CN105011138A - Making technology of enzyme - Google Patents
Making technology of enzyme Download PDFInfo
- Publication number
- CN105011138A CN105011138A CN201510431765.5A CN201510431765A CN105011138A CN 105011138 A CN105011138 A CN 105011138A CN 201510431765 A CN201510431765 A CN 201510431765A CN 105011138 A CN105011138 A CN 105011138A
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- CN
- China
- Prior art keywords
- enzyme
- ferment
- normal juice
- fermentation
- stock
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 34
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 34
- 238000005516 engineering process Methods 0.000 title abstract description 6
- 238000000855 fermentation Methods 0.000 claims abstract description 24
- 230000004151 fermentation Effects 0.000 claims abstract description 24
- 241000196324 Embryophyta Species 0.000 claims abstract description 14
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 12
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000003754 machining Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 33
- 238000004519 manufacturing process Methods 0.000 claims description 15
- 235000013339 cereals Nutrition 0.000 claims description 12
- 230000002269 spontaneous effect Effects 0.000 claims description 9
- 102000010911 Enzyme Precursors Human genes 0.000 claims description 3
- 108010062466 Enzyme Precursors Proteins 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 241000235342 Saccharomycetes Species 0.000 claims description 3
- 235000021022 fresh fruits Nutrition 0.000 claims description 3
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000000758 substrate Substances 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 5
- 150000005846 sugar alcohols Chemical class 0.000 abstract 2
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000003093 somatogenic effect Effects 0.000 description 4
- 238000002372 labelling Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241000052343 Dares Species 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a making technology of an enzyme. The making technology comprises the following specific steps: (1) preparing fruit-vegetable enzyme stock; (2) preparing plant enzyme stock; (3) preparing grain enzyme stock; (4) preparing bean enzyme stock; (5) mixing the fruit-vegetable enzyme stock, the plant enzyme stock, the grain enzyme stock and the bean enzyme stock, which are obtained in the step (1) to step (4) so as to obtain mixed enzyme stock, adding poly-sugar alcohol, sealing the mixed enzyme stock and the poly-sugar alcohol at a normal temperature, and performing secondary natural fermentation; (6) loading the mixed enzyme after secondary fermentation in a concentrator, and performing sterilization for 40 minutes at the temperature of 120 DEG C; and (7) machining the mixed enzyme after the secondary fermentation so as to obtain finished products. The scientific safe making technology of the enzyme is provided, so that a fruit-vegetable enzyme, a herb enzyme, a grain enzyme and a bean enzyme are sufficiently merged together, nutrient components are more sufficient and balanced, and the purposes of using the enzyme safely and hygienically, improving the vitality of the enzyme, facilitating the physical requirements of people for the enzyme, facilitating the absorption of people to the enzyme, promoting the physical health of people and improving the living quality of people are achieved.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of ferment manufacture craft.
Background technology
Ferment is also called " enzyme ", and ferment is a kind of protein less than cell, and be a kind of specific proteins with biocatalysis, it bears the mediator of various Biochemical changes in new city metabolism in human body.In present stage, modern society's dog-eat-dog, rhythm of life is accelerated, and environmental pollution is day by day serious, and along with the growth at people's age, the ferment in people's body can reduce day by day.The minimizing of ferment, the appearance of various symptom will be caused, due to zymosthenic unicity, want these diseases of prevention and therapy, we must absorb more ferment from meals, and food is after high temperature, fine finishining, makes again the ferment in food be destroyed, the ferment causing people to absorb from food is very low, cannot meet the normal need of people.For making enzyme food more meet modern to diversity, the balance of nutritional need be easy to absorbability, the making of ferment has become instant topic.Although domestic market has also occurred that some add the health food of ferment, it has still had wide development space the application of other field of food is also fewer.Given this, visible ferment be manufactured with the necessity further developed.Therefore, developing a kind of brand-new ferment manufacture craft is new problem urgently to be resolved hurrily.
Summary of the invention
For solving the problems of the technologies described above, the present invention proposes ferment manufacture craft, reaching use safety health, increase the vigor of ferment, be conducive to people to the somatogenic need of ferment, be beneficial to people to the absorption of ferment, promote the object that people are healthy and improve the quality of living.
