CN113331336A - Processing technology of comprehensive fruit and vegetable enzyme - Google Patents
Processing technology of comprehensive fruit and vegetable enzyme Download PDFInfo
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- CN113331336A CN113331336A CN202110701861.2A CN202110701861A CN113331336A CN 113331336 A CN113331336 A CN 113331336A CN 202110701861 A CN202110701861 A CN 202110701861A CN 113331336 A CN113331336 A CN 113331336A
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 45
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 37
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- 238000000855 fermentation Methods 0.000 claims abstract description 39
- 230000004151 fermentation Effects 0.000 claims abstract description 39
- 238000001914 filtration Methods 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 9
- 238000001694 spray drying Methods 0.000 claims abstract description 8
- 238000009924 canning Methods 0.000 claims abstract description 4
- 235000012907 honey Nutrition 0.000 claims description 22
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 7
- 239000011550 stock solution Substances 0.000 claims description 7
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 5
- 239000008223 sterile water Substances 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 4
- 210000000170 cell membrane Anatomy 0.000 claims description 3
- 210000002421 cell wall Anatomy 0.000 claims description 3
- 239000012459 cleaning agent Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
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Classifications
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- 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
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61L—METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS IN GENERAL; DISINFECTION, STERILISATION OR DEODORISATION OF AIR; CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES; MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES
- A61L2/00—Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lenses; Accessories therefor
- A61L2/02—Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lenses; Accessories therefor using physical phenomena
- A61L2/04—Heat
- A61L2/06—Hot gas
- A61L2/07—Steam
-
- 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
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61L—METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS IN GENERAL; DISINFECTION, STERILISATION OR DEODORISATION OF AIR; CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES; MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES
- A61L2202/00—Aspects relating to methods or apparatus for disinfecting or sterilising materials or objects
- A61L2202/20—Targets to be treated
- A61L2202/23—Containers, e.g. vials, bottles, syringes, mail
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing technology of a comprehensive fruit and vegetable enzyme, which comprises the following steps: step one, selecting and preparing materials; step two, sterilizing the equipment; step three, material pretreatment; step four, canning; step five, fermenting in water bath; step six, filtering; step seven, spray drying; compared with the existing fruit and vegetable ferment processing technology, the fermentation temperature can be accurately controlled through water bath fermentation, and through freezing treatment of fruits and vegetables, cell contents of the fruits and vegetables flow out and fermentation is easier.
Description
Technical Field
The invention relates to the technical field of enzymes, in particular to a processing technology of a comprehensive fruit and vegetable enzyme.
Background
The ferment is also called enzyme, is a product prepared by taking animals, plants, fungi and the like as raw materials, adding or not adding auxiliary materials and performing microbial fermentation, the prior preparation process of the fruit and vegetable ferment lacks a strict disinfection and sterilization process, is easy to cause pollution of toxic and foreign bacteria and influence the quality of the ferment, the prior preparation process of the fruit and vegetable ferment cannot effectively control the fermentation time and the fermentation temperature, cannot control the fermentation quality, has long fermentation time, is mostly liquid drink, has short shelf life, and is inconvenient to store and carry.
Disclosure of Invention
The invention aims to provide a processing technology of a comprehensive fruit and vegetable enzyme, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a processing technology of a comprehensive fruit and vegetable enzyme comprises the following steps: step one, selecting and preparing materials; step two, sterilizing the equipment; step three, material pretreatment; step four, canning; step five, fermenting in water bath; step six, filtering; step seven, spray drying;
wherein in the first step, mature disease-free fruits and vegetables, honey and water are selected;
in the second step, steam sterilization treatment is carried out on the fermentation tank and the cutter;
in the third step, firstly, the fruits and vegetables selected in the first step are soaked and cleaned by using a fruit and vegetable cleaning agent, then are washed clean by using water, are cut into small pieces, then are frozen to break cell membranes and cell walls, the water and honey selected in the first step are mixed and stirred by using a stirrer, and are filtered to obtain honey water for later use;
in the fourth step, the fermentation tank sterilized in the second step is transferred to a water bath, the fruit and vegetable blocks and honey water prepared in the third step are filled into the fermentation tank, the water temperature of the water bath is adjusted to 60 ℃, the fruit and vegetable blocks are unfrozen, then ozone is introduced into the fermentation tank, the fermentation liquor is uniformly mixed, the sterilization effect is realized, and finally the fermentation tank is sealed;
in the fifth step, the water temperature of the water bath is controlled to be kept at 25-30 ℃, and the ferment stock solution is obtained after fermentation for a period of time for later use;
in the sixth step, the enzyme stock solution prepared in the fifth step is transferred to a filtering device, the filtering device is started, and the enzyme solution is obtained after filtering treatment for later use;
and in the seventh step, transferring the enzyme liquid prepared in the sixth step into a dryer, starting the equipment, performing spray drying to obtain enzyme powder, and packaging and storing the enzyme powder to obtain a finished product.
Preferably, in the first step, the honey is natural honey, and the water is sterile water.
Preferably, in the first step, the mass ratio of the fruit and vegetable blocks to the honey to the water is 3:1: 10.
