CN107259268A - A kind of method of plants probiotics fermentation peach slurry - Google Patents
A kind of method of plants probiotics fermentation peach slurry Download PDFInfo
- 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
- Authority
- CN
- China
- Prior art keywords
- peach
- fermentation
- slurry
- peach slurry
- lactic acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 150
- 238000000855 fermentation Methods 0.000 title claims abstract description 127
- 230000004151 fermentation Effects 0.000 title claims abstract description 127
- 239000002002 slurry Substances 0.000 title claims abstract description 95
- 238000000034 method Methods 0.000 title claims abstract description 22
- 239000006041 probiotic Substances 0.000 title claims abstract description 19
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 19
- 241000196324 Embryophyta Species 0.000 title claims abstract description 18
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 130
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 52
- 230000001954 sterilising effect Effects 0.000 claims abstract description 31
- 239000004310 lactic acid Substances 0.000 claims abstract description 26
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 26
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 26
- 238000005119 centrifugation Methods 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 238000007872 degassing Methods 0.000 claims abstract description 10
- 238000005360 mashing Methods 0.000 claims abstract description 7
- 238000002203 pretreatment Methods 0.000 claims abstract description 6
- 238000004321 preservation Methods 0.000 claims abstract description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 21
- 240000005809 Prunus persica Species 0.000 claims description 19
- 238000003756 stirring Methods 0.000 claims description 10
- 238000003860 storage Methods 0.000 claims description 10
- 239000002054 inoculum Substances 0.000 claims description 9
- 230000004224 protection Effects 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000012371 Aseptic Filling Methods 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 5
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 5
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 5
- 238000000889 atomisation Methods 0.000 claims description 5
- 239000000945 filler Substances 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 4
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 4
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 4
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 2
- 239000013618 particulate matter Substances 0.000 claims 3
- 239000000796 flavoring agent Substances 0.000 abstract description 24
- 235000019634 flavors Nutrition 0.000 abstract description 24
- 239000002994 raw material Substances 0.000 abstract description 10
- 239000000126 substance Substances 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 150000003839 salts Chemical class 0.000 abstract description 2
- 238000012859 sterile filling Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000009928 pasteurization Methods 0.000 abstract 1
- 239000002253 acid Substances 0.000 description 22
- 241000894006 Bacteria Species 0.000 description 20
- 244000005700 microbiome Species 0.000 description 13
- 239000000047 product Substances 0.000 description 12
- 150000007524 organic acids Chemical class 0.000 description 11
- 235000005985 organic acids Nutrition 0.000 description 9
- 235000015192 vegetable juice Nutrition 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 8
- 235000013361 beverage Nutrition 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 206010006326 Breath odour Diseases 0.000 description 4
- 230000003213 activating effect Effects 0.000 description 4
- 230000033228 biological regulation Effects 0.000 description 4
- 238000005265 energy consumption Methods 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 230000000116 mitigating effect Effects 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- 210000000697 sensory organ Anatomy 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 239000013589 supplement Substances 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 235000013944 peach juice Nutrition 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 241000186660 Lactobacillus Species 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 235000020167 acidified milk Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 150000003893 lactate salts Chemical class 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- 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
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 ‰.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710517605.1A CN107259268A (en) | 2017-06-29 | 2017-06-29 | A kind of method of plants probiotics fermentation peach slurry |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710517605.1A CN107259268A (en) | 2017-06-29 | 2017-06-29 | A kind of method of plants probiotics fermentation peach slurry |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107259268A true CN107259268A (en) | 2017-10-20 |
Family
ID=60070693
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710517605.1A Pending CN107259268A (en) | 2017-06-29 | 2017-06-29 | A kind of method of plants probiotics fermentation peach slurry |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107259268A (en) |
Cited By (2)
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 |
Citations (4)
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 |
-
2017
- 2017-06-29 CN CN201710517605.1A patent/CN107259268A/en active Pending
Patent Citations (4)
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)
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 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN106987513B (en) | A kind of health-care vinegar beverage containing lactic acid bacteria and preparation method thereof | |
CN105995710A (en) | Method for fermenting fruit and vegetable pulp by adopting plant probiotics | |
CN106509529A (en) | Brown lactic acid bacteria beverage containing enzyme and preparation method thereof | |
CN108175015B (en) | Preparation method of plant probiotic fermented apple pulp | |
CN103141732B (en) | Novel process for performing pine pollen fermentation by probiotics | |
CN102100252A (en) | Fermented dairy product and preparation method and raw material composition thereof, lactobacillus plantarum application | |
CN105532895A (en) | Fermented broad-bean milk, flavored fermented broad-bean milk, fermented broad-bean yoghurt beverage and preparation methods thereof | |
CN104585827B (en) | A kind of Folium Nelumbinis fermented product and preparation method thereof | |
CN105901636A (en) | Chilli pepper fermentation process | |
CN108514059A (en) | Fermented type mashed fruit of kiwi fruit and preparation method thereof | |
CN106234895A (en) | A kind of Fructus Nitraria schoberi lactacidase fermenting beverage and preparation method thereof | |
CN103815483A (en) | Viable type lactobacillus fermented litchi juice beverage and preparation method thereof | |
CN104026688A (en) | Preparation method of water-chestnut fermented beverage | |
CN106172757A (en) | A kind of pasteurize heat treatment flavored fermented milk and preparation method thereof | |
CN107136372A (en) | A kind of method of plants probiotics fermenting yacon slurry | |
CN107232446A (en) | A kind of method of plants probiotics fermentation jujube slurry | |
CN107259268A (en) | A kind of method of plants probiotics fermentation peach slurry | |
CN105942087A (en) | Preparation method of potato lactic acid fermentation prebiotic beverage | |
CN109452368A (en) | A kind of coagulating type bananas yoghourt and preparation method thereof | |
CN106387537B (en) | A kind of loquat fermented beverage and preparation method thereof | |
CN108991313A (en) | A kind of crisp Lee's probiotic beverage of blueness and its processing method | |
CN113558161A (en) | A kind of live bacteria type probiotic fermented mulberry juice functional drink and preparation method thereof | |
CN109832593A (en) | A kind of fermentation fresh flower, containing its jam and their applications in Yoghourt | |
CN104643094B (en) | A kind of dietary supplements rich in probiotics and preparation method thereof | |
CN109315693A (en) | A kind of fermented sea buckthorn pudding and preparation method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171020 |