Method for fermenting Beta vulgaris L. root pulp by using plant probiotics

A technology of plant probiotics and beetroot, applied in food science, food preservation, application, etc., can solve the problems of nutrient loss, poor product flavor, short shelf life, etc., achieve long storage period, low sterilization processing conditions, and reduce difficulty 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

[0006] The purpose of the present invention is to solve the problems that beetroot pulp can be produced as a beverage even in non-seasonal seasons, but the product flavor is not good, the shelf life is short and the nutrition loss is serious during processing, and a kind of plant probiotic fermented beetroot pulp is provided Methods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A method for plant probiotics to ferment beetroot pulp, comprising the steps of:

[0033] a. Beetroot pre-treatment: wash the beetroot, check the fruit, and pre-boil the beetroot with hot water at 90°C for 4 minutes;

[0034] b. Crushing: put the processed beetroot 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 beetroot into 6mm beetroot particles ;

[0035] c. Softening: heating the beetroot granules to 90°C in a closed pipeline;

[0036] d, beating: put the beetroot 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, beating to remove slag;

[0037] e. Deployment: adjust the soluble solids of the beetroot slurry to 15% with edible glucose, and stir thoroughly for at least 30 minutes;

[0038] f. Sterilization and cooling: Sterilize at...

Embodiment 2

[0045] A method for plant probiotics to ferment beetroot pulp, comprising the steps of:

[0046] a. Beetroot pre-treatment: wash the beetroot, check the fruit, and pre-boil the beetroot with hot water at 90°C for 4 minutes;

[0047] b. Crushing: put the processed beetroot 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 beetroot into 5mm beetroot particles ;

[0048] c. Softening: heating the beetroot pulp to 91°C in a closed pipeline;

[0049] d, beating: put the beetroot particles into 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 0.8mm, beating to remove slag;

[0050] e. Deployment: adjust the soluble solids of the beetroot slurry to 15.5% with edible glucose, and stir thoroughly for at least 30 minutes;

[0051] f. Sterilization and cooling: Sterilize at 1...

Embodiment 3

[0058] A method for plant probiotics to ferment beetroot pulp, comprising the steps of:

[0059] a. Beetroot pre-treatment: wash the beetroot, check the fruit, and pre-boil the beetroot with hot water at 90°C for 4 minutes;

[0060] b. Crushing: put the treated beetroot 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 beetroot into 3mm beetroot particles ;

[0061] c. Softening: heating the beetroot granules to 92°C in a closed pipeline;

[0062] d, beating: put the beetroot 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, beating to remove slag;

[0063] e. Deployment: adjust the soluble solids of the beetroot slurry to 16% with edible glucose, and stir thoroughly for at least 30 minutes;

[0064] f. Sterilization and cooling: Sterilize at 1...

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PUM

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Abstract

The invention discloses a method for fermenting Beta vulgaris L. root pulp by using plant probiotics. The problems of poor flavor, high processing cost and serious processing nutrition loss of Beta vulgaris L. root pulp products are solved. The method specifically comprises the steps: pretreatment, crushing, softening, beating, blending, primary sterilization and cooling, fermentation, centrifugation, degassing, homogenization, secondary sterilization and cooling and aseptic cold filling. Through adoption of the probiotic fermentation process, lactic acid and lactate salt substances with a fresh-keeping effect can be produced by the Beta vulgaris L. root pulp, good fermentation flavor and bacteriostatic substances are produced, the aroma and taste of the Beta vulgaris L. root pulp can be improved, and requirements of the sterilization conditions of the Beta vulgaris L. root pulp are reduced effectively, so that the cost is saved, nutritional ingredients in the Beta vulgaris L. root pulp are retained, nutrition of the fermentation products is increased, and the shelf life of the raw material of Beta vulgaris L. root products is also 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 plant probiotics to ferment beet root pulp. Background technique [0002] At present, domestic beetroot products are mainly sold in the form of fresh food, and fermented beetroot pulp products are rarely seen. The main reason lies in several difficulties in the beetroot processing process: [0003] 1) Pure beetroot pulp and its beverages have poor taste, low pH value, serious nutritional loss during processing, and cannot retain all ingredients. It is necessary to retain or improve product quality by adding preservatives and other additives; [0004] 2) Appropriate probiotic formula can be fermented to produce a good flavor. Adding probiotics while retaining the original nutrition can increase the value of the product. The metabolites are conducive to antisepsis and absorption by the human body. Probiotic formula for fermentation of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/135A23L3/3472
CPCA23L33/135A23L3/3472
Inventor 陈成星陈鸿宇刘秀娟邓云霞刘桢高俊杰袁帅
Owner 山西达明一派食品有限公司
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