阅读说明：本技术 一种乳酸菌酸菜的制备方法 (Preparation method of lactobacillus pickled Chinese cabbage ) 是由 朱世杰 周树辉 郭俊双 于 2021-09-07 设计创作，主要内容包括：本发明涉及一种乳酸菌酸菜的制备方法,包括如下步骤：(1)对蔬菜进行预处理；(2)预处理后的蔬菜与水、食盐、乳酸菌一起进行发酵；(3)对发酵后的酸菜进行选修；(4)选修后的酸菜采用发酵成熟的酸菜水进行巴氏杀菌；(5)杀菌后的酸菜接种同型乳酸菌,封装,储存发酵至符合出厂标准,得到成品。本发明选择巴氏杀菌工艺杀灭乳酸菌发酵后酸菜体系内酵母菌、异型发酵的乳酸菌等厌氧产气微生物、杜绝了其再产气的可能,同时引入同型发酵的乳酸菌确保成品中乳酸菌的菌群优势与纯粹,有效解决了酸菜储存过程中的产气、胀袋、发生褐变的问题；而且避免了生产过程中的中断问题,保证了生产过程的连续性、成品品质的可控性；提升了生产效率。(The invention relates to a preparation method of lactobacillus pickled Chinese cabbage, which comprises the following steps: (1) pretreating vegetables; (2) fermenting the pretreated vegetables with water, salt and lactobacillus; (3) selecting and repairing the fermented pickled Chinese cabbage; (4) pasteurizing the pickled Chinese cabbage after being selected and repaired by adopting fermented and mature pickled Chinese cabbage water; (5) inoculating homolactobacillus to the sterilized pickled Chinese cabbage, packaging, storing and fermenting until the sterilized pickled Chinese cabbage meets the factory standard, and obtaining the finished product. According to the invention, a pasteurization process is selected to kill anaerobic gas-producing microorganisms such as saccharomycetes and heterotypic fermented lactic acid bacteria in a pickled vegetable system after fermentation of lactic acid bacteria, so that the possibility of re-gas production of the lactic acid bacteria is avoided, and the homotypic fermented lactic acid bacteria are introduced to ensure the advantages and pureness of the flora of the lactic acid bacteria in a finished product, so that the problems of gas production, bag expansion and browning in the process of storing pickled vegetables are effectively solved; the interruption problem in the production process is avoided, and the continuity of the production process and the controllability of the quality of finished products are ensured; the production efficiency is improved.)

1. The preparation method of the lactobacillus pickled Chinese cabbage is characterized by comprising the following steps:

(1) pretreating vegetables;

(2) fermenting the pretreated vegetables with water, salt and lactobacillus;

(3) selecting and repairing the fermented pickled Chinese cabbage;

(4) pasteurizing the pickled Chinese cabbage after being selected and repaired by adopting fermented and mature pickled Chinese cabbage water;

(5) inoculating homolactobacillus to the sterilized pickled Chinese cabbage, packaging, storing and fermenting until the sterilized pickled Chinese cabbage meets the factory standard, and obtaining the finished product.

2. The process according to claim 1, wherein in the step (2), the amount of the common salt added is 1.0 to 2.0% by mass, the amount of the lactic acid bacteria added is 1.0 to 1.5% by mass, and the activity of the lactic acid bacteria is not less than 1.0 x 10⁷cfu/g。

3. The method according to claim 2, wherein in the step (2), the lactic acid bacteria are obtained by mixing heterotypic lactic acid bacteria and homotypic lactic acid bacteria at a weight ratio of (0-1) to (1-2).

4. The method according to claim 1, wherein the fermentation temperature in step (2) is 10 to 15 ℃ and the fermentation time is 30 to 45 days.

5. The method according to claim 1, wherein the total acid content of the fermented sauerkraut in step (3) is not less than 1.0% as lactic acid.

6. The preparation method according to any one of claims 1 to 5, wherein in the step (4), the fermented pickled Chinese cabbage water is heated to 90-98 ℃ and is kept at the temperature for 5-15 minutes, and then the selected pickled Chinese cabbage is pasteurized at 75-90 ℃ for 1-10 minutes.

7. The preparation method according to claim 6, wherein in the step (4), the fermented pickled Chinese cabbage water is heated to 90-98 ℃ and is kept at the temperature for 5-15 minutes, and then the selected and modified pickled Chinese cabbage is pasteurized at 77-85 ℃ for 2-5 minutes.

