Method for preparing fruit enzyme through culture expanding fermentation with fruit juice as culture medium

A fruit ferment and expansion-type technology, which is applied to the preservation of food ingredients as antimicrobials, yeast-containing food ingredients, and the function of food ingredients, etc., can solve the problems of low utilization rate of fruit nutrients and low content of functional ingredients. , to achieve the effect of inhibiting reproduction and metabolism, sufficient quantity, and improving fermentation efficiency

Inactive Publication Date: 2016-07-27
盐城市子墨果酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Chinese patent CN104738780A "A kind of comprehensive fruit enzyme and its preparation method" discloses a kind of fresh fruit as raw material, using yeast and lactic acid bacteria to ferment separately, then mixing the two fermentation liquids, after ripening, fruit enzymes are obtained, and the taste is good. Well, it is rich in nutrients. The fermentation liquid of the two strains can achieve complementary functions and synergistic effects, but the utilization rate of nutrients in the fruit is not high, and the content of functional components is not high

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  • Method for preparing fruit enzyme through culture expanding fermentation with fruit juice as culture medium
  • Method for preparing fruit enzyme through culture expanding fermentation with fruit juice as culture medium

Examples

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Effect test

preparation Embodiment 1

[0023] Preparation Example 1: Greengage Enzyme

[0024] Follow the steps below to prepare greengage enzyme:

[0025] (1) Cleaning and sorting: cleaning after sorting and removing rotten and moldy fruits;

[0026] (2) Pickling: Mix the cleaned green plums with white sugar and place them in a small fermenter, marinate them at 20-25°C for 1 month, carry out material circulation and mixing twice a day, the quality of green plums and white sugar The ratio is 1:1;

[0027] (3) Basic fermentation: extract the fruit juice obtained in step (2), pump it into a medium-sized fermenter, drop into the fermented liquid in the fruit juice, circulate and mix, and ferment for 8 hours at 20-30° C., the volume ratio of the fruit juice to the fermented liquid is 2:1, the fermentation broth is prepared by dissolving yeast in warm water at 35-40°C, and the mass ratio of yeast to warm water used is 1:3.5;

[0028] (4) Expansion: add the pickled juice prepared in step (2) to the fermented juice obt...

preparation Embodiment 2

[0031] Preparation Example 2: Lemon Ferment

[0032] Follow the steps below to prepare lemon zest:

[0033] (1) Cleaning and sorting: cleaning after sorting and removing rotten and moldy fruits;

[0034] (2) Pickling: Mix the cleaned lemons with sugar and put them in a small fermenter, marinate them at 20-25°C for 2 months, once a day, and mix them evenly, lemon: white sugar: The mass ratio of brown sugar is 1:0.2:0.2;

[0035] (3) Basic fermentation: extract the fruit juice obtained in step (2), pump it into a medium-sized fermenter, drop into the fermented liquid in the fruit juice, circulate and mix, ferment for 5 hours at 25-35°C, and the volume ratio of the fruit juice to the fermented liquid is 2.5:1, the fermentation broth is prepared by dissolving yeast in warm water at 35-40°C, and the mass ratio of yeast to warm water used is 1:4;

[0036] (4) Expansion: add the pickled juice prepared in step (2) to the fermented juice obtained in step (3), circulate and mix, ferm...

preparation Embodiment 3

[0039] Preparation Example 3: Hawthorn Enzyme

[0040] Follow the steps below to prepare hawthorn enzyme:

[0041] (1) Cleaning and sorting: cleaning after sorting and removing rotten and moldy fruits;

[0042] (2) Pickling: Mix the cleaned hawthorn with brown sugar and put it in a small fermenter, marinate at 30-35°C for 3 months, and mix the materials twice a day. Hawthorn and brown sugar The mass ratio is 1:0.8;

[0043] (3) Basic fermentation: extract the fruit juice obtained in step (2), pump it into a medium-sized fermenter, drop into the fermented liquid in the fruit juice, circulate and mix, ferment for 7 hours at 30-35°C, and the volume ratio of the fruit juice to the fermented liquid is 2.2:1, the fermentation broth is prepared by dissolving yeast in warm water at 35-40°C, and the mass ratio of yeast to warm water used is 1:3.7;

[0044] (4) Expansion: add the pickled juice prepared in step (2) to the fermented juice obtained in step (3), circulate and mix, fermen...

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Abstract

The invention relates to the technical field of plant fermentation beverages, and discloses a method for preparing a fruit enzyme through culture expanding fermentation with fruit juice as the culture medium.The method comprises the steps of cleaning and sorting, curing, basic fermentation, culture expansion, stable fermentation and filtration.The culture expanding fermentation method with fruit juice as the culture medium is free of additive and is purely natural.

Description

technical field [0001] The invention relates to the technical field of plant fermented beverages, in particular to a method for preparing fruit enzymes by expanding cultivation fermentation using fruit juice as a medium. Background technique [0002] Enzyme is a substance composed of amino acids with special biological activity. It exists in all living animals and plants and participates in almost all life activities. Enzymes can make the blood in the body weakly alkaline, remove waste from the body, have antibacterial, anti-inflammatory, activate immune cells, and promote cell regeneration. At present, Japan and my country's Taiwan are far ahead in the research of enzymes, and the research and development of enzymes in my country's inland are relatively lagging behind. However, with the integration of biotechnology, the rapid development of fermentation technology, and market demand, China's enzyme industry is also Gradually update. Nowadays, there are many kinds of enzyme...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/30A23L33/14A23L33/18A23L33/10A23L3/3571
CPCA23L3/3571A23V2002/00A23V2200/10A23V2200/324A23V2200/32A23V2200/318A23V2200/332A23V2200/326A23V2200/308A23V2200/30A23V2250/76A23V2250/60A23V2250/55
Inventor 王菊
Owner 盐城市子墨果酒有限公司
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