CN106072192A - A kind of Polyalthia nemoralis A. D C. spleen invigorating lactic acid bacteria fermentation dried bamboo shoots and preparation method thereof - Google Patents
A kind of Polyalthia nemoralis A. D C. spleen invigorating lactic acid bacteria fermentation dried bamboo shoots and preparation method thereof Download PDFInfo
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- CN106072192A CN106072192A CN201610432515.8A CN201610432515A CN106072192A CN 106072192 A CN106072192 A CN 106072192A CN 201610432515 A CN201610432515 A CN 201610432515A CN 106072192 A CN106072192 A CN 106072192A
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Abstract
The invention discloses a kind of Polyalthia nemoralis A. D C. spleen invigorating lactic acid bacteria fermentation dried bamboo shoots and preparation method thereof, the weight proportion of its each raw material components is: fresh Radix Crotalariae szemoensis 500 600, Mel 20 30, Polyalthia nemoralis A. D C. 46, Folium Castaneae 24, Fructus Mali pumilae fourth 68, Gaster Bovis seu Bubali 10 12, lactic acid bacteria are appropriate.Present invention process uses twice dry, mode of fermenting twice, and the dried bamboo shoots made are of high nutritive value, rehydration speed fast, in good taste.Additionally, raw material has used the raw material such as Polyalthia nemoralis A. D C., Gaster Bovis seu Bubali, fermentation dried bamboo shoots are made to have possessed health-care effecies such as invigorating blood circulation.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of Polyalthia nemoralis A. D C. spleen invigorating lactic acid bacteria fermentation dried bamboo shoots and preparation side thereof
Method.
Background technology
Radix Crotalariae szemoensis are extensively born in intermountain, pollution-free, are natural green delicacys from mountain.Radix Crotalariae szemoensis are nutritious, and it is fresh and tender that meat is crisp, can taste
U.S., it has certain health-care effect simultaneously, therefore becomes one of standby good merchantable brand popular to people.In view of bamboo sprout aboundresources,
Having higher edibility, it is in addition to edible as daily vegetable, and its processing and research are the most day by day deepened simultaneously.Such as:
Fermentation dried bamboo shoots.Fermentation dried bamboo shoots, due to its unique flavor, are of high nutritive value, are increasingly paid close attention to by people.Traditional zymotic dried bamboo shoots
Making be the natural fermentation first passing through some months, then through air-dry or dry form.But, traditional zymotic dried bamboo shoots fabrication cycle
Long, product special flavour is impure, and dry and wet is uneven, and water content is higher, easy brown stain, goes mouldy, and fibrosis is serious, rehydration poor quality..
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Polyalthia nemoralis A. D C. spleen invigorating lactic acid bacteria fermentation dried bamboo shoots
And preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Polyalthia nemoralis A. D C. spleen invigorating lactic acid bacteria fermentation dried bamboo shoots, the weight proportion of its each raw material components is: fresh Radix Crotalariae szemoensis 500-600, Mel 20-
30, Polyalthia nemoralis A. D C. 4-6, Folium Castaneae 2-4, Fructus Mali pumilae fourth 6-8, Gaster Bovis seu Bubali 10-12, lactic acid bacteria are appropriate.
The preparation method of described Polyalthia nemoralis A. D C. spleen invigorating lactic acid bacteria fermentation dried bamboo shoots, comprises the following steps:
One, fresh Radix Crotalariae szemoensis are shelled after cleaning, be cut into Radix Crotalariae szemoensis sheet；Radix Crotalariae szemoensis sheet is placed in washing water of rice and rinses；By Mel and water according to 3-
The ratio mixing preparation of 4:1 becomes hydromel；After Radix Crotalariae szemoensis sheet after rinsing is placed in hydromel immersion 2-3 hour, takes out, be placed in
In fermentation tank, access lactic acid bacteria and carry out one time fermentation: lactobacillus inoculum amount is 3%, and liquid-solid ratio is 2:1, at 33 DEG C of bottom fermentation 48h；
Described hydromel adds the Fructus Citri Limoniae juice of hydromel quality 1-3%；
Two, by Polyalthia nemoralis A. D C., Folium Castaneae, Fructus Mali pumilae fourth, the water of Gaster Bovis seu Bubali mixing addition 200-220 times, after big fire is boiled, filter, obtain
Nutritional solution；
Three, the dried bamboo shoots after one time fermentation being used microwave vacuum drying to moisture is 10-12%；After microwave vacuum drying
Dried bamboo shoots be placed in nutritional solution immersion 1-2 hour after take out, in sterilization treatment is placed on fermentation tank, carry out ferment in second time, breast
Acid bacterium inoculum concentration is 4%, and liquid-solid ratio is 2:1, at 33 DEG C of bottom fermentation 24h；
Four, being dried in the environment of 50-60 DEG C by the dried bamboo shoots after ferment in second time to dried bamboo shoots moisture is 3-5%, obtains Polyalthia nemoralis A. D C. spleen invigorating
Lactic acid bacteria fermentation dried bamboo shoots.
