CN106490583A - A kind of eurotium cristatum tea hickory chick tartar sauce and preparation method thereof - Google Patents
A kind of eurotium cristatum tea hickory chick tartar sauce and preparation method thereof Download PDFInfo
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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
Abstract
The present invention provides a kind of eurotium cristatum tea hickory chick tartar sauce and preparation method thereof, eurotium cristatum tea hickory chick tartar sauce carries out fermentation by hickory chick and its dispensing and tealeaves and is prepared from, fermented especially with golden flower bacterium, one side eurotium cristatum tea hickory chick tartar sauce is natural, health, nutrition, health care, convenient, on the other hand by the fermentation of golden flower bacterium, add the health care silver that many microbial metabolism thalline have in itself, it is a kind of delicate flavour that can give full play to hickory chick, nutritional advantages can be preserved again the long period, instant edible and the eurotium cristatum tea hickory chick tartar sauce for carrying.Tartar sauce prepared by the present invention can effectively keep bacterium perfume (or spice) to be simultaneously introduced acid embrittlement mouthfeel, need not add the condiment such as monosodium glutamate auxiliary, you can make eater's appetite increase.
Description
Technical field
The present invention relates to food fermentation manufacture field, and in particular to a kind of eurotium cristatum tea hickory chick tartar sauce and its preparation side
Method.
Background technology
Hickory chick delicious flavour itself, mouthfeel are tender, are high-grade top food materials.The free amino acid that wherein contains and
5 '-nucleotides extremely enriches, at the same have concurrently the delicate flavours such as abundant aspartic acid, glutamic acid, glycine, alanine amino acid and
The nucleotides of the delicate flavours such as 5'-GMP, 5'-inosinic acid.And, the effects such as hickory chick has kidney tonifying, establishing-Yang, mends brain, refreshes oneself, no
Only nutritious, delicious flavour, and beneficial stomach, are to treat indigestion, the good Chinese medicine of abundant expectoration shortness of breath, the health care for having uniqueness
Effect.
Hickory chick is yielded poorly due to which, and not easy to maintain, expensive, and the related deep processed product of hickory chick is less, with
The improvement of people's living standards, while the delicious food of food is pursued, also focuses on health and nutrition.How more effectively to eat
Become the focus of exploitation with, the nutrition that preserves and obtain correlation.
Golden flower bacterium is a kind of probio, is distinctive a kind of microorganism in Fu-brick tea, has important work to the quality of Fu-brick tea
With.Research shows that golden flower bacterium can produce exocellular polysaccharide, for suppressing tumour cell, lipid-loweringing to have effect, additionally, golden flower bacterium is sent out
Zymotic fluid can adjust digestion function of stomach and intestine, and its mycelium contains the essential amino acid of needed by human body.
Existing patent CN104256524 discloses a kind of hickory chick tartar sauce and preparation method thereof, and tartar sauce is by following raw material
Prepare by certain proportioning and method：Raw material hickory chick is through pretreatment, homogeneous, ultrasonically treated, protease hydrolyzed, nuclease enzyme
Solution prepares hickory chick delicate flavour material；Sheep will be added after the curing of soya bean, asparagus lettuce, Xi Lanhua, vegetable oil, white sugar, salt and spices, dipping
Tripe bacterium barbecue sauce obtains hickory chick tartar sauce.
Content of the invention
It is an object of the invention to provide a kind of natural, healthy, nutrition, health care, convenient eurotium cristatum tea hickory chick tartar sauce,
One kind is provided and is not required to frying, be also not required to add other any condiment again, you can enjoy delicious hickory chick, meanwhile, the application's
, on the basis of the characteristic through numerous studies hickory chick, after paying performing creative labour, having invented one kind can for inventor
Give full play to the eurotium cristatum tea hickory chick of the delicate flavour, nutritional advantages and the preservation of energy long period, instant edible and carrying of hickory chick
Tartar sauce.
