Preparation method for plant/fruit/vegetable enzymes

A fruit and vegetable enzyme and plant technology, applied in the field of plant fruit and vegetable enzyme preparation, can solve the problems of shallow taste and flavor, long production cycle, single ingredients, etc., and achieve the effects of strong fermentation taste and flavor, guaranteeing quality stability and strong fermentation flavor.

Inactive Publication Date: 2017-01-25
NINGBO XINUOYA MARINE BIOTECH CO LTD
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  • Abstract
  • Description
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  • Application Information

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Problems solved by technology

[0004] However, the current preparation process of enzyme fermentation is too simple, resulting in the problems of single ingredients, shallow taste and flavor, and insufficient absorption of nutrients in the final product
For example, in the patent of application number 201510927035.4, by first using Bacillus subtilis for stirring fermentation, and then using compound strains for static fermentation combined with step-by-step fermentation, this fermentation method still cannot fully decompose the substances in the raw materials, and there are still The problem that the nutritional ingredients are

Method used

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  • Preparation method for plant/fruit/vegetable enzymes
  • Preparation method for plant/fruit/vegetable enzymes

Examples

Experimental program
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Effect test

Embodiment 1

[0040] 1. Preparation of plant fruit and vegetable juice:

[0041] Fruit juice among the present invention and concentrated juice can be by purchasing commercially available raw material, also can adopt following production process to obtain:

[0042] After the fresh fruits are sorted to remove spoiled fruits, they are washed with clean water for 30 minutes, sterilized with ozone for 20 minutes, and washed again with distilled water for three steps. After cleaning, use a fruit homogenizer for homogenization to obtain plant fruit and vegetable juice. As a raw material, it is prepared into apple juice concentrate as an example.

[0043] 2. Enzymatic hydrolysis:

[0044] The obtained concentrated apple juice is enzymatically hydrolyzed by cellulase (5-500ppm, 1-12h) and pectinase (5-500ppm, 1-12h), and then belt-pressed to remove the pomace to obtain clear juice, which is pressed by plate and frame Filter to further remove juice residue to obtain enzymatic hydrolyzate. The enz...

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Abstract

The invention discloses a preparation method for plant/fruit/vegetable enzymes. The method mainly comprises the following steps: (1) preparing plant/fruit/vegetable juice; (2) carrying out enzymatic hydrolysis; (3) carrying out first-time fermentation; (4) carrying out second-time fermentation; (5) carrying out dipping. According to the preparation method provided by the invention, the fermentation cycle is short, and fermented raw materials can be decomposed thoroughly, so that the content of substances related to flavor and taste in the plant/fruit/vegetable enzymes is increased, the content of nutrients is higher, and the absorption is easier; through repeated sterilization processes, the stability of the plant/fruit/vegetable enzymes is guaranteed.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing plant fruit and vegetable enzymes. Background technique [0002] Enzyme products in the domestic market are complex and diverse, but regular products are made of organic vegetables, fruits, grains, and Chinese herbal medicines for both medicinal and edible purposes. The probiotic metabolite nutrients produced by microbial fermentation, therefore, enzymes belong to the fermentation function food. [0003] Probiotics play an irreplaceable role in the fermentation process of enzyme raw materials. During the fermentation process, the secondary metabolites transformed and multiplied by probiotics, including short-chain fatty acids, bacteriocins, oligosaccharides, etc., have a variety of health functions . In addition, probiotics can nourish the immune system, regulate the balance of flora in the intestinal tract, and continue to produce enzymes and vitamins, whic...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 田健潘叶羽诸辉
Owner NINGBO XINUOYA MARINE BIOTECH CO LTD
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