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Plant probiotic fermented Zaosu pear pulp and processing method thereof

A technology of plant probiotics and Lactobacillus plantarum, applied in the direction of Lactobacillus, food science, bifidobacterium, etc., can solve the problems of the backlog of Zaosu pears, achieve long aftertaste, realize rational utilization, and increase immunity

Inactive Publication Date: 2018-06-29
静宁县金果实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, Zaosu pears are mainly for fresh consumption, and there are few deep-processed products, which has caused a large backlog of Zaosu pears, especially during the harvest season.

Method used

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  • Plant probiotic fermented Zaosu pear pulp and processing method thereof
  • Plant probiotic fermented Zaosu pear pulp and processing method thereof
  • Plant probiotic fermented Zaosu pear pulp and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A plant probiotic fermented Zaosu pear pulp, which is composed of the following raw materials in parts by weight: 47 parts of Zaosu pear, 44 parts of carrot, 34 parts of bran, 31 parts of Radix Ophiopogon japonicus, 27 parts of nutmeg, 27 parts of Eucommia, Smilax tuckahoe 22 parts, 20 parts of emblica, 9 parts of white sugar, 7 parts of Lactobacillus plantarum, 6 parts of Lactobacillus acidophilus, 5.4 parts of Lactobacillus casei, 4.6 parts of Bifidobacterium.

[0021] The processing method of described plant probiotics fermented early crisp pear pulp, comprises the steps:

[0022] 1) The Zaosu pears are roasted after being cut into pieces, air-dried, and seeded. The initial roasting temperature is set at 65°C, and the Zaosu pears are roasted in three temperature stages. The temperature was raised at a speed of 5°C / min, and then raised to 120°C after 9 minutes; the second stage was heated to 150°C at a speed of 1.2°C / min, and the processing time was 25 minutes; the th...

Embodiment 2

[0027] A plant probiotic fermented Zaosu pear pulp, which is composed of the following raw materials in parts by weight: 57 parts of Zaosu pear, 53 parts of carrot, 45 parts of bran, 42 parts of Radix Ophiopogon japonicus, 37 parts of nutmeg, 37 parts of Eucommia ulmoides, 32.5 parts of Smilax tuckahoe 28.5 parts of emblica, 11 parts of white sugar, 8.8 parts of Lactobacillus plantarum, 7.8 parts of Lactobacillus acidophilus, 7.2 parts of Lactobacillus casei, and 5.8 parts of Bifidobacterium.

[0028] The processing method of described plant probiotics fermented early crisp pear pulp, comprises the steps:

[0029] 1) The Zaosu pears are roasted after being cut into pieces, air-dried, and seeded. The initial roasting temperature is set at 65°C, and the Zaosu pears are roasted in three temperature stages. The temperature was raised at a speed of 5°C / min, and then raised to 120°C after 9 minutes; the second stage was heated to 150°C at a speed of 1.2°C / min, and the processing tim...

Embodiment 3

[0034] A plant probiotic fermented Zaosu pear pulp, which is composed of the following raw materials in parts by weight: 67 parts of Zaosu pear, 62 parts of carrot, 56 parts of bran, 53 parts of Radix Ophiopogon japonicus, 47 parts of nutmeg, 47 parts of Eucommia, Smilax tuckahoe 43 parts, 37 parts of amla seed, 13 parts of white sugar, 10.5 parts of Lactobacillus plantarum, 9.5 parts of Lactobacillus acidophilus, 9 parts of Lactobacillus casei, 7 parts of Bifidobacterium.

[0035] The processing method of described plant probiotics fermented early crisp pear pulp, comprises the steps:

[0036] 1) The Zaosu pears are roasted after being cut into pieces, air-dried, and seeded. The initial roasting temperature is set at 65°C, and the Zaosu pears are roasted in three temperature stages. The temperature was raised at a speed of 5°C / min, and then raised to 120°C after 9 minutes; the second stage was heated to 150°C at a speed of 1.2°C / min, and the processing time was 25 minutes; th...

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Abstract

The invention discloses plant probiotic fermented Zaosu pear pulp and a processing method thereof and belongs to the technical field of deep processing of fruits and vegetables. The plant probiotic fermented Zaosu pear pulp is prepared from the following raw materials: Zaosu pears, carrots, bran, radix ophiopogonis, semen myristicae, cortex eucommiae, rhizoma smilacis glabrae, phyllanthus emblicafruit, white granulated sugar, lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and bifidobacterium. The Zaosu pear pulp processed by the processing method has no obvious suspension matters and sediment and has an obvious Zaosu pear aroma, a natural and coordinated aroma, no undesirable odor and long aftertaste. According to the plant probiotic fermented Zaosu pear pulp, theZaosu pears are roasted by adopting three paths of procedures, and nutrient substances of the Zaosu pears can be completely extracted; the carrots are subjected to wetting and steaming treatment by utilizing traditional Chinese medicine liquid and de-ionized water, so that B group vitamins are completely fused into the Zaosu pear pulp and balanced supply of the nutrient substances of the Zaosu pear pulp is ensured.

Description

technical field [0001] The invention belongs to the technical field of deep processing of fruits and vegetables, and in particular relates to a plant probiotic fermented Zaosu pear pulp and a processing method thereof. Background technique [0002] Pyrus bretsclmeideri CV.Zaosu white pear system is one of the excellent early-maturing pear varieties with wide adaptability. Zaosu pears mature early, are high in price, quickly put into production, and have good economic benefits. Its fruit contains a variety of nutrients necessary for the human body (such as protein, sugar, vitamins and mineral elements). The pear fruit is crisp and juicy, sweet and sour, and has a good flavor. Pear fruit has a certain medicinal value, which has the effects of helping digestion, moistening the lungs and clearing the heart, relieving cough and eliminating phlegm. At present, Zaosu pears are widely planted all over the world, especially in Maiji, Jingning, Qin'an, Jingtai and other counties of ...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L33/105
CPCA23L19/09A23L33/105A23V2002/00A23V2400/125A23V2400/113A23V2400/51A23V2400/169A23V2200/30A23V2200/324A23V2200/16A23V2250/21A23V2300/14
Inventor 李康乐张骋
Owner 静宁县金果实业有限公司
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