CN112868786A - Ficus carica probiotic product rich in dietary fiber and preparation method thereof - Google Patents

Ficus carica probiotic product rich in dietary fiber and preparation method thereof Download PDF

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Publication number
CN112868786A
CN112868786A CN202110103612.3A CN202110103612A CN112868786A CN 112868786 A CN112868786 A CN 112868786A CN 202110103612 A CN202110103612 A CN 202110103612A CN 112868786 A CN112868786 A CN 112868786A
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milk
dietary fiber
drying
sterilization
probiotic
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Inventor
李金平
张莉
柏红梅
王波
陈一萌
邹金
刘雨
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Agricultural And Rural Bureau Of Weiyuan County
Sichuan Food Fermentation Industry Research and Design Institute
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Agricultural And Rural Bureau Of Weiyuan County
Sichuan Food Fermentation Industry Research and Design Institute
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Priority to CN202110103612.3A priority Critical patent/CN112868786A/en
Publication of CN112868786A publication Critical patent/CN112868786A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/133—Fruit or vegetables
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C1/00—Concentration, evaporation or drying
    • A23C1/06—Concentration by freezing out the water
    • A23C1/08—Freeze-drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C7/00—Other dairy technology
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • 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

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  • 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)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

本发明属于食品加工技术领域，具体为一种富含膳食纤维的无花果益生菌产品及其制备方法。该无花果益生菌产品的原料为：无花果浆35～55％，木糖醇3～6％，益生菌2～4％，果渣粉2～5％，护色剂0.1～0.4％，稳定剂0.05～0.3％，其余为乳。本申请制备得到的无花果益生菌产品是一种风味独特、营养丰富、低糖低脂高蛋白高膳食纤维的产品，且该产品还具有治疗肠热便秘、食欲不振、消化不良等功效。本申请可以实现无花果高值化利用，丰富无花果产品类型，极大程度保留无花果的营养成分与风味，也可有效解决传统酸奶运输不便、菌种存活率低以及热量高的技术问题，同时还促进了水果加工副产物果渣的有效利用。The invention belongs to the technical field of food processing, in particular to a fig probiotic product rich in dietary fiber and a preparation method thereof. The raw materials of the fig probiotic product are: fig pulp 35-55%, xylitol 3-6%, probiotics 2-4%, pomace powder 2-5%, color retention agent 0.1-0.4%, stabilizer 0.05% ~ 0.3%, the rest is milk. The fig probiotic product prepared by the application is a product with unique flavor, rich nutrition, low sugar, low fat, high protein and high dietary fiber, and the product also has the effects of treating enteric fever, constipation, loss of appetite, indigestion and the like. The application can realize the high-value utilization of figs, enrich the types of fig products, retain the nutrients and flavors of figs to a great extent, and effectively solve the technical problems of inconvenient transportation of traditional yogurt, low bacterial survival rate and high calorie, and also promote the Effective utilization of pomace, a by-product of fruit processing.

Description

Ficus carica probiotic product rich in dietary fiber and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, in particular to a fruit and vegetable product processing technology in the field of food, and particularly relates to a fig probiotic product rich in dietary fiber and a preparation method thereof.
Background
The fig is a novel health-care fruit with high dietary fiber and both nutritional value and medicinal value. Fig not only contains rich calcium, phosphorus, iron, carotene, vitamins and other components, but also contains a plurality of beneficial trace elements and 18 amino acids, wherein 8 amino acids are necessary for human bodies, and in addition, the fig also contains rich dietary fiber components, flavone, polysaccharide, superoxide dismutase and other physiological active substances with the functions of preventing and treating cardiovascular diseases and senile dementia, and also contains furocoumarin, bone supplementing ester, bergapten and other substances with anticancer function. Modern medical research shows that fig has the effects of enhancing the immune function of the organism, inhibiting the proliferation of various tumor cells, reducing blood sugar and cholesterol, helping digestion, stopping diarrhea, resisting aging and resisting worms. At present, the traditional heat sterilization mode is mostly adopted for fruit pulp products, the traditional heat sterilization can achieve a better sterilization and enzyme deactivation effect, but can cause irreversible damage to heat-sensitive substances and bioactive components in fruit and vegetable juice, so that the consumption desire of consumers is restricted, and the high-voltage pulse electric field assisted cold plasma sterilization technology not only has the characteristics of convenience in operation, good sterilization effect, environmental protection and the like, but also can retain the original sensory properties and nutrient substances of fruit pulp to a great extent.
The pomace is a novel cheap resource, has high content of health-care components, is rich in polysaccharides such as cellulose, hemicellulose and starch, and also contains monosaccharide, oligosaccharide, organic acid, mineral elements and various active components, wherein the pomace which is a byproduct of fruit fermented beverage/ferment processing also contains probiotics beneficial to human health, and the resource utilization and development of the pomace are highly regarded. At present, only a small amount of pomace is used for fertilizers, fuels, feeds and the like, and most of pomace cannot be comprehensively utilized and discarded due to the reasons of poor solubility, high pollution degree in the crushing process, high nutrition loss rate and the like, so that serious resource waste and environmental pollution are caused.
Dietary fiber is considered as the seventh nutrient by the nutrition community, is easy to digest and absorb by human bodies, has important physiological functions for human bodies, and has the effects of preventing constipation, regulating intestinal functions, regulating blood sugar and the like. With the improvement of the life quality of consumers, the food refinement degree is higher and higher, the proportion of animal food is greatly increased, and some so-called modern civilization diseases such as obesity, diabetes, hyperlipidemia and the like are caused. And the intake of dietary fiber is enhanced, so that the diseases can be effectively prevented and treated, and the life quality of consumers is improved. Therefore, with the improvement of the quality of life, the high dietary fiber food is more and more favored by consumers.
