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Method for comprehensive development and utilization of fruits and vegetables

A technology of fruits and vegetables and fruit and vegetable juices, applied in the direction of microorganism-based methods, biochemical equipment and methods, bacteria used in food preparation, etc., can solve the problems that oral lactic acid bacteria are not suitable for consumption, etc.

Active Publication Date: 2017-10-20
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the liquid fermentation medium of edible and medicinal bacteria is made of chemical reagents, it is not suitable for consumption; oral administration of lactic acid bacteria is not suitable for all people to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A method for comprehensive development and utilization of fruits and vegetables, using blueberries, apples and carrots as raw materials, and separating fruit and vegetable juices from fruit and vegetable residues by squeezing the juice. The fruit and vegetable juice is fermented through the compound liquid fermentation of three edible and medicinal bacteria, Flammulina velutipes, black fungus, and Grifola frondosa, to obtain fermented fruit and vegetable juices with antioxidant activity; fruit and vegetable residues are compounded by three lactic acid bacteria, Lactobacillus plantarum, Lactobacillus acidophilus, and Lactobacillus rhamnosus After solid fermentation, fruit and vegetable enzymes with hypoglycemic function are obtained.

[0016] The method steps are as follows:

[0017] (1) Prepare blueberries, apples, and carrots, clean them, cut them into pieces, put them into a juicer to extract juice, obtain fruit and vegetable juices and fruit and vegetable residues, a...

Embodiment 2

[0023] A method for comprehensive development and utilization of fruits and vegetables, using pears, dragon fruit, kiwi fruit and bitter melon as raw materials, and separating fruit and vegetable juices from fruit and vegetable dregs by squeezing the juice. The fruit and vegetable juice is fermented through the compound liquid fermentation of three edible and medicinal bacteria, Flammulina velutipes, black fungus, and Grifola frondosa, to obtain fermented fruit and vegetable juices with antioxidant activity; fruit and vegetable residues are compounded by three lactic acid bacteria, Lactobacillus plantarum, Lactobacillus acidophilus, and Lactobacillus rhamnosus After solid fermentation, fruit and vegetable enzymes with hypoglycemic function are obtained.

[0024] The method steps are as follows:

[0025] (1) Prepare pears, dragon fruit, kiwi fruit, and bitter melon, clean them, cut them into pieces, put them into a juicer to extract juice, obtain fruit and vegetable juices and ...

Embodiment 3

[0031] A method for comprehensive development and utilization of fruits and vegetables, using kiwi fruit, pumpkin and carrots as raw materials, and separating fruit and vegetable juices from fruit and vegetable residues by squeezing the juice. The fruit and vegetable juice is fermented through the compound liquid fermentation of three edible and medicinal bacteria, Flammulina velutipes, black fungus, and Grifola frondosa, to obtain fermented fruit and vegetable juices with antioxidant activity; fruit and vegetable residues are compounded by three lactic acid bacteria, Lactobacillus plantarum, Lactobacillus acidophilus, and Lactobacillus rhamnosus After solid fermentation, fruit and vegetable enzymes with hypoglycemic function are obtained.

[0032] The method steps are as follows:

[0033] (1) Prepare kiwi fruit, pumpkin, and carrot, clean them, cut them into pieces, put them into a juicer to extract juice, obtain fruit and vegetable juices and fruit and vegetable residues, an...

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PUM

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Abstract

The invention discloses a method for comprehensive development and utilization of fruits and vegetables. The method uses fruits and vegetables as raw materials and comprises separating fruit and vegetable juices from fruit and vegetable residues by juicing, carrying out fermentation on the fruit and vegetable juices through a compound liquid of three edible and medical fungi such as needle mushroom, black fungus and grifola frondosa to obtain an antioxidant activity fermented fruit and vegetable juice, wherein in the DPPH free radical scavenging system, IC50 is 40 to 100 microliters per milliliter, and carrying out fermentation on the fruit and vegetable residues through lactic acid bacterium compound solids such as lactobacillus plantarum, lactobacillus acidophilus and lactobacillus rhamnosus to obtain fruit and vegetable ferment having a blood sugar reduction function. An in-vitro blood sugar reduction experiment result shows that the fruit and vegetable ferment has an alpha-glucosidase inhibition rate of 40-55%. The method provides a novel approach for comprehensive development and utilization of fruits and vegetables, can produce the fruit and vegetable juice having antioxidant activity and can produce the fruit and vegetable ferment having a blood sugar reduction function.

Description

technical field [0001] The invention belongs to the field of comprehensive utilization of fruits and vegetables, and relates to a method for comprehensive development and utilization of fruits and vegetables. Background technique [0002] Many by-products will be produced in fruit and vegetable processing, and the huge output of fruits and vegetables also determines the increase of processing by-products. In recent years, the best-selling beverages in the international market are developing towards healthy beverages with both nutrition and curative effect, and their sales volume has increased significantly. In particular, the use of edible fungus liquid fermentation has become an important way for modern medicine and food industry to produce new pharmaceuticals, new seasonings and health drinks. Enzymes have a unique refreshing taste, aroma and flavor, which are not found in general beverages. Fruit and vegetable enzymes fermented by lactic acid bacteria are rich in SOD enz...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00C12P1/02C12P1/04C12R1/645C12R1/25C12R1/23C12R1/225
CPCA23L2/382A23L33/00C12P1/02C12P1/04A23V2002/00C12R2001/23C12N1/205C12R2001/25C12R2001/225C12R2001/645C12N1/145A23V2400/175A23V2400/113A23V2400/169A23V2200/328
Inventor 刘斌胡荣康黄梓芮贾瑞博肖正
Owner FUJIAN AGRI & FORESTRY UNIV
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