CN105053759A - Preparation technology of fruit and vegetable jelly enzyme - Google Patents
Preparation technology of fruit and vegetable jelly enzyme Download PDFInfo
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- CN105053759A CN105053759A CN201510416907.0A CN201510416907A CN105053759A CN 105053759 A CN105053759 A CN 105053759A CN 201510416907 A CN201510416907 A CN 201510416907A CN 105053759 A CN105053759 A CN 105053759A
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 26
- 235000015110 jellies Nutrition 0.000 title claims abstract description 19
- 239000008274 jelly Substances 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 102000004190 Enzymes Human genes 0.000 title abstract description 13
- 108090000790 Enzymes Proteins 0.000 title abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- 239000001913 cellulose Substances 0.000 claims abstract description 14
- 229920002678 cellulose Polymers 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 13
- 239000002131 composite material Substances 0.000 claims abstract description 12
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 7
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 7
- 239000008101 lactose Substances 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 150000001875 compounds Chemical class 0.000 claims description 32
- 239000000835 fiber Substances 0.000 claims description 18
- PFNFFQXMRSDOHW-UHFFFAOYSA-N spermine Chemical compound NCCCNCCCCNCCCN PFNFFQXMRSDOHW-UHFFFAOYSA-N 0.000 claims description 12
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- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 claims description 6
- JOOXCMJARBKPKM-UHFFFAOYSA-N 4-oxopentanoic acid Chemical compound CC(=O)CCC(O)=O JOOXCMJARBKPKM-UHFFFAOYSA-N 0.000 claims description 6
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- 235000010469 Glycine max Nutrition 0.000 claims description 6
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- 102000004882 Lipase Human genes 0.000 claims description 6
- 108090001060 Lipase Proteins 0.000 claims description 6
- 239000004367 Lipase Substances 0.000 claims description 6
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 claims description 6
- 102000035195 Peptidases Human genes 0.000 claims description 6
- 108091005804 Peptidases Proteins 0.000 claims description 6
- 229920002494 Zein Polymers 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 150000001413 amino acids Chemical class 0.000 claims description 6
- 235000014633 carbohydrates Nutrition 0.000 claims description 6
- 230000015556 catabolic process Effects 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 235000019421 lipase Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 claims description 6
- 229940063675 spermine Drugs 0.000 claims description 6
- 239000005019 zein Substances 0.000 claims description 6
- 229940093612 zein Drugs 0.000 claims description 6
- 244000298715 Actinidia chinensis Species 0.000 claims description 4
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- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 4
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- 235000016623 Fragaria vesca Nutrition 0.000 claims description 4
- 240000009088 Fragaria x ananassa Species 0.000 claims description 4
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 4
- 241000222336 Ganoderma Species 0.000 claims description 4
- 244000241838 Lycium barbarum Species 0.000 claims description 4
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 4
- 235000021028 berry Nutrition 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- WIGIZIANZCJQQY-UHFFFAOYSA-N 4-ethyl-3-methyl-N-[2-[4-[[[(4-methylcyclohexyl)amino]-oxomethyl]sulfamoyl]phenyl]ethyl]-5-oxo-2H-pyrrole-1-carboxamide Chemical compound O=C1C(CC)=C(C)CN1C(=O)NCCC1=CC=C(S(=O)(=O)NC(=O)NC2CCC(C)CC2)C=C1 WIGIZIANZCJQQY-UHFFFAOYSA-N 0.000 claims description 3
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 claims description 3
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 claims description 3
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims description 3
- 229930003451 Vitamin B1 Natural products 0.000 claims description 3
- 229930003779 Vitamin B12 Natural products 0.000 claims description 3
- 229930003471 Vitamin B2 Natural products 0.000 claims description 3
- 229930003571 Vitamin B5 Natural products 0.000 claims description 3
- FFBHFFJDDLITSX-UHFFFAOYSA-N benzyl N-[2-hydroxy-4-(3-oxomorpholin-4-yl)phenyl]carbamate Chemical compound OC1=C(NC(=O)OCC2=CC=CC=C2)C=CC(=C1)N1CCOCC1=O FFBHFFJDDLITSX-UHFFFAOYSA-N 0.000 claims description 3
- 229960002685 biotin Drugs 0.000 claims description 3
- 235000020958 biotin Nutrition 0.000 claims description 3
- 239000011616 biotin Substances 0.000 claims description 3
- FAPWYRCQGJNNSJ-UBKPKTQASA-L calcium D-pantothenic acid Chemical compound [Ca+2].OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O.OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O FAPWYRCQGJNNSJ-UBKPKTQASA-L 0.000 claims description 3
- 229960002079 calcium pantothenate Drugs 0.000 claims description 3
