| Fermenting Chinese cabbage into sauerkraut is a traditional vegetable preservation method.This method has a long history and can be traced back to about two thousand years ago.It was used as the most commonly used method of processing winter-preserved vegetables by ancient laborers in China.It was introduced to Europe in the 17 th century.Since ancient times,sauerkraut has been praised by many consumers at home and abroad for its unique crisp and tender taste,health benefits of spleen and appetite,and refreshing and long-lasting features.In China,the pickled sauerkraut in winter has become a feature and custom of the northern region.At present,many nutritionists believe that the nutrients contained in sauerkraut will be the main nutrient for the food industry in the future.However,the traditional natural fermented sauerkraut in China suffers from problems such as long fermentation time and unstable quality of sauerkraut products.In the early stage,this laboratory developed a compound pickled cabbage starter.Although this kind of starter shortens the time for pickled cabbage fermentation,due to the operating environment,processing technology and other issues,pickled pickled cabbage is often contaminated by mold.The shelf life is still relatively short.The use of additives such as preservatives or blanching has to be used to extend the shelf life,but this greatly reduces the quality of the sauerkraut products and the effect is not ideal.Therefore,in order to make up for the deficiency of the existing starter,the subject has used the lactic acid bacteria with strong mold inhibitory ability selected from pickled cabbage to improve the pickle starter developed in the previous laboratory.Developed a modified pickled cabbage starter that does not affect the taste quality of fermented sauerkraut products,but also can relatively prolong the shelf life of sauerkraut.In this study,19 strains of lactic acid bacteria were isolated from 11 commercially available pickled sauerkraut products,and the 19 strains of lactic acid bacteria were subjected to antagonistic experiments against Penicillium.Finally,the L3 strain with the highest antibacterial rate against Penicillium was selected and the antibacterial rate reached 58.44%.The L3 strain was added to the existing fermentation agent formulation,and after the compounding test,the ratio of the strain was determined to be Lactobacillus paracasei: Lactobacillus plantarum: Bacillus coagulans: L3=1:2:3:3,the best fermentation effect was achieved.The end point of fermentation can be reached within 14 days.The p H value at the end of the fermentation is 3.11.The finished fermentation product is rich in sourness,bright in color,and moderate in brittleness.The centrifugation process of Lactobacillus paracasei,Lactobacillus plantarum,Bacillus coagulans and L3 wasdetermined to be 4000 r/min.After 20 min,the centrifuge survival rate of each strain reached 98.33%,96.86%,95.31% and 97.46%.The amount of improved compound pickled cabbage starter was determined by fermentation experiments to add 6.6g of starter to 50 kg of Chinese cabbage.Sensory evaluation results are superior to other brands of sauerkraut sold on the market.After the shelf life measurement,the improved sauerkraut fermenting agent pickled sauerkraut and the old formula fermenting agent pickled sauerkraut were simultaneously inoculated with Penicillium mold spore solution,and the fermented agent was cured after curing the sauerkraut for 6 days at 30?,while the old formula fermenting agent pickled sauerkraut It deteriorated after 1day.It is verified that the improved compound sauerkraut starter has the effect of prolonging the shelf life of sauerkraut,has practical value,and provides experimental support for the development of new composite starter. |
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