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Fermentation method of selenium-rich pear residues

A fermentation method and technology of selenium-enriched pears, which are applied in the field of food processing, can solve the problems of low utilization rate of pear dregs, waste, and increase the production cost of selenium-enriched pear beverages, and achieve the goals of enhancing health care functions, increasing economic income, and inhibiting miscellaneous bacteria The effect of growth

Inactive Publication Date: 2017-07-14
阜南椰枫食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the main application method of selenium-enriched pear residue is to concentrate on drying after a certain amount is accumulated in the production process, and then use it for the preparation of feed, or directly feed the wet pear residue to animals without drying, causing A great waste is caused, and the utilization rate of pear dregs is extremely low, which also obviously improves the production cost of selenium-enriched pear beverage

Method used

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  • Fermentation method of selenium-rich pear residues
  • Fermentation method of selenium-rich pear residues

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for fermenting selenium-enriched pear dregs, comprising the following steps:

[0026] (1) Collection of pear residue: directly collect the pear residue produced each time in a sterilized glass container, add vitamin C solution with 20% weight of pear residue, and sterilize with ultraviolet radiation for 25 minutes to obtain selenium-enriched pear residue;

[0027] (2) Enzymolysis of pear dregs: add purified water 4 times the weight of selenium-enriched pear dregs to selenium-enriched pear dregs, mix well, add mixed enzyme, stir at 42°C for 220 minutes, heat to 80-85°C, Keep warm for 30 minutes to obtain enzymatic pear residue;

[0028] (3) Alcoholic fermentation: add white sugar to the enzymatic pear pomace, the addition amount is 22% of the weight of selenium-enriched pear pomace, stir until completely dissolved, add wine yeast, ferment at 33°C for 10 hours, cool down to 21°C, Ferment at constant temperature for 7 days to obtain alcohol fermented material;

...

Embodiment 2

[0043] A method for fermenting selenium-enriched pear dregs, comprising the following steps:

[0044] (1) Collection of pear residue: directly collect the pear residue produced each time in a sterilized glass container, add vitamin C solution with 23% weight of pear residue, and sterilize with ultraviolet radiation for 25 minutes to obtain selenium-enriched pear residue;

[0045] (2) Enzymolysis of pear dregs: add purified water 4 times the weight of selenium-enriched pear dregs to selenium-enriched pear dregs, mix well, add mixed enzyme, stir at 43°C for 230 minutes, heat to 80-85°C, Keep warm for 30 minutes to obtain enzymatic pear residue;

[0046] (3) Alcoholic fermentation: add white sugar to the enzymatic pear pomace, the addition amount is 23% of the weight of selenium-enriched pear pomace, stir until completely dissolved, add wine yeast, ferment at 34°C for 11 hours, cool down to 22°C, Ferment at constant temperature for 7 days to obtain alcohol fermented material;

[...

Embodiment 3

[0061] A method for fermenting selenium-enriched pear dregs, comprising the following steps:

[0062] (1) Collection of pear residue: directly collect the pear residue produced each time in a sterilized glass container, add vitamin C solution with 25% weight of pear residue, and sterilize with ultraviolet radiation for 30 minutes to obtain selenium-enriched pear residue;

[0063] (2) Enzymolysis of pear dregs: add purified water 5 times the weight of selenium-enriched pear dregs to selenium-enriched pear dregs, mix well, add mixed enzyme, stir at 44°C for 240 minutes, heat to 80-85°C, Keep warm for 35 minutes to obtain enzymatic pear residue;

[0064] (3) Alcoholic fermentation: add white sugar to the enzymatic pear residue, the addition amount is 24% of the weight of selenium-enriched pear residue, stir until completely dissolved, add wine yeast, ferment at 35°C for 12 hours, cool down to 23°C, Ferment at constant temperature for 7-8 days to obtain alcohol fermented material...

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Abstract

The invention mainly relates to the technical field of food processing and discloses a fermentation method of selenium-rich pear residues. The fermentation method comprises pear residue collection, pear residue digestion, alcoholic fermentation, acetic acid-based initial fermentation, acetic acid-based post-fermentation, flavor blending and packaging. The method is simple and fully utilizes selenium-rich pear residues. The produced selenium-rich pear vinegar is rich in nutrients and has selenium content of 12.6 micrograms / 100 grams. The fermentation method changes wastes into valuables, saves a production cost, and improves economic income by 18.3%. The selenium-rich pear residues are directly added into a vitamin C solution so that nutrition is improved, pH is reduced, dissociation of selenium in the solution is promoted, and pear residue browning is inhibited. Through UV irradiation, growth of infectious microbes is inhibited, pear residue decay is avoided and a fresh taste is kept. A compound enzyme is added into the pear residues so that a pear residue structure is destroyed, a juicing rate and an active ingredient extraction rate are improved, selenium content of the fermentation product is increased and a production cost is greatly reduced.

Description

technical field [0001] The invention mainly relates to the technical field of food processing, in particular to a fermentation method of selenium-enriched pear dregs. Background technique [0002] Selenium-enriched pear dregs refers to the pear dregs produced during the preparation of selenium-enriched pear beverages with selenium-enriched pears, including the peel and core, which contain rich nutrients such as soluble sugar, vitamins, minerals, and cellulose, especially containing Rich in organic selenium, selenium is an essential trace element for the human body, which can enhance immunity, prevent and treat cardiovascular and cerebrovascular diseases, assist in the treatment of diabetes, repair damaged cells, protect eyes, improve the oxygen-carrying capacity of red blood cells, detoxify, prevent poison, and resist pollution , anti-oxidation, anti-aging. [0003] At present, the main application method of selenium-enriched pear residue is to concentrate on drying after a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/08C12R1/865
CPCC12J1/02C12J1/08
Inventor 步献彪王朝向朱朝龙
Owner 阜南椰枫食品有限公司
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