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 claims description 3
- -1 composite cereal Chemical class 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
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- 239000006260 foam Substances 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 229960003512 nicotinic acid Drugs 0.000 claims description 3
- 235000001968 nicotinic acid Nutrition 0.000 claims description 3
- 239000011664 nicotinic acid Substances 0.000 claims description 3
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 claims description 3
- 229960002477 riboflavin Drugs 0.000 claims description 3
- 239000011265 semifinished product Substances 0.000 claims description 3
- 238000012859 sterile filling Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 229960003495 thiamine Drugs 0.000 claims description 3
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 3
- 239000011782 vitamin Substances 0.000 claims description 3
- 235000010374 vitamin B1 Nutrition 0.000 claims description 3
- 239000011691 vitamin B1 Substances 0.000 claims description 3
- 235000019163 vitamin B12 Nutrition 0.000 claims description 3
- 239000011715 vitamin B12 Substances 0.000 claims description 3
- 235000019164 vitamin B2 Nutrition 0.000 claims description 3
- 239000011716 vitamin B2 Substances 0.000 claims description 3
- 239000011675 vitamin B5 Substances 0.000 claims description 3
- 235000009492 vitamin B5 Nutrition 0.000 claims description 3
- 235000019158 vitamin B6 Nutrition 0.000 claims description 3
- 239000011726 vitamin B6 Substances 0.000 claims description 3
- 229940011671 vitamin b6 Drugs 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000000354 decomposition reaction Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000003053 toxin Substances 0.000 abstract description 3
- 231100000765 toxin Toxicity 0.000 abstract description 3
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 239000004475 Arginine Substances 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 abstract 1
- 244000077995 Coix lacryma jobi Species 0.000 abstract 1
- AHLPHDHHMVZTML-BYPYZUCNSA-N L-Ornithine Chemical compound NCCC[C@H](N)C(O)=O AHLPHDHHMVZTML-BYPYZUCNSA-N 0.000 abstract 1
- AHLPHDHHMVZTML-UHFFFAOYSA-N Orn-delta-NH2 Natural products NCCCC(N)C(O)=O AHLPHDHHMVZTML-UHFFFAOYSA-N 0.000 abstract 1
- UTJLXEIPEHZYQJ-UHFFFAOYSA-N Ornithine Natural products OC(=O)C(C)CCCN UTJLXEIPEHZYQJ-UHFFFAOYSA-N 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 229930003270 Vitamin B Natural products 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 abstract 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 abstract 1
- 229940107187 fructooligosaccharide Drugs 0.000 abstract 1
- 229960003104 ornithine Drugs 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 239000013589 supplement Substances 0.000 abstract 1
- 235000019156 vitamin B Nutrition 0.000 abstract 1
- 239000011720 vitamin B Substances 0.000 abstract 1
- 230000029087 digestion Effects 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000002260 anti-inflammatory agent Substances 0.000 description 1
- 230000001741 anti-phlogistic effect Effects 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
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- 230000007812 deficiency Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
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- 230000003862 health status Effects 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000002649 immunization Methods 0.000 description 1
- 230000003053 immunization Effects 0.000 description 1
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- 239000006210 lotion Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
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- 235000015097 nutrients Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000001172 regenerating effect Effects 0.000 description 1
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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
Abstract
The present invention discloses preparation technology of a fruit and vegetable jelly enzyme. The fruit and vegetable jelly enzyme is prepared from the mixture comprising the following components in proportions: composite grains 35-45 parts, fruit and vegetable root, stem and leaf fermentation extract 20-40 parts, composite cellulose 25-35 parts, lactose 5-15 parts, fructooligosaccharide 5-10 parts, coix seed powder 13-18 parts, high-quality yeast 15-30 parts, arginine 3-8 parts, ornithine 3-8 parts, vitamin B 10-30 parts, laevulin 15-35 parts, seed fermentation extract 10-25 parts, carbohydrate decomposition enzymes 20-30 parts, protein decomposition enzymes 15-25 parts and fat decomposition enzymes 15-25 parts. The fruit and vegetable jelly enzyme can replace raw food to supplement the lack of enzymes in the body, and can not only activate and regenerate cells and balance intestinal bacteria, but also expel toxin, beautify countenance and resist aging, making people in a healthy state over a long period of time.
