CN110973601A - Preparation method of probiotic composite fruit and vegetable powder tablet - Google Patents

Preparation method of probiotic composite fruit and vegetable powder tablet Download PDF

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Publication number
CN110973601A
CN110973601A CN201911140465.6A CN201911140465A CN110973601A CN 110973601 A CN110973601 A CN 110973601A CN 201911140465 A CN201911140465 A CN 201911140465A CN 110973601 A CN110973601 A CN 110973601A
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fruit
vegetable
probiotic
enzymolysis
fruits
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江国托
刘艳
单春乔
秦淑杰
许淑珍
王秀
张秋拾
王欣
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Jiangsu Jutuo Biotechnology Co ltd
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Jiangsu Jutuo Biotechnology Co ltd
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    • 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
    • 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
    • A23L29/06—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
    • 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
    • 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
    • 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
    • A23V2400/169—Plantarum

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a preparation method of probiotic composite fruit and vegetable powder tablets, which does not destroy the nutrient components of fruits and vegetables, is treated by enzymolysis and fermentation processes, enriches the nutrient components, enriches the processing process, facilitates the storage and transportation of products and prolongs the shelf life of the products. The probiotic compound fruit and vegetable powder tablet is prepared by using fresh vegetables and fruits such as blueberries, mulberries, strawberries, shaddock peels, loquats, kiwifruits, passion fruits, carrots, tomatoes, broccoli and the like as main components, performing enzymolysis through pectinase and amylase, performing probiotic starter and performing a series of processes, is rich in nutrition, is beneficial to nutrient composition intake, and has the effects of regulating the balance of intestinal flora of a human body, promoting digestion, enhancing immunity and the like.

Description

Preparation method of probiotic composite fruit and vegetable powder tablet
Technical Field
The invention relates to a preparation method of probiotic compound fruit and vegetable powder tablets, and belongs to the technical field of foods.
Background
The vegetables and fruits are rich in dietary cellulose, chlorophyll, multiple vitamins and other nutrient substances necessary for human health, and are one of the most popular food in daily life for the masses. Due to the fact that vegetables and fruits are various in variety, relatively troublesome to buy and eat in daily life, and short in working and learning time of many families, most of residents in China can only take part of vegetable and fruit nutrition in a limited way every day. Therefore, the invention provides a preparation method of the probiotic compound fruit and vegetable powder tablet which is convenient to eat and balanced in nutrition.
Disclosure of Invention
The probiotic compound fruit and vegetable powder tablet produced by the preparation method provided by the invention is convenient to eat, rich in nutrient components, balanced in nutrition and beneficial to nutrient component intake.
In order to achieve the purpose, the invention adopts the following technical scheme: a preparation method of probiotic compound fruit and vegetable powder tablets comprises the following steps:
s1, selecting and processing fruit and vegetable raw materials
S1.1, selecting fresh and mature blueberries, mulberries, strawberries, shaddock peels, loquats, kiwifruits, passion fruits, carrots, tomatoes and broccoli, splitting lateral branches of the broccoli, cleaning all the fruits and vegetables with warm water at the temperature of 35-40 ℃, and filtering water;
s1.2, soaking blueberries, mulberries, strawberries, shaddock peels and broccoli in saline water at the temperature of 35-40 ℃ for 2-2.5 hours, washing with water, filtering to remove water, peeling loquat, kiwi fruits, passion fruits, carrots and tomatoes, removing seeds of loquat, and cutting the strawberries, shaddock peels, kiwi fruits, carrots, tomatoes and broccoli into blocks of 1cm multiplied by 1cm for later use;
s2 juicing fruits and vegetables
Mixing the blueberries, the mulberries, the strawberries, the shaddock peels, the loquats, the kiwifruits, the passion fruits, the carrots, the tomatoes and the broccoli treated in the step S1.2, adding the mixture into a squeezer, and squeezing to obtain a fruit and vegetable residue juice mixture;
s3, enzymolysis
Adding the fruit and vegetable residue juice mixture obtained in the step S2 into an enzymolysis tank, adding pectinase and amylase, uniformly mixing, carrying out enzymolysis, inactivating enzyme after the enzymolysis is finished, and filtering to remove enzymolysis residues to obtain an enzymolysis fruit and vegetable liquid;
s4 fermentation of probiotics
Adding the enzymolysis fruit and vegetable liquid obtained in the step S3 into a fermentation tank, adding a probiotic fermentation agent, konjac flour and a sweetening agent, uniformly mixing, fermenting, and filtering to obtain probiotic fermentation fruit and vegetable pulp after fermentation is finished;
s5, pressing into tablets
S5.1, adding a dairy product into the probiotic fermented fruit and vegetable pulp obtained in the step S4, and uniformly mixing to obtain mixed slurry;
s5.2, adding the mixture into a tablet press for tabletting and forming, and drying to obtain the probiotic composite fruit and vegetable powder tablet.
