Lactic acid bacteria starter for pickling vegetables

Abstract

The invention provides a lactic acid bacteria starter for pickling vegetables. The lactic acid bacteria starter for pickling vegetables is prepared by the following steps of: preparing five strains of lactic acid bacteria production starters of lactobacillus plantarum, lactobacillus acidophilus, pseudo-leuconostoc mesenteroides, lactococcus lactis lactis and lactobacillus rhamnosus, wherein the number of viable bacterial of each strain of production starter is more than or equal to 109 per milliliter; freeze-drying the five strains of lactic acid bacteria production starters; taking 2 to 3 parts of A bacterial powder, 3 to 5 parts of B bacterial powder, 2 to 3 parts of C bacterial powder, 3 to 5 parts of D bacterial powder and 3 to 5 parts of E bacterial powder according to the weight of the freeze-dried bacterial powder to mix completely and uniformly; and performing vacuum packaging, so that the lactic acid bacteria starter can be applied to production of pickles, wherein the amount of the bacteria is 0.012 percent of the weight of Chinese cabbage. By the lactic acid bacteria starter for pickling vegetables, the fermenting cycle of the pickles can be obviously shortened; the products are sour, crispy and delicious; the nitrite content of the products are greatly reduced; the food safety of the products is improved; and the finished product yield of the pickles is increased from 30 percent to 45 percent, wherein the finished product yield of the pickles is 30 percent during natural fermentation.

Description

(1) Technical field [0001] The invention relates to a lactic acid bacteria starter for pickled vegetables. (2) Background technology [0002] Sauerkraut is a kind of fermented vegetable that residents in northern my country like to eat. Most of them use cabbage as raw material. Especially in the three northeastern provinces that lack fresh vegetables in winter, almost every household will pickle sauerkraut every winter. In recent years, with the spread of film and television dramas and the opening of Northeast restaurants across the country, Northeast sauerkraut has also spread across the country. [0003] Foreign researches on direct-injection starter originated in the 1980s, mainly focusing on yogurt and cheese, and relatively few applications in vegetable pickling. In our country, the development and application of starter is still a new field. At present, in addition to the development and application of starters for dairy products, most fermented foods still follow th...

AI Technical Summary

Problems solved by technology

However, the amount of fresh sauerkraut currently on the market has exceeded the usage range stipulated in GB2760 - 0.5 g / kg. Long-term consumption of these foods containing excessive preservatives will damage the liver and hematopoietic function of the human body and affect blood oxygen carrying. If there are serious complications, it will lead to their death, so there are potential food safety problems in this kind of products.

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