8. The method according to claim 1, wherein in the step (5), the amount of the homolactic bacteria added is 2-8% of the weight of the pickled vegetable, and the activity of the homolactic bacteria is not less than 1.0 x 10⁷cfu/g。

9. The method according to claim 1 or 8, wherein the lactic acid bacteria are inoculated by spraying, soaking or pouring in the step (5).

Technical Field

The invention belongs to the field of food processing, and particularly relates to a preparation method of pickled Chinese cabbage with lactic acid bacteria.

Background

The gas yield is large in the early stage of abnormal fermentation in the fermentation process of pickled Chinese cabbage, so most production enterprises choose to process and package after fermentation is mature, the fermentation time is about 30-45 days, the coliform is qualified, the salt content is about 1.0-2.0%, and the total acid is about 1.0% calculated by lactic acid.

After the pickled Chinese cabbage is fermented and matured, the pickled Chinese cabbage is exposed in the air in the processing and packaging processes of cellar opening, selecting and repairing, shredding, cleaning and the like, and the problems of finished product browning, gas generation and the like are caused by anaerobic environment change and mixed bacteria pollution, and in order to solve the related problems, two schemes are adopted:

firstly, the pickled Chinese cabbage is fermented to be mature, and is subjected to cellar opening, selection and repair, shredding and cleaning, and then is packaged after food additives such as preservative, color fixative and the like are added.

Secondly, fermenting the pickled Chinese cabbage to be mature, taking out the pickled Chinese cabbage from the cellar, selecting and repairing, shredding, cleaning, fermenting again for about 30-45 days, reducing bacteria and packaging.

In the current additive scheme, the processes of manual stirring, placing, dipping and the like are needed for enabling food additives such as preservatives, color fixative and the like to be uniform, time and labor are wasted, the uniformity of the additives cannot be guaranteed even if the additives are uniform, and the risk that parts of the additives exceed standards or are insufficient still exists. The excessive additive can cause adverse effects on the health of consumers, and the insufficient additive can cause the product to have browning and bag expansion in the shelf life, thus causing the product quality problem to occur.

In the current re-fermentation scheme, on one hand, the vegetable shreds need to occupy larger space after being re-fermented for about 30-45 days, and the continuity of the interrupted production is not suitable for the current large-scale industrial production. On the other hand, microorganisms such as saccharomycetes and heterofermentation lactic acid bacteria are only inhibited but not killed, and the environment is suitable, so that the risk of value increase is still existed, and the problems of gas production and bag expansion of finished products are caused again, so that the requirements on the sealing property and the packaging process of the re-fermentation container are high.

Disclosure of Invention

The invention overcomes the defects in the prior art, and provides the preparation method of the lactobacillus pickled vegetable, which effectively solves the problems of bag expansion and browning of the pickled vegetable in the storage process without adding additives,

the specific technical scheme of the invention is as follows:

a preparation method of lactobacillus pickled Chinese cabbage comprises the following steps:

(1) pretreating vegetables;

(2) fermenting the pretreated vegetables with water, salt and lactobacillus;

(3) selecting and repairing the fermented pickled Chinese cabbage;

(4) pasteurizing the pickled Chinese cabbage after being selected and repaired by adopting fermented and mature pickled Chinese cabbage water;

(5) inoculating homolactobacillus to the sterilized pickled Chinese cabbage at the temperature of below 45 ℃, packaging, storing and fermenting until the sterilized pickled Chinese cabbage meets the factory standard, and obtaining the finished product.

The addition amount of water in the step (2) is determined according to the conventional addition amount in the field, the fermentation is stored in the step (5) at room temperature, the fermentation time can be determined according to the factory standards, and the product can be directly delivered under the lower standards.

Preferably, in the step (2), the adding amount of the salt accounts for 1.0-2.0% of the total mass, the adding amount of the lactic acid bacteria accounts for 1.0-1.5% of the total mass, and the activity of the lactic acid bacteria is not less than 1.0 x 10⁷cfu/g。

Preferably, in the step (2), the lactobacillus is formed by mixing heterotypic lactobacillus and homotypic lactobacillus according to the weight ratio of (0-1) to (1-2); the homotype lactobacillus and the heterotype lactobacillus are mutually promoted, and the sharing of different strains is beneficial to the improvement of the flavor.

