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Method for improving flavor and texture of plant enzyme food by utilizing fermentation of compound strains

A technology of compound bacteria and plant enzymes, applied in the functions of food ingredients, food preparation, food ingredients, etc., can solve the problems that are not conducive to the stability of nutrients and functional active substances, the lack of popularization of plant enzyme foods, and the lack of scientific combinations of bacteria species, etc. problems, to achieve the effect of shortening the preparation time, good market prospects, and simple process

Active Publication Date: 2014-12-24
深思来福(深圳)科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the above-mentioned preparation process, the fermentation strains are not selected for the raw material characteristics of enzyme food and the requirements of fermented products. The strains lack scientific combination, and there are long fermentation time, weak control ability, unstable texture and bad flavor. deficiencies in coordination
[0004] In addition, enzyme food is usually sterilized by high temperature and other means, which is not conducive to the stability of nutrients and functional active substances
Due to the immature production process and related standards, plant enzyme food has not yet been popularized in the domestic mainland market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] (1) Take 2400g of fruit (720g apple, 240g pineapple, 240g papaya, 240g banana, 180g dragon fruit, 180g guava, 180g red date, 120g passion fruit, 60g mango, 60g pear, 60g citrus, 60g grape, 60g strawberry), Vegetables 2400g (360g carrot, 240g white radish, 180g cabbage, 120g bitter gourd, 120g cucumber, 120g onion, 120g burdock, 120g yam, 90g spinach, 90g tomato, 90g celery, 90g green pepper, 60g eggplant, 60g lotus root, 60g pumpkin, 60g parsley, 60g cabbage, 60g chrysanthemum, 60g green perilla, 60g ginger, 60g lettuce, 60g garlic, 60g asparagus), 600g seeds (120g mung bean sprouts, 120g soybean sprouts, 120g black bean sprouts, 120g pea sprouts, 120g alfalfa sprouts) , 300g of algae (120g of kelp, 120g of wakame, 60g of seaweed), 300g of edible fungi (120g of raw shiitake mushrooms, 120g of enoki mushrooms, 60g of fungus), sorted and cleaned, chopped into 1-3cm thin strips to obtain raw materials;

[0054] (2) Add 3 kg of white granulated sugar to the raw materials in...

Embodiment 2

[0060] (1) Take 2400g of fruit (720g apple, 240g pineapple, 240g papaya, 240g banana, 180g dragon fruit, 180g guava, 180g red date, 120g passion fruit, 60g mango, 60g pear, 60g citrus, 60g grape, 60g strawberry), Vegetables 2400g (360g carrot, 240g white radish, 180g cabbage, 120g bitter gourd, 120g cucumber, 120g onion, 120g burdock, 120g yam, 90g spinach, 90g tomato, 90g celery, 90g green pepper, 60g eggplant, 60g lotus root, 60g pumpkin, 60g parsley, 60g cabbage, 60g chrysanthemum, 60g green perilla, 60g ginger, 60g lettuce, 60g garlic, 60g asparagus), 600g seeds (120g mung bean sprouts, 120g soybean sprouts, 120g black bean sprouts, 120g pea sprouts, 120g alfalfa sprouts) , 300g of algae (120g of kelp, 120g of wakame, 60g of seaweed), 300g of edible fungi (120g of raw shiitake mushrooms, 120g of enoki mushrooms, 60g of fungus), sorted and cleaned, chopped into 1-3cm thin strips to obtain raw materials;

[0061] (2) Add 3.6kg of white granulated sugar to the raw materials i...

Embodiment 3

[0067] (1) Take 2400g of fruit (720g apple, 240g pineapple, 240g papaya, 240g banana, 180g dragon fruit, 180g guava, 180g red date, 120g passion fruit, 60g mango, 60g pear, 60g citrus, 60g grape, 60g strawberry), Vegetables 2400g (360g carrot, 240g white radish, 180g cabbage, 120g bitter gourd, 120g cucumber, 120g onion, 120g burdock, 120g yam, 90g spinach, 90g tomato, 90g celery, 90g green pepper, 60g eggplant, 60g lotus root, 60g pumpkin, 60g parsley, 60g cabbage, 60g chrysanthemum, 60g green perilla, 60g ginger, 60g lettuce, 60g garlic, 60g asparagus), 600g seeds (120g mung bean sprouts, 120g soybean sprouts, 120g black bean sprouts, 120g pea sprouts, 120g alfalfa sprouts) , 300g of algae (120g of kelp, 120g of wakame, 60g of seaweed), 300g of edible fungi (120g of raw shiitake mushrooms, 120g of enoki mushrooms, 60g of fungus), sorted and cleaned, chopped into 1-3cm thin strips to obtain raw materials;

[0068] (2) Add 3 kg of white granulated sugar to the raw materials in...

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Abstract

The invention discloses a method for improving the flavor and the texture of plant enzyme food by utilizing fermentation of compound strains. The method is characterized in that strains with good permeability resistance, aroma strains, plant-source preponderant strains and strains for optimizing the texture of a product are screened by sugaring digestion, fermentation of the compound strains, after-ripening, clarifying and membrane filtration treatment, reasonable and scientific combination is carried out on the strains, the preparation time of the plant enzyme food is effectively shortened by controlling the matching and the used amount of the strains, the prepared plant enzyme food is coordinated in flavor, stable in texture, safe and sanitary, and uniform in color, has strong composite fruit flavor and fermenting mellow flavor, is viscous in organization and mellow in taste, has no stimulation in eating, is coordinated in sweetness and sourness, smooth in swallowing, and sweet and lasting in residual taste. The method disclosed by the invention has the advantages that the process is simple, the fermented product can be stored at normal temperature, and the quality is still stable after 6 months, so that the method is suitable for large-scale production, and has a good market prospect.

Description

technical field [0001] The invention belongs to the technical field of plant fermented food processing, and in particular relates to a method for improving the flavor and texture of plant enzyme food by fermenting with compound strains. Background technique [0002] Plant enzyme food is a new type of nutritious food with health care function. It is rich in enzymes, vitamins, minerals and secondary metabolites. It has obvious advantages in sensory quality, nutritional value, health care function and digestibility. It has many health functions such as protecting biofilm, eliminating free radicals, improving immunity, anti-cancer, and delaying aging. [0003] At present, people mostly adopt the method of natural fermentation, single strain or sequential fermentation of multiple strains to produce plant enzyme food. Patent 03104278.3 discloses a beverage preparation method of natural food enzymes and its products, which use fermentation to increase the concentration of natural ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/29A23L19/00A23L31/00
CPCA23L33/00A23V2002/00A23V2200/30
Inventor 梁岩梁东武陈宏运崔红燕
Owner 深思来福(深圳)科技有限公司
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