Preparation method of selenium-enriched fermentation osmunda japonica thunb

A selenium-enriched technology, applied in food preparation, bacteria used in food preparation, food science and other directions, can solve problems such as environmental pollution, unstable selenium content in products, waste of resources, etc. Controllable poison content and the effect of removing bitterness and astringency

Active Publication Date: 2014-05-14
恩施硒圣植物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The way of applying selenium fertilizer to the soil is easy to cause waste of resources and environmental pollution due to the different adsorption capacity of the soil; the way of spraying compound sel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Preparation of compound lactic acid bacteria inoculum:

[0023] MRS medium: peptone 10g, yeast extract 5g, glucose 20g, beef extract 10g, yeast extract 5g, K 2 HPO 4 2g, diammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween 80mL, distilled water 1000mL, MgSO 4 .7H 2 O0.58g, MnSO 4 ·H 2 O0.25g, pH value 6.2~6.4, solid medium plus agar 15g, sterilized at 121°C for 30min.

[0024] Use an inoculation loop to inoculate 1 loop of each of the three lactic acid bacteria that have been activated for 24 hours into 100 mL of MRS medium from the slant medium for mixed culture, and culture at 30°C for 24 hours until the logarithmic growth phase, as the seed solution, used in the following examples.

[0025] The lactic acid bacteria are: Leuconostoc enterica strain CGMCC1.10327, Lactobacillus plantarum subspecies CGMCC1.2437, and Lactobacillus brevis CGMCC1.579.

Embodiment 2

[0027] (1) Treatment of fresh vetch: fresh vetch that has just been picked is washed with clean water to clean the dirt and fluff, cut off the old stems, drained to ignorant water, and weighed 150kg;

[0028] (2) Selenium-enriched fermentation: put the processed Osmanthus sativa into 6 fermentation tanks on average, and pour 50L of brine with a concentration of 6% and 2.5g of food-grade sodium selenite into each fermentation tank (from Huanghua City Purchased by Jinhua Additive Co., Ltd., content (in Na 2 SO 3 Total) ≥ 98%) and 3L compound lactic acid bacteria inoculum, sealed with water and fermented for 20 days;

[0029] (3) Desalination: Remove all the fermented vetch that has been fermented with selenium and drain it until there is no obvious water drop, then put it in a recovery tank for rinsing, and desalinate it with running water until the salinity of the vetch is measured to be 0.

[0030] In Example 2, the organic selenium content of selenium-enriched fermented vet...

Embodiment 3

[0032] (1) Processing of fresh Osmanthus fruticosa: Same as in Example 2, weighing the same.

[0033] (2) Selenium-enriched fermentation: Put the processed Osmanthus vetch into 6 fermentation tanks on average, and pour 50L of brine with a concentration of 5.5% (w / w) and 2.5g of food-grade selenous acid into each fermentation tank Sodium (purchased from Huanghua Jinhua Additive Co., Ltd., content (in Na 2 SO 3 Total) ≥ 98%) and 2.75L of lactic acid bacteria, sealed with water and fermented for 15 days;

[0034] (3) Desalination: Remove all the fermented vetch that has been fermented with selenium and drain it until there is no obvious water drop, then put it in a recovery tank for rinsing, and desalinate it with running water until the salinity of the vetch is measured to be 0.

[0035] In Example 3, the organic selenium content of selenium-enriched fermented vetch was 24mg / kg, and the vetch retained its original green color, crispness and nutritional value (the total protein...

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PUM

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Abstract

The invention discloses a preparation method of selenium-enriched fermentation osmunda japonica thunb. The preparation method is characterized in that fresh osmunda japonica thumb is used as the raw material and grafted with compound lactobacillus to ferment, wherein protease enhances the capacity of lactic acid bacteria on decomposing protein during the fermentation, and thus various amino acids which are easily combined with inorganic selenium can be produced, the inorganic selenium can be transformed into organic selenium, and as a result, the osmunda japonica thumb is rich in organic selenium. The selenium-enriched fermentation osmunda japonica thumb prepared by the method contains 34mg/kg of selenium to the maximum; the toxicity test shows that the selenium-enriched fermentation osmunda japonica thumb is safe and nontoxic, and the content is controllable; the added lactic acid bacteria improves the taste of fermented vegetable and removes the bitter taste of osmunda japonica thunb; in addition, the cold processing method of lactic acid fermentation is carried out, and sodium selenite having certain effect on resisting oxidation is added, so that the color, crispness and nutritional value of osmunda japonica thunb can be remained.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of selenium-enriched fermented vetch. Background technique [0002] Wei Cai, scientific name "Purple Kei", is a perennial herb belonging to the family Zi Kei. It is a kind of vitamin, which has high edible health value, and is praised as green health food by nutritionists at home and abroad. Its rhizome and young leaves can also be used as human medicine, and has the medicinal effects of nourishing the lungs and regulating qi, clearing away heat and detoxifying. Therefore, it is said that Wei Cai is a high-quality food tonic product, and it has been designated as a special export vegetable by the country. Although weed has high nutritional value and health care function, it is difficult to be eaten fresh because of its strong bitter taste. Due to the limitation of resources, processing methods and processing conditions, the production of weed is si...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
CPCA23L19/20A23V2400/121A23V2400/313A23V2400/169
Inventor 高冰高泽鑫孙晓彤
Owner 恩施硒圣植物科技有限公司
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