Method for preparing asparagus ferment from juicing residues

An asparagus and residue technology, which is applied in the field of asparagus enzyme preparation, can solve the problems of poor utilization efficiency, low added value, waste of resources, etc., and achieves the effects of small investment in equipment, lightening of burden, and refreshing taste.

Pending Publication Date: 2022-03-15
SHANDONG FOOD & FERMENT IND RES & DESIGN INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The inventors found that at present, asparagus tender stems are mainly eaten as vegetables or processed asparagus cans, and there are also enterprises that produce asparagus juice or concentrated juice, and the juice residue is generally discarded directly, which not only wastes resources, but also pollutes the en

Method used

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  • Method for preparing asparagus ferment from juicing residues
  • Method for preparing asparagus ferment from juicing residues
  • Method for preparing asparagus ferment from juicing residues

Examples

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Example Embodiment

[0045] Example 1

[0046] Method for preparing asparagus enzymes using juice residue, including the following steps:

[0047] (1) Raw material treatment: take fresh asparagus, use pure water cleaning three times;

[0048] (2) Grout: Add a pectin enzyme with a weight of 0.10 ‰, using a broken wall;

[0049] (3) Juice: Pour the asparagus pulp into the juicer, juice, collect asparagus juice and asparagus slag;

[0050] (4) Filtering: Asparagus juice will be collected, filter with 40 mesh screen, collect small amount of residue in asparagus juice;

[0051] (5) Addition: Collect two asparagus residues, add water than 1g: 7 mL, and 5 g of glucose is added to the total amount of the material is adjusted according to the liquid ratio;

[0052](6) Sterilization: After loading flask deployment of a good material for 30min at 95 deg.] C, sterilized;

[0053] (7) Fermentation: after sterilization was cooled to room temperature, as recommended by the commercial lactobacillus inoculum was adde...

Example Embodiment

[0057] Example 2

[0058] A method for the preparation of asparagus juice residues using the enzyme, comprising the steps of:

[0059] (1) Raw material treatment: Fresh asparagus, washed three times with pure water;

[0060] (2) beating: 0.08 ‰ by weight was added pectinase asparagus using a pulping machine broken;

[0061] (3) juice: The slurry was slowly poured into the asparagus juice, a juice, asparagus juice were collected slag and asparagus;

[0062] (4) Filter: asparagus juice collected using 40 mesh screens to collect a small amount of asparagus juice present in the residue;

[0063] (5) formulation: The residue collects two asparagus according to liquid ratio 1g: Add 10mL of water ratio, the total volume of 100mL per glucose was added 8g, according to liquid ratio constant volume;

[0064] (6) Sterilization: After loading flask deployment of a good material for 30min at 92 deg.] C, sterilized;

[0065] (7) Fermentation: after sterilization was cooled to room temperature,...

Example Embodiment

[0069] Example 3

[0070] A method for the preparation of asparagus juice residues using the enzyme, comprising the steps of:

[0071] (1) Raw material treatment: Fresh asparagus, washed three times with pure water;

[0072] (2) beating: 0.08 ‰ by weight was added pectinase asparagus using a pulping machine broken;

[0073] (3) juice: The slurry was slowly poured into the asparagus juice, a juice, asparagus juice were collected slag and asparagus;

[0074] (4) Filter: asparagus juice collected using 40 mesh screens to collect a small amount of asparagus juice present in the residue;

[0075] (5) formulation: The residue collects two asparagus according to liquid ratio 1g: adding water ratio 6mL per total volume of 100mL was added 3g of glucose, according to liquid ratio constant volume;

[0076] (6) Sterilization: After loading flask deployment of a good material for 30min at 93 deg.] C, sterilized;

[0077] (7) Fermentation: after sterilization was cooled to room temperature, as...

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Abstract

The invention relates to the technical field of functional food preparation, in particular to a method for preparing asparagus ferment from juicing residues. The method comprises the following steps: (1) adding pectinase into asparagus, pulping, juicing asparagus pulp, and collecting asparagus residues; (2) adding water and glucose into the asparagus residues, and then sterilizing; (3) fermenting: after sterilizing, cooling to room temperature, and adding a lactic acid bacteria strain for fermenting; when the pH value reaches about 3.8, ending fermentation, and collecting clear liquid and residues; (4) treatment of fermentation residues: freeze-drying the residues, adding erythritol and fructo-oligosaccharide into the freeze-dried residues, and mixing to obtain the asparagus probiotic solid enzyme; and (5) clear liquid treatment: collecting the clear liquid, adding erythritol, and carrying out sterile preservation to obtain the asparagus probiotic liquid enzyme. Solid ferment and liquid ferment which are rich in probiotics and dietary fibers are obtained; the industrial chain of the asparagus is extended, and the juicing byproducts are utilized.

Description

Technical field [0001] The present invention relates to the technical field of functional food preparation, and more particularly to a method of preparing asparagus enzymes using a juice residue. Background technique [0002] The information disclosed in the background is disclosed only to increase the understanding of the overall background of the present invention, and is not necessarily considered to admit or imply that the information is intended to be a prior art known to those skilled in the art. [0003] Asparagus is also known as stone, dragon, for many years of herbal plants, is a vegetable, more food, and the "King of Vegetables" in the international market. Asparagus contains a variety of nutrients such as amino acids, minerals, vitamins, and other nutrients, and a variety of biological active ingredients such as dietary fibers, saponucleotides and phenols. Asparagus contains rich dietary fibers, which can effectively reduce the occurrence of cardiovascular and cerebro...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L33/135A23L33/21A23L33/22A23L19/00A23L29/00
CPCA23L33/00A23L33/135A23L33/21A23L33/22A23L19/09A23L29/06A23V2002/00A23V2250/6402A23V2250/284
Inventor 苏政波刘宝祥马闯
Owner SHANDONG FOOD & FERMENT IND RES & DESIGN INST
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