CN106070631A - Produce lactic acid bacteria fermentation Greengage beverage and the method for low in acidity green plum sweetmeat simultaneously - Google Patents
Produce lactic acid bacteria fermentation Greengage beverage and the method for low in acidity green plum sweetmeat simultaneously Download PDFInfo
- Publication number
- CN106070631A CN106070631A CN201610471250.2A CN201610471250A CN106070631A CN 106070631 A CN106070631 A CN 106070631A CN 201610471250 A CN201610471250 A CN 201610471250A CN 106070631 A CN106070631 A CN 106070631A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- armeniaca mume
- mume sieb
- solution
- hardening
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 76
- 230000004151 fermentation Effects 0.000 title claims abstract description 76
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 36
- 235000011230 Prunus domestica subsp. italica Nutrition 0.000 title claims abstract description 32
- 244000249693 Reneklode Species 0.000 title claims abstract description 32
- 235000013361 beverage Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 31
- 241000894006 Bacteria Species 0.000 title claims abstract description 20
- 239000004310 lactic acid Substances 0.000 title claims abstract description 18
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 18
- 244000018795 Prunus mume Species 0.000 claims abstract description 53
- 235000011158 Prunus mume Nutrition 0.000 claims abstract description 53
- 239000000834 fixative Substances 0.000 claims abstract description 31
- 235000013336 milk Nutrition 0.000 claims abstract description 21
- 239000008267 milk Substances 0.000 claims abstract description 21
- 210000004080 milk Anatomy 0.000 claims abstract description 21
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 18
- 239000008103 glucose Substances 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims description 23
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 22
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical group [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 22
- 239000003795 chemical substances by application Substances 0.000 claims description 19
- 125000000118 dimethyl group Chemical group [H]C([H])([H])* 0.000 claims description 14
- 230000014759 maintenance of location Effects 0.000 claims description 14
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 12
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 12
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 11
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 11
- 239000001110 calcium chloride Substances 0.000 claims description 11
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 11
- 235000010265 sodium sulphite Nutrition 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 239000002054 inoculum Substances 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 238000000926 separation method Methods 0.000 claims description 8
- 239000001963 growth medium Substances 0.000 claims description 7
- 239000002609 medium Substances 0.000 claims description 3
- 239000003229 sclerosing agent Substances 0.000 claims description 3
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 238000011081 inoculation Methods 0.000 claims description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 3
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 230000008901 benefit Effects 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 238000000280 densification Methods 0.000 abstract description 2
- 238000002203 pretreatment Methods 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 47
- 239000003292 glue Substances 0.000 description 12
- 239000001814 pectin Substances 0.000 description 12
- 235000010987 pectin Nutrition 0.000 description 12
- 229920001277 pectin Polymers 0.000 description 12
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 9
- 239000007788 liquid Substances 0.000 description 9
- 230000008569 process Effects 0.000 description 7
- 239000007864 aqueous solution Substances 0.000 description 6
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 6
- 239000012531 culture fluid Substances 0.000 description 6
- 235000021433 fructose syrup Nutrition 0.000 description 6
- 238000012216 screening Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 238000000265 homogenisation Methods 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 210000001161 mammalian embryo Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000186840 Lactobacillus fermentum Species 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical group [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000003961 penetration enhancing agent Substances 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000011321 prophylaxis Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000003867 tiredness Effects 0.000 description 1
- 208000016255 tiredness Diseases 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/02—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing microorganisms, enzymes, probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses lactic acid bacteria fermentation Greengage beverage and the method for low in acidity green plum sweetmeat of simultaneously producing, the method uses the pre-treatment of hardening color fixative, remain color and luster and the plumpness of Armeniaca mume Sieb. very well, the green plum sweetmeat prepared has preferable appearance color, and profile is complete, plumpness is high, not shrinkage, quality densification.Meanwhile, the present invention uses mixed fermentation, adds in the medium and is suitable for the defatted milk powder solution of concentration, glucose solution, is not only able to promote the growth of strain, make the acidity of Greengage beverage be preferably minimized, and adds the milk fragrance of fermentation.The Greengage beverage prepared has the ferment local-flavor of uniqueness, and with rich flavor, moderately sour and sweet, taste coordination, and product stability is good.The present invention remains the nutritive value of Armeniaca mume Sieb. well while making full use of Armeniaca mume Sieb. natural resources, have good economic benefit and social benefit.
