Making process of pickled vegetables rich in active probiotics

Abstract

The invention discloses a making process of pickled vegetables rich in active probiotics. The making process comprises the following steps of thoroughly cleaning vegetables, and then performing air-drying; putting mother water for pickled vegetables in a container for pickled vegetables; placing the air-dried vegetables in the container for pickled vegetables, and enabling water in the container for pickled vegetables to be just higher than the vegetables; inflating nitrogen into the container for pickled vegetables to enable the nitrogen to form an oxygen separation layer on the surface of the mother liquid for the pickled vegetables; loading probiotics into the container for pickled vegetables; and performing sealing operation, and fermenting the vegetables in the container for pickled vegetables. An open inflating manner is directly used, and only a nitrogen layer needs to be directly formed on the surface of the mother liquid for the pickled vegetables, so that separation of the oxygen in air is realized, and growth of oxygen consumption putrefying bacteria (mould, microzymes, bacillus and escherichia coli) can be prevented. Besides, the environment in the mother liquid for pickled vegetables is oxygen-free environment, the environment is particularly suitable for growth of the anaerobic probiotics, the probiotics are active microorganisms beneficial for hosts, and can generate precise healthy efficacy for intestinal tracts and reproductive systems of human bodies, so that the function of human bodies can be improved, and the making process can elaborate beneficial effects.

Description

technical field [0001] The invention relates to the field of pickles, in particular to a production process of pickles rich in active probiotics. Background technique [0002] Sichuan kimchi mainly refers to the fermented vegetables made in the traditional altar way in the Chengdu Basin and even the whole province of Sichuan. There are two ways to make them: one is to use small-scale low-salt lactic acid bacteria for a long time ( More than 30 days), deep fermentation and brewing, with the characteristics of high acid, low salt, and no residual sugar, it is mainly used for cooking Sichuan cuisine. The other is to use seasonal vegetables, a small amount of short-term low-salt, shallow lactic acid bacteria fermentation method, which has the characteristics of high content of active lactic acid bacteria and rich vitamins and other nutrients. [0003] But traditional kimchi is made, still mostly adopt family-style preparation method, and can't realize large-scale industrialized...

AI Technical Summary

Problems solved by technology

[0003] But the traditional kimchi production still mostly adopts family-style production methods, and it is impossible to realize large-scale industrial production.

The main reasons are two. First, traditional kimchi fermentation cannot fully isolate oxygen and cause the growth of aerobic spoilage bacteria (mold, yeast, bacillus, Escherichia coli), which will easily cause high nitrite content and affect the quality of kimchi.

2. Traditional kimchi fermentation uses natural fermentation, and the fermentation cycle is long