Method for producing low-sugar vegetable and fruit enzyme product
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United States of America Patent
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Oct 19, 2021
Grant Date -
Nov 7, 2019
app pub date -
May 1, 2019
filing date -
May 3, 2018
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Abstract
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 5 wt %, especially, in a predetermined fermentation condition, the sugar content of the enzyme product is less than 2.5 wt %.
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