Low-salt fermented leaf mustard and preparation method thereof

Abstract

The invention discloses low-salt fermented leaf mustard. The salt content in the low-salt fermented leaf mustard is lower than 5g/kg and the nitrite content in the low-salt fermented leaf mustard is lower than 4mg/kg. The low-salt fermented leaf mustard has low salt content and nitrite content and is beneficial to health of human bodies. The invention also discloses a preparation method of the low-salt fermented leaf mustard, which comprises the following steps: (1) preparing fermentation base feed liquid, firstly, preparing water extract of ginger and garlic to obtain a extracting solution of a natural flavoring agent, adding salt, isomaltose hypgather and fructo-oligosaccharide into the extracting solution of the natural flavoring agent and uniformly mixing to obtain the fermentation base feed liquid; (2) selecting leaf mustard, preprocessing the leaf mustard, placing the preprocessed leaf mustard into a fermentation container, adding the fermentation base feed liquid, adding a concentrated streptococcus thermophilus solution and a concentrated lactobacillus bulgaricus solution, then sealing the fermentation container and fermenting at room temperature; (3) after fermenting for one day, opening the fermentation container, inoculating a concentrated bifidobacterium adolescentis solution into the fermentation container, then sealing up the fermentation container, and continuously fermenting for 4 to 6 days at room temperature so as to obtain the low-salt fermented leaf mustard.

Description

technical field [0001] The invention belongs to the technical field of fermented mustard, in particular to a low-salt fermented mustard and a preparation method thereof. Background technique [0002] Fermented vegetables are traditional vegetable processing products in my country. After vegetables are fermented, they not only form flavor substances such as lactic acid, diacetyl, and ketone compounds, but also produce a large number of probiotics such as Lactobacillus and Bifidobacterium. Unique health functions of fermented vegetable products. [0003] The traditional fermented vegetable process uses the high osmotic pressure of table salt to form an environment conducive to the growth and metabolism of lactic acid bacteria. However, the traditional high-salt process has disadvantages such as long production cycle, high cost, unstable flavor of the finished product, and excessive nitrite. At the same time, for consumers, long-term consumption of high-salt food will increase ...

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Problems solved by technology

[0003] The traditional fermented vegetable technology uses the high osmotic pressure of table salt to form an environment conducive to the growth and metabolism of lactic acid bacteria. However, the traditional high-salt technology has disadvantages such as long production cycle, high cost, unstable flavor of...

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