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CN107259268A - A kind of method of plants probiotics fermentation peach slurry - Google Patents

A kind of method of plants probiotics fermentation peach slurry Download PDF

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Publication number
CN107259268A
CN107259268A CN201710517605.1A CN201710517605A CN107259268A CN 107259268 A CN107259268 A CN 107259268A CN 201710517605 A CN201710517605 A CN 201710517605A CN 107259268 A CN107259268 A CN 107259268A
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Prior art keywords
peach
fermentation
slurry
peach slurry
lactic acid
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CN201710517605.1A
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Chinese (zh)
Inventor
杨秀娟
陈成星
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Shanxi Tat Ming Pair Food Co Ltd
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Shanxi Tat Ming Pair Food Co Ltd
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Priority to CN201710517605.1A priority Critical patent/CN107259268A/en
Publication of CN107259268A publication Critical patent/CN107259268A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/38Other non-alcoholic beverages
    • A23L2/382Other non-alcoholic beverages fermented
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The present invention relates to fruits and vegetables deep process technology field, and in particular to a kind of method of plants probiotics fermentation peach slurry, the problem of nutritive loss is serious in solving not good peach slurry product special flavour, high processing costs and processing.The present invention is especially by pre-treatment, mashing, softening, centrifugation, allotment, once sterilization cooling, fermentation, centrifugation, degassing, homogeneous, re-pasteurization is cooled down, the steps such as sterile filling are completed, using probiotics fermention technique, peach slurry is set to produce lactic acid and its salts substances with preservation, generate preferable fermented flavour, antibacterial substance, while improving fragrance and the mouthfeel of peach slurry, effectively reduce the sterilization conditions of peach slurry, while cost-effective, remain the nutritional ingredient of peach in itself, add the nutrition of tunning, also the shelf-life of peach products raw material is extended;The peach slurry after fermentation is starched by horizontal screw centrifuge ferment mud is centrifuged, extend the width that peach products is applied in food service industry.

Description

A kind of method of plants probiotics fermentation peach slurry
Technical field
The present invention relates to fruits and vegetables deep process technology field, and in particular to a kind of method of plants probiotics fermentation peach slurry.
Background technology
At present, domestic peach class product is main is sold in the form of can, composite beverage, and rarely seen pure peach starches the product of class, main To be sold with peach can form.It is studied carefully main reason is that several big difficult points in peach process:1)Peach compares other fruit It is difficult to store, fresh fruit can only also be preserved one month or so under refrigerated conditions, so this season can only be selected to be produced, deep processing Product can not continuous production;2)Decline local flavor itself after peach slurrying, current some enterprises add greatly to improve taste Measure acid to improve mouthfeel, preservative etc. is added in order to extend the shelf life, cause peach to starch idiotrophic material and largely lose.
The content of the invention
The invention aims to solve peach slurry in non-this season can also carry out beverage production, product special flavour is not good, guarantee the quality Phase is shorter and processing in nutritive loss it is serious the problem of, and the method that a kind of plants probiotics fermentation peach slurry is provided.
