Health-care mustard food and fermentation method thereof
Health-care mustard food prepared by using specific formulas and fermentation steps has solved the problem of high vitamin loss rate in the prior art, improved the vitamin content and sensory evaluation of the food, and achieved a combination of rich nutrition and deliciousness.
Patent Information
- Application Number
- CN202510194129.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-02-21
- Publication Date
- 2025-05-02
- Estimated Expiration
- Not applicable · inactive patent
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, in particular to a health-care mustard food and a fermentation method thereof. Background Art
[0002] Mustard is an annual herb of the genus Brassica in the family Cruciferae. According to the Compendium of Materia Medica, mustard has the effects of clearing the lungs and eliminating phlegm, and promoting digestion and appetite. Fermented mustard, which is made from mustard as raw material and prepared by fermentation, is usually called sauerkraut. It is loved by people everywhere because of its sour and delicious taste, and its ability to stimulate the appetite and relieve greasiness.
[0003] In the process of fermenting and pickling mustard greens, some existing mustard fermentation methods can cause the loss rate of B vitamins to reach 75% to 85%, and the loss rate of vitamin C to even reach 90% to 100%, which greatly reduces the nutritional value of fermented mustard greens. With people's continuous pursuit of healthy food, developing a health-care mustard greens food with rich vitamin content has become a technical problem that needs to be urgently solved by those skilled in the art. Summary of the invention
[0004] The purpose of the invention is to provide a health-care mustard food and a fermentation method thereof. The health-care mustard food has rich vitamin content.
[0005] To achieve the above object, the present invention provides the following technical solutions:
[0006] One of the technical solutions of the present invention:
[0007] A health-care mustard food comprises the following raw materials in parts by weight:
[0008] 40-60 parts of mustard, 4-6 parts of spices, 3-5 parts of vinegar, 1-2 parts of edible salt, 5-10 parts of composite microbial agent and 20-30 parts of water.
[0009] Furthermore, the preparation method of the spice comprises the following steps: mixing ginger and garlic, and crushing them into a paste to obtain the spice.
[0010] Furthermore, the mass ratio of the ginger to the garlic is 1:1.
[0011] Furthermore, the preparation method of the composite microbial agent comprises the following steps: mixing Lactobacillus casei, Lactobacillus plantarum and Bacillus megaterium to obtain a composite strain, then adding the composite strain into water, and performing constant temperature anaerobic fermentation to obtain the composite microbial agent.
[0012] Furthermore, the Lactobacillus casei was purchased from China General Microbiological Culture Collection Center with a collection number of CGMCC No.1.3206.
[0013] Furthermore, the plant lactobacillus was purchased from China General Microbiological Culture Collection Center with a collection number of CGMCC No.1.3921.
[0014] Furthermore, the Bacillus megaterium was purchased from China General Microbiological Culture Collection Center with a collection number of CGMCC No.1.217.
[0015] Furthermore, the mass ratio of Lactobacillus casei, Lactobacillus plantarum and Bacillus megaterium is 2:(1-3):(2-4).
[0016] Furthermore, the mass volume ratio of the composite bacteria and water is 1g:15mL.
[0017] Furthermore, the constant temperature anaerobic fermentation is: constant temperature anaerobic fermentation at 35° C. for 1 hour.
[0018] The second technical solution of the present invention:
[0019] The fermentation method of the above-mentioned health-care mustard food comprises the following steps:
[0020] 1) Mixing spices, edible salt, composite microbial agent and water, and performing constant temperature anaerobic fermentation, then adding vinegar, and performing constant temperature aerobic fermentation to obtain pickling liquid;
[0021] 2) adding mustard greens into the pickling liquid obtained in step 1) and subjecting the mixture to constant temperature anaerobic fermentation to obtain the health-care mustard greens food.
[0022] Furthermore, in step 1), the constant temperature anaerobic fermentation is: constant temperature anaerobic fermentation at room temperature for 30 minutes.
