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Technique of preparing lactic acid bacteria zymolysis carrot and its products

A technology for the fermentation and preparation of lactic acid bacteria, applied in the field of food processing, to achieve the effects of increasing overall economic benefits, good taste and flavor, and increasing added value of products

Inactive Publication Date: 2008-04-16
辽宁省农业科学院食品与加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Utilizing lactic acid bacteria to ferment carrots to prepare lactic acid bacteria fermented preserved carrots, carrot paste and carrot beverages and their products have not been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Take fresh carrots as raw materials, wash and peel them, weigh 1000 grams, slice them into 0.6-1.0 cm thick slices, blanch them at 90-100°C for 5-8 minutes, then cool them down to 18-25°C, put them into fermentation tanks; put them into 10 -30 grams of lactic acid bacteria starter, the lactic acid bacteria starter is made by compounding Lactobacillus plantarum and Lactobacillus reinerii in a ratio of 2:1, sealed, controlled fermentation temperature is 18-25°C, fermentation period is 7-15 days, fermentation terminal pH The value is 3.0-3.5; take out the fermented carrots, control the water, then put them into boiled 43-48% granulated sugar solution, heat for 35-45 minutes, then continue to soak in the sugar solution for 11-13 hours, take out and pour Sugar, baked at 60-70°C until it does not stick to the hands, that is, preserved carrots fermented by lactic acid bacteria.

Embodiment 2

[0026] Take fresh carrots as raw materials, wash and peel them, weigh 1000 grams, slice them into 0.6-1.0 cm thick slices, blanch them at 90-100°C for 5-8 minutes, then cool them down to 18-25°C, put them into fermentation tanks; put them into 10 -30 grams of lactic acid bacteria starter, the lactic acid bacteria starter is made by compounding Lactobacillus plantarum and Lactobacillus reinerii in a ratio of 2:1, sealed, controlled fermentation temperature is 18-25°C, fermentation period is 7-15 days, fermentation terminal pH The value is 3.0-3.5; the fermented carrots are taken out for beating, and after beating, sugar is added according to 45-50% of its weight, heated and concentrated until the sugar content is 45-55% to obtain lactic acid bacteria fermented carrot sauce.

Embodiment 3

[0028] Take fresh carrots as raw materials, wash and peel them, weigh 1000 grams, slice them into 0.6-1.0 cm thick slices, blanch them at 90-100°C for 5-8 minutes, then cool them down to 18-25°C, put them into fermentation tanks; put them into 10 -30 grams of lactic acid bacteria starter, the lactic acid bacteria starter is made by compounding Lactobacillus plantarum and Lactobacillus reinerii in a ratio of 2:1, sealed, controlled fermentation temperature is 18-25°C, fermentation period is 7-15 days, fermentation terminal pH The value is 3.0-3.5; take out the fermented carrot and squeeze the juice, filter, take the filter residue, add water according to 1.5-2 times the weight of the filter residue, and then add sugar according to 45-50% of the total weight of the filter residue and water, and then heat and concentrate until sugar The content Brix is ​​45-55%, and the lactic acid bacteria fermented carrot paste is prepared.

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Abstract

The present invention discloses a technics for preparing lactobacillus ferment carrot and its products. Using the carrot as raw material, to inoculate high effect complex lactobacillus ferment agent by manpower, and to ferment under the condition of non-oxygen, middle-temperature and slow speed, to produce acti-ferment carrot dried meat, carrot catsup and carrot drink after ferment. The ferment product keeps the connatural nutrition components of the carrot, has the special nutrition and flavor of lactobacillus ferment carrot, acid taste gentleness, aroma purity without any essence, pigment and antiseptic, it is a new type natural carrot ferment product. The present invention uses a new technics for carrot processing, adds new breed for lactobacillus ferment food as well as drink, and is easy to produce with industrialization.

Description

technical field [0001] The invention relates to a preparation process for preparing lactic-acid-fermented carrot preserves, carrot paste and carrot beverage by using carrots as raw materials through lactic acid bacteria fermentation and products thereof, belonging to the technical field of food processing. Background technique [0002] With the continuous improvement of living standards, people pay more and more attention to food safety, nutrition and their own health. Lactic acid bacteria and their fermented products have good effects on human health. It has physiological effects such as helping digestion, improving intestinal micro-ecological environment, inhibiting the growth of spoilage bacteria, synthesizing nutrients, and improving immunity. [0003] At present, lactic acid bacteria fermented foods mainly include lactic acid milk products and sauerkraut products. Utilize lactic acid bacterium to ferment carrot to make lactic acid bacterium fermented preserved carrot,...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L2/84A23L2/02A23L1/212A23G3/48A23L27/60A23L19/00
Inventor 张华吴兴壮张晓黎鲁明迟吉捷于淼姜福林石太渊王小鹤李莉峰张锐高雅韩艳秋朱华
Owner 辽宁省农业科学院食品与加工研究所
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