For solving above-mentioned technical problem, the technical solution used in the present invention is as follows：
On the one hand, the present invention provides a kind of method for preparing eurotium cristatum tea hickory chick tartar sauce, and concrete preparation process is as follows：
A () pre-processes：Hickory chick is taken, the removal of impurity is gone, and is taken out, after crushing after 5～15 minutes being boiled in the boiling water for boiling
100 mesh sieves are crossed, screenings is standby；
B () takes the screenings that step (a) is obtained, it be by weight 1 to add:3～10 cold boiling water mixing, homogeneous are obtained
Matter thing, wherein Mean Parameters are：5～15MPa of homogenization pressure, 20～35 DEG C of homogenizing temperature, homogenization cycles 3～5 times；
(c) take tealeaves clean after be added to the water, be heated to 90～100 degrees Celsius carry out sterilization treatment cooling after, will
The homogeneous thing that sucrose and step (b) are obtained is added in tea, is obtained Morchella esculenta tea fermentation medium, is then sterilized；Wherein
When Morchella esculenta tea fermentation medium is prepared, it is (1～5) according to the mass ratio of tealeaves, hickory chick, sucrose, water：
(10～15)：(1～3)：(50～200) carry out proportioning；
D the preparation method of () according to Czapek's medium, the mass content for adjusting sucrose is 20%, prepares concentrated sugar Cha Shi
Culture medium；During concentrated sugar Czapek's medium is prepared, the distilled water of 40～60% volumes is substituted with hickory chick leaching liquor, system
Standby obtain transitional culture medium；Described hickory chick leaching liquor be by transitional culture medium quality 0.5～1.5% tealeaves, 0.1～
0.2% hickory chick, in the water of 20～40 times of tealeaves and hickory chick quality, after 90～100 DEG C of 1～2h of extraction, filters
The filtrate that arrives；
E () aseptically, golden flower bacterium is inoculated in transitional culture medium prepared by step (d) and is activated, be placed in
Cultivate 5～7 days in 25～30 DEG C of incubator, then choose its mycelium and be transferred to transitional culture medium prepared by new step (d)
Upper culture 5～7 days；Again with aseptic water washing bacterium colony surface, prepare golden flower bacterium spore suspension, and adjust its concentration for 1～2 ×
200/mL, obtain bacteria suspension；
(f) with volume basis, with 1～5% access amount, the sheep tripe that bacteria suspension is linked into sterilizing prepared by step (c)
Fermented in bacterium tea fermentation medium, fermentation condition is：25～30 DEG C of temperature, 100～120r/min of shaking speed, during fermentation
Between 5～7 days；
G () waits to ferment after the completion of, then standing sedimentation filters, and collects filtrate, obtains Morchella esculenta tea zymotic fluid；
H Morchella esculenta tea zymotic fluid and the dispensing that handles well are carried out mixing after dipping seasoning by (), canned after sterilization, are obtained
Eurotium cristatum tea hickory chick tartar sauce.
Further, after the sterilization for referring in the step (h) canned refer to filling or filling after pasteurize after high
Warm instantaneous sterilizing, then through cooling, obtain eurotium cristatum tea hickory chick tartar sauce.
Further, the dispensing is calculated for 30～45 parts with Morchella esculenta tea zymotic fluid, including 10～20 parts of lotus root fourth, beans
5～12 parts of angle, 5～10 parts of black soya bean, 5～10 parts of vegetable oil, 1～3 part of light-coloured vinegar, 3～7 parts of salt.
Further, the concrete preparation process processed by the dispensing is：1) lotus root peeling, after fresh kidney beans go the removal of impurity, lotus root
Boiling hot taking-up later in the boiling water of 5 minutes is being boiled with fresh kidney beans, dry moisture, and dry in the sun to just discoloration, by lotus root and beans
Half black soya bean size is cut at angle, stand-by；
2) raw material is cured：Black soya bean and water are pressed solid-liquid ratio 1:3～5 moderate heats boil solid-liquid ratio 1:1～1.5, black soya bean ripe and not
Rotten, black soya bean is cooled down stand-by.
Further, the detailed process of dipping seasoning is：I) dipping fermentation：By Morchella esculenta tea zymotic fluid, after processing
Lotus root and fresh kidney beans, process after black soya bean, vegetable oil, light-coloured vinegar, salt, spices uniformly mix, move in hermetically sealed can, take the photograph 20～30
In the environment of family name's degree, constant temperature is placed 3～7 days.
Further, in step (a), fresh hickory chick boils taking-up in 8～10 minutes in boiling water, dries after cooling.
Further, the homogeneous parameter of step (b) is：8～10Mpa of homogenization pressure, 28～30 DEG C of homogenizing temperature, homogeneous
Number 3～5 times.
Further, the golden flower bacterium is coronoid process dissipate capsule bacterium (Eurotium cristatum).
Further, described golden flower bacterium is the bacterial strain that deposit number is CGMCC3.2167.
