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Preparation method and application of turmeric fruit and vegetable enzyme

A technology of fruit and vegetable enzymes and fruit and vegetable fermentation, applied in the direction of bacteria, applications, and functions of food ingredients used in food preparation, can solve the problems of limited degradation time and few beneficial metabolites, and improve water solubility and bioavailability , enhanced biological activity, high safety effect

Active Publication Date: 2017-05-10
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 time that dietary food stays in the intestinal tract is generally within 24-48 hours, which means that the microbial degradation time of polyphenols in the intestinal tract is very limited, and the beneficial metabolites produced are few, and polyphenols cannot be fully utilized The full benefit of the ingredients

Method used

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  • Preparation method and application of turmeric fruit and vegetable enzyme
  • Preparation method and application of turmeric fruit and vegetable enzyme

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Cleaning and crushing of fruits and vegetables

[0029] Wash dragon fruit, papaya, carambola, plum, strawberry, citrus, onion, cauliflower, and cabbage, wash, peel, dry, and crush to 20 mesh with a shearing crusher to obtain a mixed fruit and vegetable liquid.

[0030] (2) Primary fermentation

[0031] Add 2% sucrose and 0.02% saccharomyces by weight of the mixed fruit and vegetable liquid, mix and stir evenly, seal and ferment at room temperature 25-30°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, and obtain A fruit and vegetable fermentation broth.

[0032] (3) Secondary fermentation

[0033] Insert compound lactic acid bacteria into the primary fruit and vegetable fermentation liquid according to the volume of the fermentation liquid at 1000 CFU / ml for the second fermentation. The compound lactic acid bacteria are prepared by mixing and preparing Lactobacillus plantarum, Lactobacillus case...

Embodiment 2

[0037] (1) Cleaning and crushing of fruits and vegetables

[0038] Wash dragon fruit, papaya, mulberry, carambola, grape, apple, plum, mangosteen, peach, pear, strawberry, citrus, watermelon, onion, cauliflower, cabbage, peel and core, dry, and use a shearing grinder Crush to 30 mesh to obtain mixed fruit and vegetable liquid.

[0039] (2) Primary fermentation

[0040] Add 8% glucose and 0.05% saccharomyces by weight in the mixed fruit and vegetable liquid, mix and stir evenly, seal and ferment for 15 days at a room temperature of 25-35°C, take the fermented liquid and measure the pH to be 4.2, and obtain a primary fruit and vegetable fermented liquid.

[0041] (3) Secondary fermentation

[0042] Insert compound lactic acid bacteria into the primary fruit and vegetable fermentation liquid according to the volume of the fermentation liquid at 100 CFU / ml for the second fermentation. The compound lactic acid bacteria are prepared by mixing and preparing Lactobacillus plantarum,...

Embodiment 3

[0046] (1) Cleaning and crushing of fruits and vegetables

[0047] Grapes, apples, plums, mangosteens, peaches, pears, strawberries, oranges, watermelons, onions, and cabbage are washed, dried, and crushed to 20 mesh with a shearing crusher to obtain a mixed fruit and vegetable liquid.

[0048] (2) Primary fermentation

[0049] Add 8% fructose syrup and 0.04% saccharomyces by weight of the mixed fruit and vegetable liquid, mix and stir evenly, seal and ferment at room temperature 20-35°C for 15 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.

[0050](3) Secondary fermentation

[0051] Insert compound lactic acid bacteria into the primary fruit and vegetable fermentation liquid according to the volume of the fermentation liquid at 600 CFU / ml for the second fermentation. The compound lactic acid bacteria are prepared by mixing and preparing Lactobacillus plantarum...

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Abstract

The invention belongs to the field of food health protection, and particularly discloses a preparation method and application of turmeric fruit and vegetable enzyme. The preparation method comprises the following steps: (1) cleaning, airing and smashing fruits and vegetables to obtain a mixed fruit and vegetable solution; (2) adding sugar into the mixed fruit and vegetable solution, inoculating saccharomycetes, carrying out sealed fermentation, and when the pH is less than 4.3, obtaining primary fermented liquid; (3) inoculating compound lactobacillus into the primary fermented liquid for secondary fermentation, wherein the compound lactobacillus comprises lactobacillus plantarum, lactobacillus casei and bacillus aceticus; carrying out sealed fermentation, and when the pH is less than 3.8, adding a turmeric extract into the fruit and vegetable solution for continuous fermentation for 10 days to obtain secondary fermented liquid; (4) filtering or centrifuging the secondary fermented liquid, and homogenizing and sterilizing filtrate or centrifuged supernate to obtain the turmeric fruit and vegetable enzyme. The prepared turmeric fruit and vegetable enzyme has a liver protecting effect, and is suitable for long-term prevention and health care application of people working under a high chemical liver injury risk environment.

Description

technical field [0001] The invention belongs to the field of food health care, and relates to a preparation method and application of fruit and vegetable enzymes, in particular to a preparation method and application of turmeric fruit and vegetable enzymes. Background technique [0002] Fruits and vegetables are an important part of people's daily diet, and both fresh food and processed products play an important role in daily life. As plant raw materials, fruits and vegetables are rich in a variety of functional active ingredients, including dietary fiber, phenols, carotenoids, phytosterols, etc. Polyphenols are a secondary metabolite in plants. Modern studies have shown that they have various functional activities such as anti-oxidation, anti-cancer, anti-radiation, lowering blood pressure, and preventing cardiovascular and cerebrovascular diseases. Polyphenolic components generally exist in cell vacuoles or tightly combined with fiber components to form cell walls. Ther...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L2/38A23L21/10A23G3/36
CPCA23G3/364A23L2/382A23V2002/00A23V2400/125A23V2400/169A23V2200/32A23V2250/606A23V2250/628A23V2250/61
Inventor 徐晓飞杨继国任杰娄文勇
Owner SOUTH CHINA INST OF COLLABORATIVE INNOVATION
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