Preferably, in the second step, an automatic pressure relief hole is formed in the fermentation tank.
Preferably, in the third step, the temperature of the water is 30-40 ℃, the rotating speed of the stirrer is 70r/min, and the stirring time is 10 min.
Preferably, in the fifth step, the fermentation time is more than 90 days.
Preferably, in the seventh step, the dryer is a centrifugal spray dryer.
Compared with the prior art, the invention has the beneficial effects that: compared with the existing fruit and vegetable enzyme processing technology, the production equipment is sterilized by using steam, the fermentation liquor is sterilized by using ozone, the mixed bacteria are killed, and the enzyme quality is ensured.
Drawings
FIG. 1 is a flow chart of the method of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, an embodiment of the present invention: a processing technology of a comprehensive fruit and vegetable enzyme comprises the following steps: step one, selecting and preparing materials; step two, sterilizing the equipment; step three, material pretreatment; step four, canning; step five, fermenting in water bath; step six, filtering; step seven, spray drying;
in the first step, mature disease-free fruits and vegetables, natural honey and sterile water are selected, and the mass ratio of the fruit and vegetable blocks to the honey to the water is 3:1: 10;
in the second step, steam sterilization treatment is carried out on the fermentation tank and the cutter, and an automatic pressure relief hole is formed in the fermentation tank;
in the third step, firstly, the fruits and vegetables selected in the first step are soaked and cleaned by using a fruit and vegetable cleaning agent, then the fruits and vegetables are washed clean by using water, the fruits and vegetables are cut into small pieces, then the fruit and vegetable pieces are frozen to break cell membranes and cell walls, the sterile water and the natural honey selected in the first step are mixed and stirred by using a stirrer, and the honey water is obtained after filtration for standby use, wherein the temperature of the water is 30-40 ℃, the rotating speed of the stirrer is 70r/min, and the stirring time is 10 min;
in the fourth step, the fermentation tank sterilized in the second step is transferred to a water bath, the fruit and vegetable blocks and honey water prepared in the third step are filled into the fermentation tank, the water temperature of the water bath is adjusted to 60 ℃, the fruit and vegetable blocks are unfrozen, then ozone is introduced into the fermentation tank, the fermentation liquor is uniformly mixed, the sterilization effect is realized, and finally the fermentation tank is sealed;
in the fifth step, the water temperature of the water bath is controlled to be kept at 25-30 ℃, and the ferment stock solution is obtained after fermentation for a period of time for later use, wherein the fermentation time is more than 90 days;
in the sixth step, the enzyme stock solution prepared in the fifth step is transferred to a filtering device, the filtering device is started, and the enzyme solution is obtained after filtering treatment for later use;
and in the seventh step, transferring the enzyme liquid prepared in the sixth step to a centrifugal spray dryer, starting equipment, performing spray drying to obtain enzyme powder, and packaging and storing the enzyme powder to obtain a finished product.
Based on the above, the invention has the advantages that when the fruit and vegetable enzyme is prepared, firstly, raw materials are strictly selected, mature and disease-free fruits and vegetables, natural honey and sterile water are selected to improve the quality of the enzyme, a processing device is disinfected and sterilized to avoid mixed bacteria pollution, then, the fruits and vegetables are cleaned, cut into pieces and frozen to prepare honey water, then, the honey water and the frozen fruits and vegetables are put into a fermentation tank in a water bath, ozone is introduced into the fermentation tank for further sterilization, and finally, the fermentation tank is fermented for more than 90 days at 25-30 ℃ to obtain enzyme stock solution, and enzyme powder can be obtained after filtration and spray drying.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Claims (7)
1. A processing technology of a comprehensive fruit and vegetable enzyme comprises the following steps: step one, selecting and preparing materials; step two, sterilizing the equipment; step three, material pretreatment; step four, canning; step five, fermenting in water bath; step six, filtering; step seven, spray drying; the method is characterized in that:
wherein in the first step, mature disease-free fruits and vegetables, honey and water are selected;
in the second step, steam sterilization treatment is carried out on the fermentation tank and the cutter;
in the third step, firstly, the fruits and vegetables selected in the first step are soaked and cleaned by using a fruit and vegetable cleaning agent, then are washed clean by using water, are cut into small pieces, then are frozen to break cell membranes and cell walls, the water and honey selected in the first step are mixed and stirred by using a stirrer, and are filtered to obtain honey water for later use;
in the fourth step, the fermentation tank sterilized in the second step is transferred to a water bath, the fruit and vegetable blocks and honey water prepared in the third step are filled into the fermentation tank, the water temperature of the water bath is adjusted to 60 ℃, the fruit and vegetable blocks are unfrozen, then ozone is introduced into the fermentation tank, the fermentation liquor is uniformly mixed, the sterilization effect is realized, and finally the fermentation tank is sealed;
in the fifth step, the water temperature of the water bath is controlled to be kept at 25-30 ℃, and the ferment stock solution is obtained after fermentation for a period of time for later use;
in the sixth step, the enzyme stock solution prepared in the fifth step is transferred to a filtering device, the filtering device is started, and the enzyme solution is obtained after filtering treatment for later use;
and in the seventh step, transferring the enzyme liquid prepared in the sixth step into a dryer, starting the equipment, performing spray drying to obtain enzyme powder, and packaging and storing the enzyme powder to obtain a finished product.