Description
Technical field
The invention belongs to processing of farm products field, particularly relate to one and produce lactic acid bacteria fermentation Greengage beverage and low acid simultaneously
The method of property green plum sweetmeat.
Background technology
Armeniaca mume Sieb. has the highest nutritive value and medical value, and its sarcocarp is rich in organic acid, mineral, vitamin, germanium unit
Element, has raw quenching the thirst, and stimulates appetite, allaying tiredness, enhancing liver function, regulation human acid-base balance, prophylaxis of hypertension, anti-cancer resist
The effects such as aging.Armeniaca mume Sieb. fresh fruit not storage tolerance, typically directly eats, and economic benefit is low, carried out deep processing become green plum sweetmeat,
Greengage beverages etc., can realize the comprehensive utilization to its raw material, improve its economy and practical value.
Chinese patent 200410027679.X discloses a kind of green plum juice making method, and Armeniaca mume Sieb. is sorted, after-ripening, clean, choose
The operation such as pick.Then extract juice processed with sugaring, and use heat to boil merceration and temperature control measure prevents from fermenting.By Aging storage and leaching
Put forward technique and solve the pained highly seasoned problem of greengage juice, hardship need not be taken off and take away the puckery taste process.But this invention sterilization uses jacketed pan, saccharifying
Tank, sterilization machine etc. are heated to 80-100 DEG C, and such method for disinfection is easily destroyed the nutrient substance in Armeniaca mume Sieb..
Chinese patent application 201410622174.1 discloses one and produces lactic acid bacteria fermentation Greengage beverage and low acid simultaneously
The method of property green plum sweetmeat.The method carries out fermentation fall mainly by the Lactobacillus fermenti of citric acid of degrading to green plum
Acid, and obtain lactic acid bacteria fermentation Greengage beverage.Compared with pickling Armeniaca mume Sieb. embryo with traditional salt, the lemon of the green plum embryo that the present invention obtains
Lemon acid content can arbitrarily control between 0.1%-2.0%.But the general color and luster of preserved fruit after fermented is more yellow, the many wrinkles in surface
Pleat, the fullest, and taste is the abundantest.
It is therefore desirable to develop a kind of production lactic acid bacteria fermentation Greengage beverage and the method for low in acidity green plum sweetmeat simultaneously, solve
The problems referred to above that certainly existing invention exists.
Summary of the invention
For solve problems of the prior art, the present invention provide one produce simultaneously lactic acid bacteria fermentation Greengage beverage and
The method of low in acidity green plum sweetmeat, the Greengage beverage that the method produces has unique flavor, strong advantage, the Armeniaca mume Sieb. honey of production
Give a farewell dinner and have the advantages that outward appearance is good, in good taste and is of high nutritive value.
Produce lactic acid bacteria fermentation Greengage beverage and the method for low in acidity green plum sweetmeat simultaneously, comprise the steps:
A. clean Armeniaca mume Sieb. being immersed hardening to protect in color solution, carry out the color retention that hardens, it is hard that hardening is protected in color solution
Agent is calcium chloride, and its mass concentration is 2-4%, and colour fixative is sodium sulfite, and its mass concentration is 0.05-0.15%, with
The hydrochloric acid of volumetric concentration 0.5% is as buffer agent and permeation-promoter；
B. the Armeniaca mume Sieb. after hardening color retention is put into fermentation tank, and in fermentation tank, add Armeniaca mume Sieb. quality 1.5-2.5 times
Water；
C. being added in fermentation tank by dimethyl two carbonate, the concentration after mix homogeneously is 200mg/L-250mg/L, 20-
2-3h is stood at 25 DEG C；
D. sterile-processed defatted milk powder solution, glucose solution are added in fermentation tank, after mixing, obtain culture medium；
E. to inoculation of medium Lactobacillus bulgaricus and the mixing of the one or two kinds of of streptococcus thermophilus, at 35-
At 40 DEG C after standing for fermentation 3-5d, by Armeniaca mume Sieb. and separation of fermentative broth；
F. fermentation liquor cross allotment, homogeneous, sterilization after be lactic acid bacteria fermentation Greengage beverage；
G. the Armeniaca mume Sieb. after fermentation is through oozing sugar, being low in acidity green plum sweetmeat after drying.
