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Dendrobium officinale leaf fermented seasoning sauce and preparation method thereof

A Dendrobium candidum, technology of production method, applied to bacteria used in food preparation, functions of food ingredients, food science, etc., can solve the problems of low development and utilization efficiency of Dendrobium leaves, achieve sour and refreshing taste, improve immunity, unique flavor effect

Inactive Publication Date: 2019-09-10
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the problem that the current development and utilization efficiency of dendrobium leaves is relatively low, and disclose a method for making seasoning sauce fermented with leaves of Dendrobium candidum.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: the preparation method of dendrobium candidum leaf fermented seasoning sauce:

[0022] a Raw material processing: select fresh, non-rotten dendrobium leaves, clean them, and remove the stems;

[0023] b. Preparation of brine: Boil the water, pour into the kimchi jar, add 240 g of salt and 120 g of white sugar, stir to dissolve, then smash 230 g of red pepper into it and mix well;

[0024] c add the major ingredients: after the bittern is cooled to room temperature, add 12 kg of dried dendrobium leaves, add 12 kg of water, and obtain the raw material solution;

[0025] d Inoculation: Weigh 2 g of Lactobacillus, 0.5 g of Lactobacillus plantarum, and 0.5 g of Lactobacillus rhamnosus, respectively, and add them to the raw material solution, and mix well. Among them, the number of live bacteria of Lactobacillus, Lactobacillus plantarum and Lactobacillus rhamnosus was 10 11 cfu / g;

[0026] e press cylinder: press clean stones on top of dendrobium leaves;

[...

Embodiment 2

[0030] Embodiment 2: the preparation method of dendrobium candidum leaf fermented seasoning sauce:

[0031] a Raw material processing: select fresh, non-rotten dendrobium leaves, clean them, and remove the stems;

[0032] b Brine production: boil the water, pour into the kimchi jar, add 150 g of salt and 280 g of white sugar, stir to dissolve;

[0033] c add the major ingredients: after the bittern is cooled to room temperature, add 14 kg of dried dendrobium leaves, add 16 kg of water, and obtain the raw material solution;

[0034] d Inoculation: Weigh 3 g of Lactobacillus, 0.8 g of Lactobacillus plantarum, and 0.8 g of Lactobacillus rhamnosus, respectively, and add them to the raw material solution, and mix well. Among them, the number of live bacteria of Lactobacillus, Lactobacillus plantarum and Lactobacillus rhamnosus was 10 11 cfu / g;

[0035] e press cylinder: press clean stones on top of dendrobium leaves;

[0036] f Fermentation: The raw material liquid inoculated w...

Embodiment 3

[0039] Embodiment 3: the preparation method of dendrobium candidum leaf fermented seasoning sauce:

[0040] a Raw material processing: select fresh, non-rotten dendrobium leaves, clean them, and remove the stems;

[0041] Brine production: boil the water, pour into the kimchi jar, add 210 g of salt and 100 g of white sugar, stir to dissolve, then smash 120 g of red pepper into it and mix well;

[0042] c add the major ingredients: after the bittern is cooled to room temperature, add 1 kg of dried dendrobium leaves, add 12 kg of water, and obtain the raw material solution;

[0043] d Inoculation: Weigh 1.5 g of Bacillus lactis, 0.3 g of Lactobacillus plantarum, and 0.3 g of Lactobacillus rhamnosus, respectively, and add them to the raw material solution, and mix well. Among them, the number of live bacteria of Lactobacillus, Lactobacillus plantarum and Lactobacillus rhamnosus was 10 11 cfu / g;

[0044] e press cylinder: press clean stones on top of dendrobium leaves;

[0045] ...

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PUM

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Abstract

The invention discloses a preparation method of dendrobium officinale leaf fermented seasoning sauce. The preparation method comprises the following steps of a, raw material processing; b, brine preparation; c, main material adding; d, inoculating; e, jar pressing; f, fermenting; g, pulping and obtaining the dendrobium officinale leaf fermented seasoning sauce. The dendrobium officinale leaf seasoning sauce is prepared by mixing and fermenting lactobacillus lactis, lactobacillus plantarum and lactobacillus rhamnosus. Lactic acid generated by fermentation of lactic acid bacteria can be directlyabsorbed by the human body, and digestion is assisted by stimulating secretion of gastric juice. The dendrobium officinale leaf fermented seasoning sauce has the effects of reducing blood sugar, improving immunity and the like; the probiotics can adjust the balance of intestinal flora of a host, and short-chain fatty acid, organic acid and other various substances generated by metabolism of the probiotics have an adjusting effect on the physiological process of the host. Dendrobium officinale leaves are prepared into the seasoning sauce convenient and easy to store, the seasoning sauce is more easily accepted by consumers, the preparation process is simple, and large-scale market processing and production can be carried out.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of seasoning sauce. Background technique [0002] Dendrobium officinale is a traditional precious Chinese medicinal material in my country. It has the functions of nourishing yin and clearing heat, nourishing the lungs and promoting body fluid, nourishing the liver and improving eyesight. It has a long history of medicinal use in my country and is known as "gold in medicine". Pharmacological studies have proved that Dendrobium officinale contains polysaccharides, alkaloids, amino acids and other active ingredients, which have various physiological functions such as anti-tumor, anti-oxidation, lowering blood sugar, and improving immunity. In recent years, studies have shown that the leaves of Dendrobium candidum contain many active ingredients similar to the stems of Dendrobium candidum, such as polysaccharides, alkaloids, dietary fiber, etc., which ...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/10A23L33/135
CPCA23L27/60A23L33/10A23L33/135A23V2002/00A23V2400/175A23V2400/169A23V2200/30
Inventor 杜冰吴姗姗黄剑钊黎攀赖玉健田文妮陆思名罗志锋
Owner SOUTH CHINA AGRI UNIV
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