Method for fermenting barbary wolfberry pulp by plant probiotics

Abstract

The invention relates to the technical field of deep processing of fruits and vegetables, in particular to a method for fermenting barbary wolfberry pulp by plant probiotics, and solves the problems of short expiration date, poor flavor, high processing cost and severe nutrient loss in processing of low-acid barbary wolfberry pulp. The method includes the steps: pretreatment; crushing; enzymolysis; pulping; primary sterilization cooling; fermentation; centrifugation; degasification; homogeneity; secondary sterilization cooling; sterile filling. According to the method, weak-acid barbary wolfberry pulp is fermented by the aid of different lactic acid bacteria to generate a lot of organic acid such as lactic acid, so that pH (potential of hydrogen) of the barbary wolfberry pulp is reduced, good fermentation flavor is generated, sterilization conditions are reduced, cost is saved, nutrition of barbary wolfberry fruits is kept, nutrition components of fermentation products are increased, fermented barbary wolfberry pulp is centrifugally separated by a horizontal spiral centrifuge, so that fermentation mud is separate, and the use stability of the fermented barbary wolfberry pulp in beverage industries is effectively improved.

Description

technical field [0001] The invention relates to the technical field of deep processing of fruits and vegetables, in particular to a method for fermenting wolfberry pulp by plant probiotics. Background technique [0002] At present, the raw materials of wolfberry in China are mainly sold in the form of dried fruit, which is used for health care and drinking. The product is also prepared with a small amount of concentrated juice into a compound drink of wolfberry and red dates. And it is a neutral product with a high pH, ​​which cannot guarantee a long shelf life through sterilization and aseptic filling; at the same time, these wolfberry pulp often cannot maintain the original fresh flavor of wolfberry after processing, which reduces the flavor of food raw materials and weakens market acceptance. At present, in order to meet the shelf life requirements, some enterprises have to strictly sterilize the process, which increases the processing cost of wolfberry pulp, and also cau...

AI Technical Summary

Problems solved by technology

[0002] At present, the raw materials of wolfberry in China are mainly sold in the form of dried fruit, which is used for health care and drinking. The product is also prepared with a small amount of concentrated juice into a compound drink of wolfberry and red dates. And it is a neutral product with a high pH, ​​which cannot guarantee a long shelf life through sterilization and aseptic filling; at the same time, these wolfberry pulp often cannot maintain the original fresh flavor of wolfberry after processing, which reduces the flavor of food raw materials and weakens market acceptance. At present, in order to meet the shelf life requirements, some enterprises have to strictly sterilize the process, which increases the processing cost of wolfberry pulp, and also causes a large loss of nutrients in wolfberry pulp itself; some enterprises adopt fermentation technology, but produce a large amount of fermented mud , it is impossible to prevent the precipitation of the fermented mud in the transparent container after deployment; at the same time, most of the fruit and vegetable juice products on the market add preservatives to ensure the safety of the products, and introduce a large class of sour agents for the taste of the products