Process for producing enzyme by orange segmented fermentation method

Abstract

The invention discloses a process for producing enzyme by an orange segmented fermentation method, and relates to the technical field of orange fermentation product processes. The process comprises the following steps: 1) raw material preparation, 2) strain propagation, 3) cleaning, 4) sterilization, 5) crushing, 6) lactic acid bacteria fermentation, 7) yeast fermentation, 8) fruit vinegar fermentation, and 9) deep fermentation. According to the invention, the product form of orange processing is increased; through segmented complete fermentation, the consumption safety as food is guaranteed, the taste of the product is rich, and specific aromatic substances, nutrient substances and some antioxidant substances of the oranges are reserved; through low-temperature treatment, the enzyme activity is maintained, and the health-care value of the oranges is improved; and through three-stage fermentation treatment, the obtained enzymes and metabolite products are rich, the varieties of the enzymes and active substances generated by metabolism of various probiotics are more, and a good effect on improving the immunocompetence of the body is achieved.

Description

technical field [0001] The invention relates to the technical field of citrus fermented products, in particular to a process for producing enzymes by citrus staged fermentation. Background technique [0002] Citrus is an important horticultural product and an important economic crop in my country. Its area and output rank first in the world. Citrus itself is rich in nutrients and various active substances, including sugar, protein, dietary fiber, organic acids, vitamins, coumarin, limonin, hesperidin, naringin and other nutritional or health-care substances. [0003] In recent years, with the continuous improvement of people's awareness of the enzyme product market and the formulation of the industry standard "Enzyme" by the Ministry of Industry and Information Technology, various fruits, vegetables and other horticultural products have been widely used in the production of some enzyme juices, solid beverages and other products through fermentation. recognition. Enzyme pro...

AI Technical Summary

Problems solved by technology

[0005] Most of the existing citrus products are fresh fruits, and by-products such as fruit vinegar, fruit cake, fruit powder, sweetmeat, fruit wine, and tangerine peel have also been developed, and citrus enzymes have not yet been produced from citrus