CN104323210B - A kind of fermentation tomato sauce product - Google Patents
A kind of fermentation tomato sauce product Download PDFInfo
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- CN104323210B CN104323210B CN201410483735.4A CN201410483735A CN104323210B CN 104323210 B CN104323210 B CN 104323210B CN 201410483735 A CN201410483735 A CN 201410483735A CN 104323210 B CN104323210 B CN 104323210B
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- 230000008859 change Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000000280 densification Methods 0.000 description 1
- 230000000184 desmutagenic effect Effects 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- HBYOLNPZXLHVQA-UHFFFAOYSA-J dicalcium dicarbonate Chemical compound [Ca+2].[Ca+2].[O-]C([O-])=O.[O-]C([O-])=O HBYOLNPZXLHVQA-UHFFFAOYSA-J 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
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- 229920002549 elastin Polymers 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 239000006052 feed supplement Substances 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
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- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 1
- 230000000215 hyperchromic effect Effects 0.000 description 1
- 206010020718 hyperplasia Diseases 0.000 description 1
- 230000003425 hypopigmentation Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- PZOUSPYUWWUPPK-UHFFFAOYSA-N indole Natural products CC1=CC=CC2=C1C=CN2 PZOUSPYUWWUPPK-UHFFFAOYSA-N 0.000 description 1
- RKJUIXBNRJVNHR-UHFFFAOYSA-N indolenine Natural products C1=CC=C2CC=NC2=C1 RKJUIXBNRJVNHR-UHFFFAOYSA-N 0.000 description 1
- 230000001524 infective effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
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- 238000011835 investigation Methods 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 239000008141 laxative Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000394 mitotic effect Effects 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 231100000350 mutagenesis Toxicity 0.000 description 1
- 238000002703 mutagenesis Methods 0.000 description 1
- 231100000219 mutagenic Toxicity 0.000 description 1
- 230000003505 mutagenic effect Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 231100000915 pathological change Toxicity 0.000 description 1
- 230000036285 pathological change Effects 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 230000001543 purgative effect Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 230000036559 skin health Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 235000010352 sodium erythorbate Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005482 strain hardening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000001360 synchronised effect Effects 0.000 description 1
- 230000003867 tiredness Effects 0.000 description 1
- 208000016255 tiredness Diseases 0.000 description 1
- 230000017423 tissue regeneration Effects 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N13/00—Treatment of microorganisms or enzymes with electrical or wave energy, e.g. magnetism, sonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N15/00—Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
- C12N15/01—Preparation of mutants without inserting foreign genetic material therein; Screening processes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
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Abstract
The present invention provides a kind of fermentation tomato sauce product, belong to fermented vegetable technical field, prepared by following methods: Fructus Lycopersici esculenti concentrates after pulling an oar or squeezing the juice, concentrate 15 times, add the single or mixing lactic acid bacteria concentrating stock quality 0.2 1%, add the sugar concentrating slurry 1 2%, 25 DEG C～38 DEG C ferment 12 30 hours, pH value reaches to add, when 3.7～4.8, the Lactobacillus plantarum CGMCC No.9405 mycopowder concentrating slurry 0.1 1%, 20 DEG C～26 DEG C ferment 15 58 hours, pH value reaches to terminate fermentation when 2.8～3.8, after fill, sterilizing or cold preservation are sold, sterilising temp is 75～95 DEG C, sterilization time is 12～30 minutes, human body intestinal canal abilities of digestive and absorption and constipation are significantly improved by the present invention.
Description
Technical field:
The invention belongs to fermented vegetable technical field.
Background technology:
Fructus Lycopersici esculenti (Tomato), calls Fructus Lycopersici esculenti, tomato.Ancient name Fructus Kaki in June, report of good news ternary.In Peru and Mexico, initially
Referred to as " wolf Fructus Persicae ".Originate in South America.Fruits nutrition enriches, and has flavour.There is weight-reducing, allaying tiredness, enhancement
Appetite, improve the digestion of protein, reduce the effects such as flatulence food stagnation.Every 100 grams of fresh fruit moisture contents about 94 grams, carbon aquation
Compound 2.5～3.8 grams, protein 0.6～1.2 grams, Catergen 0～30 milligrams, and carotene, mineral salt, organic
Acid etc..
Measure according to nutritionist research: eat 50～100 grams of fresh Fructus Lycopersici esculenties for each person every day, can meet human body to several vitamins and
The needs of mineral." licopersicin " that Fructus Lycopersici esculenti contains, has the effect of suppression antibacterial；Malic acid, citric acid and the saccharide contained, Fructus Lycopersici esculenti
Rich in carotene, vitamin C, vitamin B and vitamin B2 and calcium, phosphorus, potassium, magnesium, ferrum, zinc, copper and iodine etc.
Multiple element, possibly together with protein, saccharide, organic acid, cellulose.
Just containing abundant antioxidant in Fructus Lycopersici esculenti.And antioxidant is possible to prevent the destruction of radical pair skin, have significantly
Improve looks crease-resistant effect.Fructus Lycopersici esculenti contains abundant carotene, vitamin C and vitamin B group.The nutrition of every 100 grams of Fructus Lycopersici esculenties
Composition: energy 11 kilocalories, vitamin B 0.06 milligram, 0.9 gram of protein, 0.2 gram of fat, carbohydrate 3.3 grams,
0.01 milligram of riboflavin, 0.49 milligram of nicotinic acid, vitamin C 14 milligrams, vitamin E 0.42 milligram, calcium 4 milligrams, phosphorus 24
Milligram, 179 milligrams of potassium, 9.7 milligrams of sodium, iodine 2.5 microgram, 12 milligrams of magnesium, ferrum 0.2 milligram, 0.12 milligram of zinc, copper 0.04
Milligram, 0.06 milligram of manganese.
