Method for preparing mixed fruit enzyme

A fruit enzyme and fruit technology, applied in the field of preparation of mixed fruit enzymes, can solve the problems of low enzyme activity, loss of activity, and inability to meet normal needs, and achieve the effect of short fermentation time and increased activity

Inactive Publication Date: 2020-10-02
JIANGSU HUAWEI FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, enzymes are very fragile, and they will lose their activity during high-temperature cooking (above 60°C, they will com

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0018] Example: A method for preparing mixed fruit enzymes, characterized in that apples, bananas, pineapples, mulberries, lemons, and rock sugar are selected, the total proportion of the fruits is 100%, the proportion of the lemon is 50%, and the proportion of rock sugar is 30%, the specific preparation steps are as follows:

[0019] Raw material cleaning: clean and slice apples, bananas, pineapples, and mulberries, and be beaten;

[0020] Pure pulp fermentation: Add rock sugar and lemon to the pulp and ferment for 10-15 days at a certain temperature to obtain the fruit enzyme stock solution;

[0021] Raw liquid fermentation: inoculate acetic acid bacteria and lactic acid bacteria in the fruit enzyme raw liquid for subsequent fermentation, the fermentation temperature is 25-30°C, and the fermentation time is 10-15 days;

[0022] Filtration and concentration: Use the obtained fermentation broth for low-temperature filtration, and then vacuum low-temperature concentration.

[0023] In t...

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PUM

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Abstract

The invention relates to the field of enzyme preparation, in particular to a method for preparing a mixed fruit enzyme. Apples, bananas, pineapples, mulberries, lemons and rock sugar are chosen, the total proportion of fruits is 100%, the lemons are 50%, and the rock sugar is 30%. Through the steps of raw material cleaning, puree fermentation, raw liquid fermentation, filtration and concentration,and fruit fermentation at a certain temperature for a short period of time, fermentation liquid of the raw fruit liquid is obtained, then a next stage of fermentation is carried out, the whole fermentation time is short, and the activity of fruit enzymes is improved.

Description

technical field [0001] The invention relates to the field of enzyme preparation, in particular to a method for preparing mixed fruit enzymes. Background technique [0002] Fruit enzymes are also called plant comprehensive active enzymes. Produced through the fermentation of ripe fruit, it has a health-care effect on the human body. There are three main functions of fruit enzymes: detoxification, weight loss, and nourishing qi and blood. All means of health preservation serve the qi and blood, and qi and blood come from absorbed nutrients. We know that nutrients must be broken down to small molecules of 15 microns under the action of enzymes before they can pass through the epithelial cells of the intestinal wall and be absorbed by capillaries. There is amylase in the mouth, pepsin in the stomach, lipase is secreted by the liver, and various comprehensive enzymes are secreted by the spleen, also known as the pancreas. A variety of enzyme complexes, these enzymes achieve co...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23V2002/00A23L33/00A23V2200/30
Inventor 张贡博张书芳
Owner JIANGSU HUAWEI FOOD TECH CO LTD
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