Pine pollen enzyme and preparation method thereof, as well as enzyme jelly prepared from pine pollen enzyme and preparation method of enzyme jelly
A technology of enzymes and pine flowers, applied in the field of enzyme soft candy, can solve the problems of soft candy elasticity, unsatisfactory hardness, unreasonable composition of decomposition products, generation of fusel alcohols, high volatile acids, etc., to expand the antibacterial ability and ensure reliable fermentation results Excellent control and flavor
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[0048] The activation method of the activated yeast liquid is as follows: add water equivalent to 10 times its mass in the dry yeast, and activate it in a water bath at 30-32°C for 30 minutes.
Embodiment 1~3
[0050] The raw material components and formulations of Examples 1 to 3 of a Pine Flower Enzyme are shown in Table 1:
Embodiment 1
[0054] (1) According to the quality of the raw materials described in Example 1 in Table 1, wash the pine pollen, pine nuts, edible flowers and edible fruits and vegetables with water, then blanch them with boiling water for 15 minutes, cool and drain, add water to break, and grind. Coarse filtration with 0.5mm filter membrane to obtain mixed fruit pulp;
[0055] (2) According to the quality of each raw material described in Example 1 of Table 1, in the mixed fruit syrup obtained in step (1), add brown sugar and rock sugar to dissolve uniformly to obtain a mixed fructose syrup;
[0056] (3) According to the quality of each raw material described in Example 1 of Table 1, add activated yeast liquid to the mixed fructose syrup obtained in step (2), and leave it to stand for 18 days at 22°C to obtain a mixed fructose syrup fermentation liquid;
[0057] (4) According to the quality of each raw material described in Example 1 in Table 1, in the mixed fructose syrup fermentation broth obtai...
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