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Biologically fermented black purslane food and preparation method thereof

A technology of biological fermentation and purslane, which is applied in the field of food processing, can solve the problems of narrow development and utilization, and achieve the effects of improving antioxidant capacity, easy chewing, and delaying fermentation

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 Place, as developing a kind of biofermentation black purslane food, also do not see relevant report at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Select fresh and tender purslane plants without pests and diseases, remove the roots and the older branches and leaves above the roots, wash them with water, drain the water, and put them in a sunny and ventilated place to dry until the water content is 58-60%, then put them away for later use .

Embodiment 2

[0029] Take by weighing 3 kilograms of mixed bacteria of Streptococcus thermophilus and Lactobacillus bulgaricus in a ratio of 1:1, add 97 kilograms of clean water, place in a fermenter, mix well, add 100 kilograms of purslane that embodiment 1 obtains, make The liquid surface is submerged to a certain height, sealed, and slowly fermented at 18°C ​​for 12 days, then fished out, drained of the bacterial liquid, put into a stainless steel container, and the purslane is fermented by itself at a temperature of 85°C and a humidity of 65%. Days later, then, take out the purslane and place it in a cool and ventilated place for 5 days to obtain bio-fermented black purslane food.

Embodiment 3

[0031] Take by weighing 4 kilograms of mixed bacteria of Streptococcus thermophilus and Lactobacillus acidophilus in a ratio of 1:1, add 96 kilograms of clean water, place in a fermenter, mix well, add 100 kilograms of purslane that embodiment 1 obtains, Submerge the liquid surface to a certain height, seal it, and slowly ferment it at 28°C for 10 days, then remove it, drain the bacterial liquid, put it in a stainless steel container, and let the purslane ferment itself at a temperature of 90°C and a humidity of 70%. After 7 days, then take out the purslane and place it in a cool and ventilated place for 5 days to obtain bio-fermented black purslane food.

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PUM

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Abstract

The invention discloses biologically fermented black purslane food and a preparation method thereof. The preparation method is realized by the following technical measures: first, immersing pretreated and dried purslane into a culturing fermentation liquid containing 3-6% by weight of mixed lactic acid bacteria per kg; slowly fermenting the purslane at 18-28 DEG C under a sealed condition for 10-12 days, and then fishing out the purslane; completely draining a bacteria liquid, and then placing the purslane in a stainless steel container at the temperature of 85-90 DEG C and the humidity below 65-70%; after the purslane is fermented for 7-9 days, taking out the purslane and placing the purslane in a shady and ventilated place for 5 days so as to obtain the biologically fermented black purslane food. The fermented purslane has the advantages of tender meat, easiness for chewing, good absorption after eating, aromatic, sweet and mellow taste, is suitable for the aged and people with bad teeth to eat and can be directly eaten; and different seasonings can be also added to the fermented purslane to obtain appetizers with different tastes.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a biologically fermented black purslane food 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 functi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
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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