A yinhe flower bud bubble pickled vegetable made by using paracasei and a preparation method thereof
By using Lactobacillus paracasei fermentation agent and a specific ratio of jasmine flower bud pickling method, the quality and safety issues in traditional pickling processes have been solved, and the nutritional value has been preserved and the industrial chain extended.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- BIJIE INST OF TRADITIONAL CHINESE MEDICINE
- Filing Date
- 2026-04-15
- Publication Date
- 2026-05-26
AI Technical Summary
Traditional pickling processes for lily buds have drawbacks, including petals falling off easily, damage to appearance and quality, long fermentation cycles, excessive nitrite residues, and a high risk of contamination by other microorganisms. Furthermore, existing technologies do not effectively utilize Lactobacillus paracasei to enhance the sensory quality and nutritional value of the product.
Using Lactobacillus paracasei as a starter culture, combined with a specific ratio of jasmine flower buds, salt, rock sugar, millet peppers, ginger, and Sichuan peppercorns, and cultured in the dark, jasmine flower bud pickles are formed.
It retains the nutrients of the lotus flower buds, extends the industrial chain, increases the added value of the product, enhances the taste, and ensures high safety.
Smart Images
Figure CN122074629A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of pickled lotus buds production technology, and in particular to a pickled lotus bud product made using Lactobacillus paracasei and its preparation method. Background Technology
[0002] The flower buds of *Liriope muscari* are rich in amino acids, protein, and fiber, making them highly nutritious and tender. This gives them a unique advantage as a pickling ingredient. However, traditional pickling processes often suffer from problems such as petals easily falling off, damaged appearance, and loss of the flower bud's natural color. Furthermore, traditional pickling fermentation relies heavily on natural microbial flora, resulting in long fermentation cycles, excessive nitrite residues, high risk of contamination by other microorganisms, and batch-to-batch inconsistencies in flavor and quality. *Lactobacillus paracasei*, an important lactic acid bacterium with acid and bile resistance and significant probiotic functions, can colonize the gut, regulate gut flora balance, and enhance immunity. It also exhibits strong fermentation stability and high safety, and is widely used in functional foods. However, current technology has not effectively applied it to the production of *Liriope muscari* flower bud pickles, failing to simultaneously address the product's sensory quality, safety, and nutritional value. Therefore, there is an urgent need to develop a method for producing *Liriope muscari* flower bud pickles using *Lactobacillus paracasei* to solve the aforementioned technical challenges. Summary of the Invention
[0003] The purpose of this invention is to provide a method for making pickled lily buds using Lactobacillus paracasei. Lily buds have a short harvest period and are not easy to store fresh. Making pickled lily buds not only preserves nutrients but also extends the industrial chain and increases the added value of the industry.
[0004] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides a pickled lily bud made using Lactobacillus paracasei, which is prepared from the following raw materials in parts by weight: 230-270 parts lily buds, 23-27 parts salt, 4-6 parts rock sugar, 5-7 parts millet pepper, 8-12 parts ginger, 0.8-1.2 parts Sichuan pepper, and 4-12 parts Lactobacillus paracasei bacterial solution.
[0005] Preferably, the stems of the millet peppers are removed before use; the skin of the ginger is removed and sliced before use; and the Sichuan peppercorns are washed with water and drained before use.
[0006] Preferably, the concentration of *Lactobacillus paracasei* in the bacterial culture is 2.4~3.0 × 10⁻⁶. 9 CFU / ml.
[0007] The present invention also provides a method for preparing the pickled lotus flower buds, comprising the following steps: (1) Weigh the raw materials according to the following mass ratio: 230-270 parts of lotus flower buds, 23-27 parts of salt, 4-6 parts of rock sugar, 5-7 parts of millet pepper, 8-12 parts of ginger, 0.8-1.2 parts of Sichuan pepper, and 4-12 parts of Lactobacillus paracasei bacterial solution, and set aside. (2) After washing and draining the buds of the lily, mix all the ingredients together, add water and seal for culturing to obtain lily bud pickles.
[0008] As a preferred option, the standard for adding water in step (2) is that the water should cover the lotus flower buds.
