Enzyme food and preparation method thereof

An enzyme and food technology, applied in the field of enzyme food and its preparation, can solve the problems of limited beneficial effect of enzymes, complex production process, long production cycle, etc., and achieve the effect of retaining active ingredients, few process steps, and short production time

Inactive Publication Date: 2017-11-07

四川喜之郎食品有限公司

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AI-Extracted Technical Summary

Problems solved by technology

[0005] For this reason, the technical problem to be solved by the present invention is that the beneficial effects of traditional enzymes are limited, the production cycle is long,...

Abstract

The invention discloses enzyme food. The enzyme food comprises the following components in parts by weight: 20-25 parts of brown granulated sugar, 19-22 parts of fruit, 32-45 parts of vegetable, 10-16 parts of fruit juice, 10-25 parts of a raw fungus material, 18-30 parts of a raw cereal material, 8-15 parts of a raw bean material, 2-8 parts of a raw alga material and 16-20 parts of other plant raw materials; the enzyme food uses fruits, vegetables, cereals, fungi, beans, algae, the fruit juice and other natural plant raw materials, altogether more than 120 types, and the raw materials are environment-friendly and healthy; through adoption of a scientific material ratio, the obtained enzyme food has a stronger health-care function and a better mouth feel. The invention further discloses a preparation method of the enzyme food. A cypress barrel is used as a fermenting container, and a twice fermentation process is adopted, so that the fermentation time of the product is shortened and fermentation can be completed after about one month; meanwhile, in the preparation method, a sterilizing step is cancelled, so that active components in plant enzyme are greatly retained, the functionality and the mouth feel of the product are ensured, the production time is short, the process steps are few, and the cost is low.

Application Domain

Food ingredient functions

Technology Topic

AlgaeFruit juice +7

Image

Examples

Experimental program(5)

Example Embodiment

[0027] Example 1

[0028] This embodiment provides an enzyme food, in parts by weight, the enzyme food is composed of the following components: 20 parts of red sugar, 22 parts of fruits, 32 parts of vegetables, 16 parts of fruit juice, 10 parts of fungus raw materials, and 30 parts of grain raw materials. Servings, 8 servings of legumes, 8 servings of algae, 16 servings of other plant ingredients.

[0029] Wherein, the fruit is composed of apple, blueberry, cherry, kiwi, papaya, cantaloupe, banana, pineapple, fig, persimmon, pear, plum, grapefruit, peach, apricot, cantaloupe, sweet orange, citrus, watermelon, strawberry, mulberry , The mass ratio of the above components is 10:5:2:8:5:20:15:2:6:10:1:2:7:5:10:1:3:9:10:10:1.

[0030] The vegetables are composed of eggplant, tomato, carrot, ginger, radish, cabbage, winter melon, cucumber, onion, sweet pepper, ginger sprout, Chinese cabbage, burdock root, potato, sweet potato, parsley, parsley, broccoli, garlic, Perilla, lotus root, rape, pumpkin, spinach, green pepper, waterweed, yam, lotus head, lily, chives, purple potato, cauliflower, thyme, Chinese cabbage, parsley, leek, green onion, Wanda butterbur, garland chrysanthemum, Savoy lettuce, cress, flower leaf lettuce, radish sprouts, chicory, purple cabbage, lettuce, coriander, shepherd's purse, chives, fresh fern, pickled vegetables, bitter gourd, loofah, summer squash, asparagus and taro, the above vegetable components The mass ratio is: 5: 3: 2: 8: 5: 15: 10: 2: 6: 5: 2: 4: 5: 4: 6: 1: 2: 6: 12: 5: 1: 10: 5 :2:8:3:6:12:2:6:10:1:2:7:5:12:2:3:9:8:12:3:5.5:4:2:8:7:11 : 13:4:6:14:2:1:7:5.

[0031] The juice is composed of bayberry juice, grapefruit juice, lemon juice, and grape juice, and the mass ratio of the above components is 3:4:5:4.

[0032] The raw materials of the fungi are composed of shiitake mushrooms, flammulina velutipes, coprinus comatus, slippery mushrooms, polypores, oyster mushrooms, tricholoma, oyster mushrooms, and straw mushrooms. The mass ratio of the above components is 10:8:4:5:3:2 : 5: 2: 3.

