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Lactic acid bacteria pickles and preparation method thereof

The technology of lactic acid bacteria and lactic acid bacteria fermentation liquid is applied in the field of lactic acid bacteria kimchi and its preparation, which can solve the problems of long fermentation period and low number of lactic acid bacteria, and achieve the effects of reducing miscellaneous bacteria and shortening fermentation period

Pending Publication Date: 2021-11-02
四川道泉老坛酸菜股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Therefore, the object of the present invention is to provide a kind of lactic acid bacteria kimchi and preparation method thereof, which is used to solve the problems of low lactic acid bacteria count and long fermentation period caused by constant temperature fermentation in the current lactic acid bacteria kimchi preparation process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A kind of lactic acid bacteria kimchi fed-batch fermentation process comprises the steps:

[0047] S1 filling altar

[0048] Add the lactic acid bacteria fermentation liquid A and Chinese cabbage into the kimchi jar in sequence;

[0049] The loading amount of the lactic acid bacteria fermentation liquid A is 50% of the volume of the kimchi jar, and the loading amount of Chinese cabbage accounts for 60% of the mass of the lactic acid bacteria fermentation liquid.

[0050] The components of lactic acid bacteria fermentation liquid A are calculated in parts by weight, including 100 parts of water, 2 parts of ginger juice, 1 part of garlic juice, 1 part of white wine, 2 parts of spices, 0.5 parts of salt, 0.3 parts of pepper, and 2 parts of white sugar , 0.05 parts of lactic acid bacteria agent, 2 parts of Chinese herbal extracts, and 3 parts of Jerusalem artichoke extracts.

[0051] The lactic acid bacteria agent includes Lactobacillus acidophilus and Lactobacillus lacto...

Embodiment 2

[0065] The difference between this embodiment and embodiment 1 is that the fermentation temperature in S2 is 20-30°C, the fermentation temperature in S3 is 4-8°C, and the fermentation temperature in S4 is 20-25°C.

[0066] Microbial indicators meet the requirements of GB2714-2003 "Hygienic Standards for Pickled Vegetables".

Embodiment 3

[0068] The difference between this embodiment and Example 1 is that the components of the lactic acid bacteria fermentation broth A include 100 parts of water, 1 part of ginger juice, 2 parts of garlic juice, 0.5 parts of white wine, 1 part of spices, and salt in parts by weight. 1 part, 0.2 parts of Zanthoxylum bungeanum, 3 parts of white sugar, 0.15 parts of lactic acid bacteria agent, 1 part of Chinese herbal extract, 5 parts of Jerusalem artichoke extract.

[0069] Microbial indicators meet the requirements of GB2714-2003 "Hygienic Standards for Pickled Vegetables".

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Abstract

The invention relates to the technical field of pickle production, and discloses lactic acid bacteria pickles and a preparation method thereof. The preparation method comprises the following steps: S1, sequentially adding lactic acid bacteria fermentation liquor A and vegetable raw materials into a pickle jar; S2, placing the pickle jar in the step S1 at 28-35 DEG C, and performing fermenting for 1-2 days; S3, placing the pickle jar fermented in S2 at 0-8 DEG C, and performing fermenting for 3-5 days; S4, adding lactic acid bacteria fermentation liquor B into the pickle jar fermented in S3, and perfomring fermenting at 15-25 DEG C for 5-10 days; and S5, taking out the pickles in the pickle jar in the step S4, and performing bagging and sealing. The lactic acid bacteria fermentation liquor A contains garlic juice, ginger juice and a lactic acid bacteria agent, and the lactic acid bacteria fermentation liquor B contains garlic juice and ginger juice. The lactic acid bacteria pickles have the advantages of being high in lactic acid bacteria activity and short in fermentation time.

Description

technical field [0001] The invention belongs to the technical field of pickle production, and in particular relates to a lactic acid bacteria pickle and a preparation method thereof. Background technique [0002] Kimchi is a traditional fermented vegetable product in my country. Sichuan pickles are the most representative. They are made by anaerobic fermentation dominated by lactic acid bacteria. They are rich in beneficial microorganisms dominated by lactic acid bacteria. The main reason is that it contains a large amount of flavor components such as lactic acid, acetic acid, ethanol and ethyl acetate. [0003] Most of the current pickles are naturally fermented, and the methods of adding white wine, vinegar, salt, etc. are used for the purpose of antibacterial. It mainly uses the microorganisms attached to the vegetable itself for fermentation, which has problems such as unknown flora, high risk of fermentation, incomplete fermentation, easy production of fusel alcohols, h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L27/10A23L33/105A23L33/21A23L33/10
CPCA23L19/20A23L27/105A23L27/10A23L33/105A23L33/21A23L33/10A23V2002/00A23V2250/21A23V2250/212A23V2250/208A23V2200/3202
Inventor 周后成
Owner 四川道泉老坛酸菜股份有限公司
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