Fermenting and aging technology for synthetic enzyme by using pineapples as main material

Abstract

The invention relates to the field of foods, in particular to a fermenting and ageing technology for a synthetic enzyme by using pineapples as a main material. The technology comprises the following working procedures: cleaning raw materials, and dicing the cleaned prepared materials for standby; pre-processing the diced prepared materials; crushing the pre-processed prepared materials at a low temperature; fermenting crushed mixed liquor in a layered manner; screening fermentation liquor through a filter cloth of 100-150 meshes, adding probiotics to filtrate, and aging the filtrate and the probiotics for 1-2 weeks; performing brine wash on material dices in a gradient manner, then adding corn juice, and especially selecting beneficial bacterium groups, so that the utilization rate of beneficial ingredients of fermented and aged pineapples prepared by the fermenting and ageing technology is obviously higher than that of a conventional fermentation manner.

Description

technical field [0001] The invention relates to the field of food, in particular to a fermenting process of comprehensive enzymes with pineapple as the main ingredient. Background technique [0002] The fruit fermentation process is a new way of eating fruit for deep processing and utilization, nutrient refinement, and increased absorption efficiency. In order to increase the taste of fermented fruits and vegetables, the aging step in the traditional brewing process is added to increase the taste of fermented fruit and vegetable juice. The combination of the two Form the "fermentation" process of the present invention. [0003] As a common fruit in Lingnan, pineapple is familiar to everyone, and pineapple is rich in nutrition: it contains a lot of fat, protein, carbohydrates, crude fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, vitamin C, niacin and organic acid. Pineapple contains a substance called "pineapple protease", which can decompose protein, d...

AI Technical Summary

Problems solved by technology

However, most of the existing vegetable and fruit fermentation processes are simple fermentations without specificity, and cannot carry out targeted fermentation according to the characteristics and nutritional components of the fermented products, so as to improve the fermentation quality of the fermented products