CN110301605A - A method of using cabbage as raw material step fermentation sauerkraut - Google Patents
A method of using cabbage as raw material step fermentation sauerkraut Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses a kind of using cabbage as the method for raw material step fermentation sauerkraut, comprising the following steps: S1: the pretreatment of cabbage；S2: it prepares pickling liquid: after rice washing water boils, the salt of rice washing water quality 1% is added, after dissolution, cooling, adding white wine to pickling liquid alcoholic strength is 1~1.5%vol, obtains pickling liquid；S3: preliminary alcoholic fermentation: cabbage mixes with pickling liquid, is inoculated with S. cervisiae, is passed through air, and 20 DEG C of expansion cultures 18~for 24 hours, stringent sealing, 25 DEG C of 4~5d of anaerobic fermentation；S4: aerobic acetobacter and bacillus licheniformis, 30~35 DEG C of 6~10d of aerobic fermentation secondary acetic fermentation: are inoculated；S5: lactic fermentation three times: inoculating lactobacillus buchneri and Lactobacillus brevis, and 30 DEG C of 15~20d of anaerobic fermentation finally obtain pH≤4.5, the sour cauliflower that total acid content is 1.2~1.6%.The method of the present invention fermentation period is short, success rate is high, is fermented by artificial infection, and fermentation process is easily controllable, and the sauerkraut produced has special paste flavor taste, light wine fragrance and strong tart flavour.
Description
Technical field
The invention belongs to sauerkraut processing technique fields, and in particular to a kind of using cabbage as the side of raw material step fermentation sauerkraut
Method.
Background technique
Cabbage is called cabbage, scientific name cabbage, alias cabbage, cabbage, also cries that cabbage, pimple be white, the pork liver heart
Dish, root-mustard etc. belong to Cruciferae Btassica, and nutrition is quite abundant, is rich in vitamin C, bata-carotene, cellulose, carbon water
The minerals such as compound and calcium, phosphorus, potassium, in addition to this, cabbage also contain vitamin, and vitamin is the antiulcer factor, have
Decompose the effect of inferior ammonium nitrate.
Currently, the production method of sauerkraut mainly has aging process and lactic acid bacteria pure-blood ferment method: aging process passes
The marinated method of system relies primarily on the included beneficial microbe (mainly lactic acid bacteria) of vegetable raw-material and carries out fermentation and acid and other flavors
Substance, but the spontaneous fermentation period is longer, and production efficiency is low, and zymotechnique is not easy to control, pollution microbes is easy, simultaneously as long
Time soaking fermentation destroys vegetable fibers structure, keeps vegetables soft rotten, tacky, appearance and mouthfeel are influenced, in addition, aging process
Generally inhibit the growth and breeding of harmful miscellaneous bacteria by the way of hyperosmosis with high salt, salinity is higher, does not meet modern's pursuit
" healthy diet " theory；Lactic acid bacteria pure-blood ferment method, that is, artificial infection lactic acid bacteria carries out forced fermentation, and the fermentation that can effectively shorten is all
Phase improves production efficiency, fermentation success rate and foodsafety, and still, strain used in lactic acid bacteria pure-blood ferment method is single, fermentation
Sauerkraut flavor substance type out is less, content is lower, and therefore, finished product sauerkraut fragrance is single, not strong enough, and flavor is not good enough.This
Outside, traditional sauerkraut generally ferments using leaf mustard as raw material, since the edible part of leaf mustard is mainly blade, mouthfeel
It is soft, it is not fresh and crisp enough.
Summary of the invention
In view of the deficiencies of the prior art, the purpose of the present invention is to provide one kind using cabbage as raw material step fermentation acid
The method of dish.
Technical solution of the present invention is summarized as follows:
A method of using cabbage as raw material step fermentation sauerkraut, comprising the following steps:
S1: the pretreatment of cabbage: selection quality consolidation, the fresh cabbage that color is emerald green, nothing is rotten remove root, sunning 2
~3d makes cabbage dehydration soften, and cleans, is cut in half spare；
S2: it prepares pickling liquid: after rice washing water boils, the salt of rice washing water quality 1% is added and is added after dissolution, cooling
White wine to pickling liquid alcoholic strength is 1~1.5%vol, obtains pickling liquid；
S3: preliminary alcoholic fermentation: cabbage after pretreatment is stacked into jar fermenter, inject pickling liquid, do not had cabbage 8~
10cm is advisable, and is inoculated with S. cervisiae, is passed through air, and 20 DEG C of expansion cultures 18~for 24 hours, stringent sealing, 25 DEG C of anaerobic fermentations 4~
5d；
S4: secondary acetic fermentation: into fermentation system obtained by S3, being inoculated with aerobic acetobacter and bacillus licheniformis,
It is passed through air, 30~35 DEG C of 6~10d of aerobic fermentation；
S5: lactic fermentation three times: being inoculated with lactobacillus buchneri and Lactobacillus brevis into fermentation system obtained by S4, stringent to seal,
30 DEG C of 15~20d of anaerobic fermentation finally obtain pH≤4.5, the sour cauliflower that total acid content is 1.2~1.6%.
Preferably, the white wine alcoholic strength is 60~65%vol.
Preferably, the S. cervisiae inoculum concentration is the 0.08~0.22% of cabbage quality.
Preferably, the aerobic acetobacter is selected from acetobacter aceti, oxidation acetobacter, Pasteur's acetic acid bar
One of bacterium, oxidation acetomonas are a variety of.
Preferably, the aerobic acetobacter inoculum concentration is the 0.05~0.20% of cabbage quality.
Preferably, the bacillus licheniformis inoculum concentration is the 0.01~0.05% of cabbage quality.
Preferably, the lactobacillus buchneri inoculum concentration is the 0.08~0.30% of cabbage quality.
Preferably, the Lactobacillus brevis inoculum concentration is the 0.05~0.15% of cabbage quality.
Beneficial effects of the present invention:
1, the sour cauliflower of the invention that ferments in three stages is followed successively by anaerobism alcoholic fermentation, aerobic acetic fermentation, anaerobism lactic acid hair
Ferment, at alcoholic fermentation initial stage, S. cervisiae is metabolized sugar source by aerobic respiration mode, achievees the purpose that fast breeding, works as wine
Brewer yeast bacterium opens anaerobic respiration mode, consumes sugar source, starts metabolism and generates ethyl alcohol and CO2, assign sauerkraut strong wine flavour,
Into the acetic fermentation stage, acetobacter starts the ethyl alcohol being metabolized in fermentation system, and (a part of ethyl alcohol derives from pickling liquid, another
Part is then to generate in the alcoholic fermentation stage) and glucide, acetic acid is generated, the salubrious tart flavour of sauerkraut is assigned, with acetobacter
The enhancing of fermentation, fermentation system pH constantly decline, and inhibit the growth and survival of S. cervisiae and harmful miscellaneous bacteria, avoid ferment
The excessive fermentation and breeding of female bacterium, this stage, the lichen bacillus ferments generate Sauce flavor substance, assign sauerkraut special sauce
Fragrance, meanwhile, the nitrite generated in sauerkraut fermentation process of degrading improves foodsafety, finally, into lactic fermentation rank
Section, in the environment of strictly anaerobic, aerobic acetobacter no longer fermentation and acid, lactobacillus buchneri and Lactobacillus brevis start to make
With, generate lactic acid, finally, produce with special paste flavor taste, light wine fragrance, strong tart flavour sauerkraut.
2, the present invention is fermented sauerkraut out, more fresh and crisp, mouthfeel is more using cabbage as raw material compared to traditional leaf mustard
It is good.
3, due to containing much starch in rice washing water, proteins,vitamins,and minerals also rich in, the present invention with
Rice washing water replaces ordinary tap water to prepare pickling liquid, can provide sufficient nutrition for fermentative microorganism growth, breeding, promote micro- life
The metabolic activity of object accelerates fermentation, shortens fermentation period.
4, the method for the present invention fermentation period is short, success rate is high, is fermented by artificial infection, and fermentation process is easy to control
System can be suitble to large-scale industrial production by controlling strain inoculum concentration, the time-controllable sauerkraut flavor in different fermentations stage.
Detailed description of the invention
Fig. 1 is the present invention using cabbage as the method flow diagram of raw material step fermentation sauerkraut.
Specific embodiment
The present invention will be further described in detail below with reference to the embodiments, to enable those skilled in the art referring to specification
Text can be implemented accordingly.
Embodiment 1
A method of using cabbage as raw material step fermentation sauerkraut, comprising the following steps:
S1: the pretreatment of cabbage: selection quality consolidation, the fresh cabbage that color is emerald green, nothing is rotten remove root, sunning
2d makes cabbage dehydration soften, and cleans, is cut in half spare；
S2: it prepares pickling liquid: after rice washing water boils, the salt of rice washing water quality 1% is added and is added after dissolution, cooling
Alcoholic strength is that 65%vol white wine to pickling liquid alcoholic strength is 1%vol, obtains pickling liquid；
S3: preliminary alcoholic fermentation: cabbage after pretreatment is stacked into jar fermenter, injects pickling liquid, did not had the cabbage 8cm to be
Preferably, it is inoculated with S. cervisiae, inoculum concentration is the 0.08% of cabbage quality, is passed through air, and 18h is cultivated in 20 DEG C of expansions, it is stringent to seal,
25 DEG C of anaerobic fermentation 4d；
S4: secondary acetic fermentation: into fermentation system obtained by S3, being inoculated with aerobic acetobacter and bacillus licheniformis,
Aerobic acetobacter inoculum concentration is the 0.05% of cabbage quality, and bacillus licheniformis inoculum concentration is the 0.01% of cabbage quality,
It is passed through air, 30 DEG C of aerobic fermentation 6d；The aerobic acetobacter be aoxidize acetobacter, Acetobacter pasteurianus composition it is mixed
Combined bacteria, mixing mass ratio 1:1；
S5: lactobacillus buchneri and Lactobacillus brevis, lactobacillus buchneri lactic fermentation three times: are inoculated with into fermentation system obtained by S4
Inoculum concentration is the 0.08% of cabbage quality, and Lactobacillus brevis inoculum concentration is the 0.05% of cabbage quality, stringent to seal, 30 DEG C of anaerobism hairs
Ferment 15d.
Embodiment 2
A method of using cabbage as raw material step fermentation sauerkraut, comprising the following steps:
S1: the pretreatment of cabbage: selection quality consolidation, the fresh cabbage that color is emerald green, nothing is rotten remove root, sunning
3d makes cabbage dehydration soften, and cleans, is cut in half spare；
S2: it prepares pickling liquid: after rice washing water boils, the salt of rice washing water quality 1% is added and is added after dissolution, cooling
Alcoholic strength is that 65%vol white wine to pickling liquid alcoholic strength is 1.5%vol, obtains pickling liquid；
S3: preliminary alcoholic fermentation: cabbage after pretreatment is stacked into jar fermenter, injects pickling liquid, did not had cabbage 10cm
It is advisable, is inoculated with S. cervisiae, S. cervisiae inoculum concentration is the 0.15% of cabbage quality, is passed through air, 20 DEG C of expansion cultures
21h, stringent to seal, 25 DEG C of anaerobic fermentation 5d；
S4: secondary acetic fermentation: into fermentation system obtained by S3, being inoculated with aerobic acetobacter and bacillus licheniformis,
Aerobic acetobacter inoculum concentration is the 0.10% of cabbage quality, and bacillus licheniformis inoculum concentration is the 0.03% of cabbage quality,
It is passed through air, 32 DEG C of aerobic fermentation 8d；The aerobic acetobacter is acetobacter aceti, oxidation acetobacter, Pasteur's vinegar
The Mixed Microbes of acidfast bacilli composition, mixing mass ratio 1:2:1；
S5: lactobacillus buchneri and Lactobacillus brevis, lactobacillus buchneri lactic fermentation three times: are inoculated with into fermentation system obtained by S4
Inoculum concentration is the 0.20% of cabbage quality, and Lactobacillus brevis inoculum concentration is the 0.10% of cabbage quality, stringent to seal, 30 DEG C of anaerobism hairs
Ferment 18d.