[0023] Furthermore, in step 1), the constant temperature aerobic fermentation is: constant temperature aerobic fermentation at room temperature for 10 minutes.
[0024] Furthermore, in step 2), the constant temperature anaerobic fermentation is: constant temperature anaerobic fermentation at room temperature for 15 to 20 days.
[0025] Compared with the prior art, the present invention has the following beneficial effects:
[0026] The health-care mustard food provided by the present invention has a strong aroma, a sour and crisp taste, and a high sensory evaluation score;
[0027] The health-care mustard food provided by the invention has a vitamin A content of 203 mg / 100 g, a vitamin B1 content of 0.05 mg / 100 g, a vitamin B2 content of 0.19 mg / 100 g, and a vitamin C content of 43 mg / 100 g, has a low vitamin loss rate, and is rich in vitamin content. DETAILED DESCRIPTION
[0028] Now, various exemplary embodiments of the present invention are described in detail, and this detailed description should not be considered as a limitation of the present invention, but should be understood as a more detailed description of certain aspects, characteristics and embodiments of the present invention. It should be understood that the terms described in the present invention are only for describing specific embodiments and are not used to limit the present invention.
[0029] In addition, for the numerical range in the present invention, it is understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Each smaller range between the intermediate value in any stated value or stated range and any other stated value or intermediate value in the range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.
[0030] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.
[0031] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to the skilled artisan. The present invention description and examples are exemplary only.
[0032] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.
[0033] In the following examples and comparative examples, the room temperature is 25±2°C.
[0034] In the following examples and comparative examples, if not otherwise specified, the Lactobacillus casei is purchased from the China General Microbiological Culture Collection Administration Center with a deposit number of CGMCC No.1.3206; the Lactobacillus plantarum is purchased from the China General Microbiological Culture Collection Administration Center with a deposit number of CGMCC No.1.3921; and the Bacillus megaterium is purchased from the China General Microbiological Culture Collection Administration Center with a deposit number of CGMCC No.1.217.
[0035] In the following embodiments, a fermentation method for a health-care mustard food comprises the following steps:
[0036] 1) Mix ginger and garlic in a weight ratio of 1:1, grind into a paste, and obtain spices;
[0037] 2) According to the mass ratio of Lactobacillus casei, Lactobacillus plantarum and Bacillus megaterium of 2: (1~
[0038] 3): (2-4), mixing Lactobacillus casei, Lactobacillus plantarum and Bacillus megaterium to obtain a composite strain;
[0039] 3) adding the composite bacteria obtained in step 2) into water at a mass volume ratio of composite bacteria to water of 1 g:15 mL, and performing constant temperature anaerobic fermentation at 35° C. for 1 hour to obtain a composite microbial agent;
[0040] 4) Weigh each raw material according to the following mass parts:
[0041] 40-60 parts of mustard, 4-6 parts of spices, 3-5 parts of vinegar, 1-2 parts of edible salt, 5-10 parts of composite microbial agent and 20-30 parts of water;
[0042] 5) mixing the spices, edible salt, composite microbial agent and water weighed in step 4), and fermenting them anaerobicly at room temperature for 30 minutes, then adding vinegar, and fermenting them aerobically at room temperature for 10 minutes to obtain a pickling liquid;
[0043] 6) adding the mustard greens weighed in step 4) to the pickling solution obtained in step 5), and performing constant temperature anaerobic fermentation at room temperature for 15 to 20 days to obtain the health-care mustard greens food.
