Preparation method of compound lactobacillus-fermented sauerkraut

Abstract

The invention provides a preparation method of compound lactobacillus-fermented sauerkraut, comprising the following steps of: firstly preparing three strains to produce leavening agents, i.e., starterleuconostoc pseudomesenteroides, lactobacillus plantarum and lactobacillus acidophilus, wherein the viable count of the leavening agent produced by each strain is greater than or equal to 109 viable count / ml; drying the leavening agents produced by three strains in a freezing way; then according to freeze-dried strain powder, weighing 3-5 parts of starterleuconostoc pseudomesenteroides A, 2-3 parts of lactobacillus plantarum B and 1-2 parts of lactobacillus acidophilus C, sufficiently mixing to prepare leavening agent freeze-dried powder; subsequently, selecting and washing Chinese cabbage, adding the leavening agent freeze-dried powder of which the weight is 0.012% as heavy as the weight of the Chinese cabbage, carrying out heat preservation and standing sealing and fermenting for 120-125hours at 30 DEG C; and finally, draining moisture, cutting into shreds, and carrying out vacuum packing to prepare a finished product.

Description

technical field [0001] The invention relates to a method for preparing sauerkraut fermented by compound lactic acid bacteria, and belongs to the technical field of fermented food. Background technique [0002] Sauerkraut is a kind of fermented vegetable that residents in northern my country like to eat. Most of them use cabbage as raw material. Especially in the three northeastern provinces that lack fresh vegetables in winter, almost every household will pickle sauerkraut every winter. In recent years, with the spread of film and television dramas and the opening of Northeast restaurants across the country, Northeast sauerkraut has also spread across the country. my country's vegetable planting area accounts for more than 1 / 3 of the world's total planting area, and its output accounts for about 40% of the total vegetable output. It is the world's largest vegetable producer. Pickling sauerkraut in the traditional way, mainly using cabbage as raw material, is easy to make....

AI Technical Summary

Problems solved by technology

This pickling method, which has been followed for more than 1,000 years, has been challenged in today's health-conscious diet, because naturally fermented sauerkraut will produce harmful substances-nitrite during the pickling process. The nitrate content is high, and it is easy to cause food poisoning after eating this sauerkraut