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Preparation method of fruit and vegetable enzyme pudding

A technology of fruit and vegetable enzymes and fruit enzymes, which is applied in the field of food processing, can solve the problems of heat resistance of enzymes, achieve the effects of strengthening the liver, scientific formula, and nourishing the intestinal mucosa

Inactive Publication Date: 2017-05-31
ZHEJIANG BAIHUI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problem that enzymes are not heat-resistant and difficult to use as pudding materials, the invention provides a method for preparing fruit and vegetable enzyme puddings, which realizes the mixing of enzymes and pudding liquid during the pudding production process, and keeps the activity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of preparation method of fruit and vegetable enzyme pudding of the present invention, comprises following several steps:

[0027] 1) Preparation of fruit enzyme: wash and sterilize the fruit material, chop it into pieces and put it into a sterile fermenter, add white sugar, seal it and place it at room temperature for 5 months, filter it under 200 mesh, and obtain the fruit enzyme liquid; among them, the fruit The materials include raw materials with the following weights: apple 10Kg, strawberry 15Kg, red bayberry 5Kg, orange 3Kg, banana 10Kg, grape 6Kg, pear 8Kg, lemon 4Kg, mulberry 5Kg, dragon fruit 4Kg, cantaloupe 4Kg, kiwi fruit 4Kg; 2% of the total weight of fruit material;

[0028] 2) Vegetable enzyme preparation: Wash and sterilize the vegetable materials, chop them up and put them into a sterile fermenter, add brown sugar, honey and deionized water, seal them at room temperature for 6 months, and filter under 200 mesh to obtain vegetable enzymes Wherein,...

Embodiment 2

[0034] A kind of preparation method of fruit and vegetable enzyme pudding of the present invention, comprises following several steps:

[0035] 1) Preparation of fruit enzyme: Wash and sterilize the fruit material, chop it into pieces and put it into a sterile fermenter, add white sugar, seal it and place it at room temperature for 6 months, filter it under 200 mesh, and obtain the fruit enzyme liquid; among them, the fruit The materials include raw materials with the following weights: 15Kg of apples, 16Kg of strawberries, 6Kg of red bayberries, 6Kg of oranges, 15Kg of bananas, 7Kg of grapes, 9Kg of pears, 5Kg of lemons, 6Kg of mulberries, 5Kg of dragon fruits, 5Kg of cantaloupe, and 5Kg of kiwifruit; 3% of the total weight of fruit material;

[0036] 2) Vegetable enzyme preparation: Wash and sterilize the vegetable material, chop it up and put it into a sterile fermenter, add brown sugar, honey and deionized water, seal it and place it at room temperature for 8 months, filte...

Embodiment 3

[0042] A kind of preparation method of fruit and vegetable enzyme pudding of the present invention, comprises following several steps:

[0043] 1) Preparation of fruit enzyme: Wash and sterilize the fruit material, chop it into pieces and put it into a sterile fermenter, add white sugar, seal it and place it at room temperature for 5.5 months, filter it under 200 mesh, and obtain the fruit enzyme liquid; among them, the fruit The materials include raw materials with the following weights: 14Kg of apples, 19Kg of strawberries, 9Kg of red bayberries, 5Kg of oranges, 10Kg of bananas, 7Kg of grapes, 10Kg of pears, 4Kg of lemons, 7Kg of mulberries, 5Kg of dragon fruits, 5Kg of cantaloupe, and 5Kg of kiwifruit; 2.5% of the total weight of fruit material;

[0044] 2) Vegetable enzyme preparation: Wash and sterilize the vegetable material, chop it up and put it into a sterile fermenter, add brown sugar, honey and deionized water, seal it and place it at room temperature for 7 months, ...

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PUM

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Abstract

The invention discloses a preparation method of fruit and vegetable enzyme pudding. The preparation method comprises the following steps of (1) preparation of fruit enzyme; (2) preparation of vegetable enzyme; (3) preparation of fruit and vegetable enzymes; (4) preparation of fruit and vegetable enzyme ice balls; (5) preparation of pudding liquid; (6) preparation of fruit and vegetable enzyme pudding. The preparation method has the advantages that the fruit and vegetable enzyme ice balls are added in the pudding preparation process, so that the influence to the shaping of the pudding is avoided, and the self activity of the enzyme is also maintained; the formula of the enzyme pudding is scientific, the technology is reasonable, the mouth feel is better, and the functions of invigorating stomach and promoting appetite, and tonifying liver are realized.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing fruit and vegetable enzyme pudding. Background technique [0002] "Pudding" is the transliteration of English pudding, and the Chinese free translation is "milk jelly". It generally refers to foods that are solidified from pulpy materials, such as Christmas pudding, bread pudding, Yorkshire pudding, etc. It is a semi-solidified frozen dessert, and the main materials are eggs and milk yolk. 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. [0003] Most of the enzymes on the market are made into enzyme drinks or enzyme capsules, while other product forms are relatively scarce. Since enzymes are not heat-resistant, they will lose their acti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L9/10A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/32
Inventor 李国良
Owner ZHEJIANG BAIHUI BIOLOGICAL TECH
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