Low-salt preservative-free lactic acid pickled vegetables containing compound lactic acid bacteria and production process of pickled vegetables

Abstract

The invention discloses low-salt preservative-free lactic acid pickled vegetables containing compound lactic acid bacteria and a production process of the pickled vegetables. The low-salt preservative-free lactic acid pickled vegetables containing compound lactic acid bacteria is prepared by the following steps: carrying out pretreatment; carrying out salt and sugar fermentation on compound lactic acid bacteria; removing brine; carrying out sugar and milk fermentation on compound lactic acid bacteria; rinsing and withdrawing salt; frying; cooling; adding lactic acid containing compound lactic acid and lactein cooking liquor of pickled vegetables, storing by a cold chain and the like. The production process of the lactic acid containing compound lactic acid and the lactein cooking liquor of pickled vegetables comprises the following steps: cleaning four times; fermenting three times; and rinsing two times by ozone water. The low-salt preservative-free lactic acid pickled vegetables containing compound lactic acid bacteria have the beneficial effects that under the condition of low salt and no chemical preservatives, naturally fermented by beneficial bacteria lactic acid bacteria, functional lactic acid pickled vegetables which are high in nutrient and quality are obtained, so that the problems of used chemical preservatives, side effects of high salt and high nitrite, low nutrition, poor sanitation and single taste in conventional pickled vegetables production are overcome so as to satisfy the requirement of people on safety, sanitation, nutrition, low salt and no preservatives of pickled vegetable foods.

Description

technical field [0001] The invention belongs to the field of vegetable deep processing, and in particular relates to a low-salt, preservative-free lactic acid pickle containing compound lactic acid bacteria and a production process thereof. Background technique [0002] Pickles are an indispensable delicacy in people's life. It has a history of thousands of years. It has become more and more prosperous after time. In addition, it has a complete range of dishes and has become a must-have dish on the modern table. At the same time, pickle products are one of the ways to realize the deep processing of agricultural products. At present, the annual output value of the pickle products industry in China has exceeded 100 billion, and it is growing rapidly at an average annual rate of 10%-15%. [0003] Traditional pickles use the high osmosis produced by high salt to achieve the purpose of preserving vegetables. Modern medical research shows that high-salt foods in the daily diet ar...

AI Technical Summary

Problems solved by technology

The production of traditional pickles is mainly based on extensive processing, which has the disadvantages of adding preservatives, high salt, low nutrition, poor processing hygiene, easy to cause growth and reproduction of harmful bacteria, accumulation of a large amount of nitrite, and single taste of the product.