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Method for preparing liquid enzyme through cell wall breaking

A liquid and enzyme technology, applied in the field of cell wall breaking to prepare liquid enzymes, can solve the problems of low product quality, difficult to use probiotics, slow fermentation speed, etc., and achieve the effects of excellent product quality, shortened fermentation time, and complete fermentation.

Pending Publication Date: 2017-05-10
应晓科
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the enzyme production process needs to be further improved and enhanced to meet the large demand of the market
In particular, the cytoplasm of fruits and vegetables in enzyme production is wrapped in the cell wall, which is difficult to be utilized by probiotics, resulting in slow fermentation and low product quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0025] Further description is made below through specific implementation methods:

[0026] The method for preparing liquid ferment by cell wall breaking, wherein: comprises the following steps:

[0027] Step 1. Prepare apples, pears, kiwi fruit, tomato, red dates, wolfberry and drinking water respectively, wash and disinfect the apples, pears, kiwi fruit, tomatoes, red dates, and wolfberry respectively, and dry them in the air;

[0028] Step 2: Add 1-1.5‰ vitamin C by weight percentage in the drinking water, then mix the drinking water with apple, pear, kiwi fruit, tomato, red date and wolfberry respectively, so that the apple, pear, kiwi fruit, tomato, red date and wolfberry are soaked wet;

[0029] Step 3. Put soaked apples, pears, kiwis, tomatoes, red dates, and wolfberries into the high-power high-speed wall-breaking grinder, and run the high-power high-speed wall-breaking grinder to break the cell walls of raw vegetables and fruits to make the cell walls of raw vegetable...

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Abstract

The invention discloses a method for preparing liquid enzyme through cell wall breaking, and belongs to the field of food engineering. The method comprises the specific steps of step one, preparing raw material vegetables and fruits, washing, sterilizing and air-drying; step two, putting the raw material vegetables and fruits in a high-power high-speed wall breaking pulverizer, operating the high-power high-speed wall breaking pulverizer, breaking cell walls of the raw material vegetables and fruits, and enabling cytoplasm in the cell walls of the raw material vegetables and fruits to flow out; step three, putting vegetable and fruit juice after wall breaking and pulverizing into a fermentation tank according to a ratio, inoculating, standing and fermenting; step four, after fermenting is finished, obtaining the liquid enzyme. The method for preparing the liquid enzyme through cell wall breaking, disclosed by the invention, has the advantages that the cell walls can be effectively broken, the cytoplasm of the vegetables and fruits can be released, enough basal nutrition can be provided for probiotics, the fermentation efficiency is increased, and fermentation raw materials are efficiently utilized.

Description

technical field [0001] The invention belongs to the field of food engineering, in particular to a method for preparing liquid enzymes by breaking cell walls. Background technique [0002] Enzyme is a substance composed of amino acids with special biological activity. It exists in all living animals and plants. It is an essential substance for maintaining the normal function of the body, digesting food, repairing tissues and other life activities. It participates in almost all life Activity. Enzymes are divided into six categories: acidifying reductases, transferases, hydrolysis enzymes, detachment enzymes, heterosexualizing enzymes and synthetic enzymes. It has the functions of oxidation, decomposition, metabolism, heat energy, blood purification and antibacterial defense. [0003] Enzyme technology is a new high-tech that integrates multi-bacteria compound fermentation and extraction technology. Traditional foods fermented by microorganisms such as kimchi, bean paste, na...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/00A23L5/30A23L3/3544
CPCA23L3/3544A23V2002/00A23V2200/02A23V2200/30A23V2250/708A23V2300/31
Inventor 应晓科
Owner 应晓科
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