Burdock fermented product and preparation method thereof

Abstract

The invention provides a burdock fermented product and a preparation method thereof. The method comprises the steps of 1) cleaning and crushing burdock, adding water to obtain burdock liquid, and adding pectinase and cellulase for enzymolysis to obtain enzymolysis liquid; 2) adding a carbon source, a nitrogen source and an inorganic salt into the enzymolysis liquid, inoculating leuconostoc mesenteroides for primary fermentation, thus obtaining primary fermentation liquid when the pH value of the fermentation liquid is reduced by more than 0.5; 3) adding a carbon source and a nitrogen source into the primary fermentation liquid, inoculating compound lactobacilli for second fermentation, thus obtaining second fermentation liquid when the total sugar content of the fermentation liquid is less than 3wt%, wherein the compound lactobacilli comprise streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and lactobacillus plantarum; and 4) blending the second fermentation liquid uniformly, centrifuging, and homogenizing and sterilizing the centrifugal supernatant to obtain the burdock fermented product. By adopting the scheme, the burdock fermented product with low sugar content, good mouthfeel and unique flavor can be obtained within a short fermentation time.

Description

technical field [0001] The invention relates to a fermented product and a preparation method thereof, in particular to a burdock fermented product and a preparation method thereof. Background technique [0002] Burdock (scientific name: Arctium lappa) is a plant of the genus Arctium in the Compositae family. Edible, "Ben Cao Jing Shu" called it "the three essential medicines for dispersing wind, removing heat and detoxifying". "Compendium of Materia Medica" claims that it "opens the twelve meridians, cleanses the evil spirits of the five viscera" and "long-term use makes one light body and endures old age". Burdock enjoys the reputation of the king of vegetables. It is comparable to ginseng in Japan. It is a health product with high nutritional value. It is a treasure all over the body, rich in inulin, cellulose, protein, calcium, phosphorus, iron, etc. A variety of minerals and amino acids are needed, and the carotene contained in it is 280 times higher than that of carro...

AI Technical Summary

Problems solved by technology

[0003] Burdock is usually based on fresh food, and some researchers at home and abroad try to develop burdock fermented products. However, the existing methods for preparing fermented fruit and vegetable products, such as beverages, have many defects, such as: 1) The fermentation time is long and the market share is relatively small. High enzyme beverages in Japan and Taiwan generally have a fermentation cycle of six months to three years. 2) The lack of flavor substances at the end of fermentation results in severe sourness. , it is usually necessary to control the sugar in the fermented liquid to a level of up to 30-40%, and such a high sugar content makes it difficult to meet the carbohydrates in low-sugar beverages stipulated in GB28050 in our country even if the fermented liquid is re-deployed in the later stage. Sugar) content ≤ 5% requirements

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