For achieving the above object, technical scheme of the present invention is as follows:
A kind of ferment manufacture craft, concrete steps are as follows:
(1). producing of pectase Normal juice;
(2). producing of plant enzyme Normal juice;
(3). producing of cereal ferment Normal juice;
(4). producing of beans ferment Normal juice;
(5). by four kinds of ferment Normal juice mixing in step (1)-(4), and add multi-sugar alcohol, carry out the spontaneous fermentation of sealing secondary at normal temperatures;
(6). carry out sterilization in 40 minutes temperature 120 DEG C in the mixing ferment loading inspissator completed by secondary fermentation;
(7). the mixing ferment completed by secondary fermentation carries out machining, completes finished product.
As preferably, described step (1) chooses fresh fruit, vegetables, mixes after being cut into sheet, and add apple vinegar 5%, normal temperature seals 6 months, allows its spontaneous fermentation become fruits and vegetables zymogen juice.
As preferably, described step (2) adds salt 10% after choosing herbaceous plant chopping, and normal temperature seals spontaneous fermentation in 6 months and becomes plant enzyme Normal juice.
As preferably, described step (3) chooses cereal, adds honey 10%, as substrate, adopts and dares saccharomycete 0.1% fermentation and form.
As preferably, described step (4) soya bean is directly inoculated mould 0.1% to form through fermentation.
As preferably, in described step (5), proportioning is: pectase Normal juice 20%, plant enzyme Normal juice 20%, cereal ferment Normal juice 30%, beans ferment Normal juice 25%, multi-sugar alcohol 5%.
Pass through technique scheme, the present invention is by that provide a kind of science, safe ferment manufacture craft, pectase, draft ferment, cereal ferment and beans ferment are fully merged, make its nutritional labeling more sufficient, more balanced, reach use safety health, increase the vigor of ferment, be conducive to people to the somatogenic need of ferment, be beneficial to people to the absorption of ferment, promote the object that people are healthy and improve the quality of living.
Detailed description of the invention
Below the technical scheme in the embodiment of the present invention is clearly and completely described.
The present invention is by that provide a kind of science, safe ferment manufacture craft, pectase, draft ferment, cereal ferment and beans ferment are fully merged, make its nutritional labeling more sufficient, more balanced, reach use safety health, increase the vigor of ferment, be conducive to people to the somatogenic need of ferment, be beneficial to people to the absorption of ferment, promote the object that people are healthy and improve the quality of living.
Below in conjunction with embodiment and detailed description of the invention, the present invention is further detailed explanation.
A kind of ferment manufacture craft, concrete steps are as follows:
(1). producing of pectase Normal juice;
(2). producing of plant enzyme Normal juice;
(3). producing of cereal ferment Normal juice;
(4). producing of beans ferment Normal juice;
(5). by four kinds of ferment Normal juice mixing in step (1)-(4), and add multi-sugar alcohol, carry out the spontaneous fermentation of sealing secondary at normal temperatures;
(6). carry out sterilization in 40 minutes temperature 120 DEG C in the mixing ferment loading inspissator completed by secondary fermentation;
(7). the mixing ferment completed by secondary fermentation carries out machining, completes finished product.
It should be noted that described step (1) chooses fresh fruit, vegetables, mix after being cut into sheet, add apple vinegar 5%, normal temperature seals 6 months, allows its spontaneous fermentation become fruits and vegetables zymogen juice.
It should be noted that described step (2) adds salt 10% after choosing herbaceous plant chopping, normal temperature seals spontaneous fermentation in 6 months and becomes plant enzyme Normal juice.
It should be noted that described step (3) chooses cereal, add honey 10%, as substrate, employing is dared saccharomycete 0.1% fermentation and is formed.
It should be noted that described step (4) soya bean is directly inoculated mould 0.1% to form through fermentation.
It should be noted that in described step (5), proportioning is: pectase Normal juice 20%, plant enzyme Normal juice 20%, cereal ferment Normal juice 30%, beans ferment Normal juice 25%, multi-sugar alcohol 5%.
By above mode, the present invention is by that provide a kind of science, safe ferment manufacture craft, pectase, draft ferment, cereal ferment and beans ferment are fully merged, make its nutritional labeling more sufficient, more balanced, reach use safety health, increase the vigor of ferment, be conducive to people to the somatogenic need of ferment, be beneficial to people to the absorption of ferment, promote the object that people are healthy and improve the quality of living.
