Production technology of smallanthus sonchifolius ferment

A production process and fruit enzyme technology, which is applied in the field of yacon enzyme production technology, can solve the problems of lack of yacon enzyme preparation method and monotonous product form of yacon, and achieve the effect of enhancing immunity and controlling blood sugar

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

AI Technical Summary

Problems solved by technology

[0004] The purpose of the embodiments of the present invention is to provide a production process of yacon enzyme liquid, aiming at solving the problems of monotonous form of existing yacon product and lack of preparation method of yacon 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, ripe fresh yacon, remove rotten, moldy yacon;

[0020] (2) Yacon fruit is cleaned and dried, and after drying, it is sterilized, treated with 300W ultrasonic waves, and the processing time is 3 minutes;

[0021] (3) Carry out peeling and shelling by hand or with a peeling and shelling machine, after shelling, 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 to one ton of yacon and mix it, and let the mixture stand at room temperature between 15°C and 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, take the liquid and filter it with a 120-mesh food-g...

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PUM

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Abstract

The invention discloses a production process of yacon enzyme, which belongs to the technical field of enzyme preparation. The yacon ferment of the present invention uses fresh, non-rotten yacon as raw material, uses lactic acid bacteria, Lactobacillus acidophilus, Bifidobacterium longum, saccharomyces, etc. Bacteria use isomaltooligosaccharide as nutrition, rapidly ferment to form enzymes, and when the enzymes reach a certain concentration, the original solution rich in enzymes can be obtained.

Description

technical field [0001] The invention relates to the technical field of enzyme preparation, in particular to a production process of yacon 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 enzymes. M...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L33/135A23L33/125A23L33/14
CPCA23V2002/00A23V2200/32A23V2200/3204A23V2250/616
Inventor 杨中武
Owner 浙江妙华生物科技有限公司
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