Preparation method of actinidia arguta enzyme

A kind of soft jujube kiwi fruit, the technology of preparation method, applied in the field of food processing, to achieve the effect of inhibiting browning, refreshing fruity fragrance and uniform color

Inactive Publication Date: 2018-04-06
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no functional drink of kiwi fruit on the market. If the kiwi fruit is made into liquid enzyme, the liquid substance can be easily absorbed, and the effect of various beneficial ingredients in the kiwi fruit enzyme can be exerted to a greater extent.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of kiwi fruit ferment, comprising the following steps:

[0026] Gradient thawing is performed on quick-frozen jujube kiwifruit with consistent maturity, moderate hardness, and no pests and diseases. Remove fruit stalk and fruit pedicle, after washing, add hot water to preboil for 1min, weigh 0.3% V C Add it into a beater for beating, and after filtering through gauze, put the pomace in hot water and continue to boil for 1min, then filter again. According to the weight ratio, add 7% white sugar and 0.5% Saccharomyces cerevisiae powder to the Jujube kiwi fruit juice, ferment at 28°C for 8 hours, then add Lactobacillus acidophilus powder according to the inoculation amount of 2.5%, and ferment at 37°C After 24 hours, place it at 4°C for 10 hours for post-fermentation. After fermentation, add V C Blend with fructose syrup, and the ratios are as follows: V C is 0.2%, making the addition of V C The total amount is 0.5%, fructose syrup is 1%. After b...

Embodiment 2

[0028] A preparation method of kiwi fruit ferment, comprising the following steps:

[0029] Gradient thawing is performed on quick-frozen jujube kiwifruit with consistent maturity, moderate hardness, and no pests and diseases. Remove the fruit stalk and fruit pedicle, after washing, add hot water to pre-boil for 1min, weigh 0.5% V C Add it into a beater for beating, and after filtering through gauze, put the pomace in hot water and continue to boil for 1min, then filter again. According to the weight ratio, add 8% white granulated sugar and 0.2% Saccharomyces cerevisiae powder to the jujube kiwi fruit juice, fully dissolve oxygen, ferment at 28°C for 9 hours, then add Lactobacillus acidophilus powder according to the inoculation amount of 2%, 37 Under the condition of ℃, ferment for 27h, and put it under the condition of 4℃ for 11h for post-fermentation. After fermentation, add V C Blend with fructose syrup, and the ratios are as follows: V C is 0.7%, making the addition o...

Embodiment 3

[0031] A preparation method of kiwi fruit ferment, comprising the following steps:

[0032] Gradient thawing is performed on quick-frozen jujube kiwifruit with consistent maturity, moderate hardness, and no pests and diseases. Remove the fruit stalk and fruit pedicle, after washing, add hot water to pre-boil for 1min, weigh 0.2% V C Add it into a beater for beating, and after filtering through gauze, put the pomace in hot water and continue to boil for 1min, then filter again. According to the weight ratio, add 9% white granulated sugar and 0.8% Saccharomyces cerevisiae powder to the jujube kiwi fruit juice, fully dissolve oxygen, ferment at 28°C for 10h, then add Lactobacillus acidophilus powder according to the inoculation amount of 3%, 37 Under the condition of ℃, ferment for 30h, and put it under the condition of 4℃ for 12h for post-fermentation. After fermentation, add V C , white granulated sugar and fructose syrup are deployed, and the ratios are as follows: V C is ...

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PUM

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Abstract

The invention discloses a preparation method of an actinidia arguta enzyme. Fresh actinidia arguta fruits are intolerant to storage and likely to soften in normal temperature conditions. After the actinidia arguta fruits are treated by a gradient freezing method, the storage ability of the actinidia arguta fruits is improved, the nutritional components and biological active substances in the freshactinidia arguta fruits are reserved to a great extent, and meanwhile, a gradient unfreezing mode can shorten unfreezing time and is suitable for industrial production. By using a double precooking method, the juice extraction rate is improved, the nutritional components in the fruits are dissolved out to a larger extent by double precooking and the utilization ratio of the fruits is improved. Aproper amount of VC is added in a beating process, so browning of fruit juice is inhibited, the true color of the actinidia arguta fruits is ensured and the fruit juice is uniform in color and has a fresh fruity odor. The original nutritional components of the fruits are reserved in a product, and in addition, beneficial enzymes such as superoxide dismutase (SOD), lipase and protease are increasedthrough fermentation and health care effects are improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing kiwi fruit ferment. Background technique [0002] Actinide arguta planch (Actinide arguta planch), also known as soft jujube and vine jujube, is a large deciduous vine of the genus Actinide and Actinaceae. It is widely distributed in my country, from Northeast China to Guangxi. Kiwi fruit is rich in amino acids and vitamins, among which there are more than 20 types of amino acids, and vitamin V C The content is particularly prominent, and can even reach the level of V in other fruits C dozens of times the content. Jujube kiwifruit has medicinal effects such as preventing cancer, clearing away heat and detoxification, promoting dampness, tonifying deficiency and benefiting loss, and protecting cardiovascular and cerebrovascular. It is a food with high edible and medicinal value, and is very suitable for the development and production of functional ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L29/30A23L33/15
CPCA23L29/30A23L33/00A23L33/15A23V2002/00A23V2250/708
Inventor 李斌张炜佳孟宪军张琦王月华张野刘瑞海
Owner SHENYANG AGRI UNIV
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