[0044] Example 1
[0045] Health-care mustard food
[0046] 1) Mix ginger and garlic in a weight ratio of 1:1, grind into a paste, and obtain spices;
[0047] 2) mixing Lactobacillus casei, Lactobacillus plantarum and Bacillus megaterium in a mass ratio of 2:1:2 to obtain a composite strain;
[0048] 3) adding the composite bacteria obtained in step 2) into water at a mass volume ratio of composite bacteria to water of 1 g:15 mL, and performing constant temperature anaerobic fermentation at 35° C. for 1 hour to obtain a composite microbial agent;
[0049] 4) Weigh each raw material according to the following mass parts:
[0050] 40 parts of mustard, 4 parts of spices, 3 parts of vinegar, 1 part of edible salt, 5 parts of composite microbial agent and 20 parts of water;
[0051] 5) mixing the spices, edible salt, composite microbial agent and water weighed in step 4), and fermenting them anaerobicly at room temperature for 30 minutes, then adding vinegar, and fermenting them aerobically at room temperature for 10 minutes to obtain a pickling liquid;
[0052] 6) adding the mustard greens weighed in step 4) to the pickling solution obtained in step 5), and performing constant temperature anaerobic fermentation at room temperature for 15 days to obtain the health-care mustard greens food.
[0053] Example 2
[0054] Health-care mustard food
[0055] 1) Mix ginger and garlic in a weight ratio of 1:1, grind into a paste, and obtain spices;
[0056] 2) mixing Lactobacillus casei, Lactobacillus plantarum and Bacillus megaterium in a mass ratio of 2:2:3 to obtain a composite strain;
[0057] 3) adding the composite bacteria obtained in step 2) into water at a mass volume ratio of composite bacteria to water of 1 g:15 mL, and performing constant temperature anaerobic fermentation at 35° C. for 1 hour to obtain a composite microbial agent;
[0058] 4) Weigh each raw material according to the following mass parts:
[0059] 50 parts of mustard, 5 parts of spices, 4 parts of vinegar, 1.5 parts of edible salt, 8 parts of composite microbial agent and 25 parts of water;
[0060] 5) mixing the spices, edible salt, composite microbial agent and water weighed in step 4), and fermenting them anaerobicly at room temperature for 30 minutes, then adding vinegar, and fermenting them aerobically at room temperature for 10 minutes to obtain a pickling liquid;
[0061] 6) adding the mustard greens weighed in step 4) to the pickling solution obtained in step 5), and performing constant temperature anaerobic fermentation at room temperature for 18 days to obtain the health-care mustard greens food.
[0062] Example 3
[0063] Health-care mustard food
[0064] 1) Mix ginger and garlic in a weight ratio of 1:1, grind into a paste, and obtain spices;
[0065] 2) mixing Lactobacillus casei, Lactobacillus plantarum and Bacillus megaterium in a mass ratio of 2:3:4 to obtain a composite strain;
[0066] 3) adding the composite bacteria obtained in step 2) into water at a mass volume ratio of composite bacteria to water of 1 g:15 mL, and performing constant temperature anaerobic fermentation at 35° C. for 1 hour to obtain a composite microbial agent;
[0067] 4) Weigh each raw material according to the following mass parts:
[0068] 60 parts of mustard, 6 parts of spices, 5 parts of vinegar, 2 parts of edible salt, 10 parts of composite microbial agent and 30 parts of water;
[0069] 5) mixing the spices, edible salt, composite microbial agent and water weighed in step 4), and fermenting them anaerobicly at room temperature for 30 minutes, then adding vinegar, and fermenting them aerobically at room temperature for 10 minutes to obtain a pickling liquid;
[0070] 6) adding the mustard greens weighed in step 4) to the pickling solution obtained in step 5), and performing constant temperature anaerobic fermentation at room temperature for 20 days to obtain the health-care mustard greens food.