Further, described tealeaves is green tea, black tea, black tea or oolong tea.
On the other hand, the present invention provides a kind of eurotium cristatum tea hickory chick tartar sauce, eurotium cristatum tea hickory chick tartar sauce by with
The raw material of lower weight portion is made：
30～45 parts of Morchella esculenta tea zymotic fluid, 10～20 parts of lotus root fourth, 5～12 parts of fresh kidney beans, 5～10 parts of black soya bean, vegetable oil 5～
10 parts, 1～3 part of light-coloured vinegar, 3～7 parts of salt.
Further, the concrete preparation process of the Morchella esculenta tea zymotic fluid is：
A () pre-processes：Hickory chick is taken, the removal of impurity is gone, and is taken out, after crushing after 5～15 minutes being boiled in the boiling water for boiling
100 mesh sieves are crossed, screenings is standby；
B () takes the screenings that step (a) is obtained, it be by weight 1 to add:3～10 cold boiling water mixing, homogeneous are obtained
Matter thing, wherein Mean Parameters are：5～15MPa of homogenization pressure, 20～35 DEG C of homogenizing temperature, homogenization cycles 3～5 times；
(c) take tealeaves clean after be added to the water, be heated to 90～100 degrees Celsius carry out sterilization treatment cooling after, will
The homogeneous thing that sucrose and step (b) are obtained is added in tea, is obtained Morchella esculenta tea fermentation medium, is then sterilized；Wherein
When Morchella esculenta tea fermentation medium is prepared, it is (1～5) according to the mass ratio of tealeaves, hickory chick, sucrose, water：(10～
15)：(1～3)：(50～200) carry out proportioning；
D the preparation method of () according to Czapek's medium, the mass content for adjusting sucrose is 20%, prepares concentrated sugar Cha Shi
Culture medium；During concentrated sugar Czapek's medium is prepared, the distilled water of 40～60% volumes is substituted with hickory chick leaching liquor, system
Standby obtain transitional culture medium；Described hickory chick leaching liquor be by transitional culture medium quality 0.5～1.5% tealeaves, 0.1～
0.2% hickory chick, in the water of 20～40 times of tealeaves and hickory chick quality, after 90～100 DEG C of 1～2h of extraction, filters
The filtrate that arrives；
E () aseptically, golden flower bacterium is inoculated in transitional culture medium prepared by step (d) and is activated, be placed in
Cultivate 5～7 days in 25～30 DEG C of incubator, then choose its mycelium and be transferred to transitional culture medium prepared by new step (d)
Upper culture 5～7 days；Again with aseptic water washing bacterium colony surface, prepare golden flower bacterium spore suspension, and adjust its concentration for 1～2 ×
200/mL, obtain bacteria suspension；
(f) with volume basis, with 1～5% access amount, the sheep tripe that bacteria suspension is linked into sterilizing prepared by step (c)
Fermented in bacterium tea fermentation medium, fermentation condition is：25～30 DEG C of temperature, 100～120r/min of shaking speed, during fermentation
Between 5～7 days；
G () waits to ferment after the completion of, then standing sedimentation filters, and collects filtrate, obtains Morchella esculenta tea zymotic fluid.
Further, eurotium cristatum tea hickory chick tartar sauce is prepared from the following raw materials in parts by weight：Morchella esculenta tea zymotic fluid
40 parts, 15 parts of lotus root, 12 parts of fresh kidney beans, 10 parts of black soya bean, 8 parts of vegetable oil, 3 parts of light-coloured vinegar, 7 parts of salt.
Further, eurotium cristatum tea hickory chick tartar sauce is prepared from the following raw materials in parts by weight：Morchella esculenta tea zymotic fluid
45 parts, 10 parts of lotus root, 5 parts of fresh kidney beans, 5 parts of black soya bean, 10 parts of vegetable oil, 1 part of light-coloured vinegar, 3 parts of salt.
In some embodiments, eurotium cristatum tea hickory chick tartar sauce of the present invention, the eurotium cristatum tea hickory chick seasoning
Sauce also includes 2～10 portions of thick chilli sauces.
Hickory chick of the present invention can be fresh collection, or dry hickory chick.
Further, described golden flower bacterium is coronoid process dissipate capsule bacterium, and deposit number is the bacterial strain of CGMCC3.2167.
