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Composite bamboo shoot fermenting agent and preparation method of fermented bamboo shoots

A compound starter and starter technology, applied in the direction of preserving fruits/vegetables with acid, can solve the problems of long fermentation time, slow growth rate, low anti-microbial pollution ability of Monascus mold, and achieve low alcohol and sugar content , good edible quality, attractive color effect

Inactive Publication Date: 2011-04-06
健盛食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although it has many advantages, Monascus has low anti-microbial pollution ability, slow growth rate, and long fermentation time, etc., which still limit its application.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] 1. Bamboo shoot pretreatment

[0060] 1) Choose fresh moso bamboo shoots that are free from rot and pests, remove their shells and wash them with clean water to remove the soil and dirt on the surface of the bamboo shoots, then cut the washed bamboo shoots into 5×3×0.5cm 3 sliced ​​bamboo shoots. If the cut is too large and too thick, the fermentation time will be long and it will not be easy to ferment thoroughly; if the cut is too small, it will be easily over-fermented, the fermentation time will be short, and the flavor will not be easy to form.

[0061] 2) Put the bamboo shoots in a cooking pot equipped with hot water, immerse the bamboo shoots in hot water, and carry out the greening treatment, that is, scald the bamboo shoots in hot water to remove the bitterness of the bamboo shoots, and destroy and passivate the bamboo shoots in the bamboo shoots. Enzyme activity, and sterilize, prevent fibrosis of bamboo shoots and microbial pollution, wherein the temperature...

Embodiment 2

[0082] Except that the hot water temperature in the cooking pot is 90 ℃ in the bamboo shoot pretreatment process, and the enzymatic treatment time is 15min, all the other are identical with embodiment 1;

[0083] In the process of preparing the compound fermentation agent, except that the weight percent content of residual sugar (available reducing sugar) in the red yeast distiller's grains is 12%, the weight percentage content of the red yeast rice is 5%, and the weight percentage content of ethanol is 1.5%. The pH value is 7.2, and the water content is 20%; the weight percentage content of C-24 rhizopus in the sweet wine koji is 31%, the weight percentage content of Tokyo rhizopus is 18%, and the weight percentage content of rice flour is 51%; sweet wine yeast and The mass ratio of red yeast distiller's grains is except 2: 100, and all the other are identical with embodiment 1;

[0084] In the fermentation treatment process, except that the weight ratio of the fermentation s...

Embodiment 3

[0088] Except that the hot water temperature in the cooking pot is 95 ℃ in the bamboo shoot pretreatment process, and the enzymatic treatment time is 13min, all the other are identical with embodiment 1;

[0089] In the process of preparing the compound fermentation agent, except that the weight percentage content of residual sugar (available reducing sugar) in the red yeast distiller's grains is 11%, the weight percentage content of the red yeast rice is 4%, and the weight percentage content of ethanol is 1.3%. The pH value is 6.9, and the water content is 19%; the weight percentage content of C-24 rhizopus in the liqueur koji is 28%, the weight percentage content of Tokyo rhizopus is 19%, and the weight percentage content of rice flour is 53%; The mass ratio of red yeast distiller's grains is except 5: 100, and all the other are identical with embodiment 1;

[0090]In the fermentation process, except that the weight ratio of the composite starter and the pre-fermented bamboo...

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Abstract

The invention discloses a composite bamboo shoot fermenting agent and a preparation method of fermented bamboo shoots. The composite bamboo shoot fermenting agent contains monascus vinasse and liqueur koji. The preparation method of the fermented bamboo shoots comprises the following steps of: firstly, blanching bamboo shoots; and then, fermenting the bamboo shoots under the action of the composite bamboo shoot fermenting agent. Under the action of the composite bamboo shoot fermenting agent, aromatic substances, pigments, and the like in the vinasse are infiltrated in the bamboo shoot tissues. The prepared vinasse-processed bamboo shoots have the characteristics of unique fragrance and flavor, mellow and pleasant taste, elegant flavor, attractive color and rich nutrition. The preparation method can effectively prevent fresh bamboo shoots from aging, lessen the loss of nutrient contents, preserve the nutrient contents of the bamboo shoots and ensure the quality and the grade of the bamboo shoots. The fermented bamboo shoots prepared by using the method disclosed by the invention have appropriate proportions of liquor, sugar and acid, and have the advantages of low alcohol and sugar contents, stable resistance to acid and alkali, strong heat resistance and light resistance, stable resistance to oxidoreduction and favorable practical values and application prospects.

Description

technical field [0001] The invention relates to a preservation and fresh-keeping method of vegetables, in particular to a fresh-keeping method of fermented bamboo shoots. Background technique [0002] Bamboo shoots are traditional foods in my country. They are sweet in taste, slightly cold in taste, non-toxic, and have strong adaptability. They are distributed all over the country. Bamboo shoots are rich in a variety of sugars, proteins, cellulose, mineral elements, vitamins, organic germanium, silicon and other active substances, which have the effects of quenching thirst, diuresis, clearing the lungs, and reducing phlegm. Low cost, complete nutrition, no pollution and other advantages and much favored by people. [0003] However, bamboo shoots are seasonal and regional crops, generally only grow once a year, the production period is only 1-2 months, and the harvest period is concentrated in the high temperature season from May to October. Because bamboo shoots are fresh ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/10
Inventor 颜耀军谢永富
Owner 健盛食品股份有限公司
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