The invention have the advantage that in present invention process, first soak fresh Radix Crotalariae szemoensis with hydromel, use the principle of fermentable,
With Mel as primary carbon source, under the effect of multiple enzyme, through lactic acid bacteria fermentation, saccharide converted for breast by what Mel enriched
Acid, the nutrition of a kind of existing dried bamboo shoots of formation and local flavor, there are again the peculiar delicate fragrance of Mel and sour-sweet taste, there is the two dual battalion simultaneously
Support and the novel fermentation dried bamboo shoots of health care.
Present invention process have employed the process of fermenting twice, soak with hydromel before fermentation for the first time, second time fermentation
Front employing nutritional solution soaks, and is dried bamboo shoots and provides more abundant nutrition and the function of more health care.Every time in sweat,
The lactic acid bacteria of inoculation can be bred rapidly, and fermentation produces lactic acid, changes the environment of Radix Crotalariae szemoensis organizational framework, can suppress Radix Crotalariae szemoensis body fibrosis
The effect of relevant enzyme, thus fast and effeciently block the Fibrotic process of Radix Crotalariae szemoensis body, additionally, lactic acid bacteria is secreted during the fermentation
Specific enzymes system can suppress Radix Crotalariae szemoensis body fibrosis.Thus improve the tenderness of Radix Crotalariae szemoensis sheet to the full extent.
Additionally, use lactobacillus inoculum fermentation, on the one hand various essential amino acids, electrolytes and minerals can be produced
Deng the nutritional labeling useful to human body, improve the nutritive value of product to a certain extent；On the other hand tradition is reduced certainly
The harmful components that so sweat is produced by miscellaneous bacteria effect, such as nitrite, thus decrease the damaging effect to human body.
The comprehensive mode using microwave vacuum drying and drying to be dried in the present invention, improves the rehydration speed of fermentation dried bamboo shoots
Rate, solves the drying fermentation dried bamboo shoots water content of tradition high, stores easy mouldy brown stain, the slow-footed problem of rehydration.
Present invention process uses twice dry, mode of fermenting twice, and the dried bamboo shoots made are of high nutritive value, rehydration speed
Hurry up, in good taste.Additionally, raw material has used the raw material such as Polyalthia nemoralis A. D C., Gaster Bovis seu Bubali, fermentation dried bamboo shoots are made to have possessed health-care effecies such as invigorating blood circulation.
Detailed description of the invention
A kind of Polyalthia nemoralis A. D C. spleen invigorating lactic acid bacteria fermentation dried bamboo shoots, the weight proportion of its each raw material components is: fresh Radix Crotalariae szemoensis 500, Mel 20,
Polyalthia nemoralis A. D C. 4, Folium Castaneae 2, Fructus Mali pumilae fourth 6, Gaster Bovis seu Bubali 10, lactic acid bacteria are appropriate.
The preparation method of described Polyalthia nemoralis A. D C. spleen invigorating lactic acid bacteria fermentation dried bamboo shoots, comprises the following steps:
One, fresh Radix Crotalariae szemoensis are shelled after cleaning, be cut into Radix Crotalariae szemoensis sheet；Radix Crotalariae szemoensis sheet is placed in washing water of rice and rinses；By Mel and water according to 3:1
Ratio mixing preparation become hydromel；After Radix Crotalariae szemoensis sheet after rinsing is placed in hydromel immersion 2 hours, takes out, be placed in fermentation
In tank, access lactic acid bacteria and carry out one time fermentation: lactobacillus inoculum amount is 3%, and liquid-solid ratio is 2:1, at 33 DEG C of bottom fermentation 48h；Described
Hydromel adds the Fructus Citri Limoniae juice of hydromel quality 1%；
Two, by Polyalthia nemoralis A. D C., Folium Castaneae, Fructus Mali pumilae fourth, the water of Gaster Bovis seu Bubali mixing addition 200 times, after big fire is boiled, filter, obtain nutrition
Liquid；
Three, the dried bamboo shoots after one time fermentation being used microwave vacuum drying to moisture is 10%；By the Radix Crotalariae szemoensis after microwave vacuum drying
Dry be placed in nutritional solution immersion 1 hour after take out, in sterilization treatment is placed on fermentation tank, carry out ferment in second time, lactic acid bacteria connects
The amount of kind is 4%, and liquid-solid ratio is 2:1, at 33 DEG C of bottom fermentation 24h；
Four, being dried in the environment of 50 DEG C by the dried bamboo shoots after ferment in second time to dried bamboo shoots moisture is 3%, obtains Polyalthia nemoralis A. D C. spleen invigorating lactic acid
Bacterium fermentation dried bamboo shoots.
