CN106387842A - Fermented chrysanthemum sauce - Google Patents
Fermented chrysanthemum sauce Download PDFInfo
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- CN106387842A CN106387842A CN201610773531.3A CN201610773531A CN106387842A CN 106387842 A CN106387842 A CN 106387842A CN 201610773531 A CN201610773531 A CN 201610773531A CN 106387842 A CN106387842 A CN 106387842A
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- Prior art keywords
- flos chrysanthemi
- chrysanthemum
- beans
- flos
- sauce
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- 235000007516 Chrysanthemum Nutrition 0.000 title claims abstract description 20
- 244000189548 Chrysanthemum x morifolium Species 0.000 title claims 2
- 235000015067 sauces Nutrition 0.000 title abstract description 21
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000002994 raw material Substances 0.000 claims abstract description 31
- 238000000855 fermentation Methods 0.000 claims abstract description 30
- 230000004151 fermentation Effects 0.000 claims abstract description 30
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 22
- 239000008158 vegetable oil Substances 0.000 claims abstract description 22
- 235000013599 spices Nutrition 0.000 claims abstract description 21
- 241000894006 Bacteria Species 0.000 claims abstract description 17
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 17
- 239000004310 lactic acid Substances 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 12
- 108010059892 Cellulase Proteins 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 240000001198 Zantedeschia aethiopica Species 0.000 claims abstract description 11
- 229940106157 cellulase Drugs 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 10
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 241000628997 Flos Species 0.000 claims description 111
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 42
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 239000000203 mixture Substances 0.000 claims description 24
- 238000003756 stirring Methods 0.000 claims description 20
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 18
- 239000003921 oil Substances 0.000 claims description 16
- 235000019198 oils Nutrition 0.000 claims description 16
- 244000025254 Cannabis sativa Species 0.000 claims description 11
- 241000269417 Bufo Species 0.000 claims description 10
- 235000015076 Shorea robusta Nutrition 0.000 claims description 10
- 241000209140 Triticum Species 0.000 claims description 10
- 210000000582 semen Anatomy 0.000 claims description 10
- 241000186660 Lactobacillus Species 0.000 claims description 9
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 9
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 9
- 239000003814 drug Substances 0.000 claims description 7
- 244000269722 Thea sinensis Species 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 5
- 241000186679 Lactobacillus buchneri Species 0.000 claims description 5
- 235000019485 Safflower oil Nutrition 0.000 claims description 5
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 5
- 230000004913 activation Effects 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 5
- 238000007598 dipping method Methods 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000001802 infusion Methods 0.000 claims description 5
- 239000004006 olive oil Substances 0.000 claims description 5
- 235000008390 olive oil Nutrition 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 235000005713 safflower oil Nutrition 0.000 claims description 5
- 239000003813 safflower oil Substances 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 3
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims 1
- 238000010411 cooking Methods 0.000 claims 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims 1
- 241000723353 Chrysanthemum Species 0.000 abstract description 19
- 239000003205 fragrance Substances 0.000 abstract description 13
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 230000035764 nutrition Effects 0.000 abstract description 8
- 230000007661 gastrointestinal function Effects 0.000 abstract description 7
- 150000003839 salts Chemical class 0.000 abstract description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 235000010254 Jasminum officinale Nutrition 0.000 abstract 1
- 240000005385 Jasminum sambac Species 0.000 abstract 1
- 241000234435 Lilium Species 0.000 abstract 1
- 240000007164 Salvia officinalis Species 0.000 abstract 1
- 235000002912 Salvia officinalis Nutrition 0.000 abstract 1
- 240000001949 Taraxacum officinale Species 0.000 abstract 1
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 230000002490 cerebral effect Effects 0.000 abstract 1
- 239000003086 colorant Substances 0.000 abstract 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 235000002020 sage Nutrition 0.000 abstract 1
- 235000021081 unsaturated fats Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 14
- 235000019634 flavors Nutrition 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 10
- 230000002526 effect on cardiovascular system Effects 0.000 description 6
- 235000008935 nutritious Nutrition 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 5
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 5
- 241000193830 Bacillus <bacterium> Species 0.000 description 4
- 208000002177 Cataract Diseases 0.000 description 4
- 208000031226 Hyperlipidaemia Diseases 0.000 description 4
