Method for storing prunussalicina by lactic acid bacteria fermentation method and prunussalicina fruit semifinished products

A technology of lactic acid bacteria fermentation and lactic acid bacteria, which is applied in the direction of lactobacillus, food preservation, fruit and vegetable preservation, etc., can solve the problems of inapplicable fruit base fermentation and preservation, and achieve the effect of avoiding hidden dangers in health, keeping fruits intact and improving safety

Inactive Publication Date: 2016-03-23
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the preservation of the fruit base requires the fruit to be complete and cannot be broken, its interior and exterior have preservation requirements, and there are strict requirements in terms of hardness, and the fruit base is not suitable for tea oil, so this method is not suitable for the fermentation and preservation of the fruit base.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] S1. Wash and drain the Sanhua plums, mix them with water at a mass ratio of 1:1.8, and pack them into bags. According to fruit weight, add 0.05% sorbic acid and 0.02% natamycin respectively.

[0031] S2. According to fruit weight, add 3% glucose and 5.0% salt.

[0032] S3. Then insert Lactobacillus plantarum, according to the fruit weight, the inoculation amount is 2%. After mixing, seal the bag and ferment and store at 37°C.

[0033] The initial value of the a value of the fruit body is 29.87, and the hardness is 3.21N. The fruit base preserved for 30 days by the method of this example had an a value of 16.39 and a hardness of 1.86N. The color of the fruit body is red, the fruit is intact, and the hardness meets the requirements. The number of yeast in the fermentation broth is 4.5×10 4 CFU / mL.

Embodiment 2

[0035] (1) Wash and drain the Sanhua plum, mix it with water at a mass ratio of 1:1.8, and pack it into bags. According to fruit weight, add 0.05% sorbic acid and 0.02% natamycin respectively.

[0036] (2) According to fruit weight, add 3% glucose and 5.0% salt.

[0037] (3) Then insert Lactobacillus plantarum, according to fruit weight, the total inoculum amount is 4%.

[0038] (4) After mixing, seal the bag and store it for fermentation at 37°C.

[0039] The initial value of the a value of the fruit body is 29.87, and the hardness is 3.21N. The fruit body preserved by this method for 30 days has a value of 17.05 and a hardness of 1.36N. The color of the fruit body is red, the fruit is intact, and the hardness meets the requirements. The number of yeast in the fermentation broth is 2.5×10 4 CFU / mL.

Embodiment 3

[0041] (1) Wash and drain the Sanhua plum, mix it with water at a mass ratio of 1:1.8, and pack it into bags. According to fruit weight, add 0.05% sorbic acid and 0.02% natamycin respectively.

[0042] (2) According to fruit weight, add 3% glucose and 5.0% salt.

[0043] (3) Then insert Lactobacillus plantarum, according to fruit weight, the total inoculum amount is 6%.

[0044] (4) After mixing, seal the bag and store it for fermentation at 37°C.

[0045] The initial value of the a value of the fruit body is 29.87, and the hardness is 3.21N. The fruit body preserved by this method for 30 days has a value of 19.35 and a hardness of 1.25N. The color of the fruit body is red, the fruit is intact, and the hardness meets the requirements. The number of yeasts in the fermentation broth is 2.2×10 3 CFU / mL.

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Abstract

The invention relates to the technical field of food processing, and discloses a method for storing prunussalicina by a lactic acid bacteria fermentation method and prunussalicina fruit semifinished products. The method disclosed by the invention comprises the following steps of uniformly mixing fruits and water in a scientific ratio to obtain a mixture, adding sorbic acid, pimaricin, glucose and table salt, then inoculating lactobacillus plantarum and / or lactobacillus caseia, and performing fermentative storage. The fruit semifinished products stored by the method disclosed by the invention are dark red in color and intact in fruits, the hardness meets requirements, the safety of the fruit semifinished products can be improved, the consumption of the table salt is reduced, the production cost is reduced, and besides, environmental pollution caused by drainage of pickling liquid with high salinity is reduced.

Description

technical field [0001] The invention relates to the technical field of food processing, and more specifically relates to a method for preserving Sanhua plums by a lactic acid bacteria fermentation method and Sanhua plum fruit base. Background technique [0002] The yield of Sanhua plum meat is high, and the flesh is purple-red. It is a good fruit for processing preserved fruits. In production, Sanhuali will make fruit blanks at one time and store them as semi-finished products for the anniversary of preserved fruit processing. Fruits and vegetables are prone to browning during storage and processing, which not only affects the sensory quality, but also leads to nutritional loss. The color of red plum fruit is mainly determined by the content of anthocyanins, and the degradation of anthocyanins has a great influence on the color of Sanhua plum. At present, sulfite is used to preserve the fruit base in production, but improper application of this method will cause the residu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/155A23B7/154
CPCA23B7/154A23B7/155A23V2002/00A23V2400/125A23V2400/169A23V2250/054A23V2250/61
Inventor 黄苇黄月宋贤良
Owner SOUTH CHINA AGRI UNIV
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