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Preparation method of plant enzyme food

A plant enzyme and food technology, applied in the field of plant enzyme food preparation, to achieve the effect of endocrine coordination

Active Publication Date: 2012-09-19
ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there is no compound plant enzyme food obtained by mixing various plant enzymes on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A preparation method of natural plant enzyme food, which comprises the following processing steps:

[0034] Choose papaya, green plum, mulberry, grape, raspberry, tangerine, grapefruit, plum, jujube, pear, kiwi fruit, blueberry, lettuce, white radish, ginger, burdock, lettuce, tomato, cauliflower, white fungus, oyster mushroom , Coprinus comatus, okra, osmanthus, 10kg each, rinsed repeatedly with running water to remove surface dirt, etc., dried to remove surface moisture, sliced, cut into pieces (or use cellulase, pectinase, amylase, cell wall dissolving enzyme, half One or more mixed enzymes of cellulase, glucoamylase and protease (beating and enzymatic hydrolysis), put it into a sterilized clean and dry container, add 10kg of apple cider vinegar, 10kg of salt, and 168kg of brown sugar, stir properly, and naturally Ferment for 24 months to obtain a primary fermentation base material; the primary fermentation base material obtains 295 kg of a primary fermentation plant...

Embodiment 2

[0043] A kind of preparation method of fruit enzyme, it comprises the following preparation steps: select each 60kg of mulberry, citrus, pineapple, papaya and dragon fruit, wash repeatedly with running water to remove epidermal dirt etc., dry and remove surface moisture, crush, add apple cider vinegar (or persimmon vinegar, sea buckthorn vinegar, mulberry vinegar, pear vinegar, peach vinegar, hawthorn vinegar, grape vinegar, apricot vinegar, citrus vinegar, kiwi fruit vinegar, watermelon vinegar, sour plum vinegar, banana fruit vinegar) 2kg, white sugar (or soybean low polysaccharides, fructooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, xylooligosaccharides, stachyose, raffinose, chitosan oligosaccharides, xylitol, sorbitol) 60kg, put into the sterilized In a clean and dry container, add 2kg of yeast and 1.5kg of lactic acid bacteria into the activated compound bacterial culture solution, stir properly, and ferment at 30°C for 24 months to obtain a primar...

Embodiment 3

[0045] A method for preparing herbal enzyme food, which comprises the following preparation steps: selecting wormwood, Ashitaba, sweet potato leaves, mulberry leaves, mint leaves, Houttuynia cordata, wheat seedlings, wild jujube leaves, ginseng, pine needles, Jiaogulan, Dendrobium officinale, Dendrobium officinale leaves, plantain, and universal potato each 10kg, rinsed repeatedly with running water to remove surface dirt, etc., dried to remove surface moisture, crushed or sliced, cut into pieces, put into a sterilized clean and dry container, add brown sugar 150kg , add a certain amount of yeast and lactic acid bacteria activated compound bacteria culture solution, stir properly, ferment naturally at room temperature for half a month, and continue to ferment for 1 month after osmosis, sedimentation, filtration, etc., to obtain a primary fermented plant enzyme stock solution; Add wormwood, wolfberry, barley, ashitaba, sweet potato leaves, dandelion, mint leaves, and Houttuynia ...

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Abstract

The invention discloses a preparation method of plant enzyme food, belonging to the field of food processing technology. The method comprises the following steps of: performing twice fermentation and compounding on the natural plant raw materials of fresh fruits, vegetables, mushrooms, medicines, grains and flowers to obtain the secondary-fermentation stock solution or raw sauce, and storing; filling and sealing the secondary-fermentation stock solution or raw sauce to obtain liquid or sauce-type plant enzyme food or compound plant enzyme food; or performing low-temperature concentration and freeze drying to obtain solid plant enzyme food or compound plant enzyme food. Due the adoption of the preparation method, the obtained natural plant enzyme food has the functions of improving the immunity of human body, activating cells, promoting metabolism and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of plant enzyme food. Background technique [0002] With the continuous progress of society, people's living standards are getting richer, and medical technology is changing with each passing day. However, the number of people suffering from diseases has not decreased but increased, especially cancer, diabetes, hypertension, hyperlipidemia and cardiovascular diseases. With the increase of people's life pressure and work pressure, there are more and more people in the stage of neither health nor obvious disease, which is called "sub-health". [0003] Enzyme, also known as enzyme, is a substance composed of amino acids with special biological activity. It exists in all living animals and plants. an essential substance. The importance of enzymes to life is self-evident, and many people even call it "living substance" and "substance that mas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L33/00
Inventor 毛建卫黄俊吴元锋葛青刘士旺王永江平丽娟龚金炎方晟杨志祥樊诵樊超鹏马友林
Owner ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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