CN115226888A - Fruit enzyme particle and preparation process thereof - Google Patents
Fruit enzyme particle and preparation process thereof Download PDFInfo
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- CN115226888A CN115226888A CN202210811233.4A CN202210811233A CN115226888A CN 115226888 A CN115226888 A CN 115226888A CN 202210811233 A CN202210811233 A CN 202210811233A CN 115226888 A CN115226888 A CN 115226888A
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- 102000004190 Enzymes Human genes 0.000 title claims abstract description 141
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 141
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 119
- 239000002245 particle Substances 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 88
- 239000000843 powder Substances 0.000 claims abstract description 78
- 239000002994 raw material Substances 0.000 claims abstract description 65
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 34
- 239000008187 granular material Substances 0.000 claims abstract description 21
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 235000015110 jellies Nutrition 0.000 claims description 51
- 239000008274 jelly Substances 0.000 claims description 51
- 239000007788 liquid Substances 0.000 claims description 40
- 239000011259 mixed solution Substances 0.000 claims description 30
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 24
- 238000001035 drying Methods 0.000 claims description 23
- 229930006000 Sucrose Natural products 0.000 claims description 22
- 235000009508 confectionery Nutrition 0.000 claims description 19
- 238000000926 separation method Methods 0.000 claims description 19
- 239000002253 acid Substances 0.000 claims description 18
- 238000005516 engineering process Methods 0.000 claims description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 244000298697 Actinidia deliciosa Species 0.000 claims description 13
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 13
- 235000005979 Citrus limon Nutrition 0.000 claims description 13
- 244000131522 Citrus pyriformis Species 0.000 claims description 13
- 240000009088 Fragaria x ananassa Species 0.000 claims description 13
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 13
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 13
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 13
- 235000021014 blueberries Nutrition 0.000 claims description 13
- 235000004936 Bromus mango Nutrition 0.000 claims description 12
- 244000241257 Cucumis melo Species 0.000 claims description 12
- 235000014826 Mangifera indica Nutrition 0.000 claims description 12
- 244000183278 Nephelium litchi Species 0.000 claims description 12
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 12
- 235000009184 Spondias indica Nutrition 0.000 claims description 12
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 11
- 240000007228 Mangifera indica Species 0.000 claims description 10
- 241000219094 Vitaceae Species 0.000 claims description 10
- 235000021016 apples Nutrition 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 235000021021 grapes Nutrition 0.000 claims description 10
- 235000021018 plums Nutrition 0.000 claims description 10
- 235000021012 strawberries Nutrition 0.000 claims description 10
- 239000004375 Dextrin Substances 0.000 claims description 9
- 229920001353 Dextrin Polymers 0.000 claims description 9
- 235000019425 dextrin Nutrition 0.000 claims description 9
- 229960004793 sucrose Drugs 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 238000005057 refrigeration Methods 0.000 claims description 7
- 240000001929 Lactobacillus brevis Species 0.000 claims description 6
- 235000013957 Lactobacillus brevis Nutrition 0.000 claims description 6
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 6
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 6
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims description 6
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000007865 diluting Methods 0.000 claims description 5
- 235000015203 fruit juice Nutrition 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 244000144730 Amygdalus persica Species 0.000 claims description 4
- 235000021551 crystal sugar Nutrition 0.000 claims description 3
- 244000070406 Malus silvestris Species 0.000 claims 2
- 235000019640 taste Nutrition 0.000 abstract description 14
- 241000699694 Gerbillinae Species 0.000 description 10
- 241000220225 Malus Species 0.000 description 10
- 240000005809 Prunus persica Species 0.000 description 8
- 238000007789 sealing Methods 0.000 description 6
- 241000735332 Gerbera Species 0.000 description 5
- 125000000484 butyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 5
- 238000010790 dilution Methods 0.000 description 5
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- 230000000694 effects Effects 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 4
- 235000019605 sweet taste sensations Nutrition 0.000 description 4
- 235000016623 Fragaria vesca Nutrition 0.000 description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 description 3
- 240000006365 Vitis vinifera Species 0.000 description 3
- 235000014787 Vitis vinifera Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000003651 drinking water Substances 0.000 description 3
- 235000020188 drinking water Nutrition 0.000 description 3
- 235000019614 sour taste Nutrition 0.000 description 3
- 235000011430 Malus pumila Nutrition 0.000 description 2
- 235000015103 Malus silvestris Nutrition 0.000 description 2
- 241001093152 Mangifera Species 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000011230 Prunus domestica subsp. italica Nutrition 0.000 description 1
- 244000249693 Reneklode Species 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
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000002699 waste material 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
- A23L2/395—Dry compositions in a particular shape or form
-
- 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
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of enzyme preparation, and discloses fruit enzyme particles, which comprise the following raw materials: the preparation process comprises the following working steps of: the first step is as follows: preparing fruit raw materials; the second step is that: mixing the fruit raw material with a leavening agent; the third step: abundant fermentation uses low-temperature water to dash and steep it when people like the taste of fruit ferment granule body, makes the fruit ferment granule incompletely dissolve in water, what make people drink is the ferment brew of fruit ferment body taste, and the ferment granule of pouring into different fruit freeze-dried powders will present different tastes after dissolving in water completely, makes fruit ferment taste abundanter.
