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Natural fruit and vegetable enzyme product

A fruit and vegetable enzyme and product technology, applied in the field of fermentation, can solve problems such as inedibility, and achieve the effects of good aftertaste, good nutrition, and reduced sterilization intensity

Inactive Publication Date: 2016-05-04
天津天绿健科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, environmental enzymes must not be eaten

Method used

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Examples

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Effect test

Embodiment 1

[0063] The invention provides a natural fruit and vegetable enzyme product and a preparation method thereof.

[0064] Described natural fruit and vegetable enzyme product is prepared by following method:

[0065] Add 0.6% of fruit and vegetable raw material lactic acid bacteria agent and 0.6% sugar to the fruit and vegetable raw material slurry, ferment for 8 hours at 23°C-25°C, and when the pH value reaches 4.9; add 0.6% of fruit and vegetable raw material quality Lactobacillus plantarum CGMCCNO.11763 and 0.3% The sugar is fermented at 26°C for 30 hours, and the fermentation ends when the pH value reaches 3.7. After filling, it is sterilized or packaged and refrigerated for sale.

[0066] The sugar described in the present invention is white granulated sugar, glucose or starch syrup.

[0067] The fruit and vegetable raw material slurry is obtained by separately mixing the slurries obtained by crushing the fruit and vegetable raw materials.

[0068] The pH value fermentation...

Embodiment 2

[0074] The invention provides a natural fruit and vegetable enzyme product and a preparation method thereof.

[0075] Described natural fruit and vegetable enzyme product is prepared by following method:

[0076] Add 0.3% of fruit and vegetable raw material lactic acid bacteria agent and 1% sugar to the fruit and vegetable raw material slurry, ferment for 10 hours at 23°C-25°C, and when the pH value reaches 4.7; add 0.8% of fruit and vegetable raw material mass of Lactobacillus plantarum CGMCCNO. The sugar is fermented at 27°C-30°C for 25 hours, and the fermentation ends when the pH value reaches 3.8. After filling, it is sterilized or packaged and refrigerated for sale.

[0077] The sugar described in the present invention is white granulated sugar, glucose or starch syrup.

[0078] The fruit and vegetable raw material slurry is obtained by separately mixing the slurries obtained by crushing the fruit and vegetable raw materials.

[0079] The lactic acid bacteria described ...

Embodiment 3

[0084] The invention provides a natural fruit and vegetable enzyme product and a preparation method thereof.

[0085] Described natural fruit and vegetable enzyme product is prepared by following method:

[0086] Add 0.2% of the mass of fruit and vegetable raw material lactic acid bacteria agent and 1% of sugar to the fruit and vegetable raw material slurry, ferment at 25°C for 6 hours, and when the pH value reaches 5.3; add 1% of the mass of fruit and vegetable raw material Lactobacillus plantarum CGMCCNO.11763 and 0.5% of sugar, Ferment at 27°C-30°C for 30 hours, and end the fermentation when the pH value reaches 3.5. After filling, it is sterilized or packaged and refrigerated for sale.

[0087] The lactic acid bacteria described in the present invention is Lactobacillus casei.

[0088] Invention said plant Lactobacillus CGMCCNO.11763.

[0089] The preferred parts by weight of the fruit and vegetable raw materials are 10 carrots, 2 peppers, 8 apples, and 20 tomatoes;

[...

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Abstract

The invention discloses a natural fruit and vegetable enzyme product, and belongs to the technical field of fermentation. The natural fruit and vegetable enzyme product is prepared through a method comprising the steps that a lactobacillus agent with the mass being 0.2-1% that of fruit and vegetable raw materials and sugar with the mass being 0.3-1% that of fruit and vegetable raw materials are added into fruit and vegetable raw material pulp for fermentation for 6-10 h at the temperature of 20-25 DEG C, when the pH value is 4.7-5.3, lactobacillus plantarum CGMCC NO.11763 with the mass being 0.3-1% that of the fruit and vegetable raw materials and sugar with the mass being 0.1-0.5% that of the fruit and vegetable raw materials are added for fermentation for 20-40 h at the temperature of 25-30 DEG C, fermentation is finished when the pH value is 3.4-4.0, and sterilization or packaging storage and marketing are performed after filling is performed. The obtained natural fruit and vegetable enzyme product is sour, sweet, pure, good in taste and nutrition and high in functionality. The preparation method of the fruits and vegetables fermented through lactobacillus has the advantages that the fermentation method is adopted for processing, vitamins, dietary fiber and other nutritional ingredients in the fruit and vegetable raw materials are completely reserved, the sterilization strength is lowered, the food shelf life is prolonged, and rotting is avoided.

Description

Technical field: [0001] The invention belongs to the technical field of fermentation. Background technique: [0002] Ferment (fermentnutrition) refers to a low-salt liquid containing biologically active substances extracted by submerged fermentation of plants. The biologically active ingredients include at least enzymes and fermentation participating bacteria. The bioactive ingredients contained in the enzyme can affect the active enzymes in the body of the user and regulate the life activities of the body from the cellular level. The anaerobic probiotic enzymes are mainly probiotics and ingredients, both of which have almost zero side effects. Therefore, probiotic enzymes are safe health products with vitality. However, drinking wind enzymes cannot avoid mycotoxins and must not be eaten by humans. It is limited to soil improvement, ecological planting, and ecological breeding. The term "ferment nutrition" is the most used meaning in China as "abbreviation of fruit and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/135C12N1/20C12R1/245C12R1/225C12R1/23C12R1/46C12R1/02
CPCC12N1/20A23V2400/11
Inventor 李建树李政
Owner 天津天绿健科技有限公司
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