Jelly with nectarine, pomegranate and collagen ferment as well as preparation method and application of jelly

Abstract

The invention relates to ferment jelly, in particular to nectarine and pomegranate collagen ferment jelly as well as a preparation method and application thereof. Mixing fruits and vegetables, adding cane sugar, pulping, pasteurizing, and cooling to room temperature to obtain fruit and vegetable pulp; adding cellulase and pectinase, and performing enzymolysis to obtain enzymatic hydrolysate; adding primary zymophyte, and fermenting to obtain primary fermentation liquor; adding secondary zymophyte composed of lactobacillus plantarum, lactobacillus acidophilus, lactobacillus paracasei and streptococcus thermophilus for fermentation, and filtering to remove impurities to obtain secondary fermentation liquor; the preparation method comprises the following steps: adding honey peach and pomegranate collagen enzyme into a stirrer, adding a protective agent which comprises trehalose, xylitol, amino acid, glycerol and hydroxypropyl-beta-cyclodextrin, adding collagen peptide and pre-dissolved agar, uniformly mixing, adding cheese powder, uniformly mixing, and cooling to obtain the honey peach and pomegranate collagen enzyme jelly. The nectarine and pomegranate collagen enzyme jelly prepared by the preparation method disclosed by the invention is high in SOD activity, relatively high in heat resistance and low temperature resistance, capable of preventing enzyme inactivation and long in shelf life.

Description

technical field [0001] The invention relates to an enzyme jelly, in particular to a peach pomegranate collagen enzyme jelly and a preparation method and application thereof. Background technique [0002] Enzyme is a product containing specific biologically active ingredients made from animals, plants, fungi, etc., with or without supplementary materials, through microbial fermentation. Its bioactive components include various nutrients provided by plant raw materials and microorganisms, plant-based functional chemical components in natural plants, and some physiologically active substances produced by fermentation, including amino acids, peptides, vitamins, polysaccharides, and polyphenols , flavonoids, alcohols, esters, enzymes, mineral elements, organic acids and various probiotics. [0003] Human enzymes have the following functions: Human enzymes can regulate the balance of gastrointestinal flora, improve and regulate the balance of intestinal flora, and enhance the imm...

AI Technical Summary

Problems solved by technology

[0007] Chinese patent CN 105054054 A discloses a kind of high SOD activity fruit and vegetable enzyme liquid and fruit and vegetable enzyme powder preparation method, Chinese patent CN 110250502 A discloses a kind of fermented enzyme liquid rich in SOD and its preparation method, but the above-mentioned patent still has SOD activity The problem of not being high enough, more importantly, the enzyme is easily affected by environmental factors such as temperature, and is easily inactivated