Preferably, the sclerosing agent that the hardening described in described step a is protected in color solution is calcium chloride, and its mass concentration is
2.5-3.5%, colour fixative is sodium sulfite, and its mass concentration is 0.06-0.09%, makees with the hydrochloric acid of volumetric concentration 0.5%
For buffer agent and permeation-promoter.
Preferably, the sclerosing agent that the hardening described in described step a is protected in color solution is calcium chloride, and its mass concentration is
3%, colour fixative is sodium sulfite, and its mass concentration is 0.08%, and helps using the hydrochloric acid of volumetric concentration 0.5% as buffer agent
Penetration enhancer.
Preferably, the Armeniaca mume Sieb. described in described step a is 0.25-0.5 with the mass ratio of hardening color fixative solution, and Armeniaca mume Sieb. is firmly
Change and color fixative solution soaks 30-50min.
Preferably: addition the defatted milk powder solution of fermentation tank, the glucose solution described in described step d, mixed
Mass concentration is respectively 5%-10%.
Preferably, addition the defatted milk powder solution of fermentation tank, the glucose solution described in described step d, mixed
Mass concentration 6%-8% respectively.
Preferably, the sterilization processing described in described step d is 121 DEG C of sterilization 20min, is cooled to 35-40 DEG C.
Preferably, the inoculum concentration inoculating Lactobacillus bulgaricus and streptococcus thermophilus described in described step e is 107-
109CFU/mL。
Preferably, the inoculum concentration inoculating Lactobacillus bulgaricus and streptococcus thermophilus described in described step e is 108CFU/
mL。
Preferably, the sterilization described in described step f is hot pasteurize 82 DEG C, 1min.
Compared with prior art, the invention has the beneficial effects as follows: (1), the present invention use the pre-treatment of hardening color fixative, it is possible to
Retaining color and luster and the plumpness of Armeniaca mume Sieb. very well, prepared green plum sweetmeat has preferable appearance color, and profile is complete, plumpness
Height, not shrinkage, quality densification.(2), the present invention uses one or two kinds of mixed of Lactobacillus bulgaricus and streptococcus thermophilus
Close fermentation, add in the medium and be suitable for the defatted milk powder solution of concentration, glucose solution, be not only able to promote the growth of strain
The acidity making Greengage beverage is preferably minimized, and makes Greengage beverage add the milk fragrance of fermentation simultaneously.The Greengage beverage prepared has
Unique ferment local-flavor, and with rich flavor, moderately sour and sweet, taste coordinate, product stability is good.(3), the present invention is to Armeniaca mume Sieb. certainly
So resource remains the nutritive value of Armeniaca mume Sieb. well while making full use of, and can obtain good economic interests.
Detailed description of the invention
Below by specific embodiment, the present invention is described in further detail.
Embodiment 1
A. by 2kg through screening, the Armeniaca mume Sieb. that cleans up, put into and hardening color fixative solution carries out the color retention that hardens, hardening
Agent is calcium chloride, and its mass concentration is 2%, and colour fixative is sodium sulfite, and its mass concentration is 0.05%, with volumetric concentration
The hydrochloric acid of 0.5% is as buffer agent and permeation-promoter；Armeniaca mume Sieb. is 1:2 with the mass ratio of hardening color fixative solution, when hardening color fixative soaks
Between be 50min.
B. the Armeniaca mume Sieb. that hardening color retention is crossed is put in ferment tank, and add pure water 3L.
C. dimethyl two carbonate is added in the aqueous solution of fermentation tank, make dimethyl two carbonic acid mix all with green plum
Even, the concentration after mixing is 200mg/L.
D. by defatted milk powder solution, glucose solution through 121 DEG C of 20min that sterilize, after being cooled to 35-40 DEG C, fermentation is added
In tank, after mixing, defatted milk powder solution, the mass concentration of glucose solution are 10%, obtain culture medium.
E. after standing 2h at 25 DEG C, aseptically, accessing 1mL Lactobacillus bulgaricus culture fluid, inoculum concentration is
109CFU/mL, covers fermentation lid and seals, be then placed in standing for fermentation 3d in 35 DEG C of constant incubators, by Armeniaca mume Sieb. after having fermented
Fruit and separation of fermentative broth.
