Production method and application of lemon enzyme

Abstract

The invention provides a production method of a lemon enzyme and application of the lemon enzyme. The production method of the lemon enzyme comprises the following steps: (1) weighing 25-35 parts of fresh unpeeled lemon fruits, 8-12 parts of white granulated sugar or rock candy and 90-110 parts of water according to the weight parts, and placing the weighed raw materials into a fermentation container for fermentation at a room temperature for 90 days to obtain lemon enzyme fermentation liquor; (2) conducting pasteurization on the lemon enzyme fermentation liquor produced in the step (1) at a temperature of 60 DEG C for 30-50 min, and then conducting sedimentation for 80-100 days; and (3) acquiring a finished product when the lemon enzyme fermentation liquor which is subjected to sedimentation in the step (2) is clear transparent yellow liquid, a pH value is 3.0-4.0, and a detected lactic acid content is 12000-13000 mg / kg. The lemon enzyme produced through the production method of the lemon enzyme is stored in a liquid form, and can be stored and used for a long term without adding any additives, so that the enzyme activity is stored furthest.

Description

technical field [0001] The invention relates to a preparation method of food enzymes, in particular to a preparation method and application of lemon enzymes. Background technique [0002] Enzymes refer to products containing specific biologically active ingredients made from animals, plants and fungi, etc., which are fermented by microorganisms. Enzyme components include various nutrients provided by plant raw materials and microorganisms and plant-based functional chemical components (phytochemicals) in natural plants, as well as some physiologically active substances produced by fermentation, including vitamins, amino acids, polysaccharides, peptides, polyphenols flavonoids, mineral elements and organic acids, GABA, SOD, catalase and other antioxidant ingredients, various probiotics, alcohols, esters, enzymes and externally added oligosaccharides, enzymes, taurine and other functional ingredients. Lemon enzyme is a common enzyme made from lemon as raw material through mi...

AI Technical Summary

Problems solved by technology

Usually, the method of maintaining enzyme activity is as follows: (1) Let the enzyme be stored in the ammonium sulfate solid precipitation, which is much more stable than the solution state; (2) Do not let the high-purity enzyme be stored in a dilute solution, otherwise BSA should be added Act as a stabilizer; (3) Do not freeze or thaw the enzyme liquid at will, but add antifreeze (such as glycerin or esters) to store it in a liquid state; (4) Although freeze-drying can preserve enzymes for a long time, some enzyme activities may decrease as a result; (5) It is easy to be contaminated by microorganisms and can be stored after sterile filtration (of course, some enzymes will be lost)

At present, in order to maintain the stability of the enzyme activity, the above enzymes are usually stored in the form of solid with other additives for long-term storage, but in the food or daily chemical products that are applied in liquid form, it is necessary to convert the solid state into a liquid state. It will cause partial loss of enzyme activity, and some of the additives may need to be removed, which will also cause partial loss of enzyme activity

Images