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A preparation method of fermented lotus root shoots rich in glucomannan oligosaccharides

A technology of glucomannan oligosaccharides and lotus root shoots, applied in food preparation, bacteria used in food preparation, functions of food ingredients, etc., to achieve the effects of controlling browning, reducing usage, and improving poor color

Active Publication Date: 2015-08-19
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, large-scale processing of lotus root bamboo shoots has not been found in other places at home and abroad, and it is even less common in research on lotus root shoots

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1. Strain culture

[0034] 1) Activation of highly active Saccharomyces cerevisiae:

[0035] Yeast extract: 2.0g / L, peptone: 4.0g / L, NaCl: 0.2g / L, MgSO4: 0.2g / L, KH2PO4: 0.5g / L

[0036] The pH was natural, sterilized at 115°C for 20 minutes, after cooling, 1.0 g / L of highly active Saccharomyces cerevisiae was added, and activated at 30°C for 5 hours to obtain Saccharomyces cerevisiae seed liquid, which was used in the following examples.

[0037] Highly active Saccharomyces cerevisiae was purchased from Angel Yeast Co., Ltd.

[0038] 3) Preparation of compound lactic acid seed solution

[0039] MRS medium: peptone 10g, yeast extract 5g, glucose 20g, beef extract 10g, yeast extract 5g, K2HPO42g, diammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween 80mL, distilled water 1000mL, MgSO4.7H2O0. 58g, MnSO 4 ·H 2O0.25g, pH value 6.2~6.4, solid medium plus agar 15g, sterilized at 121°C for 30min.

[0040] Use an inoculation loop to inoculate 3 loops of lactic acid ...

Embodiment 2

[0043] Preparation of glucomannan oligosaccharide hydrolyzate

[0044] Konjac fine powder (Hubei Changyou Modern Agriculture Co., Ltd.) 10kg, add water 500kg, get konjac fine powder aqueous solution, viscosity is 3.86×10 4 mPa.s, add 7.5kg of β-glucanase (Novozymes, Denmark), enzymolysis at 55-60°C for 8h, the viscosity of konjac fine powder after enzymolysis is 3.12, mostly oligosaccharides, and a small amount of 0.4kg of Saccharomyces cerevisiae seed liquid prepared in inoculation example 1, fermented at 30°C for 4h, and utilized fermentation to remove fermentable monosaccharides. The content of reducing sugars was 0.30%, and the content of total sugars was 2.30%. Used in the following examples.

Embodiment 3

[0046] A method for preparing fermented lotus root shoots rich in glucomannan oligosaccharides, the steps are as follows:

[0047] 1) Fresh lotus root bamboo shoots (Hubei Lianghu Shuangrun Food Co., Ltd.) 1000kg;

[0048] 2) Cleaning and sorting: Rinse 1000kg of lotus root shoots with clean water, divide them into bundles of 30-35, and arrange them neatly.

[0049] 3) Blanching and color protection: put the lotus shoots in 80°C water, and blanching for 1 minute;

[0050] 4) Preliminary pickling: add 150kg of salt, pickle in layers, sprinkle a layer of salt on a layer of lotus shoots, then cut and spread on the lotus shoots with a textile bag, add bamboo slices, press on the bamboo slices with stones, the total weight of the stones is 150kg , supplemented with 15Bé° salt water, until the lotus shoots were submerged, and marinated at 4°C for 7 days;

[0051] 5) Cut into sections: cut into sections after pickling, cut into 2.5-3.0cm long, according to the size of each section,...

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Abstract

The invention discloses a preparation method of a fermented lotus sprout rich in oligo-glucomannan. The preparation method comprises the steps of salting the fresh lotus sprout with 15% of saline water for 5-7 days for the first time after washing, tidying and blanching the fresh lotus sprout, carrying out segment treatment, adopting a 10-12h soaking desalting process, adding sodium erythorbate, sodium pyrosulfite, citric acid and disodium EDTA (ethylene diamine tetraacetic acid) to protect the color and brittleness of the lotus sprout after the salinity is reduced to 5-6 baume degrees, inoculating compound lactobacillus, carrying out hermetic fermentation at normal temperature for 5-7 days, adding oligo-glucomannan hydrolysate to continue fermenting for 3-5 days, and generating functional factors with bioactive small peptides and active lactobacillus, wherein the viable count of lactobacillus is more than 6.1*10<7>cfu / g, and the content of oligosaccharide is more than 2.16g / 100g. The preparation method has the advantages of high raw material utilization rate and short production cycle. The prepared functional fermented lotus sprout has good taste, strong flavor and relatively strong health care function.

Description

Technical field: [0001] The invention belongs to the field of food fermentation and food processing, in particular to a method for preparing fermented lotus root shoots rich in glucomannan oligosaccharides. Background technique [0002] Lotus sprout (Lotus sprout), scientific name lotus whip, also known as lotus root whip, lotus root beam, lotus root pile, etc., is a perennial aquatic herb and an important aquatic vegetable in my country. The lotus root shoots are fresh and tender underground stems that have not expanded in the early growth and development of the underground stems of lotus root plants. They are the underground stems of the lotus, which grow horizontally in the mud and continue to branch and spread. This kind of underground stem is white, tender and slender in the early stage of growth. In the later stage, its main stem and branch tops extend to the depths of the lake mud. The longer the internodes, the fatter they are, which is the lotus root. Lotus root sh...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
CPCA23L19/20A23L33/00A23V2002/00A23V2200/30A23V2400/11Y02A40/90
Inventor 高冰高泽鑫王常苏陈璐
Owner HUBEI UNIV OF TECH
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