Preparation method of plant probiotic fermented apple pulp

Abstract

The invention discloses a preparation method of plant probiotic fermented apple pulp. The apple pulp is a drink produced by using apples as the main fermentation raw materials, adding maltooligosaccharide and adopting lactobacillus plantarum, lactobacillus casei and lactobacillus acidophilus as fermentation bacterial strains. The method is described in the following process flow: performing washing and freezing; performing soaking in a citric acid aqueous solution; performing steam treatment; performing soaking in a mixed solution comprising sodium chloride and sodium bicarbonate; performing mixing with sterile water and the maltooligosaccharide; activating bacterial strains and preparing fermentation bacterial liquid; performing mixed fermentation; performing acidity concoction; performing filtering; and performing filling. According to the invention, the apple pulp drink has the advantages of good mouthfeel, unique flavor, good color quality, large amounts of active bacterial strainsper unit volume, etc., also has the functional effects of improving intestinal environment and maintaining intestinal flora balance so as to play a role in relaxing the bowels, promoting defecation and preventing constipation and also can promote the absorption of nutritional substances and enhance the immunity of human bodies.

Description

technical field [0001] The invention belongs to the technical field of apple fermented beverages, and in particular relates to a method for preparing plant probiotic fermented apple pulp. Background technique [0002] Fermented beverages refer to products made from fermented raw materials (cereals, fruits, dairy products, etc.) fermented by yeast, lactic acid bacteria or strains allowed by the country. The varieties are divided into grain probiotic beverages, yeast beverages and lactic acid bacteria beverages. Among them, cereal probiotic beverages are probiotic fermented grain beverages made by using probiotics such as yeast and lactic acid bacteria in the fermentation of cereal beverages; yeast beverages It is a product made of honey, fruit, etc. fermented by yeast; lactic acid bacteria drink is a product prepared by adding fresh milk or dairy products to milk, fermented by lactic acid bacteria, and adding water, sugar solution, etc. . Due to the different fermented raw ...

AI Technical Summary

Problems solved by technology

This fermentation process solves the technical defects in the patent application publication number CN 107319236A, activates the strains and prepares a nutrient solution and adds them to the fermentation system. Peptone, yeast extract and sodium chloride ensure the nutritional requirements of the strains, but with the growth of the colony, the nutritional requirements increase, resulting in a significant deceleration in the late stage of fermentation, which in turn affects the fermentation effect

In addition, because the fruit pieces are soaked in sodium chloride solution for a long time, it is easy to damage the internal tissue of the pulp, resulting in a decline in product quality.

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