Above-described is only the preferred embodiment of ferment manufacture craft disclosed in this invention; it should be pointed out that for the person of ordinary skill of the art, without departing from the concept of the premise of the invention; can also make some distortion and improvement, these all belong to protection scope of the present invention.
Claims (6)
1. a ferment manufacture craft, is characterized in that, concrete steps are as follows:
(1). producing of pectase Normal juice;
(2). producing of plant enzyme Normal juice;
(3). producing of cereal ferment Normal juice;
(4). producing of beans ferment Normal juice;
(5). by four kinds of ferment Normal juice mixing in step (1)-(4), and add multi-sugar alcohol, carry out the spontaneous fermentation of sealing secondary at normal temperatures;
(6). carry out sterilization in 40 minutes temperature 120 DEG C in the mixing ferment loading inspissator completed by secondary fermentation;
(7). the mixing ferment completed by secondary fermentation carries out machining, completes finished product.
2. ferment manufacture craft according to claim 1, is characterized in that, described step (1) chooses fresh fruit, vegetables, mixes after being cut into sheet, and add apple vinegar 5%, normal temperature seals 6 months, allows its spontaneous fermentation become fruits and vegetables zymogen juice.
3. ferment manufacture craft according to claim 1, is characterized in that, described step (2) adds salt 10% after choosing herbaceous plant chopping, and normal temperature seals spontaneous fermentation in 6 months and becomes plant enzyme Normal juice.
4. ferment manufacture craft according to claim 1, is characterized in that, described step (3) chooses cereal, adds honey 10%, and as substrate, employing is dared saccharomycete 0.1% fermentation and formed.
5. ferment manufacture craft according to claim 1, is characterized in that, described step (4) soya bean is directly inoculated mould 0.1% to form through fermentation.
6. ferment according to claim 1 makes apartment, it is characterized in that, in described step (5), proportioning is: pectase Normal juice 20%, plant enzyme Normal juice 20%, cereal ferment Normal juice 30%, beans ferment Normal juice 25%, multi-sugar alcohol 5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510431765.5A CN105011138A (en) | 2015-07-22 | 2015-07-22 | Making technology of enzyme |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510431765.5A CN105011138A (en) | 2015-07-22 | 2015-07-22 | Making technology of enzyme |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105011138A true CN105011138A (en) | 2015-11-04 |
Family
ID=54401746
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510431765.5A Pending CN105011138A (en) | 2015-07-22 | 2015-07-22 | Making technology of enzyme |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105011138A (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231454A (en) * | 2015-11-20 | 2016-01-13 | 陈倚华 | Manufacturing method of health-preserving ferment |
| CN105231455A (en) * | 2015-11-20 | 2016-01-13 | 陈倚华 | Making method for avocado enzyme |
| CN105249116A (en) * | 2015-11-20 | 2016-01-20 | 陈倚华 | Production method of ferments |
| CN105249117A (en) * | 2015-11-20 | 2016-01-20 | 陈倚华 | Preparation method of ferment beverage |
| CN105476016A (en) * | 2015-11-20 | 2016-04-13 | 陈倚华 | Making method for beauty-maintaining toxin-expelling ferment |
| CN106174495A (en) * | 2016-07-12 | 2016-12-07 | 江门光大生物科技有限公司 | A kind of production method of Xinhui citrus reticulata mixed grain rice ferment |
| CN106901336A (en) * | 2017-02-10 | 2017-06-30 | 云南农业大学 | A kind of plateau ferment zymotechnique |
| CN107095293A (en) * | 2017-05-25 | 2017-08-29 | 王玲 | The formula and manufacture craft of plum ferment |
| CN107594511A (en) * | 2017-10-30 | 2018-01-19 | 北京农学院 | A kind of buckwheat ferment and preparation method thereof |
| CN108175088A (en) * | 2017-12-26 | 2018-06-19 | 安徽省旌德博仕达农业科技有限公司 | A kind of sealwort medlar ferment and preparation method thereof |