In the step (2), the heterolactic acid bacteria can be any conventional strains in the field, and the homolactic acid bacteria can be any conventional strains in the field.

Preferably, in the step (2), the fermentation temperature is 10-15 ℃, the fermentation time is 30-45 days, and the storage period is long after the vegetables are matured once at the temperature, so that the problems that the northeast Chinese cabbages are on the market seasonally and the time for marketing is concentrated and short are solved.

Preferably, in the step (3), the total acid of the pickled Chinese cabbage after fermentation is not less than 1.0 percent in terms of lactic acid.

Preferably, in the step (4), the fermented pickled Chinese cabbage water is heated to 90-98 ℃ and is kept warm for 5-15 minutes, and then the pickled Chinese cabbage after being selected and modified is pasteurized at 75-90 ℃ for 1-10 minutes; when the temperature is lower than 75 ℃, the bag is easy to expand, and when the temperature is higher than 90 ℃, the browning is easy to occur.

Preferably, in the step (4), the fermented pickled Chinese cabbage water is heated to 90-98 ℃ and is kept warm for 5-15 minutes, and then the pickled Chinese cabbage after being selected and modified is pasteurized at 77-85 ℃ for 2-5 minutes.

It is preferable thatIn the step (5), the adding amount of the homolactobacillus accounts for 2-8% of the weight of the pickled Chinese cabbage, and the activity of the homolactobacillus is not less than 1.0 x 10⁷cfu/g。

Preferably, in the step (5), the inoculation method of the lactic acid bacteria can adopt spraying, soaking or perfusion.

The lactic acid fermentation principle of the invention is as follows:

first stage

Heterotypic lactic acid fermentation stage, accompanied by weak alcohol and acetic acid fermentation, producing lactic acid, ethanol, acetic acid and CO₂The accumulation of lactic acid is about 0.3% -0.4%.

Second stage

In the homolactic fermentation stage, an anaerobic state is formed, lactobacillus plantarum is active, and acid is rapidly produced; the lactic acid accumulation can reach 0.6-0.8%, colibacillus, putrefying bacteria and the like die, and the mould and yeast are inhibited.

The third stage

Homolactic fermentation continues, lactic acid accumulation can reach more than 1.0%, and homolactic bacteria such as Lactobacillus plantarum and the like are inhibited when the lactic acid content reaches more than 1.2%.

Compared with the prior art, the invention has the following advantages:

1. and (3) fermenting lactic acid bacteria: the lactobacillus fermentation is one of the key points of the invention, on one hand, harmful microorganisms are killed or inhibited due to the bacteriostatic action of the lactobacillus fermentation; on the other hand, the salts with a certain mass ratio and the substances such as organic acid generated by fermentation are beneficial to keeping the color and the quality of the product in the pasteurization process, and are beneficial to the increment of homofermentation lactic acid bacteria inoculated in storage fermentation and shelf life so as to exert the due biological effect.

2. Pasteurization: experiments prove that the pickled Chinese cabbage after being fermented and matured by the lactic acid bacteria can reach an expected sterilization state at a lower sterilization temperature, and the inoculated homotype fermentation lactic acid bacteria which do not produce gas can achieve the purposes of not producing gas and not browning after the value is increased.

3. The invention is characterized in that the combination of lactobacillus fermentation, pasteurization and homolactobacillus inoculation techniques is the innovation point of the invention, and the invention can also be used for preparing fermented vegetable products which take other vegetables except Chinese cabbage as raw materials.

The invention does not use food additives such as preservatives, color fixative and the like, thereby avoiding the risk of the quality problem of the product caused by browning and bag expansion of the product in the shelf life due to the overproof and the deficiency of the additive scheme. According to GB2760 national food safety standard, additives such as preservatives and color fixative cannot be selected for fermented vegetable products, so that the lactobacillus pickled vegetable prepared by the method can be used as a fermented vegetable product mark and meets the expectation of consumers.

According to the invention, a pasteurization process is selected to kill anaerobic gas-producing microorganisms such as saccharomycetes and heterotypic fermented lactic acid bacteria in a pickled vegetable system after fermentation of lactic acid bacteria, so that the possibility of re-gas production of the lactic acid bacteria is avoided, and the homotypic fermented lactic acid bacteria are introduced to ensure the advantages and pureness of the flora of the lactic acid bacteria in a finished product, so that the problems of gas production, bag expansion and browning in the process of storing pickled vegetables are effectively solved; and the problem of interruption in the production process is avoided. Compared with the 30-45 days of re-fermentation process, the invention ensures the continuity of the production process and the controllability of the quality of the finished product; the production efficiency is improved, and the packaged product can be directly delivered according to different selected standards or delivered after the product is stored and fermented to reach the standard.