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 230000006870 function Effects 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 229940039696 lactobacillus Drugs 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 235000012976 tarts Nutrition 0.000 description 4
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
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- 230000007160 gastrointestinal dysfunction Effects 0.000 description 3
- 229930182470 glycoside Natural products 0.000 description 3
- 150000002338 glycosides Chemical class 0.000 description 3
- 208000024891 symptom Diseases 0.000 description 3
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000010977 jade Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- CMUNUTVVOOHQPW-LURJTMIESA-N L-proline betaine Chemical compound C[N+]1(C)CCC[C@H]1C([O-])=O CMUNUTVVOOHQPW-LURJTMIESA-N 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
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- 238000007689 inspection Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000012567 medical material Substances 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- CMUNUTVVOOHQPW-ZCFIWIBFSA-N stachydrine Natural products C[N+]1(C)CCC[C@@H]1C([O-])=O CMUNUTVVOOHQPW-ZCFIWIBFSA-N 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
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- 229920001221 xylan Polymers 0.000 description 1
- 150000004823 xylans 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
Abstract
The present invention relates to the field of food processing and discloses a fermented chrysanthemum sauce. The fermented chrysanthemum sauce is prepared from the following raw materials: chrysanthemum, jasmine flowers, lily flowers, zantedeschia aethiopica, chrysanthemum leaves, wheat flour, chrysanthemum roots, chili leaves, dandelions, common sage herbs, xylooligosaccharide, vegetable oil, edible salt, Angel branded aroma enhancing yeasts, lactic acid bacteria, spices and cellulase. The provided fermented chrysanthemum sauce is rich in nutrition, bright in color and luster, harmonious in fragrance, sour, salty and tasty, fragrant but not greasy, and convenient in consumption. The flowers and leaves are subjected to a low-temperature drying, the colors of the flowers can be maintained, the nutrition is maintained, and the flexibility is increased. After twice fermentation, the fermented chrysanthemum sauce is slightly sour and refreshing, and harmonious in fragrance, and can protect the gastrointestinal functions. The flowers and leaves are wrapped using flour, so that the chewiness is increased and the sauce body is richer. The sauce body is rich in unsaturated fat content and moderate in salinity, the high-sugar, high-salt and high-fat characteristics of the traditional sauce body are changed, and the fermented chrysanthemum sauce is nutritional and healthy and protects heart and cerebral vessels. By adding the chrysanthemum, chrysanthemum leaves and chrysanthemum roots, the chrysanthemum plants are fully used and farmers' income is increased by 18.6%.
Description
Technical field
The invention mainly relates to food processing field, more particularly, to a kind of fermentation Flos Chrysanthemi beans.
Background technology
Flos Chrysanthemi is one of Chinese ten big famous flowers, has the cultivation history of more than 3,000 year in China, has been assigned luckiness, long-lived
Implication.Flos Chrysanthemi is beautiful in colour, aromatic flavor, has good ornamental value, and Flos Chrysanthemi contains stachydrine, wooden grass glycoside, big Persian
The compositions such as chrysanthemum glycoside, gland fat purine, choline, glycoside, can protect cardiovascular and cerebrovascular vessel with medicine-food two-purpose, protect vision, raising is exempted from
Epidemic disease power, anti-inflammation, antiviral, defying age, antitumor.
China's Flos Chrysanthemi cultivated area is wide, but be mostly be dried after for medical material and making tea, deep processed product seldom it is impossible to
Improve the added value of Flos Chrysanthemi, Flos Chrysanthemi is prepared into Flos Chrysanthemi beans, the jam product on market can be enriched, change traditional jams
High sugar, high salt, the feature of high fat, delicate fragrance, soft bullet, exquisiteness, meet nutrition and the mouthfeel demand of consumer.
Content of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of fermentation Flos Chrysanthemi beans.
A kind of fermentation Flos Chrysanthemi beans, are made up of the raw material of following weight portion：Flos Chrysanthemi 87 ~ 89, Flos Jasmini Sambac 15 ~ 17, Flos Lilii viriduli 12 ~
14th, Zantedeschia aethiopica Spreng. 8 ~ 10, Folium chrysanthemi 7 ~ 9, wheat flour 7 ~ 9, Flos Chrysanthemi root 5 ~ 7, Folium Capsici 4 ~ 6, Herba Taraxaci 4 ~ 6, Bufo siccuss grass 4 ~ 6, low
Xylan 8 ~ 10, vegetable oil 3.2 ~ 3.4, Sal 2.3 ~ 2.5, Angel aroma yeast 2 ~ 4, lactic acid bacteria 2 ~ 4, spice 1.1 ~ 1.3,
Cellulase 0.3 ~ 0.5.
Described Flos Chrysanthemi is medicinal, edible, chrysanthemum for tea use one or more.
Described vegetable oil, is made up of the raw material of following weight ratio：Olive oil:Semen Maydis oil:Testa oryzae oil:Safflower oil=22 ~
24:18~20:11~13:4 ~ 6, rich in unsaturated fatty acid, protect cardiovascular and cerebrovascular vessel.