The composition of the Czapek's medium is as follows：Sodium nitrate 3g；Dipotassium hydrogen phosphate 1g；Magnesium sulfate (MgSO4 7H2O)
0.5g；Potassium chloride 0.5g；Ferrous sulfate 0.01g；Sucrose 30g；Agar 20g；Distilled water 1000mL；
Preparation method：Heating for dissolving, 121 DEG C of sterilizing 20min after packing.
The tartar sauce of the present invention has the effect that：
The present invention provide eurotium cristatum tea hickory chick tartar sauce be fermented with the leaching liquor of tealeaves, hickory chick after with match somebody with somebody
Material is prepared from, and is fermented especially with golden flower bacterium, has on the one hand both improved the mouthfeel of sauce so that the golden flower bacterium of preparation
There is tea hickory chick tartar sauce novel mouthfeel, the local flavor that the pure and fresh cooperation hickory chick of tea product is exclusive to cause to give off a strong fragrance, and
Taste is softer, enriches the species of existing sauce；Another aspect golden flower bacterium is fermented, and adds many microbe metabolites or micro-
The several functions healthy ingredient that biomass has in itself, product nutrition are more rich, the favourable health with human body, are a kind of new
Eurotium cristatum tea hickory chick tartar sauce.The preparation method of the eurotium cristatum tea hickory chick tartar sauce that the present invention is provided, raw material sources letter
Single, sweat is easily controllable, is conducive to the control and popularization of product quality.
The eurotium cristatum tea hickory chick tartar sauce of the long-term consumption present invention, have functions that anticancer, enhance immunity, to mending
Kidney, refresh oneself, liver protection, toxin expelling, promoting blood circulation, beneficial stomach, hypotensive, by blood sugar, anti-aging etc. also have multi-efficiency.The present invention's
Tartar sauce, mouthfeel are acid embrittlement, and there is good seasoning auxiliaring effect to poor appetite, and mouthfeel is favourable, meanwhile, eater can basis
Personalized preference adds thick chilli sauce.
Essence is not added in tartar sauce, its unique tea perfume causes sauce to have a distinctive style.
Lotus root in tartar sauce is beneficial to heart containing abundant Vitamin C and mineral matter with drug effect, has and promotes newly old generation
Thank, prevent the effect of pachylosis.Meanwhile, lotus root is micro- sweet and crisp, can strengthen the spleen and stomach, beneficial blood myogenic.For in non-lotus root season, can taste
To the selection that the delicious eater of lotus root has been.
Fresh kidney beans in tartar sauce, through the sealing dipping fermentation of 3～7 days, in the case where keeping sharp and clear, with certain
Tart flavour, effectively stimulates the taste bud of eater.
Black soya bean in tartar sauce, by fermentation, the various amino acid being wherein rich in cause sauce tasty, and nutrition is rich
Richness, easily absorbs.
Tartar sauce experienced special time by the mutual fusion of the mouthfeel of the raw material of the present invention, smell, color and luster and characteristic
Chemical reaction or fermentation, effectively keep bacterium fragrant simultaneously, introduce acid embrittlement mouthfeel, the condiment such as monosodium glutamate auxiliary need not be added, i.e.,
Eater's appetite can be made to increase.
The tartar sauce preparation method of the present invention is convenient and simple quick, can be suitable for various scales and quickly produce, effectively can save
About cost.The tartar sauce is a kind of delicious, health, the tartar sauce of nutrition, it is adaptable to various soup stocks, the cooking, sauce bag, tartar sauce,
Can, vegetarian diet, facilitate in leisure food.
Specific embodiment
With specific embodiment, the present invention is further illustrated below, but the present invention does not accept the restriction for stating embodiment.
1 eurotium cristatum tea hickory chick tartar sauce of embodiment
Eurotium cristatum tea hickory chick tartar sauce is prepared, concrete preparation process is as follows：
A () pre-processes：40 parts of fresh hickory chick is taken, the removal of impurity is gone, and is taken out, powder after 5 minutes being boiled in the boiling water for boiling
100 mesh sieves are crossed after broken, and screenings is standby；
B () takes the screenings that step (a) is obtained, it be by weight 1 to add:3 cold boiling water mixing, homogeneous obtain homogeneous
Thing, wherein Mean Parameters are：10～15MPa of homogenization pressure, 20～35 DEG C of homogenizing temperature, homogenization cycles 3 times；
C () takes after 4 parts of black tea leaf is cleaned and adds in 20 parts of water, being heated to 90～100 degrees Celsius is carried out at sterilizing
After reason cooling, the homogeneous thing that 2 parts of sucrose and step (b) are obtained is added in tea, obtains Morchella esculenta tea fermentation medium, then
Sterilized；Wherein when Morchella esculenta tea fermentation medium is prepared, it is 4 according to the mass ratio of tealeaves, hickory chick, sucrose, water：
10：2：100 carry out proportioning；
D the preparation method of () according to Czapek's medium, the mass content for adjusting sucrose is 20%, prepares concentrated sugar Cha Shi
Culture medium；During concentrated sugar Czapek's medium is prepared, the distilled water of 40～60% volumes is substituted with hickory chick leaching liquor, system
Standby obtain transitional culture medium；Described hickory chick leaching liquor be by transitional culture medium quality 0.5～1.5% tealeaves, 0.1～
0.2% hickory chick, in the water of 20～40 times of tealeaves and hickory chick quality, after 90～100 DEG C of 1～2h of extraction, filters
The filtrate that arrives；
E () aseptically, golden flower bacterium is inoculated in transitional culture medium prepared by step (d) and is activated, be placed in
Cultivate 7 days in 25～30 DEG C of incubator, then choose its mycelium and be transferred to training in transitional culture medium prepared by new step (d)
Support 5 days；Again with aseptic water washing bacterium colony surface, golden flower bacterium spore suspension is prepared, and its concentration is adjusted for 200/mL, obtained
Bacteria suspension；
(f) with volume basis, with 1～5% access amount, the sheep tripe that bacteria suspension is linked into sterilizing prepared by step (c)
Fermented in bacterium tea fermentation medium, fermentation condition is：25～30 DEG C of temperature, 100～120r/min of shaking speed, during fermentation
Between 5～7 days；
G () waits to ferment after the completion of, then standing sedimentation filters, and collects filtrate, obtains Morchella esculenta tea zymotic fluid；
H () takes the 15 parts of peelings of dispensing lotus root, after 12 parts of fresh kidney beans go the removal of impurity, lotus root and fresh kidney beans are scalded in the boiling water of 5 minutes is boiled
Later take out, dry moisture, and dry in the sun to just discoloration, lotus root and fresh kidney beans are cut into half black soya bean size, stand-by；
I () cures raw material：10 parts of black soya bean and water are pressed solid-liquid ratio 1:3 moderate heats boil solid-liquid ratio 1:1～1.5, black soya bean ripe and
Not rotten, black soya bean is cooled down stand-by；
The fermentation of (j) dipping：Lotus root and black soya bean after fresh kidney beans, process, 8 parts of vegetable oil by Morchella esculenta tea zymotic fluid, after processing,
3 parts of light-coloured vinegar, 7 parts of salt uniformly mix, and move in hermetically sealed can, in the environment of 20～30 degrees Celsius, and constant temperature is placed 7 days；
(k) by step (j) process after sauce, canned after pasteurize, obtain eurotium cristatum tea hickory chick tartar sauce.
2 eurotium cristatum tea hickory chick tartar sauce of embodiment
Eurotium cristatum tea hickory chick tartar sauce is prepared, concrete preparation process is as follows：
A () pre-processes：30 parts of dry hickory chick is taken, the removal of impurity is gone, is taken out after 15 minutes being boiled in the boiling water for boiling, crush
100 mesh sieves are crossed afterwards, and screenings is standby；
B () takes the screenings that step (a) is obtained, it be by weight 1 to add:10 cold boiling water mixing, homogeneous obtain homogeneous