Description
[technical field]
The present invention relates to the technical field of fruits and vegetables jelly ferment.
[background technology]
Ferment, also known as comprehensive plant organized enzyme, is being commonly called as of " enzyme ".General need possess vegetalitas, compound, organic, sterilizing, four large conditions, add other herbal ingredients, play toxin-expelling intestine-cleaning, beautifying face and moistering lotion, accelerate metabolism, get rid of waste heat, fat reducing, control body weight, remarkably productive.In addition, also there is balance internal system, regulate hormone, antibody-secreting balance, antiphlogistic antibacterial, develop immunitypty, purifies the blood, and maintains Acidity of Aikalinity physique, heat energy effect, producing the ATP energy makes energetic, helps food digestion to absorb, helps you to recover enteron aisle.
[summary of the invention]
Object of the present invention solves the problems of the prior art exactly, a kind of preparation technology of fruits and vegetables jelly ferment is proposed, the enzyme eaten raw and lack in added body can be substituted, pure natural extracting apple, green papaya, strawberry, Kiwi berry, glossy ganoderma, the elite such as matrimony vine, compound cellulose can be used, composite cereal, the saccharomycetic function of high-quality, the deficiency of comprehensive supplementary needed by human body nutrient and ferment, can activate, regenerative cell, balance intestinal flora, repair glutinous cured immunization barrier, reduce fat, promote digestion, accelerated reaction, toxin expelling defaecation, again can toxin expelling, beauty treatment, anti-ageing, people is made to be in health status for a long time.
For achieving the above object, the present invention proposes a kind of preparation technology of fruits and vegetables jelly ferment, comprise the following steps successively:
A) compound is prepared, compound comprises following component and each component ratio is: composite cereal: 35 ~ 45 parts, fruits and vegetables root, stem and leaf fermentation, extraction thing: 20 ~ 40 parts, compound cellulose: 25 ~ 35 parts, lactose: 5 ~ 15 parts, FOS: 5 ~ 10 parts, lotus-seed-heart powder: 13 ~ 18 parts, high-quality saccharomycete: 15 ~ 30 parts, spermine acid: 3 ~ 8 parts, bird amino acid: 3 ~ 8 parts, Cobastab group: 10 ~ 30 parts, levulin: 15 ~ 35 parts, seed fermentation extract: 10 ~ 25 parts, carbohydrate breakdown ferment: 20 ~ 30 parts, proteolytic enzyme: 15 ~ 25 parts, lipase: 15 ~ 25 parts,
B) first fruits and vegetables part in compound is added in cylinder juice extractor the process 1 ~ 2h that tentatively squeezes the juice, then the compound such as composite cereal, compound cellulose is added in grinder and carry out grinding 3 ~ 4h;
C) by the compound after b) step process respectively with 50 orders, 100 orders, 200 eye mesh screen process, sieve removes residue, the clarified solution obtained and the feed liquid after grinding are allocated, allocation processing is divided into two stages: temperature is adjusted to room temperature by the first stage, compound cold water stirs, then is warming up to 95 DEG C, stirs 10min, adjust pH to be 3.0 ~ 3.5, be cooled to room temperature.Seasoning liquid is heated to 50 DEG C ~ 55 DEG C by second stage again, then adds the jelly powder solution that dissolved and stir evenly, in mixer, carry out uniform stirring, obtains the solidifying slurry of ferment after mixing;
