Method for preparing litchi enzymes

A lychee and enzyme technology, applied in food preparation, bacteria used in food preparation, bifidobacteria, etc., can solve the problems of limiting lychee processing, lychee intolerance to storage, and few articles, so as to improve enzyme activity and live bacteria The effect of reducing the quantity, shortening the preparation time, and reducing the sugar content

Active Publication Date: 2015-03-25
广东鸿敏生物科技有限公司
View PDF4 Cites 13 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the intolerance of lychee storage, the processing of lychee is limited. Afte...

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing litchi enzymes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0024] A preparation method of litchi enzyme, comprising the following steps:

[0025] Step 1. Evenly spray orange peel juice on the surface of lychee with white peel, the orange peel juice is the juice made from orange peel, sealed and refrigerated at a temperature of 5-10°C for 1-3 days, the orange peel juice The hesperetin contained in the lychee effectively prevents the lychee from being further oxidized, prolongs the exposure time of the lychee in the air, mixes orange juice and tea polyphenols in a weight ratio of 1:1-2 to obtain orange juice, and then wraps the white peel The lychee is put into the orange juice and sealed and soaked for 3-5 hours, and then taken out to obtain the soaked lychee. Vitamin C and tea polyphenols contained in the orange juice improve the antioxidant capacity of the lychee through a synergistic effect.

[0026] Step 2: Put 20-30 parts by weight of soaked lychee, 2-8 parts by weight of lemon peel, 5-10 parts by weight of orange peel and 5-10 pa...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a method for preparing litchi enzymes. According to the method, litchis with white peels are placed in orange juice to be soaked for 3-5 hours in a sealed mode, then anaerobic fermentation and filtration are conducted, and first filter liquor and first pomace are obtained; the first filter liquor is concentrated to 5-10 g/mL, and fermentation continues to be conducted; aerobic fermentation and refiltration are conducted on the first pomace, and second filter liquor and second pomace are obtained; the second pomace is placed in an ultrasonic container for vibration filtration, third filter liquor is obtained, the third filter liquor and the second filter liquor are mixed and then added to the concentrated first filter liquor, a strain IV is added to the mixture, then fermentation continues to be conducted for 5-10 days, and the litchi enzymes are obtained. According to the method for preparing the litchi enzymes, three times of fermentation is carried out, on the basis of anaerobic fermentation, the strain is inoculated for alternate aerobic fermentation, fermentation is conducted on the inoculated strain through the sugar of the inoculated strain, the culture is combined with the intergrowth advantage of beneficial bacterium for rapid fermentation, the fermentation speed is increased, infectious microbes are reduced, mildew is avoided, the activity of enzymes is improved, the number of viable organisms is increased, the enzyme function is improved, and the enzyme sugar content is also lowered.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of litchi enzyme. Background technique [0002] Enzyme is the old name of enzyme, which refers to a polymer substance with biocatalytic function. Almost all cellular activities require the participation of enzymes to improve efficiency. Enzymes speed up the reaction rate by reducing the activation energy of chemical reactions. In fact, enzymes provide another way with lower activation energy requirements, so that more reaction particles can have kinetic energy not less than the activation energy, thereby speeding up the reaction rate. Enzymes refer to fermented nutrients. Natural organic products such as vegetables and fruits are fermented. Fermented agricultural products enter the stomach and can be directly absorbed by the body without further digestion steps. [0003] In recent years, following the discovery of the health and longevity effects of fruit enzy...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
CPCA23L19/00A23L33/00A23V2400/11A23V2400/51A23V2400/249
Inventor 朱玉珍
Owner 广东鸿敏生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap