CN104323211B - A kind of fermentation tomato sauce product preparation method - Google Patents
A kind of fermentation tomato sauce product preparation method Download PDFInfo
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- CN104323211B CN104323211B CN201410484628.3A CN201410484628A CN104323211B CN 104323211 B CN104323211 B CN 104323211B CN 201410484628 A CN201410484628 A CN 201410484628A CN 104323211 B CN104323211 B CN 104323211B
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 1
- 230000000215 hyperchromic effect Effects 0.000 description 1
- 206010020718 hyperplasia Diseases 0.000 description 1
- 230000003425 hypopigmentation Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 150000002475 indoles Chemical class 0.000 description 1
- 230000001524 infective effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 239000008141 laxative Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000394 mitotic effect Effects 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 230000004899 motility Effects 0.000 description 1
- 231100000219 mutagenic Toxicity 0.000 description 1
- 230000003505 mutagenic effect Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000007170 pathology Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 230000001543 purgative effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000036559 skin health Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 235000010352 sodium erythorbate Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005482 strain hardening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000001360 synchronised effect Effects 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- REJLGAUYTKNVJM-SGXCCWNXSA-N tomatine Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@H]1[C@@H](CO)O[C@H]([C@@H]([C@H]1O)O)O[C@@H]1C[C@@H]2CC[C@H]3[C@@H]4C[C@H]5[C@@H]([C@]4(CC[C@@H]3[C@@]2(C)CC1)C)[C@@H]([C@@]1(NC[C@@H](C)CC1)O5)C)[C@@H]1OC[C@@H](O)[C@H](O)[C@H]1O REJLGAUYTKNVJM-SGXCCWNXSA-N 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 210000005253 yeast cell Anatomy 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A23L27/63—Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/137—Delbrueckii
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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- Life Sciences & Earth Sciences (AREA)
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a kind of preparation method of the tomato sauce product that ferments, belong to fermented vegetable technical field, comprise the steps: tomato making beating or concentrated after squeezing the juice, concentrated 1-5 doubly, add the single or mixing lactic acid bacteria of concentrated stock quality 0.2-1%, add the sugar of concentrated slurry 1-2%, 25 DEG C ~ 38 DEG C fermentation 12-30 hour, the Lactobacillus plantarum CGMCC of concentrated slurry 0.1-1% is added when pH value reaches 3.7 ~ 4.8? No.9405 bacterium powder, 20 DEG C ~ 26 DEG C fermentation 15-58 hour, pH value terminates fermentation when reaching 2.8 ~ 3.8, filling rear sterilizing or refrigeration are sold, sterilising temp is 75 ~ 95 DEG C, sterilization time is 12 ~ 30 minutes, the present invention is significantly improved to human body constipation and enteron aisle abilities of digestive and absorption.
Description
Technical field:
The invention belongs to fermented vegetable technical field.
Background technology:
Tomato (Tomato), another name tomato, tomato.Ancient name persimmon in June, report of good news ternary.In Peru and Mexico, be referred to as at first " wolf peach ".Originate in South America.Fruits nutrition enriches, tool flavour.There is weight-reducing, dispelling fatigue, improve a poor appetite, improve digestion to protein, reduce the effects such as gasteremphraxis dyspepsia.Every 100 grams of fresh fruit moisture contents about 94 grams, 2.5 ~ 3.8 grams, carbohydrate, 0.6 ~ 1.2 gram, protein, Catergen 0 ~ 30 milligram, and carrotene, mineral salt, organic acid etc.
Study mensuration according to nutritionist: edible 50 ~ 100 grams of fresh tomatoes for each person every day, the needs of human body to several vitamins and mineral matter can be met." tomatin " that tomato contains, has the effect of anti-bacteria; The malic acid contained, citric acid and carbohydrate, tomato is rich in the multiple element such as carrotene, vitamin C, Cobastab and vitamin B2 and calcium, phosphorus, potassium, magnesium, iron, zinc, copper and iodine, also containing protein, carbohydrate, organic acid, cellulose.
Just containing abundant antioxidant in tomato.And antioxidant can prevent the destruction of radical pair skin, there is the effect that significantly beauty treatment is crease-resistant.Tomato contains abundant carrotene, vitamin C and B family vitamin.The nutritional labeling of every 100 grams of tomatoes: energy 11 kilocalories, Cobastab 0.06 milligram, 0.9 gram, protein, 0.2 gram, fat, 3.3 grams, carbohydrate, 0.01 milligram, riboflavin, 0.49 milligram, nicotinic acid, vitamin C 14 milligrams, vitamin E 0.42 milligram, calcium 4 milligrams, 24 milligrams, phosphorus, 179 milligrams, potassium, 9.7 milligrams, sodium, iodine 2.5 microgram, 12 milligrams, magnesium, iron 0.2 milligram, 0.12 milligram, zinc, copper 0.04 milligram, 0.06 milligram, manganese.
To have a drink every day Tomato juice or conventional tomato, have good effect to nti-freckle.Because containing abundant glutathione in tomato, glutathione can check melanin, thus makes calm hypopigmentation or disappearance.Eat tomato also can improve looks.Tomato contains carrotene and lycopene, contributes to flattening wrinkle, makes skin delicacy smooth.Eat tomato more and can make skin taking on a new look, containing a kind of natural pectin in tomato juice, edible can rubbish effectively in purged body, tomato is except edible, and all right external application, tomato juice has good tonic effect to skin.Tomato juice not only can smooth away wrinkles and freckle, and skin can also be allowed more perfect.Tomato succulence is fresh and tender, and containing the weakly acidic composition such as malic acid, citric acid, these are very useful to skin, and skin can be made to keep faintly acid, is the important method making skin health beauty.
Science investigation finds, the people of long-term often edible tomato and tomato product, raying damage is comparatively light, and the death rate caused by radiation is also lower.Experiment proves, in the skin after radiation, content of lycopene reduces 31% ~ 46%, and other component contents are almost constant.And the combination of collagen and elastin laminin in blood can be promoted, and make skin be full of elasticity, coquettish moving.What is particularly worth mentioning is that, lycopene also has nti-freckle, the effect of pigment of dispelling.
