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Preparation method of fermented mushrooms

A technology for fermenting bacteria and mushrooms, applied to bacteria, lactobacillus, food preservation, etc. used in food preparation, can solve the problems of long fermentation period, impact on the taste and nutritional value of mushrooms, high nitrite content, etc., to achieve crispness The effect of maintaining excellent freshness and freshness and suppressing the increase of nitrite content

Inactive Publication Date: 2017-02-15
HEFEI YUANZHENG AFE SCI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem that the existing mushroom soaking fermentation fermentation period is long, the taste and nutritional value of the mushroom are greatly affected, and the nitrite content is high, the invention provides a preparation method of fermented mushroom

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Take fresh mushrooms, wash and dry;

[0015] Inoculate Lactobacillus casei in the fresh milk after sterilization, the inoculation amount of Lactobacillus casei is 3x10 8 CFU / g, to obtain the fermentation broth;

[0016] Immerse the mushrooms in the fermentation broth, and ferment at 36°C for 4 hours;

[0017] The fermented mushrooms are vacuum-packed, pasteurized, and refrigerated at 3-5°C.

[0018] As the experimental mushroom A.

[0019] Control group 1. Fresh mushrooms were washed, dried, vacuum packed, pasteurized, and refrigerated at 3-5°C for 3 months. As the experimental mushroom B.

[0020] Matched group 2, the Lactobacillus casei in embodiment 1 is replaced into bifidobacteria, the inoculum size of bifidobacteria is 3x10 8 CFU / g to obtain the fermentation broth. As the experimental mushroom C.

[0021] During the cold storage period, a certain amount of experimental mushrooms was taken every day to detect the change of nitrite content.

[0022] Nitrite ...

Embodiment 2

[0029] Take fresh mushrooms, wash and dry;

[0030] Inoculate Lactobacillus casei in the fresh milk after sterilization, the inoculation amount of Lactobacillus casei is 3x10 8 CFU / g, to obtain the fermentation broth;

[0031] Immerse the mushrooms in the fermentation broth, and ferment at 36-38°C for 4-6 hours;

[0032] The fermented mushrooms are vacuum-packed, pasteurized, and refrigerated at 3-5°C.

[0033] As the experimental mushroom A.

[0034] Control group 1. Fresh mushrooms were washed, dried, vacuum packed, pasteurized, and refrigerated at 3-5°C for 3 months. As the experimental mushroom B.

[0035] Matched group 2, the Lactobacillus casei in embodiment 1 is replaced into bifidobacteria, the inoculum size of bifidobacteria is 3x10 8 CFU / g to obtain the fermentation broth. As the experimental mushroom C.

[0036] During the cold storage period, a certain amount of experimental mushrooms was taken every day to detect the change of nitrite content.

[0037] Nit...

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Abstract

The present invention relates to a treating and processing method of vegetables and particularly relates to a preparation method of fermented mushrooms. Newly dug mushrooms are taken, the mushrooms are washed clean, the washed mushrooms are air-dried, lactobacillus casei is inoculated into sterilized fresh milk to obtain a fermented liquid, the mushrooms are soaked into the fermented liquid, the soaked mushrooms are subjected to an insulation fermentation at 36-38 DEG C for 4-6 hours, the fermented mushrooms are vacuum packaged, the vacuum packaged fermented mushrooms are pasteurized at 3-5 DEG C, and the pasteurized mushrooms are cold-stored to obtain the finished products. The fermented liquid is prepared by inoculating the lactobacillus casei into fresh milk and used for the fermentation of the mushrooms. The preparation method can inhibit the increase of nitrite content in the fermentation and storage periods, and the fermented mushrooms are delicate and sweet, and excellent in crispness and freshness degrees.

Description

technical field [0001] The invention relates to a method for processing vegetables, in particular to a method for preparing fermented mushrooms. Background technique [0002] Mushrooms are a traditional Chinese delicacy. They are fragrant and crisp, and have a long history of eating and cultivation. Traditional Chinese medicine believes that mushrooms are sweet, slightly cold, and non-toxic. It has the effects of benefiting water passages, benefiting the diaphragm and refreshing the stomach. Mushrooms made of mushrooms also have the characteristics of low fat, low sugar, and multi-fiber. Edible mushrooms can not only promote intestinal peristalsis, help digestion, remove food accumulation, prevent constipation, and prevent large intestine The effect of cancer, the fermentation of mushrooms is one of the processing methods to prolong the shelf life of mushrooms. At present, fermentation is mostly carried out by soaking method, which has a long fermentation period and high n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/155
CPCA23B7/155A23V2400/125
Inventor 郭秉政郭锐李元元郭立兵
Owner HEFEI YUANZHENG AFE SCI TECH
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