Compound health-care fig ferment and preparation method thereof

A fig and enzyme technology, applied in food science and other directions, can solve problems such as the inability to guarantee consistent product quality and flavor, the inability to guarantee the existence of harmful microorganisms, and the inability to reflect the unique flavor of figs, achieving rich aroma and short time consumption. , unique flavor effect

Inactive Publication Date: 2019-04-16
四川久润泰科技有限公司
View PDF5 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Patent CN105211880A discloses a preparation method of fig enzyme, which produces an enzyme solution using fig as a single raw material. Although fig is rich in nutrition, the enzyme effect after fermentation is still single; in addition, the invention only utilizes the internal strains of fig Carry out natural fermentation. The natural fermentation mode cannot control the fermentation process of the strains, and cannot gu

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Take each raw and auxiliary material by the corresponding embodiment 1 data of table 1

[0038] A kind of fig compound health enzyme

[0039](1) Raw material pretreatment: select fresh figs, bananas, apples, pears, arrowroots, bamboo shoots, white radishes, and lotus roots that are free from rot, diseases and insect pests, slice them with a slicer, and place them in a color-protecting agent at 50°C Soak in water for 10 minutes, then steam in boiling water for 10 minutes. After steaming, colloid milling is used to obtain fruit and vegetable slurry, which is placed in a water bath at 45°C for 20 minutes of ultrasonication, wherein the ultrasonic power is 200W, and then the pH value is adjusted to about 6 with an acidity regulator. Add cellulase and pectinase at the same temperature, stir continuously for 4 hours, then centrifuge the enzymatic solution, take the supernatant and filter it through diatomaceous earth and a 0.1 μm membrane to obtain fruit and vegetable juice....

Embodiment 2

[0044] Take each raw and auxiliary material by the corresponding embodiment 2 data of table 1

[0045] A kind of fig compound health enzyme

[0046] (1) Raw material pretreatment: select fresh figs, bananas, apples, pears, arrowroots, bamboo shoots, white radishes, and lotus roots that are free from rot, diseases and insect pests, slice them with a slicer, and place them in a color-protecting agent at 50°C Soak in water for 10 minutes, then steam in boiling water for 10 minutes. After steaming, colloid milling is used to obtain fruit and vegetable slurry, which is placed in a water bath at 50°C for 20 minutes of ultrasonication, wherein the ultrasonic power is 200W, and then the pH value is adjusted to about 6 with an acidity regulator. Add cellulase and pectinase at the same temperature, stir continuously for 3 hours, then centrifuge the enzymatic solution, take the supernatant and filter it through diatomaceous earth and a 0.1 μm membrane to obtain fruit and vegetable juice...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a compound health-care fig ferment. The compound health-care fig ferment is prepared by using figs, bananas, apples, pears, arrowheads, bamboo shoots, white radishes, lotus roots, traditional Chinese medicinal materials and edible fungi jointly, the fruits and vegetables are firstly soaked with color protection liquid, then are steamed with boiling water and are separated and passivated by enzyme, so that the enzyme is deactivated, and the non-enzymatic browning is inhibited; in addition, a method of direct steaming and repulping is adopted, browning caused by the factthat the oxygen content is mixed into pulp is effectively prevented; after sufficient filtration, the pulp structure is further treated by adopting a fermentation method to improve the stability, flavor and taste of the ferment, and lactic acid bacteria are used for staged fermentation to maintain the pH in the range of 3-3.5, and the ferment in the pH range has the best taste. Finally, a compoundfig ferment with rich flavor, high active enzyme active ingredient content, palatable sweet and sour taste, harmonious color and luster, smooth taste and a strong health care function is obtained, and fills the blank of figs in the processing of compound ferments.

Description

technical field [0001] The invention relates to the field of food bioprocessing, in particular to a fig compound health-care enzyme and a preparation method thereof. Background technique [0002] Fig is a perennial woody plant of the Rosaceae Moraceae Ficus, which mainly grows in some tropical and temperate regions. Fig is a kind of fruit with large yield in my country, which is both medicinal and edible. It tastes sweet and has extremely high nutritional value. Fresh figs are rich in functional polysaccharides, amino acids, polyphenols and other substances, as well as a variety of lipases, starch glucoamylases, superoxide dismutases, etc. Because figs have anti-oxidation, anti-virus, anti-bacterial, anti-cancer, hypoglycemic, cholesterol-lowering, laxative and anti-worm effects, figs are also known as "the patron saint of human health in the 21st century". However, figs have a short harvest season and are not durable to storage. They are mainly consumed as fruits at prese...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L33/00
CPCA23L33/00
Inventor 何进
Owner 四川久润泰科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap