Fermented type turnip powder containing active lactic acid bacteria and preparation method thereof

A lactic acid bacteria Chamagu powder, fermented technology, applied in the direction of Lactobacillus, bacteria used in food preparation, food ingredients, etc., can solve the problem of weak immune regulation, single, unable to satisfy consumers' demand for Chamagu Diversified demand for health food and other issues to achieve the effects of improving immunity, improving taste, and speeding up fermentation

Inactive Publication Date: 2018-10-12
南达新农业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the types of Chamagu powder available on the market are relatively single. Although they contain a variety of nutrients and mineral elements inherent in Chamagu, and have certain therapeutic effects, these products are all made without lacti

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Example 1, the fermented active lactic acid bacteria Chamagu powder is obtained according to the following preparation method: in the first step, the required amount of Chamaco is selected, removed the skin and non-edible parts, cleaned, and sliced ​​to 2 cm to a thickness of 2.5 cm, steamed in high-pressure steam at 110 to 115 degrees Celsius for 15 to 20 minutes, beat the steamed Qiama ancient slices, and filter through a 40-mesh sieve to obtain Qiama ancient pulp; the second step is to prepare To get a ton of final product, add 60 kilograms of sucrose, 5 kilograms of lactose, 5 kilograms of glucose, and 0.3 kilogram of vitamin C to 50 kilograms of pure water at a temperature of 70 degrees Celsius to make sugar solution, and then mix with 880 Kilograms of Qiama ancient pulp are stirred and mixed, and the mixed solution is obtained by constant volume with pure water; the third step is to homogenize and sterilize the mixed solution obtained in the second step, the homoge...

Embodiment 2

[0015]Example 2, the fermented active lactic acid bacteria Chamagu powder is obtained according to the following preparation method: in the first step, the required amount of Chamaco is selected, removed the skin and non-edible parts, cleaned, and sliced ​​to 2 cm to a thickness of 2.5 cm, steamed in high-pressure steam at 110 to 115 degrees Celsius for 15 to 20 minutes, beat the steamed Qiama ancient slices, and filter through a 40-mesh sieve to obtain Qiama ancient pulp; the second step is to prepare To get a ton of final product, add 70 kilograms of sucrose, 8 kilograms of lactose, 8 kilograms of glucose, and 0.35 kilograms of vitamin C to 80 kilograms of pure water at 72 degrees Celsius to make sugar solution, and then mix with 834 Kilograms of Qiama ancient pulp are stirred and mixed, and the mixed solution is obtained by constant volume with pure water; in the third step, the mixed solution obtained in the second step is homogenized and sterilized, and the homogenization ...

Embodiment 3

[0016] Example 3, the fermented active lactic acid bacteria Chamagu powder is obtained according to the following preparation method: in the first step, the required amount of Chamaco is selected, removed the skin and non-edible parts, cleaned, and sliced ​​to 2 cm to a thickness of 2.5 cm, steamed in high-pressure steam at 110 to 115 degrees Celsius for 15 to 20 minutes, beat the steamed Qiama ancient slices, and filter through a 40-mesh sieve to obtain Qiama ancient pulp; the second step is to prepare To get a ton of final product, add 80 kilograms of sucrose, 10 kilograms of lactose, 10 kilograms of glucose, and 0.4 kilograms of vitamin C to 100 kilograms of pure water at a temperature of 70 degrees Celsius to make sugar solution, and then mix with 800 kilograms Kilograms of Qiama ancient pulp are stirred and mixed, and the mixed solution is obtained by constant volume with pure water; the third step is to homogenize and sterilize the mixed solution obtained in the second st...

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PUM

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Abstract

The invention relates to the technical field of preparation of turnip powder and discloses fermented type turnip powder containing active lactic acid bacteria and a preparation method thereof. The preparation method comprises the following step: step 1, refining a required amount of turnips, removing peel and nonedible parts, performing cleaning, performing slicing to 2-2.5cm in thickness, performing steaming in high-pressure steam of 110-115 DEG C for 15-20 minutes, and pulping the thoroughly steamed sliced turnips. The preparation method uses the turnips as the main raw material, realizes fermentation by lactobacillus plantarum and improves the mouthfeel and the fermentation rate by sucrose, lactose and glucose. The prepared turnip powder is ready to serve by brewing with water, has thecharacteristics of uniform particles, moderate sour and sweet taste, strong turnip fragrance, convenience for eating and good mouthfeel, and has the effects of regulating acid-base balance, improvingimmunity, improving constitution, promoting digestion and absorption, maintaining bacterial phase balance in the intestinal tracts and inhibiting tumor by long-term eating.

Description

technical field [0001] The invention relates to the technical field of Qiama ancient powder preparation, and relates to a fermented active lactic acid bacteria Qiama ancient powder and a preparation method thereof. Background technique [0002] The scientific name of Qiamagu is turnip, commonly known as Zhugecai and Manjing, and "Qiamagu" is its Uighur name. It is a biennial herb of the Brassicaceae Brassica subspecies. It is cultivated in Europe, Asia and America. , its root is a white spherical fleshy root, plump and fleshy, which can be eaten as a vegetable, and its flowers, roots and seeds can also be used as medicine. In addition to being rich in calcium, iron, zinc, potassium and other healthy alkaline mineral elements and organic alkaloids, Qiamagu also contains 19 kinds of amino acids, proteins, crude fibers, linoleic acid, flavonoids, polysaccharides, saponins, etc. Substances, according to research, can carry out more comprehensive nutritional regulation on multip...

Claims

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Application Information

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IPC IPC(8): A23L33/10A23L33/125A23L33/135A23L33/15
CPCA23L33/10A23L33/125A23L33/135A23L33/15A23V2002/00A23V2400/169A23V2200/30A23V2200/308A23V2200/32A23V2200/324A23V2250/61A23V2250/612A23V2250/628A23V2250/708
Inventor 林勇林乐宣林乐荣林旭马彦科
Owner 南达新农业股份有限公司
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