Method for the production of vegetable juices lactofermentation

 

(57) Abstract:

Use: in the production of fermented juices. The method involves the grinding of raw materials, separation of juice and fermentation of mixed starter culture containing Lactobacillus plantarum and AT Srertococcus faccium M 3185 in the ratio of 4:1 at a temperature of 30 to 37C. Marc, obtained by separation of the juice, extracted with water at a water ratio of 2:1. The extract is separated and mix it with juice before fermentation in a 1:1 ratio. In fermented juice impose 0.5 - 1.1 wt. salt and 2.8 to 3.2 wt. sugar. 3 C.p. f-crystals, 1 table.

The invention relates to the food industry and can be used in the production of fermented juices for normal, diet and nutritional therapy.

A method of producing vegetable lactofermentation juices involving the grinding of raw materials, which is used as the cabbage or spinach, its fermentation combined starter containing Lactobacillus plantarum, at 30-37aboutWith and separating juice [1]

The disadvantages of this method high consumption of starter culture used in the amount of 4-5 wt. and the duration of the fermentation process.

Closest to the present invention is a method proswithout beets, the separation of the juice and fermentation of mixed starter culture containing Lactobacillus plantarum an 11/16 and Streptococcus faccium To-50 ratio of 4:1 at a temperature of 30-37about[2]

This method allows to reduce fermentation time and to reduce the ferment deposited in the amount of 2-3% of the volume of the juice.

In the proposed method of production of vegetable lactofermentation juices involving the grinding of raw materials, separation of juice and fermentation of mixed starter culture containing Lactobacillus plantarum and Streptococcus faccium in the ratio of 4:1 at a temperature of 30-37aboutWith as vegetable raw materials use cabbage or carrots and sourdough use of Lactobacillus plantarum at and Streptococcus faccium M 3185. This allows for the preservation of small fermentation time to reduce the consumption of the leaven of about 0.1. and use it in dry form without razbrasivaya.

In a preferred embodiment, obtained by separation of the juice pomace is extracted with water at a water ratio of 2:1, separating the extract and mix it with juice before fermentation in a 1:1 ratio. This allows to reduce the consumption of raw materials and to reduce waste.

It is possible to introduce in the fermented juice of salt. When using as a raw cabbage enter the e quality of the juices.

The method is implemented as follows.

Vegetable raw materials in the form of cabbage or carrots after washing, inspection and cleaning is crushed and separated the juice, for example by pressing. It is desirable to reduce the loss of water-soluble dry substances in vyjimka and to increase the yield of juice carrying out the extraction of pomace with water at a water ratio of 2:1, separating the extract and its blending with juice in the ratio of 1:1. Juice or blend is heated to 30-37aboutWith and impose 0.1% dry starter culture containing Lactobacillus plantarum at and Streptococcus faccium 3185 in the ratio of 4:1, and is fermented to a pH of 3.6 to 3.7. Then add to cabbage juice 0,941,1 wt. salt, and carrot to 0.25-0.35 wt. salt and 2.8-3.2 wt. sugar, and Packed in containers. The resulting juices have a pleasant taste and a faint sour smell.

Experimental verification showed that only selected strains of microorganisms in the juice of the selected raw materials allow us to reduce the consumption of the starter. The results of the experiment are summarized in table.

The proposed method allows to obtain the fermented juices with simplified technology that does not require razbrasivaya starter, with reduced consumption while maintaining small fermentation time.

1. Method for the production of VEGETABLE Lachney leaven, containing Lactobacillus plantarum and Streptococcus faccium in the ratio of 4 to 1, at a temperature of 30 of the 37o, Characterized in that the vegetable raw materials use cabbage or carrots and sourdough use of Lactobacillus plantarum at and Streptococcus faccium M 3185.

2. The method according to p. 1, characterized in that obtained in the separation of juice pomace is extracted with water at a water ratio of 2 to 1, separating the extract and mix it with juice before fermentation in the ratio of 1 to 1.

3. The method according to PP.1 and 2, characterized in that the fermented juice injected salt.

4. The method according to p. 1, characterized in that the vegetable raw materials use cabbage and salt is administered in the amount of 0.9 to 1.1 wt.

5. The method according to PP.1 to 3, characterized in that the vegetable raw materials use carrots, salt is administered in the amount of 0.25 to 0.35 wt. and further added sugar in the amount of 2.8 to 3.2 wt.

 

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FIELD: food-processing industry, in particular, production of gerodietary food.

SUBSTANCE: method involves preparing and mixing cabbage, tomato, onion, carrot and edible salt; packing resultant mixture; while mixing said components, additionally introducing fermentolysate of fish processing wastes and acidic hydrolisate of fish processing wastes, soya texturizer, flour of bean, sorghum groats, CO2-extract of dill and celery, rape-seed oil, and preparation produced from Mortierella lignicola microorganism biomass by sequential extraction with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue. Components are used in dried state and at predetermined ratio.

EFFECT: wider range of gerodietary products.

FIELD: food-processing industry.

SUBSTANCE: method involves mixing dried fermentolysate of fish farce, cabbage, tomato, flour of bean, onion, carrot, sorghum groats, edible salt, CO2-extracts of dill and celery, preparation produced from Mortierella dichotoma micromycet biomass by predetermined process, and rape-seed oil; packing mixture.

EFFECT: increased content of poly-unsaturated fatty acids, vitamins and nutritive substances in gerodietary product in accessible form.

FIELD: food-processing industry.

SUBSTANCE: method involves mixing dried fermentolysate and acidic hydrolisate of fish processing wastes, soya texturizer, cabbage, tomato, flour of bean, onion, carrot, sorghum groats, edible salt, CO2-extracts of dill and celery, rape-seed oil, and preparation produced from Mortierella parvispora microorganism biomass by predetermined process; packing mixture.

EFFECT: improved quality of gerodietary product and increased content of nutritive substances in easily assimilated form.

FIELD: food-processing industry.

SUBSTANCE: method involves mixing dried fermentolysate and acidic hydrolisate of fish processing wastes, soya texturizer, cabbage, tomato, flour of bean, onion, carrot, sorghum groats, edible salt, CO2-extracts of dill and celery, rape-seed oil, and preparation produced from Mortierella indohii microorganism biomass by predetermined process; packing mixture.

EFFECT: improved quality of gerodietary product and increased content of nutritive substances in easily assimilated form.

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