CN113508899A - Batch processing and fermentation treatment process for bitter fruit - Google Patents

Batch processing and fermentation treatment process for bitter fruit Download PDF

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Publication number
CN113508899A
CN113508899A CN202110393269.0A CN202110393269A CN113508899A CN 113508899 A CN113508899 A CN 113508899A CN 202110393269 A CN202110393269 A CN 202110393269A CN 113508899 A CN113508899 A CN 113508899A
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bitter
fermentation
temperature
fruits
treatment process
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李小娟
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Yongde Watson Agricultural Development Co ltd
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Yongde Watson Agricultural Development 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A23B7/155—Microorganisms; Enzymes; Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/175—Rhamnosus

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
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Abstract

The invention discloses a batch processing and fermentation treatment process of bitter melon, which comprises the following steps: 1) pretreatment, 2) disinfection, 3) treatment, heating the mixed liquid in the mixing kettle to 100 ℃, for 2-3 min, naturally cooling to normal temperature, and then circulating the step 3) for 3-6 times; 4) the fermented bitter fruit not only removes the heavy bitter taste, but also generates the sweet taste in the light bitter taste, thereby being beneficial to the further popularization of the bitter fruit and leading the public to more easily accept the bitter fruit.

Description

Batch processing and fermentation treatment process for bitter fruit
Technical Field
The invention relates to the technical field of bitter fruit treatment, in particular to a batch processing and fermentation treatment process for bitter fruits.
Background
The bitter berry, also called Solanum torvum Swartz, is a shrub of dicotyledon, solanaceae and solanaceae, the height can reach 3m, the leaf is single-born or double-born, the leaf is oval to elliptical, the tip is pointed, the heart shape or wedge shape of the base is shaped, the two sides are unequal, the splinters are usually green, the hair quilt is thinner than the lower part, the lower part is grayish green, the axil of the anthotaxis is exophytic, the hair quilt is thick and white; calyx-shaped, the flower pillar of the infertile flower is shorter than anther, the flower pillar of the infertile flower is longer than anther; the column head is in a truncated shape; berries are yellow, smooth, hairless, round, disc-shaped, and blossom and bear fruits all year round. The bitter seeds are mostly produced in a plant at the altitude of about 1400 meters in Yunnan, the plant fruits can be eaten as wild vegetables, the bitter seeds are bitter and astringent to obtain the bitter seeds, the bitter seeds are bitter and cool in taste and have the effects of clearing heat, removing toxicity, diminishing inflammation and benefiting throat, in addition, the bitter seeds produced by the bitter seeds can supplement rich nutrition for human bodies, the bitter seeds contain a large amount of plant proteins and amino acids, and some vitamins and mineral substances, and the substances can be absorbed and utilized by the human bodies as soon as possible, so that the functions of various organs of the bodies can be improved, and the metabolism of the bodies can be promoted to increase the physical quality; the Ixeris sonchifolia is a cold and cool food material, can clear away heat and toxic materials, can eliminate swelling and relieve pain, can be used for treating various symptoms of excessive internal heat of human beings at ordinary times, and can quickly improve various common diseases such as mouth and tongue sores, conjunctival congestion, swelling and pain, throat pain and the like. The bitter fruit can also eliminate various inflammations and germs in the human body and can prevent some bacterial diseases.
Therefore, people often use the bitter preserved fruits as vegetables to eat, with the increasing emphasis on nutrition, the nutritional bitter preserved fruits are also increasingly emphasized, but the bitter and astringent taste of the bitter preserved fruits becomes an important factor for limiting the popularization of the bitter preserved fruits, and in addition, the eating method of the bitter preserved fruits is not correctly mastered by most people, so that the bitter preserved fruits which can remove the bitter and astringent taste and are convenient for people to eat and cook are a main problem.
Disclosure of Invention
The invention provides a batch processing and fermentation treatment process for bitter melon.
