CN104962529A - Method for manufacturing fruit ferment - Google Patents

Abstract

A preparation method for fruit enzymes, comprising the following specific steps: raw materials are as follows: pear, papaya, grape, dragon fruit, citrus, kiwi, apple, pineapple, guava, tomato, banana and mangosteen, the weight percentage of the above raw materials The blend is 100%; the auxiliary materials include refined sugar and salt; the raw materials and auxiliary materials are mixed in the fir barrel, and then the mouth of the fir barrel is sealed; the fir barrel is placed in the room for initial fermentation, and the obtained fruit enzyme is initially Extraction solution: transferring the initial fruit enzyme extract solution to a fermentation and aging tank, maintaining the temperature in the fermentation and aging tank at 35-39° C. for at least 365 days to obtain a fruit enzyme fermentation solution; and obtaining the fruit enzyme after filtering. The fruit enzyme prepared by the present invention contains multi-enzyme enzyme, proteolytic enzyme, lipolytic enzyme, amylolytic enzyme, and contains multiple natural vitamins, minerals, amino acids and trace elements, etc., and has good health care function for human body.

Description

A kind of preparation method of fruit enzyme

technical field

The invention relates to a method for preparing fruit enzymes, belonging to the technical field of fruit and vegetable juice processing.

technical background

Enzymes, also known as enzymes, are catalytic enzymes for various biochemical reactions. They exist in all living cells. Food enzymes are divided into protease, lipase, cellulase, and amylase. Enzymes are single, so each enzyme has only one function. Each enzyme performs its own duties and jointly maintains the normal operation of various functions of the human body. Enzyme is a very special and complex protein that is responsible for metabolism in the human body. The most important medium for various chemical changes, that is to say, if there is no enzyme in the body, there will be no chemical changes and no metabolism. When enzymes are lacking, people will age easily, and the more enzymes are stored, the healthier people will be. A person's enzyme storage is directly proportional to energy. As the age increases, the enzyme will gradually decrease. When it feels unable to meet the needs of metabolism, the human body will die. When the human enzyme function weakens or decreases, various diseases will appear. Bad symptoms, people need normal eating habits and a good living space to make the enzymes in the body reach a normal level, but now due to air pollution, water pollution, pesticide pollution, western medicine, preservatives, etc., all directly or indirectly affect the function of enzymes. Therefore, it is necessary to provide a method for preparing pure natural fruit enzymes that does not contain artificial pigments, chemical flavors and preservatives.

Contents of the invention

The invention provides a fruit enzyme health product, which can be eaten frequently and is used to meet the amount of enzyme needed by human body for daily metabolism.

In order to achieve the above object, the present invention adopts the following technical solutions,

A preparation method for fruit enzymes, comprising the following specific steps:

(1) Weigh the following raw materials by weight percentage: Sydney 10-15%, papaya 5-10%, grape 3-7%, dragon fruit 10-15%, citrus 5-10%, kiwi fruit 5-10%, apple 10-20%, 5-10% pineapple, 5-10% guava, 5-10% tomato, 5-10% banana and 2-5% mangosteen, the sum of the weight percentage of the above raw materials is 100%; Then take refined sugar and salt, refined sugar accounts for 0.5-1% of the total weight of raw materials, and salt accounts for 0.003-0.01% of the total weight of raw materials;

(2) After the raw materials are selected, weighed, cleaned, drained and cut, they are mixed with refined sugar and salt in a cedar barrel, and then the mouth of the cedar barrel is sealed;

(3) Put the cedar barrels sealed at the mouth of the barrel indoors, carry out initial fermentation for 6 to 7 days, let it naturally extract the liquid containing the active ingredients in the raw materials, and obtain the initial fruit enzyme extract;

(4) Transfer the initial fruit enzyme extract to a fermentation and aging tank, maintain the temperature in the fermentation and aging tank at 35-39°C for at least 365 days, and obtain a fruit enzyme fermentation liquid;

(5) The fruit enzyme fermented liquid can be obtained after filtering.

The requirements for the refined sugar described in step (1) are: ① sucrose content: more than 96.8%; ② reducing sugar: less than 0.03%; ③ loss on drying: less than 0.05%; ④ conductivity ash content: less than 0.02%; ⑤ color value: 25IU Below; ⑥Water-insoluble impurities: below 10mg/kg.

In step (3), the indoor temperature is 20-25° C. during the day, and 10-15° C. at night.

In step (4), the temperature in the fermentation and aging tank is maintained at 37.5°C.

In step (5), the fruit enzyme fermentation liquid is filtered by a horizontal centrifuge, and the sieve aperture of the horizontal centrifuge is 200-400 mesh.

Compared with the prior art, the present invention has the beneficial effects:

The preparation method of a kind of fruit enzyme provided by the present invention, adopts Sydney, grape, citrus, apple, guava, papaya, dragon fruit, kiwi fruit, pineapple, tomato and other fresh fruits as raw materials, a kind of fruit enzyme prepared , contains multi-enzyme enzymes, proteolytic enzymes, lipolytic enzymes, amylolytic enzymes, and contains a variety of natural vitamins, minerals, amino acids and trace elements.