Mash deposited affected part by after fresh ripe tomato peeling and seed, every day 2 ~ 3 times, fungi, infective factors can be controlled; Mashed by fresh ripe tomato and get juice and add a little white sugar, every day is coated with face with it, and skin can be made moist, anti-aging excellent of improving looks; Because tomato is not only nutritious, and there is stronger clearing heat and detoxicating, suppression pathology effect, adhere to eating 1 ~ individual fresh ripe tomato every day raw, the effect of anti-cancer and auxiliary for treating cancer can be played.
A kind of fruit and vegetable jam of University Of Nanchang's patent and preparation method thereof, application number: 201010598781.0, disclose a kind of fruit and vegetable jam and preparation method thereof, it is characterized in that being made up of following component and ratio: fruits and vegetables thickened pulp 50% ~ 99.8%, sodium isoascorbate or vitamin C 0.1 ~ 5 ‰, citric acid 0.1 ~ 5 ‰, syrup or substitute sugar 0% ~ 49.8%, concentrate 0 ~ 10 times by fruit and vegetable pulping or after squeezing the juice; Stir in above component and ratio, sterilizing, sterilising temp is 75 ~ 132 DEG C, and sterilization time is 2 seconds ~ 50 minutes; After fruits and vegetables slurry being cooled to 20 ~ 45 DEG C after sterilizing, be inoculated in the cooled fruits and vegetables slurry of sterilizing by lactic acid bacteria according to the ratio of 103 ~ 109cfu/mL, 25 DEG C ~ 45 DEG C ferment 6 ~ 96 hours, and pH value 2.5 ~ 5.0 is fermentation termination.The present invention has following characteristics: (1) can produce natural soft tart flavour, effectively removes the not mature taste in fruit and the wild wormwood artemisia taste in vegetables; (2) amino acid content in fruits and vegetables can be improved more than 20% by lactobacillus-fermented, flavor substance improves more than 30%, effectively improves product special flavour and mouthfeel; (3) nutritional labeling such as vitamin, dietary fiber in the fruit and vegetable materials fully retained; (4) extend effective period of food quality, prevent corruption.
A kind of natural fruit and vegetables enzyme beverage and preparation method thereof, application number 201280015201.8, the invention discloses a kind of natural fruit and vegetables enzyme beverage and preparation method thereof.Described enzyme beverage is squeezed the juice so that fresh fruit of vegetables mixing is fresh and adds marine fish collagen peptide as fermentation substrate, after also sterilizing is sized mixing in dilution, make through lactic acid bacteria and saccharomycetic step fermentation successively, product utilization lactic acid bacteria of the present invention and the Juice of saccharomycete to the fresh fruit of vegetables raw material from more than two kinds carry out step fermentation, and add marine fish collagen peptide promotion fermented bacterium growth metabolism, the metabolite more horn of plenty of contained nutritional labeling in natural fruit and vegetables can be made, there is useful nutrient health effect.
Prepare a method for fruit-vegetable fermentation converting liquid, application number: 201110023826.6, the invention discloses a kind of method preparing fruit-vegetable fermentation converting liquid.Method provided by the invention, comprise the steps: fruits and vegetables, Lactobacillus acidophilus (Lactobacillusacidophilus) bacterium liquid, bifidobacterium longum (Bifidobactreiumlongum) bacterium liquid, Lactobacillus delbrueckii kind (Lactobacillusdelbrueckiisubsp.bulgaricus) bacterium liquid, the mixing of streptococcus thermophilus (Strptococcusthermophilus) bacterium liquid, fermentation, obtain tunning, namely obtain fruit-vegetable fermentation converting liquid.Experiment of the present invention proves, the inventive method makes that sweat is controlled, fermentation time reduction is 15 days, and probio metabolin is the material useful to human body.
A kind of natural fruit and vegetables enzyme beverage and preparation method thereof, application number: 201110263097.1 the invention discloses a kind of natural fruit and vegetables enzyme beverage and preparation method thereof.Described enzyme beverage is squeezed the juice so that fresh fruit of vegetables mixing is fresh and adds marine fish collagen peptide as fermentation substrate, and after also sterilizing is sized mixing in dilution, employing is delivered directly freeze-drying formula lactic acid starter and fermented, when within 7 ~ 11 days, pH reaches 4.3, stop fermentation; Then add feed supplement sterilizing, then add high activity dried yeast and ferment, when within 5 ~ 7 days, pH reaches 4.0, stop fermentation; After fermentation liquor cryopreservation, carry out homogeneous, concentrated, centrifugal, allotment and sterilization filling, finally make a kind of new type natural pectase beverage.Product utilization lactic acid bacteria of the present invention and saccharomycete carry out step fermentation to fresh the squeezing the juice of fresh fruit of vegetables mixing, and add marine fish collagen peptide promotion fermented bacterium growth metabolism, the metabolite more horn of plenty of contained nutritional labeling in natural fruit and vegetables can be made, there is useful nutrient health effect.
A kind of natural fruit and vegetables enzyme beverage mediation underflow and production method thereof, application number: 201410062828.X; The invention provides a kind of natural fruit and vegetables enzyme beverage mediation underflow and production method thereof.With one or more water fruit presses, the skin of isolated fruits and vegetables slag and fruits and vegetables, seed, capsule sugaring, through saccharomycetes to make fermentation hyperplasia yeast cells, prepare yeast polypeptides amino acid.Juice is with sucrose, yeast polypeptides amino acid, again through saccharomycete, lactic acid bacteria synchronous fermentation, zymotic fluid to turn white auricularia auriculajudae with sucrose, HFCS and water, through grinding and homogeneous, heat sterilizing, carry out hot filling sealing, the shelf-life can reach 1 year, end product does not add any food additives and any nutrition fortifier of artificial interpolation, is a pure natural health drink.The present invention utilizes saccharomycete, lactic acid bacteria is fermented to fruits and vegetables, produce and accumulate a large amount of ferment metabolite, with the nutrition contained by fruit and vegetable materials and microorganism self and functional component, there is multiple beneficial effect to promotion digestion, enhancing immunity, delay senility etc. to human body.
A kind of rose compound fruit and vegetable juice fermented beverage and preparation method thereof, application number: 201410007540.2,
Invention relates to a kind of rose compound fruit and vegetable juice fermented beverage and preparation method thereof, it is made up of by certain mass part rose magma, fruit juice, vegetable juice, composite thickening stabilizing agent, sweetener, flavoring essence, composite ferment, and preparation method comprises: batching, the allotment of preliminary working fruit-vegetable juice beverage, composite thickening stabilizing agent, middle processing fruit-vegetable juice beverage, finally allocate fruit-vegetable juice beverage.The invention has the beneficial effects as follows: with edible rose juice for primary raw material, to arrange in pairs or groups various fruit juice and vegetable juice, inoculating lactic acid bacterium fermentation after scientific disposal, under the effect of microorganism, improve Juice amino acid content, synthesize new vitamin, fragrance ingredient that organic acid, generation are new, while beneficial bacteria of intestinal tract is enriched in acquisition, abundant nutrition can be obtained again.
A kind of production method of biodiasmin fruit-vegetable beverage base material and installation for fermenting thereof, application number: 201310483063.2, invention provides a kind of production method and installation for fermenting thereof of biodiasmin fruit-vegetable beverage base material, with pickled vegetable fermentation liquor, fruit and vegetable slurry, cold boiling water according to a certain ratio, a certain amount of zymotic fluid is obtained through multistage expansion fermentation, again with this zymotic fluid, biodiasmin freeze-dried powder and by the composite multiple fruit and vegetable juice of cold working, through lactic acid bacteria water seal anaerobic fermentation, make biodiasmin fruit-vegetable beverage base material.The beverage reconstituted out with this base-material and syrup is clearly sour-sweet, vitamin and mineral matter and various ferment enzyme rich content, initial activity lactic acid bacteria number >=5 × 107cfu/ml, and base-material can storage at normal temperature, 1 year shelf-life.Installation for fermenting is made up of juice tank, slurry tank, attemperater, temperature automatic control, T-shaped piping filter, feeding and discharging valve, water seal component etc., and juice tank is communicated with by piping filter with slurry tank.
The preparation method of active lactobacillus fermented fruits and vegetables juice beverage, application number: 200510040778.6; A kind of preparation method of active lactobacillus fermented fruits and vegetables juice beverage of disclosure of the invention, first fermentation substrate is formed by white grape, dusty yeast, glucose, then in fermentation substrate, acid-base modifier is added, adjusted to ph is to 6.0-7.0, use lactobacillus-fermented again, make active lactobacillus fermented liquid, finally active lactobacillus fermented liquid is added in fruit-vegetable juice beverage by technique routinely.Be applicable to the pH value of fermenting by adjustment Juice nutrition and adjustment lactic acid bacteria, make viable count up to more than 106cfu/mL, the metabolite of this viable bacteria or its secretion has the effect suppressing the growth of enteron aisle putrefactivebacteria.Thus play regulating intestinal canal colony balance, strengthen immunity, the effect such as delay senility, and has multinomial beneficial functional to human body.
Catsup is the sauce shape concentrated product of fresh tomato.In cerise sauce body, the peculiar taste of tool tomato is a kind of featured flavouring, generally not immediate access.Catsup, is formed through concentrated, tinning, sterilization by ripe Fructus Lycopersici esculenti after broken, making beating, removing the thick and stiff material such as skin and seed.Catsup is commonly used for the cooking seasoning of the food such as fish, meat, be hyperchromic, add acid, help seasoning good merchantable brand that is fresh, Yu Xiang.The utilization of catsup is the important seasoning content forming port Guangdong dishes special favor.
Except lycopene, also have B family vitamin, dietary fiber, mineral matter, protein and natural pectin etc. in catsup, compare with fresh tomato, the nutritional labeling in catsup is more easily absorbed by the body.
Summary of the invention:
The invention provides a kind of fermentation tomato sauce product and preparation method thereof.
Containing biodiasmin in described fermentation tomato sauce product, described product pH is 2.8-3.8, and described raw material is the concentrated gained of tomato making beating.
Described fermentation tomato sauce product preparation method is as follows:
Tomato making beating or concentrated after squeezing the juice, concentrated 1-5 doubly, add the single or mixing lactic acid bacteria of concentrated stock quality 0.2-1%, add the sugar of concentrated slurry 1-2%, 25 DEG C ~ 38 DEG C fermentation 12-30 hour, the Lactobacillus plantarum CGMCCNo.9405 bacterium powder of concentrated slurry 0.1-1% is added when pH value reaches 3.7 ~ 4.8,20 DEG C ~ 26 DEG C fermentation 15-58 hour, pH value terminates fermentation when reaching 2.8 ~ 3.8, filling rear sterilizing or refrigeration are sold, sterilising temp is 75 ~ 95 DEG C, and sterilization time is 12 ~ 30 minutes.
Preferably at the sucrose adding the concentrated slurry 0.5-1% of Lactobacillus plantarum CGMCCNo.9405 fermentation 3-8 hour period interpolation.
Shelf-life is 18 months to sterilised products at normal temperatures.
Sugar of the present invention is white granulated sugar, glucose, starch syrup.
PH value fermentation termination is determined according to the taste requirements of different product.
Lactic acid bacteria of the present invention is at least one in Lactobacillus casei, lactobacillus bulgaricus, lactobacillus acidophilus, Lactobacillus rhamnosus, streptococcus thermophilus, Lactobacillus delbrueckii breast subspecies.Above-mentioned bacterial classification all adopts the bacterium powder product of market sale or adopts commercially available bacterial classification to cultivate voluntarily and prepares.
