Mulberry fermented food and fermenting process thereof

Abstract

The invention relates to a mulberry fermented food, wherein the mulberry fermented food is fermented by the following steps: (1) preparing a stock solution: squeezing juice from raw materials and filtering the juice, reserving supernatant, and regulating the supernatant to proper acidity and sweetness, so that the stock solution is prepared; (2) yeast inoculating: sterilizing the stock solution at 65-70 DEG C and cooling the sterilized stock solution, adding 0.2-0.3wt% of yeast and implementing fermentation at 20-25 DEG C, so that yeast fermentation liquid is prepared; (3) acetic acid bacterium inoculating: adding 1-2wt% of acetic acid bacterium to the yeast fermentation liquid, implementing inoculating culture at 36-39 DEG C and conducting fermentation for 13-15 days until the content of acetic acid is not increased anymore, so that acetic acid fermentation liquid is prepared; and (4) blending: preparing blending juice from juice of leaf mustard and olive juice at the volume ratio of 4: 1 for later use, mixing the acetic acid fermentation liquid and the blending juice at the volume ratio of 20: 1, and implementing cooling ad filling, wherein the mulberry fermented food consists of the following raw materials: 65-87 parts of mulberry, 45-60 parts of fruit of Chinese wolfberry, 25-40 parts of loquat fruit, 20-25 parts of red jujube, 15-18 parts of carrot and 8-10 parts of pumpkin. The mulberry fermented food, which is prepared by conducting fermentation in several steps, is complete in fermentation and relatively good in flavor, and the mulberry fermented food has auxiliary functions of improving eyesight and protecting eyes.

Description

technical field [0001] The invention relates to the field of natural fruit and vegetable fermentation processing, more specifically, it relates to a mulberry fermented food and a fermentation process thereof. Background technique [0002] With the continuous change of people's dietary structure, some functional health foods focusing on prevention are favored by consumers. Direct edible fruit, the lipid nutrients such as fatty acid in the fruit are not easy to absorb, therefore, it is necessary to carry out deep processing to the fruit, improve the intake of human being to the nutritive substance in the fruit. [0003] Mulberry has the functions of anti-aging, nourishing liver and kidney, nourishing qi and blood, etc. If eaten directly, the absorption of nutrients in mulberry will be reduced. The application date is April 14, 2014, and the Chinese patent with the application publication number CN103981045A discloses a kind of mulberry wine and its preparation method. After t...

AI Technical Summary

Problems solved by technology

Single-step fermentation by a single strain, resulting in incomplete fermentation, resulting in poor flavor of the product

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