Fermented fruit paste for infants and preparation method thereof

Abstract

The invention relates to the technical field of fermented fruit puree, in particular to infant fermented fruit puree and a preparation method thereof. The fruit paste is prepared by the method. The method comprises the following steps: preparing fruit paste; adding a fermentation inoculant and fructosyl transferase into the fruit paste, and synchronously performing fermentation and enzymolysis to obtain fermented fruit paste; adding transglucosidase into the fermented fruit paste, and carrying out secondary enzymolysis treatment; carrying out sterilization and enzyme deactivation treatment on the fermented fruit paste subjected to the secondary enzymolysis treatment; carrying out homogenization treatment on the fermented fruit paste subjected to sterilization and enzyme deactivation treatment; and sequentially canning and sterilizing the homogenized fermented fruit paste to obtain the infant fermented fruit paste product. According to the invention, the puree product with rich taste and flavor can be prepared, the nutritional value of the puree product is improved, the sugar reducing effect is realized to a certain extent, and intestinal digestion and probiotic proliferation are promoted.

Description

Technical Field

[0001] The invention relates to the technical field of fermented fruit puree, and in particular to fermented fruit puree for infants and a preparation method thereof. Background Art

[0002] Fruits are an important part of infant food and an important source of vitamins, minerals and fiber in infant diets. Fruits are the main form of infant food in the form of puree. However, due to regulations, domestic infant puree cannot be fortified by adding nutritional enhancers. Most of its formulas are simply a combination of fruit ingredients, or some additional vegetables or grains. Therefore, the flavor of existing infant puree depends entirely on the fruit ingredients used. In particular, when a large amount of apples, bananas or pears are added to puree products, the flavor and taste of the product will lack novelty and it will be difficult to be favored by consumers in the long run.

[0003] In addition, fruit is also a good source of sugar. For some infants and young children, since they have already taken in enough sugar from products such as breast milk, milk powder and rice flour, the sugar in fruit puree products sometimes poses a risk of causing overnutrition in infants and young children.

[0004] In summary, it is necessary to provide a fermented fruit puree for infants and young children and a preparation method thereof to solve the problems of lack of novelty in flavor and taste, insufficient nutritional fortification and high sugar content in the prior art. Summary of the invention

[0005] The object of the present invention is to provide a fermented fruit puree for infants and a preparation method thereof, and the specific technical scheme is as follows:

[0006] In a first aspect, the present invention provides a method for preparing fermented fruit puree for infants, comprising:

[0007] Step S1, washing the fermentation fruit, peeling and core-removing, cutting, pulping and sterilizing in sequence to obtain fruit puree;

[0008] Step S2, adding a fermentation agent and fructosyltransferase to the fruit puree, and simultaneously performing fermentation and enzymolysis to obtain a fermented fruit puree;

[0009] Step S3, adding transglucosidase to the fermented fruit puree for secondary enzymolysis treatment;

[0010] Step S4, sterilizing and inactivating the enzymes in the fermented fruit puree after the secondary enzymolysis treatment;

[0011] Step S5, homogenizing the fermented fruit puree after the sterilization and enzyme inactivation treatment;

[0012] Step S6, canning and sterilizing the homogenized fermented fruit puree in sequence to obtain a fermented fruit puree product for infants.

[0013] Optionally, the sterilization temperature used in the sterilization treatment is 80-95°C, and the sterilization time is 10-30 minutes; or, the sterilization temperature used in the sterilization treatment is 100-125°C, and the sterilization time is 2-15 seconds.

[0014] Optionally, when the enzymatic hydrolysis and the fermentation are carried out simultaneously, the treatment temperature used is 35 to 45° C., and the treatment time used is 12 to 72 hours.

[0015] Optionally, the enzymatic hydrolysis temperature used in the secondary enzymatic hydrolysis treatment is 45-60° C., and the enzymatic hydrolysis time used is 60-180 min.

[0016] Optionally, the sterilization and enzyme inactivation treatment is performed at a temperature of 90 to 95° C. and for a time of 5 to 25 minutes.

[0017] Optionally, the homogenization treatment adopts a treatment temperature of 40 to 70° C. and a treatment pressure of 0 to 25 MPa.

[0018] Optionally, in step S6, the sterilization is carried out by water bath sterilization or autoclave sterilization; the treatment temperature of the water bath sterilization is 85-98°C, and the treatment time is 5-25min; the treatment temperature of the autoclave sterilization is 115-130°C, and the treatment time is 5-20min.

[0019] Optionally, the fermentation bacteria agent includes at least one of Lactobacillus rhamnosus GG, Lactobacillus rhamnosus HN001 and Lactobacillus rhamnosus MP108;

[0020] The fermented bacterial agent also includes at least one of Bifidobacterium longum infantis subsp. R0033, Bifidobacterium longum infantis subsp. M-63, Bifidobacterium longum infantis subsp. BB536, Bifidobacterium breve M-16V, Bifidobacterium bifidum R0071, Bifidobacterium animalis lactis subsp. Bb-12, Bifidobacterium animalis lactis subsp. HN019, Bifidobacterium animalis lactis subsp. Bi-07, Lactobacillus helveticus R0052, fermented Lactobacillus mucosa CECT 5716, Lactobacillus acidophilus NCFM and Lactobacillus mucosa reuteri DSM 17938.

[0021] Optionally, before the homogenization treatment, flavoring fruit raw materials are further added to the fermented fruit puree after the sterilization and enzyme inactivation treatment; the flavoring fruit raw materials include at least one of pear juice, apple puree, peach puree and strawberry puree.

[0022] In a second aspect, the present invention provides a fermented fruit puree for infants, which is prepared by the preparation method of the fermented fruit puree for infants; in the fermented fruit puree for infants, the weight percentage of the fermented fruit is 30% to 99.7%, the weight percentage of the flavoring fruit raw material is 0 to 69.7%, the weight percentage of the fermentation bacteria agent is 0.1% to 2%, the weight percentage of the fructosyltransferase is 0.1% to 1%, and the weight percentage of the transglucosidase is 0.1% to 1%.

[0023] The application of the technical solution of the present invention has at least the following beneficial effects:

[0024] (1) The present invention provides a method for preparing fermented fruit puree for infants, which can prepare fruit puree products with rich taste and flavor, improve the nutritional value of fruit puree products, and to a certain extent achieve a sugar reduction effect, promote intestinal digestion and the proliferation of probiotics. Specifically, the present invention uses a fermentation agent that can metabolize nutrients such as proteins, sugars, lipids and minerals originally present in fruits. On the one hand, it decomposes macromolecules such as proteins into small molecules such as short peptides and amino acids, making them easier to absorb. On the other hand, it converts substances such as sugars and lipids into acids, phenols, alcohols and aldehydes, etc. These substances are flavor substances that various fruit raw materials do not have or have low content, giving the fermented fruit puree a unique taste and flavor; considering that the sugar in fruits is mainly composed of glucose, fructose and sucrose, on the one hand, the present invention uses a fermentation agent that will utilize a part of the sugar substances for metabolism during the fermentation process to achieve a sugar reduction effect; on the other hand, the present invention uses fructosyltransferase to be able to Sucrose is converted into oligofructose and glucose, wherein glucose is a universal carbon source for fermentation of fermentation bacteria, and is more easily utilized by fermentation bacteria than other sugars, and a sugar reduction effect is achieved; in addition, transglucosidase can transfer glucose groups from donor molecules (donor molecules come from starch and maltose in fermentation fruits, etc.) to acceptor molecules (acceptor molecules come from glucose and isomaltose in fermentation fruits, etc.) by hydrolysis-transfer reaction, generating oligomalto-oligosaccharides, and the glucose produced by fructosyltransferase can also be used as a substrate of transglucosidase to promote its enzymolysis reaction, and oligofructose and oligomalto-oligosaccharides are both dietary fibers and prebiotics, which can not only promote intestinal digestion, but also promote the proliferation of probiotics. Therefore, the preparation method used in the present invention uses enzymolysis and fermentation in combination, and can not only prepare infant fermented fruit puree products with rich taste and flavor, but also improve the nutritional value of the product, and can also achieve a sugar reduction effect, promote intestinal digestion and probiotic proliferation.