Description
Technical Field
The invention relates to the technical field of enzyme preparation, and particularly relates to fruit enzyme particles and a preparation process thereof.
Background
The enzyme granule refers to an enzyme product containing a plurality of enzyme metabolites created from a huge enzyme group with a certain plant source and a certain microorganism source, although the enzymes are obtained from vegetables and fruits, the two enzymes have great difference, and the effect of directly eating the vegetables and fruits cannot replace high-quality enzyme food.
Fruit ferment granule passes through microbial fermentation, and the beneficial substance in the food can be decomposed by the microorganism and convert, and beneficial nutrient then can be better release, decomposition, obtains more easily absorbable nutrient element, and fruit ferment granule generally uses warm water to wash and drinks again, and current fruit ferment taste is single, and the taste of most fruit ferment is sour and sweet taste, and the taste does not have the level.
Therefore, a fruit ferment particle and a preparation process thereof are provided.
Disclosure of Invention
The invention mainly solves the technical problems existing in the prior art and provides fruit ferment particles and a preparation process thereof.
In order to achieve the above purpose, the present invention adopts the following technical scheme, a fruit ferment particle comprises the following raw materials: the fruit juice comprises fruit raw materials, a leaven, jilising powder, cane sugar and dextrin, wherein the fruit raw materials comprise litchi, apples, hami melons, juicy peaches, mangoes, figs, lemons, strawberries, grapes, blueberries, green plums and kiwi fruits, and the leaven comprises leuconostoc mesenteroides, lactobacillus brevis and lactobacillus plantarum.
A preparation process of fruit enzyme particles comprises the following working steps:
the first step is as follows: preparing fruit raw materials;
the second step is that: mixing the fruit raw material with a leavening agent;
the third step: fully fermenting;
the fourth step: separating juice and residue;
the fifth step: preparing enzyme jelly I;
and a sixth step: preparing enzyme jelly II;
the seventh step: and (5) preparing enzyme particles.
Preferably, in the first step, the fruit raw materials are taken out, and apples, hami melons, juicy peaches, mangoes, figs, lemons, grapes, green plums and kiwi fruits are cleaned and peeled to obtain fresh pulp for later use, the litchis are peeled to obtain pulp for later use, and strawberries and blueberries are cleaned for later use.
Preferably, in the second step, the fruit raw material and the leavening agent are taken out, the fruit raw material is put into a container, and the leavening agent, a proper amount of water and white sugar are added to fully mix the fruit raw material, the leavening agent and the white sugar.
Preferably, in the third step, the fruit raw materials contained in the second step are diced and then are subjected to sealed fermentation with a container of a fermentation agent, and fermentation liquor is obtained after full fermentation.
Preferably, in the fourth step, the fermented fermentation liquid is subjected to juice-residue separation, enzyme residues extracted in the juice-residue separation are taken out, a small part of the enzyme residues is reserved for standby, a large part of the enzyme residues are dried by a low-temperature drying technology, and the dried enzyme residues are ground and crushed into enzyme powder.
Preferably, in the fifth step and the sixth step, the enzyme solution obtained in the juice and residue separation operation is diluted, an appropriate amount of geritin powder is added into the diluted enzyme solution, the enzyme solution added with the geritin powder is heated, the geritin powder is fully stirred to be rapidly dissolved and mixed with the fermentation broth, the heated mixed solution is cooled, an appropriate amount of rock candy water is added into the mixed solution to accelerate the cooling speed, an appropriate amount of enzyme residues are taken out and placed into a mold, the cooled mixed solution is poured into the mold, and the mixed solution is solidified after refrigeration, so that the enzyme jelly is obtained.
Preferably, in the seventh step, the enzyme powder obtained by separating the juice and the residue in the fourth step is used as a main raw material of the enzyme granules, a proper amount of water, sucrose and dextrin are added to the enzyme powder to prepare hollow granules with uniform size, water with higher sweetness in the fruit raw material is classified into one category and a small part is taken out, fruits with higher sweetness include litchi, apple, cantaloupe, honey peach, mango and fig, sweet water jelly dry powder is obtained by a low-temperature drying technology, the sweet water jelly dry powder is injected into the hollow granules to obtain sweet enzyme granules, water with higher acidity in the fruit raw material is classified into one category and a small part is taken out, the fruits with higher acidity include lemon, strawberry, grape, blueberry, green plum and kiwi fruit, the fruit jelly dry powder is obtained by a low-temperature drying technology, and acid water jelly dry powder is injected into the hollow granules to obtain sour enzyme granules.
Advantageous effects
The invention provides fruit ferment particles and a preparation process thereof. The method has the following beneficial effects:
(1) The fruit enzyme particles and the preparation process thereof are characterized in that enzyme residues produced by extraction in juice and residue separation operation are taken out, a small part of the enzyme residues are reserved for standby, most of the enzyme residues are dried through a low-temperature drying technology, the dried enzyme residues are ground and crushed into enzyme powder, appropriate water, cane sugar and dextrin are added into the enzyme powder to prepare hollow particles with uniform size, water with higher sweetness in fruit raw materials is classified into one category, and a small part of the water is taken out, fruits with higher sweetness comprise litchi, apple, hami melon, honey peach, mango and fig, sweet water jelly dry powder is obtained through the low-temperature drying technology, the sweet water jelly dry powder is injected into the hollow particles to obtain sweet enzyme particles, water with higher acidity in fruit raw materials is classified into one category, and a small part of the water is taken out, fruits with higher acidity comprise lemon, strawberry, grape, blueberry, greengage and kiwi fruit, the jelly dry powder is obtained through the low-temperature drying technology, the sweet water jelly dry powder is injected into the hollow particles to obtain the sweet enzyme particles, and when people are exposed to the fruit water, the fruit enzyme particles are not completely dissolved in sour water, and the fruit enzyme water is not completely used in fruit enzyme water.
(2) When people like to enjoy the taste with higher sweetness, the enzyme particles injected with the sweet water jelly dry powder are selected and are brewed by using medium-temperature water with the temperature of about 45 ℃, so that the fruit enzyme particles are completely dissolved in water, and the sweet water jelly dry powder in the enzyme particles is contacted with the water, so that the effect that the people drink the fruit enzyme brewing liquid with fragrant and sweet taste is achieved.
(3) When people like the taste with high acidity, the fruit enzyme particles injected with acid water jelly dry powder are selected, and are brewed by using medium-temperature water with the temperature of about 45 ℃, so that the fruit enzyme particles are completely dissolved in water, and the acid water jelly dry powder in the enzyme particles is contacted with the water, thereby achieving the effect of drinking the fruit enzyme brewing liquid with sour and sweet mouthfeel.
