CN109329543A - A kind of production technology using lactic acid bacteria and enzyme preparation preservation fruit embryo - Google Patents
A kind of production technology using lactic acid bacteria and enzyme preparation preservation fruit embryo Download PDFInfo
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- CN109329543A CN109329543A CN201811257476.8A CN201811257476A CN109329543A CN 109329543 A CN109329543 A CN 109329543A CN 201811257476 A CN201811257476 A CN 201811257476A CN 109329543 A CN109329543 A CN 109329543A
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- raw material
- fresh fruit
- lactic acid
- acid bacteria
- enzyme preparation
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 136
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 71
- 241000894006 Bacteria Species 0.000 title claims abstract description 69
- 239000004310 lactic acid Substances 0.000 title claims abstract description 68
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 68
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 53
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 50
- 210000001161 mammalian embryo Anatomy 0.000 title claims abstract description 37
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 28
- 238000004321 preservation Methods 0.000 title claims abstract description 28
- 238000005516 engineering process Methods 0.000 title claims abstract description 19
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 104
- 239000002994 raw material Substances 0.000 claims abstract description 99
- 238000000034 method Methods 0.000 claims abstract description 31
- 238000007598 dipping method Methods 0.000 claims abstract description 26
- 230000008569 process Effects 0.000 claims abstract description 24
- 230000035699 permeability Effects 0.000 claims abstract description 23
- 238000002803 maceration Methods 0.000 claims abstract description 20
- 108010006303 Carboxypeptidases Proteins 0.000 claims abstract description 12
- 102000005367 Carboxypeptidases Human genes 0.000 claims abstract description 12
- 108010001078 naringinase Proteins 0.000 claims abstract description 10
- 206010053615 Thermal burn Diseases 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000013329 compounding Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 49
- 229940088598 enzyme Drugs 0.000 claims description 48
- 150000003839 salts Chemical class 0.000 claims description 26
- 238000000855 fermentation Methods 0.000 claims description 24
- 230000004151 fermentation Effects 0.000 claims description 24
- 238000003756 stirring Methods 0.000 claims description 22
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 239000008367 deionised water Substances 0.000 claims description 19
- 229910021641 deionized water Inorganic materials 0.000 claims description 19
- 238000002386 leaching Methods 0.000 claims description 19
- 238000009835 boiling Methods 0.000 claims description 17
- 238000006243 chemical reaction Methods 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 14
- 239000005457 ice water Substances 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 13
- 230000008595 infiltration Effects 0.000 claims description 12
- 238000001764 infiltration Methods 0.000 claims description 12
- 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 11
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 11
- 239000008103 glucose Substances 0.000 claims description 11
- 238000007654 immersion Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 238000002604 ultrasonography Methods 0.000 claims description 9
- 102100026189 Beta-galactosidase Human genes 0.000 claims description 7
- 108010059892 Cellulase Proteins 0.000 claims description 7
- 108010059881 Lactase Proteins 0.000 claims description 7
- 108010005774 beta-Galactosidase Proteins 0.000 claims description 7
- 239000012267 brine Substances 0.000 claims description 7
- 229940106157 cellulase Drugs 0.000 claims description 7
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 7
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 7
- 229940116108 lactase Drugs 0.000 claims description 7
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 7
- 238000013019 agitation Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 claims 1
- 235000012333 Vitis X labruscana Nutrition 0.000 claims 1
- 240000006365 Vitis vinifera Species 0.000 claims 1
- 235000014787 Vitis vinifera Nutrition 0.000 claims 1
- 230000012010 growth Effects 0.000 abstract description 11
- 238000001035 drying Methods 0.000 abstract description 8
- 238000009395 breeding Methods 0.000 abstract description 5
- 230000001488 breeding effect Effects 0.000 abstract description 5
- 230000001766 physiological effect Effects 0.000 abstract description 5
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 244000012254 Canarium album Species 0.000 description 20
- 235000009103 Canarium album Nutrition 0.000 description 20
- 244000132436 Myrica rubra Species 0.000 description 18
- 230000006872 improvement Effects 0.000 description 11
- 235000013305 food Nutrition 0.000 description 8
- 235000013311 vegetables Nutrition 0.000 description 7
- 230000000050 nutritive effect Effects 0.000 description 6
- 238000003860 storage Methods 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 241000219000 Populus Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000003715 nutritional status Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 230000025366 tissue development Effects 0.000 description 2
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 1
- 244000276331 Citrus maxima Species 0.000 description 1
- 235000001759 Citrus maxima Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 240000005049 Prunus salicina Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000003890 embryo preservation Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 229940052490 naringin Drugs 0.000 description 1
- 229930019673 naringin Natural products 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000021404 traditional food 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
- 235000013343 vitamin Nutrition 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention proposes a kind of production technology using lactic acid bacteria and enzyme preparation preservation fruit embryo, comprising the following steps: selection fresh fruit raw material, cleaning, pretreatment, high temperature, which scald, to be boiled, rinses, configuring lactic acid bacteria soak, configuration enzyme preparation, compounding maceration extract, ultrasonic permeability dipping and freeze-day with constant temperature；The present invention proposes to can use the special physiological activity of lactic acid bacteria by lactic acid bacteria soak to keep the microecological balance of fruit preservation environment, it can inhibit raw material preserving process spoilage organisms growth and breeding, de- hardship can be carried out to fresh fruit raw material by the naringinase in enzyme preparation, improve the mouthfeel of fresh fruit raw material, depickling can be carried out to fresh fruit raw material by carboxypeptidase, the problem of avoiding fresh fruit acidity excessive growth spoilage organisms, being handled by ultrasonic permeability can be improved absorption of the fresh fruit to lactic acid bacteria soak and enzyme preparation, permeability is more preferable, carrying out freeze-day with constant temperature by microwave vacuum dryer can be improved drying efficiency, uniform drying, it is produced suitable for large batch of fruit embryo.
