Optimization of Fermentation Technology of Integrated Fruit and Vegetable Enzyme and Evaluation of Its Function of Nourishing Bowel and Defecating

Objective: To determine the fermentation technology of dietary fiber enzyme, and to explore its function of nourishing intestine and defecating. Methods: By adjusting the fermentation time, fermentation temperature, the amount of isomaltose and oat bran, the sensory score of integrated fruit and vegetable enzyme was optimized, the characteristic components of the enzyme products were determined. To establish a constipation model in mice, and to explore the effects of different doses of Integrated fruit and vegetable enzymes (low dose 5 mL/kg, medium dose 10 mL/kg, high dose 15 mL/kg) on small intestinal ink propulsion rate and defecation in mice. Results: The formula of integrated fruit and vegetable enzyme was optimized by response surface method. The fermentation time was 72 h, the fermentation temperature was 37 ℃, the amount of isomaltose added was 3%, and the amount of oat bran added was 3%. In the mouse experiment, the ink advance rate of high-dose integrated fruit and vegetable enzyme was as high as 66.7%, compared with the control group, it was significantly improved (P<0.01), and the number of defecation grains within 6 h reached 33.16 in the high-dose group, it was significantly higher than the model control group (P<0.01) , which effectively shortened the retention time of feces in the small intestine, and played the role of moistening the intestine. Conclusion: The optimized integrated fruit and vegetable enzyme of fruits and vegetables has better sensory score and nourishing bowel function, so it has certain application prospect.