(4) The fruit enzyme particles and the preparation process thereof are characterized in that enzyme liquid obtained by juice and residue separation is diluted, the concentration of the enzyme liquid is reduced through dilution, a proper amount of gericut powder is added into the diluted enzyme liquid, then the enzyme liquid added with the gericut powder is heated, the gericut powder is fully stirred to be quickly dissolved and mixed with fermentation liquor, the heated mixed solution is cooled, a proper amount of ice sugar water is added into the mixed solution to accelerate the cooling speed of the mixed solution, meanwhile, the sugar water improves the sweetness of the enzyme liquid, a proper amount of enzyme residues is taken out to be placed into a mold, the cooled mixed solution is poured into the mold, and the mixed solution is frozen after refrigeration, so that the enzyme jelly is obtained, the preparation of the fruit enzyme jelly is completed in the production process of the fruit enzyme particles, the use rate of raw materials is improved, and the effect of avoiding raw material waste is achieved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to 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 obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
The first embodiment is as follows: a fruit ferment granule comprises the following raw materials: the fruit juice comprises fruit raw materials, a leaven, jilising powder, cane sugar and dextrin, wherein the fruit raw materials comprise litchi, apples, hami melons, juicy peaches, mangoes, figs, lemons, strawberries, grapes, blueberries, green plums and kiwi fruits, and the leaven comprises leuconostoc mesenteroides, lactobacillus brevis and lactobacillus plantarum.
A preparation process of fruit enzyme particles comprises the following working steps:
the first step is as follows: preparing fruit raw materials; taking out fruit raw materials, cleaning and peeling apples, hami melons, juicy peaches, mangoes, figs, lemons, grapes, green plums and kiwi fruits to obtain fresh pulp for later use, peeling litchis to obtain pulp for later use, and cleaning strawberries and blueberries for later use.
The second step: mixing the fruit raw materials with a fermenting agent, taking 100 parts of the fruit raw materials and 10 parts of the fermenting agent out, putting the fruit raw materials into a container, and adding the fermenting agent, a proper amount of water and white sugar to fully mix the fruit raw materials, the fermenting agent and the white sugar;
the third step: fully fermenting; and (3) sealing the container filled with the fruit raw materials and the leavening agent after dicing in the second step, keeping the fermentation temperature at 25 ℃, fermenting for 15 days, opening a container cover every two days to discharge gas generated by fermentation in the container, continuing fermenting for 15 days, sealing the container in the whole course for 15 days of secondary fermentation, and fully fermenting to obtain the fermentation liquor.
The fourth step: separating juice and residue; and thirdly, carrying out juice-residue separation on the fermented fermentation liquor, taking out enzyme residues extracted in the juice-residue separation, reserving a small part of the enzyme residues for later use, drying the enzyme residues by using a low-temperature drying technology for the majority of the enzyme residues, and grinding the dried enzyme residues into enzyme powder.
The fifth step: preparing enzyme jelly I; diluting the ferment liquid obtained by the juice-residue separation operation, wherein the proportion of the ferment liquid to the drinking water is 1: and 10, reducing the concentration of the ferment liquid by dilution, adding a proper amount of the gerbera butyl powder into the diluted ferment liquid, heating the ferment liquid added with the gerbera butyl powder, fully stirring the gerbera butyl powder to quickly dissolve the gerbera butyl powder, and mixing the gerbera butyl powder with the fermentation liquid.
And a sixth step: preparing a second enzyme jelly, namely cooling the mixed solution heated in the fifth step, adding a proper amount of rock candy water into the mixed solution to accelerate the cooling speed, simultaneously improving the sweetness of the enzyme solution by using white sugar water, taking out a proper amount of enzyme residues, putting the enzyme residues into a mold, pouring the cooled mixed solution into the mold, and solidifying the mixed solution after refrigeration to obtain the enzyme jelly;
the seventh step: preparing enzyme particles; and fourthly, obtaining acid water jelly dry powder by a low-quantity drying technology, and injecting the acid water jelly dry powder into the hollow particles to obtain the acid water jelly dry powder.
Example two: a fruit ferment particle comprises the following raw materials: the fruit juice comprises fruit raw materials, a leaven, jilising powder, cane sugar and dextrin, wherein the fruit raw materials comprise litchi, apples, hami melons, juicy peaches, mangoes, figs, lemons, strawberries, grapes, blueberries, green plums and kiwi fruits, and the leaven comprises leuconostoc mesenteroides, lactobacillus brevis and lactobacillus plantarum.
A preparation process of fruit enzyme particles comprises the following working steps:
the first step is as follows: preparing fruit raw materials; taking out fruit raw materials, cleaning and peeling apples, hami melons, juicy peaches, mangoes, figs, lemons, grapes, green plums and kiwi fruits to obtain fresh pulp for later use, peeling litchis to obtain pulp for later use, and cleaning strawberries and blueberries for later use.
The second step: mixing the fruit raw materials with a leavening agent, taking 100 parts of the fruit raw materials and 5 parts of the leavening agent out, putting the fruit raw materials into a container, and adding the leavening agent, a proper amount of water and white sugar to fully mix the fruit raw materials, the leavening agent and the white sugar;
the third step: fully fermenting; and (3) sealing the container filled with the fruit raw materials and the leavening agent after dicing in the second step, keeping the fermentation temperature at 20 ℃, fermenting for 25 days, opening a container cover every two days to discharge gas generated by fermentation in the container, continuing fermenting for 15 days, sealing the container in the whole course for 15 days of secondary fermentation, and fully fermenting to obtain the fermentation liquor.
The fourth step: separating juice and residue; and thirdly, carrying out juice-residue separation on the fermented fermentation liquor, taking out enzyme residues extracted in the juice-residue separation, reserving a small part of the enzyme residues for later use, drying the enzyme residues by using a low-temperature drying technology for the majority of the enzyme residues, and grinding the dried enzyme residues into enzyme powder.
The fifth step: preparing enzyme jelly I; diluting the ferment liquid obtained by the juice-residue separation operation, wherein the ratio of the ferment liquid to the drinking water is 1: and 8, reducing the concentration of the ferment liquid by dilution, adding a proper amount of the gerbil powder into the diluted ferment liquid, heating the ferment liquid added with the gerbil powder, fully stirring the gerbil powder to quickly dissolve the gerbil powder, and mixing the gerbil powder with the fermentation liquid.
And a sixth step: a second enzyme jelly is prepared, the mixed solution heated in the fifth step is cooled, a proper amount of crystal sugar water is added into the mixed solution to accelerate the cooling speed, meanwhile, the sweetness of the enzyme liquid is improved by the white sugar water, a proper amount of enzyme residues are taken out and put into a mold, the cooled mixed solution is poured into the mold, and the mixed solution is solidified after refrigeration, so that the enzyme jelly is obtained;
the seventh step: preparing enzyme particles; and fourthly, obtaining acid water jelly dry powder by a low-quantity drying technology, and injecting the acid water jelly dry powder into the hollow particles to obtain the acid water jelly particles.
Example three: a fruit ferment granule comprises the following raw materials: the fruit juice comprises fruit raw materials, a leaven, jilising powder, cane sugar and dextrin, wherein the fruit raw materials comprise litchi, apples, hami melons, juicy peaches, mangoes, figs, lemons, strawberries, grapes, blueberries, green plums and kiwi fruits, and the leaven comprises leuconostoc mesenteroides, lactobacillus brevis and lactobacillus plantarum.
A preparation process of fruit ferment particles comprises the following working steps:
the first step is as follows: preparing fruit raw materials; taking out fruit raw materials, cleaning and peeling apples, hami melons, juicy peaches, mangoes, figs, lemons, grapes, green plums and kiwi fruits to obtain fresh pulp for later use, peeling litchis to obtain pulp for later use, and cleaning strawberries and blueberries for later use.
The second step is that: mixing the fruit raw materials with a fermenting agent, taking 100 parts of the fruit raw materials and 15 parts of the fermenting agent out, putting the fruit raw materials into a container, and adding the fermenting agent, a proper amount of water and white sugar to fully mix the fruit raw materials, the fermenting agent and the white sugar;
the third step: fully fermenting; and (3) sealing the container filled with the fruit raw materials and the leavening agent after dicing in the second step, keeping the fermentation temperature at 18 ℃, fermenting for 20 days, opening a container cover every two days to discharge gas generated by fermentation in the container, continuing fermenting for 10 days, sealing the container in the whole course during the second fermentation for 10 days, and fully fermenting to obtain the fermentation liquor.
The fourth step: separating juice and residue; and thirdly, performing juice-residue separation on the fermented fermentation liquor, taking out enzyme residues extracted in the juice-residue separation, reserving a small part of enzyme residues for later use, drying most of the enzyme residues through a low-temperature drying technology, and grinding the dried enzyme residues into enzyme powder.