Thing, wherein Mean Parameters are：10～15MPa of homogenization pressure, 20～35 DEG C of homogenizing temperature, homogenization cycles 5 times；
C () takes after 4 parts of green tea is cleaned and adds in 20 parts of water, being heated to 90～100 degrees Celsius is carried out at sterilizing
After reason cooling, the homogeneous thing that 3 parts of sucrose and step (b) are obtained is added in tea, obtains Morchella esculenta tea fermentation medium, then
Sterilized；Wherein when Morchella esculenta tea fermentation medium is prepared, it is 5 according to the mass ratio of tealeaves, hickory chick, sucrose, water：
15：3：200 carry out proportioning；
D the preparation method of () according to Czapek's medium, the mass content for adjusting sucrose is 20%, prepares concentrated sugar Cha Shi
Culture medium；During concentrated sugar Czapek's medium is prepared, the distilled water of 40～60% volumes is substituted with hickory chick leaching liquor, system
Standby obtain transitional culture medium；Described hickory chick leaching liquor be by transitional culture medium quality 0.5～1.5% tealeaves, 0.1～
0.2% hickory chick, in the water of 20～40 times of tealeaves and hickory chick quality, after 90～100 DEG C of 1～2h of extraction, filters
The filtrate that arrives；
E () aseptically, golden flower bacterium is inoculated in transitional culture medium prepared by step (d) and is activated, be placed in
Cultivate 5 days in 25～30 DEG C of incubator, then choose its mycelium and be transferred to training in transitional culture medium prepared by new step (d)
Support 7 days；Again with aseptic water washing bacterium colony surface, golden flower bacterium spore suspension is prepared, and its concentration is adjusted for 2 × 200/mL,
Obtain bacteria suspension；
(f) with volume basis, with 1～5% access amount, the sheep tripe that bacteria suspension is linked into sterilizing prepared by step (c)
Fermented in bacterium tea fermentation medium, fermentation condition is：25～30 DEG C of temperature, 100～120r/min of shaking speed, during fermentation
Between 5～7 days；
G () waits to ferment after the completion of, then standing sedimentation filters, and collects filtrate, obtains Morchella esculenta tea zymotic fluid；
H () takes the 20 parts of peelings of dispensing lotus root, after 5 parts of fresh kidney beans go the removal of impurity, lotus root and fresh kidney beans were scalded in the boiling water of 5 minutes is boiled
After take out, dry moisture, and dry in the sun to just discoloration, lotus root and fresh kidney beans are cut into half black soya bean size, stand-by；
I () cures raw material：5 parts of black soya bean and water are pressed solid-liquid ratio 1:7 moderate heats boil solid-liquid ratio 1:1～1.5, black soya bean ripe and not
Rotten, black soya bean is cooled down stand-by；
The fermentation of (j) dipping：Lotus root and black soya bean after fresh kidney beans, process, 5 parts of vegetable oil by Morchella esculenta tea zymotic fluid, after processing,
2 parts of light-coloured vinegar, 3 parts of salt uniformly mix, and move in hermetically sealed can, in the environment of 20～30 degrees Celsius, and constant temperature is placed 7 days；
K () is by the sauce after step (j) process, high-temperature short-time sterilization after filling, then through cooling, obtain eurotium cristatum tea sheep
Tripe bacterium tartar sauce.
The preparation of 3 eurotium cristatum tea hickory chick tartar sauce of embodiment
Take the raw material of following parts by weight：Hickory chick 45 part, lotus root 10 part, fresh kidney beans 5 part, black soya bean 5 part, plant are taken by weight
10 parts of oil, 1 part of light-coloured vinegar, 3 parts of salt, 2 parts of oolong tea.
Above-mentioned raw material is carried out processing according to the method and step of embodiment 1～2 and prepares eurotium cristatum tea hickory chick tartar sauce.
The preferred embodiments of the present invention are the foregoing is only, the present invention is not limited to, for the skill of this area
For art personnel, the present invention can have various modifications and variations.All within the spirit and principles in the present invention, made any repair
Change, equivalent, improvement etc., should be included within the scope of the present invention.
