Vegetable fermenting agent and fermenting method

Abstract

The invention provides a vegetable fermenting agent. The vegetable fermenting agent consists of lactobacillus plantarum powder, lactococcus lactis powder and excipients. The invention further relates to a vegetable fermenting method, and in the vegetable fermenting method, the vegetable fermenting agent according to the claims of 1-6 is used for fermenting vegetables. Dominant species are adopted, fermentation liquor can be used for enabling the vegetables to be in rapid fermentation so as to generate acids, about 24 hours after inoculating, the pH of the fermentation liquor can be rapidly reduced to 3.6-3.8, and the acid generating capacity is high; dominant environment can be guaranteed under low-salt environment, and living contaminants can be completely and effectively controlled. The method is high in fermentation speed, product quality is stable, the salt content is low, nitrite is not contained, the process flow is simple, the maneuverability is high, the success rate is high, and the vegetable fermenting agent and the fermenting method are convenient for industrial scaled production.

Description

technical field [0001] The invention relates to the field of food processing, more particularly, to a vegetable starter and a fermentation method. Background technique [0002] Fermented vegetable food, commonly known as kimchi, is made of vegetables as raw materials, pickled in salt water and fermented by lactic acid bacteria. It is crisp, tender, delicious, and appetizing. [0003] Kimchi is usually prepared by natural fermentation or artificial inoculation fermentation. The long natural fermentation period, unstable and uncontrollable quality, high nitrite and salt content, easy pollution and poor safety make it unsuitable for large-scale production. Artificial inoculation and fermentation can solve the above problems, and it is an inevitable trend in the fermented vegetable industry. [0004] Different from the natural fermentation process, artificial inoculation fermentation is to ferment vegetables by actively inoculating probiotics artificially. Because of the arti...

AI Technical Summary

Problems solved by technology

However, these starters often only provide strains without corresponding auxiliary materials. When using them, if the amount of auxiliary materials is not properly controlled, it is easy to cause problems such as fermentation failure or pollution.

Although some starters are added with auxiliary materials, they have many ingredients and are complicated to prepare, and some added ingredients such as peptone will affect the taste of kimchi

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