Preparation method of vacuum freeze dried fruit and vegetable fruit granules through probiotic fermentation

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...

AI Technical Summary

Problems solved by technology

[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 preparation method thereof. Cleaning and disinfection, fruit cutting, fruit filling, fruit hardening, fermentation base preparation, adding fruit, sterilizing, inoculating, fermenting, quick freezing, and then sublimating the frozen water molecules directly into vapor water overflow in a certain vacuum environment for the purpose of drying