F. it is separately added into the Mel of middle 15-30g/L, the high fructose syrup of 30-40g/L, pectin, yellow unit glue to fermentation liquid, high
Speed homogenizing, after mixing, pectin, the mass concentration of yellow unit glue are respectively 0.1-0.2%, 0.04-0.08%, then kill through hot Pasteur
Bacterium (82 DEG C, 1min) processes, and i.e. obtains lactic acid bacteria fermentation Greengage beverage.
G. after the green plum after fermentation soaks 8-12h with the sucrose solution of mass concentration 35%, by the Armeniaca mume Sieb. of draining sugar liquid
Fruit is placed in baking oven, and temperature controls at 55 DEG C-60 DEG C, toasts 16-20h, stirs once every 1-2h；Then, green plum is used
After the sucrose solution of mass concentration 50% soaks 8-12h, the green plum of draining sugar liquid being placed in baking oven, temperature controls 55
DEG C-60 DEG C, toast 16-20h, stir once every 1-2h；Finally, the green plum sucrose solution of mass concentration 65% is soaked
After 8-12h, the green plum of draining sugar liquid is placed in baking oven, and temperature controls at 55 DEG C-60 DEG C, toasts 16-20h, turns over every 1-2h
Move once, i.e. obtain low in acidity green plum sweetmeat.
Embodiment 2
A. by 2kg through screening, the Armeniaca mume Sieb. that cleans up, put into and hardening color fixative solution carries out the color retention that hardens, hardening
Agent is calcium chloride, and its mass concentration is 2.5%, and colour fixative is sodium sulfite, and its mass concentration is 0.06%, with volumetric concentration
The hydrochloric acid of 0.5% is as buffer agent and permeation-promoter；Armeniaca mume Sieb. is 0.4 with the mass ratio of hardening color fixative solution, when hardening color fixative soaks
Between be 45min.
B. the Armeniaca mume Sieb. that hardening color retention is crossed is put in ferment tank, and add pure water 4L.
C. dimethyl two carbonate is added in the aqueous solution of fermentation tank, make dimethyl two carbonic acid mix all with green plum
Even, the concentration after mixing is 250mg/L.
D. by defatted milk powder solution, glucose solution through 121 DEG C of 20min that sterilize, after being cooled to 35-40 DEG C, fermentation is added
In tank, after mixing, defatted milk powder solution, the mass concentration of glucose solution are 6%, obtain culture medium.
E. after standing 2h at 25 DEG C, aseptically, accessing 1.5mL thermophilus bacteria culture fluid, inoculum concentration is
108CFU/mL, covers fermentation lid and seals, be then placed in standing for fermentation 4d in 35 DEG C of constant incubators, by Armeniaca mume Sieb. after having fermented
Fruit and separation of fermentative broth.
F. it is separately added into the Mel of middle 15g/L, the high fructose syrup of 30g/L, pectin, yellow unit glue to fermentation liquid, high speed homogenization,
After mixing, pectin, the mass concentration of yellow unit glue are respectively 0.1%, 0.04%, then through hot pasteurize (82 DEG C, 1min) place
Reason, i.e. obtains lactic acid bacteria fermentation Greengage beverage.
G. the Armeniaca mume Sieb. after fermentation is through oozing sugar, being dried to obtain low in acidity green plum sweetmeat, and process is with step g in embodiment 1.
Embodiment 3
A. by 2kg through screening, the Armeniaca mume Sieb. that cleans up, put into and hardening color fixative solution carries out the color retention that hardens, hardening
Agent is calcium chloride, and its mass concentration is 3%, and colour fixative is sodium sulfite, and its mass concentration is 0.08%, with volumetric concentration
The hydrochloric acid of 0.5% is as buffer agent and permeation-promoter；Armeniaca mume Sieb. is 1:3 with the mass ratio of hardening color fixative solution, when hardening color fixative soaks
Between be 40min.
B. the Armeniaca mume Sieb. that hardening color retention is crossed is put in ferment tank, and add pure water 4L.
C. dimethyl two carbonate is added in the aqueous solution of fermentation tank, make dimethyl two carbonic acid mix all with green plum
Even, the concentration after mixing is 225mg/L.