[0025] (2) The fermentation bacteria used in the present invention are the species listed in the "List of Bacteria That Can Be Used in Infant Food", all of which are probiotics and have stronger functionality than ordinary fermentation bacteria. DETAILED DESCRIPTION

[0026] The technical solutions in the present invention will be described clearly and completely below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention belong to the scope of protection of the present invention.

[0027] Embodiment 1:

[0028] A method for preparing fermented fruit puree for infants and young children, comprising:

[0029] Step S1, washing the fermentation fruit (specifically apples), peeling and core-removing, cutting, pulping and sterilizing in sequence to obtain fruit puree; the sterilization temperature used in the sterilization treatment is 80-95° C. (specifically 90° C.) and the sterilization time is 10-30 min (specifically 15 min);

[0030] Step S2, adding a fermentation agent and a fructosyltransferase to the fruit puree, and simultaneously performing fermentation and enzymolysis to obtain a fermented fruit puree; the treatment temperature used when the enzymolysis and the fermentation are simultaneously performed is 35 to 45° C. (specifically 38° C.), and the treatment time used is 12 to 72 hours (specifically 48 hours);

[0031] Step S3, adding transglucosidase to the fermented fruit puree for secondary enzymolysis treatment; the enzymolysis temperature used in the secondary enzymolysis treatment is 45-60° C. (specifically 55° C.), and the enzymolysis time used is 60-180 min (specifically 180 min);

[0032] Step S4, sterilizing and inactivating the fermented fruit puree after the secondary enzymolysis treatment; the sterilizing and inactivating the fermented fruit puree is performed at a temperature of 90 to 95° C. (specifically 90° C.) and a treatment time of 5 to 25 min (specifically 15 min);

[0033] Step S5, homogenizing the fermented fruit puree after the sterilization and enzyme inactivation treatment; the homogenization treatment adopts a treatment temperature of 40 to 70° C. (specifically 50° C.) and a treatment pressure of 0 to 25 MPa (specifically 10 MPa);

[0034] Step S6, canning and sterilizing the homogenized fermented fruit puree in turn to obtain an infant fermented fruit puree product; the sterilization is carried out by water bath sterilization; the water bath sterilization is carried out by a water bath tank, the treatment temperature of the water bath tank is controlled to be 85-98°C (specifically 95°C), and the treatment time is 5-25min (specifically 10min). In the infant fermented fruit puree, the weight percentage of the fermented fruit is 89.5%, the weight percentage of the seasoning fruit raw material is 9%, the weight percentage of the fermentation bacteria agent is 0.5%, the weight percentage of the fructosyltransferase is 0.5%, and the weight percentage of the transglucosidase is 0.5%.

[0035] The fermentation bacteria are Lactobacillus rhamnosus GG, Bifidobacterium animalis lactis subspecies Bb-12 and Bifidobacterium animalis lactis subspecies HN019, and the number of viable bacteria is 10 7 ~10 9 CFU / g (specifically 10 8 CFU / g) and the weight ratio of the three is 3:1:1;

[0036] Before the homogenization treatment, a flavoring fruit raw material is also added to the fermented fruit puree after the sterilization and enzyme inactivation treatment; the flavoring fruit raw material is pear juice.

[0037] Embodiment 2:

[0038] The difference from Example 1 is that the weight percentage of the fermentation fruit is 90%, the weight percentage of the fructosyltransferase is 0.3%, and the weight percentage of the transglucosidase is 0.2%.

[0039] Embodiment 3:

[0040] The difference from Example 1 is that the fermented fruit is pear; the seasoning fruit raw materials are apple puree, peach pulp and strawberry pulp; in the infant fermented fruit puree, the weight percentage of the fermented fruit is 50%, the weight percentage of the seasoning fruit raw materials is 48.5% (wherein the weight percentage of apple puree is 35%, the weight percentage of peach pulp is 10%, and the weight percentage of strawberry pulp is 3.5%), and the weight percentage of the fermentation bacteria is 0.7% (wherein the fermentation bacteria are Lactobacillus rhamnosus GG and Bifidobacterium animalis subspecies lactis Bb-12, and the viable cell count is 10 7 ~10 9 CFU / g (specifically 10 8 CFU / g), and the weight ratio of the two is 1:1), and the weight percentage of the transglucosidase is 0.3%;

[0041] In step S1, the sterilization temperature used in the sterilization treatment is 100-125°C (specifically 121°C), and the sterilization time is 2-15s (specifically 15s);

[0042] In step S3, the treatment temperature used when the enzymatic hydrolysis and the fermentation are performed simultaneously is 40° C., and the treatment time used is 36 hours;

[0043] In step S3, the enzymatic hydrolysis temperature used in the secondary enzymatic hydrolysis treatment is 50° C., and the enzymatic hydrolysis time used is 180 min;

[0044] In step S5, the homogenization process is performed at a processing pressure of 25 MPa.

[0045] Comparative Example 1:

[0046] The difference from the first embodiment is that step S2 and step S3 are omitted.

[0047] Comparative Example 2:

[0048] Different from Example 1, the enzymatic hydrolysis in step S2 and the secondary enzymatic hydrolysis in step S3 are omitted, that is, fructosyltransferase and transglucosidase are not added, and the addition of pear juice for seasoning is omitted.

[0049] Comparative Example 3:

[0050] The difference from Example 3 is that step S2 is omitted and apple puree, peach puree and strawberry puree are omitted for seasoning. The fermented fruit puree products for infants and young children prepared in Examples 1 to 3 and Comparative Examples 1 to 3 were sampled for sugar content test and taste and flavor test, and the test results are shown in Table 1 (the "-" in Table 1 indicates that it was not detected). The test method is as follows:

[0051] The oligofructose test is carried out in accordance with GB / T 23528.2-2021;

[0052] The test of isomaltooligosaccharide is carried out according to GB / T 20881-2017;

[0053] Glucose, sucrose and fructose are tested according to GB 5009.8-2023.

[0054] The total phenol test is carried out according to T / NAIA 097-2021;

[0055] The taste and flavor test is to group the fermented fruit puree products for infants prepared in Examples 1 to 3 and Comparative Examples 1 to 3 for sensory evaluation of preference (the number of testers is 30; the testers meet the requirements of preferred evaluators according to GB / T 16291.1), wherein each tester compares, evaluates and scores the fermented fruit puree products for infants prepared in Examples 1-2 and Comparative Examples 1-2 at the same time; each tester compares, evaluates and scores the fermented fruit puree products for infants prepared in Example 3 and Comparative Example 3 at the same time. The evaluation criteria are shown in Table A below.

[0056] Table A

[0057]

[0058]

[0059] Table 1 Sugar content and taste and flavor test results

[0060]

[0061] It can be seen from the data in Table 1 that, compared with Comparative Examples 1 to 3, the present invention adopts Examples 1 to 3 not only to prepare infant fermented fruit puree products with better taste and flavor, improve overall preference, but also to achieve a sugar reduction effect.

[0062] Specifically, compared with Comparative Examples 1 to 2, the glucose content, sucrose content and fructose content in the fermented fruit puree product for infants prepared by Example 1 of the present invention are significantly reduced, and the sugar reduction effect can be achieved; the total phenol content is increased, which can improve the taste and flavor of the product and increase the overall preference. This is because step S2 is cancelled in Comparative Example 1, that is, fermentation with fermentation bacteria is not used, and fructosyltransferase enzymolysis is not used, resulting in the lack of phenolic substances produced by fermentation in the prepared product, resulting in a low total phenol content; the sugar reduction effect cannot be effectively achieved because fermentation and enzymolysis are not used; in Comparative Example 2, the enzymolysis in step S2 and the secondary enzymolysis treatment in step S3 are cancelled, that is, fructosyltransferase and transglucosidase are not added, and the sugar reduction effect cannot be effectively achieved.

[0063] Compared with Comparative Example 3, the glucose content, sucrose content and fructose content in the fermented fruit puree product for infants prepared by Example 3 of the present invention are significantly reduced, and the sugar reduction effect can be achieved.

[0064] Compared with Comparative Examples 2 and 3, the fermented fruit puree products for infants and young children prepared by Examples 1 and 3 of the present invention have certain improvements in taste, flavor, and sourness and sweetness by adding flavoring fruit raw materials.