[0071] Comparative Example 1
[0072] Health-care mustard food
[0073] 1) Mix ginger and garlic in a weight ratio of 1:1, grind into a paste, and obtain spices;
[0074] 2) Lactobacillus casei (replaced with Lactobacillus casei having a preservation number of CGMCC No. 1.580), Lactobacillus plantarum and Bacillus megaterium are mixed in a mass ratio of 2:2:3 to obtain a composite strain;
[0075] 3) adding the composite bacteria obtained in step 2) into water at a mass volume ratio of composite bacteria to water of 1 g:15 mL, and performing constant temperature anaerobic fermentation at 35° C. for 1 hour to obtain a composite microbial agent;
[0076] 4) Weigh each raw material according to the following mass parts:
[0077] 50 parts of mustard, 5 parts of spices, 4 parts of vinegar, 1.5 parts of edible salt, 8 parts of composite microbial agent and 25 parts of water;
[0078] 5) mixing the spices, edible salt, composite microbial agent and water weighed in step 4), and fermenting them anaerobicly at room temperature for 30 minutes, then adding vinegar, and fermenting them aerobically at room temperature for 10 minutes to obtain a pickling liquid;
[0079] 6) adding the mustard greens weighed in step 4) to the pickling solution obtained in step 5), and performing constant temperature anaerobic fermentation at room temperature for 18 days to obtain the health-care mustard greens food.
[0080] Comparative Example 2
[0081] Health-care mustard food
[0082] 1) Mix ginger and garlic in a weight ratio of 1:1, grind into a paste, and obtain spices;
[0083] 2) according to the mass ratio of Lactobacillus casei, Lactobacillus plantarum (replaced with Lactobacillus plantarum having a preservation number of CGMCC No.1.3919) and Bacillus megaterium being 2:2:3, Lactobacillus casei, Lactobacillus plantarum and Bacillus megaterium are mixed to obtain a composite strain;
[0084] 3) adding the composite bacteria obtained in step 2) into water at a mass volume ratio of composite bacteria to water of 1 g:15 mL, and performing constant temperature anaerobic fermentation at 35° C. for 1 hour to obtain a composite microbial agent;
[0085] 4) Weigh each raw material according to the following mass parts:
[0086] 50 parts of mustard, 5 parts of spices, 4 parts of vinegar, 1.5 parts of edible salt, 8 parts of composite microbial agent and 25 parts of water;
[0087] 5) mixing the spices, edible salt, composite microbial agent and water weighed in step 4), and fermenting them anaerobicly at room temperature for 30 minutes, then adding vinegar, and fermenting them aerobically at room temperature for 10 minutes to obtain a pickling liquid;
[0088] 6) adding the mustard greens weighed in step 4) to the pickling solution obtained in step 5), and performing constant temperature anaerobic fermentation at room temperature for 18 days to obtain the health-care mustard greens food.
[0089] Comparative Example 3
[0090] Health-care mustard food
[0091] 1) Mix ginger and garlic in a weight ratio of 1:1, grind into a paste, and obtain spices;
[0092] 2) Lactobacillus casei, Lactobacillus plantarum and Bacillus megaterium (replaced with Bacillus megaterium with a preservation number of CGMCC No. 1.234) are mixed in a mass ratio of 2:2:3 to obtain a composite strain;
[0093] 3) adding the composite bacteria obtained in step 2) into water at a mass volume ratio of composite bacteria to water of 1 g:15 mL, and performing constant temperature anaerobic fermentation at 35° C. for 1 hour to obtain a composite microbial agent;
[0094] 4) Weigh each raw material according to the following mass parts:
[0095] 50 parts of mustard, 5 parts of spices, 4 parts of vinegar, 1.5 parts of edible salt, 8 parts of composite microbial agent and 25 parts of water;
[0096] 5) mixing the spices, edible salt, composite microbial agent and water weighed in step 4), and fermenting them anaerobicly at room temperature for 30 minutes, then adding vinegar, and fermenting them aerobically at room temperature for 10 minutes to obtain a pickling liquid;
[0097] 6) adding the mustard greens weighed in step 4) to the pickling solution obtained in step 5), and performing constant temperature anaerobic fermentation at room temperature for 18 days to obtain the health-care mustard greens food.