Detailed Description

The present invention is further illustrated below with reference to specific examples, which are not part of the present invention but are prior art.

The fermented pickled Chinese cabbage water refers to pickling liquid of fermented pickled Chinese cabbage.

The total acid is determined by referring to GB/T12456-.

Example 1

Bottle-filling process

A preparation method of lactobacillus pickled Chinese cabbage comprises the following steps:

(1) selecting 85 kg of high-quality northeast Chinese cabbage, carrying out pretreatment such as raw material screening and trimming, and then putting into a fermentation tank;

(2) adding 55 kg of water into a fermentation tank, adding 2 kg of salt and 2 kg of lactobacillus, fermenting at 13 deg.CFermenting for 40 days, the activity of lactobacillus is not less than 1.0 x 10⁷cfu/g, the lactobacillus is composed of leuconostoc mesenteroides and lactobacillus plantarum according to the mass ratio of 1:1, the lactobacillus ferments mature pickled Chinese cabbage, the total acid is not less than 1.0 percent calculated by lactic acid, the pickled Chinese cabbage is qualified by sensory inspection, and various microorganisms and physical and chemical indexes reach the standard and enter the next link;

(3) selecting and repairing fermented pickled Chinese cabbage, removing unqualified foreign side, leaves, vegetable roots and foreign impurities, and shredding or repairing and cutting according to standard requirements;

(4) heating fermented pickled Chinese cabbage water to 95 deg.C, keeping the temperature for 10 min, and pre-cooling to 78 deg.C;

(5) then bottling the pickled Chinese cabbage and the pickled Chinese cabbage water precooled to 78 ℃ according to the mass ratio of 3:1, reserving a lactobacillus plantarum filling space, carrying out pasteurization in a water bath temperature of 78 ℃ for 5 minutes, and cooling to 45 ℃;

(6) inoculating lactobacillus plantarum with an activity of not less than 1.0 x 10 to the sterilized pickled Chinese cabbage in an infusion manner, wherein the lactobacillus plantarum accounts for 2% of the mass of the pickled Chinese cabbage⁷cfu/g, packaging, storing at room temperature and fermenting until the product meets the factory standards to obtain the finished product.

Example 2

Cup package process

A preparation method of lactobacillus pickled Chinese cabbage comprises the following steps:

(1) selecting high-quality northeast Chinese cabbage of 90 kg, pretreating by screening and cutting raw materials, and putting into a fermentation tank;

(2) adding 55 kg water into a fermentation tank, adding 3 kg salt and 2 kg lactobacillus, fermenting at 15 deg.C for 30 days to obtain lactobacillus with activity not less than 1.0 x 10⁷cfu/g, the lactobacillus is composed of leuconostoc mesenteroides and lactobacillus plantarum according to the mass ratio of 1:1, the lactobacillus ferments mature pickled Chinese cabbage, the total acid is not less than 1.0 percent calculated by lactic acid, the pickled Chinese cabbage is qualified by sensory inspection, and various microorganisms and physical and chemical indexes reach the standard and enter the next link;

(3) selecting and repairing fermented pickled Chinese cabbage, removing unqualified foreign side, leaves, vegetable roots and foreign impurities, and shredding or repairing and cutting according to standard requirements;

(4) heating fermented pickled Chinese cabbage water to 90 ℃, preserving heat for 15 minutes, precooling to 77 ℃, and then pasteurizing shredded or trimmed pickled Chinese cabbage at 77 ℃ for 8 minutes; then, filling the pickled Chinese cabbage and the cooled pickled Chinese cabbage water into cups according to the mass ratio of 3:1, reserving a lactobacillus plantarum perfusion space and cooling to 45 ℃;

(5) inoculating lactobacillus plantarum with an activity of not less than 1.0 x 10 to the pickled Chinese cabbage filled in the cup in an infusion manner, wherein the lactobacillus plantarum accounts for 3% of the mass of the pickled Chinese cabbage⁷cfu/g, packaging, storing at room temperature and fermenting until the product meets the factory standards to obtain the finished product.

