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Preparation method of fruit ferment

A fruit enzyme and fruit peel technology, applied in the directions of bacteria, food science, and application used in food preparation, can solve the problems of mold contamination and contamination of miscellaneous bacteria, avoid mildew, improve enzyme function, and shorten preparation time. Effect

Inactive Publication Date: 2016-03-16
泉州市简能环保科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, during the preparation process of enzymes, it is most likely to cause contamination by bacteria, especially mold pollution.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of method of self-made fruit enzyme, comprises the following steps:

[0022] Step 1. Clean and chop the fruit skin, spray the chopped fruit skin evenly with 20% white vinegar, put it in a container and seal it for 5 minutes, soften the fruit skin, and at the same time provide an acidic environment for the beneficial bacteria to promote the growth of the beneficial bacteria Grow and kill miscellaneous bacteria, then add water according to the weight ratio of fruit peel and water as 1:2, and put the container into an ultrasonic oscillator, add strain one that is 10% of the mass of the feed liquid, and the bacteria One is composed of 3g of yeast, 6g of lactic acid bacteria and 8g of bifidobacteria. It is anaerobically fermented for 20 days. The fermentation temperature is kept at 40°C and the pH value is 3.5, which can effectively inhibit the growth of mold.

[0023] Vibrate at a frequency of 10KHz for 10 minutes to obtain a mixed solution of fruit peel, ensure that...

Embodiment 2

[0027] A kind of method of self-made fruit enzyme, comprises the following steps:

[0028] Step 1. Clean and chop the fruit skin. Spray the chopped fruit skin evenly with 10% white vinegar and put it in a container to seal for 8 minutes to soften the fruit skin and provide an acidic environment for the beneficial bacteria to promote beneficial bacteria. growth, kill miscellaneous bacteria, then add water according to the ratio of feed liquid 1: 3, and put the container into an ultrasonic oscillator, add strain 1 which is 15% of feed liquid quality, and the strain 1 consists of 3g yeast Bacteria, 3g of lactic acid bacteria and 8g of bifidobacteria, anaerobic fermentation for 15 days, keeping the fermentation temperature at 50°C, pH value of 3.8, effectively inhibiting the growth of mold, shaking at a frequency of 20KHz for 10 minutes every day, to obtain a mixture of peels liquid to ensure that the fruit peels are all soaked to avoid mildew on the fruit peels, and filter the mi...

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PUM

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Abstract

The invention provides a preparation method of fruit ferment. The preparation method comprises the following steps: carrying out anaerobic fermentation by inoculating anaerobic bacterium strains, filtering the obtained fermentation products, saving the filtrate (A), keeping on inoculating aerobic bacterium strains to peels and dregs of fruits to carry out aerobic fermentation for 5 to 15 days, then adding liquor, keeping on fermentation for 5 to 10 days, then filtering the fermentation products, condensing the filtrates, then merging the condensed filtrates, adding molasses, inoculating beneficial bacteria to the mixed filtrate, and sealing the mixed filtrate for 10 to 20 days to obtain the environment-friendly ferment. The preparation method can effectively avoid the mildew of fruit peels during the fermentation process, thus the content of nitrite is reduced, the obtained ferment prepared from fruit peels is healthy and unique, at the same time, the ferment content is increased, the function of the ferment is improved, moreover, the wastes (fruit peels) are converted into valuable resources, and the utilization of wastes is promoted.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for making fruit enzymes by oneself. Background technique [0002] Environmentally friendly enzyme is a kind of fermentation process. It is a popular name for the brown liquid produced after anaerobic fermentation of kitchen waste (fresh garbage) mixed with sugar and water. It is promoted on some life and gardening websites. The resulting fermented liquid has an acidic pungent smell. Enzyme is the old name of enzyme, which refers to a polymer substance with biocatalytic function. Almost all cellular activities require the participation of enzymes to improve efficiency. Enzymes speed up the reaction rate by reducing the activation energy of chemical reactions. In fact, enzymes provide another way with lower activation energy requirements, so that more reaction particles can have kinetic energy not less than the activation energy, thereby speeding up the reaction rate. [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/00A23L29/30A23L29/00
CPCA23V2002/00A23V2400/11A23V2400/123A23V2400/249A23V2200/30A23V2250/51A23V2250/76
Inventor 陈嘉炼
Owner 泉州市简能环保科技有限公司
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