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Enzyme and preparation method thereof

An enzyme and secondary fermentation technology, applied in the food field, can solve the problems of less application, and achieve the effects of good taste, good stability and simple preparation method.

Inactive Publication Date: 2017-08-01
邵明夏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although some health food supplemented with enzymes have appeared in the domestic market, it is still rarely used in other food fields, and there is still broad room for development

Method used

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  • Enzyme and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The production equipment system will be cleaned three times for the first time, acid cleaning, alkali cleaning and three times for the second water cleaning. Wherein, the detergent for acid cleaning is a hydrochloric acid solution with a volume concentration of three thousandths, and the detergent for alkali cleaning is caustic soda with a volume concentration of three thousandths. After cleaning, sterilize and sterilize the production equipment system with water vapor at 110°C for 13 minutes. After sterilization, the temperature of the first fermentation tank was lowered to 10°C for 48 hours.

[0042] Lycium barbarum with a seed rate of 8% and a maturity of 85% was selected as the enzyme raw material, and the wolfberry was precooled and rinsed with water at 8°C. After sterilizing and air-drying the surface moisture, it is mixed with a mixture of white granulated sugar and brown sugar at a weight ratio of 1:0.4. The composite strains of Bulgaricus lactic acid bacteria...

Embodiment 2

[0047]The production equipment system will be cleaned three times for the first time, acid cleaning, alkali cleaning and three times for the second water cleaning. Wherein, the detergent for acid cleaning is a sulfuric acid solution with a volume concentration of three thousandths, and the detergent for alkali cleaning is caustic soda with a volume concentration of three thousandths. After cleaning, sterilize and sterilize the production equipment system with water vapor at 120°C for 18 minutes. After the sterilization, the temperature of the first fermentation tank was lowered to 14° C. for 50 h.

[0048] Lycium barbarum with a seed rate of 5% and a maturity of 90% is selected as the enzyme raw material, and the wolfberry is precooled and rinsed with water at 18°C. After sterilizing and air-drying the surface moisture, it is mixed with brown sugar at a weight ratio of 1:0.6. The composite strains of Bulgaricus lactic acid bacteria and thermophilic lactic acid bacteria and t...

Embodiment 3

[0053] The production equipment system will be cleaned three times for the first time, acid cleaning, alkali cleaning and three times for the second water cleaning. Wherein, the detergent for acid cleaning is a hydrochloric acid solution with a volume concentration of three thousandths, and the detergent for alkali cleaning is caustic soda with a volume concentration of three thousandths. After cleaning, sterilize and sterilize the production equipment system with water vapor at 135°C for 15 minutes. After the sterilization, the temperature of the first fermentation tank was lowered to 12°C for 52 hours.

[0054] Lycium barbarum with a seed rate of 3% and a maturity of 95% is selected as an enzyme raw material, and the wolfberry is precooled and rinsed with water at 13°C. After sterilizing and air-drying the surface moisture, it is mixed with white granulated sugar at a weight ratio of 1:0.5. The composite strains of Bulgaricus lactic acid bacteria and thermophilic lactic ac...

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Abstract

The invention relates to enzyme and a preparation method thereof and belongs to the field of foods. The preparation method of the enzyme comprises the following steps: mixing a sterilized enzyme raw material with sugar; carrying out first time of fermentation in an environment of 10 DEG C to 14 DEG C in the presence of fermentation strains, so as to obtain a first-time fermentation product; then, putting the first-time fermentation product in an environment at -10 DEG C to 38 DEG C and carrying out second time of fermentation so as to obtain the enzyme. The enzyme raw material comprises at least one of fruits, vegetables and traditional Chinese medicines. The preparation method is simple and high in yield. The enzyme prepared by the method provided by the invention has a moderate sour and sweet taste, abundant nutrients and good quality.

Description

technical field [0001] The invention relates to the field of food, in particular to an enzyme and a preparation method thereof. Background technique [0002] At present, the fierce competition in modern society, the accelerated pace of life, environmental pollution, and aging will all lead to the decrease of enzymes in the human body. When the function of enzymes in the body is weakened or reduced, various symptoms will appear in the human body. [0003] Due to the single function of enzymes, to prevent and treat these diseases, we must take in more enzymes from the diet, and the enzymes in the food will be destroyed after high temperature and refined processing. In addition, the existing enzyme production process is relatively complicated, and the controllability is not high, the fermentation cycle cannot be continuous, and the yield of the enzyme obtained by fermentation is low and the quality is poor. In order to make enzyme food more in line with the diversity, balance...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 邵明夏
Owner 邵明夏