Description
Technical field
The present invention relates to preserved fruit production field more particularly to a kind of production works using lactic acid bacteria and enzyme preparation preservation fruit embryo
Skill.
Background technique
Preserved fruit is Han nationality's traditional food with national characters, has more than 2000 years history so far, preserved fruit is by fresh
Fruits and vegetables are raw material, and the food being processed into after marinated with sugar or honey, the presence of preserved foods solves fresh fruit of vegetables can not
Long-term preservation leads to the problem of wasting of addling, and preserved fruit, which is made, in fresh fruit of vegetables can extend storage life, while the nutritive value of preserved fruit
Also very high, it can promote to digest after edible, there is the effect of appetite-stimulating and indigestion-relieving.
Color protection can be added when to fresh fruit of vegetables pretreatment of raw material in process of production in production technology in existing preserved fruit
Agent and preservative save the color of fresh fruit of vegetables raw material, but color stabilizer and preservative are chemical addition agent, can destroy new fresh fruit
The nutritional benefits ingredient such as vitamin, tartaric acid inside vegetable raw material causes fruit embryo nutrition value and is lost, the fruit embryo containing additive
Long-term consumption can endanger the health of people, while make after fresh fruit of vegetables pretreatment of raw material in existing preserved fruit production process
At fruit embryo storage life it is short, often need to carry out sugaring processing immediately after fruit embryo is made, otherwise fruit embryo is apt to deteriorate, while fruit
Embryo is higher to environmental requirement, easily growth harmful bacteria, can improve production cost, the economic benefit of generation is more low.Therefore, originally
Invention proposes a kind of production technology using lactic acid bacteria and enzyme preparation preservation fruit embryo, to solve shortcoming in the prior art.
Summary of the invention
In view of the above-mentioned problems, the present invention propose by lactic acid bacteria soak can use the special physiological activity of lactic acid bacteria come
The microecological balance for keeping fruit preservation environment, can inhibit the production of raw material preserving process spoilage organisms growth and breeding and spoilage product
It is raw, de- hardship can be carried out to fresh fruit raw material by the naringinase in enzyme preparation, improve the mouthfeel of fresh fruit raw material, it can by carboxypeptidase
To carry out depickling to fresh fruit raw material, the problem of avoiding fresh fruit acid excessive growth spoilage organisms, fresh fruit raw material is further increased
Storage period.
The present invention proposes a kind of production technology using lactic acid bacteria and enzyme preparation preservation fruit embryo, comprising the following steps:
Step 1: selection fresh fruit raw material
The fresh fruit raw material for selecting fresh, mature, nothing to addle；
Step 2: cleaning
The light salt brine of fresh fruit raw material and 3% is put into fermentation vat and is carried out immersion 20~30 minutes, it is clear with flowing after immersion
Water rinses fresh fruit raw material well；
Step 3: pretreatment
Fresh fruit raw material is carried out using perforator to prick hole processing, fresh fruit raw material is subjected to stoning processing again after pricking hole processing,
Fresh fruit raw material is cut in half after stoning, fruit block is made；
Step 4: high temperature, which scalds, to be boiled
The pretreated fresh fruit raw material of above-mentioned steps three and clear water are added according to the ratio of mass ratio 1:3 and scalded in saucepan,
It is heated, carries out quickly scalding after heating and boil 10~12 minutes, scalded taking-up fresh fruit raw material after boiling and carry out cooling treatment, until fresh fruit
Raw material is cooled to room temperature；
Step 5: rinsing
Fresh fruit raw material after cooling treatment is taken out, is put into salt, citric acid and clear water according to the ratio of mass ratio 5:1:94
It is rinsed in rinsing liquid made of example configuration, rinses fresh fruit raw material with deionized water again after rinsing；
Step 6: configuration lactic acid bacteria soak
Lactic acid bacteria, clear water, salt and glucose are added according to the ratio of mass ratio 1:100:0.1:3~2:160:0.3:5
Enter in reaction vessel and cultivated, lactic acid bacteria soak is made；
Step 7: configuration enzyme preparation
By cellulase, carboxypeptidase, lactase and naringinase according to mass ratio 1:0.6:0.8:0.6~1.2:0.8:1:
0.8 ratio is added in culture bottle and is configured, and enzyme preparation is made；
Step 8: compounding maceration extract
Supersonic generator is added according to the ratio of mass ratio 20:1:5 in lactic acid bacteria soak, enzyme preparation and deionized water
It inside carries out mixing 3~5 minutes, maceration extract is made；
Step 9: ultrasonic permeability dipping
Pretreated fresh fruit raw material is added in supersonic generator and is stirred 15~20 minutes, is surpassed after stirring
Sound wave infiltration processing 20~25 minutes, it is sealed enzymatic hydrolysis and fermentation after ultrasonic permeability processing, dipping fresh fruit raw material is made, can grow
Phase preservation；
Step 10: freeze-day with constant temperature
It is sealed by fermentation heel row and goes out the maceration extract in supersonic generator, dipping fresh fruit raw material taking-up is put into microwave vacuum and is done
Freeze-day with constant temperature processing is carried out in dry device, dry extremely dipping fresh fruit moisture content of the raw material is 55%~65%, and fruit embryo is made.
