Method for preparing preservative-free fruit and vegetable sauce by microbial fermentation method

Abstract

The invention discloses a method for preparing a preservative-free fruit and vegetable sauce by a microbial fermentation method. The method comprises the following steps of: (1) raw material selection: selecting fresh fruits and vegetables which are not rotted and not damaged by worms, soaking the fruits and vegetables in saline water for 20 minutes, washing the fruits and vegetables, and draining off water; (2) pulping and concentrating: pulping the fruit and vegetable raw materials, concentrating by 4-5 times to obtain concentrated fruit and vegetable pulp, adding a proper amount of white granulated sugar and maltose, and uniformly mixing; (3) microbial fermentation; (4) ultrahigh-temperature instantaneous sterilization; and (5) sterile filling. According to the method, lactobacillus plantarum and leuconostoc mesenteroides are used as a mixed direct vat set, and a vacuum freeze drying technology and an ultra-high temperature instantaneous sterilization technology are combined to prepare the novel preservative-free fruit and vegetable sauce. The problems that a traditional microbial fermentation fruit and vegetable product is likely to generate harmful microorganisms, is likely to generate bacterial contamination, is poor in smell, is short in storage period and is high in production cost are effectively solved, original biological active substances of fruits and vegetables are kept, the nutrient value of the product is enriched, and the product is delicious and beneficial to human health.

Description

technical field

[0001] The invention relates to a method for preparing zero-preservative fruit and vegetable sauce by microbial fermentation, and belongs to the technical field of fruit and vegetable sauce processing. Background technique

[0002] Traditional fermentation is fermented by microorganisms attached to the surface of fruits and vegetables, and high salinity is added to inhibit the growth of unwanted microorganisms. However, this fermentation method requires a long fermentation period and harmful microorganisms cannot be completely inhibited, so it cannot Guarantee the quality of fruit and vegetable sauce. The main microorganisms in the process of traditional fermenting fruits and vegetables are lactic acid bacteria, yeast, acetic acid bacteria, mold and other bacteria. Molds have adverse effects on fermentation and are harmful microorganisms. Common molds include Penicillium, Penicillium albicans, Paecilomyces peaches, Fusarium, Botrytis cinerea, Alternaria, and...

Examples

Embodiment 1

[0035] The present embodiment provides the method for making zero-preservative fruit and vegetable sauce by microbial fermentation, and the specific steps are as follows:

[0036] Step 1: Selection of raw materials: select fresh, non-rotten and non-worm-eaten fruits and vegetables, soak them in salt water for 20 minutes, rinse them, and drain the water;

[0037] Step 2: beating and concentration: After beating the fruit and vegetable raw materials, concentrate 4 to 5 times to obtain concentrated fruit and vegetable pulp, then add appropriate amount of white sugar and maltose to mix;

[0038] Step 3: Microbial fermentation: Add 0.03% direct-throwing starter (Lactobacillus plantarum: Leuconostoc enterococcus = 2:1) and 5% salt in cold boiling water, ferment at (30±2)°C for 24-36 hours, and the pH value reaches At 4.0, adjust the temperature to (17±2)°C to continue fermentation, and end the fermentation when the pH value reaches (2.2±0.2);

[0039] Step 4: UHT instantaneous ster...

Embodiment 2

[0052] The present embodiment provides the method for making zero-preservative fruit and vegetable sauce by microbial fermentation, and the specific steps are as follows:

[0053] Step 1: Selection of raw materials: select fresh, non-rotten and non-worm-eaten fruits and vegetables, soak them in salt water for 20 minutes, rinse them, and drain the water;

[0054] Step 2: beating and concentration: After beating the fruit and vegetable raw materials, concentrate 4 to 5 times to obtain concentrated fruit and vegetable pulp, then add appropriate amount of white sugar and maltose to mix;

[0055] Step 3: Microbial fermentation: add 3% fermentation broth (Lactobacillus plantarum: Leuconostoc enterococcus = 2:1) and 5% salt in cold boiling water, ferment at (30±2)°C for 24-36 hours, and adjust when the pH value reaches 4.0 Continue the fermentation when the temperature reaches (17±2)°C, and end the fermentation when the pH value reaches (2.2±0.2);

[0056] Step 4: UHT instantaneous ...