Embodiment 3
A method of using cabbage as raw material step fermentation sauerkraut, comprising the following steps:
S1: the pretreatment of cabbage: selection quality consolidation, the fresh cabbage that color is emerald green, nothing is rotten remove root, sunning
3d makes cabbage dehydration soften, and cleans, is cut in half spare；
S2: it prepares pickling liquid: after rice washing water boils, the salt of rice washing water quality 1% is added and is added after dissolution, cooling
Alcoholic strength is that 65%vo white wine to pickling liquid alcoholic strength is 1.5%vol, obtains pickling liquid；
S3: preliminary alcoholic fermentation: cabbage after pretreatment is stacked into jar fermenter, injects pickling liquid, did not had cabbage 10cm
It is advisable, is inoculated with S. cervisiae, be passed through air, 20 DEG C of expansion cultures for 24 hours, strictly seals, 25 DEG C of anaerobic fermentation 5d；
S4: secondary acetic fermentation: into fermentation system obtained by S3, being inoculated with aerobic acetobacter and bacillus licheniformis,
Aerobic acetobacter inoculum concentration is the 0.20% of cabbage quality, and bacillus licheniformis inoculum concentration is the 0.05% of cabbage quality,
It is passed through air, 35 DEG C of aerobic fermentation 10d；The aerobic acetobacter is oxidation acetobacter, Acetobacter pasteurianus, oxidation vinegar
The Mixed Microbes of sour monad composition, mixing mass ratio 2:1:1；
S5: lactobacillus buchneri and Lactobacillus brevis, lactobacillus buchneri lactic fermentation three times: are inoculated with into fermentation system obtained by S4
Inoculum concentration is the 0.30% of cabbage quality, and Lactobacillus brevis inoculum concentration is the 0.15% of cabbage quality, stringent to seal, 30 DEG C of anaerobism hairs
Ferment 20d.
The sauerkraut gone out to Examples 1 to 3 fermenting and producing is tested for the property, and test result is as shown in the table:
Examples 1 to 3 is fermented sour cauliflower in three stages, is followed successively by anaerobism alcoholic fermentation, aerobic acetic fermentation, anaerobism lactic acid
Fermentation, at alcoholic fermentation initial stage, S. cervisiae is metabolized sugar source by aerobic respiration mode, achievees the purpose that fast breeding, when
S. cervisiae opens anaerobic respiration mode, consumes sugar source, starts metabolism and generates ethyl alcohol and CO2, assign sauerkraut strong aroma
Taste, into the acetic fermentation stage, acetobacter start be metabolized fermentation system in ethyl alcohol (a part of ethyl alcohol derive from pickling liquid,
Another part is then to generate in the alcoholic fermentation stage) and glucide, acetic acid is generated, the salubrious tart flavour of sauerkraut is assigned, with acetic acid
The enhancing of bacillus fermentation effect, fermentation system pH constantly decline, and inhibit the growth and survival of S. cervisiae and harmful miscellaneous bacteria, keep away
Exempt from the excessive fermentation and breeding of saccharomycete, this stage, the lichen bacillus ferments generate Sauce flavor substance, and it is special to assign sauerkraut
Paste flavor taste, meanwhile, the nitrite that generates in sauerkraut fermentation process of degrading improves foodsafety, finally, sending out into lactic acid
In the ferment stage, in the environment of strictly anaerobic, aerobic acetobacter no longer fermentation and acid, lactobacillus buchneri and Lactobacillus brevis start
Effect, generate lactic acid, finally, produce with special paste flavor taste, light wine fragrance, strong tart flavour sauerkraut.
