100 results about "Salt content" patented technology

The invention discloses a processing method for preparing salt-reduced instant fish sausages by adding salted egg white powder, and belongs to the technical field of deep processing of aquatic products and high-value utilization of poultry egg byproducts. The preparation method comprises the following steps: chopping minced fillet, adding salted egg white powder and ice water, mixing and chopping to obtain minced fillet sol, filling the minced fillet sol into a casing, and performing two-stage heating gelation, high-temperature sterilization and cooling to obtain the instant fish sausage which can be stored for a long time at normal temperature. The quality of the instant fish sausage is remarkably improved by utilizing the salt content and the gel performance of the salted egg white. The method disclosed by the invention not only realizes high-value utilization of the salted egg white, but also reduces the treatment cost of the salted egg processing byproducts. And the adopted process route is compatible with the traditional fish sausage production, does not need major equipment transformation, is easy to realize industrial popularization, is beneficial to the healthy, convenient and diversified development of minced fish products, and conforms to the concept of pursuing healthy diet of consumers.

The invention belongs to the technical field of food functional ingredients, and particularly discloses a preparation method and application of low-ester pectin with a saltiness increasing effect. According to the method, high-esterification-degree citrus pectin is taken as a raw material, a degreasing reaction is optimized by regulating and controlling the concentration of alkali liquor, the reaction temperature, the reaction time and the reaction termination pH value, and dialysis, rotary evaporation and freeze drying processes are combined to prepare the low-ester pectin with a remarkable saltiness increasing effect. The prepared low-ester pectin with the esterification degree lower than 30% adsorbs Na < + > by utilizing enhanced electronegativity to generate a counter ion coagulation effect, and the retention time of Na < + > on the tongue surface is remarkably prolonged, so that the salty taste perception is effectively enhanced, and the purposes of increasing the salty taste and reducing the salt content are achieved. The low-ester pectin can be used as a salty taste enhancer to be added into food to achieve the effects of increasing salty taste and reducing salt, no peculiar smell is introduced, and the low-ester pectin has a potential health effect.

The invention discloses a production method of low-salt high-ammonia-nitrogen cost-reducing soy sauce, and relates to the technical field of seasonings. The production method comprises the following steps: mixing salt water into finished koji after a koji making stage, discharging the koji, preparing mash, adding cured and crushed soybeans in the process, and carrying out heat preservation and fermentation. According to the method, residual enzyme active resources in the existing starter propagation process are utilized, and a proper amount of cured soybeans are added in the fermentation process for secondary utilization. Substrate adaptation and technological parameters are cooperatively regulated and controlled, so that surplus enzyme activity is fully utilized, meanwhile, the inner surface area of the cured soybeans is increased, decomposition and utilization of enzymes and microorganisms are facilitated, and the enzyme-substrate contact efficiency is remarkably improved. The fermentation temperature, the fermentation duration and the concentration of saline water are optimized, the utilization rate of enzyme activity is maximized, macromolecules such as protein are converted more efficiently, the fermentation cost is remarkably reduced, and the fermentation period is shortened. The salt content of the produced soy sauce is 8.92 g / 100 mL, the amino acid nitrogen content is 1.374 g / 100 mL, the total nitrogen content is 2.223 g / 100 mL, and a solution is provided for production of the low-salt high-freshness soy sauce.

The invention provides a rapid salinity and moisture determination method based on ultrasonic synergistic tumbling and pickling beef, which comprises the following steps: determining the salinity and moisture content in the ultrasonic synergistic tumbling and pickling beef by using a traditional physical and chemical analysis method, and obtaining corresponding predicted values by depending on a Fick second law diffusion model; correlation analysis is carried out on the measured value and the predicted value, and a diffusion model with good fitting is established; establishing a mathematical model between different ultrasonic powers of the ultrasonic synergistic tumbling equipment and mass transfer coefficients of salt and water, and enabling the ultrasonic powers to be in one-to-one correspondence with the mass transfer coefficients of salt and water; and combining the mathematical model with the diffusion model to quickly predict the content of salt and moisture in the beef pickled for the specified time under the specified ultrasonic power. The method disclosed by the invention is convenient and efficient, can provide support for rapid salt and moisture determination and process optimization for enterprises, is beneficial to popularization of an ultrasonic synergistic tumbling pickling technology in meat pickling, and meets the standardized production requirements of meat enterprises.

