CN109601685B

CN109601685B - Probiotic-fermented dry and wet plums, low-salt probiotic-fermented green plum slices and preparation method thereof

Info

Publication number: CN109601685B
Application number: CN201910062644.6A
Authority: CN
Inventors: 谢桂勉; 林海滨; 杨培新
Original assignee: Jieyang Vocational & Technical College
Current assignee: Jieyang Vocational & Technical College
Priority date: 2019-01-23
Filing date: 2019-01-23
Publication date: 2023-09-29
Anticipated expiration: 2039-01-23
Also published as: CN109601685A

Abstract

The invention provides a probiotic fermented dry and wet plum, a low-salt probiotic fermented green plum slice and a preparation method thereof, and belongs to the technical field of preserved food processing. The probiotics fermented dry and wet plums comprise the following preparation raw materials in parts by mass: 180-220 parts of low-salt dry and wet plums, 180-220 parts of drinking water, 80-120 parts of brown sugar, 40-60 parts of lemon, 10-20 parts of citric acid and 1-2 parts of plant lactobacillus powder. The dry and wet plums are fermented by utilizing probiotics, so that the defect that the traditional preserved plums are high in salt and sugar and not beneficial to health is overcome; meanwhile, the problems of difficult preservation and seasonality of fresh fruits are overcome, and the preserved green plums are beneficial to perennial production.

Description

Probiotic-fermented dry and wet plums, low-salt probiotic-fermented green plum slices and preparation method thereof

Technical Field

The invention belongs to the technical field of preserved fruit food processing, and particularly relates to a probiotic fermented dry and wet plum, a low-salt probiotic fermented green plum slice and a preparation method thereof.

Background

Green plums are sweet and flat in nature, big in fruits, thin in skin, glossy, thick in meat, small in core, crisp and thin in texture, rich in juice, high in acidity, rich in various amino acids required by human bodies, sour and sweet in flavor, and rich in fruit acids and vitamin C. The semi-finished dry and wet green plums are prepared by the steps of salt soaking and sun drying after the high-quality green plums are ripe, so that the original numerous substances beneficial to human bodies of the green plums are maintained, and the green plums are rich in more than ten beneficial elements such as fruit acid, vitamin C and the like, and are known as 'king of preserved fruits', 'natural green health-care foods'.

Green plums are often processed into preserved fruits besides being not stored and eaten in small quantity, so that comprehensive utilization of green plums is realized, and economic benefits are improved. However, the existing preserved green plums processing technology ensures that the product has the characteristics of high salt and high sugar, and is not beneficial to diet health.

Disclosure of Invention

In view of the problems in the background technology, the invention aims to provide a probiotic fermented dry and wet plum, a low-salt probiotic fermented green plum slice and a preparation method thereof, and the low-salt low-sugar green plum slice is low in salt, nutritional, healthy and shelf-stable.

The invention provides a probiotic fermented dry and wet plum, which comprises the following preparation raw materials in parts by mass: 180-220 parts of low-salt dry and wet plums, 180-220 parts of drinking water, 80-120 parts of brown sugar, 40-60 parts of lemon, 10-20 parts of citric acid and 1-2 parts of plant lactobacillus powder.

Preferably, the low-salt dry and wet plums are prepared by desalting dry and wet plums; the salt content of the low-salt dry and wet plums is less than or equal to 3 percent.

The invention provides a preparation method of the dry and wet plums fermented by probiotics, which comprises the following steps:

(1) Mixing brown sugar, citric acid and drinking water to obtain a mixed aqueous solution;

(2) Mixing low-salt dry and wet plums, the mixed aqueous solution, lemon and plant lactobacillus powder, fermenting for 30-60 d, and removing fermentation liquor to obtain the probiotic fermented dry and wet plums.

Preferably, the step (1) further comprises the steps of boiling and cooling after the mixed aqueous solution is obtained; the boiling time is 2-5 min; the temperature after cooling is 20-30 ℃.

Preferably, the fermentation mode of the step (2) is stationary fermentation, the stationary fermentation is carried out in a sterile fermentation tank, and the temperature of the stationary fermentation is 20-30 ℃.

The invention provides a low-salt probiotic fermented green plum slice, which comprises the following preparation raw materials in parts by mass: 90-110 parts of dried and wet plums fermented by probiotics, 35-45 parts of fermentation liquor, 7-9 parts of brown sugar, 4-6 parts of salt, 1.6-2.0 parts of ginger powder, 0.12-0.18 part of stevioside and 0.02-0.04 part of sucralose; the dried and wet plums obtained by the method are prepared by the probiotics fermentation; the fermentation liquor is removed after anaerobic fermentation in the step (2) in the preparation method.

Preferably, the dry and wet dried plums obtained by probiotic fermentation are dry and wet Mei Meijiang obtained by probiotic fermentation and pulping after stoning.

The invention provides a preparation method of the low-salt probiotic fermented green plum slice, which comprises the following steps:

(1) mixing the fermentation liquor, brown sugar, salt, ginger powder, stevioside and sucralose to obtain a mixed seasoning liquid;

(2) mixing the mixed seasoning liquid with the dried and wet plums fermented by probiotics to obtain a semi-solid mixture;

(3) and scraping, drying and slicing the semi-solid mixture in sequence to obtain the low-salt probiotic fermented green plum slice.

Preferably, the thickness of the scraping blade in the step (3) is 2-3 mm.

Preferably, the temperature of the drying in the step (3) is 37-43 ℃, and the water content of the dried low-salt probiotic fermented green plum slice is less than or equal to 10%.

The beneficial effects are that: the invention provides a probiotic fermented dry and wet plum, which comprises the following preparation raw materials in parts by mass: 180-220 parts of low-salt dry and wet plums, 180-220 parts of drinking water, 80-120 parts of brown sugar, 40-60 parts of lemon, 10-20 parts of citric acid and 1-2 parts of plant lactobacillus powder. The invention uses dry and wet plums as initial fermentation raw materials, and prepares the probiotic fermented dry and wet plums and the low-salt probiotic fermented green plum slices through probiotic fermentation, thereby overcoming the defects that the green plums are short in picking period and difficult to preserve, and the traditional fruit fermentation products (such as fruit ferment) take fresh fruits as initial raw materials, have seasonal and batch differences and the like, and are beneficial to the perennial production of preserved green plums. Meanwhile, the prepared product is low in salt and sugar, is nutritional and healthy, and overcomes the defect that the traditional preserved green plums are high in salt and sugar and unfavorable for health.

Detailed Description

The preparation raw materials of the dry and wet plums by probiotics comprise low-salt dry and wet plums, drinking water, brown sugar, lemon, citric acid and plant lactic acid bacteria powder. In the invention, the low-salt dry and wet plums are used in an amount of 180-220 parts by mass, preferably 190-210 parts by mass, more preferably 200 parts by mass; the drinking water is used in an amount of 180-220 parts, preferably 190-210 parts, more preferably 200 parts; the amount of the brown sugar is 80-120 parts, preferably 90-110 parts, more preferably 100 parts; the lemon is used in an amount of 40-60 parts, preferably 45-55 parts, more preferably 50 parts; the amount of the citric acid is 10-20 parts, preferably 12-18 parts, more preferably 15 parts; the dosage of the plant lactobacillus powder is 1-2 parts, preferably 1.5 parts. In the present invention, the low-salt dry and wet plums are preferably prepared by desalting dry and wet plums, and the desalting method is preferably drinking water soaking. The salt content of the low-salt dry and wet plums is preferably less than or equal to 3 percent. In the present invention, the lactobacillus plantarum powder is preferably a commercial powder containing lactobacillus plantarum, lactobacillus acidophilus, lactobacillus paracasei and bifidobacterium lactis (such as: probiotic fruit and vegetable ferment powder produced by Beijing Chuan Xiu technology Co., ltd., probiotic fruit and vegetable ferment powder produced by Shannon biological technology Co., ltd., fruit and vegetable ferment probiotics produced by Hebei Yi Biotechnology Co., ltd.; the effective viable bacteria concentration of the plant lactic acid bacteria powder is preferably 50-100 hundred million/g, more preferably 80 hundred million/g. The source of each of the above-mentioned raw materials for preparation is not particularly limited in the present invention, and products conventionally commercially available in the art may be used. In the embodiment of the invention, the plant lactobacillus powder is purchased from the probiotic fruit and vegetable ferment fermented powder of Beijing Chuan Xiujingsu Co., ltd, and the effective viable bacteria concentration is 80 hundred million/g.

The invention firstly mixes brown sugar, citric acid and drinking water to obtain mixed aqueous solution. The method of the present invention for specific mixing and the order of addition of the components are not particularly limited, and may be carried out in a conventional manner in the art. After the mixed aqueous solution is obtained, the mixed aqueous solution is preferably boiled and cooled in the present invention. In the present invention, the boiling time is preferably 2 to 5 minutes, more preferably 3 minutes. The boiling can accelerate the dissolution of brown sugar while sterilizing. The method of cooling after boiling is not particularly limited in the present invention, and the temperature of the aqueous solution to be mixed after cooling is preferably 20 to 30 ℃, more preferably 25 ℃.

