CN109315771A - A kind of fruits and vegetables mixed fermentation product and preparation method thereof - Google Patents
A kind of fruits and vegetables mixed fermentation product and preparation method thereof Download PDFInfo
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- CN109315771A CN109315771A CN201811302092.3A CN201811302092A CN109315771A CN 109315771 A CN109315771 A CN 109315771A CN 201811302092 A CN201811302092 A CN 201811302092A CN 109315771 A CN109315771 A CN 109315771A
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- 238000000855 fermentation Methods 0.000 title claims abstract description 80
- 230000004151 fermentation Effects 0.000 title claims abstract description 80
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 26
- 241000589220 Acetobacter Species 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 235000006008 Brassica napus var napus Nutrition 0.000 claims abstract description 8
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 8
- 241001674939 Caulanthus Species 0.000 claims abstract description 8
- 244000000626 Daucus carota Species 0.000 claims abstract description 8
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 8
- 244000294611 Punica granatum Species 0.000 claims abstract description 8
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 8
- 235000000832 Ayote Nutrition 0.000 claims abstract description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 7
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 7
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims abstract description 7
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 7
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 7
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 7
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- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 7
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 7
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- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 7
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- 238000001914 filtration Methods 0.000 claims abstract description 6
- 238000000265 homogenisation Methods 0.000 claims abstract description 6
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- 239000005418 vegetable material Substances 0.000 claims abstract description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract 3
- 229910052799 carbon Inorganic materials 0.000 claims abstract 3
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract 3
- 150000003839 salts Chemical class 0.000 claims abstract 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
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- 239000001488 sodium phosphate Substances 0.000 description 8
- 229910000162 sodium phosphate Inorganic materials 0.000 description 8
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 8
- 238000012360 testing method Methods 0.000 description 7
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- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 6
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- 230000009286 beneficial effect Effects 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
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- 244000283763 Acetobacter aceti Species 0.000 description 2
- 235000007847 Acetobacter aceti Nutrition 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 101710088194 Dehydrogenase Proteins 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 229910002651 NO3 Inorganic materials 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
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- VWWQXMAJTJZDQX-UYBVJOGSSA-N flavin adenine dinucleotide Chemical compound C1=NC2=C(N)N=CN=C2N1[C@@H]([C@H](O)[C@@H]1O)O[C@@H]1CO[P@](O)(=O)O[P@@](O)(=O)OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C2=NC(=O)NC(=O)C2=NC2=C1C=C(C)C(C)=C2 VWWQXMAJTJZDQX-UYBVJOGSSA-N 0.000 description 2
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- 235000002906 tartaric acid Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 102000007698 Alcohol dehydrogenase Human genes 0.000 description 1
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- 244000086443 Craterellus fallax Species 0.000 description 1
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
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- 108010057573 Flavoproteins Proteins 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
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- 210000000941 bile Anatomy 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
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- 231100000357 carcinogen Toxicity 0.000 description 1
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- 230000005779 cell damage Effects 0.000 description 1
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- 210000000170 cell membrane Anatomy 0.000 description 1
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- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 description 1
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- 150000002016 disaccharides Chemical class 0.000 description 1
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- 235000019441 ethanol Nutrition 0.000 description 1
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- 239000011782 vitamin Substances 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to fermentation technical fields, and in particular to a kind of fruits and vegetables mixed fermentation product and preparation method thereof.The fruits and vegetables mixed fermentation product includes following raw material: tomato, sweet potato, pumpkin, mango, apple, pomegranate, wild cabbage, bamboo shoots, cauliflower, carrot, acetobacter, biodiasmin；Preparation method are as follows: fruit and vegetable materials are cleaned and are mixed with beating nitrogen source, the carbon source of 0.5wt%, sugar source and inorganic salts after being crushed, ferment 6-8h, it is for the first fermentation that acetobacter is added, biodiasmin is added into first time fermentation liquid and carries out second of fermentation, homogenization is carried out under the pressure of 25-30MPa, then by filtering, sterilization, it is canned after, obtain fruits and vegetables mixed fermentation product.The present invention has the advantages that nutritive value is high, energy is low, unique flavor, prevention tumour cell generate.
Description
Technical field
The present invention relates to fermentation technical fields, and in particular to a kind of fruits and vegetables mixed fermentation product and preparation method thereof.