The invention provides a Chinese sauerkraut preparation technology with white tea enzyme liquid as the unique fermentation source, and belongs to the technical field of Chinese sauerkraut preparation, and the technology comprises the following steps: pretreatment of fermentation raw materials, inoculation of the treated raw materials with the white tea enzyme liquid, segmented fermentation, and post-treatment and preservation of the fermented Chinese sauerkraut. The health is advanced, the salt content is equal to 0, compared with traditional high-salt pickled vegetables (8%-15%), the high-salt pickled vegetables eliminate the hypertension risk and adapt to special crowds (nephropathy and fat loss), nitrite is not detected, the high-salt pickled vegetables are far superior to existing low-salt pickled vegetables (0.1-0.5 mg / kg), and the carcinogenic risk is thoroughly avoided.

The present invention relates to the use of a dipeptide comprising proline and alanine as a salt taste enhancer in a salt-containing consumable product, to a consumable composition comprising said dipeptide proline-alanine, and to a consumable product comprising said consumable composition. In addition, the present invention also relates to a method for enhancing salt taste and reducing salt content in food and beverages.

The method comprises the following steps: drying and crushing shrimp heads and shrimp shells, adding water according to a ratio of 1: 3, adding 0.5%-0.7% of compound protease, and carrying out enzymolysis at 50-55 DEG C for 2-3 hours; after enzyme deactivation, adding 7-10% of brown sugar to adjust the pH value to 6.0-6.5, and sterilizing; the method comprises the following steps: inoculating pineapple endophytic lactic acid bacteria (CGMCC 25352), hansenula polymorpha (CGMCC 25353) and aspergillus oryzae, mixing the three strains according to the viable count of 1: 1: 1 (the total inoculum size is 3-4.5%, and the CFU / g is 10-10), and fermenting for 46-48 hours at the temperature of 30-32 DEG C in a dark place; and filtering and storing at-80 DEG C. The product is free of salt addition, the fermentation period is less than or equal to 48 hours, the amino acid nitrogen content is greater than or equal to 0.51 g / 100g, the total content of lactic acid (6.88 mg / g), succinic acid (3.73 mg / g) and free amino acid is greater than or equal to 313mg / 100g, the volatile amino salt content is less than or equal to 38.72 mg / 100mL, and the product has salty and fresh flavor and orange-yellow clarified appearance. The problems of high salt, long period and heavy fishy smell of the traditional shrimp soy sauce are solved.

This utility model discloses a salt replenishment device for aquaculture to prevent salt accumulation. It includes a mixing component and a salt inlet component installed on one side of the mixing component, as well as a water tank component placed below the mixing component. The water tank component includes a base plate, with an mounting block installed at the top center of the base plate. A water distribution hopper is fixedly installed on the top of the mounting block. Three sets of telescopic rods are installed on the top of the base plate, and water troughs are installed on the tops of the telescopic rods. The salt inlet component includes a salt feeder, the outlet of which is connected to the mixing component, and a salt hopper installed at the inlet of which. This utility model uses telescopic rods to move the water tank upwards, creating a gap between the water tank and the water distribution hopper. This gap, combined with the inclined design of the water tank, allows excess salt solution to be discharged, preventing salt crystals formed from the evaporation of residual brine from mixing with fresh brine and resulting in a higher actual salt content.

