White radish freshly brewed ferment, and preparation and fermented strain thereof
A white radish and enzyme technology, applied in the direction of biochemical equipment and methods, bacteria, microorganisms, etc., can solve the problems of fermentation strain selection, unclear substrate compound fermentation process, unsatisfactory taste and flavor, etc.
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Embodiment 1
[0041] The method for preparing lactic acid type white radish fresh ferment by using Leuconostoc mesenteroides YZ18 comprises the following steps:
[0042] (1) Container treatment: the containers used in the experiment were cleaned, metal utensils and glass containers were autoclaved, plastic containers and filter cloth were soaked in 75% alcohol solution, dried, and sterilized by ultraviolet radiation for 30 minutes.
[0043] (2) Substrate preparation: select fresh white radishes without rot, damage, pests, and hollows, wash, dry, peel, and shred, add 5% sucrose and mix evenly, take it out after standing at 15°C for 6 hours, and pass Squeeze the 200-mesh filter cloth to get the juice.
[0044] (3) Lactic acid fermentation: Put the above-mentioned squeezed juice into a fermentation vessel with a liquid content of 65%, add 0.5% L. mesenteroides YZ18, and ferment for 96 hours at 22°C.
[0045] (4) Filtration and cold storage: Under aseptic conditions, pass the above-mentioned f...
Embodiment 2
[0047] In this example, clean and sterilize the container according to step (1), select fresh white radish according to the corresponding requirements in step (2), clean, dry, peel and shred according to the procedure, add 30% sucrose, and heat at 28°C Stand still for 2h, squeeze the juice through the filter cloth; step (3) fermented liquid loading volume 85%, add 5% L. mesenteroides YZ18, 5% Lactobacillus plantarum, ferment for 38h at 30 DEG C; step (4) add step (3) Filtrate the obtained fermented liquid, put it into a sterile container, seal it well, and place it in the dark and refrigerate at 15°C for drinking. Others are the same as in Example 1.
Embodiment 3
[0049] In this example, clean and sterilize the container according to step (1), select fresh raw materials as required for processing in step (2), add 10% sucrose, let stand at 20°C for 5h, squeeze the juice through filter cloth; step (3) ) fermented liquid volume 70%, add 1% L. mesenteroides YZ18, 1% Lactobacillus plantarum, ferment for 50h at 25°C; in step (4), filter the obtained fermented liquid, sub-package, seal, and place at 5°C to avoid light Serve refrigerated and ready to drink. Others are the same as in Example 1.
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