CN105053989A - Pickled fragrant mushrooms capable of reducing blood lipid and preparation method of pickled fragrant mushrooms - Google Patents
Pickled fragrant mushrooms capable of reducing blood lipid and preparation method of pickled fragrant mushrooms Download PDFInfo
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- CN105053989A CN105053989A CN201510496883.4A CN201510496883A CN105053989A CN 105053989 A CN105053989 A CN 105053989A CN 201510496883 A CN201510496883 A CN 201510496883A CN 105053989 A CN105053989 A CN 105053989A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims description 7
- 150000002632 lipids Chemical class 0.000 title abstract description 4
- 239000008280 blood Substances 0.000 title abstract 3
- 210000004369 blood Anatomy 0.000 title abstract 3
- 239000000843 powder Substances 0.000 claims abstract description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 12
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 11
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 9
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 9
- 241000241413 Propolis Species 0.000 claims abstract description 9
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 9
- 229920001184 polypeptide Polymers 0.000 claims abstract description 9
- 102000004196 processed proteins & peptides Human genes 0.000 claims abstract description 9
- 229940069949 propolis Drugs 0.000 claims abstract description 9
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 7
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims abstract description 7
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims abstract description 7
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000005822 corn Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 235000008390 olive oil Nutrition 0.000 claims abstract description 7
- 239000004006 olive oil Substances 0.000 claims abstract description 7
- 235000020095 red wine Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 4
- 238000000855 fermentation Methods 0.000 claims abstract description 4
- 230000004151 fermentation Effects 0.000 claims abstract description 4
- 235000021110 pickles Nutrition 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 6
- 244000131316 Panax pseudoginseng Species 0.000 claims description 6
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims description 6
- 240000007164 Salvia officinalis Species 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 235000005412 red sage Nutrition 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 3
- 235000007215 black sesame Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 5
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 4
- 239000003905 agrochemical Substances 0.000 abstract description 3
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 2
- 229910021529 ammonia Inorganic materials 0.000 abstract description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N ammonia Natural products N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 abstract description 2
- -1 ammonia ions Chemical class 0.000 abstract description 2
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract description 2
- 235000019441 ethanol Nutrition 0.000 abstract 2
- 235000003143 Panax notoginseng Nutrition 0.000 abstract 1
- 241000180649 Panax notoginseng Species 0.000 abstract 1
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 235000003434 Sesamum indicum Nutrition 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 108090000913 Nitrate Reductases Proteins 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005482 strain hardening Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses pickled fragrant mushrooms capable of reducing blood lipid. The pickled fragrant mushrooms are prepared from the following raw materials in parts by weight: 300-310 parts of fragrant mushrooms, 10-11 parts of red wine, 30-31 parts of scallions, 4-5 parts of olive oil, 8-9 parts of sesame powder, 2-3 parts of corn stigma, 1-2 parts of panax notoginseng, 3-4 parts of gynostemma pentaphyllum, 2-3 parts of radix salviae miltiorrhizae, 12-13 parts of table salt, 6-7 parts of white granulated sugar, 1.5-1.6 parts of soybean peptide, 5-6 parts of propolis, 15-16 parts of lactobacillus plantarum, an appropriate amount of edible ethyl alcohol, and 350-360 parts of a calcium chloride solution of 0.5%. According to the pickled fragrant mushrooms disclosed by the invention, the fragrant mushrooms are cleaned with the edible ethyl alcohol, so that agricultural chemicals remaining on the surfaces of the fragrant mushrooms can be cleaned and removed; in the pickling process, the soybean peptide is added, so that the fermentation of the lactobacillus plantarum can be promoted; besides, the bean polypeptide is an antioxidant, so that nitrite can be directly restored to ammonia ions, and the function of cleaning the nitrite is strengthened; the propolis which is added not only can increase the nutrient value of the pickled fragrant mushrooms but also can restrain the growth of competitors. In addition, the pickled fragrant mushrooms have the efficacy of reducing blood lipid.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of lipopenicillinase mushroom pickles and preparation method thereof.