This invention belongs to the field of egg product preparation technology, specifically relating to a pre-prepared salted duck egg, salted duck eggs, and a rapid pickling method. The rapid pickling method for salted duck eggs includes: (1) pre-treating duck eggs by immersing them in an organic acid solution; (2) immersing the pre-treated duck eggs in a pickling solution and pickling them using a vacuum pulsation method to obtain the pre-prepared salted duck egg; wherein, the vacuum pulsation method is: the vacuum degree of the pickling system is periodically alternating between high vacuum degree and low vacuum degree, the high vacuum degree is not higher than -0.08MPa, and the low vacuum degree is not lower than -0.05MPa. This invention, through vacuum pulsation technology combined with organic acid pre-treatment, achieves an oil yield of 66.5% in salted duck egg yolks and a salt content of 7.8% in egg whites within 20 days, and enriches DHA to 1434.2mg / kg and EPA to 78.0mg / kg, realizing a synergistic effect of shortening the pickling cycle and improving product quality.

The invention discloses a liquid food salty taste enhancer based on hydrophilic colloid and a preparation method thereof, and the method comprises six steps of Arabic gum pretreatment, Arabic gum component primary separation, Arabic gum component secondary separation, freeze drying treatment, glycoprotein-glycan powder preparation and plastic packaging. The obtained salty taste enhancer has a high salty taste enhancing effect, and the purposes of enhancing the salty taste strength, reducing the salt content and balancing the food quality can be achieved only through an extremely small adding amount. According to the application, the Arabic gum is taken as a raw material, the components of the Arabic gum are optimized to regulate and control the salty taste enhancing effect, and a novel high-efficiency and low-dosage salty taste perception accelerant which can be used for healthy low-salt food is provided for people.

The components of salt from the granules can be efficiently extracted through evaporation. During the treatment of the granules, temperatures can be allowed to approach or exceed the boiling point of one or more of the salt components, preferably in an oxidizing medium. The temperature can be maintained high enough so that the salt content exerts an appreciable vapor pressure and can be sustained for a sufficient time to allow most, all, or substantially all of the salt content to evaporate and be carried away from the furnace in the combustion gases. The evaporated salt can then be condensed and collected.

1. The name of the design product: salinity test paper. 2. The use of the design product: for detecting the salt content of food during daily cooking. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view.

The application discloses a driver special anti-drowsy spicy water and a preparation method and application thereof, and relates to the technical field of functional drinks.The raw material components of the spicy water include aged old-lake sour water, self-made iodine-free acid salt water, pepper extract and trace chicken essence;the self-made iodine-free acid salt water is prepared by mixing 92 parts of drinking water and 8 parts of iodine-free salt by weight;the salt content of the finished product is 0.5%-0.8%, the pH value is 3.0-3.6, and the spiciness of the pepper extract is 10000-40000 SHU.The application further discloses a preparation method of the spicy water and an anti-slip light-proof glass bottle packaging structure specially designed for drivers.The natural sour and spicy synergistic stimulation of the aged old-lake sour water and the pepper extract can effectively inhibit the drowsiness of drivers, relieve fatigue driving, and keep the drivers awake for more than 30 minutes after single drinking;the application is suitable for long-distance drivers, and has a remarkable anti-drowsy effect and good driving scene adaptability.

To provide a method for reducing salt content in noodles containing sodium phosphate, while hardly affecting the texture.SOLUTION: In reducing the salt content of noodles to which sodium phosphate has been added, the sodium phosphate is replaced with potassium phosphate and sodium phosphate in such a manner that the weight ratio of potassium phosphate to sodium phosphate is adjusted to 1:0.1-4. Furthermore, potassium phosphate and sodium phosphate are added such that the total weight thereof is 80-140 wt.% relative to the weight before the salt reduction. In this way, a method for reducing salt content while hardly affecting the texture can be provided.SELECTED DRAWING: None

The application discloses a kind of low salt douchi crisp and its factory preparation method, belong to food technology field.The application is optimized by low-temperature hot air aroma preservation drying, cold energy storage instantaneous temperature difference puffing process, with douchi fine powder as core component, and the product prepared contains salt content <0.9%, taste crisp, unique flavor, rich in nutrition, accord with modern low salt, low fat health consumption trend.The specific volume of the low salt douchi crisp of the application is 2.28~2.45 mL / g, and the maximum breaking force is 11.48~12.03N;In the environment of 25 DEG C, relative humidity 65%, qualified storage period can reach 90d, and the storage stability is good.The application effectively solves the problems of traditional douchi product, such as high salt content, single taste, low processing efficiency, uneven texture of douchi crisp, poor crispness, easy loss of nutritional components and difficult factory production, and has wide market application prospect.

