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Method for preparing alcohol-free compound enzyme of Nan helianthus tuberosus No. 9 and fruits and vegetables

A production method and compound enzyme technology, which are applied in the directions of food ingredients as taste modifiers, food ingredients as smell modifiers, and food ingredients as taste modifiers, etc., can solve problems such as single utilization of Jerusalem artichoke, and achieve excellent flavor and rich juice. , fruity prominent effect

Active Publication Date: 2016-04-06
JIANGSU BIQINGYUAN MARINE BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the existing problems in the single utilization of Jerusalem artichoke and the processing of fruit and vegetable enzymes in the current Jerusalem artichoke processing, the present invention proposes a method for preparing alcohol-free Jerusalem artichoke fruit and vegetable compound enzymes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Select 5 kg of intact and undamaged southern Jerusalem artichoke No. 9 (purchased from Jiangsu Biqingyuan Marine Biotechnology Co., Ltd.), remove defective fruits, remove impurities, wash with water, crush and beat; add 3 L of sterilized water according to the volume ratio of 1: 1 for dilution, then heated to 80°C, stirred evenly and kept for 90min. Take 1kg of tomatoes, 1kg of white radishes, 1kg of cabbage, 4kg of apples, 4kg of melons, and 4kg of blueberries, wash them with water, dry them, crush them, and beat them; then use ultrasonic waves, the ultrasonic frequency is 50kHz, and the ultrasonic treatment time is 30min. Cool the heat-treated Jerusalem artichoke pulp to 25°C, take 5L Jerusalem artichoke pulp and 10L ultrasonically-treated fruit and vegetable pulp, and mix the two evenly; add 0.6g of compound pectinase (compound pectinase is pectinase EX, purchased from Shanghai Jietu Industry and Trade Co., Ltd.), enzymatically hydrolyzed at 25°C for 60min; then adde...

Embodiment 2

[0039] Select 9 kg of complete and undamaged southern Jerusalem artichoke 9, remove the defective fruit, remove impurities, wash with water, crush and beat; add 10L of sterilized water to dilute according to the volume ratio of 1:2, then heat to 90°C, stir evenly and keep 90min. Take 6kg of tomatoes, 3kg of carrots, 3kg of cucumbers, 20kg of blackberries, 20kg of watermelons, and 20kg of strawberries, wash them with water, dry them, crush them, and beat them; then use ultrasonic waves, the ultrasonic frequency is 70kHz, and the ultrasonic treatment time is 20min. Cool the heat-treated Jerusalem artichoke pulp to 30°C, take 15L Jerusalem artichoke pulp and 45L ultrasonically-treated fruit and vegetable pulp, and mix the two evenly; add 3g (50mg / L) of compound pectinase, the compound pectinase is pectinase EX, purchased (from Shanghai Jietu Industry and Trade Co., Ltd.), enzymatically hydrolyzed at 30°C for 40 minutes; then added 600 g of lactose (purchased from Beijing Newt Bio...

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PUM

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Abstract

The invention discloses a method for preparing an alcohol-free compound enzyme of Nan helianthus tuberosus No. 9 and fruits and vegetables. The method comprises the steps of helianthus tuberosus pretreatment, fruit and vegetable pretreatment, mixing and blending, fermentation, blending with a functional sweetener, and the like. According to the method, the novel compound enzyme of fruits and vegetables, which is low in sugar, alcohol-free, and rich in prebiotics, dietary fiber and other beneficial components, has both a fruit flavor and a lactic fermented flavor and integrates nutrition and health, can be obtained in short time.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing an alcohol-free South Jerusalem artichoke No. 9 fruit and vegetable compound enzyme. Background technique [0002] Jerusalem artichoke, also known as Jerusalem artichoke, five-star grass, and ghost ginger, is a perennial herbaceous plant of the family Asteraceae and the genus Sunflower. Jerusalem artichoke is rich in nutritional value. It is not only an important raw material for industry and food, but also can be used as animal forage. It is called "a crop shared by humans and animals in the 21st century" by officials of the Food and Agriculture Organization of the United Nations. The main component of Jerusalem artichoke is inulin, and fresh Jerusalem artichoke tubers contain about 15%-20% inulin, accounting for about 70%-80% of the dry weight of Jerusalem artichoke. Inulin, also known as inulin, is mainly composed of fructans with different de...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L19/00A23L19/10
CPCA23V2002/00A23V2200/15A23V2200/16A23V2200/14
Inventor 李亚辉薛祥华谢军伟
Owner JIANGSU BIQINGYUAN MARINE BIOTECH CO LTD
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