Processing method of enzyme stoste

A processing method and technology of enzyme stock solution, applied in food science and other directions, can solve the problems of unreasonable material selection, ratio, temperature setting, production process design, unsatisfactory health care effect, and high product defect rate, so as to achieve independent recovery and material selection. It has the effect of scientific and reasonable proportion and simple, reasonable and scientific production process.

Inactive Publication Date: 2016-12-21
黄玉捷
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AI Technical Summary

Problems solved by technology

Due to the unreasonable material selection, proportioning, temperature setting, and production process design, the traditional enzyme stock

Method used

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Experimental program
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Embodiment Construction

[0013] A processing method of ferment stock solution, the steps are as follows:

[0014] (1) Weigh 4 parts of pineapple, 4 parts of papaya, 5 parts of bayberry, 2 parts of carambola, 2 parts of enoki mushroom, 2 parts of Pleurotus eryngii, 0.5 part of Hericium erinaceus, 0.2 part of winter mushroom, 1 part of red date, 0.5 part of licorice, apple 3 servings, 4 servings of strawberry, 4 servings of orange, 2 servings of lemon, 4 servings of longan, 5 servings of lychee, 1 serving of mango, 3 servings of tomato, 1 serving of kiwi fruit, 3 servings of coconut, 0.5 serving of passion fruit, 1 serving of cucumber, winter melon 3 parts, 2 parts of spinach, 0.5 parts of cabbage, 0.2 parts of celery, 2 parts of cauliflower, 2 parts of rapeseed, 3 parts of grapes, 2 parts of fungus, 3 parts of bitter gourd, 1 part of burdock, 2 parts of aloe vera, 3 parts of seaweed, 3 parts of orange , 1 part of orange, 1 part of banana, 2 parts of broccoli, 2 parts of coral grass, 4 parts of tomato, ...

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PUM

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Abstract

The invention discloses a processing method of enzyme stoste. The processing method includes following steps: (1), weighing raw materials; (2), cleaning the raw materials, naturally air-drying, and slicing; (3), adding 16 parts of traditional brown sugar, stirring well, pouring into a 304 stainless steel vat or a porcelain vat, adding 0.1 part of saccharomycetes culture liquid after amplified culture, stirring well, and primarily fermenting for 6 months; (4), using a filtering machine to filter the raw materials obtained in the step (3) to remove impurities to obtain liquid, sequentially adding 0.1 part of acetic bacteria culture liquid after amplified culture and 1.5 parts of isomalto-oligosaccharide into the liquid to increase sugar content to 40%, and secondarily fermenting at temperature of 32 DEG C for 3 months; (5), detecting alcohol content of liquid obtained in the step (4), adding a lactobacillus strain, and fermenting at temperature of 34 DEG C for the third time; (6), sealing for static fermentation for more than 1 month. The processing method is scientific and reasonable in material selection and proportioning and simple and convenient in preparation process.

Description

technical field [0001] The invention relates to a processing method of an enzyme stock solution. Background technique [0002] Enzyme refers to a kind of low-salt liquid containing biologically active substances extracted by submerged fermentation of plants. The above bioactive components 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. Enzymes can form one or more miraculous effects through reasonable selection of ingredients and fermentation process. The traditional production method of enzyme stock solution has defects such as single function, poor taste, unsatisfactory health care effect, and high ...

Claims

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Application Information

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IPC IPC(8): A23L33/00
Inventor 黄玉捷
Owner 黄玉捷
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