Described lactic acid bacteria, is made up of the raw material of following weight ratio：Moral formula lactobacilluss:Streptococcus thermophiluss:Bulgarian milk
Bacillus:Lactobacillus buchneri=11 ~ 13:8~10:8~10:5 ~ 7, after activation, viable count is 108~109CFU/ml, various lactobacillus are sent out
Ferment, local flavor is mellow, nutritious, and mouthfeel is full.
Described spice, is made up of the raw material of following weight portion：Chive 18 ~ 20, Rhizoma Zingiberis Recenss 13 ~ 15, Pericarpium Zanthoxyli 7 ~ 9, Fructus Piperiss 7
~ 9, anise 7 ~ 9, Fructus Tsaoko 5 ~ 7, Fructus Capsici 5 ~ 7, Semen Myristicae 5 ~ 7, Pericarpium Citri Reticulatae 4 ~ 6, Cortex Cinnamomi 4 ~ 6, Fructus Cumini Cymini 4 ~ 6, by all raw material pulverizing,
Cross 300 ~ 400 mesh sieves, add the water of all raw material gross weight 150 ~ 170 times amount, heating infusion, to the 1/10 of original volume, is placed in 62
~ 64 DEG C dry to water content is 12 ~ 14%, obtains spice.
A kind of preparation method of fermentation Flos Chrysanthemi beans, specifically includes following steps：
（1）Flos Chrysanthemi, Flos Jasmini Sambac, Flos Lilii viriduli, Zantedeschia aethiopica Spreng. and Folium chrysanthemi are cleaned, has spent the base of a fruit, Ye Qubing, mix homogeneously, it is placed in 43 ~
45 DEG C of baking ovens, drying to water content is 35 ~ 37%, retains nutrition, increases pliability, have chewiness, obtain floral leaf；
（2）Flos Chrysanthemi root, Folium Capsici, Herba Taraxaci and Bufo siccuss grass are cleaned, making beating, particle diameter is 2 ~ 3mm, add Flos Chrysanthemi root weight 35 ~
The water of 40 times amount, mix homogeneously, add cellulase, after stirring, in 40 ~ 42 DEG C of stirring enzymolysis 5 ~ 6 hours, it is placed in 52 ~
54 DEG C, 36 ~ 38kHz supersound extraction 40 ~ 45 minutes, cross 200 ~ 240 mesh sieves, obtain extracting solution, extracting solution is placed in 54 ~ 56 DEG C of baking ovens
In dry to water content be 8 ~ 10%, obtain Chinese medicine extract；
（3）Oligomeric xylose is added in floral leaf, mix homogeneously, add lactic acid bacteria, stir, be placed in 33 ~ 35 DEG C of ferment at constant temperature 4
~ 6 hours, tart flavour was moderate, keeps pattern, has additional nutrients and flavor component, promoted gastrointestinal function, added Angel aroma yeast, mixed
Close uniformly, be placed in 28 ~ 30 DEG C of ferment at constant temperature 7 ~ 9 hours, increase nature fragrance, floral leaf of must fermenting；
（4）By 1/3 vegetable oil, wheat flour, Sal and spice add fermentation floral leaf in, stir, be placed on food steamer steam 18 ~
20 minutes, take out, be placed in -33 ~ -31 DEG C of lyophilizations to water content 63 ~ 65%, abundant mouthfeel, increase chewy texture, make sauce body more
Plentiful, obtain steaming Flos Chrysanthemi；
（5）Remaining vegetable oil is added in jacketed pan, is heated to 98 ~ 102 DEG C, add and steam Flos Chrysanthemi, stir-fry 180 ~ 200 seconds, oil
Amount is suitable, and fragrance is oiliness, increases the seasoning function of sauce body, must ferment Flos Chrysanthemi beans；
（6）Vacuum packaging, obtains finished product.
The eating method of described fermentation Flos Chrysanthemi beans, opens packaging, directly eats, can be used for dipping in, mix, steam, frying four kinds of culinary arts
One or more of mode.
It is an advantage of the invention that：A kind of fermentation Flos Chrysanthemi beans that the present invention provides, nutritious, bright in colour, fragrance is harmonious,
Acid is salty good to eat, fragrant and oiliness, instant；Floral leaf, through oven drying at low temperature, can keep pattern, retains nutrition, increases pliability；Warp
Lactic acid bacteria and Angel aroma yeast fermenting twice, micro- acid is tasty and refreshing, and fragrance harmony is strong, nutritious, protects gastrointestinal function, promotes
Absorb；Floral leaf cooks after flour parcel, and abundant mouthfeel increases chewy texture, makes sauce body more plentiful；A small amount of vegetable oil is added to turn over
Fry, increase culinary art performance, oil mass is suitable, fragrant and oiliness；The various plants oil that sauce body adds, increases unsaturated fatty acidss content, salty
Degree is moderate, the high sugar of the traditional sauce body of change, high salt, high fat feature, and nutrient health protects cardiovascular and cerebrovascular vessel, any crowd is all edible
With；Sauce body adds Flos Chrysanthemi, Folium chrysanthemi, Flos Chrysanthemi root, makes full use of Flos Chrysanthemi plant, improves added value, increases Household income 18.6%.
