China is a major producer of fruits and vegetables in the world, but its processing rate is not as high as 1/5 of that of developed countries. Every year, fresh fruits and vegetables are consumed by over 30% of spoilage, resulting in losses exceeding 100 billion yuan. Traditional fruit and vegetable processing has many problems, such as high energy consumption, high pollution, long production cycle, poor taste, and significant nutrient loss. It is urgent to seek advanced fruit and vegetable deep processing technology to solve these problems.
Probiotic fermentation technology, an advanced food processing technology, has been introduced into the field of deep processing of fruits and vegetables, effectively solving the drawbacks of traditional fruit and vegetable processing technology. At the same time, this technology not only retains product nutrients, but also does not produce waste, greatly reducing pollution and waste, and achieving the "transformation" of fruit and vegetable products.
Professor Xie Mingyong of Nanchang University took the lead in introducing probiotic fermentation technology, an advanced food processing technology, into the field of fruit and vegetable food intensive processing. After 16 years of technical research, this year, a key technology innovation system of the whole industrial chain of fruit and vegetable probiotic fermentation was created, which broke through a series of technical bottlenecks such as high-throughput screening of fruit and vegetable probiotic fermentation strains and large-scale preparation of highly active engineering bacteria, We have taken the lead in mastering core technologies such as the preparation of fruit and vegetable fermentation strains and microbial agents suitable for industrial production, and developed a new series of probiotic fermented fruit and vegetable products with distinct characteristics such as "safety, nutrition, delicacy, and convenience". The project meets the public's demand for convenient access to high-quality fruit and vegetable food, especially making important contributions to improving China's fruit and vegetable processing rate and solving the "three rural" problems. The project has spawned a new green manufacturing industry for fermented fruits and vegetables, achieving a significant breakthrough in the industrialization of key technologies for probiotic fermentation of fruits and vegetables, effectively enhancing the competitiveness of China's fruit and vegetable food industry, and promoting technological progress in China's fruit and vegetable deep processing industry.
At present, fruit and vegetable juices sold on the market are usually made by pressing. If long-distance transportation is required, they must be concentrated first, transported to the consumer place, mixed with water, and then restored to the fruit and vegetable juice. If the selected probiotic strains with independent intellectual property rights are processed into bacterial agents that can be transmitted remotely and achieve live bacterial preservation, fruit and vegetable juice products can be formed through industrial fermentation. This type of fruit and vegetable juice can be stored at room temperature for one year under sterilization conditions. Moreover, fruit and vegetable juice products produced through probiotic fermentation are rich in nutrients and have a better flavor. Take Carrot juice as an example, where β The carotene content can reach 10 times that of commercially available products, and dietary fiber can reach more than 6 times that of commercially available products. Fruits and vegetables with high fiber content often require slag removal treatment to ensure their taste after being pressed. and β Carotenoids are fat soluble nutrients that are lost together with the waste residue during the slag removal process.
Probiotic fermentation of fruit and vegetable juice achieves non concentrated whole fruit beating fermentation, which not only retains nutrients but also does not produce waste, greatly reducing pollution and waste. In addition, through probiotic fermentation technology, the original fishy smell of vegetables such as carrots, bitter melons, and celery can be effectively removed, increasing the sour and delicious taste of the product. At the same time, a large number of Short-chain fatty acid, viscous polysaccharides, polypeptides and other active substances beneficial to human health have also been produced.
