Method for preparing sea buckthorn fruit and vegetable composite enzyme liquid

A technology of compound enzyme and sea buckthorn fruit is applied in the functions of food ingredients, food science, application and other directions, which can solve the problems of short fermentation time, simple fermentation process, long fermentation time, etc., and achieve the effect of complete metabolism and sufficient fermentation process.

Inactive Publication Date: 2017-01-18
内蒙古宇航人高技术产业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing enzymes are natural enzymes based on naturally fermented fruits and vegetables. For example, the invention patent CN 03104278.3 uses a variety of fruits and vegetables and pine juices for natural fermentation. Natural fermentation takes a long time and is easy to infect miscellaneous bacteria. Defects such as enzyme flavor and unobvious efficacy characteristics
In addition, the current enzyme beverages or fruit and vegetable juice fermented beverages mostly use a single strain or a composite strain for single-step fermentation. For example, the invention patent CN201210018493.2 uses a strain or Single-step fermentation of several strains to prepare compound enzymes, the fermentation time is short, the fermentation process is simple, and the nutrients cannot be completely extracted
[0005] Most of the enzyme pro

Method used

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Examples

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Effect test

Embodiment 1

[0033] Embodiment 1. Seabuckthorn fruit and vegetable compound enzyme liquid

[0034] A preparation method of seabuckthorn fruit and vegetable compound enzyme liquid is characterized in that it is carried out according to the following steps:

[0035] ①The preparation method of seabuckthorn fruit and vegetable juice enzyme liquid

[0036] According to volume percentage, take seabuckthorn juice 48%, apple juice 10%, crabapple juice 5%, hawthorn juice 2%, 123 small apple juice 5%, grape juice 5%, tomato juice 5%, bitter melon juice 5%, mushroom juice 10% %, celery juice 5%, is prepared into seabuckthorn fruit and vegetable juice enzyme fermentation stock solution, and is put into a fermenter. Implant yeast, the inoculation amount is 0.03% (mass volume percentage) of the raw material liquid, the pH value is adjusted to 4.5, the sugar content is 25°Brix, the fermentation temperature is controlled to be 15°C, and the fermentation is carried out for 30 days, and the fermentation is...

Embodiment 2

[0041] Embodiment 2. Seabuckthorn fruit and vegetable compound enzyme liquid

[0042] A preparation method of seabuckthorn fruit and vegetable compound enzyme liquid is characterized in that it is carried out according to the following steps:

[0043] ①The preparation method of seabuckthorn fruit and vegetable juice enzyme liquid

[0044] Take 60% sea buckthorn juice, 2% apple juice, 2% crabapple juice, 5% hawthorn juice, 5% 123 small apple juice, 5% grape juice, 5% tomato juice, 5% bitter melon juice, 6% mushroom juice, celery juice 5%, prepared into seabuckthorn fruit and vegetable juice enzyme fermentation stock solution, and put into the fermenter. Implant yeast, the inoculation amount is 0.01% of the raw material liquid, the pH value is adjusted to 5.5, the sugar content is 20°Brix, the fermentation temperature is controlled to be 20°C, and the fermentation is 30 days. When the alcohol content is ≥8%, the fermentation is terminated, and 3% of the Insert acetic acid bact...

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PUM

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Abstract

The present invention discloses a sea buckthorn fruit and vegetable composite enzyme liquid, the sea buckthorn fruit and vegetable composite enzyme liquid is prepared as follows: sea buckthorn fruit juice is used as a main raw material, eight fruits and vegetable juice are added for five-section deep fermentation by use of saccharomycetes, acetic bacteria, aerobic lactic acid bacteria, ganoderma lucidum or cordyceps taishanensis to obtain a sea buckthorn fruit vegetable juice enzyme liquid, at the same time, a sea buckthorn seed meal enzyme liquid is obtained by two-section deep fermentation by use of aspergillus and lactic acid bacteria from defatted sea buckthorn seed meal, wherein the defatted sea buckthorn seed meal is obtained by extraction of sea buckthorn oil by supercritical carbon dioxide, and the sea buckthorn fruit and vegetable composite enzyme liquid is obtained by mixing of the sea buckthorn fruit vegetable juice enzyme liquid and the sea buckthorn seed meal enzyme liquid, maturation fermentation and low-temperature vacuum concentration.

Description

technical field [0001] The invention relates to a preparation method of sea buckthorn enzyme liquid, in particular to a preparation method of sea buckthorn fruit and vegetable compound enzyme liquid. Background technique [0002] Enzymes are enzymes and their metabolites with catalytic ability produced by organisms themselves. The chemical changes of organisms are almost all carried out under the catalysis of enzymes. Enzymes are indispensable for maintaining life and cell activity, and are also important components of cells. Element. Enzymes are closely related to our daily life. With the increase of various bad living habits, the increase of life and work pressure and the growth of age, the enzymes in the human body will gradually decrease. The enzymes synthesized by the human body and secreted by bacteria are only a small part, which cannot meet the needs of the human body at all. Therefore, we must take in more enzymes from the diet, and the enzymes in the food will be ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/38A23V2002/00A23V2200/30
Inventor 邢国良王捷姚玉军闻茂马素清王尚义康志强新基洛夫赵航张越鹏
Owner 内蒙古宇航人高技术产业有限责任公司
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