Brewing method of blueberry enzyme

Abstract

The invention discloses a brewing method of blueberry enzyme. The method comprises the following steps: sorting blueberry fruit raw materials, crushing and adjusting the pH value; carrying out enzymolysis on blueberry fruit pulp; carrying out low-temperature micro-aerobic yeast fermentation, and preliminarily decomposing macromolecular substances; carrying out low-temperature acetic acid bacterium fermentation to remove ethanol generated in yeast fermentation, and further carrying out catabolism on the wild blueberry fruit pulp; and then carrying out low-temperature compound lactic acid bacterium fermentation, carrying out low-temperature chelation, carrying out pressure filtration for juicing, finally carrying out filtration sterilization, bottling and packing. According to the brewing method disclosed by the invention, multi-layer beneficial microbes are used for fermenting and decomposing wild blueberries, and finally blueberry anthocyanin (VMA) is biologically converted into water-soluble oligomeric proanthocyanidin (OPC), thereby improving the bioactivity and utilization ratio of wild blueberry anthocyanin; and meanwhile, multiple beneficial active substances, namely active proteins, active amino acids and active polypeptides, are produced. The blueberry enzyme obtained by the method disclosed by the invention has the characteristics of full-bodied fruit flavor, crimson color, and dense, slightly sour and palatable taste.

Description

technical field [0001] The invention relates to a method for brewing blueberry enzymes, in particular to a method for brewing blueberry enzymes using a variety of microbial submerged fermentation processes, and belongs to the field of beverage preparation. Background technique [0002] Blueberry (Blueberry) scientific name lingonberry belongs to the plant of the genus Vaccinium in the family Rhododendronaceae. The fruit is blue and covered with a layer of white fruit powder. The fruit tastes sweet and sour, and is rich in nutrition. It grows in the primeval forests of Daxing'an Mountains in my country. The locals call it "Dushi". Blueberries can withstand the severe cold of 50°C. They grow in permafrost all the year round, and their fruits are rich in nutrients. [0003] According to the analysis of Tufts University in the United States, among 40 kinds of vegetables and fruits with antioxidant effect, the anthocyanin content of blueberry ranks first. The anthocyanin contai...

AI Technical Summary

Problems solved by technology

But the existing blueberry ferment brewing method mostly is single strain fermentation, for example the invention patent of patent application number CN104543844A discloses a kind of brewing method of blueberry ferment, but this method adopts single saccharomycete fermentation, still can't fully extract the nutritive substance of blueberry Leach

In order to overcome the technological deficiencies of deep-layer fermentation of multi-species blueberry enzymes in China, patents ZL200510134983.9 and CN101205514B disclose adding pectinase to blueberry pulp for enzymolysis; Enzymes and research on the nutritional components of blueberry enzymes, but the research stays in the theory of scientific research and experiments, and has not achieved deep lactic acid bacteria fermentation