Further improvement lies in that: the mass ratio of light salt brine and fresh fruit raw material is 2:1 in the step 2, in soaking process,
Every immersion repeats 4~6 completion immersion after five minutes to carrying out in fermentation vat agitation 1~2 minute.
Further improvement lies in that: the fresh fruit raw material single fruit that hole density is 2.5~3.2 centimetres of diameter is pricked in the step 3 to be pricked
Hole count 6~8,3.3~4.5 centimetres of diameter of fresh fruit raw material single fruit pricks hole count 10~12.
Further improvement lies in that: heating temperature is 125~130 degrees Celsius in the step 4, and cooling treatment uses ice water
Propose leaching method, cooling treatment detailed process are as follows: the fresh fruit raw material scalded after boiling is pulled out out of boiling hot saucepan, is put into ice water and carries out at once
Leaching is proposed, fresh fruit raw material is put into sterile cooler bin after mentioning leaching 5~6 times repeatedly and is cooled to room temperature.
Further improvement lies in that: detailed process in the step 5 are as follows: will be cooled to room temperature fresh fruit raw material be put into salt,
Rinsing is carried out 15~20 minutes in rinsing liquid made of the proportional arrangement of citric acid and clear water according to mass ratio 5:1:94, it is rinsed
Fresh fruit raw material is stirred in journey, fresh fruit raw material is allowed sufficiently to rinse, rinses fresh fruit raw material with deionized water after rinsing, washes fresh fruit original
Expect the rinsing liquid of surface residual.
Further improvement lies in that: detailed process in the step 6 are as follows: lactic acid bacteria and clear water are added in reaction vessel, into
Row stirring 3~5 minutes, control mixing speed are 30~40 revs/min, and reaction vessel is added in salt and glucose after stirring
In, lactic acid bacteria, clear water, salt and glucose mass ratio be 1:100:0.1:3, controlling temperature in reaction vessel is 26~30 to take the photograph
Family name's degree carries out culture 20~22 hours, and lactic acid bacteria soak is made.
Further improvement lies in that: detailed process in the step 7 are as follows: by cellulase, carboxypeptidase, lactase and naringin
Enzyme is put into culture bottle according to the ratio of mass ratio 1:0.6:0.8:0.6, and culture bottle is put into constant temperature incubator, controls constant temperature
Cultivating the temperature inside the box is 36~37 degrees Celsius, carries out configuration 30~36 hours, enzyme preparation is made.
Further improvement lies in that: detailed process in the step 8 are as follows: first lactic acid bacteria soak and enzyme preparation are added super
It carries out mixing ultrasound infiltration 5~10 minutes in sonic generator, then deionized water is added in supersonic generator, lactic acid bacteria leaching
Steeping liquid, enzyme preparation and deionized water quality ratio is 20:1:5, be mixed 5 minutes, carries out ultrasonic infiltration after stirring again
10 minutes, maceration extract is made.
Further improvement lies in that: detailed process in the step 9 are as follows: ultrasonic wave is added in pretreated fresh fruit raw material
It is stirred in generator 15~20 minutes, control speed of agitator is 100~120 revs/min, and ultrasonic permeability is carried out after stirring
Processing 20~25 minutes, it is 28~36 degrees Celsius that temperature in supersonic generator is controlled after ultrasonic permeability processing, and is controlled super
Pressure is 0.5~0.8Mpa in sonic generator, is sealed enzymatic hydrolysis and fermentation 30 hours, and dipping fresh fruit raw material is made.
Further improvement lies in that: detailed process in the step 10 are as follows: be sealed by fermentation heel row and go out in supersonic generator
Maceration extract, will dipping fresh fruit raw material taking-up be put into microwave vacuum dryer carry out freeze-day with constant temperature handle to dipping fresh fruit raw material contain
Water rate is 55%~65%, and controlling temperature in microwave vacuum dryer is 55~65 degrees Celsius, and vacuum degree is 1.3~1.8Mpa,
Fruit embryo is made.
