Preparation method of fig fermentation mother liquid

Abstract

The invention relates to a preparation method of fig fermentation mother liquid. The preparation method comprises the steps of cleaning fig fresh fruits, performing draining, performing cutting into slices, performing crushing, performing fine filtration and the like. The preparation efficiency of fig ferment can be significantly improved, and the product quality of the fig ferment can be significantly improved.

Description

technical field [0001] The invention relates to the technical field of fig enzyme production, in particular to a preparation method of fig fermentation yeast liquid. Background technique [0002] Fig is an economic plant belonging to the genus Ficus of the family Moraceae, and it is a natural health-care fruit with rich nutrition and both medicine and food. Traditional processing methods often lose or destroy the nutritional components in figs, especially the bioactive components, and the product processing degree and nutritional and health value are low. Plant enzyme food refers to the high-nutrition food rich in enzymes, polysaccharides, vitamins, amino acids and organic acids, etc. Health Care Products. In order to ensure the inherent activity of figs and improve the nutritional and health value of figs, the existing fig essence treatment technology encourages the preparation of fig enzymes based on figs to improve the utilization rate of figs. [0003] In the preparat...

AI Technical Summary

Problems solved by technology

In the prior art, most of the figs are directly crushed by a crusher, and the obtained fig juice is used as fermented yeast liquid for the preparation of fig enzymes. The fig enzymes obtained by this preparation method have many impurities, and the material waste rate is extremely high, which improves the fig enzyme production. Production cost also limits the product quality of fig enzyme