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Processing method of fermented lotus sprouts

A processing method and technology of lotus root tips, which are applied in the field of lactic acid bacteria fermentation and processing of lotus root tips, can solve the problems of poor nutritional value and flavor quality, easy browning and softening of lotus root belts, and affecting product appearance, etc., and achieve long shelf life, Good color and the effect of inhibiting the growth of miscellaneous bacteria

Active Publication Date: 2015-06-17
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the lotus root has strict seasonality and regional characteristics, mainly concentrated in Honghu Lake in Hubei and Dongting Lake in Hunan, and the lotus root is easy to brown and soften during processing and storage, which not only affects the appearance of the product, but also the nutritional value and flavor quality It will also get worse, its sales are subject to certain restrictions, and the market has been in a state of short supply.

Method used

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  • Processing method of fermented lotus sprouts
  • Processing method of fermented lotus sprouts
  • Processing method of fermented lotus sprouts

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] The preparation method of Lactobacillus plantarum starter is as follows:

[0051] 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.

[0052] Picking in the morning and evening and the picking time is no more than 4 hours, fresh and crisp, free of diseases and insect pests, free of rust, floating matter and soil, the fresh lotus root is washed with 0.1% citric acid aqueous solution to remove the tip of the lotus root After removing the rust, floating matter and soil, cut the lotus root into 2cm-long segments, put it in the pool to protect the color and remove the lotus root. The color protection time for the first time is 10 minutes, and the weight ratio of water: l...

Embodiment 2

[0056] The preparation method of plant lactobacillus starter is the same as embodiment 1.

[0057] Picking in the morning and evening and the picking time is no more than 4 hours, fresh and crisp, no pests and diseases, no rust, floating matter and soil as raw materials, and the selected fresh lotus root belts are washed with 0.08% citric acid aqueous solution by weight to remove the lotus tip After removing rust, floating matter and soil, cut the lotus root into 2cm-long segments, and put it in the pool to protect the color and remove the silk. The color protection time for the first time is 15 minutes, and the weight ratio of water: lotus root is about 3:1. Then, use 1‰ citric acid aqueous solution to rinse and desulfurize. , 1.5min, add 0.08% citric acid and 0.15% calcium chloride to the blanching water; the lotus root must be cooled immediately after blanching, and the pH of the cooling water should be controlled to be 4.5-5, and then the lotus root should be packed in a s...

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Abstract

A processing method of fermented lotus sprouts comprises the following steps: within 4 hours after picking, fresh lotus sprouts are cleaned through a citric acid solution with a concentration of 0.08 to 0.15 percent; the cleaned lotus sprouts are cut into small segments with the length of 1.5 to 2.5 cm; color protection of the small segments is then carried out through a citric acid and sodium pyrosulfite solution; fiber removal, blanching, cooling and dehydration are then carried out; the dehydrated small segments are inoculated with lactobacillus plantarums Lact.chili.6 and Lact.chili.8, and fermentation is carried out at the room temperature; mixing, bagging, sealing, sterilization and inspection are carried out to obtain the fermented lotus sprouts. The fermented lotus sprouts prepared through the method has the characteristics of beautiful color, high crispness, good taste, long guarantee period and the like.

Description

technical field [0001] The invention relates to a fermented radish and lotus root food, in particular to a method for fermenting and processing radish and lotus root with lactic acid bacteria. Background technique [0002] Lotus sprout (lotus sprout) is a seasonal vegetable that has become popular in recent years. Branches spread. This kind of underground stem is white, tender and slender in the early stage of growth, that is, the lotus root belt. In the later stage, its main stem and branch tops extend to the depth of the lake mud, and the longer and fatter the internodes, it is the lotus root. Lotus root is eaten as a special vegetable from April to September. It tastes crisp and refreshing, has a special flavor, and is rich in nutrition. It is deeply loved by consumers. However, the lotus root has strict seasonality and regional characteristics, mainly concentrated in Honghu Lake in Hubei and Dongting Lake in Hunan, and the lotus root is easy to brown and soften during ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/29C12N1/20C12R1/25A23L19/20A23L33/00
Inventor 赵玲艳邓放明
Owner HUNAN AGRICULTURAL UNIV
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