Study On Vitamin Prodution From Fruits And Vegetables Fermented By Probiotics And Development Of Their Products

The research on fruits and vegetables fermented by probiotics has attracted more and more attention.Its products not only have the original flavors and nutrients of fruits and vegetables,but also produce special flavors and nutritional ingredients such as organic acids,vitamins,amino acids and various enzymes.Vitamins are essential nutrients for the human body and play an important role in regulating body metabolism.Generally,they must rely on external ingestion to meet the needs of the human body.At present,it is not recommended to use pure vitamins drugs for vitamin supplements,and to resort natural vitamins without side effects to compensate for the lack of vitamins.This study aims to ferment natural fruits and vegetables with probiotics in search of natural food grade vitamin products instead of vitamins.In this paper,the five probiotics of Lactobacillus plantarum,Lactobacillus paracasei,Bifidobacterium animalis,Lactobacillus bulgaricus and Lactobacillus rhamnosus are used as bacterial species,and compound fruits and compound vegetables are used as fermentation materials,to conduct the study of fruits and vegetables fermented by probiotic.The results are as follows:Research on fruits fermented by probiotic.It used 6 kinds of cherry tomatoes,pears,oranges,apples,pineapple and jujube as raw materials,the above 5 strains of probiotics were used as starters,the effects on the fermentation are studied under different temperatures?20°C,25°C,37°C,42°C?,different inoculations?5%,10%,15%,20%,30%?and different loadings?25%,45%,65%,85%?,respectively.Through the analysis of the pH,acidity,viable cell counts,vitamin B₁ and vitamin B₆ content of the samples on the 0 d,3 d,5 d,7 d,9 d,12 d,and 14 d of the fermentation,and the observation of the morphology of the cells,the results showed that the contents of VB₁ and VB₆ reaches to maximum at 20%inoculation,85%of the loading,and 5 days of fermentation at37°C,the maximum values are 86.03 mg/100mL and 55.71 mg/100mL,respectively.The number of viable cells at this time is 5.40×10⁸?/mL.The expanding culture of fruits fermented by probiotic is carried out under this condition,and the raw materials are treated with 4 kinds of beating and adding bacteria,cutting section and adding bacteria,beating and without adding bacteria,and cutting section and without adding bacteria,respectively.The results showed that the VB₁ content on the 5th day of fermentation reaches to maximum?55.06mg/100mL?,and the VB₆ content on the 3th day of fermentation reaches to maximum?36.01 mg/100mL?in the sample of beating and adding bacteria;the contents of VB₁ and VB₆ on the 9th day of fermentation reach to maximum in the sample of cutting section and adding bacteria,the maximum values are 67.02mg/100mL and 52.50 mg/100mL,respectively;the VB₁ content on the 9th day of fermentation reaches to maximum?42.02 mg/100mL?,and the VB₆ content on the 7th day of fermentation reaches to maximum?34.97 mg/100mL?in the sample of beating and without adding bacteria;the VB₁ content on the 5th day of fermentation reaches to maximum?42.02 mg/100mL?,and the VB₆ content on the 3th day of fermentation reaches to maximum?34.20 mg/100mL?in the sample of cutting section and without adding bacteria.Research on vegetables fermented by probiotic.It used 7 kinds of melon,canola,yams,carrots,cucumbers,tomatoes and celery as raw materials,the above 5 strains of probiotics were used as starters,the effects on the fermentation are studied under different temperatures?20°C,25°C,37°C,42°C?and different inoculations?5%,10%,15%,20%,30%?,respectively.Through the analysis of the p H,acidity,viable cell counts,vitamin B₁ and vitamin B₆ content of the samples on the 0 d,3 d,5 d,7 d,9 d,12 d and 14 d of the fermentation,as well as the observation of the morphology of the cells,the results showed that the contents of VB₁ and VB₆ reaches to a maximum at 30%inoculation,85%loading,and 5 days of fermentation at 42°C,the maximum values are 39.47mg/100mL and 23.96 mg/100mL,respectively.The number of viable cells at this time is 5.11×10⁸?/mL.The expanding culture of vegetables fermented by probiotic is carried out under this condition.The results showed that the VB₁content on the 5th day of fermentation reaches to maximum?39.90 mg/100mL?,and the VB₆ content on the 7th day of fermentation reaches to maximum?30.72mg/100mL?in the sample of beating and adding bacteria;the contents of VB₁and VB₆ on the 7th day of fermentation reach to maximum in the sample of cutting section and adding bacteria,the maximum values are 40.77 mg/100mL and 32.14 mg/100mL,respectively;the VB₁ content on the 7th day of fermentation reaches to maximum?33.66 mg/100mL?,and the VB₆ content on the 5th day of fermentation reaches to maximum?26.16 mg/100mL?in the sample of beating and without adding bacteria;the contents of VB₁ and VB₆ on the 5th day of fermentation reach to maximum in the sample of cutting section and without adding bacteria,and the maximum values are 35.79 mg/100mL and26.53 mg/100mL,respectively.Preliminary preparation of fruit tablets fermented by probiotics.Firstly,the fruit puree fermented by probiotics is prepared under the above-mentioned preferable conditions,and through a 20-mesh sieve,dextrin and sodium alginate are added as a protective agent,freeze-dried at a temperature of-50°C and a vacuum degree of 10 Pa,the resulting dried product is ground and through a100-mesh sieve,the initial product of fruit tablets fermented by probiotics are made according to the preparation process of the tablet,in which the contents of VB₁ and VB₆ are 22.40 mg/100 mg and 18.49 mg/100 mg,respectively.The tablets are preserved at 4°C and 25°C,the results showed that after 20 days of preservation,the contents of VB₁ decrease to 21.70 mg/100 mg and 20.66mg/100 mg at 4°C and 25°C,respectively;the contents of VB₆ decrease to 17.42mg/100 mg and 15.84 mg/100 mg,respectively.The fruit tablets fermented by probiotics are more stable at 4°C and 25°C.