Preparation method of bamboo shoot enzyme slurry based on bamboo shoot slurry enzymolysis

By using a preparation method that combines enzymatic hydrolysis of bamboo shoot pulp with the synergistic effect of compound microbial strains, the problems of lengthy process and incomplete detoxification in the preparation of bamboo shoot enzymes have been solved. This method enables efficient and safe production of low-sugar and sugar-free bamboo shoot enzymes, meeting diverse market demands.

CN121101149BActive Publication Date: 2026-07-03SICHUAN FENGTAI WUCHU FOOD TECH CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
SICHUAN FENGTAI WUCHU FOOD TECH CO LTD
Filing Date
2025-10-28
Publication Date
2026-07-03

AI Technical Summary

Technical Problem

Existing bamboo shoot enzyme preparation technologies suffer from problems such as lengthy processes, incomplete detoxification, high energy consumption, limited product variety, and inability to flexibly produce low-sugar or sugar-free products, making it difficult to achieve efficient, high-value, and diversified utilization of bamboo shoot resources.

Method used

The preparation method based on bamboo shoot pulp enzymatic hydrolysis includes bamboo shoot pulp pretreatment and residual heat enzymatic hydrolysis, in-situ detoxification and fermentation, filtration and seasoning treatment and aseptic packaging. It utilizes the synergistic effect of compound enzymes and compound strains to release nutrients and simultaneously detoxify through enzymatic hydrolysis. Combined with segmented fermentation and graded filtration technology, it achieves efficient detoxification and flavor enhancement.

Benefits of technology

The process has been simplified, energy consumption has been reduced, and product safety and nutritional utilization have been improved, enabling the efficient production of low-sugar and sugar-free bamboo shoot enzymes to meet diverse market demands.

✦ Generated by Eureka AI based on patent content.

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Abstract

The application discloses a bamboo shoot enzyme slurry based on bamboo shoot slurry zymolysis and a preparation method thereof, relates to the technical field of fermented food, and the preparation method comprises the following steps: 1) bamboo shoot pretreatment and residual heat zymolysis; 2) in-situ detoxification and fermentation; 3) filtration and seasoning treatment; and 4) sterile packaging and storage. The application integrates zymolysis, directional detoxification and segmented fermentation, synchronously adds detoxification enzymes and complex enzyme preparations, starts the reaction by using the residual heat of fixation, shortens the process flow by more than 40%, and significantly reduces energy consumption. Through the in-situ detoxification and fermentation mechanism, toxins such as tannin, oxalic acid and cyanogenic glycosides are synchronously degraded in the microbial metabolism process, and the safety and efficiency are simultaneously improved. The hierarchical filtration and flexible deployment technology can be used to accurately produce low-sugar and sugar-free products in the same production line, breaks through the single limitation of traditional process products, and realizes the unity of high efficiency, safety and market diversification demand.
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