Choerospondias axillaris enzymes and preparation method thereof

A technology of wild jujube and enzyme, applied in the field of enzyme and its preparation, wild jujube enzyme and its preparation, to achieve the effects of saving production cost, high market prospect, and high health care effect

Inactive Publication Date: 2016-11-09
江西蓓蕾食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there is no product and preparation method for the preparation of wild jujube enzyme by mixing wild jujube and

Method used

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  • Choerospondias axillaris enzymes and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of wild jujube enzyme of the present invention is made by fermenting raw materials such as jujube jujube pulp, Mibangta cactus juice, kiwi fruit, wolfberry, dragon fruit, blueberry, watermelon, papaya, maca and sugar, and adding mixed strains; The mixed strains are the mixture of yeast, Acetobacter aceticum, Lactobacillus bulgaricus, Bifidobacterium and Monascus fermented yeast; the sugar is a mixture of brown sugar and white sugar. The mass percent of each component of the fermented raw material described in the embodiment of the present invention is 50-60% of pitted southern jujube pulp, 10-20% of Mibangta cactus juice, 10-15% of kiwi fruit, 5-10% of wolfberry, and pitaya 5-10%, blueberry 2-6%, watermelon 2-7%, papaya 3-8%, Maca 2-5%; the mass ratio of each component of the added sugar is controlled as brown sugar:white sugar=0.5:0.5.

[0034] Preparation of mixed strains: including the following steps (1) activating the strains, cultivating the various strains...

Embodiment 2

[0045] Embodiment 2 mass ratio

[0046] The present embodiment is except the following description, and all the other unexplained parts are the same as embodiment 1. What this implementation uses is Zizyphus spinosus etc., controls the pulp of Zizyphus jujube 50% that removes the pit, 15% of Mibangta cactus juice, 10% kiwi fruit, 10% wolfberry, and the rest are pitaya, blue, watermelon, papaya, Maca 2-5%, mixed according to the proportion; the sugar used is divided into maltose and fructose according to 35%: 65%.

[0047] Utilize the method of the present invention and each raw material component configuration preparation of the present invention's product Nansuan jujube ferment, detect through relevant department, its each nutrient composition sees table 1 below, the detection method of each active ingredient, according to the corresponding effective each of existing national regulations Composition testing methods and standards are carried out.

[0048] Table 1 Nutrient com...

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Abstract

The present invention provides choerospondias axillaris enzymes and a preparation method thereof, and overcomes the defects of the prior art. The choerospondias axillaris enzymes comprise fermented raw materials and sugar component raw materials, and are prepared by fermentation of mixed organisms. The fermented raw materials consist of the following components in mass percentages: 50-60% of denucleated choerospondias axillaris fruit flesh, 10-20% of opuntia milpa alta juice, 10-15% of kiwi fruits, 5-10% of Chinese wolfberry fruits, 5-10% of dragon fruits, 2-6% of blueberries, 2-7% of watermelons, 3-8% of papayas and 2-5% of maca. The raw materials are mixed to produce the choerospondias axillaris synthetical enzymes having health-care functions, the production technology is simple, and the produced choerospondias axillaris enzyme products are high in nutritional values.

Description

Technical field: [0001] The invention belongs to the field of biotechnology, and relates to an enzyme and a preparation method thereof, in particular to a southern jujube enzyme and a preparation method thereof. Background technique: [0002] Enzyme refers to the polymer substance with biocatalyst function necessary for the fermentation of multi-species complex microbial populations, such as amylase, protease, cellulase, lipase and superoxide dismutase, etc., which are the main functions of microbial enzyme health food enzyme. The existing production and preparation of other enzymes generally select different fruits and vegetables for natural or pure fermentation, and then either concentrate or sterilize and fill for preparation. [0003] The production and use of existing health drinks or enzymes are mostly developed from a single raw material or comprehensive fruits and vegetables, which cannot achieve an effective combination of efficacy and nutrition. [0004] Studies ...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L29/00
CPCA23V2002/00A23V2200/30A23V2200/302A23V2200/324A23V2200/308A23V2200/3262
Inventor 周洋周震
Owner 江西蓓蕾食品有限公司
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