In the present invention, Lactobacillus plantarum CGMCCNo.9405 bacterial strain feature is as follows: examine under a microscope, this bacterial strain is rod-short, and Gram's staining is positive, and atrichia does not produce gemma; On solid medium, this bacterium bacterium colony is white, and smooth surface is fine and close, and form is circular, and edge is more neat.
Physicochemical characteristics is: catalase (-), gelatin liquefaction (-), indoles experiment (+), motility (-), fermentation gas (-), nitrate reductase (-), fermentation gas (-), produce hydrogen sulfide gas (-), in pH4.0MRS culture medium, grow (+).
Lactobacillus plantarum of the present invention adopts following flow process to carry out seed selection:
The original bacterial classification that sets out → test tube activation → dithyl sulfate (DES) mutagenesis → nitrosoguanidine (NTG) mutagenesis → plasma mutagenesis → dull and stereotyped primary dcreening operation → shaking flask sieves → mitotic stability test again.
Starting strain of the present invention is in MRS dextrose culture-medium, and the throughput rate of its lactic acid is 1.5g/L/d, almost stops growing when medium pH is 3.5, is 0.34mg/h/kg Chinese cabbage to the decomposition rate of natrium nitrosum.Starting strain is the greenfeed that Li Zheng is collected in Fattening Sheep field, Yanchi county Ningxia, acquisition time on September 15th, 2013.
In order to improve the decomposition rate of its production of lactic acid speed, acid-fast ability and nitrite, DES and NTG technology is adopted to carry out mutagenesis to this bacterial classification successively, after mutagenesis, bacterial strain adopts MRS calcium carbonate flat board to carry out primary dcreening operation, then 500mL shake flask fermentation is adopted, biosensor analysis instrument carries out multiple sieve to Producing Strain, the lactobacillus plantarum strain that seed selection is excellent, then does passage assays, evaluates its genetic stability.
Lactobacillus plantarum tlj-2014 genetic stability result shows: through continuous passage ten times, property indices is all more stable, and heredity is better, and proterties is not replied, therefore using the object bacterial strain that Lactobacillus plantarum tlj-2014 obtains as seed selection.
Empirical tests finds: the production of lactic acid speed of this mutagenic strain can reach 35g/L/d, and this bacterial strain lactic acid concn after 71 hours fermentation reaches 95g/L; Can survive under pH is the condition of 1.80.Degrading nitrite speed is fast, and capacity of decomposition reaches 9.8mg/h/kg (speed of spontaneous fermentation process nitrite accumulation is approximately 1.1mg/h/kg), can resistance to 1% cholate.
Therefore adopt this bacterial classification produce pickles, whole sweat nitrite concentration at below 5mg/kg, far below the content specified in standard GB/T 2714-2003 (20mg/kg).
Lactobacillus plantarum (Lactobacillusplantarum) tlj-2014, this bacterial strain is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center on July 2nd, 2014 and (is called for short CGMCC, address is: No. 3, No. 1, North Star West Road, Chaoyang District, city of BeiJing, China institute, postcode: 100101), preserving number is CGMCCNO.9405.
1.DES mutagenic and breeding
1) on super-clean bench, get Lactobacillus plantarum L mono-ring on test tube slant, access is equipped with in the 250mL triangular flask of 50mL culture medium MRS (without agar, glucose 20g/L) culture medium, 200rpm, cultivate about 12h for 37 DEG C, make thalline be in logarithmic growth in earlier stage.
2) get 5mL bacterium liquid, the centrifugal 10min of 5000rpm collects thalline, with brine 2 times.
3) 10 are diluted to pH7.0 phosphate buffer
7individual/mL bacteria suspension.
4) get the kaliumphosphate buffer of 32mLpH7.0,8mL bacteria suspension, 150mL triangular flask that 0.4mLDES to put into rotor in advance fully mix, make DES ultimate density be 1% (v/v).
5) in 37 DEG C of shaking tables, 150rpm reacts 30min, gets 1mL mixed liquor, adds 0.5mL25%Na
2s
2o
3solution stopped reaction.
6) suitably dilute, get last dilution bacterium liquid 0.2mL, coat in calcium carbonate screening and culturing base (the calcium carbonate MRS culture medium containing 100g/L glucose) plate.Cultivate after 2 ~ 3 days at 37 DEG C, adopting photolithography the bacterial strain of this screening flat board to be transferred to pH is on the upper and natrium nitrosum screening and culturing base (single nitrogenous source is the modification MRS screening and culturing base of 2g/L natrium nitrosum) of LPHMRS culture medium (low ph value modification MRS culture medium) of 1.5,1.8 and 2.0.
7) cultivate after 2 ~ 3 days at 37 DEG C, choosing colony is comparatively large, can grow respectively and on LPHMRS culture medium, natrium nitrosum screening and culturing base on calcium carbonate screening and culturing base.Through Preliminary screening, the bacterium colony called after Lactobacillus plantarum L1 that picking goes out.
2. nitrosoguanidine mutagenesis
1) on super-clean bench, get Lactobacillus plantarum L1 mono-ring on test tube slant, access is equipped with in the 250mL triangular flask of 50mL culture medium MRS (without agar) culture medium (concentration of glucose is 60g/L), 200rpm, cultivate about 12h for 37 DEG C, make thalline be in logarithmic growth in earlier stage.
2) get the centrifugal 10min of 5mL bacterium liquid 5000rpm and collect thalline, with brine 2 times.
3) 10 are diluted to pH6.0 phosphate buffer
7individual/mL bacteria suspension.
4) get 10mL bacteria suspension to be transferred in 100mL triangular flask, add the NTG of 10mg, be mixed with the NTG solution that final concentration is 10mg/mL, and add 4-5 and drip acetone, be beneficial to NTG and dissolve.
