The fermentation process of the enzyme is clear after reading it!

Although the origin of modern enzymes is mostly based on Japanese enzymes, it has a history of nearly 100 years since its birth. But strictly speaking, enzymes are not a novel product, because our ancestors have applied fermentation technology related to enzymes to the food industry more than four thousand years ago, and there are records of traditional enzymes in the Tang Dynasty.

Speaking of fermentation technology, it is inseparable from our country's traditional fermented products, wine and vinegar. Enzymes, like them, are gifts given to us by nature. "Stuffed, wine, vinegar, yeast" can be seen from the shape and meaning of these characters, and the relationship between enzyme and fermentation, wine, vinegar, etc. is close.

Enzymes are made of animals, plants, fungi, etc. as raw materials, with or without auxiliary materials, and are prepared by microbial fermentation and contain specific biologically active ingredients (including polysaccharides, oligosaccharides, proteins and peptides, amino acids, and vitamins) The fermentation process of the artificial fermentation product is similar to that of wine and vinegar. It needs to go through several stages of saccharification-alcoholization-vinegar-deep fermentation, that is to say, the process of fermenting enzymes will go through first to wine and then to vinegar. the process of.

The first stage of enzyme fermentation: saccharification

Saccharification refers to the process in which starch is decomposed into sweet products with water, and is the main process of many intermediate products in the food fermentation process.

In the production of enzymes, sugar is an indispensable ingredient, and its presence makes the final product of fermentation an enzyme instead of wine or vinegar. Sugar provides a large amount of sufficient nourishment for yeasts, acetic acid bacteria and other beneficial bacteria, promotes their mass reproduction, full fermentation, and produces more biologically active ingredients and organic small molecules.

Studies have found that under the action of beneficial bacteria from the fermentation and decomposition of sugar, the obvious characteristics of saccharification are carbon dioxide and ethanol (please note that it is ethanol, not methanol) produced by the decomposition of sugar. The state that appears is mainly during stirring or fermentation. The carbon dioxide gas produced in the active phase and the bubble layer formed, as well as the smell of alcohol. Saccharification is an important start of fermentation, and it is also the key to the success of fermentation.

The second stage of enzyme fermentation: alcoholization

Under the action of microorganisms, sugar is decomposed to produce carbon dioxide and ethanol. A large amount of carbon dioxide gas is produced in the active stage of fermentation, and then enters the alcoholization period. The obvious feature is that the fermented fruits and vegetables have gradually sunk, and the taste has a clear alcohol taste. Generally, the alcohol content is 5 -20%, which is lower than pure grain fermented alcohol. The sugar content of the enzyme during the alcoholization period has stabilized at a low value, generally 0.2-1%. In the diet chart of diabetic patients, the sugar content of general fresh vegetables is also 3%. Therefore, it is safer to drink with water when the enzyme fermentation is completed. For those uncomfortable with alcohol, it can also be diluted in an appropriate ratio.

The third stage of enzyme fermentation: vinegarization

In the acetification stage of enzymes, ethanol will be converted into acetic acid. During this stage, a large amount of organic acids can be produced, which is very helpful to soften blood vessels and balance human acid and alkalinity.

In fact, during the fermentation process of the enzyme, adding water to ferment is not a simple dilution, but to allow the beneficial bacteria to have a better environment for vinegar decomposition, forming more beneficial bacteria breeding grounds, and producing more organic acids.

Enzyme fourth stage: deep fermentation

This stage is the stage that determines the quality of enzymes, and is also the key stage for the production of superoxide dismutase and other enzymes. Studies have found that over time, the longer the fermentation time, the richer the nutrients and the better the quality of the enzyme. In addition, other fermenting bacteria that help deep fermentation can be added appropriately at this stage.