CN109123645A - A kind of fruits and vegetables composite enzyme and its production method - Google Patents
A kind of fruits and vegetables composite enzyme and its production method Download PDFInfo
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- CN109123645A CN109123645A CN201811158179.8A CN201811158179A CN109123645A CN 109123645 A CN109123645 A CN 109123645A CN 201811158179 A CN201811158179 A CN 201811158179A CN 109123645 A CN109123645 A CN 109123645A
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 58
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 33
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 33
- 239000002131 composite material Substances 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 30
- 230000004151 fermentation Effects 0.000 claims abstract description 27
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 17
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 17
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 15
- 241000186660 Lactobacillus Species 0.000 claims abstract description 13
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 238000002513 implantation Methods 0.000 claims abstract description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 14
- 241000196324 Embryophyta Species 0.000 claims description 10
- 244000099147 Ananas comosus Species 0.000 claims description 9
- 235000007119 Ananas comosus Nutrition 0.000 claims description 9
- 235000013311 vegetables Nutrition 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 7
- 241000167854 Bourreria succulenta Species 0.000 claims description 6
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 6
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 6
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 6
- 235000021014 blueberries Nutrition 0.000 claims description 6
- 235000019693 cherries Nutrition 0.000 claims description 6
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 4
- 240000004507 Abelmoschus esculentus Species 0.000 claims description 3
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims description 3
- 244000298715 Actinidia chinensis Species 0.000 claims description 3
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 3
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 244000000626 Daucus carota Species 0.000 claims description 3
- 235000002767 Daucus carota Nutrition 0.000 claims description 3
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 3
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 3
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 3
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 3
- 244000061508 Eriobotrya japonica Species 0.000 claims description 3
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims description 3
- 240000000950 Hippophae rhamnoides Species 0.000 claims description 3
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 3
- 241000220324 Pyrus Species 0.000 claims description 3
- 240000003768 Solanum lycopersicum Species 0.000 claims description 3
- 235000021028 berry Nutrition 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 3
- 235000021017 pears Nutrition 0.000 claims description 3
- 235000013406 prebiotics Nutrition 0.000 claims description 3
- 231100000241 scar Toxicity 0.000 claims description 3
- 102000010911 Enzyme Precursors Human genes 0.000 claims 1
- 108010062466 Enzyme Precursors Proteins 0.000 claims 1
- 239000006041 probiotic Substances 0.000 abstract description 8
- 235000018291 probiotics Nutrition 0.000 abstract description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000015203 fruit juice Nutrition 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 4
- 235000014655 lactic acid Nutrition 0.000 abstract description 3
- 239000004310 lactic acid Substances 0.000 abstract description 3
- 239000000049 pigment Substances 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 235000000346 sugar Nutrition 0.000 abstract description 3
- 239000002562 thickening agent Substances 0.000 abstract description 3
- 235000014633 carbohydrates Nutrition 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 20
- 239000011782 vitamin Substances 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- 239000000126 substance Substances 0.000 description 4
- 150000003722 vitamin derivatives Chemical class 0.000 description 4
- 235000021022 fresh fruits Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000019156 vitamin B Nutrition 0.000 description 3
- 239000011720 vitamin B Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 229940046001 vitamin b complex Drugs 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000005515 coenzyme Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 238000010606 normalization Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention provides a kind of fruits and vegetables composite enzymes, which is characterized in that includes following component: 1000 parts of fruit and vegetable according to parts by weight；60 parts of brown granulated sugar, 15 parts of oligofructose, 10 parts of plant lactobacillus；10 parts of lactobacillus acidophilus；Meanwhile the present invention also provides the production methods of above-mentioned fruits and vegetables composite enzyme.In the present invention: selecting water fruits and vegetables as fermentation raw material, to replace using fruit juice as fermentation raw material in the prior art；And without addition water, preservative, pigment, thickener；In whole set process process, the not presence of process for sterilizing can effectively improve product the effect of property, and in the case where no high temperature sterilization, obtain the ferment product for meeting state food safety requirements because fermenting in process in the presence of implantation strain twice；Sugar is the nutrient source of probiotics, and plant lactobacillus can be by carbohydrate fermentation at lactic acid；Probiotics can be helped digest, and the health of human body intestinal canal is helped.
Description
Technical field
The invention belongs to ferment production technical field, a kind of fruits and vegetables composite enzyme and its production method are particularly belonged to.
Background technique
Pectase be it is a kind of fruits and vegetables is mixed in proportion after, a kind of product for fermenting.It is rich in
Vitamin C, vitamin B and organized enzyme and other nutritional ingredients, it is deep to be liked by domestic and international consumer.Pectase can be used as
A kind of functional food facilitates the intestinal health of human body, and constipation situation is effectively relieved；Fruit and vegetables is rich in pectase
In a large amount of vitamins, the substances such as dietary fiber, but fruit and vegetables period of storage is shorter, so pectase solves simultaneously
The problems such as fresh-keeping and storing of water fruits and vegetables, increases substantially the added value of fruit and vegetable, can save a large amount of packaging, transport and
Shelter cost.Currently, the processing technology of domestic pectase are as follows: select fruit juice → sugaring → stirring → fermentation → filtering → sterilization
With it is filling.
Major defect existing for this ferment processing technology:
1, fruit juice can add preservative and stabilizer in process in order to save, and some can also add pigment and thickening
Agent；
2, fermentation period is short, and product is unstable；
3, pass through high temperature sterilization before product is filling, the organized enzyme and vitamin in ferment are largely killed or are destroyed.
Summary of the invention
A kind of fruits and vegetables composite enzyme provided by the present invention retains a large amount of vitamin, dietary fibers etc. in fruits and vegetables to reach
The purpose of substance.
Meanwhile the present invention also provides the production methods of above-mentioned fruits and vegetables composite enzyme.
A kind of fruits and vegetables composite enzyme, which is characterized in that include following component according to parts by weight:
1000 parts of fruit and vegetable；60 parts of brown granulated sugar, 15 parts of oligofructose, 10 parts of plant lactobacillus；10 parts of lactobacillus acidophilus；
Preferably, the fruit and vegetable according to parts by weight, include following component: 22-25 parts of pears, 15-20 parts of loquat,
15-20 parts of Chinese yam, 12-28 parts of apple, 10-25 parts of pineapple；
Preferably, the fruit and vegetable includes following component according to parts by weight: 20-30 parts of pineapple, apple 8-15
Part, 7-15 parts of Kiwi berry；5-10 parts of carrot.
Preferably, the fruit and vegetable includes following component according to parts by weight: 25-35 parts of sea-buckthorn, pineapple 8-15
Part, 5-8 parts of cherry, 7-15 parts of blueberry；3-8 parts of tomato.
Preferably, the fruit and vegetable includes following component according to parts by weight: 20-35 parts of blueberry, apple 8-15
Part, 7-13 parts of lemon, 8-12 parts of cherry, 2-7 parts of gumbo.
The production method of above-mentioned fruits and vegetables composite enzyme, includes the following steps,
Step 1: fruit and vegetable processing: fruit and vegetable is cleaned after ozone sterilization with clear water, later with crusher by water
Fruit vegetable carries out break process；
Step 2: primary fermentation: by step 1 products obtained therefrom with being pumped into fermenter, and training in advance is implanted into fermenter
The strain lactobacillus acidophilus supported, additional amount are lactobacillus acidophilus total number half, fermentation；A brown granulated sugar is monthly added, and
The addition time is identical as each additional amount, is stirred evenly with blender；Temperature is controlled at 20-28 DEG C, used after fermentation 6 months
Filter filters out marc；
Step 3: secondary fermentation: being added oligofructose for the filtered liquid of step 2 products obtained therefrom, ferment again later,
Fermentation 3 months；
Step 4: fermenting three times: in step 3 product, being implanted into surging prebiotic strain, lactobacillus acidophilus, by surplus again
It is all added, plant lactobacillus, ferments 3 months；
Step 5: the liquid crude fiber filter in step 4 products obtained therefrom being fallen, selection fermentation time 1 year or more fruit ferment
Plain stoste: chelating, temperature control is between 15 DEG C -28 DEG C when chelating, later, carries out anaerobic fermentation 6 months, obtained product
Fruits and vegetables composite enzyme as of the invention.
Preferably, fruit and vegetable in the step 1 selects no scar, does not have fruit pecky, and do not have damage
Vegetables.
Preferably, in the step 2, the culture and storage of lactobacillus acidophilus need to be operated at 6 DEG C or less.
The more ferment of key fruit that above-mentioned fruit enzyme stoste selects Shandong day to produce with Biotechnology Co., Ltd.
Beneficial effects of the present invention:
(1) select water fruits and vegetables as fermentation raw material, to replace using fruit juice as fermentation raw material in the prior art；And do not have
There are addition water, preservative, pigment, thickener.
(2) in whole set process process, the not presence of process for sterilizing is carried out because there is implantation strain twice in process
Fermentation, can effectively improve product the effect of property, and in the case where no high temperature sterilization, obtain meeting state food safety requirements
Ferment product.
(3) sugar is the nutrient source of probiotics, plant lactobacillus can by carbohydrate fermentation at lactic acid,；Probiotics energy
It enough helps digest, helps the health of human body intestines and internal organs of the body
Fruits and vegetables composite enzyme of the present invention, has the following beneficial effects:
Enzyme rich in fresh fruits and vegetables, but these enzymes can be usually destroyed cooking or processing in storage and transport process,
Compatriots are again in the majority with prepared food simultaneously；Moreover, part in fruit containing enzyme is in mature pulp, but do not eaten in people
Pericarp and stem end and in bitter fruit juice.Because being limited by region and season, be not everyone can and
When a variety of enzymes are obtained from fresh fruit of vegetables.
Ferment later food, can generate enzyme and vitamin abundant etc., ferment abundant, it is fermented in fruit after it is small
Molecular nutrition substance, probiotics and metabolite；Such as: lactic acid, vitamin B complex, for food after everfermentation, nutrition can be richer
Richness, and it is easier to the absorption of human body.
For example, in product fruits and vegetables composite enzyme of the invention following component can be contained:
Flavonoids: antibacterial and antiviral activity, anti-tumor activity, resisting oxidation free radical activity, anti-inflammatory, analgesic activities are protected
Liver activity
Vitamin: wherein vitamin B complex participates in sugar, protein in vivo mainly as the coenzyme of metabolic enzyme important in human body
With the metabolism of fat.Human body can not voluntarily manufacture synthesis, it is necessary to additional supplement.
Minerals and microelement: minerals, microelement are elements needed by human, are that itself can not generate, synthesize
, it is necessary to by constantly being supplemented in diet.
Probiotics: entering stomach, and the growth of probiotics and various metabolism promote the normalization of intestinal bacteria, inhibit
Enteral corrupt substance generates, and keeps the normal operation of enteron aisle function, helps to be metabolized；Mucous membrane can also be stimulated to have generated immune anti-
It answers.
Specific embodiment
Embodiment 1
A kind of fruits and vegetables composite enzyme, which is characterized in that include following component according to parts by weight:
1000 parts of fruit and vegetable；60 parts of brown granulated sugar, 15 parts of oligofructose, 10 parts of plant lactobacillus；10 parts of lactobacillus acidophilus；
The fruit and vegetable includes following component: 22-25 parts of pears, 15-20 parts of loquat, 15-20 parts of Chinese yam, apple according to parts by weight
12-28 parts of fruit, 10-25 parts of pineapple.
Embodiment 2
1000 parts of fruit and vegetable；60 parts of brown granulated sugar, 15 parts of oligofructose, 10 parts of plant lactobacillus；10 parts of lactobacillus acidophilus；
The fruit and vegetable includes following component: 20-30 parts of pineapple, 8-15 parts of apple, 7-15 parts of Kiwi berry according to parts by weight；
5-10 parts of carrot.
Embodiment 3
1000 parts of fruit and vegetable；60 parts of brown granulated sugar, 15 parts of oligofructose, 10 parts of plant lactobacillus；10 parts of lactobacillus acidophilus；
The fruit and vegetable includes following component according to parts by weight: 25-35 parts of sea-buckthorn, 8-15 parts of pineapple, and 5-8 parts of cherry, blueberry
7-15 parts；3-8 parts of tomato.
Embodiment 4
1000 parts of fruit and vegetable；60 parts of brown granulated sugar, 15 parts of oligofructose, 10 parts of plant lactobacillus；10 parts of lactobacillus acidophilus；
The fruit and vegetable includes following component according to parts by weight: 20-35 parts of blueberry, 8-15 parts of apple, and 7-13 parts of lemon, cherry
8-12 parts of peach, 2-7 parts of gumbo.
Embodiment 4
The production method of fruits and vegetables composite enzyme, includes the following steps described in embodiment 1-4,
Step 1: the processing of fresh fruit vegetables: selecting no scar, do not have fruit pecky, and the vegetable not haveing damage
Dish；By ozone sterilization, the miscellaneous bacteria on fruit and vegetable surface is removed, is cleaned later with clear water, removes remaining ozone, Zhi Houyong
Fruit and vegetable is carried out break process by crusher；
Step 2: primary fermentation: by step 1 products obtained therefrom with being pumped into fermenter, and training in advance is implanted into fermenter
The strain lactobacillus acidophilus supported, additional amount are the half of lactobacillus acidophilus total number, and fermentation, Spawn incubation and storage require
It is operated at 6 DEG C or less；Make probiotics dominant；A brown granulated sugar is monthly added, and additional amount is identical every time, uses blender
It stirs evenly；Temperature is controlled at 20-28 DEG C, and after fermentation 6 months, marc is filtered out with filter；
Step 3: secondary fermentation: being added oligofructose for the filtered liquid of step 2 products obtained therefrom, ferment again later,
Fermentation 3 months；
Step 4: fermenting three times: in step 3 product, being implanted into surging prebiotic strain, lactobacillus acidophilus, by surplus again
It is all added, plant lactobacillus, ferments 3 months；
Step 5: the liquid crude fiber filter in step 4 products obtained therefrom being fallen, selection fermentation time 1 year or more fruit ferment
Plain stoste, chelating, temperature control is between 15 DEG C -28 DEG C when chelating.Later, it carries out anaerobic fermentation 6 months.Obtained product
Fruits and vegetables composite enzyme as of the invention.
It to embodiment 1-4, is tested, test method is with Ultra-weak chemiluminescence Method inspection
SOD like activity is surveyed, following data are obtained:
It is living in SODlike by the data in table it is found that the obtained product of the present invention is compared with product in the prior art
Property detection in, the average value of product of the present invention test result reaches 14937.4Unit/mL, and inspection of the prior art to SODlike
Measured value can only achieve 5000-8000Unit/mL, and this product anti-oxidation function is prominent, is capable of providing human body immunocompetence.
Claims (8)
1. a kind of fruits and vegetables composite enzyme, which is characterized in that include following component according to parts by weight:
1000 parts of fruit and vegetable；60 parts of brown granulated sugar, 15 parts of oligofructose, 10 parts of plant lactobacillus；10 parts of lactobacillus acidophilus.
2. fruits and vegetables composite enzyme according to claim 1, which is characterized in that the fruit and vegetable according to parts by weight,
Include following component: 22-25 parts of pears, 15-20 parts of loquat, 15-20 parts of Chinese yam, 12-28 parts of apple, 10-25 parts of pineapple.
3. fruits and vegetables composite enzyme according to claim 1, which is characterized in that the fruit and vegetable according to parts by weight,
Include following component: 20-30 parts of pineapple, 8-15 parts of apple, 7-15 parts of Kiwi berry；5-10 parts of carrot.
4. fruits and vegetables composite enzyme according to claim 1, which is characterized in that the fruit and vegetable according to parts by weight,
Include following component: 25-35 parts of sea-buckthorn, 8-15 parts of pineapple, 5-8 parts of cherry, 7-15 parts of blueberry；3-8 parts of tomato.
5. fruits and vegetables composite enzyme according to claim 1, which is characterized in that the fruit and vegetable according to parts by weight,
Include following component: 20-35 parts of blueberry, 8-15 parts of apple, 7-13 parts of lemon, 8-12 parts of cherry, 2-7 parts of gumbo.
6. a kind of production method of fruits and vegetables composite enzyme according to claim 1, which is characterized in that include the following steps,
Step 1: fruit and vegetable processing: fruit and vegetable is cleaned after ozone sterilization with clear water, later with crusher by fruit vegetable
Dish carries out break process；
Step 2: primary fermentation: by step 1 products obtained therefrom with being pumped into fermenter, and being implanted into fermenter and cultivate in advance
Strain lactobacillus acidophilus, additional amount be lactobacillus acidophilus total number half, fermentation；A brown granulated sugar is monthly added, and is added
Time is identical as each additional amount, is stirred evenly with blender；Temperature is controlled at 20-28 DEG C, after fermentation 6 months, uses filter
Marc is filtered out；
Step 3: secondary fermentation: being added oligofructose for the filtered liquid of step 2 products obtained therefrom, ferment again later, fermentation 3
A month；
Step 4: ferment three times: in step 3 product, the surging prebiotic strain of implantation, lactobacillus acidophilus are whole by surplus again
It is added, plant lactobacillus, ferments 3 months；
Step 5: the liquid crude fiber filter in step 4 products obtained therefrom being fallen, selection fermentation time 1 year or more fruit zymogen
Liquid: chelating, temperature control is between 15 DEG C -28 DEG C when chelating, later, carries out anaerobic fermentation 6 months, obtained product is
Fruits and vegetables composite enzyme of the invention.
7. the production method of fruits and vegetables composite enzyme according to claim 6, which is characterized in that fruit in the step 1
Vegetables select no scar, do not have fruit pecky, and the vegetables not haveing damage.
8. the production method of fruits and vegetables composite enzyme according to claim 6, which is characterized in that in the step 2, acidophilus
The culture and storage of lactobacillus need to be operated at 6 DEG C or less.
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| CN201811158179.8A CN109123645A (en) | 2018-09-30 | 2018-09-30 | A kind of fruits and vegetables composite enzyme and its production method |
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| CN109123645A true CN109123645A (en) | 2019-01-04 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140910A (en) * | 2019-05-30 | 2019-08-20 | 重庆康菌泰生物科技股份有限公司 | A kind of sea-buckthorn comprehensive enzyme and preparation method thereof |
| CN110179032A (en) * | 2019-07-16 | 2019-08-30 | 山东天随生物科技有限公司 | A kind of Noni fruit composite enzyme and its production method |
| CN111066988A (en) * | 2019-12-31 | 2020-04-28 | 深圳富佑细胞生物技术股份有限公司 | Fruit and vegetable fermented beverage and preparation method thereof |
| CN111264852A (en) * | 2020-03-06 | 2020-06-12 | 王晓珑 | Composite fruit and vegetable enzyme stock solution with long fermentation time and preparation method thereof |
| CN114468280A (en) * | 2022-03-04 | 2022-05-13 | 国珍健康科技（北京）有限公司 | Enzyme for preventing obesity and regulating intestinal flora and preparation method and application thereof |
| CN114557443A (en) * | 2022-04-02 | 2022-05-31 | 青岛汇百萃生物科技有限公司 | Enzyme stock solution for improving gout and preparation method thereof |
-
2018
- 2018-09-30 CN CN201811158179.8A patent/CN109123645A/en not_active Withdrawn
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140910A (en) * | 2019-05-30 | 2019-08-20 | 重庆康菌泰生物科技股份有限公司 | A kind of sea-buckthorn comprehensive enzyme and preparation method thereof |
| CN110179032A (en) * | 2019-07-16 | 2019-08-30 | 山东天随生物科技有限公司 | A kind of Noni fruit composite enzyme and its production method |
| CN111066988A (en) * | 2019-12-31 | 2020-04-28 | 深圳富佑细胞生物技术股份有限公司 | Fruit and vegetable fermented beverage and preparation method thereof |
| CN111264852A (en) * | 2020-03-06 | 2020-06-12 | 王晓珑 | Composite fruit and vegetable enzyme stock solution with long fermentation time and preparation method thereof |
| CN114468280A (en) * | 2022-03-04 | 2022-05-13 | 国珍健康科技（北京）有限公司 | Enzyme for preventing obesity and regulating intestinal flora and preparation method and application thereof |
| CN114557443A (en) * | 2022-04-02 | 2022-05-31 | 青岛汇百萃生物科技有限公司 | Enzyme stock solution for improving gout and preparation method thereof |
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