Composite bacterial agent product for fermentation of pickled vegetable and preparation method thereof
A compound bacterial agent and kimchi technology, which is applied in food preparation, biochemical equipment and methods, and methods based on microorganisms, can solve problems such as poor adaptability, difficult growth and reproduction, and inability to brew fermented kimchi grades.
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Embodiment 1
[0063] A compound bacterial agent product for kimchi fermentation, which is composed of the following bacterial agents: Lactobacillus plantarum CGMCC NO.9405, Leuconostoc enterococci, Lactobacillus rhamnosus, Acetobacter and yeast, the weight parts of the bacterial agents are arrays Become: Lactobacillus plantarum CGMCC NO.940516, Leuconostoc enterococcus 2, Lactobacillus rhamnosus 8, Acetobacter 3, Saccharomyces 0.1;
Embodiment 2
[0065] A compound bacterial agent product for kimchi fermentation, which is composed of the following bacterial agents: Lactobacillus plantarum CGMCC NO.9405, Leuconostoc enterococci, Lactobacillus rhamnosus, Acetobacter and yeast, the weight parts of the bacterial agents are arrays Become: Lactobacillus plantarum CGMCC NO.940520, Leuconostoc enterococcus 4, Lactobacillus rhamnosus 5, Acetobacter 2, Saccharomyces 0.3;
Embodiment 3
[0067] use experiment
[0068] Pick 100 kilograms of Chinese cabbage, wash and cut into strips, add salt and pickle treatment, pickle treatment time is 8 hours, temperature is 20°C, and the concentration of salt pickling solution is 2%; vegetables are taken out and added to the kimchi production container, and added according to the mass ratio of vegetable raw materials of 0.3% to implement the present invention For the fermentation agent of example 1, add the mixture bag of sucrose, salt and spices at the same time, and seal the container; control the temperature at 26°C and carry out 30 hours of fermentation, and then the pH is 3.5; take out the vegetables after fermentation, mix in the seasoning, and then vacuum Packaged and refrigerated for sale.
[0069] When pickling, add star anise, fresh ginger, Chinese prickly ash and isatis root with a mass ratio of 2% of the vegetables, and the star anise, fresh ginger, Chinese prickly ash and isatis root are the same mass parts;
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