CN106036666A - Mulberry leaf sprout containing blood glucose reduction lactobacillus fermented dried bamboo shoots and preparation method thereof - Google Patents
Mulberry leaf sprout containing blood glucose reduction lactobacillus fermented dried bamboo shoots and preparation method thereof Download PDFInfo
- Publication number
- CN106036666A CN106036666A CN201610432710.0A CN201610432710A CN106036666A CN 106036666 A CN106036666 A CN 106036666A CN 201610432710 A CN201610432710 A CN 201610432710A CN 106036666 A CN106036666 A CN 106036666A
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- bamboo shoots
- dried bamboo
- fermentation
- bud
- folium mori
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 40
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 40
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 40
- 239000011425 bamboo Substances 0.000 title claims abstract description 40
- 239000008280 blood Substances 0.000 title claims abstract description 15
- 210000004369 blood Anatomy 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241000186660 Lactobacillus Species 0.000 title claims abstract description 7
- 229940039696 lactobacillus Drugs 0.000 title claims abstract description 6
- 240000000249 Morus alba Species 0.000 title abstract 4
- 235000008708 Morus alba Nutrition 0.000 title abstract 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 title abstract 3
- 239000008103 glucose Substances 0.000 title abstract 3
- 244000082204 Phyllostachys viridis Species 0.000 title 1
- 238000000855 fermentation Methods 0.000 claims abstract description 44
- 230000004151 fermentation Effects 0.000 claims abstract description 44
- 241001330002 Bambuseae Species 0.000 claims abstract description 39
- 235000016709 nutrition Nutrition 0.000 claims abstract description 11
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000005822 corn Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 40
- 241000894006 Bacteria Species 0.000 claims description 25
- 235000014655 lactic acid Nutrition 0.000 claims description 20
- 239000004310 lactic acid Substances 0.000 claims description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000001291 vacuum drying Methods 0.000 claims description 7
- 101100381997 Danio rerio tbc1d32 gene Proteins 0.000 claims description 6
- 101100381999 Mus musculus Tbc1d32 gene Proteins 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 4
- 210000000481 breast Anatomy 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- DSLZVSRJTYRBFB-DUHBMQHGSA-N galactaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)[C@@H](O)[C@H](O)C(O)=O DSLZVSRJTYRBFB-DUHBMQHGSA-N 0.000 claims description 2
- 238000001035 drying Methods 0.000 abstract description 3
- 244000276331 Citrus maxima Species 0.000 abstract 2
- 235000001759 Citrus maxima Nutrition 0.000 abstract 2
- 235000012907 honey Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 206010016654 Fibrosis Diseases 0.000 description 3
- 230000004761 fibrosis Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 2
- 210000004243 sweat Anatomy 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000004531 blood pressure lowering effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000000254 damaging effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 230000009795 fibrotic process Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses mulberry leaf sprout containing blood glucose reduction lactobacillus fermented dried bamboo shoots and a preparation method thereof. The dried bamboo shoots are prepared from, by weight, 500-600 parts of fresh bamboo shoots, 20-30 parts of honey, 6-8 parts of mulberry leaf sprouts, 8-10 parts of dried corn, 2-4 parts of oat, 6-8 parts of shaddock and appropriate amount of lactobacilli. By means of twice drying and twice fermentation, the dried bamboo shoots are high in nutritional value and rehydration rate and excellent in taste. In addition, due to adoption of mulberry leaf sprouts, shaddock and the like in the raw materials, the dried bamboo shoots have healthcare efficacies of blood glucose reduction and the like.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of Folium Mori bud blood sugar lowering lactic acid bacteria fermentation dried bamboo shoots and preparation thereof
Method.
Background technology
Radix Crotalariae szemoensis are extensively born in intermountain, pollution-free, are natural green delicacys from mountain.Radix Crotalariae szemoensis are nutritious, and it is fresh and tender that meat is crisp, can taste
U.S., it has certain health-care effect simultaneously, therefore becomes one of standby good merchantable brand popular to people.In view of bamboo sprout aboundresources,
Having higher edibility, it is in addition to edible as daily vegetable, and its processing and research are the most day by day deepened simultaneously.Such as:
Fermentation dried bamboo shoots.Fermentation dried bamboo shoots, due to its unique flavor, are of high nutritive value, are increasingly paid close attention to by people.Traditional zymotic dried bamboo shoots
Making be the natural fermentation first passing through some months, then through air-dry or dry form.But, traditional zymotic dried bamboo shoots fabrication cycle
Long, product special flavour is impure, and dry and wet is uneven, and water content is higher, easy brown stain, goes mouldy, and fibrosis is serious, rehydration poor quality..
