Making method of L-lactic acid pickled vegetable

Abstract

The invention discloses a making method of L-lactic acid pickled vegetable. The method consists of: taking L. plantarum and L. brevis as preparation strains, carrying out activation and rejuvenation, subjecting single strains to liquid fermentation to prepare liquid strains until obtaining lactobacillus production strains, mixing the prepared L. plantarum and L. brevis production strains according to a ratio of 0.8-1:1, inoculating the mixed strains accounting for 0.2-0.5 wt% of an added liquid into a treated vegetable fermentation tank, and conducting fermentation for 15-21 d at 15-25 DEG C, so as to obtain the L-lactic acid pickled vegetable. In the invention, a synergistic composite strain system is selected for liquid fermentation; preparation of the lactobacillus liquid is simple; the preparation time is relatively short; the fermentation temperature is relatively low; and especially, smooth fermentation can be ensured in a low temperature environment. Being rich in L-lactic acid, the product has rich nutrients and good taste, and is more beneficial to human health. The method provided in the invention saves energy, and is suitable for industrial production. The product has extraordinary preservative and fresh-keeping effects, and the method enables unsterilized pickled vegetable to be free from decay and deterioration for 1.5 years at room temperature.

Description

technical field [0001] The invention relates to a method for preparing L-lactic acid sauerkraut by fermenting vegetables with pure lactic acid bacteria strains. Background technique [0002] Modern food cannot be without food preservatives, but the chemical preservatives that have been used for a long time have more or less toxic and side effects on the human body. The development of natural preservatives is the need of people's health and the development of the food industry. my country's green food, health food, and international organic food all stipulate that only natural food additives are allowed. The development of natural preservatives has become a research hotspot in the food, biology and other industries at home and abroad. With the development of microbiology and vegetable processing, the research and development of lactic acid fermented vegetables is also deepening, such as the analysis of lactic acid bacteria in the fermentation of sour cabbage, the influencing ...

AI Technical Summary

Problems solved by technology

The sauerkraut is perishable in this high-temperature pickling method. Although the pickling time is short, it consumes a lot of energy and is not suitable for industrial production.

Another example is No. 1537455, title: "The method for artificially inoculating lactic acid bacteria to quickly ferment sauerkraut" patent application is made by the fermentation of Lactobacillus plantarum, first the activated bacterial classification is cultivated for 3-4 days at 28°C, and the activated bacterial classification is in Cultivate at 28°C for 2-3 days to make a liquid strain, then transfer the liquid strain to a liquid medium and cultivate at 28°C for 1-2 days to obtain a lactic acid bacteria liquid, add 5-8% of the weight of cabbage to the container The product is obtained by anaerobic fermentation at 20-25°C for 10-15 days; this method uses a single lactic acid bacteria and the preparation of the lactic acid bacteria liquid is cumbersome, and the preparation time is relatively long, and it is fermented under anaerobic conditions, and the process conditions are harsh ; The fermentation temperature is relatively high, and it cannot be fermented smoothly in a low temperature environment, and the nutritional richness and taste of the product are still not ideal

So far, no relevant research and reports on L-lactic acid sauerkraut have been seen