The scheme of the invention is as follows:
a bulk processing and fermentation treatment process for Ixeris sonchifolia Hance comprises the following steps:
1) pre-treating, namely cleaning the collected bitter fruits with clear water, picking up the rotten bitter fruits with diseases, soaking the bitter fruits with damaged skins and exposed pulp in a cleaning solution for 3-5 min, and feeding the bitter fruits and the selected complete bitter fruits into a chopper for chopping;
2) sterilizing, namely pasteurizing the minced bitter fruits, then conveying the bitter fruits into a freezing chamber for low-temperature treatment, conveying the mixture subjected to low-temperature treatment into a mixing kettle, adding the processed preparation into the mixing kettle, and then uniformly mixing;
3) treating, heating the mixed liquid in the mixing kettle to 100 ℃, heating for 2-3 min, naturally cooling to normal temperature, and then circulating the step 3) for 3-6 times;
4) fermenting, namely adding the treated mixed solution into a fermentation tank, and then adding an additive into the fermentation tank, wherein the ratio of the mixed solution to the additive is 5-20: 1-3, pouring the composite fermentation liquor, fermenting at low temperature and low pressure for 2-3 months, and obtaining the fermented bitter orange after food detection is qualified.
According to a preferable technical scheme, the cleaning solution comprises 5% saline water, baking soda, shaddock peel instant powder, lithospermum extract folium artemisiae argyi and folium artemisiae argyi extract, and the feeding ratio of the cleaning solution to the folium artemisiae argyi extract is 85-90: 3-5: 1-3: 2-6.
As a preferable technical scheme, the low-temperature treatment is that a freezing chamber is less than or equal to minus 30 ℃, the mixture is placed for 20-30 min, and then the mixture is taken out and added into a freshness promoting liquid at the temperature of 22-27 ℃.
According to a preferable technical scheme, the processing agent comprises milk, water and 10% glucose, and the feeding ratio is 75-80: 10-15: 1-7.
According to the preferable technical scheme, the additives comprise salt, pepper water, spice liquid and water, and the feeding ratio of the additives to the water is 3-7: 10-20: 5-9: 50-70.
As a preferred technical scheme, the composite fermentation liquid comprises lactobacillus plantarum, lactobacillus rhamnosus and lactobacillus casei, which are respectively inoculated into a culture medium with the pH of 7, and after 24 hours of culture, the lactobacillus plantarum, the lactobacillus rhamnosus and the lactobacillus casei are mixed according to the ratio of 1: 0.5: mixing the components in a weight ratio of 1 for later use.
According to a preferable technical scheme, the culture medium comprises peptone, 6g of beef extract, 10g of yeast powder, 2g of gelatin, 7g of glucose, 0.5g of monopotassium phosphate, 3g of jujube juice, 6g of longan pulp extract, 5ml of mannitol and 1000ml of distilled water.
As a preferred technical scheme, the low temperature and low pressure are as follows: the temperature in the first month of fermentation is controlled to be 3-5 ℃, the fermentation temperature is controlled to be 6-10 ℃ later, whether air leakage exists or not is checked every 15 days at the beginning of fermentation, and the fermentation pressure is 0.1 MPa.
According to a preferable technical scheme, the freshness promoting liquid comprises 20-25 mg of lysine, 15-20 mg of glutamic acid, 5-10 mg of aspartic acid, 5-8 mg of inosinic acid, 30-50 ml of fish sauce, 1-2 ml of duck oil and 800-1200 ml of water, and 7-10L of the freshness promoting liquid is needed for every 1000g of the bitter fruits.
As a preferable technical scheme, the step 2) further comprises the steps of pouring the chopped bitter orange into a stirring barrel, then adding auxiliary materials into the stirring barrel, stirring uniformly, and carrying out pasteurization, wherein the auxiliary materials are vegetables or fruits.
Due to the adoption of the technical scheme, the batch processing and fermentation treatment process for the bitter orange comprises the following steps:
1) pre-treating, namely cleaning the collected bitter fruits with clear water, picking up the rotten bitter fruits with diseases, soaking the bitter fruits with damaged skins and exposed pulp in a cleaning solution for 3-5 min, and feeding the bitter fruits and the selected complete bitter fruits into a chopper for chopping; 2) sterilizing, namely pasteurizing the minced bitter fruits, then conveying the bitter fruits into a freezing chamber for low-temperature treatment, conveying the mixture subjected to low-temperature treatment into a mixing kettle, adding the processed preparation into the mixing kettle, and then uniformly mixing; 3) treating, heating the mixed liquid in the mixing kettle to 100 ℃, heating for 2-3 min, naturally cooling to normal temperature, and then circulating the step 3) for 3-6 times; 4) fermenting, namely adding the treated mixed solution into a fermentation tank, and then adding an additive into the fermentation tank, wherein the ratio of the mixed solution to the additive is 5-20: 1-3, pouring the composite fermentation liquor, fermenting at low temperature and low pressure for 2-3 months, and obtaining the fermented bitter orange after food detection is qualified.
