A kind of method that bamboo shoot processing residue prepares enzyme

Abstract

The invention discloses a method for preparing enzyme from bamboo shoot processing residues. The method comprises the following steps of firstly, homogenizing preparation of raw materials; secondly, mixing of the materials; thirdly, leaching; fourthly, filtering; fifthly, cultured steaming and sterilizing; sixthly, fermenting; seventhly, post treatment. The method is characterized in that bamboo buds are used for fermenting and are assisted by licorice root and indocalamus latifolius leaves for increasing aroma, seasoning and inhibiting the growth of partial sundry bacteria; ginger is adopted as an auxiliary material to reduce or eliminate cold and cool of the bamboo shoots, so that a bamboo shoot enzyme liquid with a unique flavor is obtained. The product contains nutrient substances of enzyme, is delicious in taste, is rich in bamboo shoot dietary fiber, and is a safe and green enzyme product. In addition, the enzyme is extremely-low in cost; the problem of pollution of bamboo bud wastes is also solved; the bamboo bud wastes are changed into the valuables and are developed into a plant enzyme with high added value, unique flavor, safety and reliability, so that the environment-friendly development of bamboo shoot industry is greatly promoted.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing enzymes from bamboo shoot processing residues. Background technique [0002] Enzymes refer to fermented nutrients. The raw materials such as fruits and vegetables are fermented to complete the digestion process first, and the products obtained are enzymes. Enzymes do not need to be digested after entering the stomach and can be directly absorbed by the body with high absorption and utilization rate. Therefore, it can not only reduce the consumption of original enzymes in the body, but also reduce the burden on various organs of the body. [0003] Bamboo shoots are rich in a variety of amino acids, proteins and vitamins, and their content is higher than that of ordinary fruits and vegetables, especially amino acids, dietary fiber, plant flavonoids and trace elements selenium, molybdenum, chromium, manganese, etc. in bamboo shoots, which ...

AI Technical Summary

Problems solved by technology

However, most of the existing enzyme products are compounded with different fruits and vegetables or with the addition of precious Chinese herbal medicines such as Cordyceps. Poor controllability, difficult to adjust flavor

There are also various dosage forms made by adding lactose or starch as a carrier, gelatin, sodium carboxymethylcellulose, methylcellulose, polyvinylpyrrolidone, etc. This preparation method, due to the addition of multiple excipients, is easy to cause Gastrointestinal disorders, causing adverse reactions such as constipation

In addition, by crushing various medicinal materials such as Cordyceps sinensis together with fruits and vegetables, adding them to the enzyme solution, and then fermenting to obtain products, or mixing a variety of fruits and vegetables, starchy raw materials, rice vinegar, etc., without inoculating bacteria, natural It is fermented into an enzyme liquid. Although the above preparation method states the effects of many raw materials one by one, according to the knowledge of pharmacology, many medicinal materials and ingredients are mixed without clear compatibility instructions. It is difficult to control the efficacy. A chemical reaction that produces harmful substances is also a concern

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