METHOD FOR CONTENT INCREASE OF POLYPHENOL AND LACTIC ACID BACTERIA OF APPLE BY GUAVA FERMENTATION

摘要

PURPOSE: A content enlarging method of polyphenol and lactobacillus in apple is provided to minimize the destruction of color, taste, and vitamin C while increasing polyphenol and lactobacillus contents in apple. CONSTITUTION: Fallen apples are washed with flowing water for 2-5 times after being immersed in 100-500ppm of sodium hypochlorous acid for 20-60 seconds. The washed apples are cut into 4-12 divisions and are ground in a wet condition after putting the washed apples into a colloid mill with a clearance gap of 0.01-0.5mm. The wet ground apple paste is filtered using a centrifuge. The filtered apple extract is mixed with 30-90 weight% of fermentation product of guava leaf powder which is concentrated by a continuous thickener, and 10-70 weight% of concentrated apple. The mixture is fermented with yeast in 40-90% of relative humidity for 5 days to 20 years during a wet grinding process, material temperature is maintained within 0-30 deg. C by flowing cooling water through a jacket of the colloid mill, and 0.01-2% of pectinase enzyme is added. A concentration step concentrates up to 60 brix. [Reference numerals] (AA) Start; (BB) End; (ST1) Grinding of fallen apples in a wet condition; (ST2) Filtration; (ST3) Concentration; (ST4) Mixture with a fermentation product using guava leaf powder; (ST5) Fermentation