| 摘要 |
PURPOSE: A producing method of a fermented sprout vegetables composition using kimchi lactobacillus is provided to enhance the internal digestibility of physiological activation materials in sprout vegetables into the human body. CONSTITUTION: A producing method of a fermented sprout vegetables composition using kimchi lactobacillus comprises the following steps: grinding sprout vegetables; mixing the crushed sprout vegetables and pollens in a weight ratio of 60~90%:10~40%; adding 0.1~1% of kimchi lactobacillus into the mixture; and fermenting the mixture, and centrifugal separating. The sprout vegetables are selected from alfalfa sprouts, broccoli sprouts, wheat sprouts, barley sprouts, brassica campestris sprouts, red cabbage sprouts, buckwheat sprouts, radish sprouts, Chinese cabbage sprouts, cabbage sprouts, pea sprouts, brassica campestris sprouts, mung bean sprouts, kohlrabi sprouts, clover sprouts, kale sprouts, chicory sprouts, cress sprouts, or Chinese flat cabbage sprouts.
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