Have a drink every day Tomato juice or conventional Fructus Lycopersici esculenti, speckle dispelling is had preferably effect.Because containing abundant paddy in Fructus Lycopersici esculenti
The sweet peptide of Guang, glutathion can suppress melanin, so that the hypopigmentation of calmness or disappearance.Eat Fructus Lycopersici esculenti can also improve looks.West
Red Fructus Kaki contains carotene and lycopene, contributes to flattening wrinkle, makes skin delicacy smooth.Eating Fructus Lycopersici esculenti can make skin shine more
Shining color, containing a kind of natural pectin in Fructus Lycopersici esculenti juice, edible can the effective rubbish in purged body, Fructus Lycopersici esculenti except eating,
Can be with external, Fructus Lycopersici esculenti juice has good tonic effect to skin.Fructus Lycopersici esculenti juice not only can smooth away wrinkles and freckle, moreover it is possible to allows
Skin is more perfect.Fructus Lycopersici esculenti succulence is fresh and tender, and containing the weakly acidic composition such as malic acid, citric acid, these are to skin very
Useful, skin can be made to keep faintly acid, be the important method making skin health beautiful.
Science investigation finds, the most edible long-term Fructus Lycopersici esculenti and the people of tomato product, and raying damage is relatively light, caused by radiation
Mortality rate is relatively low.It is demonstrated experimentally that in skin after Fu She, content of lycopene reduces 31%～46%, other component contents
Almost unchanged.And collagen protein and the combination of elastin laminin in blood can be promoted, and make skin be full of elasticity, coquettish moving.Especially
It is noted that lycopene also has speckle dispelling, the effect of pigment of dispelling.
After the peeling of fresh ripe Fructus Lycopersici esculenti and seed, mash deposited affected part, every day 2～3 times, fungus, infective factors can be controlled；By fresh ripe
Fructus Lycopersici esculenti is mashed extracting juice and is added a little white sugar, is coated with face with it every day, and skin can be made moist, anti-aging excellent of improving looks；Cause
Fructus Lycopersici esculenti is the most nutritious, and has stronger heat-clearing and toxic substances removing, suppression pathological changes effect, adheres to eating raw every day 1～individual fresh ripe
Fructus Lycopersici esculenti, can play the effect of anti-cancer and auxiliary for treating cancer.
University Of Nanchang's patent one fruit and vegetable jam and preparation method thereof, application number: 201010598781.0, disclose a kind of fruit and vegetable jam
And preparation method thereof, it is characterized in that being made up of following components and ratio: fruit and vegerable concentrated pulp 50%～99.8%, sodium isoascorbate or dimension
Raw element C0.1～5 ‰, citric acid 0.1～5 ‰, syrup or aspartame 0%～49.8%, concentrate 0～10 times by fruit and vegetable pulping or after squeezing the juice；
Stirring in above component and ratio, sterilizing, sterilising temp is 75～132 DEG C, and sterilization time is 2 seconds～50 minutes；Will fruit after sterilizing
After vegetables slurry is cooled to 20～45 DEG C, lactic acid bacteria is inoculated into the fruit and vegerable slurry after sterilizing cooling according to the ratio of 103～109cfu/mL
In, 25 DEG C～45 DEG C ferment 6～96 hours, and pH value 2.5～5.0 is fermentation termination.The invention have the characteristics that: (1) can produce natural
Soft tart flavour, effectively removes the not mature taste in fruit and the wild Artemisia taste in vegetable；(2) can be by the amino in fruit and vegerable by lactic acid bacteria fermentation
Acid content improves more than 20%, and flavor substance improves more than 30%, is effectively improved product special flavour and mouthfeel；(3) fruit and vegerable being sufficiently reserved are former
The nutritional labelings such as vitamin in material, dietary fiber；(4) extend effective period of food quality, prevent corruption.
A kind of natural fruit and vegetables enzyme beverage and preparation method thereof, application number 201280015201.8, the invention discloses a kind of natural
Fruit-vegerable ferment beverage and preparation method thereof.Described enzyme beverage is squeezed the juice so that fresh fruit of vegetables mixing is fresh and adds marine fish collagen peptide work
For fermentation substrate, size mixing through dilution and after sterilizing, make, product of the present invention through lactic acid bacteria and saccharomycetic step fermentation successively
Utilize lactic acid bacteria and yeast that the fruit and vegetable juice of the fresh fruit of vegetables raw material from more than two kinds is carried out step fermentation, and add marine fish
Collagen peptide promotes fermented bacterium growth metabolism, it is possible to make the metabolite more horn of plenty of contained nutritional labeling, tool in natural fruit and vegetables
Useful nutrient health effect.
A kind of method preparing fruit-vegetable fermentation converting liquid, application number: 201110023826.6, the invention discloses one and prepare fruit
The method of vegetables microbe conversion liquid.The method that the present invention provides, comprises the steps: fruit and vegerable, Lactobacillus Acidophilus (Lactobacillus
Acidophilus) bacterium solution, bifidobacterium longum (Bifidobactreium longum) bacterium solution, Lactobacillus delbrueckii subsp.bulgaricus
(Lactobacillusdelbrueckiisubsp.bulgaricus) bacterium solution, the mixing of streptococcus thermophilus (Strptococcus thermophilus) bacterium solution,
Fermentation, obtains tunning, i.e. obtains fruit-vegetable fermentation converting liquid.The experiment proves that the inventive method makes the sweat can
Control, fermentation time reduction are 15 days, and probiotic bacteria metabolite is the material useful to human body.
A kind of natural fruit and vegetables enzyme beverage and preparation method thereof, application number: 201110263097.1 the invention discloses a kind of natural
Fruit-vegerable ferment beverage and preparation method thereof.Described enzyme beverage is squeezed the juice so that fresh fruit of vegetables mixing is fresh and adds marine fish collagen peptide work
For fermentation substrate, sizing mixing and after sterilizing through dilution, employing is delivered directly lyophilizing formula lactic acid starter and is fermented, and reaches through 7～11 days pH
Fermentation is terminated when 4.3；Then add feed supplement sterilizing, add high activity dried yeast and ferment, when within 5～7 days, pH reaches 4.0
Terminate fermentation；After fermentation liquor cryopreservation, carry out homogenizing, concentrate, be centrifuged, allocate and sterilization filling, be finally made a kind of new
Type natural fruit and vegetables enzyme beverage.Product utilization lactic acid bacteria of the present invention and yeast mix fresh squeezing the juice to fresh fruit of vegetables and carry out step fermentation,
And add marine fish collagen peptide promotion fermented bacterium growth metabolism, it is possible to make the metabolite of contained nutritional labeling in natural fruit and vegetables
More horn of plenty, has useful nutrient health effect.
A kind of natural fruit and vegetables enzyme beverage mediation underflow and production method, application number: 201410062828.X；The present invention provides
A kind of natural fruit and vegetables enzyme beverage is in harmonious proportion underflow and production method thereof.With one or more water fruit presses, isolated fruit and vegerable
Slag and the skin of fruit and vegerable, seed, capsule sugaring, through yeast fermentation hyperplasia yeast cells, prepare yeast polypeptides aminoacid.Fruit and vegetable juice adds
Sucrose, yeast polypeptides aminoacid, then through yeast, lactic acid bacteria synchronous fermentation, fermentation liquid is sent out with sucrose, high fructose syrup and water
Tremella, ground and homogenizing, sterilizing of heating, carry out hot filling sealing, the shelf-life, end product does not adds appointed up to 1 year
What food additive and any nutrition enhancer of artificial interpolation, be a pure natural health drink.The present invention utilizes yeast, breast
Acid bacterium to fruit and vegerable ferment, produce and accumulate a large amount of ferment metabolite, the nutrition contained with fruit and vegetable materials and microorganism self and
Functional component, to facilitating digestion, strengthens immunity, slow down aging etc. and has multiple beneficial effect to human body.
A kind of composite rose fruit and vegetable juice fermented beverage and preparation method thereof, application number: 201410007540.2,
Invention relates to a kind of composite rose fruit and vegetable juice fermented beverage and preparation method thereof, its by Flos Rosae Rugosae oleo stock, fruit juice, vegetable juice,
Compounding thickening stabilizing agent, sweeting agent, edible essence, composite ferment press certain mass part composition, and preparation method includes: dispensing,
Preliminary working fruit-vegetable juice beverage, compounding thickening stabilizing agent allotment, middle processing fruit-vegetable juice beverage, finally allocate fruit-vegetable juice beverage.This
Bright provide the benefit that: with edible rose juice as primary raw material, arrange in pairs or groups various fruit juice and vegetable juice, be followed by through scientific disposal
Kind of lactic acid bacteria fermentation, under the effect of microorganism, improves fruit and vegetable juice amino acid content, synthesizes new vitamin, organic acid, product
The fragrance ingredient of tissue regeneration promoting, can obtain again abundant nutrition while obtaining abundant beneficial bacteria of intestinal tract.
The production method of a kind of active lactobacillus fruit-vegetable beverage base material and installation for fermenting thereof, application number: 201310483063.2, send out
The bright production method providing a kind of active lactobacillus fruit-vegetable beverage base material and installation for fermenting thereof, with pickled vegetable fermentation liquor, fruit and vegetable slurry,
Cold boiled water according to a certain ratio, expands the prepared a certain amount of fermentation liquid of fermentation through multistage, then with this fermentation liquid, Lactobacillus lyophilizing
Powder and the multiple fruit and vegetable juice compounded by cold working, through lactic acid bacteria water seal anaerobic fermentation, make active lactobacillus fruit-vegetable beverage base material.
The beverage reconstituted out with this base material and sucrose solution is sour-sweet clearly, vitamin and mineral and various ferment enzyme rich content, initial activity
Lactic acid bacteria number >=5 × 107cfu/ml, base material can storage at normal temperature, 1 year shelf-life.Installation for fermenting is by juice tank, slurry tank, insulation
Water tank, temperature automatic control, T-shaped piping filter, feeding and discharging valve, water seal component etc. form, and juice tank passes through with slurry tank
Piping filter connects.
The manufacture method of active lactobacillus fermented fruits and vegetables juice beverage, application number: 200510040778.6；A kind of work of disclosure of the invention
The manufacture method of property lactobacillus fermented fruits and vegetables juice beverage, is first formed fermentation substrate by white grape, yeast powder, glucose, then exists
Adding acid-base modifier in fermentation substrate, adjustment pH value is to 6.0-7.0, then with lactic acid bacteria fermentation, makes active lactobacillus fermented liquid, finally
Active lactobacillus fermented liquid is added in fruit-vegetable juice beverage by technique routinely.By adjusting fruit and vegetable juice nutrition and regulation lactic acid
Bacterium is suitable for the pH value of fermentation, makes viable count be up to more than 106cfu/mL, and the metabolite of this viable bacteria or its secretion has suppression intestinal rotten
Lose the effect of bacterial growth.Thus play regulating intestinal canal colony balance, strengthen the effects such as immunity, slow down aging, human body is had multinomial
Beneficial functional.
Tomato sauce is the beans shape concentrated product of fresh Fructus Lycopersici esculenti.In cerise beans body, the peculiar taste of tool Fructus Lycopersici esculenti, is that one is rich in characteristic
Flavoring agent, the most not immediate access.Tomato sauce by ripe Fructus Lycopersici esculenti through crush, pull an oar, go allowance for bark with the thick and stiff material such as seed after,
Concentrated, tinning, sterilization form.Tomato sauce is commonly used for the cooking seasoning of the food such as fish, meat, be hyperchromic, add acid, help fresh,
The seasoning good merchantable brand of YUXIANG.The utilization of tomato sauce, is the important seasoning content forming port Guangdong dishes special favor.
Tomato sauce also has in addition to lycopene vitamin B group, dietary fiber, mineral, protein and natural pectin etc.,
Comparing with fresh tomato, the nutritional labeling in tomato sauce is easier to be absorbed by the body.
Summary of the invention:
The present invention provides a kind of fermentation tomato sauce product and preparation method thereof.
Containing Lactobacillus in described fermentation tomato sauce product, described product pH is 2.8-3.8, and described raw material is Fructus Lycopersici esculenti
Making beating concentrates gained.
Described fermentation tomato sauce product is prepared by following methods:
Fructus Lycopersici esculenti concentrates after pulling an oar or squeezing the juice, and concentrates 1-5 times, adds the single or mixing lactic acid bacteria concentrating stock quality 0.2-1%,
Adding the sugar concentrating slurry 1-2%, 25 DEG C～38 DEG C ferment 12-30 hour, and pH value reaches to add when 3.7～4.8 to concentrate slurry 0.1-1%
Lactobacillus plantarum CGMCC No.9405 mycopowder, 20 DEG C～26 DEG C ferment 15-58 hour, pH value reaches to terminate when 2.8～3.8
Fermentation, after fill, sterilizing or cold preservation are sold, and sterilising temp is 75～95 DEG C, and sterilization time is 12～30 minutes.
Preferably adding the sucrose adding concentration slurry 0.5-1% during Lactobacillus plantarum CGMCC No.9405 ferments 3-8 hour.
The sterilised products shelf-life at normal temperatures is 18 months.
Sugar of the present invention is white sugar, glucose, starch syrup.
PH value fermentation termination determines according to the taste requirements of different product.
Lactic acid bacteria of the present invention be lactobacillus casei, Lactobacillus bulgaricus, bacillus acidophilus, lactobacillus rhamnosus, addicted to
In hot streptococcus, Lactobacillus delbrueckii subsp. lactis at least one.Above-mentioned strain all uses the mycopowder product of market sale or uses commercially available
Strain is cultivated voluntarily and is prepared.
In the present invention, Lactobacillus plantarum CGMCC No.9405 bacterial strain feature is as follows: examine under a microscope, and this bacterial strain is quarter butt
Shape, Gram’s staining is positive, atrichia, does not produce spore；On solid medium, this bacterium bacterium colony is white, smooth surface,
Densification, form is circular, and edge is more neat.
Physicochemical characteristics is: catalase (-), gelatin liquefaction (-), indole experiment (+), mobility (-), fermentation is produced
Gas (-), nitrate reductase (-), fermentation gas (-), product hydrogen sulfide gas (-), raw in pH4.0MRS culture medium
Long (+).
Lactobacillus plantarum of the present invention uses following flow process to carry out selection-breeding:
The original strain that sets out → test tube activation → dithyl sulfate (DES) mutation → nitrosoguanidine (NTG) mutation →
Plasma mutation → flat board primary dcreening operation → shaking flask sieves → mitotic stability test again.
Starting strain of the present invention is in MRS dextrose culture-medium, and the throughput rate of its lactic acid is 1.5g/L/d, works as culture medium
PH is almost to stop growing when 3.5, and the decomposition rate to sodium nitrite is 0.34mg/h/kg Chinese cabbage.Starting strain is that Li Zheng is collected in
The greenfeed of Fattening Sheep field, Yanchi county Ningxia, acquisition time JIUYUE in 2013 15 days.
In order to improve its production of lactic acid speed, acid-fast ability and the decomposition rate of nitrite, use DES and NTG technology successively
This strain is carried out mutation, and after mutation, bacterial strain uses MRS calcium carbonate flat board to carry out primary dcreening operation, then uses 500mL shake flask fermentation,
Biosensor analysis instrument carries out multiple sieve to Producing Strain, the lactobacillus plantarum strain that selection-breeding is excellent, then does passage assays, evaluates
Its hereditary stability.
Lactobacillus plantarum tlj-2014 hereditary stability result shows: through continuous passage ten times, property indices is the most more stable,
Heritability is preferable, and character is not replied, the purpose bacterial strain therefore Lactobacillus plantarum tlj-2014 obtained as selection-breeding.
Empirical tests finds: the production of lactic acid speed of this mutagenic strain can reach 35g/L/d, and this bacterial strain is breast after fermentation in 71 hours
Acid concentration reaches 95g/L；Can survive under conditions of pH is 1.80.Degrading nitrite speed is fast, and capacity of decomposition reaches
9.8mg/h/kg (speed of natural fermentation process nitrite accumulation is about 1.1mg/h/kg), it is possible to resistance to 1% cholate.
Therefore using this strain to produce Pickles, whole sweat nitrite concentration is at below 5mg/kg, far below country's mark
The content (20mg/kg) of regulation in quasi-GB2714-2003.
Lactobacillus plantarum (Lactobacillus plantarum) tlj-2014, it is micro-that this bacterial strain is preserved in China on July 2nd, 2014
(being called for short CGMCC, address is: city of BeiJing, China Chaoyang District North Star west at biological inoculum preservation administration committee's common micro-organisms center
Road 1 institute 3, postcode: 100101), preserving number is CGMCC NO.9405.
1.DES mutagenic and breeding
1) on super-clean bench, take Lactobacillus plantarum L mono-ring on test tube slant, access equipped with 50mL culture medium MRS (without fine jade
Fat, glucose 20g/L) culture medium 250mL triangular flask in, 200rpm, cultivate about 12h, make bacterium for 37 DEG C
Body is in logarithmic growth early stage.
2) taking 5mL bacterium solution, 5000rpm is centrifuged 10min and collects thalline, with brine 2 times.
3) it is diluted to 10 with pH7.0 phosphate buffer7Individual/mL bacteria suspension.
4) take the kaliumphosphate buffer of 32mL pH7.0,8mL bacteria suspension, 0.4mL DES are being placed in advance in the 150mL of rotor
Being sufficiently mixed in triangular flask, making DES ultimate density is 1% (v/v).
5) in 37 DEG C of shaking tables, 150rpm reacts 30min, takes 1mL mixed liquor, adds 0.5mL 25%Na2S2O3In solution
Only reaction.
6) suitably dilute, take last dilution bacterium solution 0.2mL, coat calcium carbonate screening culture medium (containing 100g/L Fructus Vitis viniferae
The calcium carbonate MRS culture medium of sugar) in plate.After cultivating 2～3 days at 37 DEG C, photolithography is used this screening to be put down
The bacterial strain of plate is transferred to the LPHMRS culture medium that pH is 1.5,1.8 and 2.0, and (low ph value modification MRS cultivates
Base) the upper and sodium nitrite screening culture medium modified MRS screening culture medium of 2g/L sodium nitrite (the single nitrogen source be)
On.
7) after cultivating 2～3 days at 37 DEG C, choosing colony is relatively big, respectively can be in LPHMRS culture medium, sodium nitrite screening
Grow and in calcium carbonate screening culture medium in culture medium.Through Preliminary screening, the named plant of bacterium colony that picking goes out
Lactobacillus L1.
2. nitrosoguanidine mutagenesis
1) on super-clean bench, take Lactobacillus plantarum L1 mono-ring on test tube slant, access equipped with 50mL culture medium MRS (without fine jade
Fat) culture medium (concentration of glucose is 60g/L) 250mL triangular flask in, 200rpm, 37 DEG C to cultivate 12h left
The right side, makes thalline be in logarithmic growth early stage.
2) take 5mL bacterium solution 5000rpm to be centrifuged 10min and collect thalline, with brine 2 times.
3) it is diluted to 10 with pH6.0 phosphate buffer7Individual/mL bacteria suspension.
4) take 10mL bacteria suspension to be transferred in 100mL triangular flask, add the NTG of 10mg, be configured to final concentration of 10
The NTG solution of mg/mL, and add 4-5 and drip acetone, it is beneficial to NTG and dissolves.
5) at 37 DEG C, 200rpm oscillating reactions 30min, 5000rpm are centrifuged 10min and collect thalline, use physiological saline solution
Wash for several times, stopped reaction.
6) suitably dilute, take last dilution bacterium solution 0.2mL, coat calcium carbonate screening culture medium (containing 100g/L Fructus Vitis viniferae
The calcium carbonate MRS culture medium of sugar) in plate.After cultivating 2～3 days at 37 DEG C, photolithography is used this screening to be put down
The bacterial strain of plate is transferred to the LPHMRS culture medium that pH is 1.5,1.8 and 2.0, and (low ph value modification MRS cultivates
Base) the upper and sodium nitrite screening culture medium modified MRS screening culture medium of 2g/L sodium nitrite (the single nitrogen source be)
On.
7) bacterial strain method is selected: choosing colony is relatively big, respectively can be in LPHMRS culture medium, sodium nitrite screening culture medium
Grow and in calcium carbonate screening culture medium.Through Preliminary screening, 100 bacterium colonies meeting conditions above of picking.
3. shaking flask is sieved again
1) on super-clean bench, take Lactobacillus plantarum one ring on each test tube slant respectively, access equipped with 50mL culture medium MRS (nothing
Agar) culture medium (concentration of glucose is 100g/L) 250mL triangular flask in, 200rpm, 37 DEG C cultivate 15h
Left and right, makes thalline be in mid log phase.
2) take 5mL bacterium solution respectively, access and screen the fluid medium (carbonic acid containing 250g/L glucose equipped with 50mL calcium carbonate
Calcium MRS culture medium) in plate, pH be 1.5,1.8 and 2.0 LPHMRS fluid medium (low ph value
Modified MRS culture medium) and sodium nitrite liquid screening medium (single nitrogen source is the modification of 2g/L sodium nitrite
MRS screening culture medium) upper (note: use 250mL triangular flask).200rpm, cultivates 3-4 days for 37 DEG C, every day
In detection calcium carbonate screening fluid medium, Pfansteihl produces the biology in speed, LPHMRS fluid medium respectively
Amount and the wear rate of sodium nitrite liquid screening medium nitrite.After fermentation ends, compare 100 strain bacterium
Kind calcium carbonate screening fluid medium in Pfansteihl produce the Biomass in speed, LPHMRS fluid medium and
The wear rate of sodium nitrite liquid screening medium nitrite.
3) select to have high Pfansteihl generation speed concurrently, (this strain is only capable of in the culture medium of minimum pH1.8 raw to tolerate low pH
Long) and the high bacterial strain of the wear rate of nitrite, by its named L2 bacterium.
4. hereditary stability test
L2 bacterium is passed on for continuous ten times on inclined-plane, and the method sieved again by shaking flask detects the fermentation situation after every time passing on.Experiment
Finding, passing on for continuous ten times on inclined-plane, this strain character does not has significant change, and property indices is all normal, and this bacterium is described
The hereditary stability planted is stronger.Strain Designation is Lactobacillus plantarum (Lactobacillus plantarum) tlj-2014.
5.5L fermentation tank is tested
1) taking Lactobacillus plantarum L2 mono-ring on inclined-plane, equipped with 50mL culture medium MRS (without agar), (glucose is dense in access
Degree is for 150g/L) in the 250mL triangular flask of culture medium, 200rpm, cultivates about 12h, makes at thalline for 37 DEG C
In mid log phase.
2) strain of logarithmic (log) phase is accessed the 5L fermentation tank equipped with 3L MRS fluid medium (initial glucose is 150g/L)
In.Inoculum concentration is 10%, and at 37 DEG C, 100rpm cultivates 8 hours, and logarithm early stage dissolved oxygen controls 10% (ventilation
0.5L/min), later stage Anaerobic culturel 63 hours.After fermentation ends, the lactic acid production of Lactobacillus plantarum L2 reaches 95g/L.
Such lactic acid producing speed is beneficial to the rapid fermentation of Pickles.
3) strain of logarithmic (log) phase is accessed equipped with the LPHMRS fluid medium (initial glucose is 50g/L) that 3L pH is 1.8
5L fermentation tank in.Inoculum concentration is 10%, and at 37 DEG C, 100rpm cultivates 8 hours, and logarithm early stage dissolved oxygen controls 10%
(ventilation 0.5L/min), later stage anaerobism, fermentation liquid pH is controlled by the sodium hydroxide of whole process 0.5mol/L
1.8, total incubation time is 48 hours.After fermentation ends, the Biomass of detection Lactobacillus plantarum L2 is 2.5g/L,
Illustrate that Lactobacillus plantarum L2 can survive in the environment of pH1.8.
4) by the strain access of logarithmic (log) phase, equipped with 3L sodium nitrite liquid screening medium, (single nitrogen source is 2g/L sodium nitrite
Modified MRS screening culture medium) 5L fermentation tank in.Inoculum concentration is 10%, and at 37 DEG C, 100rpm cultivates 8
Hour, logarithm early stage dissolved oxygen controls 10% (ventilation 0.5L/min), and later stage anaerobism, sweat is according to nitrite
Wear rate stream add the sodium nitrite solution of 20g/L, cultivate 2-3 days.After fermentation ends, calculate sweat and plant
The thing Lactobacillus L2 degradation rate to sodium nitrite.Found that: under this condition, the L2 fall to sodium nitrite
Solve speed and can reach 563mg/h/L.
