Sugar-free ferment and preparation method thereof

A technology of sugar enzyme and sugar content, which is applied in the field of plant fermented food processing, can solve the problems of sugar content, enzyme not suitable for diabetic patients, and not suitable for diabetic patients to drink, so as to achieve the goal of reducing sugar content, excellent antiseptic effect, and broadening the market audience Effect

Inactive Publication Date: 2015-04-22
SHENZHEN INST OF ADVANCED TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the final fermented liquid product still contains a certain amount of sugar, making this type of enzyme unsuitable for diabetics and other people to drink
[0004] In short, the existing conventional enzyme production is based on hyperosmotic extraction and antiseptic requirements in the fermentation process. A large amount of sugar is often added to the plant raw materials, resulting in a certain amount of sugar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0053] Example 1

[0054] The present embodiment provides a sugar-free enzyme, which is prepared by the following steps:

[0055] Selected fresh apples 200g, plums 100g, grapes 100g, citrus 100g, lemon 100g, celery 100g, asparagus 100g, cucumber 50g, lettuce 50g, tomato 50g, spinach 50g, hijiki 200g, kelp 200g, fungus 100g, mushroom 100g, , 75g of soybean sprouts, 75g of mung bean sprouts, 50g of alfalfa sprouts, 100g of okra, 50g of burdock, and 50g of Houttuynia cordata to remove impurities, wash, spin dry, weigh, after beating separately, mix well, and quickly add 2mL The 6wt% sulfurous acid solution and 0.2g of Novozymes 33103 acid pulp with pectin lyase were mixed and left to stand to obtain mixed ingredients;

[0056] Add an appropriate amount of white sugar and tartaric acid to adjust the sugar content to 10%, and adjust the pH to 4.5;

[0057] Inoculate yeast (Hansenula anomaly and Weil's yeast 1:1), acetic acid bacteria (AS1.41 and Shanghai Brewing 1.01 acetic acid ...

Example Embodiment

[0061] Example 2

[0062] The present embodiment provides a sugar-free enzyme, which is prepared by the following steps:

[0063] Selected fresh apple 200g, plum 100g, grape 100g, citrus 100g, lemon 100g, celery 100g, asparagus 100g, cucumber 50g, lettuce 50g, tomato 50g, spinach 50g, hijiki 200g, kelp 200g, fungus 100g, mushroom 100g, Soybean sprouts 75g, mung bean sprouts 75g, alfalfa sprouts 50g, okra 100g, burdock 50g, Houttuynia cordata 50g were removed, washed, dried, weighed, beaten separately, mixed well, and quickly added 2mL of 6wt% sulfurous acid solution and 0.2g of Novozymes 33103 acid pulp with pectin lyase, mix well and let stand to obtain mixed ingredients;

[0064] Add an appropriate amount of white sugar and tartaric acid to adjust the sugar content to 10%, and adjust the pH to 4.5;

[0065] Inoculate yeast (Hansenula anomaly and Weil's yeast 1:1), acetic acid bacteria (AS1.41 and Shanghai Brewing 1.01 acetic acid bacteria 1:1), lactic acid bacteria (Lactob...

Example Embodiment

[0070] Example 3

[0071] The present embodiment provides a sugar-free enzyme, which is prepared by the following steps:

[0072] Selected fresh apple 200g, plum 100g, grape 100g, citrus 100g, lemon 100g, celery 100g, asparagus 100g, cucumber 50g, lettuce 50g, tomato 50g, spinach 50g, hijiki 200g, kelp 200g, fungus 100g, mushroom 100g, 75g of soybean sprouts, 75g of mung bean sprouts, 50g of alfalfa sprouts, 100g of okra, 50g of burdock, and 50g of Houttuynia cordata were removed, washed, dried, weighed, beaten separately, mixed well, and quickly added 2mL The 6wt% sulfurous acid solution and 0.2g of Novozymes 33103 acid pulp with pectin lyase were mixed and left to stand to obtain mixed ingredients;

[0073] Add an appropriate amount of white sugar and tartaric acid to adjust the sugar content to 14%, and adjust the pH to 4.5;

[0074] Inoculate yeast (Hansenula anomaly and Weil's yeast 1:1), lactic acid bacteria (Lactobacillus plantarum), the ratio is 1:10, and the total a...

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Abstract

The invention provides a sugar-free ferment and a preparation method thereof. The preparation method comprises the following steps: respectively pulping food materials with low glycemic indexes, mixing and adding sulfur dioxide and pectinase; regulating the sugar degree to 8-14% and regulating the pH to 4-5; adding a microbial strain to ferment, wherein the adding dosage of the microbial strain is 1*10<8> to 3*10<8> CFU/mL; filtering via a coarse filter screen, filtering via a filter bag, and ageing in a sealed container at 15-20 DEG C for 1-2 months; selecting different manners to carry out posttreatment according to different sugar contents; adding sugar alcohol, oligosaccharide and a sweetening agent for compounding, filtering and sterilizing via a microfiltration membrane, and aseptic filling to obtain the sugar-free ferment. The invention further provides a sugar-free ferment, which is prepared by the preparation method. The sugar-free ferment provided by the invention has a good taste, is a sugar-free ferment product capable of meeting the standards of sugar-free food and is suitable for diabetes, obesity patients and people enjoying beauty and being afraid of becoming fat.

Description

technical field [0001] The invention relates to an enzyme and a preparation method thereof, in particular to a sugar-free enzyme and a preparation method thereof, belonging to the technical field of plant fermented food processing. Background technique [0002] Plant enzymes mainly refer to products made from fresh vegetables, fruits and other plants through multiple fermentations of different types of microbial flora. Enzyme food not only contains rich enzymes, vitamins, and minerals from natural plants and microorganisms, but also contains secondary metabolites, active substances, and human probiotics with a wide range of physiological effects. It has a wide range of physiological effects such as anti-aging, anti-oxidation, improving immunity, and regulating blood lipids. Due to the remarkable efficacy of plant enzymes, it has become a popular health food for health preservation. In recent years, it has become popular in Japan and Taiwan, and it is currently in its infan...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/28A23L1/337A23L1/202A23L1/29A23L31/00A23L31/10
CPCA23V2002/00A23V2300/00A23V2200/328A23V2200/332
Inventor 梁岩陈宏运刘春花
Owner SHENZHEN INST OF ADVANCED TECH
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