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Preparation method of composite fruit and vegetable enzyme and composite fruit and vegetable enzyme

A fruit and vegetable enzyme, fruit and vegetable technology, applied in the functions of food ingredients, food ingredients as antioxidants, food science and other directions, can solve the problems of long fermentation time, low juice yield, poor sanitary conditions, etc., and achieve good sanitary conditions and safety. The effect of high resistance and shortening of fermentation time

Pending Publication Date: 2020-05-19
江西仁仁健康产业有限公司
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AI Technical Summary

Problems solved by technology

[0005] Therefore, the technical problem to be solved by the present invention is to overcome the defects that the fruit and vegetable enzymes in the prior art are prepared by natural fermentation, which has long fermentation time, low juice yield and poor hygienic conditions, thereby providing a compound fruit and vegetable enzyme Preparation method and compound fruit and vegetable enzyme

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  • Preparation method of composite fruit and vegetable enzyme and composite fruit and vegetable enzyme
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  • Preparation method of composite fruit and vegetable enzyme and composite fruit and vegetable enzyme

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preparation example Construction

[0029] The invention refers to a preparation method of a compound fruit and vegetable enzyme and the compound fruit and vegetable enzyme.

[0030] Among them, the preparation method of compound fruit and vegetable enzymes includes the following steps: crushing the fruit and vegetable raw materials and then enzymatically hydrolyzing them to obtain a fermentation stock solution; adjusting the total sugar of the fermentation stock solution to 40-60g / L, sterilizing and cooling to 37-39°C, and then carrying out lactic acid bacteria fermentation in sequence , yeast fermentation, and acetic acid bacteria fermentation; take the supernatant after fermentation, filter, and sterilize to obtain the compound fruit and vegetable enzyme.

[0031] Specifically, the lactic acid bacteria fermentation includes the step of inoculating lactic acid bacteria into the fermentation stock solution, and fermenting at 37-43°C for 24-72 hours to increase the acidity of the fermentation stock solution to ≥3...

Embodiment 1

[0045] like figure 1 As shown, choose loquat, mulberry, peach, plum, bayberry, lychee, longan, strawberry, cauliflower, chrysanthemum chrysanthemum, yam, ginger, white radish, sweet potato leaves, water spinach, leek, cucumber, wild rice stem, black fungus, straw mushroom, shiitake mushroom These common fruits and vegetables in spring and summer are selected, soaked, sterilized by ozone, cleaned for later use, and the amount of raw materials is 2 tons;

[0046] Crush the white radish among the above raw materials into 2-3 cm in size, squeeze the juice with a press machine, cut the rest of the fruits, vegetables and edible fungi into pieces, beat them, and then add 0.1‰ pectinase to enzymatically hydrolyze them for 30 minutes at 40°C for clarification. After centrifugal filtration and mixing, 1020 liters of fermentation stock solution were obtained.

[0047] Test the total sugar of the fermentation stock solution, mix it well, use white sugar to adjust the total sugar to 40g / L...

Embodiment 2

[0053] Choose apples, navel oranges, hawthorns, grapes, pears, jujubes, pineapples, watermelons, melons, purple potatoes, carrots, loofahs, Chinese cabbage, bitter gourds, pumpkins, celery, water chestnuts, leeks, garlic, mung bean sprouts, white fungus, oyster mushrooms, and enoki mushrooms These summer and autumn fruits and vegetables and edible fungi are used as raw materials, selected, soaked, ozone sterilized, cleaned for standby, and the amount of raw materials is 2 tons;

[0054] Crush apples, navel oranges, grapes, pears, watermelons, Chinese cabbage, etc. from the above raw materials, squeeze them to extract juice, and cut the rest of the fruits and vegetables and edible fungi into pieces, beat them, and then add 0.3‰ pectinase enzyme at 50°C Solution was clarified for 60 minutes, and 1060 L of fermentation stock solution was obtained after mixing.

[0055] Detect the total sugar in the fermentation stock solution, use white sugar to adjust the total sugar to 60g / L, p...

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Abstract

The invention relates to the field of drink foods and in particular relates to a preparation method of a composite fruit and vegetable enzyme and the composite fruit and vegetable enzyme. The preparation method comprises the following steps: crushing a fruit and vegetable raw material, and performing enzymolysis so as to obtain a fermentation stock solution; adjusting the total sugar of the fermentation stock solution to 40-60g / L, performing sterilization, cooling the fermentation stock solution to 37-39 DEG C, and performing lactobacillus fermentation, yeast fermentation and acetic acid bacterium fermentation in sequence; and filtering supernate obtained after fermentation is completed, and performing secondary sterilization, so as to obtain the composite fruit and vegetable enzyme. According to the method, the fruit and vegetable raw material is subjected to crushing, enzymolysis and sterilization, lactic acid bacteria, yeast and acetic acid bacteria are sequentially inoculated to implement stage fermentation, and a certain number of solids in the fruit and vegetable raw material can be decomposed and converted through enzymolysis, so that the juice yield can be increased; and bydefining fermentation sequences and fermentation conditions of lactobacillus fermentation, yeast fermentation and acetic acid bacterium fermentation, different bacteria can be dominant bacteria at different stages of fermentation, fermentation can be benefited, and the fermentation time can be greatly shortened.

Description

technical field [0001] The invention relates to the field of food and drink, in particular to a preparation method of a compound fruit and vegetable enzyme and the compound fruit and vegetable enzyme. Background technique [0002] Enzyme is a kind of fresh vegetables, fruits, brown rice, traditional Chinese medicine and other plants with the same source of medicine and food as raw materials. After a series of processes of squeezing or extracting juice, it is fermented by adding yeast, lactic acid bacteria and other fermenting strains. A mixed fermentation broth of nutrients such as sugars, organic acids, minerals, vitamins, phenols, terpenes, and some important enzymes and other biologically active substances. [0003] As a special fermentation product, ferment contains various nutrients provided by plant raw materials and microorganisms and plant functional chemical components (phytochemicals) in natural plants, as well as some physiologically active substances produced by ...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L19/00
CPCA23L33/00A23L19/00A23V2002/00A23V2200/02A23V2200/308A23V2200/30
Inventor 张国栋
Owner 江西仁仁健康产业有限公司
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