Embodiment 3

[0065] The present embodiment provides the method for making zero-preservative fruit and vegetable sauce by microbial fermentation, and the specific steps are as follows:

[0066] Step 1: Selection of raw materials: select fresh, non-rotten and non-worm-eaten fruits and vegetables, soak them in salt water for 20 minutes, rinse them, and drain the water;

[0067] Step 2: beating and concentration: After beating the fruit and vegetable raw materials, concentrate 4 to 5 times to obtain concentrated fruit and vegetable pulp, then add appropriate amount of white sugar and maltose to mix;

[0068] Step 3: Microbial fermentation: add 3% lactic acid bacteria starter and 5% salt cold boiling water, ferment at (30±2)°C for 24 to 36 hours, adjust the temperature to (17±2)°C when the pH value reaches 4.0 and continue fermentation, and the pH value reaches (2.2 ± 0.2) when the end of fermentation;

[0069] Step 4: UHT instantaneous sterilization;

[0070] Step 5: Aseptic filling: Fill th...

technical field

[0001] The invention relates to a method for preparing zero-preservative fruit and vegetable sauce by microbial fermentation, and belongs to the technical field of fruit and vegetable sauce processing. Background technique

[0002] Traditional fermentation is fermented by microorganisms attached to the surface of fruits and vegetables, and high salinity is added to inhibit the growth of unwanted microorganisms. However, this fermentation method requires a long fermentation period and harmful microorganisms cannot be completely inhibited, so it cannot Guarantee the quality of fruit and vegetable sauce. The main microorganisms in the process of traditional fermenting fruits and vegetables are lactic acid bacteria, yeast, acetic acid bacteria, mold and other bacteria. Molds have adverse effects on fermentation and are harmful microorganisms. Common molds include Penicillium, Penicillium albicans, Paecilomyces peaches, Fusarium, Botrytis cinerea, Alternaria, and...

Examples

Embodiment 1

[0035] The present embodiment provides the method for making zero-preservative fruit and vegetable sauce by microbial fermentation, and the specific steps are as follows:

[0036] Step 1: Selection of raw materials: select fresh, non-rotten and non-worm-eaten fruits and vegetables, soak them in salt water for 20 minutes, rinse them, and drain the water;

[0037] Step 2: beating and concentration: After beating the fruit and vegetable raw materials, concentrate 4 to 5 times to obtain concentrated fruit and vegetable pulp, then add appropriate amount of white sugar and maltose to mix;

[0038] Step 3: Microbial fermentation: Add 0.03% direct-throwing starter (Lactobacillus plantarum: Leuconostoc enterococcus = 2:1) and 5% salt in cold boiling water, ferment at (30±2)°C for 24-36 hours, and the pH value reaches At 4.0, adjust the temperature to (17±2)°C to continue fermentation, and end the fermentation when the pH value reaches (2.2±0.2);

[0039] Step 4: UHT instantaneous ster...

Embodiment 2

[0052] The present embodiment provides the method for making zero-preservative fruit and vegetable sauce by microbial fermentation, and the specific steps are as follows:

[0053] Step 1: Selection of raw materials: select fresh, non-rotten and non-worm-eaten fruits and vegetables, soak them in salt water for 20 minutes, rinse them, and drain the water;

[0054] Step 2: beating and concentration: After beating the fruit and vegetable raw materials, concentrate 4 to 5 times to obtain concentrated fruit and vegetable pulp, then add appropriate amount of white sugar and maltose to mix;

[0055] Step 3: Microbial fermentation: add 3% fermentation broth (Lactobacillus plantarum: Leuconostoc enterococcus = 2:1) and 5% salt in cold boiling water, ferment at (30±2)°C for 24-36 hours, and adjust when the pH value reaches 4.0 Continue the fermentation when the temperature reaches (17±2)°C, and end the fermentation when the pH value reaches (2.2±0.2);

[0056] Step 4: UHT instantaneous ...

Embodiment 3

[0065] The present embodiment provides the method for making zero-preservative fruit and vegetable sauce by microbial fermentation, and the specific steps are as follows:

[0066] Step 1: Selection of raw materials: select fresh, non-rotten and non-worm-eaten fruits and vegetables, soak them in salt water for 20 minutes, rinse them, and drain the water;

[0067] Step 2: beating and concentration: After beating the fruit and vegetable raw materials, concentrate 4 to 5 times to obtain concentrated fruit and vegetable pulp, then add appropriate amount of white sugar and maltose to mix;

[0068] Step 3: Microbial fermentation: add 3% lactic acid bacteria starter and 5% salt cold boiling water, ferment at (30±2)°C for 24 to 36 hours, adjust the temperature to (17±2)°C when the pH value reaches 4.0 and continue fermentation, and the pH value reaches (2.2 ± 0.2) when the end of fermentation;

[0069] Step 4: UHT instantaneous sterilization;

[0070] Step 5: Aseptic filling: Fill th...

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