HSU, PANG KUEI,徐榜奎,LIN, YU CHENG,林育正,WU, CHIA FENG,吴嘉峰,吳嘉峰
申请号：
TW108114906
公开号：
TW201946544A
申请日:
2019.04.29
申请国别(地区):
TW
年份:
2019
代理人:
摘要：
This invention disclosed a method for preparing low-sugar vegetable and fruit enzyme product comprising obtaining a fruit or/ and vegetable as a material； fermenting the material for at least three times sequentially, and producing an enzyme product, wherein the first fermentation is yeast fermentation, the second fermentation is acetic acid bacteria fermentation and the third fermentation is lactic acid bacteria fermentation； and the sugar content of the enzyme product is less than 5wt%, especially, in a predetermined fermentation condition, the sugar content of the enzyme product is less than 2.5wt%.本發明所揭低糖蔬果酵素液之製作方法係將至少一蔬果至少一蔬果作為發酵原料，並依序進行至少三次發酵程序，以獲得一酵素液，其中：該第一次發酵程序之菌元係為酵母菌；該第二次發酵程序之菌元係為醋酸菌；該第三次發酵程序之菌元係為乳酸菌；並且，該酵素液之糖份係低於5％，並且於一預定條件下，該酵素液之糖份係低於2.5％。
