CN1374033A - Lactic acid fermentation process of pickling sauerkraut - Google Patents
Lactic acid fermentation process of pickling sauerkraut Download PDFInfo
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- CN1374033A CN1374033A CN02108670A CN02108670A CN1374033A CN 1374033 A CN1374033 A CN 1374033A CN 02108670 A CN02108670 A CN 02108670A CN 02108670 A CN02108670 A CN 02108670A CN 1374033 A CN1374033 A CN 1374033A
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- lactic acid
- sauerkraut
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- fermentation
- pickling
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Abstract
The present invention is lactic acid fermentation process of pickling sauerkraut. Vegetable is mixed with lactic acid bcteria liquid is 1 %, stirring and then packed into vacuum packing bag in 0.08 MPa pressure and sealed to ferment for 5-20 days to produce the sauerkraut. The present invention has identical fermenting and packing container, small and light production facility, and the product as one kind of commodity is easy to store, transport and sell.
Description
Technical field
The invention belongs to the method for processing of farm products, particularly pickling sauerkraut.
Background technology
Sauerkraut is a kind of food quite popular to people, and the sauerkraut that is prepared by the traditional zymotic method has fragrance, flavour and brittleness preferably, but fermentation period is longer, and product easily is bacterial contamination, and stores, circulates, and sells to wait also to have many commercialization problems.For realizing the suitability for industrialized production sauerkraut, existing document announcement adds the 5-10% lactic acid bacteria, pickles the technology that vacuum-packed again and temperature controlled fermentation certain hour after 1-2 days is finished pickling sauerkraut vegetables such as Chinese cabbages, this technological break-through the practice of traditional pickling process sauerkraut, but also have it to make us satisfied inadequately place, for example the lactic acid bacteria consumption is big, still need put into bulk container and pickle etc., strengthen the contaminated possibility of product, life cycle of the product and operation have also extended.
Summary of the invention
The technical problem to be solved in the present invention is to simplify the technology of lactic fermentation sauerkraut, improves the product yield and the quality of pickling sauerkraut, and reduces the cost of pickling of sauerkraut, is more conducive to suitability for industrialized production.
The method of lactic fermentation pickling sauerkraut of the present invention solves the problems of the technologies described above with following technical scheme: the dish base that clean vegetables or salt marsh are crossed adds the lactic acid bacterial liquid of 1% (weight %) and turns a little, promptly quantitatively pack in the vacuum packaging bag, seal sack under 0.08Mpa vacuum, the room temperature bottom fermentation was the fermenting-ripening product in 5-20 days.Viable count is greater than 1 * 10 in the lactic acid bacterial liquid
8Individual/ml.
The method of pickling sauerkraut of the present invention replaces rounds such as cylinder, bucket, pond with composite evacuated packaging bag, replace spontaneous fermentation with lactobacillus forced inoculation fermentation, replace cylinder pressure or pond pressure oxygen barrier with the vacuum anaerobism, realized that round and packing container are same, production facility miniaturization, lighting, make product have more the modern goods feature, reduced production cost, and solved the problem in storage, transportation and the sale of product preferably.
The specific embodiment
Add the lactic acid bacterial liquid of its weight 1% to fresh clean vegetables or through the clean vegetables of less salt (3-5%) salt marsh, turn the vacuum packaging bag of promptly quantitatively packing into a little, under the vacuum of 0.08Mpa, seal sack.According to the vegetable variety difference, at room temperature fermenting promptly got the product of fermenting-ripening in 5-20 days.Shelf life of products reaches 6 months.Used lactic acid bacterial liquid can soak the juice nutrient solution with tomato and carrot, and the static cultivation of inoculating lactic acid bacterium made after three days, required viable count greater than 1 * 10
8Individual/ml.
