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Composition containing lycium ruthenicum and fruit enzymes and preparation method of composition

A technology of fruit enzymes and black fruit Lycium barbarum is applied in the direction of food science, function and application of food ingredients to achieve the effects of delaying aging, improving antioxidant capacity and improving microcirculation

Inactive Publication Date: 2016-01-13
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 the extract of Lycium barbarum, a valuable medicinal and edible homologous medicinal material with great value, and fruit enzymes has not been reported yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Grind the dried Lycium barbarum, 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 Rotary evaporation at 80°C to obtain a thick paste extract, dry and crush to obtain the black fruit wolfberry extract; take a fresh mixture consisting of 20% of apple, 25% of grape, 25% of grapefruit, 15% of durian and 15% of dragon fruit Fruits, after beating, put them 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, and enzymatic hydrolysis temperature 35°C, enzymatic hydrolysis pH 5, pectinase addition amount 10g / T, enzymolysis time 1 day; separate the juice after enzymolysis, add yeast for fermentation, fermentation temperature 35°C, fermentation pH 4, yeast inoculum amou...

Embodiment 2

[0026] Grind the dried Lycium barbarum, 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 Rotary evaporation at 80°C to obtain a thick paste extract, dry and crush to obtain the black fruit wolfberry extract; take a fresh mixture composed of 15% peach, 25% kiwi, 25% guava, 20% tomato and 15% peach Fruits, after beating, put them 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, and enzymatic hydrolysis temperature 33°C, enzymatic hydrolysis pH 4.5, the amount of pectinase added 12g / T, enzymatic hydrolysis time 1.5 days; separate the juice after enzymolysis, add yeast for fermentation, fermentation temperature 33°C, fermentation pH 3.5, The inoculum amount of yeast...

Embodiment 3

[0028]Grind the dried Lycium barbarum, 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 Rotary evaporation at 80°C to obtain a thick paste extract, dry and crush to obtain the black fruit wolfberry extract; take fresh mixed fruits consisting of 20% mango, 15% strawberry, 25% cherry, 15% purple grape and 25% banana , put it into a fermentation container after beating, add 5% honey and 1% vinegar, seal it at room temperature for 30 days, and obtain fruit enzyme juice; mix the fruit enzyme juice, add pectinase after low-temperature sterilization for enzymolysis, and the enzymolysis temperature is 32 ℃, enzymatic hydrolysis pH 4, the amount of pectinase added is 15g / T, and the enzymatic hydrolysis time is 2 days; the juice after enzymolysis is separated and extracted, and yeast is added for fermentation. The fermentati...

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PUM

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Abstract

The invention relates to a composition containing lycium ruthenicum and fruit enzymes and a preparation method of the composition. For the first time, the extract of lycium ruthenicum, which has a great value and is a valuable medicinal and edible medicinal material, and fruit enzymes are united for application, so that obtained products are rich in nutrient components, and have positive effects of softening blood vessels, improving microcirculation, improving the antioxidant ability of organisms, delaying ageing and alleviating asthenopia; besides, the products contain a large quantity of probiotics, so that the products have the good efficacies of loosening the bowel to relieve constipation and eliminating toxins in vivo, and after being eaten for a long term, the products have excellent health-care effects.

Description

technical field [0001] The invention relates to the field of biological fermentation, in particular to a composition containing black wolfberry and fruit enzymes 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 wolf...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/302A23V2200/318A23V2200/308A23V2200/3204A23V2200/332
Inventor 林童雷占兰刘洪智
Owner 青海花赐生物科技有限公司
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