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Flower jam with preserved chrysanthemum flower pigment and flavor and production method thereof

A production method, chrysanthemum technology, applied to bacteria used in food preparation, yeast-containing food ingredients, food science, etc., can solve the problems of weakening the color and flavor of chrysanthemum, shorten production time, overcome slow speed, and enrich flavor substances Effect

Inactive Publication Date: 2018-09-07
ANHUI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, folks in some areas use a high proportion of white (red) sugar or rock sugar to pickle chrysanthemums. Although the sweetness of chrysanthemum sauce is increased, the color and flavor of chrysanthemums are weakened to a certain extent.

Method used

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  • Flower jam with preserved chrysanthemum flower pigment and flavor and production method thereof
  • Flower jam with preserved chrysanthemum flower pigment and flavor and production method thereof
  • Flower jam with preserved chrysanthemum flower pigment and flavor and production method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: the preparation of flower sauce

[0025] (1) Strain activation: absorb Lactobacillus plantarum CGMCC No.8097 from the storage tube and inoculate it into MRS medium, activate it at 35°C for 10 hours, and repeat the activation 3 times to obtain activated Lactobacillus plantarum CGMCC No.8097 solution; absorb Zygomyces rouckeri CICC 31259 from the storage tube and inoculate it into YPD medium, activate it at 32°C for 12 hours, and repeat the activation 3 times to obtain activated Zygomyces rouckeri CICC 31259 bacterial fluid;

[0026] (2) Evenly pickling mixture of chrysanthemum petals: rub chrysanthemum petals with white sugar and wither. The amount of white sugar used is 50% of the weight of chrysanthemum; after withering, add 30% corn syrup and 15% concentrated pear juice , stir in a mixing tank at a speed of 120r / min for 5 minutes, stir evenly, and obtain a uniformly pickled mixture of chrysanthemum petals;

[0027] (3) Fermentation of flower sauce: put ...

Embodiment 2

[0029] Embodiment 2: the preparation of flower sauce

[0030] (1) Strain activation: absorb Lactobacillus plantarum CGMCC No.8097 from the storage tube and inoculate it into MRS medium, activate it at 32°C for 12 hours, and repeat the activation 3 times to obtain activated Lactobacillus plantarum CGMCC No.8097 solution; absorb Zygomyces rouckeri CICC 31259 from the storage tube and inoculate it into YPD medium, activate it at 35°C for 10 hours, and repeat the activation 3 times to obtain activated Zygomyces rouckeri CICC 31259 bacterial solution;

[0031] (2) Preparation of evenly pickled chrysanthemum petals: knead the chrysanthemum petals with white granulated sugar and wither. The amount of white granulated sugar used is 60% of the weight of the chrysanthemum petals; For pear juice, stir for 5 minutes at a speed of 120r / min in a mixing tank, and stir evenly to obtain a uniformly pickled mixture of chrysanthemum petals;

[0032] (3) Fermentation of flower sauce: put the uni...

Embodiment 3

[0034] Embodiment 3: the preparation of flower sauce

[0035] (1) Strain activation: absorb Lactobacillus plantarum CGMCC No.8097 from the storage tube and inoculate it into MRS medium, activate it at 32°C for 10 hours, and repeat the activation 3 times to obtain activated Lactobacillus plantarum CGMCC No.8097 solution; absorb Zygomyces rouckeri CICC 31259 from the storage tube and inoculate it into YPD medium, activate it at 32°C for 12 hours, and repeat the activation 3 times to obtain activated Zygomyces rouckeri CICC 31259 bacterial fluid;

[0036] (2) Evenly pickling mixture of chrysanthemum petals: rub chrysanthemum petals with white granulated sugar and wither. The amount of white granulated sugar used is 40% of the weight of chrysanthemum petals; juice, stirred in a mixing tank at a speed of 100r / min for 4 minutes, and stirred evenly to obtain a uniformly pickled mixture of chrysanthemum petals;

[0037](3) Fermentation preparation of flower sauce: the prepared chrysa...

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Abstract

The invention discloses flower jam with preserved chrysanthemum flower pigment and flavor and a production method thereof, and belongs to the technical field of food processing. According to the production method of the flower jam with preserved chrysanthemum flower pigment and flavor, lactobacillus plantarum CGMCC No. 8097 and zygosaccharomyces rouxii CICC 31259 activating solution are used so asto be subjected to synergetic fermentation, and Dangshan pear juice is added so as to provide amino acids and organic acids in order to promote growth of lactic acid bacteria and yeast; and thus, color, luster and flavor of the flower jam are improved. The flower jam prepared by the production method has good chrysanthemum aroma, as well as good color and luster; moreover, the flower jam has thefunctions of beautifying, keeping youth, enhancing immunity, improving sleep, improving memory and so on. Production time of the flower jam is greatly shortened, and quality stability of the flower jam is improved; moreover, production technology of the flower jam is energy-saving and environmentally friendly.

Description

technical field [0001] The invention relates to flower sauce with chrysanthemum pigment and flavor and a production method thereof, belonging to the technical field of food processing. Background technique [0002] Chrysanthemum is a traditional medicinal and edible resource in China. It ranks among the top ten famous flowers in China. In addition to its bright color and fresh aroma, as a tea drink, it also contains a variety of physiologically active substances that have a healthy effect on the human body. eyesight, clearing heat and detoxification, protecting cardiovascular and cerebrovascular, protecting eyesight, anti-aging, improving immunity and many other functions. According to the "Compendium of Materia Medica", there are nearly 1,000 species of chrysanthemums in China, and Boju, Chuju, Gongju and Huaiju are known as the "Four Famous Chrysanthemums". Among them, Boju, Chuju and Gongju are all produced in Anhui . [0003] At present, because fresh chrysanthemum is ...

Claims

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Application Information

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IPC IPC(8): A23L21/15A23L21/10
CPCA23L21/10A23L21/15A23V2002/00A23V2400/169A23V2250/76
Inventor 孟祥勇宋腾艾斯卡尔·艾拉提李浩
Owner ANHUI NORMAL UNIV
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