Functional probiotic fermented fruit and vegetable powder preparation method

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...

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 needs of ordinary consumers in our country

The above reasons limit the promotion of probiotic fermented fruit and vegetable powder products to a large extent

Therefore, the above-mentioned two patented technologies are not widely applied and are not suitable for industrialized large-scale production, which directly leads to the fact that no probiotic fermented fruit and vegetable paste products have been launched on the market so far.

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