The invention relates to the technical field of food processing, in particular to recombined meat, sauce stewed recombined meat and a preparation method thereof. The reconstituted meat provided by the invention is prepared from the following raw materials: dry materials and water, the dry materials comprise the following components in parts by weight: 50 to 70 parts of fish meat, 10 to 20 parts of pork, 3 to 8 parts of peptide calcium powder, 5 to 15 parts of soybean protein isolate, 2 to 6 parts of cassava starch, 1.5 to 3.5 parts of coix seed powder, 1.0 to 1.5 parts of TG enzyme, 0.4 to 0.8 part of carrageenan and 1.5 to 2.5 parts of table salt. According to the recombinant meat provided by the invention, the fish meat and the pork are used as main base materials, various functional components such as the peptide calcium powder, the soybean protein isolate, the cassava starch and the coix seed powder are combined, scientific proportioning of the raw materials is realized, and the recombinant meat is high in protein and calcium content, low in fishy smell, good in texture and water retention, good in flavor, low in salt content and rich in taste, and has very high safety and edible value.

The invention discloses a pigskin pickling method and pickled pigskin, the pigskin is degreased and diced to obtain pretreated pigskin; and adding the pretreated pigskin into a pickling solution with the salt concentration of 2-6%, and performing pickling treatment to obtain the pickled pigskin. The obtained pickled pigskin collagenous fiber is of a regular three-dimensional network structure, no obvious denaturation aggregation exists, compared with traditional high-salt pickling, the product salt content is lower, the salt diffusion efficiency is higher, complex equipment is not needed, operation is easy to control, and the method is suitable for industrial popularization.

The invention discloses a processing technology for low-salt quick-cooking softening of salted duck eggs, and belongs to the technical field of salted duck egg preparation, and the processing technology comprises the following steps: removing surface dirt from fresh duck eggs through automatic cleaning equipment, drying to remove moisture, and electronically grading for later use; mixing table salt and water according to a certain proportion to obtain a low-salt pickling agent; putting the cleaned duck eggs into a low-salt pickling agent, externally connecting a water bath device to keep the temperature of the pickling solution, and completely pickling to obtain a salted duck egg semi-finished product; putting the salted duck egg semi-finished product into a sealing bag through a vacuum packaging machine, and extracting air in the bag to isolate the salted duck egg from the outside; the packaged salted duck eggs are cooked with steam and then taken out to be cooled, and the finished salted duck eggs are obtained.According to the technology, the salting solution only containing salt is utilized, the salt content in the salting agent is reduced, the salting time is further shortened, the salinity of the product is greatly reduced, the texture of the product is softened, and the taste and flavor of the product are effectively improved; the green and healthy diet concept of consumers is particularly met.

The utility model belongs to the technical field of salted yolk processing, and concretely is a salt content detection device for salted yolk, which comprises a grinding box, a feeding pipe is fixedly connected to the top side wall of the grinding box, a motor is arranged on the top side wall of the grinding box, a first bevel gear is fixedly connected to the output end of the motor, a second bevel gear is arranged in meshing with the first bevel gear, a first connecting rod is fixedly connected to the bottom side wall of the second bevel gear, a third bevel gear is arranged in meshing with the first bevel gear, and the third bevel gear rotates on the top of the grinding box. Through the reverse grinding of the pair of grinding discs, the salted yolk can be uniformly ground, the salt content and other components in the salted yolk can be more uniformly distributed in the sample, it is helpful to obtain more consistent readings in the detection process, reduces the error caused by uneven samples, and the salted yolk powder after uniform grinding is easier to mix with the solvent, so that the salt content and other components are easier to dissolve in the solvent, and the detection efficiency is improved.