Xylitol is the sweetest of sugar alcohols as a functional sweetener, is also the most endothermic sweetener of sugar alcohols, has pure sweet taste when being eaten, and has the characteristics of cool and refreshing taste. Compared with the xylitol and the white granulated sugar, the xylitol has the advantages of low calorie, no need of insulin in the metabolic process, capability of promoting the pancreas to secrete the insulin and high metabolic speed. Thus, xylitol is a nutritional sugar substitute suitable for diabetics.
Probiotics are living microbial products which can improve or regulate the microbial ecological balance of intestinal microorganisms to generate beneficial effects on human bodies, generally have good health-care effects of promoting digestion, improving the immunity and the oxidation resistance of the human bodies, maintaining the balance of the intestinal flora, improving lactose intolerance, reducing blood pressure and blood fat and the like, and are widely applied to the food industry, particularly the dairy product industry. With the improvement of the quality of life of people, the pursuit of healthy diet is increasingly prominent. The yoghourt is favored by more and more people in modern society due to unique flavor and rich nutrition, and becomes a main dairy product in daily life of people. The yoghourt is an acidic dairy product prepared by taking cow milk and/or milk powder as raw materials and fermenting the raw materials by probiotics, not only retains the original rich nutrient substances in the milk, but also is added with the probiotics for fermentation, and fat and protein in the yoghourt are decomposed by the probiotics to form short peptides, amino acid fragments, butanedione, acetic acid and other yoghourt flavor substances which are easier to absorb. In addition, the yoghourt also contains a large amount of probiotics, has a certain health care function, and is suitable for patients with lactose intolerance to eat because the lactose in the yoghourt is decomposed into lactic acid. However, since lactic acid bacteria are facultative anaerobes and are inhibited in a high oxygen environment, if the stirring speed is too high in the production process of the stirred yogurt, the dissolved oxygen in milk increases, the growth and metabolism of lactic acid bacteria are inhibited, and the product quality is affected, so that the stirring conditions must be limited.
The traditional yogurt products are usually set yogurt and stirred yogurt, and have good mouthfeel, but have the problems of short shelf life, low probiotic survival rate, high calorie, high storage and transportation cost, many restriction factors and the like. Meanwhile, with the further improvement of the quality of life, consumers have higher requirements on the aspects of product taste, portability, functionality and the like. The yogurt and the auxiliary materials are mixed, quantitatively packed in a certain mould, and freeze-dried to remove water, so that the prepared probiotic product with high porosity can greatly improve the survival rate of the probiotics, and effectively retain the original nutritional ingredients, color and flavor of the raw and auxiliary materials, which is particularly important for the probiotic products of fruits and vegetables. Fig is a high-quality food material, but has the problems of short shelf life, strong seasonality, inconvenient transportation and storage and the like, and the development of the fig industry is severely restricted. In the food industry, common fig products include dried fig products, tea bags and the like, but the added value is not high. The pomace has high nutritive value and utilization value as a byproduct of the fruit processing industry, but has not been developed sufficiently in the food industry.
At present, patent and technical documents describe the preparation of fruit and vegetable probiotic products, but the problems of low dietary fiber content, poor stability, more loss of nutrient components, low digestive absorption, higher energy consumption and the like still exist, and meanwhile, the preparation of the fig probiotic product rich in dietary fiber is not described in the patent and technical documents. Therefore, preparing a dietary fiber enriched fig probiotic product is a new challenge for those skilled in the art.
Disclosure of Invention
The invention aims to provide a fig probiotic product rich in dietary fiber and a preparation method thereof, aiming at the problems of the prior art. The method takes the figs, milk, probiotics, pomace and xylitol as main raw materials, the prepared fig probiotic product is a low-sugar low-fat high-protein high-dietary fiber product with unique flavor and rich nutrition, and has the effects of treating intestinal heat constipation, inappetence, dyspepsia and the like. The application can realize the high-valued utilization of figs, enrich the fig product types, greatly retain the nutrient components and the flavor of figs, also can effectively solve the technical problems of inconvenient transportation, low strain survival rate and high heat of the traditional yoghourt, and simultaneously promotes the effective utilization of fruit residues of fruit processing byproducts.
In order to achieve the above purpose, the specific technical scheme of the invention is as follows:
a fig probiotic product rich in dietary fiber comprises the following raw materials in percentage by mass: 35-55% of fig pulp, 3-6% of xylitol, 2-4% of probiotics, 2-5% of pomace powder, 0.1-0.4% of color fixative, 0.05-0.3% of stabilizer and the balance of milk, wherein the total mass percentage content is 100%.
As a preferred embodiment herein, the probiotic is Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus bifidusOne or more of Bacillus bifidus, Lactobacillus rhamnosus, Lactobacillus plantarum, and lactococcus lactis with viable bacteria content of 106～1011CFU/g。
As a preferred embodiment in the present application, the pomace powder includes, but is not limited to, the following varieties: any one or a combination of more of the processing by-product waste residues of fig, dragon fruit, sea buckthorn, blueberry, mulberry, apple, cucumber, roxburgh rose, kiwi fruit, orange, blackcurrant and raspberry, and the processing by-product waste residues are dried and superfine crushed to obtain the fruit residue powder.
As a better embodiment in the application, the color fixative is one or more of D-isoascorbic acid, citric acid and ascorbic acid.
As a preferred embodiment in the present application, the stabilizer is one or more of sodium carboxymethylcellulose, gelatin, konjac gum, agar, and carrageenan.
In a preferred embodiment of the present invention, the milk is any of cow milk, camel milk, and goat milk, and may be raw milk or reconstituted milk.
A preparation method of a fig probiotic product rich in dietary fiber comprises the following steps:
s1: preparing the fig pulp: selecting high-quality fresh fig as a raw material, removing stems and peels, cleaning, draining water, cutting into blocks, pulping the fig by using a wall breaking machine, adding a color fixative into the pulp, uniformly stirring, and sterilizing by adopting a high-voltage pulse electric field assisted cold plasma sterilization technology for later use.
S2: checking and accepting the raw milk: and (4) checking and accepting the raw milk, and collecting the raw milk which is qualified after the check (meets the national standard for GB 19301-.
