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Production technology of hippophae rhamnoides fruit ferment

A production process and sea buckthorn enzyme technology, applied in food science and other directions, can solve the problems of monotonous sea buckthorn products and lack of sea buckthorn enzyme preparation methods, and achieve the effect of promoting significant value-added.

Inactive Publication Date: 2018-02-09
浙江妙华生物科技有限公司
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the embodiments of the present invention is to provide a method for preparing seabuckthorn enzyme liquid, aiming to solve the problems of existing seabuckthorn products that are monotonous in form and lack of methods for preparing seabuckthorn enzyme

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) choose 100 tons of plump, non-rotten, mature fresh seabuckthorns, remove rotten, moldy seabuckthorns;

[0020] (2) Seabuckthorn is cleaned and dried, and after drying, it is disinfected, and treated with a 300W ultrasonic wave, and the processing time is 3 minutes;

[0021] (3) Carry out dehulling and dehulling by hand or with a dehulling and shelling machine, after dehusking, enter the crusher for crushing, and crush to slurry;

[0022] (4) Put it into a food-grade PE barrel after it is completely broken, add 10,000 kg of isomaltooligosaccharide for mixing, and let the mixture stand at room temperature of 15°C to 35°C for 20 days to make it fully mixed;

[0023] (5) After the first mixing, add a small amount of various probiotics for the first anaerobic fermentation, wherein the probiotics are mainly lactic acid bacteria, Lactobacillus acidophilus, yeast, etc.;

[0024] (6) After 550 days of the first fermentation, after taking the liquid, filter it with a 120-mes...

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Abstract

The invention discloses a production technology of hippophae rhamnoides fruit ferment, and belongs to the technical field of preparation of ferment. According to the hippophae rhamnoides fruit ferment, fresh hippophae rhamnoides fruits which do not become putrid are used as a raw material, and lactic acid bacteria, lactobacillus acidophilus, bifidobacterium longum, microzymes and the like are usedfor ferment fermentation, and a certain quantity of isomaltooligosacharide is added. The probiotics rapidly ferment to form the ferment based on nutrient namely the isomaltooligosacharide, and when the ferment achieves a certain concentration, a stock solution rich in the ferment can be obtained.

Description

technical field [0001] The invention relates to the technical field of enzyme preparation, in particular to a production process of seabuckthorn enzyme. Background technique [0002] Enzyme is a microbial fermentation product with good health care effect that has been popular in Europe, America, Japan, Southeast Asia, Taiwan and other countries and regions for more than ten years. Microbial enzymes are produced from one or more fresh vegetables, fruits, mushrooms, and Chinese herbal medicines through the fermentation of a variety of beneficial bacteria, and are rich in vitamins, enzymes, minerals, and secondary metabolites. Sexual microbial fermentation products. Through its own substance metabolism, microorganisms decompose the fermentation raw materials to produce many complex intermediate metabolites or cross-metabolites, realize the metabolic transformation between metabolites, and produce new physiologically active substances and more than a hundred new biological enzy...

Claims

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Application Information

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IPC IPC(8): A23L33/00
Inventor 杨中武
Owner 浙江妙华生物科技有限公司
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