Phyllanthus emblica flavor enzyme and production process thereof

Abstract

The invention discloses an emblic leafflower fruit flavor enzyme and a production technology, and relates to the technical field of fermented food processing, and the emblic leafflower fruit flavor enzyme specifically comprises emblic leafflower fruits, lily bulbs, snow pears, carrots and other components. The phyllanthus emblica flavor enzyme is prepared by the steps of cleaning, crushing, inoculating, fermenting, filtering, re-fermenting and seasoning. According to the emblic leafflower fruit flavor enzyme and the production technology, xylitol is adopted to replace rock candy to conduct seasoning on the emblic leafflower fruit flavor enzyme, the content of powdered sugar in the emblic leafflower fruit flavor enzyme can be reduced, and the emblic leafflower fruit flavor enzyme has the advantages of being low in sugar and healthy; aerobic respiration and anaerobic respiration of yeast are separated, so that the amount of carbon dioxide dissolved in the phyllanthus emblica flavor enzyme in the preparation process is reduced, and the dosage of xylitol in the flavoring process of the phyllanthus emblica flavor enzyme can be reduced; and the quantity of saccharomycetes in fermentation liquid is increased, so that the fermentation speed can be guaranteed under the condition that the content of powdered sugar is relatively low.

Description

Technical Field

[0001] The invention relates to the technical field of fermented food processing, in particular to a emblica flavor enzyme and a production process. Background Art

[0002] Enzymes refer to products containing specific biologically active ingredients that are made from animals, plants, fungi, etc. through microbial fermentation. Enzyme ingredients include plant raw materials, various nutrients provided by microorganisms, functional chemical components in natural plants, and some physiologically active substances produced during the fermentation process. Phyllanthus emblica is a plant of the genus Phyllanthus in the Euphorbiaceae family. The emblica enzyme extracted from it mainly acts on the lungs and stomach, and has the effects of clearing heat and cooling blood, promoting digestion and strengthening the stomach, and promoting fluid production and relieving cough.

[0003] Because the fruit of Phyllanthus emblica tastes sour and slightly astringent, and at the same time, it is necessary to provide nutrient elements for fermentation enzymes and microorganisms during the enzyme production process, therefore, in the prior art, a large amount of sugar is added in the production of Phyllanthus emblica enzyme to make up for the deficiency of the taste of Phyllanthus emblica enzyme, but the high sugar content of the enzyme not only causes the elderly and diabetics to be unable to eat it, but also cannot meet the dietary needs of modern people for low sugar and low fat. In view of this problem, the prior art generally adopts a method of extending the fermentation time to consume the sugar in the fermentation liquid, but this method can reduce the production efficiency of Phyllanthus emblica flavor enzyme. Based on this, the present application proposes a kind of Phyllanthus emblica flavor enzyme and production technology. Summary of the invention

[0004] The invention provides a flavor enzyme of emblica oleracea and a production process, which solves the problem proposed in the above background technology that the production efficiency of the flavor enzyme of emblica oleracea is reduced by using a method of prolonging the fermentation time to prepare a low-sugar enzyme product.

[0005] The present invention provides the following technical scheme: an emblica flavor enzyme and a production process, wherein the emblica flavor enzyme is composed of the following raw materials in weight units: 15-30 parts of emblica, 1-2 parts of lily, 4-5 parts of watermelon, 1-2 parts of mung bean, 2-3 parts of pear, 1-2 parts of chrysanthemum, 9-12 parts of crystal sugar, 13-18 parts of red dates, 3-5 parts of wolfberry, 1-2 parts of grapes, 6-10 parts of lychee, 2-3 parts of apricot, 3-6 parts of carrot, 1-2 parts of water chestnut, 2-8 parts of cellulase, pectinase, yeast, lactic acid bacteria and xylitol;

[0006] The production technology of the emblica flavor enzyme is:

[0007] Step 1: Prepare the raw materials and wash the fruits and vegetables separately;

[0008] Step 2: Dry the cleaned raw materials and sterilize them;

[0009] Step 3: Peel and core the lychees, peel the water chestnuts, and core the red dates, apricots, and pears;

[0010] Step 4: Juice the processed fruits and vegetables separately and filter out the residue;

[0011] Step 5: After mixing the slurry prepared in step 4, add cellulase and pectinase, hydrolyze the original slurry, add water, and the mixing ratio of water to slurry is 3:1.

