Method for preparing litchi enzymes

Abstract

The invention provides a method for preparing litchi enzymes. According to the method, litchis with white peels are placed in orange juice to be soaked for 3-5 hours in a sealed mode, then anaerobic fermentation and filtration are conducted, and first filter liquor and first pomace are obtained; the first filter liquor is concentrated to 5-10 g / mL, and fermentation continues to be conducted; aerobic fermentation and refiltration are conducted on the first pomace, and second filter liquor and second pomace are obtained; the second pomace is placed in an ultrasonic container for vibration filtration, third filter liquor is obtained, the third filter liquor and the second filter liquor are mixed and then added to the concentrated first filter liquor, a strain IV is added to the mixture, then fermentation continues to be conducted for 5-10 days, and the litchi enzymes are obtained. According to the method for preparing the litchi enzymes, three times of fermentation is carried out, on the basis of anaerobic fermentation, the strain is inoculated for alternate aerobic fermentation, fermentation is conducted on the inoculated strain through the sugar of the inoculated strain, the culture is combined with the intergrowth advantage of beneficial bacterium for rapid fermentation, the fermentation speed is increased, infectious microbes are reduced, mildew is avoided, the activity of enzymes is improved, the number of viable organisms is increased, the enzyme function is improved, and the enzyme sugar content is also lowered.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of litchi enzyme. Background technique [0002] Enzyme is the old name of enzyme, which refers to a polymer substance with biocatalytic function. Almost all cellular activities require the participation of enzymes to improve efficiency. Enzymes speed up the reaction rate by reducing the activation energy of chemical reactions. In fact, enzymes provide another way with lower activation energy requirements, so that more reaction particles can have kinetic energy not less than the activation energy, thereby speeding up the reaction rate. Enzymes refer to fermented nutrients. Natural organic products such as vegetables and fruits are fermented. Fermented agricultural products enter the stomach and can be directly absorbed by the body without further digestion steps. [0003] In recent years, following the discovery of the health and longevity effects of fruit enzy...

AI Technical Summary

Problems solved by technology

Due to the intolerance of lychee storage, the processing of lychee is limited. After the applicant searched, there are few articles using lychee for fermentation as enzyme.

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