Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Lactic acid fermentation pleurotus eryngii sauce and making method thereof

A production method and lactic acid fermentation technology, applied in the direction of lactobacillus, bacteria used in food preparation, food science, etc., can solve the problems affecting the production and consumption of Pleurotus eryngii, insufficient utilization of raw materials, easy dehydration and wilting, etc., and achieve The effects of improving comprehensive utilization value, enriching flavor substances and shortening fermentation time

Inactive Publication Date: 2018-11-02
NORTHWEST A & F UNIV
View PDF9 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the water content in Pleurotus eryngii is up to more than 80%, it is easy to lose water and wilt, change color and deteriorate and reduce quality after harvesting, and it is also easy to infect bacteria and rot, which affects the production and consumption of Pleurotus eryngii
At present, the types of Pleurotus eryngii processed products are relatively single, and the raw materials are not fully utilized.

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Lactic acid fermentation pleurotus eryngii sauce and making method thereof
  • Lactic acid fermentation pleurotus eryngii sauce and making method thereof
  • Lactic acid fermentation pleurotus eryngii sauce and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0034] The steps of a preparation method of lactic acid fermented pleurotus eryngii sauce are:

[0035] (1) Strain activation: Three strains of Lactobacillus plantarum ATCC8014, Lactobacillus brevis ATCC 367, and Leuconostocmesenteroides CICC 21859, which were stored in a refrigerator at -80°C, were streaked and inoculated on the solid surface of the MRS slope. culture medium, and placed in a constant temperature incubator at 30°C. After culturing for 36 hours, use an inoculation loop to select a single colony and inoculate it into 10 mL of liquid MRS medium for secondary activation. After inoculation, place it in a 30°C incubator for 18 hours;

[0036] In the step (1), the volume ratio of Lactobacillus plantarum ATCC 8014, Leuconostoc mesenteroides CICC 21859 and Lactobacillus brevis ATCC 367 bacterial liquid is 3:2:1;

[0037] (2) Preparation of lactic acid bacteria liquid starter: inoculate the activated lactic acid bacteria with an inoculum size of 1% by volume in the Pleu...

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

No PUM Login to View More

Abstract

The invention relates to the technical field of deep processing of edible mushrooms, in particular to a lactic acid fermentation pleurotus eryngii sauce and a making method thereof. After pleurotus eryngii is subjected to lactic acid fermentation, the flavor is improved, the storage period is prolonged, and besides, peculiar health-care functions of lactic acid bacteria are given to products. Theadopted making method disclosed by the invention comprises the following steps of (1) activating strains; (2) preparing a lactic acid bacteria liquid fermentation agent; (3) pretreating the pleurotuseryngii; (4) making the pleurotus eryngii sauce; (5) performing filling; and (6) performing sterilization.

Description

1. Technical field: [0001] The invention relates to the technical field of deep processing of edible fungi, in particular to a lactic acid fermented pleurotus eryngii sauce and a preparation method thereof. 2. Background technology: [0002] Pleurotus eryngii (Pleurotus eryngii) gets its name because of its aroma of almonds and the taste of fleshy flesh like abalone. Pleurotus eryngii belongs to the largest species of the genus Pleurotus. It has a thick white fleshy stipe and a small brown mushroom cap. It has a fresh and tender taste and a delicate taste. The fruiting bodies of Pleurotus eryngii contain 18 kinds of amino acids, some minerals, polysaccharides and other functional substances. And its taste substances are very rich, which makes consumers favor it, and has the prospect of deep processing product development. Yet, because water content is up to more than 80% in the pleurotus eryngii, it is easy to lose water and wilt, change color and deteriorate and reduce qu...

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
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L31/00
CPCA23L27/60A23L31/00A23V2400/121A23V2400/169A23V2400/321
Inventor 罗安伟徐怀德蔺志颖雷宏杰李梅宋俊奇
Owner NORTHWEST A & F UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com