[0033] The cereal raw materials are composed of brown rice, buckwheat, spring rice, summer rice, red rice, oats, black rice, coix seed, glutinous rice, indica glutinous rice, buckwheat sprout, indica rice, corn, barley, and edible barnyard. The ratio is: 8:1:2:5:3:5:3:4:10:4:6:12:2:3:7.

[0034] The legume raw materials are composed of lentils, kidney beans, soybean sprouts, mung bean sprouts, red beans, soybeans, mung beans, black beans, peas, kidney beans, broad beans, and canava beans. The mass ratio of the above components is 2:4:3:10: 12:6:3:8:5:2:5:3.

[0035] The algae raw materials are composed of kelp, laver, wakame, and hijiki, and the mass ratio of the above components is 5:4:12:3.

[0036] The plant raw materials are composed of pale bamboo leaves, honeysuckle, black sesame, white sesame, okra, and white sesame seeds, and the mass ratio of the above components is 6:5:6:7:3:12.

Example Embodiment

[0037] Example 2

[0038] This embodiment provides an enzyme food, in parts by weight, the enzyme food is composed of the following components: 25 parts of red sugar, 19 parts of fruits, 45 parts of vegetables, 10 parts of fruit juice, 25 parts of fungus raw materials, and 18 parts of grain raw materials. Servings, 15 servings of legumes, 2 servings of algae, and 20 servings of plant ingredients.

[0039] Wherein, the fruit is composed of apple, blueberry, cherry, kiwi, papaya, cantaloupe, banana, pineapple, fig, persimmon, pear, plum, grapefruit, peach, apricot, cantaloupe, sweet orange, citrus, watermelon, strawberry, mulberry , The mass ratio of the above components is 20:10:5:15:10:30:20:10:16:30:3:6:10:8:15:5:9:21:25:20:5.

[0040] The vegetables are composed of eggplant, tomato, carrot, ginger, radish, cabbage, winter melon, cucumber, onion, sweet pepper, ginger sprout, Chinese cabbage, burdock root, potato, sweet potato, parsley, parsley, broccoli, garlic, Perilla, lotus root, rape, pumpkin, spinach, green pepper, waterweed, yam, lotus head, lily, chives, purple potato, cauliflower, thyme, Chinese cabbage, parsley, leek, green onion, Wanda butterbur, garland chrysanthemum, Savoy lettuce, cress, flower leaf lettuce, radish sprouts, chicory, purple cabbage, lettuce, coriander, shepherd's purse, chives, fresh fern, pickled vegetables, bitter gourd, loofah, summer squash, asparagus and taro, the above vegetable components The mass ratio is: 15: 10: 5: 15: 10: 30: 20: 8: 15: 9: 4: 8: 10: 8: 15: 5: 9: 20: 25: 10: 5: 20: 10 : 5: 15: 10: 12: 20: 10: 16: 30: 3: 6: 10: 8: 15: 5: 9: 21: 22: 20: 5: 8: 10: 5: 15: 10: 17 : 21:10:12:22:8:5:10:8.

[0041] The juice is composed of bayberry juice, grapefruit juice, lemon juice, and grape juice, and the mass ratio of the above components is 8:10:10:9.

[0042] The raw materials of the fungi are composed of shiitake mushrooms, flammulina velutipes, coprinus comatus, slippery mushrooms, polypores, oyster mushrooms, tricholoma, oyster mushrooms, and straw mushrooms. The mass ratio of the above components is 16:12:8:9:10:8 : 15:5:7.

[0043] The cereal raw materials are composed of brown rice, buckwheat, spring rice, summer rice, red rice, oats, black rice, coix seed, glutinous rice, indica glutinous rice, buckwheat sprout, indica rice, corn, barley, and edible barnyard. The ratio is: 12:5:7:8:5:15:10:12:20:10:18:18:6:6:10.

[0044] The legume raw materials are composed of lentils, kidney beans, soybean sprouts, mung bean sprouts, red beans, soybeans, mung beans, black beans, peas, kidney beans, broad beans, and canava beans. The mass ratio of the above components is 5:9:6:22: 25:15:5:20:12:5:15:10.

[0045] The algae raw material is composed of kelp, laver, wakame, and hijiki, and the mass ratio of the above components is 12:10:18:6.

