In the field of intestinal health, probiotics and prebiotics have experienced explosive growth, and fermented foods and beverages have become important growth engines driven by intestinal health. 2.0时代，如何利用益生菌和发酵抓住肠道健康的新品类机遇，在炙手可热的植物基和果蔬汁两大领域取得更多的增长？ In the era of digestive health 2.0, how to use probiotics and fermentation to seize new types of intestinal health opportunities and achieve more growth in the hot areas of plant-based and fruit and vegetable juices? Who will succeed in the mass market and become the winner of plant-based products? How to expand the concept of fermentation and probiotics to new categories of plant-based and fruit and vegetable juices to create China's star plant-based fermentation products?
20多年来消费者始终在探索肠道健康新体验，追求消化健康也与我国提出在2030年建成健康中国理念相契合。 Digestive health has always been the primary development trend of the global food, beverage and nutrition industry. For more than 20 years, consumers have been exploring new experiences of intestinal health. The pursuit of digestive health is also in line with China ’s proposal to build a healthy China in 2030.
(益生元/水果/膳食纤维)、益生菌&发酵、无乳糖&不含乳、植物基牛奶、A2牛奶、IBS专业指导食谱成为最主要的7大解决方案，而其中植物基和益生菌发酵的发展势头尤为旺盛。 For digestive health issues, gluten-free, plant-based (prebiotics / fruit / dietary fiber), probiotics & fermentation, lactose-free & milk-free, plant-based milk, A2 milk, IBS professional guidance recipes become the most important 7 Large solutions, and the development of plant-based and probiotic fermentation is particularly strong.
Fermentation is the process of preparing food with microorganisms. Food can be made more delicious through microbial fermentation. “三份发酵和三分原料”，原料是非常重要的元素，对于果蔬汁发酵，首先要了解原料的情况。 Ms. Han Hui, Application Technology Manager of Cohensen China, pointed out that there is a sentence called "three-part fermentation and three-part raw materials". Raw materials are very important elements. For fruit and vegetable juice fermentation, we must first understand the raw material situation.
pH值跨度也大。 The variety of fruit and vegetable juices is ever-changing, and the pH range is large. Vegetables have a neutral pH value, and lactic acid bacteria are easier to survive, but after juice extraction, there will be defects such as flat taste, dim color, and soily smell; fruits are sweet and sour, but the pH value is low, and lactic acid bacteria There is relatively limited space for growth and fermentation; and for highly acidic fruits with a pH value of 2.0-3.6, such as lemons and berries, it is very difficult for lactic acid bacteria to grow at this pH value.
pH范围的果蔬类产品，如何通过技术创新推出风味独特的发酵产品，满足消费者追求消化健康的大趋势呢？ Aiming at these three kinds of fruit and vegetable products with different pH ranges, how to launch a unique flavored fermented product through technological innovation to meet the general trend of consumers' pursuit of digestive health?
For fermented vegetable juice, it is relatively easy to ferment. Through fermentation, vegetable juice can reduce sugar naturally, improve taste, improve texture and obtain high lactic acid bacteria. The fermentation of mixed fruit and vegetable juice can improve the texture, increase the complexity and saturation of the flavor, and obtain a high number of lactic acid bacteria. Lactic acid bacteria have very good fermentation performance in vegetable juices and fruit and vegetable juices. Fermentation can also greatly improve the taste of the raw materials of fruit and vegetable juices. At the same time, a large number of active lactic acid bacteria can be harvested to make the product more digestive and healthy.
For fermented juices, consumers are pursuing fresh and sweet fruits, but factories are usually large-scale processing, and raw material selection is uneven. Facing this situation, how to improve the quality of juices through technology has become a major problem in juice production. It is found through examples that fermenting fruit juice can effectively enhance the sweetness of the fruit juice and increase the fruit texture.
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