Claims (10)
1. a kind of method for preparing eurotium cristatum tea hickory chick tartar sauce, it is characterised in that concrete preparation process is as follows：
A () pre-processes：Hickory chick is taken, the removal of impurity is gone, is taken out after 5～15 minutes being boiled in the boiling water for boiling, cross 100 after crushing
Mesh sieve, screenings are standby；
B () takes the screenings that step (a) is obtained, it be by weight 1 to add:3～10 cold boiling water mixing, homogeneous obtain homogeneous
Thing, wherein Mean Parameters are：5～15MPa of homogenization pressure, 20～35 DEG C of homogenizing temperature, homogenization cycles 3～5 times；
(c) take tealeaves clean after be added to the water, be heated to 90～100 degrees Celsius carry out sterilization treatment cooling after, by sucrose
The homogeneous thing obtained with step (b) is added in tea, is obtained Morchella esculenta tea fermentation medium, is then sterilized；Wherein in system
During standby Morchella esculenta tea fermentation medium, it is (1～5) according to the mass ratio of tealeaves, hickory chick, sucrose, water：(10～15)：(1
～3)：(50～200) carry out proportioning；
D the preparation method of () according to Czapek's medium, the mass content for adjusting sucrose is 20%, prepares the culture of concentrated sugar Cha Shi
Base；During concentrated sugar Czapek's medium is prepared, the distilled water of 40～60% volumes is substituted with hickory chick leaching liquor, is prepared into
Arrive transitional culture medium；Described hickory chick leaching liquor be by transitional culture medium quality 0.5～1.5% tealeaves, 0.1～
0.2% hickory chick, in the water of 20～40 times of tealeaves and hickory chick quality, after 90～100 DEG C of 1～2h of extraction, filters
The filtrate that arrives；
E () aseptically, golden flower bacterium is inoculated in transitional culture medium prepared by step (d) and is activated, it is placed in 25～
Cultivate 5～7 days in 30 DEG C of incubator, then choose its mycelium and be transferred to training in transitional culture medium prepared by new step (d)
Support 5～7 days；Again with aseptic water washing bacterium colony surface, golden flower bacterium spore suspension is prepared, and its concentration is adjusted for 1～2 × 200
Individual/mL, obtains bacteria suspension；
(f) with volume basis, with 1～5% access amount, the Morchella esculenta tea that bacteria suspension is linked into sterilizing prepared by step (c)
Fermented in fermentation medium, fermentation condition is：25～30 DEG C of temperature, 100～120r/min of shaking speed, fermentation time 5
～7 days；
G () waits to ferment after the completion of, then standing sedimentation filters, and collects filtrate, obtains Morchella esculenta tea zymotic fluid；
H Morchella esculenta tea zymotic fluid and the dispensing that handles well are carried out mixing after dipping seasoning by (), canned after sterilization, obtain golden flower
Bacterium tea hickory chick tartar sauce.
2. the preparation method of eurotium cristatum tea hickory chick tartar sauce according to claim 1, it is characterised in that the step
Canned after the sterilization referred in (h) refer to filling or filling rear high-temperature short-time sterilization after pasteurize, then through cooling, obtain gold
Flower bacterium tea hickory chick tartar sauce.
3. the preparation method of eurotium cristatum tea hickory chick tartar sauce according to claim 1, it is characterised in that the dispensing with
30～45 parts of Morchella esculenta tea zymotic fluid is calculated, including 10～20 parts of lotus root fourth, 5～12 parts of fresh kidney beans, 5～10 parts of black soya bean, plant
5～10 parts of oil, 1～3 part of light-coloured vinegar, 3～7 parts of salt.
4. the preparation method of eurotium cristatum tea hickory chick tartar sauce according to claim 3, it is characterised in that the dispensing is entered
Row process concrete preparation process be：1) lotus root peeling, after fresh kidney beans go the removal of impurity, lotus root and fresh kidney beans are scalded in the boiling water of 5 minutes is boiled
Later take out, dry moisture, and dry in the sun to just discoloration, lotus root and fresh kidney beans are cut into half black soya bean size, stand-by；
2) raw material is cured：Black soya bean and water are pressed solid-liquid ratio 1:3～5 moderate heats boil solid-liquid ratio 1:1～1.5, black soya bean is thoroughly well cooked but not mushy, will
Black soya bean cooling is stand-by.
5. the preparation method of eurotium cristatum tea hickory chick tartar sauce according to claim 4, it is characterised in that the dipping is adjusted
The detailed process of taste is：I) dipping fermentation：Lotus root by Morchella esculenta tea zymotic fluid, after processing and the black soya bean after fresh kidney beans, process, plant
Oil, light-coloured vinegar, salt, spices uniformly mix, and move in hermetically sealed can, in the environment of 20～30 degrees Celsius, and constant temperature is placed 3～7 days.
6. the preparation method of eurotium cristatum tea hickory chick tartar sauce according to claim 1, it is characterised in that in step (a)
Fresh hickory chick boils taking-up in 8～10 minutes in boiling water, dries after cooling.
7. the preparation method of eurotium cristatum tea hickory chick tartar sauce according to claim 1, it is characterised in that step (b)
Homogeneous parameter is：8～10Mpa of homogenization pressure, 28～30 DEG C of homogenizing temperature, homogenization cycles 3～5 times.
