Nutritious activator for acidifying

Abstract

The vegetable acidifying nutritious active agent is prepared through mixing strain liquid of lactic acid bacteria, saccharomycete and aspergillus niger in certain proportion. The present invention has simple preparation process and low cost. The vegetable acidifying nutritious active agent is used in acidifying vegetable to make vegetable scented, delicious, easy to absorb and raised in built-in quality and nutritive components. Acidifying vegetable with the vegetable acidifying nutritious active agent of the present invention is superior to natural acidifying process and glacial acetic acid acidifying process.

Description

[0001] Field [0002] The invention belongs to a vegetable sour substance, in particular to a sour nutritional active agent. Background technique [0003] Families or small businesses generally adopt natural acidification method for sour treatment of vegetables (mainly Chinese cabbage, cabbage, radish, etc.), that is, vegetables naturally produce a small amount of yeast and lactic acid bacteria in water to ferment and acidify vegetables, and the acidification speed of vegetables Slow, it is easy to cause vegetable spoilage when the acidity is small, and the acidification time is long, and hygiene is difficult to guarantee. Industrially produced sauerkraut generally uses propionic acid, and some companies even use industrial propionic acid to acidify vegetables. Although the acidification speed has been accelerated, the acidified vegetables themselves lack proper digestive enzymes and some nutrients, resulting in the quality of sauerkraut. The taste has dropped sharply, the ta...

AI Technical Summary

Problems solved by technology

[0003] Families or small businesses generally adopt natural acidification method to acidify vegetables (mainly Chinese cabbage, cabbage, radish, etc.), that is, vegetables naturally produce a small amount of yeast and lactic acid bacteria in water to ferment and acidify vegetables, and the acidification speed of vegetables Slow, when the acidity is low, it is easy to cause vegetable spoilage, and the acidification time is long, and hygiene is difficult to ensure

Industrially produced sauerkraut generally uses propionic acid, and some companies even use industrial propionic acid to acidify vegetables. Although the acidification speed has been accelerated, the acidified vegetables themselves lack proper digestive enzymes and some nutrients, resulting in the quality of sauerkraut. The taste has dropped sharply, the taste is not good, and the sauerkraut itself even produces harmful substances, which has caused certain harm to the human body

The above two methods of producing sauerkraut are relatively deficient in nutrients