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Production method of probiotic fermented fructus crataegi sweetend roll

A fruit peel and probiotic technology, applied in the field of probiotic fermented hawthorn peel, to achieve the effects of promoting human health, promoting growth and proliferation, and reducing reducing sugar content

Pending Publication Date: 2020-01-14
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far there is no product that uses probiotics to ferment hawthorn to prepare candied fruit

Method used

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  • Production method of probiotic fermented fructus crataegi sweetend roll
  • Production method of probiotic fermented fructus crataegi sweetend roll
  • Production method of probiotic fermented fructus crataegi sweetend roll

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Embodiment 1, lactic acid bacteria ferment hawthorn fruit paeonol

[0047] 1. Preparation of lactic acid bacteria fermented hawthorn peel

[0048] 1. Raw material pretreatment: choose 100g fresh hawthorn as raw material, wash and drain.

[0049] 2. Blending: Put 70g of sucrose into 55g of water, fully dissolve and add the processed hawthorn fruit in step 1.

[0050] 3. Fruit steaming and pulping: After pouring the blended materials obtained in step 2 into a container, put the container in a pressure cooker (with a pressure of 70kpa, add 300g of water to the pot) and cook for 20 minutes, then mash evenly.

[0051] 4. Lactic acid bacteria fermentation: inoculate 2 g of lactic acid bacteria powder into the crushed material obtained in step 3, and after anaerobic fermentation at 38° C. for 4 hours, beat the fermented material, remove seeds, and filter with a filter screen (20 mesh).

[0052] 5. Spreading slices: Pour the fruit pulp filtered in step 4 on the tin foil, fix th...

Embodiment 2

[0093] Embodiment 2, lactic acid bacteria fermentation functional oligosaccharide hawthorn fruit paeonol

[0094] 1. Preparation of lactic acid bacteria fermented konjac mannan oligosaccharides and hawthorn fruit paeonol

[0095]1. Raw material pretreatment: choose 100g fresh hawthorn as raw material, wash and drain.

[0096] 2. Deployment: 35g konjac mannan oligosaccharide (purchased from Xi'an Yuansen Biotechnology Co., Ltd., CAS 37220-17-0) and 35g xylitol (purchased from Shandong Futian Pharmaceutical Co., Ltd., CAS 63-42- 3) Put it into 55g of water, fully dissolve it and add the hawthorn fruit processed in step 1.

[0097] 3. Fruit steaming and pulping: Pour the blended materials obtained in step 2 into a container, put the container in a pressure cooker (with a pressure of 70kpa, add 300g of water into the pot) and cook for 25 minutes, then mash evenly.

[0098] 4. Lactic acid bacteria fermentation: inoculate 3 g of lactic acid bacteria powder into the crushed materia...

Embodiment 3

[0130] Embodiment 3, Lactobacillus plantarum fermentation functional oligosaccharide Hawthorn Danpi

[0131] The preparation method provided by a kind of lactobacillus plantarum fermented functional oligosaccharide hawthorn fruit peel provided by embodiment 3 is basically consistent with the preparation method provided by example 2, the difference is: adopt 3g lactobacillus plantarum powder (10 billion live bacteria / g, purchased from Xi'an Xinshan Biotechnology Co., Ltd., the product number is xs-0103) to replace 3g of lactic acid bacteria powder. The sensory qualities of the prepared Lactobacillus plantarum fermented functional oligosaccharide hawthorn peel had no significant difference (P>0.05) in the color, texture and taste of the traditional hawthorn peel, and the texture and color difference were similar to the traditional hawthorn peel. The moisture, ash, total sugar content and microbial indicators of the functional oligosaccharides fermented by Lactobacillus plantarum...

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Abstract

The invention discloses a production method of a probiotic fermented fructus crataegi sweetend roll. According to the production method of the probiotic fermented fructus crataegi sweetend roll provided by the invention, fructus crataegi is adopted as a raw material and is fermented through probiotics, so that not only are nutrition and functional components of the fructus crataegi reserved, but also a health care function of the probiotics is endowed, and the probiotic fermented fructus crataegi sweetend roll has both a raw material flavor and a fermented flavor; and meanwhile, the probioticsutilizes carbohydrate and organic acid in the fructus crataegi as a carbon source so as to be promoted to grow and proliferate, the reducing sugar content in a fruit pulp is reduced, and produced ferment extracts such as exopolysaccharides and short-chain fatty acid are conducive to promoting human health. The probiotic fermented fructus crataegi sweetend roll prepared through the invention is adaptive to the time demand of the massive health industry, and is beneficial to the sustainable development of the modern industry. The product forms a partnership with Chengteh Yida food limited liability company and is beneficial to realizing industrial production.

Description

technical field [0001] The invention relates to a production method for probiotic fermented hawthorn peel. Background technique [0002] Hawthorn (Crataegus pinnatifida Bunge), a Rosaceae Hawthorn plant, is rich in nutrition and contains bioactive compounds such as polyphenols, phenylpropanoids, flavonoids, etc., which play antioxidant, anti-inflammatory and hypolipidemic effects. Hawthorn fruit peel is a candied fruit food in the shape of thin slices and long rolls, which is made of hawthorn rich in pectin and organic acids as the main raw material. It is processed through sauce making, scraping, drying, and molding. Hawthorn candied food represented by fruit skin is the focus of hawthorn processed products and is very popular among consumers. Due to the high content of organic acids such as malic acid, citric acid, and succinic acid in hawthorn, a large amount of sucrose needs to be added to adjust the flavor of traditional hawthorn peel, so that the hawthorn peel exhibit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/48
CPCA23G3/366A23G3/48A23V2002/00A23V2400/125A23V2400/123A23V2400/113A23V2400/169A23V2400/51A23V2400/249A23V2250/76
Inventor 江正强李涛李莹刘军李志民闫巧娟
Owner CHINA AGRI UNIV
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