The invention has the benefit that can use the special physiological activity of lactic acid bacteria by lactic acid bacteria soak to keep
Nutritive value of food not only can be improved in the microecological balance of fruit preservation environment, improves flavour of food products, can also improve food
Product keeping quality and added value, can inhibit the generation of raw material preserving process spoilage organisms growth and breeding and spoilage product, while can be with
Nutriment is manufactured, the tissue development of fresh fruit raw material is stimulated, is actively made to be generated to nutritional status, the preservation process of fruit body
With, de- hardship can be carried out to fresh fruit raw material by the naringinase in enzyme preparation, improve the mouthfeel of fresh fruit raw material, it can by carboxypeptidase
To carry out depickling to fresh fruit raw material, the problem of avoiding fresh fruit acid excessive growth spoilage organisms, fresh fruit raw material is further increased
Storage period is scalded by high temperature and proposes leaching with ice water after boiling and can carry out color protection to fresh fruit raw material, at the same ice water mention leaching can be improved it is fresh
The reservation of beneficiating ingredient in fruit raw material improves the nutritive value of fresh fruit raw material, and being handled by ultrasonic permeability can be improved fresh fruit
Absorption to lactic acid bacteria soak and enzyme preparation, permeability is more preferable, and carrying out freeze-day with constant temperature by microwave vacuum dryer can mention
High drying efficiency, rate of drying is fast and uniform drying, can effectively shorten the period of entire fruit embryo production, be suitable for high-volume
Fruit embryo production.
Specific embodiment
In order to realize invention technological means, reach purpose and effect is easy to understand, below with reference to specific implementation
Mode, the present invention is further explained.
Embodiment one
A kind of production technology using lactic acid bacteria and enzyme preparation preservation fruit embryo
Step 1: selection fresh fruit raw material
The Chinese olive for selecting fresh, mature, nothing to addle；
Step 2: cleaning
The light salt brine of Chinese olive and 3% is put into fermentation vat according to the ratio of mass ratio 2:1 and is impregnated, it is every to impregnate 5 points
It to agitation 2 minutes is carried out in fermentation vat after clock, is repeated 6 times, carries out impregnating 30 minutes altogether, stir 12 minutes, with stream after immersion
Dynamic clear water rinses Chinese olive well；
Step 3: pretreatment
Chinese olive is carried out using perforator to prick hole processing, the Chinese olive single fruit that hole density is 2.5 centimetres of diameter is pricked and pricks hole count 8
A, 3.3 centimetres of diameter of Chinese olive single fruit pricks hole count 12, and Chinese olive is carried out stoning processing again after pricking hole processing, will be green after stoning
Fruit is cut in half, and fruit block is made；
Step 4: high temperature, which scalds, to be boiled
The pretreated Chinese olive of above-mentioned steps three and clear water are added according to the ratio of mass ratio 1:3 and scalded in saucepan, is carried out
Heating, heating temperature are 130 degrees Celsius, and progress is quickly scalded and boiled 10 minutes after heating, scald taking-up Chinese olive after boiling and ice water is used to propose leaching
Method carries out cooling treatment, and the Chinese olive scalded after boiling is pulled out out of boiling hot saucepan, is put into carries out proposing leaching in ice water at once, propose leaching 5 repeatedly
Chinese olive is put into sterile cooler bin after secondary and is cooled to room temperature；
Step 5: rinsing
The Chinese olive that will be cooled to room temperature is put into salt, citric acid and clear water and forms according to the proportional arrangement of mass ratio 5:1:94
Rinsing liquid in carry out rinsing 18 minutes, Chinese olive is stirred in rinse cycle, Chinese olive is allowed sufficiently to rinse, is rushed after rinsing with deionized water
Chinese olive is washed, the rinsing liquid of Chinese olive surface residual is washed；
Step 6: configuration lactic acid bacteria soak
Lactic acid bacteria and clear water are added in reaction vessel, are stirred 5 minutes, control mixing speed is 30 revs/min, is stirred
Salt and glucose are added in reaction vessel after mixing, lactic acid bacteria, clear water, salt and glucose mass ratio be 1:100:0.1:
3, controlling temperature in reaction vessel is 28 degrees Celsius, carries out culture 22 hours, lactic acid bacteria soak is made；
Step 7: configuration enzyme preparation
Cellulase, carboxypeptidase, lactase and naringinase are put into culture according to the ratio of mass ratio 1:0.6:0.8:0.6
In bottle, culture bottle is put into constant temperature incubator, it is 36 degrees Celsius that control constant temperature, which cultivates the temperature inside the box, configuration 33 hours is carried out,
Enzyme preparation is made；
Step 8: compounding maceration extract
First lactic acid bacteria soak and enzyme preparation are added in supersonic generator and mix ultrasound infiltration 8 minutes, then will
Deionized water is added in supersonic generator, and lactic acid bacteria soak, enzyme preparation and deionized water quality ratio are 20:1:5, is mixed
Stirring 5 minutes is closed, ultrasound infiltration 10 minutes is carried out after stirring again, maceration extract is made；
Step 9: ultrasonic permeability dipping
Will pretreated Chinese olive be added supersonic generator in be stirred 20 minutes, control speed of agitator be 100 turns/
Minute, ultrasonic permeability is carried out after stirring and is handled 25 minutes, and temperature in supersonic generator is controlled after ultrasonic permeability processing is
32 degrees Celsius, and controlling pressure in supersonic generator is 0.8Mpa, is sealed enzymatic hydrolysis and fermentation 30 hours, it is green that dipping is made
Fruit；
Step 10: freeze-day with constant temperature
It is sealed by fermentation heel row and goes out the maceration extract in supersonic generator, dipping Chinese olive taking-up is put into microwave vacuum dryer
Interior progress freeze-day with constant temperature processing, until dipping Chinese olive moisture content is 60%, controlling temperature in microwave vacuum dryer is 60 Celsius
Fruit embryo is made in degree, vacuum degree 1.5Mpa.
Embodiment two
A kind of production technology using lactic acid bacteria and enzyme preparation preservation fruit embryo
Step 1: selection fresh fruit raw material
The plum for selecting fresh, mature, nothing to addle；
Step 2: cleaning
The light salt brine of plum and 3% is put into fermentation vat according to the ratio of mass ratio 2:1 and is impregnated, it is every to impregnate 5 points
It to agitation 2 minutes is carried out in fermentation vat after clock, is repeated 6 times, carries out impregnating 30 minutes altogether, stir 12 minutes, with stream after immersion
Dynamic clear water rinses plum well；
Step 3: pretreatment
Plum is carried out using perforator to prick hole processing, the plum single fruit that hole density is 2.5 centimetres of diameter is pricked and pricks hole count 8
A, 3.3 centimetres of diameter of plum single fruit pricks hole count 12, plum is carried out stoning processing again after pricking hole processing, by Lee after stoning
Son is cut in half, and fruit block is made；
Step 4: high temperature, which scalds, to be boiled
The pretreated plum of above-mentioned steps three and clear water are added according to the ratio of mass ratio 1:3 and scalded in saucepan, is carried out
Heating, heating temperature are 130 degrees Celsius, and progress is quickly scalded and boiled 10 minutes after heating, scald taking-up plum after boiling and ice water is used to propose leaching
Method carries out cooling treatment, and the plum scalded after boiling is pulled out out of boiling hot saucepan, is put into carries out proposing leaching in ice water at once, propose leaching 5 repeatedly
Plum is put into sterile cooler bin after secondary and is cooled to room temperature；
Step 5: rinsing
The plum that will be cooled to room temperature is put into salt, citric acid and clear water and forms according to the proportional arrangement of mass ratio 5:1:94
Rinsing liquid in carry out rinsing 18 minutes, plum is stirred in rinse cycle, plum is allowed sufficiently to rinse, is rushed after rinsing with deionized water
Plum is washed, the rinsing liquid of plum surface residual is washed；
Step 6: configuration lactic acid bacteria soak
Lactic acid bacteria and clear water are added in reaction vessel, are stirred 5 minutes, control mixing speed is 30 revs/min, is stirred
Salt and glucose are added in reaction vessel after mixing, lactic acid bacteria, clear water, salt and glucose mass ratio be 1:100:0.1:
3, controlling temperature in reaction vessel is 28 degrees Celsius, carries out culture 22 hours, lactic acid bacteria soak is made；
Step 7: configuration enzyme preparation
Cellulase, carboxypeptidase, lactase and naringinase are put into culture according to the ratio of mass ratio 1:0.6:0.8:0.6
In bottle, culture bottle is put into constant temperature incubator, it is 36 degrees Celsius that control constant temperature, which cultivates the temperature inside the box, configuration 33 hours is carried out,
Enzyme preparation is made；
Step 8: compounding maceration extract
First lactic acid bacteria soak and enzyme preparation are added in supersonic generator and mix ultrasound infiltration 8 minutes, then will
Deionized water is added in supersonic generator, and lactic acid bacteria soak, enzyme preparation and deionized water quality ratio are 20:1:5, is mixed
Stirring 5 minutes is closed, ultrasound infiltration 10 minutes is carried out after stirring again, maceration extract is made；
Step 9: ultrasonic permeability dipping
Will pretreated plum be added supersonic generator in be stirred 20 minutes, control speed of agitator be 100 turns/
Minute, ultrasonic permeability is carried out after stirring and is handled 25 minutes, and temperature in supersonic generator is controlled after ultrasonic permeability processing is
32 degrees Celsius, and controlling pressure in supersonic generator is 0.8Mpa, is sealed enzymatic hydrolysis and fermentation 30 hours, and dipping Lee is made
Son；
Step 10: freeze-day with constant temperature
It is sealed by fermentation heel row and goes out the maceration extract in supersonic generator, dipping plum taking-up is put into microwave vacuum dryer
Interior progress freeze-day with constant temperature processing, until dipping plum moisture content is 60%, controlling temperature in microwave vacuum dryer is 60 Celsius
Fruit embryo is made in degree, vacuum degree 1.5Mpa.