[0009] Preferably, the culture conditions in step (2) are: a temperature of 23-27°C and a humidity of 20-30%, under light-protected conditions.
[0010] This invention provides a method for preparing pickled lily buds using *Lactobacillus paracasei*, comprising the following ingredients by weight: 230-270 parts lily buds, 23-27 parts salt, 4-6 parts rock sugar, 5-7 parts small red chilies, 8-12 parts ginger, 0.8-1.2 parts Sichuan peppercorns, and 4-12 parts *Lactobacillus paracasei* bacterial culture. The pickled lily buds prepared by this invention are appetizing and aid digestion, have reduced sourness, good crispness, and enhanced flavor. Attached Figure Description
[0011] Figure 1 These are the flower buds of the harvested *Heliotropium indicum*.
[0012] Figure 2 This is the initial stage of kimchi making.
[0013] Figure 3 This is the finished product of kimchi. Detailed Implementation
[0014] This invention provides a pickled lily bud made using Lactobacillus paracasei, which is prepared from the following raw materials in parts by weight: 230-270 parts lily buds, 23-27 parts salt, 4-6 parts rock sugar, 5-7 parts millet pepper, 8-12 parts ginger, 0.8-1.2 parts Sichuan pepper, and 4-12 parts Lactobacillus paracasei bacterial solution.
[0015] In this invention, the pickled lily buds are preferably prepared from the following ingredients in parts by weight: 250 parts lily buds, 25 parts salt, 5 parts rock sugar, 6 parts millet pepper, 10 parts ginger, 1 part Sichuan pepper, and 8 parts Lactobacillus paracasei bacterial solution.
[0016] In this invention, the stems of the millet peppers are removed before use; the ginger is peeled and sliced before use; and the Sichuan peppercorns are washed with water and drained before use.
[0017] In this invention, the concentration of *Lactobacillus paracasei* in the bacterial culture is preferably 2.4~3.0 × 10⁻⁶. 9 CFU / ml, further preferably 2.7 × 10⁻⁶. 9 CFU / ml.
[0018] The present invention also provides a method for preparing the pickled lotus flower buds, comprising the following steps: (1) Weigh the raw materials according to the following mass ratio: 230-270 parts of lotus flower buds, 23-27 parts of salt, 4-6 parts of rock sugar, 5-7 parts of millet pepper, 8-12 parts of ginger, 0.8-1.2 parts of Sichuan pepper, and 4-12 parts of Lactobacillus paracasei bacterial solution, and set aside. (2) After washing and draining the buds of the lily, mix all the ingredients together, add water and seal for culturing to obtain lily bud pickles.
[0019] In this invention, the preferred standard for adding water in step (2) is that the water covers the lotus flower buds.
[0020] In this invention, the cultivation conditions in step (2) are preferably light-protected cultivation at a temperature of 23-27°C and a humidity of 20-30%, and more preferably light-protected cultivation at a temperature of 25°C and a humidity of 25%.
[0021] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.
[0022] Example 1
[0023] A method for preparing pickled lotus buds using Lactobacillus paracasei includes the following steps: (1) Weigh the raw materials according to the following mass ratio: 230 parts of lotus flower buds, 23 parts of salt, 6 parts of rock sugar, 5 parts of millet pepper, 12 parts of ginger, 1.2 parts of Sichuan pepper, and 4 parts of Lactobacillus paracasei bacterial solution. Set aside for later use. (2) Remove the stems from the millet peppers, peel and slice the ginger, and wash and drain the Sichuan peppercorns. (3) After washing and draining the buds of the lily, mix all the ingredients together, add water until it covers the buds, seal and cultivate in the dark for 7 days at 27°C and 30% humidity to obtain lily bud pickles.
[0024] Note: The concentration of *Lactobacillus paracasei* bacterial culture used in this example is 3.0 × 10⁻⁶. 9 CFU / ml.
