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Red date enzyme and preparation method thereof

A technology of red dates and enzymes, applied in the direction of bacteria used in food preparation, food science, applications, etc., to achieve the effects of regulating blood lipids and improving immunity

Inactive Publication Date: 2017-10-27
河南福切尔生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, Monascus can also produce citrinin during the fermentation process. Studies have found that citrinin is an inherent secondary metabolite of Monascus, which has reproductive toxicity, immunotoxicity, and carcinogenic toxicity.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: a kind of jujube ferment and preparation method thereof, comprises the following steps:

[0013] The raw materials are prepared according to the following components by weight percentage: 60% of red dates; 30% of yams; 10% of hawthorns; and the preparation method includes the following steps: (1) Pretreatment of raw materials. Remove pits from jujubes and hawthorns, peel yams, add water to beat, add compound enzymes, specifically: pectinase, amylase, glucoamylase, and obtain mixed slurry after enzyme treatment. The enzymatic hydrolysis condition is: pH value 7.0 Boil for 1 h under the conditions; then enzymatically hydrolyze for 5 h under the conditions of pH 6.0 and temperature 49°C. (2) Sterilize the mixed slurry after adding auxiliary materials. The auxiliary materials are as follows: fructooligosaccharide addition: 0.5%; dipotassium hydrogen phosphate addition: 0.5%; magnesium sulfate addition: 0.058%, calcium chloride addition: 0.2%; peptone 1%; Add...

Embodiment 2

[0014] Embodiment 2: a kind of jujube ferment and preparation method thereof, comprises the following steps:

[0015] The raw materials are prepared according to the following components by weight percentage: 50% of jujube, 25% of yam, and 25% of hawthorn; the preparation method includes the following steps: (1) Pretreatment of raw materials. Remove pits from jujubes and hawthorns, peel yams, add water to beat, add compound enzymes, specifically: pectinase, amylase, glucoamylase, and obtain mixed slurry after enzyme treatment. The enzymatic hydrolysis condition is: pH value 6.0 Boil for 1 h under the condition; then enzymatically hydrolyze for 4 h under the condition of pH value 5.0 and temperature 40°C. (2) Sterilize the mixed slurry after adding auxiliary materials. The specific auxiliary materials are: fructooligosaccharide addition: 0.1%; dipotassium hydrogen phosphate addition: 0.11; magnesium sulfate addition: 0.01%, calcium chloride addition: 0.1%; peptone 0.5%; glucos...

Embodiment 3

[0016] Embodiment 3: a kind of jujube ferment and preparation method thereof, comprises the following steps:

[0017] The raw materials are prepared according to the following components by weight percentage: 30% of red dates; 50% of yams; 20% of hawthorns; and the preparation method includes the following steps: (1) pretreatment of raw materials. Remove pits from jujubes and hawthorns, peel yams, add water to make a pulp, and add compound enzymes, specifically: pectinase, amylase, and glucoamylase, and obtain a mixed slurry after enzyme treatment. The enzymatic hydrolysis condition is: pH 6.5 Boil for 1 h under the condition; then enzymatically hydrolyze for 3 h under the condition of pH value 5.5 and temperature 45°C. (2) Sterilize the mixed slurry after adding auxiliary materials. The auxiliary materials are as follows: fructooligosaccharide addition: 0.3%; dipotassium hydrogen phosphate addition: 0.3%; magnesium sulfate addition: 0.03%, calcium chloride addition: 0.05%; p...

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PUM

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Abstract

The invention relates to a red date enzyme and a preparation method thereof. The red date enzyme is prepared from the following ingredients by weight percentage: 15%-16% of red dates, 10%-15% of yams and 5%-25% of hawthorns. In the invention, the functional red date enzyme is prepared by fermentation of multiple strains (monascus, lactobacillus acidophilus and lactobacillus plantarum) by taking the red dates as the main materials and compounding the yams and the hawthorns. According to the preparation method, the characteristics of medicinal value, aroma, functional components and the like of the raw materials are fully utilized through compounding of the raw materials and synergistic fermentation of the multiple strains, the red date enzyme which can improve immune, is antioxidant and is used for adjusting blood lipids can be obtained through combination with synergistic fermentation of the multiple strains, and citrinin is not detected in a product.

Description

technical field [0001] The invention relates to a jujube enzyme and a preparation method thereof. Background technique [0002] Throughout the global beverage market, as people pay more and more attention to health, people are generally interested in functional beverages that are fresh and natural, low in sugar, low in calories, and have special functions such as immunity, disease prevention, beauty and anti-aging, and their market potential is extremely high. big. Developed countries such as Europe, America and Japan have developed beverages with different health functions, which have also driven the development of the beverage industry. In recent years, the functional beverage market has developed rapidly. In 2000, the sales volume of the world's functional beverage market reached 13.8 billion U.S. dollars, and in 2006 it exceeded 28 billion U.S. dollars. It has developed more rapidly in recent years. [0003] Jujube, also known as jujube and Chinese jujube, is the frui...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L29/00
CPCA23L29/015A23L33/00A23V2002/00A23V2400/113A23V2400/169A23V2200/324A23V2200/3262A23V2200/30A23V2250/28A23V2250/1578A23V2250/16A23V2250/161A23V2250/61A23V2250/54
Inventor 张相生黄继红侯银臣巴欣毅张荣生
Owner 河南福切尔生物科技有限公司
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