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Aroma type green plum stuffing as well as production method thereof and food with green plum stuffing

A production method and technology of Luzhou-flavor type, applied in the field of Luzhou-flavor greengage stuffing and its production and greengage stuffing food, can solve the problems of low added value and monotonous variety, and achieve the effect of strong fruity aroma and enhanced greengage flavor

Inactive Publication Date: 2009-04-22
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, the variety of domestic green plum processed products is monotonous and the added value is low, and it is still in the situation of "dominating the country" for preserved plums and other candied products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1 (flavor enhancing enzyme 1)

[0022] Aspergillus niger (Aspergillus niger) and Aspergillus oryzae (Aspergillus oryzae) were respectively activated by the strains, and were inserted into the fermentation medium at a 5% inoculation amount. The medium formula was: bran 6g / L, peptone 0.1g / L , Potassium dihydrogen phosphate 0.1g / L, salicin 0.1g / L, ammonium sulfate 0.1g / L, ferrous sulfate 0.01g / L. Mixed fermentation was carried out at 30°C and 300r / min for 3 days, the obtained fermentation broth was leached in a water bath at 40°C for 5 hours, the filtrate was filtered, centrifuged at 4000r / min for 30min at 2-4°C, and the supernatant was obtained as flavor enhancer. Fragrant Enzyme Liquid. The enzyme activity unit of β-glucosidase is defined as the amount of enzyme required to produce 1 μmol of glucose per minute by 1 mL of enzyme solution as one enzyme activity unit (U). It was determined that the β-glucosidase activity of the flavor-enhancing enzyme solution ...

Embodiment 2

[0023] Embodiment 2 (flavor enhancing enzyme 2)

[0024] Aspergillus niger (Aspergillus niger) and Aspergillus ficuum (Aspergillus ficuum) were respectively through bacterial classification activation, inserted into fermentation medium (bran 2g / L, peptone 0.5g / L, bisulphate iron 0.1g / L, ammonium sulfate 0.4g / L). Mixed fermentation was carried out at 40°C and 200r / min for 2 days, the obtained fermentation broth was extracted in a water bath at 60°C for 1 hour, the filtrate was filtered, and the filtrate was centrifuged at 6000r / min at 2-6°C for 15 minutes, and the supernatant was taken for flavor enhancement Enzyme solution. The enzyme activity unit of β-glucosidase is defined as one enzyme activity unit (U) for the amount of enzyme required to produce 1 μmol of glucose per minute in 1 mL of enzyme solution. It was determined that the β-glucosidase activity of the flavor-enhancing enzyme solution was 320 U / mL.

Embodiment 3

[0025] Embodiment 3 (flavor enhancing enzyme 3)

[0026] Aspergillus niger (Aspergillus niger), Aspergillus oryzae (Aspergillus oryzae) and Aspergillus ficuum (Aspergillus ficuum) were respectively through bacterial classification activation, divide into fermentation medium (bran 3g / L) by 5%, 3% and 2% inoculum amount , potassium dihydrogen phosphate 0.3g / L, peptone 0.3g / L, salicin 0.01g / L). Mixed fermentation was carried out at 20°C and 600r / min for 5 days, the obtained fermentation broth was leached in a water bath at 30°C for 6h, the filtrate was filtered, centrifuged at 3000r / min at 2-4°C for 60min, and the supernatant was obtained as flavor enhancer. Fragrant Enzyme Liquid. The enzyme activity unit of β-glucosidase is defined as one enzyme activity unit (U) for the amount of enzyme required to produce 1 μmol of glucose per minute in 1 mL of enzyme solution. It was determined that the β-glucosidase activity of the flavor-enhancing enzyme solution was 330 U / mL.

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PUM

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Abstract

The invention discloses aromatic greengage filling, a production method thereof, and a greengage filling food. The method comprises the following steps: greengage is cleaned, denucleated and subjected to pulping treatment, biological enzyme treatment by flavoring enzymes, finish grinding and superhigh pressure homogenization treatment; the conditions of the biological enzyme treatment are that the temperature is between 30 and 60 DEG C, PH value is 4 to 6, and the time is 1 to 6 hours; the flavoring enzymes take two to three of Aspergillus niger, Aspergillus oryzae, Aspergillus ficcum, Aspergillus fumigatus, Aspergillus japonicus Saito, Aspergillus awamori, Aspergillus carbonarius, Aspergillus terreus, Aspergillus tubingensis, Aspergillus usammi and Aspergillus sojae as zymogens; and the greengage is subjected to mixed fermentation in a culture medium for 2 to 5 days at a temperature of between 20 and 40 DEG C and under the condition of 200 to 600r / min, and leached, filtrate is leached and centrifuged, and the supernatant is taken as flavoring enzyme liquid. By the production method, high-quality aromatic greengage filling food can be manufactured, and has unique flavor, aromatic and rich fragrance of the greengage, high quality and wide development prospect.

Description

technical field [0001] The invention relates to a production method of Luzhou-flavor green plum stuffing food, including two aspects of raw materials and production technology. Background technique [0002] Green plum (Sour Plum, Prunus mume), also known as fruit plum and sour plum, belongs to the fruit tree of Rosaceae. It is mainly distributed in the Yangtze River Basin and South China and Southwest my country. Traditional medicinal and edible fruit in China. Green plums are rich in nutrients and contain vitamins C, A, and B 1 , B 2 , B 6 and many other vitamins, as well as calcium, sodium, iron, phosphorus, manganese, zinc and other mineral elements, while its energy is only 121kJ / 100g pulp, which is one of the fruits with the lowest calories. Greengage contains various bioactive components such as sitosterol, oleanolic acid, and flavonoids, which have various functions such as regulating the stomach, promoting body fluids and quenching thirst, eliminating fatigue, ant...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/06A23L19/00A23L21/10
Inventor 郑建仙袁尔东黄英强
Owner SOUTH CHINA UNIV OF TECH
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