Red pear and Hami melon composite enzyme and preparation method thereof
A compound enzyme and cantaloupe technology, applied in the field of enzymes, to achieve the effect of natural and safe raw materials, high quality and high enzyme activity
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[0030] The red pear and cantaloupe compound enzyme in it is prepared by the following process:
[0031] 1. Select fresh red pears with a mass fraction of 15%, pick them, remove the core and peel them, smash and refine, add maltooligosaccharides with a mass fraction of 5%, fructooligosaccharides with a mass fraction of 1%, and bacteria required for fermentation After planting, carry out fermentation, divide the fermented liquid obtained after fermentation into three stages of grinding, and the number of times of each stage of grinding is more than 40 times; the temperature of the first stage of grinding is 35°C, and the temperature of the second stage of grinding is 23°C , the temperature at the third stage of grinding is 11°C, then high-temperature fermentation is carried out to maturity, and finally solid-liquid separation is carried out to obtain the red pear enzyme stock solution;
[0032] 2. Grind fresh Hami melons with a mass fraction of 2%, 2% bananas and 5% oranges, and...
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