Probiotic fermented apple pulp and preparation method thereof

Abstract

The invention provides probiotic fermented apple pulp and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: 1)pulping and crushing apples to obtain crushed pulp, and adding sodium erythorbate in the pulping and crushing process; 2) mixing the crushed pulp with a compound enzyme, and performing ultrasonic-assisted enzymolysis to obtain enzymatic apple pulp; and 3) inoculating Lactobacillus plantarum into the enzymatic apple pulp, and performing fermentation for 4-6 days to obtain the probiotic fermented apple pulp. According to the invention, the whole apples are used as raw materials. Through an ultrasonic cavitation effect in combination with an enzymolysis effect of pectinase and cellulase, nutrientsubstances such as apple polyphenols, minerals and vitamins are sufficiently dissolved out; after the enzymolysis, through the fermentation of the probiotic Lactobacillus plantarum, the apple polyphenols are further released and generated, and meanwhile, probiotic metabolites can also be generated, so that an apple pulp product is comprehensive and balanced in nutrition; and the technical processis simple, raw materials are rich and easy to obtain, and the method is suitable for implementation and popularization.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a probiotic fermented apple pulp and a preparation method thereof. Background technique [0002] Apple polyphenols (apple polyphenols, APP) are natural plant polyphenols in apples, which are composed of proanthocyanidins, flavonols, dihydrochalcones and other phenolic acids. (Barbara et al. Aleksandra Trampczynska, Justyna Paczesna. Cultivar variation in apple peel and wholefruit phenolic composition [J]. Scientia Horticulturae, 2009, 121:176-181.) Studies have shown that the polyphenol content in apple peel accounts for 40% of the polyphenol content in the whole fruit- 50%, which is three times as much as the pulp. At the same time, apple polyphenols can regulate human immunity, prevent aging, and assist in the treatment of cardiovascular diseases, inflammation, food allergies, and lung damage caused by smoking. [0003] At present, most of the probiotic...

AI Technical Summary

Problems solved by technology

[0003] At present, most of the probiotic fermented apple beverage products leave the apple juice and peel the dregs, and use the apple juice for fermentation, resulting in a serious loss of apple polyphenols, and the apple nutrition cannot be fully utilized, resulting in waste of resources; the production process is mostly sterilized again after the fermentation is completed , leading to the inactivation of probiotics, unable to exert probiotic effects such as improving intestinal flora and regulating immune function