Probiotic fermented apple pulp and preparation method thereof

A technology of apple pulp and probiotics, applied in food ultrasonic treatment, food science and other directions, can solve the problems of unable to fully utilize apple nutrition, unable to exert probiotics, improve intestinal flora, etc., and achieve suitable implementation and promotion, raw materials Abundant, active and stable effects

Pending Publication Date: 2020-06-02
甘肃省农业科学院农产品贮藏加工研究所
View PDF3 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0021] The invention provides a method for preparing probiotic fermented apple pulp, comprising the following steps: 1) crushing and beating the apples to obtain a crushed pulp, adding sodium erythorbate in the process of crushing and beating; After the crushed pulp is mixed with a compound enzyme, ultrasonic-assisted enzymolysis is carried out to obtain enzymolyzed apple pulp; the compound enzyme includes pectinase and cellulase with a mass ratio of 1:(0.8~1.2); the compound enzyme The mass is 0.05%-0.08% of the mass of the crushed pulp; 3) inoculating Lactobacillus plantarum into the enzymatic apple pulp described in step 2) and fermenting for 4-6 days to obtain probiotic fermented apple pulp.

[0022] In the present invention, apples are crushed and pulped to obtain crushed pulp. In the present invention, the apples are fresh, non-rotten, cored and unpeeled apples. In the present invention, the apples are preferably washed with flowing water. The present invention has no s...

Embodiment 1

[0029] A probiotic fermented apple pulp rich in apple polyphenols and living bacteria and a preparation method thereof, the steps are as follows:

[0030] 1. Crushing and beating: Wash fresh non-rotten apples with running water for 2 to 3 times, remove the core, crush and beat, and add sodium erythorbate with a total weight of 1.7‰ during the crushing process to make a crushed slurry;

[0031]2. Ultrasonic synergistic enzyme treatment: After adding the compound enzyme preparation to the crushed slurry, place the crushed slurry in an ultrasonic crusher for 10 minutes of ultrasonication. After the ultrasonication is over, continue to oscillate the enzymatic hydrolysis in a water bath at 50°C for 50 minutes. The compound enzyme preparation is composed of pectinase and cellulase in a mass ratio of 1:1, the addition amount is 0.08% of the mass of the raw material slurry, and the ultrasonic intensity is 4.2W / mL;

[0032] 3. Adjust the pH value: adjust the pH of the processed apple p...

Embodiment 2

[0038] A probiotic fermented apple pulp rich in apple polyphenols and living bacteria and a preparation method thereof, the steps are as follows:

[0039] 1. Crushing and beating: wash fresh non-rotten apples with flowing water for 2 to 3 times, remove the core, crush and beat, add 2‰ sodium erythorbate with a total weight of 2‰ during the crushing process, and make a crushed slurry;

[0040] 2. Ultrasonic synergistic enzyme treatment: After adding the compound enzyme preparation to the broken slurry, put the broken slurry in an ultrasonic crusher, and after the ultrasonic wave is over, continue to oscillate the enzymatic hydrolysis in a water bath at 50°C for 50 minutes, and the compound enzyme The preparation is composed of pectinase and cellulase in a mass ratio of 1:1, the addition amount is 0.06% of the mass of the raw material slurry, the ultrasonic intensity is 4.2W / mL, and the ultrasonic time is 10min;

[0041] 3. Adjust the pH value: adjust the pH of the enzyme-treate...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/00A23L5/30
CPCA23L19/09A23L29/06A23L29/065A23L5/32A23V2002/00A23V2300/48
Inventor 袁晶康三江张海燕曾朝珍宋娟
Owner 甘肃省农业科学院农产品贮藏加工研究所
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap