Spleen-tonifying polyalthia nemoralis A. DC. lactobacillus fermented dried bamboo shoots and making method thereof

A lactic acid bacteria fermentation and lactic acid bacteria technology, applied in food science and other directions, can solve the problems of serious fibrosis, poor rehydration quality, and long production cycle, and achieve the effects of reducing harmful components, improving rehydration rate, and enriching nutrients.

Inactive Publication Date: 2016-11-09
FEIXI QISETU ECOLOGICAL AGRI DEV CO LTD
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

However, the production cycle of traditional fermented dried bamboo shoots is long, the product has impure flavor, uneven dryness and wetness, high water content, easy browning, mildew, severe fibrosis, and poor rehydration quality

Method used

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Embodiment Construction

[0016] The dried bamboo shoots fermented by black cortex root invigorating the spleen with lactic acid bacteria, the weight ratio of each raw material component is: 500 fresh bamboo shoots, 20 honey, 4 black cortex roots, 2 chestnut leaves, 6 diced apples, 10 tripe, and an appropriate amount of lactic acid bacteria.

[0017] The preparation method of the dried bamboo shoots fermented by the lactic acid bacteria of black cortex root invigorating the spleen comprises the following steps:

[0018] 1. After shelling and cleaning the fresh bamboo shoots, cut them into bamboo shoots; put the bamboo shoots in rice washing water for rinsing; mix honey and water in a ratio of 3:1 to make honey water; place the rinsed bamboo shoots in After soaking in honey water for 2 hours, take it out, put it in a fermenter, and insert lactic acid bacteria to carry out a fermentation: the inoculum amount of lactic acid bacteria is 3%, the liquid-solid ratio is 2:1, and ferment at 33°C for 48h; add hon...

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Abstract

The invention discloses spleen-tonifying polyalthia nemoralis A. DC. lactobacillus fermented dried bamboo shoots and a making method thereof. The spleen-tonifying polyalthia nemoralis A. DC. lactobacillus fermented dried bamboo shoots are prepared from, by weight, 500-600 parts of fresh bamboo shoots, 20-30 parts of honey, 4-6 parts of polyalthia nemoralis A. DC., 2-4 parts of Chinese chestnut leaves, 6-8 parts of diced apples, 10-12 parts of ox tripe and a proper amount of lactic acid bacteria. The process adopts two times of drying and two times of fermentation, and the made dried bamboo shoots are high in nutritional value and high in water recovery rate and have a good taste. In addition, the raw materials including the polyalthia nemoralis A. DC., the ox tripe and the like are adopted, so that the fermented dried bamboo shoots have the health-care effects of invigorating the circulation of blood and the like.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a dried bamboo shoot fermented by lactic acid bacteria of black cortex root and spleen invigorating and a preparation method thereof. Background technique [0002] Bamboo shoots are widely grown in the mountains, without pollution, and are natural green mountain delicacies. Bamboo shoots are rich in nutrition, crispy and tender, delicious, and have certain health benefits, so they have become one of the popular products. In view of the rich resources of bamboo shoots and their high edible value, in addition to being eaten as a daily vegetable, their processing and research are also deepening. For example: fermented dried bamboo shoots. Due to its unique flavor and high nutritional value, fermented dried bamboo shoots have attracted more and more attention. The production of traditional fermented dried bamboo shoots is made through natural fermentation for several months, and the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/105
Inventor 惠明聪
Owner FEIXI QISETU ECOLOGICAL AGRI DEV CO LTD
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