Preparation method of fermented fruits and vegetables containing prebiotics

A prebiotic, fruit and vegetable technology, applied in the food field, can solve problems such as unproductive products, and achieve the effect of improving flavor and low calorie

Pending Publication Date: 2021-08-24
DALIAN POLYTECHNIC UNIVERSITY
View PDF6 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Nowadays, many prebiotic products are used as pure dietary supple...

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of fermented fruits and vegetables containing prebiotics
  • Preparation method of fermented fruits and vegetables containing prebiotics
  • Preparation method of fermented fruits and vegetables containing prebiotics

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A fermented fruit and vegetable product containing fructooligosaccharides and a preparation method thereof, comprising the steps of:

[0026] S1. Raw material pretreatment:

[0027] For fresh cabbage, pick out the leaves with impurities, insect eyes, and rot, and discard them. Cut one into four equal parts by weight for later use; add tap water to boil, let it cool for later use, and wait for pickled cabbage.

[0028] S2, making sauerkraut:

[0029] After cleaning the container, sterilize it with boiling water for 20 minutes; take 690.01g of cabbage pieces obtained in step S1 and place them in the container, mix 41.4g of salt, 13.8g of fructooligosaccharides and 1700ml of water and pour them into the container for placing cabbage at 15°C Put it in a water seal and ferment for 30 days to get sauerkraut.

[0030] The basic physicochemical properties, organic acids and electronic tongues of the sauerkraut prepared in this example were determined.

Embodiment 2

[0032] A fermented fruit and vegetable product containing inulin and a preparation method thereof, comprising the steps of:

[0033] S1. Raw material pretreatment:

[0034] For fresh cabbage, pick out the leaves with impurities, insect eyes, and rot, and discard them. Cut one into four parts for later use; add tap water to boil, and let it cool for later use.

[0035] S2, making sauerkraut:

[0036] After cleaning the container, sterilize it with boiling water for 20 minutes; take 690.16 g of cabbage pieces obtained in step S1 and put them in the container, mix 41.4 g of salt, 13.8 g of inulin and 1700 ml of water and pour them into the container where the cabbage is placed. Seal and leave to ferment for 30 days to get sauerkraut.

[0037] The basic physicochemical properties, organic acids and electronic tongues of the sauerkraut prepared in this example were determined.

Embodiment 3

[0039] A fermented fruit and vegetable product containing xylo-oligosaccharides and a preparation method thereof, comprising the steps of:

[0040] S1. Raw material pretreatment:

[0041] For fresh cabbage, pick out the leaves with impurities, insect eyes, and rot, and discard them. Cut one into four parts for later use; add tap water to boil, and let it cool for later use.

[0042] S2, making sauerkraut:

[0043] After the container was cleaned, it was sterilized with boiling water for 20 minutes; 690.29 g of cabbage pieces obtained in step S1 were placed in the container, and 41.4 g of salt, 13.8 g of xylooligosaccharide and 1700 ml of water were mixed and poured into the container for placing cabbage, 15 ℃ water seal and leave to ferment for 30 days to get sauerkraut.

[0044] The basic physicochemical properties, organic acids and electronic tongues of the sauerkraut prepared in this example were determined.

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 discloses a preparation method of fermented fruits and vegetables containing prebiotics. The preparation method comprises the following steps: boiling Chinese cabbages, and cooling; mixing table salt, prebiotics and water to prepare prebiotics pickling liquid; and mixing the prebiotic pickling liquid with Chinese cabbages, and fermenting at 14-16 DEG C for 28-32 days to obtain the pickled Chinese cabbages. Five prebiotics, namely fructo-oligosaccharide, inulin, xylooligosaccharide, galactooligosaccharide and stachyose, are added into a fruit and vegetable fermentation system, so that the physicochemical properties of fermented fruits and vegetables are improved, the content of organic acid is increased, the content of free amino acid is increased, the abundance of lactobacillus and Weissella is increased, and the flavor quality of the obtained fermented fruits and vegetables is greatly improved.

Description

technical field [0001] The invention relates to a preparation method of fermented fruits and vegetables containing prebiotics, belonging to the technical field of food. Background technique [0002] Fermented fruits and vegetables are a traditional popular food, mainly sauerkraut, kimchi and so on. Sauerkraut is a characteristic fermented food in Northeast China. The traditional pickling method of sauerkraut mainly uses cabbage as the main raw material, put it and salt into a fermentation tank, add water to submerge the cabbage, then seal it or press it with stones, and let it ferment for a month. At present, the commercially available sauerkraut products are of a single type, which has been unable to meet consumers' demands for product quality and health. Therefore, the sauerkraut product that develops new healthy nutrition has good market prospect. [0003] Prebiotics refer to some organic substances that are not digested and absorbed by the host but can selectively pro...

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
IPC IPC(8): A23L19/20A23L29/30A23L33/21
CPCA23L19/20A23L29/30A23L33/21A23V2002/00A23V2250/606A23V2250/5062A23V2250/638A23V2250/608A23V2250/632
Inventor 梁会朋赵明伟张素芳纪超凡林心萍王忻旖宋歌曹鑫颖
Owner DALIAN POLYTECHNIC UNIVERSITY
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