The fifth step: preparing enzyme jelly I; diluting the ferment liquid obtained by the juice-residue separation operation, wherein the ratio of the ferment liquid to the drinking water is 1: and 12, reducing the concentration of the ferment liquid by dilution, adding a proper amount of the gerbil powder into the diluted ferment liquid, heating the ferment liquid added with the gerbil powder, fully stirring the gerbil powder to quickly dissolve the gerbil powder, and mixing the gerbil powder with the fermentation liquid.
And a sixth step: a second enzyme jelly is prepared, the mixed solution heated in the fifth step is cooled, a proper amount of crystal sugar water is added into the mixed solution to accelerate the cooling speed, meanwhile, the sweetness of the enzyme liquid is improved by the white sugar water, a proper amount of enzyme residues are taken out and put into a mold, the cooled mixed solution is poured into the mold, and the mixed solution is solidified after refrigeration, so that the enzyme jelly is obtained;
the seventh step: preparing enzyme particles; and fourthly, obtaining acid water jelly dry powder by a low-quantity drying technology, and injecting the acid water jelly dry powder into the hollow particles to obtain the acid water jelly particles.
Leuconostoc mesenteroides can ferment citric acid to generate a unique flavor substance, and can generate excellent flavor and have better taste by matching with Lactobacillus brevis and Lactobacillus plantarum to perform mixed symbiotic fermentation.
Diluting the enzyme liquid obtained by the juice and residue separation operation, reducing the concentration of the enzyme liquid through dilution, adding a proper amount of geriding powder into the diluted enzyme liquid, heating the enzyme liquid added with the geriding powder, fully stirring the geriding powder to quickly dissolve the geriding powder and mix the gerinage liquid, cooling the heated mixed solution, adding a proper amount of ice sugar water into the mixed solution to accelerate the cooling speed of the mixed solution, simultaneously improving the sweetness of the enzyme liquid by the sugar water, taking out a proper amount of enzyme residues, putting the enzyme residues into a mold, pouring the cooled mixed solution into the mold, and solidifying the mixed solution after refrigeration to obtain the enzyme jelly.
Taking out enzyme residues extracted by juice and residue separation operation, reserving a small part of the enzyme residues for later use, drying most of the enzyme residues through a low-temperature drying technology, grinding and crushing the dried enzyme residues into enzyme powder, adding appropriate amount of water, cane sugar and dextrin into the enzyme powder to prepare hollow particles with uniform size, classifying water with higher sweetness in fruit raw materials into a category and taking out the small part of the water, obtaining sweet water jelly dry powder through the low-temperature drying technology, injecting the sweet water jelly dry powder into the hollow particles to obtain sweet enzyme particles, classifying the water with higher acidity in the fruit raw materials into a category and taking out the small part of the water, wherein the fruit with higher acidity comprises lemon, strawberry, grape, blueberry, green plum and kiwi fruit, obtaining acid water jelly dry powder by a low-volume drying technology, injecting the acid water jelly dry powder into the hollow particles to obtain sour-taste enzyme particles, when people brew the fruit enzyme particles, when people like the taste of the fruit enzyme particle body, brewing the fruit enzyme particles by using low-temperature water of about 35 ℃ to ensure that the fruit enzyme particles are not completely dissolved in water, the taste of the fruit enzyme body is drunk by people, when people like the taste with higher sweetness, selecting the enzyme particles injected with the sweet water jelly dry powder, brewing the fruit enzyme particles by using medium-temperature water of about 45 ℃ to ensure that the fruit enzyme particles are completely dissolved in water, and at the moment, the sweet water jelly dry powder in the enzyme particles is contacted with water to ensure that people drink the fruit brewing enzyme liquid with sweet taste, when people like the taste with higher acidity, selecting the enzyme particles injected with the acid water jelly dry powder, the fruit ferment brewing liquid is brewed by using moderate-temperature water with the temperature of about 45 ℃, so that the fruit ferment particles are completely dissolved in water, and at the moment, the acid water jelly dry powder in the ferment particles is in contact with the water, so that people can drink the fruit ferment brewing liquid with sour and sweet taste.
