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A kind of apple enzyme and preparation method thereof

An apple and enzyme technology, applied in the field of bioengineering, can solve the problems of high alcohol yield, fermentation time affecting enzyme activity, and unstable strain performance, so as to reduce the loss of enzyme nutrients and avoid the loss of flavor substances and enzyme substances. , the effect of retaining enzyme activity

Active Publication Date: 2020-09-11
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] 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 excessive fermentation time affecting enzyme activity in the existing fruit enzyme production process, high alcohol yield and unstable strain performance. The method has short fermentation time, and the finally obtained apple enzyme has high antioxidant activity and low alcohol content, and is suitable for application in the fields of beverages and cosmetics

Method used

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  • A kind of apple enzyme and preparation method thereof
  • A kind of apple enzyme and preparation method thereof
  • A kind of apple enzyme and preparation method thereof

Examples

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Effect test

Embodiment 1

[0038] An apple enzyme, which uses fresh and ripe apples as the main material and uses Pichia pastoris Pichia kudriavzevii PKD3001 is prepared by fermentation, and its preparation process specifically includes the following steps:

[0039] (1) Selection of strains

[0040] The strain used was Pichia subsp. Pichia kudriavzevii PKD3001 freeze drying tube;

[0041] (2) Preparation of fermentation raw material liquid

[0042] Wash the Shaanxi Red Fuji apples that are fresh, well-ripe, and high in natural enzymes with tap water, blow dry, remove the core, squeeze the juice with a juicer, filter it with 100-mesh gauze to obtain pure apple juice, and then mix it with pure water Mix to obtain raw material mixture, wherein the ratio of pure apple juice and purified water is calculated by volume percentage, pure apple juice: purified water is 10%:90%;

[0043] Add 3% glucose of the total weight of the raw material mixture to the raw material mixture obtained above, adjust the ...

Embodiment 2

[0054] An apple enzyme, which uses fresh and ripe apples as the main material and uses Pichia pastoris Pichia kudriavzevii PKD3001 is prepared by fermentation, and its preparation process specifically includes the following steps:

[0055] (1) Selection of strains

[0056] The strain used was Pichia subsp. Pichia kudriavzevii PKD3001 freeze drying tube;

[0057] (2) Preparation of fermentation raw material liquid

[0058] Wash the Shaanxi Red Fuji apples that are fresh, well-ripe, and high in natural enzymes with tap water, blow dry, remove the core, squeeze the juice with a juicer, filter it with 100-mesh gauze to obtain pure apple juice, and then mix it with pure water Mix to obtain raw material mixture, wherein the ratio of pure apple juice and purified water is calculated by volume percentage, pure apple juice: purified water is 10%:90%;

[0059] Add glucose which is 3% of the total weight of the raw material mixture to the raw material mixture obtained above, ad...

Embodiment 3

[0070] An apple enzyme, which uses fresh and ripe apples as the main material and uses Pichia pastoris Pichia kudriavzevii PKD3001 is prepared by fermentation, and its preparation process specifically includes the following steps:

[0071] (1) Selection of strains

[0072] The strain used was Pichia subsp. Pichia kudriavzevii PKD3001 freeze drying tube;

[0073] (2) Preparation of fermentation raw material liquid

[0074] Wash the Shaanxi Red Fuji apples that are fresh, well-ripe, and high in natural enzymes with tap water, blow dry, remove the core, squeeze the juice with a juicer, filter it with 100-mesh gauze to obtain pure apple juice, and then mix it with pure water Mix to obtain raw material mixture, wherein the ratio of pure apple juice and purified water is calculated by volume percentage, pure apple juice: purified water is 10%:90%;

[0075] Add glucose which is 3% of the total weight of the raw material mixture to the raw material mixture obtained above, ad...

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Abstract

The invention discloses an apple enzyme. A preparation method of the apple enzyme comprises the following steps: by taking apples as a main raw material, juicing the apples, filtering apple juice, uniformly mixing the apple juice with pure water, further adding glucose which accounts for 3% of the total weight of the obtained raw material mixture into the raw material mixture, adjusting the pH value to 6.0-7.0, sterilizing, inoculating Pichia kudriavzevii PKD3001 into the obtained fermentation raw material liquid, controlling the rotation speed to 120 r / min, fermenting for 24-72 hours at 25-35 DEG C, sequentially adding 40-80 g of cane sugar, 5-10 g of citric acid and 2-4 g of carboxymethyl cellulose sodium into the obtained fermentation solution by each liter of the fermentation solution, uniformly mixing, sterilizing for 20 min at 121 DEG C, and filling into a can, thereby obtaining a finished product of the apple enzyme. The antioxidant activity of the finished product of the apple enzyme disclosed by the invention is improved by 75% and the alcohol content is less than 1% as compared with those of an apple enzyme obtained by using a natural fermentation method.

Description

technical field [0001] The invention relates to an apple enzyme and a preparation method thereof, 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 years, the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A61K8/9789A61Q19/00
CPCA23V2002/00A61K8/97A61K2800/85A61Q19/00A23V2250/76
Inventor 田怀香申永波陈臣于海燕卢艳青史雨桦卢卓彦
Owner SHANGHAI INST OF TECH
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