Campanulaceae kimchi and its production process and application

A production process and a technology for Campanulaceae, which are applied to Campanulaceae kimchi and its production technology and application fields, can solve the problems of unstable product quality, high nitrite content, uncontrollable fermentation results, etc., and achieve easy large-scale industrial production, sub- The effect of low nitrate content and good application prospects

Active Publication Date: 2022-07-29
INST OF SPECIAL ANIMAL & PLANT SCI OF CAAS
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  • Abstract
  • Description
  • Claims
  • Application Information

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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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  • Campanulaceae kimchi and its production process and application

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Embodiment 1

[0095] This embodiment provides a kind of Campanulaceae kimchi, including the following raw materials in parts by mass: 400 parts of Campanulaceae, 30 parts of kimchi 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, the mass ratio of the extract of North American ginseng and the extract of wild dandelion in the antioxidant plant extract is 1:1.

Embodiment 2

[0097] This embodiment provides a kind of Campanulaceae kimchi, including the following raw materials in parts by mass: 600 parts of Campanulaceae, 10 parts of kimchi 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 the extract of North American ginseng and the extract of wild dandelion in the antioxidant plant extract is 1:1.

Embodiment 3

[0099] This embodiment provides a kind of Campanulaceae kimchi, including the following raw materials in parts by mass: 450 parts of Campanulaceae, 26 parts of kimchi 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 the anti-oxidative plant extract of the extract of North American ginseng and the extract of wild dandelion is 1:1.

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Abstract

The invention provides a Campanulaceae kimchi and a production process and application thereof, and relates to the technical field of pickles. The Campanulaceae Kimchi comprises the following raw materials in parts by mass: 400-600 parts of Campanulaceae, 10-30 parts of kimchi salt, antioxidant plants 5-20 parts of extract, 5-35 parts of lactic acid bacteria and 800-1200 parts of water, solve the problems of uncontrollable fermentation results, long production cycle, unstable product quality, weak antioxidant activity and nitrite content of traditional natural fermentation of Campanula kimchi High technical problem, the platycodon kimchi provided by the present invention not only has high product quality, strong antioxidant activity, low nitrite content, but also easy to control fermentation process, fermentation time At the same time, the production process of platycodon kimchi is simple, the operation is simple, the large-scale industrial production is easy, and the application prospect is good.

Description

technical field [0001] The present invention relates to the technical field of kimchi, in particular to a kind of platycodon kimchi and its production process and application. Background technique [0002] Platycodon grandiflorum, as a traditional Chinese medicine with the same origin of medicine and food, has the functions of removing phlegm and pharynx, dispersing lung and discharging pus, invigorating qi and strengthening spleen, soothing liver and stomach. It is very common to use Platycodon grandiflorum as an edible vegetable in the Yanbian region of my country, South Korea, Japan and North Korea. Campanulaceae not only tastes delicious, but also has health care benefits. However, the traditional platycodon kimchi is mainly based on natural fermentation, using microorganisms attached to the vegetable itself for fermentation, which has unknown flora, high fermentation risk, difficult fermentation, incomplete fermentation, uncontrollable fermentation results, long produc...

Claims

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Application Information

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Patent Type & Authority Patents(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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