D. by defatted milk powder solution, glucose solution through 121 DEG C of 20min that sterilize, after being cooled to 35-40 DEG C, fermentation is added
In tank, after mixing, defatted milk powder solution, the mass concentration of glucose solution are 7%, obtain culture medium.
E. stand after 2.5h at 27 DEG C, aseptically, access the mixed of 2mL Lactobacillus bulgaricus and streptococcus thermophilus
Closing culture fluid, inoculum concentration is 107CFU/mL, covers fermentation lid and seals, be then placed in standing for fermentation 5d in 40 DEG C of constant incubators,
By green plum and separation of fermentative broth after having fermented.
F. it is separately added into the Mel of middle 20g/L, the high fructose syrup of 30g/L, pectin, yellow unit glue to fermentation liquid, high speed homogenization,
After mixing, pectin, the mass concentration of yellow unit glue are respectively 0.15%, 0.05%, then through hot pasteurize (82 DEG C, 1min) place
Reason, i.e. obtains lactic acid bacteria fermentation Greengage beverage.
G. the Armeniaca mume Sieb. after fermentation is through oozing sugar, being dried to obtain low in acidity green plum sweetmeat, and process is with step g in embodiment 1.
Embodiment 4
A. by 2kg through screening, the Armeniaca mume Sieb. that cleans up, put into and hardening color fixative solution carries out the color retention that hardens, hardening
Agent is calcium chloride, and its mass concentration is 3.5%, and colour fixative is sodium sulfite, and its mass concentration is 0.09%, with volumetric concentration
The hydrochloric acid of 0.5% is as buffer agent and permeation-promoter；Armeniaca mume Sieb. is 0.5 with the mass ratio of hardening color fixative solution, when hardening color fixative soaks
Between be 35min.
B. the Armeniaca mume Sieb. that hardening color retention is crossed is put in ferment tank, and add pure water 4L.
C. dimethyl two carbonate is added in the aqueous solution of fermentation tank, make dimethyl two carbonic acid mix all with green plum
Even, the concentration after mixing is 250mg/L.
D. by defatted milk powder solution, glucose solution through 121 DEG C of 20min that sterilize, after being cooled to 35-40 DEG C, fermentation is added
In tank, after mixing, defatted milk powder solution, the mass concentration of glucose solution are 8%, obtain culture medium.
E. after standing 3h at 30 DEG C, aseptically, 3mL Lactobacillus bulgaricus and the mixing of streptococcus thermophilus are accessed
Culture fluid, inoculum concentration is 108CFU/mL, covers fermentation lid and seals, be then placed in standing for fermentation 5d in 40 DEG C of constant incubators, send out
Ferment complete after by green plum and separation of fermentative broth.
F. it is separately added into the Mel of middle 25g/L, the high fructose syrup of 35g/L, pectin, yellow unit glue to fermentation liquid, high speed homogenization,
After mixing, pectin, the mass concentration of yellow unit glue are respectively 0.15%, 0.05%, then through hot pasteurize (82 DEG C, 1min) place
Reason, i.e. obtains lactic acid bacteria fermentation Greengage beverage.
G. the Armeniaca mume Sieb. after fermentation is through oozing sugar, being dried to obtain low in acidity green plum sweetmeat, and process is with step g in embodiment 1.
Embodiment 5
A. by 2kg through screening, the Armeniaca mume Sieb. that cleans up, put into and hardening color fixative solution carries out the color retention that hardens, hardening
Agent is calcium chloride, and its mass concentration is 4%, and colour fixative is sodium sulfite, and its mass concentration is 0.15%, with volumetric concentration
The hydrochloric acid of 0.5% is as buffer agent and permeation-promoter；Armeniaca mume Sieb. is 1:4 with the mass ratio of hardening color fixative solution, when hardening color fixative soaks
Between be 30min.
B. the Armeniaca mume Sieb. that hardening color retention is crossed is put in ferment tank, and add pure water 5L.
C. dimethyl two carbonate is added in the aqueous solution of fermentation tank, make dimethyl two carbonic acid mix all with green plum
Even, the concentration after mixing is 240mg/L.
