Mixed enzyme production process by solid fermentation of fruits and vegetables and microorganisms

Abstract

The present invention discloses a mixed enzyme production process by solid fermentation of fruits and vegetables and microorganisms and the production process includes the following steps: step one, washing and cleaning fresh fruits and vegetables; step two, juicing the cleaned fruits and vegetables using a juice extractor and obtaining the fruit and vegetable juice and the fruit and vegetable residue; step three, adding water content adjusting raw materials according to different water content of the obtained fruit and vegetable residue to adjust the water content of the fruit and vegetable residue, and mixing the above materials evenly to obtain a base material; step four, putting the step three obtained base material into a fermentation bottle to conduct sterilization; step five, cooling the sterilized fruit and vegetable base material to room temperature, and inoculating microorganism liquid strains to conduct solid fermentation; and step six, after the end of solid fermentation, blending the obtained fruit and vegetable juice into the solid fermented materials, conducting low temperature drying, and thereby obtaining the fruit and vegetable and microorganism mixed enzymes containing both fruit and vegetable enzymes and microbial enzymes. The mixed enzymes can not only fully preserve the enzyme activity of fruits and vegetables, but also obtain the enzyme ingredients of microorganisms, and in addition, the production process can also achieve the full advantage of the entire fruits and vegetables, does not produce any waste, and is ecological and environmental protective.

Description

technical field [0001] The invention relates to the field of fermentation engineering, in particular to a production process of fruit and vegetable solid-state fermentation mixed enzymes. Background technique [0002] Enzyme, a protein with catalytic activity, is essentially an enzyme, which is a catalyst for all biochemical reactions in organisms, and the human body is no exception. According to the different sources of enzymes, enzymes derived from plants are usually called plant enzymes, such as papain from papaya, bromelain from pineapple, etc., all belong to plant enzymes; enzymes derived from animals are called animal enzymes, such as animal pancreas from sources Trypsin, pepsin extracted from gastric juice, etc.; microbial enzymes derived from microorganisms, such as amylase and pectinase derived from Aspergillus niger. [0003] As a catalytically active protein, an enzyme has the following properties: [0004] (1) The vast majority of enzymes are sensitive to heat,...

AI Technical Summary

Problems solved by technology

The enzymes obtained in this way have the following four problems. First, the enzymes in fruits and vegetables are difficult to enter into the final product. The amount of dissolution depends on the size of the fruit and vegetable pieces.

Second, the enzymes in fruits and vegetables can easily become "food" for fermenting microorganisms, resulting in the loss of fruit and vegetable enzymes

Third, the natural fermentation method is difficult to control the growth of harmful microorganisms

Final product poses a safety hazard

Fourth, the vegetable residue after fermentation is bound to have a certain impact on the environment

But the report that adopts solid-state fermentation to obtain ferment is also seldom at present