Composition containing Chinese wolfberry fruit extract and fruit ferment and preparation method thereof

A fruit enzyme and composition technology, which is applied in the fields of food preparation, food ingredients containing natural extracts, food science, etc., to achieve the effects of relieving visual fatigue, removing toxins in the body, and improving microcirculation

Inactive Publication Date: 2015-12-23
青海花赐生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, the research and application of fruit enzymes have appeared one after another, but the combined application of wolfberry, a valuable medicinal and edible homologous medicinal material with fruit enzymes, has not been reported yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Crush the dried wolfberry, pass through a 100-mesh sieve, add 95% ethanol aqueous solution containing 2% citric acid at a ratio of 1:15 by weight, extract at 40°C for 2 hours, filter, repeat the extract three times, combine the filtrate, and store at 80°C Rotary evaporation to get a thick paste extract, drying, pulverization, that is, wolfberry extract; take fresh mixed fruit composed of 20% apple, 25% grape, 25% grapefruit, 15% durian and 15% dragon fruit, after beating Put it into a fermentation container, add 5% honey and 1% vinegar, seal it at room temperature for 30 days, and obtain the original fruit enzyme juice; mix the original fruit enzyme juice, sterilize it at low temperature, and then add pectinase for enzymolysis. The solution pH is 5, the amount of pectinase added is 10g / T, and the enzymatic hydrolysis time is 1 day; the juice after enzymolysis is separated to get the juice, and yeast is added to ferment, the fermentation temperature is 35°C, the fermentat...

Embodiment 2

[0027] Crush the dried wolfberry, pass through a 100-mesh sieve, add 95% ethanol aqueous solution containing 2% citric acid at a ratio of 1:15 by weight, extract at 40°C for 2 hours, filter, repeat the extract three times, combine the filtrate, and store at 80°C Rotary evaporation to get a thick paste extract, drying, crushing, that is, wolfberry extract; take fresh mixed fruit composed of 15% peach, 25% kiwi, 25% guava, 20% tomato and 15% peach, after beating Put it into a fermentation container, add 5% honey and 1% vinegar, seal it at room temperature for 30 days, and obtain fruit enzyme juice; mix the fruit enzyme juice, and add pectinase after low-temperature sterilization for enzymolysis. The enzymolysis temperature is 33°C. The solution pH is 4.5, the amount of pectinase added is 12g / T, and the enzymatic hydrolysis time is 1.5 days; the juice after enzymolysis is separated and extracted, and yeast is added for fermentation. The fermentation temperature is 33°C, the fermen...

Embodiment 3

[0029] Crush the dried wolfberry, pass through a 100-mesh sieve, add 95% ethanol aqueous solution containing 2% citric acid at a ratio of 1:15 by weight, extract at 40°C for 2 hours, filter, repeat the extract three times, combine the filtrate, and store at 80°C Rotary evaporation to get a thick paste extract, drying, crushing, that is, wolfberry extract; take fresh mixed fruit consisting of 20% mango, 15% strawberry, 25% cherry, 15% purple grape and 25% banana, and pack it after beating Put it into a fermentation container, add 5% honey and 1% vinegar, seal at room temperature for 30 days, and obtain fruit enzyme juice; mix fruit enzyme juice, add pectinase after low-temperature sterilization for enzymolysis, enzymolysis temperature 34°C, enzymolysis pH4, the amount of pectinase added is 15g / T, and the enzymolysis time is 2 days; the juice after enzymolysis is separated and extracted, and yeast is added for fermentation. After 2 days, separate the supernatant, add acetic acid b...

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PUM

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Abstract

The invention relates to a composition containing a Chinese wolfberry fruit extract and a fruit ferment and a preparation method thereof. The extract of precious medicinal and edible medicinal material Chinese wolfberry fruits having a significant value and the fruit ferment are jointly applied for the first time to obtain a product which is rich of nutritional ingredients and has the positive effects of softening blood vessels, improving microcirculation and the antioxidant ability of a body, delaying senescence and relieving visual fatigue. In addition, the composition contains a large amount of probiotics, so that the product has the good effects of clearing the bowel, facilitating feces excretion and removing vivotoxin and has excellent health-care effect after being taken for a long period of time.

Description

technical field [0001] The invention relates to the field of biological fermentation, in particular to a composition containing wolfberry and fruit enzymes and a preparation method thereof. Background technique [0002] Lycium chinense Mill. was first recorded in the "Shen Nong's Materia Medica" more than 2,000 years ago, and was listed as a top grade. Li Shizhen of the Ming Dynasty recorded in "Compendium of Materia Medica" that Lycium chinense has "long-term use, strong tendons... tonifying essence and energy" Insufficient, improving eyesight and calming the nerves, making people live longer" and other effects, there are wolfberry fruit, Tianjingcao, and Digupi in clinical application. These three are the fruit, leaves and root bark of wolfberry respectively. There are about 80 species of Lycium barbarum, belonging to the Solanaceae (Solanaceae), mainly distributed in South and North America, with Arizona and Argentina forming two distribution centers in the United States,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L2/38
CPCA23L2/382A23V2002/00A23V2250/21A23V2200/332A23V2200/318A23V2200/308A23V2200/326
Inventor 山永凯马菊秀雷占兰
Owner 青海花赐生物科技有限公司
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