Pickling liquid and method for improving pickled vegetable quality by using same

Abstract

The invention provides pickling liquid for pickling vegetables. The pickling liquid mainly contains Lactobacillus acidophilus and Streptococcus thermophilus, wherein the two kinds of lactic acid bacteria have an synergistic effect. About 3 months are required for pickling vegetables in a traditional method, while the time of pickling by adding mixed bacteria is about one month, so the pickling time is reduced by nearly 66%. According to the pickling liquid, the salt concentration in the pickling liquid is reduced by 50% compared with the salt concentration in the traditional pickling liquid; the quality of the fermented vegetables can be greatly improved, the fermentation time can be shortened, and the amount of salt used in the process of pickling can be reduced through using the pickling liquid to pickle vegetables. The pickling liquid not only solves the problem that the nitrite content is excessive in the processing of pickled vegetables, which obviously affects the quality of the pickled vegetables, but also solves the problem of the monotony of flavor substances of pure fermented products at the same time. The method can effectively reduce the content of nitrite in the pickled vegetables, is beneficial to keep the original color, fragrance, taste and shape of the pickled vegetables and prevent the extensive destruction of nutrients. The quality of the product is in good condition and conforms to the food hygiene standard of China.

Description

Technical field [0001] The invention relates to the technical field of food processing, and more specifically, to a pickling liquid and a method for improving the quality of pickled vegetables by using the pickling liquid. Background technique [0002] Traditional pickled vegetables have been produced in our country for thousands of years. They are delicious and fragrant, and are deeply loved by consumers. But in the fermentation process of pickled vegetables, natural fermentation or pure-bred fermentation is generally used. The natural fermentation cycle is long, the production efficiency is not high, and the quality is unstable, which is not conducive to industrialization, large-scale and standardized production; the pure lactic acid bacteria inoculation and fermentation conditions are conducive to control, can greatly shorten the fermentation time, and enable the large-scale industrial production of fermented vegetables , In production, it can also ensure the consistency of t...

AI Technical Summary

Problems solved by technology

However, the flavor substances of pure fermented products are relatively monotonous, the strains are single, and there are no shortcomings such as good flavor of natural fermentation.

These problems have seriously restricted the development of pickled vegetable processing industry