Process for preparing composite enzyme and product thereof

Abstract

A compound ferment production process and a product thereof are applicable to the technical field of foods. The formulation of the product comprises fruit vegetable ferment raw juice, plant ferment raw juice, corn ferment, peas ferment and multielement alditol. The production process comprises the following: a step of preparing fruit vegetable ferment liquid, during which, selecting and cutting fresh fruits and vegetables into slices or pieces, blending the slices or pieces, adding apple vinegar on the slices or the pieces, and storing the fruits and vegetables hermetically at room temperature to prepare the fruit vegetable ferment raw juice through natural fermentation; a step of preparing the plant ferment liquid, during which, selecting, chipping and blending herbal plants, adding common salt into the sliced herbal plants, and storing the sliced herbal plants hermetically at room temperature to prepare the plant ferment raw juice through natural fermentation; and a step of fermentation and product processing, during which, taking the fruit vegetable ferment raw juice, the plant ferment raw juice, the corn ferment and the peas ferment, carrying out the second fermentation at room temperature, adding the multielement alditol during the second fermentation, using a sealed jar during the fermentation, preparing the compound ferment product after a postmaturation process, and preparing the liquid, powdery and solid particle ferment through mechanical processing and forming. The process and the product thereof which have a novel and scientific design and long-term maturation through the natural fermentation can increase the vitality of the ferment, facilitate the demand of a human body and improve the health of the human body through frequent edibility.

Description

Technical field: [0001] The invention relates to a production process and product of a composite enzyme in the technical field of food. Background technique: [0002] At present, the fierce competition in modern society, the accelerated pace of life, environmental pollution, and aging will all lead to the decrease of enzymes in the human body. When the function of enzymes in the body weakens or decreases, various symptoms will appear. Due to the singleness of enzyme functions, to prevent and treat these diseases, we must take in more enzymes from the diet, and after the food is high-temperature and refined, It also destroys the enzymes in the food. In order to make enzyme food more in line with the diversity, balance and ease of absorption of modern people's nutritional needs, no matter whether it is traditional technology or modern technology, it still needs to be further improved. Although some health food supplemented with enzymes have also appeared in the domestic mark...

AI Technical Summary

Problems solved by technology

Although some health food supplemented with enzymes have appeared in the domestic market, it is still rarely used in other food fields, and there is still broad room for development