8. a kind of eurotium cristatum tea hickory chick tartar sauce, it is characterised in that eurotium cristatum tea hickory chick tartar sauce is by following weight portion
Raw material is made：
30～45 parts of Morchella esculenta tea zymotic fluid, 10～20 parts of lotus root fourth, 5～12 parts of fresh kidney beans, 5～10 parts of black soya bean, vegetable oil 5～10
Part, 1～3 part of light-coloured vinegar, 3～7 parts of salt；
Wherein, the preparation process of the Morchella esculenta tea zymotic fluid is as follows：
A () pre-processes：Hickory chick is taken, the removal of impurity is gone, is taken out after 5～15 minutes being boiled in the boiling water for boiling, cross 100 after crushing
Mesh sieve, screenings are standby；
B () takes the screenings that step (a) is obtained, it be by weight 1 to add:3～10 cold boiling water mixing, homogeneous obtain homogeneous
Thing, wherein Mean Parameters are：5～15MPa of homogenization pressure, 20～35 DEG C of homogenizing temperature, homogenization cycles 3～5 times；
(c) take tealeaves clean after be added to the water, be heated to 90～100 degrees Celsius carry out sterilization treatment cooling after, by sucrose
The homogeneous thing obtained with step (b) is added in tea, is obtained Morchella esculenta tea fermentation medium, is then sterilized；Wherein in system
During standby Morchella esculenta tea fermentation medium, it is (1～5) according to the mass ratio of tealeaves, hickory chick, sucrose, water：(10～15)：(1
～3)：(50～200) carry out proportioning；
D the preparation method of () according to Czapek's medium, the mass content for adjusting sucrose is 20%, prepares the culture of concentrated sugar Cha Shi
Base；During concentrated sugar Czapek's medium is prepared, the distilled water of 40～60% volumes is substituted with hickory chick leaching liquor, is prepared into
Arrive transitional culture medium；Described hickory chick leaching liquor be by transitional culture medium quality 0.5～1.5% tealeaves, 0.1～
0.2% hickory chick, in the water of 20～40 times of tealeaves and hickory chick quality, after 90～100 DEG C of 1～2h of extraction, filters
The filtrate that arrives；
E () aseptically, golden flower bacterium is inoculated in transitional culture medium prepared by step (d) and is activated, it is placed in 25～
Cultivate 5～7 days in 30 DEG C of incubator, then choose its mycelium and be transferred to training in transitional culture medium prepared by new step (d)
Support 5～7 days；Again with aseptic water washing bacterium colony surface, golden flower bacterium spore suspension is prepared, and its concentration is adjusted for 1～2 × 200
Individual/mL, obtains bacteria suspension；
(f) with volume basis, with 1～5% access amount, the Morchella esculenta tea that bacteria suspension is linked into sterilizing prepared by step (c)
Fermented in fermentation medium, fermentation condition is：25～30 DEG C of temperature, 100～120r/min of shaking speed, fermentation time 5
～7 days；
G () waits to ferment after the completion of, then standing sedimentation filters, and collects filtrate, obtains Morchella esculenta tea zymotic fluid.
9. the preparation method of eurotium cristatum tea hickory chick tartar sauce according to claim 1, it is characterised in that eurotium cristatum tea sheep
Tripe bacterium tartar sauce is prepared from the following raw materials in parts by weight：40 parts of Morchella esculenta tea zymotic fluid, 15 parts of lotus root, 12 parts of fresh kidney beans, black soya bean 10
Part, 8 parts of vegetable oil, 3 parts of light-coloured vinegar, 7 parts of salt.
10. the preparation method of eurotium cristatum tea hickory chick tartar sauce according to claim 1, it is characterised in that eurotium cristatum tea
Hickory chick tartar sauce is prepared from the following raw materials in parts by weight：45 parts of Morchella esculenta tea zymotic fluid, 10 parts of lotus root, 5 parts of fresh kidney beans, black soya bean 5
Part, 10 parts of vegetable oil, 1 part of light-coloured vinegar, 3 parts of salt.
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| CN109875103A (en) * | 2019-03-20 | 2019-06-14 | 福建绿色黄金生物科技有限公司 | Composition, preparation method and applications |
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| CN102907514A (en) * | 2012-10-30 | 2013-02-06 | 陕西思尔生物科技有限公司 | Preparation method of golden flower fungus fermented tea tree mushroom drink |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102907514A (en) * | 2012-10-30 | 2013-02-06 | 陕西思尔生物科技有限公司 | Preparation method of golden flower fungus fermented tea tree mushroom drink |
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| CN109875103A (en) * | 2019-03-20 | 2019-06-14 | 福建绿色黄金生物科技有限公司 | Composition, preparation method and applications |
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