Natural fruit ferment eaten together with rice or bread and preparation technology of natural fruit ferment
A technology of fruit enzymes and preparation technology, which is applied in food drying, food forming, food science, etc.
Pending Publication Date: 2017-08-11
广东益品佐餐酵素有限公司
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Problems solved by technology
The present invention is to retain the natural enzymes of fruits by means of non-thermal processing technology, and there is no relevant report
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Embodiment 1
[0042] A kind of preparation technology of natural fruit enzyme of going with meal, technological process schematic diagram is as figure 1 , including three steps of low-temperature and high-pressure cell wall breaking, low-temperature vacuum extraction, and low-temperature ultrafine pulverization, specifically: the fruit pulp is continuously input into a low-temperature and high-pressure wall breaking machine for wall breaking treatment at 4-20°C and a pressure of 0-200MPa 1~20min. The broken material is placed in a vacuum belt dryer at -80 to 50°C and a vacuum of -0.098 to -0.099 MPa and continuously vacuumed until the water content is less than or equal to 5%. Then the dried food is processed in a low-temperature ultrafine pulverizer at -40~-80°C to obtain a powder with a particle size of 10~100 μm, which is vacuum or vacuum nitrogen-filled packaging process at a vacuum degree of -600mmHg and a nitrogen purity of 99.00~99.99 % under packaging, to obtain natural fruit enzym...
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The invention relates to the field of preparation of health-care nutrients, and discloses natural fruit ferment eaten together with rice or bread and a preparation technology of the natural fruit ferment. According to the preparation technology disclosed by the invention, through a modern non-hot-processing technique, special ferment (enzymes), functional factors, vitamins, color, fragrance and the like in fruits are reserved. The preparation technology of the natural fruit ferment eaten together with rice or bread comprises three steps of low-temperature high-pressure cell wall breaking, low-temperature vacuum extraction and low-temperature superfine comminution. The retention rate of fruit digestive ferment in natural fruit ferment eaten together with rice or bread disclosed by the invention can achieve 90-100%. The invention provides a scientific non-hot-processing technology, low-temperature treatment is adopted in the entire process, the activity of the fruit ferment is guaranteed, and the retention rate of the fruit ferment is high. Through high-pressure treatment, the effects of sterilization and killing bacteria are realized, and a superfine comminution technique is used, so that the dispersion degree, the solubility and the reaction activity of the ferment are effectively increased, and the extraordinary health-care function of the natural fruit ferment eaten together with rice or bread is sufficiently used. A new making process is provided for increasing the health level and life quality of common people.
Description
technical field [0001] The invention relates to the field of preparation of health-care nutritional products, in particular to a natural fruit enzyme and a preparation process thereof. The preparation process of the present invention uses modern non-thermal processing technology to retain the unique enzymes (enzymes), functional factors, vitamins, color, fragrance and the like in the fruit. Background technique [0002] Accompanied meal refers to auxiliary meals. Traditional food accompaniments include table wine, table tea, and table vinegar. These traditional foods have not departed from traditional thermal processing techniques such as high-temperature sterilization or enzyme inactivation, and wine, tea, and vinegar have no catalytic decomposition of food during meals. Features. The role of enzymes and food is the relationship between keys and locks, so the best time to consume enzymes is after meals. So far, there is no report on the fruit enzymes that go with meals. ...
Claims
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IPC IPC(8): A23L19/00A23L33/00A23P10/40
CPCA23V2002/00A23V2300/31A23V2300/10
Inventor 宋光泉李耀品张坤槐李冬惠
Owner 广东益品佐餐酵素有限公司