S3: and (3) standardization treatment: the raw milk protein is required to be more than or equal to 3.1 percent, and if the milk in the original milk tank does not meet the requirement, standardized treatment is required.
S4: pre-pasteurization: heating the raw milk to 65-70 ℃, keeping for 30min for pre-pasteurizing, cooling, and transferring to a milk storage tank for later use.
S5: preparing materials: adding xylitol and a stabilizer in proportion, adding the raw milk while stirring, and fully and uniformly mixing.
S6: homogenizing and sterilizing: preheating raw milk to 55-65 ℃, homogenizing by using a homogenizer, then sterilizing by using a plate type continuous heat exchanger or an intermittent vertical sterilization cylinder, and cooling to 40-43 ℃ for later use.
S7: inoculation: inoculating the probiotic starter to the sterilized raw milk under aseptic operation conditions, starting a stirrer to continuously stir for 20min, and fully and uniformly mixing to obtain the inoculated milk for later use.
S8: fermentation: and (3) fermenting the inoculated milk at a constant temperature of 40-45 ℃ for 4-8 h, controlling the pH of the final yoghourt to be 4.4-4.7, and quickly cooling to below 30 ℃ to obtain the fermented yoghourt.
S9: demulsifying: and starting the stirrer, and stirring at a low speed to perform demulsification to obtain the yoghourt.
S10: preparing fruit residue powder: drying the fruit residues to obtain dried fruit residues, and pulverizing with a superfine pulverizer to obtain fruit residue powder.
S11: blending and filling: and (3) uniformly mixing the fig pulp obtained in the step (S1), the yoghourt obtained in the step (S9) and the pomace powder obtained in the step (S10) in proportion, and quantitatively filling the mixture into a mold container.
S12: vacuum freeze drying: and putting the mold into a cold trap of a freeze dryer for pre-freezing, and then quickly putting the mold into a drying chamber for sublimation drying.
S13: demolding and packaging: taking out the fig solid yoghourt under the aseptic operation condition, and rapidly packaging and sealing the fig solid yoghourt by using a nitrogen-filled and aluminum-plastic composite film to obtain a finished product.
As a preferred embodiment in the present application, in S1, the fig pulp is sterilized by a high-voltage pulse electric field (30-35 kV/cm, 390-520 μ S) assisted cold plasma sterilization technique (discharge frequency of 2000-2500 Hz, oxygen concentration of 0.8-1.2%, treatment time of 5-7 min).
In a preferred embodiment of the present application, in S2, raw milk is accepted, the detection items include protein, fat, impurity degree, non-fat milk solid, microorganism index and alcohol test, and the qualified raw milk is collected into the raw milk tank through a 120-mesh duplex filter.
In a preferred embodiment of the present invention, in S6, homogenization is performed under a homogenization pressure of 8.0 to 10.0 MPa; sterilizing by adopting a plate type continuous heat exchanger, wherein the sterilization temperature is 80 +/-5 ℃, and the sterilization time is 15-20 s; or sterilizing with an intermittent vertical sterilizing jar at 85 + -5 deg.C for 15-20 min.
In a preferred embodiment of the present invention, in S9, the mixture is stirred at a low speed of 50 to 150r/min for 10 to 20min, and the temperature during stirring is maintained at 20 to 25 ℃.
As a preferred embodiment in the present application, in S10, the pomace is vacuum freeze-dried, the pre-freezing temperature is set to-40 ℃, the pomace is kept at the pre-freezing temperature for 6 hours, the sublimation drying temperature is 40 ℃, and the freeze-drying is finished after drying for 60 hours; or drying at 30-55 ℃ to constant weight to obtain dried fruit residues; and (3) carrying out superfine grinding on the dried fruit residues at the temperature of between 15 ℃ below zero and 25 ℃ below zero for 15 to 25min to obtain fruit residue powder (the particle size is less than 10 mu m).
As a preferred embodiment in the present application, in S11, the mass ratio of the fig pulp, the yogurt and the pomace powder is 35-55: 40-63: mixing at a ratio of 2-5.
As a preferred embodiment in the present application, in S12, the pre-freezing temperature is set to-40 ℃, and the temperature is maintained for 6 hours after the pre-freezing temperature is reached; the sublimation drying temperature is 40 ℃, and the freeze-drying is finished after drying for 60 hours.
Compared with the prior art, the positive effects of the invention are as follows:
the fig high dietary fiber-containing fig is taken as a raw material and is refined by processes of pulping, freeze-drying and the like, the process furthest retains the dietary fiber in the fig, and the fig has the characteristics of unique flavor, high nutritional value and the like, and meanwhile, the fig is also rich in physiological active substances such as enzymes, polysaccharides, flavones and the like, and has the effects of enhancing the immune function of an organism, inhibiting the proliferation of various tumor cells, reducing blood sugar, reducing blood cholesterol, aiding digestion, stopping diarrhea, resisting aging, resisting worms and the like.
The xylitol is used as a functional sweetener, has the advantage of low calorie, does not need insulin to participate in the metabolic process, is a nutritional sugar substitute suitable for special groups such as diabetics, is not affected by yeast and bacteria, and has the effects of preventing decayed teeth, protecting the liver, promoting the proliferation of intestinal probiotics, regulating the functions of gastrointestinal tracts and the like.
The invention combines the modern fermentation technology and the vacuum freeze drying technology to prepare the novel fig active probiotic product, which not only retains the nutritional ingredients and the flavor of fig and yoghourt, but also improves the survival rate of probiotics, enhances the digestion promotion of the product, improves the immunity and the oxidation resistance of human bodies, maintains the balance of intestinal flora, improves the health care values of lactose intolerance and the like.
The fruit residues are used as raw materials, so that the fruit residues have the characteristics of low fat, high dietary fiber, high active ingredients and the like, and also have the effects of resisting oxidation, reducing blood fat, helping digestion, improving the immunity of a human body and the like. The superfine grinding technology is adopted to process the pomace, so that the biological activity and various nutritional ingredients of the pomace can be retained to the maximum extent, the solubility, the flowability and the digestion and absorption of the pomace are improved, and meanwhile, the functional ingredients are released due to the increase of the surface area of the powder particles.
The fig fruit pulp is sterilized by adopting a high-voltage pulse electric field assisted cold plasma sterilization technology, so that the defects that thermosensitive components are damaged and the flavor and color are affected in a traditional heat sterilization mode are overcome, the fig fruit pulp has the advantages of high uniformity, low energy consumption, environmental friendliness and the like, and the pursuit of consumers on natural, nutritional, delicious and healthy food is met.
And (VI) demulsifying at a stirring speed of 50-150 r/min to prevent the growth and metabolism of lactic acid bacteria from being inhibited due to the increase of dissolved oxygen caused by high-speed stirring, so that the quality of a final product is influenced.
The fig probiotic product rich in dietary fibers prepared by the invention can be separated from a cold chain, the shelf life of yogurt is prolonged, the problems of short quality guarantee period, strong seasonality, inconvenience in transportation and storage and the like of figs are solved, the economic added value of figs is improved, and the market competitiveness is enhanced.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments for the purpose of making the objects, technical solutions and advantages of the present invention more apparent, but it should not be construed that the scope of the above-described subject matter of the present invention is limited to the following examples. Various substitutions and alterations can be made without departing from the technical idea of the invention as described above, according to the common technical knowledge and conventional means in the field, and the scope of the invention is covered.
In the present document,% represents wt% unless otherwise specified; the raw materials used are all commercial products unless otherwise specified.
Example 1:
a fig probiotic product rich in dietary fiber comprises the following raw materials in percentage by mass: 45% of fig pulp, 5% of xylitol, 2% of probiotics, 3% of pomace powder, 0.2% of color fixative, 0.1% of stabilizer and the balance of milk, wherein the total mass percentage content is 100%.
The probiotics are composite probiotics (the mass ratio of streptococcus thermophilus powder, lactobacillus bulgaricus powder and bifidobacterium powder is 2:1:1), and the total content of the viable bacteria is 108CFU/g. The color fixative is D-erythorbic acid; the stabilizer is sodium carboxymethyl cellulose; the milk is fresh cow milk.
The preparation method of the pomace powder comprises the following steps: the preparation method comprises squeezing fructus Rosae Normalis to obtain waste residue (for reference, evaluation of nutrition, health promotion components and utilization value of fructus Rosae Normalis residue; Zhouyijia, fan Weiguo, 2020-10-27), drying, and micronizing.
The preparation method of the fig probiotic product rich in dietary fiber comprises the following steps:
s1: preparing the fig pulp: selecting high-quality fresh fig as raw material, removing pedicles and peels, cleaning, draining water, cutting into blocks, pulping fig by using a wall breaking machine, adding a color fixative into the pulp, uniformly stirring, and sterilizing by adopting a high-voltage pulse electric field (30kV/cm, 520 mu s) assisted cold plasma (the discharge frequency is 2000Hz, the oxygen concentration is 1.0%, and the processing time is 7min) sterilization technology for later use.
S2: checking and accepting the raw milk: and (4) checking and accepting the raw milk, and collecting the qualified raw milk into an original milk tank through a duplex filter. And S2, accepting the raw milk, wherein the detection items comprise protein, fat, impurity degree, non-fat milk solid, microorganism indexes and alcohol experiments, and the qualified raw milk is collected into an original milk tank through a 120-mesh duplex filter.
S3: and (3) standardization treatment: the raw milk protein is required to be more than or equal to 3.1 percent, and if the milk in the original milk tank does not meet the requirement, standardized treatment is required.
S4: pre-pasteurization: heating the raw milk to 68 deg.C, maintaining for 30min for pre-pasteurizing, cooling, and transferring to milk storage tank.
S5: preparing materials: adding xylitol and a stabilizer in proportion, adding the raw milk while stirring, and fully and uniformly mixing.
S6: homogenizing and sterilizing: preheating raw milk to 60 ℃, and homogenizing by using a homogenizer, wherein the homogenizing pressure is 8.0 MPa; then, a plate type continuous heat exchanger is adopted for sterilization treatment, the sterilization temperature is 85 ℃, and the sterilization time is 15 s; sterilizing, cooling to 40 deg.C, and keeping.
S7: inoculation: inoculating the probiotic starter to the sterilized raw milk under aseptic operation conditions, starting a stirrer to continuously stir for 20min, and fully and uniformly mixing to obtain the inoculated milk for later use.
S8: fermentation: and (3) fermenting the inoculated milk at a constant temperature of 40 ℃ for 5h, controlling the pH of the final yoghourt to be 4.6, and quickly cooling to below 30 ℃ to obtain the fermented yoghourt.
S9: demulsifying: starting a stirrer, and stirring at a low speed of 70r/min for 18min to demulsify to obtain yoghourt; the temperature during stirring was 20 ℃.
S10: preparing fruit residue powder: freeze-drying the fruit residue under vacuum, sublimating to obtain dried fruit residue, setting the pre-freezing temperature at-40 deg.C, maintaining for 6 hr after reaching the pre-freezing temperature, sublimating and drying at 40 deg.C, drying for 60 hr, and ending freeze-drying; micronizing the lyophilized material at-20 deg.C for 20min to obtain fruit residue powder (with particle size below 10 μm).
S11: blending and filling: mixing the fig pulp obtained from S1, the yoghourt obtained from S9 and the pomace powder obtained from S10 according to the mass ratio of 45: 52: 3, and quantitatively filling into a mold container.
S12: vacuum freeze drying: and putting the mould into a cold trap of a freeze dryer for pre-freezing, setting the pre-freezing temperature to be-40 ℃, keeping for 6 hours after the pre-freezing temperature is reached, then quickly putting the mould into a drying chamber for sublimation drying, wherein the sublimation drying temperature is 40 ℃, and drying for 60 hours to finish freeze drying.
S13: demolding and packaging: taking out the product under the aseptic operation condition, and rapidly packaging and sealing the product by using a nitrogen-filled and aluminum-plastic composite film to obtain a finished product.
Example 2:
a fig probiotic product rich in dietary fiber comprises the following raw materials in percentage by mass: 50% of fig pulp, 4% of xylitol, 3% of probiotics, 4% of pomace powder, 0.2% of color fixative, 0.2% of stabilizer and the balance of milk, wherein the total mass percentage content is 100%.
The probiotic is a composite probiotic (the ratio of streptococcus thermophilus, lactobacillus plantarum and bifidobacterium is 2:1:1), and the content of viable bacteria is 108CFU/g. The color fixative is citric acid and ascorbic acid (the mass ratio is 1: 1); the stabilizer is sodium carboxymethylcellulose and xanthan gum (mass ratio is 1: 1); the milk is fresh goat milk.
The preparation method of the pomace powder comprises the following steps: the waste of the squeezed sea buckthorn is dried and crushed into superfine powder.
The preparation method of the fig probiotic product rich in dietary fiber comprises the following steps:
s1: preparing the fig pulp: selecting high-quality fresh fig as raw material, removing pedicles and peels, cleaning, draining water, cutting into blocks, pulping fig by using a wall breaking machine, adding a color fixative into the pulp, uniformly stirring, and sterilizing by adopting a high-voltage pulse electric field (35kV/cm, 400 mu s) assisted cold plasma (the discharge frequency is 2200Hz, the oxygen concentration is 1.0%, and the treatment time is 6min) sterilization technology for later use.
S2: checking and accepting the raw milk: and (4) checking and accepting the raw milk, and collecting the qualified raw milk into an original milk tank through a duplex filter. And S2, accepting the raw milk, wherein the detection items comprise protein, fat, impurity degree, non-fat milk solid, microorganism indexes and alcohol experiments, and the qualified raw milk is collected into an original milk tank through a 120-mesh duplex filter.
S3: and (3) standardization treatment: the raw milk protein is required to be more than or equal to 3.1 percent, and if the milk in the original milk tank does not meet the requirement, standardized treatment is required.
S4: pre-pasteurization: heating raw milk to 65 deg.C, maintaining for 30min for pre-pasteurizing, cooling, and transferring to milk storage tank.
S5: preparing materials: adding xylitol and a stabilizer in proportion, adding the raw milk while stirring, and fully and uniformly mixing.
S6: homogenizing and sterilizing: preheating raw milk to 63 ℃, and homogenizing by using a homogenizer, wherein the homogenizing pressure is 8.0 MPa; then sterilizing with intermittent vertical sterilizing jar at 80 deg.C for 20 min; sterilizing, cooling to 43 deg.C, and keeping.
S7: inoculation: inoculating the probiotic starter to the sterilized raw milk under aseptic operation conditions, starting a stirrer to continuously stir for 20min, and fully and uniformly mixing to obtain the inoculated milk for later use.
S8: fermentation: and (3) fermenting the inoculated milk at a constant temperature of 40 ℃ for 5h, controlling the pH of the final yoghourt to be 4.6, and quickly cooling to below 30 ℃ to obtain the fermented yoghourt.
S9: demulsifying: starting a stirrer, and stirring at a low speed of 100r/min for 15min to perform emulsion breaking to obtain yoghourt; the temperature during stirring was 20 ℃.
S10: preparing fruit residue powder: oven drying the fruit residue at 50 deg.C to constant weight, and micronizing at-25 deg.C for 15min to obtain fruit residue powder (with particle size below 10 μm).
S11: blending and filling: mixing the fig pulp obtained from S1, the yoghourt obtained from S9 and the pomace powder obtained from S10 according to the mass ratio of 50: 46: 4, and quantitatively filling into a mold container.
S12: vacuum freeze drying: and putting the mould into a cold trap of a freeze dryer for pre-freezing, setting the pre-freezing temperature to be-40 ℃, keeping for 6 hours after the pre-freezing temperature is reached, then quickly putting the mould into a drying chamber for sublimation drying, wherein the sublimation drying temperature is 40 ℃, and drying for 60 hours to finish freeze drying.
S13: demolding and packaging: taking out the product under the aseptic operation condition, and rapidly packaging and sealing the product by using a nitrogen-filled and aluminum-plastic composite film to obtain a finished product.
Example 3:
a fig probiotic product rich in dietary fiber comprises the following raw materials in percentage by mass: 43 percent of fig pulp, 3 percent of xylitol, 4 percent of probiotics, 3 percent of pomace powder, 0.1 percent of color fixative, 0.3 percent of stabilizer and the balance of milk, wherein the total mass percentage is 100 percent.
The probiotics are composite probiotics powder (the mass ratio of streptococcus thermophilus powder, lactococcus lactis powder to lactobacillus plantarum powder is 1:1:1), and the content of viable bacteria is 108CFU/g. The color fixative is citric acid and ascorbic acid (the mass ratio is 1: 1); the stabilizer is sodium carboxymethylcellulose and konjac glucomannan (mass ratio is 1: 1); the milk is fresh camel milk.
The preparation method of the pomace powder comprises the following steps: the mulberry fruit juice beverage is prepared by drying and superfine grinding the waste of the squeezed mulberry fruit.
The preparation method of the fig probiotic product rich in dietary fiber comprises the following steps:
s1: preparing the fig pulp: selecting high-quality fresh fig as raw material, removing pedicles and peels, cleaning, draining water, cutting into blocks, pulping fig by using a wall breaking machine, adding a color fixative into the pulp, uniformly stirring, and sterilizing by adopting a high-voltage pulse electric field (32kV/cm, 450 mu s) assisted cold plasma (discharge frequency of 2400Hz, oxygen concentration of 1.1%, treatment time of 5min) sterilization technology for later use.
S2: checking and accepting the raw milk: and (4) checking and accepting the raw milk, and collecting the qualified raw milk into an original milk tank through a duplex filter. And S2, accepting the raw milk, wherein the detection items comprise protein, fat, impurity degree, non-fat milk solid, microorganism indexes and alcohol experiments, and the qualified raw milk is collected into an original milk tank through a 120-mesh duplex filter.
S3: and (3) standardization treatment: the raw milk protein is required to be more than or equal to 3.1 percent, and if the milk in the original milk tank does not meet the requirement, standardized treatment is required.
S4: pre-pasteurization: heating raw milk to 65 deg.C, maintaining for 30min for pre-pasteurizing, cooling, and transferring to milk storage tank.
S5: preparing materials: adding xylitol and a stabilizer in proportion, adding the raw milk while stirring, and fully and uniformly mixing.
S6: homogenizing and sterilizing: preheating raw milk to 60 ℃, and homogenizing by using a homogenizer, wherein the homogenizing pressure is 8.0 MPa; then, a plate type continuous heat exchanger is adopted for sterilization treatment, the sterilization temperature is 85 ℃, and the sterilization time is 15 s; sterilizing, cooling to 42 deg.C, and keeping.
S7: inoculation: inoculating the probiotic starter to the sterilized raw milk under aseptic operation conditions, starting a stirrer to continuously stir for 20min, and fully and uniformly mixing to obtain the inoculated milk for later use.
S8: fermentation: and (3) fermenting the inoculated milk at a constant temperature of 40 ℃ for 5h, controlling the pH of the final yoghourt to be 4.6, and quickly cooling to below 30 ℃ to obtain the fermented yoghourt.
S9: demulsifying: starting a stirrer, and stirring at a low speed of 120r/min for 12min to demulsify to obtain yoghourt; the temperature during stirring was 20 ℃.
S10: preparing fruit residue powder: oven drying the fruit residue at 45 deg.C to constant weight, and micronizing at-20 deg.C for 20min to obtain fruit residue powder (with particle size below 10 μm).
S11: blending and filling: mixing the fig pulp obtained from S1, the yoghourt obtained from S9 and the pomace powder obtained from S10 according to the mass ratio of 43: 54: 3, and quantitatively filling into a mold container.
S12: vacuum freeze drying: and putting the mould into a cold trap of a freeze dryer for pre-freezing, setting the pre-freezing temperature to be-40 ℃, keeping for 6 hours after the pre-freezing temperature is reached, then quickly putting the mould into a drying chamber for sublimation drying, wherein the sublimation drying temperature is 40 ℃, and drying for 60 hours to finish freeze drying.
S13: demolding and packaging: taking out the product under the aseptic operation condition, and rapidly packaging and sealing the product by using a nitrogen-filled and aluminum-plastic composite film to obtain a finished product.
Comparative example 1:
comparative example 1 does not add pomace compared to example 1. The raw material components are as follows: 45% of fig pulp, 5% of xylitol, 2% of probiotics, 0.2% of color fixative, 0.1% of stabilizer and the balance of milk, wherein the total mass percentage content is 100%. The other steps were identical to those of example 1.
The dietary fiber-rich fig probiotic products prepared in examples 1-3 and the product prepared in comparative example 1 were subjected to nutritional value measurement in 3 parts each, and the results are expressed as an average value, specifically as follows:
TABLE 1 nutritional value Table
Figure BDA0002916513650000151
The results show that the fig probiotic product rich in dietary fibers prepared by the method is rich in nutrition, and the nutritional ingredients and the sensory properties in the raw materials are greatly reserved. Compared with the examples 1-3, the fat content in the product is slightly increased, and the contents of protein and dietary fiber are both obviously reduced in the comparative example 1; compared with the same type of products sold in the market, the low-sugar low-fat high-protein high-dietary fiber has the characteristics of low sugar, low fat and high protein.
Comparative example 2:
comparative example 2 does not add a stabilizer compared to example 1. The raw material components are as follows: 45% of fig pulp, 5% of xylitol, 2% of probiotics, 3% of pomace, 0.2% of color fixative and the balance of milk, wherein the total mass percentage content is 100%. The other steps were identical to those of example 1.
Viable cell counts were measured before and after freeze-drying the products prepared in examples 1-3 and comparative example 2.
TABLE 2 probiotic viable count Table
Figure BDA0002916513650000161
The results show that compared with the examples 1-3, the viable count and the survival rate of the probiotics before and after freeze-drying are obviously reduced in the comparative example 2.
Comparative example 3:
in comparison with example 1, the fig pulp sterilization mode described in S1 of comparative example 3 employs conventional heat sterilization, and the other components and steps are the same as those of example 1.
Comparative example 4:
the demulsification as described in S9 in comparative example 4 was carried out at a stirring speed of 500r/min compared to example 1, and the other components and steps were the same as in example 1.
Sensory evaluation is carried out on the fig probiotic product rich in dietary fiber prepared in the examples 1-3 and the fig probiotic product obtained in the comparative examples 3-4. Sensory assessor composition: 10 persons inside the company, 10 persons surveyed by the customer.
TABLE 3 sensory evaluation criteria
Figure BDA0002916513650000162
Figure BDA0002916513650000171
TABLE 4 sensory scores
Item Example 1 Example 2 Example 3 Comparative example 3 Comparative example 4
Color 18.4 18.5 18.2 13.4 17.1
Flavor (I) and flavor (II) 28.3 27.8 28.7 21.3 19.5
Taste of the product 27.3 26.1 27.8 25.7 24.1
Tissue state 17.1 18.3 17.5 14.9 13.7
Total score 91.1 90.7 92.2 75.3 74.4
As can be seen from sensory evaluation results, the products in examples 1 to 3 have uniform color, strong fruit flavor and yogurt characteristic flavor, palatable sour and sweet taste, smooth surface, fine and full mouthfeel, crisp texture, and melting in the mouth. Comparative example 3 is relatively darker in color and yellowish in color, inhibits the purchasing desire of consumers, has the flavor of fig, but is not rich enough and has relatively fine and smooth mouthfeel, but still has certain granular feeling, larger gaps among granules and poor tissue state; comparative example 4 has a little color difference and fruity flavor, but the yogurt is weak in characteristic flavor, unpalatable in sour and sweet degree, slightly sticky in mouthfeel, and in some products, a slightly cracked state and a poor texture state can be observed.
In conclusion, the fig probiotic product rich in dietary fiber is rich in nutrition, maintains the nutritional ingredients, characteristic flavor and sensory properties of the raw materials to a great extent, is uniform in color, palatable in sour and sweet taste, fine and full in mouthfeel, and instantly melts in the mouth, and is a low-sugar low-fat high-protein high-dietary fiber product which is liked by consumers.
The above examples are only preferred embodiments of the patent, but the scope of protection of the patent is not limited thereto. It should be noted that, for those skilled in the art, without departing from the principle of this patent, several improvements and modifications can be made according to the patent solution and its patent idea, and these improvements and modifications should also be considered as within the protection scope of this patent.

Claims (10)

1.一种富含膳食纤维的无花果益生菌产品，其特征在于包含以下质量百分比的原料：无花果浆35～55％，木糖醇3～6％，益生菌2～4％，果渣粉2～5％，护色剂0.1～0.4％，稳定剂0.05～0.3％，其余为乳，总质量百分含量之和为100％。1. a fig probiotic product rich in dietary fiber is characterized in that comprising the raw material of following mass percentage: fig pulp 35～55%, xylitol 3～6%, probiotic 2～4%, pomace powder 2 ～5%, color retention agent 0.1～0.4%, stabilizer 0.05～0.3%, the rest are milk, and the sum of the total mass percentage is 100%. 2.根据权利要求1所述的一种富含膳食纤维的无花果益生菌产品，其特征在于：所述益生菌为嗜热链球菌、保加利亚乳杆菌、双歧杆菌、鼠李糖乳杆菌、植物乳杆菌、乳酸乳球菌中的一种或多种，活菌含量106～1011CFU/g。2. a kind of fig probiotic product rich in dietary fiber according to claim 1, is characterized in that: described probiotic is Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium, Lactobacillus rhamnosus, plant One or more of Lactobacillus and Lactococcus lactis, and the viable bacteria content is 10 6 to 10 11 CFU/g. 3.根据权利要求1所述的一种富含膳食纤维的无花果益生菌产品，其特征在于：所述果渣粉为水果加工副产物废渣经干燥、超微粉碎制成；所述水果包括但不限于以下品种：无花果、火龙果、沙棘、蓝莓、桑葚、苹果、黄瓜、刺梨、猕猴桃、柑橘、黑加仑、树莓中的任意一种或几种的混合；所述乳为牛乳、骆驼乳、羊乳中的任意一种的生鲜乳或复原乳。3. a kind of fig probiotic product rich in dietary fiber according to claim 1, is characterized in that: described pomace powder is that fruit processing by-product waste residue is made by drying, ultrafine pulverization; Described fruit comprises but Not limited to the following varieties: fig, dragon fruit, sea buckthorn, blueberry, mulberry, apple, cucumber, prickly pear, kiwi, citrus, blackcurrant, raspberry, any one or a mixture of several; the milk is cow's milk, camel's milk Raw fresh milk or reconstituted milk of any one of milk and goat milk. 4.根据权利要求1所述的一种富含膳食纤维的无花果益生菌产品，其特征在于，所述护色剂为D-异抗坏血酸、柠檬酸、抗坏血酸的任意一种或几种的混合物；所述稳定剂为羧甲基纤维素钠、明胶、魔芋胶、琼脂、卡拉胶的任意一种或几种的混合物。4. a kind of fig probiotics product that is rich in dietary fiber according to claim 1, is characterized in that, described color protecting agent is any one or the mixture of D-isoascorbic acid, citric acid, ascorbic acid; The stabilizer is any one or a mixture of sodium carboxymethyl cellulose, gelatin, konjac gum, agar, and carrageenan. 5.根据权利要求1至4中任一权利要求所述一种富含膳食纤维的无花果益生菌产品的制备方法，其特征在于包括以下步骤：5. according to the preparation method of a kind of fig probiotic product rich in dietary fiber according to any one of claims 1 to 4, it is characterized in that comprising the following steps: S1：无花果浆制备：挑选优质新鲜的无花果为原料，去蒂、去皮后清洗沥干水分并切块，使用破壁机将无花果打浆，浆液加入护色剂搅拌均匀，采用高压脉冲电场辅助冷等离子体灭菌技术进行杀菌，备用；S1: Preparation of fig pulp: select high-quality fresh figs as raw materials, remove the stems and peels, wash and drain the water and cut into pieces, use a wall breaker to beat the figs, add the color-preserving agent to the slurry and stir evenly, and use a high-voltage pulsed electric field to assist in cooling Plasma sterilization technology for sterilization, standby; S2：原料乳验收：对原料乳进行验收，检验合格后的原料乳通过双联过滤器收入原奶罐；S2: Acceptance of raw milk: the raw milk is checked and accepted, and the raw milk that passes the inspection is collected into the raw milk tank through the double filter; S3：标准化处理：要求原料乳蛋白质≥3.1％，若原奶罐的乳达不到此要求，需要进行标准化处理；S3: Standardized treatment: Raw milk protein is required to be ≥3.1%. If the milk in the raw milk tank does not meet this requirement, standardized treatment is required; S4：预巴杀：将原料乳加热至65～70℃，保持30min进行预巴杀，降温后转至储奶罐，备用；S4: Pre-paste: heat the raw milk to 65-70°C, keep it for 30 minutes for pre-paste, and transfer it to a milk storage tank after cooling down for use; S5：配料：按比例加入木糖醇和稳定剂，边搅拌边加入原料乳中，充分混合均匀；S5: Ingredients: add xylitol and stabilizer in proportion, add to raw milk while stirring, and mix well; S6：均质、杀菌：将原料乳预热至55～65℃后使用均质机均质，然后采用板式连续换热器杀菌或间歇式立式杀菌缸进行杀菌处理，杀菌后冷却至40～43℃，备用；S6: Homogenization and sterilization: After preheating the raw milk to 55～65℃, use a homogenizer to homogenize it, then use a plate-type continuous heat exchanger for sterilization or an intermittent vertical sterilization tank for sterilization treatment, and cool it to 40～40℃ after sterilization. 