A method for preparing solid-state enzyme seasoning from bamboo shoot processing residue

Abstract

The invention discloses a method for preparing solid enzyme seasoning from bamboo shoot processing residues, which is characterized in that it is prepared by the following steps: 1) preparation of raw material homogenization; 2) mixing of materials; 3) leaching; 4) filtering; 5) cultivating Steam sterilization; 6) Fermentation; 7) Post-treatment; 8) Blending; 9) Homogenization; 10) Degassing; 11) Sterilization; 12) Drying. The present invention utilizes the nutrient amino acids, dietary fiber, sugar, etc. and high-activity enzymes of bamboo shoots to ferment, supplemented with licorice and bamboo leaves to enhance flavor and inhibit the growth of miscellaneous bacteria, supplemented with ginger to reduce the coldness of bamboo shoots, and obtain Bamboo shoot enzyme liquid, mixing the enzyme liquid with the homogenate liquid of bamboo shoots and cattails, and drying to obtain solid bamboo shoot enzyme seasoning. The condiment not only contains the nutrients of enzymes and a large amount of umami substance amino acids, is delicious, is rich in dietary fiber of bamboo shoots, and solves the problem of waste pollution of bamboo shoots and cattails.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing solid enzyme seasoning from bamboo shoot processing residues. Background technique [0002] Condiments generally refer to food raw materials used in various seasoning methods to reconcile the taste of food. Seven things to open the door: three of "firewood, rice, oil, salt, sauce, vinegar, and tea" are condiments, which shows the importance of condiments in people's daily life. Nowadays, food additives are abused in the production of many condiments, which makes it difficult to guarantee the safety of condiments. At the same time, with the improvement of living standards, food is the most important thing for Chinese people. Nowadays, they not only think of delicious food, but also pay more attention to health. This requires the development of condiments in the direction of compound convenience, nutrition and health care. Therefore, it ...

AI Technical Summary

Problems solved by technology

However, most of the existing enzyme products are compounded with different fruits and vegetables or with the addition of precious Chinese herbal medicines such as Cordyceps. Poor controllability, difficult to adjust flavor

There are also various dosage forms made by adding lactose or starch as a carrier, gelatin, sodium carboxymethylcellulose, methylcellulose, polyvinylpyrrolidone, etc. This preparation method, due to the addition of multiple excipients, is easy to cause Gastrointestinal disorders, causing adverse reactions such as constipation

In addition, by crushing various medicinal materials such as Cordyceps sinensis together with fruits and vegetables, adding them to the enzyme solution, and then fermenting to obtain products, or mixing a variety of fruits and vegetables, starchy raw materials, rice vinegar, etc., without inoculating bacteria, natural It is fermented into an enzyme liquid. Although the above preparation method states the effects of many raw materials one by one, according to the knowledge of pharmacology, many medicinal materials and ingredients are mixed without clear compatibility instructions. It is difficult to control the efficacy. A chemical reaction that produces harmful substances is also a concern

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