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Preparation method for bamboo shoot enzyme food

A bamboo shoot enzyme and food technology, which is applied in the field of food processing and can solve the problems of short fermentation time and the like

Inactive Publication Date: 2017-05-10
ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are also few reports about bamboo shoot enzyme food and preparation method thereof both at home and abroad at present
And at present, bamboo shoot enzyme food mostly utilizes bamboo shoot processing residues as raw materials, adopts microbial fermentation method, and the fermentation time is 6-7 days, the fermentation time is short, and what is actually prepared is bamboo shoot fermentation liquid or bamboo shoot fermentation product, which is not real. Enzyme

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of bamboo shoot enzyme food, comprising the following preparation steps: select 5 kg of fresh bamboo shoots and 1 kg of grapes, repeatedly rinse with running water to remove surface dirt, etc., dry and remove surface moisture, put them into a sterilized clean and dry container, Add 5 kg of sucrose syrup with a concentration of 70%, stir appropriately, and carry out natural fermentation. The natural fermentation conditions are a temperature of 10° C. and a fermentation time of 36 months. After the natural fermentation product is separated and processed, the natural fermented bamboo shoot enzyme stock solution is obtained.

[0026] The syrup in Example 1 can be replaced with sucrose, fructose, honey, glucose, brown sugar, brown sugar, cellobiose, L-arabinose, fructose syrup, maltose, soybean oligosaccharides, fructooligosaccharides, and isomaltooligosaccharides , one or more of galacto-oligosaccharides, xylo-oligosaccharides, stachyose, raffinose, chit...

Embodiment 2

[0028] A preparation method of bamboo shoot enzyme food, comprising the following preparation steps: select 3 kg of fresh bamboo shoots, rinse repeatedly with running water to remove surface dirt, etc., dry at normal temperature, dry to remove surface moisture, put into a sterilized clean and dry container after beating Add 4kg of soybean oligosaccharide syrup with a concentration of 50%, stir appropriately, and carry out natural fermentation. The natural fermentation condition is a temperature of 30°C, and the fermentation time is 20 months. After the natural fermentation product is separated and processed, the naturally fermented bamboo shoot enzyme is obtained. stock solution.

Embodiment 3

[0030] A preparation method of bamboo shoot enzyme food, comprising the following preparation steps: select 5 kg of fresh bamboo shoots, 1 kg of cantaloupe, and 1 kg of apples, rinse repeatedly with running water to remove epidermal dirt, etc., dry to remove surface moisture, and put them into a sterilized clean and dry container. In the container, add 5kg of brown sugar syrup with a concentration of 70%, stir properly, and carry out natural fermentation. The natural fermentation conditions are a temperature of 40°C and a fermentation time of 10 months. After the natural fermentation product is separated and processed, the natural fermented bamboo shoot enzyme stock solution is obtained.

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PUM

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Abstract

The invention discloses a preparation method for bamboo shoot enzyme food, and belongs to the field of food processing. The method comprises the following steps: (1) raw material pre-treatment; (2) material mixing; (3) fermentation; (4) treatment after fermentation. The bamboo shoot enzyme food is fermented and ripened by taking fresh bamboo shoots as raw materials, simulating natural generation conditions of an enzyme, and performing natural fermentation or microbial fermentation, or combining the natural fermentation and the microbial fermentation, wherein the fermenting time is long; a stock solution of a bamboo shoot enzyme is obtained. The bamboo shoot enzyme obtained with the preparation method disclosed by the invention effectively ensures the active ingredients of the bamboo shoots and has good antioxidant activity; finally, a food product which has improved components or flavour and has special nutrition and healthcare functions is obtained.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of bamboo shoot enzyme food. Background technique [0002] With the continuous progress of society, people's living standards are getting richer, and medical technology is changing with each passing day. However, the number of people suffering from diseases has not decreased but increased, especially cancer, diabetes, hypertension, hyperlipidemia and cardiovascular diseases. With the increase of people's life pressure and work pressure, there are more and more people in the stage of neither health nor obvious disease, which is called "sub-health". This is because the enzymes in the human body are mainly synthesized in the body, but with age, environmental pollution, eating habits and other factors, the synthesis of enzymes in the body will become less, and the lack of enzymes in the body will lead to sub-health, accelerated aging, and disease. , in...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L25/00A23L29/30A23L21/25A23L33/135A23L33/14A23L33/10
CPCA23V2002/00A23V2400/249A23V2200/30A23V2250/76A23V2250/628A23V2250/28A23V2250/60
Inventor 毛建卫葛青沙如意王珍珍毛旸晨蔡成岗方晟
Owner ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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