D) ferment being coagulated slurry adds in homogenizer, and rapid homogeneous, avoids gelling, and homogenization pressure is 40Mpa, homogeneous 2 times, and homogenizing fluid is being crossed 50 orders, 100 mesh sieves respectively, the impurity in elimination foam and not consoluet jelly powder and granulated sugar;
E) by through steps d) solidifying slurry after process carries out sterilization processing, and be heated to seethe with excitement and keep 5 minutes, temperature is not less than 45 DEG C, is down to room temperature, adds high-quality saccharomycete, and sterile filling, in fermentation filling, ferments.Ferment more than 3 months, finally the semi-finished product of assembling are put in gelling in the refrigerator of refrigerator, form g., jelly-like ferment.
As preferably, described compound cellulose is obtained by zein fiber, fibre and soya, Ipomoea batatas fibers mixture, and described zein fiber, fibre and soya, Ipomoea batatas fiber mix according to the ratio uniform of 2:1:1.
As preferably, described fruits and vegetables root, stem and leaf fermentation, extraction thing is obtained by several mixing any in apple, green papaya, strawberry, Kiwi berry, glossy ganoderma, matrimony vine.
As preferably, described Cobastab group is obtained by several mixing any in vitamin B1, vitamin B2, vitamin B5, vitamin B6, vitamin B12, vitamine M, biotin, nicotinic acid.
Beneficial effect of the present invention: the present invention can substitute the enzyme eaten raw and lack in added body, alleviates the metabolism of the shortage infringement health of enzyme, delays to occur hypofunction, immunity reduces, indigestion, the problem such as muscle power is not good, nutrient absorption is bad.Lacking ferment can allow health " send out a warning ", supplementary ferment then can allow healthy happy, superabundant fats, Xi meat, calculus, pus and dirt etc. in decomposable asymmetric choice net body, and promote decomposition, the absorption and digestion of food, ferment is also the street cleaner of human body alimentary canal, can decompose and remove various harmful substance.People is eaten good, sleep soundly, arrange freely, the cytothesis of ferment energy Stimulation of The Brain pendant, make people from the beginning arrive four limbs, live in vital organs of the human body Turin, delay senility.
[detailed description of the invention]
A preparation technology for fruits and vegetables jelly ferment, comprises the following steps successively:
A) compound is prepared, compound comprises following component and each component ratio is: composite cereal: 35 ~ 45 parts, fruits and vegetables root, stem and leaf fermentation, extraction thing: 20 ~ 40 parts, compound cellulose: 25 ~ 35 parts, lactose: 5 ~ 15 parts, FOS: 5 ~ 10 parts, lotus-seed-heart powder: 13 ~ 18 parts, high-quality saccharomycete: 15 ~ 30 parts, spermine acid: 3 ~ 8 parts, bird amino acid: 3 ~ 8 parts, Cobastab group: 10 ~ 30 parts, levulin: 15 ~ 35 parts, seed fermentation extract: 10 ~ 25 parts, carbohydrate breakdown ferment: 20 ~ 30 parts, proteolytic enzyme: 15 ~ 25 parts, lipase: 15 ~ 25 parts,
B) first fruits and vegetables part in compound is added in cylinder juice extractor the process 1 ~ 2h that tentatively squeezes the juice, then the compound such as composite cereal, compound cellulose is added in grinder and carry out grinding 3 ~ 4h;
