Fruit and vegetable compound enzyme and production method thereof

A compound enzyme and production method technology, applied in the direction of bacteria used in food preparation, functions of food ingredients, food ingredients containing oligosaccharides, etc., can solve problems such as short fermentation cycle and unstable products

Inactive Publication Date: 2019-01-04
山东天随生物科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] 2. The fermentation cycle is

Method used

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  • Fruit and vegetable compound enzyme and production method thereof

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Effect test

Embodiment 1

[0037] A fruit and vegetable compound enzyme is characterized in that, according to parts by weight, it comprises the following components:

[0038] 1000 parts of fruits and vegetables; 60 parts of brown granulated sugar, 15 parts of fructooligosaccharides, 10 parts of plant lactic acid bacteria; 15-20 servings, 15-20 servings of yam, 12-28 servings of apple, 10-25 servings of pineapple.

Embodiment 2

[0040] 1000 parts of fruits and vegetables; 60 parts of brown granulated sugar, 15 parts of fructooligosaccharides, 10 parts of plant lactic acid bacteria; 10 parts of Lactobacillus acidophilus; said fruits and vegetables include the following components according to parts by weight: 20-30 parts of pineapple, apple 8-15 parts, 7-15 parts of kiwi; 5-10 parts of carrots.

Embodiment 3

[0042] 1000 parts of fruits and vegetables; 60 parts of brown granulated sugar, 15 parts of fructooligosaccharides, 10 parts of plant lactic acid bacteria; 10 parts of Lactobacillus acidophilus; said fruits and vegetables include the following components in parts by weight: 25-35 parts of seabuckthorn, pineapple 8-15 servings, 5-8 servings of cherries, 7-15 servings of blueberries; 3-8 servings of tomatoes.

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Abstract

The invention provides a fruit and vegetable compound enzyme which is characterized by comprising the following components in parts by weight: 1000 parts of fruits and vegetables, 60 parts of red sugar, 15 parts of oligofructose, 10 parts of plant lactic acid bacteria and 10 parts of lactobacillus acidophilus; at the same time, the invention further provides a production method of the fruit and vegetable compound enzyme. According to the invention, the fruits and the vegetables are selected as raw materials for fermentation to replace juice which is used as the raw material for fermentation inthe prior art, and no water, preservatives, pigments and thickeners are added; in the whole process, no sterilization process exists; since strains are implanted in the process for fermentation twice, the efficacy of a product can be effectively improved, and an enzyme product that meets the national food safety requirements can be obtained in the absence of high temperature sterilization; polysaccharide is a nutrient source for probiotics; the plant lactic acid bacteria can ferment carbohydrates into lactic acid; and probiotics can help with digestion and are conducive to human intestinal health.

Description

technical field [0001] The invention belongs to the technical field of enzyme production, in particular to a fruit and vegetable compound enzyme and a production method thereof. Background technique [0002] Fruit and vegetable enzymes are a product obtained by mixing fruits and vegetables in proportion and then fermenting them. It is rich in vitamin C, vitamin B, active enzymes and other nutrients, and is deeply loved by consumers at home and abroad. Fruit and vegetable enzymes can be used as a functional food to help the human intestinal tract and effectively relieve constipation; fruit and vegetable enzymes are rich in vitamins, dietary fiber and other substances in fruits and vegetables, but the storage time of fruits and vegetables is relatively short , so fruit and vegetable enzymes solve the problems of fresh-keeping and storage of fruits and vegetables at the same time, greatly increase the added value of fruits and vegetables, and can save a lot of packaging, trans...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L19/00A23L33/135
CPCA23L19/00A23L33/00A23L33/135A23V2002/00A23V2400/113A23V2200/32A23V2250/28
Inventor 王济亮
Owner 山东天随生物科技有限公司
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