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Lactobacillus plantarum fermented mulberry fruit pulp as well as preparation method and application

A technology of Lactobacillus plantarum and mulberry fruit, which is applied in the direction of Lactobacillus, bacteria used in food preparation, application, etc., can solve the problems of limited production methods, mulberry nutritional content destruction, and limited, etc., to achieve a wide range of consumption and improve the probiotic function , the effect of extending the shelf life

Active Publication Date: 2017-08-04
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the limited production methods, the existing mulberry products on the market are very limited, only dried mulberry, mulberry vinegar, mulberry juice, etc., which do not belong to the mainstream fruit juice products, and most of them are prepared by adding other ingredients to mulberry. In the process of processing, the nutritional content of mulberry is seriously damaged

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Weigh raw materials according to the following proportions: 90% mulberry puree, 10% malt syrup.

[0027] Preparation method: select fresh mulberries, remove impurities, wash them, and beat; add 10% maltose syrup after beating; homogenize, and pass the mulberry puree through a colloid mill; sterilize at 102°C for 25 minutes; cool to 30°C; 7 Inoculate Lactobacillus plantarum into mulberry puree at a ratio of CFU / mL, ferment at 37°C for 72 hours, and end when the pH value is 3.10 to 3.30; store in sterile cold cans, refrigerate at -18°C for later use or perform high-temperature instantaneous sterilization at 121°C for 5 seconds , aseptic hot-filling, and store at 4°C for later use (the live bacteria type in the application of fermented fruit pulp should not be stored for more than 3 hours by cold filling, and the clarified type should be hot-filling).

Embodiment 2

[0029] According to the following ratio, weigh the raw materials: 95% mulberry puree, 5% fructose syrup.

[0030] Preparation method: select fresh mulberries, remove impurities, wash them, and beat; add 10% fructose syrup after beating; homogenize, pass the mulberry puree through a colloid mill; sterilize at 105°C for 15 minutes; cool to 30°C; inoculate , press Lactobacillus plantarum by 10 6 Put the ratio of CFU / mL into mulberry puree, ferment at 37°C for 64 hours, and end when the pH value is 3.10-3.30; aseptically cold canned, refrigerated at -18°C for later use or canned and sealed first, and then sterilized at 102°C for 25 minutes. The finished product is ready to be stored at 4°C for later use (the live bacteria type in the application of fermented pulp should be stored by cold filling for no more than 3 hours, and the clarified type should be stored by hot filling).

Embodiment 3

[0032] According to the following proportions, the raw materials are weighed: 85% of mulberry puree, 15% of glucose.

[0033] Preparation method: select fresh mulberry fruits, remove impurities, clean them, and beat; add 15% glucose after beating; homogenize, and pass the mulberry puree through a colloid mill; sterilize at 95°C for 30 minutes; cool to 30°C; Lactobacillus plantarum by 10 7 Put the ratio of CFU / mL into mulberry puree; ferment at 37°C for 72 hours, and end when the pH value is 3.10-3.30; aseptically cold canned, refrigerated at -18°C for later use or sterilized at 95°C for 25 minutes to obtain the finished product, 4°C Store for later use (the live bacteria type in the application of fermented pulp should be stored by cold filling for no more than 3 hours, and the clarified type should be hot filled).

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Abstract

The invention provides lactobacillus plantarum fermented mulberry fruit pulp as well as a preparation method and application. The lactobacillus plantarum fermented mulberry fruit pulp is prepared from the following raw materials in percentage by weight: 85 percent to 100 percent of mulberry fruit primary pulp and 0 to 15 percent of sugar or substitute sugar. The preparation method comprises the following steps: removing impurities from fresh mulberry fruit and washing and pulping; adding the sugar or the substitute sugar, blending and homogenizing; sterilizing at the temperature of 75 DEG C to 115 DEG C for 5min to 40min; cooling to 20 DEG C to 45 DEG C; adding lactobacillus plantarum into the mulberry fruit pulp according to a ratio of 10<4>CFU / mL to 10<9>CFU / mL; fermenting at 30 DEG C to 40 DEG C for 24h to 72h; finishing when the pH (Potential of Hydrogen) is 3.10 to 3.30. The fermented mulberry fruit pulp can be used for preparing a clear, viable bacterial and low-sugar type mulberry fruit beverage. The mulberry fruit pulp prepared by the preparation method has a unique flavor, abundant nutrients, rich aroma and a soft and refreshing taste; after the mulberry fruit primary pulp is fermented by the lactobacillus plantarum, the content of probiotics and short-chain fatty acid is remarkably improved. The mulberry fruit beverage has a wide consumption range and is a good item for accompanying a meal, which is suitable for people of all ages.

Description

technical field [0001] The invention belongs to the technical field of food and preparation, and relates to a plantarum lactobacillus fermented pulp, a preparation method and application. Background technique [0002] Mulberry is a kind of food and medicine food, which has the functions of protecting liver and kidney, nourishing hair and beautifying, nourishing yin and blood, improving eyesight and anti-cancer. Due to the special growth environment of mulberry, the mulberry has the characteristics of natural growth and no pollution, so mulberry is also called "folk holy fruit". However, due to the limited production methods, the existing mulberry products on the market are very limited, only dried mulberry, mulberry vinegar, mulberry juice, etc., which do not belong to the mainstream fruit juice products, and most of them are prepared by adding other ingredients to mulberry. As a result, the nutritional content of mulberry is severely damaged during processing. The object ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23V2002/00A23L33/00A23L2/84A23V2400/169A23V2200/14A23V2200/30A23V2250/616A23V2250/606A23V2250/61
Inventor 熊涛谢明勇苏能能关倩倩
Owner NANCHANG UNIV
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