Unlock instant, AI-driven research and patent intelligence for your innovation.

A kind of fermented papaya product and preparation method thereof

A technology for fermented products and papaya, applied in the field of papaya fermented products and their preparation, can solve the problems of lack of flavor substances, long fermentation time, severe acidity and the like, and achieve the effects of low sugar content, good taste and low sugar content

Active Publication Date: 2016-11-09
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

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
  • A kind of fermented papaya product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] 1) Papaya crushing and preparation of enzymatic hydrolyzate

[0037] The papaya is crushed to 40 meshes to obtain the papaya liquid, wherein pectinase and cellulase are added for enzymolysis, and the consumption of the pectinase is controlled to be 2 units per gram of papaya liquid, and the consumption of the cellulase is 2 units per gram of papaya liquid. 2 units of papaya liquid per gram, and enzymolyzed for 3 hours at a temperature of 40° C. to obtain an enzymolyzed solution.

[0038] 2) First fermentation

[0039]Add carbon source, nitrogen source and inorganic salt to the enzymolysis solution, wherein the nitrogen source is collagen peptide; control in the enzymolysis solution, the addition of the carbon source is 5wt%, the nitrogen source The addition amount of said inorganic salt is 0.3wt%, and the addition amount of described inorganic salt is 0.1wt%, inserts Leuconostoc enterica then, and the inoculum amount of described Leuconostoc enteritidis in every 1000mL...

Embodiment 2

[0049] 1) Papaya crushing and preparation of enzymatic hydrolyzate

[0050] The papaya is crushed to 60 meshes to obtain the papaya liquid, wherein pectinase and cellulase are added to carry out enzymolysis, the consumption of controlling the pectinase is 2.5 units per gram of papaya liquid, and the consumption of the cellulase is 2.5 units per gram of papaya liquid. 2.5 units of papaya liquid per gram, and at a temperature of 45° C., hydrolyzed for 2 hours to obtain an enzymolyzed liquid.

[0051] 2) Expansion of bacterial strains

[0052] Leuconostoc enterococcus, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus plantarum were respectively cultured in the expansion medium at 35-37°C for 10-12 hours to orient the above strains optimization;

[0053] The composition of the expansion medium includes: by weight, 0.05-0.22 parts of peptide powder, 2-5 parts of inorganic salts, 0.1 parts of Tween 80, and 90-97 parts of water; the inorgan...

Embodiment 3

[0065] 1) Papaya crushing and preparation of enzymatic hydrolyzate

[0066] The papaya is crushed to 80 meshes to obtain the papaya liquid, wherein pectinase and cellulase are added for enzymolysis, and the consumption of the pectinase is controlled to be 3 units per gram of papaya liquid, and the consumption of the cellulase is 3 units per gram of papaya liquid. 3 units of papaya solution per gram, and at a temperature of 50° C., hydrolyzed for 4 hours to obtain an enzymolyzed liquid.

[0067] 2) Expansion of bacterial strains

[0068] Leuconostoc enterococcus, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus plantarum were respectively cultured in the expansion medium at 35-37°C for 10-12 hours to orient the above strains optimization;

[0069] The composition of the expansion medium includes: by weight, 0.1 parts of fish skin collagen peptide powder, 3 parts of sodium acetate, 0.01-0.15 parts of dipotassium hydrogen phosphate, 0.1...

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 papaya fermented product and a preparation method thereof. The method comprises 1) crushing the papaya to obtain the papaya liquid, adding pectinase and cellulase to the papaya for enzymolysis to obtain the enzymolysis liquid; 2) adding carbon source, nitrogen source and inorganic After salting, enter Leuconostoc enterococcus for the first fermentation, and when the pH value of the fermentation broth is reduced by more than 0.5, the first fermentation broth is obtained; 3) After adding carbon source and nitrogen source to the first fermentation broth, Inserting compound lactic acid bacteria for second fermentation, said compound lactic acid bacteria including Streptococcus thermophilus, Lactobacillus delbrueckii subspecies bulgaricus, and Lactobacillus plantarum, when the total sugar content of the fermentation liquid is less than 3wt%, the second fermentation liquid is obtained; 4) Mix the second fermented liquid and then centrifuge, homogenize and sterilize the centrifuged supernatant to obtain fermented papaya products. The scheme of the invention can obtain papaya fermented products with lower sugar content, good taste and unique flavor in a 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...

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
Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/84A23L33/125A23L33/18A23L33/16A23L33/00
CPCA23L2/382A23V2002/00A23V2400/137A23V2400/123A23V2400/169A23V2200/30
Inventor 蔡木易谷瑞增鲁军陆路潘兴昌董哲林峰马勇徐亚光马永庆金振涛陈亮刘文颖魏颖张海欣刘艳马涛曹珂璐姜思萌王憬
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD