CN107997150A - A kind of processing method of vegetables and fruits enzyme liquid and application - Google Patents
A kind of processing method of vegetables and fruits enzyme liquid and application Download PDFInfo
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- CN107997150A CN107997150A CN201810073068.0A CN201810073068A CN107997150A CN 107997150 A CN107997150 A CN 107997150A CN 201810073068 A CN201810073068 A CN 201810073068A CN 107997150 A CN107997150 A CN 107997150A
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- vegetables
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- enzyme liquid
- ferment
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 163
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 141
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 141
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 140
- 239000007788 liquid Substances 0.000 title claims abstract description 111
- 238000003672 processing method Methods 0.000 title claims abstract description 30
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 57
- 241000894006 Bacteria Species 0.000 claims abstract description 42
- 238000000855 fermentation Methods 0.000 claims abstract description 36
- 230000004151 fermentation Effects 0.000 claims abstract description 36
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 36
- 238000000034 method Methods 0.000 claims abstract description 21
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 20
- 239000002002 slurry Substances 0.000 claims abstract description 20
- 239000004310 lactic acid Substances 0.000 claims abstract description 18
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 13
- 238000005374 membrane filtration Methods 0.000 claims abstract description 10
- 235000013361 beverage Nutrition 0.000 claims description 29
- 238000002156 mixing Methods 0.000 claims description 24
- 238000004519 manufacturing process Methods 0.000 claims description 23
- 238000001223 reverse osmosis Methods 0.000 claims description 18
- 239000012528 membrane Substances 0.000 claims description 17
- 230000000694 effects Effects 0.000 claims description 15
- 235000009508 confectionery Nutrition 0.000 claims description 14
- 239000007787 solid Substances 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 12
- 235000000346 sugar Nutrition 0.000 claims description 10
- 239000002253 acid Substances 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 239000002699 waste material Substances 0.000 abstract description 14
- 235000019640 taste Nutrition 0.000 description 5
- 229930091371 Fructose Natural products 0.000 description 4
- 239000005715 Fructose Substances 0.000 description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 235000021552 granulated sugar Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 238000001914 filtration Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000002131 composite material Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000002420 orchard Substances 0.000 description 2
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000004065 wastewater treatment Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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 provides a kind of processing method of vegetables and fruits enzyme liquid, includes the following steps：Step 1：Glucide is added in vegetables and fruits slurries, the sugared concentration for making vegetables and fruits slurries is 10 16 Baume degrees；Step 2：Saccharomycete is accessed in step 1 obtained material, is fermented under closed environment, until terminating fermentation after obtaining the first tunning that sugared concentration is less than 2%；Step 3：Lactic acid bacteria or acetic acid bacteria are accessed in the first tunning obtained by step 2, is fermented under closed environment, until terminating fermentation after obtaining the second tunning that pH value is 3~5；Step 4：Second tunning obtained by step 3 is concentrated at a temperature of 25~30 DEG C by membrane filtration, until the moisture content of the second tunning is 45~55%, obtains vegetables and fruits enzyme liquid.Discarded vegetables and fruits processing of farm products can be made into vegetables and fruits enzyme liquid and further using vegetables and fruits enzyme liquid by related ferment product by this method, realize the comprehensive utilization of vegetables and fruits waste resource.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of processing method of vegetables and fruits enzyme liquid and application.
Background technology
China is large agricultural country, and veterinary antibiotics yield is at the forefront in the world.During Production of fruit, shedding in orchard,
The waste of the resource such as cull fruit and not directly edible immature fruit causes sizable economic loss to orchard worker.This
Outside, remaining leftover bits and pieces etc. after unsalable vegetables and fruits and vegetables and fruits are processed, if do not comprehensively utilized, not only results in resource wave
Take, can also increase waste residue, the cost for wastewater treatment of processing enterprise.
The content of the invention
The technical problems to be solved by the invention are：Processing method and the application of a kind of vegetables and fruits enzyme liquid are provided, by this
Discarded vegetables and fruits processing of farm products into vegetables and fruits enzyme liquid and related ferment product, is realized the comprehensive sharp of vegetables and fruits waste resource by method
With.
In order to solve the above-mentioned technical problem, the technical solution adopted by the present invention is：
A kind of processing method of vegetables and fruits enzyme liquid, includes the following steps：
Step 1：Glucide is added in vegetables and fruits slurries, the sugared concentration for making vegetables and fruits slurries is 10-16 Baume degrees；
Step 2：Saccharomycete is accessed in step 1 obtained material, is fermented under closed environment, is up to obtaining sugared concentration
Terminate fermentation after less than 2% the first tunning；
Step 3：Lactic acid bacteria or acetic acid bacteria are accessed in the first tunning obtained by step 2, is fermented under closed environment, directly
Terminate fermentation to after obtaining the second tunning that pH value is 3~5；
Step 4：Second tunning obtained by step 3 is concentrated at a temperature of 25~30 DEG C by membrane filtration, until the
The moisture content of two tunnings is 45~55%, obtains vegetables and fruits enzyme liquid.
As the application of vegetables and fruits enzyme liquid made from the processing method of above-mentioned vegetables and fruits enzyme liquid, the present invention also provides a kind of profit
With the method for vegetables and fruits enzyme liquid production enzyme beverage, glucide is added in vegetables and fruits enzyme liquid, makes sugar, the acid of vegetables and fruits enzyme liquid
Than for 4~5: 6~5, then by deployed vegetables and fruits enzyme liquid sterilization processing, obtaining enzyme beverage.
As the application of vegetables and fruits enzyme liquid made from the processing method of above-mentioned vegetables and fruits enzyme liquid, the present invention also provides a kind of profit
With the method for vegetables and fruits enzyme liquid production enzyme activity product, vegetables and fruits enzyme liquid is freeze-dried, enzyme activity product is made.
As the application of vegetables and fruits enzyme liquid made from the processing method of above-mentioned vegetables and fruits enzyme liquid, the present invention also provides a kind of profit
With the method for vegetables and fruits enzyme liquid production ferment product, the ferment product is ferment solid beverage, ferment pressed candy or ferment
Preserved fruit；
By vegetables and fruits enzyme liquid fluidized drying, ferment powder is obtained；
Dispensing is added in gained ferment powder and mixes to obtain batch mixing,
Ferment solid beverage is made through being granulated in batch mixing；
Alternatively, ferment pressed candy is made through tabletting in batch mixing；
Alternatively, batch mixing is adhered to preserved fruit surface is made ferment preserved fruit.
The beneficial effects of the present invention are：
The processing method of vegetables and fruits enzyme liquid provided by the invention, vegetables and fruits slurry is made using discarded vegetables and fruits agricultural product,
Then saccharomycete and lactic acid bacteria are sequentially ingressed into vegetables and fruits slurry or acetic acid bacteria carries out depth fermentation, then passes through film mistake at room temperature
Filter concentration, is made vegetables and fruits enzyme liquid, and further can prepare enzyme beverage, enzyme activity system using obtained vegetables and fruits enzyme liquid
The ferment products such as product, ferment solid beverage, ferment pressed candy and ferment preserved fruit, can not only realize the comprehensive of vegetables and fruits waste resource
Close and utilize, and a series of tastes and ferment launch products full of nutrition can be obtained, turn waste into wealth, can produce larger
Economic value.
Embodiment
For the technology contents that the present invention will be described in detail, the objects and the effects, it is explained below in conjunction with embodiment.
The design of most critical of the present invention is：By providing a kind of processing method of vegetables and fruits enzyme liquid, using discarded
Vegetables and fruits agricultural product, are sequentially ingressed into saccharomycete and lactic acid bacteria or acetic acid bacteria carries out depth fermentation, and vegetables and fruits enzyme liquid is made, and can be into one
Step prepares ferment product using obtained vegetables and fruits enzyme liquid, can not only realize the comprehensive utilization of vegetables and fruits waste resource, but also
A series of tastes and ferment product full of nutrition can be obtained.
The present invention provides a kind of processing method of vegetables and fruits enzyme liquid, includes the following steps：
Step 1：Glucide, such as glucose, fructose, white granulated sugar are added in vegetables and fruits slurries, makes the sugar of vegetables and fruits slurries
Concentration is 10-16 Baume degrees；
Step 2：Saccharomycete is accessed in step 1 obtained material, is fermented under closed environment, is up to obtaining sugared concentration
Terminate fermentation after less than 2% the first tunning；
Step 3：Lactic acid bacteria or acetic acid bacteria are accessed in the first tunning obtained by step 2, is fermented under closed environment, directly
Terminate fermentation to after obtaining the second tunning that pH value is 3~5；
Step 4：Second tunning obtained by step 3 is concentrated at a temperature of 25~30 DEG C by membrane filtration, until the
The moisture content of two tunnings is 45~55%, obtains vegetables and fruits enzyme liquid.
As can be seen from the above description, the beneficial effects of the present invention are：
The processing method of vegetables and fruits enzyme liquid provided by the invention, vegetables and fruits slurry is made using discarded vegetables and fruits agricultural product,
Then saccharomycete and lactic acid bacteria are sequentially ingressed into vegetables and fruits slurry or acetic acid bacteria carries out depth fermentation, then passes through film mistake at room temperature
Filter concentration, is made vegetables and fruits enzyme liquid, can not only turn waste into wealth, realize the comprehensive utilization of vegetables and fruits waste resource, and by adopting
Fermented with composite bacteria, make obtained vegetables and fruits enzyme liquid that there is light aroma, the content of SOD enzymes and organic acid is equal in enzyme liquid
Reach preferred values.
Further, the access amount of saccharomycete is in the step 2：5~6g ferment is accessed in per 1Kg step 1 obtained materials
Female bacterium.
Seen from the above description, the size of strain access amount is decided by the speed of strain growth and breeding in fermentation tank, bacterium
Kind access amount is excessive or too small, can influence to ferment.Strain access measured conference and causes dissolved oxygen insufficient, influenced Product formation；
And metabolic waste can be excessively introduced, it is also uneconomical；The strain access amount too small meeting Extending culture time, reduce the production of fermentation tank
Rate.When accessing 5~6g saccharomycete in every 1Kg steps 1 obtained material, fermenting speed can be rationally controlled, producing more has
Beneficial product.
Further, the condition fermented in the step 2 is：Fermentation temperature is 25~30 DEG C, and fermentation time is 4~6
Month.
Seen from the above description, slowly fermentation can make saccharomycete using the nutriments such as the carbohydrate in zymotic fluid, fully hair
Ferment, increases beneficiating ingredient content in tunning, lifts the quality of enzyme liquid.
Further, the access amount of lactic acid bacteria or acetic acid bacteria is in the step 3：Per the first fermentation production obtained by 1Kg steps 2
5~6g lactic acid bacterias or acetic acid bacteria are accessed in thing.
Seen from the above description, when access 5~6g lactic acid bacterias or acetic acid bacteria in the first tunning obtained by every 1Kg steps 2
When, fermenting speed can be rationally controlled, produces more beneficial products.
Further, the condition fermented in the step 3 is：Fermentation temperature is 25~30 DEG C, and fermentation time is 8~10
Month.
Seen from the above description, slowly fermentation can increase beneficiating ingredient content in tunning, lift the product of enzyme liquid
Matter.
Further, the film in the step 4 used in membrane filtration concentration operation is 1~5 μm of reverse osmosis membrane.
Further, in the step 4 membrane filtration concentration operation specifically include successively using 5 μm of reverse osmosis membrane, 1 μm
Reverse osmosis membrane and the process of 1 μm of reverse osmosis membrane three-level concentration.
Seen from the above description, concentrated by three-level reverse osmosis membrane filtration, the higher vegetables and fruits enzyme liquid of purity can be made.
As the application of vegetables and fruits enzyme liquid made from the processing method of above-mentioned vegetables and fruits enzyme liquid, the present invention also provides a kind of profit
With the method for vegetables and fruits enzyme liquid production enzyme beverage, glucide is added in vegetables and fruits enzyme liquid, makes sugar, the acid of vegetables and fruits enzyme liquid
Than for 4~5: 6~5, then by deployed vegetables and fruits enzyme liquid sterilization processing, obtaining enzyme beverage.
Seen from the above description, using above-mentioned vegetables and fruits enzyme liquid produce enzyme beverage, comfortable acid, taste and flavor compared with
It is good.
As the application of vegetables and fruits enzyme liquid made from the processing method of above-mentioned vegetables and fruits enzyme liquid, the present invention also provides a kind of profit
With the method for vegetables and fruits enzyme liquid production enzyme activity product, vegetables and fruits enzyme liquid is freeze-dried, enzyme activity product is made.
Seen from the above description, freeze-drying can be maintained the activity of ferment (enzyme), make obtained enzyme activity system
Product can play the effect of preferable.
As the application of vegetables and fruits enzyme liquid made from the processing method of above-mentioned vegetables and fruits enzyme liquid, the present invention also provides a kind of profit
With the method for vegetables and fruits enzyme liquid production ferment product, the ferment product is ferment solid beverage, ferment pressed candy or ferment
Preserved fruit；
By vegetables and fruits enzyme liquid fluidized drying, ferment powder is obtained；
Dispensing is added in gained ferment powder and mixes to obtain batch mixing,
Ferment solid beverage is made through being granulated in batch mixing；
Alternatively, ferment pressed candy is made through tabletting in batch mixing；
Alternatively, batch mixing is adhered to preserved fruit surface is made ferment preserved fruit.
Seen from the above description, taste and ferment product full of nutrition can be prepared using above-mentioned vegetables and fruits enzyme liquid,
Meet consumer demand, while larger economic benefit is brought for processing enterprise.
Embodiment 1
A kind of processing method of vegetables and fruits enzyme liquid, includes the following steps：
Step 1：Glucide, such as glucose, fructose, white granulated sugar are added in vegetables and fruits slurries, makes the sugar of vegetables and fruits slurries
Concentration is 13 Baume degrees；
Step 2：In step 1 obtained material, in the ratio that 6g saccharomycete is accessed in every 1Kg steps 1 obtained material, access
Saccharomycete, under closed environment, ferments 6 months at a temperature of 25 DEG C, until obtaining the first fermentation production that sugared concentration is less than 2%
Terminate fermentation after thing；
Step 3：In first tunning obtained by the step 2, by accessing 6g in the first tunning obtained by every 1Kg steps 2
Lactic acid bacteria or the ratio of acetic acid bacteria, access lactic acid bacteria or acetic acid bacteria, under closed environment, ferment 10 months at a temperature of 25 DEG C,
Until terminate fermentation after obtaining the second tunning that pH value is 4；
Step 4：By the second tunning obtained by step 3 at a temperature of 28 DEG C, successively using 5 μm of reverse osmosis membrane, 1 μm
Reverse osmosis membrane and 1 μm reverse osmosis membrane three-stage filtration concentration, until the second tunning moisture content be 50%, obtain vegetables and fruits
Enzyme liquid.
A kind of method using vegetables and fruits enzyme liquid production enzyme beverage, adds glucide in vegetables and fruits enzyme liquid, makes vegetable
Sugar, the acid ratio of fruit enzyme liquid are 4: 6, then by deployed vegetables and fruits enzyme liquid sterilization processing, obtain enzyme beverage.
A kind of method using vegetables and fruits enzyme liquid production enzyme activity product, vegetables and fruits enzyme liquid is freeze-dried, ferment is made
Plain active product.
A kind of method using vegetables and fruits enzyme liquid production ferment product, the ferment product is ferment solid beverage, ferment
Pressed candy or ferment preserved fruit；
By vegetables and fruits enzyme liquid fluidized drying, ferment powder is obtained；
Dispensing is added in gained ferment powder and mixes to obtain batch mixing,
Ferment solid beverage is made through being granulated in batch mixing；
Alternatively, ferment pressed candy is made through tabletting in batch mixing；
Alternatively, batch mixing is adhered to preserved fruit surface is made ferment preserved fruit.
Embodiment 2
A kind of processing method of vegetables and fruits enzyme liquid, includes the following steps：
Step 1：Glucide, such as glucose, fructose, white granulated sugar are added in vegetables and fruits slurries, makes the sugar of vegetables and fruits slurries
Concentration is 10 Baume degrees；
Step 2：In step 1 obtained material, in the ratio that 5g saccharomycete is accessed in every 1Kg steps 1 obtained material, access
Saccharomycete, under closed environment, ferments 5 months at a temperature of 28 DEG C, until obtaining the first fermentation production that sugared concentration is less than 2%
Terminate fermentation after thing；
Step 3：In first tunning obtained by the step 2, by accessing 5g in the first tunning obtained by every 1Kg steps 2
Lactic acid bacteria or the ratio of acetic acid bacteria, access acetic acid bacteria, under closed environment, ferment 9 months at a temperature of 28 DEG C, until obtaining pH
Terminate fermentation after being worth the second tunning for 5；
Step 4：By the second tunning obtained by step 3 at a temperature of 25 DEG C, successively using 5 μm of reverse osmosis membrane, 1 μm
Reverse osmosis membrane and 1 μm reverse osmosis membrane three-stage filtration concentration, until the second tunning moisture content be 45%, obtain vegetables and fruits
Enzyme liquid.
A kind of method using vegetables and fruits enzyme liquid production enzyme beverage, adds glucide in vegetables and fruits enzyme liquid, makes vegetable
Sugar, the acid ratio of fruit enzyme liquid are 5: 5, then by deployed vegetables and fruits enzyme liquid sterilization processing, obtain enzyme beverage.
A kind of method using vegetables and fruits enzyme liquid production enzyme activity product, vegetables and fruits enzyme liquid is freeze-dried, ferment is made
Plain active product.
A kind of method using vegetables and fruits enzyme liquid production ferment product, the ferment product is ferment solid beverage, ferment
Pressed candy or ferment preserved fruit；
By vegetables and fruits enzyme liquid fluidized drying, ferment powder is obtained；
Dispensing is added in gained ferment powder and mixes to obtain batch mixing,
Ferment solid beverage is made through being granulated in batch mixing；
Alternatively, ferment pressed candy is made through tabletting in batch mixing；
Alternatively, batch mixing is adhered to preserved fruit surface is made ferment preserved fruit.
Embodiment 3
A kind of processing method of vegetables and fruits enzyme liquid, includes the following steps：
Step 1：Glucide, such as glucose, fructose, white granulated sugar are added in vegetables and fruits slurries, makes the sugar of vegetables and fruits slurries
Concentration is 16 Baume degrees；
Step 2：In step 1 obtained material, in the ratio that 5.5g saccharomycete is accessed in every 1Kg steps 1 obtained material, connect
Enter saccharomycete, under closed environment, ferment 4 months at a temperature of 30 DEG C, until obtaining the first fermentation that sugared concentration is less than 2%
Terminate fermentation after product；
Step 3：In first tunning obtained by the step 2, by being accessed in the first tunning obtained by every 1Kg steps 2
5.5g lactic acid bacterias or the ratio of acetic acid bacteria, access lactic acid bacteria, under closed environment, ferment 8 months at a temperature of 30 DEG C, until
Terminate fermentation after to the second tunning that pH value is 3；
Step 4：By the second tunning obtained by step 3 at a temperature of 30 DEG C, successively using 5 μm of reverse osmosis membrane, 1 μm
Reverse osmosis membrane and 1 μm reverse osmosis membrane three-stage filtration concentration, until the second tunning moisture content be 55%, obtain vegetables and fruits
Enzyme liquid.
A kind of method using vegetables and fruits enzyme liquid production enzyme beverage, adds glucide in vegetables and fruits enzyme liquid, makes vegetable
Sugar, the acid ratio of fruit enzyme liquid are 4.5: 5.5, then by deployed vegetables and fruits enzyme liquid sterilization processing, obtain enzyme beverage.
A kind of method using vegetables and fruits enzyme liquid production enzyme activity product, vegetables and fruits enzyme liquid is freeze-dried, ferment is made
Plain active product.
A kind of method using vegetables and fruits enzyme liquid production ferment product, the ferment product is ferment solid beverage, ferment
Pressed candy or ferment preserved fruit；
By vegetables and fruits enzyme liquid fluidized drying, ferment powder is obtained；
Dispensing is added in gained ferment powder and mixes to obtain batch mixing,
Ferment solid beverage is made through being granulated in batch mixing；
Alternatively, ferment pressed candy is made through tabletting in batch mixing；
Alternatively, batch mixing is adhered to preserved fruit surface is made ferment preserved fruit.
In conclusion the processing method of vegetables and fruits enzyme liquid provided by the invention, is made using discarded vegetables and fruits agricultural product
Vegetables and fruits slurry, is then sequentially ingressed into saccharomycete and lactic acid bacteria in vegetables and fruits slurry or acetic acid bacteria carries out depth fermentation, then in room temperature
Concentrated by membrane filtration down, vegetables and fruits enzyme liquid be made, can not only turn waste into wealth, realize the comprehensive utilization of vegetables and fruits waste resource,
And ferment by using composite bacteria, make obtained vegetables and fruits enzyme liquid that there is light aroma, SOD enzymes and organic in enzyme liquid
The content of acid reaches preferred values；
By accessing certain amount of strain, fermenting speed is rationally controlled, fermentation process slowly carries out, and makes saccharomycete and breast
Sour bacterium or acetic acid bacteria can utilize the nutriment in zymotic fluid, and fully fermentation, increases beneficiating ingredient content in tunning,
Lift the quality of enzyme liquid；
Enzyme beverage, enzyme activity product, ferment solid beverage, ferment tabletting can be prepared using obtained vegetables and fruits enzyme liquid
The ferment product such as candy and ferment preserved fruit, can not only realize the comprehensive utilization of vegetables and fruits waste resource, but also can obtain a system
Row taste and ferment launch products full of nutrition, turn waste into wealth, can produce larger economic benefit.
The foregoing is merely the embodiment of the present invention, is not intended to limit the scope of the invention, every to utilize this hair
The equivalents that bright description is made, are directly or indirectly used in relevant technical field, are similarly included in this hair
In bright scope of patent protection.
Claims (10)
1. a kind of processing method of vegetables and fruits enzyme liquid, it is characterised in that include the following steps：
Step 1：Glucide is added in vegetables and fruits slurries, the sugared concentration for making vegetables and fruits slurries is 10-16 Baume degrees；
Step 2：Access saccharomycete in step 1 obtained material, ferment under closed environment, until obtain sugared concentration for 2% with
Under the first tunning after terminate fermentation；
Step 3：Lactic acid bacteria or acetic acid bacteria are accessed in the first tunning obtained by step 2, is fermented under closed environment, until
Terminate fermentation after to the second tunning that pH value is 3~5；
Step 4：Second tunning obtained by step 3 is concentrated at a temperature of 25~30 DEG C by membrane filtration, until the second hair
The moisture content of ferment product is 45~55%, obtains vegetables and fruits enzyme liquid.
2. the processing method of vegetables and fruits enzyme liquid according to claim 1, it is characterised in that saccharomycete in the step 2
Access amount is：5~6g saccharomycete is accessed in per 1Kg step 1 obtained materials.
3. the processing method of vegetables and fruits enzyme liquid according to claim 2, it is characterised in that the bar to ferment in the step 2
Part is：Fermentation temperature is 25~30 DEG C, and fermentation time is 4~6 months.
4. the processing method of vegetables and fruits enzyme liquid according to claim 1, it is characterised in that in the step 3 lactic acid bacteria or
The access amount of acetic acid bacteria is：5~6g lactic acid bacterias or acetic acid bacteria are accessed in per the first tunning obtained by 1Kg steps 2.
5. the processing method of vegetables and fruits enzyme liquid according to claim 4, it is characterised in that the bar to ferment in the step 3
Part is：Fermentation temperature is 25~30 DEG C, and fermentation time is 8~10 months.
6. the processing method of vegetables and fruits enzyme liquid according to claim 1, it is characterised in that membrane filtration is dense in the step 4
The reverse osmosis membrane that contracting operation film used is 1~5 μm.
7. the processing method of vegetables and fruits enzyme liquid according to claim 6, it is characterised in that membrane filtration is dense in the step 4
Contracting operation is specifically included successively using the mistake of 5 μm of reverse osmosis membrane, 1 μm of reverse osmosis membrane and the concentration of 1 μm of reverse osmosis membrane three-level
Journey.
8. the vegetables and fruits enzyme liquid production obtained using the processing method of the vegetables and fruits enzyme liquid described in claim 1~7 any one
The method of enzyme beverage, it is characterised in that add glucide in vegetables and fruits enzyme liquid, it is 4 to make the sugar of vegetables and fruits enzyme liquid, acid ratio
~5: 6~5, then by deployed vegetables and fruits enzyme liquid sterilization processing, obtain enzyme beverage.
9. the vegetables and fruits enzyme liquid production obtained using the processing method of the vegetables and fruits enzyme liquid described in claim 1~7 any one
The method of enzyme activity product, it is characterised in that vegetables and fruits enzyme liquid is freeze-dried, enzyme activity product is made.
10. the vegetables and fruits enzyme liquid production obtained using the processing method of the vegetables and fruits enzyme liquid described in claim 1~7 any one
The method of ferment product, it is characterised in that the ferment product is ferment solid beverage, ferment pressed candy or ferment preserved fruit；
By vegetables and fruits enzyme liquid fluidized drying, ferment powder is obtained；
Dispensing is added in gained ferment powder and mixes to obtain batch mixing,
Ferment solid beverage is made through being granulated in batch mixing；
Alternatively, ferment pressed candy is made through tabletting in batch mixing；
Alternatively, batch mixing is adhered to preserved fruit surface is made ferment preserved fruit.
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Application publication date: 20180508 |