Novel preparation method of plant enzyme

A plant enzyme, a new type of technology, applied in the direction of food science, etc., can solve the problems of uncoordinated flavor, incomplete nutritional value of products, long fermentation time, etc., achieve mellow taste, improve product efficacy and food safety, and stable quality

Inactive Publication Date: 2016-05-04
SHENZHEN INST OF ADVANCED TECH CHINESE ACAD OF SCI
View PDF7 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the existing enzyme preparation technology is mostly developed for a single component or adopts a low-value processing method, which cannot fully utilize the raw material characteristics of the enzyme food and the requirements of the fermented product for fermentation, and there are also problems such as long fermentation time, incomplete nutritional value of the product, and low flavor. lack of coordination

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A novel preparation method of plant enzyme (specifically fig enzyme), specifically comprising the following steps:

[0041] (1) Take 80-90% ripe figs (Ficuscarica Linn, Weihai, Shandong, the same below) whole fruit with no rot or cracked fruit, clean them, dry them, chop them into thin strips of 1 to 3 cm, and obtain raw materials;

[0042] (2) adding the white granulated sugar of the same quality as the raw material to the above-mentioned plant raw material, mixing evenly, sealing, standing at 20° C. for extraction for 7 days, and filtering with gauze to obtain a filtrate;

[0043] (3) The first fermentation stage: the activated Bacillus subtilis was inoculated according to the amount of 1 × 10 7 The cfu / mL was inoculated into the above filtrate, stirred evenly, sealed, and stirred and fermented at 30°C for 4 days under dark conditions. The stirring speed was 200 rpm. , end the fermentation to obtain the first fermentation liquid; the second fermentation stage: inocul...

Embodiment 2

[0047] A novel preparation method of plant ferment (specifically ginkgo ferment), specifically comprising the following steps:

[0048] (1) Take 400g of fresh, mature, non-rotten and uncracked ginkgo fruit, shell and remove the seed coat by hand or by shelling machine, prepare ginkgo puree through beating treatment, and cool and stand to room temperature after 100°C water bath for 5 minutes; other raw materials (apple 200g, carrot 150g, shiitake mushroom 100g, hawthorn 50g, burdock 50g, medlar 30g, lemon 20g), sort and clean, dry, chop into 1-3cm thin strips, and obtain the raw materials for the preparation of plant enzymes;

[0049] (2) Add 1 kg of honey to the above-mentioned plant raw material, mix evenly, seal it, leave it to stand at 25° C. for extraction for 7 days, and obtain 1.5 kg of filtrate after gauze filtration;

[0050] (3) The first fermentation stage: the activated Bacillus subtilis was inoculated with 0.5×10 7 Cfu / mL was inoculated into the above filtrate, stir...

Embodiment 3

[0054] A novel preparation method of plant enzymes, specifically comprising the following steps:

[0055] (1) 3kg of fruit (apple 800g, pineapple 300g, papaya 300g, banana 300g, dragon fruit 200g, guava 200g, red date 200g, passion fruit 160g, mango 140g, pear 100g, citrus 100g, grape 100g, strawberry 100g), take Vegetables 3kg (800g carrot, 300g white radish, 300g cabbage, 300g bitter gourd, 200g cucumber, 200g onion, 200g burdock, 160g yam, 140g spinach, 100g tomato, 100g celery, 100g green pepper, 100g garlic), 300g algae (120g kelp, 120g wakame, 60g seaweed), 300g edible mushrooms (120g raw shiitake mushrooms, 120g enoki mushrooms, 60g fungus), washed and dried, chopped into 1-3cm thin strips to obtain raw materials;

[0056] (2) Add 3.5Kg of white granulated sugar to the above-mentioned plant material, mix evenly, seal it, leave it to stand at 28°C for extraction for 7 days, and filter it with gauze to obtain the filtrate;

[0057] (3) The first fermentation stage: the a...

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 present invention provides a novel preparation method of a plant enzyme. The preparation method combines two stage fermentation methods: initially conducting stirring fermentation on plant raw materials using aerobic-type Bacillus subtilis, then conducting standing fermentation on initially fermented mixture using anaerobic compound bacteria, and conducting solid-liquid separation on fermentation broth, thereby obtaining the plant enzyme. The preparation method not only can fully extract nutrient components of plant raw materials, but also can greatly shorten the preparation time. The prepared plant enzyme is comprehensive in nutrition and mellow in taste, and has good nutrition and health care effects.

Description

technical field [0001] The invention relates to the technical field of plant fermented food processing, in particular to a novel preparation method of plant enzymes. Background technique [0002] Plant enzyme food is a new type of nutritious food with health care function. It is rich in enzymes, vitamins, minerals and secondary metabolites. It has obvious advantages in sensory quality, nutritional value, health care function and digestibility. It has a variety of health care functions such as protecting biofilm, eliminating free radicals, improving immunity, anti-cancer, and anti-aging. [0003] At present, people mostly use natural fermentation method, single strain or mixed fermentation method of multiple strains to produce plant enzyme food. For example, patent 03104278.3 discloses a beverage preparation method of natural food enzyme and its product, which utilizes the fermentation method to improve the The concentration of natural enzymes and the compounding of various ...

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
IPC IPC(8): A23L33/135
Inventor 梁岩郭静
Owner SHENZHEN INST OF ADVANCED TECH CHINESE ACAD OF SCI
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