Compound fruit and vegetable enzyme and preparation method thereof

Abstract

The present invention relates to the technical field of food processing and particularly relates to a compound fruit and vegetable enzyme and a preparation method thereof. The preparation method can regulate the production process of the enzyme and can reduce content of carbohydrates in the enzyme; and the compound fruit and vegetable enzyme is suitable for drinking by patients with diabetes. Thecompound fruit and vegetable enzyme is prepared by mixing 30 parts by weight of pure water, 80 parts by weight of main materials and 20 parts by weight of auxiliary materials; wherein the main materials comprise water, lemons, passion fruits, dragon fruits, mulberries, blueberries, papayas, tomatoes, crown daisy chrysanthemum and okra; and the auxiliary materials comprise one or more of brown sugar, honey and oligofructose. The preparation method comprises the following steps: (1) inoculating with yeasts; (2) pre-fermenting; (3) main material adding; (4) fermenting; (5) stirring; (6) bacteriumstrain inoculating; (7) aging and storing; and (8) ultra-filtering.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a compound fruit and vegetable enzyme and a preparation method thereof. Background technique [0002] As we all know, in recent years, enzymes have been favored by mass consumers because of their functions of promoting metabolism, losing weight and reducing fat, detoxifying and laxative, removing freckles and beautifying the face. [0003] Enzymes use vegetables and fruits as raw materials. They are fully fermented through the process of adding sugar, sealing, and preservation, and finally get a drinkable liquid. This is actually a natural fermentation process, that is, no artificial strains are added, but only rely on The microorganisms carried on the surface of the raw materials reproduce and form a fermentation process with a certain colony structure during the production process. The fermentation process is a complex microbial physiological and metabolic process, and ...

AI Technical Summary

Problems solved by technology

[0006] And because the fermentation environment of the enzyme is more suitable for microbial reproduction, if the production is unsuccessful, some bacteria and harmful substances are likely to be produced, which is likely to cause food poisoning. In addition, formaldehyde may be produced after pectin is fermented by microorganisms, so the standard The production process of the enzyme is very necessary, and because the enzyme contains a lot of carbohydrates, it is not suitable for diabetics to drink