Fermented haw pulp and preparation method

Abstract

The invention provides fermented haw pulp and a preparation method. The fermented haw pulp is prepared through performing fermentation with a lactobacillus acidophilus NCU426 fermenting agent, lactobacillus acidophilus NCU426 is preserved in China General Microbiological Culture Collection Center on 9th April 2018, wherein the address of the China General Microbiological Culture Collection Centeris Institute of Microbiology, Chinese Academy of Sciences at No. 3, No. 1 yard, Beichen Western road, Chaoyang district, Beijing, the China General Microbiological Culture Collection Center is abbreviated as CGMCC, and the preservation serial number is CGMCC NO15572. Through adoption of the preparation method, original nutrient components of Vc, flavone and the like in the haws can be effectivelyreserved, and through fermentation, probiotic active metabolism products of short chain fatty acids, sticky polysaccharide, polypeptide and the like can be produced; and compared with an unfermentablehaw pulp product, the fermented haw pulp is richer and balanced in nutrients.

Description

technical field [0001] The invention belongs to the field of microorganisms, and in particular relates to a fermented hawthorn pulp and a preparation method thereof. Background technique [0002] Hawthorn is also known as Hongguo, Shanlihong, Carmine, Azalea, Tangdizi and so on. Hawthorn is rich in nutrients, especially rich in vitamin C, and also has considerable calcium and carotene content. Excellent fruit. At present, there are many kinds of processed hawthorns on the market, including hawthorn slices, hawthorn cakes, hawthorn paste, candied hawthorn preserves, fruit peels, hawthorn cakes, canned hawthorns, hawthorn wine, hawthorn fruit vinegar, hawthorn juice, hawthorn syrup, etc. More than 10 kinds. Its processed products are rich in nutrition, bright in color, sweet and sour, fruity and special. However, due to the high content of organic acids in hawthorn, mainly citric acid, the sour taste is not soft enough, most products need to add a lot of sugar and other add...

AI Technical Summary

Problems solved by technology

However, due to the high content of organic acids in hawthorn, mainly citric acid, the sour taste is not soft enough, most products need to add a lot of sugar and other additives to balance their taste during processing, which not only increases the cost, but also makes people with different physiques eat it. Restricted, affecting the production and processing of hawthorn

In addition, because hawthorn itself is very sour, few lactic acid bacteria can use hawthorn to ferment, so there are few lactic acid bacteria fermented hawthorn products on the market

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