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A kind of method of industrially fermenting sauerkraut

A kind of sauerkraut and industrial technology, applied in the direction of preserving fruits/vegetables with acid, etc., can solve the problems of deterioration, cabbage pollution, rot, etc., and achieve golden color, enhanced antibacterial effect, and fresh taste

Active Publication Date: 2011-12-21
HEILONGJIANG UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that the sauerkraut produced in a large-scale factory still follows the traditional process, relying on natural fermentation, and the cabbage in the fermenter is easily polluted by miscellaneous bacteria, resulting in rot and deterioration, and provides an industrial The method of fermenting sauerkraut

Method used

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  • A kind of method of industrially fermenting sauerkraut
  • A kind of method of industrially fermenting sauerkraut

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specific Embodiment approach 1

[0014] Specific embodiment one: the industrial fermented sauerkraut of this embodiment is carried out according to the following steps: one, wash the Chinese cabbage and put it into the fermenter and code it well; two, the sauerkraut fermentation engineering bacteria are added according to the ratio of 1000L per 50 tons of Chinese cabbage; three, add Soybean juice and vegetable juice culture solution with the same volume of sauerkraut fermentation engineering bacteria, and then fill the fermenter with brine with a mass concentration of 1.5%; 4. Fermentation: raise the temperature in the fermenter to 20°C, and keep the temperature at 20°C for 3 days of fermentation , then carry out an internal circulation of the fermentation broth, and then lower the temperature in the fermenter to 18°C ​​for 7 days of fermentation, and then perform an internal circulation of the fermentation broth, after the end of the internal circulation, keep the temperature in the fermenter at 18°C ​​to cont...

specific Embodiment approach 2

[0028] Specific embodiment two: the difference between this embodiment and specific embodiment one is: the sauerkraut fermentation engineering bacterium in the step 2 is prepared according to the following steps:

[0029] (1) Inoculate Lactobacillus plantarum (Lactobacillus plantarum) HDRS1 and Lactobacillus paracasei (Lactobacillus paracasei) HD1-7 on the slant medium into 10 bean juice and vegetable juice culture solutions with a volume of 500 mL. Static culture for 24 hours, respectively made into first-class strains;

[0030] (2) Add the primary strains of Lactobacillus plantarum (Lactobacillus plantarum) HDRS1 and Lactobacillus paracasei (Lactobacillus paracasei) HD1-7 together to 100 L of bean juice and vegetable juice culture solution, and culture them statically at 30°C for 24 hours , to make secondary strains of fermentation engineering bacteria;

[0031] (3) Add the secondary strain of the fermentation engineering bacteria to 1000 L of bean juice and vegetable juice...

specific Embodiment approach 3

[0032] Specific embodiment three: the difference between this embodiment and specific embodiment two is: in step two, the slant culture medium in the preparation step (1) of sauerkraut fermentation engineered bacteria is MRS medium. Other steps and parameters are the same as those in Embodiment 2.

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Abstract

The invention relates to a method for industrially fermenting sauerkraut, which relates to a method for fermenting sauerkraut. It solves the problem that the sauerkraut produced in large-scale factories still follows the traditional process and relies on natural fermentation, and the cabbage in the fermenter is easily polluted by miscellaneous bacteria, resulting in rot and deterioration. Methods: 1. stack cabbage; 2. add sauerkraut fermentation engineering bacteria; 3. add salt water to fill the fermentation tank; 4. ferment to obtain sauerkraut finished product. The method of the invention adopts an artificially controllable industrial process to ferment sauerkraut, and the added ingredients are all known and controllable, thus avoiding the situation that the cabbage is polluted by miscellaneous bacteria, rots and deteriorates.

Description

technical field [0001] The invention relates to a method for fermenting sauerkraut. Background technique [0002] The method of using lactic acid bacteria to ferment, process and store vegetables has a history of thousands of years, and is widely spread in many countries and regions around the world. Not only because it is simple and easy to master, but also because it can further improve the flavor of vegetables and increase appetite. Modern studies have found that when the concentration of lactic acid is 1.5% to 2.5%, and the pH is 3.6 to 3.8, the increase in acidity of vegetables can inhibit the growth of bacteria in a short period of time, but the bacteria will gradually adapt to the acidic environment over time. Large-scale reproduction causes sauerkraut to rot and deteriorate. [0003] my country is rich in vegetable resources. As a traditional lactic-acid-fermented vegetable product in Northeast my country, sauerkraut has a refreshing taste and a unique lactic-acid-...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/10
Inventor 葛菁萍平文祥凌宏志宋刚赵丹高冬妮
Owner HEILONGJIANG UNIV
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