5) the strain 10mL of logarithmic (log) phase is accessed equipped with in Chinese cabbage pretreated for 2kg, is processed according to conventional Kimchi method,
The content of nitrite measured in Pickles for every 12 hours.It was found that in whole sweat, L2 bacterium is to nitrous
The decomposition rate of acid sodium is 9.8mg/h/kg Chinese cabbage.Content of sodium nitrite in Pickles is consistently lower than 5mg/kg, the lowest
The content (20mg/kg) of regulation in standard GB/T 2714-2003.
The fruit and vegetable jam product produced of the present invention, sour-sweet pure, aftertaste good, nutrition good, functional by force.
Lactic acid bacteria fermentation tomato sauce product possesses following characteristics: can produce natural soft tart flavour, and that effectively removes in fruit is not mature
Taste；The nutritional labelings such as vitamin in the fruit and vegetable materials being sufficiently reserved, dietary fiber.
The present invention uses and adds sucrose during when adding Lactobacillus plantarum CGMCC No.9405 and fermenting 3-8 hour, unexpected
Discovery, being added under this fermentation condition of sucrose greatly shortens fermentation time more than 40 hours, quickly reaches fermentation requirement
PH。
Fermentation tomato sauce more common tomato sauce jam products possesses following functions more: the tomato sauce product containing viable bacteria is to human body intestinal
Road microecological balance has important regulative, regulates purgative function.
Specific implementation method:
The present invention will be described further by following example.
Embodiment 1
The present invention provides a kind of fermentation tomato sauce product, following methods prepare.
Containing Lactobacillus in described fermentation tomato sauce product, described raw material is that Fructus Lycopersici esculenti making beating concentrates gained.
Described fermentation tomato sauce product is prepared by following methods:
Fructus Lycopersici esculenti concentrates after pulling an oar or squeezing the juice, and concentrates 4 times, adds the single lactic acid bacteria concentrating stock quality 1%, adds concentrated pulp
The sugar of material 2%, 25 DEG C ferment 20 hours, and pH value reaches to add when 4 to concentrate stock quality 0.5% Lactobacillus plantarum CGMCC
No.9405 ferments, and 25 DEG C ferment 30 hours, and pH value reaches to terminate fermentation when 3.4, and after fill, sterilizing or cold preservation are sold, sterilizing
Temperature is 75～95 DEG C, and sterilization time is 12～30 minutes；
The sterilised products shelf-life at normal temperatures is 18 months.
Sugar of the present invention is glucose.
Lactic acid bacteria of the present invention is lactobacillus casei.
Adding the sucrose adding concentration slurry 0.5% during Lactobacillus plantarum CGMCC No.9405 ferments 5 hours.
Embodiment 2
The present invention provides a kind of fermentation tomato sauce product and preparation method thereof.
Containing Lactobacillus in described fermentation tomato sauce product, described raw material is that Fructus Lycopersici esculenti making beating concentrates gained.
Described fermentation tomato sauce product is prepared by following methods:
Fructus Lycopersici esculenti concentrates after pulling an oar or squeezing the juice, and concentrates 5 times, adds the single lactic acid bacteria concentrating stock quality 1%, adds concentrated pulp
The sugar of material 1%, 30 DEG C ferment 15 hours, and pH value reaches to add when 4.2 to concentrate stock quality 1% Lactobacillus plantarum CGMCC
No.9405 Lactobacillus plantarum CGMCC No.9405 ferments, and 22 DEG C ferment 40 hours, and pH value reaches to terminate fermentation when 3.6,
After fill, sterilizing or cold preservation are sold, and sterilising temp is 75～95 DEG C, and sterilization time is 12～30 minutes；
The product shelf-life at normal temperatures is 18 months.
Sugar of the present invention is white sugar.
Lactic acid bacteria of the present invention is lactobacillus rhamnosus.
Preferably adding the sucrose adding concentration slurry 1% during Lactobacillus plantarum CGMCC No.9405 ferments 6 hours.
Embodiment 3
The present invention provides a kind of fermentation tomato sauce product and preparation method thereof.
Containing Lactobacillus in described fermentation tomato sauce product, described raw material is that Fructus Lycopersici esculenti making beating concentrates gained.
Described fermentation tomato sauce product is prepared by following methods:
Fructus Lycopersici esculenti concentrates after pulling an oar or squeezing the juice, and concentrates 2 times, adds the single lactic acid bacteria concentrating stock quality 0.8%, adds concentrated pulp
The sugar of material 1.5%, 35 DEG C ferment 15 hours, and pH value reaches to add when 4.3 to concentrate stock quality 0.3% Lactobacillus plantarum
CGMCC No.9405,80 hours pH value of 22 DEG C of fermentations reach to terminate fermentation when 3, and after fill, sterilizing or cold preservation are sold, sterilizing
Temperature is 75～95 DEG C, and sterilization time is 30 minutes.
The sterilised products shelf-life at normal temperatures is 18 months.
Sugar of the present invention is white sugar.Streptococcus thermophilus of the present invention.
Embodiment 4
Containing Lactobacillus in described fermentation tomato sauce product, described fruit, vegetable juice raw material is that Fructus Lycopersici esculenti making beating concentrates gained.
Described fermentation tomato sauce product is prepared by following methods:
Fructus Lycopersici esculenti concentrates after pulling an oar or squeezing the juice, and concentrates 1-5 times, adds the mixing lactic acid bacteria concentrating stock quality 1%, adds concentration
The sugar of slurry 1-2%, 25 DEG C～38 DEG C ferment 12-30 hour, and pH value reaches to add the plant breast concentrating slurry 1% when 3.7～4.8
Bacillus CGMCC No.9405 mycopowder, 20 DEG C ferment 45 hours, and pH value reaches to terminate fermentation, sterilizing or cold after fill when 2.8
Hiding and sell, sterilising temp is 95 DEG C, and sterilization time is 15 minutes.
Adding the sucrose adding concentration slurry 0.5 during Lactobacillus plantarum CGMCC No.9405 ferments 3 hours.
The sterilised products shelf-life at normal temperatures is 18 months.
Sugar of the present invention is glucose.
Mixing lactic acid bacteria of the present invention is lactobacillus casei, Lactobacillus bulgaricus and bacillus acidophilus, the quality of three kinds of bacterium
Number is 1:1:1.
Embodiment 5
Containing Lactobacillus in described fermentation tomato sauce product, described fruit, vegetable juice raw material is that Fructus Lycopersici esculenti making beating concentrates gained.
Described fermentation tomato sauce product is prepared by following methods:
Fructus Lycopersici esculenti concentrates after pulling an oar or squeezing the juice, and concentrates 4 times, adds the mixing lactic acid bacteria concentrating stock quality 0.8%, adds concentrated pulp
The sugar of material 1%, 28 DEG C ferment 30 hours, and pH value reaches to add, when 3.8, the Lactobacillus plantarum CGMCC concentrating slurry 0.1%
No.9405 mycopowder, 26 DEG C ferment 15 hours, and pH value reaches to terminate fermentation when 3.3, and after fill, sterilizing or cold preservation are sold, sterilizing
Temperature is 85 DEG C, and sterilization time is 25 minutes.
Adding the sucrose adding concentration slurry 0.5% during Lactobacillus plantarum CGMCC No.9405 ferments 3 hours.
The sterilised products shelf-life at normal temperatures is 18 months.
Sugar of the present invention is white sugar.Mixing lactic acid bacteria of the present invention is lactobacillus casei and Lactobacillus bulgaricus,
Lactobacillus casei, Lactobacillus bulgaricus mass fraction than for 1:2.
Embodiment 6
Containing Lactobacillus in described fermentation tomato sauce product, described raw material is that Fructus Lycopersici esculenti making beating concentrates gained.
Described fermentation tomato sauce product is prepared by following methods:
Fructus Lycopersici esculenti concentrates after pulling an oar or squeezing the juice, and concentrates 5 times, adds the mixing lactic acid bacteria concentrating stock quality 0.2%, adds concentrated pulp
The sugar of material 2%, 33 DEG C ferment 12 hours, and pH value reaches to add, when 4.3, the Lactobacillus plantarum CGMCC concentrating slurry 0.5%
No.9405 mycopowder, 25 DEG C ferment 30 hours, and pH value reaches to terminate fermentation when 3.2, and after fill, sterilizing or cold preservation are sold, sterilizing
Temperature is 75 DEG C, and sterilization time is 30 minutes.
Adding the sucrose adding concentration slurry 0.5% during Lactobacillus plantarum CGMCC No.9405 ferments 6 hours.Sterilization is produced
The product shelf-life at normal temperatures is 18 months.
Sugar glucose of the present invention.
Mixing lactic acid bacteria is lactobacillus rhamnosus and streptococcus thermophilus.The mass fraction ratio of lactobacillus rhamnosus and streptococcus thermophilus is
1:3。
Embodiment 7
Containing Lactobacillus in described fermentation tomato sauce product, described raw material is that Fructus Lycopersici esculenti making beating concentrates gained.
Described fermentation tomato sauce product is prepared by following methods:
Fructus Lycopersici esculenti concentrates after pulling an oar or squeezing the juice, and concentrates 3 times, adds the mixing lactic acid bacteria concentrating stock quality 0.6%, adds concentrated pulp
The sugar of material 1%, 30 DEG C ferment 20 hours, and pH value reaches to add, when 3.7, the Lactobacillus plantarum CGMCC concentrating slurry 0.1%
No.9405 mycopowder, 20 DEG C ferment 15 hours, and pH value reaches to terminate fermentation when 3.4, and after fill, sterilizing or cold preservation are sold, sterilizing
Temperature is 85 DEG C, and sterilization time is 20 minutes.
Preferably adding the sucrose adding concentration slurry 1% during Lactobacillus plantarum CGMCC No.9405 ferments 6 hours.Mixing
Lactic acid bacteria is lactobacillus rhamnosus and Lactobacillus bulgaricus.The mass fraction ratio of lactobacillus rhamnosus and Lactobacillus bulgaricus is
1:2。
Embodiment 8
Containing Lactobacillus in described fermentation tomato sauce product, described product pH is 2.8-3.8, and described fruit, vegetable juice raw material is
Fructus Lycopersici esculenti making beating concentrates gained.
Described fermentation tomato sauce product is prepared by following methods:
Fructus Lycopersici esculenti concentrates after pulling an oar or squeezing the juice, and concentrates 2 times, adds the mixing lactic acid bacteria concentrating stock quality 0.6%, adds concentrated pulp
The sugar of material %, 28 DEG C ferment 18 hours, and pH value reaches to add, when 4, the Lactobacillus plantarum CGMCC No.9405 concentrating slurry 0.3%
Mycopowder, 24 DEG C ferment 38 hours, and pH value reaches to terminate fermentation when 3.4, and after fill, sterilizing or cold preservation are sold, and sterilising temp is 95 DEG C,
Sterilization time is 15 minutes.
Preferably adding the sucrose adding concentration slurry 0.6% during Lactobacillus plantarum CGMCC No.9405 ferments 4 hours.
Mixing lactic acid bacteria is lactobacillus rhamnosus and Lactobacillus bulgaricus.Lactobacillus rhamnosus and the quality of Lactobacillus bulgaricus
Portion rate is 1:1.
Embodiment 9
Containing Lactobacillus in described fermentation tomato sauce product, described raw material is that Fructus Lycopersici esculenti making beating concentrates gained.
Described fermentation tomato sauce product is prepared by following methods:
Fructus Lycopersici esculenti concentrates after pulling an oar or squeezing the juice, and concentrates 3 times, adds the single lactic acid bacteria concentrating stock quality 0.2%, adds concentrated pulp
The sugar of material 1%, 25 DEG C ferment 30 hours, and pH value reaches to add, when 4.8, the Lactobacillus plantarum CGMCC concentrating slurry 0.1%
No.9405 mycopowder, 23 DEG C ferment 28 hours, and pH value reaches to terminate fermentation when 3.6, and after fill, sterilizing or cold preservation are sold, sterilizing
Temperature is 75～95 DEG C, and sterilization time is 12～30 minutes.
