Method for improving raspberry flavor and application thereof

• Main Authors: HUANG YIHE, GAO SUJUAN, HU FANGZHENG, BAI WEIDONG, LIU GONGLIANG, FEI YONGTAO
• Format: Patent
• Language: Chinese; English
• Published: 04.08.2023
• 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 belongs to the technical field of food processing, and particularly relates to a method for improving raspberry flavor and application thereof. The lactobacillus pentosus P-1 and the lactobacillus plantarum R-1 are used for synergistic fermentation, so that the content of linalool, 2-heptanone and beta-phenethyl alcohol characteristic alcohol flavor substances is remarkably increased, and meanwhile, the content of bad flavors such as 1-octylene-3 alcohol (earthy smell), heptanoic acid (putrefactive smell), nonanoic acid (rancidity) and decanoic acid (unpleasant smell) can be reduced; further, the flavor of the raspberry is improved. Meanwhile, through mixed fermentation, beneficial bacteria are remarkably increased, harmful bacteria are reduced, formation of short-chain fatty acid is promoted, and the functions of regulating the diversity of human intestinal flora, providing nutrition for intestinal epithelial cells, reducing inflammation, inhibiting pathogenic bacteria in intestinal tracts and