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Fruit enzyme and preparation method thereof

A fruit enzyme and initial fermentation technology, applied in the field of enzymes, can solve the problems of low enzyme activity, unbalanced nutrition, poor enzyme health care effect, etc., achieve high enzyme activity, increase activity, and promote metabolism

Inactive Publication Date: 2018-11-13
江苏万能生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, existing fruit enzymes have the technical problems of unbalanced nutrition and low enzyme activity, resulting in poor health care effects of enzymes, which cannot fully reflect the health-promoting effect of enzymes

Method used

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  • Fruit enzyme and preparation method thereof
  • Fruit enzyme and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0049] A kind of fruit enzyme, the raw materials used in the raw material include: apple 8kg, hawthorn 2kg, pineapple 3kg, banana 2kg, kiwifruit 2kg, green plum 2kg, compound microorganism 0.04kg. The composite microorganisms include Saccharomyces cerevisiae, acetic acid bacteria and lactic acid bacteria, wherein, Saccharomyces cerevisiae is 0.02 kg, and the mass ratio of acetic acid bacteria and lactic acid bacteria is 1:2.

[0050] The preparation method of above-mentioned fruit enzyme, comprises the following steps:

[0051] 1) Pretreatment: Wash the selected apples, hawthorn, and green plums, remove the core, drain and cut into pieces; peel and cut the selected pineapples, bananas, and kiwi fruit into pieces; then crush all the materials at 16°C, A pulp is formed.

[0052] 2) Initial fermentation: inoculate Saccharomyces cerevisiae into the pretreated pulp for fermentation, the fermentation temperature is 25°C, and the fermentation time is 10 days. When inoculated, the b...

Embodiment 2

[0056] A kind of fruit enzyme, the raw materials used in the raw material include: apple 9kg, hawthorn 2kg, pineapple 5kg, banana 3kg, kiwifruit 3kg, green plum 2kg, compound microorganism 0.06kg. The compound microorganisms include Saccharomyces cerevisiae, acetic acid bacteria and lactic acid bacteria, wherein, Saccharomyces cerevisiae is 0.03 kg, and the mass ratio of acetic acid bacteria and lactic acid bacteria is 1:2.8.

[0057] The preparation method of above-mentioned fruit enzyme, comprises the following steps:

[0058] 1) Pretreatment: Wash the selected apples, hawthorn, and green plums, remove the core, drain and cut into pieces; peel and cut the selected pineapples, bananas, and kiwi fruit into pieces; then crush all the materials at 15°C, A pulp is formed.

[0059] 2) Initial fermentation: Saccharomyces cerevisiae is inoculated into the pretreated pulp for fermentation, the fermentation temperature is 28°C, and the fermentation time is 7 days. When inoculated, t...

Embodiment 3

[0063] A kind of fruit enzyme, the raw materials used include, in parts by weight: apple 10kg, hawthorn 3kg, pineapple 6kg, banana 3kg, kiwifruit 5kg, green plum 3kg, compound microorganism 0.05kg. The composite microorganisms include Saccharomyces cerevisiae, acetic acid bacteria and lactic acid bacteria, wherein, Saccharomyces cerevisiae is 0.03kg, and the mass ratio of acetic acid bacteria and lactic acid bacteria is 1:2.5.

[0064] The preparation method of above-mentioned fruit enzyme, comprises the following steps:

[0065] 1) Pretreatment: Wash the selected apples, hawthorn, and green plums, remove the core, drain and cut into pieces; peel and cut the selected pineapples, bananas, and kiwi fruit into pieces; then crush all the materials at 13°C, A pulp is formed.

[0066] 2) Initial fermentation: Saccharomyces cerevisiae is inoculated into the pretreated pulp for fermentation, the fermentation temperature is 26°C, and the fermentation time is 8 days. When inoculated, ...

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Abstract

The present invention provides a fruit enzyme and a preparation method thereof. The fruit enzyme is prepared by fermenting the following raw materials with compound microorganisms. The raw materials are as follows in parts by weight: 8-10 parts of apples, 2-3 parts of haws, 3-6 parts of pineapples, 2-3 parts of bananas, 2-5 parts of kiwifruits and 2-3 parts of green plums; and the compound microorganisms are saccharomyces cerevisiae, acetic acid bacteria and lactic acid bacteria; and the addition amount of the compound microorganisms is 0.04-0.06 part. The fruit enzyme is prepared firstly by primary fermentation of the raw materials by the saccharomyces cerevisiae, and then secondary fermentation of primary fermentation liquid by the acetic acid bacteria and lactic acid bacteria. The fruitenzyme is prepared from a plurality of the fruits as the raw materials, can enrich the nutrient compositions, can effectively promote metabolism, enhances immunity of body, and has good nutritional value and health-care effects.

Description

technical field [0001] The invention belongs to the technical field of enzymes, and in particular relates to a fruit enzyme and a preparation method thereof. Background technique [0002] Enzyme is a necessary substance to maintain normal life activities. It is called "living substance" and "substance that masters all life activities". However, with the increase of age and the acceleration of the pace of life, the enzyme content in the organism and activity will gradually decrease, resulting in accelerated aging of the body and increased risk of disease in the body. Therefore, appropriate supplementation of enzymes can add a guarantee for the body to maintain or restore a good state. [0003] Enzyme food is a good fermented product. After the beneficial bacteria contained in it enter the intestine, it can inhibit the growth of harmful bacteria, help the balance of intestinal flora, and also assist in the synthesis of vitamins, folic acid, pantothenic acid, etc. At the same ...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23L33/00A23V2002/00A23V2400/11A23V2200/30A23V2200/324A23V2250/762
Inventor 不公告发明人
Owner 江苏万能生物科技有限公司
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