D. by defatted milk powder solution, glucose solution through 121 DEG C of 20min that sterilize, after being cooled to 35-40 DEG C, fermentation is added
In tank, after mixing, defatted milk powder solution, the mass concentration of glucose solution are 10%, obtain culture medium.
E. stand after 3h at 30 DEG C, aseptically, access the mixed of 2.5mL Lactobacillus bulgaricus and streptococcus thermophilus
Closing culture fluid, inoculum concentration is 109CFU/mL, covers fermentation lid and seals, be then placed in standing for fermentation 5d in 40 DEG C of constant incubators,
By green plum and separation of fermentative broth after having fermented.
F. it is separately added into the Mel of middle 15g/L, the high fructose syrup of 30g/L, pectin, yellow unit glue to fermentation liquid, high speed homogenization,
After mixing, pectin, the mass concentration of yellow unit glue are respectively 0.2%, 0.08%, then through hot pasteurize (82 DEG C, 1min) place
Reason, i.e. obtains lactic acid bacteria fermentation Greengage beverage.
G. the Armeniaca mume Sieb. after fermentation is through oozing sugar, being dried to obtain low in acidity green plum sweetmeat, and process is with step g in embodiment 1.
Comparative example
A. by 2kg through screening, the Armeniaca mume Sieb. that cleans up, 30min is soaked with drinking water.
B. the most water-treated Armeniaca mume Sieb. is put in ferment tank, and add pure water 5L.
C. dimethyl two carbonate is added in the aqueous solution of fermentation tank, make dimethyl two carbonic acid mix all with green plum
Even, the concentration after mixing is 250mg/L.
D. after standing 3h at 30 DEG C, aseptically, 3mL Lactobacillus bulgaricus and the mixing of streptococcus thermophilus are accessed
Culture fluid, inoculum concentration is 109CFU/mL, covers fermentation lid and seals, be then placed in standing for fermentation 5d in 40 DEG C of constant incubators, send out
Ferment complete after by green plum and separation of fermentative broth.
E. it is separately added into the Mel of middle 30g/L, the high fructose syrup of 40g/L, pectin, yellow unit glue to fermentation liquid, high speed homogenization,
After mixing, pectin, the mass concentration of yellow unit glue are respectively 0.2%, 0.08%, then through hot pasteurize (82 DEG C, 1min) place
Reason, i.e. obtains lactic acid bacteria fermentation Greengage beverage.
F. the Armeniaca mume Sieb. after fermentation is through oozing sugar, being dried to obtain low in acidity green plum sweetmeat, and process is with step g in embodiment 1.
Randomly choose 9 people having sensory evaluation experience, the sense organ of green plum sweetmeat of the present invention and Greengage beverage is entered
Row is evaluated.
Table 1 green plum sweetmeat sensory evaluation scores standard
The green plum sweetmeat sensory evaluation score of table 2 embodiment and comparative example
Gained green plum sweetmeat of the present invention has that transparency is higher, plumpness is high, sour-sweet suitable, Armeniaca mume Sieb. is with rich flavor, sense organ obtains
Dividing higher, scoring is all more than 92 points.
Table 3 Greengage beverage sensory evaluation scores standard
The Greengage beverage sensory evaluation score of table 4 embodiment and comparative example
Gained Greengage beverage of the present invention compared with comparative example, sour-sweet moderate, there is the strongest Armeniaca mume Sieb. taste, and distribute
Milk fragrance, mouthfeel is the abundantest, and sensory scores is higher, and scoring is all more than 92 points.
Meanwhile, by table 2,4 it can be seen that the scoring of the green plum sweetmeat that draws of embodiment 1-5 and Greengage beverage is more or less the same,
Green plum sweetmeat of the present invention and Greengage beverage product with stable quality are described, are suitable for large-scale production.
Above content is to combine concrete preferred implementation further description made for the present invention, it is impossible to assert
Being embodied as of the present invention is confined to these explanations.For general technical staff of the technical field of the invention,
On the premise of present inventive concept, it is also possible to make some simple deduction or replace, all should be considered as belonging to the present invention's
Protection domain.