[0098] Comparative Example 4
[0099] Health-care mustard food
[0100] 1) Mix ginger and garlic in a weight ratio of 1:1, grind into a paste, and obtain spices;
[0101] 2) mixing Lactobacillus plantarum and Bacillus megaterium in a mass ratio of 2:3 to obtain a composite strain;
[0102] 3) adding the composite bacteria obtained in step 2) into water at a mass volume ratio of composite bacteria to water of 1 g:15 mL, and performing constant temperature anaerobic fermentation at 35° C. for 1 hour to obtain a composite microbial agent;
[0103] 4) Weigh each raw material according to the following mass parts:
[0104] 50 parts of mustard, 5 parts of spices, 4 parts of vinegar, 1.5 parts of edible salt, 8 parts of composite microbial agent and 25 parts of water;
[0105] 5) mixing the spices, edible salt, composite microbial agent and water weighed in step 4), and fermenting them anaerobicly at room temperature for 30 minutes, then adding vinegar, and fermenting them aerobically at room temperature for 10 minutes to obtain a pickling liquid;
[0106] 6) adding the mustard greens weighed in step 4) to the pickling solution obtained in step 5), and performing constant temperature anaerobic fermentation at room temperature for 18 days to obtain the health-care mustard greens food.
[0107] Comparative Example 5
[0108] Health-care mustard food
[0109] 1) Mix ginger and garlic in a weight ratio of 1:1, grind into a paste, and obtain spices;
[0110] 2) mixing Lactobacillus casei and Bacillus megaterium in a mass ratio of 2:3 to obtain a composite strain;
[0111] 3) adding the composite bacteria obtained in step 2) into water at a mass volume ratio of composite bacteria to water of 1 g:15 mL, and performing constant temperature anaerobic fermentation at 35° C. for 1 hour to obtain a composite microbial agent;
[0112] 4) Weigh each raw material according to the following mass parts:
[0113] 50 parts of mustard, 5 parts of spices, 4 parts of vinegar, 1.5 parts of edible salt, 8 parts of composite microbial agent and 25 parts of water;
[0114] 5) mixing the spices, edible salt, composite microbial agent and water weighed in step 4), and fermenting them anaerobicly at room temperature for 30 minutes, then adding vinegar, and fermenting them aerobically at room temperature for 10 minutes to obtain a pickling liquid;
[0115] 6) adding the mustard greens weighed in step 4) to the pickling solution obtained in step 5), and performing constant temperature anaerobic fermentation at room temperature for 18 days to obtain the health-care mustard greens food.
[0116] Comparative Example 6
[0117] Health-care mustard food
[0118] 1) Mix ginger and garlic in a weight ratio of 1:1, grind into a paste, and obtain spices;
[0119] 2) mixing Lactobacillus casei and Lactobacillus plantarum in a mass ratio of 2:2 to obtain a composite strain;
[0120] 3) adding the composite bacteria obtained in step 2) into water at a mass volume ratio of composite bacteria to water of 1 g:15 mL, and performing constant temperature anaerobic fermentation at 35° C. for 1 hour to obtain a composite microbial agent;
[0121] 4) Weigh each raw material according to the following mass parts:
[0122] 50 parts of mustard, 5 parts of spices, 4 parts of vinegar, 1.5 parts of edible salt, 8 parts of composite microbial agent and 25 parts of water;
[0123] 5) mixing the spices, edible salt, composite microbial agent and water weighed in step 4), and fermenting them anaerobicly at room temperature for 30 minutes, then adding vinegar, and fermenting them aerobically at room temperature for 10 minutes to obtain a pickling liquid;
[0124] 6) adding the mustard greens weighed in step 4) to the pickling solution obtained in step 5), and performing constant temperature anaerobic fermentation at room temperature for 18 days to obtain the health-care mustard greens food.
