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Preparation method of fruit and vegetable puree rich in vitamin K2

A production method, technology of fruit and vegetable puree, applied in the field of fermented food processing, can solve the problems of complex production process, high product cost, low extraction rate, etc., achieve the effect of comprehensive nutrition of the product, lower price, and improve intestinal peristalsis

Inactive Publication Date: 2020-06-30
山东惠仕莱生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The development of the above-mentioned products can strengthen the daily intake of vitamin K2, but this type of products all use industrialized vitamin K2 products as raw materials. Due to the complex production process and low extraction rate, the product cost is high, so the selling price of the above-mentioned products also higher

Method used

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  • Preparation method of fruit and vegetable puree rich in vitamin K2
  • Preparation method of fruit and vegetable puree rich in vitamin K2
  • Preparation method of fruit and vegetable puree rich in vitamin K2

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Weigh a total of 500g of raw material 1, including 100g of spinach, 200g of coriander, and 200g of broccoli; weigh a total of 500g of raw material 2, including 100g of fresh corn, 200g of potatoes, and 200g of sea cabbage. After washing separately, pulverize, mix according to the ratio of 5:3, add 1 times the volume of pure water, stir evenly, add 1% vitamin C at the same time, adjust the pH value to 4.0 with citric acid, add the compound enzyme according to the enzyme amount of 2% For enzymatic hydrolysis, the ratio of compound enzymes is, cellulase: glucoamylase: pectinase: protease = 1:1:2:1, the enzymolysis temperature is controlled at 45°C, and the enzymolysis is 3 hours. After enzymatic hydrolysis, it was pasteurized, then inoculated with activated Bacillus natto at an inoculum of 10%, left to ferment for 5 days, and stirred once every 24 hours during this period. After the fermentation, add citric acid and malic acid for seasoning, fill and pasteurize to obtain t...

Embodiment 2

[0025] Weigh a total of 500g of raw material 1, including 100g of spinach, 200g of coriander, and 200g of broccoli; weigh a total of 500g of raw material 2, including 100g of fresh corn, 200g of potatoes, and 200g of sea cabbage. After washing separately, pulverize. Then mix and mix thoroughly according to the ratio of 5:2, 5:3, 5:4, 5:5, other steps are the same as in Example 1, make food rich in vitamin K2, and detect the content of vitamin K2 in the product respectively, the test results are shown in The following table:

[0026] Table 1 The effect of different proportions of raw materials on the content of vitamin K2 in food

[0027]

Embodiment 3

[0029] Weigh a total of 500g of raw material 1, including 100g of spinach, 200g of coriander, and 200g of broccoli; weigh a total of 500g of raw material 2, including 100g of fresh corn, 200g of potatoes, and 200g of sea cabbage. After washing separately, pulverize. Mix and mix thoroughly according to the ratio of 5:3, divide into 5 parts on average, then add 0, 1, 2, 3, 4 times the volume of pure water to the raw materials, and other steps are the same as in Example 1 to make food rich in vitamin K2 , and respectively detect the content of vitamin K2 in the product, the test results are shown in the following table:

[0030] Table 2 Effects of different amounts of water added to raw materials on the content of vitamin K2 in food

[0031]

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Abstract

The invention discloses a preparation method of fruit and vegetable puree rich in vitamin K2. The fruit and vegetable puree comprises the following raw materials: a raw material 1 and a raw material 2, wherein the raw material 1 includes one or more of spinach, cabbage, beet, asparagus lettuce, leaf mustard, caraway and broccoli; and the raw material 2 includes one or more of fresh corn, barley, potato, kelp and sea lettuce. The preparation method comprises the following steps of: cleaning and crushing the raw materials, uniformly mixing the raw material 1 and the raw material 2 according to aratio of 5: 3-5: 4, adding pure water with a volume being 1-2 times of the volume of the raw materials, uniformly stirring, adjusting the pH value, adding a compound enzyme for enzymolysis, sterilizing, inoculating bacillus natto for fermentation, and seasoning, filling and sterilizing after fermentation to obtain the fruit and vegetable puree rich in vitamin K2.

Description

technical field [0001] The invention relates to the field of fermented food processing, in particular to a method for preparing fruit and vegetable puree rich in vitamin K2. Background technique [0002] Vitamin K is a general term for a class of fat-soluble substances containing 2-methyl-1,4 naphthoquinone rings. There are two main types of vitamin K in nature. The first is vitamin K1, also known as phylloquinone, which is mainly derived from plants; the second is vitamin K2, also known as menadione, which is mainly produced by microbial metabolism. It is isolated from natto. Vitamin K has a positive effect on normal bone metabolism. Supplementing vitamin K can promote bone formation, reduce bone catabolism, and prevent and treat osteoporosis. (Guo Rongrong, Research Progress of Vitamin K and Bone Metabolism, Foreign Medical Maternal and Child Health Volume, 2003.14. (2)). [0003] Under normal circumstances, vitamin K2 can be obtained from the daily diet, but when the i...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L19/12A23L29/00
CPCA23L19/09A23L19/13A23L29/06A23L29/065A23V2002/00
Inventor 孙荣刘建民任明张雷
Owner 山东惠仕莱生物科技有限公司
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