Lactic acid bacteria fermented dried fruit and preparation method thereof

文档序号：622541 发布日期：2021-05-11 浏览：11次中文

阅读说明：本技术 一种乳酸菌发酵果干及其制备方法 (Lactic acid bacteria fermented dried fruit and preparation method thereof ) 是由刘云于 2021-01-09 设计创作，主要内容包括：本发明公开了一种乳酸菌发酵果干及其制备方法,包括桂圆、苹果和柠檬。新型的乳酸菌发酵制备的果干工艺流程为：发酵、护色和糖浸、干燥和回软。这种制备方法,不仅减少的工艺流程,而且在制备过程中使用各组分均为纯天然物质,也大大的保留且增加了果干的营养成分。将桂圆浆灭菌进行发酵,而发酵液为苹果发酵液,使得制备的桂圆果干增加螯合亚铁离子的能力,游离态酚含量增加,更好吸收。采用柠檬果浆与蒸汽结合的方式同时进行护色和糖浸,好地保持桂圆的原味,也延长枇杷的保质期,蒸汽的充分渗透,最大程度的实现并保持桂圆的营养和风味。重复进行的干燥回软,不仅向桂圆中增加了柠檬的口感,更实现了果干快速泡水的功能。(The invention discloses a lactobacillus fermented dried fruit and a preparation method thereof, wherein the lactobacillus fermented dried fruit comprises longan, apple and lemon. The novel dried fruit prepared by lactobacillus fermentation comprises the following process flows: fermenting, protecting color, soaking in sugar, drying, and softening. The preparation method not only reduces the process flow, but also uses all the components which are all pure natural substances in the preparation process, and greatly reserves and increases the nutrient content of the dried fruit. The longan pulp is sterilized and fermented, and the fermentation broth is the apple fermentation broth, so that the prepared dried longan pulp has the capability of chelating ferrous ions, the content of free phenol is increased, and the longan pulp is better absorbed. The method combines the lemon pulp and the steam to protect color and soak sugar simultaneously, so that the original taste of the longan is well maintained, the shelf life of the loquat is prolonged, the steam is fully permeated, and the nutrition and the flavor of the longan are realized and maintained to the maximum extent. Repeated drying and softening not only increase the taste of the lemons in the longan, but also realize the function of quickly soaking dried fruits in water.)

1. The lactic acid bacteria fermented dried fruit is characterized by comprising the following raw materials in parts by weight: 50-100 parts of longan, 20-50 parts of apple and 10-20 parts of lemon.

2. The preparation method of the lactic acid bacteria fermented dried fruit is characterized in that the process flow of the prepared dried fruit comprises fermentation, color protection, sugar soaking, drying and softening.

3. The method for preparing the lactic acid bacteria fermented dried fruit according to claim 2, characterized in that: the fermentation process is to ferment the longan pulp by using the apple fermentation liquid.

4. The method for preparing lactic acid bacteria fermented dried fruits according to claim 3, characterized in that: the apple fermentation liquid is prepared by inoculating lactobacillus plantarum in apple juice and fermenting.

5. The method for preparing lactic acid bacteria fermented dried fruits according to claim 4, characterized in that: the color protection and the sugar soaking are simultaneously carried out in a mode of combining lemon pulp and steam.

6. The method for preparing lactic acid bacteria fermented dried fruits according to claim 5, characterized in that: the drying and softening processes comprise firstly carrying out hot air drying, transferring the solid to a dryer in a lemon juice steam atmosphere, carrying out primary drying and softening, carrying out microwave drying on the solid, transferring the solid to the dryer in the lemon juice steam atmosphere, carrying out secondary drying and softening, repeating the two drying and softening, and finally carrying out primary microwave drying and sterilization to obtain the dried fruit.

7. The preparation method of the lactic acid bacteria fermented dried fruits according to claim 6, characterized by comprising the following specific steps:

(1) fermentation:

(a) selecting and using the denucleated longan of the good storage variety to be cleaned, placing the denucleated longan in a beaker, and adding distilled water according to the proportion of 1: 5, soaking for 2 hours, pulping by using a juicer, transferring into a conical flask, fastening by using gauze and a sealing film, and sterilizing to obtain longan pulp;

(b) peeling fructus Mali Pumilae, cutting into pieces, and soaking in lemon juice for 5 min; squeezing juice when the soup is hot after 3min, centrifuging at 4000rpm for 20min, collecting green juice, adjusting initial sugar degree to 12%, and adjusting pH to 5.5; inoculating lactobacillus plantarum into apple juice according to the concentration of 100mg/L for fermenting for 24h, taking out, putting into a refrigerator for 24h, and sterilizing to obtain apple fermentation liquid;

(c) placing the longan pulp in an aseptic environment for operation, taking a lactic acid bacteria starter, centrifuging, removing supernatant, adding sterilized normal saline to resuspend the lactic acid bacteria, adding apple fermentation liquor, and culturing at 30 ℃ for 48h to complete fermentation;

(2) color protection and sugar leaching:

(a) selecting and cleaning a lemon of a good variety, placing the lemon in a beaker, and adding distilled water in a ratio of 1: 5, soaking for 2h, pulping by using a juicer, transferring into a conical flask, fastening by using gauze and a sealing film, and sterilizing to obtain lemon pulp;

(b) under the condition of no ventilation, transferring the fermented longan pulp into a beaker, soaking in the lemon pulp aqueous solution, rapidly heating to boil, adding drinking water every 25min to the original water level to keep the mixed pulp continuously boiling, and taking out the longan pulp after 3h and cooling to room temperature;

(3) and (3) drying:

(a) squeezing fructus Citri Limoniae, and concentrating to 1/3;

(b) placing the longan pulp in a hot air drying oven at 90 deg.C with constant air speed of 3.0m/s for 10min, taking out, transferring the longan pulp solid into a normal temperature drying oven, adding lemon juice, and softening for 3 hr;

(c) taking out the longan pulp, placing into a microwave dryer, drying for 5min, transferring the longan pulp solid into a normal temperature drying oven, adding lemon juice, and softening for 3 h;

(d) repeating the steps (b) and (c), putting the longan pulp solid into a microwave dryer, drying for 2min, taking out, cutting the longan pulp into pieces, sealing and storing to obtain the finished product.

8. The method for preparing lactic acid bacteria fermented dried fruits according to claim 7, wherein in the step (1) (a): the sterilization is microwave sterilization, the power is adjusted to 400W, and the treatment time is 2 min.

9. The method for preparing lactic acid bacteria fermented dried fruits according to claim 7, wherein in the step (2) (b): the ratio of lemon pulp to drinking water is 1: 4.

10. the method for preparing lactic acid bacteria fermented dried fruits according to claim 7, wherein in the step (3): the drying time is strictly controlled within the range, and cannot be too long or too short.

Technical Field

The invention relates to the technical field of food, in particular to lactobacillus fermented dried fruit and a preparation method thereof.

Background

Nowadays, people seek to be healthy more and more rich in nutrition, the requirements on fruits are severer, the storage conditions of the fruits are severer, and the quality guarantee time is shorter, so that the dried fruits have better development prospect. However, in order to seek taste, shelf life, retain higher nutritional ingredients and the like, dried fruits on the market at present are added with chemical substances more or less in the preparation process, and cannot be completely removed.

Therefore, the preparation of the lactobacillus fermented dried fruit which is prepared from pure natural substances and has nutrient components capable of being directly eaten or drunk after being soaked in water is very necessary.

Disclosure of Invention

The invention aims to provide a lactic acid bacteria fermented dried fruit to solve the problems in the background technology.

In order to solve the above technical problem, a first aspect of the present invention provides the following technical solutions: the lactic acid bacteria fermented dried fruit is characterized by comprising the following raw materials in parts by weight:

50-100 parts of longan, 20-50 parts of apple and 10-20 parts of lemon.

