Method for fermenting smallanthus sonchifolius pulp by plant probiotics

A technology of plant probiotics and yacon, applied in food science, function and application of food ingredients, etc., can solve the problems of poor product flavor, high processing cost, nutrient loss, etc., achieve low sterilization processing conditions, and reduce processing costs. Difficulty, the effect of increasing total acid

Inactive Publication Date: 2017-09-08
山西达明一派食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problems of low-acid (pH=6.4) non-concentrated yacon puree with short shelf life, poor product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: a kind of method of plant probiotic fermented yacon fruit pulp, comprises the steps:

[0030] a. Pre-treatment: wash and inspect the fresh yacon, blanching it with hot water at 70°C for 4 minutes, and then peeling it with a dermabrasion machine;

[0031] b. Crushing: put the pre-treated yacon into a hammer crusher with a rotating speed of 1200r / min, configure a sieve plate with a hole diameter of 1cm*5cm, break it into 1mm yacon particles, and use 0.1% concentration of Vc solution to The yacon particles are atomized to protect the color, which can make the pulp suitable in size, and can be thoroughly softened through the tube heat exchanger to ensure effective filtration of the peel and pomace. If the pulp is too large, the pulp cannot be completely softened through the tube heat exchanger, thereby reducing the pulping yield; if the pulp is too small, the peel and pomace are too small, which is not conducive to the separation of the screen during the beati...

Embodiment 2

[0043] Embodiment 2: a kind of method of plant probiotic fermented yacon fruit pulp, comprises the steps:

[0044] a. Pre-treatment: wash and inspect the fresh yacon, blanching it with hot water at 70°C for 4 minutes, and then peeling it with a dermabrasion machine;

[0045] b. Crushing: put the pre-treated yacon into a hammer crusher with a rotating speed of 1600r / min, configure a sieve plate with a hole diameter of 1cm*5cm, break it into 3mm yacon particles, and use 0.1% Vc solution to The yacon particles are atomized to protect the color, which can make the pulp suitable in size, and can be thoroughly softened through the tubular heat exchanger to ensure effective filtration of the peel and pomace. If the pulp is too large, the pulp cannot be completely softened through the tube heat exchanger, thereby reducing the pulping yield; if the pulp is too small, the peel and pomace are too small, which is not conducive to the separation of the screen during the beating process;

...

Embodiment 3

[0058] A method for plant probiotics to ferment yacon fruit pulp, comprising the steps of:

[0059] a. Pre-treatment: wash and inspect the fresh yacon, blanching it with hot water at 70°C for 4 minutes, and then peeling it with a dermabrasion machine;

[0060] b. Crushing: put the pretreated yacon into a hammer crusher with a rotating speed of 1400r / min, configure a sieve plate with a hole diameter of 1cm*5cm, break it into 2mm yacon particles, and use 0.1% concentration of Vc solution to The yacon particles are atomized to protect the color, which can make the pulp suitable in size, and can be thoroughly softened through the tubular heat exchanger to ensure effective filtration of the peel and pomace. If the pulp is too large, the pulp cannot be completely softened through the tube heat exchanger, thereby reducing the pulping yield; if the pulp is too small, the peel and pomace are too small, which is not conducive to the separation of the screen during the beating process; ...

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PUM

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Abstract

The invention relates to a method for fermenting smallanthus sonchifolius pulp by plant probiotics, and solves the problems of short shelf life, poor product favor, high processing cost and serious nutrient loss in the processing process of the low-acidity smallanthus sonchifolius pulp. The method is completed concretely through the steps of pretreatment, crushing, softening, pulping, enzymolysis, blending, primary sterilization cooling, fermentation, centrifugation, degassing, homogenizing, secondary sterilization cooling and sterile filling. The method is characterized in that the smallanthus sonchifolius pulp with weak acidity is fermented through different lactic acid bacteria; a large amount of organic acid such as lactic acid is generated, so that the pH is reduced; meanwhile, the better fermentation flavor is generated; the sterilization conditions are lowered; the cost is reduced; meanwhile, the nutrition of the smallanthus sonchifolius per se is reserved; the nutritional ingredients of the fermentation products are increased; meanwhile, fermented fruit and vegetable original pulp is subjected to centrifugal separation by a horizontal screw centrifuge to separate fermented paste; the stability of the fermented smallanthus sonchifolius pulp is effectively improved; the purpose of the smallanthus sonchifolius in the beverage industry is expanded.

Description

technical field [0001] The invention belongs to the technical field of deep processing of fruits and vegetables, in particular to a method for fermenting yacon pulp with plant probiotics. Background technique [0002] At present, the processing of domestic fruit and vegetable pulp is limited to some fruit raw materials with high acidity and low pH, such as mango, apple, etc.; Yacon is rich in fructooligosaccharides (the content of fructooligosaccharides is 60%- 70%), and carbohydrates are not absorbed by the human body, it is very suitable for diabetics and dieters to eat, and has obvious health care effects. But at present, for yacon, this kind of neutral product with a high pH value cannot guarantee a long shelf life through sterilization and aseptic filling; at the same time, these yacon pulps often cannot maintain the original fresh flavor of yacon after processing, so that The flavor of food raw materials has declined, and the market acceptance has weakened; in order t...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84
CPCA23L2/382A23L2/84A23V2002/00A23V2200/3202
Inventor 杨丽鹏陈成星
Owner 山西达明一派食品有限公司
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