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Compound ferment with smallanthus sonchifolius and pyrus pyrifolia nakai and preparation method thereof

A compound enzyme, red pear enzyme technology, applied in food science and other directions, to reduce the fermentation cycle, speed up fermentation, and extract nutrients

Inactive Publication Date: 2018-01-30
昆明满天红生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After searching, there is no report of co-fermentation of red pear and yacon

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A yacon red pear compound enzyme comprises red pear enzyme stock solution and fresh yacon fruit, and the mass ratio of red pear enzyme stock solution to fresh yacon fruit is 100:1. The preparation method is as follows: wash fresh yacon, crush and refine, add red pear enzyme stock solution, naturally ferment at normal temperature for 1 year until mature, repeatedly refine and filter to obtain the product.

[0028] Wherein, the preparation method of the red pear enzyme stock solution comprises the following steps: taking fresh red pears, crushing and grinding, adding brown sugar and strains, fermenting, repeatedly grinding, stirring, fermenting, ripening, and solid-liquid separation to obtain the instant red pear. For the specific preparation method, please refer to the Chinese invention patent "A red pear enzyme and its preparation method" published by the applicant on November 9, 2016 with the publication number "CN106072093A".

Embodiment 2

[0030] A yacon red pear compound enzyme comprises red pear enzyme stock solution and fresh yacon fruit, and the mass ratio of the red pear enzyme stock solution to the fresh yacon fruit is 50:1. The preparation method is as follows: wash fresh yacon, crush and refine, add red pear enzyme stock solution, naturally ferment at normal temperature for 1 year until mature, repeatedly refine and filter to obtain the product.

[0031] Wherein, the preparation method of the red pear enzyme stock solution comprises the following steps: taking fresh red pears, crushing and grinding, adding brown sugar and strains, fermenting, repeatedly grinding, stirring, fermenting, ripening, and solid-liquid separation to obtain the instant red pear. For the specific preparation method, please refer to the Chinese invention patent "A red pear enzyme and its preparation method" published by the applicant on November 9, 2016 with the publication number "CN106072093A".

Embodiment 3

[0033] A yacon red pear compound enzyme comprises red pear enzyme stock solution and fresh yacon fruit, and the mass ratio of red pear enzyme stock solution to fresh yacon fruit is 50:10. The preparation method is as follows: wash fresh yacon, crush and refine, add red pear enzyme stock solution, naturally ferment at normal temperature for 1 year until mature, repeatedly refine and filter to obtain the product.

[0034] Wherein, the preparation method of the red pear enzyme stock solution comprises the following steps: taking fresh red pears, crushing and grinding, adding brown sugar and strains, fermenting, repeatedly grinding, stirring, fermenting, ripening, and solid-liquid separation to obtain the instant red pear. For the specific preparation method, please refer to the Chinese invention patent "A red pear enzyme and its preparation method" published by the applicant on November 9, 2016 with the publication number "CN106072093A".

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Abstract

The invention discloses compound ferment with smallanthus sonchifolius and pyrus pyrifolia nakai. The compound ferment comprises pyrus pyrifolia nakai ferment raw liquid and the smallanthus sonchifolius. The compound ferment disclosed by the invention has the beneficial effects that the fermentation speed can be accelerated, the nutritional components of the smallanthus sonchifolius can be more effectively extracted, the fermentation period can be reduced, the introduction of infectious microbes can be avoided, and the product safety can be improved.

Description

technical field [0001] The invention relates to the technical field of food fermentation, in particular to a yacon red pear compound enzyme and a preparation method thereof. Background technique [0002] Enzyme, also known as "enzyme", is a special protein and a biological catalyst. It only exists in the active tissues of animals, plants and microorganisms. The rate of various biochemical reactions (oxidation, reduction, decomposition, synthesis, transformation), the metabolism of all cells in the human body, regeneration, decomposition, digestion, synthesis, etc., all rely on enzymes to complete, so enzymes are also called "the fountain of life". ". [0003] Enzymes are carbon compounds composed of carbon, hydrogen, nitrogen, and oxygen atoms, namely amino acids. It basically constitutes the combination of amino and carboxyl atoms, which is made according to the combined form. There are about 300 kinds of all atoms. Of these, 20 amino acids are used by the human body. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
Inventor 朱苾锋朱景宇李云玮朱星宇
Owner 昆明满天红生物科技有限公司
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