The second aspect of the present invention provides: a preparation method of lactobacillus fermented dried fruits is characterized by comprising the following steps:

the process flow of the prepared dried fruit comprises the following steps: fermenting, protecting color, soaking in sugar, drying, and softening.

Preferably, the fermentation process is the fermentation of longan pulp by using apple fermentation liquor.

Preferably, the apple fermentation liquid is prepared by inoculating lactobacillus plantarum in apple juice and fermenting.

Preferably, the color protection and the sugar infusion are performed simultaneously by combining lemon pulp with steam.

Preferably, the drying and softening process comprises the steps of firstly carrying out hot air drying, then transferring the solid to a dryer in the lemon juice steam atmosphere, carrying out primary drying and softening, then carrying out microwave drying on the solid, then transferring the solid to the dryer in the lemon juice steam atmosphere, carrying out secondary drying and softening, then repeating the drying and softening for two times, and finally carrying out primary microwave drying and sterilization to obtain the dried fruit.

Preferably, the method comprises the following steps:

(1) fermentation:

(2) color protection and sugar leaching:

(3) and (3) drying:

(a) squeezing fructus Citri Limoniae, and concentrating to 1/3;

(c) taking out the longan pulp, placing into a microwave dryer, drying for 5min, transferring the longan pulp solid into a normal temperature drying oven, adding lemon juice, and softening for 3 h;

Preferably, in the step (1) (a): the sterilization is microwave sterilization, the power is adjusted to 400W, and the treatment time is 2 min.

Preferably, in the step (2) (b): the ratio of lemon pulp to drinking water is 1: 4.

preferably, in the step (3): the drying time is strictly controlled within the range, and cannot be too long or too short.

Compared with the prior art, the invention has the following beneficial effects:

the traditional dried fruit processing basic process comprises the following steps: selecting materials, peeling, removing kernels, protecting color, soaking in sugar, and softening. The novel dried fruit prepared by lactobacillus fermentation comprises the following process flows: fermenting, protecting color, soaking in sugar, drying and softening; the novel preparation method not only reduces the process flow, but also uses all the components which are all purely natural substances in the preparation process, and greatly reserves and increases the nutritional ingredients of the dried fruits.

Sterilizing the longan pulp and fermenting, wherein the fermentation liquor is apple fermentation liquor; the apple fermentation liquor fermented by lactobacillus plantarum, the hydrolase generated after the composite fermentation hydrolyzes polysaccharide and protein on the cell wall of the longan pulp, so that more insoluble bound phenolic substances bound by ester bonds and sugar residue necklaces on xylan side chains in the cell wall are released, the content of free-state phenol is increased, the content of bound-state phenol is reduced, and the phenolic substances are better absorbed; the apple fermentation liquor contains a large amount of active groups of the siderophore, so that the prepared dried longan fruit has the capability of chelating ferrous ions, and a patient with iron deficiency can eat the dried longan fruit after meals as auxiliary food, thereby increasing the absorption of the ferrous ions.

The longan pulp after fermentation is subjected to color protection and sugar leaching treatment, the color protection is mainly performed by inhibiting the activity of polyphenol oxidase by using nontoxic usable medicaments, or modes such as blanching, sulfuring and the like, although a good effect can be achieved, nutrient substances can be damaged or some sulfur elements can be remained, and the longan pulp has certain toxicity; therefore, the color protection and the sugar soaking are combined into a whole, the color protection and the sugar soaking are simultaneously carried out in a mode of combining the lemon pulp with steam, the sugar soaking in the steam atmosphere can enable the lemon pulp to better enter the longan, the steam in the lemon pulp atmosphere can better protect the longan, the combination and mutual assistance of the two can well keep the original taste of the longan, the shelf life of the longan is prolonged by using the natural color protection agent lemon sauce, and the longan can fully permeate into the longan pulp along with the steam, so that the nutrition and the flavor of the longan are realized and kept to the maximum extent.

