Lycium rethenicum Murr composite fruit enzyme and preparation method thereof

A technology of black fruit wolfberry and fruit enzymes, applied in the field of black fruit wolfberry compound fruit enzymes and its preparation, 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
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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 preparation of enzymes by compound fermentation of wolfberry extract and mixed fruits has not been reported.

Method used

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  • Lycium rethenicum Murr composite fruit enzyme and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Dry Lycium barbarum, crush it, pass through a 120-mesh sieve, add 95% ethanol aqueous solution containing 2% citric acid at a ratio of 1:10 by weight, extract at 38°C for 2 hours, filter, repeat the extract three times, combine the filtrate, and Rotary evaporation at 80°C to obtain a thick paste extract, drying and crushing to obtain the black fruit Lycium barbarum extract; take fresh mixed fruit, beat it, put it into a fermentation container, add 5% honey and 1% vinegar, and seal it at room temperature for 30 days to obtain Fruit enzyme juice; mix the same amount of black wolfberry extract and fruit enzyme juice evenly, after low-temperature sterilization, add pectinase for enzymolysis. Quantity 15g / T, enzymolysis time 2 days; separate the juice after enzymolysis, add yeast to ferment, fermentation temperature 35°C, fermentation pH 3, yeast inoculation amount 5%, ferment 2 days, separate supernatant , add lactic acid bacteria to the supernatant and let it stand for fer...

Embodiment 2

[0023] Dry Lycium barbarum, crush it, pass through a 120-mesh sieve, add 95% ethanol aqueous solution containing 2% citric acid at a ratio of 1:10 by weight, extract at 38°C for 2 hours, filter, repeat the extract three times, combine the filtrate, and Rotary evaporation at 80°C to obtain a thick paste extract, drying and crushing to obtain the black fruit Lycium barbarum extract; take fresh mixed fruit, beat it, put it into a fermentation container, add 5% honey and 1% vinegar, and seal it at room temperature for 30 days to obtain Fruit enzyme juice; mix the same amount of black wolfberry extract and fruit enzyme juice evenly, after low temperature sterilization, add pectinase for enzymolysis, enzymolysis temperature 38 ℃, enzymolysis pH 4.5, pectinase Amount of 15-20g / T, enzymolysis time 2.5 days; separate the juice after enzymolysis, add yeast for fermentation, fermentation temperature 38°C, fermentation pH 4, yeast inoculation amount 5%, fermentation 2.5 days, separate Sup...

Embodiment 3

[0025]Dry Lycium barbarum, crush it, pass through a 120-mesh sieve, add 95% ethanol aqueous solution containing 2% citric acid at a ratio of 1:10 by weight, extract at 38°C for 2 hours, filter, repeat the extract three times, combine the filtrate, and Rotary evaporation at 80°C to obtain a thick paste extract, drying and crushing to obtain the black fruit Lycium barbarum extract; take fresh mixed fruit, beat it, put it into a fermentation container, add 5% honey and 1% vinegar, and seal it at room temperature for 30 days to obtain Fruit enzyme juice: mix the same amount of black wolfberry extract and fruit enzyme juice evenly, after low-temperature sterilization, add pectinase for enzymolysis, enzymolysis temperature 40°C, enzymolysis pH 4, the amount of pectinase added is 20g / T, enzymolysis time 2 days; separate the juice after enzymolysis, add yeast to ferment, fermentation temperature 40°C, fermentation pH 3, yeast inoculum amount 5%, ferment for 3 days, separate the supern...

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Abstract

The invention relates to a Lycium rethenicum Murr composite fruit enzyme and a preparation method thereof. Lycium rethenicum Murr with important application value serving as a precious medicinal and edible material is extracted to obtain an extract; the extract and fresh mixed fruits are used as raw materials for fermenting to prepare enzyme; the obtained enzyme 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 compound 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 newl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/212A23L1/30
Inventor 姚志敏任蓓蕾赵艳平
Owner 青海花赐生物科技有限公司
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