Background technique
With the continuous improvement of people's living standards, deep variation is occurring for the food products market in China, people are to food
The demand of object just from it is past it is delicious turn to natural, nutrition, health care direction, and fruit and vegetable product exactly answer by this new direction
Case.Fruits and vegetables is indispensable part in human foods, wherein containing the necessary vitamin of human body, carbohydrate, minerals,
The nutritional ingredients such as amino acid and dietary fiber, the vegetable and fruit of single kind have been difficult to meet the needs of people.
Lactobacillus-fermented fruit and vegetable product is the nutraceutical increasingly pursued in recent years by people, lactobacillus-fermented fruits and vegetables
The maximum feature of product is exactly because containing lactic acid bacteria, thus have lactic acid bacteria important physiological function.For because of antibiotic, change
Flora imbalance caused by the factors such as treatment, age, diet can be made in human body intestinal canal by the food of long-term consumption viable bacteria containing lactic acid
The coordination ability of flora enhances, it is important to note that the viable bacteria competence exertion effect of gastric juice, bile must be amenable to；Lactobacillus cell
Wall and peptide glycan have high adsorption rate and combine to variation source and carcinogen to be stablized, therefore can reduce the disease incidence of cancer,
Weaken and eliminate the toxic action of pathogen, and dead bacterium and viable bacteria have notable difference to the binding ability of variability substance；Lactic acid
Bacterium can inhibit the synthesis of endogenous cholesterol due to containing the enzyme system for reducing cholesterol, lactic acid bacteria can be absorbed cholesterol and by its
It is transformed into cholate to excrete, acetate, the lactate of lactic acid bacteria metabolism generation also have weight to the cholesterol reduced in serum
It acts on.In addition to this, the selection of lactic acid bacteria culturers plays a key effect to the flavor of fermentation fruit and vegetable product, single lactic acid bacteria
Product mouthfeel is more dull, and mixing lactic acid bacteria has the generation of strain rejection phenomenon again, and therefore, it is necessary to carry out for this problem more
In-depth study.
Summary of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of fruits and vegetables mixed fermentation product and its preparation sides
Method.The present invention has the advantages that nutritive value is high, energy is low, unique flavor, prevention tumour cell generate.
A kind of fruits and vegetables mixed fermentation product, the raw material including following parts by weight:
12-24 parts of tomato；
8-12 parts of sweet potato；
6-9 parts of pumpkin；
14-18 parts of mango；
11-13 parts of apple；
12-14 parts of pomegranate；
6-10 parts of wild cabbage；
4-7 parts of bamboo shoots；
6-9 parts of cauliflower；
15-18 parts of carrot；
1-2 parts of acetobacter (acetobacter aceti)；
2-3 parts of biodiasmin；
The biodiasmin is the mass ratio of lactobacillus acidophilus, lactobacillus bulgaricus and lactobacillus plantarum according to 7:2:5
The compound lactobacillus of composition.
The method for preparing a kind of fruits and vegetables mixed fermentation product described in claim 1, comprising the following steps:
Step 1, by fruit and vegetable materials clean it is broken after be mixed with beating, add urea, the 0.5wt% of fruits and vegetables stock quality 0.3wt%
Starch and 0.2wt% sodium phosphate, 22-25 DEG C at a temperature of ferment 6-8h, acetic acid is added when slurries pH is 5.5-6
Bacillus is for the first fermentation, and first time fermentation liquid is obtained when pH is down to 1.5；
The urea of its quality 0.2wt%, the shallow lake of 0.3wt% are added into the first time fermentation liquid that the step 2 obtains for step 2
The sodium phosphate of powder and 0.2wt%, 26-30 DEG C at a temperature of ferment 5-8h, pH be added when reaching 4.5-5 biodiasmin into
Second of fermentation of row, obtains second of fermentation liquid when the total sugar content of fermentation liquid is 3wt%；
Step 3, second of fermentation liquid for obtaining the step 3 carry out homogenization under the pressure of 25-30MPa, then pass through
Filtering after sterilizing, being canned, obtains fruits and vegetables mixed fermentation product.
Further, the step 1 first time fermentation temperature is 25-30 DEG C.
Further, second of fermentation temperature of the step 2 is 35-40 DEG C.
Further, sterilization temperature is 90-105 DEG C in the step 3, time 15-20s.