The present invention is achieved through the following technical solutions:
A kind of method of plants probiotics fermentation peach slurry, comprises the following steps:
A, peach pre-treatment:Fresh peaches raw material is cleaned, fruit is examined, precooks, grinds skin processing;
B, stoning mashing:Peach after processing is transmitted to stoning beater, passes through the two pass that rotating speed is 1400-1800r/min Beater, broken together, two roads are beaten for stoning, and mesh size is 0.8mm, can effectively remove peach-pit, pericarp etc., make pulp thin It is greasy, so as to ensure the function growth of microorganism in fermentation process;
C, softening:Peach slurry is heated to 85-95 DEG C in pipeline liquid injecting device;Ensure this fruit for being easy to brown stain of peach, thoroughly inactivation It aoxidizes many phenolase, it is ensured that peach color is vivid;
D, centrifugation:The large particulate matters such as peach point are removed by horizontal screw centrifuge, main rotating speed is:2900-3200r/min, difference switchs to 7, it can guarantee that and peach-pit residual is not present in peach slurry, peach slurry is finer and smoother, and mouthfeel is soft;
E, allotment:The soluble solid for adjusting peach slurry with edible glucose is sufficiently stirred at least 30min to 15-16%, supplements Nutrient required for micro-organisms, production acid, so as to can just make peach slurry can be without adding acid regulation in application process And directly use, while the various organic acids for the mitigation fermentation that the sugar of addition can be appropriate, make fermentation fruit, vegetable juice mouthfeel more satisfy It is full soft;
F, sterilization, cooling:Sterilized by sleeve pipe sterilization machine at 95-105 DEG C, sterilizing time 120s is cooled to 40 DEG C and squeezes into hair In fermentation tank;The microorganism that can effectively control leading portion processing to introduce, on the one hand ensures fermentation, and miscellaneous bacteria does not influence the hair of lactic acid bacteria Ferment, on the other hand considers to reduce energy consumption;
G, fermentation:Fermentation lactic acid strain is accessed in peach slurry into fermentation tank, and continuously stirs 2-3h, stops stirring and protecting afterwards Temperature fermentation 40-50h, makes the pH that peach is starched be reduced to less than 3.3 by original 4.4, and fermentation is terminated during total acid >=0.6%;Ferment peach slurry There is more agreeable to the taste total acid during applied to other products;A variety of strain fermentations simultaneously, it is ensured that fermentation lasts and abundant organic Sour species, makes mouthfeel more smooth;
H, centrifugation:Using horizontal screw centrifuge, the centrifugal treating under 2900-3200r/min rotating speeds removes part pomace and ferment mud; Peach slurry ferment with heating and homogeneous in processing, the microorganism of fermentation is all dead, and after being allocated through diluted concentration, with the time There is ferment mud precipitation in increase sinking, has a strong impact on food sense organ, and in order to solve this problem, the present invention is special using sleeping spiral shell centrifugation Machine, carries out centrifugal treating to the peach slurry after fermentation, removes the Partial fermentation bacterium mud after fermentation ends, effectively improve plants probiotics The use quality that peach of fermenting is starched;
I, degassing, homogeneous:After the fermentation peach of index slurry is up to by degasser degassing, under the conditions of 35-42 DEG C, 15-25Mpa Homogeneous, can effectively remove the air in fermentation peach slurry, it is ensured that fruit, vegetable juice is not oxidized in storage and causes local flavor and color and luster Change;The poor local flavor of some produced in fermentation process is eliminated simultaneously, retains appropriate characteristic flavor on basis;
J, sterilization, cooling:Fermentation peach slurry is kept into 120s by sleeve pipe sterilization machine at 100-110 DEG C, 35-40 is cooled to afterwards DEG C, it can guarantee that fermentation peach slurry keeps the shelf-life of more than 18 months in the case where local flavor is kept well;
K, cold-aseptic filling:Be encapsulated into by aseptic filler in sterile bag, normal temperature storage, long shelf-life up to 18 months with On.
Preferably, in step a, with 75-80 DEG C of hot water to using decorticating mill unhairing, skin after fresh peach blanching 4min.
Preferably, after step b, have color protection step, the Vc solution atomizations of 0.6 ‰ concentration of peach particle before step c Color protection.
Preferably, in step g, described fermentation lactic acid strain is lactobacillus acidophilus, lactobacillus paracasei, bulgarian milk Bacillus compares 1 by viable count:0.5:0.5 is formulated, and the inoculum concentration of fermentation lactic acid strain is 1 ‰, i.e., access 1 in every 1 liter of peach slurry Milliliter fermentation lactic acid strain activating solution, peach slurry mouthfeel is soft, and sour enriches, and peach characteristic odor is good, full aroma, while this When ensureing to ferment 40-50 hours under inoculum concentration, mild acidity, suitable for raw material extensive use, while being unlikely to fermented bacterium decay Bring bad breath, local flavor.
The present invention is peach slurry is produced lactic acid and its salts substances with preservation by probiotics fermention technique, is changed It has been apt to the fragrance and mouthfeel of peach slurry, has reduced the pH of product, produce antibacterial substance, effectively reduce the sterilization conditions of peach slurry, The shelf-life of peach products raw material is extended, the width that peach products is applied in food service industry is extended.
The beneficial effects of the invention are as follows:1)Prior art starches to control product unification mainly for the higher peach containing acid Factory calibration, addition citric acid or other organic acids are adjusted, and on the one hand make up taste, on the one hand reduce the pH of material, with Improve the effect of sterilization.The present invention carries out proper fermentation by various lactobacillus to peach slurry, produces the organic acids such as lactic acid, starches peach PH 4.4 be down to less than 3.3 by, so as to reduce sterilization conditions, cooling after 120s need to only sterilize at 105-110 DEG C To 35-40 DEG C of sterile filling;Simultaneously using the antibacterial substance and lactates produced in lactic acid bacteria fermentation process to micro- life The control of thing ensures that peach starches longer Storage period(Extend to more than 18 months)Lower sterilization processing conditions, so as to drop significantly The difficulty of low processing, the difficulty and cost preserved.
2)The most juice content of the existing peach juice beverage of in the market is very low, and majority is reduced using inspissated juice, is more Repaired mouth sense introduces substantial amounts of organic acid, while adding pigment etc. improves whole structure, to evade quality risk, introduces preservative. The present invention realizes peach slurry except containing itself being in acid substance, especially through generating substantial amounts of lactic acid etc. after lactobacillus-fermented Organic acid, effectively enriches the sour of fruit, vegetable juice, adds total acid, the total acid that peach is starched 0.20% is risen to 0.60% by More than, so as to directly apply to the allotment raw material of peach juice beverage, directly add white granulated sugar and water allotment to obtain agreeable to the taste nothing and add Plus the beverage of agent, in addition, fermentation peach slurry contains certain preservative substance, greatly reduce the risk of food additives introducing, wound The new attraction of fruit vegetable beverage is made.
3)In terms of nutrition, conventional peach juice comprises only the vitamin and pulp of itself, and is killed by harsh Bacterium condition has been reduced.The present invention carries out peach slurry using the lactic bacteria useful of combination and fermented, and passes through the appropriateness control to attenuation degree System, makes peach slurry except rich in original fruit vegetable nutrient composition, the more intermediate material supplemented with a large amount of beneficial bacterial metabolics, it contains greatly The prebiotics of amount, so as to stimulate the increment of beneficial bacteria of intestinal tract, improves gut flora.
Embodiment
Embodiment 1:A kind of method of plants probiotics fermentation peach slurry, comprises the following steps:
A, peach pre-treatment:Fresh peaches raw material is cleaned, fruit is examined, precooks, skin processing ground, with 75 DEG C of hot water blanching 4min Decorticating mill unhairing, skin are used afterwards;
B, stoning mashing:Peach after processing is transmitted to stoning beater, is beaten by rotating speed for 1400r/min two pass Machine, broken together, two roads are beaten for stoning, and mesh size is 0.8mm, can effectively remove peach-pit, pericarp etc., make pulp fine and smooth, So as to ensure the function growth of microorganism in fermentation process, with the Vc solution atomization color protections of 0.6 ‰ concentration;
C, softening:Peach slurry is heated to 92 DEG C in pipeline liquid injecting device;Ensure this fruit for being easy to brown stain of peach, thoroughly inactivate its oxygen Change many phenolase, it is ensured that peach color is vivid;
D, centrifugation:The large particulate matters such as peach point are removed by horizontal screw centrifuge, main rotating speed is:2900r/min, difference switchs to 7, can protect Demonstrate,prove and peach-pit residual is not present in peach slurry, peach slurry is finer and smoother, and mouthfeel is soft;
E, allotment:The soluble solid for adjusting peach slurry with edible glucose is sufficiently stirred at least 30min to 15%, supplements micro- life Nutrient required for thing production, production acid, so as to can just make peach slurry can be straight without adding acid regulation in application process Connect and use, while the various organic acids for the mitigation fermentation that the sugar of addition can be appropriate, make fermentation fruit, vegetable juice mouthfeel more full soft With;
F, sterilization, cooling:Sterilized by sleeve pipe sterilization machine at 100 DEG C, sterilizing time 120s is cooled to 40 DEG C and squeezes into fermentation tank It is interior;The microorganism that can effectively control leading portion processing to introduce, on the one hand ensures fermentation, and miscellaneous bacteria does not influence the fermentation of lactic acid bacteria, separately On the one hand consider to reduce energy consumption;
G, fermentation:Fermentation lactic acid strain is accessed in peach slurry into fermentation tank, and continuously stirs 2h, stops stirring and being incubated afterwards Ferment 48h, terminates and ferments when the pH that peach is starched is reduced to 3.3, total acid 0.6% by original 4.4;Described fermentation lactic acid strain Compare 1 by viable count for lactobacillus acidophilus, lactobacillus paracasei, lactobacillus bulgaricus:0.5:0.5 is formulated, fermentation lactic acid The inoculum concentration of strain is 1 ‰, i.e., access 1 milliliter of fermentation lactic acid strain activating solution in every 1 liter of peach slurry, peach slurry mouthfeel is soft, sour Abundant, peach characteristic odor is good, full aroma, while ensureing fermentation 48 hours, mild acidity, suitable for raw material under this inoculum concentration Extensive use, while being unlikely to fermented bacterium decay brings bad breath, local flavor, fermentation peach slurry be applied to have during other products compared with Agreeable to the taste total acid;While a variety of strain fermentations, it is ensured that fermentation lasts and abundant kinds of organic acids, make mouthfeel more smooth;
H, centrifugation:Using horizontal screw centrifuge, the centrifugal treating under 2900r/min rotating speeds removes part pomace and ferment mud;Fermentation peach Slurry is with heating and homogeneous in processing, and the microorganism of fermentation is all dead, and after being allocated through diluted concentration, under increasing with the time Settle out existing ferment mud precipitation, food sense organ is had a strong impact on, in order to solve this problem, spy of the present invention uses horizontal screw centrifuge, to hair Peach slurry after ferment carries out centrifugal treating, removes the Partial fermentation bacterium mud after fermentation ends, effectively improves plants probiotics fermentation peach The use quality of slurry;
I, degassing, homogeneous:After the fermentation peach of index slurry is up to by degasser degassing, the homogeneous under the conditions of 35 DEG C, 15Mpa, The air in fermentation peach slurry can effectively be removed, it is ensured that fruit, vegetable juice is not oxidized in storage and causes the change of local flavor and color and luster Change;The poor local flavor of some produced in fermentation process is eliminated simultaneously, retains appropriate characteristic flavor on basis;
J, sterilization, cooling:Fermentation peach slurry is kept into 120s by sleeve pipe sterilization machine at 105 DEG C, 35 DEG C are cooled to afterwards, can be protected Card fermentation peach slurry keeps the shelf-life of more than 18 months in the case where local flavor is kept well;
K, cold-aseptic filling:Be encapsulated into by aseptic filler in sterile bag, normal temperature storage, long shelf-life up to 18 months with On.
Embodiment 2:A kind of method of plants probiotics fermentation peach slurry, comprises the following steps:
A, peach pre-treatment:Fresh peaches raw material is cleaned, fruit is examined, precooks, skin processing ground, with 80 DEG C of hot water blanching 4min Decorticating mill unhairing, skin are used afterwards;
B, stoning mashing:Peach after processing is transmitted to stoning beater, is beaten by rotating speed for 1800r/min two pass Machine, broken together, two roads are beaten for stoning, and mesh size is 0.8mm, can effectively remove peach-pit, pericarp etc., make pulp fine and smooth, So as to ensure the function growth of microorganism in fermentation process, with the Vc solution atomization color protections of 0.6 ‰ concentration;
