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Blueberry enzyme and preparation method thereof

A raspberry enzyme and blueberry technology, applied in the field of blueberry enzyme and its preparation, can solve the problems of easy decomposition of anthocyanin and superoxide dismutase, low total phenol content, long fermentation time, etc. Less sugar added and the effect of reducing the reaction time

Inactive Publication Date: 2015-11-04
卞洪锋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems of existing blueberry enzymes such as easy decomposition of anthocyanins and superoxide dismutase (SOD), high sugar content, low total phenol content and long fermentation time during the fermentation process, the present invention provides a blueberry enzyme and its The preparation method adopts a special process to increase the fermentation speed and the content of phenolic substances

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A blueberry enzyme preparation method, the steps are:

[0037] (1) Clean the blueberries, dry them with hot air at 56°C, and set aside;

[0038] (2) Sterilize the brown sugar with ultraviolet light for 8 s;

[0039] (3) Put the blueberries in step (1) into a sterile reactor, add the brown sugar in step (2) to the blueberries at a mass of 18% of the mass of the blueberries, and add the stabilizer at a mass of 0.9% of the mass of the blueberries The mass is added to the blueberries to obtain a mixture;

[0040] The preparation steps of described stabilizing agent are:

[0041] (a) Purslane leaves, reed root and nightshade fruit are washed with brine with a concentration of 18g / L, dried and then made into purslane leaf juice, reed root juice and nightshade fruit juice respectively;

[0042] (b) Wash the paeonol cortex with brine with a concentration of 18g / L, and dry it at 80°C;

[0043] (c) Weigh 1 part of dipotassium hydrogen phosphate and 30 parts of rapeseed cake i...

Embodiment 2

[0051] A kind of blueberry ferment preparation method, its steps are:

[0052] (1) Clean the blueberries, dry them with hot air at 50°C, and set aside;

[0053] (2) Sterilize the brown sugar with ultraviolet light for 10 s;

[0054] (3) Put the blueberries in step (1) into a sterile reactor, add the brown sugar in step (2) to the blueberries at a mass of 18.5% of the mass of the blueberries, and add the stabilizer at a mass of 0.5% of the mass of the blueberries The mass is added to the blueberries to obtain a mixture;

[0055] The preparation steps of described stabilizing agent are:

[0056] (a) Wash purslane leaves, reed root and nightshade fruit with 20g / L brine, dry them, and make purslane leaf juice, reed root juice and nightshade fruit juice respectively;

[0057] (b) Wash paeonol with brine with a concentration of 20g / L, and dry at 80°C;

[0058] (c) Weigh 1 part of dipotassium hydrogen phosphate and 20 parts of rapeseed cake in parts by mass and add to 10 parts of...

Embodiment 3

[0067] A kind of blueberry ferment preparation method, its steps are:

[0068] (1) Clean the blueberries, dry them with hot air at 60°C, and set aside;

[0069] (2) Sterilize the brown sugar with ultraviolet light for 5 s;

[0070] (3) Put the blueberries in step (1) into a sterile reactor, add the brown sugar in step (2) to the blueberries at a mass of 17.5% of the mass of the blueberries, and add the stabilizer at a mass of 1.4% of the mass of the blueberries The mass is added to the blueberries to obtain a mixture;

[0071] The preparation steps of described stabilizing agent are:

[0072] (a) Wash purslane leaves, reed root and nightshade fruit with brine with a concentration of 15g / L, dry them, and make purslane leaf juice, reed root juice and nightshade fruit juice respectively;

[0073] (b) Wash paeonol with brine with a concentration of 15g / L, and dry at 80°C;

[0074] (c) Weigh 1 part of dipotassium hydrogen phosphate and 40 parts of rapeseed cake in parts by mass...

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Abstract

The present invention discloses a blueberry enzyme and a preparation method thereof, which belongs to the field of enzyme preparation. The preparation method comprises: (1) blueberries are washed and cleaned, hot air dried at a temperature of 50-60 DEG C, and reserved for the next step; (2) black sugar is disinfected with ultraviolet for 5-10s; (3) the obtained blueberries in the step 1 are put into a sterile reactor, the obtained black sugar in the step 2 is added into the blueberries at a 17.5-18.5% mass of the blueberries, and a stabilizer is added into the blueberries with a mass being 0.5-1.4% that of the blueberries to obtain a mixture; (4) yeasts are added into the mixture obtained in the step 3; and (5) the mixture is sealed and fermented. The addition amount of sugar in the blueberry enzyme is low, which avoids a large amount of sugar content during drinking the enzyme. The blueberry enzyme is short in reaction time, anthocyanins and superoxide dismutase ingredients are retained, and total phenolic content is high.

Description

technical field [0001] The invention belongs to the field of ferment preparation, and in particular relates to a blueberry ferment and a preparation method thereof. Background technique [0002] Microbial enzyme is a substance that many people are drinking now. It refers to a comprehensive substance produced by fermenting a variety of beneficial bacteria from one or more fresh vegetables and fruits. Some people also define enzymes as the enzymes contained in fruits, because it usually refers to the enzymes contained in fruits and sugar and water Mix according to a certain ratio, place it in a sealed place and fully ferment through the enzymes contained in the fruit itself. The yellow liquid obtained at the end is believed to be the enzyme in the fruit dissolved out, and now there are a lot of advertisements on the Internet that "fruit enzymes" have "weight loss", " It has various functions such as "beauty", "detoxification" and so on, making it a sought-after object of beau...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/212A23L1/03A23L33/00A23L19/00A23L29/00
CPCA23V2002/00A23V2200/30A23V2200/318A23V2200/32A23V2200/332A23V2250/76
Inventor 卞洪锋
Owner 卞洪锋
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