[0025] Example 2
[0026] A method for preparing pickled lotus buds using Lactobacillus paracasei includes the following steps: (1) Weigh the raw materials according to the mass ratio of 270 parts of lotus flower buds, 27 parts of salt, 4 parts of rock sugar, 7 parts of millet pepper, 8 parts of ginger, 0.8 parts of Sichuan pepper, and 12 parts of Lactobacillus paracasei bacterial solution, and set aside. (2) Remove the stems from the millet peppers, peel and slice the ginger, and wash and drain the Sichuan peppercorns. (3) After washing and draining the buds of the lily, mix all the ingredients together, add water until it covers the buds, seal and cultivate in the dark for 7 days at 23°C and 20% humidity to obtain lily bud pickles.
[0027] Note: The concentration of *Lactobacillus paracasei* bacterial culture used in this example is 2.4 × 10⁻⁶. 9 CFU / ml.
[0028] Example 3
[0029] A method for preparing pickled lotus buds using Lactobacillus paracasei includes the following steps: (1) Weigh the raw materials according to the mass ratio of 250 parts of lotus flower buds, 25 parts of salt, 5 parts of rock sugar, 6 parts of millet pepper, 10 parts of ginger, 1 part of Sichuan pepper, and 8 parts of Lactobacillus paracasei bacterial solution, and set aside. (2) Remove the stems from the millet peppers, peel and slice the ginger, and wash and drain the Sichuan peppercorns. (3) After washing and draining the buds of the lily, mix all the ingredients together, add water until it covers the buds, seal and cultivate in the dark for 7 days at 25°C and 25% humidity to obtain lily bud pickles.
[0030] Note: The concentration of *Lactobacillus paracasei* bacterial culture used in this example is 2.7 × 10⁻⁶. 9 CFU / ml.
[0031] Comparative Example 1
[0032] No Lactobacillus paracasei culture was added during the raw material selection process, and the remaining steps and parameters were the same as in Example 3.
[0033] Test case
[0034] Pickled lotus buds prepared in Example 3 and Comparative Example 1 were taken respectively, and then the total amino acid content, pH value, anthocyanin content, total dietary fiber content, total flavonoid content and total protein content were detected. The results are shown in Table 1.
[0035] Table 1
[0036] As can be seen from the above embodiments, the present invention provides a method for preparing pickled lily buds made using *Lactobacillus paracasei*, comprising the following ingredients by weight: 230-270 parts lily buds, 23-27 parts salt, 4-6 parts rock sugar, 5-7 parts small red chilies, 8-12 parts ginger, 0.8-1.2 parts Sichuan peppercorns, and 4-12 parts *Lactobacillus paracasei* bacterial culture. The pickled lily buds prepared by the present invention are appetizing and aid digestion, reduce sourness, have good crispness, and enhance taste.
[0037] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.
Claims
1. A type of pickled lotus buds made using Lactobacillus paracasei, characterized in that, The pickled lily buds are prepared from the following ingredients in parts by weight: 230-270 parts lily buds, 23-27 parts salt, 4-6 parts rock sugar, 5-7 parts millet peppers, 8-12 parts ginger, 0.8-1.2 parts Sichuan pepper, and 4-12 parts Lactobacillus paracasei bacterial solution.
2. The pickled lotus buds according to claim 1, characterized in that, Remove the stems from the millet peppers before use; peel and slice the ginger before use; wash and drain the Sichuan peppercorns before use.
3. The pickled lotus buds according to claim 1, characterized in that, The concentration of *Lactobacillus paracasei* in the bacterial culture was 2.4–3.0 × 10⁻⁶. 9 CFU / ml.
4. The method for preparing the pickled lotus flower buds according to any one of claims 1 to 3, characterized in that, Includes the following steps: (1) Weigh the raw materials according to the following mass ratio: 230-270 parts of lotus flower buds, 23-27 parts of salt, 4-6 parts of rock sugar, 5-7 parts of millet pepper, 8-12 parts of ginger, 0.8-1.2 parts of Sichuan pepper, and 4-12 parts of Lactobacillus paracasei bacterial solution, and set aside. (2) After washing and draining the buds of the lily, mix all the ingredients together, add water and seal for culturing to obtain lily bud pickles.
5. The preparation method according to claim 4, characterized in that, The standard for adding water in step (2) is that the water should cover the lotus flower buds.
6. The preparation method according to claim 5, characterized in that, The cultivation conditions described in step (2) are: a temperature of 23-27℃ and a humidity of 20-30%, under conditions of darkness.