Pickle starter culture and preparation method of pickle starter culture and application method in pickle starter culture in vegetable pickling

Abstract

The invention relates to a pickle starter culture and a preparation method of the pickle starter culture and an application method in the pickle starter culture in vegetable pickling. The raw materials of the pickle starter culture are acid-producing lactobacillus plantarum and healthcare lactobacillus plantarum which are prepared into the liquid-state pickle starter culture or freeze-dried into the solid powdery pickle starter culture. The preparation method of the pickle starter culture comprises the following steps of: performing enlarge culturing on the liquid seed, preparing the bacterium suspension, and mixing two bacterium suspensions into the liquid-state pickle starter culture, or further freeze-drying the mixed bacterium suspensions into the solid powdery pickle starter culture. The application step of the pickle starter culture comprises inoculating the starter culture, adding Ca<2+> ions with a certain concentration and fermenting for a certain time. The fermentation time is shortened, the fermented pickle finished product is stable in quality, good in color, acid crisp and tasty, the toxic harmful substances such as nitrite are far lower than the standard limit range, and the pickle product is environment-friendly.

Description

[0001] technical field [0002] The invention relates to a pickle starter, a preparation method thereof and an application method in vegetable brewing. The starter is an active lactic acid bacteria active starter for producing green and safe pickles, and belongs to the technical field of fermentation. Background technique [0003] Kimchi is a common lactic acid bacteria fermented product with a long history. However, the existing traditional kimchi processing has shortcomings such as long production cycle, high cost, unstable quality, poor sensory perception and easy excess of toxic substances such as nitrite, making kimchi production more difficult to achieve industrialization, scale and standardization. [0004] The disadvantages of the existing natural fermentation methods are: 1. The fermentation cycle is relatively long and the productivity is low; 2. Due to the influence of sanitary conditions, production seasons and salt consumption, the fermentation is prone to failu...

AI Technical Summary

Problems solved by technology

However, the existing traditional kimchi processing has shortcomings such as long production cycle, high cost, unstable quality, poor sensory perception, and the content of toxic substances such as nitrite easily exceeds the standard, making it difficult for kimchi production to achieve industrialization, scale and standardization.

[0004] The disadvantages of the existing natural fermentation methods are: 1. The fermentation cycle is relatively long and the productivity is low; 2. Due to the influence of sanitary conditions, production seasons and salt consumption, the fermentation is prone to failure; 3. The fermentation quality is unstable, which is not conducive to industrialization. Large-scale and standardized production; 4. It is difficult to achieve large-scale industrial production by following the traditional process of soaking in salt water; 5. It is difficult to ensure the consistency of product quality in remote production; 6. High nitrite and salt content, food safety poor sex

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