CN115336747A - Red ginseng fruit and vegetable enzyme and preparation method thereof - Google Patents
Red ginseng fruit and vegetable enzyme and preparation method thereof Download PDFInfo
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/30—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating by treatment with ultrasonic waves
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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- 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
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Abstract
The invention discloses a red ginseng fruit and vegetable enzyme and a preparation method thereof, wherein the red ginseng fruit and vegetable enzyme is prepared from the following raw materials in parts by mass: 300 to 400 parts of fruit components, 200 to 230 parts of vegetable components, 30 to 40 parts of edible fungi and 30 to 50 parts of red ginseng. According to the invention, the red ginseng is added into the raw materials, as the main component of the red ginseng is triterpenoid saponin, and the red ginseng also contains nutrient substances such as volatile oil, polysaccharide, amino acid, trace elements, polypeptide and the like, various nutrient substances required by a human body can be supplemented, harmful strains in fruit and vegetable ferment can be effectively eliminated after concentrated fruit and vegetable juice is treated by ultrasonic waves and ozone sterilization is matched, so that the effect of prolonging the shelf life is achieved, various vitamins, amino acid and trace elements in the fruit and vegetable ferment can be released after the fruit and vegetable ferment is treated by the ultrasonic waves, and the nutrient substances can be better absorbed by the human body.
Description
Technical Field
The invention belongs to the technical field of fruit and vegetable enzyme processing, and particularly relates to a red ginseng fruit and vegetable enzyme and a preparation method thereof.
Background
The fruit and vegetable enzyme is one of plant comprehensive enzymes, is an enzyme product obtained by fermenting plant raw materials such as fruits and vegetables in the enzyme product, almost all cell activity processes need the participation of the enzyme to improve the efficiency, and the enzyme cannot be supplemented by oral administration because the enzyme can be decomposed into small molecules in the digestive tract;
the current fruit and vegetable ferment contains single nutrient elements, can not meet the requirements of a human body on various trace elements, and can not ensure no pollution of pathogenic bacteria after a finished product due to too long fermentation period in the preparation process, so that the fruit and vegetable ferment has a short shelf life.
Disclosure of Invention
The invention aims to provide a red ginseng fruit and vegetable enzyme and a preparation method thereof, and aims to solve the problems that in the prior art, the fruit and vegetable enzyme contains single nutrient elements, and the quality guarantee period of the fruit and vegetable enzyme is short due to the fact that the fermentation period is too long in the preparation process, and the pollution of pathogenic bacteria cannot be guaranteed after the finished product is produced.
In order to achieve the purpose, the invention adopts the following technical scheme: the red ginseng fruit and vegetable enzyme is prepared from the following raw materials in parts by mass: 300 to 400 parts of fruit components, 200 to 240 parts of vegetable components, 30 to 40 parts of edible fungi and 30 to 50 parts of red ginseng.
Preferably, the fruit components comprise 50-60 parts of apples, 15-30 parts of pineapples, 10-20 parts of hawthorns, 30-40 parts of bananas, 5-10 parts of passion fruits, 30-40 parts of dragon fruits, 30-40 parts of mangoes, 30-40 parts of hami melons, 50-60 parts of pears, 20-25 parts of grapes and 30-35 parts of watermelons.
Preferably, the vegetable components comprise 30 to 35 parts of Chinese yam, 40 to 45 parts of tomato, 25 to 30 parts of potato, 25 to 30 parts of lotus root, 35 to 40 parts of cauliflower, 35 to 45 parts of purple cabbage and 10 to 15 parts of ginger.
Preferably, the edible fungi comprise 15 to 20 parts of bifidobacterium, 5 to 7 parts of lactobacillus pentosus and 10 to 13 parts of lactobacillus.
The invention also provides a preparation method of the red ginseng fruit and vegetable enzyme, which comprises the following steps:
s1, pretreating raw materials, namely cleaning fruit components, vegetable components and red ginseng with clear water, washing off dust and impurities on the surfaces of the fruit components, cutting the fruit components into small pieces by using a chopper, filter-pressing the small pieces of fruit components into juice, soaking the vegetable components in water for 1-2 hours, pulping the vegetables and the red ginseng to obtain vegetable juice and red ginseng juice, and finally mixing and stirring the fruit juice, the vegetable juice and the red ginseng juice for 10-15 minutes to obtain fruit and vegetable juice;
s2, performing vacuum fermentation, namely putting the fruit and vegetable juice into a vacuum kettle for vacuum concentration to obtain concentrated fruit and vegetable juice, then adding edible fungi into the concentrated fruit and vegetable juice, fermenting the concentrated fruit and vegetable juice in the vacuum kettle for 80-90 days, controlling the temperature inside the vacuum kettle to be 28-35 ℃ within the fermentation time, controlling the pH value to be 3-4, and stirring the concentrated fruit and vegetable juice by using a stirrer every ten days for 2-4 hours;
and S3, performing ultrasonic treatment, filtering the fermented concentrated fruit and vegetable juice, removing filter residues to obtain primary fruit and vegetable enzyme, placing the primary fruit and vegetable enzyme in a low-temperature constant-temperature tank, and performing ultrasonic treatment on the primary fruit and vegetable enzyme by using a probe type pulse ultrasonic instrument to obtain the fruit and vegetable enzyme.
Preferably, the vacuum degree in the vacuum kettle in the S2 is-0.05 MPa to-0.08 MPa, and the stirring speed of the stirrer in the S2 is 30r/min to 50r/min.
Preferably, the fermentation stage in S2 is divided into the following steps:
s21, maintaining the temperature in the vacuum kettle at 32-35 ℃, sealing the kettle in the whole process, releasing air, continuously fermenting for 70-80 days, and stirring once every ten days;
s22, adjusting the temperature inside the vacuum kettle to 28-31 ℃ in the last ten days, continuously fermenting for 10 days, and introducing ozone into the vacuum kettle for sterilization treatment in the last day.
Preferably, the pulse time of the ultrasonic treatment in the step S3 is 8S-12S, the duty ratio is 60% -95%, the temperature in the low-temperature constant-temperature tank is controlled to be-5 ℃ -18 ℃, and the ultrasonic treatment time is 5 min-10 min.
Compared with the prior art, the red ginseng fruit and vegetable enzyme and the preparation method thereof provided by the invention have the following advantages:
according to the invention, the red ginseng is added into the raw materials, as the main component of the red ginseng is triterpenoid saponin, and the red ginseng also contains nutrient substances such as volatile oil, polysaccharide, amino acid, trace elements, polypeptide and the like, various nutrient substances required by a human body can be supplemented, harmful strains in fruit and vegetable ferment can be effectively eliminated after concentrated fruit and vegetable juice is treated by ultrasonic waves and ozone sterilization is matched, so that the effect of prolonging the shelf life is achieved, various vitamins, amino acid and trace elements in the fruit and vegetable ferment can be released after the fruit and vegetable ferment is treated by the ultrasonic waves, and the nutrient substances can be better absorbed by the human body.
Drawings
FIG. 1 is a flow chart 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. The specific embodiments described herein are merely illustrative of the invention and do not delimit the invention. 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.