Embodiment three
A kind of production technology using lactic acid bacteria and enzyme preparation preservation fruit embryo
Step 1: selection fresh fruit raw material
The red bayberry for selecting fresh, mature, nothing to addle；
Step 2: cleaning
The light salt brine of red bayberry and 3% is put into fermentation vat according to the ratio of mass ratio 2:1 and is impregnated, it is every to impregnate 5 points
It to agitation 2 minutes is carried out in fermentation vat after clock, is repeated 6 times, carries out impregnating 30 minutes altogether, stir 12 minutes, with stream after immersion
Dynamic clear water rinses red bayberry well；
Step 3: pretreatment
Red bayberry is carried out using perforator to prick hole processing, the red bayberry single fruit that hole density is 2.5 centimetres of diameter is pricked and pricks hole count 8
A, 3.3 centimetres of diameter of red bayberry single fruit pricks hole count 12, and fruit block is made；
Step 4: high temperature, which scalds, to be boiled
The pretreated red bayberry of above-mentioned steps three and clear water are added according to the ratio of mass ratio 1:3 and scalded in saucepan, is carried out
Heating, heating temperature are 130 degrees Celsius, and progress is quickly scalded and boiled 10 minutes after heating, scald taking-up red bayberry after boiling and ice water is used to propose leaching
Method carries out cooling treatment, and the red bayberry scalded after boiling is pulled out out of boiling hot saucepan, is put into carries out proposing leaching in ice water at once, propose leaching 5 repeatedly
Red bayberry is put into sterile cooler bin after secondary and is cooled to room temperature；
Step 5: rinsing
The red bayberry that will be cooled to room temperature is put into salt, citric acid and clear water and forms according to the proportional arrangement of mass ratio 5:1:94
Rinsing liquid in carry out rinsing 18 minutes, red bayberry is stirred in rinse cycle, red bayberry is allowed sufficiently to rinse, is rushed after rinsing with deionized water
Red bayberry is washed, the rinsing liquid of red bayberry surface residual is washed；
Step 6: configuration lactic acid bacteria soak
Lactic acid bacteria and clear water are added in reaction vessel, are stirred 5 minutes, control mixing speed is 30 revs/min, is stirred
Salt and glucose are added in reaction vessel after mixing, lactic acid bacteria, clear water, salt and glucose mass ratio be 1:100:0.1:
3, control reaction vessel medium temperature
Degree is 28 degrees Celsius, carries out culture 22 hours, lactic acid bacteria soak is made；
Step 7: configuration enzyme preparation
Cellulase, carboxypeptidase, lactase and naringinase are put into culture according to the ratio of mass ratio 1:0.6:0.8:0.6
In bottle, culture bottle is put into constant temperature incubator, it is 36 degrees Celsius that control constant temperature, which cultivates the temperature inside the box, configuration 33 hours is carried out,
Enzyme preparation is made；
Step 8: compounding maceration extract
First lactic acid bacteria soak and enzyme preparation are added in supersonic generator and mix ultrasound infiltration 8 minutes, then will
Deionized water is added in supersonic generator, and lactic acid bacteria soak, enzyme preparation and deionized water quality ratio are 20:1:5, is mixed
Stirring 5 minutes is closed, ultrasound infiltration 10 minutes is carried out after stirring again, maceration extract is made；
Step 9: ultrasonic permeability dipping
Will pretreated red bayberry be added supersonic generator in be stirred 20 minutes, control speed of agitator be 100 turns/
Minute, ultrasonic permeability is carried out after stirring and is handled 25 minutes, and temperature in supersonic generator is controlled after ultrasonic permeability processing is
32 degrees Celsius, and controlling pressure in supersonic generator is 0.8Mpa, is sealed enzymatic hydrolysis and fermentation 30 hours, and dipping poplar is made
Plum；
Step 10: freeze-day with constant temperature
It is sealed by fermentation heel row and goes out the maceration extract in supersonic generator, dipping red bayberry is taken out and is put into microwave vacuum dryer
Interior progress freeze-day with constant temperature processing, until dipping red bayberry moisture content is 60%, controlling temperature in microwave vacuum dryer is 60 Celsius
Fruit embryo is made in degree, vacuum degree 1.5Mpa.
According to embodiment one, embodiment two and embodiment three, it can be concluded that, the method for the present invention is suitable for Chinese olive, plum and poplar
The fruit embryo preservation of the fruit such as plum, the microecological balance of fruit preservation environment is kept by the special physiological activity of lactic acid bacteria, no
Only can be improved nutritive value of food, improve flavour of food products, can also inhibit raw material preserving process spoilage organisms growth and breeding and
The generation of spoilage product, naringinase can carry out de- hardship to fresh fruit raw material, improve the mouthfeel of fresh fruit raw material, can be with by carboxypeptidase
The problem of depickling is carried out to fresh fruit raw material, avoids fresh fruit acidity excessive growth spoilage organisms.
