Preparation method of cooked rhizoma polygonati with low bacteria content and high polysaccharide content
The invention is applicable to the technical field of food processing, and provides a preparation method of low-bacteria and high-polysaccharide-content cooked rhizoma polygonati, which comprises the following steps: step 1, peeling primarily screened raw rhizoma polygonati, and then cutting into st...
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Main Authors | , |
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Format | Patent |
Language | Chinese English |
Published |
21.03.2023
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Subjects | |
Online Access | Get full text |
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Summary: | The invention is applicable to the technical field of food processing, and provides a preparation method of low-bacteria and high-polysaccharide-content cooked rhizoma polygonati, which comprises the following steps: step 1, peeling primarily screened raw rhizoma polygonati, and then cutting into strips; step 2, carrying out subacid cleaning on the sliced polygonatum kingianum by using subacid electrolyzed water, wherein the available chlorine concentration of the subacid electrolyzed water is 10-50 mg/L; step 3, performing high-temperature and high-pressure curing on the treated rhizoma polygonati; 4, the rhizoma polygonati obtained in the step 3 is subjected to low-temperature saccharification, the low-temperature saccharification temperature ranges from 4 DEG C to 12 DEG C, and the low-temperature saccharification time ranges from 8 h to 24 h; and step 5, grinding the polygonatum sibiricum obtained in the step 4 into thick liquid, and then carrying out spray drying. The polygonatum kingianum obtained by th |
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Bibliography: | Application Number: CN202211530765 |