A kind of preparation method of Jerusalem artichoke blueberry compound fruit and vegetable enzyme

Abstract

The present invention discloses a production method of a Jerusalem artichoke and blueberry artichoke compound fruit and vegetable enzyme. Jerusalem artichokes and blueberries are used as raw materials, and Jerusalem artichoke slurry and blueberry slurry are separately subjected to ultrasonic assisted heating treatment and enzymolysis treatment before fermentation to maximize the extraction of nutrient substances of the Jerusalem artichokes and the blueberries; the treated Jerusalem artichoke slurry and blueberry slurry are fermented with coupled temperature-controlled fermentation technology: firstly, fermentation mother liquid containing dominant bacteria is obtained by the natural fermentation of mixed vegetables; and then, the fermentation mother liquid is added into the blended Jerusalem artichoke and blueberry slurry, and the mixture is subjected to the temperature-controlled fermentation, which not only ensures the quality of fermentation broth, but also reaches the purpose of rapid fermentation; the fermentation is terminated by low temperature, and after-fermentation is carried out at low temperature to promote the after-ripening and further improve the quality of the blended Jerusalem artichoke and blueberry slurry; functional sweeteners are added into enzyme stoste, which not only improves taste, but also increases functional components; and finally, the enzyme stoste is refrigerated at low temperature to ensure the quality and quantity of probiotics. According to the production method, a low-sugar compound fruit and vegetable enzyme can be obtained in a short time, and the low-sugar compound fruit and vegetable enzyme is bright in color and luster, harmonious in taste, rich in aroma and unique in flavor, and has a strong health-care effect.

Description

technical field [0001] The invention belongs to the field of food bioprocessing, and in particular relates to a preparation method of Jerusalem artichoke and blueberry compound fruit and vegetable enzymes. Background technique [0002] Jerusalem artichoke, also known as Jerusalem artichoke, is a perennial herbaceous plant of the family Asteraceae and the genus Sunflower. The main component of Jerusalem artichoke is inulin, which accounts for about 70%-80% of the dry weight of Jerusalem artichoke. Inulin, also known as inulin, is a mixture of natural fructans with a degree of polymerization from 2 to 60. It is an ideal functional food ingredient. Good raw material for the product. Inulin can be utilized by beneficial bacteria in the human intestinal tract to improve the distribution of human flora and promote health. It is an important prebiotic. At the same time, inulin has good solubility in water and is an excellent water-soluble dietary fiber. Edible Jerusalem artichok...

AI Technical Summary

Problems solved by technology

There have been reports on the production methods of fruit and vegetable enzymes, but there is no unified standard, and there are many problems, especially the fermentation time is too long, the taste is poor, and the nutrition and health functions are not balanced.