Specific embodiment
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of fermentation Flos Chrysanthemi beans, are made up of the raw material of following weight portion：Flos Chrysanthemi 87, Flos Jasmini Sambac 15, Flos Lilii viriduli 12, Zantedeschia aethiopica Spreng. 8, chrysanthemum
Floral leaf 7, wheat flour 7, Flos Chrysanthemi root 5, Folium Capsici 4, Herba Taraxaci 4, Bufo siccuss grass 4, oligomeric xylose 8, vegetable oil 3.2, Sal 2.3, peace
Fine jade aroma yeast 2, lactic acid bacteria 2, spice 1.1, cellulase 0.3.
Described Flos Chrysanthemi is medicinal, edible, chrysanthemum for tea use one or more.
Described vegetable oil, is made up of the raw material of following weight ratio：Olive oil:Semen Maydis oil:Testa oryzae oil:Safflower oil=22:
18:11:4, rich in unsaturated fatty acid, protect cardiovascular and cerebrovascular vessel.
Described lactic acid bacteria, is made up of the raw material of following weight ratio：Moral formula lactobacilluss:Streptococcus thermophiluss:Bulgarian milk
Bacillus:Lactobacillus buchneri=11:8:8:5, after activation, viable count is 108~109CFU/ml, various lactobacillus are fermented, and local flavor is mellow,
Nutritious, mouthfeel is full.
Described spice, is made up of the raw material of following weight portion：Chive 18, Rhizoma Zingiberis Recenss 13, Pericarpium Zanthoxyli 7, Fructus Piperiss 7, anistree 7,
Fructus Tsaoko 5, Fructus Capsici 5, Semen Myristicae 5, Pericarpium Citri Reticulatae 4, Cortex Cinnamomi 4, Fructus Cumini Cymini 4, all raw material pulverizing cross 300 mesh sieves, add all raw materials total
The water of weight 150 times amount, heating infusion to the 1/10 of original volume, being placed in 62 DEG C and drying to water content is 12%, obtains spice.
A kind of preparation method of fermentation Flos Chrysanthemi beans, specifically includes following steps：
（1）Flos Chrysanthemi, Flos Jasmini Sambac, Flos Lilii viriduli, Zantedeschia aethiopica Spreng. and Folium chrysanthemi are cleaned, has spent the base of a fruit, Ye Qubing, mix homogeneously, be placed in 43
DEG C baking oven, drying to water content is 35%, retains nutrition, increases pliability, have chewiness, obtain floral leaf；
（2）Flos Chrysanthemi root, Folium Capsici, Herba Taraxaci and Bufo siccuss grass are cleaned, making beating, particle diameter is 2 ~ 3mm, adds 35 times of Flos Chrysanthemi root weight
The water of amount, mix homogeneously, add cellulase, after stirring, stir enzymolysis 5 ~ 6 hours in 40 DEG C, be placed in 52 DEG C, 36kHz
Supersound extraction 40 minutes, cross 200 mesh sieves, obtain extracting solution, extracting solution is placed in 54 DEG C of baking ovens dry to water content be 8%, in obtaining
Medicament extract；
（3）Oligomeric xylose is added in floral leaf, mix homogeneously, add lactic acid bacteria, stir, be placed in 33 DEG C of ferment at constant temperature 4 little
When, tart flavour is moderate, keeps pattern, has additional nutrients and flavor component, promotes gastrointestinal function, adds Angel aroma yeast, and mixing is all
Even, it is placed in 28 DEG C of ferment at constant temperature 7 hours, increase nature fragrance, floral leaf of must fermenting；
（4）1/3 vegetable oil, wheat flour, Sal and spice are added in fermentation floral leaf, stirs, be placed on food steamer and steam 18
Minute, take out, be placed in -33 DEG C of lyophilizations to water content 63%, abundant mouthfeel, increase chewy texture, make sauce body more plentiful, obtain steaming
Flos Chrysanthemi；
（5）Remaining vegetable oil is added in jacketed pan, is heated to 98 ~ 102 DEG C, add and steam Flos Chrysanthemi, stir-fry 180 seconds, oil mass is fitted
Preferably, fragrance is oiliness, increases the seasoning function of sauce body, must ferment Flos Chrysanthemi beans；
（6）Vacuum packaging, obtains finished product.