The invention has the advantages that:
the bitter fruit fermented by the method not only removes the heavy bitter taste, but also generates sweet taste in the light bitter taste, thereby being beneficial to the further popularization of the bitter fruit and being easier to be accepted by the public; moreover, the safety of eating the bitter fruits can be effectively improved through the treatment steps;
the bitter fruit can be directly eaten, and can also be added during cooking, so that the processing steps of the bitter fruit are reduced, and the convenience and trouble saving are realized;
the fermented bitter fruit contains probiotics, so that the absorption of intestinal tracts is facilitated, and the intestinal tract movement is effectively improved;
the bitter fruit of the invention has long shelf life, is easy to store, can be stored for more than 2 years at normal temperature in a shade, and can be stored for 3 years under the condition of refrigeration of a refrigerator.
Detailed Description
In order to make up for the above deficiencies, the invention provides a batch processing and fermentation treatment process of bitter orange to solve the problems in the background art.
A bulk processing and fermentation treatment process for Ixeris sonchifolia Hance comprises the following steps:
1) pre-treating, namely cleaning the collected bitter fruits with clear water, picking up the rotten bitter fruits with diseases, soaking the bitter fruits with damaged skins and exposed pulp in a cleaning solution for 3-5 min, and feeding the bitter fruits and the selected complete bitter fruits into a chopper for chopping;
2) sterilizing, namely pasteurizing the minced bitter fruits, then conveying the bitter fruits into a freezing chamber for low-temperature treatment, conveying the mixture subjected to low-temperature treatment into a mixing kettle, adding the processed preparation into the mixing kettle, and then uniformly mixing;
3) treating, heating the mixed liquid in the mixing kettle to 100 ℃, heating for 2-3 min, naturally cooling to normal temperature, and then circulating the step 3) for 3-6 times;
4) fermenting, namely adding the treated mixed solution into a fermentation tank, and then adding an additive into the fermentation tank, wherein the ratio of the mixed solution to the additive is 5-20: 1-3, pouring the composite fermentation liquor, fermenting at low temperature and low pressure for 2-3 months, and obtaining the fermented bitter orange after food detection is qualified.
The cleaning solution comprises 5% saline water, baking soda, shaddock peel instant powder, lithospermum extract moxa and folium artemisiae argyi extract, and the feeding ratio of the cleaning solution to the folium artemisiae argyi extract is 85-90: 3-5: 1-3: 2-6.
The low-temperature treatment is that the temperature of a freezing chamber is less than or equal to minus 30 ℃, the freezing chamber is placed for 20-30 min, and then the freezing chamber is taken out and added into a freshness promoting liquid at the temperature of 22-27 ℃.
The processing agent comprises milk, water and 10% glucose, and the feeding ratio is 75-80: 10-15: 1-7.
The additive comprises salt, pepper water, spice liquid and water, and the feeding ratio is 3-7: 10-20: 5-9: 50-70.
The composite fermentation liquid comprises lactobacillus plantarum, lactobacillus rhamnosus and lactobacillus casei, which are respectively inoculated into a culture medium with the pH of 7, and after 24 hours of culture, the lactobacillus plantarum, the lactobacillus rhamnosus and the lactobacillus casei are mixed according to the ratio of 1: 0.5: mixing the components in a weight ratio of 1 for later use.
The culture medium comprises peptone, 6g of beef extract, 10g of yeast powder, 2g of gelatin, 7g of glucose, 0.5g of monopotassium phosphate, 3g of jujube juice, 6g of longan pulp extract, 5ml of mannitol and 1000ml of distilled water.
The low temperature and low pressure are as follows: the temperature in the first month of fermentation is controlled to be 3-5 ℃, the fermentation temperature is controlled to be 6-10 ℃ later, whether air leakage exists or not is checked every 15 days at the beginning of fermentation, and the fermentation pressure is 0.1 MPa.
The freshness promoting liquid comprises 20-25 mg of lysine, 15-20 mg of glutamic acid, 5-10 mg of aspartic acid, 5-8 mg of inosinic acid, 30-50 ml of fish sauce, 1-2 ml of duck oil and 800-1200 ml of water, and 7-10L of the freshness promoting liquid is needed for every 1000g of the bitter fruits.
The step 2) also comprises the steps of pouring the chopped bitter fruits into a stirring barrel, then adding auxiliary materials into the stirring barrel, stirring uniformly, and carrying out pasteurization, wherein the auxiliary materials are vegetables or fruits.
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1:
1) pre-treating, cleaning the collected bitter fruits with clear water, removing the rotten bitter fruits with diseases, soaking the bitter fruits with damaged skins and exposed pulp in a cleaning solution for 3min, and feeding the bitter fruits and the selected complete bitter fruits into a chopper for chopping;
2) sterilizing, namely pasteurizing the minced bitter fruits, then conveying the bitter fruits into a freezing chamber for low-temperature treatment, conveying the mixture subjected to low-temperature treatment into a mixing kettle, adding the processed preparation into the mixing kettle, and then uniformly mixing;
3) treating, heating the mixed solution in the mixing kettle to 100 ℃, heating for 2min, naturally cooling to normal temperature, and then circulating for 3 times;
4) fermenting, namely adding the treated uniformly-mixed liquid into a fermentation tank, and then adding an additive into the fermentation tank, wherein the ratio of the uniformly-mixed liquid to the additive is 5: and 1, pouring the compound fermentation liquor, fermenting at low temperature and low pressure for 2 months, and obtaining the fermented bitter orange after food detection is qualified.
The cleaning solution comprises 5% saline water, baking soda, shaddock peel instant powder, lithospermum extract moxa and folium artemisiae argyi extract, and the feeding ratio of the cleaning solution to the folium artemisiae argyi extract is 85:3:3:1: 2.
The low-temperature treatment is that the temperature of a freezing chamber is less than or equal to minus 30 ℃, the mixture is placed for 20min, and then the mixture is taken out and added into a freshness promoting liquid at the temperature of 22 ℃.
The processing agent comprises milk, water and 10% glucose, and the feeding ratio is 75:10: 1.
The additive comprises salt, pepper water, spice liquid and water, and the feeding ratio is 3:10:5: 50.
The composite fermentation liquid comprises lactobacillus plantarum, lactobacillus rhamnosus and lactobacillus casei, which are respectively inoculated into a culture medium with the pH of 7, and after 24 hours of culture, the lactobacillus plantarum, the lactobacillus rhamnosus and the lactobacillus casei are mixed according to the ratio of 1: 0.5: mixing the components in a weight ratio of 1 for later use.
The culture medium comprises peptone, 6g of beef extract, 10g of yeast powder, 2g of gelatin, 7g of glucose, 0.5g of monopotassium phosphate, 3g of jujube juice, 6g of longan pulp extract, 5ml of mannitol and 1000ml of distilled water.
The low temperature and low pressure are as follows: the temperature in the first month of fermentation is controlled at 3 deg.C, the fermentation temperature is controlled at 6 deg.C, and the fermentation pressure is 0.1MPa, and the gas leakage is checked every 15 days.
The refreshing liquid comprises 20mg of lysine, 15mg of glutamic acid, 5mg of aspartic acid, 5mg of inosinic acid, 30ml of fish sauce, 1ml of duck oil and 800ml of water, and 7L of the refreshing liquid is needed for every 1000g of the Ixeris sonchifolia.
The step 2) also comprises the steps of pouring the chopped bitter fruits into a stirring barrel, then adding auxiliary materials into the stirring barrel, stirring uniformly, and carrying out pasteurization, wherein the auxiliary materials are vegetables.
Example 2:
1) pre-treating, cleaning the collected bitter fruits with clear water, removing the rotten bitter fruits with diseases, soaking the bitter fruits with damaged skins and exposed pulp in a cleaning solution for 4min, and feeding the bitter fruits and the selected complete bitter fruits into a chopper for chopping;
2) sterilizing, namely pasteurizing the minced bitter fruits, then conveying the bitter fruits into a freezing chamber for low-temperature treatment, conveying the mixture subjected to low-temperature treatment into a mixing kettle, adding the processed preparation into the mixing kettle, and then uniformly mixing;
3) treating, heating the mixed solution in the mixing kettle to 100 ℃, heating for 3min, naturally cooling to normal temperature, and then circulating for 5 times;
4) fermenting, namely adding the treated uniformly-mixed liquid into a fermentation tank, and then adding an additive into the fermentation tank, wherein the ratio of the uniformly-mixed liquid to the additive is 10: and 1, pouring the compound fermentation liquor, fermenting at low temperature and low pressure for 2 months, and obtaining the fermented bitter orange after food detection is qualified.
The cleaning solution comprises 5% saline water, baking soda, shaddock peel instant powder, lithospermum extract moxa and folium artemisiae argyi extract, and the feeding ratio of the cleaning solution to the folium artemisiae argyi extract is 87:4:4:2: 4.
The low-temperature treatment is that the temperature of a freezing chamber is less than or equal to minus 30 ℃, the mixture is placed for 20min, and then the mixture is taken out and added into a freshness promoting liquid at 24 ℃.
The processing agent comprises milk, water and 10% glucose, and the material ratio is 78:12: 3.
The additive comprises salt, pepper water, spice liquid and water, and the feeding ratio is 5:15:7: 65.
The composite fermentation liquid comprises lactobacillus plantarum, lactobacillus rhamnosus and lactobacillus casei, which are respectively inoculated into a culture medium with the pH of 7, and after 24 hours of culture, the lactobacillus plantarum, the lactobacillus rhamnosus and the lactobacillus casei are mixed according to the ratio of 1: 0.5: mixing the components in a weight ratio of 1 for later use.
The culture medium comprises peptone, 6g of beef extract, 10g of yeast powder, 2g of gelatin, 7g of glucose, 0.5g of monopotassium phosphate, 3g of jujube juice, 6g of longan pulp extract, 5ml of mannitol and 1000ml of distilled water.
The low temperature and low pressure are as follows: the temperature in the first month of fermentation is controlled at 4 deg.C, the fermentation temperature is controlled at 8 deg.C, and the fermentation pressure is 0.1MPa, and the gas leakage is checked every 15 days.
The refreshing liquid comprises 22mg of lysine, 18mg of glutamic acid, 8mg of aspartic acid, 6mg of inosinic acid, 40ml of fish sauce, 1ml of duck oil and 1000ml of water, and 8L of the refreshing liquid is needed for every 1000g of the Ixeris sonchifolia.
Example 3
1) Pre-treating, cleaning the collected bitter fruits with clear water, removing the rotten bitter fruits with diseases, soaking the bitter fruits with damaged skins and exposed pulp in a cleaning solution for 5min, and feeding the bitter fruits and the selected complete bitter fruits into a chopper for chopping;
2) sterilizing, namely pasteurizing the minced bitter fruits, then conveying the bitter fruits into a freezing chamber for low-temperature treatment, conveying the mixture subjected to low-temperature treatment into a mixing kettle, adding the processed preparation into the mixing kettle, and then uniformly mixing;
3) treating, heating the mixed solution in the mixing kettle to 100 ℃, heating for 3min, naturally cooling to normal temperature, and then circulating for 6 times;
4) fermenting, namely adding the treated uniformly-mixed liquid into a fermentation tank, and then adding an additive into the fermentation tank, wherein the ratio of the uniformly-mixed liquid to the additive is 20: and 3, pouring the compound fermentation liquor, fermenting at low temperature and low pressure for 3 months, and obtaining the fermented bitter orange after food detection is qualified.
The cleaning solution comprises 5% saline water, baking soda, shaddock peel instant powder, lithospermum extract moxa and folium artemisiae argyi extract, and the feeding ratio of the cleaning solution to the folium artemisiae argyi extract is 90:5:5:3: 6.
