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A processing method of fermented crispy four treasures

A processing method and natural fermentation technology, applied to the functions of food ingredients, bacteria used in food preparation, food science, etc., can solve the problems of perishable deterioration, low processing utilization rate, etc., and achieve long shelf life, good color, miscellaneous The effect of low bacterial count

Active Publication Date: 2016-02-10
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is: in view of the strict seasonality and regionality of vegetables such as peppers, beans, lettuce and lotus root, which are easy to rot and deteriorate, and the processing utilization rate is low, it is necessary to provide a crispy vegetable produced by fermentation of Lactobacillus plantarum. The method of Sibao, the crisp Sibao made has the characteristics of good color, high crispness, good flavor and long shelf life.

Method used

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  • A processing method of fermented crispy four treasures
  • A processing method of fermented crispy four treasures
  • A processing method of fermented crispy four treasures

Examples

Experimental program
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Effect test

Embodiment 1

[0042] The preparation method of Lactobacillus plantarum starter is as follows:

[0043] Lactobacillus plantarum Lact.chili.6 and Lact.chili.8 were respectively inoculated on the slant of MRS solid medium, activated at 37°C for 24h-48h, then transferred to skim milk medium, expanded at 30°C-37°C for 24h ~48h, the control bacteria concentration is 10 9 cfu / ml, and then mix them at a volume ratio of 1:1 to obtain a plantarum lactobacillus starter.

[0044] Cut fresh beans into small pieces with a length of 1.5cm, blanching at 80°C for 1 minute, cooling, spread on the cement floor with plastic film, and then cover with plastic film. After drying, add 10% to the weight of beans after drying Salt, 0.1% calcium chloride, mixed well, bagged, sealed, naturally fermented for more than 1 month, taken out to be carob beans, desalted with water to control the salt content of carob beans after desalination to 2%, centrifuged, dehydrated, Chopped and set aside; after the lettuce stems are...

Embodiment 2

[0046] The preparation method of plant lactobacillus starter is the same as embodiment 1.

[0047] Cut fresh beans into small pieces with a length of 1.5cm, blanching at 85°C for 50 seconds, cooling, spread on the cement floor with plastic film, and then cover with plastic film. After drying, add 15% to the weight of beans after drying Salt, 0.1% calcium chloride, mix well, pack into bags, seal, ferment naturally for more than 1 month, take it out, it is carob beans, add water to desalinate carob beans, control the salt content of 3% of carob beans after desalination, centrifuge, dehydrate , chopped, and set aside; after the lettuce stems are peeled, add 15% salt and 0.1% calcium chloride to the peeled lettuce stems, mix well, pack them into bags, seal them, and ferment naturally for more than one month, and take them out to become fermented crisp Lettuce, cut fermented crisp lettuce into 0.3cm thick slices, add water to desalinate, control the salt content of crisp lettuce af...

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Abstract

A processing method for fermented crispy four treasures, which is to inoculate Lactobacillus plantarum Lact. and Lactobacillus plantarum Lact.chili.8, fermented at room temperature, mixed, bagged, sealed, sterilized and inspected. The fermented crispy four treasures prepared by the method have the characteristics of good color, high crispness, good flavor, long shelf life and the like.

Description

technical field [0001] The invention relates to a fermented crispy four-treasure food, in particular to a method for processing crispy four-treasure by lactic acid bacteria fermentation. Background technique [0002] China is one of the largest producers of fruit and vegetable raw materials in the world. In 2014, China's annual output of fruits and vegetables reached 825 million tons, more than 40% of the world's total output. However, there is still a certain gap between China's vegetable industry and developed countries, mainly in the following aspects: China's fresh vegetable sales price is low, only 1 / 10 of developed countries; China's fresh vegetable rot and loss rate is high , up to 40% to 50%, while the loss rate in developed countries is less than 7%; China's vegetable deep processing technology level is low, and the average vegetable processing rate is less than 1%, while the average vegetable processing rate in developed countries is as high as 40% to 70%. Hunan ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20A23L33/00
CPCA23V2002/00A23V2400/169A23V2200/30A23V2250/032
Inventor 赵玲艳邓放明
Owner HUNAN AGRICULTURAL UNIV
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