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Fermentation method for production of nutritionally balanced natural fruit enzyme

A fruit enzyme and nutritionally balanced technology, applied in the functions of food ingredients, bacteria used in food preparation, food preparation, etc., can solve the problems that fruit enzymes cannot be fully guaranteed, fermentation time cannot be effectively controlled, and enzyme activity cannot be retained. Achieve the effects of inhibiting the growth of bacteria, retaining enzyme activity, and reducing losses

Active Publication Date: 2014-03-05
JINYES QINGDAO BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a method for fermenting and producing nutritionally balanced natural fruit enzymes, which solves the problems that the existing fruit enzymes cannot be completely guaranteed to be free of pathogenic bacteria in the production process, and are prone to food poisoning due to accidental ingestion, as well as the inability to effectively deactivate the enzymes. Retention, unable to effectively control the fermentation time, resulting in problems such as uncontrollable quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A method for fermenting and producing nutritionally balanced natural fruit enzymes, comprising the following steps:

[0031] (1) Pre-treatment of raw materials: Select 6-7 minutes ripe fruit with high natural enzyme content as the fermentation substrate, wash it with electrolytic alkaline water, sterilize it with electrolytic acidic water, and then beat it to obtain fruit pulp, which is ready for use and sterilized The total number of colonies in the fruit is less than 100cfu / g, the number of mold and yeast is less than 20cfu / g, and the fruit with high natural enzyme content includes: 5% kiwifruit, 15% papaya, 70% pineapple, and 5% apple and grapes 5%,;

[0032] (2) Primary planting: according to the inoculation ratio of 5%, the S. 6 CFU / ml;

[0033] (3) Pre-fermentation: static fermentation, fermentation conditions: time 5 days to 1 week, pH value 3-3.5, temperature 30±2°C;

[0034] (4) Secondary planting: After the pre-fermentation is completed, insert acetic acid ...

Embodiment 2

[0043] A method for fermenting and producing nutritionally balanced natural fruit enzymes, comprising the following steps:

[0044] (1) Pre-treatment of raw materials: Select 6-7 minutes ripe fruit with high natural enzyme content as the fermentation substrate, wash it with electrolytic alkaline water, sterilize it with electrolytic acidic water, and then beat it to obtain fruit pulp, which is ready for use and sterilized The total number of colonies in the fruit is less than 100cfu / g, the number of mold and yeast is less than 20cfu / g, and the fruit with high natural enzyme content includes: 5% kiwifruit, 15% papaya, 70% pineapple and 5% grape ;Guava 5%;

[0045] (2) Primary planting: according to the inoculation ratio of 5%, the S. 6 CFU / ml;

[0046] (3) Pre-fermentation: static fermentation, fermentation conditions: time 5 days to 1 week, pH value 3-3.5, temperature 30±2°C;

[0047] (4) Secondary planting: After the pre-fermentation is completed, insert acetic acid bacter...

Embodiment 3

[0056] A method for fermenting and producing nutritionally balanced natural fruit enzymes, comprising the following steps:

[0057] (1) Pre-treatment of raw materials: Select 6-7 minutes ripe fruit with high natural enzyme content as the fermentation substrate, wash it with electrolytic alkaline water, sterilize it with electrolytic acidic water, and then beat it to obtain fruit pulp, which is ready for use and sterilized The total number of colonies in the fruit is less than 100cfu / g, the number of mold and yeast is less than 20cfu / g, and the fruit with high natural enzyme content includes: 5% kiwifruit, 15% papaya, 70% pineapple; 5% lemon , Grape 5%

[0058] (2) Primary planting: according to the inoculation ratio of 5%, the S. 6 CFU / ml;

[0059] (3) Pre-fermentation: static fermentation, fermentation conditions: time 5 days to 1 week, pH value 3-3.5, temperature 30±2°C;

[0060] (4) Secondary planting: After the initial fermentation, insert acetic acid bacteria and lacti...

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Abstract

The invention relates to a fermentation method for production of nutritionally balanced natural fruit enzymes. The method comprises the following steps: (1) pretreatment on raw materials; (2) a first bacterium inoculation: inoculating a saccharomyces cerevisiae liquor with concentration of 106 CFU / ml into a pulp according to an inoculation proportion of 5%; (3) early stage fermentation; (4) a secondary bacterium inoculation: after the early fermentation, inoculating acetic acid bacterium liquid and lactic acid bacterium liquid in a weight ratio of 1:1 for a secondary bacterium inoculation according to an inoculation amount of 5%; (5) middle-term fermentation; (6) coarse filtration; (7) secondary fermentation; (8) ripening; and (9) fine filtration to obtain the natural fruit enzyme. The fermentation method provided by the invention through low-temperature sterilization and strict control on the fermentation temperature retains the enzyme activity to the maximum; and twice inoculation of dominant bacteria effectively inhibits breeding of other infectious microbes, so as to realize stable product quality.

Description

technical field [0001] The invention relates to a production method of fruit enzymes, in particular to a fermentation method of nutritionally balanced natural fruit enzymes. Background technique [0002] Fruit enzymes are also called plant comprehensive active enzymes. Produced through the fermentation of ripe fruit, it has a health-care effect on the human body. There are three main functions of fruit enzymes: detoxification, weight loss, and nourishing qi and blood. All means of health preservation serve the qi and blood, and qi and blood come from absorbed nutrients. We know that nutrients must be broken down to small molecules of 15 microns under the action of enzymes before they can pass through the epithelial cells of the intestinal wall and be absorbed by capillaries. There is amylase in the mouth, pepsin in the stomach, lipase is secreted by the liver, and various comprehensive enzymes are secreted by the spleen, also known as the pancreas. A variety of enzyme com...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
CPCA23L19/09A23L33/00A23V2002/00A23V2400/113A23V2400/21A23V2400/169A23V2200/30A23V2250/022
Inventor 许安邦
Owner JINYES QINGDAO BIOTECH CO LTD
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