Functional burdock root kimchi with high lactic acid bacteria content
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 high-lactic-acid-bacteria, functional technology, applied in the fields of application, food preparation, food science, etc., can solve the problem of few types, achieve easy operation, improve technical content, and improve the effect of erectile dysfunction
Inactive Publication Date: 2015-08-19
XUZHOU UNIV OF TECH
View PDF8 Cites 0 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
At present, there are few types of burdock products on the market, and burdock kimchi is even rarer
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
[0013] Recipe: 78 parts of burdock root, 6 parts of salt, 8 parts of white sugar, 4 parts of ginger, 2 parts of garlic, 0.3 parts of pepper, 0.3 parts of star anise, and 0.2 parts of cinnamon.
[0014] processing methods
[0015] 1) Select high-quality burdock without pests and diseases, wash off the surface mud and sand with tap water, and dry the water in the shade; cut the burdock into 5cm*1cm square strips, soak in clean water for 15 minutes, take it out, soak in cold boiled water for 15 minutes, and drain Water; wash the ginger with cold boiled water and slice it; put the peppercorns, star anise, and tangerine peel in a gauze bag, and tie the mouth tightly.
[0016] 2) Clean the fermentation altar, soak it in boiling water at 90-100°C for 15 minutes, put the burdock and spices in step (1) into the altar, put salt and white sugar into the cold boiled water, stir to dissolve it fully, and pour water into the altar; Seal the altar and ferment at room temperature, and fermen...
Embodiment example 2
[0020] Recipe: 84 parts of burdock root, 8 parts of salt, 6 parts of white sugar, 2 parts of ginger, 3 parts of garlic, 0.5 part of pepper, 0.2 part of star anise, and 0.3 part of cinnamon.
[0021] processing methods
[0022] 1) Select high-quality burdock without pests and diseases, wash off the surface mud and sand with tap water, and dry the water in the shade; cut the burdock into 5cm*1cm square strips, soak in clean water for 15 minutes, take it out, soak in cold boiled water for 15 minutes, and drain Water; wash the ginger with cold boiled water and slice it; select high-quality peppercorns, star anise, and tangerine peel, put them in a gauze bag, and tie the mouth tightly.
[0023] 2) Clean the fermentation altar, soak it in boiling water at 90-100°C for 15 minutes, put the burdock and spices in step (1) into the altar, put salt and white sugar into the cold boiled water, stir to dissolve it fully, and pour water into the altar; Seal the altar and place it at room tem...
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 a functional great burdock achene pickle with high content of lactic acid bacteria, which belongs to the further processing field of vegetables. The great burdock achene pickle is formed by adopting the burdock as main component, adopting the salt, white granulated sugar, ginger, garlic, pepper, anise and bark of Japanese cinnamon as auxiliary material, and then naturally fermenting at room temperature. The great burdock achene pickle comprises the following raw materials by weight in parts: 78-82 parts of the fresh burdock, 4-10 parts of the salt, 8-14 parts of the white granulated sugar, 3-6 parts of the ginger, 2-4 parts of the garlic, 0.3-0.8 part of the pepper, 0.1-0.5 part of the anise and 0.2-0.6 part of the bark of Japanese cinnamon. The functional great burdock achene pickle disclosed by the invention has the following advantages that the content of the lactic acid bacteria in the pickle is high, which is 7-8 Log; the raw material is low in cost and is easily available; the production process is simple, and the operation is simple; the color of the pickle is pleasant to the eyes; the taste is sweet and sour, which is widely accepted by people having different tastes; the problem that the texture of a large number of the vegetables becomes soft after being fermented is solved; and the economic value added of the burdock is improved, so that the income of farmers is increased, and the physical health of people is promoted.
Description
technical field [0001] The invention relates to a functional burdock root pickle with high content of lactic acid bacteria, which belongs to the field of vegetable deep processing. Background technique [0002] Kimchi has a long history and is a popular traditional lactic-acid fermented vegetable product. During the processing process, the loss of nutrients is very little. Active lactic acid bacteria, currently the content of lactic acid bacteria in general vegetable broth is 10 6～ 7 cfu / mL, regular consumption can ingest a large amount of active lactic acid bacteria and lactic acid bacteria metabolites, which have health functions such as regulating the balance of intestinal flora, lowering cholesterol, and improving the body's immunity. Although my country's fermented vegetables have made great achievements in the past 20 years, there is still a big gap compared with developed countries in the pickled vegetable industry, which is reflected in the scattered enterprises, d...
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