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Method for producing daylily pickle through mixing fermentation of multiple bacterial

A technology of mixed fermentation and day lily, applied in food preparation, application, food science, etc., can solve food poisoning, poisoning and other problems, achieve the effect of rich nutrition, improve economic benefits, and enhance nutritional value

Inactive Publication Date: 2014-09-03
CHONGQING UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fresh day lily contains a substance called "colchicine", which is toxic. After being absorbed by the gastrointestinal tract, it is oxidized into "dicolchicine" in the body, which is highly toxic. If it is not handled properly before eating, it is easy to cause food poisoning

Method used

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Embodiment Construction

[0017] specific implementation plan

[0018] The bacterial strains Pediococcus pentosaceae CICC22227, Lactobacillus plantarum CICC22708 and Lactobacillus breve CICC6239 used in the present invention were purchased from China Industrial Microorganism Culture Collection and Management Center.

[0019] 1. Preparation of Pediococcus pentosaceae seed solution

[0020] Weigh 10g of casein peptone, 10g of beef extract, 5g of yeast extract, 20g of glucose, 1g of Tween 80, 2g of dipotassium hydrogen phosphate, 5g of sodium acetate, 2g of diammonium citrate, 0.2g of magnesium sulfate heptahydrate, manganese sulfate monohydrate 0.05g, distilled water to 1000ml, and adjust the pH to 6.6 to obtain the Pediococcus pentosaceae seed liquid culture medium. Take 100ml of seed solution and culture it in a 500ml Erlenmeyer flask, sterilize at 121°C for 20 minutes, cool to 37°C, inoculate Pediococcus pentosaceae, and culture under anaerobic conditions in an anaerobic box at 37°C for 30 hours.

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Abstract

The invention relates to a pickle production method, specifically to a method for producing a daylily pickle through mixing fermentation of multiple bacterial. The method comprises: adding flatspine pricklyash, gravy salt and crystal sugar to clear water, boiling the water, adding a sorghum wine with an alcoholicity of 50 DEG and a seed liquid comprising Pediococcus pentosaceus, Lactobacillus plantarum and lactobacillus brevis after the water is cooled to obtain pickle water, adding fresh daylily to boiling water to boil for 1-2 min, taking the boiled daylily, soaking for 2-3 h with clear water, taking the soaked daylily, draining, adding the drained daylily and ginger pieces to a pickle jar, adding the pickle water to the pickle jar, sealing, placing into an environment with a temperature of 20-25 DEG C, fermenting for 1-2 days, transferring to an environment with a temperature of 10-15 DEG C, and continuously fermenting for 2-3 days to obtain the finished product. The daylily pickle produced by the production method has characteristics of moderate salty sour taste, rich nutrition, and daylily nutrition value maintaining and enhancement. In addition, with the method, a new approach for deep daylily processing is developed, and important significance is provided for improvement of economic benefits of daylily planting.

Description

technical field [0001] The invention relates to a production method of pickles, in particular to a method for producing day lily pickles by multi-strain mixed fermentation. Background technique [0002] Day lily is a kind of flower bud of perennial herbaceous plant. It is delicious, tender and nutritious. It is rich in pollen, sugar, protein, vitamin C, calcium, fat, carotene, amino acid and other nutrients necessary for the human body. Carotene is even several times more than that of tomatoes. Because day lily is rich in lecithin, it has better brain-building and anti-aging effects, and has special effects on symptoms such as inattention, memory loss, and cerebral artery blockage, so it is called "brain-building food" . In addition, day lily can also significantly reduce the content of serum cholesterol, which is beneficial to the rehabilitation of hypertensive patients, and can be used as a health vegetable for hypertensive patients. Day lily can also inhibit the growth...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 徐茗蕊王辉浩宁柯瑜王晋陈康达陈培峰吕庆茂
Owner CHONGQING UNIV
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