[0046] The plant raw materials are composed of pale bamboo leaves, honeysuckle, black sesame, white sesame, okra, and white sesame, and the mass ratio of the above components is: 10:11:20:10:12:18.

Example Embodiment

[0047] Example 3

[0048] This embodiment provides an enzyme food, in parts by weight, the enzyme food is composed of the following components: 22 parts of red sugar, 20 parts of fruits, 38 parts of vegetables, 13 parts of fruit juice, 18 parts of fungus raw materials, and 23 parts of grain raw materials. Servings, 10 servings of bean raw materials, 5 servings of algae raw materials, and 18 servings of plant raw materials.

[0049] Wherein, the fruit is composed of apple, blueberry, cherry, kiwi, papaya, cantaloupe, banana, pineapple, fig, persimmon, pear, plum, grapefruit, peach, apricot, cantaloupe, sweet orange, citrus, watermelon, strawberry, mulberry , The mass ratio of the above components is 16:8:4:10:7:25:18:6:10:20:2:4:9:6:12:3:6:14:18:15:3.

[0050] The vegetables are composed of eggplant, tomato, carrot, ginger, radish, cabbage, winter melon, cucumber, onion, sweet pepper, ginger sprout, Chinese cabbage, burdock root, potato, sweet potato, parsley, parsley, broccoli, garlic, Perilla, lotus root, rape, pumpkin, spinach, green pepper, waterweed, yam, lotus, lily, chives, purple potato, cauliflower, thyme, Chinese cabbage, parsley, leek, green onion, Wanda butterbur, garland chrysanthemum, Savoy lettuce, cress, flower leaf lettuce, radish sprouts, chicory, purple cabbage, lettuce, coriander, shepherd's purse, chives, fresh fern, pickled vegetables, bitter gourd, loofah, summer squash, asparagus and taro, the above vegetable components The mass ratio is: 10:6:4:12:7:20:15:6:10:7:3:6:7:6:10:3:6:12:20:7:3:15:7 : 3:12:7:8:16:8:10:20:2:4:8:6:13:4:6:15:12:17:4:6.5:7:3:12:8:14 : 17: 7: 8: 16: 5: 3: 8: 6.

[0051] The juice is composed of bayberry juice, grapefruit juice, lemon juice, and grape juice, and the mass ratio of the above components is 5:7:8:6.

[0052] The raw materials of the fungi are composed of shiitake mushrooms, flammulina velutipes, coprinus comatus, slippery mushrooms, polypores, oyster mushrooms, tricholoma, oyster mushrooms, and straw mushrooms, and the mass ratio of the above components is 12:10:6:7:6:5 : 10:3:5.

[0053] The cereal raw materials are composed of brown rice, buckwheat, spring rice, summer rice, red rice, oats, black rice, coix seed, glutinous rice, indica glutinous rice, buckwheat sprout, indica rice, corn, barley, and edible barnyard. The ratio is: 10:3:5:7:4:10:6:8:15:7:12:14:4:4:8.

[0054] The legume raw materials are composed of lentils, kidney beans, soybean sprouts, mung bean sprouts, red beans, soybeans, mung beans, black beans, peas, kidney beans, broad beans, and canava beans. The mass ratio of the above components is 3:7:4:16: 18:10:4:14:7:3:10:6.

[0055] The algae raw material is composed of kelp, laver, wakame, and hijiki, and the mass ratio of the above components is 8:7:14:4.

[0056] The plant raw materials are composed of light bamboo leaves, honeysuckle, black sesame, white sesame, okra, and white sesame, and the mass ratio of the above components is 8:7:12:9:8:14.

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Description & Claims & Application Information

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Classification and recommendation of technical efficacy words

Strong health function
great taste

Method for making health-care pumpkin soy sauce

InactiveCN103504272Afull of nutritionStrong health function

Owner:张俊辉

Preparation method of mango and pawpaw composite fruit wine

InactiveCN105199916Agreat tasteStrong health function

Owner:周金全

Enzyme food and preparation method thereof

AI-Extracted Technical Summary

Problems solved by technology

Abstract

Image

Examples

Example Embodiment

Example Embodiment

Example Embodiment

PUM

Description & Claims & Application Information

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