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A method for preparing fruit and vegetable honey enzyme beverage by fermenting nectar source bacteria

A technology of honey source bacteria and honey enzyme is applied in the field of honey source bacteria fermentation to prepare fruit, vegetable and honey enzyme beverages, and achieves the effects of saving investment and operating costs, fewer process links and simple operation.

Active Publication Date: 2018-08-21
上海酵乐鑫生物技术研发中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And no food additives, preservatives and other compounds that have potential impact on human health are added during the preparation process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Choose 1 kg of fresh blueberries, soak them in 1% alkaline water for 15 minutes, rinse them, drain the surface water, and make a pulp. Add 0.2 kg of honey, 0.8 kg of mineral water, and then add 0.8 g of nectar-derived bacteria Bacillus amyloliquefaciens H47 freeze-dried powder, keep the pH=6, the temperature is 22° C., and the rotation speed is 220 rpm. Aerobic fermentation was carried out in a fermenter for 12 days with aeration and stirring. After the aerobic fermentation is finished, add 20ml of lactic acid bacteria inoculated and expanded for 5 days, stir evenly, and let it stand for 20 days under the condition of carbon dioxide to carry out anaerobic fermentation. After the fermentation, the total superoxide dismutase (T-SOD) enzyme activity measured in the fermentation broth was 1.1U / g fermentation broth, the peroxidase (POD) enzyme activity was 0.78U / g fermentation broth, and the total antioxidant capacity ( T-AOC) reaches 70mgprot / ml. Obtain the high dietary f...

Embodiment 2

[0020] Choose 2 kg of fresh carrots, soak them in 1% alkaline water for 15 minutes, rinse them, drain the surface water, and make a pulp. Add 0.4 kg of honey, 1.6 kg of mineral water, and then add 1.4 g of nectar-derived bacteria Bacillus amyloliquefaciens H47 freeze-dried powder, keep the pH=6, the temperature is 22° C., and the rotation speed is 220 rpm. Aerobic fermentation was carried out in a fermenter for 15 days with aeration and stirring. After the aerobic fermentation, add 30ml of lactic acid bacteria inoculated and expanded for 5 days, stir evenly, and let it stand for 20 days under the condition of carbon dioxide to carry out anaerobic fermentation. After the fermentation, the total superoxide dismutase (T-SOD) enzyme activity measured in the fermentation broth was 0.7U / g fermentation broth, the peroxidase (POD) enzyme activity was 0.94U / g fermentation broth, and the total antioxidant capacity ( T-AOC) reached 87mgprot / ml. Obtain the high dietary fiber fruit and v...

Embodiment 3

[0022] Select 4 kg of fresh tomatoes and apples, soak them in 1% alkaline water for 15 minutes, rinse them, drain the surface water, and grind them into pulp. Add 0.8 kg of honey, 3.2 kg of mineral water, and then add 1.4 g of nectar-derived fungus Bacillus amyloliquefaciens H47 freeze-dried powder, keep the pH = 6, the temperature is 22° C., and the rotation speed is 220 rpm. Aerobic fermentation was carried out in a fermenter for 15 days with aeration and stirring. After the aerobic fermentation, add 60ml of lactic acid bacteria inoculated and expanded for 5 days, stir evenly, and let it stand for 30 days under the condition of carbon dioxide to carry out anaerobic fermentation. After the fermentation, the total superoxide dismutase (T-SOD) enzyme activity measured in the fermentation broth was 1.2U / g fermentation broth, the peroxidase (POD) enzyme activity was 0.5U / g fermentation broth, and the total antioxidant capacity ( T-AOC) reaches 90mgprot / ml. Obtain the high dieta...

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PUM

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Abstract

The invention provides a method for preparing fruit and vegetable honey enzyme beverage by fermenting with nectar-derived bacteria. Its technological feature is to use fruit and vegetable as the main raw material, supplemented with honey and water, and preserved in the Chinese Typical Culture Collection Center of Wuhan University on June 24, 2013. The preservation number is: CCTCC NO: M2013283 Bacillus amyloliquefaciens H47 Bacillus amyloliquefaciens H47 is a fermentation strain, and the fermentation process is divided into two steps of aerobic fermentation and anaerobic fermentation. During aerobic fermentation, according to the ratio of fruit and vegetable pulp, honey, water 4-6:1-3:5-1 and the 0.01%-0.05% of the total weight of the three raw materials, the nectar-derived bacteria freeze-dried powder is kept at PH=5-8, and the temperature is 20-35°C, speed 220rpm. Aerobic fermentation with aeration and stirring in the fermenter for 7‑15 days. After the aerobic fermentation is finished, add lactic acid bacteria with a total volume of 1%-3%, stir evenly, and stand still for 15-30 days under the condition of passing carbon dioxide or nitrogen to carry out anaerobic fermentation.

Description

technical field [0001] The invention discloses a bacterial strain and a method for microbially fermenting fruit and vegetable honey enzyme beverages, in particular to a method for preparing fruit and vegetable honey enzyme beverages by fermenting with a nectar-derived bacterium. It belongs to the technical field of bioengineering. Background technique [0002] my country is rich in fruit and vegetable resources, among which the annual output of fruit is nearly 200 million tons, and the annual output of vegetables is about 700 million tons, ranking first in the world. my country's fruit and vegetable industry has become the second largest agricultural industry after food crops. However, due to the late start of my country's fruit and vegetable processing industry, post-harvest loss, value-added engineering technology research and development, and industrialization development are seriously lagging behind, the overall level of the fruit and vegetable processing industry It is ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L33/00
Inventor 廖祥儒张永张言周田乔鹏蔡宇杰管政兵
Owner 上海酵乐鑫生物技术研发中心