CN107048376A - A kind of processing method of pectase food - Google Patents
A kind of processing method of pectase food Download PDFInfo
- Publication number
- CN107048376A CN107048376A CN201710459854.XA CN201710459854A CN107048376A CN 107048376 A CN107048376 A CN 107048376A CN 201710459854 A CN201710459854 A CN 201710459854A CN 107048376 A CN107048376 A CN 107048376A
- Authority
- CN
- China
- Prior art keywords
- food
- pectase
- fruits
- vegetables
- processing method
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000013305 food Nutrition 0.000 title claims abstract description 19
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 4
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 4
- 239000004310 lactic acid Substances 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- 244000298715 Actinidia chinensis Species 0.000 claims description 3
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 3
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 3
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 3
- 240000009088 Fragaria x ananassa Species 0.000 claims description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 235000011430 Malus pumila Nutrition 0.000 claims description 3
- 235000015103 Malus silvestris Nutrition 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 244000088415 Raphanus sativus Species 0.000 claims description 3
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 3
- 240000003768 Solanum lycopersicum Species 0.000 claims description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 3
- 240000006365 Vitis vinifera Species 0.000 claims description 3
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 3
- 235000021028 berry Nutrition 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 238000005360 mashing Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 229940026314 red yeast rice Drugs 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 11
- 238000000034 method Methods 0.000 abstract description 7
- 102000004190 Enzymes Human genes 0.000 abstract description 2
- 108090000790 Enzymes Proteins 0.000 abstract description 2
- 239000007787 solid Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 241000220225 Malus Species 0.000 description 2
- 230000003213 activating effect Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000036737 immune function Effects 0.000 description 2
- 210000000265 leukocyte Anatomy 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000001151 other effect Effects 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 230000019522 cellular metabolic process Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 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
- 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
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of processing method of pectase food, its step is, by organic fruits and vegetables, generation enzyme stoste to be brewageed by saccharomycete, lactic acid bacteria, red koji fermentation, obtains solid or liquid ferment food.The processing method can process the organic ferment food with many effects, and this method industry applications are excellent.
Description
Technical field：
It is especially a kind of processing method of pectase food the present invention relates to a kind of foods processing technique.
Background technology：
Ferment has significant effect to human body, and the metabolism in body needs to act on by ferment help competence exertion, very
To the effect for producing treatment disease, its main effect is as follows：1. balanced action：Ferment can make internal blood formation alkalescent,
Bodily waste is eliminated, the balance of intestinal bacterium is kept, strengthens cell, promotes digestion, builds up resistance；2. anti-inflammatory, antibacterial action：
White blood cell can be conveyed, promotes the function of white blood cell, the self-healing ability of human body is lifted；3. decomposition：Ferment contributes to stomach and intestine pair
Food is decomposed, digestion, promotes muscle power is rapid to recover；4. new life effect：Promote cell metabolism, and damaged tissues reparation,
Immunity is improved, is built up health；5. antitumaous effect：It is used in combination with appropriate medicine, nutritional agents, catalyst is catalyzed to inspire drug effect, phase
It is auxiliary to coordinate, and side effects of pharmaceutical drugs can be reduced；6. the source of extra-nutrition and energy；7. relieve the effect of alcohol, anti-intoxication.
Ferment turns into the popular healthy food of health recently.But, the ferment product typically sold on the market is generally certainly
Right fermentation or simple fermentation are formed, and contained ferment composition is more single, and activity is not high, and the effect produced after eating also has
Limit；The expectation that consumer is pursued health can not often be met.
The content of the invention：
The technical problems to be solved by the invention are to provide a kind of processing side of the pectase food with many effects
Method, the enzyme food of this method processing can reach enhancing immune function of human body and activating cell, and with multiple health benefit.
