A kind of saffron asparagus vinegar and its preparation method and application

A technology of saffron and saffron powder, which is applied in the preparation of vinegar, biochemical equipment and methods, and methods based on microorganisms, can solve the problems of not being retrieved, and achieve the effects of long shelf life, high edible value, and refreshing taste

Inactive Publication Date: 2020-01-10
清徐县溢美源醋业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there are no reports at home and abroad about using active lactic acid bacteria to ferment saffron and asparagus extracts, and further blending the fermented liquid into Shanxi mature vinegar to prepare saffron and asparagus vinegar

Method used

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  • A kind of saffron asparagus vinegar and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Saffron asparagus vinegar, the preparation method comprises the steps:

[0044] (1) Prepare saffron and asparagus compound juice, make the number of viable bacteria 1×10 9 The cfu / mL Lactobacillus plantarum liquid is added to the sterilized saffron and asparagus compound juice according to the inoculation amount of 1% (i.e. volume ratio 1:100), and fermented at a constant temperature of 37°C until the pH of the liquid reaches 4.3 to obtain the fermented compound Juice, in which the viable count of Lactobacillus plantarum S35 was 0.8×10 9 cfu / mL.

[0045] The saffron and asparagus compound juice comprises the following components: saffron powder 10g, asparagus powder 10g, yeast extract powder 25g, glucose 5g, sodium acetate 1g, distilled water 1000g; the preparation method of the saffron and asparagus compound juice specifically comprises: taking saffron powder respectively, Add asparagus powder, yeast extract powder, glucose, sodium acetate, distilled water, and stir ...

Embodiment 2

[0050] Saffron asparagus vinegar, the preparation method comprises the steps:

[0051] (1) Prepare saffron and asparagus compound juice, make the number of viable bacteria 1×10 9 Add 2% cfu / mL Lactobacillus plantarum liquid inoculum (i.e. volume ratio 2:100) into the sterilized saffron and asparagus compound juice, and ferment at 37°C until the pH of the liquid reaches 4.1 to obtain the fermented compound juice , wherein the viable count of Lactobacillus plantarum S35 was 0.91×10 9 cfu / mL.

[0052] The saffron and asparagus compound juice comprises the following components: 15 g of saffron powder, 15 g of asparagus powder, 22 g of yeast extract powder, 13 g of glucose, 2.5 g of sodium acetate, and 1000 g of distilled water. The preparation method of this saffron and asparagus compound juice is the same as in Example 1.

[0053] (2) Centrifuge the fermented compound juice for 8 min under the condition of 5000r / min, and get the supernatant;

[0054] (3) Add the supernatant i...

Embodiment 3

[0057] Saffron asparagus vinegar, the preparation method comprises the steps:

[0058] (1) Prepare saffron and asparagus compound juice, which comprises the following components: saffron powder 12g, asparagus powder 13g, yeast extract powder 21g, glucose 6g, sodium acetate 1.5g, distilled water 1000g. The preparation method of this saffron and asparagus compound juice is the same as in Example 1.

[0059] The viable count was 1×10 9 Add 3% cfu / mL Lactobacillus plantarum liquid inoculum (volume ratio 3:100) into the sterilized saffron and asparagus compound juice, and ferment at 37°C until the pH of the liquid reaches 3.9 to obtain the fermented compound juice , wherein the viable count of Lactobacillus plantarum S35 was 1.1×10 9 cfu / mL.

[0060] (2) Centrifuge the fermented compound juice for 5min at 5000r / min, and take the supernatant;

[0061] (3) Add the supernatant to Shanxi mature vinegar with an acidity of 6 degrees at a volume ratio of 3:1000, and mix well to obtain...

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Abstract

The invention relates to stigma croci and asparagus vinegar, a method for preparing the same and application of the stigma croci and asparagus vinegar. The method includes steps of adding lactobacillus plantarum bacterial liquid into stigma croci and asparagus compound juice and fermenting the lactobacillus plantarum bacterial liquid and the stigma croci and asparagus compound juice to obtain fermentation compound juice; centrifuging the fermentation compound juice and collecting supernatant; proportionally adding the supernatant into Shanxi mature vinegar and uniformly mixing the supernatant and the Shanxi mature vinegar with each other to obtain the stigma croci and asparagus vinegar. The stigma croci and asparagus vinegar, the method and the application have the advantages that the flavone content of the stigma croci and asparagus vinegar prepared by the aid of the method can reach 0.36 mg / L, the polysaccharide content of the stigma croci and asparagus vinegar can reach 7.4 mg / L, and the stigma croci and asparagus vinegar is long in shelf life and high in sensory quality, has high nutritional value, can be used as beverage or a condiment and has excellent market development potential.

Description

technical field [0001] The invention relates to the field of food fermentation, in particular to saffron and asparagus vinegar fermented by lactic acid bacteria and a preparation method thereof. Background technique [0002] Saffron (Crocus sativus L.), also known as saffron, saffron. Traditional Chinese medicine believes that saffron is sweet and flat in nature, can promote blood circulation, remove blood stasis, and dredge collaterals. It is mainly used clinically to treat cardiovascular diseases, prevent atherosclerosis, treat liver diseases, fight tumors, protect the nervous system, and improve the immune function of the body. The active ingredients of saffron are mainly crocin, polysaccharide, crocetin and crocin. The stigma part of saffron has the highest content of active ingredients and can be used as medicine. [0003] Asparagus, also known as "Di bamboo shoots" and "Nan Di bamboo shoots", is the tender shoots of the plant Liliaceae. Asparagus belongs to the same...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/00C12R1/25
CPCC12J1/00
Inventor 施海滨王建东王洋郜全卫刘义张金兰姚朗
Owner 清徐县溢美源醋业有限公司
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