Fermented kiwifruit pulp and preparation method thereof

• Main Authors: SUN XIAOHONG, ZHANG YEFANG, ZHOU YAN
• Format: Patent
• Language: Chinese; English
• Published: 11.09.2018
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to fermented kiwifruit pulp and a preparation method thereof, and belongs to the field of vegetable and fruit processing. The fermented kiwifruit pulp contains 16-20% of solublesolids of kiwifruits, live plant lactobacilli with 8-10 lg cfu/g, total phenols with a content of 130-180 mg/100g and vitamin C with a content of 40-50 mg/100g. A preparation technology mainly comprises the following steps: a, kiwifruit treatment before fermentation: selecting kiwifruits, cleaning down and soil on the surfaces of the kiwifruits, and conducting crushing, pulping, heating and sterilization; and b, inoculation and fermentation: adding water into kiwifruit pulp, wherein the solid-liquid ratio is 1:1 to 1:2; taking lactobacillus plantarum as a strain with an inoculation amount of 10 -10 cfu/g; and conducting the fermentation at temperature of 35-39 DEG C, wherein the sugar addition amount is 10-14%, the initial pH value is 4.5-5.5, and the fermentation time is 24-32 h, andconducting filling. The invent