Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of fruit and vegetable fermentation liquid

A technology for fruit and vegetable fermentation and fruit and vegetable fermentation, which is applied in the field of preparation of fruit and vegetable fermentation liquid, can solve the problems of difficulty in swallowing and the fermentation liquid is not fresh enough, and achieves the effects of harmonious taste, easy industrial scale-up and simple preparation process.

Inactive Publication Date: 2017-01-04
陈爱梅
View PDF4 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for fruits and vegetables with high sugar and water content, such as cucumber, melon and watermelon, fermented with lactic acid bacteria will bring a smell similar to rancid, and the fermentation liquid is not fresh enough to be swallowed

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: a kind of preparation method of cucumber fermented liquid

[0019] (1) Take fresh cucumbers, peel them, squeeze the juice, filter to remove solid particles, and obtain clear cucumber juice;

[0020] (2) Add white sugar to the clear cucumber juice to make the solid content reach 10%, add it to the fermenter, pasteurize it, cool it below 45°C, add Lactobacillus paracasei, and ferment it at 35°C. At the same time, the fermentation broth is input to the reaction column through the pump, and then returns to the fermenter after passing through the reaction column to form a cycle. The reaction column is controlled at 35°C through the interlayer;

[0021] (3) Stop fermentation until the pH drops to 3.3, release the fermentation broth, filter and clarify, pasteurize, and get cucumber fermentation broth after filling;

[0022] The reaction column is filled with Saccharomyces cerevisiae immobilized with sodium alginate.

Embodiment 2

[0024] (1) Take fresh watermelon, peel it, squeeze the juice, filter to remove solid particles, and get clear watermelon juice;

[0025] (2) Add white sugar to the watermelon clear juice to make the solid content reach 15%, add it to the fermenter, pasteurize it, wait for cooling to below 45°C, add Lactobacillus acidophilus, ferment at 45°C, and ferment At the same time, the fermentation broth is input to the reaction column through the pump, and returns to the fermenter after passing through the reaction column to form a cycle. The reaction column is controlled at 45°C through the interlayer;

[0026] (3) Stop the fermentation until the pH drops to 4.3, release the fermentation liquid, filter and clarify, pasteurize, and get the watermelon fermentation liquid after filling;

[0027] The reaction column is filled with gelatin-immobilized yeast Pasteur.

Embodiment 3

[0029] (1) Take fresh tomatoes, peel them, squeeze the juice, filter to remove solid particles, and get clear tomato juice;

[0030] (2) Add white sugar to the clear tomato juice to make the solid content reach 12%, add it to the fermenter, pasteurize it, cool it below 45°C, insert Lactobacillus plantarum, and ferment it at 43°C. At the same time, the fermentation broth is input to the reaction column through the pump, and returns to the fermenter after passing through the reaction column to form a cycle. The reaction column is controlled at 43°C through the interlayer;

[0031] (3) Stop the fermentation until the pH drops to 3.8, release the fermentation liquid, filter and clarify, pasteurize, and get the tomato fermentation liquid after filling;

[0032] The reaction column is filled with gelatin-immobilized Kluyveromyces lactis.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of fruit and vegetable fermentation liquid. The method includes the main steps of taking fresh fruits and vegetables to be peeled and then juiced, conducting filtering to remove solid particles to obtain fruit and vegetable clear juice, adding white granulated sugar so that the content of solids in the juice can reach 10-15%, adding the juice into a fermentation tank to be subjected to pasteurization, inoculating lactic acid bacteria for fermentation at 35-45 DEG C when the temperature is cooled to be 45 DEG C or below, inputting the fermentation liquid into a reaction column through a pump during fermentation, making the fermentation liquid return to the fermentation tank after the liquid passes through the reaction column to form circulation, stopping fermentation when the pH is reduced to 3.3-4.3 through fermentation, discharging fermentation liquid to be filtered to be clear and subjected to pasteurization, and conducting canning to obtain the fruit and vegetable fermentation liquid. The fruit and vegetable fermentation liquid prepared through the method gives people a fresh fermentation feeling, is acidic but free of stale flavor, is coordinative in taste and free of alcohols, and can be directly drunk. The fermentation liquid further contains lots of glucuronic acid, D-gluconic acid-1,4-lactone and other functional components besides epigenetic components produced during metabolism of lactic acid bacteria. The method is simple in preparation process and simple in industrial enlargement.

Description

technical field [0001] The invention relates to a preparation method of food ingredients, in particular to a preparation method of fruit and vegetable fermentation liquid. Background technique [0002] Fruit and vegetable fermentation has been a relatively hot food field in the past two years, and enzyme products are constantly emerging. At present, lactic acid bacteria are commonly used in the fermentation of fruits and vegetables. For fruits and vegetables with high starch content, such as pumpkins and carrots, fermentation with lactic acid bacteria can bring a pleasant flavor and even improve the raw taste of pumpkins and carrots. However, for fruits and vegetables with high sugar and water content, such as cucumber, melon and watermelon, fermented with lactic acid bacteria will bring a smell similar to rancid, and the fermented liquid is not fresh enough to be swallowed. Contents of the invention [0003] In order to overcome the deficiencies of the prior art, the obj...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23V2002/00A23V2250/04
Inventor 陈爱梅
Owner 陈爱梅
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com