Fermenting and aging technology for synthetic enzyme by using pineapples as main material

A technology of enzymes and fermentation, applied in the fields of application, food preparation, food science, etc., can solve the problems of simple fermentation without specificity, increase of fermented products, and inability to ferment, etc., to achieve a better taste effect

Inactive Publication Date: 2015-09-23
谢嘉源
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

However, most of the existing vegetable and fruit fermentation processes are simple fermentations without specificity, and cannot carry out targeted fermentation according to the characteristics and nutritional components of the fermented products, so as to improve the fermentation quality of the fermented products

Method used

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Embodiment Construction

[0022] The present invention will be described in detail below in conjunction with specific embodiments.

[0023] A fermenting process of comprehensive enzymes with pineapple as the main ingredient, comprising the following steps:

[0024] a. The raw materials are cleaned and cut into pieces for later use;

[0025] b. Carry out pretreatment with the prepared material of dicing;

[0026] c. Low-temperature crushing of pretreated materials;

[0027] d. Carry out layered fermentation with the mixed liquor after crushing;

[0028] e. Pass the fermented liquid through a 150-mesh filter cloth, add probiotics to the filtrate and age for 10 days;

[0029] The pretreatment of the material preparation is gradient salt washing, first soaking in salt water with a mass concentration of 1% for 1.5h; then filtering and soaking in salt water with a mass concentration of 2% for 45min, and then filtering and soaking in soda water with a mass concentration of 1.5% for 35min , then filte...

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Abstract

The invention relates to the field of foods, in particular to a fermenting and ageing technology for a synthetic enzyme by using pineapples as a main material. The technology comprises the following working procedures: cleaning raw materials, and dicing the cleaned prepared materials for standby; pre-processing the diced prepared materials; crushing the pre-processed prepared materials at a low temperature; fermenting crushed mixed liquor in a layered manner; screening fermentation liquor through a filter cloth of 100-150 meshes, adding probiotics to filtrate, and aging the filtrate and the probiotics for 1-2 weeks; performing brine wash on material dices in a gradient manner, then adding corn juice, and especially selecting beneficial bacterium groups, so that the utilization rate of beneficial ingredients of fermented and aged pineapples prepared by the fermenting and ageing technology is obviously higher than that of a conventional fermentation manner.

Description

technical field [0001] The invention relates to the field of food, in particular to a fermenting process of comprehensive enzymes with pineapple as the main ingredient. Background technique [0002] The fruit fermentation process is a new way of eating fruit for deep processing and utilization, nutrient refinement, and increased absorption efficiency. In order to increase the taste of fermented fruits and vegetables, the aging step in the traditional brewing process is added to increase the taste of fermented fruit and vegetable juice. The combination of the two Form the "fermentation" process of the present invention. [0003] As a common fruit in Lingnan, pineapple is familiar to everyone, and pineapple is rich in nutrition: it contains a lot of fat, protein, carbohydrates, crude fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, vitamin C, niacin and organic acid. Pineapple contains a substance called "pineapple protease", which can decompose protein, d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/212A23L33/00A23L19/00
Inventor 谢嘉源
Owner 谢嘉源
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