A kind of ginkgo enzyme and preparation method thereof

A ginkgo and enzyme technology, applied in the direction of bacteria used in food preparation, functions of food ingredients, food science, etc., can solve the problems of limiting the development and utilization of ginkgo fruit resources, lack of ginkgo enzyme preparation technology, poor bioabsorption and utilization, etc. To achieve the effect of improving product efficacy and food safety, improving efficacy and food safety, and easy absorption

Active Publication Date: 2016-04-27
上海灿锦生态农业科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

To a certain extent, it limits the development and utilization of ginkgo fruit resources
[0004] To sum up, the main defects of the existing technologies and products are: most of them are developed for a single component or adopt low-value processing methods, the nutritional value of the product is not comprehensive, the bioabsorption and utilization rate is poor, the additional economic value produced is low, and there are still a small amount of toxic substances. Allergens
And there is no ginkgo enzyme food prepared with ginkgo fruit as the main raw material in China at present, and there is no relevant report on the preparation technology of ginkgo enzyme

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A preparation method of ginkgo biloba ferment, specifically comprising the following steps:

[0046] (1) Choose 400g of fresh, ripe, non-rotten and cracked ginkgo fruit, shell and remove the seed coat by hand or with a sheller, prepare ginkgo puree through beating, heat it in a water bath at 100°C for 5 minutes, cool and let it stand at room temperature; Raw materials (apple 200g, carrot 150g, shiitake mushroom 75g, hawthorn 75g, burdock 50g, medlar 30g, lemon 20g) are sorted, cleaned, dried, sliced ​​into 1-3cm thin strips or smashed to obtain raw materials;

[0047] (2) Add 1 kg of white granulated sugar to the raw material processed in step (1), mix evenly, seal it, leave it at 25°C for 7 days, and filter it with gauze to obtain 1.5 kg of filtrate;

[0048] (3) The inoculum amount of the activated seed solution of the composite strains was 0.5×10 Lactobacillus plantarum (Lactobacillus plantarum, Guangdong Microbial Culture Collection Center) respectively. 7 cfu / mL, Le...

Embodiment 2

[0053] A preparation method of ginkgo biloba ferment, specifically comprising the following steps:

[0054] (1) Choose 400g of fresh, ripe, non-rotten and cracked ginkgo fruit, shell and remove the seed coat by hand or with a sheller, prepare ginkgo puree through beating, heat it in a water bath at 100°C for 5 minutes, cool and let it stand at room temperature; Raw materials (apple 200g, carrot 150g, shiitake mushroom 75g, hawthorn 75g, burdock 50g, medlar 30g, lemon 20g) are sorted, cleaned, dried, sliced ​​into 1-3cm thin strips or smashed to obtain raw materials;

[0055] (2) Add 1 kg of white granulated sugar to the raw material processed in step (1), mix evenly, seal it, leave it at 25°C for 7 days, and filter it with gauze to obtain 1.5 kg of filtrate;

[0056] (3) The inoculum amount of the activated seed solution of the composite strains was 1×10 Lactobacillus plantarum GIM1. 7 cfu / mL, Leuconostoc mesenteroides GIM1.473 (Leuconostocmesenteroides, Guangdong Microbial C...

Embodiment 3

[0061] A preparation method of ginkgo biloba ferment, specifically comprising the following steps:

[0062] (1) Choose 300g of fresh, ripe, non-rotten and cracked ginkgo fruit, shell and remove the seed coat by hand or with a sheller, prepare ginkgo puree through beating, heat it in a water bath at 100°C for 5 minutes, cool it and let it stand at room temperature; Raw materials (apple 300g, carrot 100g, mushroom 75g, hawthorn 75g, burdock 70g, medlar 40g, lemon 40g) are sorted, cleaned, dried, sliced ​​into 1-3cm thin strips or smashed to obtain raw materials;

[0063] (2) Add 1 kg of white granulated sugar to the processed raw materials in step (1), mix evenly, seal it, leave it at 25°C for 7 days, and filter it with gauze to obtain 1.6 kg of filtrate;

[0064] (3) The inoculum amount of the activated seed solution of the composite strains was 0.5×10 Lactobacillus plantarum (Lactobacillus plantarum, Guangdong Microbial Culture Collection Center) respectively. 7 cfu / mL, Lacto...

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PUM

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Abstract

The invention provides a ginkgo enzyme and a preparation method thereof. The ginkgo enzyme is composed of 30-50% of ginkgo fruit, 20-40% of apple, 10-20% of carrot, 5-10% of shiitake mushroom, 5-10% of hawthorn, 5-10% of burdock root and 2-2% of medlar by weight. 4%, lemon 2 ~ 4%. The ginkgo enzyme has comprehensive nutrition, mellow taste, and harmonious sweet and sour taste. The preparation method of a ginkgo enzyme provided by the present invention is by inoculating compound strains into raw materials, and undergoing processes such as fermentation, post-ripening, and filtration, so that the obtained ginkgo enzyme product has stable quality, can be stored at room temperature, and has a good market prospect.

Description

technical field [0001] The invention relates to the technical field of plant fermented food processing, in particular to a ginkgo enzyme and a preparation method thereof. Background technique [0002] Ginkgo biloba (Ginkgobiloba L.), also known as ginkgo, is a relic plant known as a "living fossil". China is the birthplace of ginkgo, and its resources account for about 70% of the world's total. Traditional Chinese medicine is often used to treat diseases such as bronchial asthma, chronic bronchitis, tuberculosis, and spermatorrhea. Many studies at home and abroad have found that flavonoids and lactones contained in Ginkgo biloba are the main pharmacological components, which can improve cardiovascular and cerebrovascular circulation, inhibit platelet activating factor, delay aging, improve memory, antibacterial and anti-inflammatory, and promote metabolism. Therefore, the development and utilization of ginkgo resources have attracted much attention. [0003] At present, i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A23L19/00
CPCA23L19/00A23L25/00A23L33/00A23V2002/00A23V2400/161A23V2400/143A23V2400/123A23V2400/113A23V2400/169A23V2400/249A23V2200/30
Inventor 梁岩陈宏运颜晓庆
Owner 上海灿锦生态农业科技发展有限公司
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