http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103099162-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_78a46074c7be17f79829418c7be95e15 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 |
| filingDate | 2013-02-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_36624ab2ff1e640bae46cc09a2bb643c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_15f4e1f9ac121152fa492ebf47327583 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5d10ed062792c4fae57f87f952bf8dd5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_80c3469b89d433439442d4374141b65d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_12d06ce0910b93cf740178693ba8e58a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_50290e4cf7a6c275485d114142ae5bdf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b015aa750e97301f67d565699e4206d7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d102ba034b23d3104b03b8ca2fc5325c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_364e063df09dcf82c931003fb5edcc9c |
| publicationDate | 2014-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103099162-B |
| titleOfInvention | Making method of L-lactic acid pickled vegetable |
| abstract | The invention discloses a making method of L-lactic acid pickled vegetable. The method consists of: taking L. plantarum and L. brevis as preparation strains, carrying out activation and rejuvenation, subjecting single strains to liquid fermentation to prepare liquid strains until obtaining lactobacillus production strains, mixing the prepared L. plantarum and L. brevis production strains according to a ratio of 0.8-1:1, inoculating the mixed strains accounting for 0.2-0.5 wt% of an added liquid into a treated vegetable fermentation tank, and conducting fermentation for 15-21 d at 15-25 DEG C, so as to obtain the L-lactic acid pickled vegetable. In the invention, a synergistic composite strain system is selected for liquid fermentation; preparation of the lactobacillus liquid is simple; the preparation time is relatively short; the fermentation temperature is relatively low; and especially, smooth fermentation can be ensured in a low temperature environment. Being rich in L-lactic acid, the product has rich nutrients and good taste, and is more beneficial to human health. The method provided in the invention saves energy, and is suitable for industrial production. The product has extraordinary preservative and fresh-keeping effects, and the method enables unsterilized pickled vegetable to be free from decay and deterioration for 1.5 years at room temperature. |
| priorityDate | 2013-02-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.