Biological enzymolysis process for green plum pies

Abstract

The invention discloses a biological enzymolysis process for green plum pies. The biological enzymolysis process comprises the following steps of step 1, selecting raw materials; step 2, preparing slurry; step 3, performing biological enzymolysis; step 4, performing pie processing; step 5, performing boxing and storing, wherein in the step 1, mature green plums are manually selected, whether the green plums are rotten and deteriorated or not is observed, and the damaged and diseased green plums are removed; and manually cleaning the selected green plums, then weighing the cleaned green plums,and placing the weighed green plums in a shady and cool place for standing for 1-2h. The biological enzymolysis process for the green plum pie is low in cost, adopts a vacuum machine for biological enzymolysis, prevents external impurities from damaging the biological enzymolysis process, does not need to be heated to high temperature, reduces resource consumption, is simple to operate and has better economic benefits; the vacuum biological enzymolysis enables the biological enzymolysis to be more sufficient, pectinase and cellulase are mixed to serve as biological enzymes, the efficiency of the biological enzymolysis is effectively improved, and meanwhile, the time of the biological enzymolysis is shortened, and the biological enzymolysis of the green plum pie is facilitated.

Description

technical field [0001] The invention relates to the technical field of bio-enzymolysis of green plum pie, in particular to a bio-enzymolysis process of green plum pie. Background technique [0002] Green plum is Dipterocarpaceae, green plum is an arbor, with short filaments, oblong anthers, spherical ovary, densely covered with short hairs, and spherical fruit. Green plum has the effect of eliminating fatigue and clearing the intestines. Generally, it can be mixed in pies and eaten. Green plum Enzymatic hydrolysis is required when making pies. Traditional green plum pies are enzymatically hydrolyzed by chemical enzymes. External impurities can easily damage the biological enzymatic hydrolysis process. Enzymolysis needs to be heated to high temperature, which increases resource consumption, and the enzymatic hydrolysis is not sufficient. Reducing the efficiency of enzymatic hydrolysis and increasing the time of enzymatic hydrolysis are not conducive to the bio-enzymatic hydro...

AI Technical Summary

Problems solved by technology

[0002] Green plum is Dipterocarpaceae, green plum is an arbor, with short filaments, oblong anthers, spherical ovary, densely covered with short hairs, and spherical fruit. Green plum has the effect of eliminating fatigue and clearing the intestines. Generally, it can be mixed in pies and eaten. Green plum Enzymatic hydrolysis is required when making pies. Traditional green plum pies are enzymatically hydrolyzed by chemical enzymes. External impurities can easily damage the biological enzymatic hydrolysis process. Enzymolysis needs to be heated to high temperature, which increases resource consumption, and the enzymatic hydrolysis is not sufficient. Reduce the efficiency of enzymatic hydrolysis and increase the time of enzymatic hydrolysis, which is not conducive to the bio-enzymatic hydrolysis of green plum pie; in view of these defects, it is necessary to design a bio-enzymatic hydrolysis process of green plum pie

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