Preferably, in step S3, the enzymolysis conditions are: the enzymolysis temperature is 40-45 ℃, and the enzymolysis time is 1-1.5 h; in the step S4, the fermentation conditions are: the fermentation temperature is 35-40 ℃, and the fermentation time is 48-56 h.
Preferably, in step S5.2, the molding conditions are: the molding temperature is 40-45 ℃, and the molding relative humidity is 40-60%; drying conditions are as follows: the drying temperature is 40-45 ℃, and the drying relative humidity is 25-35%.
Preferably, in the step S3, the addition amounts of the pectinase and the amylase are respectively 0.5-1% and 0.3-0.6% of the weight of the fruit and vegetable residue juice mixture.
Preferably, in the step S4, the addition amounts of the probiotic fermentation agent, the konjac flour and the sweetener are 0.4-1.2%, 55-75% and 2-7% of the weight of the enzymolysis fruit and vegetable liquid, respectively.
Preferably, the probiotic starter culture is one or more of lactobacillus plantarum, lactobacillus casei and bacillus subtilis.
Preferably, the sweetener is one or more of maltitol, stevioside, xylitol and glucose syrup.
Preferably, in the step S5.1, the addition amount of the dairy product is 45-60% of the weight of the probiotic fermented fruit and vegetable pulp.
Preferably, the dairy product is a milk powder or a yoghurt powder.
Preferably, the content of common salt in the brine in the step S1.2 is 0.5-1.5%.
The invention has the beneficial effects that:
1. the preparation method of the probiotic compound fruit and vegetable powder tablet does not destroy the nutrient components of fruits and vegetables, and the nutrient components are enriched by the enzymolysis and fermentation process treatment, and meanwhile, the processing process is enriched, so that the product is convenient to store and transport, and the shelf life of the product is prolonged.
2. The probiotic compound fruit and vegetable powder tablet is prepared by taking fresh vegetables and fruits as main components, carrying out enzymolysis through pectinase and amylase, then carrying out probiotic leavening and a series of processes, is rich in nutrition, is beneficial to nutrient composition intake, and has the effects of regulating the balance of intestinal flora of a human body, promoting digestion, enhancing immunity and the like.
3. The blueberry-containing health-care food selects the raw materials of blueberry, mulberry, strawberry, shaddock peel, loquat, kiwi fruit, passion fruit, carrot, tomato and broccoli, and the dietary cellulose, the chlorophyll and the multivitamins are rich in nutrient components, so that the dietary cellulose, the chlorophyll and the multivitamins are beneficial to nutrient component intake, the human body is balanced in nutrition, the immunity of the human body can be enhanced, and the health of the human body is promoted.
4. The preparation method of the invention scientifically solves the technical problems of single taste and inconvenient eating, has high nutritive value of the product, increases the diversity of the taste of the product, has good eating effect and meets the requirements of people.
Detailed Description
In order to more clearly and completely illustrate the present invention, the following examples are given by way of illustration of the present invention, and are not intended to limit the present invention.