The invention relates to the technical field of food fermentation, and discloses umami peptidyl low-salt thick broad-bean sauce and a production process thereof, the production process of the umami peptidyl low-salt thick broad-bean sauce comprises the following steps: preparing anhydrous betaine, zinc salt and citrate into a thermal saturation solvation embedded zinc source precursor; dispersing in saline water to prepare fermentation liquor; and inoculating finished koji and carrying out variable-temperature fermentation. Fermentation is divided into three stages: in a starting stage, temperature is controlled to establish a bacterial system; in the enzymolysis period, the temperature is increased, zinc ions are triggered to be released by utilizing pH reduction caused by acid production, and neutral protease is activated; and supplementing anhydrous betaine in the after-ripening stage to reduce the water activity and construct an anti-corrosion fence. The enzymolysis efficiency is improved through controlled release of zinc ions, and low-salt corrosion prevention is achieved through betaine. The salt content of the obtained product is less than or equal to 8.0 g / 100g, the amino acid nitrogen content is more than or equal to 0.8 g / 100g, and the product is rich in delicate flavor and stable in normal-temperature storage.

The invention discloses a method for determining salinity in coastal saline soil by adopting an ultrasonic extraction method. The method comprises the following steps: (1) determining optimal extraction parameters through experiments; (2) weighing the air-dried coastal salinized soil which is quantitatively sieved, putting the air-dried coastal salinized soil into a conical flask, and adding distilled water into the conical flask according to a water-soil mass ratio; (3) sealing the conical flask, and performing ultrasonic extraction treatment; (4) sucking 40 ml of the turbid liquid from the conical flask into a centrifugal tube, setting centrifugal parameters, and carrying out centrifugal treatment to prepare a clarified leaching solution; (5) accurately measuring an upper-layer clarified leaching solution from the centrifugal tube, evaporating the upper-layer clarified leaching solution to dryness in a ceramic evaporation dish, and continuously drying in a drying oven until the weight is constant; and (6) calculating the salt content in the coastal saline soil according to the mass of the dried residual solid. The method provided by the invention solves the problems of insufficient extraction and low separation efficiency of salt in the coastal salinized soil in a traditional method, and can rapidly and accurately measure the salt content in the coastal salinized soil.

To provide reduced-sodium seasoned rice dishes that minimize the decline in flavor, including texture, umami, and aroma. [Solution] A rice seasoning mix containing separately packaged heat-treated ingredients and a broth portion of an intermediate moisture food, The seasoned rice mix contains 1.5g or less of salt per 150g serving of cooked seasoned rice. The aforementioned ingredient portion has a salt equivalent amount of 2.5% or less of the weight of the ingredient portion, and satisfies at least one requirement selected from the group consisting of (1) to (4) below, which is a seasoning mix for cooked rice. (1) The ingredients portion contains 10% or more water and 10% or more rapidly frozen ingredients by weight of the ingredients portion. (2) The ingredients contain dried dashi ingredients in an amount of 0.1% or more of the weight of the ingredients. (3) The dashi portion contains dark soy sauce at a rate of 20% or more by weight of the dashi portion. (4) The broth contains soy sauce extract oil.

The invention provides a recipe salinity estimation system construction method and a salinity estimation method, which are used for predicting the salinity of a target dish based on fuzzy description information of the target dish, and the system comprises a recipe database, a retrieval unit, a thinking model and a salinity conversion unit, a large amount of recipe data is stored in the recipe database to provide high-quality context reference for salinity estimation, and the retrieval unit retrieves dish data highly related to a target dish from the recipe database by adopting a multi-dimensional retrieval mechanism. The thinking model is used for driving the large language model by a thinking chain mechanism to perform reasoning analysis based on the retrieved dish data and the target dish information so as to predict the sodium-containing seasoning usage amount of the target dish, and the salinity conversion unit is used for converting the sodium-containing seasoning usage amount into the salinity so as to obtain the salinity of the target dish. According to the method, the dosage information of the target dish does not need to be accurately described, and a convenient and reliable solution is provided for application in the field of recipe salinity estimation.

