Green plum enzyme and production process thereof

A greengage enzyme and greengage technology, applied in the direction of food science, etc., can solve the problems of reducing the absorption of nutrients, reducing the health care value of enzymes, and easily producing nitrite, etc., to achieve increased sugar content, stable quality, shortened time and product development cycle effect

Inactive Publication Date: 2016-10-26
HUIZHOU TONGFUKANG BIOTECHNOLOGY LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, as a fermentation product, ferment has many factors affecting its quality during its production process, for example, it is easily contaminated by pathogenic bacteria, especially mold pollution; it is easy to produce nitrite in the fermentation process; Microbial fermentation is easy to produce methanol; or lactic acid bacteria fermentation is easy to produce butyric acid with a special smell, so its quality is difficult to control
In addition, the improvement of the long-term storage stability of the enzyme is also a major problem to be solved urgently. The long-term coexistence of proteins, pectin substances and polyphenols contained in the enzyme will produce turbid colloids and even precipitate, which will affect the taste of the enzyme. Reduce the absorption of nutrients and reduce the health value of enzymes

Method used

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  • Green plum enzyme and production process thereof
  • Green plum enzyme and production process thereof
  • Green plum enzyme and production process thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0031] Example 1 of the present invention green plum enzyme comprises the following preparation raw materials in percentage by weight: green plum 25%, grape 15%, cranberry 15%, longan meat 10%, mulberry 10%, wheat germ powder 15%, polylysine 4 % and ascorbic acid 6%.

[0032] Preparation:

[0033] (1) Take grapes, cranberries, longan meat, and mulberries, place them at -10°C for 12 hours, then raise the temperature to 4°C, place them for 12 hours, and repeat this 3 times for later use;

[0034] (2) Take the greengage, wash it, blanch it in boiling water for 3 minutes, remove the core after letting it cool, cut the pulp and peel into small pieces, soak in ice water at 4°C for 5 days, change the water 3 times a day, and then put the greengage Mix with the grapes, cranberries, longan meat, and mulberry processed in step (1), add water at a ratio of 1:10 according to the material-to-liquid ratio, and homogenize to obtain a slurry, and add a compound enzyme to the slurry to obtain...

Embodiment 2

[0039]Example 2 of the present invention green plum enzyme includes the following preparation raw materials in percentage by weight: green plum 20%, grape 20%, cranberry 10%, longan meat 10%, mulberry 15%, wheat germ powder 15%, polylysine 5% % and ascorbic acid 5%.

[0040] Preparation:

[0041] (1) Take grapes, cranberries, longan meat, and mulberries, place them at -10°C for 12 hours, then raise the temperature to 4°C, place them for 12 hours, and repeat this 3 times for later use;

[0042] (2) Take the greengage, wash it, scald it in boiling water for 5 minutes, remove the core after letting it cool, cut the pulp and peel into small pieces, soak it in 4°C ice water for 3 days, change the water twice a day, and then put the greengage Mix with the grapes, cranberries, longan meat, and mulberry treated in step (1), add water at a ratio of 1:8 according to the material-to-liquid ratio, and homogenize to obtain a slurry, and add a compound enzyme to the slurry, and the Said c...

Embodiment 3

[0047] Example 3 of the present invention green plum enzyme comprises the following preparation raw materials in percentage by weight: green plum 15%, grape 20%, cranberry 20%, longan meat 10%, mulberry 10%, wheat germ powder 15%, polylysine 6 % and ascorbic acid 4%.

[0048] Preparation:

[0049] (1) Take grapes, cranberries, longan meat, and mulberries, place them at -10°C for 12 hours, then raise the temperature to 4°C, place them for 12 hours, and repeat this 3 times for later use;

[0050] (2) Take the greengage, wash it, scald it in boiling water for 4 minutes, remove the core after letting it cool, cut the pulp and peel into small pieces, soak it in 4°C ice water for 4 days, change the water 3 times a day, and then put the greengage Mix with the grapes, cranberries, longan meat, and mulberry processed in step (1), add water at a ratio of 1:10 according to the material-to-liquid ratio, and homogenize to obtain a slurry, and add a compound enzyme to the slurry to obtain ...

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Abstract

The invention relates to a green plum enzyme and a production process thereof. The green plum enzyme comprises the following raw materials in weight percent: 15-25% of green plum, 15-25% of grape, 10-20% of cranberry, and 10-25% of longan meat , mulberry 10-20%, wheat germ powder 10-20%, polylysine 4-8% and ascorbic acid 4-8%. The green plum enzyme described in the present invention uses various pure natural materials as raw materials, and is obtained after processes such as enzymolysis, homogenization, and probiotic fermentation. efficacy and food safety. The green plum enzyme contains higher resveratrol content and superoxide dismutase enzyme activity, which can reduce the risk of atherosclerosis and coronary heart disease. The green plum enzyme of the invention has a simple preparation process, shortens the natural fermentation time and product production cycle, and has important application value.

Description

technical field [0001] The invention belongs to the field of enzyme preparation, and in particular relates to a green plum enzyme and a production process thereof. Background technique [0002] Green plum, also known as "sour plum" and "fruit plum", is the general designation of plum fruit and is one of the characteristic fruits abound in my country. It is a dual-purpose fruit for medicine and food, which is not only rich in nutrition, but also has many health care functions. Green plums are rich in organic acids, minerals, vitamins, flavonoids and other ingredients, which can regulate the body's pH, resist fatigue, and scavenge free radicals. It is a good product for health care. Among the various organic acids rich in green plums, citric acid has the highest content, accounting for about 90% of the total acid content, followed by malic acid and tartaric acid, which have a strong sour taste, much higher than ordinary fruits. In addition, green plums also contain A large a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
Inventor 钱书元邹伟权缪来耿
Owner HUIZHOU TONGFUKANG BIOTECHNOLOGY LTD
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