Directly thrown leaven for effectively degrading nitrite in pickled vegetables and preparation thereof

Abstract

The invention provides high-efficiency degradation nitrite pickled vegetable direct vat starter and a preparation method thereof. The high-efficiency degradation nitrite pickled vegetable direct vat starter comprises plantaricin, leuconostoc mesenteroides, pediococcus acidilactici and the freeze-dried fungus powder of lactobacillus brevis which are mixed by equal mass. The method prepares the high bacteria count starter under nutrition, growth and rich freeze-drying conditions by keeping bacterial strain with degradation nitrite through CICC, so the method has the advantages of product safety and no side effect. As determined, the bacterial count is equal to or more than 1010CFU / g. 150kg of Chinese cabbage is well fermented if fermented under 20 DEG C for 10 days; 150kg of Chinese cabbage is well fermented if fermented under 30 DEG C for 5 days; the mixed fermented degradation nitrite is equal to or more than 98 percent; the pickled vegetable has good flavor and excellent product quality. The invention can greatly shorten the vegetable fermentation time by 3 to 5 days, and can be used in industrialized production.

Description

(1) Technical field [0001] The invention relates to a starter technology, in particular to a starter starter for vegetable direct input. (2) Background technology [0002] As a traditional fermented food in northern my country, sauerkraut is widely welcomed by people because of its unique flavor, easy absorption of nutrition, refreshing taste, rich and mellow sour taste. For a long time, due to geographical restrictions, the Northeast region has formed a living habit of eating sauerkraut. Although sauerkraut has gradually faded from the table with the development of the economy and the improvement of living standards, this long-term eating habit is difficult to be abolished by people. Moreover, many dishes cooked with sauerkraut as the main ingredient have constituted a major feature of the food culture in northern my country. However, sauerkraut contains nitrous substances that cause cancer, which greatly restricts the consumption of sauerkraut. Northeast China, especially...

AI Technical Summary

Problems solved by technology

In the modern fermented food industry, the use of artificial inoculation fermentation solves various disadvantages caused by traditional processing methods, such as fermentation speed and unstable product quality.

However, due to differences in the quality of fermentation raw materials, unstable properties of fermentation strains, or weak ability to degrade nitrite, it is easy to cause the nitrite content of fermented vegetables to exceed the standard during fermentation, which will cause certain damage to human health. At the same time, the waste liquid containing nitrite emissions are harmful to the environment

Images