Blueberry fermented product and preparation method thereof

A technology for fermented products and blueberries, applied in the field of blueberry fermented products and their preparation, can solve the problems of long fermentation time, lack of flavor substances, severe acidity, etc., and achieve the effects of low sugar content, low sugar content, and reduced use of additives

Active Publication Date: 2015-04-29
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology allows creation of high quality sweetness food called blueberry frusion or baked goods made from this type of fruit. These items have fewer calories than regular bread but they are more delicious because their sugars make them smoother when mixed together compared to other types like raspberries due to less sweeter ingredients added during processing. Additionally, these materials provide better texture on storage thanks to its special structure. Overall, this new process makes producing safer and nutritious drink options at an affordable price over traditional methods while maintaining desirable characteristics.

Problems solved by technology

The technical problem addressed by this patented technology relates to finding ways to improve the quality or quantity of green tea extract without adding too much sugars for longer periods while maintaining its sweetness and nutrients like selenium, magnesium, manganese, etc., which could lead to harmful effects on healthy individuals' bodies when consumed over an extended amount of time due to their excessive consumption.

Method used

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  • Blueberry fermented product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 1) Blueberry crushing and preparation of enzymatic hydrolyzate

[0036] Wash and crush the blueberries to 40 mesh, add water to obtain blueberry liquid, the weight ratio of blueberries to the added water is 1:0.5, add pectinase and cellulase to it for enzymolysis, and control the amount of pectinase The amount of cellulase is 2 units per gram of blueberry liquid, and the amount of cellulase is 2 units per gram of blueberry liquid. Enzymolysis is carried out at a temperature of 40° C. for 3 hours to obtain an enzymatic hydrolysis solution.

[0037] 2) First fermentation

[0038] 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 inocul...

Embodiment 2

[0048] 1) Blueberry crushing and preparation of enzymatic hydrolyzate

[0049] Wash and crush the blueberries to 60 mesh, add water to obtain blueberry liquid, the weight ratio of blueberries to the added water is 1:0.8, add pectinase and cellulase to it for enzymolysis, and control the amount of pectinase The amount of cellulase is 2.5 units per gram of blueberry liquid, and the amount of cellulase is 2.5 units per gram of blueberry liquid. At a temperature of 45° C., the enzymolysis is carried out for 2 hours to obtain the enzymatic hydrolysis solution.

[0050] 2) Expansion of bacterial strains

[0051] 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;

[0052] The composition of the expansion medium includes: by weight, 0.05-0.22 parts of peptide powder, 2-5 parts of inorganic ...

Embodiment 3

[0064] 1) Blueberry crushing and preparation of enzymatic hydrolyzate

[0065] Wash and crush the blueberries to 80 mesh, add water to obtain blueberry liquid, the weight ratio of blueberries to the added water is 1:1, add pectinase and cellulase to it for enzymolysis, and control the amount of pectinase The amount of cellulase is 3 units per gram of blueberry liquid, and the amount of cellulase is 3 units per gram of blueberry liquid. Enzymolysis is carried out at a temperature of 50° C. for 4 hours to obtain an enzymatic hydrolysis solution.

[0066] 2) Expansion of bacterial strains

[0067] 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;

[0068] The composition of the expansion medium includes: by weight, 0.1 parts of fish skin collagen peptide powder, 3 parts of sodium acet...

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PUM

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Abstract

The invention provides a blueberry fermented product and a preparation method thereof. The method comprises the following steps: (1) cleaning and crushing blueberries, adding water to obtain blueberry liquid, adding pectinase and cellulose, and carrying out enzymolysis so as to obtain enzymatic hydrolysate; (2) adding a carbon source, a nitrogen source and inorganic salt to the enzymatic hydrolysate, inoculating the materials into leuconostoc mesenteroides and fermenting for the first time to prepare first fermentation liquor when the pH value of the fermentation liquid is reduced by over 0.5; (3) adding the carbon source and the nitrogen source to the first fermentation liquor, inoculating the materials into compound lactobacillus, and fermenting for the second time, wherein the compound lactobacillus comprises streptococcus thermophilus, lactobacillus delbrueckii subsp bulgaricus and lactobacillus plantarum so as to obtain second fermentation liquor when the total sugar content of the fermentation liquor is lower than 3wt%; and (4) mixing the second fermentation liquor evenly, centrifuging, homogenizing centrifugal supernate, and sterilizing to prepare the blueberry fermented product. According to the scheme disclosed by the invention, the blueberry fermented product which is relatively low in sugar content, good in mouthfeel and unique in taste can be obtained within a relatively short period of time.

Description

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Claims

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Application Information

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Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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