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Chinese wolfberry ferment preparation method

A technology of wolfberry enzyme and wolfberry, which is applied in food preparation, application, food science, etc., can solve the problems of lack of wolfberry enzyme, achieve good environmental protection and economic benefits, increase the content of active substances, and reduce the effect of additives

Inactive Publication Date: 2014-12-10
青海柴馥有机枸杞有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no wolfberry enzyme prepared from wolfberry as raw material

Method used

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  • Chinese wolfberry ferment preparation method
  • Chinese wolfberry ferment preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Choose the wolfberry that has no drug residues, soot, dust and other pollutants on the surface, no mechanical damage, disease and insect spots, water stains and other mildew and spoiled fruits and other impurities. Use clean water to rinse, drain, break and beat, and separate it. Seed and skin dregs were separated to obtain juice. The content of Lycium barbarum polysaccharide was detected to be 1.1%, SOD activity ≥74nu / ml, total flavonoids 2450.83mg / L, no lactic acid bacteria were detected; the juice was heated to 50℃, and the weight ratio in the juice was 10g / Add polygalacturonase to the amount of T, enzymatically hydrolyze for 5 hours, and stir 3 times; separate the medlar juice after enzymatic hydrolysis to extract the juice, adjust the pH to 4.0, and add the activated wine yeast to the In the fermenter, the inoculum is 0.3%, and the fermentation is 6 days. When the reducing sugar is ≤20.0g / L, the fermentation is stopped and the supernatant is separated; the supernata...

Embodiment 2

[0044] Choose the wolfberry that has no drug residues, soot, dust and other pollutants on the surface, no mechanical damage, disease and insect spots, water stains and other mildew and spoiled fruits and other impurities. Use clean water to rinse, drain, break and beat, and separate it. Seed and skin dregs were separated to obtain juice. The detected content of Lycium barbarum polysaccharide was 1.08%, SOD activity ≥74.5nu / ml, total flavonoids 2445.0mg / L, no lactic acid bacteria were detected; the juice was heated to 50℃, and the juice was 10g by weight. / T, add pectin decomposing enzyme, enzymolyze for 5h, stir 3 times; separate the medlar juice after enzymolysis to extract the juice, adjust the pH 4.0, and when the temperature is 25℃, add the activated beer yeast to the fermenter The inoculum is 0.3%, and the fermentation is 6 days. When the reducing sugar is less than or equal to 20.0g / L, the fermentation is stopped and the supernatant is separated; the supernatant is added w...

Embodiment 3

[0049] Choose the wolfberry that has no drug residues, soot, dust and other pollutants on the surface, no mechanical damage, disease and insect spots, water stains and other mildew and spoiled fruits and other impurities. Use clean water to rinse, drain, break and beat, and separate it. Seed and skin dregs were separated to obtain juice. The content of Lycium barbarum polysaccharide was detected to be 1.12%, SOD activity ≥75nu / ml, total flavonoids 2451.02mg / L, no lactic acid bacteria were detected; the juice was heated to 48℃, and the weight ratio in the juice was 9g / Add pectin lipase to the amount of T, enzymolyze for 4 hours, stir 3 times; separate the lycium berry juice after enzymolysis to extract the juice, adjust the pH to 3.9, and when the temperature is 23℃, add the activated Aspergillus niger to the fermentation tank The inoculum is 0.2%, and the fermentation is 5 days. When the reducing sugar is ≤20.0g / L, the fermentation is stopped, and the supernatant is separated; ...

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Abstract

The invention relates to a Chinese wolfberry ferment preparation method, aims to provide Chinese wolfberry ferment prepared by Chinese wolfberry treatment, enzymolysis, glucose reduction fermentation, lactic acid fermentation, ultrasonic low temperature concentration, blending, drying, crushing and other processes, , the method has the advantages of simple process, less addition agent and no residue, by the use of Chinese wolfberry defective products, the active substance content in the Chinese wolfberry ferment product can be promoted, the waste of resources can be reduced, the purposes of the comprehensive utilization of resources and improvement of the product added value can be achieved, and good economic and environmental benefits are obtained.

Description

Technical field [0001] The invention relates to a preparation method of plant enzymes, in particular to a preparation method of wolfberry enzymes. Background technique [0002] Lycium chinense (Lycium chinense) is a kind of plant with the same medicine and food. It is an important medicinal plant resource in my country and a rare Chinese medicinal material with the same medicine and food. The main chemical components of Lycium barbarum are Lycium barbarum polysaccharides, Lycium barbarum flavonoids, betaine, and carrot Vitamins and carotenoid esters, vitamin C, various amino acids, cryptoxanthin, zeaxanthin, phyllanthin, sterols, phenols, organic acids, various enzymes, SOD and other active substances. According to detection and analysis, the average wolfberry polysaccharide content in wolfberry juice is 1.2%, SOD activity ≥73.14nu / ml, total flavonoids 2504.83mg / L, and no lactic acid bacteria are detected. At present, goji berries are mostly eaten directly by chewing dried fruit,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L33/00
CPCA23L33/00
Inventor 马宁安
Owner 青海柴馥有机枸杞有限公司
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