Selenium-enriched orange peel probiotics product

A technology of probiotics and orange peel, applied in dairy products, food ingredients, milk preparations, etc., can solve the problems of loss of functional components of mulberry fruit, oxidation damage of water-soluble pigments, etc., to inhibit the growth of yeast, product safety, enhance The effect of stability

Inactive Publication Date: 2019-01-11
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] At present, mulberry products are simply added to various dairy products or extracted with functional pigments, or directly used as raw materials for fermentation to produce various beverage products, which will cause a large amount of water-soluble pigments to be oxidized and destroyed during the growth

Method used

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  • Selenium-enriched orange peel probiotics product

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0026] Example 1

[0027] Take 50kg of orange peel and add 1.5kg of soybean meal to crush, add 4kg of flour, add 120kg of water, add 57000U glucoamylase for saccharification for 4h, then add 250g sodium selenite and 300g zinc oxide powder, inoculate 12L baker's yeast after high temperature sterilization Aerobic fermentation at 28°C for 3 days, centrifugation at 5000 rpm for 40 minutes to obtain the supernatant and 52.62kg of precipitate; add 55L of water to the precipitate, then add 20000U of neutral protease and 300g of calcium chloride, incubate at 35°C for 4h, and then add crushed mulberry Fruit powder 50kg, stirred for 60 minutes, filtered to obtain filtrate I and pomace I; after high temperature sterilization of pomace I, add the supernatant, 28°C aerobic fermentation for 40 hours, and filter to obtain filtrate II; after high temperature sterilization of 150L milk, Add 20L lactic acid bacteria and 15L bifidobacteria to ferment for 40h, then mix with filtrate I at 13°C and st...

Example Embodiment

[0028] Example 2

[0029] Take 100kg of orange peel and add 3kg of soybean meal to crush, add 10kg of flour, add 250kg of water, add 180,000U glucoamylase for saccharification for 5h, then add 500g sodium selenite and 500g zinc oxide powder, inoculate 30L baker's yeast after high temperature sterilization, Aerobic fermentation at 28°C for 3 days, centrifugation at 5000 rpm for 40 minutes to get the supernatant and 104.57kg of precipitate; add 110L of water to the precipitate, then add 50000U neutral protease and 450g calcium chloride, incubate at 35°C for 4h, then add crushed mulberry fruit powder 120kg, stirred for 50min, filtered to obtain filtrate I and pomace I; sterilized pomace I at high temperature and added the supernatant, aerobic fermentation at 28°C for 40 hours, filtered to obtain filtrate II; after 200L of milk was sterilized at high temperature, added 35L lactic acid bacteria and 25L bifidobacteria were fermented for 40h, then mixed with filtrate I at 13°C and stirr...

Example Embodiment

[0030] Comparative Example 1

[0031] Take 50kg of orange peel and add 1.5kg of soybean meal to crush, add 4kg of flour, add 120kg of water, add 57000U glucoamylase for saccharification for 4h, then add 250g of sodium selenite and 300g of zinc oxide powder, add 50kg of crushed mulberry fruit powder, high temperature After sterilization, inoculate 12L baker's yeast, aerobic fermentation at 28°C for 3 days, and centrifuge at 5000rpm for 40min to obtain the supernatant and precipitate; add 50L water to the precipitate, then add 20000U neutral protease and 300g calcium chloride, and keep it at 35°C for 5h. Filtrate I and pomace I are obtained by filtration; after 150L of milk is sterilized at high temperature, 20L of lactic acid bacteria and 15L of bifidobacteria are added to ferment for 40h, and then mixed with filtrate I at 13°C and stirred for 3h. After mixing, store at 4°C.

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Abstract

The invention provides a preparation process of a selenium-enriched orange peel probiotics product. The preparation process comprises the specific steps of adding soybean meal cakes into orange peelsfor crushing, adding flour, adding water, adding a saccharifying enzyme to carry out saccharification for 3-5 hours, then adding sodium selenite and zinc oxide powder, inoculating baker yeast after high-temperature sterilization, carrying out aerobic fermentation, and carrying out centrifugalization to obtain a supernate and a precipitate; adding water into the precipitate, then adding neutral protease and calcium chloride, thermally insulating at 30-40 DEG C for 2-4 hours, then adding crushed mulberry powder, stirring the mixture for 30-60 minutes, and filtering the mixture to obtain a filtrate I and pomace I, adding all supernate after high-temperature sterilization of the pomace I, and carrying out aerobic fermentation at 25-30 DEG C for 24-48 hours, and filtering the mixture to obtaina filtrate II; and after high-temperature sterilization of fresh milk, adding lactic acid bacteria and bifidobacteria for fermentation for 24-48 hours, mixing and stirring the mixture with the filtrate I at 10-15 DEG C for 3-6 hours, then adding the filtrate II, and uniformly mixing the mixture and storing the mixture at 0-5 DEG C.

Description

technical field [0001] The invention relates to a selenium-enriched orange peel probiotic product and a preparation process thereof, belonging to the technical field of food processing. Background technique [0002] Tangerine peel, also known as tangerine peel, is the ripe pericarp of Rutaceae plant tangerine and its cultivars. Orange evergreen small trees or shrubs, cultivated in hills, low mountains, along rivers and lakes or plains. Distributed in various regions south of the Yangtze River. When the fruit is ripe from October to December, pick the fruit, peel off the peel, and dry in the shade or ventilated. When the orange peel (orange peel) is peeled off, it is cut into 3 to 4 pieces. Tangerine peel (orange peel) medicinal material is divided into "orange peel" and "wide orange peel". [0003] Orange peel contains 1.5% (pressing method) to 2% (distillation method) of volatile oil. The main component in the oil is D-limonene, and also contains β-myrcene, α- and β-pin...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C9/13A23L19/00A23L33/135A23L33/14
CPCA23C9/1234A23C9/13A23V2002/00A23L19/07A23L33/135A23L33/14A23V2250/1626A23V2250/1642A23V2250/1578
Inventor 唐忠海
Owner HUNAN AGRICULTURAL UNIV
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