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A kind of chicory fermented product and preparation method thereof

A fermented product, the technology of chicory, applied in the field of fermented chicory products and its preparation, can solve the problems of limited health care function, single ingredient, ordinary taste, etc., and achieve the effects of increasing health care function, good taste and increasing fermentation speed

Active Publication Date: 2016-04-27
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a chicory fermented product and a preparation method thereof, which are used to solve the technical defects of the prior art such as single ingredients, common taste, and limited health care functions of chicory products

Method used

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  • A kind of chicory fermented product and preparation method thereof
  • A kind of chicory fermented product and preparation method thereof
  • A kind of chicory fermented product and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0050] 1. First fermentation

[0051] Soak the chicory with a moisture content of 11% in water according to the weight ratio of 1:1 (that is, the ratio of solid to liquid is 1:1), crush the chicory to 60 mesh, homogenize, and prepare a slurry with a pH value of about 5.5;

[0052] Add sucrose, black-bone peptide and sodium sulfate to the above slurry, so that the mass content of sucrose in the slurry is about 8%, the mass content of black-bone peptide in the slurry is about 0.5%, and the mass content of sodium sulfate in the slurry is about 0.18%. %, after stirring and mixing, insert Leuconostoc enterococci into the slurry according to the inoculum amount of about 0.1% for the first fermentation, control the temperature of the first fermentation to be about 25°C, and the stirring speed to be about 100r / min. When the pH value of the liquid decreases by more than 0.5, and the reducing sugar content of the fermented liquid is lower than 1.5%, the first fermentation is finished to...

Embodiment 2

[0068] 1. First fermentation

[0069] Soak the chicory in water according to the weight ratio of 1:0.5 (that is, the ratio of solid to liquid is 1:0.5), crush the chicory and beat it to 50 mesh, homogenize, and prepare a slurry with a pH value of about 5.3;

[0070] Add sucrose, black-bone peptide and potassium phosphate to the above slurry, so that the mass content of sucrose in the slurry is about 6.5%, the mass content of black-bone peptide in the slurry is about 0.3%, and the mass content of potassium phosphate in the slurry is about 0.3% %, after stirring and mixing, add Leuconostoc enterococci into the slurry according to the inoculum amount of about 0.05% for the first fermentation, control the temperature of the first fermentation to be about 22°C, and the stirring speed to be about 80r / min. The pH value of liquid reduces more than 0.5, and when the reducing sugar content of fermented liquid is lower than 1.5%, finish the first fermentation, make the first fermented li...

Embodiment 3

[0081] 1. First fermentation

[0082] Soak the chicory in water according to the weight ratio of 1:1.5 (that is, the ratio of solid to liquid is 1:0.5), crush the chicory and beat to 70 mesh, homogenize, and prepare a slurry with a pH value of about 5;

[0083] Add sucrose, black chicken peptide, potassium phosphate and Span-60 to the above slurry, so that the mass content of sucrose in the slurry is about 8.5%, the mass content of black chicken peptide in the slurry is about 0.7%, and the mass content of potassium phosphate in the slurry The mass content of Span-60 in the slurry is about 0.2%, and the mass content of Span-60 in the slurry is about 0.05%. After stirring and mixing, Leuconostoc enterica is inserted into the slurry according to the inoculation amount of about 0.2% for the first fermentation, and the control The temperature of the first fermentation is about 26°C, and the stirring speed is about 110r / min. When the pH value of the fermentation broth decreases by m...

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Abstract

The invention provides a chicory fermented product and a preparation method thereof. The method comprises the following steps: 1) soaking chicory in water, crushing, beating, and homogenizing to obtain a slurry; 2) adding culture medium components to the slurry, inserting Leuconostoc enterococcus for the first fermentation, and obtaining the second 1. fermentation broth; 3) adding pectinase to the fruit and vegetable liquid with a pH value of 4.5 to 6 for enzymolysis treatment to obtain an enzymatic fruit and vegetable liquid; 4) adding medium components to the enzymatic fruit and vegetable liquid, and then inserting Lactic acid bacteria carry out the second fermentation to obtain the second fermentation liquid; 5) After adding the medium components to the second fermentation liquid, insert compound yeasts to carry out the third fermentation to obtain the third fermentation liquid; 6) The first fermentation and the third fermentation liquid are mixed and then centrifuged, and the centrifuged supernatant is homogenized and sterilized to obtain a chicory fermented product. The fermented product has good taste and unique flavor, has good immune regulation and anti-oxidation functions, and is suitable for a wide range of people.

Description

technical field [0001] The invention relates to a fermented product, in particular to a fermented chicory product and a preparation method thereof. Background technique [0002] Chicory is a perennial herb of Compositae. It tastes bitter. It is also known as chicory and bitter cabbage. Chicory can clear away heat and detoxify, diuretic and reduce swelling, improve immunity, nourish the stomach and promote body fluid, etc. Its consumption methods include boiling, stewing, and frying. [0003] Although chicory is rich in various active ingredients, because the cell wall of plant cells is composed of cellulose, hemicellulose, etc., and its structure is dense, it is generally difficult for the human body to absorb the nutrients in chicory in the above-mentioned eating methods, and the bioavailability is low. At present, there are a few related reports about processing chicory into beverages. For example, the patent with the notification number CN102085014A discloses a health d...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/84A23L33/00
CPCA23L2/38A23L2/84A23V2400/161A23V2400/11
Inventor 蔡木易谷瑞增鲁军陆路潘兴昌董哲林峰马勇徐亚光马永庆金振涛陈亮刘文颖魏颖张海欣刘艳马涛曹珂璐姜思萌王憬
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD