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Preparation method of health-care grapefruit enzyme drink

A technology of health drinks and pomelo, applied in the field of bioengineering, can solve the problems of long fermentation time, inability to preserve enzyme activity for a long time, and inability to ensure no pathogenic bacteria pollution, etc., to achieve the effect of maintaining enzyme substances, retaining enzyme activity, and stable quality

Inactive Publication Date: 2016-05-18
JIANGXI GUOGUO BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The invention provides an enzyme preparation method capable of maintaining the nutritional and health-care components of pomelo to the greatest extent, which solves the problem that the existing fruit enzyme production process cannot guarantee the pollution of no pathogenic bacteria, the fermentation time is too long, and the enzyme activity cannot be effectively retained for a long time And other issues

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for fermenting pomelo ferment, comprising the following steps:

[0026] (1) Choose mature sandy pomelo with high natural enzyme content as the fermentation substrate;

[0027] (2) Wash the surface of the pomelo twice with tap water. After peeling, wash it again with pure water, then soak it in 0.9% NaCl solution for 2 minutes, sterilize it at low temperature, drain it, then peel it, mash it into a pulp, and pack it Put into a container with a volume of 1L, the fruit pulp accounts for about 30% of the volume, add 100mL of raw honey and 600mL of purified water to make a fermentation medium for later use;

[0028] (3) Prepare LB medium, activate the original preserved lactic acid bacteria strain, and cultivate the fermented bacteria liquid obtained for about 48 hours for later use;

[0029] (4) According to the inoculation ratio of 5%, put 50ml of lactic acid bacteria into the fermentation medium, ferment for 7 days, pH value 7.0, temperature 25°C;

[0030] (5) ...

Embodiment 2

[0032] A method for fermenting pomelo ferment, comprising the following steps:

[0033] (1) Choose mature sandy pomelo with high natural enzyme content as the fermentation substrate;

[0034] (2) Wash the surface of the pomelo twice with tap water. After peeling, wash it again with pure water, then soak it in 0.9% NaCl solution for 2 minutes, sterilize it at low temperature, drain it, then peel it, mash it into a pulp, and pack it Put it into a container with a volume of 1L, the fruit pulp accounts for about 25% of the volume, add 150mL of raw honey and 600mL of purified water to make a fermentation stock solution for later use;

[0035] (3) Prepare LB medium, activate the original preserved lactic acid bacteria strain, and cultivate the bacterial liquid obtained for about 48 hours for later use;

[0036] (4) According to the inoculation ratio of 4%, 40 mL of lactic acid bacteria was inserted into the fermentation stock solution, and fermented for 8 days, with a pH value of 7...

Embodiment 3

[0039] A method for fermenting pomelo ferment, comprising the following steps:

[0040] (1) Choose mature sandy pomelo with high natural enzyme content as the fermentation substrate;

[0041] (2) Wash the surface of the pomelo twice with tap water. After peeling, wash it again with pure water, then soak it in 0.9% NaCl solution for 2 minutes, sterilize it at low temperature, drain it, then peel it, mash it into a pulp, and pack it Put into a container with a volume of 2L, the fruit pulp accounts for about 40% of the volume, add 200mL of raw honey and 1000mL of purified water to make a fermentation stock solution for later use;

[0042] (3) Prepare LB medium, activate the original preserved lactic acid bacteria strain, and cultivate the bacterial liquid obtained for about 48 hours for later use;

[0043] (4) According to the inoculation ratio of 5%, 50 mL of lactic acid bacteria was inserted into the fermentation stock solution, and fermented for 10 days, with a pH value of 7....

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Abstract

The invention provides a method for preparing a health-care enzyme drink from grapefruits and belongs to the technical field of bioengineering technologies. According to the method, the grapefruits are taken as a main fermentation raw material, are peeled and mashed to be pulpy, raw honey and purified water are added, nectariferous bacteria, lactobacillus casei and lactobacillus plantarum strains are taken as fermentation strains, a fermentation liquid which is 1%-5% of the volume of a fermentation stock solution is added to a fermentation system, the fermentation temperature is 25-35 DEG C, pH ranges from 5.0 to 8.0, the fermentation time lasts for about 10d, and the health-care grapefruit enzyme drink is prepared. According to the method, complete fermentation is realized, various enzymes, vitamins, amino acid and micro elements are sufficiently released, the product has a unique flavor of grapefruits, is palatably sweet and sour and has rich nutrition, and a traditional fermentation technique is adopted.

Description

technical field [0001] The invention relates to a production method of fruit enzymes, in particular to a fermentation method of grapefruit enzyme health drinks, and belongs to the technical field of bioengineering. Background technique [0002] Fruit enzyme is a product produced by fermenting fresh fruit, which has a health care effect on the human body. Although fruit enzymes are claimed to have the functions of detoxification, beauty, and nourishing qi and blood, but the current enzyme production exists, 1) blindly pursue the number of raw materials input, and the total input of raw materials is too much, which affects the scale of action of single raw materials; 2) The fermentation time is long, Affect the stability of enzymes in raw materials; 3) Fermentation microorganisms have poor stability, or natural inoculation, which affects the function of microorganisms, and does not pay attention to the interaction between main enzyme raw materials and microorganisms, thus affe...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84
CPCA23L2/382A23L2/84
Inventor 刘小丽刘海燕廖祥儒
Owner JIANGXI GUOGUO BIOTECH CO LTD
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