The low-temperature treatment is that the temperature of a freezing chamber is less than or equal to minus 30 ℃, the mixture is placed for 30min, and then the mixture is taken out and added into a freshness promoting liquid at the temperature of 27 ℃.
The processing agent comprises milk, water and 10% glucose, and the material ratio is 80:15: 7.
The additive comprises salt, pepper water, spice liquid and water, and the feeding ratio is 7:20:9: 70.
The composite fermentation liquid comprises lactobacillus plantarum, lactobacillus rhamnosus and lactobacillus casei, which are respectively inoculated into a culture medium with the pH of 7, and after 24 hours of culture, the lactobacillus plantarum, the lactobacillus rhamnosus and the lactobacillus casei are mixed according to the ratio of 1: 0.5: mixing the components in a weight ratio of 1 for later use.
The culture medium comprises peptone, 6g of beef extract, 10g of yeast powder, 2g of gelatin, 7g of glucose, 0.5g of monopotassium phosphate, 3g of jujube juice, 6g of longan pulp extract, 5ml of mannitol and 1000ml of distilled water.
The low temperature and low pressure are as follows: the temperature in the first month of fermentation is controlled at 5 deg.C, the fermentation temperature is controlled at 10 deg.C, and the fermentation pressure is 0.1MPa, and the gas leakage is checked every 15 days.
The freshness promoting liquid comprises 25mg of lysine, 20mg of glutamic acid, 10mg of aspartic acid, 8mg of inosinic acid, 50ml of fish sauce, 2ml of duck oil and 1200ml of water, and 10L of the freshness promoting liquid is needed for every 1000g of the Ixeris sonchifolia.
The step 2) also comprises the steps of pouring the chopped bitter fruits into a stirring barrel, then adding auxiliary materials into the stirring barrel, stirring uniformly, and carrying out pasteurization, wherein the auxiliary materials are fruits.
Experiment 1
Examples 1, 2 and 3 were divided into 1, 2 and 3 groups and were tasted by 100 persons, wherein 63 persons tasted slightly bitter and astringent while tasting 1 group, 31 persons showed no bitter and astringent, fragrant and refreshing taste, and 6 persons showed slight sweet taste and crisp taste;
when tasting 2 groups, 26 people tasted slight bitterness, and simultaneously showed that the aftertaste was sweet, 48 people showed no bitterness, fragrant and refreshing taste, and 26 people normally showed slight sweetness, and the taste was crisp;
when tasting 3 groups, 4 people tasted slight bitterness, and simultaneously showed that the aftertaste is sweet, 62 people showed no bitterness, fragrant and refreshing taste, and 34 people showed slight sweetness and crisp taste;
therefore, the bitter and astringent taste of the bitter fruit is effectively removed, but the bitter and astringent taste is retained, and the bitter and astringent taste is successfully adjusted to be slightly bitter and astringent taste with sweet-returning effect.
Experiment 2, the fermented bitter fruits prepared in examples 1, 2 and 3 are sampled, a sample A and a sample B are taken in each example, the sample A is uniformly and conventionally stored at normal temperature, the sample B is stored at constant temperature in an environment of 2-6 ℃, the sample A is sampled and stored in 2018 in 1 month, the storage bottles containing the sample A in examples 1, 2 and 3 are respectively opened in 2020 and 2 months, food safety inspection is carried out, limit regulation inspection including pathogenic microorganisms, pesticide residues, heavy metal residues, pollutants and substances harmful to human health is carried out, the results all accord with national standards, and the mouthfeel is still slightly bitter and sweet; the storage bottles containing the sample B in the embodiments 1, 2 and 3 are respectively opened in 2021 and 2 months, food safety inspection is carried out, the inspection comprises limit regulation inspection of pathogenic microorganisms, pesticide residues, heavy metal residues, pollutants and substances harmful to human health, the results all accord with national standards, and the refrigerated storage bottles have refreshing and crisp effects when being eaten.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims (9)

1. A bulk processing and fermentation treatment process for Ixeris sonchifolia Hance is characterized by comprising the following steps:
1) pre-treating, namely cleaning the collected bitter fruits with clear water, picking up the rotten bitter fruits with diseases, soaking the bitter fruits with damaged skins and exposed pulp in a cleaning solution for 3-5 min, and feeding the bitter fruits and the selected complete bitter fruits into a chopper for chopping;
2) sterilizing, namely pasteurizing the minced bitter fruits, then conveying the bitter fruits into a freezing chamber for low-temperature treatment, conveying the mixture subjected to low-temperature treatment into a mixing kettle, adding the processed preparation into the mixing kettle, and then uniformly mixing;
3) treating, heating the mixed liquid in the mixing kettle to 100 ℃, heating for 2-3 min, naturally cooling to normal temperature, and then circulating the step 3) for 3-6 times;
4) fermenting, namely adding the treated mixed solution into a fermentation tank, and then adding an additive into the fermentation tank, wherein the ratio of the mixed solution to the additive is 5-20: 1-3, pouring the composite fermentation liquor, fermenting at low temperature and low pressure for 2-3 months, and obtaining the fermented bitter orange after food detection is qualified.
