A kind of preparation method of persimmon mulberry compound enzyme
A compound enzyme and mulberry enzyme technology, which is applied in the field of food deep processing, can solve the problems of natural fermentation being easily contaminated by bacteria, and achieve the effects of enhancing human immunity, shortening the production cycle, and improving health care
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[0041] 1) Pretreatment of persimmons: select fresh, ripe and non-rotten persimmons, rinse them with clean water, drain the water, and perform astringent treatment: soak the persimmons in hot water at 40-45°C for 24 hours, Complete deastringency;
[0042] 2) Crushing and sterilization of persimmons: wash and remove the astringency of the persimmons, beat and crush them, use a beater to crush the persimmons, store the beaten persimmon pulp in a temporary storage tank, and add pectinase accounting for 0.01% of the mass of the persimmon pulp Enzyme hydrolyze at 40-50°C for 2 hours, then pass through a 40-mesh sieve, filter off the skin residue, add sucrose accounting for 25-30% of the filtrate mass to the filtrate, adjust the sugar content, and pasteurize: ferment the persimmon pulp The tank temperature was set at 60°C to 65°C, kept at a constant temperature for 30±5 minutes, and then cooled to 28°C. Pumped into fermenters after pasteurization;
[0043] 3), adding compound strai...
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