Method for processing fruit and vegetable ferment food

A technology of fruit and vegetable enzymes and processing methods, applied in the direction of yeast-containing food ingredients, functions of food ingredients, bacteria used in food preparation, etc., can solve the problems of limited efficacy, low activity, single enzyme components, etc., and achieve food enzyme concentration The effect of increasing and inhibiting harmful bacteria

Inactive Publication Date: 2014-12-03
HANGZHOU QIANDAOHU LVSHANG BIOTECH
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

However, most of the enzyme products sold on the market are naturally fermented or simply fermented. The enzyme components contained are relatively simple,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0016] A processing method of fruit and vegetable enzyme food, it comprises the following steps:

[0017] The first step is to select ripe and non-rotten fresh organic grapes, apples, kiwis, red dates, and tomatoes, wash the above-mentioned fruits and vegetables with water, and after drying, crush the grapes and red dates, cut the apples into pieces, and beat the kiwis and tomatoes;

[0018] In the second step, the above-mentioned processed fruits and vegetables are placed together in a fermentation container, and 8% by weight of granulated sugar, 1.2% of maltose, and 1.5% of rice vinegar are added, mixed and stirred evenly;

[0019] In the third step, 10% by weight of red yeast rice, 1% of yeast and 1% of lactic acid bacteria are added, placed in sealed storage at room temperature, stored for 6 months in summer and autumn, and stored for 8 months in spring and winter;

[0020] In the fourth step, after the fruits and vegetables are completely fermented to produce enzymes, the...

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PUM

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Abstract

The invention discloses a method for processing fruit and vegetable ferment food. The method comprises the step of fermenting organic fruits and vegetables by adopting saccharomycete, lactobacillus and red yeast rice to brew a ferment stock solution so as to finally obtain solid or liquid ferment food. The processing method can be used for processing organic ferment food with multiple effects, and has excellent industrial usability.

Description

Technical field: [0001] The invention relates to a food processing technology, in particular to a processing method of fruit and vegetable enzyme food. Background technique: [0002] Enzymes have a great impact on the human body. The metabolism in the body needs the help of enzymes to function, and even produce the effect of treating diseases. Its main functions are as follows: 1. Balance: Enzymes can make the blood in the body weakly alkaline, eliminate Waste in the body, maintain the balance of intestinal bacteria, strengthen cells, promote digestion, and enhance resistance; 2. Anti-inflammatory and antibacterial effects: can transport white blood cells, promote the function of white blood cells, and improve the body's self-healing ability; 3. Decomposition: enzymes It helps the gastrointestinal tract to decompose and digest food, and promotes rapid recovery of physical strength; 4. Renewal effect: promotes cell metabolism, repairs damaged tissues, improves immunity, and e...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/28A23L33/00
CPCA23L31/00A23L33/40A23L19/00A23L19/09A23V2002/00A23V2400/11A23V2200/326A23V2200/32A23V2250/21A23V2250/60A23V2250/616A23V2250/208A23V2250/76
Inventor 付文飞王建中金凤兰
Owner HANGZHOU QIANDAOHU LVSHANG BIOTECH
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