Background technology
Vegetables are requisite food during people live, but because it has season of growth property and region, so people work out the method for a lot of processing storage vegetables in long-term practical experience of life, as saucing, drying, refrigeration, canning etc.Pickles be with one or more fresh vegetables for raw material, add salt and spice etc., the process of pickling with water, utilize the acid food that lactobacillus-fermented is made.From ancient times to the present, pickles liking deeply by consumers in general, containing wholesome materials such as lactic acid bacterias in pickles, again there is peat-reek, have aid digestion, regulate functions of intestines and stomach, reduce cholesterol, improve the health care such as immunity of organisms, and pickles are a kind of cold working food, the nutriment losses such as the vitamin thus in vegetables, mineral matter, dietary fiber seldom, very useful to health, but in pickles curing process, very easily accumulate nitrite, bring serious safety issue to product, this becomes the hidden danger that consumer eats.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of lipopenicillinase mushroom pickles and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of lipopenicillinase mushroom pickles, be made up of the raw material of following weight portion:
Mushroom 300-310, red wine 10-11, shallot 30-31, olive oil 4-5, black sesame powder 8-9, corn stigma 2-3, pseudo-ginseng 1-2, gynostemma pentaphylla 3-4, red sage root 2-3, salt 12-13, white granulated sugar 6-7, soya-bean polypeptides 1.5-1.6, propolis 5-6, Lactobacillus plantarum 15-16, edible alcohol are appropriate, 0.5% calcium chloride solution 350-360.
The preparation method of described lipopenicillinase mushroom pickles, comprises the following steps:
(1) corn stigma, pseudo-ginseng, gynostemma pentaphylla, the red sage root are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) added water by salt and be mixed with the saline solution that concentration is 3%, then add traditional Chinese medicine powder, red wine, white granulated sugar fully stir, big fire is boiled, and is cooled to 28 DEG C;
(3) mushroom edible alcohol is cleaned, then send in 0.5% calcium chloride solution, pull out after blanching 15-20 minute at 45-55 DEG C and dry, load in altar, add step (2) gained material, soya-bean polypeptides, propolis, inoculate Lactobacillus plantarum, at 30 DEG C of bottom fermentations, when lactic acid content reaches 0.3%-0.8%, mushroom is taken out;
(4) by shallot segment, send in pot with mixed with olive oil, big fire takes the dish out of the pot after frying perfume (or spice), mixes mix thoroughly with step (3) gained material and leftover materials, and pack, adopts 80 DEG C of wet sterilizations 8 minutes, to obtain final product.
Advantage of the present invention is: mushroom of the present invention adopts edible alcohol to clean, because alcohol has fat melting effect, and most agricultural chemicals is lipid, can the agricultural chemicals of eccysis mushroom remained on surface, and the soya-bean polypeptides added in curing process can promote that Lactobacillus plantarum ferments, make bacterium degrade and acid degradation more obvious, beans polypeptide is a kind of antioxidant simultaneously, can be directly ammonia radical ion by nitrate reductase, strengthen the scavenging action to nitrite, the propolis added not only can improve nutritive value of the present invention, also can suppress the growth of miscellaneous bacteria, in addition, the present invention contains multiple medicinal herb components, there is effect of lipopenicillinase.
Detailed description of the invention
A kind of lipopenicillinase mushroom pickles, be made up of the raw material of following weight portion (kilogram):
Mushroom 300, red wine 10, shallot 30, olive oil 4, black sesame powder 8, corn stigma 2, pseudo-ginseng 1, gynostemma pentaphylla 3, the red sage root 2, salt 12, white granulated sugar 6, soya-bean polypeptides 1.5, propolis 5, Lactobacillus plantarum 15, edible alcohol are appropriate, 0.5% calcium chloride solution 350.
The preparation method of described lipopenicillinase mushroom pickles, comprises the following steps:
(1) corn stigma, pseudo-ginseng, gynostemma pentaphylla, the red sage root are added the water slow fire boiling 40 minutes of 5 times, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) added water by salt and be mixed with the saline solution that concentration is 3%, then add traditional Chinese medicine powder, red wine, white granulated sugar fully stir, big fire is boiled, and is cooled to 28 DEG C;
(3) mushroom edible alcohol is cleaned, then send in 0.5% calcium chloride solution, at 45 DEG C, blanching is pulled out after 15 minutes and is dried, load in altar, add step (2) gained material, soya-bean polypeptides, propolis, inoculate Lactobacillus plantarum, at 30 DEG C of bottom fermentations, when lactic acid content reaches 0.3%%, mushroom is taken out;
(4) by shallot segment, send in pot with mixed with olive oil, big fire takes the dish out of the pot after frying perfume (or spice), mixes mix thoroughly with step (3) gained material and leftover materials, and pack, adopts 80 DEG C of wet sterilizations 8 minutes, to obtain final product.
Claims (2)
1. lipopenicillinase mushroom pickles, is characterized in that being made up of the raw material of following weight portion:
Mushroom 300-310, red wine 10-11, shallot 30-31, olive oil 4-5, black sesame powder 8-9, corn stigma 2-3, pseudo-ginseng 1-2, gynostemma pentaphylla 3-4, red sage root 2-3, salt 12-13, white granulated sugar 6-7, soya-bean polypeptides 1.5-1.6, propolis 5-6, Lactobacillus plantarum 15-16, edible alcohol are appropriate, 0.5% calcium chloride solution 350-360.
