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Fresh marigold flower lactic fermentation process

A technology of lactic acid bacteria fermentation and marigold, which is applied in the field of lactic acid bacteria fermentation technology, can solve the problems of raw material waste environment, long fermentation cycle, and many contaminated bacteria, and achieve the effects of increasing output rate, short fermentation cycle, and fast acid production

Inactive Publication Date: 2007-01-31
辽宁省农业科学院食品与加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention is a lactic acid bacteria fermentation process for marigold flowers developed to solve the existing technical problems of marigold processing enterprises, and aims to solve the waste of raw materials and environmental pollution caused by the long fermentation cycle of marigold flowers, many contaminated bacteria, and rotten deterioration in the prior art. problems, and at the same time, it can increase the output rate of lutein and extend the shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Dry the picked marigold flowers in the shade so that the water content of the marigolds is 50-70%, remove the diseased or corrupt marigold flowers and put them into the fermentation tank. The height of the fermentation tank is 2 meters and the width is 3 meters. There are drainage channels on both sides of the upper part of the pool, and one end is open to facilitate material retrieving; the material retrieving end is loaded first, gradually inward, and evenly sprayed with inoculated and diluted lactic acid bacteria starter. The lactic acid bacteria starter is made by compounding Lactobacillus plantarum, Lactobacillus reiseri and Streptococcus thermophilus at a mass ratio of 2:1:1. Before use, the compounded lactic acid bacteria starter is diluted with water at 1:30, sprayed on every ton of flowers 2 kg of diluted lactic acid bacteria starter. Compacting and sealing, the final pH value of the fermentation is 2.9-3.3; the suitable temperature for fermentation is 20-40°C,...

Embodiment 2

[0024] Dry the picked marigold flowers in the shade to make the water content 50-70%, remove the diseased or corrupt marigold flowers, put them into a fermentation tank, and evenly spray and inoculate the diluted lactic acid bacteria starter. The lactic acid bacteria starter is made by compounding Lactobacillus plantarum, Lactobacillus reiseri and Streptococcus thermophilus in a mass ratio of 2:1:1. : 32 to dilute, spray and inoculate 2.0-2.5 kg of diluted lactic acid bacteria starter per ton of flowers. Compaction and sealed fermentation, the final pH value of fermentation is 2.9-3.3; the suitable temperature for fermentation is 20-40°C, and the ideal fermentation effect of lactic acid bacteria for marigold flowers can be achieved after about 8-12 days of normal temperature fermentation in summer. The shelf life of fermented marigold flowers is 8 months.

Embodiment 3

[0026] Dry the picked marigold flowers in the shade to make the water content 50-70%, remove the diseased or corrupt marigold flowers, put them into a fermentation tank, and evenly spray and inoculate the diluted lactic acid bacteria starter. The lactic acid bacteria starter is made by compounding Lactobacillus plantarum, Lactobacillus reiseri and Streptococcus thermophilus at a mass ratio of 2:1:1, and the compounded lactic acid bacteria starter is diluted with water at a mass ratio of 1:30 before use , Spray and inoculate 2.0-2.5 kg of diluted lactic acid bacteria starter per ton of flowers. Compaction and sealed fermentation, the final pH value of fermentation is 2.9-3.3; the suitable temperature for fermentation is 20-40°C, and the ideal fermentation effect of lactic acid bacteria for marigold flowers can be achieved after about 10 days of fermentation at room temperature in summer. The shelf life of fermented marigold flowers is 8 months.

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Abstract

A process for fermenting the fresh flower of marigold by bacterium lactis includes such steps as drying in the air, screening, loading it in fermenting pool, uniformly spraying composite bacterium lactis, compacting, sealing, and anaerobic fermenting at medium temp for 8-12 days. Its advantages are high acid generating speed and wall-breaking effect, and unique taste.

Description

technical field [0001] The invention relates to a lactic acid bacteria fermentation process, in particular to a production process for using lactic acid bacteria to ferment marigold flowers. Background technique [0002] Marigold is the main raw material for extracting lutein. Lutein extracted from marigold is a natural pigment, non-toxic and harmless. At the same time, lutein is also a carotenoid, which has physiological effects such as anti-oxidation, preventing retinal yellow complexation and blindness, preventing cancer and cardiovascular diseases, and enhancing the body's immunity. Because lutein has both coloring and physiological functions, it is widely used in food, beverage, medicine, cosmetics, feed additives and other fields, and has a broad market prospect. [0003] After the marigold flowers are picked, they need to be fermented by lactic acid bacteria. On the one hand, it plays a role in the storage and preservation of raw materials. On the other hand, the fe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01N3/00C09B61/00C07C403/24
Inventor 张华吴兴壮姜福林张晓黎迟吉捷石太渊鲁明于淼王建国李利峰孙大为张锐朱华王小鹤
Owner 辽宁省农业科学院食品与加工研究所
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