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Five-nature compatible served natural fruit enzyme and preparation method thereof

A kind of fruit enzyme and fruit technology, applied in the function of food ingredients, food science, application, etc., can solve the problems such as the report of the compatibility of the five natures of fruit enzymes that have not been seen in the table, so as to improve human immunity, improve skin diseases, and improve digestion. Effect

Pending Publication Date: 2017-08-04
广东益品佐餐酵素有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] From the retrieved documents, Chinese patent publication number CN105265939 "A kind of food with crab legs and its processing method" is to use crab legs as food with food; The method of ferment " and " the preparation method of a kind of compound fruit ferment " of Chinese Patent Authorization Announcement No. CN100443170B, all is to adopt fermentation method to produce natural fruit ferment etc., also do not see the report of five-property compatibility of table fruit ferment simultaneously

Method used

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  • Five-nature compatible served natural fruit enzyme and preparation method thereof
  • Five-nature compatible served natural fruit enzyme and preparation method thereof
  • Five-nature compatible served natural fruit enzyme and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A natural fruit enzyme that is compatible with five properties, prepared from the following components by mass fraction: flat fruit 61.6%; cold fruit 9.6%; cool fruit 9.6%; warm fruit 9.6%; hot fruit 9.6% %.

[0048] The schematic diagram of the preparation process is shown in figure 1 , the preparation method is as follows: the edible part of the flat fruit is prepared into a pulp, which is continuously sent to a low-temperature and high-pressure wall breaker at 4-20°C and a pressure of 0-200MPa for 1-20 minutes of wall-breaking treatment, and the wall-breaking rate reaches 90%. above. The broken material is placed in a vacuum belt dryer at -80 to 50°C and a vacuum of -0.098 to -0.099 MPa and continuously vacuumed until the water content is less than or equal to 5%. Then, the dried food is processed in a low-temperature ultrafine pulverizer at -40 to -80°C to obtain a powder with a particle size of 10 to 100 μm;

[0049] Make cold fruit, cool fruit, warm fruit, and ...

Embodiment 2

[0064] A natural fruit enzyme with compatibility of five properties is prepared from components with the following mass fractions: flat fruit 61.6%, cool fruit 19.2% and warm fruit 19.2%.

[0065] The preparation method is as follows: the edible part of the flat fruit is prepared into a pulp, which is continuously sent to a low-temperature high-pressure wall breaker at 4-20°C and a pressure of 0-200MPa for 1-20 minutes of wall-breaking treatment, and the wall-breaking rate reaches more than 90%. . The broken material is placed in a vacuum belt dryer at -80 to 50°C and a vacuum of -0.098 to -0.099 MPa and continuously vacuumed until the water content is less than or equal to 5%. Then, the dried food is processed in a low-temperature ultrafine pulverizer at -40 to -80°C to obtain a powder with a particle size of 10 to 100 μm;

[0066] Make cool fruit and warm fruit into powder according to the above preparation method, mix them, and use vacuum or vacuum nitrogen filling packagi...

Embodiment 3

[0068] A natural fruit enzyme that is compatible with five properties is prepared from the following components in mass fraction: flat fruit 61.6%, cold fruit 19.2% and hot fruit 19.2%.

[0069] The preparation method specifically comprises: preparing a pulp from the edible part of the flat fruit, and continuously feeding it into a low-temperature, high-pressure wall breaking machine at 4-20° C. and a pressure of 0-200 MPa for 1-20 minutes of wall-breaking treatment. The broken material is placed in a vacuum belt dryer at -80 to 50°C and a vacuum of -0.098 to -0.099 MPa and continuously vacuumed until the water content is less than or equal to 5%. Then, the dried food is processed in a low-temperature ultrafine pulverizer at -40 to -80°C to obtain a powder with a particle size of 10 to 100 μm;

[0070] Make cold fruit and hot fruit into powder according to the above preparation method, mix them, and use vacuum or vacuum nitrogen filling packaging technology to pack at a vacuum...

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Abstract

The invention relates to the field of preparation of health-care nourishments, and discloses a five-nature compatible served natural fruit enzyme and a preparation method thereof. According to a preparation process, by the modern nonthermal processing technology, proper enzyme, functional factors, vitamins, color, flavor and taste of fruit are retained. The five-nature compatible served natural fruit enzyme is prepared from the following components in percentages by mass: 9.6-61.8% of mild-nature fruit, 0-61.8% of cold-nature fruit, 0-61.8% of cool-nature fruit, 0-61.8% of warm-nature fruit and 0-61.8% of hot-nature fruit. The fruit components for the served natural fruit enzyme are combined according to a golden section method, five natures are balanced, and the five-nature compatible served natural fruit enzyme has excellent effects of improving digestion, promoting metabolism, improving human immunity, building body and the like, and therefore is suitable for people of all ages; and the retention rate of fruit digestive enzymes reaches 90-100%, and proper digestive enzymes, functional factors, heat-sensitive vitamins and the like of the fruit are retained effectively.

Description

technical field [0001] The invention relates to the field of preparation of health nutrition products, in particular to a five-property compatible natural fruit enzyme and a preparation method thereof. The preparation process of the present invention uses modern non-thermal processing technology to retain the unique enzymes (enzymes), functional factors, vitamins, color, fragrance and the like in the fruit. Background technique [0002] Accompanied meal refers to auxiliary meal, and enzyme refers to the general term of enzyme with biocatalytic activity. Serving enzymes are enzymes eaten after meals to help the rapid digestion and absorption of food and help improve the body's metabolism and immune function. As we all know, all fresh animals and plants contain enzymes. However, nothing is more popular than fruit by the broad masses of the people. Eating raw fruit has a long history and was the staple diet of our ancestors apes. With the invention of human fire and the div...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L19/00A23L25/00
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/324
Inventor 宋光泉李絮丹杨军张坤槐詹潮安李冬惠
Owner 广东益品佐餐酵素有限公司
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