Beneficial effect
Beneficial effects of the present invention are as follows:
(1), tomato in raw material of the invention, sweet potato, pumpkin, wild cabbage, bamboo shoots, cauliflower, carrot these vegetables are as people
Important diet component part in daily life, moisture content is more, energy is low, is rich in the necessary microelement of various human bodies,
It is the important sources of dietary fiber and natural anti-reflecting oxide, wherein carrotene, riboflavin and Wei Sheng rich in carrot
Plain C contains armaticity isothiocyanates in wild cabbage, this is a kind of using glucosides as the main anticancer component of existence form；The present invention
In be also mixed with some fruit such as mango, apple and pomegranate, the carbohydrate in fruit is more compared with vegetables, mainly with disaccharide and list
Sugar exists, and organic acid content can stimulate human body to disappear compared with vegetables more horn of plenty, such as tartaric acid, citric acid, malic acid, tartaric acid
Change glandular secretion, promotes appetite, be conducive to the digestion of food, while organic acid has protective effect to ascorbic stabilization, wherein stone
Pomegranate antioxidant rich in, can resist cell damage, so that preventing it develops into cancer, play the work of anti-cancer
With.
(2), present invention employs fermentations different twice, use acetobacter for the first time, issue in 25-30 DEG C of temperature
Ferment 18-24h converts acetaldehyde by alcohol dehydrogenase oxydasis for the ethyl alcohol that slurries primary fermentation generates, and acetaldehyde passes through acetaldehyde in turn
The effect of dehydrogenase is oxidized to acetic acid, and the dehydrogenase of above-mentioned participation reaction is mainly using PQQ as the quinoprotein of coenzyme and covalently
Connect the flavoprotein that flavin adenine dinucleotide (FAD) is coenzyme, their most status and cell membrane surface, fermentation condition temperature
With, can retain in fruit and vegetables most of nutriment, second of fermentation use lactobacillus acidophilus, lactobacillus bulgaricus with
And the compound lactobacillus that lactobacillus plantarum is formed according to the mass ratio of 7:2:5, lactobacillus acidophilus are present in stomach and small intestine
Probiotics, can discharge lactic acid, the antibiotic that acetic acid and some pairs of harmful bacterias work, and lactobacillus plantarum has suppression to pathogenic bacteria
Production is used, and can inhibit the formation of tumour cell, and can degrade nitrate, and then is reduced nitrate in human body intestinal canal and converted
The carcinogenesis generated for nitrite, meanwhile, lactobacillus acidophilus, lactobacillus bulgaricus and lactobacillus plantarum show good
Good symbiotic fermentation, can collective effect in stomach, be beneficial to health；In second of fermentation, lactic acid bacteria and vinegar
Sour bacterium symbiotic fermentation, can enrich the flavor of fruit and vegetable product, promote the fragrance and mouthfeel of fruit and vegetable product；At homogeneous
Reason, reduces the layering and precipitating in fruit and vegetable product, improves the stability of product.
Specific embodiment
Invention is further described in detail combined with specific embodiments below.Acetobacter used in the present invention is
Acetobacter aceti.
Embodiment 1
A kind of fruits and vegetables mixed fermentation product, the raw material including following parts by weight:
12 parts of tomato；
8 parts of sweet potato；
6 parts of pumpkin；
14 parts of mango；
11 parts of apple；
12 parts of pomegranate；
6 parts of wild cabbage；
4 parts of bamboo shoots；
6 parts of cauliflower；
15 parts of carrot；
1 part of acetobacter；
2 parts of biodiasmin；
The biodiasmin is the mass ratio of lactobacillus acidophilus, lactobacillus bulgaricus and lactobacillus plantarum according to 7:2:5
The compound lactobacillus of composition.
The method for preparing a kind of fruits and vegetables mixed fermentation product described in claim 1, comprising the following steps:
Step 1, by fruit and vegetable materials clean it is broken after be mixed with beating, add urea, the 0.5wt% of fruits and vegetables stock quality 0.3wt%
Starch and 0.2wt% sodium phosphate, 22 DEG C at a temperature of ferment 6h, acetobacter is added when slurries pH is 5.5
For the first fermentation, fermentation temperature is 25 DEG C, and first time fermentation liquid is obtained when pH is down to 1.5；
The urea of its quality 0.2wt%, the shallow lake of 0.3wt% are added into the first time fermentation liquid that the step 2 obtains for step 2
The sodium phosphate of powder and 0.2wt%, 26 DEG C at a temperature of ferment, biodiasmin is added when pH reaches 4.5 and carries out second
Fermentation, fermentation temperature are 35 DEG C, obtain second of fermentation liquid when the total sugar content of fermentation liquid is 3wt%；
Step 3, second of fermentation liquid for obtaining the step 3 carry out homogenization under the pressure of 25MPa, then pass through
After filtering, sterilizing, is canned, sterilization temperature is 90 DEG C, time 15s, obtains fruits and vegetables mixed fermentation product.
Embodiment 2
A kind of fruits and vegetables mixed fermentation product, the raw material including following parts by weight:
18 parts of tomato；
9 parts of sweet potato；
7 parts of pumpkin；
16 parts of mango；
12 parts of apple；
13 parts of pomegranate；
8 parts of wild cabbage；
6 parts of bamboo shoots；
8 parts of cauliflower；
16 parts of carrot；
2 parts of acetobacter；
3 parts of biodiasmin；
The biodiasmin is the mass ratio of lactobacillus acidophilus, lactobacillus bulgaricus and lactobacillus plantarum according to 7:2:5
The compound lactobacillus of composition.
The method for preparing a kind of fruits and vegetables mixed fermentation product described in claim 1, comprising the following steps:
Step 1, by fruit and vegetable materials clean it is broken after be mixed with beating, add urea, the 0.5wt% of fruits and vegetables stock quality 0.3wt%
Starch and 0.2wt% sodium phosphate, 23 DEG C at a temperature of ferment, slurries pH be 5.7 when be added acetobacter into
Row ferments for the first time, and fermentation temperature is 27 DEG C, and first time fermentation liquid is obtained when pH is down to 1.5；
The urea of its quality 0.2wt%, the shallow lake of 0.3wt% are added into the first time fermentation liquid that the step 2 obtains for step 2
The sodium phosphate of powder and 0.2wt%, 28 DEG C at a temperature of ferment, biodiasmin is added when pH reaches 4.8 and carries out second
Fermentation, fermentation temperature are 37 DEG C, obtain second of fermentation liquid when the total sugar content of fermentation liquid is 3wt%；
Step 3, second of fermentation liquid for obtaining the step 3 carry out homogenization under the pressure of 27MPa, then pass through
After filtering, sterilizing, is canned, sterilization temperature is 95 DEG C, time 18s, obtains fruits and vegetables mixed fermentation product.
Embodiment 3
A kind of fruits and vegetables mixed fermentation product, the raw material including following parts by weight:
24 parts of tomato；
12 parts of sweet potato；
9 parts of pumpkin；
18 parts of mango；
13 parts of apple；
14 parts of pomegranate；
10 parts of wild cabbage；
7 parts of bamboo shoots；
9 parts of cauliflower；
18 parts of carrot；
2 parts of acetobacter；
3 parts of biodiasmin；
The biodiasmin is the mass ratio of lactobacillus acidophilus, lactobacillus bulgaricus and lactobacillus plantarum according to 7:2:5
The compound lactobacillus of composition.
The method for preparing a kind of fruits and vegetables mixed fermentation product described in claim 1, comprising the following steps:
Step 1, by fruit and vegetable materials clean it is broken after be mixed with beating, add urea, the 0.5wt% of fruits and vegetables stock quality 0.3wt%
Starch and 0.2wt% sodium phosphate, 25 DEG C at a temperature of ferment, slurries pH be 6 when be added acetobacter carry out
It ferments for the first time, fermentation temperature is 30 DEG C, and first time fermentation liquid is obtained when pH is down to 1.5；
The urea of its quality 0.2wt%, the shallow lake of 0.3wt% are added into the first time fermentation liquid that the step 2 obtains for step 2
The sodium phosphate of powder and 0.2wt%, 30 DEG C at a temperature of ferment, biodiasmin be added when pH reaches 5 carry out second and send out
Ferment, fermentation temperature are 40 DEG C, obtain second of fermentation liquid when the total sugar content of fermentation liquid is 3wt%；
Step 3, second of fermentation liquid for obtaining the step 3 carry out homogenization under the pressure of 30MPa, then pass through
After filtering, sterilizing, is canned, sterilization temperature is 105 DEG C, time 20s, obtains fruits and vegetables mixed fermentation product.