Example 1
The invention provides a red ginseng fruit and vegetable enzyme shown in figure 1, which is prepared from the following raw materials in parts by mass: 300 parts of fruit components, 200 parts of vegetable components, 30 parts of edible fungi and 30 parts of red ginseng;
the fruit components comprise 50 parts of apple, 15 parts of pineapple, 10 parts of hawthorn, 30 parts of banana, 5 parts of passion fruit, 30 parts of dragon fruit, 30 parts of mango, 30 parts of Hami melon, 50 parts of pear, 20 parts of grape and 30 parts of watermelon;
the vegetable components comprise 30 parts of Chinese yam, 40 parts of tomato, 25 parts of potato, 25 parts of lotus root, 35 parts of cauliflower, 35 parts of purple cabbage and 10 parts of ginger;
the edible fungi comprise 15 parts of bifidobacteria, 5 parts of lactobacillus pentosus and 10 parts of lactic acid bacteria;
the invention also provides a preparation method of the red ginseng fruit and vegetable enzyme, which comprises the following steps:
s1, pretreating raw materials, namely cleaning fruit components, vegetable components and red ginseng with clear water, washing off dust and impurities on the surface, cutting the fruit components into small pieces by using a chopper, filter-pressing the small fruit components into juice, soaking the vegetable components in water for 1-2 hours, pulping the vegetables and the red ginseng to obtain vegetable juice and red ginseng juice, and finally mixing and stirring the fruit juice, the vegetable juice and the red ginseng juice for 10min to obtain fruit and vegetable juice;
s2, performing vacuum fermentation, namely putting the fruit and vegetable juice into a vacuum kettle for vacuum concentration to obtain concentrated fruit and vegetable juice, then adding edible fungi into the concentrated fruit and vegetable juice, fermenting the concentrated fruit and vegetable juice in the vacuum kettle for 80 days, controlling the temperature inside the vacuum kettle to be 28-35 ℃ within the fermentation time, controlling the pH value to be 3, stirring the concentrated fruit and vegetable juice by using a stirrer every ten days, wherein the stirring time is 2 hours, the vacuum degree inside the vacuum kettle is-0.05 MPa, and the stirring speed of the stirrer is 30r/min;
the fermentation stage comprises the following steps:
s21, maintaining the temperature in the vacuum kettle at 32-35 ℃, sealing the kettle in the whole process, releasing air, continuously fermenting for 70 days, and stirring once every ten days;
s22, adjusting the temperature inside the vacuum kettle to 28-31 ℃ in the last ten days, continuously fermenting for 10 days, and introducing ozone into the vacuum kettle for sterilization treatment in the last day;
and S3, performing ultrasonic treatment, filtering the fermented concentrated fruit and vegetable juice, removing filter residues to obtain primary fruit and vegetable enzyme, placing the primary fruit and vegetable enzyme in a low-temperature constant-temperature tank, and performing ultrasonic treatment on the primary fruit and vegetable enzyme by using a probe type pulse ultrasonic instrument to obtain the fruit and vegetable enzyme, wherein the pulse time of the ultrasonic treatment is 8S, the duty ratio is 60%, the temperature in the low-temperature constant-temperature tank is controlled to be 0 ℃, and the ultrasonic treatment time is 5min.
Example 2
The red ginseng fruit and vegetable enzyme is prepared from the following raw materials in parts by mass: 350 parts of fruit components, 210 parts of vegetable components, 35 parts of edible fungi and 40 parts of red ginseng;
the fruit components comprise 55 parts of apples, 25 parts of pineapples, 15 parts of hawthorns, 35 parts of bananas, 7 parts of passion fruits, 35 parts of dragon fruits, 35 parts of mangos, 35 parts of hami melons, 55 parts of pears, 21 parts of grapes and 32 parts of watermelons;
the vegetable components comprise 33 parts of Chinese yam, 43 parts of tomato, 27 parts of potato, 27 parts of lotus root, 27 parts of cauliflower, 40 parts of purple cabbage and 13 parts of ginger;
the edible fungi comprise 17 parts of bifidobacteria, 6 parts of lactobacillus pentosus and 12 parts of lactic acid bacteria;
the invention also provides a preparation method of the red ginseng fruit and vegetable enzyme, which comprises the following steps:
s1, pretreating raw materials, namely cleaning fruit components, vegetable components and red ginseng with clear water, washing off dust and impurities on the surfaces of the fruit components, cutting the fruit components into small pieces by using a chopper, filter-pressing the small fruit components into juice, soaking the vegetable components in water for 1.5 hours, pulping the vegetables and the red ginseng to obtain vegetable juice and red ginseng juice, and finally mixing and stirring the fruit juice, the vegetable juice and the red ginseng juice for 13 minutes to obtain fruit and vegetable juice;
s2, performing vacuum fermentation, namely putting the fruit and vegetable juice into a vacuum kettle for vacuum concentration to obtain concentrated fruit and vegetable juice, then adding edible fungi into the concentrated fruit and vegetable juice, fermenting the concentrated fruit and vegetable juice in the vacuum kettle for 85 days, controlling the temperature inside the vacuum kettle to be 28-35 ℃ within the fermentation time, controlling the pH value to be 3.5, stirring the concentrated fruit and vegetable juice by using a stirrer every ten days, wherein the stirring time is 3 hours, the vacuum degree inside the vacuum kettle is-0.06 MPa, and the stirring speed of the stirrer is 40r/min
The fermentation stage is divided into the following steps:
s21, maintaining the temperature in the vacuum kettle at 32-35 ℃, sealing the kettle in the whole process, releasing air, continuously fermenting for 75 days, and stirring once every ten days;
s22, adjusting the temperature inside the vacuum kettle to 28-31 ℃ in the last ten days, continuously fermenting for 10 days, and introducing ozone into the vacuum kettle for sterilization treatment in the last day;
and S3, performing ultrasonic treatment, filtering the fermented concentrated fruit and vegetable juice, removing filter residues to obtain primary fruit and vegetable enzyme, placing the primary fruit and vegetable enzyme in a low-temperature constant-temperature tank, and performing ultrasonic treatment on the primary fruit and vegetable enzyme by using a probe type pulse ultrasonic instrument to obtain the fruit and vegetable enzyme, wherein the pulse time of the ultrasonic treatment is 10S, the duty ratio is 80%, the temperature in the low-temperature constant-temperature tank is controlled to be 5 ℃, and the ultrasonic treatment time is 7.5min.
