Production method of rhizoma acori graminei fresh leaf lactic acid bacteria fermented eggs

Abstract

The invention discloses a production method of rhizoma acori graminei fresh leaf lactic acid bacteria fermented eggs. The method comprises the following steps: S1, washing fresh leaves or roots of rhizoma acori graminei, draining, and crushing by a crusher for later S2, recovering and activating zymophyte to prepare a seed solution; s3, uniformly stirring the zymophyte seed solution and the crushed fresh leaves or roots of the rhizoma acori graminei; s4, wrapping fresh eggs in the crushed leaves or roots of the rhizoma acori graminei inoculated with the zymophyte; s5, performing sealed fermentation at the room temperature of 20-26 DEG C for 7-14 days; s6, after fermentation is completed, steam sterilization is conducted for 5-19 min. The eggs are fermented through the rhizoma acori graminei fresh leaf lactic acid bacteria, and the shelf life of the eggs is prolonged. The problems that the fresh eggs are limited by the preservation method and time in the transportation process, and the shelf life is short are solved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for producing eggs fermented with lactic acid bacteria from fresh leaves of Acorus calamus. Background Art

[0002] Acorus calamus is known as the "magic medicine of the gods". It grows mostly between water and rocks in mountain streams, valleys and creeks. It is produced in Zhejiang, Sichuan, Jiangsu and other places in my country. The earliest record of the efficacy and medicinal value of Acorus calamus can be found in Shennong's Herbal Classic. The Chinese medicinal material Acorus calamus is mostly the dried rhizome of Acorus calamus of the Araceae family. It is the most representative aromatic Chinese medicine for invigorating the mind. Modern pharmacology believes that Acorus calamus is a commonly used Chinese medicine in clinical practice. The main active ingredients are α-asarone and β-asarone, which have multiple effects such as anti-depression, improvement of cognitive impairment, enhancement of immunity, antispasmodic and antiasthmatic, and anti-pregnancy and tranquilization.

[0003] Due to transportation and storage constraints, the Chinese herbal medicine Acorus calamus is mostly used as a dried product. However, for some Chinese herbal medicine varieties, doctors use fresh medicine for medicinal purposes and seasonal patterns. In fact, the whole plant of Chinese herbal medicine, including leaves, flowers, fruits and rhizomes, contains different levels of active ingredients. Using only rhizomes as medicine will lead to the loss of medicinal value of Acorus calamus and waste of agricultural resources.

[0004] Depression is a common mental illness, and its incidence is rising year by year. Lactobacillus can improve the intestinal flora disorder caused by depression, thereby stabilizing the host's mood and sleep. In recent years, as more and more studies have proven the antidepressant effect of lactobacillus, the application of lactobacillus in the treatment of depression has received widespread attention.

[0005] In addition, fresh eggs are limited by the storage method and time during transportation, which makes the eggs have a short shelf life and easy to deteriorate. Therefore, the present invention combines lactic acid bacteria and fresh Acorus calamus leaves for mixed fermentation, which not only reduces the waste of resources, but also makes full use of the medicinal value of lactic acid bacteria and Acorus calamus Chinese medicine byproducts, complementing each other. A new process for producing anti-depressant health food has been unlocked. Summary of the invention

[0006] The technical problem to be solved by the present invention is to provide a processing method for eggs fermented with fresh leaves of Acorus calamus and lactic acid bacteria in view of the waste of by-products caused by the use of Acorus calamus as medicine and the limited preservation of eggs. By mixed fermentation of lactic acid bacteria and fresh leaves of Acorus calamus with eggs, the medicinal value of lactic acid bacteria and by-products of Acorus calamus traditional Chinese medicine is fully utilized, and a new type of probiotic health-care egg product is created, providing new ideas for the development of egg products.

[0007] In order to solve the above-mentioned problems, the present invention adopts the following technical solution, and the specific steps are as follows:

[0008] S1. Wash and drain fresh leaves or roots of Acorus calamus, and grind them in a blender for later use;

[0009] S2, resuscitation and activation of fermentation bacteria to prepare seed solution;

[0010] S3, mixing the fermented bacteria seed liquid and fresh leaves or root pieces of Acorus calamus evenly;

[0011] S4. Wrap fresh eggs in the crushed Acorus calamus leaves or roots inoculated with fermented bacteria;

[0012] S5, sealed fermentation at room temperature of 20-26℃ for 7-14 days;

[0013] S6. Steam sterilize for 5-19 minutes after fermentation is completed.

