Fermented condiment vegetable liquid, fermented condiment vegetable powder and preparation method and application of fermented liquid and fermented powder

Abstract

The invention discloses a fermented condiment vegetable liquid, a fermented condiment vegetable powder and a preparation method and application of the fermented liquid and the fermented powder. The preparation method of the fermented condiment vegetables liquid comprises the following steps: activating yeast, adding the yeast to condiment vegetables, adjusting sugar degree, and conducting fermentation for 3-4 weeks so as to obtain the condiment vegetable fermentation liquor, wherein the yeast is comprised of pichia guilliermondii, Wickerhamomyces anomalus and brewer's yeast; and sterilizing part of the fermentation liquor, inoculating the fermentation liquor with lactobacillus and acetic acid bacteria, conducting sealing culturing, pouring the cultured liquid into the rest condiment vegetable fermentation liquor which is free from sterilization, conducting sealing fermentation, wherein the supernatant of the obtained fermentation liquor is the fermented condiment vegetable liquid, andthe precipitate of the fermentation liquor is fiber residues. The fermented condiment vegetable liquid and the fiber residues are subjected to spray drying so as to obtain the fermented condiment vegetable powder. The method adopts a mixed fermentation method by using non-brewer's yeast and the brewer's yeast, and the non-brewer's yeast can improve the flavor of the fermented liquid, and endow thefermented liquid with rich typicality and aroma; and simultaneously, the brewer's yeast is added to ensure that sufficient ethanol appears to be decomposed by the acetic acid bacteria and the lactobacillus.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to spice vegetable enzyme liquid and enzyme powder, a production method and application thereof. Background technique [0002] Spicy vegetables refer to vegetables that can emit an aromatic smell or have a pungent taste. They can be eaten directly as vegetables, or their roots, stems, and fruits can be used as seasonings to make powder, which greatly enriches the taste of Chinese people. [0003] Spicy vegetables commonly grown in my country include green onions, garlic, peppers, ginger, parsley, coriander, and leeks. This kind of vegetable can not only increase appetite, but also has many medicinal values. For example: scallions have the functions of sterilizing, inhibiting bacteria and viruses, relaxing small blood vessels, and promoting blood circulation. The pectin contained in chives can significantly reduce the occurrence of colon cancer and has anti-cancer effects...

AI Technical Summary

Problems solved by technology

At present, there are only a single variety of enzymes in the domestic market, and there are few products related to spice vegetable enzymes. Processing spice vegetables into enzyme liquid and enzyme powder meets the needs of consumers, conforms to the concept of healthy food development, and expands the spice category. Comprehensive Utilization of Vegetable Resources

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