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Method for fermenting white gourd pulp by plant probiotic

A technology of plant probiotics and wax gourd, applied in the direction of food science, etc., can solve the problems of unsatisfactory long-term storage and supply, destruction of nutrients in wax gourd pulp, unfermented wax gourd pulp, etc., and achieve the characteristics of wax gourd with good smell, rich sourness and aroma good effect

Inactive Publication Date: 2020-02-18
山西达明一派食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 1) The high water content of fresh wax gourd is suitable for production, but it cannot meet the long-term storage and supply. It can only be produced in the current season or made into candied fruit. However, additives need to be added during the process of making candied fruit to protect the original flavor;
[0004] 2) The taste of wax gourd is not good after pulping, the pH value is low, and the risk of introducing microorganisms is high. Such products need to be added with preservatives to prolong the shelf life, resulting in the destruction of nutrients in wax gourd pulp;
[0005] 3) At present, the existing winter melon beverages on the market are mainly winter melon tea, and the amount of most of the winter melon pulp added is less than 10%. In order to make up for the taste, it is necessary to introduce a large amount of organic acids, and at the same time add pigments to improve the overall effect. The quality risk also requires the introduction of preservatives, but there has been no fermented wax gourd pulp products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A method for fermenting winter melon pulp with plant probiotics, comprising the steps of:

[0034] a. Pre-treatment of wax gourd: washing, peeling, dicing and removing seeds of the wax gourd;

[0035] b. Crushing: put the processed wax gourd into a hammer crusher with a rotating speed of 1000r / min, and configure a sieve plate with a hole diameter of 1.2cm×2.2cm under the hammer crusher to crush the wax gourd into 6mm wax gourd particles;

[0036] c. Softening: heat wax gourd granules to 88°C in a closed pipeline;

[0037] d, beating: put wax gourd particles into a double-channel beater with a rotating speed of 1400r / min, the diameter of the first sieve hole is 1.5mm, and the diameter of the second sieve hole is 1.0mm, and the slag is removed by beating;

[0038] e. Deployment: adjust the soluble solids of wax gourd pulp to 15% with edible glucose, and stir thoroughly for at least 30 minutes;

[0039] f. Sterilization and cooling: Sterilize at 102°C with a casing steri...

Embodiment 2

[0046] A method for fermenting winter melon pulp with plant probiotics, comprising the steps of:

[0047] a. Pre-treatment of wax gourd: washing, peeling, dicing and removing seeds of the wax gourd;

[0048] b. Crushing: put the processed wax gourd into a hammer crusher with a rotating speed of 1200r / min, and configure a sieve plate with a hole diameter of 1.2cm×2.2cm under the hammer crusher to crush the wax gourd into 5mm wax gourd particles;

[0049] c. Softening: heat wax gourd particles to 90°C in a closed pipeline;

[0050] d. Beating: transport wax gourd particles to a double-channel beater with a rotating speed of 1500r / min, the diameter of the first sieve hole is 1.2mm, and the diameter of the second sieve hole is 1.0mm, and the slag is removed by beating;

[0051] e. Deployment: adjust the soluble solids of wax gourd pulp to 15.5% with edible glucose, and stir thoroughly for at least 30 minutes;

[0052] f. Sterilization and cooling: Sterilize at 100°C with a casin...

Embodiment 3

[0059] A method for fermenting winter melon pulp with plant probiotics, comprising the steps of:

[0060] a. Pre-treatment of wax gourd: washing, peeling, dicing and removing seeds of the wax gourd;

[0061] b. Crushing: put the processed wax gourd into a hammer crusher with a rotating speed of 1400r / min, and configure a sieve plate with a hole diameter of 1.2cm×2.2cm under the hammer crusher to crush the wax gourd into 3mm wax gourd particles;

[0062] c. Softening: heat wax gourd granules to 92°C in a closed pipeline;

[0063] d, beating: put wax gourd particles into a double-channel beater with a rotating speed of 1600r / min, the diameter of the first sieve hole is 1.0mm, and the diameter of the second sieve hole is 0.6mm, and the slag is removed by beating;

[0064] e. Deployment: adjust the soluble solids of wax gourd pulp to 16% with edible glucose, and stir thoroughly for at least 30 minutes;

[0065] f. Sterilization and cooling: Sterilize at 98°C with a casing steril...

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PUM

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Abstract

The invention discloses a method for fermenting white gourd pulp by a plant probiotic, and solves the problems that a white gourd pulp product has a poor flavor, processing cost is high and nutritionloss in processing is serious. The method is specifically finished through steps of performing pretreatment, breaking, softening, pulping, blending, performing one-time sterilization and cooling, fermenting, performing centrifugation, degassing, homogenizing, performing secondary sterilization and cooling, performing aseptic cold filling and the like. Through a probiotic fermentation technology, the white gourd pulp generates a lactic acid with a fresh-keeping function, and a salt substance of the lactic acid, a good fermentation flavor is generated, anti-bacteria substances are generated, a sterilization condition of the white gourd pulp is effectively lowered while the fragrance and the taste of the white gourd pulp are improved, the own nutrition ingredients of the white gourd are keptwhile cost is saved, the nutrition of a fermentation product is increased, and the expiration date of white gourd product raw materials can be prolonged.

Description

technical field [0001] The invention relates to the technical field of deep processing of fruits and vegetables, in particular to a method for fermenting wax gourd pulp by plant probiotics. Background technique [0002] At present, domestic wax gourd products are mainly sold in the form of wax gourd preserves, and pulp-like products are rarely seen. The reason mainly lies in several major difficulties in the processing of wax gourd: [0003] 1) The high water content of fresh wax gourd is suitable for production, but it cannot meet the long-term storage and supply. It can only be produced in the current season or made into candied fruit. However, additives need to be added during the process of making candied fruit to protect the original flavor; [0004] 2) The taste of wax gourd is not good after pulping, the pH value is low, and the risk of introducing microorganisms is high. Such products need to be added with preservatives to prolong the shelf life, resulting in the des...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L33/135
CPCA23L33/135A23L2/382A23L2/84
Inventor 陈成星陈鸿宇刘秀娟邓云霞刘桢李敖升
Owner 山西达明一派食品有限公司