43℃, standby; S7：接种：在无菌操作条件下，将益生菌发酵剂接种到杀菌后的原料乳中，开动搅拌器连续搅拌20min，使其充分混合均匀，得接种奶备用；S7: Inoculation: under aseptic operation conditions, inoculate the probiotic starter into the sterilized raw milk, and start the agitator to continuously stir for 20 minutes to make it fully mixed, and the inoculated milk is ready for use; S8：发酵：将接种奶置于40～45℃条件下恒温发酵4～8h，最终酸奶pH控制在4.4～4.7，迅速降温至30℃以下，得发酵酸奶；S8: Fermentation: place the inoculated milk under the condition of 40-45°C for constant temperature fermentation for 4-8h, the pH of the final yogurt is controlled at 4.4-4.7, and the temperature is rapidly cooled to below 30°C to obtain fermented yogurt; S9：破乳：开启搅拌器，低速搅拌进行破乳，得酸奶；S9: demulsification: turn on the mixer, stir at low speed for demulsification, and obtain yogurt; S10：果渣粉制备：将果渣进行干燥制成果渣干，经过超微粉碎机粉碎，得果渣粉；S10: preparation of pomace powder: the pomace is dried to obtain dry pomace, and pulverized by an ultrafine pulverizer to obtain pomace powder; S11：调配、灌装：将S1得到的无花果浆、S9得到的酸奶与S10得到的果渣粉按比例混合均匀，定量灌装入模具容器中；S11: deployment and filling: the fig pulp obtained in S1, the yogurt obtained in S9 and the pomace powder obtained in S10 are mixed uniformly in proportion, and quantitatively filled into a mold container; S12：真空冷冻干燥：将模具放入冻干机的冷阱中进行预冻，然后快速放入干燥室中进行升华干燥；S12: Vacuum freeze drying: put the mold into the cold trap of the freeze dryer for pre-freezing, and then quickly put it into the drying chamber for sublimation drying; S13：脱模、包装：在无菌操作条件下，取出无花果固体酸奶，迅速使用充氮及铝塑复合膜对无花果固体酸奶包装密封即得成品。S13: demoulding and packaging: under aseptic operation conditions, take out the fig solid yogurt, and quickly use nitrogen filling and aluminum-plastic composite film to package and seal the fig solid yogurt to obtain the finished product. 6.根据权利要求5所述的一种富含膳食纤维的无花果益生菌产品制备方法，其特征在于：S1中，无花果果浆采用高压脉冲电场辅助冷等离子体灭菌技术进行杀菌处理；高压脉冲电场限定30～35kV/cm，390～520μs，等离子体灭菌技术限定放电频率为2000～2500Hz，氧气浓度为0.8～1.2％，处理时间为5～7min。6. a kind of fig probiotic product preparation method rich in dietary fiber according to claim 5, is characterized in that: in S1, fig pulp adopts high voltage pulse electric field assisted cold plasma sterilization technology to carry out sterilization treatment; The electric field is limited to 30-35kV/cm, 390-520μs, the plasma sterilization technology limits the discharge frequency to 2000-2500Hz, the oxygen concentration is 0.8-1.2%, and the treatment time is 5-7min. 7.根据权利要求5所述的一种富含膳食纤维的无花果益生菌产品制备方法，其特征在于：S6中，在均质压力8.0～10.0MPa条件下进行均质；采用板式连续换热器杀菌，杀菌温度为80±5℃、杀菌时间为15～20s；或用间歇式立式杀菌缸杀菌，杀菌温度为85±5℃、杀菌时间为15～20min。7. The method for preparing a fig probiotic product rich in dietary fiber according to claim 5, characterized in that: in S6, homogenizing is performed under the condition of a homogenizing pressure of 8.0-10.0 MPa; a plate-type continuous heat exchanger is used. For sterilization, the sterilization temperature is 80±5℃, and the sterilization time is 15～20s; 8.根据权利要求5所述的一种富含膳食纤维的无花果益生菌产品制备方法，其特征在于：S9中，搅拌器在50～150r/min的低速搅拌条件下保持10～20min，保持搅拌时的温度在20～25℃。8. a kind of fig probiotics product preparation method rich in dietary fiber according to claim 5, is characterized in that: in S9, the stirrer is kept 10～20min under the low speed stirring condition of 50～150r/min, keeps stirring When the temperature is 20 ~ 25 ℃. 9.根据权利要求5所述的一种富含膳食纤维的无花果益生菌产品制备方法，其特征在于：S10中，果渣采用真空冷冻干燥，预冻温度设置为-40℃，达到预冻温度后保持6h，升华干燥温度为40℃，干燥60h后结束冻干；或采用烘干，30～55℃烘干至恒重得果渣干；果渣干在-15～-25℃超微粉碎15～25min制得果渣粉。9. a kind of fig probiotic product preparation method rich in dietary fiber according to claim 5, is characterized in that: in S10, pomace adopts vacuum freeze-drying, and pre-freezing temperature is set to-40 ℃, reaches pre-freezing temperature After holding for 6 hours, the sublimation drying temperature is 40 ℃, and the freeze-drying is completed after drying for 60 hours; or drying is adopted, and the drying is carried out at 30-55 ℃ to constant weight to obtain dry pomace; the pomace is dried at -15--25 ℃. 15-25min to obtain pomace powder. 10.根据权利要求5所述的一种富含膳食纤维的无花果益生菌产品制备方法，其特征在于：S12中，预冻温度设置为-40℃，达到预冻温度后保持6h；升华干燥温度为40℃，干燥60h后结束冻干。10. The preparation method of a fig probiotic product rich in dietary fiber according to claim 5, characterized in that: in S12, the pre-freezing temperature is set to -40°C, and is maintained for 6h after reaching the pre-freezing temperature; the sublimation drying temperature At 40°C, the freeze-drying was completed after drying for 60 h.
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