Preparation method capable of prolonging shelf life of enzyme

Abstract

The invention provides a preparation method capable of prolonging shelf life of enzyme. The preparation method comprises the following steps: 1) raw material processing: fruit pulp is prepared from one or more of citrus, apple, grape, strawberry, pineapple, banana, peach, pear, apricot, muskmelon, watermelon, coconut and blueberry as raw materials; 2) fruit pulp processing; 3) first-stage fermentation: lactobacillus acidophilus and lactobacillus plantarum mixed bacteria or lactobacillus casei and lactobacillus fermentum mixed bacteria are added to the fruit pulp homogenized in the step 2) for fermentation; 4) second-stage fermentation: taurine, selenium, proline, proline, inositol and brown granulated sugar are added to fermentation broth in the step 3), and then the mixture is inoculated with lactococcus lactis subsp lactis and Lactococcus lactis subsp. Cremoris mixed bacteria for fermentation; 5) filtration and concentration. With adoption of the method, microorganisms are induced to produce nisin to serve as natural ablastin in an enzyme preparing process, and the problem about the shelf life of an enzyme product can be solved well.

Description

technical field [0001] The invention belongs to the technical field of enzymes, in particular to a preparation method for extending the shelf life of enzymes. Background technique [0002] Enzymes exist in all living animals and plants, and are an essential substance for maintaining normal body functions, digesting food, repairing tissues and other life activities. With the growth of age, food safety, living environment and other issues, the enzyme content in the human body is decreasing year by year, the body will reduce the body's metabolic rate due to the loss of enzymes, prone to problems such as sub-health and chronic diseases, showing an aging trend year by year . If there is no enzyme, the biochemical reaction will not be able to proceed, the five major nutrients will become useless to the body, and the phenomenon of life will stop. Supplementing enzymes can make all life activities in the body proceed in an orderly manner, and keep our body alive at all times. [...

AI Technical Summary

Problems solved by technology

Changing any of these can affect the shelf life of the product—either positively or negatively

At present, there are two commonly used ways to achieve shelf life. One is to use heat sterilization to achieve product shelf life. The disadvantage of this method is that heat sterilization will cause loss of food nutrition; the other is to use preservatives to achieve shelf life. , the disadvantage of this method is that most preservatives are chemical products, coupled with people's demands for health, food with chemical preservatives is alienated by consumers

[0004] Enzyme products are a type of food that has been fermented by microorganisms and contains biologically active ingredients. They are favored by consumers due to their health care effects. However, due to the rich nutrition of enzyme products, how to prolong their shelf life has become the focus of the industry. In order to maximize the retention of enzymes For the active ingredients in the product, it is obviously not suitable to use the heat sterilization process to improve the shelf life, but as an enzyme product for health products, adding chemical preservatives is obviously not in line with the positioning of the product