Plant ferment-filled candy and preparation method thereof
A plant enzyme and center-filled candy technology, applied to bacteria, confectionery, food science and other directions used in food preparation, can solve problems such as unsatisfactory taste, quality and dosage form, and achieve novel product form, shorten preparation time, nutrition full effect
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Embodiment 1
[0062] A preparation method of plant enzyme sandwich candy, is characterized in that, comprises the following steps:
[0063] a. the preparation of plant ferment (being specifically fig ferment):
[0064] (1) Take the whole fruit of figs (Ficuscarica Linn, Weihai, Shandong, the same below) with 80% to 90% maturity, no rot and no cracking, wash them, dry them, chop them into 1-3cm thin strips, and obtain the raw materials;
[0065] (2) Add white granulated sugar of the same quality as the raw material to the above-mentioned plant raw material, mix evenly, seal it, leave it to stand at 20°C for extraction for 7 days, and filter it with gauze to obtain the filtrate;
[0066] (3) The first fermentation stage: the activated Bacillus subtilis was inoculated with 1 × 10 7 Cfu / mL was inoculated into the above filtrate, stirred evenly and sealed, and stirred and fermented at 30°C for 4 days under dark conditions, the stirring speed was 200rpm, the pH of the stirring fermentation was 6...
Embodiment 2
[0076] A preparation method of plant enzyme sandwich candy, comprising the following steps:
[0077] a. Preparation of plant enzyme (specifically Ginkgo biloba enzyme):
[0078] (1) Take 400g of fresh, mature, non-rotten and uncracked ginkgo fruit, shell and remove the seed coat by hand or by shelling machine, prepare ginkgo puree through beating treatment, and cool and stand to room temperature after 100°C water bath for 5 minutes; other raw materials (apple 200g, carrot 150g, shiitake mushroom 100g, hawthorn 50g, burdock 50g, medlar 30g, lemon 20g), sort and clean, dry, chop into 1-3cm thin strips, and obtain the raw materials for the preparation of plant enzymes;
[0079] (2) Add 1 kg of honey to the above-mentioned plant raw material, mix evenly, seal it, leave it to stand at 25° C. for extraction for 7 days, and obtain 1.5 kg of filtrate after gauze filtration;
[0080] (3) The first fermentation stage: the activated Bacillus subtilis was inoculated with 0.5×10 7 Cfu / mL...
Embodiment 3
[0090] A preparation method of plant enzyme sandwich candy, comprising the following steps:
[0091] a. Preparation of plant enzymes:
[0092](1) 3kg of fruit (apple 800g, pineapple 300g, papaya 300g, banana 300g, dragon fruit 200g, guava 200g, red date 200g, passion fruit 160g, mango 140g, pear 100g, citrus 100g, grape 100g, strawberry 100g), take Vegetables 3kg (800g carrot, 300g white radish, 300g cabbage, 300g bitter gourd, 200g cucumber, 200g onion, 200g burdock, 160g yam, 140g spinach, 100g tomato, 100g celery, 100g green pepper, 100g garlic), 300g algae (120g kelp, 120g wakame, 60g seaweed), 300g edible mushrooms (120g raw shiitake mushrooms, 120g enoki mushrooms, 60g fungus), washed and dried, chopped into 1-3cm thin strips to obtain raw materials;
[0093] (2) Add 3.5Kg of white granulated sugar to the above-mentioned plant material, mix evenly, seal it, leave it to stand at 28°C for extraction for 7 days, and filter it with gauze to obtain the filtrate;
[0094] (3...
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