A kind of apple enzyme and its preparation method and application

An apple and enzyme technology, applied in the field of bioengineering, can solve the problems of long fermentation time affecting enzyme activity and unstable bacterial performance, and achieve the effect of retaining apple enzyme activity, avoiding the loss of flavor substances and enzyme substances, and inhibiting growth.

Active Publication Date: 2020-10-09
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] One of the purposes of the present invention is to provide a kind of preparation method of apple enzyme in order to solve the problems such as the too long fermentation time influences enzyme activity in the existing fruit enzyme production process, bacterial strain performance is unstable, the preparation method of this apple enzyme has production process Advantages of short fermentation time

Method used

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  • A kind of apple enzyme and its preparation method and application
  • A kind of apple enzyme and its preparation method and application
  • A kind of apple enzyme and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] An apple enzyme, which uses fresh and ripe apples as the main material, and Pichia pastoris Pichia kudriavzevii PKD 3001 and Lactobacillus plantarum Lactobacillus plantarum C2001 is the first fermentation strain, and Huyao 1.01 acetic acid bacteria is the second fermentation strain, which is prepared by two fermentations. The preparation method specifically includes the following steps:

[0055] (1) Selection of strains

[0056] Lactobacillus plantarum Lactobacillus plantarum C2001 freeze drying tube;

[0057] Pichia pastoris Pichia kudriavzevii PKD 3001 freeze drying tube;

[0058] Shanghai brewing 1.01 acetic acid bacteria;

[0059] (2) Preparation of fermentation raw material liquid;

[0060] Fresh, well-ripe apples are cleaned with tap water, dried, cored, squeezed with a juicer, filtered with 100-mesh gauze to obtain apple juice, and then mixed with pure water to obtain a raw material mixture, of which apple juice The ratio to purified water, calcul...

Embodiment 2

[0077] An apple enzyme, which uses fresh and ripe apples as the main material, and Pichia pastoris Pichia kudriavzevii PKD 3001 and Lactobacillus plantarum Lactobacillus plantarum C2001 is the first fermentation strain, and Huyao 1.01 acetic acid bacteria is the second fermentation strain, which is prepared by two fermentations. The preparation method specifically includes the following steps:

[0078] (1) Selection of strains

[0079] Lactobacillus plantarum Lactobacillus plantarum C2001 freeze drying tube;

[0080] Pichia pastoris Pichia kudriavzevii PKD 3001 freeze drying tube;

[0081] Shanghai brewing 1.01 acetic acid bacteria;

[0082] (2) Preparation of fermentation raw material liquid;

[0083] Fresh and ripe apples are cleaned with tap water, dried, cored, squeezed with a juicer, filtered with 100-mesh gauze to obtain apple juice, and then mixed with pure water to obtain a raw material mixture, of which apple juice The ratio to purified water is calcul...

Embodiment 3

[0100] An apple enzyme, which uses fresh and ripe apples as the main material, and Pichia pastoris Pichia kudriavzevii PKD 3001 and Lactobacillus plantarum Lactobacillus plantarum C2001 is the first fermentation strain, and Huyao 1.01 acetic acid bacteria is the second fermentation strain, which is prepared by two fermentations. The preparation method specifically includes the following steps:

[0101] (1) Selection of strains

[0102] Lactobacillus plantarum Lactobacillus plantarum C2001 freeze drying tube;

[0103] Pichia pastoris Pichia kudriavzevii PKD 3001 freeze drying tube;

[0104] Shanghai brewing 1.01 acetic acid bacteria;

[0105] (2) Preparation of fermentation raw material liquid;

[0106] Fresh, well-ripe apples are cleaned with tap water, dried, cored, squeezed with a juicer, filtered with 100-mesh gauze to obtain apple juice, and then mixed with pure water to obtain a raw material mixture, of which apple juice The ratio to purified water, calcul...

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Abstract

The invention discloses an apple enzyme and a preparation method thereof. The apple juice is squeezed and then mixed with pure water, and 1-5% of the total weight of the raw material mixture glucose is added to the raw material mixture with a volume percentage of 5-20% of the obtained apple juice. , then adjust the pH value to 5.0-7.0, and sterilize. The obtained fermentation raw material liquid adopts a mixed strain composed of Pichia pastoris seed liquid: Lactobacillus plantarum seed liquid with a volume ratio of 1:1-5, and the temperature is controlled at 25-35 °C. °C for the first fermentation for 12h-48h, the obtained first fermentation broth is controlled by acetic acid bacteria seed solution at a temperature of 25-35°C for the second fermentation for 12-36h, and then sterilized to obtain the finished product of apple enzyme. Compared with natural fermentation, the obtained apple enzyme product has obvious antibacterial effect on Propionibacterium acnes, and its IC50 on DPPH clearance rate is 0.43%.

Description

technical field [0001] The invention relates to an apple enzyme and its preparation method and application, belonging to the technical field of bioengineering. Background technique [0002] According to the definition of the China Biological Fermentation Industry Association, enzymes refer to fermented products with certain specific functions obtained by using fruits and vegetables or other animals and plants as raw materials, using natural or artificial inoculation of microbial fermentation processes, and then extracted. Enzymes not only preserve the original nutrients in the fermentation raw materials, such as polyphenols, flavonoids, anthocyanins, etc., but also produce some new bioactive components, such as organic acids, amino acids, etc., through the fermentation and metabolism of beneficial bacteria. Compared with before fermentation, the transformation of microorganisms makes these small molecular substances easier for human body to absorb. [0003] In the past ten ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L33/135A23L33/14A61K36/73A61P17/10A61P31/04A61K8/99A61K8/9728A61K8/9789A61Q19/08A61Q17/00A61K35/747A61K35/741
CPCA61Q17/005A61Q19/08A23L2/382A61K8/97A61K8/99A61K35/741A61K35/747A61K36/064A61K36/73A61K2800/85A61K2236/19A23V2002/00A23V2400/169A23V2200/318A23V2250/76A23V2250/61A23V2250/1576A61K2300/00
Inventor 田怀香申永波陈臣于海燕何玉洁张雅敬
Owner SHANGHAI INST OF TECH
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