[0012] Step 6: Add yeast to the crystal sugar solution, ferment at 20-30 degrees Celsius for one day, add the yeast solution to the original puree in step 5, and increase the fermentation temperature to 40-42 degrees Celsius. The fermentation time is 1-3 months;

[0013] Step 7, performing multi-stage filtration on the fermented liquid obtained in step 6;

[0014] Step 8: Add lactic acid bacteria to the filtered fermentation liquid and ferment for 3-4 months;

[0015] Step nine: adding xylitol to the fermented liquid in step eight to obtain the emblica flavor enzyme.

[0016] Preferably, the watermelon is a seedless watermelon, and the grape is a seedless grape.

[0017] Preferably, a wall breaking machine is selected in step 4.

[0018] Preferably, in step 5, the temperature for hydrolyzing the stock pulp is 40-60 degrees Celsius, the hydrolysis time is 65-75 hours, and the stock pulp is stirred during the hydrolysis process.

[0019] Preferably, in step seven, the fermentation liquid filtering operation is: after the fermentation liquid is crushed, the crushed liquid is separated by a centrifuge to obtain the supernatant.

[0020] Preferably, during the steps 6 and 8, the pH value of the fermentation liquid and the powdered sugar are detected at regular intervals.

[0021] Preferably, the sugar content detected in step eight is between 2 and 12%, and the pH is between 3.5 and 5.5.

[0022] Preferably, the sugar content detection value in step nine is between 5% and 15%.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] 1. The emblica flavor enzyme and production process use xylitol instead of crystal sugar to season the emblica flavor enzyme, which can reduce the sugar powder content in the emblica flavor enzyme, so that the emblica flavor enzyme has the characteristics of low sugar and health.

[0025] 2. The emblica flavor enzyme and production process reduce the amount of carbon dioxide dissolved in the emblica flavor enzyme during its preparation by separating the aerobic respiration and anaerobic respiration of yeast, thereby reducing the amount of xylitol used in the emblica flavor enzyme seasoning process; and increase the number of yeasts in the fermentation liquid, thereby ensuring the fermentation speed when the sugar powder content is low. DETAILED DESCRIPTION

[0026] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0027] The invention provides an emblica flavor enzyme and a production process. The emblica flavor enzyme is composed of the following raw materials in weight units: 15-30 parts of emblica, 1-2 parts of lily, 4-5 parts of watermelon, 1-2 parts of mung bean, 2-3 parts of pear, 1-2 parts of chrysanthemum, 9-12 parts of crystal sugar, 13-18 parts of red dates, 3-5 parts of wolfberry, 1-2 parts of grape, 6-10 parts of lychee, 2-3 parts of apricot, 3-6 parts of carrot, 1-2 parts of water chestnut, and 2-8 parts of cellulase, pectinase, yeast, lactic acid bacteria and xylitol.

[0028] The production process of emblica flavor enzyme is:

[0029] Step 1: Prepare the raw materials, and wash the fruits and vegetables in the raw materials separately. In this application, the watermelon is selected as seedless watermelon, and the grapes are selected as seedless grapes to reduce the difficulty of raw material processing;

[0030] Step 2: After drying the cleaned raw materials, sterilize and disinfect them. In some embodiments of the present application, ozone is used to sterilize the cleaned raw materials to prevent the emblica flavor enzyme from being affected by miscellaneous bacteria during the preparation process; and the raw materials can be cleaned with deionized water during the cleaning process, which is beneficial to maintain the freshness of the raw materials.

[0031] Step 3: Peel and core the lychees, peel the water chestnuts, and core the red dates, apricots, and pears to prevent the cores from affecting the juicing of the raw materials;

[0032] Step 4: Juice the processed fruits and vegetables separately, filter out the residue, use a centrifuge to separate the juicing raw materials, and retain the supernatant;

[0033] Step 5: After mixing the slurry obtained in step 4, add cellulase and pectinase, and after the stock pulp is hydrolyzed, add water, and the mixing ratio of water to slurry is 3:1. The cellulase and pectinase can destroy the cell wall of the plant, which is conducive to the outflow of effective ingredients in the plant cells. In this step, the temperature of the stock pulp hydrolysis is 40-60 degrees Celsius, the hydrolysis time is 65-75 hours, and during the hydrolysis process, the stock pulp is stirred to accelerate the hydrolysis progress.

[0034] Step six, adding yeast to the aqueous solution of rock sugar, fermenting at a temperature of 20-30 degrees Celsius for one day, decarbonating the yeast aqueous solution, adding the yeast aqueous solution to the raw pulp in step five, and increasing the fermentation temperature to 40-42 degrees Celsius, and the fermentation time is 1-3 months; by adding yeast to the aqueous solution of rock sugar, the initial concentration of yeast can be increased, which is conducive to increasing the fermentation speed, and step six and step five can be performed simultaneously to shorten the fermentation speed of emblica.