C) by the compound after b) step process respectively with 50 orders, 100 orders, 200 eye mesh screen process, sieve removes residue, the clarified solution obtained and the feed liquid after grinding are allocated, allocation processing is divided into two stages: temperature is adjusted to room temperature by the first stage, compound cold water stirs, then is warming up to 95 DEG C, stirs 10min, adjust pH to be 3.0 ~ 3.5, be cooled to room temperature.Seasoning liquid is heated to 50 DEG C ~ 55 DEG C by second stage again, then adds the jelly powder solution that dissolved and stir evenly, in mixer, carry out uniform stirring, obtains the solidifying slurry of ferment after mixing;
D) ferment being coagulated slurry adds in homogenizer, and rapid homogeneous, avoids gelling, and homogenization pressure is 40Mpa, homogeneous 2 times, and homogenizing fluid is being crossed 50 orders, 100 mesh sieves respectively, the impurity in elimination foam and not consoluet jelly powder and granulated sugar;
E) by through steps d) solidifying slurry after process carries out sterilization processing, and be heated to seethe with excitement and keep 5 minutes, temperature is not less than 45 DEG C, is down to room temperature, adds high-quality saccharomycete, and sterile filling, in fermentation filling, ferments.Ferment more than 3 months, finally the semi-finished product of assembling are put in gelling in the refrigerator of refrigerator, form g., jelly-like ferment.
Described compound cellulose is obtained by zein fiber, fibre and soya, Ipomoea batatas fibers mixture, described zein fiber, fibre and soya, Ipomoea batatas fiber mix according to the ratio uniform of 2:1:1, described fruits and vegetables root, stem and leaf fermentation, extraction thing is obtained by several mixing any in apple, green papaya, strawberry, Kiwi berry, glossy ganoderma, matrimony vine, and described Cobastab group is obtained by several mixing any in vitamin B1, vitamin B2, vitamin B5, vitamin B6, vitamin B12, vitamine M, biotin, nicotinic acid.
Embodiment one:
A kind of preparation technology of fruits and vegetables jelly ferment, comprise following component and the ratio of each component is: composite cereal: 35 parts, fruits and vegetables root, stem and leaf fermentation, extraction thing: 20 parts, compound cellulose: 25 parts, lactose: 5 parts, FOS: 5 parts, lotus-seed-heart powder: 13 parts, high-quality saccharomycete: 15 parts, spermine acid: 3 parts, bird amino acid: 3 parts, Cobastab group: 10 parts, levulin: 15 parts, seed fermentation extract: 10 parts, carbohydrate breakdown ferment: 20 parts, proteolytic enzyme: 15 parts, lipase: 15 parts.
Embodiment two:
A kind of preparation technology of fruits and vegetables jelly ferment, comprise following component and the ratio of each component is: composite cereal: 40 parts, fruits and vegetables root, stem and leaf fermentation, extraction thing: 30 parts, compound cellulose: 30 parts, lactose: 10 parts, FOS: 8 parts, lotus-seed-heart powder: 15 parts, high-quality saccharomycete: 25 parts, spermine acid: 5 parts, bird amino acid: 5 parts, Cobastab group: 20 parts, levulin: 25 parts, seed fermentation extract: 15 parts, carbohydrate breakdown ferment: 25 parts, proteolytic enzyme: 20 parts, lipase: 20 parts.
Embodiment three:
A kind of preparation technology of fruits and vegetables jelly ferment, comprise following component and the ratio of each component is: composite cereal: 45 parts, fruits and vegetables root, stem and leaf fermentation, extraction thing: 40 parts, compound cellulose: 35 parts, lactose: 15 parts, FOS: 10 parts, lotus-seed-heart powder: 18 parts, high-quality saccharomycete: 30 parts, spermine acid: 8 parts, bird amino acid: 8 parts, Cobastab group: 30 parts, levulin: 35 parts, seed fermentation extract: 25 parts, carbohydrate breakdown ferment: 30 parts, proteolytic enzyme: 25 parts, lipase: 25 parts.
