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Method for preparing candied longans based on microbial fermentation method

A technology of longan and preserved fruit, applied in food science, confectionery industry, confectionery and other directions, can solve the problems of single taste, single product form, easy to mildew and rot, etc.

Active Publication Date: 2016-06-01
SHANGHAI INST OF BIOLOGICAL SCI CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Preserved fruit is a food processed with sugar and fruits and vegetables as raw materials. Preserved fruit foods processed by traditional techniques usually need to add sour agents, sweeteners, pigments, flavors, preservatives and other additives, but the taste is single and the nutritional value of the product is low. Not high enough to meet the needs of modern consumers
[0003] Fresh longan is not resistant to storage, and it is easy to mildew and rot. It is usually dried or sun-dried and directly processed into dried fruit or pulp. The product form is relatively simple, and the taste is not ideal.

Method used

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  • Method for preparing candied longans based on microbial fermentation method
  • Method for preparing candied longans based on microbial fermentation method
  • Method for preparing candied longans based on microbial fermentation method

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Experimental program
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preparation example Construction

[0038] The method for preparing preserved longan fruit of the present invention comprises: using dried longan extract as a fermentation medium, adding shelled fresh longan, fermenting with Lactobacillus bulgaricus and Streptococcus thermophilus as fermentation strains, and processing the fermentation product into preserved fruit to obtain Longan fruit.

[0039] As a preferred mode of the present invention, the ratio of Lactobacillus bulgaricus and Streptococcus thermophilus is 1:2-2:1; more preferably, they are mixed in equal amounts. Other bacterial strains having similar fermentation properties to Lactobacillus bulgaricus and Streptococcus thermophilus can also be used in the present invention.

[0040] About the initial inoculum amount of mixed bacterial strain, the present invention finds after research, and the acidity of lactic acid bacteria fermented liquid increases along with the increase of inoculum amount first, and acidity reaches maximum value when inoculum amount...

Embodiment 1

[0092] Embodiment 1, the preparation of culture medium

[0093] 1. Optimization of concentration of lactic acid bacteria starter

[0094] Set the dilution factor to 10 -4 , 10 -5 , 10 -6 , 10 -7 , 10 -8 Take 100μl of the bacterial solution and spread it on the plate, and culture it statically at 37°C for 24hrs, then take the dilution factor as 10 -5 Count the colonies on the flat plate, the number of colonies is 20, calculate the concentration of the bacterial solution:

[0095] 20pcs / 100μl×10 5 =20 pieces / 0.1mL×10 5 =2×10 6 individual / mL.

[0096] 2. Addition of nutrients in the production medium

[0097] When lactic acid bacteria are cultivated, Mg is added to the production medium 2+ and Ca 2+ and other element cations to meet the needs of its metabolism. Different microorganisms need different ions and their optimal concentrations are also different. Prepare the production medium as described in 1.5.3 above, and observe the effects of adding different nutrien...

Embodiment 2

[0101] Embodiment 2, fermentation process optimization

[0102] 1. Selection of fermentation time

[0103] Experiments were carried out as described in the aforementioned 1.5.5.1 to investigate the effects of different fermentation times on the fermentation broth and fermented dried longan fruit.

[0104] Such as Figure 4 It was shown that the acidity of different inoculum amounts of lactic acid fermentation broth changed basically the same with the fermentation time. In the first 10 days of fermentation, the acidity increased with the increase of fermentation time, and after 10 days of fermentation, the acidity tended to be stable.

[0105] Such as Figure 5 As shown, the reducing sugar content of lactic acid fermentation broth with different inoculum sizes showed similar trends over time. In the early stage of fermentation, with the prolongation of fermentation time, the reducing sugar content gradually decreased. The reason may be that the lactic acid bacteria used the...

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Abstract

The invention relates to a method for preparing candied longans based on a microbial fermentation method. According to the method disclosed by the invention, appropriate fermentative strains are used, and longans are used as a fermentative raw material, so that the candied longans based on a biological fermentation production technology are obtained. The candied longans are healthy in material selection, do not contain a food additive basically, are long in quality guarantee period and are an ideal health-care product or food.

Description

technical field [0001] The invention relates to the field of food, and more specifically, the invention relates to a method for preparing preserved longan fruit based on a microbial fermentation method. Background technique [0002] Preserved fruit is a food processed with sugar and fruits and vegetables as raw materials. Preserved fruit foods processed by traditional techniques usually need to add sour agents, sweeteners, pigments, flavors, preservatives and other additives, but the taste is single and the nutritional value of the product is low. Not high enough to meet the needs of modern consumers. [0003] Fresh longan is not resistant to storage, and it is easy to mildew and rot. It is usually dried or sun-dried and directly processed into dried fruit or dried fruit. The product form is relatively single, and the taste is not ideal. [0004] Therefore, it is necessary to develop longan processed products with long shelf life and good taste in this area, so as to provid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 王慧储瑞蔼葛瑞宏李井泉
Owner SHANGHAI INST OF BIOLOGICAL SCI CHINESE ACAD OF SCI
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