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Blueberry leaf beauty-maintaining lactic acid bacteria fermented dried bamboo shoots and making method thereof

A technology of lactic acid bacteria fermentation and blueberry leaves, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of serious fibrosis, poor rehydration quality, long production cycle, etc., to reduce harmful effects. ingredients, improving rehydration rate, and enriching nutrients

Inactive Publication Date: 2016-11-23
FEIXI QISETU ECOLOGICAL AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] The dried bamboo shoots fermented with lactic acid bacteria for beautifying blueberry leaves comprises the following raw material components: 500 fresh bamboo shoots, 20 honey, 2 chicken bones, 3 mint leaves, 5 blueberry leaves, 4 red dates, and an appropriate amount of lactic acid bacteria.

[0017] The preparation method of the dried bamboo shoots fermented by the blueberry leaf beautifying lactic acid bacteria 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 honey to the honey water 1% lemon juic...

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PUM

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Abstract

The invention discloses blueberry leaf beauty-maintaining lactic acid bacteria fermented dried bamboo shoots and a making method thereof. The dried bamboo shoots are made from, by weight, 500-600 parts of fresh bamboo shoots, 20-30 parts of honey, 2-4 parts of chicken bone, 3-5 parts of mint, 5-7 parts of blueberry leaves, 4-6 parts of red dates and a proper amount of lactic acid bacteria. In the process, two times of drying and two times of fermenting are adopted, and the made dried bamboo shoots are high in nutritional value, high in rehydration rate and good in taste. In addition, blueberry leaves, red dates and other raw materials are used, so the fermented dried bamboo shoots have a beauty-maintaining function and other healthcare functions.

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 for beautifying blueberry leaves 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 then air-dried ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/105A23L13/40A23L33/00A23L33/10
CPCA23V2002/00A23V2200/30A23V2250/21A23V2200/318
Inventor 惠明聪
Owner FEIXI QISETU ECOLOGICAL AGRI DEV CO LTD