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Production method of functional Chinese wolfberry fruit enzyme and product thereof

A technology of lycium barbarum enzyme and production method, which is applied to the functions of food ingredients, bacteria used in food preparation, food preparation and other directions, can solve the problems of poor taste and flavor adaptability, low appetite, loss of nutrient components of raw materials, etc. Antioxidant capacity, taste and function enhancement, the effect of removing toxins from the body

Active Publication Date: 2015-12-23
宁夏全通枸杞供应链管理股份有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0012] The main research direction of the above-mentioned published patents is focused on the change of raw materials and fermentation methods, and there are mainly the following defects: 1) The natural fermentation cycle is long, the cost is high, and the risk of fermentation pollution is high; 2) The fermentation method adopts traditional natural flora fermentation 1. Modern compound purebred fermentation or the combination of the two is too traditional and has no innovation; 3) The biological activity and stability of the enzyme are poor, and the shelf life is short; 4) The taste and flavor adaptability is poor, and the appetite is low; 5) The extract is used for fermentation , the nutritional content of raw materials is lost

Method used

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  • Production method of functional Chinese wolfberry fruit enzyme and product thereof
  • Production method of functional Chinese wolfberry fruit enzyme and product thereof

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Experimental program
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Effect test

Embodiment 1

[0042] A production method of functional wolfberry enzyme and products thereof, comprising the following steps:

[0043] 1) After washing wolfberry, add 5-10 times of water for rehydration, beating, and then use pectinase and cellulase to enzymatically hydrolyze at 45-50°C for 2 hours;

[0044] 2) Micronizing the Lycium barbarum juice obtained in step 1, adjusting the concentration of the mixed slurry so that the soluble solids content of the mixed slurry reaches 2-6%, and adjusting the pH value to 7-8;

[0045] 3) Sterilize the slurry obtained in step 2), lower the temperature to 30-40°C, and inoculate Bifidobacterium longum, Bacillus coagulans, and Lactobacillus casei with a strain ratio of 1:1:1 and an inoculum size of 5%. , carry out aerobic heat preservation fermentation, timely supplement fructose syrup during the fermentation period, maintain the stability of soluble solids, and centrifuge the fermentation broth at a speed of 4000-8000 rpm after 20-60 hours of fermentat...

Embodiment 2

[0050] A production method of functional wolfberry enzyme and products thereof, comprising the following steps:

[0051] 1) After washing wolfberry, add 10 times of water for rehydration, beating, and then use pectinase and cellulase to enzymatically hydrolyze at 45-50°C for 2 hours;

[0052] 2) Micronizing the Lycium barbarum juice obtained in step 1), adjusting the concentration of the mixed slurry so that the soluble solids content of the mixed slurry reaches 6%, and adjusts the pH value to 8;

[0053] 3) Sterilize the slurry obtained in step 2), lower the temperature to 40°C, and inoculate Bifidobacterium bifidum, Lactobacillus plantarum, Bacillus coagulans, and Pediococcus lactis with a strain ratio of 1:1:2:1. 5%, carry out aerobic heat preservation fermentation, timely supplement fructose syrup during the fermentation period, maintain the stability of soluble solids, and centrifuge the fermentation broth at a speed of 8000 rpm after 60 hours of fermentation to obtain cl...

Embodiment 3

[0058] A production method of functional wolfberry enzyme and products thereof, comprising the following steps:

[0059] 1) After washing wolfberry, add 7 times of water to rehydrate, beat, and then use pectinase and cellulase to enzymatically hydrolyze at 45-50°C for 2 hours;

[0060] 2) Micronizing the Lycium barbarum juice obtained in step 1), adjusting the concentration of the mixed slurry so that the soluble solids content of the mixed slurry reaches 4%, and adjusts the pH value to 7.5;

[0061]3) Sterilize the slurry obtained in step 2), lower the temperature to 37°C, inoculate Bacillus coagulans with an inoculation amount of 5%, carry out aerobic heat preservation fermentation, supplement fructose syrup in due course during the fermentation period, and maintain the stability of soluble solids, After 40 hours of fermentation, the fermentation broth was centrifuged at 6000 rpm to obtain clear liquid and concentrated liquid, and the concentrated liquid was dried at low tem...

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Abstract

The present invention discloses a production method of functional Chinese wolfberry fruit enzyme and product thereof. The production method includes pulping Chinese wolfberry fruits, conducting enzymatic hydrolysis, adjusting the solid content and pH value, sterilizing, inoculating probiotics and fermenting, conducting centrifugal separation, drying the thick slurry to obtain the Chinese wolfberry fruit enzyme powder, continuously inoculating the clear juice with probiotics and fermenting to obtain the Chinese wolfberry fruit enzyme stock solution, and after-ripening to obtain the Chinese wolfberry fruit enzymes. And the enzymes obtained can be used to produce other Chinese wolfberry fruit enzyme products including Chinese wolfberry fruit enzyme beverage, Chinese wolfberry fruit enzyme powder, effervescent tablets, chewable tablets, buccal tablets, granules, capsules, etc. The products have efficacies of clearing heat and toxins, replenishing blood, improving eyesight, lowering blood lipids and losing weight, improving body oxidation resistance, regulating balance of intestinal floras, enhancing immunity, promoting beauty, facilitating sleep, and preventing aging.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a functional wolfberry enzyme, an enzyme beverage and a production method thereof. Background technique [0002] Lycium barbarum is both medicine and food published by the Ministry of Health. The Pharmacopoeia of the People's Republic of China clearly stipulates that "medicinal wolfberry is the dry and mature fruit of Ningxia wolfberry". Zhongning County is the main producing area of ​​Ningxia wolfberry and is also the world's The birthplace and authentic origin of wolfberry. As of 2011, among the more than 10,000 health products reviewed and approved by the State Food and Drug Administration, wolfberry was used in more than 1,800 prescriptions, ranking first among all medicinal and food raw materials. This is enough to show that the health function of wolfberry is powerful, and it has been recognized throughout the country. It is no exaggeration to call wolfberry "the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/212A23L1/29
CPCA23L2/382A23V2002/00A23V2400/133A23V2400/145A23V2400/151A23V2400/125A23V2400/123A23V2400/147A23V2400/143A23V2400/165A23V2400/173A23V2400/175A23V2400/181A23V2400/169A23V2400/321A23V2400/413A23V2400/427A23V2400/513A23V2400/515A23V2400/529A23V2400/517A23V2400/519A23V2400/533A23V2200/32A23V2200/324A23V2200/326A23V2200/302
Inventor 周学义朱文昭
Owner 宁夏全通枸杞供应链管理股份有限公司
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