Preparation method of pickled vegetables with anti-oxidation function

Abstract

The invention belongs to the field of foods, especially provides a preparation technology of pickled vegetables in the field of the foods, and in particular relates to the preparation method of pickled vegetables with an anti-oxidation function. The method includes the following steps: 1) performing treatment on raw materials; 2) adding a saline solution; 3) performing inoculation with lactococcuslactis PCYTY-13 and leuconostoc mesenteroides PCY-3R18, and performing primary fermentation; 4) performing inoculation with lactobacillus brevis PCYTY-7 and lactobacillus plantarum PC-170, and performing secondary fermentation; and 5) performing bagging, and performing vacuum impregnation. The method provided by the present application uses the lactic acid bacteria with antioxidant enzyme activity to regulate the fermentation of the pickled vegetables to prevent microorganisms from inhibiting metabolism mutually, after the fermentation is completed, the pickled vegetables are impregnated by using an antioxidant flavoring liquid in vacuum, so that the method can not only solve the lack of flavor caused by short fermentation time, but also increase the content of antioxidant substances in the product, and the final product is crisp and tender in texture, moderate in acidity, bright in color, rich in the antioxidant substances and stronger in activity.

Description

technical field [0001] The invention belongs to the food field, in particular to the production technology of pickles in the food field, and specifically relates to a production method of pickles with anti-oxidation function. Background technique [0002] Kimchi is a typical representative of traditional fermented foods in my country. It has a long history and profound culture. It is a vegetable product made of fresh vegetables as raw materials, with or without auxiliary materials, and fermented by medium and low concentration salt water. Kimchi is often used as cooking and catering ingredients throughout Southwest China, and is deeply loved by consumers. However, due to the low product positioning and serious homogeneity, it is urgent to increase the edible value of kimchi and enrich the product by improving the flavor or nutritional value. [0003] Metabolism in the human body resembles a combination of many redox reactions. In the process of oxygen metabolism, the transf...

AI Technical Summary

Problems solved by technology

Under normal circumstances, free radicals in the human body are in a dynamic balance of continuous generation and removal. However, as people age, the body’s scavenging system cannot remove free radicals in time. Excessive free radicals will produce peroxidized cell membranes and biological substances such as nucleic acids and proteins. Macromolecules, trigger lipid peroxidation, and produce a series of metabolites that will affect the delivery and expression of DNA and the activity of enzymes, resulting in cell senescence and apoptosis

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