The eating method of described fermentation Flos Chrysanthemi beans, opens packaging, directly eats, can be used for dipping in, mix, steam, frying four kinds of culinary arts
One or more of mode.
Embodiment 2
A kind of fermentation Flos Chrysanthemi beans, are made up of the raw material of following weight portion：Flos Chrysanthemi 88, Flos Jasmini Sambac 16, Flos Lilii viriduli 13, Zantedeschia aethiopica Spreng. 9, chrysanthemum
Floral leaf 8, wheat flour 8, Flos Chrysanthemi root 6, Folium Capsici 5, Herba Taraxaci 5, Bufo siccuss grass 5, oligomeric xylose 9, vegetable oil 3.3, Sal 2.4, peace
Fine jade aroma yeast 3, lactic acid bacteria 3, spice 1.2, cellulase 0.4.
Described Flos Chrysanthemi is medicinal, edible, chrysanthemum for tea use one or more.
Described vegetable oil, is made up of the raw material of following weight ratio：Olive oil:Semen Maydis oil:Testa oryzae oil:Safflower oil=23:
19:12:5, rich in unsaturated fatty acid, protect cardiovascular and cerebrovascular vessel.
Described lactic acid bacteria, is made up of the raw material of following weight ratio：Moral formula lactobacilluss:Streptococcus thermophiluss:Bulgarian milk
Bacillus:Lactobacillus buchneri=12:9:9:6, after activation, viable count is 108~109CFU/ml, various lactobacillus are fermented, and local flavor is mellow,
Nutritious, mouthfeel is full.
Described spice, is made up of the raw material of following weight portion：Chive 19, Rhizoma Zingiberis Recenss 14, Pericarpium Zanthoxyli 8, Fructus Piperiss 8, anistree 8,
Fructus Tsaoko 6, Fructus Capsici 6, Semen Myristicae 6, Pericarpium Citri Reticulatae 5, Cortex Cinnamomi 5, Fructus Cumini Cymini 5, all raw material pulverizing cross 350 mesh sieves, add all raw materials total
The water of weight 160 times amount, heating infusion to the 1/10 of original volume, being placed in 63 DEG C and drying to water content is 13%, obtains spice.
A kind of preparation method of fermentation Flos Chrysanthemi beans, specifically includes following steps：
（1）Flos Chrysanthemi, Flos Jasmini Sambac, Flos Lilii viriduli, Zantedeschia aethiopica Spreng. and Folium chrysanthemi are cleaned, has spent the base of a fruit, Ye Qubing, mix homogeneously, be placed in 44
DEG C baking oven, drying to water content is 36%, retains nutrition, increases pliability, have chewiness, obtain floral leaf；
（2）Flos Chrysanthemi root, Folium Capsici, Herba Taraxaci and Bufo siccuss grass are cleaned, making beating, particle diameter is 2 ~ 3mm, adds 38 times of Flos Chrysanthemi root weight
Amount water, mix homogeneously, add cellulase, after stirring, in 41 DEG C stirring enzymolysis 5 hours, be placed in 53 DEG C, 37kHz surpass
Sound extract 43 minutes, cross 200 mesh sieves, obtain extracting solution, extracting solution is placed in 55 DEG C of baking ovens dry to water content be 9%, obtain Chinese medicine
Extract；
（3）Oligomeric xylose is added in floral leaf, mix homogeneously, add lactic acid bacteria, stir, be placed in 34 DEG C of ferment at constant temperature 5 little
When, tart flavour is moderate, keeps pattern, has additional nutrients and flavor component, promotes gastrointestinal function, adds Angel aroma yeast, and mixing is all
Even, it is placed in 29 DEG C of ferment at constant temperature 8 hours, increase nature fragrance, floral leaf of must fermenting；
（4）1/3 vegetable oil, wheat flour, Sal and spice are added in fermentation floral leaf, stirs, be placed on food steamer and steam 19
Minute, take out, be placed in -32 DEG C of lyophilizations to water content 64%, abundant mouthfeel, increase chewy texture, make sauce body more plentiful, obtain steaming
Flos Chrysanthemi；
（5）Remaining vegetable oil is added in jacketed pan, is heated to 98 ~ 102 DEG C, add and steam Flos Chrysanthemi, stir-fry 200 seconds, oil mass is fitted
Preferably, fragrance is oiliness, increases the seasoning function of sauce body, must ferment Flos Chrysanthemi beans；
（6）Vacuum packaging, obtains finished product.
The eating method of described fermentation Flos Chrysanthemi beans, opens packaging, directly eats, can be used for dipping in, mix, steam, frying four kinds of culinary arts
One or more of mode.
