Fermented low-sugar Chuzhou chrysanthemum petal suspended sauce and preparation method thereof

Abstract

The invention discloses a fermented low-sugar Chuzhou chrysanthemum petal suspended sauce and a preparation method thereof. The fermented low-sugar Chuzhou chrysanthemum petal suspended sauce is prepared from 1.0-2.0 wt% of Chuzhou chrysanthemum petals, 1.0-3.0 wt% of a fermenting agent, 10.0-25.0 wt% of honey, 1.0-4.0 wt% of glucose, 4.0-6.0 wt% of lactose, 0.005-0.015 wt% of stevioside, 0.5-1.0wt% of xanthan gum, and 58.985-82.495 wt% of deionized water. The Chuzhou chrysanthemum sauce is obtained through fermentation by using Lactobacillus paracasei, the natural color, fragrance and tasteof Chuzhou chrysanthemum are retained, the sauce has a moderate sweet and sour taste, the content of nutrients such as flavonoids and polyphenols in the Chuzhou chrysanthemum petal suspended sauce isretained or even improved, and thalli can release organic acids, so the product is moderately sweet and sour; on the other hand, the lactobacillus paracasei has the function of inhibiting other microorganisms and indirectly plays a role of moderate antisepsis; the storage life of the obtained fermented low-sugar Chuzhou chrysanthemum petal suspended sauce can reach 12 months at room temperature; the fermented low-sugar Chuzhou chrysanthemum petal suspended sauce is free of sucrose and low in calorie; and the petals are suspended and the color is yellow and bright.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fermented low-sugar chrysanthemum petal suspension sauce and a preparation method thereof. Background technique [0002] Chu chrysanthemum ranks first among the four major medicinal chrysanthemums in the country. It is the four famous authentic medicinal materials in Anhui Province and the product of China's geographical indication. Modern research shows that Chuju is rich in volatile oils, flavonoids, trace elements, essential amino acids and many other active ingredients, and has pharmacological functions such as lowering blood pressure, anti-oxidation, anti-fatigue, antipyretic, and sleep aid. Although the nutritional components and functional properties of Chuju are recognized by consumers, the edible form of Chuju is still mainly dried chrysanthemum for tea drinking, and the level of intensive processing is low, which is not conducive to the comprehensive developme...

AI Technical Summary

Problems solved by technology

At present, there is no report on the use of Lactobacillus paracasei for the fermentation of Chuju sauce

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