Fruit puree food and preparation method thereof

A fruit pulp and food technology, applied in the field of fruit pulp food and its preparation, to achieve the effects of increasing the content of live bacteria, improving the survival rate of lactic acid bacteria, and uniform state and taste

Inactive Publication Date: 2015-11-11
邵素英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The technical problem solved by the present invention is to overcome the defects of the existing fruit pulp yogurt and its preparation method, and add a starter containing functional Lactobacillus plantarum, a Chinese herbal medicine extract with resistance to cold and heat stress, and A stabilizer that can effectively prevent thin texture, layering and whey precipitation after mixing yogurt with fruit pulp, and germinated brown rice containing a variety of enzyme systems, functional and biologically active substances, and improve the yogurt fermentation process to maximize the proliferation of lactic acid bacteria. Improve the cold and heat st...

Method used

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  • Fruit puree food and preparation method thereof
  • Fruit puree food and preparation method thereof
  • Fruit puree food and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0058] Embodiment 1 raw material preparation

[0059] 1. Preparation of germinated brown rice:

[0060] The preparation method of the germinated brown rice comprises the following steps: put the brown rice in an ultrasonic cleaning machine equipped with 0.2% sodium bicarbonate solution at room temperature, power 300W, frequency 25KHz ultrasonic cleaning for 8min, rinse, drain, and soak in water at 13°C 7h, ventilation once every 15min, ventilation pressure 0.12MPa, at the same time electric field strength 30kV / cm, pulse time 400μs, pulse frequency 200Hz carry out high voltage pulse electric field treatment, until the brown rice moisture content is 36%; Drain the brown rice after soaking, in Dark germination is carried out in the germination room. The dark germination temperature is kept at 22°C, and the dark germination time is 13 hours. During this period, water is sprayed until the moisture content of the brown rice is 43%. Then, it is soaked in water at a temperature of 40°...

Embodiment 2

[0070] A kind of freeze-dried sheet of blueberry yogurt, mainly made of the following raw materials in parts by weight:

[0071] 60 parts of milk, 40 parts of blueberry, 17 parts of sucrose, 12 parts of germinated brown rice, 6 parts of Chinese herbal medicine extract, 5 parts of starter, 8 parts of probiotics, 4 parts of protective agent, 0.2 part of stabilizer;

[0072] The starter is uniformly mixed with the following powders in parts by weight: 35 parts of Lactobacillus plantarum, 30 parts of Bifidobacterium bifidum, 20 parts of Bifidobacterium lactis, 20 parts of Streptococcus thermophilus, 18 parts of Bifidobacterium longum , 18 parts of Bifidobacterium infantis, 15 parts of Bifidobacterium adolescentis, 13 parts of Lactobacillus bulgaricus, 12 parts of Lactobacillus acidophilus, 9 parts of Lactobacillus casei, 6 parts of Lactobacillus rhamnosus;

[0073] The Lactobacillus plantarum powder is prepared from Lactobacillus plantarum CGMCC No. 4200 and Lactobacillus plantaru...

Embodiment 3

[0088] A freeze-dried sheet of yellow peach, apple and banana yoghurt, mainly prepared from the following raw materials in parts by weight:

[0089] 50 parts of milk, 10 parts of yellow peach, 10 parts of apple, 10 parts of banana, 16 parts of sucrose, 10 parts of germinated brown rice, 5 parts of Chinese herbal medicine extract, 4 parts of starter, 7 parts of probiotic factor, 3 parts of protective agent, 0.1 parts of stabilizer share;

[0090] The starter is uniformly mixed with the following powders in parts by weight: 30 parts of Lactobacillus plantarum, 25 parts of Bifidobacterium bifidum, 15 parts of Bifidobacterium lactis, 15 parts of Streptococcus thermophilus, and 15 parts of Bifidobacterium longum , 15 parts of Bifidobacterium infantis, 13 parts of Bifidobacterium adolescentis, 12 parts of Lactobacillus bulgaricus, 10 parts of Lactobacillus acidophilus, 8 parts of Lactobacillus casei, 5 parts of Lactobacillus rhamnosus;

[0091] The Lactobacillus plantarum powder is...

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Abstract

The invention discloses a fruit puree food and a preparation method thereof. According to the preparation method, a functional fermenting agent, germinated brown rice, a Chinese herbal medicine extract resistant to cold and heat stress, and a stabilizing agent capable of effectively improving the stability are added in a yoghourt fermentation process; through a variable temperature yoghourt fermentation process, the multiplication of lactic acid bacteria can be maximum, and the ability resistant to cold and heat stress of the lactic acid bacteria is improved; yoghourt and fruit puree are preprocessed through a non-thermal processing technology, so that bacterium infection in the process can be avoided, the juice production yield is increased, the content of soluble cellulose in the fruit puree is increased, and browning of the fruit puree is prevented; a cryoprotectant which is scientific in compounding and higher in freezing resistance effect is added when the fruit puree and the yoghourt are mixed. The finally prepared fruit puree food is delicate in taste, uniform in texture, stable in state, large in quantity of living bacteria, high in functionality and long in quality guarantee period; the quantity of the living bacteria is 1.55*10<11>-2.52*10<11> CFU/g, and the quality guarantee period is 30-36 months at the room temperature.

Description

technical field [0001] The invention relates to food, in particular to a pulp food and a preparation method thereof. Background technique [0002] Yogurt is a kind of milk product that uses fresh milk as the raw material, after pasteurization, adding beneficial bacteria to the milk for fermentation, and then cooling and filling. Yogurt not only retains the rich nutrition and other advantages of milk, but also can develop its strengths and avoid its weaknesses through processing, becoming a nutritional and health product more suitable for people's needs. In addition to being rich in nutrients, yogurt also contains lactic acid bacteria, so it has a good health care effect. Lactic acid bacteria maintain the ecological balance of intestinal flora, form a biological barrier, and inhibit the invasion of harmful bacteria to the intestinal tract. Lactic acid bacteria promote intestinal peristalsis and bacterial growth by producing a large amount of short-chain fatty acids, and cha...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/133
Inventor 邵素英
Owner 邵素英
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