5-2.5 milliliter bacterium liquid, saline solution concentration is 1-5% (weight), and the weight ratio of dish and salt solution is 1: 1～1.5;
C) fermentation: the above-mentioned Chinese cabbage of handling well is placed under the 17-25 ℃ of condition, fermented 3-5 days, packing listing then.
2,, it is characterized in that said various lactobacillus comprises: Lactobacillus plantarum, Lactobacillus delbrueckii subsp, lactobacillus gasseri, lactobacillus curvatus, streptococcus lactis, Lactobacillus casei, Lactobacillus delbrueckii lactose subspecies and gossypose streptococcus according to the method for claim 1.
3,, it is characterized in that said sweat carries out in the non-tight container according to the method for claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93101435A CN1081837A (en) | 1993-03-05 | 1993-03-05 | A kind of method of making sour Chinese cabbage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93101435A CN1081837A (en) | 1993-03-05 | 1993-03-05 | A kind of method of making sour Chinese cabbage |
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| Publication Number | Publication Date |
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| CN1081837A true CN1081837A (en) | 1994-02-16 |
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| CN93101435A Pending CN1081837A (en) | 1993-03-05 | 1993-03-05 | A kind of method of making sour Chinese cabbage |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060027C (en) * | 1995-08-30 | 2001-01-03 | 王禾 | Method for preparation of sauerkraut by multiple-strain fast fermentation |
| CN1062118C (en) * | 1997-07-02 | 2001-02-21 | 王德民 | Technology for producing fermented pickled Chinese cabbage |
| CN1069500C (en) * | 1997-08-27 | 2001-08-15 | 青县对外经济贸易局 | Method for making dried cabbage juice and its product |
| CN1070034C (en) * | 1996-09-04 | 2001-08-29 | 李振卿 | Process for commerial scale production of fermented vegetable by combined inoculation |
| CN1105511C (en) * | 1998-05-28 | 2003-04-16 | 向国华 | Infusion processing method of Chinese artichoke |
| CN101946884A (en) * | 2010-03-05 | 2011-01-19 | 卢斌 | Distilled grain-pickled cabbage and preparation method thereof |
| CN102599451A (en) * | 2011-01-25 | 2012-07-25 | 天津科技大学 | Preparation of novel composite starter for pickled cabbage |
| CN102726694A (en) * | 2012-06-28 | 2012-10-17 | 成都大学 | Preparation method for horseradish sauerkraut |
| CN103750230A (en) * | 2014-01-24 | 2014-04-30 | 吉林市绿洲农产品有限公司 | Chinese sauerkraut pickling method |
| CN114480178A (en) * | 2021-12-31 | 2022-05-13 | 王兆新 | Special activating microbial inoculum for microecology of pickled Chinese cabbage and method for preparing pickled Chinese cabbage product by using special activating microbial inoculum |
-
1993
- 1993-03-05 CN CN93101435A patent/CN1081837A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060027C (en) * | 1995-08-30 | 2001-01-03 | 王禾 | Method for preparation of sauerkraut by multiple-strain fast fermentation |
| CN1070034C (en) * | 1996-09-04 | 2001-08-29 | 李振卿 | Process for commerial scale production of fermented vegetable by combined inoculation |
| CN1062118C (en) * | 1997-07-02 | 2001-02-21 | 王德民 | Technology for producing fermented pickled Chinese cabbage |
| CN1069500C (en) * | 1997-08-27 | 2001-08-15 | 青县对外经济贸易局 | Method for making dried cabbage juice and its product |
| CN1105511C (en) * | 1998-05-28 | 2003-04-16 | 向国华 | Infusion processing method of Chinese artichoke |
| CN101946884A (en) * | 2010-03-05 | 2011-01-19 | 卢斌 | Distilled grain-pickled cabbage and preparation method thereof |
| CN102599451A (en) * | 2011-01-25 | 2012-07-25 | 天津科技大学 | Preparation of novel composite starter for pickled cabbage |
| CN102726694A (en) * | 2012-06-28 | 2012-10-17 | 成都大学 | Preparation method for horseradish sauerkraut |
| CN103750230A (en) * | 2014-01-24 | 2014-04-30 | 吉林市绿洲农产品有限公司 | Chinese sauerkraut pickling method |
| CN114480178A (en) * | 2021-12-31 | 2022-05-13 | 王兆新 | Special activating microbial inoculum for microecology of pickled Chinese cabbage and method for preparing pickled Chinese cabbage product by using special activating microbial inoculum |
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