Example 1
A preparation method of probiotic compound fruit and vegetable powder tablets comprises the following steps:
s1, selecting and processing fruit and vegetable raw materials
S1.1, selecting fresh and mature blueberries, mulberries, strawberries, shaddock peels, loquats, kiwifruits, passion fruits, carrots, tomatoes and broccoli, splitting lateral branches of the broccoli, cleaning all the fruits and vegetables with warm water at the temperature of 35-40 ℃, and filtering water;
s1.2, soaking blueberries, mulberries, strawberries, shaddock peels and broccoli in saline water with the salt content of 0.5% at the temperature of 35-40 ℃ for 2.5h, then cleaning with water, filtering to remove water, peeling loquat, kiwi fruits, passion fruits, carrots and tomatoes, removing seeds of loquat, and cutting the strawberries, shaddock peels, kiwi fruits, carrots, tomatoes and broccoli into blocks of 1cm multiplied by 1cm for later use;
s2 juicing fruits and vegetables
Mixing the blueberries, the mulberries, the strawberries, the shaddock peels, the loquats, the kiwifruits, the passion fruits, the carrots, the tomatoes and the broccoli treated in the step S1.2, adding the mixture into a squeezer, and squeezing to obtain a fruit and vegetable residue juice mixture;
s3, enzymolysis
Adding the fruit and vegetable residue juice mixture obtained in the step S2 into an enzymolysis tank, adding pectinase and amylase, uniformly mixing, carrying out enzymolysis, controlling the enzymolysis temperature to be 40 ℃, carrying out enzymolysis for 1.5h, then carrying out enzyme deactivation, and filtering to remove enzymolysis residues to obtain an enzymolysis fruit and vegetable liquid;
s4 fermentation of probiotics
Adding the enzymolysis fruit and vegetable liquid obtained in the step S3 into a fermentation tank, adding lactobacillus plantarum, konjac flour and maltitol, uniformly mixing, fermenting at the fermentation temperature of 35 ℃ for 56 hours, and filtering to obtain probiotic fermented fruit and vegetable pulp;
s5, pressing into tablets
S5.1, adding milk powder into the probiotic fermented fruit and vegetable pulp obtained in the step S4, and uniformly mixing to obtain mixed slurry;
s5.2, adding the mixture into a tablet press for tabletting and forming, wherein the forming temperature is 40 ℃, the forming relative humidity is 40%, and then drying is carried out, the drying temperature is 40 ℃, and the drying relative humidity is 25%, so that the probiotic compound fruit and vegetable powder tablet is obtained.
Specifically, in the embodiment, the addition amounts of the pectinase and the amylase are respectively 0.6% and 0.3% of the weight of the fruit and vegetable residue juice mixture, and the addition amounts of the lactobacillus plantarum, the konjac flour and the maltitol are respectively 0.4%, 55% and 5% of the weight of the fruit and vegetable juice mixture subjected to enzymolysis; the addition amount of the milk powder is 45% of the weight of the probiotic fermented fruit and vegetable pulp respectively.
Example 2
A preparation method of probiotic compound fruit and vegetable powder tablets comprises the following steps:
s1, selecting and processing fruit and vegetable raw materials
S1.1, selecting fresh and mature blueberries, mulberries, strawberries, shaddock peels, loquats, kiwifruits, passion fruits, carrots, tomatoes and broccoli, splitting lateral branches of the broccoli, cleaning all the fruits and vegetables with warm water at the temperature of 35-40 ℃, and filtering water;
s1.2, soaking blueberries, mulberries, strawberries, shaddock peels and broccoli in saline water with the salt content of 0.5% at the temperature of 35-40 ℃ for 2.5h, then cleaning with water, filtering to remove water, peeling loquat, kiwi fruits, passion fruits, carrots and tomatoes, removing seeds of loquat, and cutting the strawberries, shaddock peels, kiwi fruits, carrots, tomatoes and broccoli into blocks of 1cm multiplied by 1cm for later use;
s2 juicing fruits and vegetables
Mixing the blueberries, the mulberries, the strawberries, the shaddock peels, the loquats, the kiwifruits, the passion fruits, the carrots, the tomatoes and the broccoli treated in the step S1.2, adding the mixture into a squeezer, and squeezing to obtain a fruit and vegetable residue juice mixture;
s3, enzymolysis
Adding the fruit and vegetable residue juice mixture obtained in the step S2 into an enzymolysis tank, adding pectinase and amylase, uniformly mixing, carrying out enzymolysis, controlling the enzymolysis temperature to be 40 ℃, carrying out enzymolysis for 1.5h, then carrying out enzyme deactivation, and filtering to remove enzymolysis residues to obtain an enzymolysis fruit and vegetable liquid;
s4 fermentation of probiotics
Adding the enzymolysis fruit and vegetable liquid obtained in the step S3 into a fermentation tank, adding lactobacillus plantarum, konjac flour and maltitol, uniformly mixing, fermenting at the fermentation temperature of 35 ℃ for 56 hours, and filtering to obtain probiotic fermented fruit and vegetable pulp;
s5, pressing into tablets
S5.1, adding yoghurt powder into the probiotic fermented fruit and vegetable pulp obtained in the step S4, and uniformly mixing to obtain mixed slurry;
s5.2, adding the mixture into a tablet press for tabletting and forming, wherein the forming temperature is 40 ℃, the forming relative humidity is 40%, and then drying is carried out, the drying temperature is 40 ℃, and the drying relative humidity is 25%, so that the probiotic compound fruit and vegetable powder tablet is obtained.
In the embodiment, specifically, the addition amounts of the pectinase and the amylase are respectively 0.6% and 0.3% of the weight of the fruit and vegetable residue juice mixture, and the addition amounts of the lactobacillus plantarum, the konjac flour and the maltitol are respectively 0.4%, 55% and 5% of the weight of the enzymolysis fruit and vegetable liquid; the addition amount of the yoghurt powder is 45 percent of the weight of the probiotic fermented fruit and vegetable pulp respectively.
This example 2 differs from example 1 in that: the choice of dairy products varies. The probiotic compound fruit and vegetable powder tablets prepared in the embodiment 2 and the embodiment 1 have milk flavor, and the yoghurt powder increases the flavor of the probiotic compound fruit and vegetable powder tablets, so that the taste is diversified.
Example 3
A preparation method of probiotic compound fruit and vegetable powder tablets comprises the following steps:
s1, selecting and processing fruit and vegetable raw materials
S1.1, selecting fresh and mature blueberries, mulberries, strawberries, shaddock peels, loquats, kiwifruits, passion fruits, carrots, tomatoes and broccoli, splitting lateral branches of the broccoli, cleaning all the fruits and vegetables with warm water at the temperature of 35-40 ℃, and filtering water;
s1.2, soaking blueberries, mulberries, strawberries, shaddock peels and broccoli in saline water with the salt content of 0.8% at the temperature of 35-40 ℃ for 2-2.5 hours, then washing with water, filtering, peeling loquat, kiwi fruits, passion fruits, carrots and tomatoes, removing seeds of loquat, and cutting the strawberries, shaddock peels, kiwi fruits, carrots, tomatoes and broccoli into blocks of 1cm multiplied by 1cm for later use;
s2 juicing fruits and vegetables
Mixing the blueberries, the mulberries, the strawberries, the shaddock peels, the loquats, the kiwifruits, the passion fruits, the carrots, the tomatoes and the broccoli treated in the step S1.2, adding the mixture into a squeezer, and squeezing to obtain a fruit and vegetable residue juice mixture;
s3, enzymolysis
Adding the fruit and vegetable residue juice mixture obtained in the step S2 into an enzymolysis tank, adding pectinase and amylase, uniformly mixing, carrying out enzymolysis, wherein the enzymolysis temperature is 45 ℃, the enzymolysis time is 1h, then carrying out enzyme deactivation, and filtering to remove enzymolysis residues to obtain an enzymolysis fruit and vegetable liquid;
s4 fermentation of probiotics
Adding the enzymolysis fruit and vegetable liquid obtained in the step S3 into a fermentation tank, adding a probiotic starter consisting of lactobacillus plantarum and bacillus subtilis in a weight ratio of 1.1:0.9, konjac flour, a sweetening agent consisting of xylitol and glucose syrup in a weight ratio of 0.7:1, uniformly mixing, fermenting at the fermentation temperature of 40 ℃ for 48 hours, and filtering to obtain probiotic fermented fruit and vegetable pulp;
s5, pressing into tablets
S5.1, adding milk powder into the probiotic fermented fruit and vegetable pulp obtained in the step S4, and uniformly mixing to obtain mixed slurry;
s5.2, adding the mixture into a tablet press for tabletting and forming, wherein the forming temperature is 45 ℃, the forming relative humidity is 55, and then drying is carried out, the drying temperature is 45 ℃, and the drying relative humidity is 32% to obtain the probiotic composite fruit and vegetable powder tablet.
Specifically, in the embodiment, the addition amounts of the pectinase and the amylase are respectively 0.8% and 0.4% of the weight of the fruit and vegetable residue juice mixture, and the addition amounts of the probiotic leavening agent, the konjac flour and the sweetener are respectively 0.8%, 62% and 3% of the weight of the enzymatic fruit and vegetable juice mixture; the addition amount of the dairy product is 52 percent of the weight of the probiotic fermented fruit and vegetable pulp.
This example 3 differs from example 1 in that: meanwhile, the probiotic leavening agent is a multi-strain combination, so that the diversity of fermentation taste is increased, the fermentation nutrient content is improved, and the sweetening agent is a combination of xylitol and glucose syrup, so that the sweetness and the taste of the product are increased.
Example 4
A preparation method of probiotic compound fruit and vegetable powder tablets comprises the following steps:
s1, selecting and processing fruit and vegetable raw materials
S1.1, selecting fresh and mature blueberries, mulberries, strawberries, shaddock peels, loquats, kiwifruits, passion fruits, carrots, tomatoes and broccoli, splitting lateral branches of the broccoli, cleaning all the fruits and vegetables with warm water at the temperature of 35-40 ℃, and filtering water;
s1.2, soaking blueberries, mulberries, strawberries, shaddock peels and broccoli in saline water with the salt content of 1% at the temperature of 35-40 ℃ for 2-2.5 hours, then washing with water, filtering, peeling loquat, kiwi fruits, passion fruits, carrots and tomatoes, removing seeds of loquat, and cutting the strawberries, the shaddock peels, the kiwi fruits, the carrots, the tomatoes and the broccoli into blocks of 1cm multiplied by 1cm for later use;
s2 juicing fruits and vegetables
Mixing the blueberries, the mulberries, the strawberries, the shaddock peels, the loquats, the kiwifruits, the passion fruits, the carrots, the tomatoes and the broccoli treated in the step S1.2, adding the mixture into a squeezer, and squeezing to obtain a fruit and vegetable residue juice mixture;
s3, enzymolysis
Adding the fruit and vegetable residue juice mixture obtained in the step S2 into an enzymolysis tank, adding pectinase and amylase, uniformly mixing, carrying out enzymolysis, wherein the enzymolysis temperature is 45 ℃, the enzymolysis time is 1h, then carrying out enzyme deactivation, and filtering to remove enzymolysis residues to obtain an enzymolysis fruit and vegetable liquid;
s4 fermentation of probiotics
Adding the enzymolysis fruit and vegetable liquid obtained in the step S3 into a fermentation tank, uniformly mixing cheese lactic acid bacteria, konjac powder and stevioside, fermenting at the fermentation temperature of 40 ℃ for 48 hours, and filtering to obtain probiotic fermented fruit and vegetable pulp;
s5, pressing into tablets
S5.1, adding milk powder into the probiotic fermented fruit and vegetable pulp obtained in the step S4, and uniformly mixing to obtain mixed slurry;
s5.2, adding the mixture into a tablet press for tabletting and forming, wherein the forming temperature is 45 ℃, the forming relative humidity is 55, and then drying is carried out, the drying temperature is 45 ℃, and the drying relative humidity is 32% to obtain the probiotic composite fruit and vegetable powder tablet.
Specifically, in the embodiment, the addition amounts of the pectinase and the amylase are respectively 1% and 0.6% of the weight of the fruit and vegetable residue juice mixture, and the addition amounts of the cheese lactobacillus, the konjac flour and the stevioside are respectively 1.2%, 75% and 7% of the weight of the enzymolysis fruit and vegetable liquid; the addition amount of the milk powder is respectively 55% of the weight of the probiotic fermented fruit and vegetable pulp.
This example 4 differs from example 1 in that: meanwhile, probiotic leavening agents and sweetening agents are used, so that the variety of the product taste is increased.
