CN105249323A - Preparation method for lepidium meyenii walp appetizer - Google Patents
Preparation method for lepidium meyenii walp appetizer Download PDFInfo
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- CN105249323A CN105249323A CN201510577918.7A CN201510577918A CN105249323A CN 105249323 A CN105249323 A CN 105249323A CN 201510577918 A CN201510577918 A CN 201510577918A CN 105249323 A CN105249323 A CN 105249323A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 48
- 240000000759 Lepidium meyenii Species 0.000 title abstract description 11
- 235000000421 Lepidium meyenii Nutrition 0.000 title abstract description 11
- 235000012902 lepidium meyenii Nutrition 0.000 title abstract 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 117
- 239000002131 composite material Substances 0.000 claims abstract description 94
- 235000019640 taste Nutrition 0.000 claims abstract description 74
- 238000000855 fermentation Methods 0.000 claims abstract description 59
- 230000004151 fermentation Effects 0.000 claims abstract description 59
- 206010033546 Pallor Diseases 0.000 claims abstract description 47
- 239000000725 suspension Substances 0.000 claims abstract description 46
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 35
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 24
- 239000000463 material Substances 0.000 claims abstract description 23
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- 235000013957 Lactobacillus brevis Nutrition 0.000 claims abstract description 14
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 14
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 14
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims abstract description 14
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 239000006002 Pepper Substances 0.000 claims abstract description 11
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 11
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 11
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 11
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 10
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 5
- 240000007154 Coffea arabica Species 0.000 claims description 129
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 129
- 235000019634 flavors Nutrition 0.000 claims description 113
- 241000894006 Bacteria Species 0.000 claims description 44
- 239000007788 liquid Substances 0.000 claims description 43
- 150000001875 compounds Chemical class 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 241000208293 Capsicum Species 0.000 claims description 22
- 230000001954 sterilising effect Effects 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 17
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 16
- 238000005520 cutting process Methods 0.000 claims description 12
- 239000002504 physiological saline solution Substances 0.000 claims description 12
- 239000012266 salt solution Substances 0.000 claims description 12
- 241000722363 Piper Species 0.000 claims description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 9
- 241001237160 Kallima inachus Species 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 9
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- 240000008574 Capsicum frutescens Species 0.000 abstract 2
- 235000013599 spices Nutrition 0.000 abstract 2
- 240000004670 Glycyrrhiza echinata Species 0.000 abstract 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract 1
- 240000009023 Myrrhis odorata Species 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 230000002421 anti-septic effect Effects 0.000 abstract 1
- 229940064004 antiseptic throat preparations Drugs 0.000 abstract 1
- 239000007864 aqueous solution Substances 0.000 abstract 1
- 229940010454 licorice Drugs 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 3
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013922 glutamic acid Nutrition 0.000 description 3
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- 239000002253 acid Substances 0.000 description 2
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- 235000019629 palatability Nutrition 0.000 description 2
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- 206010004446 Benign prostatic hyperplasia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 241000801118 Lepidium Species 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 125000004383 glucosinolate group Chemical group 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
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- 231100000614 poison Toxicity 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
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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
- A23V2400/121—Brevis
-
- 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
-
- 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
- A23V2400/31—Leuconostoc
- A23V2400/321—Mesenteroides
Abstract
The invention discloses a preparation method for a lepidium meyenii walp appetizer. The lepidium meyenii walp appetizer prepared through the method has an original taste, a single taste and a composite taste. The preparation method is as follows: material selection is carried out, namely, fresh lepidium meyenii walp leaves are picked as a raw material, and blanching processing is carried out; a composite bacterial strain suspension containing lactobacillus plantarum, lactobacillus brevis and leuconostoc mesenteroides is prepared; a flavoring agent is an aqueous solution containing salt, sugar and citric acid, the composite bacterial strain suspension is added in the flavoring agent, and a composite fermentation broth is obtained; the lepidium meyenii walp leaves after blanching processing are added in the composite fermentation broth, fermentation is carried out, quantificational vacuum packaging and disinfection are carried out, and an original taste lepidium meyenii walp appetizer is prepared. The single taste lepidium meyenii walp appetizer is prepared with addition of one natural spice selected from capsicum, pepper and the like in the above flavoring agent. The composite taste lepidium meyenii walp appetizer is prepared with addition of more than two natural spices selected from capsicum, licorice, anise and the like in the above flavoring agent. The lepidium meyenii walp appetizer eliminates pungent smell of lepidium meyenii walp leaves, is sour and palatable and is low-salt and nutritious. Artificially synthesized food antiseptics are not used in the production process, which is green and beneficial for health.
Description
Technical field
The present invention relates to a kind of cocktail and preparation method thereof, be specially a kind of cocktail made for raw material with agate coffee leaf, belong to food processing technology field.
Background technology
Agate coffee (LepidiummeyeniiWalp.) is the annual or 2 years raw herbaceous plant of Cruciferae (Brassicaceae) separate row Vegetable spp (Lepidium), originate in Peru's height above sea level more than 3500 meters high and cold cool and cold climate, the artificial growth of existing more than 2000 year and edible history.China carries out introduction and Experiment at the beginning of 21 century, successively after the minority cool and cold climate successes of the test such as Yunnan, Xinjiang, Jilin, obtains and promotes faster and develop, and one of Main Economic revenue source progressively becoming the mountain area masses.
Agate coffee is rich in abundant nutritional labeling such as protein, mineral matter, vitamin and macamide, glucosinolate etc., and food and agricultural organization of united state is recommended as the safety food improving multiple nutrients ill symptoms.It has the multiple efficacies such as antifatigue, improvement function, anti-oxidant, anti-ageing, Suppress hyperplasia of prostate, develop immunitypty, is described as one of the whole world ten large situation of selling well nutraceutical.It is new resource food that China ratified agate coffee in 2011, and becomes rapidly the focus of people's concern.
The root that agate coffee expands is the main edible part of agate coffee, but the nutritional labeling of agate coffee leaf is also very abundant, and except the principal character composition containing agate coffee and nutriment, its protein content, up to 26.8%, is 1.5 times of agate coffee root.In agate coffee amino acid composition, the asparatate of agate coffee leaf and content of glutamic acid are significantly higher than the content of agate coffee root.Asparatate has removing toxic substances, sets up, and promotes the effects such as liver function; Glutamic acid is the main component of natural delicate flavour material, monosodium glutamate.
The agate coffee goods developed in the market mainly with agate coffee root for raw material, the utilization of agate coffee leaf is little.In agate coffee plant development, produce the extremely difficult long-time storage of a large amount of agate coffee leaves, how arbitrarily to be abandoned, cause the wasting of resources.If agate coffee leaf is developed, be processed into the food of easy storage, convenient transport, very high economic benefit and social benefit will be produced.
Summary of the invention
The technical problem to be solved in the present invention is that to overcome agate coffee leaf pungent highly seasoned, and palatability is poor; The cocktail production cycle that traditional natural fermentation method obtains is long, shade deviation, and quality is unstable; And the defect such as the cocktail taste made of existing artificial fermentation is thin, thus provide a kind of with the preparation method of the fresh agate coffee leaf agate coffee cocktail that is raw material, to fill up the blank of agate coffee leaf as cocktail, promote effective exploitation and the Appropriate application of agate coffee leaf.
For solving the problems of the technologies described above and reaching the object of the invention, technical scheme of the present invention is as follows:
1. a preparation method for original flavor agate coffee cocktail, its step is as follows:
(1) select materials: pluck fresh agate coffee leaf, after removing yellow leaf, dead leaf and foreign material, clear water is cleaned, segment after draining, and length is 0.5 ~ 6cm, for subsequent use;
(2) blanching treatment: the concentration expressed in percentage by weight agate coffee leaf of cutting into chunks being put into 90 DEG C ~ 100 DEG C is the salt solution blanching 2min ~ 5min of 0.5% ~ 2%, drains away the water, for subsequent use;
(3) composite bacteria suspension is prepared: Lactobacillus plantarum 0.2 ~ 0.35 weight portion, Lactobacillus brevis 0.1 ~ 0.2 weight portion, Leuconostoc mesenteroides 0.15 ~ 0.25 weight portion are joined in the physiological saline of 1 weight portion, mix and obtain composite bacteria suspension;
(4) composite fermentation liquid is prepared:
1. the preparation of flavor enhancement: add salt 2 ~ 4 weight portion, sugar 3 ~ 5 weight portions and citric acid 0.6 ~ 1 weight portion in the running water of 100 weight portions, mix, boil 10min ~ 15min, is cooled to 30 DEG C ~ 35 DEG C and obtains flavor enhancement;
2. in flavor enhancement, add the composite bacteria suspension that step (3) is obtained, the addition of composite bacteria suspension is 5% ~ 10% of flavor enhancement weight, mixes to obtain composite fermentation liquid;
(5) ferment: get the agate coffee leaf of step (2) blanching treatment and step (4) 2. described composite fermentation liquid in the agate coffee leaf of blanching treatment: the weight ratio of composite fermentation liquid is that the ratio of 1:1 ~ 1:2 mixes, 30 DEG C ~ 35 DEG C fermentations 3 ~ 5 days, then pull agate coffee leaf out;
(6) packaging sterilizing: agate coffee leaf step (5) pulled out carries out quantitative vacuum packaging, sterilizing, obtains original flavor agate coffee cocktail.
2. a preparation method for single taste agate coffee cocktail, its step is as follows:
(1) select materials: pluck fresh agate coffee leaf, after removing yellow leaf, dead leaf and foreign material, clear water is cleaned, segment after draining, and length is 0.5 ~ 6cm, for subsequent use;
(2) blanching treatment: the concentration expressed in percentage by weight agate coffee leaf of cutting into chunks being put into 90 DEG C ~ 100 DEG C is the salt solution blanching 2min ~ 5min of 0.5% ~ 2%, drains away the water, for subsequent use;
(3) composite bacteria suspension is prepared: Lactobacillus plantarum 0.2 ~ 0.35 weight portion, Lactobacillus brevis 0.1 ~ 0.2 weight portion, Leuconostoc mesenteroides 0.15 ~ 0.25 weight portion are joined in the physiological saline of 1 weight portion, mix to obtain composite bacteria suspension;
(4) composite fermentation liquid is prepared:
1. the preparation of single taste flavor enhancement: add salt 2 ~ 4 weight portion, sugar 3 ~ 5 weight portions and citric acid 0.6 ~ 1 weight portion in the running water of 100 weight portions, basic flavors is obtained after mixing, a kind of natural flavor is added in basic flavors, after mixing, boil 10min ~ 15min, be cooled to 30 DEG C ~ 35 DEG C and obtain single taste flavor enhancement; Described natural flavor include but not limited in following natural flavor any one: capsicum, pepper, Jiang Fen, the addition of natural flavor is 0.1 weight portion ~ 5 weight portion,
2. in single taste flavor enhancement, add the composite bacteria suspension that step (3) is obtained, the addition of composite bacteria suspension is 5% ~ 10% of single taste flavor enhancement weight, mixes to obtain composite fermentation liquid;
(5) ferment: get the agate coffee leaf of step (2) blanching treatment and step (4) 2. described composite fermentation liquid in the agate coffee leaf of blanching treatment: the weight ratio of composite fermentation liquid is that the ratio of 1:1 ~ 1:2 mixes, 30 DEG C ~ 35 DEG C fermentations 3 ~ 5 days, then pull agate coffee leaf out;
(6) packaging sterilizing: agate coffee leaf step (5) pulled out carries out quantitative vacuum packaging, sterilizing, obtains single taste agate coffee cocktail.
3. the preparation method of the single taste agate coffee cocktail according to technical scheme 2, the natural flavor added in step (4) 1. described basic flavors is capsicum, and the addition of capsicum is 1 ~ 5 weight portion.
4. the preparation method of the single taste agate coffee cocktail according to technical scheme 2, the natural flavor added in step (4) 1. described basic flavors is pepper, and the addition of pepper is 0.1 ~ 0.5 weight portion.
5. the preparation method of the single taste agate coffee cocktail according to technical scheme 2, the natural flavor added in step (4) 1. described basic flavors is ginger powder, and the addition of ginger powder is 0.1 ~ 0.5 weight portion.
6. a preparation method for compound taste agate coffee cocktail, its step is as follows:
(1) select materials: pluck fresh agate coffee leaf, after removing yellow leaf, dead leaf and foreign material, clear water is cleaned, segment after draining, and length is 0.5 ~ 6cm, for subsequent use;
(2) blanching treatment: the concentration expressed in percentage by weight agate coffee leaf of cutting into chunks being put into 90 DEG C ~ 100 DEG C is the salt solution blanching 2min ~ 5min of 0.5% ~ 2%, drains away the water, for subsequent use;
(3) composite bacteria suspension is prepared: Lactobacillus plantarum 0.2 ~ 0.35 weight portion, Lactobacillus brevis 0.1 ~ 0.2 weight portion, Leuconostoc mesenteroides 0.15 ~ 0.25 weight portion are joined in the physiological saline of 1 weight portion, mix to obtain composite bacteria suspension;
(4) composite fermentation liquid is prepared:
1. the preparation of compound taste flavor enhancement: add salt 2 ~ 4 weight portion in the running water of 100 weight portions, sugar 3 ~ 5 weight portions and citric acid 0.6 ~ 1 weight portion, basic flavors is obtained after mixing, add in basic flavors and include but not limited to following any two or more natural flavor: capsicum, Radix Glycyrrhizae, anistree, Chinese prickly ash, pepper, Jiang Fen, tsaoko, cassia bark, wherein the addition of capsicum is 1 ~ 5 weight portion, the addition of other each natural flavor except capsicum is 0.05 ~ 1 weight portion, and the total amount of other any two or more natural flavor except capsicum is less than or equal to 3 weight portions, after mixing, boil 10 ~ 15min, be cooled to 30 DEG C ~ 35 DEG C and obtain compound taste flavor enhancement,
2. in compound taste flavor enhancement, add the composite bacteria suspension that step (3) is obtained, the addition of composite bacteria suspension is 5% ~ 10% of compound taste flavor enhancement weight, mixes to obtain composite fermentation liquid;
(5) ferment: get the agate coffee leaf of step (2) blanching treatment and step (4) 2. described composite fermentation liquid in the agate coffee leaf of blanching treatment: the weight ratio of composite fermentation liquid is that the ratio of 1:1 ~ 1:2 mixes and ferments 3 ~ 5 days at 30 DEG C ~ 35 DEG C, then pulls agate coffee leaf out;
(6) packaging sterilizing: agate coffee leaf step (5) pulled out carries out quantitative vacuum packaging, sterilizing, obtains compound taste agate coffee cocktail.
7. the preparation method of compound taste agate coffee cocktail according to technical scheme 6, the natural flavor added in step (4) 1. described basic flavors is capsicum and Chinese prickly ash, wherein the addition of capsicum is 1 ~ 5 weight portion, and the addition of Chinese prickly ash is 0.05 ~ 1 weight portion.
8. the preparation method of compound taste agate coffee cocktail according to technical scheme 7, the capsicum added in step (4) 1. described basic flavors is 5 weight portions, and the Chinese prickly ash added is 1 weight portion.
9. the preparation method of compound taste agate coffee cocktail according to technical scheme 6, the natural flavor added in step (4) 1. described basic flavors is Radix Glycyrrhizae, anise, Chinese prickly ash, tsaoko and cassia bark, wherein the addition of Radix Glycyrrhizae is 0.5 ~ 1 weight portion, anistree addition is 0.2 ~ 0.5 weight portion, the addition of Chinese prickly ash is 0.1 ~ 0.5 weight portion, the addition of tsaoko is 0.05 ~ 0.1 weight portion, and the addition of cassia bark is 0.05 ~ 0.1 weight portion.
10. the preparation method of compound taste agate coffee cocktail according to technical scheme 9, the Radix Glycyrrhizae added in step (4) 1. described basic flavors is 0.6 weight portion, and anise is 0.4 weight portion, and Chinese prickly ash is 0.3 weight portion, tsaoko is 0.05 weight portion, and cassia bark is 0.08 weight portion.
Compared with prior art, the invention has the beneficial effects as follows:
1, it is highly seasoned that the agate coffee cocktail that the inventive method is produced solves agate coffee leaf pungent, and the defect of palatability difference, takes full advantage of agate coffee leaf and be rich in asparatate, glutamic acid, be well suited for the feature as seasoning and cocktail.The agate coffee cocktail food of preparation, eliminates agate coffee leaf pungent taste, improves products taste; Product color is bud green, refreshing agreeable to the taste, low-salt nutritious, the instant of acid.Production process does not use the food preservative of Prof. Du Yucang, green health, is a kind of special taste, novel instant cocktail.
2, the inventive method processing technology is simple, with short production cycle, only needs within 3 ~ 5 days, can obtain product, easy normalizing operation, is very applicable to suitability for industrialized production and quality control; Production process does not add the food preservative of Prof. Du Yucang, and the shelf-life can reach 6 months.
3, the inventive method has filled up the blank of agate coffee leaf processing and utilization and agate coffee cocktail.
Detailed description of the invention
Following embodiment is raw materials used be commercially available, wherein Lactobacillus plantarum, Lactobacillus brevis and Leuconostoc mesenteroides bacterial classification can be bought from Chinese Research for Industrial Microbial Germ preservation administrative center, this preservation management centre address: No. 24, Road, Jiuxianqiao, Chaoyang District, Beijing City institute No. 6 building postcode: 100015 phones: 010-53218300
Embodiment 1
Embodiment 1 is the preparation method of original flavor agate coffee cocktail, and its step is as follows:
(1) select materials: pluck fresh agate coffee leaf, after removing yellow leaf, dead leaf and foreign material, clear water is cleaned,
Cut into chunks after draining, long 4-6cm, for subsequent use.
(2) blanching treatment: the salt solution blanching 5min agate coffee leaf of cutting into chunks being put into the concentration expressed in percentage by weight 2% of 90 DEG C, drains away the water, for subsequent use.
(3) composite bacteria suspension is prepared: Lactobacillus plantarum 0.35 weight portion, Lactobacillus brevis 0.1 weight portion, Leuconostoc mesenteroides 0.25 weight portion are joined in the physiological saline of 1 weight portion, mix and obtain composite bacteria suspension.
(4) composite fermentation liquid is prepared:
1. the preparation of flavor enhancement: add salt 4 weight portion, sugared 5 weight portions and citric acid 1 weight portion in the running water of 100 weight portions, mix, boil 10min, naturally cools to 30 DEG C and obtains flavor enhancement.
2. in flavor enhancement, add the composite bacteria suspension that step (3) is obtained, the addition of composite bacteria suspension is 10% of flavor enhancement weight, mixes and obtains composite fermentation liquid.
(5) ferment: get step (2) through the agate coffee leaf of blanching treatment and the 2. obtained composite fermentation liquid of step (4) the agate coffee leaf in blanching treatment: the weight ratio of composite fermentation liquid is that the ratio of 1:1 mixes, be statically placed in 30 DEG C of fermentations 5 days, then pull agate coffee leaf out.
(6) packaging sterilizing: agate coffee leaf step (5) pulled out carries out quantitative vacuum packaging, sterilizing, obtains original flavor agate coffee cocktail finished product.
Embodiment 2
Embodiment 2 is also the preparation method of original flavor agate coffee cocktail.Embodiment 2 is except following measures difference, and all the other operations are identical with embodiment 1.
(1) select materials: agate coffee leaf is cut into 0.5-1cm;
(2) blanching treatment: the salt solution blanching 2min agate coffee leaf of cutting into chunks being put into the concentration expressed in percentage by weight 0.5% of 100 DEG C.
(3) composite bacteria suspension is prepared: Lactobacillus plantarum 0.25 weight portion, Lactobacillus brevis 0.2 weight portion, Leuconostoc mesenteroides 0.15 weight portion, physiological saline 1 weight portion.
(4) composite fermentation liquid is prepared:
1. the preparation of flavor enhancement: add salt 2 weight portion, sugared 3 weight portions and citric acid 0.6 weight portion in the running water of 100 weight portions, mix, boil 15min, naturally cools to 35 DEG C and obtains flavor enhancement.
The addition of the composite bacteria suspension 2. added in flavor enhancement is 5% of flavor enhancement weight, mixes and obtains composite fermentation liquid.
(5) ferment: the agate coffee leaf of blanching treatment: the weight ratio of composite fermentation liquid is the ratio of 1:2, be statically placed in 35 DEG C of fermentations 3 days.
Embodiment 3
Embodiment 3 is the preparation method of single taste agate coffee cocktail, and its step is as follows:
(1) select materials: pluck fresh agate coffee leaf, after removing yellow leaf, dead leaf and foreign material, clear water is cleaned, and cuts into chunks after draining, and long 0.5-2cm is for subsequent use.
(2) blanching treatment: the concentration expressed in percentage by weight agate coffee leaf of cutting into chunks being put into 100 DEG C is the salt solution blanching 5min of 2%, drains away the water, for subsequent use.
(3) composite bacteria suspension is prepared: Lactobacillus plantarum 0.20 weight portion, Lactobacillus brevis 0.2 weight portion, Leuconostoc mesenteroides 0.15 weight portion are joined in the physiological saline of 1 weight portion, mix and obtain composite bacteria suspension.
(4) composite fermentation liquid is prepared:
1. the preparation of single taste flavor enhancement: add salt 2 weight portion, sugared 3 weight portions and citric acid 1 weight portion in the running water of 100 weight portions, basic flavors is obtained after mixing, capsicum 5 weight portion is added in basic flavors, after mixing, boil 13min, naturally cool to 35 DEG C and obtain single taste flavor enhancement.
2. in single taste flavor enhancement, add the composite bacteria suspension that step (3) is obtained, the amount of composite bacteria suspension is 5% of single taste flavor enhancement weight, mixes and obtains composite fermentation liquid.
(5) ferment: get the agate coffee leaf of step (2) blanching treatment and the 2. obtained composite fermentation liquid of step (4) the agate coffee leaf in blanching treatment: the weight ratio of composite fermentation liquid is that the ratio of 1:2 mixes, be statically placed in 35 DEG C of fermentations 3 days, then pull agate coffee leaf out.
(6) packaging sterilizing: agate coffee leaf step (5) pulled out carries out quantitative vacuum packaging, sterilizing, obtains single taste (pungent) agate coffee cocktail finished product.
Embodiment 4
Embodiment 4 is also the preparation method of single taste agate coffee cocktail.Embodiment 4 is except following measures difference, and other making step is identical with embodiment 3.
(1) select materials: agate coffee leaf is cut into 5-6cm.
(2) blanching treatment: the concentration expressed in percentage by weight agate coffee leaf of cutting into chunks being put into 90 DEG C is the salt solution blanching 2min of 0.5%.
(3) composite bacteria suspension is prepared: Lactobacillus plantarum 0.35 weight portion, Lactobacillus brevis 0.1 weight portion, Leuconostoc mesenteroides 0.25 weight portion are joined in the physiological saline of 1 weight portion, mix and obtain composite bacteria suspension;
(4) composite fermentation liquid is prepared:
1. the preparation of single taste flavor enhancement: add salt 4 weight portion, sugared 5 weight portions and citric acid 0.6 weight portion in the running water of 100 weight portions, basic flavors is obtained after mixing, pepper 0.5 weight portion is added in basic flavors, mixing, boil 14min, naturally cool to 30 DEG C and obtain single taste flavor enhancement.
The addition of the composite bacteria suspension 2. added in single taste flavor enhancement is 10% of single taste flavor enhancement weight.
(5) ferment: the agate coffee leaf of blanching treatment: the weight ratio of composite fermentation liquid is the ratio of 1:1.2, be statically placed in 30 DEG C of fermentations 5 days.
Embodiment 5
Embodiment 5 is also the preparation method of single taste agate coffee cocktail.In embodiment 5 preparation except step (4) 1. single taste flavor enhancement, with outside pepper 0.5 weight portion in ginger powder 0.5 weight portion alternative embodiment 4, all the other making are identical with embodiment 4.
Embodiment 6
Embodiment 6 is the preparation method of compound taste agate coffee cocktail, and its step is as follows:
(1) select materials: pluck fresh agate coffee leaf, after removing yellow leaf, dead leaf and foreign material, clear water is cleaned, and cuts into chunks after draining, and long 5-6cm is for subsequent use.
(2) blanching treatment: the concentration expressed in percentage by weight agate coffee leaf of cutting into chunks being put into 90 DEG C is the salt solution blanching 2min of 0.5%, drains away the water, for subsequent use.
(3) composite bacteria suspension is prepared: Lactobacillus plantarum 0.35 weight portion, Lactobacillus brevis 0.10 weight portion, Leuconostoc mesenteroides 0.25 weight portion are joined in the physiological saline of 1 weight portion, mix and obtain composite bacteria suspension;
(4) composite fermentation liquid is prepared:
1. the preparation of compound taste flavor enhancement: add salt 4 weight portion, sugared 5 weight portions and citric acid 0.6 weight portion in the running water of 100 weight portions, basic flavors is obtained after mixing, capsicum 5 weight portion, Chinese prickly ash 1 weight portion is added in basic flavors, after mixing, boil 15min, naturally cool to 35 DEG C and obtain compound taste flavor enhancement.
2. in compound taste flavor enhancement, add the composite bacteria suspension that step (3) is obtained, the addition of composite bacteria suspension is 10% of compound taste flavor enhancement weight, mixes and obtains composite fermentation liquid,
(5) ferment: get the agate coffee leaf of step (2) blanching treatment and the 2. obtained composite fermentation liquid of step (4) the agate coffee leaf in blanching treatment: the weight ratio of composite fermentation liquid is that the ratio of 1:1 mixes, be statically placed in 35 DEG C of fermentations 3 days, then pull agate coffee leaf out.
(6) packaging sterilizing: agate coffee leaf step (5) pulled out carries out quantitative vacuum packaging, sterilizing, obtains compound taste (spicy) agate coffee cocktail finished product.
Embodiment 7
Embodiment 7 is also the preparation method of compound taste agate coffee cocktail, and embodiment 7 is except following measures difference, and other making step is identical with embodiment 6.
(1) select materials: agate coffee leaf is cut into 0.5-1cm.
(2) blanching treatment: the concentration expressed in percentage by weight agate coffee leaf of cutting into chunks being put into 100 DEG C is the salt solution blanching 5min of 2%.
(3) composite bacteria suspension is prepared: Lactobacillus plantarum 0.20 weight portion, Lactobacillus brevis 0.20 weight portion, Leuconostoc mesenteroides 0.15 weight portion are joined in the physiological saline of 1 weight portion, mix and obtain composite bacteria suspension;
(4) composite fermentation liquid is prepared:
1. the preparation of compound taste flavor enhancement: add salt 2 weight portion, sugared 3 weight portions and citric acid 1 weight portion in the running water of 100 weight portions, basic flavors is obtained after mixing, Radix Glycyrrhizae 0.6 weight portion is added, anistree 0.4 weight portion, Chinese prickly ash 0.3 weight portion in basic flavors, tsaoko 0.05 weight portion, cassia bark 0.08 weight portion, mixing, boils 14min, after mixing, naturally cool to 30 DEG C and obtain compound taste flavor enhancement.
The addition of the composite bacteria suspension 2. added in compound taste flavor enhancement is 5% of compound taste flavor enhancement weight.
(5) ferment: the agate coffee leaf of blanching treatment: the weight ratio of composite fermentation liquid is 1:1.2,30 DEG C of fermentations 5 days.
