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A kind of tartary buckwheat fruit and vegetable compound enzyme powder and preparation method thereof

A technology of compound enzymes and tartary buckwheat yellow powder is applied to the functions of bacteria used in food preparation, yeast-containing food ingredients, and food ingredients. Cerebrovascular disease, the effect of mild process

Active Publication Date: 2019-11-29
XIHUA UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] However, the current enzyme products have a single function and cannot meet the needs of consumers.

Method used

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  • A kind of tartary buckwheat fruit and vegetable compound enzyme powder and preparation method thereof
  • A kind of tartary buckwheat fruit and vegetable compound enzyme powder and preparation method thereof
  • A kind of tartary buckwheat fruit and vegetable compound enzyme powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of tartary buckwheat fruit and vegetable compound staged fermentation enzyme powder, a product in powder form, composed of the following raw materials in parts by weight: 4 parts of tartary buckwheat yellow powder, 3 parts of konjac powder, 2 parts of white sugar, 2 parts of apple, 2 parts of pineapple 2 parts, 2 parts of tartary buckwheat powder, 1 part of honey, 1 part of lemon, 1 part of papaya, 1 part of tartary buckwheat core powder.

[0036] A kind of preparation method of tartary buckwheat fruit and vegetable compound staged fermented enzyme powder is carried out by following steps:

[0037] (1) Raw material selection: select high-quality apples, lemons, papayas and pineapples without disease and mildew, wash and dry; sieve tartary buckwheat yellow powder, No. 2 powder, and tartary buckwheat core powder for later use.

[0038] (2) Squeeze fruit pulp: Remove the peel and seeds of the lemon, cut into 0.3cm fine cubes, remove the core and stem of the apple, a...

Embodiment 2

[0055] A kind of tartary buckwheat fruit and vegetable compound enzyme powder (not fermented in stages), the product of powder form, is made up of the raw material of following percentage by weight: 5 parts of tartary buckwheat yellow powder, 3 parts of konjac fine powder, 2 parts of white granulated sugar, 2 parts of apple, 2 parts of honey, 2 parts of pineapple, 2 parts of tartary buckwheat powder No. 2, 1 part of lemon, 1 part of papaya, 1 part of tartary buckwheat core powder.

[0056] A tartary buckwheat fruit and vegetable compound enzyme powder (not fermented in stages), the preparation method is carried out by the following steps:

[0057] (1) Raw material selection: select high-quality apples, lemons, papayas and pineapples without disease and mildew, wash and dry; sieve tartary buckwheat yellow powder, No. 2 powder, and tartary buckwheat core powder for later use.

[0058] (2) Squeeze fruit pulp: Remove the peel and seeds of the lemon, cut into 0.3cm fine cubes, remo...

Embodiment 3

[0076] The difference between this embodiment and Example 1 is that the number of raw materials is as follows: 2 parts of apple, 1 part of lemon, 2 parts of papaya, 1 part of pineapple, 4 parts of tartary buckwheat yellow powder, 1 part of tartary buckwheat No. 2 powder, tartary buckwheat core 1 part of powder, 2 parts of honey, 1 part of white sugar, 6 parts of konjac powder. After adding yeast, ferment at 28°C for 12 hours at a constant temperature, then add 10% sugar solution, continue to inoculate lactic acid bacteria (Lactobacillus acidophilus:Lactobacillus plantarum=1:1) for fermentation, and ferment at 37°C for 14 hours.

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Abstract

The invention provides a tartary buckwheat fruit and vegetable compound enzyme powder and a preparation method thereof. Concentrated powder is the raw and auxiliary material, which is subjected to ultra-high pressure sterilization of raw materials, mixed fermentation in stages, vacuum freeze-drying, crushing, sieving, sterilization, bagging process or pasteurization of raw materials, mixing without staged fermentation, vacuum freeze-drying, A brewable product in powder form prepared by ultrafine pulverization, sieving, sterilization, and bagging processes. The present invention has a novel concept, directly mixes tartary buckwheat powder and fruit for fermentation, provides carbon and nitrogen sources needed for the growth of probiotics, uses yeast and lactic acid bacteria to enhance the activity of enzymes, and adds konjac powder to be used as an effective probiotic. It is a health food for weight loss and slimming effect, and regular consumption is beneficial to human health.

Description

technical field [0001] The invention relates to the field of food and its processing, in particular to a tartary buckwheat fruit and vegetable compound enzyme powder and a preparation method thereof. Background technique [0002] Tartary buckwheat, commonly known as tartary buckwheat, scientific name Tartary buckwheat (Tartarian Buckwheat), belongs to the dicotyledonous Polygonaceae buckwheat plant. Tartary buckwheat seeds are rich in bioflavonoids, trace elements and minerals, starch, vitamins and dietary fiber and protein. The reason why tartary buckwheat can reduce "three highs" is because its main component is rutin, which accounts for more than 85% of the total flavonoid content. The starch content in tartary buckwheat is 63.3-72.5%. Studies have found that tartary buckwheat contains a relatively high proportion of digestible starch, which is conducive to the slow release of glucose, so tartary buckwheat can be used as a good dietary variety for diabetes. In addition,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/39A23L2/84A23L33/10A23L33/125
CPCA23L2/39A23L2/84A23L33/10A23L33/125A23V2002/00A23V2400/125A23V2400/123A23V2400/113A23V2400/175A23V2400/169A23V2200/308A23V2200/30A23V2200/326A23V2200/3262A23V2200/328A23V2200/332A23V2250/76A23V2250/5066A23V2300/10
Inventor 马嫄殷晓翠罗鸣刘婷何雨捷张萍
Owner XIHUA UNIV
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