Blueberry enzyme production method
A production method and technology of raspberry enzyme are applied in the production field of blueberry enzyme to achieve the effect of simple process flow
Inactive Publication Date: 2016-02-10
QINGDAO KANGDA FOREIGN TRADE GROUP CO LTD +1
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Problems solved by technology
[0006] The purpose of the present invention is to provide a kind of method of industrialized production blueberry enzyme, to solve the problem that blueberry enzyme production method exists in the prior art
Method used
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Experimental program
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Effect test
Embodiment Construction
[0017] Below by specific embodiment the production method of blueberry ferment of the present invention is introduced and described in detail.
[0018] Weigh 10kg of blueberry fruit and wash it twice with distilled water. In order to avoid damaging the blueberry pulp, the cleaning process should be as gentle as possible. Grind the cleaned blueberries with a pulverizer, the crushed particles are less than 3mm, add 50kg of distilled water to the pulverized blueberries, stir them mechanically to form a mixed solution, pass through a 300-mesh filter after standing for 1 hour, and transfer the filtered mixed solution Add 2kg of molasses to the ceramic fermentation tank, inoculate 0.2kg of mixed strains, stir for 2 hours, mix well, let it stand for initial fermentation, the fermentation temperature is about room temperature (15°C), and use a food-grade special plastic cover for the mouth of the ceramic fermentation tank Cover to avoid dust and other sundries, the microorganisms use ...
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The invention relates to a health product production technique, in particular to a blueberry enzyme production method. The blueberry enzyme production method comprises the following steps: washing blueberries with water; crushing the blueberries, then adding water according to the blueberry-to-water mass ratio of 1:(4-6), and filtering after uniform stirring and mixing; transferring a mixed solution obtained after filtration into a ceramic fermentation cylinder, and adding molasses according to the pulp-to-fruit mass ratio of (5-8):1; introducing a culture according to the mixed-culture-to-blueberry mass ratio of 1:(30-50), and then fully mixing and stirring; performing primary fermentation by capping and shielding the ceramic fermentation cylinder filled with the mixed solution; performing ordinary-temperature fermentation for 20-60 days; performing mature fermentation at 10-50 DEG C for 2-12 months by transferring the mixed solution subjected to primary fermentation into a fermentation tank; performing filtration, alcohol removal, sterilization and filling of the fermentation liquor to obtain the end product (blueberry enzyme). According to the blueberry enzyme production method, the fermentation process follows the ancient fermentation method, and anthocyanin, SOD and other nutritional ingredients in blueberries are effectively reserved.
Description
technical field [0001] The invention relates to a production technology of health products, in particular to a production method of blueberry enzyme. Background technique [0002] The English name of enzyme enzyme, commonly known as "enzyme", is called "enzyme" in Japan and Taiwan, and commonly known as "enzyme" in mainland China. It is a protein with catalytic activity. Today, enzyme food has developed into a fairly mature industry in Japan and Taiwan, China. The rich and diverse enzyme products make eating enzymes a healthy eating habit. Enzymes dominate how the human body effectively utilizes the nutrients in food. Through the action of enzymes, they can help adjust the body, promote metabolism, repair damaged cells, accelerate the discharge of metabolic waste in the body, and maintain various normal physiological functions. [0003] With the development of society, the pace of people's work and life is getting faster and faster, and various sub-health problems are also ...
Claims
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Login to View More IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382
Inventor 赵红刘永需王晶孟庆福孙兴伟
Owner QINGDAO KANGDA FOREIGN TRADE GROUP CO LTD