Preparation method of lactic acid bacteria fermented leaf mustard and leaf mustard product

The invention relates to the field of leaf mustard fermentation, and particularly discloses a preparation method of lactobacillus fermented leaf mustard and a leaf mustard product, the preparation method comprises the following steps: fermenting vegetable juice: uniformly mixing vegetable juice, glu...

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Bibliographische Detailangaben
Hauptverfasser:	YANG YANKANG, HU KAIDI, ZHANG MIN, LI JIANLONG, HUANG XINYUE, LI JING, ZHANG YI, WAN YUNXIAO, LIU SHULIANG, SONG XIAOYAN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to the field of leaf mustard fermentation, and particularly discloses a preparation method of lactobacillus fermented leaf mustard and a leaf mustard product, the preparation method comprises the following steps: fermenting vegetable juice: uniformly mixing vegetable juice, glucose, table salt, yeast extract and soybean protein powder, inoculating activated lactobacillus plantarum, and fermenting for 2-4 days to obtain fermented vegetable juice, the lactobacillus plantarum is lactobacillus plantarum P158, and the preservation number is CGMCC (China General Microbiological Culture Collection Center) No.28616; leaf mustard pretreatment: slicing leaf mustard, washing, and carrying out sterilization treatment; salting the brassica juncea: mixing the pretreated brassica juncea with table salt, and salting for 1-2 days; the salted leaf mustard and the fermented vegetable juice are put into a jar according to the mass ratio of 1: (1-2), glucose, baijiu and spice juice are added, and the mixture