Fermented condiment vegetable liquid, fermented condiment vegetable powder and preparation method and application of fermented liquid and fermented powder

A production method and a technology for vegetable fermentation liquid, which are applied in the application, food ingredients as odor modifiers, functions of food ingredients, etc., can solve problems such as single variety of enzymes, and achieve the effects of improving solubility, enriching nutrients, and improving health care value.

Active Publication Date: 2018-08-03
SOUTH CHINA NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are only a single variety of enzymes in the domestic market, and there are few products related to spice vegetable enzymes. Processing spice vegetables into enzyme liq

Method used

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  • Fermented condiment vegetable liquid, fermented condiment vegetable powder and preparation method and application of fermented liquid and fermented powder
  • Fermented condiment vegetable liquid, fermented condiment vegetable powder and preparation method and application of fermented liquid and fermented powder
  • Fermented condiment vegetable liquid, fermented condiment vegetable powder and preparation method and application of fermented liquid and fermented powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0038] Using ginger as a raw material to make enzyme liquid and enzyme powder includes the following steps:

[0039] 1. Prepare ginger enzyme liquid:

[0040] (1) Treatment of ginger: Peel and clean 1 kg of ginger, add 1 L of water to squeeze the juice, then add 0.8 g of pectinase and mix evenly, treat at room temperature for 4 hours to obtain ginger juice.

[0041] (2) Fermentation of mixed yeast: Pichia mongolica, Wickham anomaly and Saccharomyces cerevisiae (purchased from Angel Yeast Co., Ltd.; the same below) were weighed at a ratio of 1:1:2 to 1.5g , mixed with 15g of white sugar and added with 375ml of water, stirred evenly, and the yeast was activated for 30min at a temperature of 37°C. Pour the activated yeast solution into the ginger juice, stir evenly, adjust the sugar content to 20°Brix, and control the total amount of ginger and water to 1:5 (W / V). The normal temperature fermentation period is 3 weeks.

[0042] (3) Mixed fermentation of probiotics: Mix acetic a...

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Abstract

The invention discloses a fermented condiment vegetable liquid, a fermented condiment vegetable powder and a preparation method and application of the fermented liquid and the fermented powder. The preparation method of the fermented condiment vegetables liquid comprises the following steps: activating yeast, adding the yeast to condiment vegetables, adjusting sugar degree, and conducting fermentation for 3-4 weeks so as to obtain the condiment vegetable fermentation liquor, wherein the yeast is comprised of pichia guilliermondii, Wickerhamomyces anomalus and brewer's yeast; and sterilizing part of the fermentation liquor, inoculating the fermentation liquor with lactobacillus and acetic acid bacteria, conducting sealing culturing, pouring the cultured liquid into the rest condiment vegetable fermentation liquor which is free from sterilization, conducting sealing fermentation, wherein the supernatant of the obtained fermentation liquor is the fermented condiment vegetable liquid, andthe precipitate of the fermentation liquor is fiber residues. The fermented condiment vegetable liquid and the fiber residues are subjected to spray drying so as to obtain the fermented condiment vegetable powder. The method adopts a mixed fermentation method by using non-brewer's yeast and the brewer's yeast, and the non-brewer's yeast can improve the flavor of the fermented liquid, and endow thefermented liquid with rich typicality and aroma; and simultaneously, the brewer's yeast is added to ensure that sufficient ethanol appears to be decomposed by the acetic acid bacteria and the lactobacillus.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to spice vegetable enzyme liquid and enzyme powder, a production method and application thereof. Background technique [0002] Spicy vegetables refer to vegetables that can emit an aromatic smell or have a pungent taste. They can be eaten directly as vegetables, or their roots, stems, and fruits can be used as seasonings to make powder, which greatly enriches the taste of Chinese people. [0003] Spicy vegetables commonly grown in my country include green onions, garlic, peppers, ginger, parsley, coriander, and leeks. This kind of vegetable can not only increase appetite, but also has many medicinal values. For example: scallions have the functions of sterilizing, inhibiting bacteria and viruses, relaxing small blood vessels, and promoting blood circulation. The pectin contained in chives can significantly reduce the occurrence of colon cancer and has anti-cancer effects...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L33/14A23L33/135
CPCA23V2002/00A23L33/00A23L33/135A23L33/14A23V2200/15A23V2200/30A23V2200/308A23V2200/32
Inventor 黄儒强高林林王静辉王倩张竞雯
Owner SOUTH CHINA NORMAL UNIVERSITY
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