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

Active Publication Date: 2021-06-25
LUOYANG INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Natural fermentation is easy to be polluted by bacteria and has defects

Method used

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  • A kind of preparation method of persimmon mulberry compound enzyme

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Embodiment

[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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Abstract

The invention relates to a preparation method of a persimmon and mulberry compound enzyme. Fresh, ripe and non-rotten persimmons are selected first, cleaned and then subjected to deastringency treatment; the deastringent persimmons are beaten and crushed, enzymatically hydrolyzed by adding pectinase, and sucrose is added to adjust the sugar content , carry out pasteurization, inoculate compound strain domestication liquid A, ferment for 7-10 days, clarify and filter the fermented liquid to obtain persimmon enzyme stock solution; then sterilize the fresh mulberry fruit and squeeze the juice, add sucrose to the mulberry juice to adjust the sugar content , inoculate the compound strain domestication solution B, ferment for 5-8 days to obtain the mulberry enzyme stock solution; mix the persimmon enzyme stock solution and the mulberry enzyme stock solution evenly, ferment, refrigerate, and filter to obtain the final product. The present invention develops a new approach for seedless persimmons with local characteristics. Combining local characteristics with mulberry enzyme stock solution, a persimmon and mulberry compound enzyme with novel taste is obtained. It has unique taste, nutrition and health, and meets the needs of different people. Enrich the types of enzyme products in the market.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, in particular to a preparation method of persimmon and mulberry compound enzyme. Background technique [0002] In recent years, the research and development of microbial enzymes has become more and more common. Microbial enzymes are made from probiotics such as lactic acid bacteria and yeasts to ferment fruits and vegetables, etc. Functional fermentation products of ingredients such as substances and secondary metabolites. The functions of microbial enzymes include: anti-oxidation, antibacterial and anti-inflammatory effects, and can promote metabolism and improve human immunity, so they are sought after and loved by people. [0003] The main functions of microbial enzymes are: [0004] (1) Balance the role of the body: Too much or too little fat, protein, sugar, etc. in the human body will have an impact on human health. Eating enzymes can balance the metabolism of fat, protein, a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00
CPCA23L33/00
Inventor 张浩玉张柯陈为宋根娣陈颖
Owner LUOYANG INST OF SCI & TECH
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