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Enzymes and ancillary foods

December 08,2022

1、 Definition

The products containing specific bioactive ingredients are produced by microbial fermentation with animals, plants, fungi, etc. as raw materials, with or without auxiliary materials.

2、 Strain source of edible enzyme

One is a natural product, which is produced by spontaneous fermentation of microorganisms (yeast, lactic acid bacteria) attached to the surface of raw materials, such as traditional brewing products, soy sauce, Baijiu, etc. However, the fermentation cycle of natural fermentation is long, the type and quantity of microorganisms attached to raw materials are uncontrollable, and the quality of products is mixed.

The other is artificial inoculation, which uses microbial flora to artificially inoculate and ferment raw materials. According to the number of inoculated strains, it can be divided into single strain or mixed fermentation of multiple strains. The commonly used fermentation strains include yeast, acetic acid bacteria and lactic acid bacteria. In the process of co fermentation, the strains are mixed according to different proportions and interact to form a unique taste.

3、 Fermentation Technology of Edible Grade Enzymes

The early method of making ferment food is to take one or more kinds of cereals,fruits,vegetables, herbs, etc. as raw materials, and make them by adding sugar, sealing, and natural fermentation for a certain period of time. In recent years, with the increasing attention to the ferment food market, the ferment production process has also been deeply studied. At present, domestic scholars have done a lot of research on the production process of cereal enzymes, fruit and vegetable enzymes, mainly taking enzyme activity, physical and chemical properties, functional activity, sensory analysis, etc. as evaluation indicators, focusing on the pretreatment of raw materials, the selection, proportion, inoculation amount, fermentation time, temperature and other parameters, and have made some progress in improving the quality of enzyme food through process optimization.

4、 Functional efficacy of food grade enzymes

At present, domestic scholars have carried out a lot of research on the efficacy of existing enzyme food, and found that enzyme food has significant effects in antioxidation, improving immunity, moistening intestines and relieving constipation, health care and liver protection, whitening, anti-aging, bacteriostasis and anti-inflammatory, etc.

Lactobacillus can convert malic acid into lactic acid during fermentation, and also produce functional components such as phenols, which have the effects of antioxidation, prevention of cardiovascular disease, prevention of cataract, etc.

Yeast can promote the decomposition of acetaldehyde and produce B vitamins, polyphenols and other substances during the fermentation process, which can reduce cholesterol, cardiovascular disease risk and blood sugar.

Fruit and vegetable enzymes have many health functions, such as whitening, anti-oxidation, cardiovascular protection, regulation of intestinal microflora, bacteriostasis, regulation of obesity, detoxification, etc. In addition, probiotics used to ferment fruits and vegetables can also regulate human intestinal flora, thereby promoting human health.

Fruit and vegetable enzymes contain rich organic acids, polyphenols, polysaccharides, vitamins, bioactive peptides, amino acids, proteins and other active ingredients, so they have a variety of physiological functions such as anti-oxidation, immunity regulation. In general, the functional activities of fruit and vegetable enzymes are mainly divided into five categories.

1. Antioxidant effect

The earliest functional activity of fruit and vegetable enzymes studied by researchers was its antioxidant effect. Research shows that excessive free radicals will lead to human aging, cancer and other diseases. Fruit and vegetable enzymes are rich in polyphenols and flavonoids, which can effectively eliminate free radicals and play an antioxidant role in the body.

2. Cardiovascular protection

Fruit and vegetable enzymes contain lipase, which can sleep on the ester bond linked by fatty acid and glycerin in oil, decompose oil, reduce the fat content in blood vessels, and also have the function of lowering cholesterol.

Fruit and vegetable enzymes have an idea for the digestion of food by the stomach and intestines, especially for fat food. At the same time, they can effectively reduce the fat in the blood and protect the cardiovascular system.

3. Regulate immune function

Fruit and vegetable enzymes can regulate human immunity, significantly enhance the function of mononuclear macrophages, regulate immunity, and also have a strong role in scavenging superoxide anion free radicals, thus playing a role in inhibiting the carcinogenesis of cancer cells.

4. Regulate intestinal microbiota

The research shows that the fruit and vegetable enzymes fermented by lactic acid bacteria can promote defecation, inhibit intestinal pathogens and improve intestinal motility of mice by regulating intestinal microflora.

5. Antibacterial and anti-inflammatory effects

There are a lot of organic acids in fruit and vegetable enzymes, which can inhibit many harmful bacteria. Such as: Escherichia coli, Bacillus, Staphylococcus aureus, Salmonella, Shigella, Pseudomonas aeruginosa and other pathogenic bacteria.