Pyrus pyrifolia nakai enzyme and preparation method and application thereof

A technology of red pear enzyme and pear enzyme, applied in the field of red pear enzyme and its preparation, can solve the problem of unsatisfactory effect of boron element, etc., and achieve the effect of sweet and mellow taste, obvious efficacy and rich nutrition

Active Publication Date: 2016-11-09
昆明满天红生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Not only that, spraying potassium fertilizer can increase the content of soluble sugar and soluble solids in pulp, but the effect of boron is not ideal

Method used

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  • Pyrus pyrifolia nakai enzyme and preparation method and application thereof
  • Pyrus pyrifolia nakai enzyme and preparation method and application thereof
  • Pyrus pyrifolia nakai enzyme and preparation method and application thereof

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preparation example Construction

[0079] The preparation method of red pear enzyme of the present invention comprises pretreatment, fermentation step, specifically comprises:

[0080] A. Pretreatment: Sorting, removing handles, cleaning, crushing and refining the fresh organic red pears as raw materials;

[0081] B. Fermentation:

[0082] 1) Strain preparation: take intact fresh organic red pears, put them in rice bran and store them at room temperature for more than 15 days until the surface of the pear skin turns black and white enzyme spots appear; then the organic red pears are washed, crushed and refined, and added The weight ratio of sugar, sugar and organic red pear is 0.1~0.3:1, the measured sugar content is a, and transferred to fermenter for natural fermentation for more than 15 months to obtain the red pear enzyme strain, during which the sugar content of the fermentation liquid is monitored and Add sugar so that the sugar content is a, that is, keep the same as the sugar content when entering the ...

Embodiment 1

[0090] Take 3000kg of fresh red pears, sort them, remove the stalks, wash them, then crush them with a pulverizer, grind them with colloids, and then pump them into a closed 3.75m³ stainless steel fermentation tank, add 580Kg of brown sugar and 0.75kg of red pear enzyme bacteria species, and the sugar content of the fermentation broth was detected to be 18.1 degrees [°Brix]. The first six days are the first stage of fermentation, that is, the vaporization stage. Mechanical stirring is performed for 30 minutes every day, and then the pressure is 8kg / cm 2 Stir with compressed air for 30 minutes (the air pressure is 8kg / cm 2 Before entering the fermentation tank, it has undergone purification treatment such as pickling, alkali washing and air filter, the same below) continuously adding 590kg of organic brown sugar. That is the saccharification stage. Every three days, carry out mechanical stirring for 30 minutes, then feed compressed air and stir for 30 minutes, and continue to...

Embodiment 2

[0094] Take 4000kg of fresh red pears, sort them, remove the stalks, clean them, then crush them with a pulverizer, grind them with colloids, pump them into a closed 5m3 stainless steel fermentation tank, add 780Kg of brown sugar and 1kg of red pear enzyme strains, It is 18.4 degree [°Brix] to add 0.75kg red pear enzyme bacterial classification to detect that the sugar content of fermented liquid is 18.4 degrees. The first six days are the first stage of fermentation, that is, the vaporization stage. Mechanical stirring is performed for 30 minutes every day, and then the pressure is 8kg / cm 2 Stir with compressed air for 30 minutes (the air pressure is 8kg / cm 2 Before entering the fermentation tank, it has undergone purification treatment such as pickling, alkali washing and air filter, the same below) 810kg of organic brown sugar is continuously added. That is the saccharification stage. Every three days, carry out mechanical stirring for 30 minutes, then feed compressed air...

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Abstract

The invention discloses a pyrus pyrifolia nakai enzyme and a preparation method and an application thereof. The pyrus pyrifolia nakai enzyme is prepared by the steps of pretreatment and fermentation with organic pyrus pyrifolia nakai and sugar as raw materials, and the total weight ratio of the organic pyrus pyrifolia nakai to the sugar is 1 to (1.2-2). Normal pressure and temperature natural fermentation is adopted, the fermentation process is stable, the fermentation is closer to the nature, the enzyme fermentation process endures severe cold and heat of the nature, the essence qi of the moon and the sun is fully absorbed, and the pyrus pyrifolia nakai is more nutritious. Therefore, a fermentation tank is provided with an independently developed breathing valve to balance the pressures inside and outside the fermentation tank; and at the same time, the fermentation tank is placed in the open air, and is fused together with the natural environment.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, and in particular relates to a red pear enzyme and its preparation method and application. Background technique [0002] Enzyme, also known as "enzyme", is a special protein and a biological catalyst. It only exists in the active tissues of animals, plants and microorganisms. The rate of various biochemical reactions (oxidation, reduction, decomposition, synthesis, transformation), the metabolism of all cells in the human body, regeneration, decomposition, digestion, synthesis, etc., all rely on enzymes to complete, so enzymes are also called "the fountain of life". ". [0003] Enzymes are carbon compounds composed of carbon, hydrogen, nitrogen, and oxygen atoms, namely amino acids. It basically constitutes the combination of amino and carboxyl atoms, which is made according to the combined form. There are about 300 kinds of all atoms. Of these, 20 amino acids are used by the hum...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/00A23L33/00A61K8/97A61K8/66A61Q19/00
CPCA61K8/66A61K8/97A61K2800/10A61K2800/85A61Q19/00
Inventor 朱苾峰朱星宇朱景宇
Owner 昆明满天红生物科技有限公司
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