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Probiotic-rich fruit and vegetable crisp chips and preparation method thereof

A technology of fruit and vegetable chips and probiotics, which is applied to the preservation of fruits and vegetables, preservation of fruits/vegetables by dehydration, preservation of food ingredients as antimicrobials, etc. Immunity, growth inhibition, unique flavor effect

Active Publication Date: 2021-12-28
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Therefore, the technical problem to be solved by the present invention is to overcome the disadvantages of probiotic fruit and vegetable chips in the prior art that are difficult to take into account the probiotic activity and sensory evaluation, thereby providing a probiotic-rich fruit and vegetable with high probiotic activity and excellent sensory evaluation. Chips and preparation method thereof

Method used

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  • Probiotic-rich fruit and vegetable crisp chips and preparation method thereof
  • Probiotic-rich fruit and vegetable crisp chips and preparation method thereof
  • Probiotic-rich fruit and vegetable crisp chips and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] The preparation method of probiotic fruit and vegetable chips comprises the following steps:

[0049] (1) Fresh fruits and vegetables (green peppers, cauliflowers, radishes, and purple cabbage with a mass ratio of 1:1:1:1 were selected in this embodiment) were cleaned, drained, and sliced ​​(thickness 1-3mm) to obtain fruit and vegetable slices; Blanch the cut fruit and vegetable slices, the blanching temperature is 100°C, and the blanching time is 3 minutes; when cooling, use ultrapure water to cool step by step, cool to 15°C with ultrapure water, and drain.

[0050] (2) Heat-adapt the suspension of Pediococcus pentosaceae in a water bath at 47°C for 60 minutes.

[0051] (3) Put the drained fruit and vegetable slices into a fermenter, add probiotic suspension, stir evenly, seal the mouth of the tank, put it in an incubator, and incubate at 37°C in the dark for 12 hours; The suspension concentration is 10 10 CFU / mL, the amount of bacterial solution added: 10 10 CFU / 1...

Embodiment 2

[0054] The preparation method of probiotic fruit and vegetable chips comprises the following steps:

[0055] (1) Fresh fruits and vegetables (green peppers, cauliflowers, radishes, and purple cabbage with a mass ratio of 1:1:1:1 were selected in this embodiment) were cleaned, drained, and sliced ​​(thickness 1-3mm) to obtain fruit and vegetable slices; Blanch the cut fruit and vegetable slices, the blanching temperature is 95°C, and the blanching time is 2min; when cooling, use ultrapure water to cool step by step, cool to 25°C with ultrapure water, and drain.

[0056] (2) Heat-adapt the Lactobacillus plantarum suspension in a water bath at 45°C for 30 minutes.

[0057] (3) Put the drained fruit and vegetable slices into a fermentation tank, add probiotic Lactobacillus plantarum suspension, stir evenly, seal the tank mouth, put it in an incubator, and incubate at 30°C for 24 hours in the dark; adjust the probiotics The species is Lactobacillus plantarum suspension concentrati...

Embodiment 3

[0060] The preparation method of probiotic fruit and vegetable chips comprises the following steps:

[0061] (1) Fresh fruits and vegetables (green peppers, cauliflowers, radishes, and purple cabbage with a mass ratio of 1:1:1:1 were selected in this embodiment) were cleaned, drained, and sliced ​​(thickness 1-3mm) to obtain fruit and vegetable slices; Blanch the cut fruit and vegetable slices, the blanching temperature is 98°C, and the blanching time is 5 minutes; when cooling, use ultrapure water to cool step by step, cool to 20°C with ultrapure water, and drain.

[0062] (2) The Lactobacillus fermentum suspension was heat-adapted in a water bath at 52°C for 20 minutes.

[0063] (3) Put the drained fruit and vegetable slices into a fermentation tank, add probiotic Lactobacillus fermentum suspension, stir evenly, seal the tank mouth, put it in an incubator, and incubate at 35°C for 18 hours in the dark; adjust the probiotics The species is Lactobacillus fermentum suspension ...

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Abstract

The invention provides a preparation method of probiotic-rich fruit and vegetable crisp chips, and the preparation method comprises the following steps: (1) pretreating fresh fruits and vegetables to obtain fruit and vegetable chips; (2) blanching the fruit and vegetable chips, and performing fixation, cooling and draining; (3) adding a probiotic agent into the fruit and vegetable chips in the step (2), uniformly mixing, and fermenting in a dark place under a closed condition; wherein the probiotic agent is subjected to thermal induction treatment; (4) fishing the fruit and vegetable chips in a fermentation liquid obtained in the step (3), draining, and then adding a probiotic protection liquid for infiltration; (5) fishing the soaked fruit and vegetable chips in the step (4), draining, and freeze-drying; and (6) carrying out vacuum low-temperature oil bath dehydration on the fruit and vegetable chips in the step (5), and then deoiling. According to the method, the probiotic fruit and vegetable crisp chips which are long in shelf life and have high-activity viable bacteria are prepared, the prepared probiotic fruit and vegetable crisp chips are crisp in taste, and soft, sour and sweet taste generated through fermentation is unique in flavor.

Description

technical field [0001] The invention relates to the technical field of food processing. Specifically, it relates to a probiotic-rich fruit and vegetable crisp and a preparation method thereof. Background technique [0002] Fruit and vegetable crisps are a kind of snack food loved by consumers. With fruits and vegetables as the main raw materials, various fruit and vegetable crisps are produced by vacuum frying and dehydration, vacuum low-temperature dehydration and vacuum freeze-drying. Currently commercially available fruit and vegetable crisps have the following problems: 1. The oil and sugar content is large, which increases the burden on the gastrointestinal tract, and eating too much will cause indigestion; 2. Most of them rely on flavors and spices for seasoning, and the flavor is single and not good; 3, nutritional labeling is few, and effect is little, can not attract consumers. [0003] Probiotics have a variety of beneficial functions such as regulating intestina...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L19/00A23L33/135A23L19/10A23L19/12A23L31/00A23B7/02A23B7/155A23L29/00A23B7/148
CPCA23L19/20A23L19/03A23L33/135A23L19/10A23L19/12A23L31/00A23B7/0205A23B7/155A23L29/065A23B7/148A23V2002/00A23V2200/10A23V2200/15A23V2200/32A23V2200/324A23V2300/10A23V2250/124A23V2250/628A23V2250/636A23V2300/20
Inventor 易俊洁李敏波张诗瑶孙钰薇朱江刘志佳
Owner KUNMING UNIV OF SCI & TECH
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