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Preparation method of cactus fruit and vegetable enzyme and prepared cactus fruit and vegetable enzyme

A cactus, fruit and vegetable enzyme technology, which is applied in the field of fruit and vegetable enzyme preparation to achieve the effects of rich nutrition, high SOD activity and mellow taste

Active Publication Date: 2019-01-18
苏剑锋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

How to keep the literature of SOD enzyme activity in the preparation of cactus products has not been reported yet

Method used

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  • Preparation method of cactus fruit and vegetable enzyme and prepared cactus fruit and vegetable enzyme

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The mixed fermentation provided by the invention prepares the method for highly active SOD cactus fruit and vegetable enzyme, adopts the following steps to prepare:

[0046] 1. Selection of materials Choose fresh cactus, mulberry, dragon fruit, apple, kiwi, banana, pineapple, wash, drain the surface water, and set aside.

[0047] 2. Preparation of mixed strains:

[0048] 2.1 Preparation of primary seed liquid: select Saccharomyces cerevisiae, Acetobacter aceti, Acetobacter xylinum, Lactobacillus bulgaricus, Bifidobacterium, Lactobacillus acidophilus, white fermented yeast, and red fermented yeast from the purchased or preserved strains Inoculate them in liquid medium respectively; the culture conditions are: Acetobacter xylinum, Acetobacter aceti at 30°C, Lactobacillus acidophilus, Bifidobacterium, Lactobacillus bulgaricus at 37°C, yeast fungus, rhododendron yeast, Saccharomyces cerevisiae Cultivate at 25-28°C for 18 hours to obtain first-grade seed liquid, which is re...

Embodiment 2

[0063] The mixed fermentation provided by the invention prepares the method for highly active SOD cactus fruit and vegetable enzyme, adopts the following steps to prepare:

[0064] 1. Select fresh cactus, potato, taro, courgette, carrot, jicama, lotus root, asparagus, turnip, eggplant, bitter gourd, cucumber, wax gourd, spinach, mulberry, sweet potato leaves, cabbage, green pepper, chrysanthemum chrysanthemum, blue flower Vegetables, soybean sprouts, and water chestnuts, washed, drained, and set aside.

[0065] 2. Preparation of mixed strains:

[0066] 2.1 Preparation of first-grade seed liquid: Saccharomyces cerevisiae and Koji bacillus were inoculated in liquid medium respectively from the purchased or preserved strains; cultivated to the logarithmic growth phase to obtain the first-grade seed liquid for use.

[0067] 2.2 Secondary seed liquid preparation: Take the primary seed liquid in the respective liquid culture medium at a ratio of 4%. number reaches 10 5 CFU / ml is ...

Embodiment 3

[0084] The mixed fermentation provided by the invention prepares the method for highly active SOD cactus fruit and vegetable enzyme, adopts the following steps to prepare:

[0085] 1. Select fresh cactus, lemon, pear, drain the surface water, and set aside;

[0086] Select licorice, wolfberry, and ganoderma, remove impurities, and set aside;

[0087] 2. Preparation of mixed strains:

[0088] 2.1 Preparation of primary seed liquid: Lactobacillus acidophilus and Bifidobacterium were selected from the purchased or preserved strains and inoculated in liquid medium respectively; the culture conditions were: cultivated at 37°C for 18 hours to obtain primary seed liquid ,stand-by.

[0089] 2.2 Secondary seed liquid preparation: take the primary seed liquid in the ratio of 2.5% in the respective liquid medium, the culture conditions are the same as above, after 20 hours of cultivation time, count once every 4 hours, when the bacteria in the secondary seed liquid number reaches 10 ...

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Abstract

The invention relates to the field of the preparation of fruit and vegetable enzyme, and in particular relates to a preparation method of cactus fruit and vegetable enzyme and prepared cactus fruit and vegetable enzyme. The preparation method of the cactus fruit and vegetable enzyme comprises the following steps: selecting cactus as well as fruits and vegetables, chopping or slicing the cactus as well as the fruits and vegetables so as to obtain fermentation materials; mixing a culture with the fermentation materials; adding the fermentation materials to a fermentation container in a mode of one layer of the fermentation materials and one layer of edible sugar, wherein the fermentation materials account for 1 / 2-3 / 4 of the volume of the fermentation container, the top layer is edible sugar and the ratio of the addition of the edible sugar to the weight of the fermentation materials is at (0.5-0.6): 1; after filling the tank, spraying edible white vinegar to the surfaces to the materials in the tank, and then fermenting for 150-200 days in a sealed manner so as to obtain the cactus fruit and vegetable enzyme. The preparation method of the cactus fruit and vegetable enzyme disclosed by the invention can eliminate uncontrollable factors in original natural fermentation through mixed fermentation of one or more probiotics, so that the safety of a finished product is improved. A substance obtained from fermentation is rich in nutritional component, and is especially high in SOD (superoxide dismutase) activity.

Description

technical field [0001] The invention relates to the field of preparation of fruit and vegetable enzymes, in particular to a method for preparing cactus fruit and vegetable enzymes and the prepared cactus fruit and vegetable enzymes. Background technique [0002] Modern medical research has found that enzymes are the key substances that control the digestion and absorption of the human body and cell metabolism. However, with age, the content and activity of enzymes in the human body decrease and decrease. Developed countries in Europe and the United States have already widely consumed fruit and vegetable enzymes as human enzyme supplements, and have been used in many fields such as medical treatment, health care, and beauty. Appropriate supplementation of fruit and vegetable enzymes can not only directly improve gastrointestinal function, increase nutrition and improve physical fitness, but also have a good preventive effect on diabetes, cardiovascular and cerebrovascular dis...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N9/02C12R1/865
CPCC12N9/0089C12Y115/01001
Inventor 苏剑锋包珍谭军张良肖勇生
Owner 苏剑锋
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