The agate coffee cocktail that the various embodiments described above preparation method obtains is respectively the product of original flavor, single taste, composite flavor, steady quality, and the shelf-life can reach 6 months, green in color, and acid is refreshing agreeable to the taste, opens taste nutrition, green health.This production method process-cycle is short, and within 3 ~ 5 days, namely can be made into product, fermentation condition is stablized controlled, and production method is simple, quality control easy to implement and suitability for industrialized production.
Claims (10)
1. a preparation method for original flavor agate coffee cocktail, is characterized in that:
(1) select materials: pluck fresh agate coffee leaf, after removing yellow leaf, dead leaf and foreign material, clear water is cleaned, segment after draining, and length is 0.5 ~ 6cm, for subsequent use;
(2) blanching treatment: the concentration expressed in percentage by weight agate coffee leaf of cutting into chunks being put into 90 DEG C ~ 100 DEG C is the salt solution blanching 2min ~ 5min of 0.5% ~ 2%, drains away the water, for subsequent use;
(3) composite bacteria suspension is prepared: Lactobacillus plantarum 0.2 ~ 0.35 weight portion, Lactobacillus brevis 0.1 ~ 0.2 weight portion, Leuconostoc mesenteroides 0.15 ~ 0.25 weight portion are joined in the physiological saline of 1 weight portion, mix and obtain composite bacteria suspension;
(4) composite fermentation liquid is prepared:
1. the preparation of flavor enhancement: add salt 2 ~ 4 weight portion, sugar 3 ~ 5 weight portions and citric acid 0.6 ~ 1 weight portion in the running water of 100 weight portions, mix, boil 10min ~ 15min, is cooled to 30 DEG C ~ 35 DEG C and obtains flavor enhancement;
2. in flavor enhancement, add the composite bacteria suspension that step (3) is obtained, the addition of composite bacteria suspension is 5% ~ 10% of flavor enhancement weight, mixes to obtain composite fermentation liquid;
(5) ferment: get the agate coffee leaf of step (2) blanching treatment and step (4) 2. described composite fermentation liquid in the agate coffee leaf of blanching treatment: the weight ratio of composite fermentation liquid is that the ratio of 1:1 ~ 1:2 mixes, 30 DEG C ~ 35 DEG C fermentations 3 ~ 5 days, then pull agate coffee leaf out;
(6) packaging sterilizing: agate coffee leaf step (5) pulled out carries out quantitative vacuum packaging, sterilizing, obtains original flavor agate coffee cocktail.
2. a preparation method for single taste agate coffee cocktail, is characterized in that:
(1) select materials: pluck fresh agate coffee leaf, after removing yellow leaf, dead leaf and foreign material, clear water is cleaned, segment after draining, and length is 0.5 ~ 6cm, for subsequent use;
(2) blanching treatment: the concentration expressed in percentage by weight agate coffee leaf of cutting into chunks being put into 90 DEG C ~ 100 DEG C is the salt solution blanching 2min ~ 5min of 0.5% ~ 2%, drains away the water, for subsequent use;
(3) composite bacteria suspension is prepared: Lactobacillus plantarum 0.2 ~ 0.35 weight portion, Lactobacillus brevis 0.1 ~ 0.2 weight portion, Leuconostoc mesenteroides 0.15 ~ 0.25 weight portion are joined in the physiological saline of 1 weight portion, mix to obtain composite bacteria suspension;
(4) composite fermentation liquid is prepared:
1. the preparation of single taste flavor enhancement: add salt 2 ~ 4 weight portion, sugar 3 ~ 5 weight portions and citric acid 0.6 ~ 1 weight portion in the running water of 100 weight portions, basic flavors is obtained after mixing, a kind of natural flavor is added in basic flavors, after mixing, boil 10min ~ 15min, be cooled to 30 DEG C ~ 35 DEG C and obtain single taste flavor enhancement; Described natural flavor include but not limited in following natural flavor any one: capsicum, pepper, Jiang Fen, the addition of natural flavor is 0.1 weight portion ~ 5 weight portion,
2. in single taste flavor enhancement, add the composite bacteria suspension that step (3) is obtained, the addition of composite bacteria suspension is 5% ~ 10% of single taste flavor enhancement weight, mixes to obtain composite fermentation liquid;
(5) ferment: get the agate coffee leaf of step (2) blanching treatment and step (4) 2. described composite fermentation liquid in the agate coffee leaf of blanching treatment: the weight ratio of composite fermentation liquid is that the ratio of 1:1 ~ 1:2 mixes, 30 DEG C ~ 35 DEG C fermentations 3 ~ 5 days, then pull agate coffee leaf out;
(6) packaging sterilizing: agate coffee leaf step (5) pulled out carries out quantitative vacuum packaging, sterilizing, obtains single taste agate coffee cocktail.
