Acanthopanax sessiliflorus Seem. fruit enzyme and preparation method thereof

Abstract

The invention provides an acanthopanax sessiliflorus Seem. fruit enzyme and a preparation method thereof. The preparation method of the acanthopanax sessiliflorus Seem. fruit enzyme comprises the steps of breaking fruit into a half-solid state and obtaining the acanthopanax sessiliflorus Seem. fruit enzyme through early fermentation of yeast liquid, intermediate complex fermentation of acetic bacteria and lactic acid bacteria and final deep-layer anaerobic low-temperature lactic acid fermentation. The acanthopanax sessiliflorus Seem. fruit enzyme disclosed by the technical scheme of the invention is prevented from going bad or mould after being sealed and stored under low temperature condition of 10 to 20 DEG C for 5 years or more and becomes a long-time preservation and storage method of production enterprises or planting farmers. The acanthopanax sessiliflorus Seem. fruit enzyme disclosed by the technical scheme of the invention has other technological advantages of rich nutritional ingredients, high active matter content, simple method, easiness to implement and control and low cost.

Description

technical field [0001] The application of the present invention relates to the processing of the fresh fruit of Acanthopanax acanthus for storage and utilization and the preparation method of the product, the enzyme of Acanthopanax acanthus. Background technique [0002] Short-stemmed Acanthopanax, also known as Acanthopanax sessiliflorus Seem., is a plant of the genus Araliaceae, with berry fruits, mainly distributed in Northeast China, North China and surrounding areas. The fruit of Wujia Wujia is rich in anthocyanins, proanthocyanidins, chlorogenic acid, soluble fiber polysaccharides, sesamin, coumarin, and many mineral elements and multivitamins. It is an ideal raw material for food and medicine. In recent years, with the popularization and promotion of artificial planting technology of Acanthopanax acanthus, the annual output of fresh fruits of Acanthopanax acanthus has increased significantly, which has laid a good raw material foundation for the development of the pro...

AI Technical Summary

Problems solved by technology

The fresh fruits of Duangengwujia mature intensively in autumn. If they cannot be fed in time for processing or frozen storage, the picked fruits will quickly become moldy and become waste products after being piled up for 48 hours.

However, conventional agricultural product processing and storage methods, such as drying or freezing processing, require corresponding storage workshops, corresponding power equipment and processing equipment, which requires huge industrial investment and high operating and maintenance costs for low-temperature cold storage.

[0003] As a new resource food, at present, although there are several short-stem Wujia deep-processed products in the consumer market, such as Wujia wine, Wujia fruit tea bag, Wujia bitter tea, Wujia juice drink, etc., but the short-stem Wujia The variety of Wujiaguo products is still scarce. Even if there are related products, the utilization rate of nutrients in raw materials is not high, especially during the long-term storage of raw materials. The fruit nutrition loss is relatively large, and there is also a lack of popular products with both edible and health functions.