Example 4
A preparation method of probiotic compound fruit and vegetable powder tablets comprises the following steps:
s1, selecting and processing fruit and vegetable raw materials
S1.1, selecting fresh and mature blueberries, mulberries, strawberries, shaddock peels, loquats, kiwifruits, passion fruits, carrots, tomatoes and broccoli, splitting lateral branches of the broccoli, cleaning all the fruits and vegetables with warm water at the temperature of 35-40 ℃, and filtering water;
s1.2, soaking blueberries, mulberries, strawberries, shaddock peels and broccoli in saline water with the salt content of 1% at the temperature of 35-40 ℃ for 2-2.5 hours, then washing with water, filtering, peeling loquat, kiwi fruits, passion fruits, carrots and tomatoes, removing seeds of loquat, and cutting the strawberries, the shaddock peels, the kiwi fruits, the carrots, the tomatoes and the broccoli into blocks of 1cm multiplied by 1cm for later use;
s2 juicing fruits and vegetables
Mixing the blueberries, the mulberries, the strawberries, the shaddock peels, the loquats, the kiwifruits, the passion fruits, the carrots, the tomatoes and the broccoli treated in the step S1.2, adding the mixture into a squeezer, and squeezing to obtain a fruit and vegetable residue juice mixture;
s3, enzymolysis
Adding the fruit and vegetable residue juice mixture obtained in the step S2 into an enzymolysis tank, adding pectinase and amylase, uniformly mixing, carrying out enzymolysis, wherein the enzymolysis temperature is 45 ℃, the enzymolysis time is 1h, then carrying out enzyme deactivation, and filtering to remove enzymolysis residues to obtain an enzymolysis fruit and vegetable liquid;
s4 fermentation of probiotics
Adding the enzymolysis fruit and vegetable liquid obtained in the step S3 into a fermentation tank, uniformly mixing cheese lactic acid bacteria, konjac powder and stevioside, fermenting at the fermentation temperature of 40 ℃ for 48 hours, and filtering to obtain probiotic fermented fruit and vegetable pulp;
s5, pressing into tablets
S5.1, adding yoghurt powder into the probiotic fermented fruit and vegetable pulp obtained in the step S4, and uniformly mixing to obtain mixed slurry;
s5.2, adding the mixture into a tablet press for tabletting and forming, wherein the forming temperature is 45 ℃, the forming relative humidity is 55, and then drying is carried out, the drying temperature is 45 ℃, and the drying relative humidity is 32% to obtain the probiotic composite fruit and vegetable powder tablet.
Specifically, in the embodiment, the addition amounts of the pectinase and the amylase are respectively 1% and 0.6% of the weight of the fruit and vegetable residue juice mixture, and the addition amounts of the cheese lactobacillus, the konjac flour and the stevioside are respectively 1.2%, 75% and 7% of the weight of the enzymolysis fruit and vegetable liquid; the addition amount of the yoghurt powder is respectively 55% of the weight of the probiotic fermented fruit and vegetable pulp. .
This example 5 differs from example 2 in that: probiotic leavening agent and sweetener dairy product variety, and the diversity of product taste is increased.
In conclusion, the preparation method of the probiotic compound fruit and vegetable powder tablet does not destroy the nutrient components of fruits and vegetables, realizes enzymolysis and fermentation, enriches the nutrient components and enriches the processing technology; the probiotic compound fruit and vegetable powder tablet which is prepared by taking fresh vegetables and fruits as main components, carrying out enzymolysis by pectinase and amylase, then carrying out probiotic leavening and a series of processes has rich nutrition, is beneficial to the intake of nutrient components, and has the effects of regulating the balance of intestinal flora of a human body, promoting digestion, enhancing immunity and the like.
Finally, it should be noted that the above embodiments are only used for illustrating and not limiting the technical solutions of the present invention, and although the present invention has been described in detail with reference to the above embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made to the present invention without departing from the spirit and scope of the present invention, and all modifications or partial substitutions should be covered by the scope of the claims of the present invention.

