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Lactobacillus plantaru fermented shiitake mushroom and preparation method thereof

A technology of Lactobacillus plantarum and Lentinus edodes, which is applied in the field of fermented food, can solve the problems of single variety of kimchi, unstable safety, long production cycle, etc., and achieve the effects of short production cycle, low cost and refreshing taste.

Inactive Publication Date: 2014-12-17
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is to provide a safe and delicious preparation method of Lactobacillus plantarum fermented shiitake mushrooms, aiming to solve the problems of single varieties of kimchi currently available in the market, long production cycle and unstable safety

Method used

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  • Lactobacillus plantaru fermented shiitake mushroom and preparation method thereof
  • Lactobacillus plantaru fermented shiitake mushroom and preparation method thereof
  • Lactobacillus plantaru fermented shiitake mushroom and preparation method thereof

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preparation example Construction

[0035] The embodiment of the present invention is achieved in this way, a method for preparing safe and delicious Lactobacillus plantarum fermented shiitake mushrooms, the method for preparing safe and delicious Lactobacillus plantarum fermented shiitake mushrooms comprises the following steps:

[0036] Step 1: pick Lactobacillus plantarum powder and inoculate it in sterile MRS liquid medium, culture it at 37°C for 18-24 hours, continue to passage twice after activation, each inoculation amount is 3%, until the strain is fully activated Finally, inoculate in carrot juice according to the inoculation amount of 1-5, wherein, carrot → selection → cleaning → trimming → peeling → slicing → blanching → juicing Carrots are cleaned and then added with water, carrot: water ratio is 1:1, fermented at 37°C 18-24h is the working starter, refrigerated for later use.

[0037] Step 2: Select fresh shiitake mushrooms with thick flesh as the raw material for brewing; cut off the stipe of the s...

Embodiment 1

[0042] Pick Lactobacillus plantarum powder and inoculate it in sterile MRS liquid medium, culture it at 37°C for 18 hours, continue to passage twice after activation, each inoculation amount is 3%, after the strain is fully activated, press 1- 5 inoculum amount inoculated in carrot juice (carrot → selection → cleaning → trimming → peeling → slicing → blanching → juicing, add water after carrot cleaning, carrot: water ratio 1:1), ferment at 37°C for 24 hours to be the working starter , refrigerate for later use.

[0043] Select shiitake mushrooms, wash them with clean water, cut them into slices, put them into boiling water for blanching, take them out and cool them down, and put them into fermentation bottles.

[0044] After the pickle juice (which contains 1-3% salt and 1-3% sucrose) is sterilized (heating at 95°C for 5 minutes), cool down to 50°C, pack it into fermentation bottles, fill it up, and inoculate 3% of the work The starter is placed at 30°C, fermented at a consta...

Embodiment 2

[0046] Pick Lactobacillus plantarum powder and inoculate it in sterile MRS liquid medium, culture it at 37°C for 24 hours, continue to passage twice after activation, each inoculation amount is 3%, after the strain is fully activated, press 1- 5 inoculum amount inoculated in carrot juice (carrot → selection → cleaning → trimming → peeling → slicing → blanching → juicing, add water after carrot cleaning, carrot: water ratio 1:1), ferment at 37°C for 18-24h to work Leavening agent, refrigerated until use.

[0047] Select shiitake mushrooms, wash them with clean water, cut them into slices, put them into boiling water for blanching, take them out and cool them down, and put them into fermentation bottles.

[0048] After the pickle juice (which contains 1-3% salt and 1-3% sucrose) is sterilized (heating at 95°C for 5 minutes), cool down to 50°C, pack it into fermentation bottles, fill it up, and inoculate 3% of the work The starter is placed at 30°C, fermented at a constant tempe...

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Abstract

The invention discloses a Lactobacillus plantaru fermented shiitake mushroom and a preparation method thereof. The preparation method comprises the following steps: 1, picking Lactobacillus plantaru powder, inoculating a liquid aseptic MRS medium with the Lactobacillus plantaru powder; 2, selecting high-quality fresh shiitake mushroom as the pickled raw materials; cutting off the mushroom stem, washing silt away with clean water, slicing the mushroom into mushroom slices with the thickness of 5 mm, boiling the mushroom slices in boiling water for about 1 min, taking out the slices from the boiling water and cooling the slices, and placing the cool slices into a clean, sterilized and dry fermentation container; 3, sterilizing a pickle liquid containing salt and sucrose, subpackaging the pickle liquid into the fermentation container with the shiitake mushroom; 4, fermenting the shiitake mushroom, and subjecting the fermented shiitake mushroom to pasteurization. By adopting the above scheme, the shiitake mushroom is fermented by probiotics, and the prepared shiitake mushroom is cool in taste and has various functions of lowering cholesterol, reducing blood fat, defensing against tumor, enhancing the body's immune and promoting the absorption of nutrients.

Description

technical field [0001] The invention belongs to the technical field of fermented food, and in particular relates to a preparation method of safe and delicious Lactobacillus plantarum fermented shiitake mushrooms. Background technique [0002] Chinese traditional kimchi has a long history of more than 2,000 years and is a fermented food that Chinese people generally like. my country's traditional kimchi is mainly made of cabbage, radish, cabbage, cucumber and other green vegetables as main raw materials, and fungi are still rare in the market. Shiitake mushrooms are very popular because of their thick texture and soft taste. [0003] Lentinus edodes is a fungus food with high protein, low fat, polysaccharide, multiple amino acids and multiple vitamins. It is an important edible, medicinal and condiment for people. Shiitake mushrooms contain an anti-tumor ingredient with a molecular weight of 1 million - lentinan; ingredients that lower blood lipids - shiitake mushrooms, mus...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L31/00
CPCA23L33/00A23L31/00A23V2002/00A23V2200/308A23V2200/324A23V2200/3262A23V2200/3324A23V2200/30
Inventor 胡耀辉王玉华张晓蕾武岩峰夏飞飞朴春红刘俊梅于寒松代伟长
Owner JILIN AGRICULTURAL UNIV
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