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A kind of processing method of flavor fermented pleurotus eryngii

A processing method and technology of Pleurotus eryngii, which is applied in the field of processing flavored Pleurotus eryngii by lactic acid bacteria fermentation, can solve the problems of browning and rot, difficulty in preservation, etc., and achieve the effect of good flavor, good color and high crispness

Active Publication Date: 2016-05-04
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The mushroom body has the fragrance of almonds, the taste is fresh and tender, the meat is thick, the taste is fragrant, and it is rich in nutrition. It is rich in oligosaccharides, protein, carbohydrates, vitamins and minerals such as zinc, calcium, magnesium, and copper. It also has the effect of lowering blood fat and cholesterol. , enhance the body's immunity, promote gastrointestinal digestion, prevent cardiovascular diseases and other effects, and are very popular among people. Fresh Pleurotus eryngii contains a lot of water, which is prone to browning and rot, and is not easy to preserve

Method used

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  • A kind of processing method of flavor fermented pleurotus eryngii
  • A kind of processing method of flavor fermented pleurotus eryngii
  • A kind of processing method of flavor fermented pleurotus eryngii

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Embodiment 1

[0044] The preparation method of Lactobacillus plantarum starter is as follows:

[0045] Lactobacillus plantarum Lact.chili.6 and Lact.chili.8 were respectively inoculated on the slant of MRS solid medium, activated at 37°C for 24h-48h, then transferred to skim milk medium, expanded at 30°C-37°C for 24h ~48h, the control bacteria concentration is 10 9 cfu / ml, and then mix them at a volume ratio of 1:1 to obtain a plantarum lactobacillus starter.

[0046]Choose Pleurotus eryngii with medium size, uniform shape and regular shape as raw material, cut off the medium on the surface of the root of Pleurotus eryngii with a knife, wash the silt and dust on the surface of Pleurotus eryngii with tap water, and then use the machine to remove the Cut into thin slices with a thickness of 0.3cm, blanched in hot water at 85°C for 1min, then immediately cooled with cold water, dehydrated with a centrifuge, based on the weight of the raw material of Pleurotus eryngii before blanching, and the...

Embodiment 2

[0048] The preparation method of plant lactobacillus starter is the same as embodiment 1.

[0049] Choose Pleurotus eryngii with medium size, uniform shape and regular shape as raw material, cut off the medium on the surface of the root of Pleurotus eryngii with a knife, wash the silt and dust on the surface of Pleurotus eryngii with tap water, and then use the machine to remove the Cut into thin slices with a thickness of 0.5cm, blanching in hot water at 90°C for 0.5min, then immediately cooling with cold water, dehydrating with a centrifuge, and controlling the dehydration rate to 8% according to the weight of the raw material of Pleurotus eryngii before blanching, Inoculate Lactobacillus plantarum starter in the dehydrated Pleurotus eryngii, the inoculation amount is 5% of the weight of Pleurotus eryngii after dehydration, mix well, seal, ferment at room temperature for 12h, and control the final fermentation pH to be 4-5; Add 1% salt, 2% white sugar, 0.2% monosodium glutam...

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Abstract

The invention discloses a preparation method for flavored fermented pleurotus eryngii. The preparation method comprises the following steps: cleaning and draining off fresh pleurotus eryngii; cutting the pleurotus eryngii into thin sheets; scalding the pleurotus eryngii thin sheets; conducting dehydration; inoculating 3-5% of lactobacillus plantarum Lact.chili.6 and lactobacillus plantarum Lact.chili.8 leavening agent; mixing the materials uniformly; sealing the materials; conducting fermentation at the room temperature, wherein fermentation initial pH value is 6.5-7.0, and the pH value after fermentation is controlled at 4-5; conducting flavoring; conducting sterilization to prepare the flavored fermented pleurotus eryngii. The pleurotus eryngii prepared from the method has the advantages that the pleurotus eryngii is good in flavor and long in guarantee period, and plays a probiotic function.

Description

technical field [0001] The invention relates to flavor fermented pleurotus eryngii, in particular to a method for fermenting flavored pleurotus eryngii with lactic acid bacteria. Background technique [0002] Pleurotus eryngii, also known as Pleurotus eryngii, has been successfully developed and cultivated in recent years. It is a new variety of rare edible fungi that integrates edible, dietotherapy, and medicinal uses. The mushroom body has the fragrance of almonds, the taste is fresh and tender, the meat is thick, the taste is fragrant, and it is rich in nutrition. It is rich in oligosaccharides, protein, carbohydrates, vitamins and minerals such as zinc, calcium, magnesium, and copper. It also has the effect of lowering blood fat and cholesterol. , enhance body immunity, promote gastrointestinal digestion, prevent cardiovascular disease and other effects, very popular with people, fresh Pleurotus eryngii contains a lot of water, easy to brown and rot, and difficult to pre...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L31/00
Inventor 赵玲艳邓放明
Owner HUNAN AGRICULTURAL UNIV
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