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Waxberry enzyme solution production method

A production method and technology of yeast solution, applied in the field of enzyme processing, can solve the problems of not meeting the needs of industrial production, unable to control production conditions and fermentation strains, etc., and achieve the effect of reducing loss and improving taste

Inactive Publication Date: 2017-01-04
ZHEJIANG YUMBERRY BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Various self-made fruit enzymes with health care functions on the market are prepared by blending fruit, sugar and water according to a certain ratio, and using the traditional processing technology of natural strain fermentation. This production process cannot control the production conditions and fermentation strains, and it is easy to produce harmful substances. and other harmful miscellaneous bacteria, which are no longer suitable for the needs of modern industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: a kind of production method of waxberry enzyme liquid

[0020] 1) Squeeze bayberry to obtain bayberry juice;

[0021] 2) Mix Angel wine high-activity dry yeast BV818, RV002 and RV171 in a weight ratio of 2:1:1 to obtain a compound acid-resistant yeast, then add 20 times the weight of the compound acid-resistant yeast to 36°C warm water to dissolve it, and let it rest for 25 Minutes later, cool to 26°C to obtain an activated yeast solution;

[0022] 3) Add the activated yeast solution obtained in step 2) and the bayberry juice obtained in step 1) into a fermenter and mix them. After mixing, the compound acid-resistant yeast accounts for 0.3% of the weight of the bayberry juice dilution, and then carry out the main fermentation treatment, the main fermentation The fermentation temperature is controlled at 25°C during continuous fermentation. After 10 days of continuous fermentation, observe whether there are large bubbles rising rapidly in the fermenter, an...

Embodiment 2

[0026] Embodiment 2: a kind of production method of red bayberry ferment liquid

[0027] 1) Squeeze bayberry to obtain bayberry juice;

[0028] 2) Mix Angel wine high-activity dry yeast BV818, RV002 and RV171 in a weight ratio of 2:1:1 to obtain a compound acid-resistant yeast, then add 15 times the weight of the compound acid-resistant yeast to 35°C warm water to dissolve it, and let it rest for 15 Minutes later, cool to 25°C to obtain an activated yeast solution;

[0029] 3) Add the activated yeast solution obtained in step 2) and the bayberry juice obtained in step 1) into a fermenter and mix them. After mixing, the compound acid-resistant yeast accounts for 0.2% of the weight of the bayberry juice dilution, and then carry out the main fermentation treatment, the main fermentation The fermentation temperature is controlled at 20°C during continuous fermentation. After 15 days of continuous fermentation, observe whether there are large bubbles in the fermenter that rise rap...

Embodiment 3

[0033] Embodiment 3: a kind of production method of waxberry enzyme liquid

[0034] 1) Squeeze bayberry to obtain bayberry juice;

[0035] 2) Mix Angel wine high-activity dry yeast BV818, RV002 and RV171 in a weight ratio of 2:1:1 to obtain a compound acid-resistant yeast, then add 25 times the weight of the compound acid-resistant yeast to 38°C warm water to dissolve it, and let it rest for 30 Minutes later, cool to 25°C to obtain an activated yeast solution;

[0036] 3) Add the activated yeast solution obtained in step 2) and the bayberry juice obtained in step 1) into a fermenter and mix them. After mixing, the compound acid-resistant yeast accounts for 0.4% of the weight of the bayberry juice dilution, and then carry out the main fermentation treatment, the main fermentation The fermentation temperature is controlled at 28°C during continuous fermentation. After 12 days of continuous fermentation, observe whether there are large bubbles in the fermenter that rise rapidly ...

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Abstract

The invention belongs to the technical field of enzyme processing and relates to a waxberry enzyme solution production method. The production method comprises the following steps of squeezing waxberry to obtain waxberry juice; activating composite type acid-resisting yeast to obtain an activation yeast solution; adding the activation yeast solution and the waxberry juice into a fermentation tank to perform primary fermentation treatment, performing clarification after the primary fermentation treatment and taking upper-layer clarified liquor to obtain primary fermentation clarified liquor; adding the primary fermentation clarified liquor into the fermentation tank and performing secondary fermentation treatment to obtain secondary fermentation liquor; performing low-temperature ethyl alcohol removal treatment on the secondary fermentation liquor to obtain waxberry enzyme solution. The waxberry enzyme solution obtained from the production method contains rich amino acids and flavones, the total amount of the amino acids can be 384mg / 100g or more, and the total flavonoid content can be 37.8mg / 100ml or more.

Description

technical field [0001] The invention belongs to the technical field of enzyme processing, and in particular relates to a production method of bayberry enzyme liquid. Background technique [0002] Red bayberry is a characteristic fruit unique to southern my country. Red bayberry is rich in phenolic substances and organic acids, and is the most valuable substance among various nutrients. It can eliminate free radicals in the human body, promote resynthesis of retinoids, improve Various pharmacological activities such as circulation, anti-ulcer, and anti-inflammation. At the same time, these substances are the most sensitive and easily lost in different processing stages. The harvest period of red bayberry is only about 20 days, and red bayberry is very easy to rot and deteriorate, and it is not resistant to storage. [0003] Various self-made fruit enzymes with health care functions on the market are prepared by blending fruit, sugar and water according to a certain ratio, an...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L5/20
CPCA23V2002/00A23V2200/30
Inventor 吴海江
Owner ZHEJIANG YUMBERRY BIOTECH CO LTD
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