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
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[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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