Example 3

Bagging process

A preparation method of lactobacillus pickled Chinese cabbage comprises the following steps:

(1) selecting high-quality northeast Chinese cabbage of 95 kg, pretreating by screening and cutting raw materials, and putting into a fermentation tank;

(2) adding 50 kg water into fermentation tank, adding 1.5 kg salt and 1.5 kg lactobacillus, fermenting at 10 deg.C for 45 days to obtain lactobacillus with activity not lower than 1.0 x 10⁷cfu/g, the lactobacillus is composed of leuconostoc mesenteroides and lactobacillus plantarum according to the mass ratio of 1:2, the lactobacillus ferments mature pickled Chinese cabbage, the total acid is not less than 1.0 percent calculated by lactic acid, the pickled Chinese cabbage is qualified by sensory inspection, and various microorganisms and physical and chemical indexes reach the standard and enter the next link;

(3) selecting and repairing fermented pickled Chinese cabbage, removing unqualified foreign side, leaves, vegetable roots and foreign impurities, and shredding or repairing and cutting according to standard requirements;

(4) heating fermented pickled Chinese cabbage water to 98 deg.C, keeping the temperature for 5 min, pasteurizing shredded or repaired pickled Chinese cabbage at 85 deg.C for 5 min, and cooling to below 45 deg.C;

(5) inoculating lactobacillus plantarum with an activity of not less than 1.0 x 10 to the sterilized pickled Chinese cabbage in a spraying inoculation manner, wherein the lactobacillus plantarum accounts for 1.0% of the mass of the pickled Chinese cabbage⁷cfu/g, packaging, storing at room temperature and fermenting until the product meets the factory standards to obtain the finished product.

Comparative example 1

Bottle-filling process

A preparation method of lactobacillus pickled Chinese cabbage comprises the following steps:

(1) selecting 85 kg of high-quality northeast Chinese cabbage, carrying out pretreatment such as raw material screening and trimming, and then putting into a fermentation tank;

(2) adding 55 kg of water into a fermentation tank, adding 2 kg of salt and 2 kg of lactobacillus plantarum, fermenting at 13 deg.C for 40 days until the activity of lactobacillus is not less than 1.0 x 10⁷cfu/g, the total acid of the pickled Chinese cabbage fermented and matured by lactic acid bacteria is not less than 1.0 percent in terms of lactic acid, and the pickled Chinese cabbage is qualified through sensory inspection, and enters the next link after various microorganisms and physical and chemical indexes reach the standard;

(3) selecting and repairing fermented pickled Chinese cabbage, removing unqualified foreign side, leaf, root and foreign impurities, shredding or repairing and cutting according to standard requirement,

(4) heating fermented pickled Chinese cabbage water to 95 ℃, preserving heat for 10 minutes, and precooling to 65 ℃;

(5) then, bottling the pickled Chinese cabbage and the precooled pickled Chinese cabbage water to 65 ℃ according to the mass ratio of 3:1, reserving a lactobacillus plantarum filling space, carrying out pasteurization in a water bath temperature of 65 ℃ for 5 minutes, and cooling to 45 ℃;

(6) inoculating lactobacillus plantarum with an activity of not less than 1.0 x 10 to the sterilized pickled Chinese cabbage in an infusion manner, wherein the lactobacillus plantarum accounts for 2% of the mass of the pickled Chinese cabbage⁷cfu/g, packaging, storing at room temperature and fermenting until the product meets the factory standards to obtain the finished product.

Comparative example 2

Bottle-filling process

A preparation method of lactobacillus pickled Chinese cabbage comprises the following steps:

(1) selecting 85 kg of high-quality northeast Chinese cabbage, carrying out pretreatment such as raw material screening and trimming, and then putting into a fermentation tank;

(2) adding 55 kg of water into a fermentation tank, adding 2 kg of salt and 2 kg of lactobacillus plantarum, fermenting at 13 deg.C for 40 days until the activity of lactobacillus is not less than 1.0 x 10⁷cfu/g, the total acid of the pickled Chinese cabbage fermented and matured by lactic acid bacteria is not less than 1.0 percent in terms of lactic acid, and the pickled Chinese cabbage is qualified through sensory inspection, and enters the next link after various microorganisms and physical and chemical indexes reach the standard;

(3) selecting and repairing fermented pickled Chinese cabbage, removing unqualified foreign side, leaves, vegetable roots and foreign impurities, and shredding or repairing and cutting according to standard requirements;

(4) heating fermented pickled Chinese cabbage water to 95 ℃, preserving heat for 10 minutes, and precooling to 95 ℃;

(5) then, bottling the pickled Chinese cabbage and the precooled pickled Chinese cabbage water to 95 ℃ according to the mass ratio of 3:1, reserving a lactobacillus plantarum filling space, carrying out pasteurization in a water bath temperature of 95 ℃ for 5 minutes, and cooling to 45 ℃;

(6) inoculating lactobacillus plantarum with an activity of not less than 1.0 x 10 to the sterilized pickled Chinese cabbage in an infusion manner, wherein the lactobacillus plantarum accounts for 2% of the mass of the pickled Chinese cabbage⁷cfu/g, packaging, storing at room temperature and fermenting until the product meets the factory standards to obtain the finished product.

Comparative example 3

Bottle-filling process

A preparation method of lactobacillus pickled Chinese cabbage comprises the following steps:

(1) selecting 85 kg of high-quality northeast Chinese cabbage, carrying out pretreatment such as raw material screening and trimming, and then putting into a fermentation tank;

(2) adding 55 kg water into a fermentation tank, adding 2 kg salt and 2 kg lactobacillus, fermenting at 13 deg.C for 40 days to obtain lactobacillus with activity of not less than 1.0 x 10⁷cfu/g, the lactobacillus is composed of leuconostoc mesenteroides and lactobacillus plantarum according to the mass ratio of 1:1, the lactobacillus ferments mature pickled Chinese cabbage, the total acid is not less than 1.0 percent calculated by lactic acid, the pickled Chinese cabbage is qualified by sensory inspection, and various microorganisms and physical and chemical indexes reach the standard and enter the next link;

(3) selecting and repairing fermented pickled Chinese cabbage, removing unqualified foreign side, leaves, vegetable roots and foreign impurities, and shredding or repairing and cutting according to standard requirements;

(4) heating fermented pickled Chinese cabbage water to 95 deg.C, keeping the temperature for 10 min, and pre-cooling to 78 deg.C;

(5) then bottling the pickled Chinese cabbage and the pickled Chinese cabbage water precooled to 78 ℃ according to the mass ratio of 3:1, carrying out pasteurization in a water bath temperature of 78 ℃ for 5 minutes, cooling to 45 ℃, and packaging to obtain a finished product.

Comparative example 4

Bottle-filling process

A preparation method of lactobacillus pickled Chinese cabbage comprises the following steps:

(1) selecting 85 kg of high-quality northeast Chinese cabbage, carrying out pretreatment such as raw material screening and trimming, and then putting into a fermentation tank;

(2) adding 55 kg water into a fermentation tank, adding 2 kg salt and 2 kg lactobacillus, fermenting at 13 deg.C for 40 days to obtain lactobacillus with activity of not less than 1.0 x 10⁷cfu/g, the lactobacillus is composed of leuconostoc mesenteroides and lactobacillus plantarum according to the mass ratio of 1:1, the lactobacillus ferments mature pickled Chinese cabbage, the total acid is not less than 1.0 percent calculated by lactic acid, the pickled Chinese cabbage is qualified by sensory inspection, and various microorganisms and physical and chemical indexes reach the standard and enter the next link;

(3) selecting and repairing fermented pickled Chinese cabbage, removing unqualified foreign side, leaves, vegetable roots and foreign impurities, and shredding or repairing and cutting according to standard requirements;

(4) heating fermented pickled Chinese cabbage water to 95 deg.C, keeping the temperature for 10 min, and pre-cooling to 78 deg.C;

(5) then, bottling the pickled Chinese cabbage and the pickled Chinese cabbage water precooled to 78 ℃ according to the mass ratio of 3:1, reserving a leuconostoc mesenteroides filling space, carrying out pasteurization in a water bath temperature of 78 ℃ for 5 minutes, and cooling to 45 ℃;

(6) inoculating Leuconostoc mesenteroides accounting for 2% of the weight of the pickled Chinese cabbage by adopting a perfusion mode, wherein the activity of the Leuconostoc mesenteroides is not less than 1.0 x 10⁷cfu/g, packaging, storing at room temperature and fermenting until the product meets the factory standards to obtain the finished product.

The performance data for each example and comparative example are shown in table 1.

TABLE 1