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Probiotics enriched crisp apple products and preparation method thereof

A technology rich in probiotics and apple crisps, applied in the direction of bacteria, lactobacillus, food science, etc. used in food preparation, can solve the problems of people who cannot consume, high lactose intolerance, etc., and achieve convenient portability, small size, and good taste crisp effect

Inactive Publication Date: 2016-11-09
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0002] Probiotics have a variety of beneficial functions such as regulating intestinal flora, reducing fat and protecting liver, anti-tumor, anti-diabetes, etc., and have been applied industrially. However, most of the products used are fermented dairy products, and there are high cholesterol risks and people with lactose intolerance Inability to consume two major defects, urgently need to launch new products to benefit more consumers

Method used

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  • Probiotics enriched crisp apple products and preparation method thereof
  • Probiotics enriched crisp apple products and preparation method thereof
  • Probiotics enriched crisp apple products and preparation method thereof

Examples

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Embodiment Construction

[0023] (1) The following examples can better understand the present invention, but do not limit the present invention in any way.

[0024] (1) Cleaning and blanching of raw materials: choose ripe, intact and non-rotten apples, after cleaning and peeling, cut into 15-35mm in diameter, blanching for 60-90s, immediately put in cold water, take out and drain after cooling;

[0025] (2) Preparation of probiotic dipping solution: Take a ring of freeze-dried or preserved Lactobacillus casei and transfer it to MRS liquid medium, activate it in a 37°C incubator for 24 hours, remove 1mL into a new 5mL liquid medium, and Conditional activation for 12 hours, then inoculated with 10% liquid medium and cultured for 12 hours, after centrifugation, remove the supernatant, and dilute with the same volume of sterile saline to obtain an impregnation solution;

[0026] (3) Vacuum impregnation: Mix the fruit and vegetable slices or grains with the impregnation solution at a ratio of 1:1~5, the imp...

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Abstract

The present invention discloses probiotics enriched crisp apple products and a preparation method thereof, and belongs to the technical field of agricultural product processing. Apples are used as raw materials, the apples are washed, the washed apples are blanched, a vacuum soaking method is used to enrich probiotics into apple tissues, and then a vacuum freeze-drying and vacuum microwave combined drying method is used to prepare the probiotics enriched crisp apple products. The method comprises the following steps: (1) raw material washing and blanching; (2) probiotic soaking liquid preparing; (3) vacuum soaking; and (4) vacuum freeze-drying and vacuum microwave combined drying. The prepared probiotics enriched fruit and vegetable crisp products are mellow in fruit fragrance, and crisp and tasty. The viable probiotic number can be maintained at 10<7> CFU / g at 25 DEG C for 90 days or more. The preparation method avoids the two major defects of high cholesterol risk of the probiotic fermented milk products and the non-consumption of lactose intolerant population, and the products combine health care and leisure, and have broad market prospects.

Description

1. Technical field [0001] The invention relates to an apple crisp product rich in probiotics, in particular adopts a probiotics vacuum impregnation method and a vacuum freeze-drying-vacuum microwave combined drying method in the preparation process, and belongs to the technical field of agricultural product processing. 2. Background technology [0002] Probiotics have a variety of beneficial functions such as regulating intestinal flora, reducing fat and protecting liver, anti-tumor, anti-diabetes, etc., and have been applied industrially. However, most of the products used are fermented dairy products, and there are high cholesterol risks and people with lactose intolerance Inability to consume two major defects, urgently need to launch new products to benefit more consumers. If probiotics can be physically enriched in fruits and vegetables to form probiotic-rich fruit and vegetable products, and the number of viable probiotics in them can be maintained at 10 6 CFU / g or mo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/30
CPCA23V2400/125A23V2400/169
Inventor 崔莉牛丽影刘莹萍张钟元江宁刘春菊宋江峰李大婧刘春泉
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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