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Folium Mori bud blood sugar lowering lactic acid bacteria fermentation Radix Crotalariae szemoensis
Do and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Folium Mori bud blood sugar lowering lactic acid bacteria fermentation dried bamboo shoots, the weight proportion of its each raw material components is: fresh Radix Crotalariae szemoensis 500-600, Mel
20-30, Folium Mori bud 6-8, dry Semen Maydis 8-10, Herba bromi japonici 2-4, Fructus Citri grandis 6-8, lactic acid bacteria are appropriate.
The preparation method of described Folium Mori bud blood sugar lowering lactic acid bacteria fermentation dried bamboo shoots, comprises the following steps:
One, fresh Radix Crotalariae szemoensis are shelled after cleaning, be cut into Radix Crotalariae szemoensis sheet；Radix Crotalariae szemoensis sheet is placed in washing water of rice and rinses；By Mel and water according to 3-
The ratio mixing preparation of 4:1 becomes hydromel；After Radix Crotalariae szemoensis sheet after rinsing is placed in hydromel immersion 2-3 hour, takes out, be placed in
In fermentation tank, access lactic acid bacteria and carry out one time fermentation: lactobacillus inoculum amount is 3%, and liquid-solid ratio is 2:1, at 33 DEG C of bottom fermentation 48h；
Described hydromel adds the Fructus Citri Limoniae juice of hydromel quality 1-3%；
Two, by Folium Mori bud, dry Semen Maydis, the water of Herba bromi japonici mixing addition 200-220 times, big fire is filtered after boiling, is obtained corn soup；Will
Fructus Citri grandis is squeezed the juice, and obtains Fructus Citri grandis juice；Fructus Citri grandis juice is joined in corn soup, stir evenly, obtain nutritional solution；
Three, the dried bamboo shoots after one time fermentation being used microwave vacuum drying to moisture is 10-12%；After microwave vacuum drying
Dried bamboo shoots be placed in nutritional solution immersion 1-2 hour after take out, in sterilization treatment is placed on fermentation tank, carry out ferment in second time, breast
Acid bacterium inoculum concentration is 4%, and liquid-solid ratio is 2:1, at 33 DEG C of bottom fermentation 24h；
Four, being dried in the environment of 50-60 DEG C by the dried bamboo shoots after ferment in second time to dried bamboo shoots moisture is 3-5%, obtains Folium Mori bud fall blood
Saccharolactic acid bacterium fermentation dried bamboo shoots.
The invention have the advantage that in present invention process, first soak fresh Radix Crotalariae szemoensis with hydromel, use the principle of fermentable,
With Mel as primary carbon source, under the effect of multiple enzyme, through lactic acid bacteria fermentation, saccharide converted for breast by what Mel enriched
Acid, the nutrition of a kind of existing dried bamboo shoots of formation and local flavor, there are again the peculiar delicate fragrance of Mel and sour-sweet taste, there is the two dual battalion simultaneously
Support and the novel fermentation dried bamboo shoots of health care.
Present invention process have employed the process of fermenting twice, soak with hydromel before fermentation for the first time, second time fermentation
Front employing nutritional solution soaks, and is dried bamboo shoots and provides more abundant nutrition and the function of more health care.Every time in sweat,
The lactic acid bacteria of inoculation can be bred rapidly, and fermentation produces lactic acid, changes the environment of Radix Crotalariae szemoensis organizational framework, can suppress Radix Crotalariae szemoensis body fibrosis
The effect of relevant enzyme, thus fast and effeciently block the Fibrotic process of Radix Crotalariae szemoensis body, additionally, lactic acid bacteria is secreted during the fermentation
Specific enzymes system can suppress Radix Crotalariae szemoensis body fibrosis.Thus improve the tenderness of Radix Crotalariae szemoensis sheet to the full extent.
