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Apple-red pear complex enzyme

A compound enzyme, red pear enzyme technology, applied in the function of food ingredients, food science, application and other directions, to achieve the effect of improving product safety, accelerating fermentation speed, and reducing fermentation cycle

Inactive Publication Date: 2019-11-05
安徽善源康科技发展股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The main purpose of the present invention is to provide a kind of apple red pear compound ferment, to solve the co-fermentation problem of red pear and apple in the prior art

Method used

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Experimental program
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Effect test

Embodiment 1

[0025] An apple red pear compound enzyme comprises red pear enzyme stock solution and fresh apples, and the mass ratio of red pear enzyme stock solution to fresh apples is 100:1. The preparation method is as follows: fresh apples are washed, crushed and pulped, added red pear enzyme stock solution, naturally fermented at normal temperature for 1 year to maturity, repeatedly refined and filtered to obtain the product.

[0026] Wherein, the preparation method of the red pear enzyme stock solution comprises the following steps: taking fresh red pears, crushing and grinding, adding brown sugar and strains, fermenting, repeatedly grinding, stirring, fermenting, ripening, and solid-liquid separation to obtain the instant red pear. For the specific preparation method, please refer to the Chinese invention patent "A red pear enzyme and its preparation method" published by the applicant on November 9, 2016 with the publication number "CN106072093A".

Embodiment 2

[0028] An apple-red pear compound enzyme comprises red pear enzyme stock solution and fresh apples, and the mass ratio of red pear enzyme stock solution to fresh apple is 50:1. The preparation method is as follows: fresh apples are washed, crushed and pulped, added red pear enzyme stock solution, naturally fermented at normal temperature for 1 year to maturity, repeatedly refined and filtered to obtain the product.

[0029] Wherein, the preparation method of the red pear enzyme stock solution comprises the following steps: taking fresh red pears, crushing and grinding, adding brown sugar and strains, fermenting, repeatedly grinding, stirring, fermenting, ripening, and solid-liquid separation to obtain the instant red pear. For the specific preparation method, please refer to the Chinese invention patent "A red pear enzyme and its preparation method" published by the applicant on November 9, 2016 with the publication number "CN106072093A".

Embodiment 3

[0031] An apple-red pear compound enzyme comprises red pear enzyme stock solution and fresh apples, and the mass ratio of red pear enzyme stock solution to fresh apple is 50:10. The preparation method is as follows: fresh apples are washed, crushed and pulped, added red pear enzyme stock solution, naturally fermented at normal temperature for 1 year to maturity, repeatedly refined and filtered to obtain the product.

[0032] Wherein, the preparation method of the red pear enzyme stock solution comprises the following steps: taking fresh red pears, crushing and grinding, adding brown sugar and strains, fermenting, repeatedly grinding, stirring, fermenting, ripening, and solid-liquid separation to obtain the instant red pear. For the specific preparation method, please refer to the Chinese invention patent "A red pear enzyme and its preparation method" published by the applicant on November 9, 2016 with the publication number "CN106072093A".

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Abstract

The invention discloses an apple-red pear complex enzyme including a red pear enzyme original solution and apple. The mass ratio of the red pear enzyme original solution to the apple is (50-100):(1-10). The apple-red pear complex enzyme has the beneficial effects that the fermentation speed can be accelerated, the nutritional components of the apple can be extracted more effectively, the fermentation cycle can be reduced, the introduction of infectious bacteria can be avoided, and the product safety can be improved.

Description

technical field [0001] The invention relates to the technical field of food fermentation, in particular to an apple red pear compound enzyme. Background technique [0002] Enzyme, also known as "enzyme", is a special protein and a biological catalyst. It only exists in the active tissues of animals, plants and microorganisms. The rate of various biochemical reactions (oxidation, reduction, decomposition, synthesis, transformation), the metabolism of all cells in the human body, regeneration, decomposition, digestion, synthesis, etc., all rely on enzymes to complete, so enzymes are also called "the fountain of life". ". [0003] Enzymes are carbon compounds composed of carbon, hydrogen, nitrogen, and oxygen atoms, namely amino acids. Basically, the amino group and carboxyl group are made according to the form after bonding. There are about 300 kinds of all atoms. Of these, 20 amino acids are used by the human body. More than 50 of these amino acid molecules are combined ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23V2002/00A23L33/00A23V2200/30
Inventor 龙武丁鹏方加华
Owner 安徽善源康科技发展股份有限公司
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