Embodiment 3
A kind of fermentation Flos Chrysanthemi beans, are made up of the raw material of following weight portion：Flos Chrysanthemi 89, Flos Jasmini Sambac 17, Flos Lilii viriduli 14, Zantedeschia aethiopica Spreng. 10,
Folium chrysanthemi 9, wheat flour 9, Flos Chrysanthemi root 7, Folium Capsici 6, Herba Taraxaci 6, Bufo siccuss grass 6, oligomeric xylose 10, vegetable oil 3.4, Sal 2.5,
Angel aroma yeast 4, lactic acid bacteria 4, spice 1.3, cellulase 0.5.
Described Flos Chrysanthemi is medicinal, edible, chrysanthemum for tea use one or more.
Described vegetable oil, is made up of the raw material of following weight ratio：Olive oil:Semen Maydis oil:Testa oryzae oil:Safflower oil=24:
20:13:6, rich in unsaturated fatty acid, protect cardiovascular and cerebrovascular vessel.
Described lactic acid bacteria, is made up of the raw material of following weight ratio：Moral formula lactobacilluss:Streptococcus thermophiluss:Bulgarian milk
Bacillus:Lactobacillus buchneri=13:10:10:7, after activation, viable count is 108~109CFU/ml, various lactobacillus are fermented, local flavor alcohol
Thickness, nutritious, mouthfeel is full.
Described spice, is made up of the raw material of following weight portion：Chive 20, Rhizoma Zingiberis Recenss 15, Pericarpium Zanthoxyli 9, Fructus Piperiss 9, anistree 9,
Fructus Tsaoko 7, Fructus Capsici 7, Semen Myristicae 7, Pericarpium Citri Reticulatae 6, Cortex Cinnamomi 6, Fructus Cumini Cymini 6, all raw material pulverizing cross 400 mesh sieves, add all raw materials total
The water of weight 170 times amount, heating infusion to the 1/10 of original volume, being placed in 64 DEG C and drying to water content is 14%, obtains spice.
A kind of preparation method of fermentation Flos Chrysanthemi beans, specifically includes following steps：
（1）Flos Chrysanthemi, Flos Jasmini Sambac, Flos Lilii viriduli, Zantedeschia aethiopica Spreng. and Folium chrysanthemi are cleaned, has spent the base of a fruit, Ye Qubing, mix homogeneously, be placed in 45
DEG C baking oven, drying to water content is 37%, retains nutrition, increases pliability, have chewiness, obtain floral leaf；
（2）Flos Chrysanthemi root, Folium Capsici, Herba Taraxaci and Bufo siccuss grass are cleaned, making beating, particle diameter is 2 ~ 3mm, adds 40 times of Flos Chrysanthemi root weight
Amount water, mix homogeneously, add cellulase, after stirring, in 42 DEG C stirring enzymolysis 6 hours, be placed in 54 DEG C, 38kHz surpass
Sound extract 45 minutes, cross 240 mesh sieves, obtain extracting solution, extracting solution is placed in 56 DEG C of baking ovens dry to water content be 10%, in obtaining
Medicament extract；
（3）Oligomeric xylose is added in floral leaf, mix homogeneously, add lactic acid bacteria, stir, be placed in 35 DEG C of ferment at constant temperature 6 little
When, tart flavour is moderate, keeps pattern, has additional nutrients and flavor component, promotes gastrointestinal function, adds Angel aroma yeast, and mixing is all
Even, it is placed in 30 DEG C of ferment at constant temperature 9 hours, increase nature fragrance, floral leaf of must fermenting；
（4）1/3 vegetable oil, wheat flour, Sal and spice are added in fermentation floral leaf, stirs, be placed on food steamer and steam 20
Minute, take out, be placed in -31 DEG C of lyophilizations to water content 65%, abundant mouthfeel, increase chewy texture, make sauce body more plentiful, obtain steaming
Flos Chrysanthemi；
（5）Remaining vegetable oil is added in jacketed pan, is heated to 98 ~ 102 DEG C, add and steam Flos Chrysanthemi, stir-fry 200 seconds, oil mass is fitted
Preferably, fragrance is oiliness, increases the seasoning function of sauce body, must ferment Flos Chrysanthemi beans；
（6）Vacuum packaging, obtains finished product.
The eating method of described fermentation Flos Chrysanthemi beans, opens packaging, directly eats, can be used for dipping in, mix, steam, frying four kinds of culinary arts
One or more of mode.
Comparative example
Existing commercially available Flos Chrysanthemi beans.
Embodiment and the index evaluation of comparative example Flos Chrysanthemi beans：
Respectively the mouthfeel and nutritional labeling of embodiment and comparative example Flos Chrysanthemi beans is detected, embodiment and comparative example Flos Chrysanthemi beans
Index evaluation is shown in Table 1.
