CN106072115A - A kind of cucumber beauty treatment lactic acid bacteria fermentation dried bamboo shoots and preparation method thereof - Google Patents
A kind of cucumber beauty treatment lactic acid bacteria fermentation dried bamboo shoots and preparation method thereof Download PDFInfo
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- CN106072115A CN106072115A CN201610432471.9A CN201610432471A CN106072115A CN 106072115 A CN106072115 A CN 106072115A CN 201610432471 A CN201610432471 A CN 201610432471A CN 106072115 A CN106072115 A CN 106072115A
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- Prior art keywords
- bamboo shoots
- dried bamboo
- lactic acid
- fermentation
- acid bacteria
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 52
- 238000000855 fermentation Methods 0.000 title claims abstract description 46
- 230000004151 fermentation Effects 0.000 title claims abstract description 46
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 39
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 39
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 39
- 239000011425 bamboo Substances 0.000 title claims abstract description 39
- 241000894006 Bacteria Species 0.000 title claims abstract description 28
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 26
- 239000004310 lactic acid Substances 0.000 title claims abstract description 26
- 240000008067 Cucumis sativus Species 0.000 title claims abstract description 23
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 title claims abstract description 23
- 230000003796 beauty Effects 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 244000082204 Phyllostachys viridis Species 0.000 title 1
- 241001330002 Bambuseae Species 0.000 claims abstract description 38
- 241000287828 Gallus gallus Species 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 235000016709 nutrition Nutrition 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 238000001291 vacuum drying Methods 0.000 claims description 7
- 235000012055 fruits and vegetables Nutrition 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
- 239000007787 solid Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 210000004185 liver Anatomy 0.000 claims description 5
- 235000012054 meals Nutrition 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 4
- 229940039696 lactobacillus Drugs 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 210000000481 breast Anatomy 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling 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
- 238000000034 method Methods 0.000 abstract description 6
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 description 5
- 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
- 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
- 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
- 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of cucumber beauty treatment lactic acid bacteria fermentation dried bamboo shoots and preparation method thereof, the weight proportion of its each raw material components is: fresh Radix Crotalariae szemoensis 500 600, Mel 20 30, Hepar Gallus domesticus 46, Fructus Mali pumilae 35, cucumber 46, Fructus Citri Limoniae 8 10, lactic acid bacteria are appropriate.Present invention process uses twice dry, mode of fermenting twice, and the dried bamboo shoots made are of high nutritive value, rehydration speed fast, in good taste.Additionally, raw material has used the raw material such as Fructus Mali pumilae, cucumber, fermentation dried bamboo shoots are made to have possessed the health-care effecies such as looks improving and the skin nourishing.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of cucumber beauty treatment lactic acid bacteria fermentation dried bamboo shoots and preparation side 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 cucumber beauty treatment lactic acid bacteria fermentation dried bamboo shoots
And preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of cucumber beauty treatment 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, Hepar Gallus domesticus 4-6, Fructus Mali pumilae 3-5, cucumber 4-6, Fructus Citri Limoniae 8-10, lactic acid bacteria are appropriate.
The preparation method of described cucumber beauty treatment 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 Hepar Gallus domesticus, the water of Fructus Mali pumilae mixing addition 50-60 times, after big fire is boiled, Hepar Gallus domesticus is pulled out, drying and crushing after cooling, obtain
Chicken liver meal；Cucumber and Fructus Citri Limoniae mix the water adding 200-220 times, and making beating is filtered, is obtained fruit and vegetable juice；Chicken liver meal is joined
In fruit and vegetable juice, 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 cucumber beauty treatment
Lactic acid bacteria 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 material such as Fructus Mali pumilae, cucumber, fermentation dried bamboo shoots are made to have possessed the health care merits such as looks improving and the skin nourishing
Effect.
Detailed description of the invention
A kind of cucumber beauty treatment lactic acid bacteria fermentation dried bamboo shoots, the weight proportion of its each raw material components is: fresh Radix Crotalariae szemoensis 500, Mel 20,
Hepar Gallus domesticus 4, Fructus Mali pumilae 3, cucumber 4, Fructus Citri Limoniae 8, lactic acid bacteria are appropriate.
The preparation method of described cucumber beauty treatment 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 Hepar Gallus domesticus, the water of Fructus Mali pumilae mixing addition 50 times, after big fire is boiled, Hepar Gallus domesticus is pulled out, drying and crushing after cooling, obtain chicken
Hepar siccatum；Cucumber and Fructus Citri Limoniae mix the water adding 200 times, and making beating is filtered, is obtained fruit and vegetable juice；Chicken liver meal is joined fruit and vegetable juice
In, 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 cucumber beauty treatment lactic acid
Bacterium fermentation dried bamboo shoots.
Claims (2)
1. cucumber beauty treatment 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, Hepar Gallus domesticus 4-6, Fructus Mali pumilae 3-5, cucumber 4-6, Fructus Citri Limoniae 8-10, lactic acid bacteria are appropriate.
The preparation method of cucumber beauty treatment lactic acid bacteria fermentation dried bamboo shoots the most according to claim 1, it is characterised in that include following
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 Hepar Gallus domesticus, the water of Fructus Mali pumilae mixing addition 50-60 times, after big fire is boiled, Hepar Gallus domesticus is pulled out, drying and crushing after cooling, obtain
Chicken liver meal；Cucumber and Fructus Citri Limoniae mix the water adding 200-220 times, and making beating is filtered, is obtained fruit and vegetable juice；Chicken liver meal is joined
In fruit and vegetable juice, 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 cucumber beauty treatment
Lactic acid bacteria fermentation dried bamboo shoots.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610432471.9A CN106072115A (en) | 2016-06-17 | 2016-06-17 | A kind of cucumber beauty treatment lactic acid bacteria fermentation dried bamboo shoots and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610432471.9A CN106072115A (en) | 2016-06-17 | 2016-06-17 | A kind of cucumber beauty treatment lactic acid bacteria fermentation dried bamboo shoots and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106072115A true CN106072115A (en) | 2016-11-09 |
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| CN201610432471.9A Withdrawn CN106072115A (en) | 2016-06-17 | 2016-06-17 | A kind of cucumber beauty treatment lactic acid bacteria fermentation dried bamboo shoots and preparation method thereof |
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Citations (3)
| 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 |
| 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 |
| CN105266101A (en) * | 2015-11-17 | 2016-01-27 | 章太永 | Preparation method of dried bamboo shoots |
-
2016
- 2016-06-17 CN CN201610432471.9A patent/CN106072115A/en not_active Withdrawn
Patent Citations (3)
| 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 |
| 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 |
| CN105266101A (en) * | 2015-11-17 | 2016-01-27 | 章太永 | Preparation method of dried bamboo shoots |
Non-Patent Citations (3)
| Title |
|---|
| LSP: "黄瓜花的营养价值", 《果蔬百科全说》 * |
| 李健: "《全家人的蔬果汁使用手册》", 31 December 2014, 北京：中国轻工业出版社 * |
| 赵熠宸: "《七八分饱的健康人生》", 30 November 2013, 北京：中国医药科技出版社 * |
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Application publication date: 20161109 |