Method for fermenting fruit and vegetable pulp by adopting plant probiotics

Abstract

The invention provides a method for fermenting fruit and vegetable pulp by adopting plant probiotics, and is used for solving the problems that low-acid and acidic fruit and vegetable puree has shorter shelf life, the product flavor is not good, the processing cost is high and nutrition loss is serious during processing. The method is specifically completed by the steps of fruit and vegetable pretreatment, crushing, softening, fruit and vegetable pulping, mixing, primary sterilization and cooling, fermentation, centrifuging, degassing, homogenization, secondary sterilization and cooling and sterile filling. The method has the beneficial effects that the fruit and vegetable pulp with weaker acidity is fermented by different lactobacillus to generate plenty of organic acids, such as lactic acid, thus reducing the pH value of the fruit and vegetable pulp, generating better fermentation flavor at the same time, reducing the sterilization conditions and retaining the nutrients of fruit and vegetables and increasing the nutrients of the fermentation product while saving cost; meanwhile, the fermented fruit and vegetable puree is centrifuged by a horizontal spiral centrifuge to separate yeast mud, thus effectively improving the utilization stability of the fermented fruit and vegetable pulp in the beverage industry.

Description

technical field [0001] The invention belongs to the technical field of deep processing of fruits and vegetables, in particular to a method for fermenting fruit and vegetable pulp by plant probiotics. Background technique [0002] At present, the processing of domestic fruit and vegetable pulp is limited to some fruit raw materials with high acidity and low pH, such as mango, apple, etc.; for vegetable pulp with high pH such as carrots, wax gourd, etc. It is impossible to guarantee a long shelf life through sterilization and aseptic filling; at the same time, these vegetable pulps often contain poor flavor after processing, which reduces the flavor of the food raw materials and weakens market acceptance; The sterilization process increases the processing cost of fruit and vegetable pulp, and also causes a large loss of nutrients in the fruit and vegetable pulp itself; some enterprises adopt fermentation technology, but a large amount of fermented mud is produced, which cannot...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve low acid (pH>4.6) and acidic (4.0