Claims (2)
1. Polyalthia nemoralis A. D C. spleen invigorating lactic acid bacteria fermentation dried bamboo shoots, it is characterised in that: the weight proportion of its each raw material components is: fresh Radix Crotalariae szemoensis
500-600, Mel 20-30, Polyalthia nemoralis A. D C. 4-6, Folium Castaneae 2-4, Fructus Mali pumilae fourth 6-8, Gaster Bovis seu Bubali 10-12, lactic acid bacteria are appropriate.
The preparation method of Polyalthia nemoralis A. D C. spleen invigorating lactic acid bacteria fermentation dried bamboo shoots the most according to claim 1, it is characterised in that include following
Step:
One, fresh Radix Crotalariae szemoensis are shelled after cleaning, be cut into Radix Crotalariae szemoensis sheet；Radix Crotalariae szemoensis sheet is placed in washing water of rice and rinses；By Mel and water according to 3-
The ratio mixing preparation of 4:1 becomes hydromel；After Radix Crotalariae szemoensis sheet after rinsing is placed in hydromel immersion 2-3 hour, takes out, be placed in
In fermentation tank, access lactic acid bacteria and carry out one time fermentation: lactobacillus inoculum amount is 3%, and liquid-solid ratio is 2:1, at 33 DEG C of bottom fermentation 48h；
Described hydromel adds the Fructus Citri Limoniae juice of hydromel quality 1-3%；
Two, by Polyalthia nemoralis A. D C., Folium Castaneae, Fructus Mali pumilae fourth, the water of Gaster Bovis seu Bubali mixing addition 200-220 times, after big fire is boiled, filter, obtain
Nutritional solution；
Three, the dried bamboo shoots after one time fermentation being used microwave vacuum drying to moisture is 10-12%；After microwave vacuum drying
Dried bamboo shoots be placed in nutritional solution immersion 1-2 hour after take out, in sterilization treatment is placed on fermentation tank, carry out ferment in second time, breast
Acid bacterium inoculum concentration is 4%, and liquid-solid ratio is 2:1, at 33 DEG C of bottom fermentation 24h；
Four, being dried in the environment of 50-60 DEG C by the dried bamboo shoots after ferment in second time to dried bamboo shoots moisture is 3-5%, obtains Polyalthia nemoralis A. D C. spleen invigorating
Lactic acid bacteria fermentation dried bamboo shoots.
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| CN201610432515.8A CN106072192A (en) | 2016-06-17 | 2016-06-17 | A kind of Polyalthia nemoralis A. D C. spleen invigorating lactic acid bacteria fermentation dried bamboo shoots and preparation method thereof |
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| CN201610432515.8A CN106072192A (en) | 2016-06-17 | 2016-06-17 | A kind of Polyalthia nemoralis A. D C. spleen invigorating lactic acid bacteria fermentation dried bamboo shoots and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803713A (en) * | 2010-03-26 | 2010-08-18 | 福建建宁孟宗笋业有限公司 | Secondary fermentation and production method of rehydration flexible package dried bamboo shoot |
| CN102067896A (en) * | 2008-04-13 | 2011-05-25 | 蓝子花 | Polyalthia root health-care noodles |
| CN104431867A (en) * | 2014-12-15 | 2015-03-25 | 青岛田成原生态农产品专业合作社 | Preparation method of instant asparagus |
| CN105266101A (en) * | 2015-11-17 | 2016-01-27 | 章太永 | Preparation method of dried bamboo shoots |
-
2016
- 2016-06-17 CN CN201610432515.8A patent/CN106072192A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102067896A (en) * | 2008-04-13 | 2011-05-25 | 蓝子花 | Polyalthia root health-care noodles |
| CN101803713A (en) * | 2010-03-26 | 2010-08-18 | 福建建宁孟宗笋业有限公司 | Secondary fermentation and production method of rehydration flexible package dried bamboo shoot |
| CN104431867A (en) * | 2014-12-15 | 2015-03-25 | 青岛田成原生态农产品专业合作社 | Preparation method of instant asparagus |
| CN105266101A (en) * | 2015-11-17 | 2016-01-27 | 章太永 | Preparation method of dried bamboo shoots |
Non-Patent Citations (3)
| Title |
|---|
| 沈广宁: "《中国果树科学与实践 板栗》", 30 June 2015, 西安：陕西科学技术出版社 * |
| 田建华等: "《怎么吃排毒养颜？》", 31 May 2014, 上海：上海科学普及出版社 * |
| 马汴梁: "《中医补脾胃养生法》", 31 March 2015, 北京：人民军医出版社 * |
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Application publication date: 20161109 |