Rehydration method of fruit Nata

Abstract

The invention provides a rehydration method of fruit Nata, wherein the method comprises the following steps of soaking compressed fruit Nata in an alkaline solution, and then soaking in an acid solution. The rehydration method provided by the invention has relatively high rehydration rate on fruit Nata prepared with a non-coconut aqueous fermentation solution as a culture medium and fruit Nata prepared with a culture medium having the coconut water fermentation solution with relatively low proportion. Experimental results indicates that the rehydration rate of the fruit Nata with the compression ratio of 1:6 is more than 95%; when the compression ratio continues to increase to 1:8, the rehydration rate of the fruit Nata is more than 90%; when the compression ratio is increased to 1:10, the rehydration rates of the fruit Nata are all more than 95% when the contents of the coconut water fermentation solution in the culture medium are respectively 30%, 40% and 50%; the rehydration rates of the fruit Nata are less than 95% but close to 95% when the contents of the coconut water fermentation solution in the culture medium are respectively 0, 10% and 20%; the appearance of the majority of fruit grains is relatively full, and the use requirements of the fruit grains can be met.

Description

technical field [0001] The invention belongs to the technical field of bacterial cellulose gel, and in particular relates to a method for rehydrating fruit nata. Background technique [0002] Since 1997, Hainan has used abundant coconut water resources as a medium to produce bacterial cellulose gel food with Acet4bacter xylinum as the strain. The trade name is coconut fiber fruit or coconut nata, usually made of pineapple juice The nata produced is called pineapple nata and the nata produced from coconut water is called coconut nata. [0003] In order to save transportation costs, current bacterial cellulose gel products, such as fruit nata granules, are often transported in compressed and dehydrated packages, and need to be rehydrated before use. At present, the commonly used rehydration method is mechanical agitation rehydration or air compressor agitation rehydration. However, this method is not suitable for fruit nata obtained from non-coconut water fermentation liquid ...

AI Technical Summary

Problems solved by technology

At present, the commonly used rehydration method is mechanical agitation rehydration or air compressor agitation rehydration. However, this method is not suitable for fruit nata obtained from non-coconut water fermentation liquid as a medium or a medium with a small proportion of coconut water fermentation liquid. The rehydration rate is low, especially when the compression ratio exceeds 1:5, the rehydration rate of Fruit Nata is lower than 80%, which greatly limits the proportion of non-coconut water fermentation liquid as a medium or coconut water fermentation liquid The use of a small medium to obtain fruit nata

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