Preparation method for plant/fruit/vegetable enzymes

Abstract

The invention discloses a preparation method for plant / fruit / vegetable enzymes. The method mainly comprises the following steps: (1) preparing plant / fruit / vegetable juice; (2) carrying out enzymatic hydrolysis; (3) carrying out first-time fermentation; (4) carrying out second-time fermentation; (5) carrying out dipping. According to the preparation method provided by the invention, the fermentation cycle is short, and fermented raw materials can be decomposed thoroughly, so that the content of substances related to flavor and taste in the plant / fruit / vegetable enzymes is increased, the content of nutrients is higher, and the absorption is easier; through repeated sterilization processes, the stability of the plant / fruit / vegetable enzymes is guaranteed.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing plant fruit and vegetable enzymes. Background technique [0002] Enzyme products in the domestic market are complex and diverse, but regular products are made of organic vegetables, fruits, grains, and Chinese herbal medicines for both medicinal and edible purposes. The probiotic metabolite nutrients produced by microbial fermentation, therefore, enzymes belong to the fermentation function food. [0003] Probiotics play an irreplaceable role in the fermentation process of enzyme raw materials. During the fermentation process, the secondary metabolites transformed and multiplied by probiotics, including short-chain fatty acids, bacteriocins, oligosaccharides, etc., have a variety of health functions . In addition, probiotics can nourish the immune system, regulate the balance of flora in the intestinal tract, and continue to produce enzymes and vitamins, whic...

AI Technical Summary

Problems solved by technology

[0004] However, the current preparation process of enzyme fermentation is too simple, resulting in the problems of single ingredients, shallow taste and flavor, and insufficient absorption of nutrients in the final product

For example, in the patent of application number 201510927035.4, by first using Bacillus subtilis for stirring fermentation, and then using compound strains for static fermentation combined with step-by-step fermentation, this fermentation method still cannot fully decompose the substances in the raw materials, and there are still The problem that the nutritional ingredients are not easily absorbed by the human body or the human body utilization rate of the active ingredients is low

[0005] At the same time, in the existing enzyme production process, there is also the problem that the production cycle is too long

For example, in the patent application number 201410849225.4, three fermentations are used, and the aerobic fermentation is alternately inoculated with strains on the basis of anaerobic fermentation. The aging cycle takes 63 days, and this preparation method still has some nutrients and cannot fully Problems of leaching and insufficient utilization of raw materials

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