Method for fermenting barbary wolfberry pulp by plant probiotics

A technology of plant probiotics and Lycium barbarum, applied in the direction of food ingredients as antimicrobial preservation, Lactobacillus, Chlorella, etc., can solve the problems of increased processing cost of Lycium barbarum pulp, weakened market acceptance, and decreased flavor of food raw materials, etc., to achieve The effect of reducing the risk of introduction, reducing the conditions of sterilization, and reducing the difficulty of processing

Inactive Publication Date: 2017-09-05
山西达明一派食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the raw materials of wolfberry in China are mainly sold in the form of dried fruit, which is used for health care and drinking. The product is also prepared with a small amount of concentrated juice into a compound drink of wolfberry and red dates. And it is a neutral product with a high pH, ​​which cannot guarantee a long shelf life through sterilization and aseptic filling; at the same time, these wolfberry pulp often cannot maintain the original fresh flavor of wolfberry after processing, which reduces the flavor of food raw materials and weakens market acceptance. At present, in order to meet the shelf life requirements, some enterprises have to strictly sterilize the process, which increases the processing cost of wolfberry pulp, and also causes a large loss of nutrients in wolfberry pulp itself; some enterprises adopt fermentation technology, but produce a large amount of fermented mud , it is impossible to prevent the precipitation of the fermented mud in the transparent container after deployment; at the same time, most of the fruit and vegetable juice products on the market add preservatives to ensure the safety of the products, and introduce a large class of sour agents for the taste of the products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for fermenting wolfberry pulp by plant probiotics, comprising the steps of:

[0027] a. Pre-treatment: wash, inspect and soak the dried wolfberry fruit, and soak in 1:3 cold water for 30 minutes to recover the dried fruit;

[0028] b. Crushing: Put the processed wolfberry into a hammer crusher with a rotating speed of 1000r / min. A sieve plate with a hole diameter of 1cm×5cm is arranged under the hammer crusher, and the wolfberry is crushed into 3mm wolfberry granules, and the wolfberry granules are used The 0.06% concentration of Vc solution is atomized to protect the color, which can make the pulp size appropriate, and can be heated to the enzymolysis temperature through a tubular heat exchanger, so that the enzymolysis of wolfberry pulp is complete;

[0029] c. Enzymatic hydrolysis: heat wolfberry granules to 45°C in a closed pipeline, and use cellulase to carry out enzymatic hydrolysis for 25 minutes. The amount of cellulase added is 0.3‰ to ensure the best ...

Embodiment 2

[0038] Embodiment 2: a kind of method of plant probiotic fermented wolfberry pulp, comprises the steps:

[0039] a. Pre-treatment: wash, inspect and soak the dried wolfberry fruit, and soak in 1:3 cold water for 30 minutes to recover the dried fruit;

[0040] b. Crushing: Put the processed wolfberry into a hammer crusher with a rotating speed of 1400r / min. A sieve plate with a hole diameter of 1cm×5cm is arranged under the hammer crusher, and the wolfberry is crushed into 6mm wolfberry granules, and the wolfberry granules are used The 0.06% concentration of Vc solution is atomized to protect the color, which can make the pulp size appropriate, and can be heated to the enzymolysis temperature through a tubular heat exchanger, so that the enzymolysis of wolfberry pulp is complete;

[0041]c. Enzymatic hydrolysis: heat wolfberry granules to 60°C in a closed pipeline, and use cellulase for enzymolysis for 40 minutes. The amount of cellulase added is 0.3‰ to ensure the best effect ...

Embodiment 3

[0050] Embodiment 3: a kind of method of plant probiotic fermented wolfberry pulp, comprises the steps:

[0051] a. Pre-treatment: wash, inspect and soak the dried wolfberry fruit, and soak in 1:3 cold water for 30 minutes to recover the dried fruit;

[0052] b. Crushing: Put the processed wolfberry into a hammer crusher with a rotating speed of 1200r / min. A sieve plate with a hole diameter of 1cm×5cm is arranged under the hammer crusher, and the wolfberry is broken into 4mm wolfberry granules, and the wolfberry granules are used The 0.06% concentration of Vc solution is atomized to protect the color, which can make the pulp size appropriate, and can be heated to the enzymolysis temperature through a tubular heat exchanger, so that the enzymolysis of wolfberry pulp is complete;

[0053] c. Enzymatic hydrolysis: heat wolfberry granules to 50°C in a closed pipeline, and use cellulase for enzymolysis for 30 minutes. The amount of cellulase added is 0.3‰ to ensure the best effect ...

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Abstract

The invention relates to the technical field of deep processing of fruits and vegetables, in particular to a method for fermenting barbary wolfberry pulp by plant probiotics, and solves the problems of short expiration date, poor flavor, high processing cost and severe nutrient loss in processing of low-acid barbary wolfberry pulp. The method includes the steps: pretreatment; crushing; enzymolysis; pulping; primary sterilization cooling; fermentation; centrifugation; degasification; homogeneity; secondary sterilization cooling; sterile filling. According to the method, weak-acid barbary wolfberry pulp is fermented by the aid of different lactic acid bacteria to generate a lot of organic acid such as lactic acid, so that pH (potential of hydrogen) of the barbary wolfberry pulp is reduced, good fermentation flavor is generated, sterilization conditions are reduced, cost is saved, nutrition of barbary wolfberry fruits is kept, nutrition components of fermentation products are increased, fermented barbary wolfberry pulp is centrifugally separated by a horizontal spiral centrifuge, so that fermentation mud is separate, and the use stability of the fermented barbary wolfberry pulp in beverage industries is effectively improved.

Description

technical field [0001] The invention relates to the technical field of deep processing of fruits and vegetables, in particular to a method for fermenting wolfberry pulp by plant probiotics. Background technique [0002] At present, the raw materials of wolfberry in China are mainly sold in the form of dried fruit, which is used for health care and drinking. The product is also prepared with a small amount of concentrated juice into a compound drink of wolfberry and red dates. And it is a neutral product with a high pH, ​​which cannot guarantee a long shelf life through sterilization and aseptic filling; at the same time, these wolfberry pulp often cannot maintain the original fresh flavor of wolfberry after processing, which reduces the flavor of food raw materials and weakens market acceptance. At present, in order to meet the shelf life requirements, some enterprises have to strictly sterilize the process, which increases the processing cost of wolfberry pulp, and also cau...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L33/10A23L5/41A23L5/00A23L3/3463A23L3/3499
CPCA23L2/382A23L2/84A23L3/3463A23L3/3499A23L5/00A23L5/41A23L33/10A23V2002/00A23V2400/165A23V2400/413A23V2400/169A23V2200/048A23V2200/10A23V2200/16A23V2200/30A23V2200/3204A23V2250/708A23V2300/26
Inventor 杨丽鹏陈成星
Owner 山西达明一派食品有限公司
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