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Preparation method of novel natural fermented lotus root

A new type of natural technology, applied in the direction of bacteria used in food preparation, food science, application, etc., can solve the problems that are not conducive to the large-scale production and promotion of products, hinder the production and circulation of lotus root products, and the short marketing season, and achieve low prices , food safety, good color effect

Inactive Publication Date: 2017-05-31
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After harvesting, fresh lotus root is easy to lose water, soften, brown and even rot, which hinders the production and circulation of lotus root products
In addition, the lotus root has a strong seasonality and a short listing season, which is not conducive to the large-scale production and promotion of products.

Method used

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  • Preparation method of novel natural fermented lotus root
  • Preparation method of novel natural fermented lotus root
  • Preparation method of novel natural fermented lotus root

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0033] 1.2 Preparation of fermentation feed liquid

[0034] 2% and 2% (w / w) were added to water to dissolve whey powder and salt, sterilized at 121°C for 15 minutes, and set aside.

[0035] 1.3 Processing technology flow

[0036] Such as figure 1 shown.

[0037] 1.4 Key points of production operation

[0038] (1) Selection and processing of lotus root

[0039] ① For material selection, select lotus roots with high maturity, no rot and deterioration, no mechanical damage and pest spots, and grade them appropriately according to the diameter of the lotus roots.

[0040] ②Cleaning Use flowing water to wash away the impurities attached to it.

[0041] ③Peel off the skin with a stainless steel knife, slice (0.5cm), and rinse with clean water.

[0042] (2) brewing

[0043] Vegetable water ratio is 1:1. Add garlic, ginger, pepper, and spices (lotus leaf, star anise, Chinese prickly ash) to the fermented liquid, put in the pretreated lotus root, inoculate with 10% starter, fin...

Embodiment 1

[0161] Select 100.0 kg of lotus root with high maturity, no rot, no mechanical damage and no pest spots, wash the impurities attached to it with running water, peel and slice (0.3cm-0.8cm) with an automatic slicer, and rinse with clean water clean.

[0162] Add 3kg of garlic, 2kg of ginger, 1.86kg of pepper, and 0.44kg of spices (pepper: lotus leaf: star anise = 2:1:1) in the kimchi jar, put in pretreated lotus root slices, and add 90 liters of dissolved salt 2kg 1. Inoculate 10 liters of Lactobacillus plantarum grx15 mixed starter with 2.3kg of whey powder in cold boiled water, and seal in water. When the pH of the lotus root kimchi reaches about 3.5 and the salt concentration of the pickled vegetables is consistent with that of the pickled vegetables, take out the seasoning, pack into a pouch of about 500g, and vacuum seal. Adopt pasteurization method, heat in 85 ℃ water bath for 15 minutes, take out and cool with cold water rapidly, obtain the finished product of lotus roo...

Embodiment 2

[0164] Select 100.0 kg of long, slender and tender lotus root strips without mechanical damage or pest spots, wash the impurities attached to them with running water, peel them with an automatic slicer, cut them into sections (10 cm), and rinse them with clean water.

[0165] Add 2kg of garlic, 2kg of ginger, 2kg of pepper, and 0.2kg of spices (pepper: lotus leaf: star anise = 2:1:1) in the kimchi altar, put into the pretreated lotus root, add 90 liters of dissolved salt 2kg, Inoculate 10 liters of Lactobacillus plantarum grx15 mixed starter with 2kg of whey powder in cold boiled water, and seal it with water. When the pH of the lotus root pickled vegetables reaches about 3.5, and the salt concentration of the pickled vegetables is consistent with that of the pickled vegetables, take out the seasoning, pack into a pouch of about 500g, and vacuum seal. Adopt pasteurization method, heat in 85°C water bath for 15 minutes, take it out and quickly cool it with cold water to get the...

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Abstract

The invention relates to a preparation method of a novel natural fermented lotus root. The method comprises the following steps: cleanly washing the lotus root, cutting in slices or the whole section, adding natural additives, and fermenting by use of mixed lactic acid bacteria fermenting agent to obtain the product. The probiotics high viable count fermenting agent obtained by screening is formed by mixing lactobacillus plantarum gr*15 with other lactic acid bacteria; the fermented lotus root pickle not only is good in flavor, but also is low in salt, low in nitrite, low in bioamine content, green and healthy, and safe for eating.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a method for preparing high-quality fermented lotus root. [0002] technical background [0003] Lotus root is a kind of aquatic vegetable with crisp and tender tissue and high water content. Lotus root meat is sweet and nutritious. It has the effects of invigorating the spleen and drying the stomach, nourishing blood and strengthening muscles, dispelling cold and protecting the liver. Lotus root integrates nutritional and medicinal value, is a kind of food with the same origin of medicine and food, has unique health care function, and is very popular among domestic and foreign consumers. [0004] In the peak season of lotus roots, even if the price is low, there are still a lot of lotus roots that cannot be fully utilized. Fresh lotus root is prone to dehydration, softening, browning and even rotten after harvesting, which hinders the production and circulation of lotus root produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L29/00
CPCA23V2400/143A23V2400/175A23V2400/169
Inventor 顾瑞霞沈菲儿瞿恒贤黄玉军陈霞陈大卫印伯星瓦云超李艳
Owner YANGZHOU UNIV
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