Additionally, use lactobacillus inoculum fermentation, on the one hand various essential amino acids, electrolytes and minerals can be produced
Deng the nutritional labeling useful to human body, improve the nutritive value of product to a certain extent；On the other hand tradition is reduced certainly
The harmful components that so sweat is produced by miscellaneous bacteria effect, such as nitrite, thus decrease the damaging effect to human body.
The comprehensive mode using microwave vacuum drying and drying to be dried in the present invention, improves the rehydration speed of fermentation dried bamboo shoots
Rate, solves the drying fermentation dried bamboo shoots water content of tradition high, stores easy mouldy brown stain, the slow-footed problem of rehydration.
Present invention process uses twice dry, mode of fermenting twice, and the dried bamboo shoots made are of high nutritive value, rehydration speed
Hurry up, in good taste.Additionally, raw material has used the raw materials such as Folium Mori bud, Fructus Citri grandis, fermentation dried bamboo shoots are made to have possessed the health care merits such as blood pressure lowering
Effect.
Detailed description of the invention
A kind of Folium Mori bud blood sugar lowering lactic acid bacteria fermentation dried bamboo shoots, the weight proportion of its each raw material components is: fresh Radix Crotalariae szemoensis 500, Mel
20, Folium Mori bud 6, dry Semen Maydis 8, Herba bromi japonici 2, Fructus Citri grandis 6, lactic acid bacteria are appropriate.
The preparation method of described Folium Mori bud blood sugar lowering lactic acid bacteria fermentation dried bamboo shoots, comprises the following steps:
One, fresh Radix Crotalariae szemoensis are shelled after cleaning, be cut into Radix Crotalariae szemoensis sheet；Radix Crotalariae szemoensis sheet is placed in washing water of rice and rinses；By Mel and water according to 3:1
Ratio mixing preparation become hydromel；After Radix Crotalariae szemoensis sheet after rinsing is placed in hydromel immersion 2 hours, takes out, be placed in fermentation
In tank, access lactic acid bacteria and carry out one time fermentation: lactobacillus inoculum amount is 3%, and liquid-solid ratio is 2:1, at 33 DEG C of bottom fermentation 48h；Described
Hydromel adds the Fructus Citri Limoniae juice of hydromel quality 1%；
Two, by Folium Mori bud, dry Semen Maydis, the water of Herba bromi japonici mixing addition 200 times, big fire is filtered after boiling, is obtained corn soup；By Fructus Citri grandis
Squeeze the juice, obtain Fructus Citri grandis juice；Fructus Citri grandis juice is joined in corn soup, stir evenly, obtain nutritional solution；
Three, the dried bamboo shoots after one time fermentation being used microwave vacuum drying to moisture is 10%；By the Radix Crotalariae szemoensis after microwave vacuum drying
Dry be placed in nutritional solution immersion 1 hour after take out, in sterilization treatment is placed on fermentation tank, carry out ferment in second time, lactic acid bacteria connects
The amount of kind is 4%, and liquid-solid ratio is 2:1, at 33 DEG C of bottom fermentation 24h；
Four, being dried in the environment of 50 DEG C by the dried bamboo shoots after ferment in second time to dried bamboo shoots moisture is 3%, obtains Folium Mori bud blood sugar lowering breast
Acid bacteria fermentation dried bamboo shoots.
Claims (2)
1. Folium Mori bud blood sugar lowering lactic acid bacteria fermentation dried bamboo shoots, it is characterised in that: the weight proportion of its each raw material components is: fresh Radix Crotalariae szemoensis
500-600, Mel 20-30, Folium Mori bud 6-8, dry Semen Maydis 8-10, Herba bromi japonici 2-4, Fructus Citri grandis 6-8, lactic acid bacteria are appropriate.
