Процес ферментације јестивих ензима

Традиционални процес ферментације

The production process of traditional fruit and vegetable enzymes generally has the following processes: raw material selection and impurity removal→cleaning→cutting→canning→sealed fermentation→filtration (fermentation liquid)→testing→bagging (sterilization), etc. Mainly put sugars, natural fruits and vegetables and water into ceramic fermentation tanks (without adding any other chemical substances) according to the golden ratio, and ferment at the mouth of the water-sealed tank. Open the tank for a certain period of time and stir, then seal and continue the fermentation at room temperature. Naturally ferment for six months to two years to obtain the plant essence, that is, the original enzyme prepared by the traditional enzyme fermentation process. Due to the simple operation of this process, it is often used as the main method of household enzyme production, of which the closed fermentation process is the most critical, which will affect the final product quality. Studies have shown that adding higher concentrations of isomaltose, sucrose or rice vinegar and other ingredients can effectively inhibit the growth of bacteria and the production of alcohol. However, traditional enzymes use natural fermentation technology, which is a closed fermentation system with mixed bacteria symbiosis, which has problems such as complicated parameter changes, difficult to control, and long fermentation cycle, which is not suitable for standardized production. In order to realize the large-scale industrialization and process production of edible enzymes, in recent years, researchers have mainly conducted research from two aspects: liquid fermentation and solid-state fermentation.

Течна ферментација Производња ензима у овој фази углавном усваја течну ферментацију (која се назива и потопљена ферментација), у којој се житарице, воће, поврће, печурке, лековите и јестиве биљке и друге сировине инокулишу корисним бактеријама за ферментацију ради побољшања сировина. Окус, производи нове активне састојке. Међутим, на производе ферментације течне ферментације неизбежно ће утицати фактори као што су сезонски фактори, ферментационо окружење и микроорганизми у систему ферментације. Стога, након ферментације, вакуумско замрзавање{0}}сушењем, сушење распршивањем и друга техничка средства за уклањање већине воде из течног ензима могу не само да добију чврсте ензиме који још увек имају биолошку активност, већ и да избегну инактивацију микроорганизама током транспорт и складиштење. Феномен као што су боце за пржење које-производе гас, на пример, смеђи пиринач се користи као сировина за инокулацију пробиотика у течној ферментацији и замрзава-суши се и дроби да би се добио ензимски прах смеђег пиринча.

Solid-state fermentation The solid-state fermentation of edible enzymes is anhydrous fermentation on a solid substrate with a certain humidity. The solid fermentation substrate can be used as a fermentation substrate to provide carbon and nitrogen sources for the growth and reproduction of beneficial microorganisms, thereby promoting nutrient absorption and transformation. Research and practice have shown that filamentous fungi, bacteria and yeasts can ferment on solid substrates such as fruit peels and soybeans to produce enzymes, organic acids and other biologically active substances. For solid-state fermented enzymes, the types, content, and stability of the enzyme products are different due to their different fermentation conditions and conditions. However, from the current research, most of the raw materials for the production of enzymes contain a large amount of water and are not easy to carry out solid-state fermentation. The main problems in today's solid-state fermentation process include difficulty or insufficient mixing, and difficulty in controlling the fermentation rate and temperature during the fermentation process. Therefore, the solid-state fermentation edible enzyme technology needs to be further improved to meet the needs of large-scale industrial production.