Health-caring sugar-core apple flavor enzyme

Abstract

The invention relates to a health-caring sugar-core apple flavor enzyme, which is prepared by the following steps: (1) performing high-low temperature asynchronous whole-cell biological crushing pulping; (2) performing primary fermentation: 2-1) culturing a lactobacillus brevis strain to obtain a bacterial suspension; 2-2) carrying out multifunctional biological plasma combined with ultrasound; and (3) performing high-flux low-O2 high-NO circulating secondary fermentation to obtain the apple enzyme stock solution. According to the invention, process innovation is carried out on powder products in enzyme products, sugar-core Fuji apples are used as basic raw materials, and lactobacillus brevis and saccharomyces cerevisiae are used for synergistic fermentation, so that the high-color-value strong-flavor health-caring flavor enzyme product is developed.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a healthy-type candied apple flavor enzyme. Background technique [0002] At present, there are a variety of enzyme health care products in the domestic market, but due to different processing techniques, enzyme health care products have problems such as low concentration of active ingredients, low nutritional content, dull color of powdered enzymes, and not strong smell. [0003] The specific questions are as follows: [0004] 1. The fermentation efficiency of enzyme beverage is low and the fermentation time is long. Harmful bacteria are easy to breed during the fermentation process, and the color of the enzyme drink is not bright in the later stage. [0005] 2. Fermented by a single strain, the probiotic richness and active ingredients in the finished product are low. The fermentation production cycle is too long, and the problem of sedimentation is prone to occur. Composite f...

AI Technical Summary

Problems solved by technology

[0004] 1. The fermentation efficiency of enzyme beverage is low and the fermentation time is long

Harmful bacteria are easy to breed during the fermentation process, and the color of the enzyme drink is not bright in the later stage

[0005] 2. Fermented by a single strain, the richness of probiotics and active ingredients in the finished product are low

[0006] 3. The bioavailability of nutrients in enzyme products is not high, and the aroma of enzyme drinks in the later stage is not strong enough

[0010] Problem: Fermentation with a single strain, the probiotic richness and active ingredients in the finished product are low

[0014] Question: ① In this invention, the apples are washed, dried by an ozone water machine, peeled, cored, cut into pieces, and then fermented. Without antibacterial treatment, the post-fermentation process lasts for 3-6 months, which is easy to breed harmful bacteria

[0018] Problem: The pretreatment of raw materials did not carry out antibacterial and color protection treatment

Bioavailability of original nutrients is not high

③The smell is not strong enough

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