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Preparation method of ginseng composite fruit-vegetable enzyme and a product

A technology of fruit and vegetable enzymes and ginseng, applied in food preparation, bacteria and bifidobacteria used in food preparation, etc., can solve the problems of unrealized deep processing and low utilization rate of natural fruit and vegetable nutritional value, and achieve enrichment of probiotics and active substances , Human health is beneficial, and the effect of improving utilization rate

Inactive Publication Date: 2015-10-07
丁政然
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Wild fruits and vegetables such as ginseng, Acanthopanax, kiwi, and mountain carrots are special products of Changbai Mountain in China, but their traditional eating methods are simple, and no real deep processing has been realized, resulting in a low utilization rate of the nutritional value of various Changbai Mountain natural fruits and vegetables

Method used

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  • Preparation method of ginseng composite fruit-vegetable enzyme and a product
  • Preparation method of ginseng composite fruit-vegetable enzyme and a product
  • Preparation method of ginseng composite fruit-vegetable enzyme and a product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] Embodiment 1 Preparation of ginseng compound fruit and vegetable enzyme

[0064] (1) Cleaning raw materials: ginseng, Acanthopanax, round jujube, shandingzi, mountain carrot, cabbage, platycodon, Polygonatum odoratum, pine needles (pine needles in spring of Pinus tabulaeformis), celery, cucumber, micro-vegetables, grapes , thorny shoots, sorbus, wild lilac (Oceanaceae Pamarinaceae flower), bracken, mountain eggplant, wild rose, smelly plum, elm leaves, dandelion, bitter herbs, perilla leaves, hazel mushrooms, Hericium erinaceus, Wash frozen mushrooms, pine mushrooms, yellow elm mushrooms, and fungus with water at a temperature of 20 degrees (all raw materials are produced in Changbai Mountain area).

[0065] (2) Drying: Spread the 30 kinds of cleaned raw materials described in step (1) in a cool and dry place, and dry the water on the surface.

[0066] (3) Processing: Cut ginseng, round jujube, mountain carrot, cabbage, platycodon, polygonatum, and sorbet into 1cm thin...

Embodiment 2

[0076] Embodiment 2 Preparation of ginseng compound fruit and vegetable enzyme

[0077] (1) Cleaning raw materials: the raw materials ginseng, Acanthopanax, round jujube, shandingzi, mountain carrot, cabbage, platycodon, Polygonatum odoratum, pine needles (the pine needles of Chinese pine and Korean pine in summer are mixed according to the mass ratio of 1:1), large Leaf celery, cucumber, micro-vegetables, mountain grapes, thorny shoots, sorbus, wild lilac (flower of Oleaceae bamarinaceae), bracken, mountain eggplant, wild rose, stinky plum, elm leaves, dandelion, bitter herbs, purple Wash perilla leaves, hazel mushrooms, Hericium erinaceus, frozen mushrooms, pine mushrooms, elm yellow mushrooms, and fresh fungus with water at a temperature of 20 degrees.

[0078] (2) Drying: Spread the 30 kinds of cleaned raw materials described in step (1) in a cool and dry place, and dry the water on the surface.

[0079](3) Processing: Cut ginseng, round jujube, mountain carrot, cabbage, ...

Embodiment 3

[0089] Embodiment 3 Preparation of ginseng compound fruit and vegetable enzyme

[0090] (1) Cleaning raw materials: the raw materials ginseng, Acanthopanax, round jujube, shandingzi, mountain carrot, cabbage, platycodon, Polygonatum odoratum, pine needles (pine needles of red pine in summer), celery, cucumber fragrance, micro-vegetables, mountain grapes , thorny shoots, sorbus, wild lilac (Oceanaceae Pamarinaceae flower), bracken, mountain eggplant, wild rose, smelly plum, elm leaves, dandelion, bitter herbs, perilla leaves, hazel mushrooms, Hericium erinaceus, Wash the frozen mushrooms, pine mushrooms, elm yellow mushrooms, and fresh fungus with water at a temperature of 20 degrees.

[0091] (2) Drying: Spread the 30 kinds of cleaned raw materials described in step (1) in a cool and dry place, and dry the water on the surface.

[0092] (3) Processing: Cut ginseng, round jujube, mountain carrot, cabbage, platycodon, polygonatum, and sorbet into 1cm thin slices; Chinese cabba...

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Abstract

The invention discloses a preparation method of ginseng composite fruit-vegetable enzyme and a product, and belongs to the field of the preparation of fruit-vegetable enzyme. The preparation method of the ginseng composite fruit-vegetable enzyme comprises the following steps: (1) washing ginseng, fruits and vegetables, and air drying the ginseng, fruits and vegetables; (2) slicing or crushing the ginseng and fruits, cutting the vegetables into segments or crushing the vegetables into pieces, uniformly mixing, charging honey, and uniformly mixing to obtain a mixed raw material; (4) inoculating yeast into the mixed raw material, and fermenting to obtain mash; (5) inoculating acetic bacteria into the mash obtained in the step (4), and fermenting to obtain fermented mash; (6) inoculating lactobacillus into the fermented mash obtained in the step (5), fermenting, aging and filtering to obtain the ginseng composite fruit-vegetable enzyme. The prepared ginseng composite fruit-vegetable enzyme is moderate in sweet and sour taste, contains carbohydrate, folic acid, panaxoside and various trace elements and nutrients necessary for a human body, is easy to digest by the human body and capable of effectively improving the utilization rate of various natural fruit and vegetable nutritional value of Changbai Moutain.

Description

technical field [0001] The invention relates to a preparation method of fruit and vegetable enzymes, and also relates to a ginseng compound fruit and vegetable enzyme prepared by the preparation method, which belongs to the field of fruit and vegetable enzyme preparation. Background technique [0002] Enzyme, enzyme, is the old name of enzyme, and it is also another name for enzyme in Japan and Taiwan, China. It refers to a polymer substance with biocatalytic function. Almost all cellular processes require the participation of enzymes to improve efficiency. Most enzymes can increase the rate of the reaction they catalyze by millions of times; as a catalyst, enzymes are not consumed during the reaction and do not affect the chemical balance of the reaction. Unlike other non-biological catalysts, enzymes are highly specific and only catalyze specific reactions or produce specific configurations. Enzymes can enhance human metabolism, remove toxins from the body, activate phys...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/03A23L33/00A23L29/00
CPCA23V2002/00A23V2400/11A23V2400/123A23V2400/51A23V2400/249A23V2200/32A23V2200/3204A23V2200/31A23V2200/30A23V2250/2124A23V2250/21A23V2250/76A23V2250/762
Inventor 丁政然
Owner 丁政然
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