3. the preparation method of single taste agate coffee cocktail according to claim 2, it is characterized in that: the natural flavor added in step (4) 1. described basic flavors is capsicum, the addition of capsicum is 1 ~ 5 weight portion.
4. the preparation method of single taste agate coffee cocktail according to claim 2, it is characterized in that: the natural flavor added in step (4) 1. described basic flavors is pepper, the addition of pepper is 0.1 ~ 0.5 weight portion.
5. the preparation method of single taste agate coffee cocktail according to claim 2, it is characterized in that: the natural flavor added in step (4) 1. described basic flavors is ginger powder, the addition of ginger powder is 0.1 ~ 0.5 weight portion.
6. a preparation method for compound taste agate coffee cocktail, is characterized in that:
(1) select materials: pluck fresh agate coffee leaf, after removing yellow leaf, dead leaf and foreign material, clear water is cleaned, segment after draining, and length is 0.5 ~ 6cm, for subsequent use;
(2) blanching treatment: the concentration expressed in percentage by weight agate coffee leaf of cutting into chunks being put into 90 DEG C ~ 100 DEG C is the salt solution blanching 2min ~ 5min of 0.5% ~ 2%, drains away the water, for subsequent use;
(3) composite bacteria suspension is prepared: Lactobacillus plantarum 0.2 ~ 0.35 weight portion, Lactobacillus brevis 0.1 ~ 0.2 weight portion, Leuconostoc mesenteroides 0.15 ~ 0.25 weight portion are joined in the physiological saline of 1 weight portion, mix to obtain composite bacteria suspension;
(4) composite fermentation liquid is prepared:
1. the preparation of compound taste flavor enhancement: add salt 2 ~ 4 weight portion in the running water of 100 weight portions, sugar 3 ~ 5 weight portions and citric acid 0.6 ~ 1 weight portion, basic flavors is obtained after mixing, add in basic flavors and include but not limited to following any two or more natural flavor: capsicum, Radix Glycyrrhizae, anistree, Chinese prickly ash, pepper, Jiang Fen, tsaoko, cassia bark, wherein the addition of capsicum is 1 ~ 5 weight portion, the addition of other each natural flavor except capsicum is 0.05 ~ 1 weight portion, and the total amount of other any two or more natural flavor except capsicum is no more than 3 weight portions, after mixing, boil 10 ~ 15min, be cooled to 30 DEG C ~ 35 DEG C and obtain compound taste flavor enhancement,
2. in compound taste flavor enhancement, add the composite bacteria suspension that step (3) is obtained, the addition of composite bacteria suspension is 5% ~ 10% of compound taste flavor enhancement weight, mixes to obtain composite fermentation liquid;
(5) ferment: get the agate coffee leaf of step (2) blanching treatment and step (4) 2. described composite fermentation liquid in the agate coffee leaf of blanching treatment: the weight ratio of composite fermentation liquid is that the ratio of 1:1 ~ 1:2 mixes and ferments 3 ~ 5 days at 30 DEG C ~ 35 DEG C, then pulls agate coffee leaf out;
(6) packaging sterilizing: agate coffee leaf step (5) pulled out carries out quantitative vacuum packaging, sterilizing, obtains compound taste agate coffee cocktail.
7. the preparation method of compound taste agate coffee cocktail according to claim 6, is characterized in that:
The natural flavor added in step (4) 1. described basic flavors is capsicum and Chinese prickly ash, and wherein the addition of capsicum is 1 ~ 5 weight portion, and the addition of Chinese prickly ash is 0.05 ~ 1 weight portion.
8. the preparation method of compound taste agate coffee cocktail according to claim 7, is characterized in that:
The capsicum added in step (4) 1. described basic flavors is 5 weight portions, and the Chinese prickly ash added is 1 weight portion.
9. the preparation method of compound taste agate coffee cocktail according to claim 6, is characterized in that:
The natural flavor added in step (4) 1. described basic flavors is Radix Glycyrrhizae, anise, Chinese prickly ash, tsaoko and cassia bark, wherein the addition of Radix Glycyrrhizae is 0.5 ~ 1 weight portion, anistree addition is 0.2 ~ 0.5 weight portion, the addition of Chinese prickly ash is 0.1 ~ 0.5 weight portion, the addition of tsaoko is 0.05 ~ 0.1 weight portion, and the addition of cassia bark is 0.05 ~ 0.1 weight portion.
10. the preparation method of compound taste agate coffee cocktail according to claim 9, is characterized in that:
The Radix Glycyrrhizae added in step (4) 1. described basic flavors is 0.6 weight portion, and anise is 0.4 weight portion, and Chinese prickly ash is 0.3 weight portion, and tsaoko is 0.05 weight portion, and cassia bark is 0.08 weight portion.
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