Preparation method and application of glucan fruit and vegetable enzymes

A technology of vegetable enzyme and glucan, applied in the field of preparation of glucan vegetable enzyme, can solve the problems of limited degradation time and few beneficial metabolites, and achieve the effects of enhancing immunity, simple preparation method and high safety

Active Publication Date: 2017-04-26
SOUTH CHINA INST OF COLLABORATIVE INNOVATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the food stays in the intestinal tract generally within 24-48 hours, which means that the intestinal microorganisms have a very limited time to degrade non-starch polysaccharides and polyphenols, resulting in the production of less beneficial metabolites and insufficient Harness the full benefits of non-starch polysaccharides and polyphenols

Method used

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  • Preparation method and application of glucan fruit and vegetable enzymes
  • Preparation method and application of glucan fruit and vegetable enzymes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Cleaning and crushing of fruits and vegetables

[0027] Wash plums, dragon fruit, papaya, lemon, pear, apple, orange, watermelon, white radish, carrot, wax gourd, tomato, peel and core, dry, and crush to 20 mesh with a shear crusher to obtain a mixture Fruit and vegetable liquid.

[0028] (2) Primary fermentation

[0029] Add 2% sucrose and 0.02% saccharomyces by weight in the mixed fruit and vegetable liquid, mix and stir evenly, seal and ferment at room temperature 15-30°C for 15 days, stir the fermented liquid for 1 hour every day, take the fermented liquid and measure the pH to be 4.3, and obtain A fruit and vegetable fermentation broth.

[0030] (3) Secondary fermentation

[0031] Add 0.2% Poria cocos glucan in the primary fruit and vegetable fermentation liquid to the primary fruit and vegetable fermentation liquid, and then insert compound lactic acid bacteria at 100 CFU / ml according to the volume of the fermentation liquid for the second fermentation. The...

Embodiment 2

[0035] (1) Cleaning and crushing of fruits and vegetables

[0036] Wash plums, pineapple, dragon fruit, papaya, citrus, mulberry, carambola, grape, apple, strawberry, orange, peach, watermelon, white radish, carrot, winter melon, okra, cauliflower, tomato, cabbage, peel and Kernels, dried in the air, and crushed to 20 mesh with a shear pulverizer to obtain a mixed fruit and vegetable liquid.

[0037] (2) Primary fermentation

[0038] Add 5% glucose and 0.05% saccharomyces by weight in the mixed fruit and vegetable liquid, mix and stir evenly, seal and ferment at room temperature 25-35°C for 10 days, take the fermented liquid and measure the pH to be 4.2 to obtain a primary fruit and vegetable fermented liquid.

[0039] (3) Secondary fermentation

[0040] Add oat glucan of 0.5% by weight of the primary fruit and vegetable fermentation liquid to the primary fruit and vegetable fermentation liquid, and then insert compound lactic acid bacteria at 1000 CFU / ml according to the vo...

Embodiment 3

[0044] (1) Cleaning and crushing of fruits and vegetables

[0045] Wash, peel and core loquat, dragon fruit, papaya, citrus, carambola, strawberry, orange, peach, watermelon, pumpkin, white radish, carrot, winter melon, okra, cauliflower, kale, cabbage, green pepper, tomato Finally, dry it in the air, and crush it to 30 mesh with a shear pulverizer to obtain a mixed fruit and vegetable liquid.

[0046] (2) Primary fermentation

[0047] Add 10% fructose syrup and 0.05% saccharomyces by weight of the mixed fruit and vegetable liquid, mix and stir evenly, seal and ferment at room temperature 25-40°C for 20 days, stir the fermented liquid for 1 hour every day, take the fermented liquid and measure the pH to be 4.2 , to obtain a fruit and vegetable fermentation broth.

[0048] (3) Secondary fermentation

[0049]Add lentinus dextran with a weight percentage of 1.0% of the primary fruit and vegetable fermentation liquid to the primary fruit and vegetable fermentation liquid, and t...

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Abstract

The present invention belongs to the field of food health care and particularly relates to a preparation method and an application of glucan fruit and vegetable enzymes. The preparation method comprises the following steps: (1) fruits and vegetables are cleaned, the cleaned fruits and vegetables are dried, and the dried fruits and vegetables are crushed to obtain a mixed fruit and vegetable liquid; (2) sugar is added into the mixed fruit and vegetable liquid, yeast is inoculated, the mixed fruit and vegetable liquid is sealedly fermented, and when a pH is less than 4.5, a first fermentation liquid is obtained; (3) glucan is added into the first fermentation liquid at a weight percentage, compound lactic acid bacteria are inoculated to conduct a second fermentation, the compound lactic acid bacteria comprise lactobacillus plantarum, lactobacillus paracasei, lactobacillus casei and bacillus aceticus, the fermented liquid is sealedly fermented, and when a pH is less than 4.0, a second fermentation liquid is obtained; and (4) the second fermentation liquid is filtered or centrifuged and a filtrate / a supernatant is sterilized to prepare the glucan fruit and vegetable enzymes. The glucan fruit and vegetable enzymes have a function of enhancing immunity, can be developed into health-care food, functional food and food with special medical purposes and are suitable for a long-term prevention and health-care consumption of population with low immunity.

Description

technical field [0001] The invention belongs to the field of food health care, and relates to a preparation method and application of a fruit and vegetable enzyme, in particular to an immunity-enhancing enzyme, and in particular to a preparation method and application of a glucan candy and vegetable enzyme. Background technique [0002] The fruits and vegetables that people eat daily are rich in a large amount of non-starch polysaccharides and polyphenols, and the macromolecular non-starch polysaccharides and polyphenols cannot be degraded due to the lack of corresponding digestive enzymes in the human body Digestion can only be degraded by microorganisms in the intestinal tract, producing metabolites that are beneficial to the body, such as short-chain fatty acids, polyphenol (proanthocyanidin) degradation products, etc. These metabolites have various benefits for the human body. However, the food stays in the intestinal tract generally within 24-48 hours, which means that...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/125A23L33/135A23L33/14A23L2/38A23L21/15A23G3/48A23G3/36A23G3/42
CPCA23G3/364A23G3/42A23G3/48A23L2/382A23V2002/00A23V2400/125A23V2400/165A23V2400/169A23V2200/324A23V2250/76A23V2250/5042A23V2250/628A23V2250/61A23V2250/606A23V2300/26
Inventor 徐晓飞杨继国任杰娄文勇
Owner SOUTH CHINA INST OF COLLABORATIVE INNOVATION
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