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Preparation method of cherry pomace enzyme

A technology of dregs enzyme and cherry, applied in the field of preparation of cherry peel dregs enzyme, can solve the problems of resource waste, environmental pollution and the like, and achieve the effect of reducing resource waste and strong antioxidant capacity.

Pending Publication Date: 2022-01-11
SHANDONG LVFENG ECOLOGICAL AGRI
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  • Description
  • Claims
  • Application Information

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Problems solved by technology

The by-products produced during the processing of cherries account for nearly one-third of the total cherries. These are mainly stems, skins, seeds, etc., which are directly discharged into the environment as garbage, which will not only cause serious environmental damage pollution, but also cause unnecessary waste of resources

Method used

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  • Preparation method of cherry pomace enzyme
  • Preparation method of cherry pomace enzyme
  • Preparation method of cherry pomace enzyme

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preparation example Construction

[0036] A preparation method of cherry peel ferment, comprising the steps of:

[0037] (1) Weigh 300g each of cherry pomace, apple and orange, wash and slice for later use.

[0038] (2) Strain activation: Yeast is activated by mixing yeast, glucose, and food additives as required, and activating in a water bath at 40° C. for one hour.

[0039] (3) Add fruit according to the weight ratio, add white granulated sugar, one layer of fruit and one layer of white granulated sugar, and reserve a quarter of the gap;

[0040] (4) Inoculation: inoculate the lactic acid bacteria and the activated yeast in the ratio of 1:4, 4% inoculum by volume ratio, into the fruit-filled tank, and then stir and seal with a glass rod.

[0041] (5) Ferment in a fermentation tank at 30°C, stirring twice a day;

[0042] (6) Observe every day until the end of fermentation (the state without bubbles is the end), then draw the fermentation liquid with a rubber dropper, measure pH and sugar content with a pH m...

proportion 1

[0085] Under the technological conditions of 1:1:1 ratio of three kinds of fruits, 1:4 ratio of lactic acid bacteria and yeast, 4% inoculation amount, 200g sugar addition, 30°C temperature, and 5d fermentation duration, The final sensory score of cherry pomace enzyme was 3.30. The color of cherry peel dregs enzyme is light purple, clear, uniform, without layering, with unique cherry smell and compound fruit aroma, and the taste is moderately sweet and sour.

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Abstract

The invention discloses a preparation method of a cherry pomace enzyme. The preparation method comprises the following steps: (1) taking cherry pomace, apples and oranges as raw materials, washing and slicing the raw materials for later use, and obtaining optimal fermentation conditions of the ferment through single-factor optimization; (2) strain activation: yeast activation: mixing yeast, glucose and a food additive according to requirements, and activating in a water bath under an activation condition; (3) adding the fruit raw materials according to the weight ratio, and adjusting the reducing sugar content of a fermentation system; (4) mixing lactic acid bacteria and activated saccharomycetes according to a set volume ratio, inoculating the mixture into the glass jar paved with the raw materials according to an inoculation amount in a volume ratio, and then stirring and sealing; and placing the glass tank in a fermentation box for fermentation until no bubble is generated in the tank, and ending the fermentation. The cherry pomace enzyme has a good anti-oxidation effect, and the utilization rate of the cherry peel residues is increased.

Description

technical field [0001] The invention belongs to the technical field of nutritious food, and in particular relates to the preparation of a cherry peel ferment. Background technique [0002] Cherries are rich in nutrition and delicious in taste, but they have a short maturity period and are extremely difficult to preserve. Therefore, it is more valuable to carry out a series of deep processing operations on cherries, such as cherry juice, preserved cherries, kirsch and so on. After the processing and production process, cherry pomace becomes the most important solid waste in these processing processes, which is mainly composed of cherry skin, cherry seeds and a small part of some cherry pulp. The by-products produced during the processing of cherries account for nearly one-third of the total cherries. These are mainly stems, skins, seeds, etc., which are directly discharged into the environment as garbage, which will not only cause serious environmental damage pollution, but...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23L33/00A23V2002/00A23V2400/169A23V2200/30A23V2250/762
Inventor 冯启勇赵宏伟苏政波张配波
Owner SHANDONG LVFENG ECOLOGICAL AGRI
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