Method for producing Pingxiang cacai through rapid fermentation by virtue of compound bacteria

Abstract

The invention relates to a method for producing Pingxiang cacai through rapid fermentation by virtue of compound bacteria. Two dominant bacteria, namely lactic acid bacteria and saccharomycetes, are screened and identified from natural fermentation and vegetable twisting process. The two bacteria are taken as initial fermentation strains, cleaned vegetables are dried until the moisture content is 15-65%, the dominant lactic acid bacteria and saccharomycetes which are obtained through purification or purchased are inoculated onto the surface of the vegetables in a ratio of lactic acid bacteria to saccharomycetes of (1-6):(1-6), the inoculation quantity is 0.5-5% of the total quantity of the vegetables, uniform stirring is carried out, then the vegetables are compacted and placed into a sterilized container, the container is sealed, kept in a dark place and stored in a shady and cool environment, and the vegetables can be taken out for eating after 20-30 days. The method provided by the invention has the advantages that fermentation time is only 1/3 of that of the natural fermentation, so that production benefit is greatly improved; taste, colour and the like are respectively better or close to those of the naturally fermented twisted vegetables; compared with the traditional fermented pickled vegetables, nitrite content is obviously reduced, so that food safety is improved; artificial fermentation microflora is controllable, and lactic acid bacteria-saccharomycetes compound bacteria realize coordinate symbiosis, so that inhibiting effect on putrefying bacteria is improved.

Description

technical field [0001] The invention belongs to the field of food processing. Background technique [0002] The production process of traditional Pingxiang rubbing vegetables is to dry and rub fresh vegetables (cabbage, green vegetables, cucumbers, radishes, cowpeas, mustard greens, etc.) in the sun and put them in a closed tank. The vegetables are placed in layers, and some washed straws are placed at the mouth of the tank, or pressed down with clean big stones, to drive out the air in the tank, and to ferment naturally. Generally, it can be eaten after three months. [0003] Pingxiang’s Zaicai has a history of hundreds of years. It has a unique taste, dry fragrance and refreshing taste, and is deeply loved by local residents. At present, most fermented vegetables have high salt content, fermented yeast liquid and high nitrite content, and the shelf life is not long. However, no salt is added in the production process of zucchini, and the content of nitrite is low; and th...

AI Technical Summary

Problems solved by technology

However, the traditional method of processing Pingxiang pickled vegetables has problems such as difficult control of miscellaneous bacteria, complex metabolites of fermentation bacteria, and long pickling time of vegetables.