Preparation method of tropical fruit compound enzyme

Abstract

The invention discloses a preparation method of tropical fruit compound enzyme, which comprises the following steps: cleaning tropical fruits, taking pulp, adding mixed bacteria, green kumquat, American ginseng extract, sugar and table salt, and conducting mixing according to the mass percent, wherein the addition amount of the mixed bacteria is 0.004-0.1% of the pulp, the addition amount of the green kumquat is 3-9% of the pulp, the addition amount of the American ginseng extract is 0.5-1% of the pulp, the addition amount of the sugar is 20-30% of the pulp, and the addition amount of the table salt is 3-6% of the pulp; adding fruit peel leach liquor into the ingredients, and conducting anaerobic fermentation, wherein the addition amount of the fruit peel leach liquor is 70-80% of the fruit pulp according to the mass percentage; performing ultrasonic sterilization to obtain tropical fruit enzyme primary liquid, and carrying out anaerobic fermentation and after-ripening, wherein according to mass percent, the adding amount of saccharomycetes is 0.1-0.3% of that of the primary liquid, and the adding amount of white granulated sugar is 20-30% of that of the primary liquid ; and conducting filtering, taking filtrate, and carrying out ultrasonic sterilization to obtain the product.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of tropical fruit compound enzyme. Background technique [0002] Enzyme, the English name enzyme, is a common name for enzymes. Enzyme is another name for enzyme in Japan and Taiwan, and refers to a polymer substance with biocatalytic function. [0003] Enzymes and enzymes are two different substances. [0004] Enzyme is a kind of substance with relatively fixed composition, and the enzyme product used in our life is a kind of product containing water, plant components, organic acids, sugars, proteins, amino acids, microbial metabolites, microbial enzymes and microbial cells ( Inactivated) and other mixtures of substances. [0005] Enzymes are made from various plants, including various wild vegetables, fruits, plant stems and roots, mushrooms, herbal medicines, and animal tissues, and fermented by various microorganisms such as yeast, acetic acid ...

AI Technical Summary

Problems solved by technology

Existing enzyme beverages have a long natural fermentation cycle, low activity after sterilization, and need to be stored at low temperature to maintain their activity, and the existing enzyme beverages have little auxiliary effect on the human body

[0007] Common tropical fruits such as pineapple, papaya, mulberry, dragon fruit, honey pomelo, jackfruit, etc., all have typical aroma and sweetness; at present, these kinds of fruits are mainly used to eat fresh or make dried fruit, canned food, and fruit juice. No related products have been found for compound preparation of fruit enzymes