2. The processing technology of the comprehensive fruit and vegetable enzyme according to claim 1, wherein the processing technology comprises the following steps: in the first step, the honey is natural honey, and the water is sterile water.
3. The processing technology of the comprehensive fruit and vegetable enzyme according to claim 1, wherein the processing technology comprises the following steps: in the first step, the mass ratio of the fruit and vegetable blocks to the honey to the water is 3:1: 10.
4. The processing technology of the comprehensive fruit and vegetable enzyme according to claim 1, wherein the processing technology comprises the following steps: and in the second step, an automatic pressure relief hole is formed in the fermentation tank.
5. The processing technology of the comprehensive fruit and vegetable enzyme according to claim 1, wherein the processing technology comprises the following steps: in the third step, the temperature of water is 30-40 ℃, the rotating speed of the stirrer is 70r/min, and the stirring time is 10 min.
6. The processing technology of the comprehensive fruit and vegetable enzyme according to claim 1, wherein the processing technology comprises the following steps: in the fifth step, the fermentation time is more than 90 days.
7. The processing technology of the comprehensive fruit and vegetable enzyme according to claim 1, wherein the processing technology comprises the following steps: in the seventh step, the dryer is a centrifugal spray dryer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110701861.2A CN113331336A (en) | 2021-06-24 | 2021-06-24 | Processing technology of comprehensive fruit and vegetable enzyme |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110701861.2A CN113331336A (en) | 2021-06-24 | 2021-06-24 | Processing technology of comprehensive fruit and vegetable enzyme |
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| CN113331336A true CN113331336A (en) | 2021-09-03 |
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| CN202110701861.2A Pending CN113331336A (en) | 2021-06-24 | 2021-06-24 | Processing technology of comprehensive fruit and vegetable enzyme |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905301A (en) * | 2015-06-12 | 2015-09-16 | 郭锡铎 | Natural enzyme sausage and making method thereof |
| CN105077237A (en) * | 2015-08-13 | 2015-11-25 | 天益食品（徐州）有限公司 | Arctium lappa ferment |
| CN105285574A (en) * | 2015-09-21 | 2016-02-03 | 张明正 | Preparation method of viable microbe plant enzyme by solid-liquid separation and in-pot fermentation of raw materials |
| CN106173722A (en) * | 2016-06-30 | 2016-12-07 | 海南净植坊生物科技有限公司 | A kind of processing method of Noni fruit ferment |
| CN109247578A (en) * | 2018-10-25 | 2019-01-22 | 黑龙江惊哲森林农业科技开发有限责任公司 | A kind of black fungus reducing blood lipid ferment and preparation method thereof |
| CN109247480A (en) * | 2018-10-25 | 2019-01-22 | 黑龙江惊哲森林农业科技开发有限责任公司 | A kind of Laoshan celery blood pressure lowering ferment and preparation method thereof |
| CN209522845U (en) * | 2019-01-30 | 2019-10-22 | 厦门金植康生物科技有限公司 | Installation for fermenting is used in a kind of production of ferment |
| CN111607534A (en) * | 2020-05-08 | 2020-09-01 | 晶叶(银川)生物科技有限公司 | Lactobacillus plantarum and application thereof in fruit and vegetable enzyme with constipation relieving effect |
-
2021
- 2021-06-24 CN CN202110701861.2A patent/CN113331336A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905301A (en) * | 2015-06-12 | 2015-09-16 | 郭锡铎 | Natural enzyme sausage and making method thereof |
| CN105077237A (en) * | 2015-08-13 | 2015-11-25 | 天益食品（徐州）有限公司 | Arctium lappa ferment |
| CN105285574A (en) * | 2015-09-21 | 2016-02-03 | 张明正 | Preparation method of viable microbe plant enzyme by solid-liquid separation and in-pot fermentation of raw materials |
| CN106173722A (en) * | 2016-06-30 | 2016-12-07 | 海南净植坊生物科技有限公司 | A kind of processing method of Noni fruit ferment |
| CN109247578A (en) * | 2018-10-25 | 2019-01-22 | 黑龙江惊哲森林农业科技开发有限责任公司 | A kind of black fungus reducing blood lipid ferment and preparation method thereof |
| CN109247480A (en) * | 2018-10-25 | 2019-01-22 | 黑龙江惊哲森林农业科技开发有限责任公司 | A kind of Laoshan celery blood pressure lowering ferment and preparation method thereof |
| CN209522845U (en) * | 2019-01-30 | 2019-10-22 | 厦门金植康生物科技有限公司 | Installation for fermenting is used in a kind of production of ferment |
| CN111607534A (en) * | 2020-05-08 | 2020-09-01 | 晶叶(银川)生物科技有限公司 | Lactobacillus plantarum and application thereof in fruit and vegetable enzyme with constipation relieving effect |
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Application publication date: 20210903 |