This invention discloses a low-salt Antarctic krill surimi gel and its preparation method based on the synergistic construction of ultra-high pressure pretreatment and sodium brine gel post-filling, belonging to the field of aquatic food processing technology. The method first constructs a sodium brine gel using chickpea protein, pullulan, and salt, then prepares Antarctic krill surimi with a low total salt content. The low-salt surimi is pretreated under ultra-high pressure at 300-450 MPa, followed by the addition of sodium brine gel and low-temperature chopping. After pre-geling at 35-45 ℃ and heat-curing at 85-95 ℃, a composite surimi gel is obtained. This process allows ultra-high pressure to primarily act on the myofibril proteins of Antarctic krill, with the brine-loaded gel serving as the subsequent network filling phase and sodium brine gel. + The locally enriched phase is dispersed in the continuous gel network, which simultaneously improves gel strength, water retention, texture and saltiness perception without increasing the total sodium content. It is suitable for low-salt shrimp paste, shrimp sausage and ready-to-eat shrimp paste products.

The invention provides a preparation method of low-salt pickled vegetables pickled with white vinegar and capable of sterilizing and preventing nitrite generation. The preparation method comprises the following steps: cleaning a sterilizable bottle, adding 180-200 parts of white vinegar, 2-3 parts of white sugar, 0.5-5 parts of edible salt, 0.05-0.1 part of edible essence and 0.01-0.03 part of citric acid into the bottle, fully and uniformly stirring until the white sugar and the edible salt are melted, adding 30-50 parts of cleaned fresh red-skin white-core radish strips which are cut into small square strips, and uniformly stirring until the white sugar and the edible salt are melted; and completely soaking the red-skin white-core radish strips in the white vinegar liquid, covering with a bottle cap, sealing, placing in a dark place, and uncapping for eating after one day. The pickled vegetable is low in salt content, can prevent nitrite from being generated in the pickling process, does not influence human health after being eaten frequently, is particularly suitable for people suffering from diseases such as hypertension to eat, tastes fresh, crisp and tasty, increases the appetite of people, is pleasant in mood, is long in taste retention time, and can still keep the taste after being pickled for two months.

This invention belongs to the field of food processing and protein gelation technology, specifically relating to an ovalbumin-containing gel and its preparation and application. The method involves gelling an ovalbumin-containing sample at 45℃~60℃ through the synergistic effect of acidic pH and salt ions, obtaining an ovalbumin-containing gel; wherein the salt ions are cations capable of forming solvent-sharing ion pairs with ovalbumin. Furthermore, by controlling the conditions, a transparent gel can be obtained. Under the synergistic effect of acidity and salt ions, ovalbumin can form a gel at a minimum temperature of 45℃, far lower than the traditional gelation temperature. This low-temperature condition significantly saves energy and avoids the damage to protein nutrition and flavor caused by high temperatures; furthermore, this invention applies low-temperature induced ovalbumin gelation technology to the rapid pickling of shell-bound eggs. The egg white is translucent and smooth, without an alkaline taste, and has a moderate salt content. By adjusting the pH and ion concentration of the pickling solution, the hardness, elasticity, and transparency of the egg white gel can be precisely controlled, achieving standardized production.

The invention discloses a high-efficiency low-salt and low-nitrate meat pickling method. The method sequentially comprises the following steps: pretreating raw material meat, performing deep vacuum suction and exhausting, maintaining specific double-frequency ultrasonic-assisted low-salt and low-nitrate basic pickling liquid pre-permeation under vacuum, performing pulsating pressure difference synergistic main pickling after normal-pressure transfer, performing low-temperature after-ripening, and cleaning and draining. The main pickling liquid contains a natural composite pickling agent. The invention relates to the technical field of food processing. According to the high-efficiency low-salt low-nitrate meat pickling method, through physical field coordination (vacuum exhaust resistance reduction + ultrasonic perturbation wall breaking + pulsating pressure difference strong driving diffusion) and natural component compounding, the pickling time is revolutionarily shortened, the use amount of salt and nitrite is reduced, highly uniform permeation of components inside and outside meat blocks is realized, the salt content of a final product is reduced, the nitrite residue is small, and the product quality is improved. The texture, the color, the flavor and the safety are excellent, and the process adaptability is high.

