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Preparation method for lactobacillus fermented Chinese toon sprouts

A technology of lactic acid bacteria fermentation and foaming lactic acid bacteria, which is applied in the fields of biotechnology and food, can solve the problems of poor fermentation quality, uneven fermentation, and high operating costs, and achieve the effects of reducing salt content, reducing production costs, and improving biological safety.

Active Publication Date: 2015-06-10
SICHUAN GAOFUJI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention aims to overcome the defects of long fermentation time, poor fermentation quality, uneven fermentation and high operating cost in the prior art when making pickled Chinese toon buds, and provides a preparation method of lactic acid bacteria pickled Chinese toon buds

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The pickling fermentation of 5 tons of Chunya raw material of embodiment one

[0039] The pickling pool chooses 5 tons. The raw materials for making pickled toon buds require high-quality raw materials with thick leaves, no pests and no damage, moderate maturity without mossing, fresh raw materials without rot, and natural color. Before entering the pool, first use salt to make a foundation, then sprinkle a layer of salt on a layer of vegetables, and spray paulome lactic acid bacteria preparation activation solution at the same time. The amount of non-iodized salt used is 7.00%, that is, 7 kg per 100 kg, a total of 350 kg, The addition amount of the Paulome lactic acid bacteria preparation is 0.2 / 10,000, that is, 100g. Replenish raw materials after marinating and settling, and add non-iodized salt and paulome lactic acid bacteria preparation activation solution at the same time. When the raw material no longer settles, inject the salt water with a concentration of W / W...

Embodiment 2

[0040] Embodiment Two The pickling and fermentation of 10 tons of Chunya raw materials

[0041]Choose 10 tons for the pickling pool. The raw materials for making pickled toon buds require high-quality raw materials with thick leaves, no pests and no damage, moderate maturity without mossing, fresh raw materials without rot, and natural color. Before entering the pool, make a foundation with salt, then sprinkle a layer of salt on a layer of vegetables, and spray the activation solution of paulome lactic acid bacteria preparation at the same time. The amount of non-iodized salt used is 10.00%, that is, 10 kg per 100 kg, a total of 1000 kg, The addition amount of Paulome lactic acid bacteria preparation is 0.5 / 10,000, that is, 500g. Replenish raw materials after marinating and settling, and add non-iodized salt and paulome lactic acid bacteria preparation activation solution at the same time. When the raw material no longer settles, inject saline water with a concentration of W...

Embodiment 3

[0042] Embodiment 3 Pickling and fermentation of 10 tons of Chunya raw materials

[0043] Choose 10 tons for the pickling pool. The raw materials for making pickled toon buds require high-quality raw materials with thick leaves, no pests and no damage, moderate maturity without mossing, fresh raw materials without rot, and natural color. Before entering the pool, make a foundation with salt, then sprinkle a layer of salt on a layer of vegetables, and spray the activation solution of paulome lactic acid bacteria preparation at the same time. The amount of non-iodized salt used is 5.00%, that is, 5 kg per 100 kg, a total of 500 kg, The addition amount of the Paulome lactic acid bacteria preparation is 1 / 10,000, that is, 1Kg. Replenish raw materials after marinating and settling, and add non-iodized salt and paulome lactic acid bacteria preparation activation solution at the same time. When the raw material no longer settles, inject saline with a concentration of W / W=5% until i...

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Abstract

The invention relates to a preparation method for lactobacillus fermented Chinese toon sprouts, which belongs to the fields of biotechnologies and foods. The preparation method comprises the following process steps: pickling and fermenting fresh Chinese toon sprouts in a pool until the Chinese toon sprouts are mature, then taking out the matured Chinese toon sprouts, cleaning, clearing up and packaging to obtain the product, wherein in the production process of pickling and fermenting fresh Chinese toon sprouts in the pool, the auxiliary materials with the following weights are added by reference to the weight of the fresh Chinese toon sprouts: 5.00-10.00% of iodine-free salt, 0-0.50% of composite organic acid, and 0.05-1.00 / ten thousand of Paolemei lactic acid bacteria preparation, and the composite organic acid is composed of citric acid and glacial acetic acid in a weight ratio of 1: 1. According to the preparation method disclosed by the invention, by adding the lactic acid bacteria preparation, the production time of the product is shortened to one month and a half to two months from the original 3-4 months; meanwhile, the quality and safety of the product are further improved and enhanced, and the product is better in colour, aroma and taste, higher in freshness, higher in crispness and good in stability.

Description

technical field [0001] The invention relates to a method for preparing food fermented by lactic acid bacteria, in particular to a method for preparing buds fermented by lactic acid bacteria, and belongs to the fields of biotechnology and food. Background technique [0002] Toon buds, also known as Chinese toon and Chinese toon head, have a special fragrance, have obvious bactericidal function against Staphylococcus aureus, etc., are rich in various vitamins, have high nutritional value, and toon buds have a certain therapeutic effect. In recent years, the role of toon buds has gradually become known to people, and the consumption has also increased year by year. However, toon buds are difficult to transport long distances as fresh vegetables, and are limited by the way of fresh food. It is difficult to enjoy them in areas other than the main producing areas. Such healthy and delicious food. In addition, the seasonality of Chunya is very strong, which cannot meet the require...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L1/30A23L33/135
CPCA23L19/20A23L33/10A23V2400/11
Inventor 罗国超刘静谢建将
Owner SICHUAN GAOFUJI BIOLOGICAL TECH
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