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A kind of preparation method of Nandi tender stem canned food

A production method and canned food technology, which are applied in the directions of bacteria used in food preparation, food preservation, and preservation of food ingredients as anti-microbials, etc., to achieve the effects of inhibiting the growth of miscellaneous bacteria, high brittleness, and low number of miscellaneous bacteria

Active Publication Date: 2017-06-16
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is: aiming at the situation that Nandi is generally only used for energy and papermaking in the prior art, to provide a kind of non-polluting, natural and healthy wild plant resource—Nandi as energy and papermaking. The production method of canned food with good color, high crispness and good flavor provides a high-quality, green and healthy vegetable resource for the society

Method used

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  • A kind of preparation method of Nandi tender stem canned food
  • A kind of preparation method of Nandi tender stem canned food
  • A kind of preparation method of Nandi tender stem canned food

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Experimental program
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Embodiment 1

[0043] The preparation method of Lactobacillus plantarum starter is as follows:

[0044] Lactobacillus plantarum Lact.chili.6 and Lact.chili.8 were respectively inoculated on the slant of MRS solid medium, activated and cultivated at 37°C for 24h-48h, then transferred to Nandi medium respectively, and expanded for 24h at 30°C-37°C ~48h, the Nandi culture medium is: mix fresh Nandi: water at a mass ratio of 1:5, squeeze the juice to obtain Nandi juice, add 2% lactose and 2% skimmed milk powder to the Nandi juice, and sterilize at 121°C for 30 minutes. have to. When the thalline concentration of the two kinds of Lactobacillus plantarum fermentation liquid reached 10 9 After cfu / ml, the two kinds of Lactobacillus plantarum fermentation broths are mixed at a volume ratio of 1:1 to obtain a Lactobacillus plantarum starter.

[0045] The wild plant resources grown in the flood storage area of ​​the Yangtze River Basin as energy and papermaking - fresh Nandi tender stems are used as...

Embodiment 2

[0047] The preparation method of plant lactobacillus starter is the same as embodiment 1.

[0048] The fresh stems of Nandi, which grow in the flood storage area of ​​the Yangtze River Basin as energy and papermaking, are used as raw materials. After the tender stems of Nandi are shelled, they are blanched. The blanching liquid is 0.1% CaCl2 (w / w)+0.1% citric acid (w / w) solution, the temperature of blanching is 100°C, after blanching for 4 minutes, cool with ozone-sterilized sterile water with a temperature of 15°C-20°C, take it out, Put it into a sterile large tank, control the top gap to 3-5cm, add sterile water to submerge Nandi, and then inoculate the Lactobacillus plantarum starter into the sterile large tank, the inoculation amount is the total weight of Nandi tender stems and sterile water 10%, mix well, seal, ferment at room temperature for 8 hours, when the final fermentation pH value reaches 4.5-5; add 0.3% Vc, 0.2g / Kg ethylenediaminetetraacetic acid according to the ...

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Abstract

The invention discloses a method for making canned food of Nandi tender stems, which comprises the following steps: fresh Nandi tender stems are shelled, blanched, cooled, inoculated and fermented, bottled, sealed, sterilized and inspected. The inoculation fermentation is to take out the cooled Nandi tender stems, put them into a large sterile tank, control the headspace to 3-5cm, add sterile water to submerge the Nandi tender stems, and then inoculate Lactobacillus plantarum into the sterile large tanks Starter, the inoculation amount is 5%-10% of the total weight of Nandi tender stems and sterile water, mix well, seal, and ferment at room temperature for 8h-12h, when the final fermentation pH value reaches 4.5-5, press Nandi tender stems Add 0.1%-0.4% Vc, 0.1g / Kg-0.25g / Kg disodium edetate to the total weight of sterile water, and mix well. For the first time, the present invention develops Nandi used as energy and papermaking as a food resource. The canned Nandi tender stem prepared by the method has the characteristics of high quality, naturalness, health, good color, high crispness and good flavor.

Description

technical field [0001] The invention relates to a method for making canned Nandi tender stem food. Background technique [0002] Nandi is a perennial asexually propagated amphibious plant in the flood storage area of ​​the Yangtze River, with an area of ​​about 450,000 mu and an annual output of 140,000 tons of Nandi bamboo shoots. The sugar content is 3.08%, the reducing sugar content is 1.10%, the protein content is 2.90%, the total dietary fiber content is 31.81%, and the total ash content is 0.36%. The tender stems of Nandi are rich in 15 kinds of amino acids; it contains potassium, sodium, calcium , magnesium, manganese, zinc, copper, selenium and other elements, heavy metals such as lead, cadmium, and chromium were not detected, and the content of mercury and arsenic was lower than the national standard limit value. It tastes delicious after frying. It is a pollution-free and natural health-care wild plant resource. Very good development and utilization value. At pre...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/00A23B7/155
CPCA23B7/00A23B7/155A23V2002/00A23V2400/169A23V2200/10
Inventor 赵玲艳邓放明
Owner HUNAN AGRICULTURAL UNIV
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