Fruit and vegetable enzyme and preparation method thereof

A technology of fruit and vegetable enzymes and figs, applied in the direction of food science, etc., to achieve the effects of increasing juice yield, enriching enzyme types, and enhancing clarification effect

Inactive Publication Date: 2017-09-15
邓和满
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of fruit and vegetable ferment and preparation method thereof, this kin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The fruit and vegetable enzymes in this example are prepared from the following raw materials in parts by weight: 10 parts of tamarind, 6 parts of fig, 8 parts of prunes, 4 parts of myrtle, 16 parts of passion fruit, 6 parts of purple cabbage, 10 parts of okra, 5 parts of vegetable, 11 parts of cauliflower, 3 parts of chitosan, 2 parts of peptone, 3 parts of mashed potato.

[0017] The preparation method comprises the following steps:

[0018] A. Mix tamarind, figs, prunes, myrtle, passion fruit, purple cabbage, okra, broccoli and cauliflower evenly, and smash them;

[0019] B. Add Aspergillus niger, control the temperature at 28°C to 32°C, and ferment for 5 days. The amount of Aspergillus niger added is 1% of the mass of tamarind;

[0020] C. Add chitosan, peptone and mashed potatoes and mix well;

[0021] D. Add yeast, mix evenly, control the temperature at 26°C to 35°C, and ferment in airtight for 25 days; the amount of yeast added is 2% of the mass of tamarind.

Embodiment 2

[0023] The fruit and vegetable enzymes in this example are prepared from the following raw materials in parts by weight: 15 parts of tamarind, 13 parts of fig, 12 parts of prunes, 10 parts of myrtle, 12 parts of passion fruit, 10 parts of purple cabbage, 8 parts of okra, 7 parts of vegetable, 7 parts of cauliflower, 4 parts of chitosan, 4 parts of peptone, 5 parts of mashed potato.

[0024] The preparation method comprises the following steps:

[0025] A. Mix tamarind, figs, prunes, myrtle, passion fruit, purple cabbage, okra, broccoli and cauliflower evenly, and smash them;

[0026] B. Add Aspergillus niger, control the temperature at 28°C to 32°C, and ferment for 6 days. The amount of Aspergillus niger added is 0.7% of the tamarind mass;

[0027] C. Add chitosan, peptone and mashed potatoes and mix well;

[0028] D. Add yeast, mix evenly, control the temperature at 26°C to 35°C, and ferment in airtight for 20 days; the amount of yeast added is 3% of the mass of tamarind. ...

Embodiment 3

[0030] The fruit and vegetable enzymes in this example are prepared from the following raw materials in parts by weight: 20 parts of tamarind, 9 parts of fig, 16 parts of prunes, 15 parts of myrtle, 18 parts of passion fruit, 15 parts of purple cabbage, 14 parts of okra, 10 parts of vegetable, 15 parts of cauliflower, 6 parts of chitosan, 6 parts of peptone, 7 parts of mashed potato.

[0031] The preparation method comprises the following steps:

[0032] A. Mix tamarind, figs, prunes, myrtle, passion fruit, purple cabbage, okra, broccoli and cauliflower evenly, and smash them;

[0033] B. Add Aspergillus niger, control the temperature at 28°C to 32°C, and ferment for 7 days. The amount of Aspergillus niger added is 0.5% of the tamarind mass;

[0034] C. Add chitosan, peptone and mashed potatoes and mix well;

[0035] D. Add yeast, mix evenly, control the temperature at 26°C to 35°C, and ferment in airtight for 28 days; the amount of yeast added is 5% of the mass of tamarind....

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PUM

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Abstract

The invention discloses a fruit and vegetable enzyme and a preparation method thereof and relates to the technical field of preparation of plant enzymes. Tamarind fruit, fig, prune, rhodomyrtus tomentosa, passion fruit, purple cabbage, okra, baby cabbage and broccoli are taken as raw materials, and multiple vitamins, amino acids, trace elements and flavonoids in the raw materials are released through a fermentation method; in the yeast fermentation process, the enzymes are gradually released, the enzymes are enriched in types and have excellent health effects.

Description

technical field [0001] The invention relates to the technical field of plant enzyme preparation, in particular to a fruit and vegetable enzyme and a preparation method thereof. Background technique [0002] Enzymes, namely enzymes, refer to polymer substances with biocatalytic functions. Enzyme is an essential substance for maintaining the normal function of the body, digesting food, repairing tissues and other life activities. It participates in almost all life activities, and almost all chemical changes in living organisms are carried out under the catalysis of enzymes. It drives chemical reactions that would not occur originally, and can also accelerate chemical reactions without changing the essence. Carried out under the action of catalysis, it drives chemical reactions that would not otherwise occur, and can also accelerate chemical reactions without changing the nature. Enzymes also have bactericidal and anti-inflammatory effects, so patients with symptoms such as c...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23L33/00
Inventor 邓和满
Owner 邓和满
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