Claims (9)

1. A preparation method of probiotic compound fruit and vegetable powder tablets is characterized by comprising the following steps:
s1, selecting and processing fruit and vegetable raw materials
S1.1, selecting fresh and mature blueberries, mulberries, strawberries, shaddock peels, loquats, kiwifruits, passion fruits, carrots, tomatoes and broccoli, splitting lateral branches of the broccoli, cleaning all the fruits and vegetables with warm water at the temperature of 35-40 ℃, and filtering water;
s1.2, soaking blueberries, mulberries, strawberries, shaddock peels and broccoli in saline water at the temperature of 35-40 ℃ for 2-2.5 hours, washing with water, filtering to remove water, peeling loquat, kiwi fruits, passion fruits, carrots and tomatoes, removing seeds of loquat, and cutting the strawberries, shaddock peels, kiwi fruits, carrots, tomatoes and broccoli into blocks of 1cm multiplied by 1cm for later use;
s2 juicing fruits and vegetables
Mixing the blueberries, the mulberries, the strawberries, the shaddock peels, the loquats, the kiwifruits, the passion fruits, the carrots, the tomatoes and the broccoli treated in the step S1.2, adding the mixture into a squeezer, and squeezing to obtain a fruit and vegetable residue juice mixture;
s3, enzymolysis
Adding the fruit and vegetable residue juice mixture obtained in the step S2 into an enzymolysis tank, adding pectinase and amylase, uniformly mixing, carrying out enzymolysis, inactivating enzyme after the enzymolysis is finished, and filtering to remove enzymolysis residues to obtain an enzymolysis fruit and vegetable liquid;
s4 fermentation of probiotics
Adding the enzymolysis fruit and vegetable liquid obtained in the step S3 into a fermentation tank, adding a probiotic fermentation agent, konjac flour and a sweetening agent, uniformly mixing, fermenting, and filtering to obtain probiotic fermentation fruit and vegetable pulp after fermentation is finished;
s5, pressing into tablets
S5.1, adding a dairy product into the probiotic fermented fruit and vegetable pulp obtained in the step S4, and uniformly mixing to obtain mixed slurry;
s5.2, adding the mixture into a tablet press for tabletting and forming, and drying to obtain the probiotic composite fruit and vegetable powder tablet.
2. The preparation method of the probiotic compound fruit and vegetable powder tablet according to claim 1, wherein in the step S3, the enzymolysis conditions are as follows: the enzymolysis temperature is 40-45 ℃, and the enzymolysis time is 1-1.5 h; in the step S4, the fermentation conditions are: the fermentation temperature is 35-40 ℃, and the fermentation time is 48-56 h.
3. The preparation method of the probiotic compound fruit and vegetable powder tablet according to claim 1, characterized in that in the step S5.2, the molding conditions are as follows: the molding temperature is 40-45 ℃, and the molding relative humidity is 40-60%; drying conditions are as follows: the drying temperature is 40-45 ℃, and the drying relative humidity is 25-35%.
4. The method for preparing the probiotic compound fruit and vegetable powder tablet according to claim 1, wherein in the step S3, the addition amounts of the pectinase and the amylase are respectively 0.5-1% and 0.3-0.6% of the weight of the fruit and vegetable residue juice mixture.
5. The preparation method of the probiotic compound fruit and vegetable powder tablet according to claim 1, wherein in the step S4, the addition amounts of the probiotic leavening agent, the konjac flour and the sweetener are respectively 0.4-1.2%, 55-75% and 2-7% of the weight of the enzymolysis fruit and vegetable liquid.
6. The preparation method of the probiotic compound fruit and vegetable powder tablet according to claim 5, wherein the probiotic leavening agent is one or more of lactobacillus plantarum, lactobacillus casei and bacillus subtilis.
7. The preparation method of the probiotic compound fruit and vegetable powder tablet according to claim 5, wherein the sweetener is one or more of maltitol, stevioside, xylitol and glucose syrup.
8. The preparation method of the probiotic compound fruit and vegetable powder tablet according to claim 1, wherein in the step S5.1, the addition amount of the dairy product is 45-60% of the weight of the probiotic fermented fruit and vegetable pulp.
9. The preparation method of the probiotic compound fruit and vegetable powder tablet according to claim 1, wherein the content of the salt in the saline water in the step S1.2 is 0.5-1.5%.
CN201911140465.6A 2019-11-20 2019-11-20 Preparation method of probiotic composite fruit and vegetable powder tablet Pending CN110973601A (en)

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