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Preparation method of high-activity fruit enzyme powder

A fruit enzyme powder, high activity technology, applied in the direction of bacteria used in food preparation, the function of food ingredients, food ingredients as pH value modifiers, etc., can solve the problem of low enzyme activity and achieve good activity and protection activity , improve the effect of activity

Inactive Publication Date: 2018-06-29
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of preparation method of high-activity fruit enzyme powder in order to solve the technical problem that the ferment activity in the prior art is not high, the high-activity fruit enzyme powder of this preparation method gained, by every gram high Active fruit enzyme powder calculation, the number of live bacteria is 2.5 ~ 4.3 × 10 11 CFU (CFU is colony-forming unit (CFU, Colony-Forming Units), refers to the total number of bacterial communities per unit volume), its antioxidant activity V C The equivalent is 0.357~0.385mg

Method used

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  • Preparation method of high-activity fruit enzyme powder
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  • Preparation method of high-activity fruit enzyme powder

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A preparation method of highly active fruit enzyme powder, specifically comprising the steps of:

[0040] (1), the cultivation of seed solution

[0041] Thaw the frozen Lactobacillus plantarum SITCC No.10011 bacterial solution, absorb 300uL Lactobacillus plantarum SITCC No.10011 bacterial solution and add it to 30mL MRS broth medium, control the temperature at 37°C for transcultivation and activation for 12-18 hours Finally, the strain activation solution is obtained, and then the control speed is controlled to be 8000-10000r / min for centrifugation, and the obtained precipitate is washed twice with distilled water to finally obtain the seed solution;

[0042] In the seed liquid finally obtained above, each uL seed liquid contains 2.6×10 6 Lactobacillus plantarum SITCC No.10011;

[0043] (2), preparation of fruit culture solution

[0044] The pure fruit juice is diluted with distilled water to a sugar content of 11 BRIX, and the resulting dilution is then added succes...

Embodiment 2

[0058] A preparation method of highly active fruit enzyme powder, specifically comprising the steps of:

[0059] (1), the cultivation of seed solution

[0060] Thaw the frozen Lactobacillus plantarum SITCC No.10011 bacterial solution, absorb 300uL of Lactobacillus plantarum SITCC No.10011 bacterial solution and add it to 30mL MRS broth medium, control the temperature at 37°C for transcultivation and activation for 12-18 hours , to obtain the activation solution of the strain, and then control the rotation speed to be 8000-10000r / min for centrifugation, and wash the obtained precipitate twice with distilled water to finally obtain the seed solution;

[0061] In the seed liquid finally obtained above, each uL seed liquid contains 2.3×10 6 Lactobacillus plantarumSITCC No.10011

[0062] (2), preparation of fruit culture solution

[0063] The pure fruit juice is diluted with distilled water to a sugar content of 11.5BRIX, and the fructose which is 1.5% of the volume of the pure ...

Embodiment 3

[0077] A preparation method of highly active fruit enzyme powder, specifically comprising the steps of:

[0078] (1), the cultivation of seed solution

[0079] Thaw the frozen Lactobacillus plantarum SITCC No.10011 bacterial solution, absorb 300uL of Lactobacillus plantarumSITC CNo.10011 bacterial solution and add it to 30mL MRS broth medium, control the temperature at 37°C for transcultivation and activation for 12-18 hours , to obtain a strain activation solution, to obtain a strain activation solution, and then control the rotating speed to be 8000-10000r / min for centrifugation, and wash the obtained precipitate twice with distilled water to finally obtain a seed liquid;

[0080] In the seed liquid finally obtained above, each uL seed liquid contains 2.1×10 6 Lactobacillus plantarum SITCC No.10011;

[0081] (2), preparation of fruit culture solution

[0082] The pure fruit juice is diluted with distilled water until the sugar content is 12BRIX, then add fructose which is...

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Abstract

The invention discloses high-activity fruit enzyme powder and a preparation method. Manners for high-density culture with lactobacillus plantarum and pure fermentation with fruit ferment are adopted,so that the finally-obtained fermentation liquid can obtain high-activity supernatant and high-density bacterial sludge through centrifugation; the supernatant is subjected to spray drying, and a freeze-drying protective agent is added to the bacterial sludge for freeze drying, so that enzyme supernatant powder and bacterium freeze-dried powder can be obtained; finally, the obtained enzyme supernatant powder and the bacterium freeze-dried powder are uniformly mixed, and the high-activity fruit enzyme powder is obtained; and for the finally-obtained high-activity fruit enzyme powder, the viablecount can achieve 2.5-4.3 *10<11>CFU / g, and the antioxidant activity VC equivalent is 0.357-0.385mg / g.

Description

technical field [0001] The invention belongs to the field of microbial fermentation and relates to an enzyme, in particular to a preparation method of highly active fruit enzyme powder. Background technique [0002] According to the definition of the China Biological Fermentation Industry Association, enzymes refer to fermented products with certain specific functions obtained by using fruits and vegetables or other animals and plants as raw materials, using natural or artificial inoculation of microbial fermentation processes, and then extracted. Enzymes not only preserve the original nutrients in the fermentation raw materials, such as polyphenols, flavonoids, anthocyanins, etc., but also produce some new bioactive components, such as organic acids, amino acids, etc., through the fermentation and metabolism of beneficial bacteria. Compared with before fermentation, the transformation of microorganisms makes these small molecular substances easier to be absorbed by the huma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/135A23L5/00
CPCA23L5/00A23L19/09A23L33/135A23V2002/00A23V2400/169A23V2200/30A23V2200/3204A23V2250/606A23V2250/1614A23V2250/1576A23V2250/612A23V2300/10A23V2300/20A23V2300/40A23V2200/06
Inventor 陈臣徐晓琳田怀香于海燕俞本杰王琳琳解铜
Owner SHANGHAI INST OF TECH
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