2. the preparation method of lipopenicillinase mushroom pickles according to claim 1, is characterized in that comprising the following steps:
(1) corn stigma, pseudo-ginseng, gynostemma pentaphylla, the red sage root are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) added water by salt and be mixed with the saline solution that concentration is 3%, then add traditional Chinese medicine powder, red wine, white granulated sugar fully stir, big fire is boiled, and is cooled to 28 DEG C;
(3) mushroom edible alcohol is cleaned, then send in 0.5% calcium chloride solution, pull out after blanching 15-20 minute at 45-55 DEG C and dry, load in altar, add step (2) gained material, soya-bean polypeptides, propolis, inoculate Lactobacillus plantarum, at 30 DEG C of bottom fermentations, when lactic acid content reaches 0.3%-0.8%, mushroom is taken out;
(4) by shallot segment, send in pot with mixed with olive oil, big fire takes the dish out of the pot after frying perfume (or spice), mixes mix thoroughly with step (3) gained material and leftover materials, and pack, adopts 80 DEG C of wet sterilizations 8 minutes, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510496883.4A CN105053989A (en) | 2015-08-14 | 2015-08-14 | Pickled fragrant mushrooms capable of reducing blood lipid and preparation method of pickled fragrant mushrooms |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510496883.4A CN105053989A (en) | 2015-08-14 | 2015-08-14 | Pickled fragrant mushrooms capable of reducing blood lipid and preparation method of pickled fragrant mushrooms |
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| Publication Number | Publication Date |
|---|---|
| CN105053989A true CN105053989A (en) | 2015-11-18 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510496883.4A Pending CN105053989A (en) | 2015-08-14 | 2015-08-14 | Pickled fragrant mushrooms capable of reducing blood lipid and preparation method of pickled fragrant mushrooms |
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| CN (1) | CN105053989A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285827A (en) * | 2015-11-23 | 2016-02-03 | 重庆市盛沿食品有限责任公司 | Fruit and vegetable composite pickle |
| CN105475979A (en) * | 2015-12-08 | 2016-04-13 | 邓州市鑫隆酱业调料有限公司 | Mushroom sauce and production technology thereof |
| CN107242533A (en) * | 2017-07-24 | 2017-10-13 | 北京利民恒华农业科技有限公司 | A kind of mushroom sauce and preparation method thereof |
| CN107397204A (en) * | 2017-09-05 | 2017-11-28 | 四川友联味业食品有限公司 | A kind of mushroom sauce and preparation method thereof |
| CN108157938A (en) * | 2016-12-07 | 2018-06-15 | 新乡医学院三全学院 | A kind of edible mushroom is stirred Zymolysis Equipment and fermentation process |
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2015
- 2015-08-14 CN CN201510496883.4A patent/CN105053989A/en active Pending
Patent Citations (6)
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| CN104115916A (en) * | 2013-04-25 | 2014-10-29 | 仲景大厨房股份有限公司 | Fermented canned mushroom and preparation method thereof |
| CN103494217A (en) * | 2013-10-15 | 2014-01-08 | 皖东天都调味食品有限责任公司 | Rose and potato pickles |
| CN103610133A (en) * | 2013-10-25 | 2014-03-05 | 周洪林 | Shredded-jellyfish nutritious pickles and preparation method thereof |
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| CN104543887A (en) * | 2015-01-05 | 2015-04-29 | 安徽知香斋食品有限公司 | Dish of mushroom and shredded bamboo shoots with chilli sauce and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285827A (en) * | 2015-11-23 | 2016-02-03 | 重庆市盛沿食品有限责任公司 | Fruit and vegetable composite pickle |
| CN105475979A (en) * | 2015-12-08 | 2016-04-13 | 邓州市鑫隆酱业调料有限公司 | Mushroom sauce and production technology thereof |
| CN108157938A (en) * | 2016-12-07 | 2018-06-15 | 新乡医学院三全学院 | A kind of edible mushroom is stirred Zymolysis Equipment and fermentation process |
| CN107242533A (en) * | 2017-07-24 | 2017-10-13 | 北京利民恒华农业科技有限公司 | A kind of mushroom sauce and preparation method thereof |
| CN107397204A (en) * | 2017-09-05 | 2017-11-28 | 四川友联味业食品有限公司 | A kind of mushroom sauce and preparation method thereof |
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