Acid powder, preparation method and application thereof

An acid powder, lactic acid bacteria technology, applied in the application, bacteria used in food preparation, food science and other directions, can solve the problems of microbial growth, can not add preservatives, etc., to inhibit spoilage bacteria, improve food safety, and extend shelf life. Effect

Pending Publication Date: 2022-02-08
广州拜晴生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of consumption concepts, on the one hand, the market demand for food without preservatives is increasing; on the other hand, our country has a vast geographical area, and there are rich and diverse special snack foods in various places. Some foods cannot add preservatives in accordance with the requirements of the national standard. , such as instant rice noodle products, which may be rice noodles, spicy strips, steamed buns, rice cakes, etc. Some foods are rich in nutrients and high in water content, which will lead to the growth of microorganisms, and the sales process also needs a certain shelf life. If there is no way to add preservatives Under the premise, it has become a great urgency to seek natural substances for fresh-keeping

Method used

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  • Acid powder, preparation method and application thereof
  • Acid powder, preparation method and application thereof
  • Acid powder, preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] The present embodiment provides a kind of sour powder and preparation method thereof, and the preparation method of sour powder comprises the following steps:

[0051] Preparation of S1, Acetobacter fermented liquid (aerobic fermentation)

[0052] In terms of weight percent, the formula components of the acetic acid bacteria fermentation liquid are as follows: 8% of green orange, 5% of lemon, 0.12% of acetic acid bacteria, 6% of glucose and 80.88% of water. The specific aerobic fermentation process is:

[0053] S11. Weigh various raw materials of the culture medium according to the formula, wash the green oranges and lemons, cut them into granules with a machine, mix the fruit granules and juice and put them into a vacuum fermenter, add glucose and purified water, and use 60r / Stir at a speed of min for 10 min to dissolve the glucose, then sterilize at a temperature of 70-75°C for 35-40 min, insert Acetobacter, and stir gently for 2 min to evenly disperse the strains i...

Embodiment 2

[0070] The present embodiment provides a kind of sour powder and preparation method thereof, and the preparation method of sour powder comprises the following steps:

[0071] Preparation of S1, Acetobacter fermented liquid (aerobic fermentation)

[0072] In terms of weight percentage, the formulation components of the acetic acid bacteria fermentation liquid are as follows: 12% of green orange, 5% of lemon, 0.1% of acetic acid bacteria, 4% of glucose and 78.9% of water. The specific aerobic fermentation process is:

[0073] S11. Weigh various raw materials of the culture medium according to the formula, wash the green oranges and lemons, cut them into granules with a machine, mix the fruit granules and juice and put them into a vacuum fermenter, add glucose and purified water, and use 60r / Stir at a speed of min for 10 min to dissolve the glucose, then sterilize at a temperature of 70-75°C for 35-40 min, insert Acetobacter, and stir gently for 2 min to evenly disperse the str...

Embodiment 3

[0089] The present embodiment provides a kind of sour powder and preparation method thereof, and the preparation method of sour powder comprises the following steps:

[0090] Preparation of S1, Acetobacter fermented liquid (aerobic fermentation)

[0091] In terms of weight percentage, the formulation components of the acetic acid bacteria fermentation liquid are as follows: 12% of green orange, 5% of lemon, 0.1% of acetic acid bacteria, 4% of glucose and 78.9% of water. The specific aerobic fermentation process is:

[0092] S11. Weigh various raw materials of the culture medium according to the formula, wash the green oranges and lemons, cut them into granules with a machine, mix the fruit granules and juice and put them into a vacuum fermenter, add glucose and purified water, and use 60r / Stir at a speed of min for 10 min to dissolve the glucose, then sterilize at a temperature of 70-75°C for 35-40 min, insert Acetobacter, and stir gently for 2 min to evenly disperse the str...

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Abstract

The invention discloses acid powder, a preparation method and application thereof. According to the invention, through two fermentations, namely aerobic fermentation and anaerobic fermentation, antibacterial substances generated after fermentation of bacillus aceticus and lactic acid bacteria are respectively utilized to jointly achieve a broad-spectrum antibacterial effect while food raw materials are fermented to obtain richer mouth feel, and by mixing the fermentation broths, powder is prepared by a low-temperature freeze-drying method, so that the nutritional value and flavor of the fermentation broths are retained, and the product is convenient to transport and use; as a food ingredient, the product is applied and added to food industrial production, and the shelf life of food is prolonged; and the acid powder has important significance and wide application prospect under the market trend of paying attention to food safety, and can well solve the problems of food preservation and fresh keeping in the prior art.

Description

technical field [0001] The invention relates to the technical field of food biological fermentation, in particular to a sour powder and its preparation method and application. Background technique [0002] Food preservatives are a class of additives aimed at inhibiting spoilage caused by microorganisms and maintaining the original properties and nutritional value of food. With the improvement of consumption concepts, on the one hand, the market demand for food without preservatives is increasing; on the other hand, our country has a vast geographical area, and there are rich and diverse special snack foods in various places. Some foods cannot add preservatives in accordance with the requirements of the national standard. , such as instant rice noodle products, which may be rice noodles, spicy strips, steamed buns, rice cakes, etc. Some foods are rich in nutrients and high in water content, which will lead to the growth of microorganisms, and the sales process also needs a ce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3463A23L27/24
CPCA23L3/3463A23L27/24A23V2002/00A23V2400/173A23V2400/169A23V2200/10
Inventor 陈敏静李英腾刘庆博杨嘉惠
Owner 广州拜晴生物科技有限公司
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