The foregoing shows and describes the general principles and features of the present invention, together with the advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (8)
1. A fruit ferment granule is characterized in that: comprises the following raw materials: the fruit juice comprises fruit raw materials, a leaven, jilising powder, cane sugar and dextrin, wherein the fruit raw materials comprise litchi, apples, hami melons, juicy peaches, mangoes, figs, lemons, strawberries, grapes, blueberries, green plums and kiwi fruits, and the leaven comprises leuconostoc mesenteroides, lactobacillus brevis and lactobacillus plantarum.
2. A preparation process of fruit ferment particles is characterized by comprising the following steps: the method comprises the following working steps:
the first step is as follows: preparing fruit raw materials;
the second step is that: mixing the fruit raw material with a leavening agent;
the third step: fully fermenting;
the fourth step: separating juice and residue;
the fifth step: preparing enzyme jelly I;
and a sixth step: preparing enzyme jelly II;
the seventh step: and (5) preparing enzyme particles.
3. The process according to claim 2, wherein the fruit ferment granule is prepared by the following steps: in the first step, taking out fruit raw materials, cleaning and peeling apples, hami melons, juicy peaches, mangoes, figs, lemons, grapes, green plums and kiwi fruits to obtain fresh pulp for later use, peeling litchis to obtain pulp for later use, and cleaning strawberries and blueberries for later use.
4. The process according to claim 2, wherein the fruit ferment granule is prepared by the following steps: and in the second step, taking out the fruit raw materials and the leavening agent, putting the fruit raw materials into a container, and adding the leavening agent, a proper amount of water and white sugar to fully mix the fruit raw materials, the leavening agent and the white sugar.
5. The process according to claim 2, wherein the fruit ferment granule is prepared by the following steps: and thirdly, the fruit raw materials filled in the second step are diced and then are subjected to sealed fermentation with a container of a fermentation agent, and fermentation liquor is obtained after full fermentation.
6. The process according to claim 2, wherein the fruit ferment granule is prepared by the following steps: and fourthly, carrying out juice and residue separation on the fermented fermentation liquor, taking out enzyme residues extracted by the juice and residue separation, reserving a small part of the enzyme residues for later use, drying the enzyme residues by using a low-temperature drying technology for the majority of the enzyme residues, and grinding the dried enzyme residues into enzyme powder.
7. The process according to claim 2, wherein the fruit ferment granule is prepared by the following steps: and fifthly, diluting the ferment liquid obtained by the juice and residue separation operation, adding a proper amount of gillidin powder into the diluted ferment liquid, heating the ferment liquid added with the gillidin powder, fully stirring the gillidin powder to be quickly dissolved and mixed with fermentation liquor, cooling the heated mixed solution, adding a proper amount of crystal sugar water into the mixed solution to accelerate the cooling speed, taking out a proper amount of ferment residues, putting the ferment residues into a mold, pouring the cooled mixed solution into the mold, and solidifying the mixed solution after refrigeration to obtain the ferment jelly.
8. The process according to claim 2, wherein the fruit ferment granule is prepared by the following steps: and seventhly, taking the enzyme powder obtained after the juice and residue are separated in the fourth step as a main raw material of the enzyme particles, adding a proper amount of water, cane sugar and dextrin into the enzyme powder to prepare hollow particles with uniform sizes, classifying the water with higher sweetness in the fruit raw material into one category and taking out small parts of the water, obtaining sweet water jelly dry powder by a low-temperature drying technology, injecting the sweet water jelly dry powder into the hollow particles to obtain sweet enzyme particles, classifying the water with higher acidity in the fruit raw material into one category and taking out small parts of the water, obtaining acid water jelly dry powder by a low-temperature drying technology, and injecting the acid water jelly dry powder into the hollow particles to obtain the sour enzyme particles.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115736257A (en) * | 2022-12-02 | 2023-03-07 | 刘朋祥 | Protein powder processing method |
| CN116035185A (en) * | 2023-02-01 | 2023-05-02 | 湘西老爹生物有限公司 | Kiwi fruit ferment jelly and preparation method thereof |
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2022
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115736257A (en) * | 2022-12-02 | 2023-03-07 | 刘朋祥 | Protein powder processing method |
| CN116035185A (en) * | 2023-02-01 | 2023-05-02 | 湘西老爹生物有限公司 | Kiwi fruit ferment jelly and preparation method thereof |
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