An enzyme-based black apple and its production process

By fermenting a combination of Lactobacillus mucilaginosus and Lactobacillus delbrueckii subsp. bulgaricus, and controlling the fermentation conditions, enzyme-based black apples were produced, solving the problem of low conversion rate in apple processing products. This resulted in products with high nutritional value and high added value, thus promoting the development of the apple industry.

CN118476608BActive Publication Date: 2026-05-26INST OF AGRI PROD STORAGE & PROCESSING GANSU ACAD OF AGRI SCI
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Patent Information

Application Number
CN202311535331.0
Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Filing Date
2023-11-17
Publication Date
2026-05-26
Estimated Expiration
2043-11-17

AI Technical Summary

Technical Problem

The current processing rate of apple products is insufficient, which restricts the high-quality development of the apple industry. It is necessary to increase the added value and variety of apple products.

Method used

Using a compound fermentation broth of Lactobacillus mucilaginosus and Lactobacillus delbrueckii subsp. bulgaricus, enzyme-rich black apples are produced through primary fermentation, anaerobic secondary fermentation, and maturation fermentation. Fermentation conditions such as temperature and humidity are controlled to ensure the nutritional content of the product.

Benefits of technology

Producing nutrient-rich enzyme-enzymed black apples increases the added value of apple products, enriches the variety of deep-processed apple products, and enhances the extension capabilities of the industrial chain.

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Abstract

This invention provides an enzyme-based black apple and its production process, belonging to the field of food processing technology. The production process includes: raw material pretreatment, preparation of fermentation broth, inoculation, primary fermentation, secondary fermentation, maturation fermentation, sterilization, packaging, and testing. The resulting enzyme-based black apple has a soluble pectin content ≥179.62 mg / g fresh weight, a protopectin content ≥60.32 mg / g fresh weight, a total phenol content ≥10.05 mg / g, and a total flavonoid content ≥9.84 mg / g. This production process is significantly different from that of candied fruit products, as no exogenous substances are added except for the fermentation probiotic strains. The nutritional value of the final product is also significantly superior to traditional apple candied fruit and fresh fruit products. This invention is of great significance for enriching the variety of deep-processed apple products, promoting the development of the fruit industry, and extending the fruit industry chain.
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