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
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[0025] Example 1.
[0026] According to the following ratio, weigh the raw materials: 90% mulberry puree and 10% maltose syrup.
[0027] Preparation method: select fresh mulberry fruits, remove impurities, clean, and beat; add 10% maltose syrup after beating; homogenize, pass the mulberry puree through colloid mill; sterilize at 102°C for 25min; cool to 30°C; press 10 7 Inoculate Lactobacillus plantarum into mulberry puree at a ratio of CFU / mL, and ferment for 72 hours at 37°C, and end at pH 3.10~3.30; aseptic cold canned, refrigerated at -18°C for standby use or high temperature instant sterilization at 121°C for 5s , Aseptic hot canning, storage at 4°C for later use (cold filling storage for live bacteria in the application of fermented fruit pulp shall not exceed 3 hours, and hot filling for clarification).
Example Embodiment
[0028] Example 2.
[0029] According to the following ratio, weigh the raw materials: 95% mulberry puree and 5% fructose syrup.
[0030] Preparation method: select fresh mulberry fruits, remove impurities, clean, and beat; add 10% fructose syrup after beating; homogenize, mulberry puree through colloid mill; sterilize at 105°C for 15min; cool to 30°C; inoculate , Press 10 6 The ratio of CFU / mL is put into the mulberry puree, and the fermentation is completed at 37°C for 64 hours, and the pH value is 3.10~3.30; aseptic cold canned, refrigerated at -18°C for later use or canned and sealed, and then sterilized at 102°C for 25 minutes. The finished product is ready to be stored at 4°C for later use (cold filling and storage of live bacteria in the application of fermented fruit pulp shall not exceed 3 hours, and hot filling for clarification).
Example Embodiment
[0031] Example 3.
[0032] According to the following ratio, weigh the raw materials: 85% mulberry puree and 15% glucose.
[0033] Preparation method: select fresh mulberry fruits, remove impurities, clean, and beat; add 15% glucose after beating; homogenize, mulberry puree through colloid mill; sterilize at 95°C for 30 minutes; cool to 30°C; inoculate, Lactobacillus plantarum press 10 7 Put CFU / mL into mulberry puree; fermentation at 37°C for 72h, pH 3.10~3.30; aseptic cold canned, refrigerated at -18°C for later use or sterilized at 95°C for 25min to obtain the finished product, 4°C Store it for later use (the live bacteria type in the application of fermented fruit pulp should be stored in cold filling for no more than 3 hours, and the clarified type should be hot filled).
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