5) at 37 DEG C, the centrifugal 10min of 200rpm oscillating reactions 30min, 5000rpm collects thalline, with SPSS washing several, and stopped reaction.
6) suitably dilute, get last dilution bacterium liquid 0.2mL, coat in calcium carbonate screening and culturing base (the calcium carbonate MRS culture medium containing 100g/L glucose) plate.Cultivate after 2 ~ 3 days at 37 DEG C, adopting photolithography the bacterial strain of this screening flat board to be transferred to pH is on the upper and natrium nitrosum screening and culturing base (single nitrogenous source is the modification MRS screening and culturing base of 2g/L natrium nitrosum) of LPHMRS culture medium (low ph value modification MRS culture medium) of 1.5,1.8 and 2.0.
7) select bacterial strain method: choosing colony is comparatively large, to grow on LPHMRS culture medium, natrium nitrosum screening and culturing base respectively and on calcium carbonate screening and culturing base.Through Preliminary screening, picking 100 meets the bacterium colony of above condition.
3. shaking flask is sieved again
1) on super-clean bench, get Lactobacillus plantarum one ring on each test tube slant respectively, access is equipped with in the 250mL triangular flask of 50mL culture medium MRS (without agar) culture medium (concentration of glucose is 100g/L), 200rpm, cultivate about 15h, make thalline be in mid log phase for 37 DEG C.
2) get 5mL bacterium liquid respectively, LPHMRS fluid nutrient medium (low ph value modification MRS culture medium) and the natrium nitrosum liquid screening medium (single nitrogenous source is the modification MRS screening and culturing base of 2g/L natrium nitrosum) upper (note: adopt 250mL triangular flask) that 50mL calcium carbonate screens in fluid nutrient medium (the calcium carbonate MRS culture medium containing 250g/L glucose) plate, pH is 1.5,1.8 and 2.0 is equipped with in access.200rpm, cultivates 3-4 days for 37 DEG C, detects the wear rate that Pfansteihl in calcium carbonate screening fluid nutrient medium produces speed, biomass in LPHMRS fluid nutrient medium and natrium nitrosum liquid screening medium nitrite every day respectively.After fermentation ends, compare the wear rate that Pfansteihl in the calcium carbonate screening fluid nutrient medium of 100 strain bacterial classifications produces speed, biomass in LPHMRS fluid nutrient medium and natrium nitrosum liquid screening medium nitrite.
3) bacterial strain that high Pfansteihl produces speed, the wear rate of tolerate low pH (this bacterial classification only can grow in the minimum culture medium for pH1.8) and nitrite is high is selected to have concurrently, by its called after L2 bacterium.
4. genetic stability test
L2 bacterium is gone down to posterity for continuous ten times on inclined-plane, and detects the fermentation situation after at every turn going down to posterity by the method that shaking flask is sieved again.Experiment finds, inclined-plane goes down to posterity for continuous ten times, and this bacterial classification proterties does not have significant change, and property indices is all normal, illustrates that the genetic stability of this bacterial classification is stronger.Strain Designation is Lactobacillus plantarum (Lactobacillusplantarum) tlj-2014.
5.5L fermentation tank is tested
1) Lactobacillus plantarum L2 mono-ring on inclined-plane is got, access is equipped with in the 250mL triangular flask of 50mL culture medium MRS (without agar) (concentration of glucose is 150g/L) culture medium, 200rpm, cultivates about 12h, makes thalline be in mid log phase for 37 DEG C.
2) access of the bacterial classification of logarithmic phase is equipped with in the 5L fermentation tank of 3LMRS fluid nutrient medium (initial glucose is 150g/L).Inoculum concentration is that at 10%, 37 DEG C, 100rpm cultivates 8 hours, and logarithm dissolved oxygen in early stage controls 10% (ventilation 0.5L/min), later stage Anaerobic culturel 63 hours.After fermentation ends, the lactic acid production of Lactobacillus plantarum L2 reaches 95g/L.Such lactic acid producing speed is beneficial to the Rapid Fermentation of pickles.
3) 3LpH being equipped with in the access of the bacterial classification of logarithmic phase is in the 5L fermentation tank of LPHMRS fluid nutrient medium (initial glucose is 50g/L) of 1.8.Inoculum concentration is that at 10%, 37 DEG C, 100rpm cultivates 8 hours, and logarithm dissolved oxygen in early stage controls 10% (ventilation 0.5L/min), and later stage anaerobism, zymotic fluid pH controls 1.8 by the NaOH of whole process 0.5mol/L, and total incubation time is 48 hours.After fermentation ends, the biomass detecting Lactobacillus plantarum L2 is 2.5g/L, illustrates that Lactobacillus plantarum L2 can survive in the environment of pH1.8.
4) access of the bacterial classification of logarithmic phase is equipped with in the 5L fermentation tank of 3L natrium nitrosum liquid screening medium (single nitrogenous source is the modification MRS screening and culturing base of 2g/L natrium nitrosum).Inoculum concentration is that at 10%, 37 DEG C, 100rpm cultivates 8 hours, and logarithm dissolved oxygen in early stage controls 10% (ventilation 0.5L/min), and later stage anaerobism, sweat adds the sodium nitrite solution of 20g/L according to the wear rate stream of nitrite, cultivates 2-3 days.After fermentation ends, calculate sweat Lactobacillus plantarum L2 to the degradation rate of natrium nitrosum.Found that: under this condition, L2 can reach 563mg/h/L to the degradation rate of natrium nitrosum.
5) the bacterial classification 10mL of logarithmic phase access be equipped with in the pretreated Chinese cabbage of 2kg, traditionally pickles method is processed, and within every 12 hours, measures the content of nitrite in pickles.Found that, in whole sweat, L2 bacterium is 9.8mg/h/kg Chinese cabbage to the decomposition rate of natrium nitrosum.Content of sodium nitrite in pickles all the time lower than 5mg/kg, far below the content specified in standard GB/T 2714-2003 (20mg/kg).
