Pawpaw fermented product and preparation method thereof

Abstract

The invention provides a pawpaw fermented product and a preparation method thereof. The preparation method comprises the following steps: (1) crushing pawpaw to obtain a pawpaw liquid and adding pectinase and cellulase into the pawpaw liquid for enzymolysis to obtain an enzymatic hydrolysate; (2) after adding a carbon source, a nitrogen source and inorganic salt into the enzymatic hydrolysate, inoculating leuconostoc mesenteroides for fermentation for the first time and when the pH value of the fermentation liquor is reduced by 0.5, obtaining first fermentation liquor; (3) after adding the carbon source and the nitrogen source into the first fermentation liquor, inoculating composite lactic acid bacteria for fermentation for the second time, wherein the composite lactic acid bacteria comprise streptococcus thermophilus, lactobacillus delbrueckii subsp. Bulgaricus and lactobacillus plantarum; when the content of total sugar of the fermentation liquor is lower than 3wt%, obtaining second fermentation liquor; and (4) after uniformly mixing the second fermentation liquor, centrifugalizing, and homogenizing and sterilizing the centrifugal supernatant to obtain the pawpaw fermented product. According to the scheme, the pawpaw fermented product which is relatively low in sugar content, good in taste and unique in flavor is obtained within a relatively short fermentation time.

Description

technical field [0001] The invention relates to a fermented product and a preparation method thereof, in particular to a papaya fermented product and a preparation method thereof. Background technique [0002] Papaya (scientific name: Carica papaya), also known as papaya, stone melon, papaya, and pomegranate fruit, is a fruit of the cruciferous papaya family. Papaya is delicious and nutritious. The superoxide dismutase SOD it contains has the effect of detoxification and beauty care. It contains a variety of amino acids that are needed by the human body. Sour acid has anti-inflammatory and immune-enhancing effects, and is one of the most ideal medicinal and edible foods in the 21st century. The papain in papaya can digest protein, which is beneficial to the body's digestion and absorption of food, so it has the effect of strengthening the spleen and eliminating food. Its unique carpaine has anti-tumor effect, and can prevent the synthesis of carcinogen nitrosamines, and ha...

AI Technical Summary

Problems solved by technology

[0003] Usually papaya is mainly eaten fresh, and some researchers at home and abroad try to develop fermented papaya products. However, the existing methods for preparing fermented fruit and vegetable products, such as fermented beverages, have many defects, such as: 1) The fermentation time is long and the market share Enzyme beverages in Japan and Taiwan with a relatively high fermentation rate generally have a fermentation period of six months to three years. 2) The lack of flavor substances at the end of fermentation results in severe sourness. For miscellaneous bacteria, it is usually necessary to control the sugar in the fermentation broth to a level as high as 30-40%, and such a high sugar content makes it difficult to meet the carbohydrates in low-sugar beverages stipulated in GB28050 in our country even if the fermentation broth is re-deployed Compound (sugar) content ≤ 5% requirement

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