Comparative example 1
Comparative example 1 is with embodiment 2 the difference is that comparative example 1 is only with primary active lactobacillus fermented.
The fruits and vegetables mixed fermentation product as made to embodiment 1- embodiment 3 and comparative example 1 is respectively into subjective appreciation, dimension
The test of raw element C, riboflavin and energy, test method are as follows:
The trial test group that the measurement of flavor is made of 50 people in subjective appreciation carries out trial test evaluation to above-mentioned each fruits and vegetables fermented product
It is averaged, gives a mark according to the range of 0-10；
Vitamin C test: GB/T 12456-2008 " measurement of total acid in food "；
Riboflavin test: GB500985-2016 " measurement of national food safety standard food vitamins B2 "；
Energy test: GB 24154-2015 " national food safety standard movement nutrition food general rule "；
Test result is as follows shown in table 1:
The every detection numerical value of embodiment 2 is best as can be seen from Table 1, is optimum embodiment.
Finally, it should be noted that the foregoing is only a preferred embodiment of the present invention, it is not intended to restrict the invention,
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used
To modify the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features.
All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in of the invention
Within protection scope.
Claims (5)
1. a kind of fruits and vegetables mixed fermentation product, which is characterized in that the raw material including following parts by weight:
12-24 parts of tomato；
8-12 parts of sweet potato；
6-9 parts of pumpkin；
14-18 parts of mango；
11-13 parts of apple；
12-14 parts of pomegranate；
6-10 parts of wild cabbage；
4-7 parts of bamboo shoots；
6-9 parts of cauliflower；
15-18 parts of carrot；
1-2 parts of acetobacter；
2-3 parts of biodiasmin；
The biodiasmin is the mass ratio of lactobacillus acidophilus, lactobacillus bulgaricus and lactobacillus plantarum according to 7:2:5
The compound lactobacillus of composition.
2. the method for preparing a kind of fruits and vegetables mixed fermentation product described in claim 1, which comprises the following steps:
Step 1, by fruit and vegetable materials clean it is broken after be mixed with beating, add nitrogen source, the 0.5wt% of fruits and vegetables stock quality 0.3wt%
Carbon source and 0.2wt% inorganic salts, 22-25 DEG C at a temperature of ferment 6-8h, acetic acid is added when slurries pH is 5.5-6
Bacillus is for the first fermentation, and first time fermentation liquid is obtained when pH is down to 1.5
The nitrogen source of its quality 0.2wt%, the carbon of 0.3wt% are added into the first time fermentation liquid that the step 2 obtains for step 2
The inorganic salts of source and 0.2wt%, 26-30 DEG C at a temperature of ferment 5-8h, biodiasmin is added when reaching 4.5-5 in pH
It carries out second to ferment, obtains second of fermentation liquid when the total sugar content of fermentation liquid is 3wt%；
Step 3, second of fermentation liquid for obtaining the step 3 carry out homogenization under the pressure of 25-30MPa, then pass through
Filtering after sterilizing, being canned, obtains fruits and vegetables mixed fermentation product.
3. a kind of method for preparing fruits and vegetables mixed fermentation product according to claim 2, which is characterized in that the step 1
First time fermentation temperature is 25-30 DEG C.
4. a kind of method for preparing fruits and vegetables mixed fermentation product according to claim 2, which is characterized in that the step 2
Second of fermentation temperature is 35-40 DEG C.
5. a kind of method for preparing fruits and vegetables mixed fermentation product according to claim 2, which is characterized in that the step 3
Middle sterilization temperature is 90-105 DEG C, time 15-20s.
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| CN1739403A (en) * | 2004-08-27 | 2006-03-01 | 宁成斌 | Slimming functional beverage and its prepn process |
| KR20140067721A (en) * | 2012-11-27 | 2014-06-05 | 김영욱 | A ferment natural seasoning process using vegetable, fruit, seaweed, grain and seed |
| CN104522820A (en) * | 2015-01-19 | 2015-04-22 | 中国食品发酵工业研究院 | Mixed fruit and vegetable fermented product and preparation method thereof |
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Application publication date: 20190212 |