The preparation method of Folium Mori bud blood sugar lowering lactic acid bacteria fermentation dried bamboo shoots the most according to claim 1, it is characterised in that include with
Lower step:
One, fresh Radix Crotalariae szemoensis are shelled after cleaning, be cut into Radix Crotalariae szemoensis sheet；Radix Crotalariae szemoensis sheet is placed in washing water of rice and rinses；By Mel and water according to 3-
The ratio mixing preparation of 4:1 becomes hydromel；After Radix Crotalariae szemoensis sheet after rinsing is placed in hydromel immersion 2-3 hour, takes out, be placed in
In fermentation tank, access lactic acid bacteria and carry out one time fermentation: lactobacillus inoculum amount is 3%, and liquid-solid ratio is 2:1, at 33 DEG C of bottom fermentation 48h；
Described hydromel adds the Fructus Citri Limoniae juice of hydromel quality 1-3%；
Two, by Folium Mori bud, dry Semen Maydis, the water of Herba bromi japonici mixing addition 200-220 times, big fire is filtered after boiling, is obtained corn soup；Will
Fructus Citri grandis is squeezed the juice, and obtains Fructus Citri grandis juice；Fructus Citri grandis juice is joined in corn soup, stir evenly, obtain nutritional solution；
Three, the dried bamboo shoots after one time fermentation being used microwave vacuum drying to moisture is 10-12%；After microwave vacuum drying
Dried bamboo shoots be placed in nutritional solution immersion 1-2 hour after take out, in sterilization treatment is placed on fermentation tank, carry out ferment in second time, breast
Acid bacterium inoculum concentration is 4%, and liquid-solid ratio is 2:1, at 33 DEG C of bottom fermentation 24h；
Four, being dried in the environment of 50-60 DEG C by the dried bamboo shoots after ferment in second time to dried bamboo shoots moisture is 3-5%, obtains Folium Mori bud fall blood
Saccharolactic acid bacterium fermentation dried bamboo shoots.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610432710.0A CN106036666A (en) | 2016-06-17 | 2016-06-17 | Mulberry leaf sprout containing blood glucose reduction lactobacillus fermented dried bamboo shoots and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610432710.0A CN106036666A (en) | 2016-06-17 | 2016-06-17 | Mulberry leaf sprout containing blood glucose reduction lactobacillus fermented dried bamboo shoots and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106036666A true CN106036666A (en) | 2016-10-26 |
Family
ID=57167596
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610432710.0A Pending CN106036666A (en) | 2016-06-17 | 2016-06-17 | Mulberry leaf sprout containing blood glucose reduction lactobacillus fermented dried bamboo shoots and preparation method thereof |
Country Status (1)
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| CN (1) | CN106036666A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803713A (en) * | 2010-03-26 | 2010-08-18 | 福建建宁孟宗笋业有限公司 | Secondary fermentation and production method of rehydration flexible package dried bamboo shoot |
| CN103829195A (en) * | 2014-03-26 | 2014-06-04 | 曾秉晟 | Processing method of bamboo shoots |
| CN104431867A (en) * | 2014-12-15 | 2015-03-25 | 青岛田成原生态农产品专业合作社 | Preparation method of instant asparagus |
| CN104783097A (en) * | 2015-02-04 | 2015-07-22 | 安吉老奶奶食品有限公司 | Instant pot-stewed bamboo shoot processing technology |
| CN104996924A (en) * | 2015-06-04 | 2015-10-28 | 安徽小菜一碟食品有限公司 | Calcium lactate treated fermented sour bamboo shoot and fermented soya bean sauce and preparation method thereof |
| CN105266101A (en) * | 2015-11-17 | 2016-01-27 | 章太永 | Preparation method of dried bamboo shoots |
-
2016
- 2016-06-17 CN CN201610432710.0A patent/CN106036666A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803713A (en) * | 2010-03-26 | 2010-08-18 | 福建建宁孟宗笋业有限公司 | Secondary fermentation and production method of rehydration flexible package dried bamboo shoot |
| CN103829195A (en) * | 2014-03-26 | 2014-06-04 | 曾秉晟 | Processing method of bamboo shoots |
| CN104431867A (en) * | 2014-12-15 | 2015-03-25 | 青岛田成原生态农产品专业合作社 | Preparation method of instant asparagus |
| CN104783097A (en) * | 2015-02-04 | 2015-07-22 | 安吉老奶奶食品有限公司 | Instant pot-stewed bamboo shoot processing technology |
| CN104996924A (en) * | 2015-06-04 | 2015-10-28 | 安徽小菜一碟食品有限公司 | Calcium lactate treated fermented sour bamboo shoot and fermented soya bean sauce and preparation method thereof |
| CN105266101A (en) * | 2015-11-17 | 2016-01-27 | 章太永 | Preparation method of dried bamboo shoots |
Non-Patent Citations (1)
| Title |
|---|
| 褚维元，褚玉芳: ""乳酸菌发酵竹笋脯的研制"", 《山东食品科技》 * |
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Application publication date: 20161026 |