It can use the special physiological activity of lactic acid bacteria by lactic acid bacteria soak to keep micro- life of fruit preservation environment
State balance, not only can be improved nutritive value of food, improves flavour of food products, can also improve food preservation and added value,
It can inhibit the generation of raw material preserving process spoilage organisms growth and breeding and spoilage product, while nutriment can be manufactured, stimulate
The tissue development of fresh fruit raw material passes through the shaddock in enzyme preparation so that nutritional status, the preservation process to fruit body generate positive effect
Glycosides enzyme can carry out de- hardship to fresh fruit raw material, improve the mouthfeel of fresh fruit raw material, can be taken off to fresh fruit raw material by carboxypeptidase
Acid, further increases the Storage period of fresh fruit raw material, boils by the way that high temperature is boiling hot the problem of avoiding fresh fruit acid excessive growths spoilage organisms
Color protection can be carried out to fresh fruit raw material by proposing leaching with ice water afterwards, while ice water mentions the guarantor for soaking and beneficiating ingredient in fresh fruit raw material can be improved
It stays, improves the nutritive value of fresh fruit raw material, being handled by ultrasonic permeability can be improved fresh fruit to lactic acid bacteria soak and enzyme system
The absorption of agent, permeability is more preferable, and carrying out freeze-day with constant temperature by microwave vacuum dryer can be improved drying efficiency, and rate of drying is fast
And uniform drying, it can effectively shorten the period of entire fruit embryo production, be suitable for large batch of fruit embryo and produce.
The basic principles, main features and advantages of the invention have been shown and described above.The technical staff of the industry should
Understand, the present invention is not limited to the above embodiments, and the above embodiments and description only describe originals of the invention
Reason, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes and improvements
It all fall within the protetion scope of the claimed invention.The claimed scope of the invention is by appended claims and its equivalent circle
It is fixed.
Claims (10)
1. a kind of production technology using lactic acid bacteria and enzyme preparation preservation fruit embryo, it is characterised in that: the following steps are included:
Step 1: selection fresh fruit raw material
The fresh fruit raw material for selecting fresh, mature, nothing to addle；
Step 2: cleaning
The light salt brine of fresh fruit raw material and 3% is put into fermentation vat and is carried out immersion 20~30 minutes, it will with flowing clear water after immersion
Fresh fruit raw material is rinsed well；
Step 3: pretreatment
Fresh fruit raw material is carried out using perforator to prick hole processing, fresh fruit raw material is subjected to stoning processing again after pricking hole processing, is enucleated
Fresh fruit raw material is cut in half afterwards, fruit block is made；
Step 4: high temperature, which scalds, to be boiled
The pretreated fresh fruit raw material of above-mentioned steps three and clear water are added according to the ratio of mass ratio 1:3 and scalded in saucepan, is carried out
Heating, progress is quickly scalded and is boiled 10~12 minutes after heating, is scalded and is taken out fresh fruit raw material progress cooling treatment after boiling, until fresh fruit raw material
It is cooled to room temperature；
Step 5: rinsing
Fresh fruit raw material after cooling treatment is taken out, salt, citric acid and clear water is put into and matches according to the ratio of mass ratio 5:1:94
It is rinsed in rinsing liquid made of setting, rinses fresh fruit raw material with deionized water again after rinsing；
Step 6: configuration lactic acid bacteria soak
Lactic acid bacteria, clear water, salt and glucose are added instead according to the ratio of mass ratio 1:100:0.1:3~2:160:0.3:5
It answers in container and is cultivated, lactic acid bacteria soak is made；
Step 7: configuration enzyme preparation
By cellulase, carboxypeptidase, lactase and naringinase according to mass ratio 1:0.6:0.8:0.6~1.2:0.8:1:0.8's
Ratio is added in culture bottle and is configured, and enzyme preparation is made；
Step 8: compounding maceration extract
By lactic acid bacteria soak, enzyme preparation and deionized water according to mass ratio 20:1:5 ratio be added supersonic generator in into
Row is mixed 3~5 minutes, and maceration extract is made；
Step 9: ultrasonic permeability dipping
Pretreated fresh fruit raw material is added in supersonic generator and is stirred 15~20 minutes, ultrasonic wave is carried out after stirring
Infiltration processing 20~25 minutes is sealed enzymatic hydrolysis and fermentation after ultrasonic permeability processing, and dipping fresh fruit raw material is made；
Step 10: freeze-day with constant temperature
It is sealed by fermentation heel row and goes out the maceration extract in supersonic generator, dipping fresh fruit raw material taking-up is put into microwave vacuum dryer
Interior progress freeze-day with constant temperature processing, dry extremely dipping fresh fruit moisture content of the raw material is 55%~65%, and fruit embryo is made.
