PRECESS OF ENZYME HEALTH FOOD HAVING HIGH ACTIVITY BYMICROBIAL FERMENTATION

摘要

PURPOSE: A producing method of enzyme food having high activity using the microbe fermentation is provided to produce the enzyme food using optimized processes for improving the enzyme activity. CONSTITUTION: A producing method of enzyme food having high activity using the microbe fermentation comprises the following steps: boiling crushed fruits/vegetables or grains at 90-110 deg C for 90-180 minutes, and decompress sterilizing the obtained juice in a compressor; injecting a fermentation accelerator to the sterilized fruits/vegetables or grains for fermenting; stirring and assorting the fermented fruits/vegetables or grains, and drying the fruits/vegetables or grains at 80-90 deg C; and combining the dried fruits/vegetables or grains with sodium carboxymethyl cellulose. The fermentation accelerator is Lactobacillus plantarum separated from kimchi, or Bacillus subtilis.