Preparation method of vacuum freeze dried fruit and vegetable fruit granules through probiotic fermentation
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A vacuum freeze-drying and probiotic technology, which is used in food drying, food freezing, fruit and vegetable preservation, etc., can solve the problems of refrigerated storage, short shelf life, difficult preservation, poor stability, etc., and achieves normal temperature drying shelf life, rich flavor and taste. Plump, overcome the effect of cold chain transportation
Pending Publication Date: 2019-03-15
清谷田园食品有限公司
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[0003] The purpose of the present invention is to overcome the problems of poor probiotic activity and product stability of fermented fruits and vegetables, difficulty in preservation, need for refrigerated storage and short shelf life, and provide a vacuum freeze-dried fruit and vegetable product fermented by probiotics and a prepara
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Embodiment 1
[0034] A vacuum freeze-dried apple fruit fermented by probiotics is prepared according to the following steps:
[0035] The raw materials are weighed according to the following parts by weight: 60 parts of apple fruit, 37.5 parts of single-fold decolorized apple juice, 1 part of maltodextrin, 1 part of modified starch, 0.5 part of fructooligosaccharide, and 0.02 part of active probiotics.
[0036] A preparation method of vacuum freeze-dried apple fruit grains fermented by probiotics comprises the following steps:
[0037] (1) Cleaning and disinfection of apples: Clean and disinfect the selected apples with 200-300 ppm sodium hypochlorite solution for later use;
[0038] (2) Cut fruit: peel the washed apples, cut them into 1cm*2cm*1cm-2cm*3cm*1cm fruit pieces, and then blanch them with hot water at 95°C for 90 s;
[0039] (3) Fruit grain filling: Soak the fruit grains in a filler of 1% maltodextrin and 1% modified starch for 50 minutes, stir with nitrogen, and stir once every ...
Embodiment 2
[0049] A vacuum freeze-dried pear fruit fermented by probiotics is prepared according to the following steps:
[0050] The raw materials are weighed according to the following parts by weight: 65 parts of pear fruit, 31.5 parts of single-fold decolorized pear juice, 1 part of maltodextrin, 1 part of modified starch, 0.5 part of fructooligosaccharide, and 0.02 part of active probiotics.
[0051] A preparation method of vacuum freeze-dried pear fruit fermented by probiotics comprises the following steps:
[0052] (1) Cleaning and disinfection of pears: Clean and disinfect the selected pears with 200-300 ppm sodium hypochlorite solution for later use;
[0053] (2) Cut the fruit into pieces: Peel the washed pears, cut into 1cm*2cm*1cm-2cm*3cm*1cm pieces, and then blanch with hot water at 95°C for 90s;
[0054] (3) Fruit grain filling: Soak the fruit grains in a filler of 1% maltodextrin and 1% modified starch for 50 minutes, stir with nitrogen, and stir once every 10 minutes;
...
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Abstract
The invention provides a preparation method of vacuum freeze dried fruit and vegetable fruit granules through probiotic fermentation. Fruit granules are stuffed and hardened, then the hardened fruit granules and fermenting mediums are fermented, probiotics are inoculated for fermentation, and a vacuum freeze drying technique is combined, so that the vacuum freeze dried fruit and vegetable fruit granules through probiotic fermentation are produced. Fermented fruits and vegetables have complete nutrition functions, during fermentation of fruits and vegetables, probiotics can produce vitamins including B1, B2 and B6, as well as vitamin K and the like, in addition, lactic acid produced by the probiotics in the fermentation course also benefits absorption of calcium, ferrum and potassium by human bodies, and the fruits and the vegetables contain nutrient components and nutrient value richer than those of general fruits and vegetables. The fermented fruit and vegetable fruit granules prepared by the method provide original nutrients of the fruits and the vegetables for human bodies, and the nutrient value of the fruits and the vegetables can also be maximized. The fermented fruit and vegetable fruit granules are freeze-dried, the original thermal sensitivity components of products can be sufficiently guaranteed, color, scent, shape and activity of probiotics of the fruits and the vegetables can also be guaranteed, the quality guarantee period can be prolonged, and the fermented fruit and vegetable fruit granules are convenient to eat, transport and stored for a long term.
Description
technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing vacuum freeze-dried fruit and vegetable grains fermented by probiotics. Background technique [0002] Fermenting fruits and vegetables not only has a preventive effect on common intestinal pathogens, but also has a more complete nutritional function after fermentation. Probiotics in fermented fruits and vegetables can produce vitamins, including B1, B2, B6 and vitamin K. In addition, probiotics The lactic acid produced in the fermentation process is also conducive to the absorption of calcium, iron and potassium by the human body, and contains richer nutrients and nutritional health value than ordinary fruits and vegetables. While fermenting fruits and vegetables provides the human body with the original nutrients of fruits and vegetables, it can also maximize the nutritional value of fruits and vegetables. However, fermented fruits and vegetable...
Claims
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Application Information
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