Green plum enzyme stock solution as well as preparation method and application thereof

Abstract

The invention discloses a green plum enzyme stock solution as well as a preparation method and application thereof. The preparation method of the green plum enzyme stock solution comprises the following steps: S1, soaking green plums in a salt solution, cleaning and draining; S2, mixing the green plums with sugar according to a mass ratio of 1:(0.3-1), adding a fermentation strain, and uniformly stirring to obtain a mixed material, wherein the mass ratio of the fermentation strain to the green plums is 1:(500-1000); S3, pouring the mixed material into a container A, and carrying out sealed storage at 16-38 DEG C for 6-12 months so as to obtain a primary fermentation product; performing stirring once every 2-3 months during the period; S4, filtering the primary fermentation product to obtain fermentation liquor, pouring the fermentation liquor into a container B, uniformly stirring, and then sealing and storing at 16-38 DEG C for 3-12 months to obtain a final fermentation product; performing stirring once every 26-31 days during the period; and S5, performing food safety detection on the final fermentation product obtained in the step S4, and sub-packaging the qualified product to obtain the finished green plum enzyme stock solution. The application of the green plum enzyme stock solution comprises the following steps: mixing the green plum enzyme stock solution with water according to a ratio of 1:(4-8), and drinking as a beverage.

Description

technical field [0001] The invention relates to the field of health food manufacturing, in particular to a greengage enzyme stock solution and its preparation method and application. Background technique [0002] Enzyme is a product containing specific biologically active ingredients made from animals, plants, fungi, etc., with or without excipients, through microbial fermentation. It usually contains a variety of biologically active ingredients that are beneficial to human health, such as amino acids, peptides Vitamins, polysaccharides, polyphenols, flavonoids, alcohols, esters, enzymes, mineral elements, organic acids and various probiotics are emerging health food in recent years. [0003] Green plum fruit is very rich in citric acid, cellulose, amino acids, polyphenols and other substances beneficial to the human body. It is very suitable for the preparation of enzymes. The enzyme made from green plum fruit can promote gastrointestinal motility, regulate the acid-base ba...

AI Technical Summary

Problems solved by technology

[0004] However, the existing greengage enzymes on the market are not clear due to their imperfect fermentation process and unclear selection of fermentation strains, and usually use separate plastic tanks or stainless steel tanks for fermentation or multiple single tank fermentations. It is also necessary to add water, which is easy to bring in miscellaneous bacteria and affect the quality of enzyme fermentation. These all make the fermentation effect incomplete, the taste and color of the product are not pure, have peculiar smell, and even some toxic substances remain, and the product quality is unstable; and in order to solve this problem The problem is that the existing greengage enzymes on the market will add more food additives such as pigments, essences, flavoring agents, sweeteners, etc. to improve their taste and texture. Long-term consumption is also harmful to the health of consumers

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