Examples 1 to 3 is fermented sauerkraut out, more fresh and crisp, mouthfeel is more using cabbage as raw material compared to traditional leaf mustard
It is good.
Examples 1 to 3 replaces ordinary tap water to prepare pickling liquid with rice washing water, due to containing much starch in rice washing water,
Proteins,vitamins,and minerals also rich in can grow for fermentative microorganism, breeding provides sufficient nutrition, promotion
The metabolic activity of microorganism accelerates fermentation, shortens fermentation period.
Examples 1 to 3 fermentation process fermentation period is short, success rate is high, is fermented by artificial infection, and fermentation process is easy
In control, large-scale industry metaplasia can be suitble to by controlling strain inoculum concentration, the time-controllable sauerkraut flavor in different fermentations stage
It produces.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details.
Claims (8)
1. a kind of using cabbage as the method for raw material step fermentation sauerkraut, which comprises the following steps:
S1: the pretreatment of cabbage: selection quality consolidation, the fresh cabbage that color is emerald green, nothing is rotten, removal root, sunning 2~
3d makes cabbage dehydration soften, and cleans, is cut in half spare；
S2: it prepares pickling liquid: after rice washing water boils, the salt of rice washing water quality 1% is added and adds white wine after dissolution, cooling
It is 1~1.5%vol to pickling liquid alcoholic strength, obtains pickling liquid；
S3: preliminary alcoholic fermentation: cabbage after pretreatment is stacked into jar fermenter, injects pickling liquid, did not had 8~10cm of cabbage to be
Preferably, it is inoculated with S. cervisiae, is passed through air, 20 DEG C of expansion cultures 18~for 24 hours, stringent sealing, 25 DEG C of 4~5d of anaerobic fermentation；
S4: secondary acetic fermentation: into fermentation system obtained by S3, it is inoculated with aerobic acetobacter and bacillus licheniformis, is passed through
Air, 30~35 DEG C of 6~10d of aerobic fermentation；
S5: lactic fermentation three times: being inoculated with lactobacillus buchneri and Lactobacillus brevis into fermentation system obtained by S4, stringent to seal, and 30 DEG C
15~20d of anaerobic fermentation finally obtains pH≤4.5, the sour cauliflower that total acid content is 1.2~1.6%.
2. a kind of using cabbage as the method for raw material step fermentation sauerkraut according to claim 1, which is characterized in that the white wine
Alcoholic strength is 60~65%vol.
3. a kind of using cabbage as the method for raw material step fermentation sauerkraut according to claim 1, which is characterized in that the wine brewing
Saccharomycete inoculum concentration is the 0.08~0.22% of cabbage quality.
4. a kind of using cabbage as the method for raw material step fermentation sauerkraut according to claim 1, which is characterized in that described aerobic
Type acetobacter be selected from acetobacter aceti, oxidation acetobacter, Acetobacter pasteurianus, oxidation one of acetomonas or
It is a variety of.
5. according to claim 1 or 4 is any described a kind of using cabbage as the method for raw material step fermentation sauerkraut, which is characterized in that
The aerobic acetobacter inoculum concentration is the 0.05~0.20% of cabbage quality.
6. a kind of using cabbage as the method for raw material step fermentation sauerkraut according to claim 1, which is characterized in that the lichens
Bacillus inoculum concentration is the 0.01~0.05% of cabbage quality.
7. a kind of using cabbage as the method for raw material step fermentation sauerkraut according to claim 1, which is characterized in that the Bu Shi
Lactobacillus inoculum concentration is the 0.08~0.30% of cabbage quality.
8. a kind of using cabbage as the method for raw material step fermentation sauerkraut according to claim 1, which is characterized in that the short cream
Bacillus inoculum concentration is the 0.05~0.15% of cabbage quality.
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