Preparation method of enzyme powder

Abstract

The invention discloses a preparation method of enzyme powder. The enzyme powder is prepared from the following components in percentage by mass: 2 percent of mango, 2 percent of pineapple, 2 percent of bean sprout, 2 percent of grapefruit, 2 percent of lettuce, 2 percent of spinach, 2 percent of herba schizonepetae, 2 percent of grape, 2 percent of sea buckthorn, 2 percent of purple sweet potato, 0.5 percent of polished round-grained rice, 0.5 percent of roasted goat bone powder, 0.5 percent of pomegranate seed powder, 0.5 percent of reed rhizome powder, 0.5 percent of sea buckthorn powder, 0.5 percent of corn starch, 0.5 percent of seaweed powder, 0.5 percent of mulberry dry powder, 0.5 percent of prepared licorice powder, 0.5 percent of eggplant powder, 0.2 percent of lily extract, 0.2 percent of gynostemma extract, 0.2 percent of sesame leaf extract, 0.2 percent of codonopsis pilosula extract, 0.2 percent of dahurian angelica root extract, 0.2 percent of American ginseng extract, 0.2 percent of luffa extract, 0.2 percent of mint leaf extract, 5 percent of brown sugar, 0.1 percent of probiotic colony, 0.2 percent of sodium chloride, 0.1 percent of se-enriched yeast and the balance of purified water. The enzyme powder prepared by the preparation method disclosed by the invention is wide in application range, and can be almost used for all plain foods and health-care foods and beverages with specified functions, including wines, medicines, cosmetics, lotion supplies and other various daily chemical products.

Description

technical field [0001] The invention relates to the technical field of enzymes, in particular to a preparation method of enzyme powder. Background technique [0002] Fruit and vegetable juice drinks are nutritious and delicious, and contain natural antioxidants, which can eliminate harmful "free radicals" in the human body. However, the quality and flavor of ordinary fruit and vegetable juice beverages change with the storage time, and preservatives, antioxidants and stabilizers need to be added. Through microbial fermentation, it can not only improve the stability of fruit and vegetable juice, avoid the harm caused by adding preservatives to the human body, but also generate a variety of flavor substances on the basis of retaining the nutritional content of the original fruit and vegetable juice, improve the nutritional value, and help digestion absorb. [0003] The fermentation preparation process of enzyme drinks can promote the metabolic reactions of carbohydrates, pro...

AI Technical Summary

Problems solved by technology

However, the quality and flavor of ordinary fruit and vegetable juice drinks will change with the storage time increasing, so preservatives, antioxidants and stabilizers need to be added