Pickle containing mixed lactic acid bacteria and making method thereof

Abstract

The invention discloses pickle containing mixed lactic acid bacteria and a making method thereof. The mixed lactic acid bacteria contain Lactobacillus sp. DMDL 9010 and Lactobacillus casei subsp. Rhamnosus, the lactic acid bacteria are preserved in the Chinese common microbe bacterial preservation administration center on August 19, 2011, and the preservation serial number is CGMCC No.5172. The making method includes the steps that fresh vegetables are added into the mixed lactic acid bacteria to be subjected to anaerobic fermentation at the temperature of 20 DEG C to 40 DEG C 60 hours to 72 hours later, the mixed anaerobic fermentation is placed at the normal temperature for six months, the viable count of the lactic acid bacteria can reach 105 cfu / g to 106 cfu / g, and the salt content is lower than 3.0%. The made pickle is nearly free of nitrite, short in production cycle and stable in product quality, contains active probiotics and is instant food.

Description

technical field [0001] The invention belongs to the technical field of food, and specifically refers to a pickle containing mixed lactic acid bacteria and a preparation method thereof. Background technique [0002] Probiotics are live microbial food ingredients that benefit human health. Probiotics are usually lactic acid bacteria or bifidobacteria, mainly of the Lactobacillus genus, but also include some other enterococci, propionibacterium and Clostridium. [0003] On the one hand, because fresh vegetables contain a lot of nitrates, some harmful bacteria in pickles will be converted into nitrites under the action of nitrate reductase during the fermentation process. At the same time, phenolic substances and vitamin C in vegetables Substances such as nitrate will also have a certain reducing effect on nitrate, and after the excessive nitrite in pickles is eaten into the stomach, it will react with the secondary amine of protein decomposition products under the action of hy...

AI Technical Summary

Problems solved by technology

In recent years, many scholars have used artificial inoculation of lactic acid bacteria to shorten the fermentation period of vegetable products, improve the quality of fermented vegetables, and significantly reduce the content of nitrite in fermented vegetables. Reports on the Application of Kimchi in Food

[0004] The patent application number is 94111749.9. The Chinese invention patent discloses a process for producing kimchi using purebred lactic acid bacteria. It takes about 15 days to mature at room temperature, and it needs to add up to 13.5-15.0% salt. The process has a long growth cycle and contains high Level of salt, with the continuous improvement of people's living standards, the requirements for food quality are getting higher and higher. Fermented kimchi with low salinity and stronger health care functions is more beneficial to people's health, so low salt and helps to degrade the human body Cholesterol fermented kimchi has become the development direction of fermented vegetables at home and abroad

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