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Apple-flavoed beverage and preparation method thereof

A method of making apples, which is applied in the fields of biotechnology and food processing, can solve the problems of single microbial degradation, difficulty in using apple pomace, etc., and achieve the effects of increasing nutrient content, prolonging residence time, and preventing browning

Pending Publication Date: 2020-12-01
CHAOHU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the technical problem that apple pomace contains a large amount of macromolecular substances such as cellulose and pectin in the prior art, it is difficult to use, and if it is discarded, it will pollute the environment and the apple pomace is difficult to be degraded by a single microorganism. The invention provides an apple-flavored beverage The production method comprises the steps of soaking apple pomace in a citric acid solution to prepare a culture medium, one-stage fermentation of Aspergillus niger, crushing Aspergillus niger cells, homogenization, and two-stage probiotic fermentation to finally obtain an apple-flavored beverage with probiotic The advantages of high number of living bacteria and cells realize the waste utilization of apple peel residue

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The processing method of the present embodiment comprises the following steps:

[0046] Step 1) Pretreatment of apple peel pomace: soak apple pomace in 0.5% citric acid solution for 5 minutes, wash with water, then soak in 0.1% citric acid solution for 30 minutes, and drain to obtain raw materials;

[0047] Step 2) making apple peel medium: crush the raw materials to 20 mesh, add water with 1 times the mass of apple peel, prepare and sterilize at 95°C for 20 minutes to prepare the medium;

[0048] Step 3) One-stage cultivation: Inoculate Aspergillus niger with 4% of the mass of the culture medium in the culture medium, ferment at 34°C, and vibrate at 130r / min for 3 days to obtain a fermentation broth;

[0049] Step 4) cell crushing: adding a surfactant to the fermentation broth to be a sucrose fatty acid ester, grinding, and crushing Aspergillus niger cells to obtain a solution;

[0050] Step 5) homogenization: adding gelatin with a mass fraction of 0.1% to the solutio...

Embodiment 2

[0054] The processing method of the present embodiment comprises the following steps:

[0055] Step 1) Pretreatment of apple peel pomace: soak apple pomace in 1% citric acid solution for 15 minutes, rinse with water, then soak in 0.3% citric acid solution for 60 minutes, and drain to obtain raw materials;

[0056] Step 2) Making apple peel medium: crush the raw materials to 20 mesh, add water 0.5 times the mass of apple peel, mix, and sterilize at 85°C for 15 minutes to prepare the medium;

[0057] Step 3) One-stage cultivation: inoculate the Aspergillus niger with 3% of the mass of the medium in the medium, ferment at 28° C., and vibrate at 100 r / min for 5 days to obtain a fermented liquid;

[0058] Step 4) cell crushing: adding a surfactant to the fermented liquid to be glycerol fatty acid ester, grinding, and crushing Aspergillus niger cells to obtain a solution;

[0059] Step 5) homogenization: adding gelatin with a mass fraction of 0.3% to the solution, and homogenizing ...

Embodiment 3

[0063] The processing method of the present embodiment comprises the following steps:

[0064] Step 1) Apple peel pomace pretreatment: soak apple pomace in 0.7% citric acid solution for 10 minutes, wash with water, and then soak in 0.2% citric acid solution for 45 minutes. After draining, the raw material is obtained;

[0065] Step 2) making apple peel medium: crush the raw materials to 20 mesh, add water 0.7 times the mass of apple peel, mix and sterilize at 90°C for 20 minutes to prepare the medium;

[0066] Step 3) One-stage cultivation: inoculate the Aspergillus niger with 4% of the mass of the culture medium in the culture medium, ferment at 30°C, and vibrate at 160r / min for 4 days to obtain a fermentation broth;

[0067] Step 4) cell crushing: adding a surfactant to the fermented liquid to be soybean lecithin, refining the slurry, and carrying out cell crushing of Aspergillus niger to obtain a solution;

[0068] Step 5) Homogenization: adding gelatin with a mass fracti...

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Abstract

The invention relates to the technical field of biotechnology and food processing, in particular to an apple-flavored beverage and a preparation method thereof. The method comprises the following steps: soaking apple peel pomace in a citric acid solution, preparing a culture medium, carrying out first-stage aspergillus niger fermentation, crushing aspergillus niger cells, performing homogenizing,and carrying out second-stage probiotic fermentation. In the prior art, apple peel pomace contains a large amount of cellulose, pectin and other macromolecular substances, is difficult to use, pollutes the environment if discarded, and is difficult to degrade by a single microorganism. The invention provides the preparation method of the apple-flavored beverage. The apple peel pomace is soaked ina citric acid solution, browning can be prevented, productive turnover is facilitated, aspergillus niger and probiotics are fermented in different stages, products in a first stage are utilized through two-stage fermentation, the finally prepared apple-flavored beverage has the advantages of being high in living cell number of the probiotics and the like, and waste utilization of the apple peel pomace is achieved.

Description

technical field [0001] The invention relates to the technical fields of biotechnology and food processing, and more specifically relates to an apple-flavored beverage and a production method thereof. Background technique [0002] In the process of preparing apple cans or apple juice and other products from apples, a large amount of apple pomace will be produced, which contains a large amount of macromolecular substances such as cellulose and pectin, which is difficult to use. If it is discarded, it will pollute the environment and become a constraint for the deep processing of fruits and vegetables. developmental problems. In the prior art, it is reported that apple pomace is used as raw material to produce alcohol after enzymatic hydrolysis. For example, Chinese Patent Application No. 2013100956735, the title of the invention is "A Method for Producing Alcohol Using Apple Pomace", which discloses a method for producing alcohol using apple pomace, including extraction of ap...

Claims

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Application Information

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IPC IPC(8): A23L2/38
CPCA23L2/382Y02P60/87
Inventor 高玉荣李大鹏
Owner CHAOHU UNIV
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