The invention provides a preparation method of chitosan microencapsulated salt-reduced soy sauce powder. The preparation method comprises the following steps: cooling soy sauce liquid to-21 DEG C to-22 DEG C, filtering to remove ice crystals, repeating for multiple times, and collecting mother liquor; performing ultrasonic treatment on the mother solution to obtain an ultrasonic treatment solution; adjusting the pH value of the ultrasonic treatment liquid to 3.5-4 by using an HCl solution, and adding a chitosan solution until the chitosan concentration is 0.2-1% to obtain a mixed solution; stirring the mixed solution at a low temperature for 45 minutes, and adding NaOH to adjust the pH value to 4.5 to obtain a condensate; and freeze-drying the condensate, crushing and sieving to obtain the chitosan microencapsulated salt-reduced soy sauce powder. According to the salt-reduced soy sauce powder and the preparation method thereof, ultrasonic assistance, a chitosan microcapsule technology and a freeze-drying method are utilized, the flavor and nutritional ingredients of soy sauce can be effectively reserved through the technology, meanwhile, the salt content is reduced through a freezing salt precipitation method, and the stability, solubility and shelf life of the soy sauce powder are improved through a microcapsule embedding technology.

The invention relates to the field of microorganisms, and provides a plant lactobacillus FVPGZP2101 and application thereof, the plant lactobacillus FVPGZP2101 is preserved in China General Microbiological Culture Collection Center (CGMCC) on December 2, 2024, and the preservation number is CGMCC No.32871. The invention also provides a preparation method of the plant lactobacillus FVPGZP2101. The new strain of the plant lactobacillus obtained by screening has the advantages of strong growth ability, high acid production efficiency, strong acid resistance, capability of degrading nitrite, tryptamine, tyramine, spermidine and spermine, no generation of biogenic amine, no degradation of pectin, antibacterial activity on pathogenic bacteria, oxidation resistance of extracellular metabolites, and no pollution to the environment. According to the present invention, the new strain has advantages of high yield, key volatile substance production and non-volatile substance production, and the fermented food prepared by using the new strain has characteristics of low salt content, rich lactic acid bacteria content, nutrition, health and unique flavor; a food fermentation process developed by utilizing the new strain disclosed by the invention is high in fermentation efficiency, short in production period and high in application value.

The invention discloses a green preparation process of healthy enzyme pickled vegetables, which comprises the following steps: by taking vegetables such as radishes, papayas and asparagus lettuces as raw materials, carrying out cold sterilization with ozone water and low-temperature plasma, and carrying out vacuum-ultrasonic osmotic dehydration; inoculating a compound enzyme microbial agent which is compounded by lactobacillus plantarum, lactobacillus fermentum, lactobacillus paracasei and saccharomycetes and is embedded with papain and cellulase; performing dynamic variable-pressure pickling for 24 hours in 2% low-salt brine by adopting a 0.2 MPa pulse; and then carrying out three-stage precise fermentation at 28 DEG C to 25 DEG C to 20 DEG C for 60 hours to obtain the low-salt pickled vegetables of which the SOD is greater than or equal to 180U / g, the GABA is greater than or equal to 150mg / 100g and the nitrite is less than or equal to 0.5 mg / kg. And finally, carrying out ultrahigh-pressure instant fresh-keeping under 450MPa and 3 DEG C, and carrying out storage for 180d at normal temperature without preservatives. The product salt is less than or equal to 1.8%, viable bacteria are more than or equal to 1 * 10 CFU / g, the flavor is crisp and tender, the process is continuous and controllable, and the method is suitable for industrial production.