Vinasse pickled Chinese sauerkraut with blood fat reducing effect and making method thereof

Abstract

The invention relates to vinasse pickled Chinese cabbages with a blood fat reducing effect and a making method thereof. The making method comprises the steps of raw material pretreatment, dehydration treatment, blending treatment, fermentation treatment and finished product packaging. According to the vinasse pickled Chinese cabbages prepared by the method disclosed by the invention, the red vinasse, lactic acid bacteria and monascus purpureus powder co-fermentation process is utilized, and the lactic acid bacteria are used for inhibiting the growth of infectious microbes in the fermentation process, so that the lactic acid bacteria can quickly produce acid and fragrance and inhibit the reproduction of the infectious microbes, and the pickled Chinese cabbages with mellow sour taste and rich fragrance are prepared; the red vinasse and the monascus purpureus powder participate in fermentation, so that the content of lovastatin is increased, the stability and efficacy of the quality of the pickled Chinese cabbage are improved, and the prepared vinasse pickled Chinese cabbage product is rich in nutrition, rich and harmonious in flavor and sour and refreshing in mouth feel, has better health-care efficacy of assisting in reducing blood fat, and is suitable for industrial production. The natural, safe, green, nutritional and healthy pursuits of modern people are met, the requirements of more consumers can be met, and the method is suitable for application and popularization.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fermented sauerkraut with hypolipidemic effect and a preparation method thereof. Background technique [0002] As a traditional lactic acid bacteria fermented vegetable food, sauerkraut has the characteristics of increasing appetite and convenient eating, and is deeply loved by consumers. It is produced in Northeast my country, Sichuan, Chongqing, Yunnan, Shanxi and Fujian. Among them, the traditional characteristic sauerkraut in Youxi County and Minqing County of Fujian is the fermented sauerkraut, which has a strong sour taste and has a unique aroma of lees and a unique color of red lees, with a unique flavor. [0003] The red yeast rice used in red grains is a food that can be used for both medicine and food, and it is a traditional Chinese medicine raw material that can lower blood lipids. Red yeast rice, also known as red yeast rice, red rice, red yeast rice, or ...

AI Technical Summary

Problems solved by technology

[0004] Traditional fermented sauerkraut has problems such as long fermentation period, easy to be contaminated by bacteria, unstable quality, etc.

At the same time, in the traditional production process of pickled cabbage, red lees and edible salt and other auxiliary materials are manually applied to the vegetables, and then fermented. , Uneven smearing of distiller's grains, uneven mixing of vegetables and distiller's grains, etc., can easily lead to uneven flavor of sauerkraut, the flavor of fermented sauerkraut only stays on the surface, the sour flavor is not strong enough, and its fermentation cycle is long, etc.

It can be seen that, adopting the traditional fermentation method, the nutrient richness and taste of the product are not ideal enough, and the active ingredients in the red grains cannot be fully utilized, resulting in low bioavailability and poor health care efficacy.

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