Chicory herb fermented product and preparation method thereof

A technology for fermented products and chicory, which is applied to the field of fermented products of chicory and its preparation, can solve the problems of common taste, limited health care function, single component, etc., and achieves the effects of good taste, increased health care function and unique flavor.

Active Publication Date: 2015-04-22
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a chicory fermented product and a preparation method thereof, which are used to solve the techn

Method used

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  • Chicory herb fermented product and preparation method thereof
  • Chicory herb fermented product and preparation method thereof
  • Chicory herb fermented product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] 1. The first fermentation

[0051] Soak the chicory with a water content of 11% in water according to the weight ratio of 1:1 (that is, the ratio of material to liquid is 1:1), crush the chicory to 60 meshes, homogenize, and prepare a slurry with a pH of about 5.5;

[0052] Add sucrose, black chicken peptide and sodium sulfate to the above slurry so that the mass content of sucrose in the slurry is about 8%, the mass content of black chicken peptide in the slurry is about 0.5%, and the mass content of sodium sulfate in the slurry is about 0.18 %, after stirring and mixing, add Leuconostoc mesenteroides to the slurry at an inoculum amount of about 0.1% for the first fermentation. The temperature of the first fermentation is controlled to about 25°C and the stirring speed is about 100r / min. When the pH value of the broth is lowered by more than 0.5, and the reducing sugar content of the fermentation broth is lower than 1.5%, the first fermentation is terminated, and the first ...

Embodiment 2

[0068] 1. The first fermentation

[0069] The chicory is soaked in water according to the weight ratio of 1:0.5 (that is, the ratio of material to liquid is 1:0.5), the chicory is crushed and beaten to 50 meshes, homogenized, and a slurry with a pH of about 5.3 is prepared;

[0070] Add sucrose, black chicken peptide and potassium phosphate to the above slurry so that the mass content of sucrose in the slurry is about 6.5%, the mass content of black chicken peptide in the slurry is about 0.3%, and the mass content of potassium phosphate in the slurry is about 0.3 %, after stirring and mixing, add Leuconostoc mesenteroides to the slurry at an inoculum amount of about 0.05% for the first fermentation. Control the temperature of the first fermentation to about 22°C and the stirring speed to about 80r / min. When the pH value of the broth is reduced by more than 0.5, and the reducing sugar content of the fermentation broth is less than 1.5%, the first fermentation is terminated, and the ...

Embodiment 3

[0081] 1. The first fermentation

[0082] Soak the chicory in water according to the weight ratio of 1:1.5 (that is, the material-to-liquid ratio is 1:0.5), crush the chicory to 70 meshes, homogenize, and prepare a slurry with a pH of about 5;

[0083] Add sucrose, black chicken peptide, potassium phosphate and Span-60 to the above slurry so that the mass content of sucrose in the slurry is about 8.5%, the mass content of black chicken peptide in the slurry is about 0.7%, and the potassium phosphate in the slurry The mass content is about 0.2%, and the mass content of Span-60 in the slurry is about 0.05%. After stirring and mixing, the Leuconostoc mesenteroides is added to the slurry according to the inoculation amount of about 0.2% for the first fermentation. The temperature of the first fermentation is about 26°C, and the stirring speed is about 110r / min. When the pH value of the fermentation broth is reduced by more than 0.5, and the reducing sugar content of the fermentation br...

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Abstract

The invention provides a chicory herb fermented product and a preparation method thereof. The method comprises the following steps: 1) soaking chicory herb in water, crushing, beating and homogenizing to prepare serous fluid; 2) adding a culture medium component into the serous fluid, inoculating leuconostoc mesenteroides and performing first fermentation to prepare a first fermentation solution; 3) adding pectinase into a fruit and vegetable solution with a pH value of 4.5-6 to perform enzymolysis treatment to prepare an enzymolysis fruit and vegetable solution; 4) adding the culture medium component into the enzymolysis fruit and vegetable solution, then inoculating compound lactic acid bacteria, and performing second fermentation to prepare a second fermentation solution; 5) adding the culture medium component into the second fermentation solution, then inoculating compound yeast, and performing third fermentation to prepare a third fermentation solution; and 6) uniformly mixing the first fermentation solution and the third fermentation solution, then centrifuging, and homogenizing and sterilizing centrifugal supernatant liquid to prepare the chicory herb fermented product. The fermented product has good taste and unique flavor, as well as good functions of immunity regulation, oxidation resistance and the like, and is suitable for a wide range of crowds.

Description

Technical field [0001] The invention relates to a fermented product, in particular to a chicory fermented product and a preparation method thereof. Background technique [0002] Chicory is a perennial herb of the Compositae family with bitter taste. It is also known as bitter cocory and bitter vegetable. It is native to Europe and is now grown in many places in China. Chicory can clear heat and detoxify, diuresis and swelling, improve immunity, nourish stomach and promote body fluids, etc. It can be taken by boiling, stewing, and stir-frying. [0003] Although chicory is rich in a variety of active ingredients, the cell walls of plant cells are composed of cellulose, hemicellulose, etc., and their structure is compact. The above-mentioned eating methods are generally difficult for the human body to absorb the nutrients in chicory, and the bioavailability is low. At present, there are a small number of reports about the processing of chicory into beverages. For example, the patent...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L1/29A23L33/00
CPCA23L2/38A23L2/84A23V2400/161A23V2400/11
Inventor 蔡木易谷瑞增鲁军陆路潘兴昌董哲林峰马勇徐亚光马永庆金振涛陈亮刘文颖魏颖张海欣刘艳马涛曹珂璐姜思萌王憬
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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