CN104738780A - Integrated fruit enzyme and preparation method thereof - Google Patents
Integrated fruit enzyme and preparation method thereof Download PDFInfo
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- CN104738780A CN104738780A CN201510190162.0A CN201510190162A CN104738780A CN 104738780 A CN104738780 A CN 104738780A CN 201510190162 A CN201510190162 A CN 201510190162A CN 104738780 A CN104738780 A CN 104738780A
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Abstract
The invention discloses an integrated fruit enzyme and a preparation method thereof. The enzyme is formed by the following materials in parts by mass: 60-80 parts of fruits, 20-40 parts of brown powdered sugar, 0.1-2 parts of saccharomycetes, and 0.1-3 parts of lactic acid bacteria. The invention also discloses the preparation method of the integrated fruit enzyme. The preparation method comprises the following steps of (1) preprocessing the fruits; (2) fermenting; (3) after-ripening; (4) subpackaging. According to the integrated fruit enzyme and the preparation method thereof, a pure biological fermentation method is adopted, the saccharomycetes and the lactic acid bacteria are creatively used for fermenting at the same time, the functions and the flavors of the enzyme can be adjusted through adjusting the proportion and the process of the fruits, no any food additives or harmful chemical compositions are added, the temperature of the whole production process is lower than 60 DEG C, and the nutritional ingredients and the enzyme activity are maintained maximally; the product is fermented by the fresh fruits and is fresh and delicious, can supplement enzymes, vitamins, mineral substances and the like required for a human body, and meanwhile, has the efficacies of losing weight, expelling toxin and conditioning a digestive tract function.
Description
Technical field
The present invention relates to a kind of plant fermentation beverage technical field, relate in particular to a kind of fruit comprehensive enzyme and preparation method thereof.
Background technology
Fermented beverage is nutritious, and function is obvious, and unique flavor, receives pursuing of consumer in recent years.Ferment is also called enzyme, it is a class biocatalyst, majority is protein, also some are had to be RNA or DNA molecular, it is the mediator of biochemical reaction in earth all living things body, the activities of the mankind comprises motion, thinking, sleep, breathing, digest food etc. and all be unable to do without ferment, is therefore called as " material grasping all vital movements ".Because ferment mostly is protein, if temperature is more than 60 DEG C, ferment will deactivation and lose its due function.The ferment of human body has three kinds of main sources: one is human body self synthesis, and two is the microorganisms derived from body, and three is derive from food.The activity of human body ferment is different because of the age, and from be born to growing perfect state, the ferment vigor of human body constantly increases, after the middle age, with advancing age or environment deterioration function of human body can be caused to fail, the ability of NOS also can reduce gradually; Antibiotic abuse can cause human body profitable strain unbalance, and human body ferment also can be caused to lack; In the dietary structure of modern, the ratio of fresh fruits and vegetables is on the low side, and the natural ferment of absorption is also less.Therefore, carry out by drinking fermented beverage the trend that ferment required in added body becomes modern personage.
The present invention adopts fresh fruit as raw material, is equipped with the brown powdered sugar that vitamin is abundant, produces fragrant and sweet good to eat ferment product.The present invention adopts saccharomycete and lactic acid bacteria to ferment: the enzyme liquid fruit aromatic flavour of saccharomycetes to make fermentation, and enzyme activity is high, also has light wine flavour; And the enzyme liquid sweet and sour taste of lactobacillus-fermented, can help digest, balance intestinal profitable strain.Product of the present invention does not add any food additives and harmful chemical component, nutritious, Be very effective, drinks the effect that can play fat-reducing, toxin expelling, conditioning digestive tract function for a long time.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of fruit comprehensive enzyme and preparation method thereof.Specifically using fresh fruit as primary raw material, ferment with saccharomycete and lactic acid bacteria respectively, mixed culture fermentation liquid is made according to a certain percentage.Product of the present invention has the following advantages: 1, creationary saccharomycete and lactic acid bacteria two kinds of bacterial classifications of simultaneously using ferment, and both zymotic fluids can play and have complementary functions, the effect of Synergistic; 2, regulated function and the taste of ferment by adjustment fruit ratio and technique, do not add any food additives and harmful chemical component; 2, whole production process is lower than 60 DEG C, maintains nutritional labeling and the ferment vigor of fruit to greatest extent.
A kind of fruit comprehensive enzyme and preparation method thereof, its feature is as follows.
1, described ferment is by material making once: fruit 60 ~ 80 parts, 20 ~ 40 parts, brown sugar, 0.1 ~ 2 part, saccharomycete, lactic acid bacteria 0.1 ~ 3 part.
2, described a kind of fruit comprehensive enzyme, it is characterized in that described fruit is one or several of all kinds of fresh fruit, the ratio of fruit can be allocated according to different functions and taste, and described saccharomycete and lactic acid bacteria are edible bacterial classification.
