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Preparation method of sparassis crispa solid enzyme

A technology of embroidered coccus and bacterial enzyme, applied in food science and other directions, can solve the problem of lack of deep-processed products, and achieve the effect of improving the absorption and utilization rate of the human body, improving the bioavailability, and having a good market prospect.

Inactive Publication Date: 2017-12-29
FUQING CITY FIRE KIRIN EDIBLE FUNGUS TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Hydrangea is rich in polysaccharides. Domestic hydrangeas are sold as fresh products, and there is a lack of deep-processed products on the market.

Method used

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Examples

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Effect test

preparation example Construction

[0017] The invention provides a kind of preparation method of hydrangea solid ferment, wherein, comprise the following steps:

[0018] 1. Mix 100 kg of crushed Hydrangea fresh fruiting body with soft white sugar or brown sugar, sterile water 100 kg: 25-50 kg: 200-400 kg according to the weight ratio, add 0.05-0.5% strains (yeast, lactic acid bacteria, acetic acid bacteria) One or more) fermentation, aerobic fermentation in the early stage and anaerobic fermentation in the later stage. After 180 days of fermentation at 20-35°C, the fermentation juice residue is separated, and the solid part of the filter residue is dried at 45°C or freeze-dried at low temperature. Pulverize to obtain hydrangea ferment solid raw material;

[0019] 2. Select fruits and vegetables, remove inedible parts, wash and chop 100 kg (dragon fruit: banana: lemon: citrus: apple: pineapple: passion fruit: grape: papaya: pear=10~15:5~15:10~15 : 5~20: 10~15: 10~30: 5~10: 5~20: 10~15: 5~15) According to the ...

Embodiment 1

[0023] 1. Mix 100 kg of crushed hydrangea fresh fruiting body with soft white sugar or brown sugar, sterile water 100kg: 35kg: 300kg according to the weight ratio, add 0.3% strains (yeast) for fermentation, aerobic fermentation in the early stage, anaerobic fermentation in the later stage, After 180 days of fermentation at 20-35°C, the fermentation process is aerobic fermentation for 80 days in the early stage and anaerobic fermentation for 100 days in the later stage. The fermentation juice residue is separated, the solid part of the filter residue is dried at 45°C, and crushed to obtain embroidered Coccal enzyme solid raw material;

[0024] 2. Select fruits and vegetables, remove inedible parts, wash and chop 100 kg (dragon fruit: banana: lemon: citrus: apple: pineapple: passion fruit: grape: papaya: pear = 10: 10: 10: 10: 12: 19 : 8: 6: 10: 5) According to the weight ratio, add soft white sugar or brown sugar, sterile water 100kg: 30kg: 300kg, add 0.3% strains (yeast) for...

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PUM

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Abstract

The invention relates to a preparation method of a sparassis crispa solid enzyme. The preparation method comprises the following steps: (1) providing 100kg of smashed fresh sparassis crispa fruiting bodies, adding sugar and sterile water, mixing the smashed fresh sparassis crispa fruiting bodies, the sugar and the sterile water in a weight ratio of 100:(25-50):(200-400), adding a strain of which the weight is 0.05-0.5% to ferment for 180 days at the temperature of 20-35 DEG C, separating juice from residues, drying filter residue solids, and performing grinding to obtain a sparassis crispa enzyme solid raw material; (2) selecting fruits and vegetables, removing inedible parts, cleaning and chopping the fruits and vegetables, taking 100kg of the chopped fruits and vegetables, adding sugar and sterile water, mixing the chopped fruits and vegetables, the sugar and the sterile water in a weight ratio of 100:(20-40):(200-400), adding a strain of which the weight is 0.05-0.5% to ferment for 180 days at the temperature of 20-35 DEG C, separating juice from residues, drying filter residue solids, and performing grinding to obtain a fruit and vegetable enzyme solid raw material; and (3) enabling the ground sparassis crispa enzyme solid raw material to be compounded or not compounded with the fruit and vegetable enzyme solid raw material to obtain the finished product. The sparassis crispa solid enzyme prepared by the preparation method provided by the invention increases the eating mode of sparassis crispa, optimizes the flavor, is beneficial to absorption, adds nutrient substances and has good market prospects.

Description

technical field [0001] The invention relates to a preparation method of hydrangea solid enzyme. Background technique [0002] Hydrangea is rich in polysaccharides. Domestic hydrangeas are sold as fresh products, and there is a lack of deep-processed products on the market. At present, the extraction of polysaccharides is only physical and chemical extraction, such as: hot water extraction, organic solution extraction. Physically, high temperature destroys the activity of biological polysaccharides, while chemically, many agents remain. Contents of the invention [0003] In view of this, the technical problem to be solved by the present invention is to provide a preparation method of hydrangea solid enzyme with more complete activity of biological polysaccharide, richer nutritional components, changed eating method, and improved absorption and utilization rate of human body. [0004] In order to achieve the above object, the present invention adopts following technical sc...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23L33/00
Inventor 陈美英王国强何绍东
Owner FUQING CITY FIRE KIRIN EDIBLE FUNGUS TECH DEV
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