Vegetable-preserving plant lactobacillus fermentation broth and preparation method thereof

Abstract

The invention relates to a vegetable-preserving plant lactobacillus fermentation broth and a preparation method thereof. Nutmeg, clove, tea, lemon, ginger, kelp, chrysanthemum, mint, brown sugar and probiotics as raw materials, and beneficial components in the plants are fermented, enriched and purified by probiotics to prepare the vegetable-preserving plant lactobacillus fermentation broth. The antibacterial and disinfection functions of the vegetable-preserving plant lactobacillus fermentation broth are greatly improved. The vegetable-preserving plant lactobacillus fermentation broth is safe, efficient and nutritious, has no chemical pollution, is environmentally-friendly, can obviously reduce vegetable rot, prevent oxidation and discoloration, slow down softening and taste change, is rich in highly active probiotics, and can compete with pathogenic bacteria for nutrients such as sugars in food and living space to reduce the growth of harmful microorganisms. Bioactive molecules produced by probiotic metabolism can effectively inhibit the growth and activity of undesirable microorganisms and prevent vegetables from spoiling. The vegetable-preserving plant lactobacillus fermentation broth can also effectively degrade pesticide residues and heavy metals on the surface of vegetables, remove impurities, and improve the quality and taste of vegetables.

Description

technical field [0001] The invention belongs to the technical field of vegetable preservation, and in particular relates to a vegetable preservation plant lactic acid bacteria fermentation liquid and a preparation method thereof. Background technique [0002] Vegetables contain a variety of nutrients needed by human life, but due to the imperfection of existing fresh-keeping and storage technologies, a large number of harvested vegetables are thrown away every year, resulting in great losses. With the development of science and technology, people pay more and more attention to the problem of vegetable preservation. It is also gradually realized that the harvested vegetables are still a living organism, and they will also perform complex life activities such as dormancy, water evaporation, and respiration. These activities are closely related to vegetable preservation, affecting and restricting the storage life of vegetables. How to make vegetables prolong the above life ac...

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Problems solved by technology

These activities are closely related to vegetable preservation, affecting and restricting the storage life of vegetables

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