Lactic acid bacteria starter special for pickles

Abstract

The invention relates to a lactic acid bacteria starter special for pickles and belongs to the technical fields of biology and food. The lactic acid bacteria starter special for pickles comprises thefollowing components in parts by weight: 4 to 7 parts of pickling water dry powder, 3 to 6 parts of whey powder, 2.5 to 5 parts of maltodextrin and 2 to 4 parts of mycose. The preparation method of the pickling water dry powder comprises the following steps: passing through a 100-mesh sieve by using acid water of old altar pickles, performing centrifugal precipitation, performing sealed anaerobichomogenous fermentation on rice flour, milk powder without antibiotics, a spice mixture, powdered alcohol and an acid water precipitate according to the ratio of 5:3:0.8:0.2:1, and finally drying under the environment of 60 DEG C to prepare lactic acid bacteria starter. By the product of the invention, the fermentation period of the pickles can be obviously shortened, the nitrite content of the product can be effectively reduced, the food safety can be improved, the traditional flavor of the product can be maintained, and the lactic acid bacteria starter is sour, crisp and refreshing; furthermore, the lactic acid bacteria starter special for pickles is simple to prepare, low in cost and easy to transport and store.

Description

technical field [0001] The invention belongs to the field of food, and relates to a lactic acid bacteria starter, in particular to a special lactic acid bacteria starter for pickled vegetables. Background technique [0002] Traditional pickled vegetables use lactic acid bacteria carried on the surface of vegetables and bacteria in the air to multiply rapidly in a certain environment and play a role on the surface of vegetables, and finally produce products with specific tastes. The traditional pickling and soaking production process not only easily leads to unstable quality of kimchi and long production cycle, but also requires a large amount of edible salt to inhibit the growth of harmful microorganisms, which is not good for human health. [0003] Strain fermentation has become a development direction of the pickle industry, and the application of direct-throwing lactic acid bacteria starter has greatly promoted the development of pickle production technology. However, th...

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Problems solved by technology

[0004] The present invention aims to solve the problems that the existing direct-injected lactic acid bacteria starter affects the traditional flavor and taste of the product, the content of lactic acid bacteria in the produced pickles is low, and the nutritional components are seriously lost. It provides a sour water using high-quality old altar pickles as the main Raw materials, using centrifugal sedimentation treatment technology, mixed with other raw materials for solid fermentation, and finally obtained by ultra-low temperature drying preparations, a special lactic acid bacteria starter for pickled vegetables

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