After the mixed aqueous solution is obtained, the low-salt dry and wet plums, the mixed aqueous solution, the lemon and the plant lactobacillus powder are mixed and fermented. The method of the present invention for specific mixing and the order of addition of the components are not particularly limited, and may be carried out in a conventional manner in the art. In the present invention, the fermentation time is 30 to 60d, preferably 40 to 50d. The fermentation is preferably performed in a stationary fermentation tank, and the stationary fermentation is preferably performed at a temperature of 20 to 30 ℃, more preferably 25 ℃. In the invention, the fermentation is anaerobic fermentation, and the container for anaerobic fermentation is provided with small holes communicated with the outside for discharging gas generated by fermentation, so as to avoid overlarge pressure of the fermentation environment. After fermentation, the fermentation liquid is removed, and the dry and wet plums are obtained by probiotics fermentation. In the present invention, the fermentation broth is preferably removed by filtration. The invention preferably collects the removed fermentation broth to facilitate the subsequent preparation of the low-salt probiotic fermented green plum slices.

The invention utilizes the characteristics of probiotics to ferment dry and wet plums and the high acid content of fermentation materials, so that the probiotics form dominant bacterial groups and the pollution of mixed bacteria is avoided. Overcomes the defects of high salt and high sugar of the traditional green plum candy and is not beneficial to health; meanwhile, the problems of difficult preservation and seasonality of fresh fruits are overcome, and the preserved green plums are beneficial to perennial production.

The preparation raw materials of the low-salt probiotic fermented green plum slice comprise probiotic fermented dry and wet plums, fermentation liquor, brown sugar, salt, ginger powder, stevioside and sucralose. In the invention, the probiotic fermented dry and wet plums are used in an amount of 90-110 parts by mass, preferably 95-105 parts by mass, and more preferably 100 parts by mass; the dosage of the fermentation liquor is 35-45 parts, preferably 40 parts; the dosage of the brown sugar is 7-9 parts, preferably 8 parts; the salt is used in an amount of 4-6 parts, preferably 5 parts; the dosage of the ginger powder is 1.6-2.0 parts, preferably 1.8 parts; the steviol glycoside is used in an amount of 0.12-0.18 parts, preferably 0.15 parts; the amount of sucralose is 0.02-0.04 parts, preferably 0.03 parts. In the invention, the dry and wet dried plum by probiotic fermentation is preferably dry and wet Mei Meijiang by probiotic fermentation after stoning and pulping, and the fineness of the plum pulp is preferably 80-120 meshes, more preferably 100 meshes. The source of each of the above-mentioned raw materials for preparation is not particularly limited in the present invention, and products conventionally commercially available in the art may be used.

The invention firstly mixes the fermentation liquor, brown sugar, salt, ginger powder, stevioside and sucralose to obtain the mixed seasoning liquid. After the mixed seasoning liquid is obtained, the mixed seasoning liquid is mixed with the probiotics fermented dry and wet plums to obtain the semi-solid mixture. The method of the present invention for specific mixing and the order of addition of the components are not particularly limited, and may be carried out in a conventional manner in the art.

After the semi-solid mixture is obtained, scraping, drying and slicing the semi-solid mixture in sequence to obtain the low-salt probiotic fermented green plum slice. In the present invention, the thickness of the blade is preferably 2 to 3mm, more preferably 2.5mm. The temperature of the drying is preferably 37 to 43 ℃, more preferably 40 ℃. The water content of the dried low-salt probiotic fermented green plum slice is preferably less than or equal to 10 percent. The invention does not limit the specification of the slice, and the size of the slice can be determined according to the packaging requirement.

The low-salt probiotic fermented green plum slice prepared by the method disclosed by the invention is rich in organic acid and probiotic active ingredients, has unique fermentation flavor, has the efficacy of promoting the production of body fluid to quench thirst, and is a healthy and delicious leisure product.

The dry and wet dried plum fermented with probiotics, the green plum fermented with low-salt probiotics and the preparation method thereof provided by the invention are described in detail below with reference to examples, but the description is not to be construed as limiting the protection scope of the invention.

Example 1

The probiotics fermented dry and wet plums are prepared and obtained by the following method:

(1) Soaking 200g of dry and wet plums in drinking water to desalt until the salinity is less than or equal to 3%, and loading into a sterile fermentation tank.

(2) Adding 100g of brown sugar and 15g of citric acid into 200g of drinking water, dissolving, boiling for 3min, cooling to 25 ℃, adding 1.5g of plant lactobacillus powder, stirring uniformly, loading into the aseptic fermenter, adding 50g of lemon, standing and fermenting for 45d.

