Leaven for producing sour and sweet cabbage and method for producing the same

Abstract

The invention relates to a dry powder ready-to-use starter and a preparation method for the starter. The dry powder ready-to-use starter consists of the compound lactic acid powder made from lactobacillus plantarum 550 and lactobacillus buchneri 225, the nutritional agents promoting the lactobasillus to grow or perfume selectively added. The lactobacillus plantarum powder and the lactobacillus buchneri powder are prepared by liquefying, saccharifying, inoculating, fermenting, centrifugating, spraying and drying the corn powder. The compound lactobacillus powder is prepared by mixing the lactobacillus plantarum powder with the lactobacillus buchneri powder by a weight ratio of the lactobacillus plantarum powder to the lactobacillus buchneri powder ranging from 65 to 30: 70 to 35. When the infusing is carried out, the compound lactobacillus powder is dissolved into the fermentation broth by the cold boiling water and the salt, the sugar, the peptone and the perfume are added to the fermentation broth to make the pickle. The pickle products can be obtained by infusing the fresh vegetables in the pickle for 18 to 24 hours. With easy storage, convenient carrier and use, quick and simple preparation, the starter mannufactures the pickle which not only reaches the flavor and quality of the traditional products, but also effectively lowers the formation of the nitrites.

Description

technical field [0001] The invention relates to a starter for making kimchi, in particular to a dry powder direct-injection starter and a preparation method thereof, belonging to the field of biotechnology. Background technique [0002] The fermentation process of making kimchi mainly adopts traditional natural fermentation or the method of using old kimchi brine at present. The disadvantages of natural fermentation are: ① long fermentation cycle and low production efficiency; ② unstable fermentation quality, which is not conducive to industrialization, large-scale and standardized production. And the shortcoming of using the traditional method of old sauerkraut brine is: 1. be difficult to realize large-scale industrialized production; Obviously, in order to change the traditional kimchi fermentation process and provide a fast, stable and high-quality fermentation method, the key lies in the bacterial classification in the starter. [0003] As can be known from the existi...

AI Technical Summary

Problems solved by technology

The disadvantages of natural fermentation are: ①Long fermentation cycle and low production efficiency; ②Unstable fermentation quality, which is not conducive to industrialization, large-scale and standardized production

The disadvantages of the traditional method of using old kimchi brine are: 1. it is difficult to realize large-scale industrial production; 2. it is difficult to ensure the consistency of products in different places;

[0004] 1. Using freeze-drying method, the equipment investment is large, the operating cost is high, and the practicability is small

[0005] 2. The preparation of strains adopts the method of aeration, and the growth condition of lactic acid bacteria is facultative anaerobic, and the aerobic fermentation is unscientific, and there are problems

[0006] 3. No systematic research on industrial bacteria production and collection

[0007] 4. The research on the storage technology of the starter is not perfect, and the storage period of the application has not been reached

[0008] 5. The selected microbial protective agent or the amount of protective agent did not protect the bacterial agent, or although it played a protective role, the dosage was insufficient, and there were problems in combination and matching