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Preserved cherry tomato lactic acid bacteria fermentation method for improving mouth feel and lycopene

A technology of lactic acid bacteria fermentation and lycopene, which is applied in the functions of food ingredients, confectionery, confectionery industry, etc., can solve the problems of difficulty in meeting the needs of modern consumers and single taste, and achieve the effect of enriching varieties and increasing content

Pending Publication Date: 2021-12-10
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Preserved fruit is a traditional food processed by adding sugar to fruits and vegetables, but the taste is single, which is difficult to meet the needs of modern consumers;

Method used

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  • Preserved cherry tomato lactic acid bacteria fermentation method for improving mouth feel and lycopene
  • Preserved cherry tomato lactic acid bacteria fermentation method for improving mouth feel and lycopene
  • Preserved cherry tomato lactic acid bacteria fermentation method for improving mouth feel and lycopene

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Embodiment 1

[0075] Such as Figure 1-20 Shown, improve mouthfeel and lycopene preserved cherry tomato fruit lactic acid bacteria fermentation method, comprise the following steps:

[0076] S1. Cleaning, preparing the virgin fruit raw material, selecting 7-8 mature cherry tomatoes, the cherry tomatoes have no pests and mechanical damage, after the selection, the cherry tomatoes are cleaned to remove epidermis silt and residual pesticides;

[0077] S2. puncturing, using a pricking needle to puncture 6-8 puncturing holes in the cherry tomato epidermis obtained in step S1;

[0078] S3. blanching, the cherry tomatoes that step S2 is obtained is placed in the clean water of 100 degrees Celsius and blanched until the skin of the cherry tomatoes is completely rolled up, if the skin of the cherry tomatoes is not completely rolled up within 60 seconds, then stop Blanch and remove the cherry tomatoes;

[0079] S4. peeling, the cherry tomatoes that step S3 obtains is immediately placed in the pure ...

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Abstract

The invention discloses a preserved cherry tomato lactic acid bacteria fermentation method for improving mouth feel and lycopene. The method comprises the steps of cleaning, puncturing, blanching, peeling, hardening, fermentation, sugar soaking, sugar boiling, carrageenan leaching, baking and the like. According to the method, the best fermentation condition of cherry tomatoes is determined, when the cherry tomatoes are subjected to lactic acid bacteria fermentation, the preserved cherry tomato fruit product has the lactic acid bacteria fermentation flavor, the variety of the preserved cherry tomato fruits is enriched, and the content of the nutrients represented by the lycopene can be increased, so that the method can be widely used in the field of food engineering.

Description

technical field [0001] The invention relates to the field of food engineering, in particular to a method for fermenting preserved cherry tomatoes with lactic acid bacteria for improving mouthfeel and lycopene. Background technique [0002] Preserved fruit is a traditional food processed by adding sugar to fruits and vegetables, but the taste is single, which is difficult to meet the needs of modern consumers; [0003] Lactic acid bacteria and their fermented products have a good health care effect on the human body, are beneficial to digestion, can inhibit spoilage bacteria, improve the intestinal microbial environment, synthesize nutrients and improve immunity and other physiological functions; lactic acid bacteria produce a large amount of lactic acid and organic acids during the fermentation process , alcohols and amino acids; therefore, the fermentation of lactic acid bacteria can degrade the peculiar smell of some raw materials, and has antibacterial and health effects,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36
CPCA23G3/48A23G3/366A23G3/364A23V2002/00A23V2200/30A23V2250/5036
Inventor 陈学红苑蘅宫号李月凡
Owner XUZHOU UNIV OF TECH
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