(3) And after fermentation is completed, carrying out solid-liquid separation to obtain the probiotics fermented dry and wet plums and fermentation liquor.

Physical and chemical and microorganism indexes of the prepared probiotic fermented dry and wet plums are detected, and the detection results are shown in table 1.

TABLE 1 probiotic fermentation dry and wet Mei Lihua and microbial indicators

Physical and chemical and microbial indexes of the fermentation broth prepared above were detected, and the detection results are shown in table 2.

TABLE 2 physical and chemical and microbiological indicators of fermentation broths

Example 2

The low-salt probiotic fermented green plum slice is prepared by the following steps:

(1) the dried and wet plums obtained in example 1 were stoned, beaten into Mei Jiang with a beater, and the large pieces of pericarp were removed by filtration to obtain 100g of plum pulp for later use.

(2) 40g of fermentation liquor is taken, 8g of brown sugar, 5g of salt, 1.8g of ginger powder, 0.15g of stevioside and 0.03g of sucralose are added, and the mixed seasoning liquor is obtained.

(3) Adding 100g of the plum pulp into the mixed seasoning liquid, uniformly stirring, loading in a tray, and scraping into slices with the thickness of 2-3mm by using a scraping machine.

(4) Transferring the slices into a drying room, setting the temperature to 40+/-3 ℃, and drying until the moisture is less than or equal to 10%.

(5) Cutting the dried slices into regular square or rectangular small pieces, and packaging to obtain the final product

Physical and chemical and microorganism indexes of the prepared probiotic fermented green plum slices are detected, and detection results are shown in table 3.

TABLE 3 physical, chemical and microbiological indicators of probiotic fermented green plum slices

100 consumers were randomly drawn from the market, each consumer tasted 4 different products, and selected products meeting the corresponding criteria, with the results shown in table 4:

TABLE 4 quality control Table of greengage preserves

Note that: the commercial products used in Table 4 are all commercial products, wherein the preserved plums, the plum cakes and the flavoring enzymes all meet the national relevant standards.

The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.

Claims

1. The low-salt probiotic fermented green plum slice is characterized by comprising the following preparation raw materials in parts by mass: 90-110 parts of dried and wet plums fermented by probiotics, 35-45 parts of fermentation liquor, 7-9 parts of brown sugar, 4-6 parts of salt, 1.6-2.0 parts of ginger powder, 0.12-0.18 part of stevioside and 0.02-0.04 part of sucralose;

the probiotic fermented dry and wet plums are prepared from the following raw materials in parts by mass: 180-220 parts of low-salt dry and wet plums, 180-220 parts of drinking water, 80-120 parts of brown sugar, 40-60 parts of lemon, 10-20 parts of citric acid and 1-2 parts of plant lactobacillus powder; the salt content of the low-salt dry and wet plums is less than or equal to 3 percent; the low-salt dry and wet plums are prepared by desalting dry and wet plums;

the lactobacillus plantarum powder is lactobacillus plantarum, lactobacillus acidophilus, lactobacillus paracasei and bifidobacterium lactis;

the preparation method of the probiotic fermented dry and wet plums comprises the following steps:

(2) Mixing low-salt dry and wet plums, the mixed aqueous solution, lemon and plant lactobacillus powder, fermenting for 45d, and removing fermentation liquor to obtain probiotic fermented dry and wet plums; the fermentation mode of the step (2) is stationary fermentation, the stationary fermentation is carried out in a sterile fermentation tank, and the temperature of the stationary fermentation is 25 ℃;

the fermentation liquor is the fermentation liquor removed after anaerobic fermentation in the step (2).

2. The low-salt probiotic-fermented green plum slice according to claim 1, wherein the step (1) further comprises the steps of boiling and cooling after the mixed aqueous solution is obtained; the boiling time is 2-5 min; the temperature after cooling is 20-30 ℃.

3. The low-salt probiotic-fermented green plum slice according to claim 1, wherein the probiotic-fermented dry and wet plums are pulped after stoning, and the probiotic-fermented dry and wet plums are Mei Meijiang.

4. A method for preparing the low-salt probiotic-fermented green plum slice according to any one of claims 1 to 3, comprising the steps of:

5. The method according to claim 4, wherein the thickness of the wiper blade in the step (3) is 2 to 3mm.

6. The preparation method of claim 4, wherein the temperature of the drying in the step (3) is 37-43 ℃, and the water content of the dried low-salt probiotic fermented green plum slice is less than or equal to 10%.