Method for preparing fruit and vegetable enzymes
A technology of fruit and vegetable enzymes and fruits, which is applied in the field of plant nutrient extraction, can solve the problems of lack of preparation methods for Polygonatum fruit and vegetable compound enzymes, and the monotonous form of Cordyceps militaris, etc., and achieve the effects of short production cycle, no loss of raw materials, and widening application fields
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[0032] The specific preparation steps of the Polygonatum fruit and vegetable compound enzyme of the present invention are:
[0033] (1) After cleaning the sediment with full and healthy fruit and vegetable running water, it is further washed with pure water, further disinfected by ozone surface layer, dried in a hot air drying oven at 60-70℃, and then shredded (cut the fruit into pieces) Thin slices of 3-5mm thickness, cut the greens into 2cm-long vegetable sections); mix the chopped fruits and vegetables with rock sugar powder (the mass ratio of fruits, vegetables and sugar is 1:1-100), put them in a wooden barrel and let stand for 5 days before filtering Collect fruit and vegetable juice, put the fruit and vegetable juice in a fermentation tank to inoculate yeast fermentation, the inoculation amount is 1% to 5%, the tank pressure is maintained at 0.02MPa, the ventilation rate is 1:1, the stirring blade speed is 50r / min, and the fermentation is at 25±2℃. ~5; Then it is connected...
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[0038] Example 1:
[0039] Selection and pretreatment of raw materials:
[0040] Commercially available apples, pears, mangoes, watermelons, strawberries, cherry tomatoes, oranges, tangerines, dragon fruits, hawthorns, grapefruits, white radishes, carrots, zucchini, broccoli, lettuce, leeks, enoki mushrooms, oyster mushrooms, fresh shiitake mushrooms, Soy bean sprouts, mung bean sprouts, pea sprouts, onions, green radishes, ginger, white potatoes, potatoes, jujubes, medlar, garlic, celery, lotus root, spinach, small green vegetables, Chinese cabbage, lemon, cucumber, pumpkin, winter melon, cantaloupe , Lettuce, yellow potato, eggplant, pleurotus eryngii, white ling mushroom, black fungus, kiwi fruit, purple cabbage, bovine cabbage as raw materials, screening of healthy fruiting bodies that are plump, disease-free, pest-free, and rot-free, and cleaned with tap water After water cleaning and ozone disinfection, the surface water of fruits and vegetables is dried in a 60℃ hot air dry...
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