Making method of high-nutrition arctium lappa root healthy food

Abstract

The invention discloses a making method of a high-nutrition arctium lappa root healthy food. The making method comprises the following steps of firstly screening strains which can grow and propagate on arctium lappa roots from conventional probiotic populations, and continuously optimizing fermentation conditions; and performing screening to obtain a lactic acid bacteria strain JSX-BR1 which can grow and propagate on the arctium lappa roots, and then performing half-fermentation on fresh arctium lappa roots with the lactic acid bacteria strain JSX-BR1, so that a great quantity of JSX-BR1 metabolism products are produced, the arctium lappa roots are transformed to form more micromolecular nutrient substances which can be directly absorbed by human bodies, and besides, the original shape ofthe arctium lappa roots can be maintained. A product namely the high-nutrition arctium lappa root healthy food contains probiotic metabolism ingredients and products transformed from the arctium lapparoots, is richer in nutrition than original arctium lappa roots, can prevent various diseases, enhances the immunity of human bodies, is beneficial for the health of the human bodies, and is suitablefor crowds of all age grades.

Description

technical field [0001] The invention relates to a preparation method of high-nutrition burdock root health food, in particular to probiotic fermentation of burdock root and preparation of health food, and belongs to the technical field of food fermentation engineering. Background technique [0002] At present, most of the functional health foods on the market only use a single technology or a single resource for rough processing, and the resources have not been used efficiently: on the one hand, some traditional Chinese medicinal materials with important pharmacological effects are mainly used or their functional components are extracted and crudely processed. It is processed into a suitable dosage form; on the other hand, some beneficial microorganisms are fermented in conventional solid or liquid, and then the fermented product is processed. However, traditional Chinese medicinal materials are rarely compounded with beneficial microbial fermentation products, or the functi...

AI Technical Summary

Problems solved by technology

Although burdock has been artificially cultivated in a large area in my country, and burdock root is mainly exported to Japan and Europe as a new and special vegetable, most of the products are raw material burdock root, or processed into different dosage forms of crude burdock root by using the burdock root extract mixture. Processed products, currently there is no product on the market that uses probiotics to directly semi-ferment burdock root, and burdock root still lacks high value-added products