Unlock instant, AI-driven research and patent intelligence for your innovation.
Preparation method for quick complex fermentation of vigna sinensis
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of compound fermentation and cowpea, which is applied in the food field, can solve the problems of affecting health, long fermentation time, and high salt content in kimchi, and achieve the effect of rich taste, high nutritional value, and pure color
Active Publication Date: 2018-10-09
HUBEI UNIV OF TECH
View PDF5 Cites 1 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0003] Generally, cowpea is made into dried cowpea or pickles, as a method for long-term storage of cowpeas, but at present, according to the existing technology, cowpea pickling and processing methods are gener
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0021] A preparation method for fast compound fermented cowpea, comprising the steps of:
[0022] (1) Select 1000g of fresh cowpea to remove impurities such as stems, threads, and rotten leaves.
[0023] ⑵Wash the cowpea, pick up and cut into 2cm.
[0024] (3) Put the cut cowpeas into a barrel or tank, add 2000g of water, 0.9g of calcium chloride, 0.9g of citric acid, and 0.9g of lactic acid, inoculate with 240g of Acetobacter pasteurii liquid, and ferment at 28°C for 26 hours;
[0025] The effective number of viable bacteria in the Acetobacter pasteurian liquid is 1.85×10 10 ~2.10×10 10 cfu / g, Acetobacter pasteurian number is CICC20056;
[0026] (4) Continue to put 30g of edible salt into the barrel or cylinder, add 240g of lactic acid bacteria liquid, and seal and ferment for 72h at a temperature of 22°C; the effective number of viable bacteria of the lactic acid bacteria liquid is 1.55×10 10 ~1.80×10 10 cfu / g; the number of lactic acid bacteria is CICC6242.
[0027] (...
Embodiment 2
[0031] A preparation method for fast compound fermented cowpea, comprising the steps of:
[0032] (1) Select 1000g of beans to remove impurities such as stems, threads, rotten leaves, etc.
[0033] ⑵Wash the cowpea, pick up and cut into 2cm.
[0034] (3) Put the cut cowpeas into a barrel or tank, add 2000g of water, 0.9g of calcium chloride, 0.9g of citric acid, and 0.9g of lactic acid, inoculate 240g of Acetobacter pasteurii liquid, and ferment at 32°C for 20h;
[0035] The effective number of viable bacteria in the Acetobacter pasteurian liquid is 1.85×10 10 ~2.10×10 10 cfu / g, the number is CICC20056;
[0036] ⑷Continue to put 30g of edible salt and 240g of lactic acid bacteria liquid into the barrel or vat, and seal and ferment at 28°C for 36h. The effective number of live bacteria of the lactic acid bacteria liquid is 1.55×10 10 ~1.80×10 10 cfu / g; number is CICC6242.
[0037] (5) Take out the fermented cowpea, drain the water and weigh 1000g.
[0038] ⑹ Fermentatio...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
PUM
Property
Measurement
Unit
Effective viable count
aaaaa
aaaaa
Effective viable count
aaaaa
aaaaa
Viable count
aaaaa
aaaaa
Login to View More
Abstract
The invention discloses a preparation method for quick complex fermentation of vigna sinensis. The preparation method mainly includes raw and auxiliary material selection and slitting, complex fermentation, flavoring and packaging to obtain a product. In a fermentation process, inoculation of acetobacter pasteurianus is performed to realize quick aerobic fermentation, and then inoculation of lactobacillus is performed to realize quick anaerobic fermentation. By complex fermentation, a fermentation period is shortened, and the product has a gentle and rich fermentation flavor while harmful bacterium growth inhibition and quality improvement are realized. By adoption of mixed spices, vigna sinensis obtained by quick complex fermentation is pure in color, crisp, tender, palatable, rich in taste, unique in flavor and high in nutritive value.
Description
technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of fast compound fermented cowpea. Background technique [0002] Cowpea is commonly known as carob, ginger bean, belt bean, and hanging bean. The seeds or pods of the leguminous herbaceous plant cowpea. Also known as rice beans, kidney beans, long beans, wakame beans, milk beans. It is cultivated in most parts of our country. Cowpea is divided into two types: long cowpea and rice cowpea, which belong to the leguminous plant. Vigna is an annual plant of the leguminous family. Harvest mature pods in autumn, remove pod shells, and collect seeds for later use; or pick immature tender pods in summer and autumn for fresh use. It has the effects of nourishing qi in the middle, invigorating the stomach, invigorating the kidney, harmonizing the five internal organs, nourishing the skin, nourishing the essence, relieving thirst, vomiting and diarrhea, and...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to View More