Low-sodium lactic acid spicy cabbage made from fermentation of cichorium intybus and fermenting making method of low-sodium lactic acid spicy cabbage

Abstract

The invention belongs to the field of food processing, and in particular relates to low-sodium lactic acid spicy cabbage made from fermentation of cichorium intybus and a fermenting making method of low-sodium lactic acid spicy cabbage. The fermented spicy cabbage is made by the following steps: firstly, fermenting cichorium intybus slurry via lactic acid bacteria; then, adding a centrifugal precipitate of cichorium intybus fermentation liquor and positive lactic acid fermentation bacteria to a fermentation adjuvant that common salt addition is just 2% of the mass of raw materials, and makingthe fermented spicy cabbage via the fermentation adjuvant. According to the making method provided by the invention, the activity and nutritional ingredients of the cichorium intybus can be effectively released, the biological utilization of the cichorium intybus can be improved, the taste of the spicy cabbage can be enriched and the health-care function of the spicy cabbage can be enhanced; in addition, the growth of spoilage bacteria can be inhibited via the composite lactic acid bacteria in the centrifugal precipitate of the cichorium intybus fermentation liquor before the positive lactic acid fermentation bacteria in the fermentation adjuvant becomes a dominant strain, so that the generation of nitrite can be reduced and the safety of food can be guaranteed; and the problem of a conventional spicy cabbage production process that contents of common salt and nitrite are too high when high-concentration common salt is adopted to inhibit the propagation of the spoilage bacteria can besolved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a low-sodium lacto-pimento cabbage produced by fermenting chicory and a method for fermenting the low-sodium lacto-pimento cabbage. Background technique [0002] As a traditional fermented delicacy of the Korean nationality, spicy cabbage has always been loved by people for its spicy, crisp, sour and sweet taste. Spicy cabbage is rich in fiber, which can stimulate gastrointestinal peristalsis, help digestion, moisturize the intestines, and promote detoxification, and has a good effect on preventing intestinal cancer. [0003] In the traditional pickling process of spicy cabbage, high-concentration salt is often used to inhibit the reproduction of spoilage bacteria, so that salt-tolerant lactic acid bacteria become the dominant flora of fermented spicy cabbage. However, there are many disadvantages in this processing method: high nitrite and salt content, and poor food ...

AI Technical Summary

Problems solved by technology

However, there are many disadvantages in this processing method: high nitrite and salt content, poor food safety

However, compared with ordinary spicy cabbage, low-sodium spicy cabbage processed with reduced salt consumption has a faster ripening speed and cannot inhibit the growth of spoilage bacteria during processing. Because the reproduction of spoilage bacteria is stronger than the fermentation of lactic acid bacteria, it will cause fermented cabbage products. Corruption affects the quality and taste of spicy cabbage, shortens the shelf life, and affects the food safety of spicy cabbage due to spoilage bacteria; it may even cause the fermentation and processing of spicy cabbage to fail due to excessive growth of spoilage bacteria

[0004] Moreover, nitrite is easily formed during the fermentation process of traditional spicy cabbage.

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