CN110367530A - A kind of preparation method of the pectase liquid without preservative - Google Patents
A kind of preparation method of the pectase liquid without preservative Download PDFInfo
- Publication number
- CN110367530A CN110367530A CN201910770798.0A CN201910770798A CN110367530A CN 110367530 A CN110367530 A CN 110367530A CN 201910770798 A CN201910770798 A CN 201910770798A CN 110367530 A CN110367530 A CN 110367530A
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- Prior art keywords
- vegetables
- fruits
- extraction
- stoste
- temperature
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- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 239000003755 preservative agent Substances 0.000 title claims abstract description 19
- 230000002335 preservative effect Effects 0.000 title claims abstract description 19
- 239000007788 liquid Substances 0.000 title claims abstract description 14
- 238000000605 extraction Methods 0.000 claims abstract description 52
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 29
- 238000000855 fermentation Methods 0.000 claims abstract description 26
- 230000004151 fermentation Effects 0.000 claims abstract description 26
- 102000004190 Enzymes Human genes 0.000 claims abstract description 8
- 108090000790 Enzymes Proteins 0.000 claims abstract description 8
- 235000013311 vegetables Nutrition 0.000 abstract description 7
- 241000894006 Bacteria Species 0.000 abstract description 6
- 238000001914 filtration Methods 0.000 abstract description 6
- 150000003254 radicals Chemical class 0.000 abstract description 6
- 235000021022 fresh fruits Nutrition 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 241001672694 Citrus reticulata Species 0.000 description 8
- 235000003283 Pachira macrocarpa Nutrition 0.000 description 8
- 241001083492 Trapa Species 0.000 description 8
- 235000014364 Trapa natans Nutrition 0.000 description 8
- 235000009165 saligot Nutrition 0.000 description 8
- 239000002994 raw material Substances 0.000 description 7
- 235000011511 Diospyros Nutrition 0.000 description 4
- 244000236655 Diospyros kaki Species 0.000 description 4
- 240000005561 Musa balbisiana Species 0.000 description 4
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 4
- 241000287420 Pyrus x nivalis Species 0.000 description 4
- 244000241235 Citrullus lanatus Species 0.000 description 3
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 3
- 238000002224 dissection Methods 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 240000008067 Cucumis sativus Species 0.000 description 2
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- 235000009811 Momordica charantia Nutrition 0.000 description 2
- 235000009812 Momordica cochinchinensis Nutrition 0.000 description 2
- 240000001740 Momordica dioica Species 0.000 description 2
- 235000018365 Momordica dioica Nutrition 0.000 description 2
- 240000002853 Nelumbo nucifera Species 0.000 description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 241000219112 Cucumis Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to pectase preparation technical field, in particular to the preparation method of a kind of pectase liquid without preservative, comprising the following steps: one, fruits and vegetables are subjected to first low-temperature extraction by extraction equipment, reduce the moisture content of fruits and vegetables；Two, enter altar fermentation；Three, secondary low-temperature extraction is carried out by extraction equipment to the fruits and vegetables after fermentation, obtains enzyme stoste；First low-temperature extraction is carried out to fresh fruit of vegetables first, the moisture content of fruits and vegetables is substantially reduced, and be not watered and directly ferment, since the moisture content of fruits and vegetables substantially reduces, the growth of spoilage organisms is greatly reduced in fermentation process；Secondary low-temperature extraction is carried out to the fruits and vegetables after fermentation and obtains stoste, rather than stoste is obtained by filtering, stoste is obtained by secondary low-temperature extraction, make that free radical and pulp are not present in stoste, bacterium is not easy to breed in the environment of lacking free radical and pulp, therefore the shelf-life that stoste can be greatly prolonged in the case where no preservative, make its more nutrient health.
Description
Technical field
The invention belongs to pectase preparation technical field, in particular to the system of a kind of pectase liquid without preservative
Preparation Method.
Background technique
Currently, the general preparation method of pectase are as follows: fresh fruit of vegetables and a certain amount of drinking water are entered altar fermentation, daily
Stirring is fermented a couple of days, and filtering bottling obtains stoste, and obtained stoste needs to carry out chilling treatment, and its shelf-life is extremely short, very
Be easy putrid and deteriorated, in order to extend its shelf-life, need to add preservative, but any preservative to human body to having more or less
Influence, therefore be unfavorable for health.
Summary of the invention
The present invention provides a kind of preparation method of pectase liquid without preservative, can solve signified in background technique
Out the problem of.
A kind of preparation method of the pectase liquid without preservative, comprising the following steps: one, by fruits and vegetables by extraction set
It is standby to carry out first low-temperature extraction, reduce the moisture content of fruits and vegetables.
