Method for simultaneously producing lactobacillus fementation green plum beverage and low-acidity green plum preserved fruits

A lactic acid bacteria fermentation, low acidity technology, applied in the direction of Lactobacillus, Streptococcus/Lactococcus, dairy products, etc., can solve the problems of insufficient taste, wrinkled surface, not full, etc., to achieve unique fermentation flavor, complete shape, full-bodied effect

Inactive Publication Date: 2016-11-09
HUIZHOU TONGFUKANG BIOTECHNOLOGY LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the preserved fruit after fermentation is generally yellow in color, wrinkled on the surface, not plump, and the taste is not rich enough.

Method used

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  • Method for simultaneously producing lactobacillus fementation green plum beverage and low-acidity green plum preserved fruits
  • Method for simultaneously producing lactobacillus fementation green plum beverage and low-acidity green plum preserved fruits
  • Method for simultaneously producing lactobacillus fementation green plum beverage and low-acidity green plum preserved fruits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] a. Put 2kg of green plums that have been screened and cleaned into a hardening and color-protecting solution for hardening and color-protecting treatment. The hardening agent is calcium chloride, and its mass concentration is 2%. The concentration is 0.05%, and hydrochloric acid with a volume concentration of 0.5% is used as a buffer and a penetration aid; the mass ratio of greengage and hardening and color-protecting solution is 1:2, and the soaking time for hardening and color-protecting solution is 50 minutes.

[0028] b. Put the greengage treated with hardening and color protection into the fermenter, and add 3L of purified water.

[0029] c. Add dimethyl dicarbonate to the aqueous solution of the fermenter, so that the dimethyl dicarbonate and green plums are evenly mixed, and the concentration after mixing is 200mg / L.

[0030] d. Sterilize the skimmed milk powder solution and the glucose solution at 121° C. for 20 minutes, cool to 35-40° C., add them into the ferm...

Embodiment 2

[0035] a. Put 2kg of green plums that have been screened and cleaned into a hardening and color-protecting solution for hardening and color-protection treatment. The hardening agent is calcium chloride, and its mass concentration is 2.5%. The color-protecting agent is sodium bisulfite. The concentration is 0.06%, and hydrochloric acid with a volume concentration of 0.5% is used as a buffer and a penetration aid; the mass ratio of greengage and hardening and color-protecting solution is 0.4, and the soaking time for hardening and color-protecting is 45 minutes.

[0036] b. Put the greengage that has been treated for hardening and color protection into a fermenter, and add 4L of purified water.

[0037] c. Add dimethyl dicarbonate to the aqueous solution of the fermenter to mix the dimethyl dicarbonate and greengage evenly, and the concentration after mixing is 250mg / L.

[0038] d. Sterilize the skim milk powder solution and the glucose solution at 121° C. for 20 minutes, cool t...

Embodiment 3

[0043] a. Put 2kg of green plums that have been screened and cleaned into a hardening and color-protecting solution for hardening and color-protecting treatment. The hardening agent is calcium chloride, and its mass concentration is 3%. The concentration is 0.08%, and hydrochloric acid with a volume concentration of 0.5% is used as a buffer and a penetration aid; the mass ratio of greengage and hardening and color-protecting solution is 1:3, and the soaking time for hardening and color-protecting solution is 40 minutes.

[0044] b. Put the greengage that has been treated for hardening and color protection into a fermenter, and add 4L of purified water.

[0045] c. Add dimethyl dicarbonate to the aqueous solution of the fermenter, and mix the dimethyl dicarbonate and greengage evenly, and the concentration after mixing is 225mg / L.

[0046] d. Sterilize the skimmed milk powder solution and the glucose solution at 121° C. for 20 minutes, cool to 35-40° C., add them into the ferment...

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Abstract

The invention discloses a method for simultaneously producing a lactobacillus fementation green plum beverage and low-acidity green plum preserved fruits. The method comprises the steps that pretreatment is performed by adopting hardening color protection, color and fullness of green plums are well reserved, the obtained green plum preserved fruits have the good appearance color and are complete in appearance, high in fullness, free of shrinking and compact in texture. Meanwhile, mixed fermentation is adopted, a skim milk powder solution and a glucose solution of the proper concentration are added into a culture medium, growth of strains can be promoted, the acidity of the green plum beverage is decreased to the minimum, and fermentation milk flavor is added. The obtained green plum beverage has the peculiar fermentation flavor, and is rich in flavor, moderate in sour and sweet degree, coordinated in taste and good in product stability. Natural resources of green plum are sufficiently utilized, the nutrient value of green plums is reserved, and good economic benefits and social benefits are achieved.

Description

technical field [0001] The invention belongs to the field of agricultural product processing, and in particular relates to a method for simultaneously producing greengage beverage fermented by lactic acid bacteria and low-acid greengage preserves. Background technique [0002] Green plum has high nutritional value and medicinal value. Its pulp is rich in organic acids, minerals, vitamins, and germanium. Blood pressure, anti-cancer and anti-aging effects. Fresh greengage fruit is not resistant to storage and is usually eaten directly, with low economic benefits. Deep processing it into greengage preserves and greengage beverages can realize the comprehensive utilization of its raw materials and improve its economic and practical value. [0003] Chinese patent 200410027679. X discloses a kind of green plum juice making method, and green plum is through operations such as sorting, post-ripening, cleaning, picking. Then use candied extraction to make juice, and adopt hot boili...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/123A23G3/48A23G3/36
CPCA23C9/1238A23C9/133A23G3/366A23G3/48A23G2200/02A23G2200/14A23V2400/123A23V2400/249
Inventor 钱书元邹伟权缪来耿
Owner HUIZHOU TONGFUKANG BIOTECHNOLOGY LTD
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