Drying and softening are carried out simultaneously, firstly, hot air drying is carried out until rudiment-shaped solid is obtained, most of moisture is removed, then, the solid is transferred to a dryer in the lemon juice steam atmosphere, primary drying and softening are carried out, then, the solid is subjected to microwave drying until hard solid is formed, then, the solid is transferred to the dryer in the lemon juice steam atmosphere, secondary drying and softening are carried out, the two times of drying and softening are carried out repeatedly, and finally, primary microwave drying and sterilization are carried out to obtain the dried fruit. In the process of twice drying and softening, the loss of nutrient components is reduced, so that water in the dried fruit is kept in balance with other nutrient substances, the optimal quality guarantee period is reached, the dried fruit is softened in the lemon juice atmosphere, the dried fruit with the longan and lemon dual tastes is obtained, the dried fruit with high nutrient components also has high elasticity, the nutrient components can be quickly diffused in water, and the dried fruit can be directly soaked in water for drinking.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The lactic acid bacteria fermented dried fruit is characterized by comprising the following raw materials in parts by weight:

50-100 parts of longan, 20-50 parts of apple and 10-20 parts of lemon.

The second aspect of the present invention provides: a preparation method of lactobacillus fermented dried fruits is characterized by comprising the following steps:

the process flow of the prepared dried fruit comprises the following steps: fermenting, protecting color, soaking in sugar, drying, and softening.

Preferably, the fermentation process is the fermentation of longan pulp by using apple fermentation liquor.

Preferably, the apple fermentation liquid is prepared by inoculating lactobacillus plantarum in apple juice and fermenting.

Preferably, the color protection and the sugar infusion are performed simultaneously by combining lemon pulp with steam.

Preferably, the method comprises the following steps:

(1) fermentation:

(2) color protection and sugar leaching:

(3) and (3) drying:

(a) squeezing fructus Citri Limoniae, and concentrating to 1/3;

(c) taking out the longan pulp, placing into a microwave dryer, drying for 5min, transferring the longan pulp solid into a normal temperature drying oven, adding lemon juice, and softening for 3 h;

Preferably, in the step (1) (a): the sterilization is microwave sterilization, the power is adjusted to 400W, and the treatment time is 2 min.

Preferably, in the step (2) (b): the ratio of lemon pulp to drinking water is 1: 4.

preferably, in the step (3): the drying time is strictly controlled within the range, and cannot be too long or too short.

Example 1: fermenting the dried fruit by using lactic acid bacteria:

the lactobacillus fermented dried fruit comprises the following components in parts by weight:

the weight fraction of longan is 50 parts, the weight fraction of apple is 20 parts, and the weight fraction of lemon is 10 parts. The preparation method of the dried fruit comprises the following steps:

(1) fermentation:

(2) color protection and sugar leaching:

(b) under the non-ventilated environment, transferring the fermented longan pulp into a beaker, and soaking the longan pulp in an aqueous solution of lemon pulp, wherein the ratio of the lemon pulp to drinking water is 1: 4, rapidly heating to boil, adding drinking water to the original water level every 25min to keep the mixed pulp boiling continuously, and taking out the longan pulp after 3h and cooling to room temperature;

(3) and (3) drying:

(a) squeezing fructus Citri Limoniae, and concentrating to 1/3;

(c) taking out the longan pulp, placing into a microwave dryer, drying for 5min, transferring the longan pulp solid into a normal temperature drying oven, adding lemon juice, and softening for 3 h;

Example 2: and (2) fermenting dried fruit with lactic acid bacteria:

the lactobacillus fermented dried fruit comprises the following components in parts by weight:

the weight fraction of longan is 100 parts, the weight fraction of apple is 50 parts, and the weight fraction of lemon is 20 parts. The preparation method of the dried fruit comprises the following steps:

(1) fermentation:

(2) color protection and sugar leaching:

(3) and (3) drying:

(a) squeezing fructus Citri Limoniae, and concentrating to 1/3;

