Platycodon pickle and making process and application thereof

A production process, the technology of bellflower pickles, applied in bellflower kimchi and its production process and application field, can solve the problems of high nitrite content, uncontrollable fermentation results, unstable product quality, etc., and achieve low nitrite content and good application Prospects, the effect of easy large-scale industrial production

Active Publication Date: 2019-05-31
INST OF SPECIAL ANIMAL & PLANT SCI OF CAAS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The first object of the present invention is to provide a platycodon kimchi, which solves the technical problems of uncontrollable fermentation results, long production cycle, unstable product quality, low antioxidant activity and high nitrite content of traditional naturally fermented platycodon kimchi

Method used

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  • Platycodon pickle and making process and application thereof

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Embodiment 1

[0095] This embodiment provides a kind of bellflower pickle, including the following raw materials in parts by mass: 400 parts of bellflower, 30 parts of pickle salt, 5 parts of antioxidant plant extract, 5 parts of Lactobacillus plantarum, 50 parts of garlic, and 10 parts of ginger , 15 parts of soft white sugar and 800 parts of water, and the mass ratio of Adenophora japonicus extract and wild dandelion extract in the antioxidant plant extract is 1:1.

Embodiment 2

[0097] This embodiment provides a kind of bellflower pickle, including the following raw materials in parts by mass: 600 parts of bellflower, 10 parts of pickle salt, 20 parts of antioxidant plant extract, 35 parts of Lactobacillus plantarum, 30 parts of garlic, and 30 parts of ginger , 5 parts of soft white sugar and 1200 parts of water, and the mass ratio of Adenophora japonicus extract and wild dandelion extract in the antioxidant plant extract is 1:1.

Embodiment 3

[0099] This embodiment provides a kind of bellflower pickle, including the following raw materials in parts by mass: 450 parts of bellflower, 26 parts of pickle salt, 8 parts of antioxidant plant extract, 8 parts of Lactobacillus plantarum, 46 parts of garlic, and 14 parts of ginger , 13 parts of soft white sugar and 900 parts of water, and the mass ratio of Adenophora japonicus extract and wild dandelion extract in the antioxidant plant extract is 1:1.

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Abstract

The invention provides a platycodon pickle and a making process and application thereof, and relates to the technical field of pickles. The platycodon pickle comprises, by mass, 400-600 parts of platycodon, 10-30 parts of pickle salt, 5-20 parts of antioxidant plant extract, 5-35 parts of lactic acid bacteria and 800-1200 parts of water. The pickle solves the technical problems of uncontrollable fermentation results, long production cycle, unstable product quality, weak antioxidant activity and high nitrite content of the traditional natural fermentation platycodon pickle. In the making process of the platycodon pickle, an antioxidant plant extract and lactic acid bacteria are manually added, the product quality is high, the antioxidant activity is high, the nitrite content is low, the fermentation process is easy to control, and the fermentation time is short. At the same time, the making process of the platycodon pickle is simple, easy to operate, easy to produce in large scale and good in application prospects.

Description

technical field [0001] The invention relates to the technical field of pickles, in particular to a platycodon pickle and its production process and application. Background technique [0002] Platycodon grandiflorum, as a traditional Chinese medicine with the same source of medicine and food, has the functions of eliminating phlegm and pharynx, clearing the lungs and draining pus, replenishing qi and strengthening the spleen, soothing the liver and harmonizing the stomach. In my country's Yanbian area, South Korea, Japan and North Korea and other countries, it is very common to use bellflower as edible vegetables. Campanulaceae not only tastes delicious, but also has the effect of health care. However, the traditional platycodon kimchi is mainly fermented naturally, and the microorganisms attached to the vegetables are used for fermentation. There are unknown flora, high fermentation risks, difficult fermentation, incomplete fermentation, uncontrollable fermentation results,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L29/00
Inventor 朴向民郭靖李亚丽金银萍于营
Owner INST OF SPECIAL ANIMAL & PLANT SCI OF CAAS
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