Lycium rethenicum Murr mixed fruit enzyme and preparation method thereof

The technology of black fruit wolfberry and fruit enzyme is applied in the field of mixed fruit enzyme of black fruit wolfberry and its preparation, so as to achieve the effects of relieving visual fatigue, removing toxins in the body and improving microcirculation

Inactive Publication Date: 2016-01-06
青海花赐生物科技有限公司
View PDF6 Cites 9 Cited by
  • 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 preparation of enzymes by compound fermentation of wolfberry and mixed fruits has not been reported.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Lycium rethenicum Murr mixed fruit enzyme and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Take 50% of black fruit wolfberry, which is composed of 20% of pineapple, 25% of cherry, 25% of pomegranate, 15% of candied dates and 15% of apple, 50% of mixed fruit, cleaned, beaten to obtain pulp, added 5% of honey, and sterilized at low temperature Add pectinase for enzymolysis, the enzymolysis temperature is 35°C, the enzymolysis pH is 4, the amount of pectinase added is 15g / T, and the enzymolysis time is 2 days; the juice after enzymolysis is separated to extract the juice, and yeast is added to ferment and ferment The temperature is 35°C, the fermentation pH is 3, the inoculum amount of yeast is 5%, ferment for 3 days, the supernatant is separated, and acetic acid bacteria are added to the supernatant for static fermentation. The fermentation temperature is 35°C, the fermentation pH is 3, and the inoculum amount of acetic acid bacteria is 5%, fermented for 2 days, the obtained fermented liquid was ultrasonically concentrated at low temperature, added with a color-...

Embodiment 2

[0022] Take 50% of black fruit wolfberry, make up 20% of mango, 15% of cantaloupe, 25% of papaya, 15% of fig and 25% of kiwifruit, 50% of mixed fruit, clean it, beat it to get fruit pulp, add 5% honey, after low-temperature sterilization Add pectinase for enzymolysis, the enzymolysis temperature is 30°C, the enzymolysis pH is 5, the amount of pectinase added is 10g / T, and the enzymolysis time is 3 days; the juice after enzymolysis is separated to extract the juice, and yeast is added to ferment and ferment The temperature is 30°C, the fermentation pH is 3, the inoculation amount of yeast is 5%, the fermentation is for 2 days, the supernatant is separated, and acetic acid bacteria are added to the supernatant for static fermentation. The fermentation temperature is 30°C, the fermentation pH value is 3.2, and the inoculation amount of acetic acid bacteria is 5%, fermented for 1 day, the obtained fermented liquid was ultrasonically concentrated at low temperature, added with a col...

Embodiment 3

[0024] Take 50% of black fruit wolfberry, make up 15% of peach, 25% of litchi, 25% of guava, 20% of pear and 15% of grape, 50% of mixed fruit, clean it, beat it to get fruit pulp, add 5% honey, and cool After sterilization, add pectinase for enzymolysis, the enzymolysis temperature is 32°C, the enzymolysis pH is 4.5, the amount of pectinase added is 12g / T, and the enzymolysis time is 3 days; separate the juice after enzymolysis to extract the juice, and add yeast Bacteria fermentation, fermentation temperature 32°C, fermentation pH 3, yeast inoculation amount 5%, fermentation 1.5 days, separate the supernatant, add acetic acid bacteria to the supernatant for static fermentation, fermentation temperature 32°C, fermentation pH 3.2, The inoculum amount of acetic acid bacteria is 5%, fermented for 1 day, and the obtained fermented liquid is ultrasonically concentrated at low temperature, added with a color-protecting agent, homogenized, dried, and pulverized to obtain the product. ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a Lycium rethenicum Murr mixed fruit enzyme and a preparation method thereof. Traditional medicinal and edible dual-purpose Lycium rethenicum Murr and fresh mixed fruits are used as raw materials; an enzyme product obtained by fermenting has abundant protease, lipase, amylase, cellulose, superoxide dismutase, metabolite and a large amount of probiotic cells; in addition, the enzyme has the efficacies of nourishing and caring health of the raw materials, fills up the blank of the prior art and has higher nutritive value and health-care efficacy.

Description

technical field [0001] The invention relates to the field of biological fermentation, in particular to a black wolfberry mixed fruit enzyme and a preparation method thereof. Background technique [0002] Black fruit wolfberry (Lycium ruthenicum Murr), alias "Su wolfberry", Tibetan medicine is called "Pangma", Mongolian medicine is called "Jiao Nuoying-Halmag", it belongs to the genus Lycium ruthenicum Murr, with many thorns and branches, and the branches are hard and white Or off-white, with irregular longitudinal stripes, the top of the twigs is thorny, 2 to 6 leaves are clustered on the short branches, 1 to 2 flowers are born on the short branches, the berries are spherical, purple-black when mature, and the top is slightly Depressed, with a diameter of 4mm to 9mm and a height of 20cm to 50cm. The flowering and fruiting period is from May to October. The seeds are kidney-shaped and brown. It is a perennial salt-tolerant and drought-resistant wild wolfberry resource newly d...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/30
CPCA23V2002/00
Inventor 凤晓博马菊秀刘洪智
Owner 青海花赐生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap