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Method for preparing raspberry enzyme

A raspberry enzyme and raspberry technology, which is applied in the field of raspberry enzyme preparation, can solve the problems of incapable of achieving balanced intake of nutrients, insecure product safety, and overlapping nutrient components, and achieve rich ingredients, improved taste characteristics, and rich nutrition. effect of value

Inactive Publication Date: 2017-11-17
桂平市蒙圩镇火炎种养专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing enzyme production technology mostly uses traditional vegetables and fruits as raw materials, and the nutrient components overlap with the daily edible food, which cannot achieve the purpose of balanced nutrition intake, and the fermentation method is mostly an extensive mixed-integrated fermentation method, and the fermentation process is complicated. Poor controllability, product safety is not guaranteed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of raspberry enzyme, comprising the following steps:

[0025] Step 1. Raw material pretreatment: pick ripe raspberries, freeze them at minus 35°C for 12 hours, then mechanically crush them until they pass through a 50-mesh sieve, and put them into the fermentation tank as soon as possible;

[0026] Step 2. Inoculation of microorganisms: when the temperature in the fermenter rises to 15°C, add sugar water, mix well and add yeast at a rate of 0.1g / KG, stir well and ferment at 13°C for 8 days, and use a centrifugal pump to circulate the fermentation process every day Spray, electronically monitor the temperature in the fermentation tank for 24 hours, use the Miller board to control the temperature, and obtain an alcoholic fermentation liquid with an alcohol content of 5 degrees in the first fermentation; inoculate acetic acid at 1‰ of the alcoholic fermentation liquid in the second fermentation Bacteria, the inoculation temperature is 18°C, after stirr...

Embodiment 2

[0030] A preparation method of raspberry enzyme, comprising the following steps:

[0031] Step 1. Pre-treatment of raw materials: pick ripe raspberries, freeze at minus 40°C for 15 hours, then mechanically crush them until they pass through a 100-mesh sieve, and then put them into the fermentation tank as soon as possible;

[0032] Step 2. Inoculation of microorganisms: When the temperature in the fermenter rises to 18°C, add sugar water, mix well, add yeast at 0.2g / KG, stir well and ferment at 18°C ​​for 10 days, and use a centrifugal pump to circulate the fermentation process every day Spray, electronically monitor the temperature in the fermenter for 24 hours, use a Miller board to control the temperature, and obtain an alcoholic fermentation broth with an alcohol content of 7 degrees for the first fermentation; inoculate acetic acid at 3‰ of the alcoholic fermentation broth for the second fermentation Bacteria, the inoculation temperature is 22°C, after stirring evenly, ac...

Embodiment 3

[0036] A preparation method of raspberry enzyme, comprising the following steps:

[0037] Step 1. Raw material pretreatment: pick ripe raspberries, freeze them at minus 36-38°C for 13-14 hours, then use mechanical crushing to pass through a 60-80 mesh sieve, and put them into the fermentation tank as soon as possible;

[0038] Step 2. Inoculate microorganisms: when the temperature in the fermenter rises to 16-17°C, add sugar water, mix well, add yeast at 0.12-0.18g / KG, stir well and ferment at 15-17°C for 8.5-9.5 days During the fermentation process, a centrifugal pump is used for circulating spraying every day, and the temperature in the fermentation tank is electronically monitored for 24 hours, and the temperature is controlled by a Miller board. The first fermentation obtains an alcoholic fermentation liquid with an alcohol content of 5.5 to 6.5 degrees; the second For the secondary fermentation, 1.5-2.5‰ of the alcohol fermentation liquid is inoculated with acetic acid ba...

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PUM

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Abstract

The invention discloses a method for preparing raspberry enzyme, which comprises the steps of pretreating raw materials, inoculating microorganisms, continuously fermenting for three times, monitoring the fermenting process, carrying out natural precipitating, transferring and clarifying by standing, then filtering by utilizing a 200nm filter material, and filling to obtain the raspberry enzyme. According to the preparation method, three microorganism strains are adopted for fermenting, each microorganism has specific metabolite and metabolic pathway, juice ingredients can be metabolized and transformed into enzyme, organic acid, minerals, small molecule peptides and soluble cellulose, the fermenting process is strictly monitored, the foundation is laid for improving the enzyme quality, the raw materials are reasonably combined, the fermenting process is simple and controllable, the fermentation is complete, and the safety is high. The prepared raspberry enzyme is rich in nutrition, has a remarkable immunity adjusting function, and has functions of resisting radiation injury and oxidation, improving memory, cancer and tumor, relieving senescence and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of raspberry enzyme. Background technique [0002] Enzymes, also known as enzymes, are active macromolecules with catalytic effects produced in organisms. Various physiological and biochemical reactions in organisms are almost carried out under the catalysis of enzymes. Human metabolism, energy intake, growth and Life phenomena such as reproduction must be completed with the help of enzymes. Enzymes are rich in nutrients such as enzymes, sugars, acids, vitamins, minerals, small molecule peptides, and soluble cellulose. They can be directly absorbed by the body when they enter the stomach. It can not only reduce the consumption of enzymes in the body, but also promote digestion and eliminate Waste, repair ulcers and regulate the function of intestinal flora. [0003] Raspberry also has four health functions: 1. Its superoxide dismutase (S...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/10
CPCA23L33/10A23V2002/00A23V2200/302A23V2200/308A23V2200/324A23V2250/76
Inventor 唐榜结
Owner 桂平市蒙圩镇火炎种养专业合作社
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