Probiotics fermented Chinese yam and preparation method thereof

A technology of probiotics and yam, which is applied in the field of food science to achieve the effects of stabilizing color and acidity, improving taste and nutritional value, and improving shelf life

Inactive Publication Date: 2015-07-29
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there is no relevant report on the application of Leuconostoc enterocoliticus in the fermentation of Chinese yam at home and abroad.

Method used

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  • Probiotics fermented Chinese yam and preparation method thereof
  • Probiotics fermented Chinese yam and preparation method thereof
  • Probiotics fermented Chinese yam and preparation method thereof

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Embodiment Construction

[0023] The present invention will be further described below in conjunction with the accompanying drawings and specific embodiments, but the embodiments do not limit the present invention in any form. Unless otherwise specified, the reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in the technical field.

[0024] 1. Processing of yam raw materials.

[0025] ① Raw material selection. Choose straight yams with no pests, insects, less black spots, and no damage. The surface of the stems is required to be free of sediment and other impurities. Handle with care during storage and transportation to reduce injury and browning.

[0026] ② Peel. Before peeling, the soil on the surface of the yam stem is washed with running water, and the peeling is done by hand.

[0027] ③ Segmentation and arrangement. Cut the raw and auxiliary materials into strips of 3 to 4 cm as much as possible according to the length.

[0028] ④Bla...

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Abstract

The invention relates to a probiotics fermented Chinese yam and a preparation method thereof. The product is prepared from Chinese yam, a probiotics combination and ingredients; the pH value is smaller than 3.6; the coli group MPN of each gram of the product is less than or equal to 3, the nitrate content is less than or equal to 0.5 mg / kg, and the viable count of lactic acid bacteria is up to 108 CFU / g; the probiotics combination comprises lactobacillus plantarum and leuconostoc mesenteroides; the ingredients comprise table salt and sugar. The preparation method comprises the following steps: activating and cultivating lactic acid bacteria, removing peels of Chinese yam, cutting and segmenting, blanching, cooling and airing, preparing fermenting brine, and inoculating. The probiotics fermented Chinese yam disclosed by the invention has the advantages of promoting nutritional value and peculiar flavor of the Chinese yam and prolonging the shelf life of the Chinese yam.

Description

technical field [0001] The invention relates to the technical field of food science, in particular to a fermented yam rich in probiotics and having good color, flavor, acidity and crispness and a preparation method thereof. Background technique [0002] Yam is one of the typical plants with the same origin of medicine and food in my country, and it is also one of the important raw materials of health food in my country. It is rich in nutrition and delicious in taste. With the development of modern science and technology, its main functional ingredients have the functions of enhancing immunity, promoting gastrointestinal digestion, lowering blood sugar, regulating mechanism and anti-aging, regulating and reducing blood lipids, anti-tumor, promoting kidney regeneration and repair, regulating acid-base balance, etc. Efficacy is gradually being understood and utilized by people. However, at present, the sales and consumption of yams are still mainly raw materials and fresh food...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/30A23L19/10
Inventor 杨振泉高璐饶胜其王振东陈大卫
Owner YANGZHOU UNIV
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