The fruit and vegetable jam product produced of the present invention, sour-sweet pure, aftertaste good, nutrition good, by force functional.
Lactobacillus-fermented tomato sauce product possesses following characteristics: can produce natural soft tart flavour, effectively removes the not mature taste in fruit; The nutritional labelings such as the vitamin in the fruit and vegetable materials of abundant reservation, dietary fiber.
The present invention adopt add Lactobacillus plantarum CGMCCNo.9405 ferment 3-8 hour time during add sucrose, find unexpectedly, greatly shorten fermentation time more than 40 hours under being added on of sucrose turns down warm fermentation condition, reach fermentation very soon and require PH.
The more common tomato sauce jam products of fermentation tomato sauce possesses following functions more: the tomato sauce product containing viable bacteria has important regulative to human body intestinal canal microecological balance, regulates purgative function.
Specific implementation method:
The present invention will be described further by following examples.
Embodiment 1
The invention provides a kind of fermentation tomato sauce product preparation method.
Containing biodiasmin in described fermentation tomato sauce product, described fruit, vegetable juice raw material is the concentrated gained of tomato making beating.
Described fermentation tomato sauce product is prepared by following methods:
Tomato making beating or concentrated after squeezing the juice, concentrated 4 times, add the single lactic acid bacteria of concentrated stock quality 1%, add the sugar of concentrated slurry 2%, 25 DEG C ferment 20 hours, add concentrated stock quality 0.5% Lactobacillus plantarum CGMCCNo.9405 when pH value reaches 4 to ferment, 25 DEG C ferment 30 hours, terminate fermentation when pH value reaches 3.4, and filling rear sterilizing or refrigeration are sold, sterilising temp is 75 ~ 95 DEG C, and sterilization time is 12 ~ 30 minutes;
Shelf-life is 18 months to sterilised products at normal temperatures.
Sugar of the present invention is glucose.
PH value fermentation termination is determined according to the taste requirements of different product.
Lactic acid bacteria of the present invention is Lactobacillus casei.
Preferably adding the sucrose adding concentrated slurry 0.5% during Lactobacillus plantarum CGMCCNo.9405 ferments 5 hours.
Embodiment 2
The invention provides a kind of fermentation tomato sauce product and preparation method thereof.
Containing biodiasmin in described fermentation tomato sauce product, described fruit, vegetable juice raw material is the concentrated gained of tomato making beating.
Described fermentation tomato sauce product is prepared by following methods:
Tomato making beating or concentrated after squeezing the juice, concentrated 5 times, add the single lactic acid bacteria of concentrated stock quality 1%, add the sugar of concentrated slurry 1%, 30 DEG C ferment 15 hours, add concentrated stock quality 1% Lactobacillus plantarum CGMCCNo.9405 Lactobacillus plantarum CGMCCNo.9405 when pH value reaches 4.2 to ferment, 22 DEG C ferment 40 hours, terminate fermentation when pH value reaches 3.6, and filling rear sterilizing or refrigeration are sold, sterilising temp is 75 ~ 95 DEG C, and sterilization time is 12 ~ 30 minutes;
Shelf-life is 18 months to product at normal temperatures.
Sugar of the present invention is white granulated sugar.
PH value fermentation termination is determined according to the taste requirements of different product.
Lactic acid bacteria of the present invention is Lactobacillus rhamnosus.
Preferably adding the sucrose adding concentrated slurry 1% during Lactobacillus plantarum CGMCCNo.9405 ferments 6 hours.
Embodiment 3
The invention provides a kind of fermentation tomato sauce product and preparation method thereof.
Containing biodiasmin in described fermentation tomato sauce product, described fruit, vegetable juice raw material is the concentrated gained of tomato making beating.
Described fermentation tomato sauce product is prepared by following methods:
Tomato making beating or concentrated after squeezing the juice, concentrated 2 times, add the single lactic acid bacteria of concentrated stock quality 0.8%, add the sugar of concentrated slurry 1.5%, 35 DEG C ferment 15 hours, add concentrated stock quality 0.3% Lactobacillus plantarum CGMCCNo.9405 when pH value reaches 4.3,22 DEG C of fermentations terminate fermentation when within 80 hours, pH value reaches 3, filling rear sterilizing or refrigeration are sold, and sterilising temp is 75 ~ 95 DEG C, and sterilization time is 30 minutes.
Shelf-life is 18 months to sterilised products at normal temperatures.
Sugar of the present invention is white granulated sugar.Streptococcus thermophilus of the present invention.
Embodiment 4
Containing biodiasmin in described fermentation tomato sauce product, described fruit, vegetable juice raw material is the concentrated gained of tomato making beating.
Described fermentation tomato sauce product is prepared by following methods:
Tomato making beating or concentrated after squeezing the juice, concentrated 1-5 doubly, add the mixing lactic acid bacteria of concentrated stock quality 1%, add the sugar of concentrated slurry 1-2%, 25 DEG C ~ 38 DEG C fermentation 12-30 hour, the Lactobacillus plantarum CGMCCNo.9405 bacterium powder of concentrated slurry 1% is added when pH value reaches 3.7 ~ 4.8,20 DEG C ferment 58 hours, terminate fermentation when pH value reaches 2.8, and filling rear sterilizing or refrigeration are sold, sterilising temp is 95 DEG C, and sterilization time is 15 minutes.
Preferably adding the sucrose adding concentrated slurry 0.5 during Lactobacillus plantarum CGMCCNo.9405 ferments 3 hours.
Shelf-life is 18 months to sterilised products at normal temperatures.
Sugar of the present invention is glucose.
Mixing lactic acid bacteria of the present invention is Lactobacillus casei, lactobacillus bulgaricus and lactobacillus acidophilus, and the mass fraction of three kinds of bacterium is 1:1:1.
Embodiment 5
Containing biodiasmin in described fermentation tomato sauce product, described fruit, vegetable juice raw material is the concentrated gained of tomato making beating.
