Health-care mulberry leaf pickled Chinese cabbage and preparation method thereof

A technology for mulberry leaves and sauerkraut, which is applied in the field of health-care mulberry leaf sauerkraut and its preparation, can solve the problems of low yield of mulberry leaves, intolerant storage of mulberry leaves, poor taste of mulberry leaves, etc. Medicinal health effect, unique flavor, simple to make effect

Inactive Publication Date: 2016-12-21
广西壮族自治区蚕业技术推广总站
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Usually, mulberry buds and tender leaves above the fourth leaf position are used to cook mulberry leaf vegetables, and the taste of mulberry leaf vegetables made from the remaining mulberry leaves is not good, so the output of mulberry leaf vegetables is not high
Moreover, fresh mulberry leaf vegetables are not resistant to storage, and are easy to turn black and wither

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] (1) Pick fresh mulberry leaves (leaves with more than 12 leaf positions of mulberry buds or new shoots, neither aged nor hardened), wash with tap water, dehydrate, and dry for about 1 day, so that the water content of mulberry leaves is reduced to 60-70% , become suitable dry mulberry leaves;

[0014] (2) Get a clean container, add 5g of lactic acid bacteria fermentation powder (Beijing Chuanxiu International Trade Co., Ltd.) and 5kg of purified water, and make 5kg of sauerkraut fermentation bacteria mother liquor;

[0015] (3) prepare pickled acid solution by the mass ratio of sauerkraut fermentation bacteria mother liquor: clear water: edible salt of 5: 15: 2;

[0016] (4) suitably dry mulberry leaf is packed in pickling acid container (pickle altar), add the pickling acid solution of 30% of mulberry leaf quality, submerge all mulberry leaves;

[0017] (5) Seal the container, ferment and marinate for 5 days at 25°C-35°C in summer, and serve as health-care mulberry le...

Embodiment 2

[0021] (1) Pick fresh mulberry leaves (leaves above 12 leaf positions of mulberry buds or shoots), wash with tap water, dehydrate, and air for about 1 day, so that the water content of mulberry leaves is reduced to 60-70%, and become suitable dry mulberry leaves;

[0022] (2) Select the fresh pickled acid solution that has fermented mulberry leaf sauerkraut and is not polluted in Example 1, and filter to remove impurities to become the mother liquor of sauerkraut fermenting bacteria;

[0023] (3) prepare pickled acid solution by the mass ratio of sauerkraut fermentation bacteria mother liquor: clear water: edible salt of 5: 15: 1;

[0024] (4) suitably dry mulberry leaf is packed in the sauerkraut altar pickling acid container (pickled vegetable altar), add the pickling acid solution of 35% of mulberry leaf quality, submerge all mulberry leaves;

[0025] (5) Seal the container, ferment and marinate for 8 days at 25°C-35°C in summer, and serve as health-care mulberry leaf sauer...

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Abstract

The invention discloses health-care mulberry leaf pickled Chinese cabbage which is prepared from raw material mulberry leaves fermented and pickled with lactic acid bacteria serving as fermentative strain. Accordingly, the inventor also establishes a corresponding preparation method. The health-care mulberry leaf pickled Chinese cabbage prepared by the invention has the advantages that raw materials are not only food but also medicine; during the fermentation and pickling, only lactic acid bacteria is needed, and no any chemical preservative or additive is added. The pickled Chinese cabbage has special flavor, is safe to eat, and beneficial to health, not only preserves the nutritional value of mulberry leaves, but also maintains the original functional components and pharmacological function health care effect of the mulberry leaves. In addition, the pickled Chinese cabbage has storage resistant property, is easy to prepare, not only suitable for being made at home, but also suitable for large-scale production, and has extremely high application value and broad development prospect.

Description

technical field [0001] The invention belongs to the technical field of health food, and in particular relates to a health-care mulberry leaf sauerkraut and a preparation method thereof. Background technique [0002] Mulberry is a perennial woody plant. The mulberry leaves are rich in nutrients. The dry matter contains about 24%-28% of crude protein, 23%-26% of total sugar, and 3.5%-6.0% of crude fat. It is rich in dietary fiber, amino acids, and various Vitamins and essential trace elements for the human body, containing active ingredients such as alkaloids and flavonoids. The former Ministry of Health listed mulberry leaves as both food and medicine. Mulberry leaves are traditional Chinese medicinal materials, containing 1-deoxynojirimycin (DNJ) and other alkaloids, flavonoids and other active ingredients, which have anti-oxidation, anti-aging, antibacterial, anti-viral, hypoglycemic, hypolipidemic and anti-atherosclerotic properties. efficacy. Mulberry leaves can be use...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
Inventor 朱方容董桂清潘志新梁贵秋邱长玉陆春霞吴婧婧周晓玲
Owner 广西壮族自治区蚕业技术推广总站
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