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Enzyme jam and preparation method thereof

An enzyme and jam technology, applied in the fields of food science, food preservation, confectionery, etc., can solve the problems of increasing waste disposal costs, waste of resources, etc., and achieve the effect of improving human health, food safety, and excellent production technology.

Pending Publication Date: 2017-10-13
北京中康长和健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Enzymes are rich in nutrients and functional active ingredients, and the residues in the fermentation process of enzymes also contain a large amount of functional ingredients and nutrients, but for a long time, these by-products in the fermentation process have not been paid attention to by people Random discarding not only causes waste of resources, but also increases the cost of waste disposal
At present, there is no research report on making enzyme jam from the residue and flocculent sediment of enzyme fermentation

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0028] The preparation method of the enzyme jam includes the following steps:

[0029] A. Choose fresh raw materials that are mildew-free and disease-free, rinse with clean water and drain the surface water, and set aside;

[0030] B. Cut 60-80 parts by weight of the raw materials processed in step A into the fermenter, add 20-40 parts by weight of sugar, first put the raw materials at the bottom of the fermenter, and then stack them alternately according to one layer of raw materials and one layer of sugar Finally, the top is covered with sugar, the total volume of the raw materials and sugar does not exceed 80% of the volume of the fermenter, and the layer height of the raw materials is 5-10cm; water seal, the first fermentation at room temperature for 10-20 Day, collect the artesian juice of the fermented raw material for the second fermentation, and collect the artesian residue of the raw material after the self-flowing juice for use;

[0031] C. Take the artesian juice of the f...

Embodiment 1

[0044] An enzyme jam. The enzyme jam is prepared by re-fermenting at room temperature, pulverizing bone mud, and vacuum-low-temperature boiling of the self-flowing residue and flocculation sediments in the enzyme fermentation process. The enzyme fermentation is two fermentations at room temperature, the artesian residue is the raw material residue remaining after the self-flow juice is collected at the end of the first room temperature fermentation, and the flocculation sediment is the flocculent sedimentation produced in the second room temperature fermentation Things. The enzyme is mannose enzyme, and the raw material for fermentation is mannose.

Embodiment 2

[0046] An enzyme jam. The enzyme jam is prepared by re-fermenting at room temperature, pulverizing bone mud, and vacuum-low-temperature boiling of the self-flowing residue and flocculation sediments in the enzyme fermentation process. The enzyme fermentation is two fermentations at room temperature, the artesian residue is the raw material residue remaining after the self-flow juice is collected at the end of the first room temperature fermentation, and the flocculation sediment is the flocculent sedimentation produced in the second room temperature fermentation Things. The said enzyme is Jerusalem artichoke enzyme, and the raw material for fermentation is Jerusalem artichoke.

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PUM

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Abstract

The invention discloses enzyme jam and a preparation method thereof. The enzyme jam is prepared by the following steps: re-fermenting raw materials of self-flow residues of first fermentation and flocculating precipitates of second fermentation of enzymes; grinding the re-fermented raw materials with a bone paste mill and decocting the grinded raw materials at vacuum low-temperature. According to the preparation method, enzyme fermentation byproducts are fully utilized, so that a new application field is provided for the self-flow residues of first fermentation and the flocculating precipitates of second fermentation in the production process of the enzymes; additionally, natural active functional components of pectin, polyphenol, flavone, mineral elements, lactic acid bacteria, yeasts and so on in the enzyme fermentation byproducts are well reserved in the obtained enzyme jam; the prepared enzyme jam does not contain any additive, and the product is green, natural and organic and is good in taste.

Description

Technical field [0001] The invention belongs to the technical field of food jam preparation, and specifically relates to an enzyme jam and a preparation method thereof. Background technique [0002] Enzyme in Cihai is the old term for enzyme, but enzyme is a modern term, and the origin of "leavens" is very early. For example, in Zhuhu's "Beishan Jiujing" in the late Northern Song Dynasty, "the use of yeast is different at four times, cold means more use, warm It can be seen that "leaven" means yeast, so literally enzyme is the element of yeast. [0003] Enzyme (enzyme) was finally confirmed by German scientist Bischner by breaking yeast cells, so it means the active substance that exists in (en) yeast (zyme). Bischner won the 1907 Nobel Prize in Chemistry. Later, it is further clarified that enzymes are catalysts for various biochemical reactions, which can accelerate the reaction speed by reducing the activation energy of the reaction, but do not change the equilibrium point of t...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L21/10A23L33/00A23L29/30A23L3/3562A23G3/48A23G3/36A23G3/42
CPCA23G3/366A23G3/42A23G3/48A23L3/3562A23L21/11A23L21/12A23L29/30A23L33/00A23V2002/00A23V2200/10A23V2200/30A23V2250/21A23V2250/62A23V2250/614A23V2250/28A23V2250/60A23V2250/616
Inventor 陈朝银刘竞元赵声兰
Owner 北京中康长和健康科技有限公司
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