Functional probiotic fermented fruit and vegetable powder preparation method

A technology of functional probiotics, fruit and vegetable powder, applied in the field of bioengineering, can solve the problems of non-probiotic fermented fruit and vegetable pulp powder products on the market, restricting the promotion of probiotic fermented fruit and vegetable powder products, and high cost of vacuum freeze-drying equipment. The effect of good ingredients and flavor, low cost, and easy production

Inactive Publication Date: 2015-05-13
熊涛 +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although freeze-drying technology can better maintain the nutrients in fruit and vegetable raw materials and the activity of probiotics in products, the vacuum freeze-drying equipment used in this technology is expensive, the freeze-drying time is long, the production capacity is small, the energy consumption is too large, and the production cost is high. It is too high to achieve large-scale production, so it cannot really meet the

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  • Functional probiotic fermented fruit and vegetable powder preparation method
  • Functional probiotic fermented fruit and vegetable powder preparation method
  • Functional probiotic fermented fruit and vegetable powder preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Example 1: Probiotic Fermented Banana Powder.

[0023] Preparation of probiotic fermented banana puree. Choose non-rotten, fresh bananas as raw materials. After beating, stir 50% with 50% glucose evenly and then sterilize. The sterilization temperature is 85°C and the time is 10 minutes. Compound probiotics (Lactobacillus plantarum, Bifidobacterium adolescentis, Bifidobacterium longum, Lactobacillus acidophilus) were inoculated into the sterilized and cooled banana slurry at a ratio of 105cfu / g, and fermented at 38°C for 84h.

[0024] Preparation of probiotic fermented banana powder. The materials, dextrin, and water after the fermentation treatment in step 1 are fully mixed according to the ratio of 30%, 20%, and 50%, respectively, and then spray-dried. The spray-drying conditions are inlet temperature 125°C, outlet temperature 75°C, and then The probiotic fermented banana powder is obtained after passing through clean and dry cold air for rapid cooling and cyclone s...

Embodiment 2

[0030] Example 2: Fermented mango powder with probiotics.

[0031] 1. Preparation of probiotic fermented mango puree. Choose non-rotten, fresh mangoes as raw materials. After beating, mix them evenly with 16% glucose in a ratio of 84% and sterilize them. The sterilization temperature is 90°C for 8 minutes. Compound probiotics (Lactobacillus plantarum, Bifidobacterium adolescentis, Bifidobacterium animalis, Lactobacillus paracasei) were inoculated into the sterilized and cooled mango slurry at a ratio of 106cfu / g, and fermented at 35°C for 72h.

[0032] 2. Preparation of probiotic fermented mango powder. The materials, dextrin, and water after the fermentation treatment in step 1 are fully mixed according to the ratio of 50%, 20%, and 30%, respectively, and then spray-dried. The spray-drying conditions are inlet temperature 128°C, outlet temperature 80°C, and then The probiotic fermented mango powder is obtained after passing through clean and dry cold air for rapid cooling a...

Embodiment 3

[0038] Example 3: Probiotic fermented papaya powder.

[0039]1. Preparation of probiotic fermented papaya puree. Choose non-rotten and fresh papaya as raw material, inactivate the enzyme at 85°C for 10 minutes after beating, stir evenly with 20% starch syrup at a ratio of 80%, and then sterilize, the sterilization temperature is 85°C for 10 minutes, after sterilization After cooling the feed liquid to 30°C, inoculate the compound probiotics (Lactobacillus plantarum, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium adolescentis) into the sterilized and cooled papaya slurry at a ratio of 106cfu / g , fermented at 30°C for 72h.

[0040] 2. Preparation of probiotic fermented papaya powder. The materials, dextrin, and water after the fermentation treatment in step 1 are fully mixed according to the ratio of 55%, 25%, and 20%, respectively, and then spray-dried. The spray-drying conditions are inlet temperature 120°C, outlet temperature 75°C, and then The probiotic fer...

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Abstract

The present invention provides a functional probiotic fermented fruit and vegetable powder preparation method, a functional probiotic fermented fruit and vegetable powder product is prepared by low temperature spray drying method, and the advantages are in that: (1) vitamin and dietary fiber and other nutritional components in raw fruits and vegetables can be effectively saved, after fermentation, free amino acid and organic acid contents are increased greatly, the product not only has good nutrition, color and flavor, and good water solubility, is free of any flavor and pigments, and belongs to pure natural green food; (2) the activity of probiotics in the product can be effectively saved (live bacteria number is 106cfu /g-1010cfu / g), a large number of active probiotics have the special beneficial functions of regulating the human body intestinal environment, preventing intestinal inflammation and cancer, improving constipation and other functions, and common fruit and vegetable powder does not have the special beneficial functions; (3) the preparation method has the advantages of low processing equipment investment, high efficiency and low energy consumption, the cost can be reduced by more than 80%, the production is easy to enlarge, and the preparation method is suitable for industrial continuous production, and can truly meet the needs of ordinary consumers.

Description

1. Technical field [0001] The invention relates to a preparation method of functional probiotic fermented fruit and vegetable powder, in particular to a method for preparing fruit and vegetable powder by low-temperature spray drying after fresh fruits and vegetables are fermented by probiotics, and belongs to the field of bioengineering. 2. Background technology [0002] Fruit and vegetable powder is a new type of fruit and vegetable processing product that meets modern food safety, nutrition and convenience. It not only maintains the original nutrition, flavor and color of fresh fruits and vegetables, but also has the advantages of convenient storage and consumption, good reconstitution and easy digestion. , Easy to carry and transport, etc. Therefore, it has been widely used in various fields of food processing to stabilize and improve the nutritional content of products, protect the flavor and color of products, and enrich the varieties of products. [0003] In recent yea...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
CPCA23L2/39
Inventor 熊涛谢明勇
Owner 熊涛
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