[0125] Comparative Example 7
[0126] Health-care mustard food
[0127] 1) Mix ginger and garlic in a weight ratio of 1:1, grind into a paste, and obtain spices;
[0128] 2) mixing Lactobacillus casei, Lactobacillus plantarum and Bacillus megaterium in a mass ratio of 2:2:3 to obtain a composite strain;
[0129] 3) adding the composite bacteria obtained in step 2) into water at a mass volume ratio of composite bacteria to water of 1 g:15 mL, and performing constant temperature anaerobic fermentation at 35° C. for 1 hour to obtain a composite microbial agent;
[0130] 4) Weigh each raw material according to the following mass parts:
[0131] 50 parts of mustard, 5 parts of spices, 4 parts of vinegar, 1.5 parts of edible salt, 8 parts of composite microbial agent and 25 parts of water;
[0132] 5) mixing the spices, vinegar, salt, composite microbial agent and water weighed in step 4), and subjecting the mixture to constant temperature anaerobic fermentation at room temperature for 30 minutes to obtain a pickling liquid;
[0133] 6) adding the mustard greens weighed in step 4) to the pickling solution obtained in step 5), and performing constant temperature anaerobic fermentation at room temperature for 18 days to obtain the health-care mustard greens food.
[0134] Comparative Example 8
[0135] Health-care mustard food
[0136] 1) Mix ginger and garlic in a weight ratio of 1:1, grind into a paste, and obtain spices;
[0137] 2) mixing Lactobacillus casei, Lactobacillus plantarum and Bacillus megaterium in a mass ratio of 2:2:3 to obtain a composite strain;
[0138] 3) adding the composite bacteria obtained in step 2) into water at a mass volume ratio of composite bacteria to water of 1 g:15 mL, and performing constant temperature anaerobic fermentation at 35° C. for 1 hour to obtain a composite microbial agent;
[0139] 4) Weigh each raw material according to the following mass parts:
[0140] 50 parts of mustard, 5 parts of spices, 4 parts of vinegar, 1.5 parts of edible salt, 8 parts of composite microbial agent and 25 parts of water;
[0141] 5) mixing the spices, edible salt, composite microbial agent and water weighed in step 4), and fermenting them at room temperature for 30 minutes, then adding vinegar, and fermenting them at room temperature for 10 minutes to obtain a pickling liquid;
[0142] 6) adding the mustard greens weighed in step 4) to the pickling solution obtained in step 5), and performing constant temperature anaerobic fermentation at room temperature for 18 days to obtain the health-care mustard greens food.
[0143] Comparative Example 9
[0144] Health-care mustard food
[0145] 1) Mix ginger and garlic in a weight ratio of 1:1, grind into a paste, and obtain spices;
[0146] 2) mixing Lactobacillus casei, Lactobacillus plantarum and Bacillus megaterium in a mass ratio of 2:2:3 to obtain a composite strain;
[0147] 3) adding the composite bacteria obtained in step 2) into water at a mass volume ratio of composite bacteria to water of 1 g:15 mL, and performing constant temperature anaerobic fermentation at 35° C. for 1 hour to obtain a composite microbial agent;
[0148] 4) Weigh each raw material according to the following mass parts:
[0149] 50 parts of mustard, 5 parts of spices, 4 parts of vinegar, 1.5 parts of edible salt, 8 parts of composite microbial agent and 25 parts of water;
[0150] 5) The mustard, spices, vinegar, salt, composite microbial agent and water weighed in step 4) are mixed, and the mixture is subjected to constant temperature anaerobic fermentation at room temperature for 18 days to obtain the health-care mustard food.
[0151] Effect verification
[0152] The health-care mustard food fermented in Examples 1 to 3 and Comparative Examples 1 to 9 was subjected to sensory evaluation. The sensory evaluation indexes are shown in Table 1. The sensory evaluation results are shown in Table 2.
[0153] Table 1 Sensory evaluation indexes
[0154]
[0155] Table 2 Sensory evaluation results
[0156]
[0157]
[0158] It can be seen from the data in Table 2 that the health-care mustard food provided by the present invention has a strong aroma, a sour and crisp taste, and a high sensory evaluation score; while changing the strain type in the composite strain, omitting the strain, omitting the aerobic fermentation of vinegar, using anaerobic fermentation of vinegar, and omitting the preparation of the pickling liquid will all reduce the sensory evaluation of the health-care mustard food to a certain extent.
[0159] The vitamin content of mustard, the health-care mustard food obtained by fermentation of Examples 1 to 3 and Comparative Examples 1 to 9 was tested, and the results of the vitamin content test are shown in Table 3;
[0160] Table 3 Vitamin content test results (mg / 100g)
[0161]
[0162] Note: Since the amount of spices, vinegar and other raw materials added is small, the final vitamin content has little effect, so when comparing the vitamin content, only mustard is used for comparison; in Table 3, "-" means not detected;
[0163] It can be seen from the data in Table 3 that the health-care mustard food provided by the present invention has a vitamin A content of 203 mg / 100 g, a vitamin B1 content of 0.05 mg / 100 g, a vitamin B2 content of 0.19 mg / 100 g, and a vitamin C content of 43 mg / 100 g, a low vitamin loss rate, and rich vitamin content; while changing the strain type in the composite strain, omitting the strain, omitting the aerobic fermentation of vinegar, using anaerobic fermentation of vinegar, and omitting the preparation of the pickling liquid will increase the vitamin loss rate to a certain extent, resulting in a decrease in the vitamin content.
[0164] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the above embodiments, ordinary technicians in the relevant field should understand that the specific implementation methods of the present invention can still be modified or replaced by equivalents. Any modification or equivalent replacement that does not depart from the spirit and scope of the present invention should be covered within the scope of protection of the claims of the present invention.
Claims
1. A health-care mustard food, characterized in that: Including the following raw materials by weight: 40-60 parts of mustard, 4-6 parts of spices, 3-5 parts of vinegar, 1-2 parts of edible salt, 5-10 parts of composite microbial agent and 20-30 parts of water.
2. The health-care mustard food according to claim 1, characterized in that: The preparation method of the spice comprises the following steps: mixing ginger and garlic, and crushing them into mud to obtain the spice.
3. The health-care mustard food according to claim 2, characterized in that: The mass ratio of the ginger to the garlic is 1:
1.
4. The health-care mustard food according to claim 1, characterized in that: The preparation method of the composite microbial agent comprises the following steps: mixing Lactobacillus casei, Lactobacillus plantarum and Bacillus megaterium to obtain a composite bacterial strain, then adding the composite bacterial strain into water, and performing constant temperature anaerobic fermentation to obtain the composite microbial agent.
5. The health-care mustard food according to claim 4, characterized in that: The Lactobacillus casei was purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC No.1.3206; the Lactobacillus plantarum was purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC No.1.3921; and the Bacillus megaterium was purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC No.1.
217.
6. The health-care mustard food according to claim 4, characterized in that: The mass ratio of the lactobacillus casei, the lactobacillus plantarum and the bacillus megaterium is 2:(1-3):(2-4).
7. The health-care mustard food according to claim 4, characterized in that: The mass volume ratio of the composite bacteria and water is 1g:15mL.
8. The health-care mustard food according to claim 4, characterized in that: The constant temperature anaerobic fermentation is: constant temperature anaerobic fermentation at 35°C for 1 hour.
9. A fermentation method for the health-care mustard food according to any one of claims 1 to 8, characterized in that: The following steps are involved: 1) Mixing spices, edible salt, composite microbial agent and water, and performing constant temperature anaerobic fermentation, then adding vinegar, and performing constant temperature aerobic fermentation to obtain pickling liquid; 2) adding mustard greens into the pickling liquid obtained in step 1) and subjecting the mixture to constant temperature anaerobic fermentation to obtain the health-care mustard greens food.
10. The fermentation method according to claim 9, characterized in that In step 1), the constant temperature anaerobic fermentation is: constant temperature anaerobic fermentation at room temperature for 30 minutes; the constant temperature aerobic fermentation is: constant temperature aerobic fermentation at room temperature for 10 minutes; in step 2), the constant temperature anaerobic fermentation is: constant temperature anaerobic fermentation at room temperature for 15 to 20 days.