Technique for preparing direct use agent with high activity for producing picled vegetables

Abstract

A process for preparing high-activity bacterial product used directly to prepare the pickled vegetables includes such steps as respectively culturing three bacteria including lactobacillus plantarum, lactobacillus brevis, etc. in vegetable juice, oscillating culture while dripping NaOH solution to control acidity, centrifugal concentrating, adding freeze-drying protectant, vacuum freeze-drying to obtain their bacterial products, and proportionally mixing them with prepared yeast.

Description

Technical field: [0001] The present invention relates to a preparation method of high-activity pickle direct-injection bacterial agent, in particular to the enrichment, concentration and drying of kimchi lactic acid bacteria and yeast, and the preparation of the prepared bacterial agent to be applied to pickles Industrialized production belongs to the field of deep processing of vegetables. Background technique: [0002] For thousands of years, kimchi has attracted many consumers with its taste and efficacy of fresh and sour, crisp, tender and fragrant, refreshing and delicious, long aftertaste, appetizing, promoting digestion, and increasing appetite. demand and good market prospects. [0003] But because most of traditional kimchi production adopts traditional natural fermentation process, the production cycle is long, the product quality is unstable, and affects the safety of eating, which limits the production and consumption of kimchi, and restricts the further develop...

AI Technical Summary

Problems solved by technology

[0003] However, most of the traditional kimchi production adopts traditional natural fermentation process, the production cycle is long, the product quality is unstable, and affects the safety of eating, which limits the production and consumption of kimchi, and restricts the further development of the kimchi industry.