Enzymes fruitcake and preparation method thereof

Abstract

The invention discloses an enzymes fruitcake and a preparation method thereof. The enzymes fruitcake is prepared from the following raw materials in parts by weight: 95 to 100 parts of self-flow residues and flocculating precipitum in an enzyme fermentation process, and 0 to 5 parts of carrageenan. By sufficiently utilizing the enzyme fermentation byproducts, not only is a novel application field added to the enzyme production process, but also the obtained enzyme fruitcake can better maintain natural active functional components in the enzyme byproduct such as pectin, polyphenols and flavonoids, lactobacillus, saccharomycetes and the like, but also the consumption of additives is greatly reduced, no spice and excessive auxiliary material is needed, and a product is environmentally friendly, natural, organic and excellent in taste. The enzyeme fruitcake can be easier to accept by consumers compared with the traditional cakes due to the nutritional healthcare effect of the fruitcake.

Description

technical field [0001] The invention belongs to the technical field of food fruit cake manufacturing, and in particular relates to an enzyme fruit cake and a preparation method thereof. Background technique [0002] Enzyme is the old name of enzyme in Cihai, but enzyme (enzyme) is a modern word, and the origin of "fermentation" is very early. For example, in the "Beishan Wine Classic" written by Zhu Gong in the late Northern Song Dynasty, "the use of yeast is different in four seasons. When it is cold, it can be used for many purposes. When it is warm, it can be used for many purposes. That is to say "minus", it can be seen that "yeast" has the meaning of yeast, so literally enzyme is the element of yeast. [0003] Enzyme (enzyme) was finally confirmed by the German scientist Büchner by crushing yeast cells, so it means the active substance existing in (en) yeast (zyme), for which Büchner won the 1907 Nobel Prize in Chemistry. Later, it was further clarified that enzymes ar...

AI Technical Summary

Problems solved by technology

During the fermenting process of the enzyme, residues and some flocculation sediments will inevitably be produced, and these residues are rich in nutrients and pectin. , and the by-products are not fully developed, the cost is high

At present, there is no research report on making enzyme fruit cake from the residue and flocculent sediment of enzyme fermentation