Preparation of novel composite starter for pickled cabbage

Abstract

The invention provides a novel composite starter for pickled cabbage, which belongs to the biotechnical field, and is used for solving the problems of pickled cabbage deterioration caused by growth environment change-induced massive cell death, bacteria sharp cutoff-induced difficulty in rapid decrease of initial pH value in fermentation, and mass propagation of various microorganisms during natural fermentation or inoculated fermentation. The composite starter is composed of three kinds of lactobacillus and a protectant, wherein a ratio of Leuconostoc mesenteroides to Lactobacillus plantarum to Lactobacillus casei is 1:1:(0.7-1.3); a ratio of the protectant to lactobacillus is 3:(0.8-1.2); and the protectant consists of the following raw materials: 1.5% of trehalose, 0.5% of glycerol, 2% of sorbitol, 1% of maltodextrin and 10% of skimmed milk. A preparation method of the composite starter comprises pre-refrigerating at minus70 DEG C for 2-3hr, and performing freeze drying in vacuum. The inventive composite starter can well restore the flavor of the conventional pickled cabbage. The pickled cabbage produced by using the composite starter is mellow, fresh and tasty, and has moderate sourness and pure flavor.

Description

technical field [0001] The invention belongs to the field of biotechnology and relates to a compound lactic acid bacteria starter for producing sauerkraut, in particular to the compounding of the starter. Background technique [0002] At present, the traditional sauerkraut fermentation technology mainly relies on the large growth of lactic acid bacteria on the surface of vegetables under anaerobic conditions, producing lactic acid to reduce the pH value and inhibit the reproduction of other bacteria. , and because the types of natural lactic acid bacteria are not fixed, the taste and quality of sauerkraut after each fermentation are unstable, which brings great trouble to modern industrial production. [0003] Most of the recent artificial inoculation of sauerkraut simply adds one or several lactic acid bacteria to the fermentation broth, so that it can multiply and produce acid in a short time, so that the fermentation of sauerkraut can be shortened to a few days. This meth...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a direct-throwing composite sauerkraut starter to solve some problems caused by natural fermentation and artificial inoculation of fermented sauerkraut