Production method of Xinhui citrus moringa oleifera enzyme
A technology of moringa enzyme and production method, which is applied in the direction of medical formula, function of food ingredients, medical preparations containing active ingredients, etc., and can solve the problems of great difference between medicinal and seasoning effects
Inactive Publication Date: 2016-11-16
江门光大生物科技有限公司
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Problems solved by technology
Therefore, medicinal and flavoring effects are very different
Method used
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Embodiment Construction
[0022] Embodiment of the present invention is described below, and embodiment does not constitute limitation of the present invention:
[0023] Option One:
[0024] A kind of production method of new citrus moringa enzyme, is characterized in that, comprises the following steps,
[0025] Put the base material of the juice-squeezing raw material containing fresh citrus meat into the fermenter, the filling capacity is 96% of the total volume, seal it, inject 0.3-0.5% ozone of the total volume of air into the oxygen-containing space, and be active in the liquid The aerobic bacteria on the surface will touch the ozone and be eliminated to achieve the purpose of eliminating aerobic bacteria;
[0026] For the first fermentation, add the new citrus enzyme group and let it ferment for 2 months, and complete the first fermentation when the pH value is 2.6-3.6;
[0027] Secondary fermentation, on the basis of the first fermentation, Moringa juice is added for secondary fermentation. ...
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The invention relates to the field of food, in particular to a production method of Xinhui citrus moringa oleifera enzyme. The method comprises the steps that basic materials containing squeezed juice raw materials of fresh Xinhui citrus flesh are contained in a fermentation tank, the amount is 96% of the total volume, the opening is sealed, ozone accounting for 0.3-0.5% of the total volume of air is injected into the oxygen-containing space, and aerobic bacteria active on the liquid surface will touch ozone so as to be killed to achieve the purpose of killing aerobic bacteria; primary fermentation and secondary fermentation are carried out, and moringa oleifera juice is added based on primary fermentation for secondary fermentation. By means of a microecology and bionics method, in a biological grafting way, the human body intestinal tract environment and the digestion and decomposition process of the moringa oleifera ingredients in the human body are simulated in vitro, macromolecule matter in national geographical indication protection product Xinhui citrus moringa oleifera is converted into micromolecule ingredients capable of being directly absorbed by the human body intestinal tract through microorganisms, and the multifunctional novel micro-ecology product is formed.
Description
technical field [0001] The invention relates to the field of food, in particular to a production method of new citrus moringa enzyme. Background technique [0002] Xinhui tangerine peel is a national geographic standard product, and it is the dried peel of the big red mandarin orange produced in Xinhui, Guangdong. Because it has high medicinal value and is a traditional spice and condiment, it has always enjoyed a high reputation. It is said that Xinhui tangerine peel is transported to various places in the north, and its taste is more fragrant after passing through Lingnan. Overseas Chinese once took Xinhui tangerine peel to go abroad by boat, and when the boat arrived in the Pacific Ocean, the fragrance immediately overflowed and could not be concealed. Xinhui tangerine peel exudes a fragrant fragrance, which is its unique quality. According to the preliminary test results of the drug inspection department, due to the differences in soil conditions, cultivation techniqu...
Claims
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IPC IPC(8): A23L33/00A61K36/752A61P1/00
CPCA61K36/185A23V2002/00A61K36/752A61K2300/00A23V2200/324A23V2200/30
Inventor 孙培雄孙梦瑶
Owner 江门光大生物科技有限公司