Two, enter altar fermentation；
Three, secondary low-temperature extraction is carried out by extraction equipment to the fruits and vegetables after fermentation, obtains enzyme stoste.
Preferably, the first low-temperature extraction, makes the moisture content of fruits and vegetables be down to 25%-45% by 35-60 DEG C of extraction temperature.
Preferably, it is described enter altar fermentation, 10-20 DEG C of temperature, fermentation 15-35 days.
Preferably, the secondary low-temperature extraction, obtains enzyme stoste by 35-60 DEG C of extraction temperature.
The present invention provides a kind of preparation method of pectase liquid without preservative, is different from traditional preparation methods,
Traditional preparation method is by fermenting, stirring, stoste, the taste that this traditional preparation methods itself have conducive to bacterium is obtained by filtration
It is raw, and by the way that stoste is obtained by filtration, make in stoste that there are a large amount of free radical, pulp and bacteriums, in such a situa-tion, carefully
Bacterium can largely breed, to be easy to make its corruption, cause the shelf-life very short, preparation method provided by the invention, first to new
Fresh fruit vegetable carries out first low-temperature extraction, the moisture content of fruits and vegetables is substantially reduced, and be not watered and directly ferment, due to fruits and vegetables
Moisture content substantially reduces, and the growth of spoilage organisms is greatly reduced in fermentation process；Secondary low temperature extraction is carried out to the fruits and vegetables after fermentation
Acquisition stoste is taken, rather than stoste is obtained by filtering, stoste is obtained by secondary low-temperature extraction, makes to be not present freely in stoste
Base and pulp, bacterium is not easy to breed in the environment of lacking free radical and pulp, therefore can be significantly in the case where no preservative
The shelf-life for extending stoste, make its more nutrient health.
Specific embodiment
The specific embodiment of the present invention is described in detail, it is to be understood that protection scope of the present invention is not
It is restricted by specific implementation.
Embodiment 1:
A kind of preparation method of pectase liquid without preservative provided in an embodiment of the present invention, comprising the following steps:
One, using common fruit as raw material, can choose mandarin orange, tangerine, water chestnut, water chestnut, banana, pyrus nivalis, persimmon, watermelon, mandarin orange,
It is several in the fruit such as tangerine, water chestnut, water chestnut, banana, pyrus nivalis, persimmon, watermelon, fruit cleaning is clean, uniformly slicing or dissection,
First low-temperature extraction is carried out by extraction equipments such as low-temperature extraction machines, 35 DEG C of extraction temperature, the moisture content of fruits and vegetables is made to be down to 35-
45%；
Two, enter altar fermentation, 10-20 DEG C of temperature, fermentation 15-35 days；
Three, secondary low-temperature extraction is carried out by extraction equipment to the fruits and vegetables after fermentation, 35 DEG C of extraction temperature, obtains enzyme stoste.
Embodiment 2:
A kind of preparation method of pectase liquid without preservative provided in an embodiment of the present invention, comprising the following steps:
One, tomato, carrot, green pepper, green cucumber, balsam pear, lotus rhizome, volume can be chosen as raw material using common vegetables
Several in the vegetables such as heart dish, corn, onion, vegetable cleaning is clean, and uniformly slicing or dissection pass through low-temperature extraction machine etc.
Extraction equipment carries out first low-temperature extraction, 60 DEG C of extraction temperature, the moisture content of fruits and vegetables is made to be down to 25-30%；Extraction temperature is too low,
It will affect extraction efficiency, temperature is too high to be easy to cure raw material, keeps raw material rotten.
Two, enter altar fermentation, 10-20 DEG C of temperature, fermentation 15-35 days；
Three, secondary low-temperature extraction is carried out by extraction equipment to the fruits and vegetables after fermentation, 60 DEG C of extraction temperature, obtains enzyme stoste.
Embodiment 3:
A kind of preparation method of pectase liquid without preservative provided in an embodiment of the present invention, comprising the following steps:
One, mandarin orange, tangerine, water chestnut, water chestnut, banana, pyrus nivalis, persimmon, west can be chosen as raw material using common fruits and vegetables
Melon, mandarin orange, tangerine, water chestnut, water chestnut, banana, pyrus nivalis, persimmon, watermelon, tomato, carrot, green pepper, green cucumber, balsam pear, lotus rhizome, the volume heart
It is several in the fruits and vegetables such as dish, corn, onion, fruits and vegetables are cleaned up, uniformly slicing or dissection, is extracted by low-temperature extraction machine etc.
