Fermented black purslane and preparation method thereof

A technology of purslane and black purslane is applied in the field of fermented black purslane and its preparation, which can solve the problems of narrow development and utilization, and achieve the effects of increasing appetite for food, simple production process, and improving quality and nutritional value.

Inactive Publication Date: 2013-04-17
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Purslane is developed and utilized as a health food in a very narrow range, and product development is far from meeting people's needs. At present, there are few varieties available in the market. Patent CN101878885A discloses "a kind of purslane pickle and its preparation method" It provides people with a pickle food that is convenient to eat, can retain natural nutrients, and has a unique flavor
In order to make this purslane with good health care effect more widely popularized and used, to benefit more people's health, it is the purpose of the present invention to develop more beneficial purslane products and meet people's needs Where, as developing a kind of fermented black purslane, there is no related report

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Take the fresh and tender purslane plants without diseases and insect pests, remove the roots and the older branches and leaves above the roots, wash them with water and drain the water, cut them into 5 cm sections, put them in a pot and heat them to 100°C containing 2% ( Weight ratio) in salt water, blanching for 60-80 seconds, gently turning with a stick to make the blanching evenly, scalding until the vegetable shape softens, remove it, quickly cool it with cold water, remove it after cooling thoroughly, and control it to dry After moisture, spread it on the mat and put it in a sunny and ventilated place to dry. When the water content is 62-65%, put it away and store it for later use.

Embodiment 2

[0025] Take the purslane after drying in Example 1 and put it into a stainless steel container, send it into the fermentation room, set the temperature in the fermentation room to be 75°C and the humidity at 95%, and after the purslane itself ferments for 96 hours, the fermented Black purslane.

Embodiment 3

[0027] Take the purslane after airing in Example 1 and put it into a stainless steel container, send it into the fermentation room, set the temperature in the fermentation room to be 85°C and the humidity at 100%, and after the purslane itself ferments for 84 hours, the fermented Black purslane.

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PUM

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Abstract

The invention relates to a fermented black purslane. The fermented black purslane is characterized by being prepared by fermenting purslane which is treated in advance for 84 to 96 hours under the conditions of temperature of 75 to 85 DEG C and humidity of 95 to 100 percent. The product can be prepared into dishes with different flavors by adding proper condiments according to different personal flavors. Ready-to-eat health-care food formed by drying and packaging has mellow and sweet taste, and is fine and tender, easy to chew and particularly suitable for old people and people with bad teeth.

Description

technical field [0001] The invention relates to the field of food processing, in particular to fermented black purslane and a preparation method thereof. Background technique [0002] Purslane (Portulaca oleracea L.) is a plant of the genus Portulaca oleracea, also known as purslane, purslane, and anole. It is one of the traditional Chinese herbal medicines commonly used in clinical practice. The chemical composition of purslane contains L-norepinephrine, dopamine and a small amount of dopa and saponin, and is also rich in organic acids, amino acids, anthraquinone, coumarin and other components. It is sour in taste and cold in nature. It has the effects of clearing heat and detoxifying, cooling blood and reducing swelling. It can treat diarrhea, dysentery, urinary tract infection, leukorrhea, jaundice and erysipelas. Modern pharmacological studies have shown that purslane has the effects of lowering blood fat, anti-aging, and improving the immune function of the body. Pur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
Inventor 张志年张奎昌
Owner 徐州绿之野生物食品有限公司
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