2. The fermentation treatment process for bulk processing of Ixeris sonchifolia as claimed in claim 1, wherein: the cleaning solution comprises 5% saline water, baking soda, shaddock peel instant powder, lithospermum extract moxa and folium artemisiae argyi extract, and the feeding ratio of the cleaning solution to the folium artemisiae argyi extract is 85-90: 3-5: 1-3: 2-6.
3. The fermentation treatment process for bulk processing of Ixeris sonchifolia as claimed in claim 1, wherein: the low-temperature treatment is that the temperature of a freezing chamber is less than or equal to minus 30 ℃, the freezing chamber is placed for 20-30 min, and then the freezing chamber is taken out and added into a freshness promoting liquid at the temperature of 22-27 ℃.
4. The fermentation treatment process for bulk processing of Ixeris sonchifolia as claimed in claim 1, wherein: the processing agent comprises milk, water and 10% glucose, and the feeding ratio is 75-80: 10-15: 1-7.
5. The fermentation treatment process for bulk processing of Ixeris sonchifolia as claimed in claim 1, wherein: the additive comprises salt, pepper water, spice liquid and water, and the feeding ratio is 3-7: 10-20: 5-9: 50-70.
6. The fermentation treatment process for bulk processing of Ixeris sonchifolia as claimed in claim 1, wherein: the composite fermentation liquid comprises lactobacillus plantarum, lactobacillus rhamnosus and lactobacillus casei, which are respectively inoculated into a culture medium with the pH of 7, and after 24 hours of culture, the lactobacillus plantarum, the lactobacillus rhamnosus and the lactobacillus casei are mixed according to the ratio of 1: 0.5: mixing the components in a weight ratio of 1 for later use.
7. The fermentation treatment process for bulk processing of Ixeris sonchifolia as claimed in claim 1, wherein: the culture medium comprises peptone, 6g of beef extract, 10g of yeast powder, 2g of gelatin, 7g of glucose, 0.5g of monopotassium phosphate, 3g of jujube juice, 6g of longan pulp extract, 5ml of mannitol and 1000ml of distilled water.
8. The fermentation treatment process for bulk processing of Ixeris sonchifolia as claimed in claim 1, wherein: the low temperature and low pressure are as follows: the temperature in the first month of fermentation is controlled to be 3-5 ℃, the fermentation temperature is controlled to be 6-10 ℃ later, whether air leakage exists or not is checked every 15 days at the beginning of fermentation, and the fermentation pressure is 0.1 MPa.
9. The fermentation treatment process for bulk processing of Ixeris sonchifolia as claimed in claim 3, wherein: the freshness promoting liquid comprises 20-25 mg of lysine, 15-20 mg of glutamic acid, 5-10 mg of aspartic acid, 5-8 mg of inosinic acid, 30-50 ml of fish sauce, 1-2 ml of duck oil and 800-1200 ml of water, and 7-10L of the freshness promoting liquid is needed for every 1000g of the bitter fruits.
CN202110393269.0A 2021-04-13 2021-04-13 Batch processing and fermentation treatment process for bitter fruit Pending CN113508899A (en)

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Application publication date: 20211019