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Lotus seed fermented product and preparation method thereof

A technology of fermented products and lotus seeds, which is applied in the field of lotus seed fermented products and its preparation, can solve the problems of loss of functional components of lotus seed meat and low health care functions of fermented products, and achieve the effect of excellent effect and reduced consumption

Inactive Publication Date: 2019-06-04
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, adopting the traditional fermentation process, it is easy to cause a large amount of flavonoids, polysaccharides and other functional components in lotus seed meat to be lost, and the functional components in lotus seed meat cannot be fully retained in the final fermented product, and the health care function of fermented products is relatively weak. Low

Method used

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  • Lotus seed fermented product and preparation method thereof
  • Lotus seed fermented product and preparation method thereof
  • Lotus seed fermented product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] The present embodiment provides a kind of preparation method of lotus seed fermented product, comprises the steps:

[0064] 1. Fresh lotus seeds (including lotus seed heart and lotus seed meat, excluding lotus seed shell) and water are rehydrated and beaten according to the mass ratio of about 1:5 to obtain lotus seed puree.

[0065] Add pectinase to lotus seed puree for enzymolysis, wherein the amount of pectinase added relative to lotus seeds is about 10FPU / g, the enzymolysis temperature is about 45°C, and the stirring speed is maintained at about 80r / min during the enzymolysis process. After about 75 minutes, the enzymatic hydrolysis solution was obtained.

[0066] 2. Dissolve wheat protein peptide powder, glucose, fructose, sodium acetate, potassium dihydrogen phosphate, magnesium sulfate, and Tween 80 in purified water, and prepare a culture medium, wherein the mass content of each component is wheat protein Peptide powder 0.6%, glucose 0.3%, fructose 0.3%, sodium a...

Embodiment 2

[0072] The present embodiment provides a kind of preparation method of lotus seed fermented product, comprises the steps:

[0073] 1. Soak dried lotus seeds (including lotus seed heart and lotus seed meat, excluding lotus seed shell) in hot water at about 50°C for about 30 minutes, and then rehydrate and beat water with water at a mass ratio of about 1:11 to obtain lotus seed puree .

[0074] Add pectinase to lotus seed puree for enzymolysis, wherein the amount of pectinase added to lotus seeds is about 20 FPU / g, the enzymolysis temperature is 55°C, and the stirring speed is maintained at about 100r / min during the enzymolysis process. After about 55 minutes, the enzymatic hydrolyzate was obtained.

[0075] 2. Dissolve wheat protein peptide powder, glucose, fructose, sodium acetate, potassium dihydrogen phosphate, magnesium sulfate, and Tween 80 in purified water, and prepare a culture medium, wherein the mass content of each component is wheat protein Peptide powder 1.5%, gl...

Embodiment 3

[0081] The present embodiment provides a kind of preparation method of lotus seed fermented product, comprises the steps:

[0082] 1. Soak dried lotus seeds (including lotus seed heart and lotus seed meat, excluding lotus seed shell) in hot water at 58±1°C for about 30 minutes, then rehydrate and beat the dried lotus seeds with water at a mass ratio of about 1:13 to obtain raw lotus seeds pulp.

[0083] Add pectinase to lotus seed puree for enzymolysis, wherein the amount of pectinase added relative to lotus seeds is about 15FPU / g, the enzymolysis temperature is about 50°C, and the stirring rate is maintained at about 90r / min during the enzymolysis process. After about 65 minutes, the enzymatic hydrolysis solution was obtained.

[0084] 2. Dissolve wheat protein peptide powder, glucose, fructose, sodium acetate, potassium dihydrogen phosphate, magnesium sulfate, and Tween 80 in purified water, and prepare a culture medium, wherein the mass content of each component is wheat p...

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Abstract

The invention provides a lotus seed fermented product and a preparation method thereof, and relates to the technical field of food fermentation. The preparation method of the lotus seed fermented product comprises the following steps of rehydrating lotus seeds, and performing mashing to obtain lotus seed raw pulp; performing enzymolysis on the lotus seed raw pulp to obtain enzymatic hydrolysate; inoculating the enzymatic hydrolysate with seed liquid, and performing fermentation until the content of reducing sugar in fermentation liquid is lower than 1%; and performing homogenizing and sterilization on the fermentation liquid, to obtain the lotus seed fermented product, wherein the seed liquid is obtained through the steps of inoculating culture mediums with leuconostoc mesenteroides, lactobacillus casei, lactobacillus paracasei, lactobacillus plantarum and lactobacillus acidophilus separately, performing expanded culture to obtain corresponding extended culture liquid, and performing mixing, wherein the culture mediums comprise a nitrogen source, a carbon source, inorganic salts, an accelerant, an inhibitor and water. According to the preparation method provided by the invention, functional components of the lotus seeds can be sufficiently reserved, and the lotus seed fermented product can have favorable flavor.

Description

technical field [0001] The invention relates to a lotus seed fermented product and a preparation method thereof, in particular to a fermentation process for extracting functional components in lotus seeds. Background technique [0002] Lotus seed, the name of traditional Chinese medicine, is the dry mature seed of Nelumbo nucifera Gaertn. Lotus seeds include lotus seed shell, lotus seed meat and lotus seed heart. Among them, lotus seed meat is rich in amino acids and proteins, alkaloids such as liensinine and nuciferine, flavonoids and polysaccharides. In traditional Chinese medicine, it is often used to treat spleen deficiency diarrhea, leukorrhea, palpitations and insomnia. The lotus seed heart is also rich in active ingredients such as alkaloids, flavonoids and polysaccharides. Traditional Chinese medicine believes that lotus seeds are cold in nature, bitter in taste, non-toxic, and have the effects of clearing the heart, removing heat, stopping bleeding, and astringen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L2/38A23L25/00C12N1/20C12R1/245C12R1/225C12R1/25C12R1/23C12R1/01
Inventor 蔡木易谷瑞增鲁军陆路凌空崔欣悦周明潘兴昌董哲马勇徐亚光马永庆陈亮魏颖张海欣刘艳曹珂璐王憬李国明王雨辰王雨晴毕园秦修远
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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