The Study Of Probiotics Fermented Vegetable Puree About The Major Nutrients Changes In The Process

Probiotic fermented fruit and vegetable puree with original taste and nutrition,but also increased the special nutritional components produced by probiotic fermentation process, this paper mainly studies the probiotic fermented puree in different process of organic acid, vitamin B, crude protein and amino acid content change, so that the nutritional value of fermented by probiotics fruit and vegetable juice.The main research contents and conclusions are as follows:(1)Determination of probiotic fermented carrot puree and pear puree fermentation, the content of organic acid with three different processes in the fresh puree, puree sterilization and lactic acid bacteria.Using high performance liquid chromatography method for the determination of changes.Probiotic fermented carrot puree and pear puree organic acid is the main component of citric acid, malic acid, pyruvic acid and lactic acid, organic acid content of Sterilized puree decreased with increased, different organic acid is sensitivity to different heat treatment,while puree treat by lactic acid bacteria fermentation mainly has lactic acid,total organic acid content in fermented carrot puree more than pear puree.(2)Determination of probiotic fermented carrot puree and pear puree fermentation,the content of vitamin B with three different processes in the fresh puree, puree sterilization and lactic acid bacteria.From the experimental results,vitamin B is easily affected by different processes and loss,but carrot puree by lactic acid bacteria fermentation can detect vitamin B1, but the pear puree treat by sterilized by the loss of vitamin B3 and the content can not be detected by lactic acid bacteria fermentation.but overall, different processing rich vitamin B content in fruit and vegetable puree..(3)Determination of probiotic fermented carrot puree and pear puree fermentation,the content of the crude protein with three different processes in the fresh puree, puree sterilization and lactic acid bacteria.Effect of the crude protein content of fermented puree with different process is relatively stable. Overall, thecrude protein content of carrot puree is more than pear puree,the high temperature sterilization make the two kinds of pulp about the crude protein content decrease but the content increase after the lactic acid bacteria fermentation,the microbial metabolic activity and microbial cell itself increase crude protein content and the nutritional value.(4)Determination of probiotic fermented carrot puree and pear puree fermentation, the content of the amino acid with three different processes in the fresh puree, puree sterilization and lactic acid bacteria.The amino acid content is rich in probiotic fermented puree.By processed in different ways, the content of amino acid loss, amino acid content losses more in pear puree. Carrot puree fermentation in a three processing methods can not detect the content of methionine, and pear fermented puree in three different process methods can not detect the content of methionine, isoleucine, proline and arginine. Illustrate how different processing course has certain effects on the contents of amino acids in fermented puree, but part of the amino acid content increased with the treatment of pulp, the nutritional value of lactic acid bacteria fermentation also increased.