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Kiwi fruit enzyme and preparation method thereof

A kiwi fruit and enzyme technology, applied in the functions of food ingredients, food science, applications, etc., can solve the problems of difficulty in realization, short life cycle of cold chain products, and uncontrollable stability, so as to increase filling volume and maintain biological activity Components and enzyme activity, the effect of rapid and effective juice yield

Inactive Publication Date: 2016-09-28
成都兴食尚食品研发设计中心(有限合伙)
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if the enzyme product is not sterilized, the stability of the product in the later stage cannot be controlled, or it can only be sold through the cold chain, but the life cycle of the cold chain product is short, and it is difficult to realize

Method used

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  • Kiwi fruit enzyme and preparation method thereof
  • Kiwi fruit enzyme and preparation method thereof
  • Kiwi fruit enzyme and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A preparation method of kiwi fruit enzyme with high antioxidant activity comprises the following steps:

[0041] (1) Pretreatment

[0042] Select fresh, plump, pest-free and rotten kiwifruit, then wash, depilate, and beat the skin;

[0043] (2) Enzymolysis

[0044] Add 0.1% compound enzyme preparation to kiwi fruit pulp for enzymolysis, the enzymolysis temperature is 37°C, and the enzymolysis time is 1h; wherein, the compound enzyme preparation is composed of pectinase with a mass ratio of 3:2:2:2:1, Composition of cellulase, hemicellulase, protease and amylase;

[0045] (3) Composition adjustment

[0046] Before the fermentation of the kiwifruit pulp, the components are adjusted. In order to ensure the optimal growth conditions of the initial strain yeast and the uniformity of the initial sugar content of the fermentation, sucrose is added to the enzymatically hydrolyzed kiwifruit pulp to make the sugar content reach 20 %, and adjust the pH value to 4 with citric a...

Embodiment 2

[0064] A preparation method of kiwi fruit enzyme with high antioxidant activity comprises the following steps:

[0065] (1) Pretreatment

[0066] Select fresh, plump, pest-free and rotten kiwifruit, then wash, depilate, and beat the skin;

[0067] (2) Enzymolysis

[0068] Add 0.1% compound enzyme preparation to kiwi fruit pulp for enzymolysis, the enzymolysis temperature is 37°C, and the enzymolysis time is 1h; wherein, the compound enzyme preparation is composed of pectinase with a mass ratio of 8:4:3:3:2, Composition of cellulase, hemicellulase, protease and amylase;

[0069] (3) Composition adjustment

[0070] Before the fermentation of the kiwifruit pulp, the components are adjusted. In order to ensure the optimal growth conditions of the initial strain yeast and the uniformity of the initial sugar content of the fermentation, sucrose is added to the enzymatically hydrolyzed kiwifruit pulp to make the sugar content reach 20 %, and adjust the pH value to 4 with citric a...

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Abstract

The invention discloses a preparation method of kiwi fruit enzyme with high anti-oxidation activity. A formula is characterized in that fresh kiwi fruits are adopted as raw materials, fruit skin is reserved for pulping after washing and deburring the kiwi fruits, and enzymolysis is carried out on kiwi fruit pulp by adding a composite enzyme preparation (which is prepared from pectinase, cellulose, hemicellulase, protease and diastase), so that the juice yield and the production efficiency are improved; then, a multi-strain symbiotic fermentation technology and a grading inoculation process are adopted, and fermentation and ageing are carried out on a product by sequentially adding saccharomycetes, acetic acid bacteria and lactic acid bacteria; finally, the purpose of removing bacteria is achieved through the technologies of kieselguhr filter, membrane filter and the like, so that continuous fermentation of the product is ended, the stability of the shelf life is ensured, and meanwhile, the activity of active ingredients and enzyme is maximum kept. The enzyme prepared through the preparation method has the characteristics of high anti-oxidation activity, richness in enzymes and high enzyme activity; the appearance is clear and transparent, the flavor is sour, sweet and gentle, and the fruity fragrance is elegant.

Description

technical field [0001] The invention relates to an enzyme processing and production method, which belongs to the field of fermented product processing. Background technique [0002] Enzymes, also known as enzymes, are active macromolecules with catalytic effects produced in organisms. All kinds of physiological and biochemical reactions in organisms are almost carried out under the catalysis of enzymes. The metabolism, energy intake, growth and reproduction of the human body and other life phenomena must be completed with the help of enzymes. [0003] Kiwi fruit is a high-grade nutritious and healthy fruit, which contains a large amount of anti-aging substances, various amino acids, minerals, actinine active substances and vitamins, etc., and its V C The content is more than 200mg / 100g, which is the "king of fruits". Kiwi fruit enzyme is produced from fresh kiwi pulp through multi-strain hierarchical symbiotic fermentation. Its metabolites are rich in superoxide dismutase,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L19/00A23L33/14A23L33/135
CPCA23V2002/00A23V2200/30
Inventor 赵志峰罗雅杰谢王俊吕芬高颖
Owner 成都兴食尚食品研发设计中心(有限合伙)
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