It takes equipment to carry out first low-temperature extraction, 50 DEG C of extraction temperature, the moisture content of fruits and vegetables is made to be down to 20%-35%；
Two, enter altar fermentation, 10-20 DEG C of temperature, fermentation 15-35 days；
Three, secondary low-temperature extraction is carried out by extraction equipment to the fruits and vegetables after fermentation, 50 DEG C of extraction temperature, obtains enzyme stoste.
Extraction temperature is too low, will affect extraction efficiency, and temperature is too high to be easy to cure raw material, keeps raw material rotten, contains
Water rate is too high, is easy during the fermentation putrid and deteriorated, and moisture content is too low, will affect the yield of stoste.
The principle of the present invention: carrying out first low-temperature extraction to fresh fruit of vegetables first, substantially reduce the moisture content of fruits and vegetables, and
It is not watered and directly ferments, since the moisture content of fruits and vegetables substantially reduces, the growth of spoilage organisms is greatly reduced in fermentation process；
Secondary low-temperature extraction is carried out to the fruits and vegetables after fermentation and obtains stoste, rather than stoste is obtained by filtering, is extracted by secondary low temperature
Stoste is obtained, makes that free radical and pulp are not present in stoste, bacterium is not easy to breed in the environment of lacking free radical and pulp, because
This can greatly prolong the shelf-life of stoste in the case where no preservative, make its more nutrient health.
Disclosed above is only several specific embodiments of the invention, and still, the embodiment of the present invention is not limited to this, is appointed
What what those skilled in the art can think variation should all fall into protection scope of the present invention.
Claims (4)
1. a kind of preparation method of the pectase liquid without preservative, it is characterised in that: the following steps are included:
One, fruits and vegetables are subjected to first low-temperature extraction by extraction equipment, reduce the moisture content of fruits and vegetables；
Two, enter altar fermentation；
Three, secondary low-temperature extraction is carried out by extraction equipment to the fruits and vegetables after fermentation, obtains enzyme stoste.
2. a kind of preparation method of pectase liquid without preservative according to claim 1, it is characterised in that: institute
First low-temperature extraction is stated, 35-60 DEG C of extraction temperature, the moisture content of fruits and vegetables is made to be down to 25%-45%.
3. a kind of preparation method of pectase liquid without preservative according to claim 1, it is characterised in that: institute
It states and ferments into altar, 10-20 DEG C of temperature, fermentation 15-35 days.
4. a kind of preparation method of pectase liquid without preservative according to claim 1, it is characterised in that: institute
Secondary low-temperature extraction is stated, 35-60 DEG C of extraction temperature, obtains enzyme stoste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910770798.0A CN110367530A (en) | 2019-08-20 | 2019-08-20 | A kind of preparation method of the pectase liquid without preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910770798.0A CN110367530A (en) | 2019-08-20 | 2019-08-20 | A kind of preparation method of the pectase liquid without preservative |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110367530A true CN110367530A (en) | 2019-10-25 |
Family
ID=68260055
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910770798.0A Pending CN110367530A (en) | 2019-08-20 | 2019-08-20 | A kind of preparation method of the pectase liquid without preservative |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110367530A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102308997A (en) * | 2011-08-26 | 2012-01-11 | 吉林敖东大高酵素有限公司 | Plant enzyme and preparation method thereof |
| CN105919846A (en) * | 2016-04-13 | 2016-09-07 | 李健明 | Preparation method of enzyme |
| CN206776698U (en) * | 2017-03-21 | 2017-12-22 | 高密大德酵素有限公司 | A kind of ferment just extracts production system |
| CN107874249A (en) * | 2017-12-06 | 2018-04-06 | 青海丹噶尔农业产业化有限责任公司 | A kind of manufacture method of pectase |
-
2019
- 2019-08-20 CN CN201910770798.0A patent/CN110367530A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102308997A (en) * | 2011-08-26 | 2012-01-11 | 吉林敖东大高酵素有限公司 | Plant enzyme and preparation method thereof |
| CN105919846A (en) * | 2016-04-13 | 2016-09-07 | 李健明 | Preparation method of enzyme |
| CN206776698U (en) * | 2017-03-21 | 2017-12-22 | 高密大德酵素有限公司 | A kind of ferment just extracts production system |
| CN107874249A (en) * | 2017-12-06 | 2018-04-06 | 青海丹噶尔农业产业化有限责任公司 | A kind of manufacture method of pectase |
Non-Patent Citations (2)
| Title |
|---|
| MQING: "神奇酵素自然补", 《HTTPS://WWW.WENMI.COM/ARTICLE/PUM9SQ00TCMH.HTML》 * |
| 兰政文: "《时尚女人66个年轻妙计》", 30 June 2011, 人民军医出版社 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20191025 |