Brewing method of blueberry enzyme

A raspberry enzyme and blueberry technology, applied in the brewing field of blueberry enzyme, can solve the problems of inability to extract the nutrients of blueberry, failure to perform deep lactic acid bacteria fermentation, and research stay, etc., to achieve dark red color, improve biological activity and utilization rate , the effect of thick taste

Active Publication Date: 2015-12-02
哈尔滨市冰野森林浆果生物科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 defic

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Crushing 1000kg of fresh blueberry fruit (screening conditions of blueberry fruit: blueberry fruit sugar content ≥ 100g / kg, acid content ≤ 15g / kg, wild blueberry fruit in Daxinganling, China), and crushing the finished blueberry pulp Blueberry proanthocyanidins (OPC) content and total active substances (including total phenols and total proteins, peptides and amino acids) were detected, and an appropriate amount of acid-reducing agent (LAFFORT) was added at the same time, the main component of which was CaCO 3 ) to adjust the pH to 3.0 to 3.2, add 40 g of pectinase ((French Laffort (LAFFORT) enzyme preparation, model OPTIZYM) to the adjusted blueberry pulp to carry out enzymatic hydrolysis, the enzymatic hydrolysis time is 18 hours, and the enzymatic hydrolysis temperature is 20 ℃, add purebred active acid-reducing dry yeast (LAFFORT model F33 acid-reducing yeast) to the blueberry pulp that has been enzymatically hydrolyzed. After 7 days of aerobic fermentation at a low...

Embodiment 2

[0039] Crushing 1000kg of fresh blueberry fruit (screening conditions of blueberry fruit: blueberry fruit sugar content ≥ 100g / kg, acid content ≤ 15g / kg, wild blueberry fruit in Daxinganling, China), and crushing the finished blueberry pulp Blueberry proanthocyanidins (OPC) content and total active substances (including total phenols and total proteins, peptides and amino acids) were detected, and an appropriate amount of acid-reducing agent (LAFFORT) was added at the same time, the main component of which was CaCO 3 ) to adjust the pH to 3.0 to 3.2, add 20 g of pectinase ((French Laffort (LAFFORT) enzyme preparation, model OPTIZYM) to the adjusted blueberry pulp to carry out enzymatic hydrolysis, the enzymatic hydrolysis time is 12 hours, and the enzymatic hydrolysis temperature is 15 ℃, add purebred active acid-reducing dry yeast (F33 acid-reducing yeast) to the blueberry pulp that has been enzymatically hydrolyzed, the addition amount is 120g / 1000kg (1000kg is the mass of bl...

Embodiment 3

[0041] Crushing 1000kg of fresh blueberry fruit (screening conditions of blueberry fruit: blueberry fruit sugar content ≥ 100g / kg, acid content ≤ 15g / kg, wild blueberry fruit in Daxinganling, China), and crushing the finished blueberry pulp Blueberry proanthocyanidins (OPC) content and total active substances (including total phenols and total proteins, peptides and amino acids) were detected, and an appropriate amount of acid-reducing agent (LAFFORT) was added at the same time, the main component of which was CaCO 3 ) to adjust the pH to 3.0 to 3.2, add 60 g of pectinase ((French Laffort (LAFFORT) enzyme preparation, model OPTIZYM) to the adjusted blueberry pulp to carry out enzymatic hydrolysis, the enzymatic hydrolysis time is 24 hours, and the enzymatic hydrolysis temperature is 30 ℃, add purebred active acid-reducing dry yeast (F33 acid-reducing yeast) to the blueberry pulp that has been enzymatically hydrolyzed, and the addition amount is 150g / 1000kg (1000kg is the mass o...

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 于浩淼李禹萦霍长琨刘士全谭晓龙雷宪奇
Owner 哈尔滨市冰野森林浆果生物科技发展有限公司
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