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Preparation method of fig enzymes

A technology for figs and fig syrup is applied in the field of preparation of fig enzymes, can solve the problems of other bacteria affecting fermentation, complicated operation, complicated preparation process, etc., and achieves the effects of high-efficiency fermentation, better flavor and easy operation.

Active Publication Date: 2016-01-06
王殿丰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] It can be seen that the preparation process of fig enzymes in the prior art is very complicated, requiring repeated treatments of multi-steps such as pre-fermentation, inoculation, fermentation and post-ripening; at the same time, due to the need for pre-fermentation and filtration, other bacteria may be introduced to affect fermentation
Similarly, because the method described in the prior art needs to insert foreign strains, it is also necessary to control the number of introduced bacteria and control the fermentation temperature within a certain range, which requires a lot of manual intervention and regulation, and the operation is cumbersome.
At the same time, the introduction of foreign strains will also affect the flavor of the prepared fig enzyme, and will further bring about subsequent treatments such as bacterial inactivation, which will affect the preparation efficiency of fig enzyme

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) the freshly picked Weihai Qingpi figs are washed and dried, then added to a pulverizer, and vacuum pulverized;

[0038] (2) in a vacuum state, the crushed fig fruit and fig syrup are mixed in a container according to a ratio of 1:3;

[0039] (3) After sealing the container, ferment for 180 days under a vacuum condition of 5° C., and successively undergo coarse filtration and fine filtration to obtain the fig enzyme, and store it in a dry place at room temperature and protected from light.

[0040] The obtained fig enzyme product is bright in color, clear and translucent liquid, viscous, rich in fig aroma, very mellow in taste; physical and chemical index pH4.1, total arsenic≤0.05mg / L, total lead≤0.05mg / L.

Embodiment 2

[0042] (1) the freshly picked Weihai Qingpi figs are washed and dried, then added to a pulverizer, and vacuum pulverized;

[0043] (2) in a vacuum state, the crushed fig fruit and fig syrup are mixed in a container according to a ratio of 1:3;

[0044] (3) After sealing the container, ferment for 210 days under a vacuum condition of 5° C., and successively undergo coarse filtration and fine filtration to obtain the fig enzyme, and store it in a dry place at room temperature and protected from light.

[0045] The obtained fig enzyme product has brown color, slightly turbid liquid, viscous feeling, irritating aroma and overly sour taste; physical and chemical index pH2.9, total arsenic≤0.05mg / L, total lead≤0.05mg / L.

experiment example 3

[0047] (1) the freshly picked Weihai Qingpi figs are washed and dried, then added to a pulverizer, and vacuum pulverized;

[0048] (2) in a vacuum state, the crushed fig fruit and fig syrup are mixed in a container according to a ratio of 1:3;

[0049] (3) After sealing the container, ferment for 150 days under a vacuum condition of 5° C., and successively undergo coarse filtration and fine filtration to obtain the fig enzyme, and store it in a dry place at room temperature and protected from light.

[0050] The obtained fig enzyme product has a dark red color, clear and translucent liquid, and a viscous feeling. The fig aroma is insufficient and the taste is thin; the physical and chemical index pH is 5.2, the total arsenic is ≤0.05 mg / L, and the total lead is ≤0.05 mg / L.

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Abstract

The invention provides a preparation method of plant enzymes and particularly relates to a preparation method of fig enzymes. According to the method, figs are taken as raw materials, and the fig enzymes are obtained by mixed fermentation of the figs and fig syrup and filtering treatment. According to the method, the fermentation can be implemented without additionally adding microorganisms or enzymes, and the fig enzymes can keep the original nutrition and flavor due to the natural fermentation method. The method is simple and convenient to operate, the prepared fig enzymes have good textures and flavor, are stable in quality, can be stored at normal temperature, are suitable for scale production, and have good market prospect.

Description

technical field [0001] The invention relates to the field of plant fruit enzyme preparation, in particular to a preparation method of fig enzyme. Background technique [0002] Fig is an economic plant of Ficus carica Linn in the family Moraceae. It is a natural health-care fruit with rich nutrition and both medicine and food. The nutritional and health characteristics of the chemical composition of fig fruit are: no or very little lipid and cholesterol, but contain phytosterols; at the same time, figs also contain various nutrients such as vitamins, minerals and fats needed by the human body , is one of the fruits with the highest calcium and edible fiber content, and its edible fiber content can reach more than 28%. These soluble plant fibers not only help control blood sugar and lower cholesterol, help prevent heart disease and stroke, as well as certain cancers, but also have a significant weight loss effect. [0003] In addition, figs are also rich in polyphenols, whos...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/212A23L1/09A23L2/02A23L2/52C12G3/04A23L2/38
CPCA23L2/02A23L2/52C12G3/04
Inventor 王殿丰刘书明
Owner 王殿丰
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