Example 3
The red ginseng fruit and vegetable enzyme is prepared from the following raw materials in parts by mass: 400 parts of fruit components, 240 parts of vegetable components, 40 parts of edible fungi and 50 parts of red ginseng;
the fruit components comprise 60 parts of apple, 30 parts of pineapple, 20 parts of hawthorn, 40 parts of banana, 10 parts of passion fruit, 40 parts of dragon fruit, 40 parts of mango, 40 parts of cantaloupe, 60 parts of pear, 25 parts of grape and 35 parts of watermelon;
the vegetable components comprise 35 parts of Chinese yam, 45 parts of tomato, 30 parts of potato, 30 parts of lotus root, 40 parts of cauliflower, 45 parts of purple cabbage and 15 parts of ginger;
the edible fungi comprise 20 parts of bifidobacterium, 7 parts of lactobacillus pentosus and 13 parts of lactobacillus;
the invention also provides a preparation method of the red ginseng fruit and vegetable enzyme, which comprises the following steps:
s1, pretreating raw materials, namely cleaning fruit components, vegetable components and red ginseng with clear water, washing off dust and impurities on the surface, cutting the fruit components into small pieces by using a chopper, filter-pressing the small pieces of the fruit components into juice, soaking the vegetable components in water for 2 hours, pulping the vegetables and the red ginseng to obtain vegetable juice and red ginseng juice, and finally mixing and stirring the fruit juice, the vegetable juice and the red ginseng juice for 15 minutes to obtain fruit and vegetable juice;
s2, vacuum fermentation, namely putting the fruit and vegetable juice into a vacuum kettle for vacuum concentration to obtain concentrated fruit and vegetable juice, then adding edible fungi into the concentrated fruit and vegetable juice, fermenting the concentrated fruit and vegetable juice in the vacuum kettle for 90 days, controlling the temperature inside the vacuum kettle to be 28-35 ℃ within the fermentation time, controlling the pH value to be 4, stirring the concentrated fruit and vegetable juice by using a stirrer every ten days for 4 hours, controlling the vacuum degree inside the vacuum kettle to be-0.08 MPa, and controlling the stirring speed of the stirrer to be 50r/min
The fermentation stage is divided into the following steps:
s21, maintaining the temperature in the vacuum kettle at 32-35 ℃, sealing the kettle in the whole process without opening the kettle, discharging air, continuously fermenting for 80 days, and stirring once every ten days;
s22, adjusting the temperature inside the vacuum kettle to 28-31 ℃ in the last ten days, continuously fermenting for 10 days, and introducing ozone into the vacuum kettle for sterilization treatment in the last day;
and S3, performing ultrasonic treatment, filtering the fermented concentrated fruit and vegetable juice, removing filter residues to obtain primary fruit and vegetable enzyme, placing the primary fruit and vegetable enzyme in a low-temperature constant-temperature tank, and performing ultrasonic treatment on the primary fruit and vegetable enzyme by using a probe type pulse ultrasonic instrument to obtain the fruit and vegetable enzyme, wherein the pulse time of the ultrasonic treatment is 12S, the duty ratio is 95%, the temperature in the low-temperature constant-temperature tank is controlled to be 18 ℃, and the ultrasonic treatment time is 10min.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (8)
1. A red ginseng fruit and vegetable enzyme is characterized in that: the composition is prepared from the following raw materials in parts by mass: 300 to 400 parts of fruit components, 200 to 240 parts of vegetable components, 30 to 40 parts of edible fungi and 30 to 50 parts of red ginseng.