Preferably adding the sucrose adding concentration slurry 0.5% during Lactobacillus plantarum CGMCC No.9405 ferments 3 hours.Breast
Acid bacterium is Lactobacillus bulgaricus.
Embodiment 10
The present invention provides a kind of fermentation tomato sauce product and preparation method thereof.
Containing Lactobacillus in described fermentation tomato sauce product, described raw material is that Fructus Lycopersici esculenti making beating concentrates gained.
Described fermentation tomato sauce product is prepared by following methods:
Fructus Lycopersici esculenti concentrates after pulling an oar or squeezing the juice, and concentrates 2 times, adds the single lactic acid bacteria concentrating stock quality 0.8%, adds concentrated pulp
The sugar of material 1.5%, 35 DEG C ferment 15 hours, and pH value reaches to add when 4.3 to concentrate stock quality 0.3% Lactobacillus plantarum
CGMCC No.9405,29 hours pH value of 22 DEG C of fermentations reach to terminate fermentation when 3, and after fill, sterilizing or cold preservation are sold, sterilizing
Temperature is 75～95 DEG C, and sterilization time is 30 minutes.
The sterilised products shelf-life at normal temperatures is 18 months.Preferably ferment 5 little adding Lactobacillus plantarum CGMCC No.9405
The sucrose concentrating slurry 0.3% is added time during.
Sugar of the present invention is white sugar.Streptococcus thermophilus of the present invention.
Product using effect is tested.Constipation relieving effect test: use example 1 product testing.
This product selects the women population that 80 ages of Beijing area suffer from constipation symptom 35～55 years old to eat February continuously, often
Day eats 50 grams, and to eat front and to eat rear effectiveness comparison, personnel's constipation of result table 73% is significantly improved, and 80% eats simultaneously
Generally feel that with crowd intestinal abilities of digestive and absorption is remarkably reinforced.
Claims (6)
1. a fermentation tomato sauce product, prepared by following methods: Fructus Lycopersici esculenti concentrates after pulling an oar or squeezing the juice, concentrate 1-5 times, add the single or mixing lactic acid bacteria concentrating stock quality 0.2-1%, add the sugar concentrating slurry 1-2%, 25 DEG C～38 DEG C ferment 12-30 hour, pH value reaches to add, when 3.7～4.8, the Lactobacillus plantarum CGMCC No.9405 mycopowder concentrating slurry 0.1-1%, 20 DEG C～26 DEG C ferment 15-58 hour, pH value reaches to terminate fermentation when 2.8～3.8, after fill, sterilizing or cold preservation are sold, and sterilising temp is 75～95 DEG C, and sterilization time is 12～30 minutes.
Fermentation tomato sauce product the most according to claim 1, it is characterised in that concentrate the sucrose of slurry 0.5-1% adding interpolation during Lactobacillus plantarum CGMCC No.9405 ferments 3-8 hour.
3. according to claim 1-2
Arbitrary described fermentation tomato sauce product, described lactic acid bacteria is at least one in lactobacillus casei, Lactobacillus bulgaricus, bacillus acidophilus, lactobacillus rhamnosus, streptococcus thermophilus, Lactobacillus delbrueckii subsp. lactis.
4., according to the arbitrary described fermentation tomato sauce product of claim 1-2, CGMCC No.9405 can be survived under conditions of pH is 1.80, it is possible to resistance to 1% cholate.
5. according to the arbitrary described fermentation tomato sauce product of claim 1-2, prepared by following methods: Fructus Lycopersici esculenti concentrates after pulling an oar or squeezing the juice, concentrate 4 times, add the single lactic acid bacteria concentrating stock quality 1%, add the sugar concentrating slurry 2%, 25 DEG C ferment 20 hours, pH value reaches to add when 4 to concentrate stock quality 0.5% Lactobacillus plantarum CGMCC No.9405 fermentation, 25 DEG C ferment 30 hours, pH value reaches to terminate fermentation when 3.4, after fill, sterilizing or cold preservation are sold, and sterilising temp is 75～95 DEG C, and sterilization time is 12～30 minutes；Adding the sucrose adding concentration slurry 0.5% during Lactobacillus plantarum CGMCC No.9405 ferments 5 hours.
6. according to the arbitrary described fermentation tomato sauce product of claim 1-2, prepared by following methods: Fructus Lycopersici esculenti concentrates after pulling an oar or squeezing the juice, concentrate 5 times, add the single lactic acid bacteria concentrating stock quality 1%, add the sugar concentrating slurry 1%, 30 DEG C ferment 15 hours, pH value reaches to add when 4.2 to concentrate stock quality 1% Lactobacillus plantarum CGMCC No.9405 fermentation, 22 DEG C ferment 40 hours, pH value reaches to terminate fermentation when 3.6, after fill, sterilizing or cold preservation are sold, and sterilising temp is 75～95 DEG C, and sterilization time is 12～30 minutes；Adding the sucrose adding concentration slurry 1% during Lactobacillus plantarum CGMCC No.9405 ferments 6 hours.
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| CN104293706B (en) * | 2014-09-23 | 2016-09-21 | 天津市鑫海蔬菜加工有限公司 | Pickle production microbial bacterial agent |
| CN104719811B (en) * | 2015-02-13 | 2017-08-18 | 四川东坡中国泡菜产业技术研究院 | A kind of method of shallow fermenting and producing pickles |
| CN105919034A (en) * | 2016-04-19 | 2016-09-07 | 邵素英 | Fermented tomato sauce product and preparation method thereof |
| CN107028154A (en) * | 2017-04-24 | 2017-08-11 | 四川五斗米食品开发有限公司 | A kind of sour soup condiment and preparation method thereof |
| CN108606091A (en) * | 2018-05-15 | 2018-10-02 | 荆门思乡网络科技有限公司 | A kind of preparation method of prophyll teabag drink |
| CN110358694B (en) * | 2018-12-04 | 2023-03-31 | 四川东坡中国泡菜产业技术研究院 | Low-temperature pickled vegetable fermentation bag and preparation method thereof |
| CN111096403A (en) * | 2019-12-26 | 2020-05-05 | 新疆冠农果茸股份有限公司 | Preparation method of nutritional type compound lactobacillus fermented tomato juice |
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