[0035] Step 7: The fermentation liquid obtained in step 6 is subjected to multi-stage filtration. The fermentation liquid filtration operation is as follows: after the fermentation liquid is crushed, the crushed liquid is separated by a centrifuge, and the supernatant is taken to reduce the influence of the residue on the fermentation, thereby increasing the fermentation speed;

[0036] Step 8: Add lactic acid bacteria to the filtered fermentation liquid and ferment for 3-4 months;

[0037] Step nine: adding xylitol to the fermented liquid in step eight to obtain the emblica flavor enzyme.

[0038] During step six and step eight, the pH value and sugar powder of the fermented liquid are detected regularly. The sugar content detection value in step eight is between 2 and 12%, and the pH value is between 3.5 and 5.5; the sugar content detection value in step nine is between 5 and 15%.

[0039] In summary: during the production process of the emblica flavor enzyme, the aerobic respiration and anaerobic respiration of yeast are separated, the amount of carbon dioxide dissolved in the emblica flavor enzyme during the preparation process is reduced, thereby reducing the amount of xylitol used in the emblica flavor enzyme seasoning process; and the number of yeasts in the fermentation liquid is increased, thereby ensuring the fermentation speed when the powdered sugar content is low; and in step nine, xylitol is used instead of rock sugar to season the emblica flavor enzyme, which can reduce the powdered sugar content in the emblica flavor enzyme, so that the emblica flavor enzyme has the characteristics of low sugar and health.

[0040] The contents not described in detail in this specification belong to the prior art known to professional and technical personnel in the field. Although the embodiments of the present invention have been shown and described, it is understood by ordinary technicians in the field that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principle and spirit of the present invention. The scope of the present invention is defined by the attached claims and their equivalents.

Claims

1. A kind of emblica flavor enzyme and production process, characterized in that: The emblica flavor enzyme is composed of the following raw materials in weight units: 15-30 parts of emblica, 1-2 parts of lily, 4-5 parts of watermelon, 1-2 parts of mung bean, 2-3 parts of pear, 1-2 parts of chrysanthemum, 9-12 parts of crystal sugar, 13-18 parts of red dates, 3-5 parts of wolfberry, 1-2 parts of grapes, 6-10 parts of lychee, 2-3 parts of apricot, 3-6 parts of carrot, 1-2 parts of water chestnut, 2-8 parts of cellulase, pectinase, yeast, lactic acid bacteria and xylitol; The production technology of the emblica flavor enzyme is: Step 1: Prepare the raw materials and wash the fruits and vegetables separately; Step 2: Dry the cleaned raw materials and sterilize them; Step 3: Peel and core the lychees, peel the water chestnuts, and core the red dates, apricots, and pears; Step 4: Juice the processed fruits and vegetables separately and filter out the residue; Step 5: After mixing the slurry prepared in step 4, add cellulase and pectinase, hydrolyze the original slurry, add water, and the mixing ratio of water to slurry is 3:

1. Step 6: Add yeast to the crystal sugar solution, ferment at 20-30 degrees Celsius for one day, add the yeast solution to the original puree in step 5, and increase the fermentation temperature to 40-42 degrees Celsius. The fermentation time is 1-3 months; Step 7, performing multi-stage filtration on the fermented liquid obtained in step 6; Step 8: Add lactic acid bacteria to the filtered fermentation liquid and ferment for 3-4 months; Step nine: adding xylitol to the fermented liquid in step eight to obtain the emblica flavor enzyme.

2. The emblica flavor enzyme and production process according to claim 1, characterized in that: The watermelon is seedless watermelon, and the grape is seedless grape.

3. The emblica flavor enzyme and production process according to claim 1, characterized in that: In the step 4, a wall breaking machine is selected.

4. The emblica flavor enzyme and production process according to claim 1, characterized in that: In the step 5, the temperature for hydrolyzing the stock pulp is 40-60 degrees Celsius, the hydrolysis time is 65-75 hours, and the stock pulp is stirred during the hydrolysis process.

5. The emblica flavor enzyme and production process according to claim 1, characterized in that: In the step 7, the fermentation liquid filtering operation is as follows: after the fermentation liquid is crushed, the crushed liquid is separated by a centrifuge to obtain the supernatant.

6. The emblica flavor enzyme and production process according to claim 1, characterized in that: During the steps 6 and 8, the pH value of the fermented liquid and the powdered sugar are detected at regular intervals.

7. The emblica flavor enzyme and production process according to claim 6, characterized in that: The sugar content detected in step eight is between 2 and 12%, and the pH is between 3.5 and 5.

5.

8. The emblica flavor enzyme and production process according to claim 1, characterized in that: The sugar content detection value in step nine is between 5% and 15%.