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Production technology of wild kiwi fruit ferment

A production process and kiwifruit technology, applied in the functions of food ingredients, bacteria used in food preparation, food ingredients containing oligosaccharides, etc., can solve the problems of monotonous form, lack of wild kiwifruit enzyme preparation methods, etc. Reduce blood lipids and blood pressure, block the effect of carcinogens

Inactive Publication Date: 2018-02-09
浙江妙华生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the embodiment of the present invention is to provide a preparation method of wild kiwi fruit enzyme solution, aiming at solving the problems of monotonous form of existing wild kiwi fruit products and lack of wild kiwi fruit enzyme preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) choose 100 tons of head plump, without rotten, ripe fresh wild kiwifruit, remove rotten, wild kiwifruit of mildew;

[0020] (2) wild kiwi fruit is cleaned and dried, and it is sterilized after drying, and is treated with a 300W ultrasonic wave, and the processing time is 3 minutes;

[0021] (3) Carry out peeling and shelling by hand or with a peeling and shelling machine, after shelling, enter the crusher for crushing, and crush to slurry;

[0022] (4) Put it into a food-grade PE barrel after it is completely crushed, add 10,000 kg of isomaltooligosaccharide to one ton of wild kiwifruit for mixing, and let the mixture stand at room temperature between 15°C and 35°C for 20 days to make it fully mixed ;

[0023] (5) After the first mixing, add a small amount of various probiotics for the first anaerobic fermentation, wherein the probiotics are mainly lactic acid bacteria, Lactobacillus acidophilus, yeast, etc.;

[0024] (6) After 550 days of the first fermentation, ...

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Abstract

The invention discloses a production technology of wild kiwi fruit ferment, and belongs to the technical field of preparation of ferment. According to the wild kiwi fruit ferment, fresh wild kiwi fruits which do not become putrid are used as a raw material, lactic acid bacteria, lactobacillus acidophilus, bifidobacterium longum, microzymes and the like are used for ferment fermentation, and a certain quantity of isomaltooligosacharide and probiotics are added. The probiotics rapidly ferment to form the ferment based on nutrient namely the isomaltooligosacharide, and when the ferment achieves acertain concentration, a stock solution rich in the ferment can be obtained.

Description

technical field [0001] The invention relates to the technical field of enzyme preparation, in particular to a production process of wild kiwifruit enzyme. Background technique [0002] Enzyme is a microbial fermentation product with good health care effect that has been popular in Europe, America, Japan, Southeast Asia, Taiwan and other countries and regions for more than ten years. Microbial enzymes are produced from one or more fresh vegetables, fruits, mushrooms, and Chinese herbal medicines through the fermentation of a variety of beneficial bacteria, and are rich in vitamins, enzymes, minerals, and secondary metabolites. Sexual microbial fermentation products. Through its own substance metabolism, microorganisms decompose the fermentation raw materials to produce many complex intermediate metabolites or cross-metabolites, realize the metabolic transformation between metabolites, and produce new physiologically active substances and more than a hundred new biological en...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/125
CPCA23L2/382A23V2002/00A23V2400/11A23V2400/113A23V2200/30A23V2200/308A23V2200/302A23V2200/324A23V2200/3262A23V2200/326A23V2200/3202A23V2250/28
Inventor 杨中武
Owner 浙江妙华生物科技有限公司
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