[0014] Preferably, the crushing of fresh Acorus calamus leaves or roots in step S1 is carried out as follows: after washing the fresh Acorus calamus leaves or roots, crush them by a crushing device for 3-10 minutes, and fully crush them to obtain the crushed fresh Acorus calamus leaves or roots.

[0015] Preferably, the fermentation bacteria is yeast or Lactobacillus plantarum.

[0016] Preferably, the Lactobacillus plantarum seed solution is revived in MRS agar medium, inoculated in MRS broth medium for activation for 36-48 hours, inoculated in MRS broth medium for expansion culture, and the Lactobacillus plantarum precipitate is collected in the logarithmic phase. Resuspended in sterile double distilled water, the bacterial population density is 2×10 8 CFU / mL.

[0017] Preferably, in step S3, the fermented bacteria seed liquid and the fresh leaves or roots of Acorus calamus are evenly mixed at a volume-to-mass ratio of 10:1-1:5 to prepare a lactic acid bacteria fresh leaves or roots of Acorus calamus sample for later use.

[0018] Preferably, in step S4, 5 parts of fresh eggs are wrapped in 20-50 parts of Acorus calamus leaves or root pieces inoculated with fermentation bacteria, by weight.

[0019] Preferably, in step S5, the wrapped fresh eggs are placed in a foam box and sealed and fermented at room temperature of 20-26° C. for 7-10 days.

[0020] Preferably, during the fermentation process described in step S5, the mash needs to be turned over once every 48 hours, and the temperature of the turning mash is controlled at 20-26°C.

[0021] Preferably, in step S6, after the fermentation is completed, the Acorus calamus lactic acid bacteria and eggs are steam sterilized for 5-10 minutes and sealed for storage.

[0022] 1. The present invention prolongs the shelf life of eggs by fermenting eggs with lactic acid bacteria using fresh leaves of Acorus calamus, thereby solving the problem that fresh eggs have a short shelf life due to the restrictions of storage methods and time during transportation.

[0023] 2. The present invention combines lactic acid bacteria and fresh Acorus calamus leaves for mixed fermentation, fully utilizing the medicinal value of Acorus calamus traditional Chinese medicine by-products, and unlocks a new process for producing anti-depressant health foods.

[0024] 3. The present invention creates a new type of probiotic health-care egg product by fermenting eggs mixed with lactic acid bacteria and fresh Acorus calamus leaves, providing a new idea for the development of egg products.

[0025] 4. The lactic acid bacteria fermentation process of the present invention produces a variety of active ingredients, which is beneficial for the active ingredients of the fresh leaves of Acorus calamus to enter the egg shell. While ensuring nutrition and health, it also has good flavor and taste, is easy to produce, and has low cost. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 This is a picture of the crushed fresh leaves of Acorus calamus.

[0027] Figure 2 This is a picture of the fermentation of Acorus calamus and lactic acid bacteria with eggs.

[0028] Figure 3 This is a picture of the egg yolk and egg white fermented with Acorus calamus and lactic acid bacteria. DETAILED DESCRIPTION

[0029] The technical scheme of the present invention is further described in detail below in conjunction with the examples. In the examples, the fresh leaves of Acorus calamus can be replaced by other Chinese herbal medicine byproducts, such as roots, fruits, etc. The lactic acid bacteria can also be replaced by other fermented probiotics, such as yeast. The protection scope of the present invention is not limited to the following statements.

[0030] Example 1

[0031] S1. Wash and drain the fresh leaves of Acorus calamus, and grind them in a blender for 5-10 minutes to obtain uniform fresh leaves of Acorus calamus ( Figure 1 ).

[0032] S2, Saccharomyces cerevisiae Y1 (purchased from Guangdong Microbiological Culture Collection Center, its collection number is GDMCCNO.2.124) were inoculated into YEPD medium for resuscitation and activation, and then inoculated into YEPD medium for expansion and culture. Yeast precipitate was collected in the logarithmic phase. Resuspended in sterile double distilled water with a density of 1×10 9 CFU / mL, and prepare seed solution.

[0033] S3. According to the volume-mass ratio, the yeast seed liquid and the Acorus calamus fresh leaf crushed are uniformly mixed at a ratio of 10 mL:1 g to obtain the Acorus calamus leaf crushed after yeast inoculation.

[0034] S4. According to the mass ratio, 5 parts of fresh eggs are wrapped in 20-50 parts of chopped Acorus calamus leaves inoculated with yeast.

[0035] S5. Ferment in a sealed foam box at room temperature of 20-26℃ for 7 days. Turn the mash every 48 hours and control the temperature at 20-26℃.

[0036] S6. Steam sterilize for 5-10 minutes after fermentation is completed.

[0037] Example 2

[0038] S1. Wash and dry the roots of Acorus calamus, grind them in a grinder for 3-5 minutes to obtain Acorus calamus root powder, and set aside.

[0039] S2, Lactobacillus plantarum BNCC194165 (purchased from Beijing Beina Chuanglian Biotechnology Research Institute) was inoculated into MRS medium for resuscitation and activation, and then inoculated into MRS broth medium for expansion and culture. When the Lactobacillus plantarum precipitate was collected in the logarithmic phase, it was resuspended in sterile double distilled water, and the bacterial density was 2×10 8 CFU / mL.

[0040] S3. The Lactobacillus plantarum seed liquid and the Acorus calamus root powder are uniformly mixed at a volume mass ratio of 1 mL:5 g to obtain the Acorus calamus root powder after yeast inoculation.

[0041] S4, 10 fresh eggs were wrapped in 50 yeast-inoculated Acorus calamus root powder ( Figure 2 ).

[0042] S5. Ferment in a sealed foam box at room temperature of 20-26℃ for 10 days. Turn the mash every 48 hours and control the temperature at 20-26℃.

[0043] S6. Steam sterilize for 5-10 minutes after fermentation. The actual picture of egg yolk and egg white after fermentation is as follows Figure 3 shown.

[0044] MRS medium: peptone 10g, yeast extract powder 4g, glucose 20g, beef extract powder 5g, triammonium citrate 2g, sodium acetate 5g, MnS04 0.05g, K2HP04 4g, MgS04 0.4g, 0.1% Tween 80, ultrapure water to 1L, adjust pH 6.2. MRS agar medium needs to add 20g agar powder. Sterilize at 121℃ for 20min.

[0045] YEPD medium: 10g yeast extract, 20g peptone, 20g glucose, ultrapure water to 1L, adjust pH to 6.0. YEPD agar medium needs to add 20g agar powder. Sterilize at 115℃ for 20min.

Claims

1. A method for producing eggs fermented with lactic acid bacteria from fresh leaves of Acorus calamus, characterized in that: The specific steps are as follows: S1. Wash and drain fresh leaves or roots of Acorus calamus, and grind them in a blender for later use; S2, resuscitation and activation of fermentation bacteria to prepare seed solution; S3, mixing the fermented bacteria seed liquid and fresh leaves or root pieces of Acorus calamus evenly; S4. Wrap fresh eggs in the crushed Acorus calamus leaves or roots inoculated with fermented bacteria; S5, sealed and fermented at room temperature of 20-26℃ for 7-14 days; S6. Steam sterilize for 5-19 minutes after fermentation is completed.

2. The production method according to claim 1, characterized in that In step S1, the fresh leaves or roots of Acorus calamus are crushed according to the following method: the fresh leaves or roots of Acorus calamus are washed, and then crushed by a crushing device for 3-10 minutes to obtain the fresh leaves or roots of Acorus calamus.

3. The production method according to claim 1, characterized in that The fermentation bacteria is yeast or plant lactobacillus.

4. The production method according to claim 3, characterized in that: The Lactobacillus plantarum seed solution was revived in MRS agar medium, inoculated in MRS broth medium for activation for 36-48h, inoculated in MRS broth medium for expansion culture, and the Lactobacillus plantarum precipitate was collected in the logarithmic phase and resuspended in sterile double distilled water. The bacterial population density was 2×10 8 CFU / mL.

5. The production method according to claim 1, characterized in that: As described in step S3, the fermented bacteria seed liquid and the fresh leaves or root pieces of Acorus calamus are evenly mixed at a volume-to-mass ratio of 10:1-1:5 ml / g to prepare a lactic acid bacteria fresh leaves or root pieces of Acorus calamus sample for later use.

6. The production method according to claim 1, characterized in that: As described in step S4, by weight, 5 parts of fresh eggs are wrapped in 20-50 parts of Acorus calamus leaves or root pieces inoculated with fermentation bacteria.

7. The production method according to claim 1, characterized in that: As described in step S5, the wrapped fresh eggs are placed in a foam box and sealed and fermented at room temperature of 20-26° C. for 7-10 days.

8. The production method according to claim 1, characterized in that: During the fermentation process described in step S5, the mash needs to be turned over once every 48 hours, and the temperature of the turning mash is controlled at 20-26°C.

9. The production method according to claim 1, characterized in that: As described in step S6, after the fermentation is completed, the Acorus calamus lactic acid bacteria and eggs are steam sterilized for 5-10 minutes and sealed for storage.

Images