Making method of L-lactic acid pickled vegetable

Abstract

The invention discloses a making method of L-lactic acid pickled vegetable. The method consists of: taking L. plantarum and L. brevis as preparation strains, carrying out activation and rejuvenation, subjecting single strains to liquid fermentation to prepare liquid strains until obtaining lactobacillus production strains, mixing the prepared L. plantarum and L. brevis production strains according to a ratio of 0.8-1:1, inoculating the mixed strains accounting for 0.2-0.5 wt% of an added liquid into a treated vegetable fermentation tank, and conducting fermentation for 15-21 d at 15-25 DEG C, so as to obtain the L-lactic acid pickled vegetable. In the invention, a synergistic composite strain system is selected for liquid fermentation; preparation of the lactobacillus liquid is simple; the preparation time is relatively short; the fermentation temperature is relatively low; and especially, smooth fermentation can be ensured in a low temperature environment. Being rich in L-lactic acid, the product has rich nutrients and good taste, and is more beneficial to human health. The method provided in the invention saves energy, and is suitable for industrial production. The product has extraordinary preservative and fresh-keeping effects, and the method enables unsterilized pickled vegetable to be free from decay and deterioration for 1.5 years at room temperature.

Description

technical field [0001] The invention relates to a method for preparing L-lactic acid sauerkraut by fermenting vegetables with pure lactic acid bacteria strains. Background technique [0002] Modern food cannot be without food preservatives, but the chemical preservatives that have been used for a long time have more or less toxic and side effects on the human body. The development of natural preservatives is the need of people's health and the development of the food industry. my country's green food, health food, and international organic food all stipulate that only natural food additives are allowed. The development of natural preservatives has become a research hotspot in the food, biology and other industries at home and abroad. With the development of microbiology and vegetable processing, the research and development of lactic acid fermented vegetables is also deepening, such as the analysis of lactic acid bacteria in the fermentation of sour cabbage, the influencing ...