Table 1：Embodiment and the index evaluation of comparative example Flos Chrysanthemi beans
The result of table 1 shows, embodiment is fermented Flos Chrysanthemi beans, and mouthfeel is unique, and acid is salty good to eat, fragrant and oiliness, aromatic flavor, block,
There is chewy texture, economic benefit improves 18.6%, illustrate that the fermentation Flos Chrysanthemi beans that the present invention provides have wide market prospect.
Embodiment and the comparison of comparative example Flos Chrysanthemi beans health care：
Effectively：Pachylosiies, hyperlipidemia, resistance are poor, the symptom of cataract, gastrointestinal dysfunction has mitigated or all disappeared
Lose；
Invalid：Pachylosiies, hyperlipidemia, resistance are poor, the symptom of cataract, gastrointestinal dysfunction is constant or increases.
Randomly choose that pachylosiies, hyperlipidemia, resistance be poor, each 200 of patient of cataract, gastrointestinal dysfunction, with
Machine is divided into embodiment group and comparative example group, the patient of every group of various diseases 100, and tested the last week does not eat any medicine,
Deliberately do not eat any medicine treating this disease, every patient eats the Flos Chrysanthemi beans 50g of this group daily, and the tested time is 30
My god, tested before and after all carry out the inspection of disease in hospital, embodiment and comparative example Flos Chrysanthemi beans health care be relatively shown in Table 2.
Table 2：Embodiment and the comparison of comparative example Flos Chrysanthemi beans health care
The result of table 2 shows, embodiment is fermented Flos Chrysanthemi beans, cataract, gastrointestinal function poor to pachylosiies, hyperlipidemia, resistance
The symptom tool of obstacle improves significantly and therapeutical effect, and effective percentage, apparently higher than comparative example, illustrates the fermentation that the present invention provides
Flos Chrysanthemi beans have obvious health-care effect.
Claims (7)
1. a kind of fermentation Flos Chrysanthemi beans are it is characterised in that be made up of the raw material of following weight portion：Flos Chrysanthemi 87 ~ 89, Flos Jasmini Sambac 15 ~ 17,
Flos Lilii viriduli 12 ~ 14, Zantedeschia aethiopica Spreng. 8 ~ 10, Folium chrysanthemi 7 ~ 9, wheat flour 7 ~ 9, Flos Chrysanthemi root 5 ~ 7, Folium Capsici 4 ~ 6, Herba Taraxaci 4 ~ 6, Bufo siccuss
Grass 4 ~ 6, oligomeric xylose 8 ~ 10, vegetable oil 3.2 ~ 3.4, Sal 2.3 ~ 2.5, Angel aroma yeast 2 ~ 4, lactic acid bacteria 2 ~ 4, spice
1.1 ~ 1.3, cellulase 0.3 ~ 0.5.
2. ferment Flos Chrysanthemi beans according to claim 1 it is characterised in that described Flos Chrysanthemi is medicinal, edible, chrysanthemum for tea use
One or more.
3. according to claim 1 fermentation Flos Chrysanthemi beans it is characterised in that described vegetable oil, by the raw material of following weight ratio
Composition：Olive oil:Semen Maydis oil:Testa oryzae oil:Safflower oil=22 ~ 24:18~20:11~13:4~6.
4. according to claim 1 fermentation Flos Chrysanthemi beans it is characterised in that described lactic acid bacteria, by the raw material of following weight ratio
Composition：Moral formula lactobacilluss:Streptococcus thermophiluss:Lactobacillus bulgaricus:Lactobacillus buchneri=11 ~ 13:8~10:8~10:5 ~ 7, activation
Afterwards, viable count is 108~109CFU/ml.
5. according to claim 1 fermentation Flos Chrysanthemi beans it is characterised in that described spice, by the raw material of following weight portion
Composition：Chive 18 ~ 20, Rhizoma Zingiberis Recenss 13 ~ 15, Pericarpium Zanthoxyli 7 ~ 9, Fructus Piperiss 7 ~ 9, anistree 7 ~ 9, Fructus Tsaoko 5 ~ 7, Fructus Capsici 5 ~ 7, Semen Myristicae 5 ~ 7, old
Skin 4 ~ 6, Cortex Cinnamomi 4 ~ 6, Fructus Cumini Cymini 4 ~ 6, all raw material pulverizing cross 300 ~ 400 mesh sieves, add all raw material gross weights 150 ~ 170
The water of times amount, heating infusion to the 1/10 of original volume, being placed in 62 ~ 64 DEG C and drying to water content is 12 ~ 14%, obtains spice.
