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Method for producing low-sugar orange peel preserved fruit by utilizing lactobacillus sporogenes to ferment orange peel

The technology of Bacillus lactobacillus and sugar orange peel is applied in the preservation of food ingredients as anti-microbial, confectionery, confectionery industry and other directions, can solve problems such as unfavorable human health care, achieve good color protection effect, prevent browning, and benefit The effect of quality and stability

Inactive Publication Date: 2017-09-05
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to overcome the defect that the current high-sugar preserved fruit is not conducive to human health care, and disclose a method for producing low-sugar preserved orange peel by fermenting orange peel with Bacillus lactis

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] a. Material selection: choose fresh, non-rotten orange peels, clean them, remove the stalks, and cut them into pieces;

[0022] b. Boil in water: Soak the cut raw materials for 10 minutes, boil them in water for 5 minutes, remove and mix with water. The weight of orange peel: water is 1:1, and the raw material liquid is obtained;

[0023] c. Proportion and activation of starter:

[0024] c.1 Proportion by weight of starter: Lactobacillus powder (10 12 cfu / g) 2, sodium chloride 3, glucose 10, inulin 2, polydextrose 3, mushroom extract 2;

[0025] c.2 Activation of strains: Put the prepared starter into sterilized saline for 15 minutes to activate the strains;

[0026] d. Inoculation: Inoculate the activated starter into the raw material solution at an inoculum size of 0.5%, shake well, and allow the strains to fully mix with the raw material solution;

[0027] e. Fermentation: ferment the fermented orange peel that has been inoculated and prepared, the fermentation te...

Embodiment 2

[0032] a. Material selection: choose fresh, non-rotten orange peels, clean them, remove the stalks, and cut them into pieces;

[0033] b. Poaching: Soak the cut raw materials for 30 minutes, then boil them for 10 minutes, remove them and mix them with water. The weight ratio of orange peel: water is 1:4 to obtain the raw material liquid;

[0034] c. Proportion and activation of starter:

[0035] c.1 Proportion by weight of starter: Lactobacillus powder (10 12 cfu / g) 3, sodium chloride 2, glucose 14, inulin 3, polydextrose 5, mushroom extract 5;

[0036] c.2 Activation of strains: Put the prepared starter into sterilized saline for 30 minutes to activate the strains;

[0037] d. Inoculation: inoculate the activated starter into the raw material liquid according to the inoculum amount of 2%, shake well, and allow the strains to fully mix with the raw material liquid;

[0038] e. Fermentation: ferment the fermented orange peel that has been inoculated and prepared, the ferment...

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PUM

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Abstract

The invention discloses a method for producing low-sugar orange peel preserved fruit by utilizing lactobacillus sporogenes to ferment the orange peel. The method comprises the following steps: selecting materials, boiling in water, proportioning and activating a fermenting agent, inoculating, fermenting, preparing a sugar solution, performing the sugar immersion, and drying to obtain a finished product. The lactobacillus sporogenes have an effect for adjusting the balance of intestinal flora, the fermentation of culture facilitates the increase of content of nutrients such as orange peel flavonoid compounds, vitamins and the like, the nutritional value of the orange peel is increased, the digestion of the human body is facilitated, and efficacies for improving appetite and promoting digestion, having nutrition and preserving the health and the like can be achieved; the lactobacillus sporogenes can produce acidic substances by virtue of fermentation metabolism, the taste is softer compared with the acidic agent, the formation of unique flavor substances can be facilitated, the prepared low-sugar orange peel preserved fruit is moderate in sweetness, harmonic in taste, good in color and excellent in flavor and has the characteristics of appetite improvement, digestion promotion, nutrition, health and the like, and the method is simple in operation process and suitable for industrialized mass production.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for preparing preserved orange peel, in particular to a method for preparing low-sugar preserved orange peel by fermentation of lactic acid bacillus. Background technique [0002] Citrus belongs to Rutaceae Citrus subfamily plant, because of its color and taste, sweet and sour juicy, rich nutrition, refreshing fragrance and mellow flavor, it is very popular among people. Among them, orange peel is rich in water, cellulose, trace elements and other substances, which have health effects such as regulating qi and invigorating the spleen, reducing phlegm and relieving cough. [0003] Lactobacillus is a Gram-positive bacterium belonging to Firmicutes, aerobic, capable of producing spores and L-lactic acid, and is a rising star in the field of probiotics in recent years. It has a huge enzyme system, which can produce enzymes such as protease, lipase, amylase and xylanase to promo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42
CPCA23G3/48A23G3/42A23V2002/00A23V2200/10A23V2200/14A23V2200/15A23V2200/30A23V2200/32A23V2250/1614A23V2250/208A23V2250/5062A23V2250/5116A23V2250/61A23V2250/262A23V2250/64
Inventor 黎攀曾丽萍杜冰梁钻好戴立威蒋卓肖南
Owner SOUTH CHINA AGRI UNIV
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