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Method for preparing probiotic fresh-cut fruits with vacuum process

A probiotics and vacuum technology, applied in the field of fresh-cut fruit, can solve the problems of bias, cholesterol, and consumer discomfort, and achieve the effect of less investment, increasing varieties and enriching the market.

Active Publication Date: 2015-06-03
浙江艾佳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the lactose contained in some dairy products, some consumers are not used to it. Dairy products also contain cholesterol, which also makes some consumers prejudice against it.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1, a kind of method (inoculation Lactobacillus casei in sand pear) utilizing vacuum method to prepare probiotics fresh-cut fruit, carries out following steps successively:

[0031] 1) Lactobacillus casei (L.casei) from Hansen Company was inoculated in 10 mL of pear juice (stock solution), the pH of the pear juice was pre-adjusted to 5.8-6.0 with sodium bicarbonate, and anaerobic dark cultivation was carried out at 37°C for 48 hours. Thereby the activation of Lactobacillus casei (L.casei) is realized. Then, the obtained culture solution was added to the same fruit juice (i.e. the above-mentioned pear juice stock solution adjusted to pH 5.8-6.0), and anaerobic dark culture was carried out at 37°C for about 48 hours until the number of viable bacteria in the obtained probiotic culture solution reached ≥10 8 CFU / ml.

[0032] 2), the sand pear after washing and peeling is cut (for example is the strip of 20 * 4mm), obtains the pear flesh and cuts into pieces.

...

Embodiment 2

[0035] Embodiment 2, a kind of method utilizing vacuum method to prepare fresh-cut fruit of probiotics (inoculating lactobacillus plantarum in apple), carries out following steps successively:

[0036] 1) Inoculate domesticated Lactobacillus plantarum (Lactobacillus plantarum) into 10 mL of apple juice (stock solution), adjust the pH of the apple juice to 5.8-6.0 with sodium bicarbonate in advance, and culture it in anaerobic dark at 37°C for 48 hours, so as to achieve plant Activation of Lactobacillus plantarum. Then, the obtained culture solution was added to the same apple juice as above, and anaerobic dark culture was carried out at 37°C for 48 hours until the number of viable bacteria in the obtained probiotic culture solution was greater than or equal to 10 8 CFU / ml.

[0037] 2) Cutting the cleaned and peeled apples (for example into strips of 20×4 mm) to obtain sliced ​​apples.

[0038] 3), first adjust the sugar content of the probiotic culture solution obtained in s...

Embodiment 3

[0041] Embodiment 3, utilize vacuum method to prepare the method for probiotic fresh-cut fruit (inoculate bifidobacterium in apple), carry out following steps successively:

[0042] 1) Inoculate 10mL of apple juice (stock solution) with domesticated Bifidobacterium bifidum (B.bifidum, product number: NJ2301, Jiangsu Yibacteria Biotechnology Co., Ltd.), and the pH of the apple juice was adjusted with bicarbonate in advance. The sodium is adjusted to 5.8-6.0, and anaerobic dark culture is carried out at 37°C for 48 hours. Then, the culture solution is added to the same apple juice as above, and anaerobic dark culture is carried out at 37°C for 48 hours, until the number of viable bacteria in the obtained probiotic culture solution is ≥10 8 CFU / ml.

[0043] 2) Cutting the cleaned and peeled apples (for example into strips of 20×4 mm) to obtain sliced ​​apples.

[0044] 3), first adjust the sugar content of the probiotic culture solution obtained in step 1) to be equal to the su...

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Abstract

The invention discloses a method for preparing probiotic fresh-cut fruits with a vacuum process. The method comprises the following steps: 1), activated probiotics are cultivated on a growth medium until the viable count in an obtained probiotic nutrient solution is larger than or equal to 10<8> CFU / ml; 2), washed and peeled fruits are cut to obtain fruit dices; 3), the sugar content of the probiotic nutrient solution obtained in the step 1) is adjusted to be equal to that of the fruits in the step 2), and then an antioxidant is added to obtain a penetrant; 4), the fruit dices obtained in the step 2) are added to the penetrant obtained in the step 3), and vacuum processing is performed; and 5), the fruit dices after vacuum processing in the step 4) are taken out, drained, subjected to gas packaging with nitrogen and stored at the low temperature of 2-8 DEG C. By means of the method, not only can the service life of the probiotics be prolonged, but also the shelf life of the processed probiotic fresh-cut fruits can be kept for 6-10 days.

Description

technical field [0001] The invention belongs to the field of food processing and preservation, and in particular relates to the production of fresh-cut fruits with the function of probiotics by adopting a vacuum method. Background technique [0002] Probiotics are living microorganisms that can benefit the health of the host when ingested in a certain amount (FAO / WHO Report of a Joint FAO / WHO Expert Consultation on Evaluation of Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Live Lactic Acid Bacteria. 2001. In Health and Nutritional Properties of Probiotics in Food including-ing Powder Milk with Live Lactic Acid Bacteria, October, Cordoba, Argentina. Food and Agriculture Organization of the United Nations, World Health Organization.). [0003] Probiotics affect the health of the host by balancing the gut microbes, and can also inhibit pathogenic and toxin-producing bacteria. The currently reported health benefits of probiotics include pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/155
Inventor 叶兴乾陈健乐刘东红陈士国丁甜胡亚琴胡丹陈健初
Owner 浙江艾佳食品有限公司
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