Preparation method of passion fruit peel fermented freeze-dried enzyme powder containing high active probiotics

A technology of passion fruit and dry enzyme, which is applied in the field of preparation of freeze-dried enzyme powder, can solve the problems of low utilization rate of passion fruit peel and little application value, and achieve the effects of enriching varieties, improving probiotics, and high activity

Inactive Publication Date: 2018-08-28
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved in the present invention is to overcome the defects and deficiencies of the low utilization rate of passion fruit peel and little application value in the prior art, and provide a...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] 1. Preparation method

[0061] (1) Beating:

[0062] Choose mold-free passion fruit, remove the pulp and seed parts, wash the skin, add water to the passion fruit skin and beat it into a pulp with a beating machine. The weight ratio of passion fruit skin: water is 1:1.

[0063] (2) Deployment:

[0064] According to the mass ratio, while beating in step (1), 5% sucrose and 5% skimmed milk powder are added for mixing and beating to obtain a mixed fruit pulp.

[0065] (3) Grinding and sterilization:

[0066] The mixed fruit pulp of step (2) is further pulverized with a colloid mill, and then subjected to boiling water sterilization for 10 minutes until it is commercially sterile to obtain a sterilized passion fruit peel pulp; wherein the colloid mill pore size is 20 ~30μm, cyclic grinding 2 to 3 times on average.

[0067] (4) Strain activation and adaptive culture:

[0068] In order to ensure the smooth progress of the fermentation, the activated and expanded yeast and lactic acid bac...

Embodiment 2

[0077] 1. Preparation method

[0078] (1) Beating:

[0079] Choose mold-free passion fruit, remove the pulp and seed parts, wash the peel, add water to the passion fruit peel and beat it into a pulp with a beater. The weight ratio of passion fruit peel: water is 1:2.

[0080] (2) Deployment:

[0081] According to the mass ratio, while beating in step (1), 3% sucrose and 2% skimmed milk powder are added for mixing and beating to obtain a mixed fruit pulp.

[0082] (3) Grinding and sterilization:

[0083] The mixed fruit pulp of step (2) is further pulverized with a colloid mill, and then sterilized by boiling water for 12 minutes, until it is commercially sterile, to obtain a sterilized passion fruit peel pulp; wherein the colloid mill pore size is 20 ~30μm, cyclic grinding 2 to 3 times on average.

[0084] (4) Strain activation and adaptive culture:

[0085] In order to ensure the smooth progress of the fermentation, the activated and expanded yeast and lactic acid bacteria are respective...

Embodiment 3

[0094] 1. Preparation method

[0095] (1) Beating:

[0096] Choose mold-free passion fruit, remove the pulp and seed parts, wash the skin, add water to the passion fruit skin and beat it into a pulp with a beater. The weight ratio of passion fruit skin: water is 1:3.

[0097] (2) Deployment:

[0098] According to the mass ratio, while beating in step (1), 8% sucrose and 5% skimmed milk powder are added for mixing and beating to obtain a mixed fruit pulp.

[0099] (3) Grinding and sterilization:

[0100] The mixed fruit pulp of step (2) is further pulverized with a colloid mill, and then subjected to boiling water sterilization treatment for 20 minutes until it is commercially sterile to obtain a sterilized passion fruit peel pulp; wherein the colloid mill pore size gap is 20 ~30μm, cyclic grinding 2 to 3 times on average.

[0101] (4) Strain activation and adaptive culture:

[0102] In order to ensure the smooth progress of the fermentation, the activated and expanded yeast and lactic aci...

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PUM

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Abstract

The present invention discloses a preparation method of passion fruit peel fermented freeze-dried enzyme powder containing high active probiotics. Firstly, passion fruit peels are beaten; blending, grinding and sterilizing are conducted; yeasts and lactic acid bacteria are sequentially added for fermentation; then the obtained passion fruit peel pulp fermentation liquid is used as a main raw material; trehalose and maltodextrin are supplemented; and the freeze-dried enzyme powder is prepared using a freeze-drying method. The method uses the passion fruit peels as the main material; the "two-step fermentation" technology of first yeast fermentation and then lactic acid bacterium fermentation is used; functions of the trehalose and maltodextrin are used; the vacuum freeze-drying method is combined; and the fermentation of the microorganisms is fully utilized, so that the prepared freeze-dried enzyme powder is unique in aroma, has high probiotic activity, is rich in lactic acid, antioxidant components and other beneficial components, provides a basis for solving the problems that the existing passion fruit peels are low in utilization rate, not high in application value, etc., and have very good application prospects.

Description

Technical field [0001] The invention belongs to the technical field of deep processing of fruits and vegetables. More specifically, it relates to a method for fermenting passion fruit peel and preparing freeze-dried enzyme powder containing highly active probiotics. Background technique [0002] Passionflower ( Passiflora caerulea L.) is a passion fruit belonging to the passion fruit family. It is known for its rich nutrition and aromatic scent, which can emit the rich aroma of banana, pineapple, lemon, strawberry, guava, pomegranate and other fruits. As "passion fruit". It is determined that the peel of passion fruit, which accounts for about 50% of the weight of the whole passion fruit, is rich in fiber, polyphenols, pectin and protein; crude fiber, tea polyphenols, pectin, protein, fat, polysaccharides, The contents of total flavonoids and vitamin B1 are respectively: 3.0%, 0.22%, 1.41%, 0.78%, <0.5%, 0.46%, 0.065%, <0.01 (mg / 100g); and it is rich in a variety of min...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L29/00A23L29/30A23L33/135
CPCA23L29/065A23L29/30A23L29/35A23L33/00A23L33/135A23V2002/00A23V2400/125A23V2400/169A23V2200/3204A23V2200/206A23V2250/5114A23V2250/636A23V2250/76A23V2300/20A23V2300/10A23V2250/628
Inventor 黄苇张顺
Owner SOUTH CHINA AGRI UNIV
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