The technical solution of the present invention is to provide a kind of processing method of pectase food, and it comprises the following steps,
The first step, fruits and vegetables are cleaned, and are heated to carry out broken, stripping and slicing or mashing processing after 50 DEG C；The optional Portugal of fruits and vegetables
One or more in grape, apple, Kiwi berry, radish, tomato, strawberry, orange；
Second step, the fruits and vegetables handled well are placed in round, and add percentage by weight be 4% granulated sugar,
Stirred after 1.2% maltose, and 2% rice vinegar and the mixing of 0.2% salt；
3rd step, adds distiller's yeast, 2% saccharomycete and 0.3%% lactic acid bacteria that percentage by weight is 11%, places
Sealing storage more than 2 months at 30 DEG C；
4th step, after fruits and vegetables complete fermentation produces ferment, takes out ferment Normal juice filling and sealing and obtains liquid pectase
Food.
Preferably, the distiller's yeast is red yeast rice.
The present invention has advantages below compared to prior art：It can cause food ferment using the method for fermentation in the present invention
Concentration increase, while increasing given efficacy composition.The distiller's yeast particularly added in the present invention, metabolite has reducing blood lipid, drop
Blood pressure, food digesting stomach fortifying and harmful miscellaneous bacteria and other effects can be suppressed.
Embodiment：
With reference to embodiment, the invention will be further described：
Embodiment
A kind of processing method of pectase food, it comprises the following steps：
The first step, fruits and vegetables are cleaned, and are heated to carry out broken, stripping and slicing or mashing processing after 50 DEG C；The optional Portugal of fruits and vegetables
One or more in grape, apple, Kiwi berry, radish, tomato, strawberry, orange；
Second step, the fruits and vegetables handled well are placed in round, and add percentage by weight be 4% granulated sugar,
Stirred after 1.2% maltose, and 2% rice vinegar and the mixing of 0.2% salt；
3rd step, adds distiller's yeast, 2% saccharomycete and 0.3%% lactic acid bacteria that percentage by weight is 11%, places
Sealing storage more than 2 months at 30 DEG C；
4th step, after fruits and vegetables complete fermentation produces ferment, takes out ferment Normal juice filling and sealing and obtains liquid pectase
Food.
The ferment of the present embodiment processing can strengthen immune function of human body and activating cell, with reducing blood lipid, hypotensive, disappear
Eat stomach invigorating and harmful miscellaneous bacteria and other effects can be suppressed.This method is practical, and industry applications are excellent.
Only preferred embodiments of the present invention are described above, but are not to be construed as limiting the scope of the invention.
Claims (2)
1. a kind of processing method of pectase food, it is characterised in that：It comprises the following steps,
The first step, fruits and vegetables are cleaned, and are heated to carry out broken, stripping and slicing or mashing processing after 50 DEG C；The optional grape of fruits and vegetables, apple
Really, the one or more in Kiwi berry, radish, tomato, strawberry, orange；
Second step, the fruits and vegetables handled well are placed in round, and add granulated sugar, 1.2% that percentage by weight is 4%
Stirred after maltose, and 2% rice vinegar and the mixing of 0.2% salt；
3rd step, adds distiller's yeast, 2% saccharomycete and 0.3%% lactic acid bacteria that percentage by weight is 11%, is placed on 30
Sealing storage more than 2 months at DEG C；
4th step, after fruits and vegetables complete fermentation produces ferment, takes out ferment Normal juice filling and sealing and obtains liquid pectase food.