Described fermentation tomato sauce product is prepared by following methods:
Tomato making beating or concentrated after squeezing the juice, concentrated 4 times, add the mixing lactic acid bacteria of concentrated stock quality 0.8%, add the sugar of concentrated slurry 1%, 28 DEG C ferment 30 hours, the Lactobacillus plantarum CGMCCNo.9405 bacterium powder of concentrated slurry 0.1% is added when pH value reaches 3.8,26 DEG C ferment 15 hours, terminate fermentation when pH value reaches 3.3, and filling rear sterilizing or refrigeration are sold, sterilising temp is 85 DEG C, and sterilization time is 25 minutes.
Preferably adding the sucrose adding concentrated slurry 0.5% during Lactobacillus plantarum CGMCCNo.9405 ferments 3 hours.
Shelf-life is 18 months to sterilised products at normal temperatures.
Sugar of the present invention is white granulated sugar.Mixing lactic acid bacteria of the present invention is Lactobacillus casei and lactobacillus bulgaricus, and the ratio of quality and the number of copies of Lactobacillus casei, lactobacillus bulgaricus is 1:2.
Embodiment 6
Containing biodiasmin in described fermentation tomato sauce product, described fruit, vegetable juice raw material is the concentrated gained of tomato making beating.
Described fermentation tomato sauce product is prepared by following methods:
Tomato making beating or concentrated after squeezing the juice, concentrated 5 times, add the mixing lactic acid bacteria of concentrated stock quality 0.2%, add the sugar of concentrated slurry 2%, 33 DEG C ferment 12 hours, the Lactobacillus plantarum CGMCCNo.9405 bacterium powder of concentrated slurry 0.5% is added when pH value reaches 4.3,25 DEG C ferment 30 hours, terminate fermentation when pH value reaches 3.2, and filling rear sterilizing or refrigeration are sold, sterilising temp is 75 DEG C, and sterilization time is 30 minutes.
Preferably adding the sucrose adding concentrated slurry 0.5% during Lactobacillus plantarum CGMCCNo.9405 ferments 6 hours.Shelf-life is 18 months to sterilised products at normal temperatures.
Sugared glucose of the present invention.
Mixing lactic acid bacteria is Lactobacillus rhamnosus and streptococcus thermophilus.The ratio of quality and the number of copies of Lactobacillus rhamnosus and streptococcus thermophilus is 1:3.
Embodiment 7
Containing biodiasmin in described fermentation tomato sauce product, described fruit, vegetable juice raw material is the concentrated gained of tomato making beating.
Described fermentation tomato sauce product is prepared by following methods:
Tomato making beating or concentrated after squeezing the juice, concentrated 3 times, add the mixing lactic acid bacteria of concentrated stock quality 0.6%, add the sugar of concentrated slurry 1%, 30 DEG C ferment 20 hours, the Lactobacillus plantarum CGMCCNo.9405 bacterium powder of concentrated slurry 0.1% is added when pH value reaches 3.7,20 DEG C ferment 15 hours, terminate fermentation when pH value reaches 3.4, and filling rear sterilizing or refrigeration are sold, sterilising temp is 85 DEG C, and sterilization time is 20 minutes.
Preferably adding the sucrose adding concentrated slurry 1% during Lactobacillus plantarum CGMCCNo.9405 ferments 6 hours.Mixing lactic acid bacteria is Lactobacillus rhamnosus and lactobacillus bulgaricus.The ratio of quality and the number of copies of Lactobacillus rhamnosus and lactobacillus bulgaricus is 1:2.
Embodiment 8
Containing biodiasmin in described fermentation tomato sauce product, described product pH is 2.8-3.8, and described fruit, vegetable juice raw material is the concentrated gained of tomato making beating.
Described fermentation tomato sauce product is prepared by following methods:
Tomato making beating or concentrated after squeezing the juice, concentrated 2 times, add the mixing lactic acid bacteria of concentrated stock quality 0.6%, add the sugar of concentrated slurry %, 28 DEG C ferment 18 hours, the Lactobacillus plantarum CGMCCNo.9405 bacterium powder of concentrated slurry 0.3% is added when pH value reaches 4,24 DEG C ferment 38 hours, terminate fermentation when pH value reaches 3.4, and filling rear sterilizing or refrigeration are sold, sterilising temp is 95 DEG C, and sterilization time is 15 minutes.
Preferably adding the sucrose adding concentrated slurry 0.6% during Lactobacillus plantarum CGMCCNo.9405 ferments 4 hours.
Mixing lactic acid bacteria is Lactobacillus rhamnosus and lactobacillus bulgaricus.The ratio of quality and the number of copies of Lactobacillus rhamnosus and lactobacillus bulgaricus is 1:1.
Embodiment 9
Containing biodiasmin in described fermentation tomato sauce product, described fruit, vegetable juice raw material is the concentrated gained of tomato making beating.
Described fermentation tomato sauce product is prepared by following methods:
Tomato making beating or concentrated after squeezing the juice, concentrated 3 times, add the single lactic acid bacteria of concentrated stock quality 0.2%, add the sugar of concentrated slurry 1%, 25 DEG C ferment 30 hours, the Lactobacillus plantarum CGMCCNo.9405 bacterium powder of concentrated slurry 0.1% is added when pH value reaches 4.8,23 DEG C ferment 28 hours, terminate fermentation when pH value reaches 3.6, and filling rear sterilizing or refrigeration are sold, sterilising temp is 75 ~ 95 DEG C, and sterilization time is 12 ~ 30 minutes.
Preferably adding the sucrose adding concentrated slurry 0.5% during Lactobacillus plantarum CGMCCNo.9405 ferments 3 hours.Lactic acid bacteria is lactobacillus bulgaricus.
Embodiment 10
The invention provides a kind of fermentation tomato sauce product and preparation method thereof.
