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A kind of production method of biologically fermented Maca food

A bio-fermentation and production method technology, applied in the direction of bacteria used in food preparation, food science, climate change adaptation, etc., can solve the problems that affect the widespread use of Maca products, weak anti-acidification, and difficult absorption of nutrients, and achieve Increased anti-acidification ability, easy absorption, and improved nutritional value

Inactive Publication Date: 2017-12-15
上海愈道生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But existing Maca product still has certain defect: such as nutritive substance is not easy to absorb, and anti-acidification power is relatively weak, and this can influence the further extensive use of Maca product, therefore, exists further for Maca product and processing method thereof Improvement and optimization requirements, this is just the motivation and starting point for the present invention to be accomplished

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The present embodiment relates to a kind of production method of biologically fermented Maca food, is made up of following steps:

[0018] Step 1, after maca is harvested, the roots are exposed to the sun for three months to dry to obtain sun-dried maca;

[0019] Step 2, immerse the dried Maca in the fermented liquid that is made up of lactic acid bacteria starter, bacillus starter and water to ferment, the wet weight of lactic acid bacteria starter accounts for 1.5% of the total weight of the fermentation broth, and the bacillus starter The wet weight accounts for 4% of the total weight of the fermentation broth. The specific process of fermentation is as follows: first ferment at a temperature of 43°C for 6 hours, and then adjust the temperature to 25°C for 60 hours of fermentation;

[0020] Step 3: move the fermented Maca into a fermentation box with a grate layer, place it layer by layer, and carry out natural fermentation for 60 hours through the temperature and hu...

Embodiment 2

[0024] The present embodiment relates to a kind of production method of biologically fermented Maca food, is made up of following steps:

[0025] Step 1, after maca is harvested, the roots are exposed to the sun for three months to dry to obtain sun-dried maca;

[0026] Step 2, immerse the dried Maca in the fermented liquid that is made up of lactic acid bacteria starter, bacillus starter and water to ferment, the wet weight of lactic acid bacteria starter accounts for 2% of the total weight of the fermentation broth, and the bacillus starter The wet weight accounts for 5% of the total weight of the fermentation broth. The specific process of fermentation is as follows: first ferment at a temperature of 36°C for 8 hours, and then adjust the temperature to 28°C for 48 hours of fermentation;

[0027] Step 3, move the fermented Maca into a fermentation box with a grate layer, place it in layers, and carry out natural fermentation for 78 hours through the temperature and humidity ...

Embodiment 3

[0031] The present embodiment relates to a kind of production method of biologically fermented Maca food, is made up of following steps:

[0032] Step 1, after maca is harvested, the roots are exposed to the sun for three months to dry to obtain sun-dried maca;

[0033] Step 2, immerse the dried Maca in the fermented liquid that is made up of lactic acid bacteria starter, bacillus starter and water and ferment, the wet weight of lactic acid bacteria starter accounts for 3% of the total weight of the fermentation broth, and the bacillus starter The wet weight accounts for 3% of the total weight of the fermentation broth. The specific process of fermentation is as follows: first ferment at a temperature of 40°C for 10 hours, and then adjust the temperature to 22°C for 54 hours of fermentation;

[0034] Step 3, move the fermented Maca into a fermentation box with a grate layer, place it layer by layer, and carry out natural placement and fermentation for 96 hours through the temp...

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Abstract

The invention relates to a production method of biologically fermented Maca food, which comprises the following steps: Step 1, after the Maca is harvested, the roots are exposed to the sun for three months for drying to obtain dried Maca; Step 2, The dried Maca is submerged in the fermentation liquid for fermentation; step 3, the fermented Maca is moved into a fermentation box with a grate layer, placed in layers, and naturally placed and fermented by the temperature and humidity in the fermentation box for 60‑ 96 hours, get the Maca intermediate; step 4, move the Maca intermediate into a ceramic jar, seal the jar lid, and place it in an environment of 5-8°C for post-ripening for a week; step 5, after post-ripening, move it into a drying room, Naturally dry for 10-16 hours to obtain bio-fermented Maca food. The present invention ferments Maca after being exposed to sunlight, the nutrients of the fermented Maca food are easy to absorb, the anti-acidification ability is increased by five times, and the zinc content is increased by twenty times, which improves its nutritional value and is beneficial to its nutritional value. Widely eaten.

Description

technical field [0001] The invention relates to a production method of Maca food, in particular to a production method of biologically fermented Maca food. Background technique [0002] Maca is a rare plant with particularly high vitality that grows in the harsh environment of the Andes Plateau in Peru in South America. It is a precious nutrient most needed by people living near the altitude of 4000 meters. For thousands of years , they have been taken as a health food. [0003] As a health product, Maca is widely used in groups of all ages because it is rich in nutrients such as amino acids and minerals. In recent years, Maca research and clinical trials have been carried out in many countries, and it has been found that Maca has a hormonal balance function, which is beneficial to the resolution of menopausal disorders and cold syndrome, and is also beneficial to the treatment of male and female infertility. Therefore, Maca products are more and more popular and welcomed ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00
CPCA23V2400/11Y02A40/90
Inventor 戴盛谢凯方
Owner 上海愈道生物科技有限公司
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