Apple enzyme for efficient reconstruction of intestinal microecology and processing technology

A processing method of an apple enzyme for reconstruction of an intestinal microecology, comprising the following steps:

• (1) pretreating raw materials, comprising:
• removing molded parts of post-floral fallen fruits and young fruits, washing ash and soil on the surfaces of the fruits, reserving wild yeasts of pericarp, removing cores and dicing;
• (2) pulping with low-temperature liquid nitrogen-reducing browning of pulp compared to untreated pulp;
• controlling the low temperature at 5-10° C., wherein a dripping amount of the liquid nitrogen is 2%-3.5%;
• after the pulping, carrying out an enzymolysis by reducing a pressure, adding 50 mg/L-70 mg/L of pectinase and 85 mg/L-100 mg/L of cellulase, and stirring for 1-2 h at 40-45° C.;
• (3) detoxifying patulin, comprising:
• firstly biologically detoxifying the pulp, comprising:
• inoculating Lactobacillus plantarum (ATCC 8014) into the pulp, adjusting the pH to 3-7 at the temperature of 20-30° C., stirring, and detoxifying for 20-24 h;
• and then repeatedly absorbing and filtering with a carboxylated nano multiwall carbon-neutral aluminum oxide filter screen for three times;
• (4) carrying out a dynamic fermentation, comprising:
• adding an agent into the detoxified apple pulp, wherein the agent is composed of trehalose, mannitol and cysteine in a weight ratio of (1-2):(1-1.5):(1-2);
• and then equally dividing the apple pulp into six portions for separate fermentation, fermenting with Saccharomycetes, Lactobacillus plantarum, Lactobacillus acidophilus, probiotic Bacillus, Bifidobacterium and Clostridium butyricum;
• supplying oxygen to the enzyme solution fermented under an anaerobic condition for 1-2 hours every two days, and stopping the oxygen supply to the enzyme solution fermented under aerobic and facultative anaerobic conditions for 2-3 hours every two days;
• at the same time, carrying out a fluctuate temperature exercise at a rate of ±2-4° C. every day;
• and maintaining an appropriate pressure in the entire fermentation process, introducing the nitrogen to disturb a fermentation broth for 0.5-1 h every day, then returning the pressure, and re-suspending sediments;
• {circle around (1)} fermenting with Saccharomycetes, comprising:
• adding fruit Saccharomyces cerevisiae (ATCC 9080) into the fermentation broth, and fermenting for 12 days at 28-30° C.;
• {circle around (2)} fermenting with Lactobacillus plantarum, comprising:
• adding 1%-1.5% of albumen powder into the fermentation broth, and inoculating Lactobacillus plantarum (ATCC 8014), followed by anaerobic fermentation for one week at 36-40° C.;
• {circle around (3)} fermenting with Lactobacillus acidophilus, comprising:
• adding 2-3% of lactose and 1-1.5% of fructo-oligose into the fermentation broth, and inoculating Lactobacillus acidophilus (AS 1.1854), followed by oxygen-free fermentation for one week at 37° C.;
• {circle around (4)} fermenting with probiotic Bacillus, comprising:
• adding 1%-1.5% of albumen powder and 2-2.5% of starch into the fermentation broth, and inoculating probiotic Bacillus (CGMCC1.3358), followed by aerobic fermentation for one week at 37° C.;
• {circle around (5)} fermenting with Bifidobacterium, comprising:
• adding 2-3% of oligosaccharide and 1-1.5% of fructo-oligose into the fermentation broth, and inoculating Bifidobacterium (ATCC 15700), followed by the anaerobic fermentation for one week at 37° C.;
• and
• {circle around (6)} fermenting with Clostridium butyricum, comprising:
• adding 1-1.5% of lactose into the fermentation broth, and inoculating Clostridium butyricum (ATCC 19398), followed by the anaerobic fermentation for one week at 37° C.;
• (5) mixing the probiotics, comprising:
• mixing six fermentation broths in the above steps for use;
• (6) carrying out three-level filtration to remove suspended solids and undecomposed residues on a surface;
• (7) adding a flavoring agent, blending and stirring, comprising:
• adding 3-4 wt % of sucrose, 1-3 wt % of honey, 1-2 wt % of brown sugar, and 1-1.5 wt % of dark brown sugar, and stirring;
• (8) chelating and aging in a dark place, comprising:
• sealing the blended apple enzymes, standing in a dark place, chelating and aging for 1 to more than 6 months, aging for one month to obtain the low-quality and medium-quality apple enzymes, and aging for more than six months to obtain the high-quality apple enzymes;
• (9) exhausting air regularly, comprising:
• opening a cover for air exhaustion every 15 days during a later aging period;
• and
• (10) filtering again before obtaining the finished product.