2. The red ginseng fruit and vegetable ferment of claim 1, wherein: the fruit components comprise 50-60 parts of apples, 15-30 parts of pineapples, 10-20 parts of hawthorns, 30-40 parts of bananas, 5-10 parts of passion fruits, 30-40 parts of dragon fruits, 30-40 parts of mangoes, 30-40 parts of hami melons, 50-60 parts of pears, 20-25 parts of grapes and 30-35 parts of watermelons.
3. The red ginseng fruit and vegetable ferment according to claim 1, wherein the red ginseng fruit and vegetable ferment comprises: the vegetable components comprise 30 to 35 parts of Chinese yam, 40 to 45 parts of tomato, 25 to 30 parts of potato, 25 to 30 parts of lotus root, 35 to 40 parts of cauliflower, 35 to 45 parts of purple cabbage and 10 to 15 parts of ginger.
4. The red ginseng fruit and vegetable ferment of claim 1, wherein: the edible fungi comprise 15 to 20 parts of bifidobacterium, 5 to 7 parts of lactobacillus pentosus and 10 to 13 parts of lactobacillus.
5. A preparation method of red ginseng fruit and vegetable enzyme comprises the following steps: the method is characterized in that:
s1, pretreating raw materials, namely cleaning fruit components, vegetable components and red ginseng with clear water, washing off dust and impurities on the surfaces of the fruit components, cutting the fruit components into small pieces by using a chopper, filter-pressing the small pieces of fruit components into juice, soaking the vegetable components in water for 1-2 hours, pulping the vegetables and the red ginseng to obtain vegetable juice and red ginseng juice, and finally mixing and stirring the fruit juice, the vegetable juice and the red ginseng juice for 10-15 minutes to obtain fruit and vegetable juice;
s2, performing vacuum fermentation, namely putting the fruit and vegetable juice into a vacuum kettle for vacuum concentration to obtain concentrated fruit and vegetable juice, then adding edible fungi into the concentrated fruit and vegetable juice, fermenting the concentrated fruit and vegetable juice in the vacuum kettle for 80-90 days, controlling the temperature inside the vacuum kettle to be 28-35 ℃ and the pH value to be 3-4 within the fermentation time, and stirring the concentrated fruit and vegetable juice by using a stirrer every ten days for 2-4 hours;
and S3, performing ultrasonic treatment, filtering the fermented concentrated fruit and vegetable juice, removing filter residues to obtain primary fruit and vegetable enzyme, placing the primary fruit and vegetable enzyme in a low-temperature constant-temperature tank, and performing ultrasonic treatment on the primary fruit and vegetable enzyme by using a probe type pulse ultrasonic instrument to obtain the fruit and vegetable enzyme.
6. The preparation method of the red ginseng fruit and vegetable enzyme according to claim 5, wherein the preparation method comprises the following steps: the vacuum degree in the vacuum kettle in the S2 is-0.05 MPa to-0.08 MPa, and the stirring speed of the stirrer in the S2 is 30r/min to 50r/min.
7. The preparation method of the red ginseng fruit and vegetable enzyme according to claim 5, wherein the preparation method comprises the following steps: the fermentation stage in the S2 comprises the following steps:
s21, maintaining the temperature in the vacuum kettle at 32-35 ℃, sealing the kettle in the whole process, releasing air, continuously fermenting for 70-80 days, and stirring once every ten days;
s22, adjusting the temperature inside the vacuum kettle to 28-31 ℃ in the last ten days, continuously fermenting for 10 days, and introducing ozone into the vacuum kettle for sterilization treatment in the last day.
8. The preparation method of the red ginseng fruit and vegetable enzyme according to claim 5, wherein the preparation method comprises the following steps: the pulse time of the ultrasonic treatment in the step S3 is 8-12S, the duty ratio is 60% -95%, the temperature in the low-temperature constant-temperature tank is controlled to be-5-18 ℃, and the ultrasonic treatment time is 5-10 min.
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