Under high vacuum condition, vegetables cell juice oozes out rapidly, for the growth and breeding that activates lactic acid bacteria provides good nutritional condition, has also created suitable anaerobic environment, thereby has quickened propagation and the metabolism of lactic acid bacteria in vacuum bag.PH value sharply descends with the increase of the acceleration of course of fermentation, lactic acid cumulant in the bag, cause non-lactic acid fermenting bacteria (comprising bacterium and saccharomycete) and weak lactic acid fermenting bacteria because of its growth is suppressed dead gradually, become at last and only deposit the ecosystem that inserts lactic acid bacteria.In this process, vegetable flavor changes, and fragrance component increases, and is preserved.Because the sealing of vacuum packaging bag, its poisture-penetrability and gas-premeable are all extremely limited, so guaranteed the stable of the interior ecological ragime of bag.Because the existence of above-mentioned condition makes fresh vegetables by lactic fermentation, when changing local flavor, improving nutritive value, also created condition for its preservation.
Embodiment 1
50 kilograms in green meat leaf mustard removes dish head, sick worm Lao Ye, cleans.Airing to petiole is wilted, and gets 43 kilograms of clean vegetables.Weight is two (otch is smeared salt immediately) in the cutting of the dish more than 0.5 kilogram.3% pickled by airing clean vegetables weight with salt, layer dish layer salt, top heavy, pickled 2 days, tipping was 1 time after 1 day.Play the dish delivery base, insert the lactic acid bacteria culture solution that activates by 1% of airing clean vegetables weight and (contain bacterium number＞1 * 10
8Individual/as ml), to turn a little.To connect bacterium dish base and pack in the vacuum bag of 20 * 28cm 0.5 kilogram of every packed amount into.0.08Mpa seal sack under the vacuum.Under the room temperature spontaneous fermentation 7-15 days (long summer in winter is short), get about 40 kilograms of all good sauerkraut finished products of color, smell and taste, contain live lactobacillus 〉=1 * 10 in the fermentation juice
8Individual/ml.
Embodiment 2
50 kilograms of bright red hot peppers remove handle and bract, clean.Airing gets about 45 kilograms of clean green pepper to surface wrinkling.Cutting is cut carefully, admixes the salt of clean green pepper weight 5% and 1% activation lactic acid bacteria.Pack in the vacuum bag of 10 * 14cm every packed amount 60 grams into.0.08Mpa seal sack under the vacuum.Under the room temperature spontaneous fermentation 5-15 days, about 45 kilograms of all good pickled peppers finished products of color, smell and taste.
Embodiment 3
50 kilograms of moso bamboo shoots excised old pocket head, and the bamboo shoot body is cut into the sections of the about 3cm of every segment length, peels off the bamboo shoot shell.With bamboo shoot meat longitudinal section (thick about 2-3mm), the bamboo shoot sheet of cutting steeps in 1% the salt solution immediately.Pull the bamboo shoot sheet out, admix the activation lactic acid bacteria culture solution of bamboo shoot sheet weight 1%.Connect bacterium bamboo shoot sheet and pack in the vacuum bag of 20 * 28cm 0.5 kilogram of every packed amount into.0.08Mpa seal sack under the vacuum.Under the room temperature spontaneous fermentation 7-20 days, about 20 kilograms of the moderate finished product of milky, tart flavour.
Claims (2)
1, a kind of method of lactic fermentation pickling sauerkraut, lactic acid bacteria is added in the clean vegetables, it is characterized in that the dish base of crossing to clean vegetables or salt marsh adds the lactic acid bacterial liquid of 1% (weight %) and turns a little, quantitatively pack in the vacuum packaging bag, seal sack under 0.08Mpa vacuum, the room temperature bottom fermentation was the fermenting-ripening product in 5-20 days.
2, the method for lactic fermentation pickling sauerkraut as claimed in claim 1 is characterized in that viable count is greater than 1 * 10 in the used lactic acid bacterial liquid
8Individual/ml.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02108670A CN1374033A (en) | 2002-04-11 | 2002-04-11 | Lactic acid fermentation process of pickling sauerkraut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02108670A CN1374033A (en) | 2002-04-11 | 2002-04-11 | Lactic acid fermentation process of pickling sauerkraut |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1374033A true CN1374033A (en) | 2002-10-16 |
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ID=4740358
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN02108670A Pending CN1374033A (en) | 2002-04-11 | 2002-04-11 | Lactic acid fermentation process of pickling sauerkraut |
Country Status (1)
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| CN (1) | CN1374033A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101884404A (en) * | 2009-05-13 | 2010-11-17 | 熊兴 | Novel pickle production technology |
| CN102726694A (en) * | 2012-06-28 | 2012-10-17 | 成都大学 | Preparation method for horseradish sauerkraut |
| CN102948721A (en) * | 2011-12-16 | 2013-03-06 | 湖北山乡调味饮品有限公司 | Pickling process method for secondary fermentation of leaf mustard and application in production of ready-to-eat pickles thereof |
| CN103005352A (en) * | 2012-12-25 | 2013-04-03 | 内蒙古万佳食品有限公司 | Method of pickling sauerkraut by using pure lactic acid bacteria under waterless and vacuum condition |
| CN104397638A (en) * | 2014-11-20 | 2015-03-11 | 陈光文 | Spicy preserved vegetable and preparation method thereof |
| CN104431909A (en) * | 2015-01-04 | 2015-03-25 | 湖北工业大学 | Method for making fermented crystal crisp sweet bamboo shoot |
| CN104489572A (en) * | 2014-11-20 | 2015-04-08 | 陈光文 | Flavored preserved vegetable and preparation method thereof |
| CN105767987A (en) * | 2016-04-01 | 2016-07-20 | 沈阳农业大学 | Natural fermentation small-jar Chinese Northeast sauerkraut and making method thereof |
| CN107149111A (en) * | 2017-07-06 | 2017-09-12 | 刘跃杰 | Ginseng sauerkraut and its processing method |
| CN108967970A (en) * | 2018-08-17 | 2018-12-11 | 崇左市岜陇品农业有限公司 | The preparation method of vacuum fermentation sauerkraut |
| CN111296805A (en) * | 2020-04-29 | 2020-06-19 | 辽源市小缸酸菜食品加工有限公司 | Canned making method of northeast small-jar pickled Chinese cabbage and pickled Chinese cabbage cleaning device |
-
2002
- 2002-04-11 CN CN02108670A patent/CN1374033A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101884404A (en) * | 2009-05-13 | 2010-11-17 | 熊兴 | Novel pickle production technology |
| CN102948721A (en) * | 2011-12-16 | 2013-03-06 | 湖北山乡调味饮品有限公司 | Pickling process method for secondary fermentation of leaf mustard and application in production of ready-to-eat pickles thereof |
| CN102948721B (en) * | 2011-12-16 | 2014-01-22 | 湖北山乡调味饮品有限公司 | Pickling process method for secondary fermentation of leaf mustard and application in production of ready-to-eat pickles thereof |
| CN102726694A (en) * | 2012-06-28 | 2012-10-17 | 成都大学 | Preparation method for horseradish sauerkraut |
| CN103005352A (en) * | 2012-12-25 | 2013-04-03 | 内蒙古万佳食品有限公司 | Method of pickling sauerkraut by using pure lactic acid bacteria under waterless and vacuum condition |
| CN104397638A (en) * | 2014-11-20 | 2015-03-11 | 陈光文 | Spicy preserved vegetable and preparation method thereof |
| CN104489572A (en) * | 2014-11-20 | 2015-04-08 | 陈光文 | Flavored preserved vegetable and preparation method thereof |
| CN104431909A (en) * | 2015-01-04 | 2015-03-25 | 湖北工业大学 | Method for making fermented crystal crisp sweet bamboo shoot |
| CN105767987A (en) * | 2016-04-01 | 2016-07-20 | 沈阳农业大学 | Natural fermentation small-jar Chinese Northeast sauerkraut and making method thereof |
| CN107149111A (en) * | 2017-07-06 | 2017-09-12 | 刘跃杰 | Ginseng sauerkraut and its processing method |
| CN108967970A (en) * | 2018-08-17 | 2018-12-11 | 崇左市岜陇品农业有限公司 | The preparation method of vacuum fermentation sauerkraut |
| CN111296805A (en) * | 2020-04-29 | 2020-06-19 | 辽源市小缸酸菜食品加工有限公司 | Canned making method of northeast small-jar pickled Chinese cabbage and pickled Chinese cabbage cleaning device |
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