[0065] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preparing fermented fruit puree for infants, characterized in that: include: Step S1, washing the fermentation fruit, peeling and core-removing, cutting, pulping and sterilizing in sequence to obtain fruit puree; Step S2, adding a fermentation agent and fructosyltransferase to the fruit puree, and simultaneously performing fermentation and enzymolysis to obtain a fermented fruit puree; Step S3, adding transglucosidase to the fermented fruit puree for secondary enzymolysis treatment; Step S4, sterilizing and inactivating the enzymes in the fermented fruit puree after the secondary enzymolysis treatment; Step S5, homogenizing the fermented fruit puree after the sterilization and enzyme inactivation treatment; Step S6, canning and sterilizing the homogenized fermented fruit puree in sequence to obtain a fermented fruit puree product for infants.

2. The method for preparing fermented fruit puree for infants according to claim 1, characterized in that: The sterilization temperature used in the sterilization treatment is 80-95° C., and the sterilization time is 10-30 minutes; or, the sterilization temperature used in the sterilization treatment is 100-125° C., and the sterilization time is 2-15 seconds.

3. The method for preparing fermented fruit puree for infants according to claim 1, characterized in that: When the enzymolysis and the fermentation are carried out simultaneously, the treatment temperature is 35 to 45° C. and the treatment time is 12 to 72 hours.

4. The method for preparing fermented fruit puree for infants according to claim 1, characterized in that: The enzymatic hydrolysis temperature used in the secondary enzymatic hydrolysis treatment is 45-60° C., and the enzymatic hydrolysis time used is 60-180 min.

5. The method for preparing fermented fruit puree for infants according to claim 1, characterized in that: The treatment temperature used for the sterilization and enzyme inactivation treatment is 90-95° C., and the treatment time used is 5-25 minutes.

6. The method for preparing fermented fruit puree for infants according to claim 1, characterized in that: The homogenization treatment adopts a treatment temperature of 40 to 70° C. and a treatment pressure of 0 to 25 MPa.

7. The method for preparing fermented fruit puree for infants according to claim 1, characterized in that: In step S6, the sterilization is carried out by water bath sterilization or autoclave sterilization; the treatment temperature of the water bath sterilization is 85-98°C and the treatment time is 5-25min; the treatment temperature of the autoclave sterilization is 115-130°C and the treatment time is 5-20min.

8. The method for preparing fermented fruit puree for infants according to claim 1, characterized in that: The fermentation bacteria agent includes at least one of Lactobacillus rhamnosus GG, Lactobacillus rhamnosus HN001 and Lactobacillus rhamnosus MP108; The fermented bacterial agent also includes at least one of Bifidobacterium longum infantis subsp. R0033, Bifidobacterium longum infantis subsp. M-63, Bifidobacterium longum infantis subsp. BB536, Bifidobacterium breve M-16V, Bifidobacterium bifidum R0071, Bifidobacterium animalis lactis subsp. Bb-12, Bifidobacterium animalis lactis subsp. HN019, Bifidobacterium animalis lactis subsp. Bi-07, Lactobacillus helveticus R0052, fermented Lactobacillus mucosa CECT 5716, Lactobacillus acidophilus NCFM and Lactobacillus mucosa reuteri DSM 17938.

9. The method for preparing fermented fruit puree for infants according to any one of claims 1 to 8, characterized in that: Before the homogenization treatment, flavoring fruit raw materials are further added to the fermented fruit puree after the sterilization and enzyme inactivation treatment; the flavoring fruit raw materials include at least one of pear juice, apple puree, peach puree and strawberry puree.

10. A fermented fruit puree for infants, characterized in that: The method for preparing fermented fruit puree for infants as claimed in claim 9 is adopted; in the fermented fruit puree for infants, the weight percentage of the fermented fruit is 30% to 99.7%, the weight percentage of the flavoring fruit raw material is 0 to 69.7%, the weight percentage of the fermentation bacteria agent is 0.1% to 2%, the weight percentage of the fructosyltransferase is 0.1% to 1%, and the weight percentage of the transglucosidase is 0.1% to 1%.

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