Mixed fruit and vegetable fermented product and preparation method thereof

Abstract

The invention provides a mixed fruit and vegetable fermented product and a preparation method thereof. The method comprises the following steps: (1) washing the mixed fruits and vegetables, crushing to obtain mixed fruit and vegetable liquid, adding pectinase and cellulase into the mixed fruit and vegetable liquid and performing enzymolysis, thereby obtaining enzymolysis liquid; (2) adding a carbon source, a nitrogen source and inorganic salt into the enzymolysis liquid, inoculating leuconostoc mesenteroides and performing primary fermentation, thereby obtaining first fermentation liquor when the pH value of the fermentation liquor is reduced by over 0.5; (3) adding the carbon source and the nitrogen source into the first fermentation liquor, and inoculating compound lactobacillus and performing secondary fermentation, thereby obtaining second fermentation liquor when the total sugar content of the fermentation liquor is lower than 3wt%, wherein the compound lactobacillus comprises streptococcus thermophilus, lactobacillus delbrueckii subsp. bulgaricus and lactobacillus plantarum, and; and (4) uniformly mixing the second fermentation liquor, centrifuging, homogenizing and sterilizing the centrifuged supernatant, thereby obtaining the mixed fruit and vegetable fermented product. According to the scheme in the invention, the mixed fruit and vegetable fermented product with the advantages of low sugar content, good taste and unique flavor can be obtained in short fermentation time.

Description

technical field [0001] The invention relates to a fermented product and a preparation method thereof, in particular to a mixed fruit and vegetable fermented product and a preparation method thereof. Background technique [0002] There are many kinds of vegetables and fruits, which account for 33.7% and 8.4% of the food in the diet of Chinese residents, and are an important part of the diet. Vegetables are rich in water, low in energy, and rich in phytochemicals. They are an important source of essential trace elements, dietary fiber, and natural antioxidants. Among them, stems, leaves, and cauliflower vegetables are good sources of carotene, vitamin C, vitamin B2, minerals, and dietary fiber. Darker vegetables are higher in carotene, riboflavin, and vitamin C than lighter-colored vegetables, and contain more phytochemicals. Fruit contains 85% to 90% water and is an important source of vitamins, minerals and dietary fiber necessary for the human body. Among them, crucifero...

AI Technical Summary

Problems solved by technology

[0004] Usually vegetables and fruits are mainly eaten fresh, and some researchers at home and abroad try to develop fermented products of vegetables and fruits. However, the existing methods for preparing fermented fruits and vegetables, such as beverages, have many defects, such as: 1) long fermentation time The fermented beverages in Japan and Taiwan, which have a high market share, generally have a fermentation period of six months to three years. 2) At the end of the fermentation, there is a lack of flavor substances, resulting in severe sourness. In order to overcome this problem and ensure a longer fermentation time It is usually necessary to control the sugar in the fermentation broth to a level of up to 30-40% without contamination of bacteria. Such a high sugar content makes it difficult to meet the low sugar requirements stipulated by our country in GB28050 even if the fermentation broth is re-deployed later. Requirements for carbohydrate (sugar) content in beverages ≤ 5%

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