2. a kind of production technology using lactic acid bacteria and enzyme preparation preservation fruit embryo according to claim 1, it is characterised in that:
The mass ratio of light salt brine and fresh fruit raw material is 2:1 in the step 2, and in soaking process, every immersion is after five minutes in fermentation vat
It carries out agitation 1~2 minute, repeats 4~6 completions and impregnate.
3. a kind of production technology using lactic acid bacteria and enzyme preparation preservation fruit embryo according to claim 1, it is characterised in that:
The fresh fruit raw material single fruit that hole density is 2.5~3.2 centimetres of diameter is pricked in the step 3 pricks hole count 6~8, diameter 3.3~4.5
Centimetre fresh fruit raw material single fruit prick hole count 10~12.
4. a kind of production technology using lactic acid bacteria and enzyme preparation preservation fruit embryo according to claim 1, it is characterised in that:
Heating temperature is 125~130 degrees Celsius in the step 4, and cooling treatment proposes leaching method, cooling treatment detailed process using ice water
Are as follows: the fresh fruit raw material scalded after boiling is pulled out out of boiling hot saucepan, is put into carries out proposing leaching in ice water at once, it will after mentioning leaching 5~6 times repeatedly
Fresh fruit raw material is put into sterile cooler bin and is cooled to room temperature.
5. a kind of production technology using lactic acid bacteria and enzyme preparation preservation fruit embryo according to claim 1, it is characterised in that:
Detailed process in the step 5 are as follows: the fresh fruit raw material that will be cooled to room temperature is put into salt, citric acid and clear water according to mass ratio
It is carried out in rinsing liquid made of the proportional arrangement of 5:1:94 rinsing 15~20 minutes, fresh fruit raw material is stirred in rinse cycle, is allowed fresh
Fruit raw material sufficiently rinses, and rinses fresh fruit raw material with deionized water after rinsing, washes the rinsing liquid of fresh fruit raw material surface residual.
6. a kind of production technology using lactic acid bacteria and enzyme preparation preservation fruit embryo according to claim 1, it is characterised in that:
Detailed process in the step 6 are as follows: lactic acid bacteria and clear water are added in reaction vessel, are stirred 3~5 minutes, control stirring
Speed is 30~40 revs/min, salt and glucose is added in reaction vessel after stirring, lactic acid bacteria, clear water, salt and grape
The mass ratio of sugar is 1:100:0.1:3, and controlling temperature in reaction vessel is 26~30 degrees Celsius, carries out culture 20~22 hours,
Lactic acid bacteria soak is made.
7. a kind of production technology using lactic acid bacteria and enzyme preparation preservation fruit embryo according to claim 1, it is characterised in that:
Detailed process in the step 7 are as follows: by cellulase, carboxypeptidase, lactase and naringinase according to mass ratio 1:0.6:0.8:
0.6 ratio is put into culture bottle, and culture bottle is put into constant temperature incubator, and control constant temperature is cultivated the temperature inside the box and taken the photograph for 36~37
Family name's degree carries out configuration 30~36 hours, enzyme preparation is made.
8. a kind of production technology using lactic acid bacteria and enzyme preparation preservation fruit embryo according to claim 1, it is characterised in that:
Detailed process in the step 8 are as follows: first lactic acid bacteria soak and enzyme preparation are added in supersonic generator and carry out mixing ultrasound
Infiltration 5~10 minutes, then deionized water is added in supersonic generator, lactic acid bacteria soak, enzyme preparation and deionized water
Amount be mixed 5 minutes than being 20:1:5, carries out ultrasound infiltration 10 minutes after stirring again, maceration extract is made.
9. a kind of production technology using lactic acid bacteria and enzyme preparation preservation fruit embryo according to claim 1, it is characterised in that:
Detailed process in the step 9 are as follows: pretreated fresh fruit raw material is added in supersonic generator and is stirred 15~20 points
Clock, control speed of agitator are 100~120 revs/min, and ultrasonic permeability is carried out after stirring and is handled 20~25 minutes, ultrasonic wave seeps
Controlling temperature in supersonic generator after processing thoroughly is 28~36 degrees Celsius, and control in supersonic generator pressure be 0.5~
0.8Mpa is sealed enzymatic hydrolysis and fermentation 30 hours, and dipping fresh fruit raw material is made.
10. a kind of production technology using lactic acid bacteria and enzyme preparation preservation fruit embryo according to claim 1, feature exist
In: detailed process in the step 10 are as follows: be sealed by fermentation heel row and go out the maceration extract in supersonic generator, fresh fruit raw material will be impregnated
Taking-up, which is put into microwave vacuum dryer, to be carried out freeze-day with constant temperature to handle to dipping fresh fruit moisture content of the raw material being 55%~65%, control
Temperature is 55~65 degrees Celsius in microwave vacuum dryer, and vacuum degree is 1.3~1.8Mpa, and fruit embryo is made.
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Cited By (1)
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