3, described a kind of fruit comprehensive enzyme and preparation method thereof, is characterized in that comprising the following steps: (1) fruit pretreatment: fruit is cleaned, and needs fruit removal skin, the seed of peeling and seed, dries, and making beating is for subsequent use; (2) ferment: fruit pulp is divided into two parts and pours in two fermentation tanks, add brown powdered sugar 20 ~ 40 parts respectively, mixing, is warming up to 55 DEG C of sterilization treatment, and insulation 30 ~ 40min, is down to normal temperature temperature; In a copy of it pulp by saccharomycete by 0.1 ~ 2.0%(mass percent) inoculate, lucifuge ferment, fermentation temperature is 27 ~ 38 DEG C, fermentation period is 60 ~ 80, filter after fermentation ends, under lower than the condition of 55 DEG C, remove alcohol by reduction vaporization method, obtain zymotic fluid A1; In another portion of pulp by lactic acid bacteria by 0.1 ~ 3.0%(mass percent) inoculate, lucifuge ferment, fermentation temperature is 25 ~ 37 DEG C, and fermentation period is 60 ~ 80, filters to obtain zymotic fluid A2 after fermentation ends; (3) after-ripening: zymotic fluid A1 and zymotic fluid A2 is mixed according to a certain percentage, pours in fermentation tank, lucifuge after-ripening 30 ~ 40 days at 25 ~ 37 DEG C, filters to obtain fruit comprehensive enzyme after after-ripening terminates; 4) packing: by the enzyme liquid of step (3) gained prior to 55 ~ 60 DEG C of sterilizing 20 ~ 30min, is then cooled to 15 DEG C ~ 25 DEG C to carry out cryogenic sterile packaging, finally keeps in Dark Place in normal temperature.
Detailed description of the invention
embodiment 1: first prepare burden as follows: apple 20 parts, 20 parts, lemon, grape 20 parts, 10 parts, pineapple, brown powdered sugar 30 parts, 1.5 parts, saccharomycete, lactic acid bacteria 2 parts; Production process: (1) fruit pretreatment: apple, lemon, grape are cleaned, removed seed, and pineapple peeling, pulls an oar fruit, mixing, for subsequent use; (2) ferment: fruit pulp is divided into two equal portions and pours in two fermentation tanks, add brown powdered sugar 30 parts respectively, mixing, is warming up to 55 DEG C of sterilization treatment, and insulation 35min, is down to normal temperature temperature; In a copy of it pulp by saccharomycete by 1.5%(mass percent) inoculate, lucifuge is fermented, and fermentation temperature is 32 DEG C, and fermentation period is 70, filters after fermentation ends, removes alcohol, obtain zymotic fluid A1 under the condition of 55 DEG C by reduction vaporization method; In another portion of pulp by lactic acid bacteria by 2.0%(mass percent) inoculate, lucifuge ferment, fermentation temperature is 30 DEG C, and fermentation period is 70, filters to obtain zymotic fluid A2 after fermentation ends; (3) after-ripening: zymotic fluid A1 and zymotic fluid A2 in the mixing of 1:1 ratio, pour in fermentation tank, lucifuge after-ripening 35 days at 30 DEG C, filters to obtain fruit comprehensive enzyme after after-ripening terminates; (4) packing: by the enzyme liquid of step (3) gained prior to 57 DEG C of sterilizing 25min, is then cooled to 20 DEG C to carry out cryogenic sterile packaging, finally keeps in Dark Place in normal temperature.
embodiment 2: first prepare burden as follows: dragon fruit 30 parts, 30 parts, banana, orange 20 parts, brown powdered sugar 20 parts, 2 parts, saccharomycete, lactic acid bacteria 3 parts; Production process: (1) fruit pretreatment: dragon fruit, banana, orange are cleaned, remove seed, and pulp is pulled an oar, mixing, for subsequent use; (2) ferment: fruit pulp is divided into two equal portions and pours in two fermentation tanks, add brown powdered sugar 20 parts respectively, mixing, is warming up to 55 DEG C of sterilization treatment, and insulation 40min, is down to normal temperature temperature; In a copy of it pulp by saccharomycete by 1.5%(mass percent) inoculate, lucifuge is fermented, and fermentation temperature is 38 DEG C, and fermentation period is 80, filters after fermentation ends, removes alcohol, obtain zymotic fluid A1 under the condition of 55 DEG C by reduction vaporization method; In another portion of pulp by lactic acid bacteria by 3.0%(mass percent) inoculate, lucifuge ferment, fermentation temperature is 37 DEG C, and fermentation period is 80, filters to obtain zymotic fluid A2 after fermentation ends; (3) after-ripening: zymotic fluid A1 and zymotic fluid A2 in the mixing of 2:1 ratio, pour in fermentation tank, lucifuge after-ripening 35 days at 37 DEG C, filters to obtain fruit comprehensive enzyme after after-ripening terminates; (4) packing: by the enzyme liquid of step (3) gained prior to 60 DEG C of sterilizing 30min, is then cooled to 25 DEG C to carry out cryogenic sterile packaging, finally keeps in Dark Place in normal temperature.
