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Bamboo fungus and tropical fruit complex active ferment and preparation method thereof

A tropical fruit, active enzyme technology, applied in the direction of bacteria used in food preparation, the function of food ingredients, yeast-containing food ingredients, etc., can solve the problems of unfavorable storage and transportation, perishability, high water content of bamboo fungus, and achieve unique The effect of taste, reduction of production cost, and pure enzyme flavor

Active Publication Date: 2017-01-11
海南省农垦科学院集团有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the water content of Dictyophora is very high, perishable, which is not conducive to storage and transportation. Therefore, the present invention uses Dictyophora as raw material to study the production and processing technology of Dictyophora fruit enzymes, so as to expand the application range of Dictyophora
[0004] Common tropical fruits such as pineapple, papaya, mulberry, dragon fruit, honey pomelo, jackfruit, etc., all have typical aroma and sweetness; at present, these kinds of fruits are mainly used for fresh eating or making dried fruit, canned food, and fruit juice. No related products have been found for the preparation of Dictyophora fruit enzymes by compounding with Dictyophora

Method used

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  • Bamboo fungus and tropical fruit complex active ferment and preparation method thereof
  • Bamboo fungus and tropical fruit complex active ferment and preparation method thereof
  • Bamboo fungus and tropical fruit complex active ferment and preparation method thereof

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preparation example Construction

[0036] see Figure 1 to Figure 3 A method for preparing active enzymes compounded with Dictyophora and tropical fruits in the present invention comprises: (1) preparing an initial solution of Dictyophora ferment; (2) preparing an initial solution of tropical fruit enzymes; and (3) preparing a composite active enzyme. in,

[0037] (1) The technological process of preparing the first solution of Dictyophora ferment is:

[0038] Clean the bamboo fungus raw material, blanch it, put it in a sterile room to cool, add Lactobacillus plantarum, green kumquat, white sugar and salt for ingredients, carry out anaerobic fermentation, and use membrane filtration to sterilize or plate heat exchange for high temperature and short-term sterilization , to obtain a golden transparent Dictyophora ferment initial solution. Among them, the blanching treatment is mainly to inhibit the activity of peroxidase (POD) in bamboo fungus and prevent the occurrence of enzymatic browning reaction; after coo...

Embodiment 1

[0045] A method for preparing an active enzyme compounded with bamboo fungus and honey pomelo, comprising:

[0046] (1) Prepare the initial solution of bamboo fungus enzyme:

[0047] Wash the bamboo fungus raw material, and steam blanching, the steam strength is 2.5Pa / g, and the blanching time is 2min.

[0048] Taking steam blanching time and steam intensity A and B factors as a 5*5 two-factor cross experiment, the steam blanching time level is: 1.0min, 1.5min, 2.0min, 2.5min, 3.0min, and the steam intensity level is: 1.5 Pa / g, 2.0Pa / g, 2.5Pa / g, 3.0Pa / g, 3.5Pa / g. The experiment was repeated three times. The retention rate of total sugar in Dictyophora was used as an index to control the quality of Dictyophora, and the inactivation of peroxidase (POD) with high heat resistance was used as a technical parameter index for blanching treatment. Finally, the optimal blanching process parameters were determined as follows: the steam intensity was 2.5Pa / g, and the blanching time was...

Embodiment 2

[0095] A kind of technological process of preparing the compound active enzyme of bamboo fungus and honey pomelo is:

[0096] (1) Prepare the initial solution of bamboo fungus enzyme:

[0097] The raw materials of the bamboo fungus are cleaned and steam blanched. The technical parameters of blanching are: the steam intensity is 2.5Pa / g, and the blanching time is 2min.

[0098] Then put the blanched bamboo fungus into a sterile room to cool, then mix with the bamboo fungus extract, add plantarum lactobacillus, green kumquat, white sugar and salt, calculated by mass percentage, the amount of plantaractobacillus 0.01% of the raw material of Dictyophora, the amount of green kumquat added is 1% of the raw material of Dictyophora, the amount of white sugar added is 25% of the raw material of Dictyophora, the amount of salt added is 3.5% of the raw material of Dictyophora, the amount of Dictyophora dipped The amount of the extract is 70% of the raw material of Dictyophora. The pre...

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Abstract

The invention provides a preparation method of a bamboo fungus and tropical fruit complex active ferment. The preparation method comprises the following steps of: (1) preparing bamboo fungus ferment primary liquid; (2) preparing tropical fruit ferment primary liquid; and (3) preparing complex active ferment. The ferment produced by adopting the method has higher activity and can be stored at normal temperature; by adopting tropical fruits, the heavy mushroom aroma can be covered by fruit aroma, the mouthfeeling is sweet and sour and palatable. The bamboo fungus and tropical fruit complex active ferment plays a role in helping the digestion, absorption, metabolism and the like of human bodies on nutritional ingredients.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an active enzyme compounded with bamboo fungus and tropical fruits and a preparation method thereof. Background technique [0002] Enzyme, also known as enzyme (enzyme), is an active macromolecule with catalytic effect produced in organisms. All kinds of physiological and biochemical reactions in organisms are almost carried out under the catalysis of enzymes. The metabolism, energy intake, growth and reproduction of the human body and other life phenomena must be completed with the help of enzymes. With age, environmental pollution, and accelerated pace of life, the enzymes in the human body will decrease, and the skin condition will gradually decline. Therefore, we must take in more enzymes from our diet for supplementation. Existing enzyme beverages have a long natural fermentation cycle, low activity after sterilization, and require low-temperature storage to maintai...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L2/38A23L3/3454
CPCA23L2/382A23L3/3454A23V2002/00A23V2400/169A23V2200/10A23V2200/15A23V2200/16A23V2200/14A23V2200/30A23V2200/32A23V2250/76
Inventor 牟彬彬李智全刘志崴蓝延玲
Owner 海南省农垦科学院集团有限公司
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