(c) taking out the longan pulp, placing into a microwave dryer, drying for 5min, transferring the longan pulp solid into a normal temperature drying oven, adding lemon juice, and softening for 3 h;

Comparative example 1

The formulation of comparative example 1 was the same as example 1. The preparation method of the dried fruit is only different from the preparation method of the example 1 in the steps (1) and (c), the steps (1) and (c) are changed into the operation of placing longan pulp in a sterile environment, taking a lactic acid bacteria starter, centrifuging, removing supernatant, adding sterilized normal saline to resuspend the lactic acid bacteria, placing at 30 ℃ for culturing for 48 hours, and finishing fermentation. The rest of the preparation steps are the same as example 1.

Comparative example 2

Comparative example 2 was formulated as in example 1. The preparation method of the dried fruit is different from the preparation method of the dried fruit in the embodiment 1 only in the difference of the step (3), and the step (3) is changed into the following steps:

placing the longan pulp in a hot air drying oven at 90 deg.C with constant wind speed of 3.0m/s for 3h, taking out, transferring the longan pulp solid into a normal temperature drying oven, adding lemon juice for softening for 3h, taking out, cutting into pieces, sealing, and storing to obtain the final product. The rest of the preparation steps are the same as example 1.

Comparative example 3

The formulation of comparative example 3 was the same as example 1. The preparation method of the dried fruit is different from the preparation method of the dried fruit in the embodiment 1 only in the difference of the step (3), and the step (3) is changed into the following steps:

putting the longan pulp into a microwave dryer, drying for 3h, transferring the longan pulp solid into a normal-temperature drying oven, adding lemon juice, softening for 3h, taking out, cutting the longan pulp into pieces, sealing and storing to obtain the finished product. The rest of the preparation steps are the same as example 1.

Test example 1

1. Test method

Preparing a ferrous chloride standard solution, taking example 1 and comparative example 1 as a control test, weighing 10g of the dried fruits prepared in example 1 and comparative example 1, grinding, adding the ground fruits into the ferrous chloride solution, stirring uniformly, filtering and weighing.

2. Test results

See table 1 for a comparison of the weight of the product of example 1 and comparative example 1 after chelation with ferrous chloride.

TABLE 1 weight of filtered product

	Weight (g)
		Example 1	0.059
Comparative example 1	0.006

By comparing the weight of the dried fruit prepared in the example 1 with that of the product obtained by chelating ferrous chloride in the comparative example 1, the dried fruit prepared in the example 1 has the capability of chelating ferrous ions, which shows that the apple fermentation liquid used in the invention can increase the capability of the dried fruit for helping a human body to absorb the ferrous ions in vivo, and indicates that the lactobacillus fermented dried fruit has the capability of helping the human body to absorb the ferrous ions in vivo and has strong capability.

Test example 2

1. Test method

(1) Example 1 and comparative examples 2 and 3 are control tests, 10g of dried fruit soaking water prepared in example 1 and comparative examples 2 and 3 are respectively taken, 30 bits are randomly selected for tasting dried fruit and beverage, and taste feeling is inquired.

(2) When the dried fruit drinks of example 1 and comparative examples 2 and 3 were prepared, the solution change was observed.

2. Test results

See table 2 for taste perception of example 1 and comparative examples 2, 3.

TABLE 2 number of tasting experience

When the dried fruit drinks of the example 1 and the comparative examples 2 and 3 are prepared, the speed of the lactic acid bacteria fermented dried fruit prepared in the example 1 which is not stirred and diffuses in water is obviously higher than that of the comparative examples 2 and 3.

Through comparison of taste feeling and beverage preparation of the example 1 and the comparative examples 2 and 3, the fact that the taste is good and the prepared beverage can be quickly diffused into a solution without stirring can be obviously found, and the fact that the dried fruits prepared by the drying method are good in taste and the nutritional ingredients can be quickly diffused into water shows that the lactic acid bacteria fermented dried fruits prepared by the method are excellent in taste and convenient to eat.

Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

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Lactic acid bacteria fermented dried fruit and preparation method thereof

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