embodiment 3: first prepare burden as follows: pawpaw 30 parts, pears 30 parts, brown powdered sugar 40 parts, 0.1 part, saccharomycete, lactic acid bacteria 0.1 part; Production process: (1) fruit pretreatment: pawpaw, pears are cleaned, remove seed, and fruit is pulled an oar, mixing is for subsequent use; (2) ferment: fruit pulp is divided into two equal portions and pours in two fermentation tanks, add brown powdered sugar 40 parts respectively, mixing, is warming up to 55 DEG C of sterilization treatment, and insulation 30min, is down to normal temperature temperature; In a copy of it pulp by saccharomycete by 0.1%(mass percent) inoculate, lucifuge is fermented, and fermentation temperature is 27 DEG C, and fermentation period is 60, filters after fermentation ends, removes alcohol, obtain zymotic fluid A1 under the condition of 55 DEG C by reduction vaporization method; In another portion of pulp by lactic acid bacteria by 0.1%(mass percent) inoculate, lucifuge ferment, fermentation temperature is 25 DEG C, and fermentation period is 60, filters to obtain zymotic fluid A2 after fermentation ends.(3) after-ripening: zymotic fluid A1 and zymotic fluid A2 in the mixing of 1:2 ratio, pour in fermentation tank, lucifuge after-ripening 30 days at 25 DEG C, filters to obtain fruit comprehensive enzyme after after-ripening terminates; (4) packing: by the enzyme liquid of step (3) gained prior to 55 DEG C of sterilizing 20min, is then cooled to 15 DEG C to carry out cryogenic sterile packaging, finally keeps in Dark Place in normal temperature.
Finally, it is also to be noted that what enumerate above is only several specific embodiments of the present invention.Obviously, the invention is not restricted to above embodiment, many distortion can also be had.All distortion that those of ordinary skill in the art can directly derive from content disclosed by the invention or associate, all should think protection scope of the present invention.
Claims (3)
1. fruit comprehensive enzyme and preparation method thereof is characterized in that: described ferment is by material making once: fruit 60 ~ 80 parts, 20 ~ 40 parts, brown sugar, 0.1 ~ 2 part, saccharomycete, lactic acid bacteria 0.1 ~ 3 part.
2. a kind of fruit comprehensive enzyme according to 1, it is characterized in that described fruit is one or several of all kinds of fresh fruit, the ratio of fruit can be allocated according to different functions and taste, and described saccharomycete and lactic acid bacteria are edible bacterial classification.
3. a kind of fruit comprehensive enzyme according to 1-2 and preparation method thereof, is characterized in that comprising the following steps: (1) fruit pretreatment: fruit is cleaned, and needs fruit removal skin, the seed of peeling and seed, dries, and making beating is for subsequent use; (2) ferment: fruit pulp is divided into two parts and pours in two fermentation tanks, add brown powdered sugar 20 ~ 40 parts respectively, mixing, is warming up to 55 DEG C of sterilization treatment, and insulation 30 ~ 40min, is down to normal temperature temperature; In a copy of it pulp by saccharomycete by 0.1 ~ 2.0%(mass percent) inoculate, lucifuge ferment, fermentation temperature is 27 ~ 38 DEG C, fermentation period is 60 ~ 80, filter after fermentation ends, under lower than the condition of 55 DEG C, remove alcohol by reduction vaporization method, obtain zymotic fluid A1; In another portion of pulp by lactic acid bacteria by 0.1 ~ 3.0%(mass percent) inoculate, lucifuge ferment, fermentation temperature is 25 ~ 37 DEG C, and fermentation period is 60 ~ 80, filters to obtain zymotic fluid A2 after fermentation ends; (3) after-ripening: zymotic fluid A1 and zymotic fluid A2 is mixed according to a certain percentage, pours in fermentation tank, lucifuge after-ripening 30 ~ 40 days at 25 ~ 37 DEG C, filters to obtain fruit comprehensive enzyme after after-ripening terminates; (4) packing: by the enzyme liquid of step (3) gained prior to 55 ~ 60 DEG C of sterilizing 20 ~ 30min, is then cooled to 15 DEG C ~ 25 DEG C to carry out cryogenic sterile packaging, finally keeps in Dark Place in normal temperature.
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Application publication date: 20150701 |