Preparation method of ferment liquid and ferment liquid prepared by preparation method of ferment liquid

A technology of enzyme and kiwi fruit, which is applied in the field of preparation of enzyme liquid and enzyme liquid, can solve the problems of not very rich nutrition and single taste, and achieve the effect of rich nutrition, mellow taste and balanced nutrition

Inactive Publication Date: 2016-09-21
厦门易水成林生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current enzyme liquid is mostly fermented from fruit, which is not very nutritious and tastes relatively simple

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of an enzyme solution, comprising the following steps:

[0025] (1) Clean kiwi fruit, loquat, kumquat, ginseng fruit, hawthorn, cherry, lychee, dragon fruit, grapefruit, olive, guava, passion fruit, lemon, pineapple, remove inedible parts, and take the above-mentioned fruits of equal quality, Add 1 times the weight of water and beat with a homogenizer to obtain fruit pulp, add brown sugar with 16% of the total fruit mass, stir evenly, and candied for 5 days to obtain fruit jam;

[0026] Coriander, asparagus, onion, mustard greens, water leeks, purple cabbage, loofah, lotus root, cabbage, cauliflower, water spinach, papaya, wax gourd, amaranth, wash, remove inedible parts, take the same quality of the above vegetables, add 2 times the weight of water for use Homogenizer beating to obtain vegetable pulp;

[0027] Take mung beans, red beans, broad beans, barley, and oats of equal quality, add 8 times the quality of water, cook and gelatinize for 50 mi...

Embodiment 2

[0036] A preparation method of an enzyme solution, comprising the following steps:

[0037] (1) Clean kiwi fruit, loquat, kumquat, ginseng fruit, hawthorn, cherry, lychee, dragon fruit, grapefruit, olive, guava, passion fruit, lemon, pineapple, remove inedible parts, and take the above-mentioned fruits of equal quality, Add 1 times the weight of water and beat with a homogenizer to obtain fruit pulp, add brown sugar with 15% of the total fruit mass, stir evenly, and candied for 5 days to obtain fruit jam;

[0038] Coriander, asparagus, onion, mustard greens, water leeks, purple cabbage, loofah, lotus root, cabbage, cauliflower, water spinach, papaya, wax gourd, amaranth, wash, remove inedible parts, take the same quality of the above vegetables, add 2 times the weight of water for use Homogenizer beating to obtain vegetable pulp;

[0039] Take mung bean, red bean, broad bean, barley, and oat of equal quality, add 9 times the quality of water, cook and gelatinize for 60 min, a...

Embodiment 3

[0048] A preparation method of an enzyme solution, comprising the following steps:

[0049] (1) Clean kiwi fruit, loquat, kumquat, ginseng fruit, hawthorn, cherry, lychee, dragon fruit, grapefruit, olive, guava, passion fruit, lemon, pineapple, remove inedible parts, and take the above-mentioned fruits of equal quality, Add 1 times the weight of water and beat with a homogenizer to obtain fruit pulp, add brown sugar with 18% of the total fruit mass, stir evenly, and candied for 6 days to obtain fruit jam;

[0050] Coriander, asparagus, onion, mustard greens, water leeks, purple cabbage, loofah, lotus root, cabbage, cauliflower, water spinach, papaya, wax gourd, amaranth, wash, remove inedible parts, take the same quality of the above vegetables, add 2 times the weight of water for use Homogenizer beating to obtain vegetable pulp;

[0051] Take mung beans, red beans, broad beans, barley, and oats of equal quality, add 10 times the quality of water, cook and gelatinize for 55 m...

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PUM

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Abstract

The invention provides a preparation method of ferment liquid and the ferment liquid prepared by the preparation method of the ferment liquid. The preparation method comprises the following steps of preparing a fruit pulp, a vegetable pulp, a coarse cereal pulp, an edible fungus pulp, a seaweed pulp and decoction liquid; taking and mixing 10 to 15 parts (by mass) of the fruit pulp, 8 to 10 parts (by mass) of the vegetable pulp, 5 to 6 parts (by mass) of the edible fungus pulp and 5 to 6 parts (by mass) of the seaweed pulp, heating an obtained first mixture to a temperature of 92 DEG C to 95 DEG C, keeping the temperature for 20min to 22min, carrying out sterilization treatment on the heated first mixture, then cooling the first mixture subjected to the sterilization treatment to a temperature of 36 DEG C to 39 DEG C, adding 7 to 8 parts (by mass) of compound lactic acid bacteria starter into the cooled first mixture, then adding 15 to 18 parts (by mass) of the decoction liquid and 100 parts (by mass) of water into an obtained second mixture, uniformly agitating an obtained third mixture, keeping a constant temperature at 38 DEG C to 42 DEG C, fermenting the obtained third mixture for 35 to 40 days, and agitating the third mixture twice every day during a fermentation period, so as to obtain a fermented pulp; filtering the fermented pulp, filling filtrate in a tin, and sealing a mouth of the tin, so as to obtain the ferment liquid. According to the preparation method of the ferment liquid and the ferment liquid prepared by the preparation method of the ferment liquid, the ferment liquid is prepared by adopting multiple fruits, vegetables, edible fungi, coarse cereals and seaweeds as raw materials; nutrients of a product are enabled to be more equalized and generalized through the reasonable matching of the raw materials.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a preparation method of an enzyme liquid and the prepared enzyme liquid. Background technique [0002] Enzyme food is a functional fermented food containing enzymes, vitamins, minerals and various biologically active ingredients. It can not only promote normal metabolism, enhance immunity, but also have anti-inflammatory, antibacterial, anti-aging, anti-cancer and other effects. Enzyme liquid is a major type of enzyme food. The current enzyme solution is mostly made from fruit fermentation, which is not very nutritious and has a relatively simple taste. SUMMARY OF THE INVENTION [0003] The invention provides a preparation method of an enzyme liquid and the prepared enzyme liquid, which are rich in nutrition and mellow in taste. [0004] The present invention is achieved through the following technical solutions: [0005] A preparation method of an enzyme solution, comprising...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23V2002/00A23V2200/30A23V2200/31A23V2200/318A23V2200/32
Inventor 林志阳
Owner 厦门易水成林生物科技有限公司
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