| CN108342290A (en) * | 2018-04-26 | 2018-07-31 | 江伟清 | Pawpaw vinegar |
| CN108740891A (en) * | 2018-04-10 | 2018-11-06 | 保康县八斗食品有限公司 | A kind of Preserved-fish capsicums and preparation method thereof |
| CN108740790A (en) * | 2018-04-10 | 2018-11-06 | 保康县八斗食品有限公司 | A kind of sauce beans and preparation method thereof |
| CN112293732A (en) * | 2020-11-02 | 2021-02-02 | 陕西森弗天然制品有限公司 | Enzyme and preparation method thereof |
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| CN101366530A (en) * | 2008-09-27 | 2009-02-18 | 沈阳麦金利食品制造有限公司 | Process for preparing composite enzyme and product thereof |
| CN101999731A (en) * | 2010-12-14 | 2011-04-06 | 陈佩诗 | Original fruit enzyme oral liquid and preparation method thereof |
| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
| CN102793172A (en) * | 2012-08-31 | 2012-11-28 | 厦门嘉祺生物食品有限公司 | Processing method and formula of longan ferment capable of soothing nerves and invigorating stomach |
| CN103766871A (en) * | 2012-10-17 | 2014-05-07 | 刘铭 | Ferment liquid and preparation method thereof |
| CN103876144A (en) * | 2014-04-01 | 2014-06-25 | 田雷 | Preparation method of probiotic-containing compound plant enzyme |
-
2015
- 2015-07-22 CN CN201510431765.5A patent/CN105011138A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366530A (en) * | 2008-09-27 | 2009-02-18 | 沈阳麦金利食品制造有限公司 | Process for preparing composite enzyme and product thereof |
| CN101999731A (en) * | 2010-12-14 | 2011-04-06 | 陈佩诗 | Original fruit enzyme oral liquid and preparation method thereof |
| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
| CN102793172A (en) * | 2012-08-31 | 2012-11-28 | 厦门嘉祺生物食品有限公司 | Processing method and formula of longan ferment capable of soothing nerves and invigorating stomach |
| CN103766871A (en) * | 2012-10-17 | 2014-05-07 | 刘铭 | Ferment liquid and preparation method thereof |
| CN103876144A (en) * | 2014-04-01 | 2014-06-25 | 田雷 | Preparation method of probiotic-containing compound plant enzyme |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231454A (en) * | 2015-11-20 | 2016-01-13 | 陈倚华 | Manufacturing method of health-preserving ferment |
| CN105231455A (en) * | 2015-11-20 | 2016-01-13 | 陈倚华 | Making method for avocado enzyme |
| CN105249116A (en) * | 2015-11-20 | 2016-01-20 | 陈倚华 | Production method of ferments |
| CN105249117A (en) * | 2015-11-20 | 2016-01-20 | 陈倚华 | Preparation method of ferment beverage |
| CN105476016A (en) * | 2015-11-20 | 2016-04-13 | 陈倚华 | Making method for beauty-maintaining toxin-expelling ferment |
| CN106174495A (en) * | 2016-07-12 | 2016-12-07 | 江门光大生物科技有限公司 | A kind of production method of Xinhui citrus reticulata mixed grain rice ferment |
| CN106901336A (en) * | 2017-02-10 | 2017-06-30 | 云南农业大学 | A kind of plateau ferment zymotechnique |
| CN107095293A (en) * | 2017-05-25 | 2017-08-29 | 王玲 | The formula and manufacture craft of plum ferment |
| CN107594511A (en) * | 2017-10-30 | 2018-01-19 | 北京农学院 | A kind of buckwheat ferment and preparation method thereof |
| CN108175088A (en) * | 2017-12-26 | 2018-06-19 | 安徽省旌德博仕达农业科技有限公司 | A kind of sealwort medlar ferment and preparation method thereof |
| CN108740891A (en) * | 2018-04-10 | 2018-11-06 | 保康县八斗食品有限公司 | A kind of Preserved-fish capsicums and preparation method thereof |
| CN108740790A (en) * | 2018-04-10 | 2018-11-06 | 保康县八斗食品有限公司 | A kind of sauce beans and preparation method thereof |
| CN108740790B (en) * | 2018-04-10 | 2021-10-01 | 保康县八斗食品有限公司 | Soy sauce and preparation method thereof |
| CN108740891B (en) * | 2018-04-10 | 2021-10-01 | 保康县八斗食品有限公司 | Preserved chili and making method thereof |
| CN108342290A (en) * | 2018-04-26 | 2018-07-31 | 江伟清 | Pawpaw vinegar |
| CN112293732A (en) * | 2020-11-02 | 2021-02-02 | 陕西森弗天然制品有限公司 | Enzyme and preparation method thereof |
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Application publication date: 20151104 |
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