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Compound sauerkraut starter and production method thereof and method for processing sauerkraut

A production method and technology of a starter, applied in the field of sauerkraut starter and its production method and processing sauerkraut, can solve the problems of complex production process of sauerkraut starter, complex storage method of sauerkraut starter, unsuitable for home use, etc., and achieve crisp and tender taste , bright color, suitable acidity effect

Inactive Publication Date: 2011-02-02
HEILONGJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to solve the problems that the existing sauerkraut starter is complex in preservation method, short in storage time, unsuitable for home use, and complex in production process of sauerkraut starter, and provides a compound sauerkraut starter, its production method and a method of processing sauerkraut

Method used

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Experimental program
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specific Embodiment approach 1

[0011] Specific embodiment one: the composite sauerkraut starter of the present embodiment is made of bacteria powder, natamycin and calcium chloride; wherein bacteria powder is made up of Lactobacillus paracasei, Lactobacillus Brucella, Lactobacillus plantarum and Bacillus coagulans , the cell number ratio of Lactobacillus Brucella and Lactobacillus paracasei is 0.1~10:1, the cell quantity ratio of Lactobacillus plantarum and Lactobacillus paracasei is 0.1~10:1, Bacillus coagulans and Lactobacillus paracasei The number ratio of the bacteria is 0.1-15:1; the mass ratio of natamycin to bacteria powder is 0.03-0.08:1, and the mass ratio of calcium chloride to bacteria powder is 4-7:1.

specific Embodiment approach 2

[0012] Specific embodiment 2: The difference between this embodiment and specific embodiment 1 is that the cell number ratio of Lactobacillus Brucella and Lactobacillus paracasei is 1-8:1. Others are the same as in the first embodiment.

specific Embodiment approach 3

[0013] Specific embodiment 3: The difference between this embodiment and specific embodiment 1 or 2 is that the cell number ratio of Lactobacillus Brucella and Lactobacillus paracasei is 1:1. Others are the same as in the first or second embodiment.

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PUM

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Abstract

The invention relates to a sauerkraut starter and a production method thereof and a method for processing sauerkraut. The invention solves the problems of comprehensive preservation method, short preservation time, unsuitability for household use and complex production process of the conventional sauerkraut starter. The compound sauerkraut starter is prepared from bacterial powder, natamycin and calcium chloride. The production method comprises the following steps of: 1, activating strains; 2, preparing seed liquid; 3, propagating; 4, collecting the strains, and freezing and drying; and 5, mixing the bacterial powder, the natamycin and the calcium chloride to obtain the compound sauerkraut starter. The compound sauerkraut starter has the viable bacteria content of more than 1*10<10> cfu / g, and can be preserved at the temperature of -4 DEG C for over 12 months. The production method has the advantages of simple process and convenient operation; the starter has the advantages of simple using method, convenient preservation and suitability for household use. The invention is applied to the vegetable fermentation field.

Description

technical field [0001] The invention relates to a sauerkraut starter, a production method thereof and a method for processing sauerkraut. Background technique [0002] Vegetable fermentation is a way of preserving vegetables under certain production conditions by using the metabolic activities of beneficial microorganisms and their products as raw materials. The pickling of sauerkraut is a method for processing and preserving cabbage in large quantities in winter in Northeast my country and North China. Fermented vegetables have become a major feature of the food culture in northern my country because of their unique flavor, easy absorption of nutrients, refreshing taste, and strong sour taste, which meet modern people's requirements for food nutrition and health. [0003] Traditional home-style natural fermentation uses various microorganisms naturally attached to the surface of vegetables to ferment, which inevitably contains a large number of miscellaneous bacteria, hind...

Claims

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Application Information

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IPC IPC(8): A23B7/10
Inventor 韩德权孙庆申吴桐王艺杨丽娟
Owner HEILONGJIANG UNIV
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