2. the processing method of pectase food according to claim 1, it is characterised in that：The distiller's yeast is red yeast rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710459854.XA CN107048376A (en) | 2017-06-17 | 2017-06-17 | A kind of processing method of pectase food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710459854.XA CN107048376A (en) | 2017-06-17 | 2017-06-17 | A kind of processing method of pectase food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107048376A true CN107048376A (en) | 2017-08-18 |
Family
ID=59594710
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710459854.XA Pending CN107048376A (en) | 2017-06-17 | 2017-06-17 | A kind of processing method of pectase food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107048376A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107684077A (en) * | 2017-10-19 | 2018-02-13 | 厦门翼翔缘生物科技有限公司 | A kind of anti-oxidation health ferment and preparation method thereof |
| CN108056464A (en) * | 2017-12-29 | 2018-05-22 | 湖北楚天舒药业有限公司 | A kind of method that honeysuckle ferment is prepared using distilled liquid of honeysuckle industrial wood waste |
| CN108065164A (en) * | 2017-12-29 | 2018-05-25 | 黄冈师范学院 | A kind of preparation method of honeysuckle ferment composite beverage |
| CN108102841A (en) * | 2017-12-29 | 2018-06-01 | 湖北楚天舒药业有限公司 | A kind of preparation method of honeysuckle-sweet tea persimmon ferment composite beverage |
| CN108095093A (en) * | 2017-12-29 | 2018-06-01 | 黄冈师范学院 | A kind of preparation method of the sweet tea persimmon ferment with antioxidation activity |
| CN108175014A (en) * | 2017-12-29 | 2018-06-19 | 黄冈师范学院 | A kind of preparation method of artemisia selengensis ferment composite beverage |
| CN108342290A (en) * | 2018-04-26 | 2018-07-31 | 江伟清 | Pawpaw vinegar |
| CN108403888A (en) * | 2018-04-22 | 2018-08-17 | 陈太师 | A kind of antialcoholic drug |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960613A (en) * | 2014-05-09 | 2014-08-06 | 亳州千草药业有限公司 | Method for preparing fruit and vegetable enzymes |
| CN104172158A (en) * | 2014-07-24 | 2014-12-03 | 杭州千岛湖绿尚生物科技有限公司 | Method for processing fruit and vegetable ferment food |
| CN106617023A (en) * | 2016-10-14 | 2017-05-10 | 千亿达（天津）科技有限公司 | Fermentation method of composite ferment food |
| CN106722962A (en) * | 2017-01-06 | 2017-05-31 | 安徽妙奇树生物科技有限公司 | A kind of pectase food and preparation method thereof |
-
2017
- 2017-06-17 CN CN201710459854.XA patent/CN107048376A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960613A (en) * | 2014-05-09 | 2014-08-06 | 亳州千草药业有限公司 | Method for preparing fruit and vegetable enzymes |
| CN104172158A (en) * | 2014-07-24 | 2014-12-03 | 杭州千岛湖绿尚生物科技有限公司 | Method for processing fruit and vegetable ferment food |
| CN106617023A (en) * | 2016-10-14 | 2017-05-10 | 千亿达（天津）科技有限公司 | Fermentation method of composite ferment food |
| CN106722962A (en) * | 2017-01-06 | 2017-05-31 | 安徽妙奇树生物科技有限公司 | A kind of pectase food and preparation method thereof |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107684077A (en) * | 2017-10-19 | 2018-02-13 | 厦门翼翔缘生物科技有限公司 | A kind of anti-oxidation health ferment and preparation method thereof |
| CN108056464A (en) * | 2017-12-29 | 2018-05-22 | 湖北楚天舒药业有限公司 | A kind of method that honeysuckle ferment is prepared using distilled liquid of honeysuckle industrial wood waste |
| CN108065164A (en) * | 2017-12-29 | 2018-05-25 | 黄冈师范学院 | A kind of preparation method of honeysuckle ferment composite beverage |
| CN108102841A (en) * | 2017-12-29 | 2018-06-01 | 湖北楚天舒药业有限公司 | A kind of preparation method of honeysuckle-sweet tea persimmon ferment composite beverage |
| CN108095093A (en) * | 2017-12-29 | 2018-06-01 | 黄冈师范学院 | A kind of preparation method of the sweet tea persimmon ferment with antioxidation activity |
| CN108175014A (en) * | 2017-12-29 | 2018-06-19 | 黄冈师范学院 | A kind of preparation method of artemisia selengensis ferment composite beverage |
| CN108403888A (en) * | 2018-04-22 | 2018-08-17 | 陈太师 | A kind of antialcoholic drug |
| CN108342290A (en) * | 2018-04-26 | 2018-07-31 | 江伟清 | Pawpaw vinegar |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication | ||
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Application publication date: 20170818 |