Helianthus tuberosus ferment as well as preparation method, preparation and application thereof

• Main Authors: CHEN CHAOYIN, LIU JINGYUAN, ZHAO SHENGLAN
• Format: Patent
• Language: Chinese; English
• Published: 01.12.2017
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses helianthus tuberosus ferment as well as a preparation method, preparation and application thereof. The helianthus tuberosus ferment consists of the following raw materials in parts by weight: 60-80 parts of fresh helianthus tuberosus, and 20-40 parts of sugar. The fresh helianthus tuberosus is used as the raw materials, so that on one hand, the prepared helianthus tuberosus ferment has special color and smell and is good in mouth feel, and the fragrances lasts long; and on the other hand, the helianthus tuberosus ferment is rich in special functional components of inulin, polyphenol flavonoid and the like in the helianthus tuberosus, and nutrient components of various natural vitamins, minerals, trace elements, amino acids and the like. According to the preparation method of the helianthus tuberosus ferment, normal-temperature normal-pressure fermentation is adopted, and fermentation microorganisms come from preferable microorganisms in natural raw materials of the helianthus tuberosus