Claims (10)
- Produce lactic acid bacteria fermentation Greengage beverage and the method for low in acidity green plum sweetmeat, it is characterised in that include walking as follows the most simultaneously Rapid:A. clean Armeniaca mume Sieb. being immersed hardening to protect in color solution, carry out the color retention that hardens, the sclerosing agent in color solution is protected in hardening For calcium chloride, its mass concentration is 2-4%, and colour fixative is sodium sulfite, and its mass concentration is 0.05-0.15%, with volume The hydrochloric acid of concentration 0.5% is as buffer agent and permeation-promoter；B. the Armeniaca mume Sieb. after hardening color retention is put into fermentation tank, and in fermentation tank, add the water of Armeniaca mume Sieb. quality 1.5-2.5 times；C. being added in fermentation tank by dimethyl two carbonate, the concentration after mix homogeneously is 200mg/L-250mg/L, 20-25 DEG C Lower standing 2-3h；D. sterile-processed defatted milk powder solution, glucose solution are added in fermentation tank, after mixing, obtain culture medium；E. to inoculation of medium Lactobacillus bulgaricus and the mixing of the one or two kinds of of streptococcus thermophilus, at 35-40 DEG C After lower standing for fermentation 3-5d, by Armeniaca mume Sieb. and separation of fermentative broth；F. fermentation liquor cross allotment, homogeneous, sterilization after be lactic acid bacteria fermentation Greengage beverage；G. the Armeniaca mume Sieb. after fermentation is through oozing sugar, being low in acidity green plum sweetmeat after drying.
- Method the most according to claim 1, it is characterised in that: it is hard that the hardening described in described step a is protected in color solution Agent is calcium chloride, and its mass concentration is 2.5-3.5%, and colour fixative is sodium sulfite, and its mass concentration is 0.06- 0.09%, using the hydrochloric acid of volumetric concentration 0.5% as buffer agent and permeation-promoter.
- Method the most according to claim 2, it is characterised in that: it is hard that the hardening described in described step a is protected in color solution Agent is calcium chloride, and its mass concentration is 3%, and colour fixative is sodium sulfite, and its mass concentration is 0.08%, with volumetric concentration The hydrochloric acid of 0.5% is as buffer agent and permeation-promoter.
- 4. according to the arbitrary described method of claims 1 to 3, it is characterised in that: the Armeniaca mume Sieb. described in described step a protects with hardening The mass ratio of color solution is 0.25-0.5, and Armeniaca mume Sieb. soaks 30-50min in hardening color fixative solution.
- Method the most according to claim 1, it is characterised in that: the defatted milk adding fermentation tank described in described step d Powder solution, glucose solution, mixed mass concentration is respectively 5%-10%.
- Method the most according to claim 5, it is characterised in that: the defatted milk adding fermentation tank described in described step d Powder solution, glucose solution, mixed mass concentration 6%-8% respectively.
- Method the most according to claim 1, it is characterised in that: the sterilization processing described in described step d is 121 DEG C of sterilizations 20min, is cooled to 35-40 DEG C.
- Method the most according to claim 1, it is characterised in that: described in described step e inoculate Lactobacillus bulgaricus and The inoculum concentration of streptococcus thermophilus is 107-109CFU/mL。
- Method the most according to claim 8, it is characterised in that: described in described step e inoculate Lactobacillus bulgaricus and The inoculum concentration of streptococcus thermophilus is 108CFU/mL。
- Method the most according to claim 1, it is characterised in that: the sterilization described in described step f is hot pasteurize 82 DEG C, 1min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610471250.2A CN106070631A (en) | 2016-06-23 | 2016-06-23 | Produce lactic acid bacteria fermentation Greengage beverage and the method for low in acidity green plum sweetmeat simultaneously |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610471250.2A CN106070631A (en) | 2016-06-23 | 2016-06-23 | Produce lactic acid bacteria fermentation Greengage beverage and the method for low in acidity green plum sweetmeat simultaneously |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106070631A true CN106070631A (en) | 2016-11-09 |
