CN106387842A - Fermented chrysanthemum sauce - Google Patents

Fermented chrysanthemum sauce Download PDF

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Publication number
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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China
Prior art keywords
flos chrysanthemi
chrysanthemum
sauce
flos
beans
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CN201610773531.3A
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Chinese (zh)
Inventor
朱修岐
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Anhui Guofeng Agricultural Science And Technology Development Co Ltd
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Anhui Guofeng Agricultural Science And Technology Development Co Ltd
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Priority to CN201610773531.3A priority Critical patent/CN106387842A/en
Publication of CN106387842A publication Critical patent/CN106387842A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus

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

A kind of fermentation Flos Chrysanthemi beans
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.
CN201610773531.3A 2016-08-31 2016-08-31 Fermented chrysanthemum sauce Pending CN106387842A (en)

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Cited By (5)

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Publication number Priority date Publication date Assignee Title
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

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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
CN103876010A (en) * 2014-03-11 2014-06-25 湖北工业大学 Fermented pumpkin sauce and preparation method thereof

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Publication number Priority date Publication date Assignee Title
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
CN103876010A (en) * 2014-03-11 2014-06-25 湖北工业大学 Fermented pumpkin sauce and preparation method thereof

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
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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