Preparing technology for fruit and vegetable lactic acid bacterium fermentation broth mycoprotein

Abstract

The invention discloses a preparing technology for mycoprotein, particularly relates to a preparing technology for preparing active mycoprotein from fermentation broth and belongs to the technical field of food processing. The preparing technology for fruit and vegetable lactic acid bacterium fermentation broth mycoprotein is characterized by comprising the following steps that fruit and vegetable raw materials are taken, cleaned, split and blanched and then are cooled to the temperature of 20-27 DEG C after blanching, an efficient lactic acid bacterium starter is inoculated, the inoculating amount is 3-5 percent that of the raw materials by weight, sealed fermentation is conducted, the fermentation temperature is 20-27 DEG C, fermentation is conducted for 7-15 days under the sealing condition, the PH value of a fermentation terminal is 3.0-3.5, fermentation solids are taken out after fermentation is completed, and preserved fruits and vegetables, source and instant side dishes are prepared; sufficient stirring, suction filtering, impurity removing, concentrating and refining are conducted on the remained fermentation broth, and active mycoprotein pasty fluid is obtained. The preparing technology has the advantages that the fermentation efficiency and the product quality are improved, meanwhile, lactic acid bacteria are in mass propagation, acid production is fast, acid resistance is high, and the living bacterium content and the mycoprotein content are high.

Description

technical field [0001] The invention relates to a preparation process of mycoprotein, in particular to a preparation process of preparing mycoprotein from a fermented liquid by using fruits and vegetables such as apples, pumpkins, carrots, cabbage or cabbage as raw materials and fermenting them with lactic acid bacteria, which belongs to the food processing technology field. Background technique [0002] With the continuous improvement of living standards, people pay more and more attention to food safety, nutrition and their own health. Lactic acid bacteria and their fermented products have good effects on human health, and have physiological effects such as helping digestion, improving intestinal micro-ecological environment, inhibiting the growth of spoilage bacteria, synthesizing nutrients, and improving immunity. At present, lactic acid bacteria fermented foods mainly include lactic acid milk products and sauerkraut products. A few fermentation production enterprises h...

AI Technical Summary

Problems solved by technology

[0004] In the fruit and vegetable fermentation process, the quality of the fermentation strains has a great influence on the fermentation efficiency, quality and flavor of the fruits and vegetables. At present, the strains used in the lactic acid fermentation of fruits and vegetables are single, and a few of them are Lactobacillus plantarum, Lactobacillus reinneri, short lactobacillus Bacillus or bifidobacteria are compounded into a starter, but its vitality, acid production, acid resistance, and flavor are not ideal

Moreover, the strains used in conventional lactic acid bacteria fermented preserved fruits and vegetables, sauces and beverage products are not suitable for producing bacterial protein from fermentation broth, and there are technical problems such as poor activity of bacterial protein after fermentation, low yield, and poor flavor.