Szechuan pickled tuber vegetable fermentation composite microbial agent and preparation method thereof

Abstract

The invention discloses a preparation method for a Szechuan pickled tuber vegetable fermentation composite microbial agent. The microbial agent comprises microbe powder 1, microbe powder 2 and microbe powder 3; the microbe powder 1 is prepared by inoculating 10L of Bacillus coagulans CICC 10144 strain culture solution in a logarithmic metaphase into a 1,000L airlift fermentor for high-density culture; the microbe powder 2 is prepared by inoculating 10L of Leuconostoc mesenteroides CGMCC 1.20 strain culture solution in a logarithmic metaphase into a 1,000L fermentor for culture; the microbe powder 3 is prepared by inoculating 5L of Lactobacillus plantarum CICC 6067 culture solution, 5L of Lactobacillus brevis CICC 6042 culture solution and 5L of Pediococcus acidilactici CGMCC 1.4 culture solution in a logarithmic metaphase into a 1,000L fermentor for co-culture; and the three kinds of microbe powder are mixed in a ratio of 2:5:5 and the mixture is subjected to vacuum packaging to form the Szechuan pickled tuber vegetable fermentation composite microbial agent. The problem that a microbial agent for producing Szechuan pickled vegetables at present is lacked is solved, and productioncontrollability and standard operation for industrially producing the Szechuan pickled vegetables are realized.

Description

technical field [0001] The invention relates to a Sichuan pickle direct-injection compound fermentation bacterial agent and a preparation method thereof. Background technique [0002] Kimchi is a kind of vegetable food made from various fresh vegetables and fermented by lactic acid bacteria in a low-salt solution. Sichuan is one of the main producing areas of pickles in my country. Sichuan kimchi is famous for its fresh and pure acidity, crisp and tender aroma, long aftertaste, and appetizing. It can not only be eaten as a side dish, but also an indispensable seasoning dish for Sichuan cuisine, known as "the bone of Sichuan cuisine". [0003] "The world's kimchi looks at China, and the Chinese kimchi looks at Sichuan." Sichuan kimchi is a typical representative of kimchi in my country. Its production history can be traced back to the Shang and Zhou Dynasties 3,000 years ago. ". In recent years, with the improvement of people's understanding of the biological function and...

AI Technical Summary

Problems solved by technology

However, because the above fermented bacterial agents are single in bacteria or the vegetable raw materials are not highly targeted, there are certain differences in the flavor of fermented pickles compared with traditional Sichuan pickles, so they are subject to certain limitations in application.