Making method of L-lactic acid pickled vegetable

Abstract

The invention discloses a method for making L-lactic acid sauerkraut, which uses Lactococcus plantarum and Lactobacillus brevis as strains for preparation, after activation and rejuvenation, single strains are made into liquid strains through liquid fermentation until the strains of lactic acid bacteria are produced, The prepared Lactococcus plantarum and Lactobacillus brevis production strains are mixed at 0.8~1:1, and the mixed strains are inserted into the treated vegetable fermenter at 0.2~0.5% of the added liquid weight, and placed at 15-25°C Ferment for 15-21 days to make L-lactic acid sauerkraut. The present invention selects the compound bacterial strain liquid state fermentation that can cooperate with each other, the lactic acid bacteria liquid is easy to prepare, the preparation time is relatively short, and the fermentation temperature is relatively low, especially to ensure smooth fermentation even in low temperature environment; the product is rich in L-lactic acid , which is rich in nutrition and good in taste, is a product that is more beneficial to human health; saves energy and is suitable for industrial production; the product has extraordinary antiseptic and fresh-keeping effects, and can keep unsterilized sauerkraut at room temperature for 1.5 years Not corrupt for a long time.

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