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Full-plant fruit/vegetable enzyme and preparation method thereof

A fruit and vegetable enzyme and plant technology, applied in the fields of bacteria, food science, and yeast-containing food ingredients used in food preparation, can solve the problems of incomplete decomposition of macromolecular substances, limited number of bacteria generated, and reduced enzyme activity. Rich taste, balanced nutrition and stable enzyme composition

Inactive Publication Date: 2018-05-04
山东赛维绿色科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most enzymes on the market use a single raw material for constant temperature and short-term fermentation. The macromolecular substances in the extract are not completely decomposed and are not easily absorbed by the human body.
With natural fermentation, the number of strains produced is limited, and the fermentation cycle is relatively long
Adding water or additives to the enzyme during the production process will also reduce the activity of the enzyme

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The preparation method of the whole plant fruit and vegetable enzyme is formed by fermentation of raw materials with the following weight components:

[0029] Fruits include: red Fuji, green apple, pear, grape, grape, tangerine, orange, grapefruit, plum, peach, watermelon, apricot, melon, cantaloupe, cantaloupe, green papaya, lychee, lemon, banana, mango, kumquat, Pineapple, pomegranate, hawthorn, mulberry, strawberry, cherry tomato, loquat, fig, carambola, ginseng fruit, kiwi fruit, bayberry, blueberry, cherry, dragon fruit, white melon, green plum, peach, sugarcane 1.5kg each.

[0030] Vegetables include: yellow onions, purple onions, squash, ginger, scallions, garlic, leeks, celery, potatoes, eggplant, spinach, green peppers, red bell peppers, yellow bell peppers, carrots, green radishes, radishes, beetroot, sweet potatoes , purple potato, cucumber, tomato, winter melon, rape, cabbage, kohlrabi, purple cabbage, cauliflower, broccoli, chrysanthemum, lettuce, zucchini,...

Embodiment 2

[0038] The preparation method of the whole plant fruit and vegetable enzyme is formed by fermentation of raw materials with the following weight components:

[0039] Fruits include: Red Fuji, green apple, Sydney, duck pear, Kyoho, rose fragrance, red grape, jujube, orange, orange, grapefruit, plum, peach, watermelon, apricot, melon, cantaloupe, cantaloupe, green papaya, lychee, lemon , banana, mango, kumquat, betel nut, rambutan, pineapple, pomegranate, hawthorn, mulberry, strawberry, sugar orange, cherry tomato, loquat, fig, carambola, ginseng fruit, kiwi, bayberry, blueberry, cherry, dragon fruit , guava, white melon, green plum, prune, peach, longan, yacon, sugarcane each 1kg.

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PUM

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Abstract

The invention discloses a full-plant fruit / vegetable enzyme and a preparation method thereof. The preparation method mainly comprises the following steps: uniformly mixing hundreds of fresh fruits andvegetables and white sugar as raw materials in a certain mass ratio, implementing four inoculation processes, fermenting for more than 540 days, and gradually fermenting fruit and vegetable layers, thereby obtaining the full-plant fruit / vegetable enzyme. The enzyme prepared by using the method disclosed by the invention is free of additive or moisture, rich in trace element such as vitamins, amino acids and minerals essential for human bodies, easy to absorb, capable of improving digestion, promoting metabolism and improving human immunity, and applicable to both the young and the old.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a whole plant fruit and vegetable enzyme and a preparation method thereof. Background technique [0002] Ferment is exactly enzyme (enzyme), refers to the macromolecule substance with biocatalysis function, and the fermented liquid or the fermented product with bioactive substance obtained through microbial fermentation are collectively referred to as ferment later. Enzymes, as a kind of biocatalyst, are necessary substances for various metabolic activities in the human body. Enzyme is a product obtained by applying fermentation technology. The raw materials used are all natural plants, fruits, mushrooms, seafood and other ingredients, and are not mixed with other chemical components, and will not cause adverse reactions. Therefore, it is a health care product with broad development prospects. Food has great development value. Nowadays, enzymes are more popul...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L29/00
CPCA23L29/065A23L33/00A23V2002/00A23V2400/51A23V2200/30A23V2250/76
Inventor 王红杰王从民王保洲赵海霞李晓林
Owner 山东赛维绿色科技有限公司
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