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Chinese wolfberry fruit compound enzymes and preparation method thereof

A compound enzyme and Lycium barbarum technology, applied in the function of food ingredients, food science, application, etc., can solve the problems of poor absorption of nutrients, and achieve the effects of promoting absorption, reducing burden, and facilitating defecation

Active Publication Date: 2017-09-05
百瑞源枸杞股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, the absorption of nutrient substance in the Chinese wolfberry of the Chinese wolfberry compound ferment prepared by prior art is poor

Method used

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  • Chinese wolfberry fruit compound enzymes and preparation method thereof
  • Chinese wolfberry fruit compound enzymes and preparation method thereof
  • Chinese wolfberry fruit compound enzymes and preparation method thereof

Examples

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Effect test

preparation example Construction

[0042] figure 2 The preparation method of a kind of Lycium barbarum compound ferment shown for the embodiment of the present application, described method comprises the steps:

[0043] S101 Weigh apples, grapes, wolfberry and seabuckthorn juice respectively, clean the apples and grapes with water, soak them in 0.2% sulfurous acid solution for 30-60 minutes, rinse them with purified water, and Beating to prepare apple pulp and grape pulp, rinse the wolfberry with boiling water, add to water at 50° C. to 60° C., rehydrate for 30 minutes to 60 minutes, and beat to prepare wolfberry pulp.

[0044] The weight parts of the apple, the grape, the wolfberry and the seabuckthorn juice are respectively: 25%-40%, 10%-20%, 20%-30% and 20%-35%.

[0045]The embodiment of the present application uses 0.2% sodium sulfite to treat the surface of apples and grapes. On the one hand, sodium sulfite can strongly inhibit the oxidase in apples or grapes, effectively prevent apples and / or grapes fro...

Embodiment 1

[0082] (1) take respectively the apple of 30% weight portion, the seabuckthorn juice of 32% weight portion, the wolfberry of 25% weight portion, the grape of 13% weight portion, after apple and grape are washed clean with clear water, with 0.2% sulfurous acid solution Soak in water for 30 minutes, rinse with purified water, beat for later use;

[0083] (2) Rinse wolfberry with boiling water, then add warm boiling water at 60°C in a ratio of 1:2, rehydrate for 60 minutes, and beat for later use;

[0084] (3) Put apple pulp, grape pulp, wolfberry pulp and seabuckthorn juice into the fermenter, and stir until evenly mixed;

[0085] (4) Add kefir granules according to the addition amount of 0.7‰ of the raw material liquid quality, and place them in a 42°C incubator for cultivation until the end of fermentation;

[0086] (5) Filter with 100 mesh sieves after the fermentation is finished, and take the clarified liquid for subsequent use;

[0087] (6) Add stachyose to the clarified...

Embodiment 2

[0089] Repeat Example 1 according to the same steps, however, the kefir granules are replaced by lactic acid bacteria in the kefir granules, bifidobacteria in the kefir granules and yeast in the kefir granules Line of mixed strains, the ratio is 2:1:0.25.

[0090] Experimental results: the solid content of the mixture before fermentation is 11, the total sugar content is 6.8, and the pH value is 3.24. After 168 hours of fermentation, the solid content is 8, the total sugar content is 4.78, and the pH value is 4.04. The product has a mild sour taste , outstanding aroma, orange-red color.

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Abstract

The present invention discloses Chinese wolfberry fruit compound enzymes and a preparation method thereof. The preparation method comprises the following steps: apples, grapes, Chinese wolfberry fruits and fructus hippophae juice are respectively weighed, firstly the apples are grapes are respectively washed clean using clean water, the washed apples and grapes are soaked in a sulphurous acid at 0.2% for 30 min-60 min and the soaked apples and grapes are respectively beat into an apple slurry and a grape slurry; then the Chinese wolfberry fruits are rinsed using boiling water, the rinsed Chinese wolfberry fruits are added into water at 50 DEG C-60 DEG C, a rehydration is conducted for 30 min-60 min, the rehydrated Chinese wolfberry fruits are beat into a Chinese wolfberry fruit slurry; finally, the apple slurry, grape slurry, Chinese wolfberry slurry and fructus hippophae juice are added into a fermentation tank, and the materials are stirred and mixed evenly to prepare raw material liquid; probiotics are added into the raw material liquid and the raw material liquid is subjected to a constant temperature fermentation at an environment of 40 DEG C-45 DEG C to obtain fermentation liquid; and stachyose is added into the fermentation liquid to obtain the Chinese wolfberry fruit compound enzymes. On a basis of preserving original nutrients of the Chinese wolfberry fruits, fructus hippophae, apples and grapes and after the microbial fermentation, the compound enzymes enable the nutrients to be more easily absorbed by human body and at the same time have functions of moistening intestines and relaxing bowels, and improving gastrointestinal micro-organisms.

Description

technical field [0001] The invention relates to the field of deep processing of agricultural by-products, in particular to a wolfberry compound enzyme and a preparation method thereof. Background technique [0002] Lycium barbarum (medlar) is a plant with the same source of medicine and food. Goji berries are rich in goji berry polysaccharides, goji berry flavonoids, betaine, carotenoids, carotenoid esters, vitamin C, various amino acids, cryptoxanthin, zeaxanthin, physanthin, sterols, phenols, organic acids , a variety of enzymes and SOD and other nutrients. In recent years, goji berry processing enterprises have sprung up like mushrooms after rain, and there are a variety of goji berry products on the market, such as goji berry pulp and canned goji berry. However, when eating the above-mentioned wolfberry products, the nutrients in the wolfberry are not fully absorbed, and the utilization rate of the nutrients is low. [0003] Enzymes, also known as enzymes, are active ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23V2002/00A23L33/00A23V2200/30A23V2200/32
Inventor 马奇虎姬宏礼杨丽丽郭雨桐张金宏郝向峰
Owner 百瑞源枸杞股份有限公司
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