C, softening:Peach slurry is heated to 94 DEG C in pipeline liquid injecting device;Ensure this fruit for being easy to brown stain of peach, thoroughly inactivate its oxygen Change many phenolase, it is ensured that peach color is vivid;
D, centrifugation:The large particulate matters such as peach point are removed by horizontal screw centrifuge, main rotating speed is:3200r/min, difference switchs to 7, can protect Demonstrate,prove and peach-pit residual is not present in peach slurry, peach slurry is finer and smoother, and mouthfeel is soft;
E, allotment:The soluble solid for adjusting peach slurry with edible glucose is sufficiently stirred at least 30min to 16%, supplements micro- life Nutrient required for thing production, production acid, so as to can just make peach slurry can be straight without adding acid regulation in application process Connect and use, while the various organic acids for the mitigation fermentation that the sugar of addition can be appropriate, make fermentation fruit, vegetable juice mouthfeel more full soft With;
F, sterilization, cooling:Sterilized by sleeve pipe sterilization machine at 102 DEG C, sterilizing time 120s is cooled to 40 DEG C and squeezes into fermentation tank It is interior;The microorganism that can effectively control leading portion processing to introduce, on the one hand ensures fermentation, and miscellaneous bacteria does not influence the fermentation of lactic acid bacteria, separately On the one hand consider to reduce energy consumption;
G, fermentation:Fermentation lactic acid strain is accessed in peach slurry into fermentation tank, and continuously stirs 3h, stops stirring and being incubated afterwards Ferment 50h, terminates and ferments when the pH that peach is starched is reduced to 3.0, total acid 0.8% by original 4.4;Described fermentation lactic acid strain Compare 1 by viable count for lactobacillus acidophilus, lactobacillus paracasei, lactobacillus bulgaricus:0.5:0.5 is formulated, fermentation lactic acid The inoculum concentration of strain is 1 ‰, i.e., access 1 milliliter of fermentation lactic acid strain activating solution in every 1 liter of peach slurry, peach slurry mouthfeel is soft, sour Abundant, peach characteristic odor is good, full aroma, while ensureing fermentation 50 hours, mild acidity, suitable for raw material under this inoculum concentration Extensive use, while being unlikely to fermented bacterium decay brings bad breath, local flavor, fermentation peach slurry be applied to have during other products compared with Agreeable to the taste total acid;While a variety of strain fermentations, it is ensured that fermentation lasts and abundant kinds of organic acids, make mouthfeel more smooth;
H, centrifugation:Using horizontal screw centrifuge, the centrifugal treating under 3200r/min rotating speeds removes part pomace and ferment mud;Fermentation peach Slurry is with heating and homogeneous in processing, and the microorganism of fermentation is all dead, and after being allocated through diluted concentration, under increasing with the time Settle out existing ferment mud precipitation, food sense organ is had a strong impact on, in order to solve this problem, spy of the present invention uses horizontal screw centrifuge, to hair Peach slurry after ferment carries out centrifugal treating, removes the Partial fermentation bacterium mud after fermentation ends, effectively improves plants probiotics fermentation peach The use quality of slurry;
I, degassing, homogeneous:After the fermentation peach of index slurry is up to by degasser degassing, the homogeneous under the conditions of 42 DEG C, 25Mpa, The air in fermentation peach slurry can effectively be removed, it is ensured that fruit, vegetable juice is not oxidized in storage and causes the change of local flavor and color and luster Change;The poor local flavor of some produced in fermentation process is eliminated simultaneously, retains appropriate characteristic flavor on basis;
J, sterilization, cooling:Fermentation peach slurry is kept into 120s by sleeve pipe sterilization machine at 108 DEG C, 40 DEG C are cooled to afterwards, can be protected Card fermentation peach slurry keeps the shelf-life of more than 18 months in the case where local flavor is kept well;
K, cold-aseptic filling:Be encapsulated into by aseptic filler in sterile bag, normal temperature storage, long shelf-life up to 18 months with On.
Embodiment 3:A kind of method of plants probiotics fermentation peach slurry, comprises the following steps:
A, peach pre-treatment:Fresh peaches raw material is cleaned, fruit is examined, precooks, skin processing ground, with 77 DEG C of hot water blanching 4min Decorticating mill unhairing, skin are used afterwards;
B, stoning mashing:Peach after processing is transmitted to stoning beater, is beaten by rotating speed for 1500r/min two pass Machine, broken together, two roads are beaten for stoning, and mesh size is 0.8mm, can effectively remove peach-pit, pericarp etc., make pulp fine and smooth, So as to ensure the function growth of microorganism in fermentation process, with the Vc solution atomization color protections of 0.6 ‰ concentration;
C, softening:Peach slurry is heated to 93 DEG C in pipeline liquid injecting device;Ensure this fruit for being easy to brown stain of peach, thoroughly inactivate its oxygen Change many phenolase, it is ensured that peach color is vivid;
D, centrifugation:The large particulate matters such as peach point are removed by horizontal screw centrifuge, main rotating speed is:3000r/min, difference switchs to 7, can protect Demonstrate,prove and peach-pit residual is not present in peach slurry, peach slurry is finer and smoother, and mouthfeel is soft;
E, allotment:The soluble solid for adjusting peach slurry with edible glucose is sufficiently stirred at least 30min to 15.5%, supplements micro- Nutrient required for biological production, production acid, so as to can just make peach slurry can be without the regulation of addition acid in application process Directly use, while the various organic acids for the mitigation fermentation that the sugar of addition can be appropriate, make fermentation fruit, vegetable juice mouthfeel fuller It is soft;
F, sterilization, cooling:Sterilized by sleeve pipe sterilization machine at 101 DEG C, sterilizing time 120s is cooled to 40 DEG C and squeezes into fermentation tank It is interior;The microorganism that can effectively control leading portion processing to introduce, on the one hand ensures fermentation, and miscellaneous bacteria does not influence the fermentation of lactic acid bacteria, separately On the one hand consider to reduce energy consumption;
G, fermentation:Fermentation lactic acid strain is accessed in peach slurry into fermentation tank, and continuously stirs 2.5h, stops stirring and protecting afterwards Temperature fermentation 49h, terminates when the pH that peach is starched is reduced to 3.2, total acid 0.7% by original 4.4 and ferments;Described fermentative lactobacillus Plant and compare 1 by viable count for lactobacillus acidophilus, lactobacillus paracasei, lactobacillus bulgaricus:0.5:0.5 is formulated, acidified milk The inoculum concentration of sour strain is 1 ‰, i.e., access 1 milliliter of fermentation lactic acid strain activating solution in every 1 liter of peach slurry, peach slurry mouthfeel is soft, acid Ganfeng is rich, and peach characteristic odor is good, full aroma, while ensureing fermentation 49 hours, mild acidity, suitable for original under this inoculum concentration Expect extensive use, while being unlikely to fermented bacterium decay brings bad breath, local flavor, fermentation peach slurry is applied to have during other products More agreeable to the taste total acid;While a variety of strain fermentations, it is ensured that fermentation lasts and abundant kinds of organic acids, make mouthfeel more suitable Freely;
H, centrifugation:Using horizontal screw centrifuge, the centrifugal treating under 3000r/min rotating speeds removes part pomace and ferment mud;Fermentation peach Slurry is with heating and homogeneous in processing, and the microorganism of fermentation is all dead, and after being allocated through diluted concentration, under increasing with the time Settle out existing ferment mud precipitation, food sense organ is had a strong impact on, in order to solve this problem, spy of the present invention uses horizontal screw centrifuge, to hair Peach slurry after ferment carries out centrifugal treating, removes the Partial fermentation bacterium mud after fermentation ends, effectively improves plants probiotics fermentation peach The use quality of slurry;
I, degassing, homogeneous:After the fermentation peach of index slurry is up to by degasser degassing, the homogeneous under the conditions of 39 DEG C, 20Mpa, The air in fermentation peach slurry can effectively be removed, it is ensured that fruit, vegetable juice is not oxidized in storage and causes the change of local flavor and color and luster Change;The poor local flavor of some produced in fermentation process is eliminated simultaneously, retains appropriate characteristic flavor on basis;
J, sterilization, cooling:Fermentation peach slurry is kept into 120s by sleeve pipe sterilization machine at 106 DEG C, 37 DEG C are cooled to afterwards, can be protected Card fermentation peach slurry keeps the shelf-life of more than 18 months in the case where local flavor is kept well;
K, cold-aseptic filling:Be encapsulated into by aseptic filler in sterile bag, normal temperature storage, long shelf-life up to 18 months with On.

Claims (4)

1. a kind of method of plants probiotics fermentation peach slurry, it is characterised in that comprise the following steps:
A, pre-treatment:Fresh peach is cleaned, examines fruit, precooks, grinds skin processing;
B, stoning mashing:Peach after processing is sent to stoning beater, beaten by rotating speed for 1400-1800r/min two pass Pulp grinder, stoning mashing, a diameter of 0.8mm of configuration sieve screen apertures;
C, softening:Peach slurry is heated to 85-95 DEG C in pipeline liquid injecting device;
D, centrifugation:Particulate matter is removed by horizontal screw centrifuge, rotating speed is set to 2900-3200r/min;
E, allotment:The soluble solid for adjusting peach slurry with edible glucose stirs 30min to 15-16%;
F, sterilization, cooling:Sterilized by sleeve pipe sterilization machine at 95-105 DEG C, sterilizing time 120s is cooled to 40 DEG C and squeezes into hair In fermentation tank;
G, fermentation:Fermentation lactic acid strain is accessed in peach slurry into fermentation tank, 2-3h is continuously stirred, stops heat-preservation fermentation after stirring 40-50h, makes the pH value that peach is starched be down to less than 3.3 by 4.4;
H, centrifugation:Particulate matter is removed by horizontal screw centrifuge, main rotating speed is:2900-3200r/min, difference switchs to 7;
I, degassing, homogeneous:After being deaerated by the peach slurry that fermented made from above step by degasser, in 35-42 DEG C, 15- Homogeneous under the conditions of 25Mpa;
J, sterilization, cooling:Fermentation peach slurry is kept into 120s by sleeve pipe sterilization machine at 100-110 DEG C, 35-40 is cooled to afterwards ℃;
K, cold-aseptic filling:It is encapsulated into by aseptic filler in sterile bag, normal temperature storage.
2. the method for a kind of plants probiotics fermentation peach slurry according to claim 1, it is characterised in that in step a, use 75-80 DEG C of hot water is to using decorticating mill unhairing, skin after fresh peach blanching 4min.
3. the method for a kind of plants probiotics fermentation peach slurry according to claim 1, it is characterised in that after step b, walk There are color protection step, the Vc solution atomization color protections of 0.6 ‰ concentration of particulate matter before rapid c.
4. the method for a kind of plants probiotics fermentation peach slurry according to claim 1, it is characterised in that described in step g Fermentation lactic acid strain be lactobacillus acidophilus, lactobacillus paracasei, lactobacillus bulgaricus, compare 1 by viable count:0.5:0.5 matches somebody with somebody System, the inoculum concentration of fermentation lactic acid strain is 1 ‰.
CN201710517605.1A 2017-06-29 2017-06-29 A kind of method of plants probiotics fermentation peach slurry Pending CN107259268A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109452511A (en) * 2018-11-21 2019-03-12 连平县桃花缘生态农业有限公司 Olecranon peach probiotic enzyme beverage and preparation method thereof
CN114424817A (en) * 2021-08-19 2022-05-03 昆明生物制造研究院有限公司 A kind of probiotic fermented fruit puree and preparation method thereof

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CN104223217A (en) * 2013-06-12 2014-12-24 李金清 Fermented honey peach juice beverage
CN105995710A (en) * 2016-05-25 2016-10-12 山西达明派食品有限公司 Method for fermenting fruit and vegetable pulp by adopting plant probiotics
CN106213101A (en) * 2016-07-27 2016-12-14 贵州圣心生物技术有限公司 A kind of fermented type fruit and vegetable juice
CN106721795A (en) * 2016-12-06 2017-05-31 上海应用技术大学 A kind of yellow peach enzyme beverage and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104223217A (en) * 2013-06-12 2014-12-24 李金清 Fermented honey peach juice beverage
CN105995710A (en) * 2016-05-25 2016-10-12 山西达明派食品有限公司 Method for fermenting fruit and vegetable pulp by adopting plant probiotics
CN106213101A (en) * 2016-07-27 2016-12-14 贵州圣心生物技术有限公司 A kind of fermented type fruit and vegetable juice
CN106721795A (en) * 2016-12-06 2017-05-31 上海应用技术大学 A kind of yellow peach enzyme beverage and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109452511A (en) * 2018-11-21 2019-03-12 连平县桃花缘生态农业有限公司 Olecranon peach probiotic enzyme beverage and preparation method thereof
CN114424817A (en) * 2021-08-19 2022-05-03 昆明生物制造研究院有限公司 A kind of probiotic fermented fruit puree and preparation method thereof

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Application publication date: 20171020