6. according to claim 1 fermentation Flos Chrysanthemi beans preparation method it is characterised in that specifically including following steps：
（1）Flos Chrysanthemi, Flos Jasmini Sambac, Flos Lilii viriduli, Zantedeschia aethiopica Spreng. and Folium chrysanthemi are cleaned, has spent the base of a fruit, Ye Qubing, mix homogeneously, it is placed in 43 ~
45 DEG C of baking ovens, drying to water content is 35 ~ 37%, obtains floral leaf；
（2）Flos Chrysanthemi root, Folium Capsici, Herba Taraxaci and Bufo siccuss grass are cleaned, making beating, particle diameter is 2 ~ 3mm, add Flos Chrysanthemi root weight 35 ~
The water of 40 times amount, mix homogeneously, add cellulase, after stirring, in 40 ~ 42 DEG C of stirring enzymolysis 5 ~ 6 hours, it is placed in 52 ~
54 DEG C, 36 ~ 38kHz supersound extraction 40 ~ 45 minutes, cross 200 ~ 240 mesh sieves, obtain extracting solution, extracting solution is placed in 54 ~ 56 DEG C of baking ovens
In dry to water content be 8 ~ 10%, obtain Chinese medicine extract；
（3）Oligomeric xylose is added in floral leaf, mix homogeneously, add lactic acid bacteria, stir, be placed in 33 ~ 35 DEG C of ferment at constant temperature 4
~ 6 hours, add Angel aroma yeast, mix homogeneously, be placed in 28 ~ 30 DEG C of ferment at constant temperature 7 ~ 9 hours, floral leaf of must fermenting；
（4）By 1/3 vegetable oil, wheat flour, Sal and spice add fermentation floral leaf in, stir, be placed on food steamer steam 18 ~
20 minutes, take out, be placed in -53 ~ -51 DEG C of lyophilizations to water content 63 ~ 65%, obtain steaming Flos Chrysanthemi；
（5）Remaining vegetable oil is added in jacketed pan, is heated to 98 ~ 102 DEG C, add and steam Flos Chrysanthemi, stir-fry 180 ~ 200 seconds, obtain
Fermentation Flos Chrysanthemi beans；
（6）Vacuum packaging, obtains finished product.
7. according to any one of claim 1 ~ 6 ferment Flos Chrysanthemi beans eating method it is characterised in that opening packaging, directly
Edible, can be used for dipping in, mixing, steam, frying one or more of four kinds of cooking methods.
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| CN107307387A (en) * | 2017-08-10 | 2017-11-03 | 合肥元政农林生态科技有限公司 | A kind of preparation method of spicy lotus rhizome sauce |
| CN108244570A (en) * | 2018-03-12 | 2018-07-06 | 江南大学 | A kind of method that chrysanthemum sauce is prepared with fermentation method by use in conjunction enzymolysis |
| CN108391799A (en) * | 2018-03-31 | 2018-08-14 | 哈尔滨伟平科技开发有限公司 | A kind of production method of rose paste |
| CN108497416A (en) * | 2018-03-26 | 2018-09-07 | 安徽师范大学 | A kind of flower sauce and its production method keeping Pigment of Chrysanthemum and flavor |
| CN108651972A (en) * | 2018-05-16 | 2018-10-16 | 贵州胖四娘食品有限公司 | A kind of fermentation rose paste and preparation method thereof |
| CN109832593A (en) * | 2017-11-28 | 2019-06-04 | 内蒙古伊利实业集团股份有限公司 | A kind of fermentation fresh flower, containing its jam and their applications in Yoghourt |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103734688A (en) * | 2014-01-08 | 2014-04-23 | 天津市林业果树研究所 | Edible mushroom favor sauce and making method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107307387A (en) * | 2017-08-10 | 2017-11-03 | 合肥元政农林生态科技有限公司 | A kind of preparation method of spicy lotus rhizome sauce |
| CN109832593A (en) * | 2017-11-28 | 2019-06-04 | 内蒙古伊利实业集团股份有限公司 | A kind of fermentation fresh flower, containing its jam and their applications in Yoghourt |
| CN108244570A (en) * | 2018-03-12 | 2018-07-06 | 江南大学 | A kind of method that chrysanthemum sauce is prepared with fermentation method by use in conjunction enzymolysis |
| CN108497416A (en) * | 2018-03-26 | 2018-09-07 | 安徽师范大学 | A kind of flower sauce and its production method keeping Pigment of Chrysanthemum and flavor |
| CN108391799A (en) * | 2018-03-31 | 2018-08-14 | 哈尔滨伟平科技开发有限公司 | A kind of production method of rose paste |
| CN108651972A (en) * | 2018-05-16 | 2018-10-16 | 贵州胖四娘食品有限公司 | A kind of fermentation rose paste and preparation method thereof |
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