Low-temperature fermentation technology for carrot juice

Abstract

A disclosed low-temperature fermentation technology for carrot juice comprises the following steps: (1) crushing carrot to obtain an original carrot slurry; (2) dividing the original carrot slurry into two parts, wherein the first part account for 70-75 wt% of the original carrot slurry and the second part is the residue, adding water and microzyme into the first part, stirring uniformly, fermenting at 30-38 DEG C until pH is 3-4, then cooling to a temperature less than 26 DEG C, stopping fermentation, wherein the adding amount of microzyme into per one ton of the original carrot slurry is 15-25 U, and the adding amount of water is 3-5 wt% of the first part of the original carrot slurry; and (3) keeping the temperature of 8-15 DEG C for 72-84 h, then adding the second part of the original carrot slurry, and fermenting at 35-38 DEG C until pH is 3-3.5. According to the fermentation technology, the edible carrot juice is produced by employing the low-temperature fermentation manner, the problem that vitamins in carrot juice is easy to heat and destroy, the nutritional compositions in carrot are effectively protected, and the low-temperature fermentation technology is suitable for industrialized production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a carrot juice low-temperature fermentation process. Background technique [0002] Carrots are loved by consumers all over the world because they are rich in more than a dozen vitamins and trace elements necessary for the human body. In China, carrots have earned the reputation of "little ginseng" for their rich nutritional value. However, most of the vitamins and trace elements in beverages made from carrot juice are almost destroyed during high-temperature production and processing (according to the technical department’s inspection, the vitamins in carrot juice after high-temperature processing are less than 100%. 27%). [0003] Carrot juice itself has an unacceptably weird taste, which has been the main reason why this vegetable drink has not been enthusiastically sought after by everyone. For a long time, food scientists have been trying to find a new ...

AI Technical Summary

Problems solved by technology

For a long time, food scientists have been trying to find a new production technology to keep the nutrients beneficial to the human body in carrots, remove the weird taste that affects people's positive acceptance and consumption, and make most of the nutrients in carrots as much as possible. The purpose of the substance can be absorbed by the body, made a lot of experiments, but has not been successful