The preparation conditions of the present invention simulate the natural production conditions of the enzyme, the principle is scientific, the equipment is simple and suitable for large-scale production, and the obtained plant enzyme does not contain artificial pigments, chemical spices and preservatives, and has the characteristics of pure nature. In addition to a variety of edible enzymes, the main components of enzymes include trace elements, minerals, vitamins, amino acids, proteins, carbohydrates, etc.; they can reduce intestinal load, activate healthy circulatory system, regulate micro-ecological balance, and enhance human cell vitality. Purifies blood, promotes metabolism, inspires the vitality of human cells, enhances metabolic function, and enhances the rejuvenation of the body. It can be widely used in health products or cosmetic and beauty products.

Detailed ways

Example 1

A preparation method for fruit enzymes, comprising the following specific steps:

(1) Take the following raw materials by weight percentage: Sydney 15%, papaya 8%, grape 5%, dragon fruit 14%, citrus 8%, kiwi fruit 8%, apple 15%, pineapple 5%, guava 5%, 7% of tomato, 5% of banana and 5% of mangosteen; then take refined sugar and salt, refined sugar accounts for 0.5% of the total weight of raw materials, and salt accounts for 0.003% of the total weight of raw materials;

(2) After the raw materials are selected, weighed, cleaned, drained and cut, they are mixed with refined sugar and salt in a cedar barrel, and then the mouth of the cedar barrel is sealed;

(3) Put the cedar barrels sealed at the mouth of the barrel indoors, carry out initial fermentation for 6 days, let it naturally extract the liquid containing the active ingredients in the raw materials, and obtain the initial fruit enzyme extract;

(4) Transfer the primary fruit enzyme extract to a fermentation and aging tank, maintain the temperature in the fermentation and aging tank at 35°C for at least 365 days, and obtain a fruit enzyme fermentation liquid;

(5) The fruit enzyme fermented liquid can be obtained after filtering.

The requirements for the refined sugar described in step (1) are: ① sucrose content: more than 96.8%; ② reducing sugar: less than 0.03%; ③ loss on drying: less than 0.05%; ④ conductivity ash content: less than 0.02%; ⑤ color value: 25IU Below; ⑥Water-insoluble impurities: below 10mg/kg.

In step (3), the indoor temperature is 20° C. during the day and 10° C. at night.

In step (5), utilize horizontal centrifuge to filter fruit enzyme fermented liquid, and the sieve aperture of horizontal centrifuge is 200 orders.

Example 2

A preparation method for fruit enzymes, comprising the following specific steps:

(1) Take the following raw materials by weight percentage: Sydney 15%, papaya 5%, grape 3%, dragon fruit 15%, citrus 10%, kiwi fruit 10%, apple 10%, pineapple 5%, guava 5%, 10% of tomato, 10% of banana and 2% of mangosteen; then take refined sugar and salt, refined sugar accounts for 1% of the total weight of raw materials, and salt accounts for 0.01% of the total weight of raw materials;

(2) After the raw materials are selected, weighed, cleaned, drained and cut, they are mixed with refined sugar and salt in a cedar barrel, and then the mouth of the cedar barrel is sealed;

(3) Put the cedar barrels sealed at the mouth of the barrel indoors, carry out initial fermentation for 6 to 7 days, let it naturally extract the liquid containing the active ingredients in the raw materials, and obtain the initial fruit enzyme extract;

(4) Transfer the initial fruit enzyme extract to a fermentation and aging tank, maintain the temperature in the fermentation and aging tank at 35-39°C for at least 365 days, and obtain a fruit enzyme fermentation liquid;

(5) The fruit enzyme fermented liquid can be obtained after filtering.

The requirements for the refined sugar described in step (1) are: ① sucrose content: more than 96.8%; ② reducing sugar: less than 0.03%; ③ loss on drying: less than 0.05%; ④ conductivity ash content: less than 0.02%; ⑤ color value: 25IU Below; ⑥Water-insoluble impurities: below 10mg/kg.

In step (3), the indoor temperature is 25° C. during the day and 15° C. at night.

In step (5), utilize horizontal centrifuge to filter fruit enzyme fermented liquid, and the sieve aperture of horizontal centrifuge is 400 orders.

Example 3

A preparation method for fruit enzymes, comprising the following specific steps:

(1) Take the following raw materials by weight percentage: Sydney 11.2%, papaya 9.7%, grape 5.3%, pitaya 10.2%, citrus 7.5%, kiwi 9.3%, apple 14.2%, pineapple 8.2%, guava 6.1%, 7.2% of tomato, 8.4% of banana and 2.7% of mangosteen; then take refined sugar and salt, refined sugar accounts for 1% of the total weight of raw materials, and salt accounts for 0.01% of the total weight of raw materials;

(2) After the raw materials are selected, weighed, cleaned, drained and cut, they are mixed with refined sugar and salt in a cedar barrel, and then the mouth of the cedar barrel is sealed;

(3) Put the cedar barrels sealed at the mouth of the barrel indoors, carry out initial fermentation for 6 to 7 days, let it naturally extract the liquid containing the active ingredients in the raw materials, and obtain the initial fruit enzyme extract;

(4) Transfer the initial fruit enzyme extract to a fermentation and aging tank, maintain the temperature in the fermentation and aging tank at 37.5°C for at least 365 days, and obtain a fruit enzyme fermentation liquid;

(5) The fruit enzyme fermented liquid can be obtained after filtering.

The requirements for the refined sugar described in step (1) are: ① sucrose content: more than 96.8%; ② reducing sugar: less than 0.03%; ③ loss on drying: less than 0.05%; ④ conductivity ash content: less than 0.02%; ⑤ color value: 25IU Below; ⑥Water-insoluble impurities: below 10mg/kg.

In step (5), utilize horizontal centrifuge to filter fruit enzyme fermented liquid, and the sieve aperture of horizontal centrifuge is 400 orders.

Example 4

A preparation method for fruit enzymes, comprising the following specific steps:

(1) Take the following raw materials by weight percentage: Sydney 10%, papaya 10%, grape 7%, dragon fruit 10%, citrus 5%, kiwi fruit 5%, apple 20%, pineapple 10%, guava 10%, 5% of tomato, 6% of banana and 2% of mangosteen; then take refined sugar and salt, refined sugar accounts for 1% of the total weight of raw materials, and salt accounts for 0.01% of the total weight of raw materials;

(2) After the raw materials are selected, weighed, cleaned, drained and cut, they are mixed with refined sugar and salt in a cedar barrel, and then the mouth of the cedar barrel is sealed;

(3) Put the cedar barrels sealed at the mouth of the barrel indoors, carry out initial fermentation for 6 to 7 days, let it naturally extract the liquid containing the active ingredients in the raw materials, and obtain the initial fruit enzyme extract;

(4) Transfer the initial fruit enzyme extract to a fermentation and aging tank, maintain the temperature in the fermentation and aging tank at 37.5°C for at least 365 days, and obtain a fruit enzyme fermentation liquid;

(5) The fruit enzyme fermented liquid can be obtained after filtering.

The requirements for the refined sugar described in step (1) are: ① sucrose content: more than 96.8%; ② reducing sugar: less than 0.03%; ③ loss on drying: less than 0.05%; ④ conductivity ash content: less than 0.02%; ⑤ color value: 25IU Below; ⑥Water-insoluble impurities: below 10mg/kg.

In step (5), utilize horizontal centrifuge to filter fruit enzyme fermented liquid, and the sieve aperture of horizontal centrifuge is 400 orders.

Claims (5)

1. a preparation method of fruit ferment, is characterized in that, comprises following concrete steps: (1) Weigh the following raw materials by weight percentage: Sydney 10-15%, papaya 5-10%, grape 3-7%, dragon fruit 10-15%, citrus 5-10%, kiwi 5-10%, apple 10-20%, 5-10% pineapple, 5-10% guava, 5-10% tomato, 5-10% banana and 2-5% mangosteen, the sum of the weight percentage of the above raw materials is 100%; Then take refined sugar and salt, refined sugar accounts for 0.5-1% of the total weight of raw materials, and salt accounts for 0.003-0.01% of the total weight of raw materials; (2) After the raw materials are selected, weighed, cleaned, drained and cut, they are mixed with refined sugar and salt in a cedar barrel, and then the mouth of the cedar barrel is sealed; (3) Put the cedar barrels sealed at the mouth of the barrel indoors, carry out initial fermentation for 6 to 7 days, let it naturally extract the liquid containing the active ingredients in the raw materials, and obtain the initial fruit enzyme extract; (4) Transfer the initial fruit enzyme extract to a fermentation and aging tank, maintain the temperature in the fermentation and aging tank at 35-39°C for at least 365 days, and obtain a fruit enzyme fermentation liquid; (5) The fruit enzyme fermented liquid can be obtained after filtering. 2. the preparation method of fruit enzyme according to claim 1 is characterized in that, the requirement of the refined sugar described in step (1) is: 1. sucrose content: more than 96.8%; 2. reducing sugar: below 0.03%; 3. dry Weight loss: less than 0.05%; ④ conductivity ash: less than 0.02%; ⑤ color value: less than 25IU; ⑥ water-insoluble impurities: less than 10mg/kg. 3. The preparation method of fruit enzyme according to claim 1, characterized in that, in step (3), the daytime indoor temperature is 20-25°C, and the nighttime indoor temperature is 10-15°C. 4. the preparation method of fruit enzyme according to claim 1 is characterized in that, in step (4), the temperature in the fermenting aging tank is maintained on 37.5 ℃. 5. the preparation method of fruit enzyme according to claim 1 is characterized in that, in step (5), utilizes horizontal centrifuge to filter fruit enzyme fermented liquid, and the sieve aperture of horizontal centrifuge is 200～400 head.