Method for processing fermented type nutritional fruit and vegetable powder rich in vitamin

A processing method and a fermentation-type technology are applied in the processing field of fermented nutritious fruit and vegetable powder, which can solve the problems of being difficult to meet new requirements of consumers, and achieve the effects of increasing comprehensive economic benefits, reducing waste of resources and protecting the environment.

Active Publication Date: 2011-08-03
重庆檬泰生物科技有限公司
View PDF4 Cites 16 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, edible fruits are mainly eaten fresh, and traditional processing methods have been followed, such as...

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for processing fermented type nutritional fruit and vegetable powder rich in vitamin
  • Method for processing fermented type nutritional fruit and vegetable powder rich in vitamin
  • Method for processing fermented type nutritional fruit and vegetable powder rich in vitamin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Preservation and expansion of yeast strains:

[0026] Slant preservation medium: 1 g of peptone, 1 g of yeast extract, 0.4 g of NaCl, 1 g of glucose, 2 g of agar, 100 mL of water, pH 6.5, sterilized at high temperature, and cooled to make a slant. Bacteria were inserted, cultured at a constant temperature of 30°C for 2 to 3 days, and the storage temperature was 4°C.

[0027] Primary seed medium: glucose 10g, peptone 1g, yeast extract 1g, MgSO 4 ·7H 2 O0.02g, KH 2 PO 4 0.02 g, water 100 mL, pH 5.0. Inoculate a ring of slanted strains, the culture temperature is 30°C, the shaker speed is 200r / min, and the culture time is 18h to obtain a first-class seed solution.

[0028] Secondary seed tank medium: glucose 10g, peptone 1g, yeast extract 1g, MgSO 4 ·H 2 O 0.02g, KH 2 PO 4 0.02 g, water 100 mL, pH 5.0. The first-grade seed solution was inserted at a volume ratio of 5%, the culture temperature was 30°C, the stirring speed was 200r / min, and the culture time was 24h...

Embodiment 2

[0034] 1. Preparation of raw materials: Take ponkan picked in November in Quzhou area as raw material, weigh 150kg of raw materials after selection and classification, peel and directly beat the whole pulp to get 118.5kg of crude citrus pulp, take out 50kg for use.

[0035] 2. The first-stage enzyme treatment process: 50 kg of crude citrus pulp was continuously stirred, the pH was adjusted to 4.2 with sodium hydroxide, and the temperature was raised to 42°C. Food-grade acid pectinase and cellulase with strong specificity, good stability and enzymatic hydrolysis effect are mixed to prepare a compound enzyme preparation, and the mass ratio of cellulase and pectinase is 3:1. A total of 60 g of compound enzyme preparation was added to the crude citrus pulp, and the enzyme treatment time was 90 min. Acid pectinase: enzyme activity 30000u / g, purchased from Wuxi Xuemei Preparation Technology Co., Ltd.; cellulase: enzyme activity 40000u / g, purchased from Shandong Longda Bioengineering...

Embodiment 3

[0051] 1. Raw material preparation: The ponkan in Quzhou region of Example 2 was used as the raw material, 150 kg was selected, and the whole pulp was beaten after peeling to obtain 116.0 kg of crude citrus pulp, and 50 kg was taken out for use.

[0052] 2. The first-stage enzyme treatment process: 50 kg of crude citrus pulp was adjusted according to the steps of Example 2 to adjust the enzyme reaction conditions, and the compound enzyme preparation was added, and the ratio of cellulase to pectinase was 2:1. 70 g of compound enzyme preparation was added to the crude citrus pulp, and the enzyme treatment time was 90 min. Acid pectinase: enzyme activity 30000u / g, purchased from Wuxi Xuemei Preparation Technology Co., Ltd.; cellulase: enzyme activity 40000u / g, purchased from Shandong Longda Bioengineering Co., Ltd.

[0053] 3. According to the filtering process of Example 2, 42.1 kg of orange juice was obtained, and the juice yield was 84.2%. Comparative test: another 50kg of cr...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a method for processing fermented type nutritional fruit and vegetable powder rich in vitamin. One or more yeast is utilized; fruit and vegetable juice squeezed from oranges, strawberries, tomatoes, apples, watermelons and grapes serve as basic materials; a special fruit and vegetable juice processing complex enzyme technique and a fruit and vegetable juice mixing process are combined; ventilated aerobic fermentation is performed for 40 to 60 hours; natural fruit and vegetable powder is processed by a spray drying technique; and the yield of the fruit and vegetable powder can reach 8 to 20 percent. Compared with the traditional fruit and vegetable powder, the fermented type nutritional fruit and vegetable powder is a pure natural green product, wherein after the fruit and vegetable powder is processed by procedures of enzyme treatment, fermentation and the like, the nutritional ingredients of vitamin, pectic oligosaccharide, amino acid and the like are greatly increased; dispersibility and water solubility are high; water content is less than or equal to 8 percent; and the fruit and vegetable powder is suitable to be preserved for a long time. A composite nutritional product can be produced by mixing the fruit and vegetable powder serving as the basic material and is widely applied in the fields of beverage, fast food, health-care products and the like. By the method, comprehensive economic benefit of fruit and vegetable industry can be increased on the whole, waste of resources is reduced and environment is protected. The method is a novel fruit andvegetable processing method.

Description

(1) Technical field [0001] The invention relates to a processing method of fermented nutritious fruit and vegetable powder rich in vitamins. (2) Background technology [0002] At present, the total production of fruit and vegetable products in my country ranks first in the world, but there is still a considerable gap compared with the advanced countries in the world. At present, my country's fruit and vegetable resource utilization efficiency is low, and the post-harvest loss rate is high. The fruit loss rate reaches 30%, and the vegetable loss rate reaches 40% to 50%, while the fruit and vegetable loss rate in developed countries is less than 7%. Especially in post-production storage and transportation, preservation, and deep processing of fruits and vegetables, the technical gap is even greater. The overall processing volume is less than 10% of the national total, while the international average is 30%, and even as high as 75% in Germany. The high yield of fruits and vege...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 汪钊魏春应向贤章银军
Owner 重庆檬泰生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap