Biologically fermented black allium chinense and preparation method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of biological fermentation and scallions, which is applied in the field of food processing, can solve problems such as no related reports, achieve a good market advantage, eliminate spicy taste, and eat sweet and delicious effects
Inactive Publication Date: 2013-04-17
徐州绿之野生物食品有限公司
View PDF6 Cites 14 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
The existing technology is to make salty onion by salting, spicy onion, sauce pickled onion, spiced onion, sweet and sour onion to make sweet and sour onion, sweet onion made from sugar, vacuum freeze-dried onion First-class product sales, patented technology CN101926446A discloses a "low-salt pickled and fermented scallions and its processing method", CN102266027A discloses "a method f
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0025] Take fresh onion heads that are white, plump, uniform in size, and crisp in texture, peel off the fibrous roots, sprouts, and peel off the old skin, then wash them repeatedly with clean water, rinse them clean, put them into bamboo baskets to control the moisture, and set aside.
Embodiment 2
[0027] Take by weighing 5 kilograms of the mixed bacteria of streptococcus thermophilus and saccharomyces in a ratio of 1:1, add 95 kilograms of clean water, put in the fermentation tank, mix evenly, add 100 kilograms of onions obtained in Example 1, and make the liquid level Immerse at a certain height, mix lightly to make it evenly mixed, seal the cylinder head, keep the temperature at 20°C, and after slow fermentation for 100 hours, take it out and put it in a bamboo sieve, drain the bacteria liquid, put it in a stainless steel container, put it in In the fermentation room, the temperature of the fermentation room is set at 48°C and the humidity is 85%, and after natural fermentation of the onion for 10 days, the biologically fermented black onion is obtained.
Embodiment 3
[0029] Take by weighing 3 kilograms of the mixed bacteria of Lactobacillus acidophilus and saccharomyces in a ratio of 1:1, add 97 kilograms of clean water, put it in the fermentation tank, mix evenly, add 100 kilograms of onions obtained in Example 1, and make the liquid level Immerse at a certain height, mix lightly to make it evenly mixed, seal the cylinder head, keep the temperature at 30°C, and after slow fermentation for 80 hours, take it out and put it in a bamboo sieve, drain the bacteria liquid, put it in a stainless steel container, put it in In the fermentation room, the temperature of the fermentation room is set at 50°C and the humidity is 75%, and after 8 days of natural fermentation of the onion, the biologically fermented black onion is obtained.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses biologically fermented black allium chinense and a preparation method thereof. The biologically fermented black allium chinense is obtained by the following steps: first, immersing picked and washed allium chinense into a culturing fermentation liquid containing 2-5% by weight of mixed bacteria of lactic acid bacteria and yeast per kg; slowly fermenting the allium chinense at 20-30 DEG C under a sealed condition for 80-100 hours, and then fishing out the allium chinense; completely draining a bacteria liquid, and then placing the allium chinense in a stainless steel container; and naturally fermenting the allium chinense for 8-10 days in an environment with the temperature of 48-55 DEG C and the humidity of 75-90% so as to obtain the biologically fermented black allium chinense. According to the invention, through the fermentation of the mixed bacteria of lactic acid bacteria and yeast, nutrient substances of the allium chinense can be effectively converted, the contents of amino acids and reducing sugars are increased, nutritional values are increased, and the biologically fermented black allium chinense is also beneficial for human bodies to absorb and more beneficial for improving digestion; and the black allium chinense after being fermented by probiotics and naturally fermented has the advantages as follows: biting taste of the allium chinense can be completely eliminated, the allium chinense is sweeter and more delicious, the appetites of consumers are improved and very good market advantages are provided for products.
Description
technical field [0001] The invention relates to the field of food processing, in particular to a biologically fermented black allium and a preparation method thereof. Background technique [0002] Allium chinense G.Don. is the bulb of Liliaceae Allium chinense G.Don. Also known as Allium chinense G.Don. It is cultivated artificially for 2 years. It looks like garlic. It is eaten as bulbs and can be eaten all year round. Onion head is white in texture, crisp and tender in taste, rich in nutrition, contains 37.9 grams of water per 100 grams, 1.6 grams of protein, 0.6 grams of fat, 8 grams of carbohydrates, 64 mg of aluminum, 32 mg of phosphorus, 2.1 mg of iron, 1.46 mg of carotene, Vitamin B 1 0.02 mg, vitamin B 2 0.12 mg, niacin 0.8 mg, vitamin C 14 mg. Modern research, through chemical composition analysis, bulbs contain alliin (alliin, C 6 h 11 0 3 NS), methyl allinic acid, garlic sugar (Scorodose, C 24 h 42 0 21 ), has health effects such as invigorating the sple...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more