Fig-flavored enzyme rich in dietary fiber and preparation method thereof

Abstract

The invention discloses a fig-flavored enzyme rich in dietary fiber. The enzyme is prepared by using fresh fig, bamboo shoot, coconut, pomegranate, color-protection liquid, cellulase, pectinase, lipase, brewing yeast, compound lactic acid bacteria and the like. The preparation includes adopting a plurality of colloid mills to conduct incremental shearing to further reduce the particle size and obtain raw material slurry, then adopting a plurality of enzymes for compound enzymatic hydrolysis, conducting ultrasonic digestion, homogenization, sterilization and multiple fermentation to obtain thefig-flavored enzyme rich in dietary fiber. The finally-obtained fig-flavored enzyme has a strong flavor, the raw material juice rate is high, nutrients are released in large quantities, and a producttastes silky and delicate. The decomposition of insoluble dietary fiber after repeated fermentation can enhance the digestion and the absorption of the nutrients by the human body. In addition, with the fig, the bamboo shoot, the coconut and the pomegranate as the raw materials, the rich fig flavor of the product is harmonious and complementary with the refreshing of the bamboo shoot, the sweetness of the coconut and the sweet and sour of the pomegranate, making people comfortable and grateful.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a fig-flavored enzyme rich in dietary fiber and a preparation method thereof. Background technique [0002] Fig is a fruit with high nutritional value, which has been cultivated since ancient times. At present, fig trees are cultivated all over the world, and there are relatively large planting areas in Xinjiang, Shandong and other places in my country. The flesh of figs is soft and has a sweet flavor. It is rich in simple sugars such as glucose and fructose with high nutritional value and biological activity, as well as a variety of amino acids, vitamins, minerals, enzymes, organic acids, and aromatic substances. At the same time, figs contain high Compared with the crude fiber content of all other common fruits (about 6% of the total weight of figs), more than 28% of the fiber is soluble dietary fiber, which can produce hydroxyl compounds that can excrete through human metabolism...

AI Technical Summary

Problems solved by technology

[0005] In addition, the traditional fruit and vegetable fermentation mode often adopts natural fermentation, single-strain fermentation for a long time, or multi-strain fermentation at the same temperature for a long time, the resulting fermentation broth has poor flavor and low content of active substances

For example CN105211880A discloses a kind of preparation method of fig ferment, and this invention only mixes fig with syrup, then carries out natural fermentation, but this natural fermentation process can not control the fermentation process of fig self bacterial classification, can not guarantee the quality of each batch of products. The quality is consistent and the flavor is consistent, but there is no guarantee whether there are microorganisms harmful to the human body in it

CN104621651A discloses a method for preparing fig vinegar beverage by mixed fermentation of multiple strains, but the method of fermentation of this composite strain cannot give full play to the advantages of the respective strains, and the flavor of the fermented liquid will deteriorate in the late stage of fermentation, and the nutrients Consumed by microorganisms, thus reducing nutritional value

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