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Fermentation method for improving polyphenol content of lemon

A fermentation method and technology of phenolic content, applied in the fields of application, food preparation, food science, etc., can solve the problems of discarding lemon peel, poor taste, waste, etc., to achieve better flavor, increase added value, and solve external problems. Effect

Inactive Publication Date: 2014-06-11
东莞健茂生物科技有限公司
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AI Technical Summary

Problems solved by technology

[0004] The present invention provides a fermentation method for increasing the polyphenol content of lemons in order to solve the problems of bad taste and waste caused by discarding lemon peels when people use lemon juice to eat

Method used

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Embodiment Construction

[0018] Buy organic lemons from approved and qualified manufacturers. After cleaning the lemons, use a juicer to squeeze out the lemon peel juice, and then divide the lemon peel juice. Lemon peel juice refers to the juice obtained by squeezing lemons with peels . Extract some lemon peel juice to detect lemon polyphenols as the control data before and after lemon peel juice fermentation; then, select 3 strains of lactic acid bacteria in liquid shake flasks and place them in a 37°C incubator for seed bottle cultivation, and then calculate by the hematocrit method Bacterial count, quantitative 1×10 7 The CFU / m1 bacterial liquid was inoculated into lemon peel juice, and divided into two groups and placed in incubators at 17°C and 26°C for static fermentation. The fermentation time was 60 days, and the bacterial liquid was drawn every 3 days to make Efficacy testing, because some substances will precipitate during the fermentation process, so the fermentation liquid should be stirr...

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Abstract

The invention relates to the technical field of lemon peel juice fermentation, and in particular relates to a fermentation method for improving the polyphenol content of lemon. The method is mainly characterized by comprising the following steps: juicing the whole lemon including peel to prepare lemon peel juice; inoculating probiotics into a liquid shake flask, and placing the liquid shake flask into an incubator for inoculating flask cultivation; quantifying 1*10<7>CFU / ml of bacterial liquid, implanting bacterial to the lemon peel juice, and performing fermentation. A product fermented by using the method is low in eating irritation to the stomach, better in flavor and suitable for being developed into a beverage, facilitates people consumption, and has the effects of convenience and healthiness; in addition, different from an existing method for juicing the lemon of which the peel is discarded, the method provided by the invention has the advantages that the whole lemon including the peel is juiced, so that the additional value of the peel is improved, the problem of disposal of the lemon peel is solved, and meanwhile, the lemon fruit can be utilized to the greatest extent.

Description

technical field [0001] The invention relates to the technical field of lemon peel juice fermentation, in particular to a fermentation method for increasing the content of lemon polyphenols. Background technique [0002] Lemon is the fruit of the small evergreen tree of the Rutaceae citrus genus, known as "beauty fruit"; lemon is rich in vitamin C, citric acid, pectin and polyphenols and other antioxidant substances. Squeeze lemons into juice, then dilute it as lemonade or add it to dishes to enhance freshness. Eating lemons has many benefits, such as citric acid makes calcium easy to deepen and can chelate calcium, which can improve the body's absorption rate of calcium, increase human bone density and prevent osteoporosis; citric acid can remove spots and prevent pigmentation Effective; vitamin C is the most common antioxidant substance in the human body, which can prevent the human body from being damaged by free radicals and slow down human aging. In addition, vitamin C ...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L2/02A23L19/00
CPCA23L2/382A23L19/07
Inventor 许长禄陈启桢
Owner 东莞健茂生物科技有限公司
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