Family
ID=57252521
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610471250.2A Pending CN106070631A (en) | 2016-06-23 | 2016-06-23 | Produce lactic acid bacteria fermentation Greengage beverage and the method for low in acidity green plum sweetmeat simultaneously |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106070631A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077542A (en) * | 2017-12-29 | 2018-05-29 | 贺州市星辉科技有限公司 | The preparation method of green plum fruit jelly |
| CN111838517A (en) * | 2020-07-29 | 2020-10-30 | 广东佳宝集团有限公司 | Biological fermentation acid-reducing and astringent-removing method for preserved fruits |
| CN113729103A (en) * | 2021-07-22 | 2021-12-03 | 徐州工程学院 | Processing technology of preserved kiwi fruit fermented by lactic acid bacteria |
| CN114747646A (en) * | 2022-03-21 | 2022-07-15 | 湖北省农业科学院农产品加工与核农技术研究所 | Purple sweet potato preserved fruit, fermented beverage and co-production preparation method thereof |
-
2016
- 2016-06-23 CN CN201610471250.2A patent/CN106070631A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| 李国强: "《食品 饮品 保健品安全卫生监督管理与检测分析技术标准实务全书 下》", 30 June 2002 * |
| 马永全: "《果蔬加工技术》", 31 March 2011 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077542A (en) * | 2017-12-29 | 2018-05-29 | 贺州市星辉科技有限公司 | The preparation method of green plum fruit jelly |
| CN111838517A (en) * | 2020-07-29 | 2020-10-30 | 广东佳宝集团有限公司 | Biological fermentation acid-reducing and astringent-removing method for preserved fruits |
| CN113729103A (en) * | 2021-07-22 | 2021-12-03 | 徐州工程学院 | Processing technology of preserved kiwi fruit fermented by lactic acid bacteria |
| CN114747646A (en) * | 2022-03-21 | 2022-07-15 | 湖北省农业科学院农产品加工与核农技术研究所 | Purple sweet potato preserved fruit, fermented beverage and co-production preparation method thereof |
| CN114747646B (en) * | 2022-03-21 | 2023-05-12 | 湖北省农业科学院农产品加工与核农技术研究所 | Preserved purple sweet potato, fermented beverage and co-production preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103773653B (en) | A kind of brewing method of hawthorn banana mulse | |
| CN103054119B (en) | Preparation method of black garlic fermented beverage | |
| CN102864062B (en) | Banana fruit wine and preparation method thereof | |
| CN104130902B (en) | A kind of Chinese yam millet wine and preparation technology thereof | |
| CN103497866B (en) | Chinese wampee fruit-haw apple fruit wine and production method thereof | |
| CN106635698B (en) | Fermented holboellia latifolia fruit wine and preparation method thereof | |
| CN106070631A (en) | Produce lactic acid bacteria fermentation Greengage beverage and the method for low in acidity green plum sweetmeat simultaneously | |
| CN111758865A (en) | Preparation method of fermented rice milk beverage | |
| CN108570385A (en) | A kind of preparation method of yellow peach fruit wine | |
| CN104855901A (en) | Tuber mustard pickle with lemon vinegar sour | |
| CN105779206A (en) | Semi-sweet cider | |
| CN104431240A (en) | Method for simultaneously producing lactobacillus fementation green plum beverage and low-acidity candied green plums | |
| CN107057984A (en) | A kind of preparation method of the morat rich in mulberries polysaccharide | |
| CN103789138A (en) | Method for making fermented type honey health-care beverage | |
| CN106367284A (en) | Liquid submerged fermentation technique of Chinese wolfberry/licorice root/apple health-care vinegar | |
| CN105368694A (en) | Beauty health vinegar | |
| CN108034552B (en) | Bamboo leaf wine and preparation method thereof | |
| CN103740529A (en) | Process for producing osmanthus fragrans Chinese pear fruit wine | |
| CN106753995A (en) | A kind of brew of Malus spectabilis fruit wine | |
| CN101926486A (en) | Cool fruit vinegar beverage | |
| CN104450449B (en) | A kind of preparation method of China Semen Cassiae Sopherae health care face-beautifying wine | |
| CN105482982A (en) | Method for producing high-quality fruit vinegar through multi-strain submerged fermentation of navel orange dregs | |
| CN108813250A (en) | A kind of Sipunculus nudus fruit-flavored beverage and preparation method thereof containing biodiasmin | |
| CN106754103A (en) | A kind of preparation method of pear wine, fermentation pear wine and fermentation pear wine | |
| TW201234984A (en) | Tea vinegar brewing method with multi-level fermented extraction |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161109 |
|
| RJ01 | Rejection of invention patent application after publication |