Vegetable leavening agent and preparation method thereof

Abstract

The invention provides a vegetable leavening agent and a preparation method thereof. The preparation method comprises the following steps: firstly preparing four strains, i.e., Leuconostoc mesenteroides, lactobacillus plantarum, lactococcus lactis and Rhodosporidium diobovatum, to produce leavening agents, wherein the viable count of the leavening agent produced from each of the strains is no less than 10<9> / ml; subjecting the leavening agents produced from the four strains to freeze-drying; and then weighing, on the basis of the weight of freeze-dried strain powder, 3 to 5 parts of the component A Leuconostoc mesenteroides powder, 2 to 3 parts of the component B lactobacillus plantarum powder, 2 to 3 parts of the component C lactococcus lactis powder and 1 to 2 parts of the component D Rhodosporidium diobovatum powder and carrying out complete mixing and vacuum packaging so as to obtain the vegetable leavening agent which can be used for production of fermented vegetable, wherein the addition amount of the freeze-dried powder of the vegetable leavening agent accounts for 0.02% of the weight of fresh vegetable.

Description

[0001] (1) Technical field [0002] The invention relates to a vegetable starter and a preparation method thereof, belonging to the field of biotechnology. (2) Background technology [0003] Fermented vegetables are a nutritious and delicious dish commonly used on common people's tables. GB2760-2011 National Food Safety Standard Food Additive Use Standards clearly stipulates that fermented vegetable products and pickled vegetables are two different categories of vegetable classification, and fermented vegetable products and pickled vegetables are collectively referred to as "pickles" in the south of the Yangtze River in my country. The pickles in my country are mainly common vegetables such as cabbage, cabbage, cucumber, radish, and pepper, and most of these pickles are pickled with edible organic acids such as lactic acid or acetic acid. The traditional pickles in Northeast China are produced by natural fermentation. Pickled vegetables contain some preservatives, flavoring...

AI Technical Summary

Problems solved by technology

Pickled vegetables contain some preservatives, flavoring agents and other food additives that are allowed to be used, which makes the product easy to transport and store, but the above-mentioned food additives are not allowed to be added to fermented vegetables. Poor product quality is difficult to guarantee, and scale production is limited. These reasons cause fermented vegetables to only account for a small amount in the entire kimchi product. Excellent fermented vegetables are a good way to expand the processing scale of fermented vegetables in my country