Medlar and red date enzyme and preparation method thereof

Abstract

The invention discloses a medlar and red date enzyme and a preparation method thereof, which belong to the technical field of enzyme preparation. Multi-strain composite fungi powder is adopted as a leavening agent; the medlar and the red date are adopted as main raw materials; dietary fiber, pectin hydrolyzate, seasoner extracting liquor, Chinese herbal medicine extracting liquor, enzyme stabilizer and other multifunctional auxiliary raw materials are scientifically compounded and modified; low-temperature processing technology such as ultrasonic cleaning, cryogenic grinding, microwave-assisted high-voltage pulse electric field processing and ultrasonic ripening are mainly adopted in the whole process, so that the natural colors, the flavor, the taste and the content of the active materials of the medlar and the red date are maintained furthest, the biological stability, the non-biological stability and the biological activity of the medlar and red date enzyme are obviously enhanced, the introduction of chemical addition agent is reduced, and the juicing rate of the medlar and the red date as well as the food safety of the enzyme are improved. Finally, the medlar and red date enzyme with high biological activity, strong stability, strong taste, flavor and appetite, long expiration date and edible safety is prepared.

Description

technical field [0001] The invention relates to an enzyme, in particular to an enzyme from wolfberry and jujube and a preparation method thereof. Background technique [0002] Enzyme, also known as "enzyme", is a protein smaller than a cell unit and a special protein with biocatalysis. It undertakes the medium of various biochemical changes in the metabolism of the human body, and it is indispensable for the metabolism, regeneration, decomposition, digestion, etc. of cells. Only with enzymes can there be life; without enzymes, life is about to die. It is precisely because enzymes play an indispensable role in the body and are responsible for regulating almost all physiological activities in the body to maintain life, including: thinking about problems, exercising, sleeping, breathing, anger, crying or secreting hormones, etc. The result of activities centered on enzymes is closely related to human life. It catalyzes a series of reactions in the body, urges the progress of ...

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Problems solved by technology

[0007] The main research direction of the above-mentioned published patents is focused on the change of raw materials and fermentation methods, and there are mainly the following defects: 1) In terms of raw material processing: traditional cleaning methods, high pesticide and heavy metal residues, and poor food safety; The sugar content of the enzyme is high, which is not suitable for diabetics and the extraction rate of the enzyme is low; the process of crushing and enzymatic hydrolysis is easy to infect miscellaneous bacteria and cause secondary pollution, and high shear force will cause a large loss of enzyme active substances; raw materials are not processed directly The utilization rate of fermentation is low, and the extraction rate of enzyme active substances is low

2) Fermentation process: the natural fermentation cycle is long and the risk of fermentation pollution is high; the metabolites of pure-bred fermentation strains have single functions and no characteristics; the fermentation method adopts traditional natural flora fermentation, modern compound pure-bred fermentation or a combination of the two. Too traditional, no innovation; 3) Poor biological activity and stability of enzymes, short shelf life: There are few studies on the biological activity (stability and activity) and shelf life of enzymes, almost none; 4) Poor taste and flavor adaptability, appetite Low

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