A method for improving comprehensive quality of roxburghii pomace by microbial fermentation

Abstract

The invention provides a method for improving the comprehensive quality of rosa roxburghii tratt pomace through microbial fermentation. The method comprises: 1) obtaining rosa roxburghii tratt pomace, and treating; and 2) carrying out amplification culture treatment on lactobacillus brevis CICC.6239:Lactobacillus acidophilus GIM.1.208, wherein the process comprises: (1) bacterial culture medium obtaining, (2) liquid seed culture medium obtaining, and (3) pomace fermentation, wherein the rosa roxburghii tratt pomace and water are matched according to a material to liquid ratio of 1:4, the obtained mixture is sterilized for 10-15 min at a temperature of 100 DEG C, the sterilized material is cooled to a room temperature, the cooled material is inoculated into a lactobacillus brevis CICC.6239:Lactobacillus acidophilus GIM.1.208 bacterial liquid seed culture medium, compounding inoculation is performed according to an inoculation amount of 1:1. The inoculation amount is 2.0-2.5%, culture fermentation is performed for 20-24 h at a fermentation temperature of 37-39 DEG C under a natural pH value condition, and the nutrition fermentation slurry is obtained after the fermentation is completed. According to the present invention, the rosa roxburghii tratt pomace is directly used as the fermentation raw material, such that the contents of the triterpenes and the water-soluble dietary fibers are greatly improved, the content of the active component polyphenols is improved, the fragrance of the rosa roxburghii tratt and the fermentation aroma are rich and are coordinated, the taste is soft, and the effective value increasing of the rosa roxburghii tratt by-product is achieved.

Description

technical field

[0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to a method for improving the flavor quality and active components of roxburghii pomace by using lactic acid bacteria to ferment roxburghii pomace. Background technique

[0002] Rosa roxburghii is a kind of fruit rich in nutrients and a medicinal economic crop. The pomace is an important processed product with a large yield. The pomace still contains basic nutrients such as Vc, dietary fiber, glucose, and organic acids that can be developed and utilized. Active substances such as flavonoids, polyphenols and triterpenoids have been lacking in edible high-value utilization and development of Rosa roxburghii pomace, resulting in a serious waste of resources. Therefore, the present invention effectively improves the content of functional active ingredients and edible quality of Rosa roxburghii pomace through the fermentation method of two lactic acid bacteria ...

Examples

Embodiment Construction

[0012] Below in conjunction with the preferred embodiments, the specific implementation, structure, characteristics and efficacy of a method for improving the overall quality of roxburghii pomace by microbial fermentation according to the present invention will be described in detail below.

[0013] A method for microbial fermentation to improve the comprehensive quality of Rosa roxburghii pomace, comprising the following steps:

[0014] 1) Rosa roxburghii pomace and processing: fresh roxburghii fruit is cleaned and selected for juice, and the pomace is collected, sealed in bags, and frozen for later use;

[0015] 2) Lactobacillus brevis CICC.6239: Expansion culture treatment of Lactobacillus acidophilus GIM.1.208:

[0016] (1) Strain medium: peptone 10.0g, beef extract 10.0g, yeast powder 5.0g, glucose 5.0g, sodium acetate 5.0g, sodium citrate 0.05g, TW Tween TW80 1.0mL, K 2 HPO 4 2.0g, MgSO 4 ·7H 2 O 0.2g, MnSO 4 ·7H 2 O0.05g, calcium carbonate 20.0g, agar 1.5g / 100mL,...

technical field

[0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to a method for improving the flavor quality and active components of roxburghii pomace by using lactic acid bacteria to ferment roxburghii pomace. Background technique

[0002] Rosa roxburghii is a kind of fruit rich in nutrients and a medicinal economic crop. The pomace is an important processed product with a large yield. The pomace still contains basic nutrients such as Vc, dietary fiber, glucose, and organic acids that can be developed and utilized. Active substances such as flavonoids, polyphenols and triterpenoids have been lacking in edible high-value utilization and development of Rosa roxburghii pomace, resulting in a serious waste of resources. Therefore, the present invention effectively improves the content of functional active ingredients and edible quality of Rosa roxburghii pomace through the fermentation method of two lactic acid bacteria ...

Examples

Embodiment Construction

[0012] Below in conjunction with the preferred embodiments, the specific implementation, structure, characteristics and efficacy of a method for improving the overall quality of roxburghii pomace by microbial fermentation according to the present invention will be described in detail below.

[0013] A method for microbial fermentation to improve the comprehensive quality of Rosa roxburghii pomace, comprising the following steps:

[0014] 1) Rosa roxburghii pomace and processing: fresh roxburghii fruit is cleaned and selected for juice, and the pomace is collected, sealed in bags, and frozen for later use;

[0015] 2) Lactobacillus brevis CICC.6239: Expansion culture treatment of Lactobacillus acidophilus GIM.1.208:

[0016] (1) Strain medium: peptone 10.0g, beef extract 10.0g, yeast powder 5.0g, glucose 5.0g, sodium acetate 5.0g, sodium citrate 0.05g, TW Tween TW80 1.0mL, K 2 HPO 4 2.0g, MgSO 4 ·7H 2 O 0.2g, MnSO 4 ·7H 2 O0.05g, calcium carbonate 20.0g, agar 1.5g / 100mL,...