Containing biodiasmin in described fermentation tomato sauce product, described fruit, vegetable juice raw material is the concentrated gained of tomato making beating.
Described fermentation tomato sauce product is prepared by following methods:
Tomato making beating or concentrated after squeezing the juice, concentrated 2 times, add the single lactic acid bacteria of concentrated stock quality 0.8%, add the sugar of concentrated slurry 1.5%, 35 DEG C ferment 15 hours, add concentrated stock quality 0.3% Lactobacillus plantarum CGMCCNo.9405 when pH value reaches 4.3,22 DEG C of fermentations terminate fermentation when within 29 hours, pH value reaches 3, filling rear sterilizing or refrigeration are sold, and sterilising temp is 75 ~ 95 DEG C, and sterilization time is 30 minutes.
Shelf-life is 18 months to sterilised products at normal temperatures.Preferably adding the sucrose adding concentrated slurry 0.3% during Lactobacillus plantarum CGMCCNo.9405 ferments 5 hours.
Sugar of the present invention is white granulated sugar.Streptococcus thermophilus of the present invention.
Product result of use is tested.Relief of constipation effect test: adopt example 1 product testing.
This product selected Beijing area 80 ages to suffer from the women population edible February continuously of constipation symptom at 35 ~ 55 years old, edible 50 grams of every day, with edible front and edible rear effectiveness comparison, personnel's constipation of result table 73% is significantly improved, and 80% edible crowd generally feels that enteron aisle abilities of digestive and absorption has clear improvement simultaneously.
Claims (6)
1. the preparation method of tomato sauce product of fermenting, comprise the steps: tomato making beating or concentrated after squeezing the juice, concentrated 1-5 doubly, add the single or mixing lactic acid bacteria of concentrated stock quality 0.2-1%, add the sugar of concentrated slurry 1-2%, 25 DEG C ~ 38 DEG C fermentation 12-30 hour, the Lactobacillus plantarum CGMCCNo.9405 bacterium powder of concentrated slurry 0.1-1% is added when pH value reaches 3.7 ~ 4.8, 20 DEG C ~ 26 DEG C fermentation 15-58 hour, pH value terminates fermentation when reaching 2.8 ~ 3.8, filling rear sterilizing or refrigeration are sold, sterilising temp is 75 ~ 95 DEG C, sterilization time is 12 ~ 30 minutes.
2. to ferment according to claim 1 the preparation method of tomato sauce product, it is characterized in that, adding 3-8 hour period of Lactobacillus plantarum CGMCCNo.9405 fermentation and add the sucrose of concentrated slurry 0.5-1%.
3. ferment according to claim 1 the preparation method of tomato sauce product, described lactic acid bacteria is at least one in Lactobacillus casei, lactobacillus bulgaricus, lactobacillus acidophilus, Lactobacillus rhamnosus, streptococcus thermophilus, Lactobacillus delbrueckii breast subspecies.
4. ferment according to claim 1 the preparation method of tomato sauce product, CGMCCNo.9405 can be survived under pH is the condition of 1.80, can resistance to 1% cholate.
5. to ferment according to claim 4 the preparation method of tomato sauce product, tomato making beating or concentrated after squeezing the juice, concentrated 4 times, add the single lactic acid bacteria of concentrated stock quality 1%, add the sugar of concentrated slurry 2%, 25 DEG C ferment 20 hours, add concentrated stock quality 0.5% Lactobacillus plantarum CGMCCNo.9405 when pH value reaches 4 to ferment, 25 DEG C ferment 30 hours, pH value terminates fermentation when reaching 3.4, filling rear sterilizing or refrigeration are sold, and sterilising temp is 75 ~ 95 DEG C, and sterilization time is 12 ~ 30 minutes; Adding the sucrose adding concentrated slurry 0.5% during Lactobacillus plantarum CGMCCNo.9405 ferments 5 hours.
6. to ferment according to claim 4 tomato sauce product preparation method, tomato making beating or concentrated after squeezing the juice, concentrated 5 times, add the single lactic acid bacteria of concentrated stock quality 1%, add the sugar of concentrated slurry 1%, 30 DEG C ferment 15 hours, add concentrated stock quality 1% Lactobacillus plantarum CGMCCNo.9405 when pH value reaches 4.2 to ferment, 22 DEG C ferment 40 hours, pH value terminates fermentation when reaching 3.6, filling rear sterilizing or refrigeration are sold, and sterilising temp is 75 ~ 95 DEG C, and sterilization time is 12 ~ 30 minutes; Adding the sucrose adding concentrated slurry 1% during Lactobacillus plantarum CGMCCNo.9405 ferments 6 hours.
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| CN104719811B (en) * | 2015-02-13 | 2017-08-18 | 四川东坡中国泡菜产业技术研究院 | A kind of method of shallow fermenting and producing pickles |
| CN105614858A (en) * | 2015-12-31 | 2016-06-01 | 天津天绿健科技有限公司 | Plant ferment product and preparation thereof |
| CN105533544A (en) * | 2015-12-31 | 2016-05-04 | 天津天绿健科技有限公司 | Natural fruit and vegetable enzyme product |
| CN105614611A (en) * | 2015-12-31 | 2016-06-01 | 天津天绿健科技有限公司 | Fruit and vegetable fermentation product |
| CN105815718A (en) * | 2016-03-22 | 2016-08-03 | 天津市鑫海蔬菜加工有限公司 | Fermented fruit and vegetable jam and preparation method thereof |
| CN108065328A (en) * | 2017-12-14 | 2018-05-25 | 成都新柯力化工科技有限公司 | A kind of processing method of food catsup |
| WO2023073061A1 (en) * | 2021-10-27 | 2023-05-04 | Universiteit Van Amsterdam | Vegetable sidestream valorisation |
| CN116458648A (en) * | 2023-05-12 | 2023-07-21 | 杭州知零生物科技有限公司 | A prebiotic composition for reducing blood lipid and weight, and its preparation method |
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