Production technology of wild kiwi fruit ferment

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...