Above-described embodiment is to explanation of the present invention, is not limitation of the invention, anyly all belongs to protection scope of the present invention to the scheme after simple transformation of the present invention.
Claims (4)
1. a preparation technology for fruits and vegetables jelly ferment, comprises the following steps successively:
A) compound is prepared, compound comprises following component and each component ratio is: composite cereal: 35 ~ 45 parts, fruits and vegetables root, stem and leaf fermentation, extraction thing: 20 ~ 40 parts, compound cellulose: 25 ~ 35 parts, lactose: 5 ~ 15 parts, FOS: 5 ~ 10 parts, lotus-seed-heart powder: 13 ~ 18 parts, high-quality saccharomycete: 15 ~ 30 parts, spermine acid: 3 ~ 8 parts, bird amino acid: 3 ~ 8 parts, Cobastab group: 10 ~ 30 parts, levulin: 15 ~ 35 parts, seed fermentation extract: 10 ~ 25 parts, carbohydrate breakdown ferment: 20 ~ 30 parts, proteolytic enzyme: 15 ~ 25 parts, lipase: 15 ~ 25 parts,
B) first fruits and vegetables part in compound is added in cylinder juice extractor the process 1 ~ 2h that tentatively squeezes the juice, then the compound such as composite cereal, compound cellulose is added in grinder and carry out grinding 3 ~ 4h;
C) by the compound after b) step process respectively with 50 orders, 100 orders, 200 eye mesh screen process, sieve removes residue, the clarified solution obtained and the feed liquid after grinding are allocated, allocation processing is divided into two stages: temperature is adjusted to room temperature by the first stage, compound cold water stirs, then is warming up to 95 DEG C, stirs 10min, adjust pH to be 3.0 ~ 3.5, be cooled to room temperature.Seasoning liquid is heated to 50 DEG C ~ 55 DEG C by second stage again, then adds the jelly powder solution that dissolved and stir evenly, in mixer, carry out uniform stirring, obtains the solidifying slurry of ferment after mixing;
D) ferment being coagulated slurry adds in homogenizer, and rapid homogeneous, avoids gelling, and homogenization pressure is 40Mpa, homogeneous 2 times, and homogenizing fluid is being crossed 50 orders, 100 mesh sieves respectively, the impurity in elimination foam and not consoluet jelly powder and granulated sugar;
E) by through steps d) solidifying slurry after process carries out sterilization processing, and be heated to seethe with excitement and keep 5 minutes, temperature is not less than 45 DEG C, is down to room temperature, adds high-quality saccharomycete, and sterile filling, in fermentation filling, ferments.Ferment more than 3 months, finally the semi-finished product of assembling are put in gelling in the refrigerator of refrigerator, form g., jelly-like ferment.
2. the preparation technology of a kind of castable refractory as claimed in claim 1, it is characterized in that: described compound cellulose is obtained by zein fiber, fibre and soya, Ipomoea batatas fibers mixture, described zein fiber, fibre and soya, Ipomoea batatas fiber mix according to the ratio uniform of 2:1:1.
3. the preparation technology of a kind of castable refractory as claimed in claim 1, is characterized in that: described fruits and vegetables root, stem and leaf fermentation, extraction thing is obtained by several mixing any in apple, green papaya, strawberry, Kiwi berry, glossy ganoderma, matrimony vine.
4. the preparation technology of a kind of castable refractory as claimed in claim 1, is characterized in that: described Cobastab group is obtained by several mixing any in vitamin B1, vitamin B2, vitamin B5, vitamin B6, vitamin B12, vitamine M, biotin, nicotinic acid.
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| CN108013418A (en) * | 2017-11-30 | 2018-05-11 | 杨丹妮 | A kind of preparation method of the generation meal jelly powder of ferment local-flavor |
| CN108077915A (en) * | 2018-01-15 | 2018-05-29 | 蚌埠自愈力道田科技有限公司 | A kind of fruit plain nutritional powder formula and its production technology entirely |
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Application publication date: 20151118 |